Methods for analysis and testing of coal and coke. Proximate analysis

2015 ◽  
Keyword(s):  
Proximate Analysis

Komposisi Kimia dan Mikrobiologi Bumbu Instan “Soto Madura”

2019 ◽  
Vol 1 (2) ◽  
pp. 25-30
Author(s):  
Ratih Yuniastri
Keyword(s):  
Proximate Analysis ◽  
Acid Number ◽  
Nutritional Content ◽  
Storage Process ◽  
And Storage

Instant seasoning is made by mixing several ingredients and mashing it according to the desired composition. What is offered spices to enhance the flavor and aroma of these herbs. “Soto Madura” needs to be considered to determine the proper packaging and storage process. The spices are then made an analysis of the nutritional content of the spices. The spices were made repeatedly as many 3 times so the repeat data obtained. The analysis carried out includes proximate analysis, analysis of fat damage, and microbilogical content of herbs. The results of the analysis showed the instant seasoning “Soto Madura” contained water of 7,42±0,066%; ash by 1,18±0,056%; protein of 59,04±0,085%; fat 7,77±0,152%; carbohydrates 25,46±0,531%; acid number 0,507±0,035 mg/g; peroxide rate 4,063±0,066 Meg/1000g; free fat (FFA) 0,22±0,036%. For microbiological content, the content of microorganisms in the spices was 1,11x108 colonies; mold 7,9x106 colonies; and coliforn 8,6x106 colonies.

Evaluasi Prediksi Higher Heating Value (HHV) Biomassa Berdasarkan Analisis Proksimat

2020 ◽  
Vol 4 (1) ◽  
pp. 1-7
Author(s):  
Made Dirgantara ◽  
Karelius Karelius ◽  
Marselin Devi Ariyanti, Sry Ayu K. Tamba
Keyword(s):  
Renewable Energy ◽  
Natural Gas ◽  
Key Words ◽  
Critical Analysis ◽  
Fossil Fuels ◽  
Calorific Value ◽  
Proximate Analysis ◽  
Heating Value ◽  
Bomb Calorimeter ◽  
Hhv Prediction

Abstrak – Biomassa merupakan salah satu energi terbarukan yang sangat mudah ditemui, ramah lingkungan dan cukup ekonomis. Keberadaan biomassa dapat dimaanfaatkan sebagai pengganti bahan bakar fosil, baik itu minyak bumi, gas alam maupun batu bara. Analisi diperlukan sebagai dasar biomassa sebagai energi seperti proksimat dan kalor. Analisis terpenting untuk menilai biomassa sebagai bahan bakar adalah nilai kalori atau higher heating value (HHV). HHV secara eksperimen diukur menggunakan bomb calorimeter, namun pengukuran ini kurang efektif, karena memerlukan waktu serta biaya yang tinggi. Penelitian mengenai prediksi HHV berdasarkan analisis proksimat telah dilakukan sehingga dapat mempermudah dan menghemat biaya yang diperlukan peneliti. Dalam makalah ini dibahas evaluasi persamaan untuk memprediksi HHV berdasarkan analisis proksimat pada biomassa berdasarkan data dari penelitian sebelumnya. Prediksi nilai HHV menggunakan lima persamaan yang dievaluasi dengan 25 data proksimat biomassa dari penelitian sebelumnya, kemudian dibandingkan berdasarkan nilai error untuk mendapatkan prediksi terbaik. Hasil analisis menunjukan, persamaan A terbaik di 7 biomassa, B di 6 biomassa, C di 6 biomassa, D di 5 biomassa dan E di 1 biomassa.Kata kunci: bahan bakar, biomassa, higher heating value, nilai error, proksimat  Abstract – Biomass is a renewable energy that is very easy to find, environmentally friendly, and quite economical. The existence of biomass can be used as a substitute for fossil fuels, both oil, natural gas, and coal. Analyzes are needed as a basis for biomass as energy such as proximate and heat. The most critical analysis to assess biomass as fuel is the calorific value or higher heating value (HHV). HHV is experimentally measured using a bomb calorimeter, but this measurement is less effective because it requires time and high costs. Research on the prediction of HHV based on proximate analysis has been carried out so that it can simplify and save costs needed by researchers. In this paper, the evaluation of equations is discussed to predict HHV based on proximate analysis on biomass-based on data from previous studies. HHV prediction values using five equations were evaluated with 25 proximate biomass data from previous studies, then compared based on error value to get the best predictions. The analysis shows that Equation A predicts best in 7 biomass, B in 6 biomass, C in 6 biomass, D in 5 biomass, and E in 1 biomass. Key words: fuel, biomass, higher heating value, error value, proximate 

