scholarly journals Effect of different levels of water on qualitative characteristics of Lassi prepared from reconstituted milk

2017 ◽  
Vol 45 (3) ◽  
pp. 46-51 ◽  
Author(s):  
FT Zohra ◽  
MN Islam ◽  
MSR Siddiki ◽  
MR Habib ◽  
S Afrin
Keyword(s):  
Ph Value ◽  
Starter Culture ◽  
Research Work ◽  
Score Card ◽  
Significant Difference ◽  
Added Water ◽  
Physical Tests ◽  
Reconstituted Milk ◽  
Different Levels

Present research work was designed to develop lassi from reconstituted milk using different levels of water. For this purpose, dahi was prepared from reconstituted milk using traditional starter culture. Four different types of lassi were prepared by mixing dahi with 15, 20, 25 and 30% water and sugar level in all samples were 20%. The quality of lassi from reconstituted milk was evaluated by a panel of expert judges by different physical tests using a score card. There was non-significant difference (p>0.05) among the overall physical score of lassi samples. Result revealed that the highest overall score was recorded in 20% added water lassi sample whereas the lowest score was found in 30% added water lassi sample. In chemical analysis, significant differences (p<0.01) existed among the total solids, carbohydrate, fat, protein, moisture content and pH value but non-significant differences (p>0.05) were seen for ash content and acidity percentage. The total bacteria, coliform, yeast and mold in all samples did not exceed the legal standard. From the findings of this study, it might be concluded that lassi could be prepared successfully from reconstituted and mixing reconstituted milk dahi with 20% water along with 20% sugar will produce better quality lassi.Bang. J. Anim. Sci. 2016. 45 (3): 46-51

scholarly journals PENGARUH PERBEDAAN BAHAN PENYAMAK TERHADAP KUALITAS KULIT IKAN PARI MONDOL (Himantura gerrardi) TERSAMAK The Effect of Different Tanning Materials towards Leather Quality of Tanned Mondol Stingray (Himantura gerrardi)

2016 ◽  
Vol 11 (2) ◽  
pp. 140
Author(s):  
Tika Kusmaryanti ◽  
Ratna Ibrahim ◽  
Putut Har Riyadi
Keyword(s):  
Tensile Strength ◽  
Moisture Content ◽  
Ph Value ◽  
Block Design ◽  
Shrinkage Temperature ◽  
Quality Requirements ◽  
Tear Strength ◽  
Randomized Block Design ◽  
Significant Difference

ABSTRAK   Usaha penyamakan kulit ikan Pari umumnya dilakukan oleh usaha kecil menengah dan hanya menggunakan metode aldehid dengan bahan samak formalin, Selain itu juga belum diketahui kualitas kulit ikan Pari Mondol tersamak yang menggunakan bahan samak krom. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan penggunaan jenis bahan penyamak terhadap kualitas fisik dan kimiawi kulit ikan Pari Mondol tersamak. Materi penelitian berupa kulit ikan Pari Mondol (Himantura gerrardi) dan bahan samak. Penelitian dilakukan dengan metode eksperimental laboratoris. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok dengan perlakuan bahan samak yang berbeda, yaitu formalin, krom, dan kombinasi. Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah kekuatan tarik, kemuluran, kekuatan sobek, ketebalan, suhu kerut, ketahanan bengkuk (bengkok), pH dan kadar air. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Tukey. Hasil penelitian menunjukkan bahwa perbedaan bahan penyamak menyebabkan pengaruh nyata terhadap nilai kekuatan tarik, kekuatan sobek dan ketebalan tetapi tidak memberikan pengaruh nyata terhadap nilai pH, kadar air dan ketahanan bengkuk. Produk yang terbaik yaitu kulit ikan Pari Mondol yang disamak dengan bahan samak kombinasi antara krom dan mimosa, yang sebagian persyaratan mutunya sudah memenuhi persyaratan mutu kulit ikan Pari tersamak menurut SNI 06-6121-1999.   Kata kunci: Kualitas, kulit Ikan Pari, penyamak     ABSTRACT  Meanwhile the quality of Stingray tanned leather which using chrome tannin materials was not yet known. This research aims to determine the effect of different types used tannin materials towards physical and chemical quality of Stingray leather quality. The materials used in this research isStingray (Himantura gerrardi) skin and tannin materials. The study was conducted with laboratory experimental method. The experiments was designed according to the Randomized Block Design with different tanning materials (formalin, chrome, and chrome-combination). Each treatment was done with in triplicate. The quality variables that measured were tensile strength, elongation, tear strength, thickness, shrinkage temperature, bent resistance, pH and moisture content. Data were analyzed using Analysis of Variance. To find the difference between treatments, the data were tested with Honestly Significant Difference Test . The results showed that various of tannin materials gave significant effects to the values of tensile strength, tear strength and thickness however there was not any significant effect on bent resistance, moisture content and pH value. The best product were Stingray tanned leather with chrome-combination tannin material, which partially quality requirements has been comply with Stingray tanned leather quality requirements according to SNI. Keywords: Quality, stingray skin, tanning

scholarly journals Study on Optimization of Yeast Level and Duration for Aerobic and Anaerobic Fermentation for Production of Jack Fruit (Artocarpus heterophyllus L.) Wine

