scholarly journals PENERAPAN BIOTEKNOLOGI DALAM EKSTRAKSI MINYAK KELAPA DENGAN MENGGUNAKAN KHAMIR ROTI (Saccharomyces cerevisiae)

2009 ◽  
Vol 10 (2) ◽  
pp. 81-91
Author(s):  
Leta
Keyword(s):  
Water Content ◽  
Iodine Number ◽  
Research Result ◽  
Coconut Oil ◽  
High Water ◽  
High Water Content ◽  
Good Taste ◽  
Result Show ◽  
Taste And Smell

This research is aimed for knowing the influence of temperature, pH, and their interaction on the amount and quality of oils formed in fermentative extraction of coconut oil using bakers, yeast the treatment examined temperature divided into four treatments, pH divided into two treatments, and three repetitions. All treatment in this research met SII. The research result show that: (1) Treatment of temperatures give different effects on the amount of oils, temperatures of 350C and 300C produced the highest amount of oil, give different effects on water content, temperatures of 300C and 350C resulted in the lowest amount of water content, gave different effect on iodine number, and on lathering number, temperature of 350C resulted in the lowest number, did not give different effects on the level of free-fats acid. (2) Treatment of pH did not give different effect on the amount of oil, on water content but give different effect on iodine number, on lathering number, pH of 4 was lower the pH of 4.5. (3) Interaction of treatments of temperatures and pHs give different effect on the amount of oil, temperatures of 350C with pH of 4 and temperatures of 300C with pH 4 produced highest amount of oil, give different effect on water content, temperature of 300C with the pH of 4.5 resulted in the lowest amount of water content, the temperature of 250C with pH 4.5 produced high water content (0.55%), temperature 300C with pH 4.5 resulted in the lowest peroxide number. It gives different effect on the content of free fats acid, produced oil whit bright colour, good taste and smell and it was not immediately rancid.  

scholarly journals THE QUALITY OF COCONUT OIL PREPARED USING HEATING TECHNIQUE WITH ADDITION OF CARROT POWDER (Daucus carrota L) AS NATURAL ANTIOXIDANT

Jurnal Kimia ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 117
Author(s):  
N. M. Suaniti ◽  
M. Manurung ◽  
O. Ratnayani ◽  
A.A. I.S.J. Dewi
Keyword(s):  
Water Content ◽  
Iodine Number ◽  
Coconut Oil ◽  
Free Fatty Acid Level ◽  
Acid Value ◽  
Positive Control ◽  
Natural Antioxidant ◽  
National Standard ◽  
Peroxide Number

Spoilage of coconut oil is indicated by rancidity caused by the oxidation and hydrolysis reactions. One of the efforts that can be carried out to inhibit the rancidity is by adding a natural antioxidant, such as carrot (Daucus carrota L) powder, into the coconut oil. This research aimed to find out the effect of the addition of carrot powder into the coconut oil on some parameters namely iodine number, peroxide number, FFA level, acid value and water content. The coconut oil was prepared by heating technique followed by the addition of carrot powder in the ratio of coconut oil:carrot of 100:1, 100:2, 100:3, 100:4, 100:5, and coconut oil:BHT (Butyl Hydroxy Toluene) of 100:1 as the positive control. The results were then compared to the Indonesian National Standard of SNI 01-2902-1992. It was found that the coconut oil added with carrot powder in the ratio of 100:4 showed the best quality with iodine number of 8.4092 ± 0.5761g iodine/100g, peroxide number of 3.2363 ± 1.9168mg O2/100g, Free Fatty Acid level (FFA) of 0.1676 ± 0.0037 %, acid value of 0.4656 ± 0.0119mg KOH/g and water content of 0.1038 ± 0.0068 %. The characterization using FTIR (Fourier-transform infrared spectroscopy) of such quality of coconut oil indicated some functional groups of OH, CH, CH3, C=O, CºC aliphatic and C=C aliphatic were contained.