Evaluation of Health Promoting Minerals of A. squamosa L. Based Products

2020 ◽  
Vol 16 (5) ◽  
pp. 802-807
Author(s):  
Shashi Bala ◽  
Vinod K. Nigam ◽  
Ambarish S. Vidyarthi
Keyword(s):  
Sugar Content ◽  
Sweet Taste ◽  
Proximate Analysis ◽  
Tribal Community ◽  
Nutritional Properties ◽  
Tropical Fruit ◽  
Total Sugar Content ◽  
Custard Apple ◽  
Health Promoting ◽  
Apple Products

Background: Annona squamosa L. (custard apple) is a tropical fruit known for its sweet taste, distinct flavour, and pleasant, aromatic creamy pulp. The fruit is traditionally used as different folk medicines by tribal community in India. The present study was focussed on the nutritional properties of custard apple based products like pulp, juice, jam, jelly and powder. Methods: Standard ICP-OES and recognized methods of analysis were used for investigation of minerals and biochemical constituents of process products of custard apple. Results: The proximate analysis showed the highest quantity of vitamin C as 32.5 mg/100g, 16.4 mg/100g, 15.8 mg/100g 16.85 mg/100g and 12.3 mg/100g in pulp, jam, jelly, juice and in powder with a total sugar content of 20.96, 51.26, 49.83, 13.17 and 33.5 g/100g for pulp, jam, jelly, juice and powder respectively. The content of calcium in different products of custard apple was observed as 64.25, 58.15, 55.20, 58.20 and 138.35 mg/100g while, the amount of iron as constituent was found as 2.8, 2.25, 2.25, 2.65, 5.45 mg/100g respectively. The observed value of potassium in pulp, juice, jam, jelly and powder was recorded as 428.00, 545.50, 415.0, 411.9 and 1094.5 mg/100g while the concentration of magnesium was found as 54.5 mg/100g in pulp, 65.0 mg/100g in juice, 45.5 mg/100g in jam, 41.2 mg/100g in jelly and 130.4 mg/100g in powder respectively. The study of analytes like As, Pb, Ni and Sn in custard apple products were found below the level of toxicity. Conclusion: The results obtained suggest that these underutilized fruits could greatly add in the improvement of the nutrition of consumers and promote good human health.

Standarisasi Ganyong (Canna edulis ker) Sebagai Pangan Alternatif Pasien Diabetes Mellitus

2019 ◽  
Vol 4 (2) ◽  
pp. 111
Author(s):  
Veni Dayu Putri ◽  
Fitri Dyna
Keyword(s):  
Diabetes Mellitus ◽  
Resistant Starch ◽  
Proximate Analysis ◽  
Alternative Food ◽  
Crude Fiber ◽  
Food Ingredient ◽  
Testing Method ◽  
Total Food ◽  
Fiber Protein ◽  
Arrowroot Starch

<p><em>Manusia membutuhkan nutrisi untuk memenuhi kebutuhan tubuh seperti karbohidrat, protein, lemak, vitamin dan mineral. Perubahan gaya hidup dan pola konsumsi pangan masyarakat berpengaruh terhadap peningkatan penyakit degeneratif seperti diabetes mellitus (DM). Konsumsi serat dari pati resisten/resistant strach (RS) sangat diperlukan untuk mencegah DM. RS merupakan salah satu pangan hasil modifikasi yang berpotensi sebagai ingredient pangan fungsional. Ganyong merupakan pangan sumber karbohidrat yang mudah ditanam yang dapat dijadikan pangan alternatif bagi penderita DM dengan memodifikasi pati ganyong menjadi RS sehingga mengurangi kandungan indeks glikemiknya (IG). Penelitian ini bertujuan untuk mengetahui kadar abu, air, protein, karbohidrat, lemak dan serat kasar RS ganyong termodifikasi. Pengolahan pati ganyong menjadi RS dilakukan dengan metode autoclaving-cooling dengan 3 siklus pada suhu 130oC dan analisis proksimat mengacu pada metode pengujian SNI 01-2891-1992. Hasil analisis proksimat RS ganyong dibandingkan dengan pati ganyong memperlihatkan peningkatan kadar abu (0,68%), protein (0,56%), lemak (0,28%) dan serat kasar (6,61%), sementara kadar air dan karbohidrat mengalami penurunan yaitu 9,38% dan 74,25%.  Dapat disimpulkan bahwa RS ganyong bisa digunakan sebagai pangan alternatif pada pasien DM karena semakin tinggi nilai kadar serat, protein dan lemak suatu pangan, maka nilai IG semakin rendah. Bagi penderita DM dapat memilih produk pangan yang akan dikonsumsi yang memiliki IG rendah dengan ciri tingginya nilai serat pangan total, lemak dan protein.</em></p><p><em><br /></em></p><p><em><em>Humans need nutrients to fulfill the body’s need such as carbohydrates, proteins, fats, vitamins and minerals. Changes in lifestyle and patterns of food consumption affect the increase in degenerative diseases such as diabetes mellitus (DM). Consumption of fiber from resistant starch is very necessary to prevent DM ,. Resistant starch (RS) is a modified food that has the potential as a functional food ingredient. Arrowroot is a food source of carbohydrates that is easily planted that can be used as an alternative food for people with DM by modifying arrowroot starch into RS thereby reducing the content of the glycemic index (GI). The purpose of this research was to determine ash content, water content, protein, carbohydrates, fat and crude fiber arrowroot RS modified by autoclaving cooling. The procedure of arrowroot starch into RS is carried out by autoclaving cooling method with 3 cycles at 130oC. Proximate analysis conducted refers to the SNI 01-2891-1992 testing method. The results of proximate analysis of arrowroot RS compared to arrowroot starch showed increased levels of ash (0,68%), protein (0,56%), fat (0,28%) and crude fiber (6,61%), while water and carbohydrate content decreased 9,38% and 74,25% respectively. The results showed that arrowroot RS can be used as an alternative food in DM patients because the higher the value of fiber, protein and fat of a food, the lower the GI value. For patients of DM can choose food products that will be consumed that have a low GI with a high value of total food fiber, fat and protein.</em></em></p>

