scholarly journals Physical-Chemical Properties of Poultry Rendering Meal of Whole Broiler Carcasses Stored for Different Times and Temperatures

2020 ◽  
pp. 100-107
Author(s):  
Débora A. Alves ◽  
◽  
Cristiéle L. Contreira ◽  
Suelen N. da Silva ◽  
Forgiarini Juliana ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Nutritional Composition ◽  
Rancid Odor ◽  
Physical Chemical ◽  
Randomized Design ◽  
Acidity Index ◽  
Completely Randomized Design ◽  
Storage Times

The effect of storage temperature on the physical-chemical properties of poultry rendering meals (PRM) of whole broiler carcasses was evaluated. Chemical parameters, oxidation and biogenic amines (BA) profiles were determined. A completely randomized design in a 2x4 factorial arrangement (two stored temperature: 26 ºC or 7 ºC; and four storage times: 0, 24, 48 and 72h before rendering) was used. PRM nutrient levels were within the acceptable ranges determined for animal byproducts in all treatments and they did not influence PRM acidity index or TBARS (P>0.05). The peroxide index of all PRM was higher than the acceptable limit (>10 meq/1000g) but did not cause a rancid odor. Lower total BA content was determined at 72 h of storage in PRMs from refrigerated carcasses. The nutrient composition of PRMs shows quality enough to possibly be utilized as a feedstuff. Additional studies are needed to establish the safety of these byproducts as feedstuffs. Keywords: biogenic amines, byproduct, feedstuff, nutritional composition

scholarly journals Nutritional composition and aerobic stability of winter cereal silage at different storage times

2017 ◽  
Vol 39 (2) ◽  
pp. 131
Author(s):  
Guilherme Fernando Mattos Leão ◽  
Cloves Cabreira Jobim ◽  
Mikael Neumann ◽  
Egon Henrique Horst ◽  
Sthefany Kamile dos Santos ◽  
...  
Keyword(s):  
Nutritional Assessment ◽  
Storage Period ◽  
Nutritional Composition ◽  
Winter Cereal ◽  
Randomized Design ◽  
Aerobic Stability ◽  
Completely Randomized Design ◽  
Materials Used ◽  
Barley Silage ◽  
Storage Times

The objective of the experiment was to evaluate the nutritional composition, dry matter (DM) recovery and aerobic stability of winter cereal silages under different storage periods. The materials used were wheat (Triticum aestivum cv. BRS Gralha Azul), barley (Hordeum vulgare cv. BRS Brau), white oat (Avena sativa cv. URS Guará), black oat (Avena strigosa cv. Embrapa 139) and triticale (X Triticosecale IPR 11), in three storage periods: 60, 120 and 180 days. The experiment was conducted in a 5x3 factorial, completely randomized design, consisting of five forage species and three storage periods, with five replicates. In nutritional assessment, barley silage presented low values of acid detergent fiber (ADF; 331.2, 355.2 and 378.5 g kg DM-1 for 60, 120, 180 days, respectively), high total digestible nutrients (TDN; 558.2, 544.7 and 531.6 g kg DM-1 for 60, 120, 180 days, respectively), high DM recovery and aerobic stability. Wheat and triticale showed a decrease in DM recovery with the increase in storage length, although showed high aerobic stability. The storage period had a different effect on forages; however, storage period above 60 days provided no benefits for the variables evaluated. 

scholarly journals Use of Families of Euphorbiaceae for the Production of Biodiesel in Semiarid Areas

Proceedings ◽  
2021 ◽  
Vol 52 (1) ◽  
pp. 2
Author(s):  
Noé Anes García ◽  
Antonio Luis Marqués Sierra
Keyword(s):  
Fossil Fuels ◽  
Chemical Properties ◽  
Petroleum Products ◽  
Prolonged Storage ◽  
Physical Chemical ◽  
Semiarid Areas ◽  
Storage Times ◽  
And Storage ◽  
Improved Characteristics ◽  
Made In

In recent years, developments made to reduce the consequences generated using petroleum products have been strengthening; therefore, biofuels have become a requirement in different countries worldwide with the objective of reducing not only the high levels of current pollution, but also mitigating the effects generated by global warming. Despite the advances that have been made in the field of research on Jatropha, it is still necessary to carry out more detailed studies aimed at achieving a better use of it, identifying the influence of its physical–chemical properties in terms of quality levels, as well as determining its behavior when mixed with palm oil to achieve a biodiesel with better yields, whose impact will be reflected mainly in the environmental field, helping to mitigate the production of greenhouse gases that are produced by petroleum products. Although currently the biofuels sector has made important advances in research, it is necessary to deepen the physical–chemical analyses both in the production and storage processes of biodiesel, so that in the future it can be fully fulfilled with the energy requirements that are currently only achieved with fossil fuels, so it is necessary to direct this research toward the development of new products with improved characteristics, especially when exposed to prolonged storage times and low temperatures.

