scholarly journals EFFECT OF CONCENTRATION OF UREA (AMMONIUM SULFATE) FERTILIZER ON MAKING NATA DE PINA FROM PINEAPPLE JUICE (ANANAS COMOSUS L. MERR)

2019 ◽  
Vol 7 (2) ◽  
pp. 89-96
Author(s):  
Mulawi ◽  
Ayu Kristina
Keyword(s):  
Ammonium Sulfate ◽  
Fermentation Process ◽  
Glacial Acetic Acid ◽  
Acetobacter Xylinum ◽  
Ananas Comosus ◽  
Urea Fertilizer ◽  
Pineapple Juice ◽  
Cooking Process ◽  
Pineapple Fruit ◽  
Harvesting Process

This study aims to explain the effect of the concentration of urea fertilizer (Ammonium Sulfate) on the manufacturing of Nata De Pina. This trial aims to compare different concentrations of urea (Ammonium Sulfate) fertilizer. The parameter observed was the weight of Nata De Pina. This research was conducted in six stages, namely: (1) preparing pineapple, (2) fineness, (3) cooking, (4) cooling, (5) addition of acetobacter xylinum and fermentation, (6) harvesting and measurement of Nata De Pina . Based on the research, it was produced that the way to make Nata De Pina can be done by preparing ripe pineapple fruit and cleaning it and then cutting it into small pieces and mashed using a blender to extract the pineapple juice. When blended, the ratio between pineapple and water is 1 kg of pineapple with 1 liter of water. Then, filtered to take water or pineapple juice. In addition, other ingredients are also used in the cooking process such as urea fertilizer (Ammonium Sulfate) with different concentrations, sugar, glacial acetic acid, and acetobacter xylinum bacteria. After all the ingredients have been prepared, then do the cooking with a small flame. If it boils, add all the other ingredients except the acetobacter xylinum bacterium and leave it for 2-3 minutes after which the baking sheet is prepared to cool down, when the Nata De Pina solution has cooled down, put in 10 ml of acetobacter xylinum bacteria. After that, the surface of the baking sheet is tightly closed using newspaper and allowed to stand for 14 days for the fermentation process to become a Nata De Pina product. Then the harvesting process of Nata De Pina is carried out and the weight is measured. Nata De Pina with greater weight parameters and good quality is shown in Nata De Pina with the highest concentration of urea (ammonium sulphate) fertilizer, which is 2.5 grams. So in this case, the concentration of urea (Ammonium Sulfate) fertilizer suitable for making Nata De Pina is 2.5 grams.

scholarly journals Isolasi dan Karakterisasi Enzim Bromelain dari Bonggol dan Daging Buah Nanas (Ananas comosus)

2020 ◽  
Vol 21 (2) ◽  
pp. 133
Author(s):  
Nita Magfirah Ilyas
Keyword(s):  
Thermal Stability ◽  
Ammonium Sulfate ◽  
Specific Activity ◽  
Crude Enzyme ◽  
Ananas Comosus ◽  
Optimum Temperature ◽  
The Core ◽  
Purity Level ◽  
Pineapple Fruit ◽  
Fractionation Method

Penelitian ini bertujuan untuk mengisolasi dan memurnikan bromelain yang diekstrak dari bagian tanaman nanas (Ananas comosus) melalui metode fraksinasi menggunakan garam ammonium sulfat, diikuti dengan proses dialisis. Aktivitas spesifik tertinggi terdapat pada fraksi ammonium sulfat 50-80% (fraksi 3) baik untuk sampel bagian bonggol maupun bagian daging buah nanas, masing-masing adalah sebesar 0,30 U/mg dan 0,21 U/mg. Fraksi 3 dari bagian bonggol memiliki tingkat kemurnian 132,65 kali enzim kasarnya sedangkan fraksi 3 dari bagian daging buah nanas memiliki tingkat kemurnian 108,47 kali dari enzim kasarnya. Proses dialisis memberikan nilai aktivitas spesifik dan tingkat kemurnian enzim tertinggi pada fraksi 3 dari bagian bonggol nanas yaitu sebesar 0,33 U/mg dengan kenaikan tingkat kemurnian menjadi sebesar 141,58 kali enzim kasarnya. Uji kestabilan termal terhadap fraksi enzim hasil dialisis menunjukkan bromelain dari bonggol memiliki kestabilan termal yang lebih tinggi dibandingkan dengan bromelain dari daging buah nanas. pH dan suhu optimum dari enzim bromelain adalah 7,0 dan 37oC. Kata kunci: Ananas comosus, bonggol nanas, bromelain, aktivitas spesifik, pemurnian ABSTRACT The aim of this study was to isolate and purify the bromelain extracted from part of pineapple fruit (Ananas comosus) through fractionation method using ammonium sulfate followed by dialysis. The highest specific activity on ammonium sulfate fraction was 50-80% (fraction 3) both for the sample of the core and the flesh of pineapple, each was 0.30 U/mg and 0.21 U/mg. The fraction 3 of the core had a purity level 132.65 times of the crude enzyme while fraction 3 of the pineapple flesh had a purity level 108.47 times of the crude enzyme. From the dialysis process found the highest value of specific activity on fraction 3 of the pineapple core of 0.33 U/mg with a purity level of and 141.58 times of the crude enzyme. Fraction of the core has higher thermal stability than the fraction of the flesh. The optimum temperature and pH of this enzyme was 37oC and 7.0. Keywords: Ananas comosus, pineapple core, bromelain, specific activity, purification