2020 ◽  
pp. 12-19
Author(s):  
S. K. Anil ◽  
Praveen Gidagiri ◽  
R. Hamsa ◽  
Praveen Jholgikar
Keyword(s):  
Ph Value ◽  
Anaerobic Fermentation ◽  
Content Increase ◽  
Alcohol Content ◽  
Randomized Design ◽  
Significant Difference ◽  
Cold Condition ◽  
Completely Randomized Design ◽  
Aerobic And Anaerobic

The present investigation on Optimization of yeast level and duration for aerobic and anaerobic fermentationfor production of jack fruit (Artocarpus heterophllyus L.) wine was carried out in the department of Post Harvest Technology, Kittur Rani Channamma College of Horticulture (University of Horticultural Sciences, Bagalkot), Arabhavi, during the year 2010-2011. It consisting of different treatments viz T1 –20 g of yeast for 100 Kg of must+24 hrs aerobic and 7 days anaerobic fermentation, T2-30 g of yeast for 100 Kg of must+24 hrs aerobic and 7 days anaerobic fermentation, T3–20 g of yeast for 100 Kg of must+24 hrs aerobic and 14 days anaerobic fermentation, T4 –30 g of yeast for 100 Kg of must+24 hrs aerobic and 14 days anaerobic fermentation, T5 –20 g of yeast for 100 Kg of must+48 hrs aerobic and 7 days anaerobic fermentation, T6 –30 g of yeast for 100 Kg of must+48 hrs aerobic and 7 days anaerobic fermentation, T7 –20 g of yeast for 100 Kg of must+48 hrs aerobic and 14 days anaerobic fermentation and T8 –30 g of yeast for 100 Kg of must+48 hrs aerobic and 14 days anaerobic fermentation. The experiment was laid out in a completely randomized design with three replications. The main objective was to standardize the optimum yeast level and duration required for aerobic and anaerobic fermentation and also to study various biochemical and organoleptic quality of wine recorded at regular interval during the storage of wine. The highest TSS was maintained in treatment T1 (10.47) and T4 (10.47) in cold condition and in ambient condition T1 (10.43) followed by T2 (10.35) shows highest TSS. The pH value increases from 3.36 (fresh wine) to 3.89 (6 MAS in cold) and 3.84 (6 MAS in ambient) and acidity will decrease from 0.59 to 0.49 (Cold) and 0.52 (ambient). Alcohol content increase from 7.46 to 8.12 percent (Cold) and 8.04 (Ambient). Tannin per cent were showed non significant difference and decreasing trend can be seemed over period of aging, T8 (30 g of yeast + 48 hrs aerobic and 14 days of anaerobic fermentation) observe the highest per cent of tannins throughout the investigation.

Physicochemical assessment of branded and generic linezolid injection from different pharmaceutical manufacturers

2020 ◽  
Vol 16 ◽  
Author(s):  
Su-hua Zhang ◽  
Shan-shan Wei ◽  
Zhen-yu Zhu ◽  
Ying Chen ◽  
Hua-lin Cai ◽  
...  
Keyword(s):  
High Performance ◽  
Control Method ◽  
Ph Value ◽  
Freezing Point ◽  
Generic Drugs ◽  
Treatment Options ◽  
Related Impurities ◽  
Insoluble Particles ◽  
Significant Difference

Background: Up to date, generic linezolid injections produced by Chinese manufacturers were not widely used in clinic in China. Quality evaluation of linezolid injections produced in China is prerequisite, which has rarely been performed. Objective: This study aimed to evaluate the quality of branded and generic injections from different manufacturers and to provide a basis for the quality control. Methods: In this study, the content of linezolid, related impurities and enantiomer of linezolid were determined by high performance liquid chromatography. The content of glucose was determined by iodine method. The insoluble particles and visible and sub-visible particles were determined by light blockage and lamp test respectively. Osmotic pressure was determined by freezing point depression method. Standard solution control method was used to check the color of the injection. Linezolid injections from different manufacturers were evaluated uniformly. Results: No significant difference was found in the content of linezolid, glucose, related impurities, visible particles, insoluble particles, pH value, and solution color between branded and generic drugs from different manufacturers in China. Conclusion: The quality of samples from different manufacturers is consistent. Although the physicochemical similarity does not guarantee the bioequivalence of studied branded and generic linezolid injections, the results provide references for further bioequivalence study. Generic injections offer more affordable treatment options for patients with infections than expensive branded drugs.

