scholarly journals PENGARUH KONSENTRASI LARUTAN KALSIUM HIDROKSIDA (Ca (OH)2) TERHADAP KARAKTERISTIK FISIK DAN KIMIA GELATIN KULIT SAPI

2019 ◽  
Vol 15 (1) ◽  
pp. 217
Author(s):  
Susan ., Mokoolang ◽  
Meity ., Sompie ◽  
Indiyah ., Wahyuni
Keyword(s):  
Calcium Hydroxide ◽  
Chemical Properties ◽  
Animal Husbandry ◽  
Food Engineering ◽  
Animal Product ◽  
Randomized Design ◽  
Significant Difference ◽  
Lime Solution ◽  
Product Technology ◽  
Physical And Chemical

The aim of the study was to examine the effect of differences in the concentration of lime solution (Ca (OH) 2) on the physical and chemical properties of gelatin in cow skin. This research was conducted in December 2017 until January 2018 at the Laboratory of Animal Product Technology at the Faculty of Animal Husbandry, Sam Ratulangi University of Manado and analysis was carried out at the Food Engineering Laboratory, Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta. This study used a Completely Randomized Design (CRD) 4 x 4 with the treatment of the concentration of calcium hydroxide (Ca (OH) 2) solution, each treatment was repeated four times (Steel and Torrie, 2001). The results showed that the treatment of the concentration of calcium hydroxide (Ca (OH) 2) gave no significant difference (P> 0.05) on gel strength, viscosity, yield, pH and water content of gelatin in cow skin.*eprm*

scholarly journals PENGARUH KONSENTRASI LARUTAN ASAM ASETAT DAN LAMA PERENDAMAN TERHADAP SIFAT FISIK DAN KIMIA GELATIN KULIT BABI

2018 ◽  
Vol 14 (1) ◽  
pp. 347
Author(s):  
Micron Rahmad Binambuni ◽  
Meity ., Sompie ◽  
Indyah ., Wahyuni
Keyword(s):  
Acetic Acid ◽  
Acid Solution ◽  
Immersion Time ◽  
Acetic Acid Solution ◽  
Animal Husbandry ◽  
Agricultural Technology ◽  
Pattern Design ◽  
Food Engineering ◽  
Animal Product ◽  
Product Technology

The objective of the study was to examine the extent to which the effect of different concentrations of acetic acid and the duration of immersion in acetic acid (CH3COOH) solution to the physicochemical gelatin of pigskin. This research has been carried out from September to December of 2017 at Animal Product Technology Laboratory of Faculty of Animal Husbandry of Sam Ratulangi University of Manado and the analysis was done at Food Engineering Laboratory, Faculty of Agricultural Technology Universitas Gadjah Mada Yogyakarta. This study used a 3x3 factorial pattern design with concentration treatment and long immersion in acetic acid (CH3COOH) solution, each treatment was repeated three times (Steel and Torrie, 2001). The results showed that the pigskin gelatin produced from 3% acetic acid solution and immersion time 24 hours had the best physicochemical properties.

scholarly journals Assessment of Gypsum as a Soil Ameliorant on Salt-affected Soils in the Ho-Keta Plain of the Volta Region, Ghana

2021 ◽  
pp. 157-162
Author(s):  
L. Sackey ◽  
E. Osei ◽  
E. O. Bennoah ◽  
A. Tettey
Keyword(s):  
Chemical Properties ◽  
Sodium Adsorption Ratio ◽  
Soil Samples ◽  
Soil Sampling ◽  
Randomized Design ◽  
Significant Difference ◽  
Volta Region ◽  
Salt Affected Soils ◽  
Initial Sampling ◽  
Physical And Chemical

