scholarly journals The Effect of Concentration of Beeswax Emulsion on Shelf Life and Quality of Beetroot (Beta vulgaris L.) during Room Temperature Storage

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Vera Handi Pratiwi ◽  
Yoga Aji Handoko
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Beta Vulgaris ◽  
Block Design ◽  
Christian University ◽  
Randomized Block Design ◽  
Horticultural Products ◽  
High Level ◽  
Temperature Storage

Beetroot (Beta vulgaris L.) is one of the horticultural products that have the potential for development in Indonesia. beetroot contains a high level of betalain and vitamin C, so it can be an antioxidant for cancer. But nowadays, post-harvest handling is not specially noticed by people yet. The aims of this research were to determine the effect of beeswax coating on shelf life and quality of the beetroot and determine the best wax emulsion concentration as beetroot coating. This research was conducted at the Posharvesting Handling Laboratory of the Faculty of Agriculture and Business, Satya Wacana Christian University, Salatiga. The method used Randomized Block Design with 4 treatments and 6 replications. The concentration of beeswax emulsions used in this research is about 4%, 8%, and 12%. The observed parameter was weight loss, respiration, total dissolved solids, water content, and vitamin C. The results show that the treatment with a concentration of 12% of beeswax emulsion is the best result when compared with other treatments. The result also shows the concentration of 12% beeswax emulsion can maintain the storage time and quality of the beetroot. 

scholarly journals Pengaruh proses blanching dan penambahan karagenan pada kualitas selai lembaran belimbing wuluh (Averrhoa bilimbi L.)

2020 ◽  
Vol 11 (2) ◽  
pp. 152-161
Author(s):  
Devi Rahmah Fauzi ◽  
Hapsari Titi Palupi
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Water Content ◽  
Block Design ◽  
Added Value ◽  
Index Method ◽  
Tukey Test ◽  
Randomized Block Design ◽  
Effectiveness Index

Belimbing wuluh (Averrhoa bilimbi L.) is one of the fruit plants native to Indonesia. Processing of Belimbing wuluh into slice jam is necessary in order to have extended shelf life and to give added value of this fruit. This study aims to determine the effect of blanching and concentration of carrageenan on the quality of belimbing wuluh sheet jam. The method of this research was a randomized block design (RBD) consisting of 2 factors. The first factor were Blanching, (B1) = With Blanching, (B2) = Without Blanching. The second factor was the concentration of carrageenan, carrageenan (K1) = 5%. K2 = 10%. K3 = 15%. The result were analyzed by performed ANOVA using Minitab18 software and continued by the Tukey test. The best treatment was analyzed using the De Garmo Effectiveness Index method. The best treatments found in the B2K2 treatment (without blanching and concentration of carrageenan 10%.) has an average of water content 19.68%; vitamin C 14.51 mg / g; texture 0.50 N / mm2; color L 35.50; a* 13.20; b* 20.80; (organoleptic) texture 3,40 (like); color 3,33 (like); taste 3,47(like); and flavor 3.30 (like).

scholarly journals PEMANFAATAN EKSTRAK BELIMBING WULUH DAN EKSTRAK KULIT BUAH NAGA DALAM PEMBUATAN SELAI

2021 ◽  
Vol 8 (2) ◽  
pp. 62
Author(s):  
Nurul Aini ◽  
Dody Handito ◽  
Siska Cicilia
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Block Design ◽  
Fruit Peel ◽  
Significance Level ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Significant Difference ◽  
Sensory Tests

This study aims to determine the concentration of starfruit juice and dragon fruit peel on the quality of jam. The experimental design used was a one-factor Randomized Block Design (RAK) with six treatments and three replications to obtain 18 samples. The treatments were the concentration of starfruit juice and dragon fruit peel extract with P1 (100% : 0%), P2 (85% : 15%), P3 (70% : 15%), P4 (55% : 45%), P5 ( 40% : 60%) and P6 (25% : 75%). Parameters observed were vitamin C levels, antioxidant activity, spread, and color as well as sensory tests (color, aroma, and taste). Data analysis results were tested by analysis of variance at a significance level of 5% using Co-Stat software. If there is a significant difference, then the orthogonal polynomial further test is carried out, while the physical and sensory tests are further tested using the Honest Significant Difference test at a significance level of 5%. The results showed that the concentration of star fruit juice and dragon fruit pulp did not have a different effect on vitamin C levels but had a significantly different effect on antioxidant activity, spread, and color. P6 treatment resulted in the highest antioxidant activity of 77.27%, 12.80 mg of vitamin C content, 10.1 cm of smearing power, and sensory properties that were acceptable to the panelists.