Bacterial starter cultures induce suitable changes in milk fatty acid profiles at different fermentation conditions

2020 ◽  
pp. 1-5
Author(s):  
Gholamreza Bahrami ◽  
Ali Mostafaie ◽  
Amir Kiani ◽  
Maryam Chalabi
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Starter Culture ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Fatty Acid Profiles ◽  
Animal Fat ◽  
Significant Difference ◽  
Sour Cream

Abstract This study aimed to compare the effect of different ratios of Streptococcus thermophilus to Lactobacillus bulgaricus (3 : 1, 1 : 1, and 1 : 3) under the various stressful temperatures (37 and 45°C) on the fatty acid profiles quality of Kermanshahi roghan (yogurt by-product) and sour cream to obtain a formula for producing a kind of animal fat healthier than milk and cream. Stresses such as fermentation play an important role in bacterial behavior and consequently in food quality. Our findings presented a significant difference between roghan and sour cream fatty acid levels only at 37°C. Furthermore, starter culture 3 : 1 was the best starter for producing products with a higher quality of fatty acid profile at 37°C, and a 1 : 1 S. thermophilus to L. bulgaricus ratio was optimal at 45°C. It seems that bacteria adapt to harsh growth conditions by changing the fatty acid profiles, and these changes warrant consideration in the production of a kind of animal fat with the best fatty acid profiles. In conclusion, the roghan fatty acid profile is more suitable than sour cream only at 37°C.

Predicting Patient Loyalty and Service Quality Relationship: A Case Study of Civil Hospital, Ahmedabad, India

2008 ◽  
Vol 12 (4) ◽  
pp. 45-55 ◽  
Author(s):  
Hardeep Chahal
Keyword(s):  
Service Quality ◽  
Customer Loyalty ◽  
Research Work ◽  
Relationship Management ◽  
Total Quality ◽  
Civil Hospital ◽  
Patient Loyalty ◽  
Significant Difference

Purpose: In an era of heightened competition to sustain patient loyalty, quality of interpersonal experiences with the staff, operational quality of hospital operations and overall satisfaction and quality of the healthcare services, in general are to be understood in-depth in both public as well as private organisations. The concept of service quality has led to the growing research on various concepts such as total quality management, market orientation, learning orientation, strategic orientation along with invigorating focus on the customer loyalty and relationship management. The outcomes of service quality (customer relationship management and loyalty), end means for the organisational success, are most significant performance measurement tools in the present competitive market. The present study is an effort in this regard to identify the factors in sustaining customer longevity. Till today few studies in the developing settings were conducted to understand the types of relationship that exists between patient-loyalty and service quality. This study analyses the suitability of customer loyalty concept in the government hospitals through using a case study of one of the biggest hospitals operating in India. Methodology and Tools Applied: The research work is the case study of Civil Hospital Ahmedabad. The data is collected from 205 indoor patients of four departments namely general medicine, orthopedic, pediatrics, obstetric and gynecology. Inter and intra relationship among the measures of service quality and patient loyalty were analysed by using relevant statistical tools to draw out inferences. Findings: Among the three patient loyalty components, using provider again for the same services is found to be more significant followed by using provider again for different services and recommending providers to others in relation to overall service quality as dependent variable, and beta values are figured out as 0.15, 0.12 and 0.09 respectively The 35% R Square value for the model service quality – patient loyalty model indicate weak predictive power of this model. However at the same juncture the study found that no significant difference in the patients' perceptions with respect to patient loyalty and quality and per se, may be concluded that both are identical measures. Alternatively the more satisfied the patients are with the quality of their interactions with staff, the more likely they are going to take treatments for similar and different medical problems and would recommend the provider to their relatives and friends.

scholarly journals Service Quality in Natural Gas Distribution: A Study

2021 ◽  
Vol 29 (04) ◽  
pp. 56-75
Author(s):  
Narpat Asia ◽  
◽  
Pramod Paliwal ◽  
Keyword(s):  
Quality Of Service ◽  
Natural Gas ◽  
Service Quality ◽  
Research Work ◽  
Gas Distribution ◽  
Statistical Tool ◽  
Study Results ◽  
Significant Difference ◽  
Quality Of Service Parameters