Effect of Ethephon and Packaging Practices On Ripening of Mango cv. Maldah

2021 ◽  
Vol 19 (1) ◽  
pp. 155-163
Author(s):  
S Sapkota ◽  
D Kc ◽  
H Giri ◽  
M Saud ◽  
M Basnet ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Control Treatment ◽  
Quality Performance ◽  
Plastic Packaging ◽  
Randomized Design ◽  
Acid Ratio ◽  
Ethephon Treatment ◽  
Completely Randomized Design ◽  
And Control ◽  
Juice Content

The present research was conducted on two factor Completely Randomized Design (CRD) with eight treatments and three replications. A set of experiments were carried out to evaluate the effect of postharvest ethephon treatment and packaging on ripening of mango cv. Maldah. The treatments consisted of ripening agent i.e., ethephon and control treatment under different packaging condition i.e., fiber with hole, fiber without hole, plastic with hole and plastic without hole. The result revealed that different packaging condition and ripening agents influenced the ripening behavior of mango. The highest TSS (15.26), sugar-acid ratio (23.66) and juice content (126.05) were recorded with fiber (without hole) and the lowest TSS (12.60), sugar-acid ratio (9.01) and juice content (116.05) with plastic (without hole). The highest TA (1.44) was recorded with plastic (without hole) and the lowest (0.66) with fiber (without hole). Similarly, the highest BT (2.83) was recorded with fiber (with hole) and the lowest (1.66) with plastic (without hole). Firmness, sweetness, TSS and juice content were the highest with the interaction effect of fiber bag (without hole) and ethephon treatment. In conclusion, mango fruits with ethephon treatment packed in fiber bag (without hole) enhances quality and ripening of mango whereas under controlled condition and without hole plastic packaging mangoes had low quality performance in terms of physio-chemical properties. SAARC J. Agric., 19(1): 155-163 (2021)

scholarly journals Managment of sulphur fertilizer in forage sorghum crop cultivated in eutrophic Cambisol with alkaline pH

2019 ◽  
pp. 1258-1266 ◽  
Author(s):  
Thiago Henrique Ferreira Matos Castañon ◽  
Boanerges Freire de Aquino ◽  
Edna Maria Bonfim Silva ◽  
Izabel Maria Almeida Lima ◽  
Ana Paula Alves Barreto Damasceno
Keyword(s):  
Elemental Sulfur ◽  
Chemical Properties ◽  
Dry Mass ◽  
Alkaline Ph ◽  
Single Superphosphate ◽  
Soil Fertilization ◽  
Forage Sorghum ◽  
Randomized Design ◽  
Sulphur Fertilizer ◽  
Completely Randomized Design

The objective of this study was to analyze the effect of soil fertilization with sulfur-based fertilizers, sulfate and elemental sulfur forms on biomass production, nutrient characteristics of sorghum and soil chemical properties. The experiment was carried out in a 4 x 4 factorial scheme (four sulfur sources: single superphosphate, agricultural gypsum, elemental sulfur powder and elemental sulfur granulated with bentonite, and four sulfur doses: 0, 40, 80, 120 mgdm-3) using four replications in a completely randomized design, being cultivated in pots under greenhouse conditions. The sorghum was cultivated for a period of 51 days after emergence of the seedlings. The shoot dry mass, shoot macronutrients content, root and soil and pH of the soil were evaluated. There were interactions between sources and sulfur doses in the variables such as shoot dry mass, sulfur in the root, sulfur and calcium in the soil. Elemental sulfur (granulate) showed lower concentrations of phosphorus, sulfur and N:S ratio in the shoot. The concentrations of potassium, calcium and magnesium did not show significant differences, both for the shoot and the root. The pH of the soil was reduced depending on the sources and doses of elemental sulfur. The sources and doses of sulfur did not influence the levels of phosphorus, potassium, and magnesium in the soil. The elemental sulfur in the form of powder is the best source of sulfur for forage sorghum cultivated in soil with alkaline pH.

scholarly journals Effect of Storage Temperature on Beauveria bassiana (Bals.) Vuill. Viability on Several Carriers

