scholarly journals Pengaruh Suhu Dan Waktu Pemanasan Terhadap Stabilitas Pigmen Antosianin Ekstrak Asam Sitrat Kulit Buah Naga Merah (Hylocereus polyrizus) Dan Aplikasi Pada Bahan Pangan

2020 ◽  
Vol 21 (2) ◽  
pp. 150
Author(s):  
Nasrullah Nasrullah ◽  
Halimah Husain ◽  
Muh. Syahrir
Keyword(s):  
Heating Time ◽  
Effect Of Temperature ◽  
Time Range ◽  
Anthocyanin Pigment ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Pigment Extract ◽  
The Stability ◽  
Temperature Heating ◽  
Temperature Time

Penelitian ini merupakan penelitian eksperimen bertujuan untuk mengetahui stabilitas ekstrak pigmen antosianin kulit buah naga merah (Hylocereus polyrizus) terhadap suhu dan waktu pemanasan serta ketahanan warna antosianin kulit buah naga merah pada bahan pangan. Ekstraksi kulit buah naga merah dilakukan dengan metode maserasi menggunakan pelarut asam sitrat 10%: air (6:1). Pengaruh suhu 400C, 500C dan 600C terhadap stabilitas pigmen antosianin dilakukan pada rentang waktu 5 menit, 15 menit, 30 menit, 45 menit dan 60 menit. Selanjutnya dilakukan pengukuran absorbansi sampel pada spektrofotometer UV-Vis dengan λ maks 520,00. Data hasil pengukuran menunjukkan bahwa pigmen antosianin stabil pada rentang suhu 400C- 500C dengan lama pemanasan 30 menit, 45 menit dan 60 menit. Kata kunci: Kulit buah naga merah, suhu, waktu ABSTRACT This research is an experimental study with aim’s to know the stability of anthocyanin pigment extract from red dragon fruit skin (Hylocereus polyrizus) on temperature, heating time and the anthocyanin color resistance of red dragon fruit skin on foodstuffs. Extraction of dragon fruit skin was done by maceration method using 10% citric acid solvent: water (6: 1). The effect of temperature of 400C, 500C and 600C on the stability of anthocyanin pigments was carried out in the time range of 5 minutes, 15 minutes, 30 minutes, 45 minutes and 60 minutes. Then the absorbance measurements of the samples in UV-Vis spectrophotometer were carried out with λ max 520.00. The measoroment result showed that anthocyanin pigment is stable on the temperature range 400C - 500C with heating time of 30 minutes, 45 minutes and 60 minutes. Keywords: Red dragon fruit skin, temperature, time

scholarly journals Application of Taguchi method to investigate the effect of temperature, heating time, concentration and particle size on improved gel spinning process of UHMWPE

2018 ◽  
Vol 69 (05) ◽  
pp. 347-351
Author(s):  
RAJPUT ABDUL WAQAR ◽  
ZAHID BILAL ◽  
JAMSHAID HAFSA ◽  
ALI USMAN ◽  
ABBAS AMIR ◽  
...  
Keyword(s):  
Particle Size ◽  
Processing Parameters ◽  
Major Effect ◽  
Heating Time ◽  
Fractional Factorial ◽  
Effect Of Temperature ◽  
Gel Spinning ◽  
Spinning Process ◽  
The Impact ◽  
Temperature Heating

In this research UHMWPE filaments were extruded utilising newly developed terpene based gel spinning process. Taguchi’s fractional factorial experimental design was implemented to study the impact of different factors on the tenacity of the fibres. Extruded filaments were characterized by taking filament tenacity as response. The extrusion was carried out utilising terpene base gel spinning process developed by the author reported previously, which uses environmentally friendly terpene (orange oil) instead of petrochemicals used in the conventional extrusion of UHMWPE. Four selected processing parameters were used and their effect on the tenacity of resultant filaments was assessed using standard statistical methods. It was found that the concentration and heating time exerts significant effect on the tenacity of filaments. In addition, interaction between concentration and particle size, temperature and concentration, heating time and concentration indicated major effect on the response.

scholarly journals Optimization of Natural Colour Extraction from Dragon Fruit (Hylocereus polyrhizus) Peel

2020 ◽  
Vol 17 (2) ◽  
pp. 33
Author(s):  
Kavirajaa Pandian Sambasevam ◽  
Norfateha Yunos ◽  
Hasaratul Nadiah Mohd Rashid ◽  
Siti Nor Atika Baharin ◽  
Nur Farahin Suhaimi ◽  
...  
Keyword(s):  
Extraction Method ◽  
Extraction Time ◽  
Fruit Peel ◽  
Natural Pigment ◽  
Tropical Fruit ◽  
Natural Colorant ◽  
Dragon Fruit ◽  
Pigment Extract ◽  
The Stability ◽  
Hylocereus Polyrhizus