scholarly journals ANGKA KAPANG DAN KHAMIR PADA LADA PUTIH ASAL BANGKA

2019 ◽  
Vol 5 (2) ◽  
pp. 101
Author(s):  
Oktavio Rosani ◽  
Devy Susanty ◽  
Ary Triyanto
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
High Water ◽  
Quality Standard ◽  
High Water Content ◽  
White Pepper ◽  
Public Consumption ◽  
Mold And Yeast ◽  
The Relationship

Numbers of Mold and Yeast on White Pepper from BangkaWhite pepper is one of Indonesia's spices that are needed for both public consumption and exports. Post-harvest processing of white pepper by farmers is often done with unclean. Each source of white pepper has different water content and will affect the quality of white pepper. In this study, seven samples (S1, S2, S3, S4, S5, S6, S7) were from Bangka. All samples tested had higher water content than SNI quality standard (13%), but still below the quality standard 2 (18%). Sample S2 has the highest water content compared to other samples. Sample S1 and S2 have high Numbers of Mold and Yeast (AKK) and do not suitable with quality standart of BPOM. Of all samples, S2  had the highest AKK (5,51 x 104 colony / g) and sample S5 had the smallest AKK (8,8 x 102 colony / g). This shows the relationship between water content in white pepper with AKK. White pepper that has a high water content has a high AKK, whereas white pepper that has low moisture content has low AKK.Keywords: white pepper, Numbers of Mold and Yeast, moisture contentABSTRAKLada putih adalah salah satu rempah Indonesia  yang  banyak dibutuhkan baik untuk konsumsi masyarakat ataupun ekspor. Proses pengolahan pasca panen lada putih oleh petani sering dilakukan dengan tidak bersih. Setiap sumber lada putih memiliki kadar air yang berbeda dan akan mempengaruhi kualitas lada putih. Pada penelitian ini,tujuh sampel (S1, S2, S3, S4, S5, S6, S7)  berasal dari Bangka. Semua sampel yang di uji memiliki kadar air yang lebih tinggi dari standar mutu 1 SNI (13%), namun masih berada di bawah standar mutu 2 (18 %). Sampel S2 memiliki kadar air yang paling tinggi dibandingkan dengan sampel lainnya. Sampel S1 dan S2 memiliki  (Angka Kapang Khamir) AKK yang tinggi dan tidak memenuhi syarat mutu. BPOM. Dari semua sampel, sampel S2 memiliki AKK paling tinggi (5,51 x 104 koloni/g) dan sampel S5 memiliki AKK paling kecil (8,8 x 102 koloni/g). Hal ini menunjukan hubungan antara kadar air pada lada putih dengan AKK. Lada putih yang memiliki kadar air tinggi memiliki AKK yang juga tinggi, sedangkan lada putih yang memiliki kadar air rendah memiki AKK yang  rendah.Kata Kunci: Lada putih, Angka kapang khamir, Kadar Air

scholarly journals Peningkatan Kualitas Minyak Nilam (Pogostemon Cablin Benth) menggunakan Kombinasi Metode Fermentasi, Delignifikasi dan Destilasi

2017 ◽  
pp. 116-121 ◽  
Author(s):  
Salih Muharam ◽  
Lela Mukmilah Yuningsih ◽  
Iim Sulaeman Rohana
Keyword(s):  
Water Content ◽  
Oil Quality ◽  
High Water ◽  
Poor Quality ◽  
Acid Number ◽  
High Water Content ◽  
Pogostemon Cablin ◽  
Combination Of Methods ◽  
Small Capacity