Aims: To assess the effectiveness of Gypsum as a chemical ameliorant on three selected salt-affected soils of the Ho-Keta plain, in the Volta region of Ghana. Study Design:  Complete Randomized Design. Place and Duration of Study:  Soil Research Institute, Kwadaso, Kumasi between June 2014 and July 2019. Methodology: Soil sampling was taken in two forms. The initial sampling was taken at a depth of 0-30 cm from Anyako, Anyenui and Atiehife for the soil physical and chemical analysis. Samples were further taken from profiles, composited and sub-sampled for the leaching experiment. Approximately 2.6 kg of the soil samples from the different sites were taken, mixed thoroughly with different rates 0%, 25%, 50%, 75% and 100% of Gypsum, (CaSO4.2H2O) and filled into fifteen perforated polyvinyl plastic pots and replicated four times. The pots were saturated with water, incubated for 24 h and leached intermittently with 120 mL distilled water for a period of four weeks. Results: Significant displacement of Na+ by Ca2+ and subsequently leached became evident in the reduced values recorded for pH, EC and SAR. The applied gypsum reduced pH within a range of 4.0 to 4.2 compared to the original soil with no significant differences among the treatments at p = 0.05. Though a similar trend was observed for EC, significant difference at p = 0.05 was observed at gypsum level above 50%. Sodium adsorption ratio recorded a marked difference as gypsum level was varied with significant difference at p = 0.05 compare to the control.   Conclusion: The study revealed that gypsum rates at 75% and 100% Gypsum requirement were effective in improving the chemical properties of the soils with significant reductions in salinity, sodicity and pH. Atiehife soil performed better compared to Anyenui and Anyako soils.

scholarly journals PENGGUNAAN TEPUNG LIMBAH LABU KUNING (Cucurbita moschata) DALAM PAKAN AYAM PETELUR TERHADAP KUALITAS INTERNAL TELUR AYAM RAS

ZOOTEC ◽  
2018 ◽  
Vol 38 (2) ◽  
pp. 379
Author(s):  
Devi R Utiah ◽  
Fredy J Nangoy ◽  
Lucia J Lambey ◽  
Wapsiaty Utiah
Keyword(s):  
Waste Product ◽  
Animal Husbandry ◽  
Egg Yolk ◽  
Egg White ◽  
Cucurbita Moschata ◽  
White Index ◽  
Animal Product ◽  
Randomized Design ◽  
Product Technology ◽  
Level 2

UTILIZATION OF YELLOW PUMPKIN WASTE PRODUCT (Cucurbita moschata) IN RATION OF LAYING HENS ON INTERNAL EGG CHARACTERISTICS. The aim of this research is to know the effect of the use of yellow pumpkin flour/waluh (cucurbita moschata) in laying chicken feed against egg white index, egg yolk index, and yolk color. This study used 100 laying chickens aged 42 weeks. This research was conducted at Animal Product Technology Laboratory, Faculty of Animal Husbandry of Sam Ratulangi University. The observed variables consisted of egg white index, yolk index and yolk color. The method used is a complete randomized design consisting of five treatments and 5 replications. The treatment is the replacement of yellow pumpkin flour, with each treatment is R0 = Basic ration without using yellow pumpkin flour, R1 = Ration 98% 2% yellow pumpkin flour, R2 = base ration 96% + 4% yellow pumpkin flour, R3 = base ration 94% + 6% yellow pumpkin flour, R4 = base ration 92% + 8% yellow pumpkin flour. The results showed that the use of yellow pumpkin flour at level 2%, 4%, 6%, and 8% in the ration gave no significant effect (P> 0.05) on egg white index, yolk index, and yolk color. The conclusion is that the use of pumpkin flour waste up to 8% level in laying chicken feed gives the same result to egg white index, yolk index and yolk color.Key words: Pumpkin waste, egg, hen.

scholarly journals Effect of Mosses on physical and chemical properties of soil in temperate forests of Garhwal Himalayas

2021 ◽  
pp. 1-10
Author(s):  
Anshu Siwach ◽  
Siddhartha Kaushal ◽  
Ratul Baishya
Keyword(s):  
Physical Properties ◽  
Chemical Properties ◽  
Nutrient Status ◽  
High Rate ◽  
Physical And Chemical Properties ◽  
Garhwal Himalayas ◽  
Forest Sites ◽  
Significant Difference ◽  
Physical And Chemical ◽  
And Chemical Properties