2006 ◽  
Vol 22 (1) ◽  
Author(s):  
Sri Sukamto
Keyword(s):  
Beauveria Bassiana ◽  
Storage Temperature ◽  
Ultra Violet ◽  
Rice Flour ◽  
Plant Diseases ◽  
Maize Flour ◽  
The Third ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tapioca Flour

One of the entomopatogenous fungus types commonly observed and showed potency as myco-insectiside is Beauveria bassiana(Bals.) Vuill.In order to support effectiveness and patogenous activity of B. bassiana, it is necessary to add a carrying agent that protects its spores from ultra violet ray. This study aims to investigate the effect of storage temperature on viability of B. Bassianaspores on the carrier material. The observation was carried out in the Laboratory of Plant Diseases, Indonesian Coffee and Cocoa Research Institute. The research was arranged in completely randomized design by three factors. The first factor was carrier (C), that consists of C1 = rice flour, C2 = maize flour and C3 = tapioca flour. The second factor was dosage (D), that consists of D1 = 1 g B. bassiana+ 1 g carrier; D2 = 1 g B. bassiana+ 5 g carrier and D3 = 1 g B. bassiana+ 10 g carrier. The third factor was temperature of the storage (T),that consists of T1 = 5oC; T2 = 23oC and T3 = 29oC. Viability of B. Bassiana spores was examined by observing development of 100 blastopores randomly and determined under light microscope with 400 times magnification. Observation was conducted in two replicates after the spores of B. bassiana were kept in the storage for 2, 4, 8 and 16 weeks. The result showed that by adding 1 g tapioca flour and temperature of storage of 5oC was potentiall in keeping viability of B. bassianaspores at least for 2 months. It was due to that tapioca flour gave better effect than rice and maize flours in keeping the storage and appropriate low temperature. Viability of B. bassianaspores decreased with increasing carrier dosage, temperature and duration of the storage. Whereas, storage at 5oC was found to be a better condition in keeping viability of dry pure B. bassianaspores longer than conditions of 23o and 29oC. Key word:Beauveria bassiana, temperature, viability,carrier.

scholarly journals Pemanfaatan sukun muda untuk peningkatan nilai gizi abon ikan tongkol

2021 ◽  
Vol 2 (2) ◽  
pp. 185
Author(s):  
Eva Fitriyaningsih
Keyword(s):  
Experimental Design ◽  
Nutritional Value ◽  
Economic Value ◽  
Chemical Properties ◽  
Animal Nutrition ◽  
P Value ◽  
Randomized Design ◽  
Study Results ◽  
Completely Randomized Design ◽  
Actual Participation

Background: Using young breadfruit to increase the breadfruit usability and economic value, one of the efforts is through the enrichment of the type of processed breadfruit products, breadfruit provides nutritional value that is beneficial to health, one of the help of breadfruit is increasing breadfruit for shredded products.Objectives: This study aims to find out how to improve young breadfruit 20%, 30%, 40% of the chemical properties (carbohydrate, protein, and fiber) of shredded tuna.Methods: This study used an experimental design with a non-factorial Completely Randomized Design (CRD) with three preparations and three repetitions. Then the chemical tests (carbohydrate, protein, and fiber) at the Laboratory of Animal Nutrition and Feed Technology of the Faculty of Agriculture, Syiah Kuala University, Banda Aceh.Results: The study results showed actual participation in young breadfruit 20%, 30%, and 40% of the chemical properties (carbohydrate, protein, and fiber) in shredded tuna with a p-value < 0.05.Conclusion: Agreeing that 20%, 30%, and 40% of young breadfruit were approved for shredded tuna's chemical properties (carbohydrate, protein, and fiber).

scholarly journals Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

2021 ◽  
Vol 8 (1) ◽  
pp. 37
Author(s):  
Elsera Br Tarigan ◽  
Edi Wardiana ◽  
Handi Supriadi
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Fat Content ◽  
Test Method ◽  
Life Test ◽  
Coffee Plantations ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

<p><em>Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type  which consisted of 3 types: thick alumunium  foil 65</em><em>m</em><em> (AF65), thick alumunium  foil 130</em><em>m</em><em> (AF130), and thick lamination 114</em><em>m</em><em> (L144). The second factor was the storage temperature which consisted of 3 levels: 25 <sup>o</sup>C, 35 <sup>o</sup>C, and 45 <sup>o</sup>C, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45<sup> o</sup>C whereas coffee in AF65 packaging  is ideally at 25<sup> o</sup>C.</em></p>

scholarly journals Karakteristik Fisikokimia dan Aktifitas Antioksidan Daging Itik yang Dilapisi Ekstrak Propolis Selama Penyimpanan Suhu Ruang