Penyulingan minyak nilam tradisional dilakukan dalam kapasitas kecil dan menggunakanmetode penyulingan sederhanaberdasarkan pada perbedaan titik didih yang jauh atau salah satu komponen bersifat volatil. Proses ini menghasilkan kualitas minyak nilam kurang baik seperti bilangan asam lebih dari 8, minyak berwarna gelap, patchouli alkohol kurang dari 30%, dan kadarair tinggi.Pada penelitian ini telah dilakukan penyulingan minyak dari tanaman nilammenggunakan kombinasi metode yaitu fermentasi-delignifikasi, destilasi dan pemurnian untuk meningkatkan kualitas minyak nilam. Hasil penelitian ini menunjukan bahwa kombinasi proses fermentasi-delignifikasi-destilasi-adsorpsi menghasilkan kualitas minyak nilam yang lebih baik dengan kualitas bilangan asam, kandungan patchouli alkohol,  kadar air dan bobot jenis berturut-turut adalah 7.48, 35.60%, 0.56%,0.0957. The traditional distillationof patchouli oil conducted in small capacity and using a simple distillation method based on differences of wide a boiling point or one component is volatile. This process results a poor quality of patchouli oils such as the acid numbers is more than 8, dark-colored oils, patchouli alcohols contentis less than 30%, and high water content. In this research has been done oil distillation from patchouli plants using a combination of methods i.e. fermentation-delignification, distillation and purification to improve of patchouli oil quality. The results show that the combination of the fermentation-delignification-distillation-adsorptionis better in quality of patchouli oil with the acid number, patchouli alcohol content, water content and density were 7.48, 35.60%, 0.56%, and 0.0957 respectively.

scholarly journals PERUBAHAN KUALITAS BAWANG MERAH (Allium Ascalonicum L.) SELAMA PENYIMPANAN PADA TINGKAT KADAR AIR DAN SUHU YANG BERBEDA ((Allium ascalonicum l.) During Storage at Different Temperature and Water Content)

2017 ◽  
Vol 11 (2) ◽  
pp. 108 ◽  
Author(s):  
A.Khairun Mutia ◽  
Y.Aris Purwanto ◽  
Lilik Pujantoro
Keyword(s):  
Weight Loss ◽  
Water Content ◽  
Room Temperature ◽  
Storage Temperature ◽  
High Water ◽  
High Water Content ◽  
Storage Losses ◽  
And Storage ◽  
Estimation Quality

<p>Bawang merah merupakan salah satu jenis komoditas yang menjadi kebutuhan masyarakat. Namun bawang merah sangat mudah mengalami perubahan mutu seperti susut bobot, perubahan volatile dan mengalami kerusakan karena memiliki kandungan air yang tinggi, sehingga diperlukan metode penyimpanan yang baik untuk mempertahankan kesegarannya selama penyimpanan. Salah satu cara untuk mempertahankan kesegaran dan kualitas bawang merah adalah menyimpan pada suhu rendah dengan tingkat kadar air tertentu. Adapun tujuan dari penelitian ini untuk mengetahui tingkat kadar air dan suhu penyimpanan yang mempertahankan mutu bawang merah konsumsi, serta pendugaan mutu bawang merah hingga penyimpanan 6 bulan. Bawang merah dikeringkan hingga kadar air mencapai 85% dan 80% kemudian dimasukkan kedalam kemasan rajut masing-masing sebanyak 2 kg dan dilakukan penyimpanan pada suhu 5°C dengan RH 65-70%, 10°C dengan RH 65-70% dan suhu ruang (25-30°C) dengan RH 52-88% selama 8 minggu. Dari hasil penelitian menunjukkan bahwa penyimpanan bawang merah yang terbaik pada kadar air 80% dengan suhu 5°C RH 65-70%, menghasilkan susut bobot 7,06%, kadar air 79,48%, kerusakan 0,37%, kekerasan 4,38 N, dan VRS 26,53 ?Eq/g. Berdasarkan pendugaan daya simpan, susut bawang merah hingga penyimpanan 6 bulan dengan penyimpanan pada suhu 5°C dengan kadar air 80% sebesar 21,466%.</p><p>Kata kunci :bawang merah, suhu, kadar air, penyimpanan, kualitas.</p><p>English Version Abstract</p><p>Shallot is one of the types of commodities into the needs of society. But shallots are very susceptible to changes in quality such as weight loss, changes in the volatile and damaged because it has a high water content, so it needed a good storage method for maintaining freshness during storage. One way to maintain the freshness and quality of shallot is storing at low temperatures with a certain level of water content. The aim of this study was to determine the level of water content and storage temperature to maintain the quality of shallot consumption, and shallot estimation quality until 6 months of storage. Shallots were dried to water content reached 85% and 80% and then inserted into the knited packaging each of 2 kg and then stored at 5°C with RH 65-70%, 10°C with RH 65-70% and room temperature (25-30°C) with RH 52-88% for 8 weeks. The result of the experiment showed that storage of shallot in water content of 80% at 5°C RH 65-70%, resulting in a weight loss of 7,06%, the water content of 79.48%, disorder 0,37%, hardness 4,18 N and VRS 26.53 ?Eq / g. Based on the estimation of shelf life, storage losses of shallot until 6 months with storage at 5 °C with water content of 80% of to 21.466%.</p><p>Keywords :shallot, suhu, water content, storage, quality.</p>