Abstract Mosses are one of the most important and dominant plant communities, especially in the temperate biome, and play a significant role in ecosystem function and dynamics. They influence the water, energy and element cycle due to their unique ecology and physiology. The present study was undertaken in three different temperate forest sites in the Garhwal Himalayas, viz., Triyuginarayan (Kedarnath Wildlife Sanctuary (KWLS)), Chakrata, and Kanasar forest range. The study was focused on understanding the influence of mosses on soil physical properties and nutrient availability. Different physico-chemical properties were analysed under two different substrata, that is, with and without moss cover in two different seasons, viz., monsoon and winter. We observed mosses to influence and alter the physical properties and nutrient status of soil in both seasons. All soil physical and chemical properties, except magnesium, showed significant difference within the substrates, among all the sites and across the two seasons. Besides the soil characteristics underneath the moss vegetation, the study also highlights the diversity of mosses found in the area. Mosses appear to create high nutrient microsites via a high rate of organic matter accumulation and retain nutrients for longer periods thus, maintaining ecosystem stability.

scholarly journals A study of Soil Invertebrates community in a Date - Palm plantation in Baghdad, Iraq

2016 ◽  
Vol 13 (1) ◽  
pp. 1-6
Author(s):  
Baghdad Science Journal
Keyword(s):  
Organic Matter ◽  
Direct Method ◽  
Chemical Properties ◽  
Essential Elements ◽  
Soil Samples ◽  
Land Snails ◽  
Soil Invertebrates ◽  
Individual Number ◽  
Significant Difference ◽  
Physical And Chemical

Soil invertebrates community an important role as part of essential food chain and responsible for the decomposition in the soil, helps soil aeration , nutrients recycling and increase agricultural production by providing the essential elements necessary for photosynthesis and energy flow in ecosystems.The aim of the present study was to investigate the soil invertebrates community in one of the date palms plantation in Aljaderia district South of Baghdad, , and their relationships with some physical and chemical properties of the soil , as Five randomly distributed replicates of soil samples were collected monthly. Invertebrates samples were sorted from the soil with two methods, direct method to isolate large invertebrates and indirectly to isolate small invertebrates using wet funnel method. The study also included the determination of physical and chemical factors of the soil (Temperature, Salinity, pH, Organic matter, Humidity, In addition to the soil texture).Monthly fluctuations in physical and chemical characteristics of the soil and the total invertebrates community study site were determined. Significant correlations the of the invertebrates community and each of temperature, organic matter, and humidity were observed. The study revealed that the temperature of the soil ranged between 5 to 25 C0 , The salinity concentration ranged between 1.1-1.9 ‰, The pH values ranged between 7.3 to 7.8 and the percentage of soil moisture ranged between 15 - 25% , Soil samples were composed of 44.6 % Clay, 19.7% Silt and 35.5% Sand.A total of 4625 individuals of soil invertebrates belonging to 16 taxa were sorted , within which the adult and larval insects were the most abundant, and from them 1283 individuals were sorted , represented 28% of the total numbers, followed by Isopoda , which 1030 individuals of them were sorted, In addition to Nematode, Oligochaetes Annelids family Enchytraeidae, and Earthworms family Lumbricida, Species of Chilopoda, Diplopoda, mites, land snails and slugs. The highest total individual number were recorded recorded durim moderate temperature months, February, March and April amounted to 838, 801 and 813 individuals, respectively.A significant correlation was mated between total number of soil invertebrates and each of temperature, organic matter and humidity. The significant difference in means was calculated according to LSD test.

scholarly journals Wheat straw increases the defense response and resistance of watermelon monoculture to Fusarium wilt

2019 ◽  
Vol 19 (1) ◽  
Author(s):  
Lili Tang ◽  
Shaorui Nie ◽  
Wenhui Li ◽  
Chao Fan ◽  
Siqi Wang ◽  
...  
Keyword(s):  
Wheat Straw ◽  
Defense Response ◽  
Chemical Properties ◽  
Lignin Biosynthesis ◽  
Induced Response ◽  
Significant Difference ◽  
Phenylpropanoid Biosynthesis ◽  
Straw Return ◽  
Race 1 ◽  
Physical And Chemical