scholarly journals PENGARUH DOSIS RAGI DAN PENAMBAHAN GULA TERHADAP KUALITAS GIZI DAN ORGANOLEPTIK TAPE BIJI GANDUM

Agric ◽  
2016 ◽  
Vol 26 (1) ◽  
pp. 75
Author(s):  
Jalalina Abdillah ◽  
Nugraheni Widyawati ◽  
Suprihati
Keyword(s):  
Analysis Of Variance ◽  
Block Design ◽  
Wheat Grain ◽  
Christian University ◽  
Randomized Block Design ◽  
Honestly Significant Difference ◽  
Sugar Addition ◽  
Significant Difference ◽  
And Mathematics

<p>Tape yeast in certain dose is required in making tape. Addition of 5% sugar could increase the sweetness as well as energy for the microorganissm. The experiment about the effect of yeast dosage and sugar addition on the quality of wheat grain tape in the Laboratory of Faculty of Science and Mathematics Satya Wacana Christian University started from 29th February until 23rd April 2012. This research used Randomized Block Design (RBD) with six treatments as follows: 1% yeast; 2% yeast; 3% yeast; 1% yeast with sugar; 2% yeast with sugar; 3% yeast with sugar. Finally, data of the result were analyzed using analysis of variance (ANOVA) and honestly significant difference (HSD) at 5% level. The research showed that: 1) 1% yeast dose had the highest quality of wheat tape compared to 2% and 3% yeast dose, 2) 1% yeast dose with sugar gave the best taste from organoleptic test.</p>

scholarly journals Production and quality of okra produced with mineral and organic fertilization

2019 ◽  
Vol 23 (2) ◽  
pp. 97-102
Author(s):  
Hemmannuella C. Santos ◽  
Emmanuel M. Pereira ◽  
Rafael L. S. de Medeiros ◽  
Paulo M. de A. Costa ◽  
Walter E. Pereira
Keyword(s):  
Vitamin C ◽  
Block Design ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Organic Fertilization ◽  
Randomized Block Design ◽  
Number Of Leaves ◽  
The Mean ◽  
Organic Compost

ABSTRACT Okra, Abelmoschus esculentus (L.) Moench, is a vegetable with annual fruit native to hot regions of Africa, well adapted to the conditions of the Northeast and Southeast regions of Brazil, where it is widely used by small farmers. This study aimed to evaluate the effect of mineral and organic fertilization on the production and quality of okra fruits. The experiment was conducted in randomized block design, with three replicates and eleven treatments defined according to a Baconian matrix. Treatments consisted of doses of N (0, 100, 200 and 300 kg ha-1), P (0, 100, 200 and 300 kg ha-1) and K (0, 80, 160 and 240 kg ha-1), as well as absence and presence of organic compost (30 t ha-1). The following parameters were evaluated: plant height, stem diameter, number of leaves, production of fruits plant-1, number of fruits plant-1, fruit length and diameter and fruit quality (pH, soluble solids, titratable acidity, vitamin C and electrical conductivity). The crop is demanding in terms of K and N fertilizations, with increments of 15.8 and 36% in the mean number and diameter of fruits, respectively. Organic fertilization did not influence the vegetative growth of okra, but was beneficial to the production of fruits with higher vitamin C content, 52% higher than the contents found in fruits produced without such input.

scholarly journals Effects of Vermicompost, Tithonia Green Manure and Urea on Quality of Swiss Chard (Beta Vulgaris L. Var. Cicla L.) in Kenya

2020 ◽  
Vol 9 (2) ◽  
pp. 55
Author(s):  
N. B. Rioba ◽  
P. A. Opala ◽  
J. K. Bore ◽  
S. O. Ochanda ◽  
K. Sitienei
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Beta Vulgaris ◽  
Green Manure ◽  
Block Design ◽  
Organic Fertilizers ◽  
Standard Procedures ◽  
Swiss Chard ◽  
And Control