Purpose: Using the SERVQUAL model in the Natural Gas Distribution business context, the research paper examines and compares the quality of service parameters of two City Gas Distribution (CGD) companies engaged in Piped Natural Gas (PNG) distribution- one from public and other from the private sector. Research Design/Approach: Mapping of various activities pertaining to domestic (household) PNG service on the SERVQUAL dimensions was undertaken. Based on the mapping, a relevant data collection tool was deployed to collect the data on PNG service quality parameters from the respondents, who were current consumers of these companies. Hypotheses regarding various components of SERVQUAL model were tested towards the comparison of service quality of these companies. Data were analyzed by employing an appropriate statistical tool. Findings: Statistical results reveal a significant difference between the companies in terms of the quality of services offered by them. Interpretation of study results, managerial implications and suggestions have been discussed in the paper. Practical Implications: The study shall help in designing and implementing the quality of service parameters and subsequently devising or revising Service Level Agreements (SLA) for the domestic PNG customers of CGD companies. Originality/Value: Not much relevant research work on service quality issues has been undertaken in the CGD Sector in general and in the domestic Piped Natural Gas (PNG) sub-sector in particular. One of the outcomes of the study is also the mapping of various activities pertaining to domestic PNG service on the SERVQUAL dimensions.

scholarly journals The effect of powdered spices formula on antioxidant activity and sensory quality of solid brem

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 120-127
Author(s):  
N.V. Maramy ◽  
B.R. Handayani ◽  
M.A. Zaini
Keyword(s):  
Antioxidant Activity ◽  
Water Activity ◽  
Sensory Quality ◽  
Ph Value ◽  
Block Design ◽  
Polynomial Method ◽  
Significance Level ◽  
Light Yellow ◽  
Significant Difference

Solid brem is one of Indonesian traditional food. The low level of antioxidant content might be increased by adding powdered spice formula which is rich in phenolic compounds. The objective of this study was to determine the effect of powdered spices formula on antioxidant activity and sensory quality of solid brem. The formulation of powdered spices was ginger, turmeric, cloves, nutmeg, pepper, and cinnamon in a ratio of 3: 1: 1: 1: 1: 0.5. Randomized Complete Block Design (RCBD) with six treatments of adding powdered spices formula (0, 1, 2, 3, 4, and 5%) and three replications were used as the method. The data were analyzed by analysis of variance (ANOVA) at a 5% significance level using Co-Stat software and tested further by Orthogonal Polynomial Method (OPM) or using Honestly Significant Difference (HSD). The result showed that adding powdered spices formula on solid brem had a significant different effect on antioxidant activity, water activity, pH value, physical quality (texture and color), and sensory quality (hedonic) on color, taste, texture, and melting in the mouth. The addition of 4% of the spices formula is recommended to produce the best quality of solid brem with the following characteristic: 80.51% of antioxidant activity, 15.71 mg GAE/g of material total phenol, 40.90% Brix of total dissolved solids, 0.55 water activity (Aw), 3.44 pH value, 9.08 N texture value (physical), and 84.68 oHue color value (physical). The product had light yellow; slightly spicy, solid and rather smooth texture, and melting in the mouth. The high content of antioxidant activity in the product proved the potential of using powdered spices in improving the antioxidant activity of solid brem.

scholarly journals The effect of leaf area to yield ratio on secondary metabolites in grapes and wines of Vitis vinifera L. cv. Sauvignon Blanc

OENO One ◽  
2013 ◽  
Vol 47 (2) ◽  
pp. 83 ◽  
Author(s):  
Katja Šuklje ◽  
Helena Baša Česnik ◽  
Lucija Janeš ◽  
Veronika Kmecl ◽  
Andreja Vanzo ◽  
...  
Keyword(s):  
Leaf Area ◽  
Ph Value ◽  
Limit Of Detection ◽  
Yield Ratio ◽  
Soluble Solids ◽  
Sauvignon Blanc ◽  
Total Soluble Solids ◽  
Significant Difference ◽  
Sensorial Quality

