scholarly journals PENGARUH LUMPUR SAWIT TERHADAP DAYA SIMPAN DAN PALATABILITAS PAKAN PELLET KELINCI

2021 ◽  
Vol 5 (2) ◽  
pp. 66-75
Author(s):  
Amir Husaini Karim Amrullah ◽  
◽  
Fregi Fehriansah ◽  
Irma Badarina ◽  
◽  
...  
Keyword(s):  
Key Words ◽  
Storage Time ◽  
Fat Content ◽  
Feed Consumption ◽  
A Value ◽  
Plastic Bags ◽  
Nutritional Needs ◽  
Storage Times

ABSTRACT The study aims to evaluate the use of palm decanter on storability and palatability of pellet rabbit feed. There were four treatments, P0: rabbit pellets 0% palm decanter, P1: rabbit pellets 5% palm decanter, P2: rabbit pellets 10% palm decanter, P3: rabbit pellets 15% palm decanter. Pellets are prepared based on the standard nutritional needs of rabbits. Pellets were stored in 0.5 kg plastic bags for 0, 7, 14, and 21 days. Moisture, crude fat, and organoleptic content were carried out on pellet with storage times 0, 7, 14, and 21 days. Organoleptic was carried out by 20 panelists. Palatability was carried out for a pellet with seven days of storage and given to 5 rabbits. The moisture and crude fat content of pellet in all treatments ranged from 8.63-10.17%. The higher the palm decanter content, the pellet color tends to be black with a value of 2.6-4.3. The use of 15% palm decanter can cause pellets to have a slightly rancid aroma and a characteristic solid odor. The use of 15% palm decanter did not have a significant effect on rabbit feed consumption with the consumption range 74.93-145.73 g. The study concluded that rabbit pellets containing up to 15% palm mud with a storage time of 21 days did not reduce storability. Pellets containing up to 15% palm mud with a storage time of 7 days did not reduce palatability in rabbits. Key Words: palm decanter, pellet, rancidity, feed, palatability

scholarly journals Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese

2009 ◽  
Vol 27 (No. 5) ◽  
pp. 301-308 ◽  
Author(s):  
D. Cais-Sokolińska ◽  
J. Pikul
Keyword(s):  
Storage Time ◽  
Elevated Temperatures ◽  
Fat Content ◽  
Response Surfaces ◽  
Low Fat ◽  
Tube Test ◽  
Low Fat Cheese ◽  
High Degree ◽  
Storage Times ◽  
And Storage

The study assessed cheese meltability at elevated temperatures, based on the results of the Tube Test and Schreiber Test. The tests were conducted on curd-ripened fried cheese with varying fat contents (&Delta;fat = 17%) and at different storage times (&Delta;<I>t</I> = 6 weeks). The protein:fat ratio in full fat cheese was C:F&asymp;1, while in low-fat cheese it was C:F&asymp;58. The data on cheese meltability recorded in the Tube Test and Schreiber Test, irrespective of experimental variables, indicated a high degree of correlation (<i>r</i> = 0.95). However, the lowest convergence (<i>r</i> = 0.6) of both methods was found when analysing low fat cheese. A higher fat content in the tested cheeses resulted in a statistically significantly higher meltability both in the Tube Test (by 12%) and in Schreiber Test (by 18%). The analysis of the regression model and response surfaces of variables confirms the trend showing that the lower the fat content and the longer the sample storage time, the lower the meltability. After 6 weeks the assessed meltability of cheeses was lower by 20.7% in the Tube Test, and by 19.1% in the Schreiber Test in comparison to the meltability of cheeses assessed immediately after their production.