Abstract Background Wheat straw is a rich resource worldwide. Straw return is an effective strategy to alleviate soil-borne diseases on monoculture watermelon. Previous studies focus on soil structure, physical and chemical properties; however, little is known about the molecular responses on host plant. Results No significant difference on the population of Fusarium oxysporum f.sp. niveum race 1(Fon1) in rhizosphere soil was found between control (no addition of wheat straw) and the treated groups (addition of 1% (T1) or 2% (T2) wheat straw). RNA-Seq analysis showed that 3419 differentially expressed genes were clustered into 8 profiles. KEGG analysis revealed that phenylpropanoid biosynthesis and plant hormone signal transduction were involved in wheat straw induced response in monoculture watermelon. Genes in lignin biosynthesis were found to be upregulated, and the lignin and auxin contents were higher in T1 and T2 compared to the control. Lignin was also enriched and the Fon1 population decreased in watermelon roots treated with wheat straw. The enzyme activities of phenylalanine ammonia-lyase and peroxidase were increased. Conclusions Our data suggest that the addition of wheat straw enhances the defense response to Fon1 infection in watermelon through increasing lignin and auxin biosynthesis.

scholarly journals PENGARUH LAMA MARINASI DENGAN AIR KELAPA TERFERMENTASI PADA SUHU REFRIGERATOR TERHADAP KUALITAS FISIK DAGING BROILER BAGIAN PAHA

2021 ◽  
Vol 5 (2) ◽  
pp. 119-126
Author(s):  
I Gede Pande Wisnu Gunanda ◽  
Dian Septinova ◽  
RR Riyanti ◽  
Veronica Wanniatie
Keyword(s):  
Ph Value ◽  
Animal Husbandry ◽  
Water Holding Capacity ◽  
Coconut Water ◽  
Broiler Meat ◽  
Significance Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Refrigerator Temperature ◽  
Water Holding

This study aimed to determine the effect of soaking time by using fermented coconut water on physical properties (pH, water holding capacity (WHC) and cooking losses) of thigh broiler meat, and to know the best marinating time for preserving thigh broiler meat. This research was conducted in May 4th--13th, 2020, at Production of Livestock Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The research material used were 18 pieces of broiler thigh meat. This study used a completely randomized design (CRD), with 3 treatments and 6 replications. The applied treatments were broiler thigh meat which was stored in the refrigerator temperature for 7 days (P0), broiler thigh meat marinated with fermented coconut water for 40 minutes, kept in refrigerator temperature for 7 days (P1), and the broiler thigh meat marinated with fermented coconut water for 80 minutes, kept in a refrigerator temperature for 7 days (P2). The variables observed were pH value, water holding capacity (WHC), and cooking losses. The data obtained were then analyzed by Analysis of Variance (ANOVA) at 5% significance level. Results that had a significant effect were further tested using the Least Significant Difference (LSD). The results showed that marinating time had a significant effect (P<0,05) on pH and water holding capacity of broiler meat, but no significant effect (P>0,05) on cooking losses of broiler meat. Keywords: Broiler meat, Fermented coconut water, Marination, Physical quality, Storage time

scholarly journals The Effect of Gelatin Addition from Various Fish Skin to the Physical and Chemical Properties of Chikuwa

2019 ◽  
Vol 3 (1) ◽  
pp. 78
Author(s):  
Muhammad Irvan
Keyword(s):  
Protein Content ◽  
Chemical Properties ◽  
Gel Strength ◽  
Chemical Characteristics ◽  
Fish Scale ◽  
Physical And Chemical Properties ◽  
Physical And Chemical Characteristics ◽  
Significant Difference ◽  
Physical And Chemical ◽  
And Chemical Properties

Chikuwa is one of Japanese traditional fishery food product that commonly made from potato starch, fish surimi, and some spices. To enhance Chikuwa physical and chemical properties especially in texture attribute and protein content, Gelatin can be added. Gelatin is a partial hydrolysis protein that usually added in food making process to improve the gumminess quality and the protein content. Gelatin can be derived from bone collagen, skin and fish scale. The purpose of this study is to analyze the effect of gelatin from various skin fish to the physical and chemical characteristics of Chikuwa. The research method used is experimental laboratories using a completely randomized design (CRD) with 3 replications. The data analysed with ANOVA and continued with BNJ analysis if there is a significant difference between the treatments. This research has divided into two stages. The first step aim is to make the gelatin from the skin of seabass, payus fish and tilapia with 3% concentrations. The second step is Chikuwa making added with gelatin. The parameters that observed are water content, protein content, white degree, gel strength, sensory attributes, folding, bite. The results showed that Chikuwa with the addition of gelatin from seabass, payus and tilapia skin are significantly different (p &lt;0.05) due to the physical and chemical characteristics of Chikuwa. The best Chikuwa quality is Chikuwa with the addition of seabass gelatin, where the gelatin yield is 18.03 ± 0.68; the gelatin gel strength is 251.11 ± 1.08 bloom; the viscosity is 5.80 ± 0.15 cP; the gel Chikuwa sample strength is 954.54 ± 0.56 gcm and protein content is 22.01 ± 0.98%