Swiss chard (Beta vulgaris L. var. cicla) is a popular vegetable because it is nutritious, robust, easy to grow. It requires regular applications of nitrogen, which causes accumulation of oxalates and nitrates within the plant. Oxalates and nitrates are known health hazards but the use of organic fertilizers have been shown to reduce their accumulation and to promote accumulation of beneficial phytochemicals. We therefore determined the effect vermicompost (VC), Tithonia diversifolia green manure (Tithonia) and urea on the quality of Swiss chard. The experiment was laid out in a Randomised Complete Block Design (RCBD) replicated three times with thirteen treatments. Leaf nutrient elements, TSS, polyohenols, Vitamin C and antioxidants were determined using standard procedures. Treatment effects were significant only for aluminum, phosphorus and calcium. The values were highest on VC 50 kg N ha-1 and Urea 50 kg N ha-1, Tithonia 50 kg N ha-1 + Urea 50 kg N ha-1, and VC 50 kg N ha-1, and VC 100 kg N ha-1 for aluminum, phosphorus and calcium, respectively. Lowest response was reported on Tithonia 50 kg N ha-1, control and Tithonia 50 kg N ha-1 + Urea 50 kg N ha-1 for aluminum, phosphorus and calcium, respectively. The treatments significantly influenced the percentage of polyphenols, vitamin C and the antioxidant capacity while no significance was reported for total soluble solutes. The polyphenols and vitamin C content were highest on Tithonia 100 kg N ha-1 and control, respectively. Low polyphenol and vitamin C contents were recorded on VC 50 kg N ha-1 and VC 100 kg N ha-1, respectively. A similar trend was observed for antioxidant activity since a positive correlation was observed between the polyphenols and vitamin C and the antioxidant activity. Tithonia green manure improves Swiss chard quality.

scholarly journals STUDI PEMBUATAN PERMEN JELLY DARI KOMBINASI NANAS (Ananas comosus L.) DAN JERUK SAMBAL (Citrus microcarpa)

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 749
Author(s):  
Eva Mayasari ◽  
Tri Rahayuni ◽  
Nurul Erfiana
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Block Design ◽  
Food Product ◽  
Ash Content ◽  
National Standard ◽  
Ananas Comosus ◽  
Average Score ◽  
Randomized Block Design

ABSTRACT   Jelly candy from combination of pineapple (Ananas comosus L.) and calamansi (Citrus microcarpa) is an alternative food product. The aim this study is to provide the best quality of jelly candy from the combination of pineapple and calamansi juices. This study used Randomized Block Design with one factor was combination of pineapple : calamansi consisting of 6 levels are 100:0%, 90:10%, 80:20%, 70:30%, 60:40%, 50:50%. Each treatment replicated 4 times therefore obtained  24 samples combination. The combination of 80% pineapple and 20% calamansi is the best treatment with a mean of moisture content 19,34%, ash content 0,30%, vitamin C 15,97mg/100G, total dissolved solids 24,500brix, pH 3,29, hardness level 0,05 kG force, the average score of the panelists preference the taste, appearance, and aroma has like (5,04), like (5,28), like (5,12), respectively. Moisture and ash content are in the levels of jelly candy qualify according to National Standard of Indonesia (SNI: 02-3547-2008), i.e., maximum moisture content of 20,0% and a maximum ash content of 3,0%.   Keywords: pineapple, calamansi, combination, jelly candy, fruit juice.   ABSTRAK   Permen jelly dari penambahan kombinasi nanas (Ananas comosus L.) dan jeruk sambal (Citrus microcarpa) merupakan salah satu alternatif produk pangan. Penelitian ini bertujuan untuk mendapatkan karakteristik terbaik permen jelly dari kombinasi sari buah nanas dan jeruk sambal. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 1 faktor perlakuan terdiri dari 6 taraf yaitu kombinasi sari buah nanas dan jeruk sambal terdiri dari 100:0%, 90:10%, 80:20%, 70:30%, 60:40%, 50:50%. Setiap perlakuan diulang sebanyak 4 kali sehingga diperoleh 24 sampel kombinasi. Kombinasi 80% nanas dan 20% jeruk sambal merupakan perlakuan terbaik berdasakan kadar air sebesar 19,34%, kadar abu sebesar 0,30%, vitamin C sebesar 15,97 mG/100G, total padatan terlarut sebesar 24,500brix, pH sebesar 3,29, tingkat kekerasan sebesar 0,05 kG force. Rerata skor kesukaan panelis terhadap rasa, warna, dan aroma berturut-turut adalah menyukai (5,04), menyukai (5,28), menyukai (5,12). Kadar air dan kadar abu permen jelly yang dihasilkan memenuhi syarat mutu SNI 02-3547-2008, yaitu kadar air maksimal 20,0% dan kadar abu maksimal 3,0%.   Kata Kunci : nanas, jeruk sambal, kombinasi, permen jelly, sari buah.