scholarly journals Pengaruh asam giberelat (GA3) dan waktu panen terhadap kualitas hasil buah zukini (Cucurbita pepo L.)

Kultivasi ◽  
2019 ◽  
Vol 18 (2) ◽  
Author(s):  
Kusumiyati Kusumiyati ◽  
Syariful Mubarok ◽  
Ine Elisa Putri ◽  
Risa Nurul Falah
Keyword(s):  
Water Content ◽  
High Water ◽  
Soluble Solids ◽  
High Water Content ◽  
Total Soluble Solids ◽  
Significance Level ◽  
Randomized Design ◽  
Fruit Skin ◽  
Cultivation Techniques

Sari. Zukini merupakan sayuran buah yang banyak diminati oleh konsumen. Sayuran ini memiliki kadar air yang tinggi. Petani memerlukan teknik budidaya yang tepat untuk meningkatkan kualitas buah zukini, diantaranya dengan penggunaan hormon giberelin (GA3) dan waktu panen yang tepat. Tujuan dari penelitian ini adalah untuk mengetahui efek penggunaan GA3 dan perbedaan waktu panen terhadap kualitas hasil buah zukini, yaitu nilai total padatan terlarut (TPT), kekerasan, dan kadar air buah. Penelitian menggunakan metode percobaan rancangan acak lengkap (RAL) factorial, dengan 2 faktor dan 5 ulangan. Faktor pertama yaitu konsentrasi GA3 (0 part per million (ppm) dan 300 ppm) dan faktor kedua yaitu waktu panen 5 hari setelah berbunga (HSB), 10 HSB, dan 15 HSB. Data diuji dengan analisis sidik ragam (ANOVA), dilanjutkan uji lanjut Duncan dengan taraf nyata 5% dan diolah menggunakan software SPSS 24. Hasil penelitian menunjukkan bahwa terdapat interaksi antara GA3 dan waktu panen terhadap kadar air buah zukini. Konsentrasi GA3 300 ppmmenghasilkan kulit buah yang lebih keras dibandingkan dengan GA3 0 ppm kemudian 10 HSB dan 15 HSB memiliki nilai kekerasan lebih keras dibandingkan 0 HSB. Nilai TPT untuk GA3 300 ppm dan GA3 0 ppm menghasilkan nilai yang sama, sedangkan 5 HSB dan 10 HSB menampilkan nilai TPT lebih tinggi ketimbang 15 HSB. Kata Kunci: Cucurbitaceae ∙ hormon ∙ kadar air ∙ kekerasan buah ∙ total padatan terlarut  Abstract.  Zucchini is a fruit vegetable that is a lot of demand by costumers. This vegetable has a high water content. The farmers needs proper cultivation techniques to improve the quality of zucchini, including the used of the hormone gibberelin (GA3) and the harvest periods. The aim this research was to know effect used GA3 and harvest periods toward zucchini fruit quality, that were total soluble solids (TDS), firmness and fruit water content. This study used a Completely Randomized Design (CRD) with factorial pattern with 2 factors and 5 replications. The first factors was concentration of  GA3  (0 part per million (ppm) and 300 ppm) and the second factor was harvest periods (5 days after flowering (DAF), 10 DAF, and 15 DAF). Data were tested by analysis of variance (ANOVA), followed by Duncan Multiple Range test with a significance level of 5% and processed using SPSS 24 software. The results of the study showed that there were interactions between GA3 and harvest periods on moisture content of zucchini fruit. Concentration of GA3 300 ppm obtained fruit skin that is harder than GA3 0 ppm and 10 DAF, then 15 DAF have a harder firmness values than 0 DAF. TDS values for GA3 300 ppm and GA3 0 ppm presented the same value, then 5 DAF and 10 DAF showed TDS value higher than 15 DAF.  Keywords: Cucurbitaceae ∙ fruit firmness ∙ hormone ∙ water content ∙ total soluble solids