scholarly journals Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurter-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 73
Author(s):  
Anna Judith Perez-Baez ◽  
Juan Pedro Camou ◽  
Martin Valenzuela-Melendres ◽  
Raquel Lucas-Gonzalez ◽  
Manuel Viuda-Martos
Keyword(s):  
Meat Product ◽  
Control Sample ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Meat Industry ◽  
Hibiscus Sabdariffa ◽  
High Fat ◽  
Physico Chemical ◽  
Residual Nitrite ◽  
Emulsified Meat

Frankfurters are the most widespread type of emulsified meat product in the world. However, they could be considered unhealthy due to their high-fat content (15–30%). The meat industry wishes to change the perception of these products by reformulating them. One strategy is increasing the content of compounds considered beneficial for human health. Thus, the aim of this study was to determine the chemical, physico-chemical, and sensorial properties of Frankfurter-type sausages added with roselle (Hibiscus sabdariffa L.), extracts. Frankfurter-type sausages were made following a traditional formula. Three different formulations were prepared. The original mixture was used as a control sample (CS). The other samples were formulated by adding roselle extract at 4.08% (FRE4) and 8.17% (FRE8). For proximate analysis, no statistical differences were found between FRE4 and FRE8 and CS. However, the residual nitrite levels decreased from 88.41 mg NaNO2/kg in CS to 86.31 and 69.82 mg NaNO2/kg in FRE4 and FRE8, respectively. Regarding the sensory analysis of the frankfurters, CS and FRE4 samples generally scored significantly higher than FRE8 for all the parameters considered. This study suggests that the reformulation of Frankfurter-type sausages using roselle extracts is feasible and represents a viable alternative to improve the safety and the nutritional composition of the product.

scholarly journals Effect of Different Drying Methods on the Nutritional Value of Hibiscus sabdariffa Calyces as Revealed by NMR Metabolomics

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1675
Author(s):  
Sengnolotha Marak ◽  
Elena Shumilina ◽  
Nutan Kaushik ◽  
Eva Falch ◽  
Alexander Dikiy
Keyword(s):  
Nutritional Value ◽  
2D Nmr ◽  
Proximate Analysis ◽  
Ash Content ◽  
Drying Methods ◽  
Hibiscus Sabdariffa ◽  
Nmr Metabolomics ◽  
Polar Metabolites ◽  
2D Nmr Spectra ◽  
Plant Processing

Red mature calyces of Hibiscus sabdariffa were collected from 16 different locations in Meghalaya, India. Samples were processed using shade drying (SD) and tray drying (TD). NMR spectroscopy was used to assess the metabolic composition of the calyces. In this study, 18 polar metabolites were assigned using 1D and 2D NMR spectra, and 10 of them were quantified. Proximate analysis showed that the TD method is more efficient at reducing moisture and maintaining the ash content of the Hibiscus biomass. NMR metabolomics indicates that the metabolite composition significantly differs between SD and TD samples and is more stable in TD plant processing. The differences in post-harvest drying has a greater impact on the metabolite composition of Hibiscus than the plant location.

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