Dragon fruit (Hylocereus polyrhizus) which comes from family of Cactaceae is one of the tropical fruit in Malaysia. The peels of red dragon fruit are the possible sources of betacyanin, which responsible for the red-violet color even though the peel always regarded as a waste. The objective of this study is to assess the stability of natural pigment extract from dragon fruits peels by using simple water extraction method and assessed by ultraviolet-visible (UV-Vis) spectrometer. The extracted natural pigments then were introduced to several optimization conditions such as extraction time (1 – 6 hours), temperature (25 – 100 °C) and a range of pH (2 – 12). This study was also investigated the stability of natural pigment towards light. Results analysis of dragon fruit peels extracted shown that the optimum conditions were 4 hours of extraction time, 25 °C and pH 5. Sample extraction of natural pigment that has been optimized was more stable compare to control when exposed to light. In addition, the natural pigment extracted from dragon fruit peel was characterized by Fourier transform infrared (FTIR) spectrometer. In conclusion, the natural pigment extracted by using solvent extraction method from dragon fruit peels has ability to be used as natural colorant.

Utilization Of White-Meat, Red-Meat And Super Red Dragon Fruit (Hylocereus sp) Skin Waste As An Alternative Food Source

2018 ◽  
Vol 1 (01) ◽  
pp. 18-21
Author(s):  
Yulian Syahputri ◽  
Diana Widiastuti
Keyword(s):  
Dietary Fiber ◽  
Food Source ◽  
Red Meat ◽  
Raw Material ◽  
Alternative Food ◽  
Sodium Metabisulfite ◽  
White Meat ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Alternative Food Source

Dragon fruit skin, waste material (dragon fruit waste), will have a profitable sale value if it can be used as a food raw material. Dragon fruit skin waste contains relatively high dietary fiber so it can be used as a food raw material. This study aims to utilize dragon fruit skin waste for the manufacture of dragon fruit skin flour as an alternative food source. Some tests are made on white-meat dragon fruit skin, red-meat dragon fruit skin and super red dragon fruit skin. The preliminary study is the soaking of the three types of dragon fruit skin in two solutions, namely 0.1% sodium citrate and 0.1% sodium metabisulfite to prevent the browning effect on flour. Dragon fruit skin flour from the soaking with both solutions is then characterized physically, including its texture, color, flavor and rendement. The best physical characterization is followed by chemical characterization, including the contents of water, ash, protein, fat, carbohydrate, dietary fiber, minerals (Fe, Na, K, Ca and P), and also microbiological characterization of Escherichia coli, molds and Bacillus cereus. The chemical and microbiological characterization shows that the red-meat dragon fruit skin flour has better results than the white-meat and super red dragon fruit skin flour does. The red-meat dragon fruit skin flour contains 8.80% water, 0.20% ash, 2.35% fat, 7.69%, protein, 68,29% carbohydrate and 28,72% dietary fiber as well as 4.40 mg K, 8.76 mg Na , 0.65 mg Fe , 10.20 mg Ca and 32.58 mg P. Keywords: Waste, Dragon Fruit Skin, Dragon Fruit Skin Powder, Alternative Food Source

Applicability of Instability Index for In vitro Protein Stability Prediction

2019 ◽  
Vol 26 (5) ◽  
pp. 339-347 ◽  
Author(s):  
Dilani G. Gamage ◽  
Ajith Gunaratne ◽  
Gopal R. Periyannan ◽  
Timothy G. Russell
Keyword(s):  
Protein Stability ◽  
Caulobacter Crescentus ◽  
Effect Of Temperature ◽  
Instability Index ◽  
Dipeptide Composition ◽  
Experimental Conditions ◽  
The Stability ◽  
Vitro Protein