Consumption Value and Goat Livestock Weight Gain through Taiwanese Grass Feeding Using Morinda Bio-Activator Liquid Fertilizer

2019 ◽  
Vol 967 ◽  
pp. 101-106
Author(s):  
Rahmawati Semaun ◽  
Juliawati Rauf ◽  
Fitriani ◽  
Syamsuddin Hasan ◽  
Budiman Nohong
Keyword(s):  
Weight Gain ◽  
Organic Fertilizer ◽  
Feed Consumption ◽  
Treatment Level ◽  
Liquid Fertilizer ◽  
A Value ◽  
Nutritional Needs ◽  
Cultivation Process ◽  
Consumption Value

Concentrate is required to be added for forage feeding in order to meet nutritional needs and also to increase the productivity of goat livestock. This study was done gradually and continuously, starting from the making of liquid organic fertilizer with the addition of Morinda fruit bio-activator that used to cultivate Taiwan grass. Furthermore, the Taiwan grass is combined with concentrate to be given to goats every day at different treatment level. During the cultivation process, consumption and weight gain value are generated in goats. It can be concluded that the value of consumption and weight gain are not significant statistically. However, the best weight gain is obtained in K3 treatment with a value of 0.29 kg/day and it is also in line with the value of feed consumption in K3. Taiwan grass as initial feed and concentrate as additional feed in balancing level so that it can fulfill nutritional needs of goat livestock.

HUBUNGAN DISIPLIN MAHASISWA DAN FASILITAS KAMPUS DENGAN PRESTASI MAHASISWA

2018 ◽  
Vol 15 (1) ◽  
pp. 99
Author(s):  
Didi C. Chalil
Keyword(s):  
Student Achievement ◽  
Student Learning ◽  
Key Words ◽  
Learning Process ◽  
Difficulty Level ◽  
Motivation To Learn ◽  
Classroom Learning ◽  
Final Exam ◽  
Lecture Material ◽  
A Value

One indicator of the success ofeducation in the level of classroom learning is when a lecturer is able to build student learning achievement and will be more successful if this achievement can be increased if their attendance is above 80% (minimum 10 times attendance from 12 meetings). If the students can be grown discipline and provided a decent campus facilities, then as difficult as any lecture material or learning process that followed by they undoubtedly will live with feelings of joy, even they will feel sad if that day lecturer could not come because there is a need outside campus.There are four stages of appraisal that apply to each student for each course taken include (1) attendance of 10% (2) Task 20% (3) 30% Semester Exam (UTS) and (4) Final Exam Semester. (UAS) 40%. The writer as a lecturer tries to cultivate motivation to learn from the beginning, in addition to always communicate actively with students who follow the lecture also monitor attendance and assignment, each completed college is always given the practice / tasks are directly given the value, usually given the task quite easily so they can get a value of 100, even if there is a miscalculation, they are still given the opportunity to fix the error so that eventually get a value of 100. With the value of this 100, their motivation to grow and even grow in such a way that spur them to diligent lectures.The difficulty level of the task is balanced with the lecture, the longer it is raised so as to reach the maximum average level of student ability at the end of the lecture meeting...This research reveals that there is no a significant correlation between student achievement to discipline presence of student/mahasiswa with campus facilities. The analyzing was taken from an answer of 55 students who were randomly selected as respondents by filling out the Questionaire that was distributed to them. Key words : achievement, attendance, discipline, campus facility

scholarly journals The accuracy of gypsum casts obtained from the disinfected extended-pour alginate impressions through prolonged storage times

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Rania A. Sharif ◽  
Khalid M. Abdelaziz ◽  
Najla M. Alshahrani ◽  
Fatimah S. Almutairi ◽  
Mohrah A. Alaseri ◽  
...  
Keyword(s):  
Dimensional Stability ◽  
Storage Time ◽  
Prolonged Storage ◽  
Time Intervals ◽  
Superior Surface ◽  
Stability Data ◽  
Surface Detail ◽  
Storage Times ◽  
One Way Anova ◽  
Chemical Disinfection