scholarly journals STUDY ON ASCORBIC ACID FOR FORTIFICATIONOF RICE CASSAVA

2017 ◽  
Vol 7 (2) ◽  
pp. 72-83
Author(s):  
Harun Al-Rasyid ◽  
Subeki Subeki ◽  
Wisnu Satyajaya ◽  
Agus Saptomi
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Water Content ◽  
Analysis Of Variance ◽  
Block Design ◽  
Factorial Experiment ◽  
Randomized Block Design ◽  
Two Factors ◽  
Agricultural Materials

Siger rice is an analog rice made from agricultural materials containing carbohydrates such as cassava. The purpose of this research was to know the effect of addition of ascorbic acid and steam duration to the quality of siger rice from cassava. The factorial experiment arranged in a Complete Randomized Block Design (CBRD) with two factors and three replications.. The first factor was the addition of ascorbic acid is 0% (A1), 0.1% (A2), 0.15% (A3), 0.2% (A4), 0.25% (A5), and 0.3% A6). The second factor was steam duration of 25 minutes (L1), 30 minutes (L2), and 35 minutes (L3). The data were analyzed using analysis of variance (ANNOVA) and continued with Least Significance Different (LSD) test. The results showed that the addition of ascorbic acid 0.2% with steaming for 35 minutes resulted in the best quality of siger rice with white color tending, somewhat similar to rice, rather soft, water content of 10.62%, 0.88% ash, protein 3,82%, fat 2.42%, crude fiber 1.13%, carbohydrates 81.12%, and vitamin C 0.61 mg/g.

scholarly journals APLIKASI TEKNOLOGI BUDIDAYA RAMAH LINGKUNGAN TERHADAP KUALITAS BUAH STROBERI

EUGENIA ◽  
2017 ◽  
Vol 23 (1) ◽  
Author(s):  
Bertje R.A. Sumayku ◽  
Tatik Wardiyati ◽  
Aminudin Afandhi ◽  
Jeanny Polii-Mandang
Keyword(s):  
Vitamin C ◽  
Block Design ◽  
Sugar Content ◽  
Chicken Manure ◽  
Test Statistics ◽  
Treatment Technology ◽  
Environment Friendly ◽  
Randomized Block Design ◽  
Cultivation Technology

ABSTRACT   This study aimed to compare the application of environment-friendly cultivation technology on the quality of strawberries. The experimental design using a factorial in a randomized block design (RAK), with 2 factors, namely: 1). Farmers treatment technology that chicken manure 20 t / ha + Urine Rabbits 1: 5 liters of water; 2). Treatment T. koningii 15 g / kg of soil in chicken manure 5 tons / ha). Data were analyzed by t test statistics, if different continued with test Duncun at 0.05. Research results show that treatment of PP (T. koningii Technology) has Vitamin C is 27.1 mg / 100g, higher than the Treatment PT (Technology Farmers) is 22.5 mg / 100g. The vitamin C content of the variables were not significantly different between treatments, while the variable texture of the fruit, and sugar content were significantly different. Keywords: applications agriculture environmentally-friendly, strawberry fruit quality

scholarly journals PENGARUH PENAMBAHAN CARBOXY METHYLCELLULOSE DAN WAKTU PEMASAKAN TERHADAP MUTU SELAI NANAS

2019 ◽  
Vol 44 (2) ◽  
pp. 121
Author(s):  
Naomi Uli Arta Siagian ◽  
Abdul Rahim ◽  
Baharuddin Baharuddin ◽  
Ifall Ifall
Keyword(s):  
Vitamin C ◽  
Block Design ◽  
Ash Content ◽  
Cooking Time ◽  
Factorial Experiments ◽  
Total Acid ◽  
Randomized Block Design ◽  
Concentration Factors ◽  
Hedonic Scale