Hydrogels as Antibacterial Biomaterials

2018 ◽  
Vol 24 (8) ◽  
pp. 843-854 ◽  
Author(s):  
Weiguo Xu ◽  
Shujun Dong ◽  
Yuping Han ◽  
Shuqiang Li ◽  
Yang Liu
Keyword(s):  
Mechanical Properties ◽  
Drug Delivery ◽  
Tissue Engineering ◽  
Water Content ◽  
Oxygen Permeability ◽  
Structural Diversity ◽  
High Water ◽  
Clinical Applications ◽  
High Water Content ◽  
Biomedical Field

Hydrogels, as a class of materials for tissue engineering and drug delivery, have high water content and solid-like mechanical properties. Currently, hydrogels with an antibacterial function are a research hotspot in biomedical field. Many advanced antibacterial hydrogels have been developed, each possessing unique qualities, namely high water swellability, high oxygen permeability, improved biocompatibility, ease of loading and releasing drugs and structural diversity. In this article, an overview is provided on the preparation and applications of various antibacterial hydrogels. Furthermore, the prospects in biomedical researches and clinical applications are predicted.

Microwave-Induced Thermoacoustic Imaging for Embedded Explosives Detection in High-Water Content Medium

2019 ◽  
Vol 67 (7) ◽  
pp. 4803-4810 ◽  
Author(s):  
Xiong Wang ◽  
Tao Qin ◽  
Yexian Qin ◽  
Ahmed H. Abdelrahman ◽  
Russell S. Witte ◽  
...  
Keyword(s):  
Water Content ◽  
High Water ◽  
Explosives Detection ◽  
High Water Content ◽  
Thermoacoustic Imaging

scholarly journals Deep mantle melting, global water circulation and its implications for the stability of the ocean mass

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Shun-ichiro Karato ◽  
Bijaya Karki ◽  
Jeffrey Park
Keyword(s):  
Phase Transformation ◽  
Water Content ◽  
Sea Level ◽  
High Water ◽  
Water Circulation ◽  
Mantle Melting ◽  
High Water Content ◽  
Mineral Physics ◽  
Deep Mantle ◽  
Global Water

AbstractOceans on Earth are present as a result of dynamic equilibrium between degassing and regassing through the interaction with Earth’s interior. We review mineral physics, geophysical, and geochemical studies related to the global water circulation and conclude that the water content has a peak in the mantle transition zone (MTZ) with a value of 0.1–1 wt% (with large regional variations). When water-rich MTZ materials are transported out of the MTZ, partial melting occurs. Vertical direction of melt migration is determined by the density contrast between the melts and coexisting minerals. Because a density change associated with a phase transformation occurs sharply for a solid but more gradually for a melt, melts formed above the phase transformation depth are generally heavier than solids, whereas melts formed below the transformation depth are lighter than solids. Consequently, hydrous melts formed either above or below the MTZ return to the MTZ, maintaining its high water content. However, the MTZ water content cannot increase without limit. The melt-solid density contrast above the 410 km depends on the temperature. In cooler regions, melting will occur only in the presence of very water-rich materials. Melts produced in these regions have high water content and hence can be buoyant above the 410 km, removing water from the MTZ. Consequently, cooler regions of melting act as a water valve to maintain the water content of the MTZ near its threshold level (~ 0.1–1.0 wt%). Mass-balance considerations explain the observed near-constant sea-level despite large fluctuations over Earth history. Observations suggesting deep-mantle melting are reviewed including the presence of low-velocity anomalies just above and below the MTZ and geochemical evidence for hydrous melts formed in the MTZ. However, the interpretation of long-term sea-level change and the role of deep mantle melting in the global water circulation are non-unique and alternative models are reviewed. Possible future directions of studies on the global water circulation are proposed including geodynamic modeling, mineral physics and observational studies, and studies integrating results from different disciplines.

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