<p style="text-align: justify;"><strong>Aim</strong>: To investigate the effect of reducing leaf area by shoot hedging in combination with bunch thinning on metabolite concentration and sensorial quality of Sauvignon blanc grapes and wines.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Four vine treatments were conducted: shoot hedging/bunch thinning (SH/BT), shoot hedging/no bunch thinning (SH/NBT), full canopy/bunch thinning (FC/BT) and full canopy/no bunch thinning (FC/NBT). Shoot hedging delayed total soluble solids accumulation at the beginning of the grape maturation in SH/BT and SH/NBT treatments. At harvest there were no significant differences in the concentration of hydroxycinnamoyl tartaric acids, glutathione, total soluble solids, titratable acidity and pH value in grape juice between all treatments and methoxypyrazines were below the limit of detection. Lutein concentration in grape berry was higher in treatments without bunch thinning, while there was no significant difference in the concentration of β-carotene and neoxanthin. The highest leaf area to yield ratio (FC/BT) resulted in higher concentration of glutathione in must and higher concentration of thiols in Sauvignon blanc wines. Upon sensory evaluation, the FC/BT wine was best scored for overall quality and heavier tropical aroma, whereas the FC/NBT wine was best scored for fresh tropical aroma and second best for overall quality.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Leaf area to yield ratio impacted berry ripening kinetics, grape and wine metabolite composition, and sensorial properties of Sauvignon blanc wine.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: The study showed that the highest leaf area to yield ratio resulted in the best overall sensorial quality of wine.</p>

scholarly journals INKUBATOR PRODUKSI YOGHURT SKALA RUMAH TANGGA UNTUK PERBAIKAN PROSES PRODUKSI DI KABUPATEN KUNINGAN

2018 ◽  
Vol 2 (2) ◽  
pp. 80-91
Author(s):  
Abu Amar ◽  
Muhami Muhami ◽  
Iyus Hendrawan ◽  
Edward S Tampubolon
Keyword(s):  
Room Temperature ◽  
Ph Value ◽  
Good Condition ◽  
Starter Culture ◽  
Temperature Stability ◽  
Streptococcus Thermophilus ◽  
Scale Production ◽  
Total Acid ◽  
Public Consumption

The quality of yoghurt produced in District of Cipari, Cigugur Kuningan Regency failed to meet the required standard despite the fact that socialization of yoghurt GMP program, facilitation and delivery of inkubator for yoghurt production had been implemented. Therefore, this study reported the performance of the incubators which had been produced and granted to two cooperatives in the District of Cipari, Kuningan, namely Laras Ati and Lembah Kamoning. The method used was to directly test the incubators for the production of yoghurt in a laboratory Institut Teknologi Indonesia and in Kuningan. Five litres of cow's milk that had been heated to a temperature of 90° C for 15 minutes and cooled down to a temperature of 40° C were directly inoculated with a 10% volume of fresh commercial yoghurt starter, culture consisting of Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium. The measured parameters were incubator temperature stability, product's pH value, total acid and organoleptic of product. The results showed that the performance of the two incubators were in good condition. It was proved by stable temperature in the range of 44.1±0.6°C during evaluation within 7 hours of incubation. During fermentation, pH of the product has decreased and reached a pH value of 4.6 ± 0:02 within 7 hours of incubation, total acid reached 0.84±0.052%. The organoleptic product of yoghurt showed the percentage of product acceptance reached 85%, 83%, 86% and 82% in colour/appearance, texture, odour/flavour and taste respectively. The two delivered incubators met the required standard, thereby making the household-scale production process of yoghurt safe for public consumption. Yoghurt ready for sale and kept at the room temperature remains fresh and does not suffer damage because the packaging is not inflated as before.Yoghurt that is ready to be sold and even kept at room temperature remains fresh and does not suffer damage ie. the packaging is not inflated as before.

scholarly journals Quality of Quarg produced by probiotics application

2004 ◽  
pp. 37-48 ◽  
Author(s):  
Spasenija Milanovic ◽  
Mirela Panic ◽  
Marijana Caric
Keyword(s):  
Ph Value ◽  
Starter Culture ◽  
Good Health ◽  
Sensory Properties ◽  
Point Of View ◽  
Starter Cultures ◽  
Maximum Score ◽  
Fresh Cheese ◽  
Shelf Stable

Quarg is a soft fresh cheese which is characterised by nutritive and energy value. Presence of essential milk components and usage of various starter cultures, most important of which are probiotics, contribute to the increase of the consumers, interest because of great health effects. In addition to their nutritive and economic importance, probiotics are important from technological point of view, as well. Therefore, the possibilities of probiotic Quarg manufacture, the effect of probiotics, traditional starter culture and their combination, on Quarg quality have been investigated in this study. Quarg was produced of milk with 2.5% and 4.2% fat content. The obtained results showed significant differences in chemical composition physical and sensory properties and shelf-life of the produced cheese samples. From 10 samples produced, 2 samples were of excellent sensory properties and have been evaluated with maximum score. All samples were shelf-stable 5 weeks, while decrease of pH value was insignificant during 30 days of storage at below 4?C. Different kinds of Quarg, produced by use of probiotics, could be used by all consumers categories having beneficial effect on intestinal function and promoting good health because of probiotic bacteria presence.

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