scholarly journals PENGARUH PROPORSI DAMI NANGKA TERHADAP KARAKTERISTIK KIMIA, FISIK DAN ORGANOLEPTIK SELAI LEMBARAN NANAS

Pro Food ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 685
Author(s):  
Ni Made Neni Parmiutari ◽  
Eko Basuki ◽  
Rucitra Widyasari
Keyword(s):  
Moisture Content ◽  
Analysis Of Variance ◽  
Chemical Properties ◽  
Randomized Design ◽  
Yellow Color ◽  
Significant Difference ◽  
L Value ◽  
Completely Randomized Design ◽  
Total Dissolved Solid ◽  
Difference Test

ABSTRACT             This study aims to determine the chemical properties (moisture content, pH and total dissolved solid), physical properties (texture and color) and organoleptics (taste, color, aroma, texture) in the different formulation of slice jam from mixture straw jackfruit and pineapple. This study used a Completely Randomized Design (CRD) with 6 treatments and 3 time replications and analyzed using Analysis of Variance at the 5% level and followed by Least Significant Difference test at the 5% level. These treatments include P0 (100 % pineapple), P1 (80% pineapple: 20% straw jackfruit), P2 (65% pineapple: 35% straw jackfruit), P3 (50% pineapple: 50% straw jackfruit), P4 (35% pineapple: 65% straw jackfruit), dan P5 (20% pineapple: 80% straw jackfruit). Observations made on moisture content, pH, total dissolved solid, texture, color and organoleptic taste, color, texture and aroma (scoring and hedonic). The results showed that the P3 treatment (50% straw jackfruit: 50% pineapple) was the preferred treatment for the panelists on the parameters of color, taste, and texture with the characteristics of moisture content 23.35%, pH 4.86, total dissolved solids 32,46oBrix, L value 44.79 and Hue value 70.67o and brownish yellow color, slightly pineapple taste, chewy texture and pineapple aroma and slightly jackfruit aroma. Keywords: pineapple, slice jam, straw jackfruit ABSTRAK       Penelitian ini bertujuan untuk mengetahui sifat kimia (kadar air, pH dan total padatan terlarut), sifat fisik (tekstur dan warna) dan organoleptik (rasa, warna, aroma, tekstur) pada formulasi selai lembaran dari campuran dami nangka dan buah nanas yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 6 perlakuan dan 3 kali ulangan dan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf 5% dan dilanjutkan dengan uji Beda Nyata Terkecil pada taraf 5%. Perlakuan diantaranya P0 (100 % buah nanas), P1 (80% buah nanas: 20% dami nangka), P2 (65% buah nanas: 35% dami nangka), P3 (50% buah nanas: 50% dami nangka), P4 (35% buah nanas: 65% dami nangka), dan P5 (20% buah nanas: 80% dami nangka). Pengamatan dilakukan terhadap kadar air, pH, total padatan terlarut, tekstur, warna dan organoleptik rasa, warna, tekstur dan aroma (skoring dan hedonik). Hasil penelitian menunjukkan bahwa perlakuan P3 (50% dami nangka : 50% buah nanas) merupakan perlakuan yang agak disukai panelis pada parameter warna, rasa, dan tekstur dengan karakteristik kadar air 23,35%, pH 4,86, total padatan terlarut 32,46oBrix, nilai L 44,79 dan nilai Hue 70,67o serta warna kuning kecokelatan, agak berasa asam nanas, tekstur kenyal dan beraroma nanas dan sedikit beraroma nangka. Kata kunci: buah nanas, dami nangka, selai lembaran

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