2021 ◽  
Vol 9 (3) ◽  
pp. 151-157
Author(s):  
A. Apriantini ◽  
S. Adinata ◽  
Y. C. Endrawati
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Ph Value ◽  
Edible Coating ◽  
Cooking Loss ◽  
Propolis Extract ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Storage Times ◽  
And Storage

Duck meat is a perishable food that has a short shelf-life. Therefore, packaging is needed to be used tomaintain duck meat quality during storage, one of the ways to extend shelf-life of duck meat is usingpropolis extract as edible coating which is contained antioxidant substances which can be used to extendduring storage. The aim of this research was to analyze the effect of propolis extract as an edible coatingmaterial on duck meat to maintain the quality and extend shelf-life of duck meat at room temperature.The research was used a completely randomized design (CRD) factorial 4x3 with 3 replications,consisting of 4 propolis concentrations (0.0%, 0.5%, 1.0%, 1.5%) and 3 storage times (0 hours, 6 hoursand 24 hours). Duck meats coated with propolis extracts had a significant effect on the water content andantioxidant activity of duck meat (P < 0.05). The storage time had a significant effect on the pH valueand the cooking loss of duck meat (P <0.05). The addition of propolis extract and storage time had asignificant effect on the pH value, cooking loss and antioxidant activity of duck meat (P <0.05).

scholarly journals THE EFFECT OF CORONA INCANDESCENT PLASMA RADIATION AND STORAGE TEMPERATURE ON THE VIABILITY OF GARLIC SEEDS (ALLIUM SATIVUM L. LUMBU KUNING VARIETY)

2021 ◽  
Vol 5 (1) ◽  
pp. 11-17
Author(s):  
Febiasasti Trias Nugraheni ◽  
Erma Prihastanti ◽  
Endah Dwi Hastuti
Keyword(s):  
Room Temperature ◽  
Allium Sativum ◽  
Storage Temperature ◽  
Germination Percentage ◽  
Plasma Radiation ◽  
Agricultural Commodity ◽  
Time Duration ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

Garlic (Allium sativum L.) is an agricultural commodity which is widely consumed by the community. The obstacle experienced in cultivation is that a relatively long dormancy period of about 6-7 months. The dormancy of garlic seeds occurs because the embryo has not yet been fully formed, and the growth hormone and inhibitory hormone are not balanced. The methods used to break dormancy and accelerate germination are by using corona incandescent plasma radiation and storage temperature. The research utilized factorial Completely Randomized Design (CRD), consisting of six treatments with five replications. The first factor was the corona incandescent plasma radiation carried out on the garlic seeds ‘Lumbu Kuning’ variety with time duration of 0, 15, and 30 minutes. The second factor was storage temperature comprising of room temperature and cold temperature of 7oC stored for 30 days. Viability parameters observed are germination percentage dan the length of sprouts. The data were analyzed by using ANOVA followed by the DMRT test at the 95% confidence level. The results showed that corona incandescent plasma radiation influenced the germination percentage using plasma radiation for 15- 30 minutes.

scholarly journals Edible coating quality with three types of starch and sorbitol plasticizer

2020 ◽  
Vol 142 ◽  
pp. 02003 ◽  
Author(s):  
Retno Utami Hatmi ◽  
Erni Apriyati ◽  
Nurdeana Cahyaningrum
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Raw Materials ◽  
Chemical Properties ◽  
Edible Coating ◽  
Raw Material ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Arrowroot Starch

Edible coating is one form of packaging technology with environmentally friendly theme. The raw materials of edible coating derived from nature, while the waste is decomposed or even zero waste. The research of edible coating using experimental design RAL (completely randomized design) with two factors, namely the type of raw material used tuber starch (cassava, arrowroot and canna) and the percentage of starch (3%, 4% and 5%) (b/v) with three replications time. The quality analisys of edible coating includes the physical properties (thickness (mm), tensile strength (N) and elongation (mm)) and chemical properties (moisture content (%), solubility (%), the water vapor transmissin rate (g/hour) and peroxide (mek/kg). The research showed that the edible coating with sorbitol plasticizer of arrowroot starch 4% provide best physicochemical properties (thickness 0,09mm; 1,63N tensile strength; elongation 84,38mm; water content of 11.19%; solubility of 31.40%; the transfer of water vapor 0,16g / h and 3,20mek/ kg).

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