Pineapple Jam Quality Quality is determined by CMC concentration factors and cooking time. This study aims to study the effect of the addition of CMC and the length of cooking on the quality of pineapple jam so that it can be accepted by consumers. This research was conducted at the Laboratory of Processing, Faculty of Agriculture, Alkhairaat University Palu and Agro-Industry Laboratory, Faculty of Agriculture, University of Tadulako Palu. This research was conducted using factorial experiments arranged in a Randomized Block Design with three replications. The first factor of CMC concentration consisted of treatments C1 = 0.5%, C2 = 1.0%, and C3 = 1.5%. The second factor is the length of cooking, namely drying T1 = 20 minutes, T2 = 25 minutes and T = 30 minutes. The data obtained were analyzed by variance, followed by the BNJ test at the 0.05% level with the parameters of the test of amendment, moisture content, ash content, dietary fiber content, vitamin C, total acid content, and organoleptic test. The results showed that the best combination was found in 0.5% CMC concentration with 20 minutes cooking time. The treatment characteristics of 0.5% CMC concentrations with a cooking duration of 20 minutes resulted in better pineapple jams including water content (46.60%), ash content (0.86%), vitamin C (14.30%), and organoleptic levels the best for the aroma of pineapple jam on the treatment of 0.5% CMC concentration with a cooking duration of 20 minutes obtained the highest panelist assessment score of (4.72) with the "very like" hedonic scale.

scholarly journals PENGARUH KOMBINASI KEMASAN DAN MASA SIMPAN TERHADAP BEBERAPA KOMPONEN MUTU BUMBU PLECINGAN INSTAN (The Effect of Combination of Package and Self-life on The Some Qualities of Instant Seasoning Plecingan)

2018 ◽  
Vol 6 (1) ◽  
pp. 60-68
Author(s):  
Rokilah Rokilah ◽  
Wiharyani Werdiningsih ◽  
Agustono Prarudiyanto
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Block Design ◽  
Chemical Parameters ◽  
Randomized Block Design ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
Organoleptic Parameters ◽  
Fungus Growth

ABSTRACT The purpose of this research was to determine the best combination between the types of package with shelf-life treatments that can be used to maintain some qualities of instant seasoning plecingan based on the quality standards of seasoning or powdered spices. The research method used was experimental method with Randomized Block Design (RBD) single factor (the combination between the types of package and shelf-life treatments) with 9 treatments and 3 replications. The observed parameters were chemical parameters (moisture content and pH) and organoleptic parameters (hedonic test of flavor and odor) and also fungus growth visual test. The data were analyzed by analysis of variance α=5%and analyzed further by Honestly Significant Difference (HSD) test α=5% if significant differences occurred. The results of the research showed that the combination between the types of package and shelf-life treatments gave significant effect on moisture content, pH and flavor by hedonic test, but the effect is non-significant on the hedonic test of odor of instant plecingan seasoning. The results showed that the use of aluminum foilpackaging can maintain the quality of instant seasoning plecingan for 10 days of storage with moisture content 8.84% w/w, pH 5.13, the flavor and odor rather preferred by the panelists. Keywords: seasoned plecingan, packaging, shelf-life   ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui kombinasi jenis kemasan dengan masa simpan terbaik yang dapat digunakan untuk mempertahankan mutu bumbu plecingan instan ditinjau dari standar mutu bumbu atau bubuk rempah-rempah. Metode penelitian yang digunakan dalam penelitian ini adalah metode eksperimental dengan rancangan percobaan Rancangan Acak Kelompok (RAK) faktor tunggal (kombinasi jenis kemasan dan masa simpan) dengan 9 perlakuan dan 3 kali ulangan. Parameter yang diamati meliputi parameter kimia (kadar air, dan pH) dan parameter organoleptik (kesukaan rasa dan aroma) serta uji visual pertumbuhan kapang. Data hasil pengamatan di analisis menggunakan analisis keragaman (ANOVA) pada taraf nyata 5%. Data yang menunjukkan pengaruh yang berbeda nyata diuji lanjut menggunakan uji lanjut Beda  Nyata Jujur (BNJ) taraf 5%. Hasil penelitian menunjukkan bahwa kombinasi jenis kemasan dan masa simpan memberikan pengaruh yang berbeda nyata terhadap parameter kimia kadar air, pH dan kesukaan rasa bumbu plecingan instan, tetapi memberikan pengaruh yang tidak berbeda nyata pada kesukaan aroma. Berdasarkan hasil penelitian diketahui bahwa penggunaan kemasan aluminium foil mampu mempertahankan mutu bumbu plecingan instan selama penyimpanan 10 hari dengan kadar air sebesar 8,84% b/b, pH 5,13 dan rasa dan aroma yang agak disukai oleh panelis. Kata kunci: bumbu plecingan, kemasan, masa simpan

Sign in / Sign up

Export Citation Format

Share Document