Abstract Background Manufacturers of the extended-pour alginates claimed their dimensional stability through prolonged storage. No data confirmed the ability of these materials to maintain their dimensions and the reproduced oral details following their chemical disinfection. Therefore, this study evaluated the dimensional stability and surface detail reproduction of gypsum casts obtained from disinfected extended-pour alginate impressions through different storage time intervals. Methods Two hundred and forty three hydrocolloid impressions were made from one conventional (Tropicalgin) and two extended-pour (Hydrogum 5 and Chromaprint premium) alginates. These impressions were subjected to none, spray and immersion disinfection before their storage in 100% humidity for 0, 72 and 120 h. The dimensional stability and the surface detail reproduction were indirectly evaluated under low angle illumination on the resulted gypsum casts. At α = 0.05, the parametric dimensional stability data were analyzed using One-Way ANOVA and Tukey’s comparisons, while the nonparametric detail reproduction data were analyzed using KrusKal Wallis and Mann–Whitney's tests. Results All gypsum casts exhibited a degree of expansion; however, the recorded expansion values did not differ between test categories (P > 0.05). Generally, casts obtained from spray-disinfected impressions showed lower detail accuracy (P < 0.05). Immersion-disinfected extended-pour alginates produced casts with better detail accuracy following 120 h of storage (P < 0.05). Conclusion All alginates materials offer comparable cast dimensions under different testing circumstances. Extended-pour alginates offer casts with superior surface details following their immersion disinfection and 120 h of storage. Spray-disinfection using 5.25% sodium hypochlorite affects the surface details of casts obtained from conventional and extended-pour alginates adversely.

scholarly journals Materials for Future Quantum Dot-Based Memories

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
T. Nowozin ◽  
D. Bimberg ◽  
K. Daqrouq ◽  
M. N. Ajour ◽  
M. Awedh
Keyword(s):  
Cross Sections ◽  
Room Temperature ◽  
Storage Time ◽  
Thermal Emission ◽  
Current Status ◽  
Strong Electron ◽  
Self Organized ◽  
Hole Confinement ◽  
Storage Times ◽  
Capture Cross Sections

The present paper investigates the current status of the storage times in self-organized QDs, surveying a variety of heterostructures advantageous for strong electron and/or hole confinement. Experimental data for the electronic properties, such as localization energies and capture cross-sections, are listed. Based on the theory of thermal emission of carriers from QDs, we extrapolate the values for materials that would increase the storage time at room temperature to more than millions of years. For electron storage, GaSb/AlSb, GaN/AlN, and InAs/AlSb are proposed. For hole storage, GaSb/Al0.9Ga0.1As, GaSb/GaP, and GaSb/AlP are promising candidates.

measurements. This paper is confined to the different forms of sampling odourous gases for olfactometric measurements and the problems involved. It refers to existing guidelines for olfactometric measurements in the countries of the EEC, as well. 2. TYPES OF SAMPLING Samples of odourous gas may be collected in unconcentrated or concentrated form. Concentrated sampling is usually neces­ sary when gas chromatography or other chemical analytical meth­ ods are to be used. Unconcentrated sampling is provided if o-dour threshold concentrations are required (2). Depending on the type of olfactometer used dynamic sam­ pling or static sampling are provided. The principle of dynam­ ic sampling is shown in Figure 1. It requires a part-flow of the odourous gas to be continoulsy extracted from the source and subsequently directed to the olfactometer. This sampling method implies that the measurements are carried out close to the source. An advantage of the method is that there is the possibility of controlling a process, directly, and in case of the break-down of the process this can be noticed right away. A disadvantage of the dynamic method is that odour sources that are not readily accessible require a relatively great ef­ fort in order to install the olfactometer and suitable sam­ pling pipes which often should be insulated or heated to avoid adsorption or condensation (3). When static sampling is used a partial stream of the o-dourous air is collected in a sampling vessel. Samples are taken from this vessel or bag to dilute the odourous air for the olfactometer using syringes or on-line tubings. When using this method odour measurement with the panel can be carried out at any arbitrary location, if the vessel is a transport­ able one. An example for static sampling is given in Figure 2. 3. PROBLEMS OF SAMPLING the main problems encountered when sampling odourous air derive from surface effects of the sampling tubes and vessels, namely by - adsorption, - desorption, and - condensation. This depends mainly on the material of the tube, the vessel or the bag (adsorption) or on the nature of the gas, whether it is hot and/or containes a high amount of humidity (condensa­ tion). On the other hand the sample can be altered by trace components bleeding from the material of the walls of the ves­ sel or the tube (desorption). The following factors are to be observed for valid static sampli ng. aTTTToTce of_m£teri aj_ For tWe sampling of odourous gases glas vessels, stain­ less steel tanks (4) and flexible plastic bags (5) were tested. The initial concentrations of the test gases decrease consider­ ably with storage time in glass and steel vessels. In recent years bags made of Polyethylene(6), Teflon (3) and Tedlar (7), (8) were usually used. Figure 3 shows a graph from SCHUETZLE