Background: The dipeptide composition-based Instability Index (II) is one of the protein primary structure-dependent methods available for in vivo protein stability predictions. As per this method, proteins with II value below 40 are stable proteins. Intracellular protein stability principles guided the original development of the II method. However, the use of the II method for in vitro protein stability predictions raises questions about the validity of applying the II method under experimental conditions that are different from the in vivo setting. Objective: The aim of this study is to experimentally test the validity of the use of II as an in vitro protein stability predictor. Methods: A representative protein CCM (CCM - Caulobacter crescentus metalloprotein) that rapidly degrades under in vitro conditions was used to probe the dipeptide sequence-dependent degradation properties of CCM by generating CCM mutants to represent stable and unstable II values. A comparative degradation analysis was carried out under in vitro conditions using wildtype CCM, CCM mutants and two other candidate proteins: metallo-β-lactamase L1 and α -S1- casein representing stable, borderline stable/unstable, and unstable proteins as per the II predictions. The effect of temperature and a protein stabilizing agent on CCM degradation was also tested. Results: Data support the dipeptide composition-dependent protein stability/instability in wt-CCM and mutants as predicted by the II method under in vitro conditions. However, the II failed to accurately represent the stability of other tested proteins. Data indicate the influence of protein environmental factors on the autoproteolysis of proteins. Conclusion: Broader application of the II method for the prediction of protein stability under in vitro conditions is questionable as the stability of the protein may be dependent not only on the intrinsic nature of the protein but also on the conditions of the protein milieu.

Numerical Simulation and Process Optimization of Automotive Friction Materials in Warm Pressing Forming

2013 ◽  
Vol 788 ◽  
pp. 57-60
Author(s):  
Chun Cao ◽  
Chun Dong Zhu ◽  
Chen Fu
Keyword(s):  
Process Optimization ◽  
Heating Temperature ◽  
Maximum Energy ◽  
Heating Time ◽  
Product Performance ◽  
Forming Process ◽  
Friction Materials ◽  
Forming Technology ◽  
The Relationship ◽  
Temperature Heating

Warm pressing forming technology has been gradually applied to the forming of automotive friction materials. How to ensure product performance to achieve the target at the same time achieve the maximum energy saving is the research focus of this study. In this paper, by using finite element method, the field of automotive friction materials in warm pressing forming was analyzed, reveals the relationship between the temperature field and the heating temperature/heating time. Furthermore, the energy consumption was analyzed and compared it with hot pressing forming process. The results will have significant guiding to the process optimization in warm pressing forming.

The effect of temperature and time on the properties of 2D Cs2ZnBr4 perovskite nanocrystals and its application in a Schottky barrier device

2021 ◽  
Author(s):  
Olusola Akinbami ◽  
Grace N Ngubeni ◽  
Francis Otieno ◽  
Rudo Kadzutu-Sithole ◽  
Cebisa Linganiso ◽  
...  
Keyword(s):  
Solar Cell ◽  
Schottky Barrier ◽  
Effect Of Temperature ◽  
Inorganic Perovskite ◽  
Perovskite Nanocrystals ◽  
The Stability ◽  
Barrier Device

2D hybrid perovskites are promising materials for solar cell applications, in particular, cesium based perovskite nanocrystals as they offer the stability that is absent in organic-inorganic perovskite. However, the most...

scholarly journals Ekstrak Etanol Kulit Buah Naga Menurunkan Indikasi Neoplasia Mammae Tikus Putih Berdasarkan Histopatologi dan Inhibitor Siklooksigenase-2

2018 ◽  
Vol 19 (1) ◽  
pp. 23
Author(s):  
Muhammad Thohawi Elziyad Purnama ◽  
Ragil Angga Prastiya ◽  
Faisal Fikri ◽  
Amung Logam Saputro ◽  
Bodhi Agustono
Keyword(s):  
Mammary Gland ◽  
Ethanolic Extract ◽  
Ethanol Extract ◽  
Growth Function ◽  
Histopathological Features ◽  
White Rats ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Cox 2 ◽  
Dermal Injection

Cancer caused uncontrolled cell proliferation and triggered by changes on cell information that regulate growth function. Each cell has different potential so many cancer prevalence such as endometrial cancer, lymph node cancer, lung cancer, skin and mammary gland cancer. The aims of this study were to assess the potential of dragon fruit skin ethanolic extract on white rats (Rattus norvegicus) exposed 7,12- Dimethylbenz(á)antrasena (DMBA) on mammary gland based on histopathological features and cyclooxygenase-2 (Cox-2) intensity. This study were used 20 of rats randomly divided into five group and each groups consisted of four rats, i.e: K+ weren’t treated DMBA and extract; K- were treated with DMBA; P1 were treated with DMBA and extract 10 mg/kg BW; P2 were treated with DMBA and extract 15 mg/kg BW; P3 were treated with DMBA and extract 20 mg/kg BW. The DMBA was given by intra dermal injection during twice a week for five weeks and the extracts with gastric tube everyday till 14 days. The data was analyzed by Anova test and continued with Duncan test. The result showed that the histopathological features were decrease significantly on P3. The variables of Cox-2 intensity were decrease significantly on P1, P2 and P3. Conclusion of this study was ethanol extract of dragon fruit skin can decrease neoplastic indication of mammary gland on white rats (R. norvegicus) based on histopathological features and Cox-2 inhibitors.

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