1986 ◽  
pp. 59-59
Keyword(s):  
Gas Chromatography ◽  
Storage Time ◽  
Dynamic Method ◽  
The Other ◽  
Plastic Bags ◽  
Steel Tanks ◽  
On Line ◽  
Arbitrary Location ◽  
Adsorption Desorption ◽  
Trace Components

scholarly journals Preparation of Whey-Based Banana Beverage and its Quality Evaluation

2021 ◽  
Vol 5 (01) ◽  
pp. 60-66
Author(s):  
Kunjal Shrestha ◽  
Abhishek Dahal
Keyword(s):  
Sensory Analysis ◽  
Room Temperature ◽  
Storage Time ◽  
Value Added ◽  
Body Color ◽  
Overall Acceptability ◽  
A Value ◽  
Banana Juice ◽  
Nutritional Qualities ◽  
The One

A value-added functional beverage was formulated utilizing unprocessed whey with excellent nutritional qualities and bland flavors; along with banana juice and the required amount of sugar. Five different formulations were prepared with varying proportions of whey, banana juice, and sugar. Sensory analysis was carried out for all five formulations and based on statistical analysis the one which showed the highest value for body, color, flavor, taste, and overall acceptability was selected for further analysis (85% liquid whey and 15% banana juice). The shelf-life of the final product was observed for 30 days at room temperature (25±5°C) and refrigerated temperature (7±1ºC). A significant variation in body, color, flavor, taste, and overall acceptability were observed by varying the composition of whey and banana juice (p<0.05). The beverage was pasteurized at 82.5°C for 20 min and stored at normal (25±5°C) and refrigerated (7±1°C) for 30 days. The effects of storage time and temperature on physicochemical (TSS, pH, acidity) and microbial (TPC, yeast & mold count) properties were evaluated. Out of five formulations, the one selected via sensory analysis had TSS of 12.4°Bx, total solids 14.21%, 0.302% acidity, pH 5.72, 5.087% reducing sugar, 0.53% protein, 0.56% ash, 0.87% crude fiber, 184.43mg potassium (mg/100gm) and 0.912mg vitamin C in 100 ml. The prepared beverage was stored for 30 days under refrigerated and normal conditions, and changes in TSS, pH and acidity were observed: 12.413.3%, 5.72-5.214, 0.32-0.43%, and 12.4-13.8%, 5.72-4.64, 0.32-0.68% respectively. Overall analysis showed that the beverage prepared with 85% liquid whey and 15% banana juice could be stored for 30 days under refrigerated conditions without the addition of preservatives.

scholarly journals PENGARUH PENAMBAHAN EKSTRAK KAYU SECANG (Caesalpinia sappan L.) DAN MINYAK IKAN LEMURU SEBAGAI ADITIF PAKAN TERHADAP PERFORMA TELUR DAN PRODUKTIVITAS PUYUH

2018 ◽  
Vol 12 (2) ◽  
pp. 10-21
Author(s):  
Liana Indah Lestari ◽  
Agustina Widyasworo ◽  
Nita opi Ari kustanti
Keyword(s):  
Fish Oil ◽  
Storage Time ◽  
Feed Consumption ◽  
Feed Additive ◽  
Mortality Data ◽  
Egg Mass ◽  
Feed Conversion ◽  
Caesalpinia Sappan ◽  
Randomized Design ◽  
Mass Feed

This research aimed is to determine the effect of Secang extract addition and sardinella fish oil as feed additive on eggs performance and production of quail. The 98 quails and 10 weeks divided into 4 groups with unequal replication using the completely randomized design. The treatment which are P0 (based ration), P1 (based ration + 0,2% secang extract + 4% sardinella fish oil), P2 (based ration + 0,4% secang extract + 4% sardinella fish oil), P3 (based ration + 0,6% secang extract + 4% sardinella fish oil). The parameters observed were length storage time of egg, egg cholesterol rate, feed consumption, egg weight, hen day production, egg mass, feed conversion and mortality. Data were analyzed by ANOVA and Duncan’s analysis. The results showed that Secang extract addition and sardinella fish oil were increase egg cholesterol (P<0.05) and not significantly (P>0.05) on length storage time of egg and production of quail.

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).

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