scholarly journals Physiochemical and Organoleptic Evaluation of Drink Produced from Pineapple (Ananas comosus) and Tigernut (Cyperus esculentus)

2020 ◽  
pp. 1-8
Author(s):  
Adelakun, Oluyemisi Elizabeth ◽  
Taiwo, Omotayo Tijesuni
Keyword(s):  
Sensory Evaluation ◽  
Ananas Comosus ◽  
Local Market ◽  
Cyperus Esculentus ◽  
Organoleptic Evaluation ◽  
Physiochemical Properties ◽  
Overall Acceptability ◽  
Pineapple Juice ◽  
Pineapple Fruit ◽  
Therapeutic Properties

Pineapple, one of the most popular tropical fruits is largely desired for its attractive flavor and can be processed into juice. Fruit juice blends can be produced from various fruits or food materials such as tigernut an underutilized tuber, in order to give better quality drink nutritionally and organoleptically. This work therefore evaluated some quality attributes of the beverage produced from tigernut and pineapple. Tigernut and Pineapple fruit were purchased from local market at Ogbomoso. Single strength juice was produced from pineapple fruit while the tigernut milky extract was produced. The pineapple juice was blended with tigernut milky extract in different proportions (95:5, 90:10, 85:15, 80:20 and 75:25%) while 100% pineapple juice served as the control and were analyzed for physiochemical composition and sensory evaluation (Colour, flavor, taste and overall acceptability). The data obtained were subjected to statistical analysis. The results showed that the physiochemical properties of juice compared relatively well with the control and sensory evaluation showed that all the juice samples were well acceptable in terms of colour, flavour, taste and overall acceptability. The juice blend could be recommended to every household for its nutritional and therapeutic properties.

scholarly journals UJI DAYA HAMBAT ANTIBAKTERI AIR PERASAN DAGING BUAH NANAS (ANANAS COMOSUS (L) MERR VAR. QUEEN) TERHADAP BAKTERI PROPIONIBACTERIUM ACNES

2020 ◽  
Vol 20 (1) ◽  
pp. 87
Author(s):  
Sarwendah Sarwendah ◽  
Yusliana Yusliana ◽  
Heronimus Candra G Laia ◽  
Pieter Julius Daely ◽  
Linda Chiuman
Keyword(s):  
Propionibacterium Acnes ◽  
Antibacterial Effect ◽  
Inhibition Zone ◽  
Positive Control ◽  
Negative Control ◽  
Ananas Comosus ◽  
Pineapple Juice ◽  
Pineapple Fruit ◽  
Strong Antibacterial Effect ◽  
Paper Disc

Abstrak: Buah nanas (Ananas comosus (L) Merr) merupakan salah satu jenis buah-buahan tropis yang banyak diminati masyarakat. Buah nanas biasa dingunakan masyarakat sebagai antibakteri, antiinflamasi, antikoagulan, dan antikanker. Tujuan dari penelitian ini untuk mengetahui uji daya hambat anti bakteri air perasan daging buah nanas (Ananas comosus (L) Merr Var.  Queen) terhadap bakteri Propionibacterium acnes. Penelitian ini merupakan penelitian eksperimental laboratorium dengan menggunakan metode difusi kertas cakram. Hasil dari penelitian menunjukkan bahwa air perasan daging buah nanas (Ananas comosus (L) Merr Var. Queen) pada konsentrasi 25%, 50%, 75%, 100% memiliki efektivitas sedang sebagai antibakteri dalam menghambat pertumbuhan bakteri Propionibacterium acnes, pada kontrol positif yang menggunakan klindamisin dengan rata-rata diameter zona hambat sebesar 25,8 mm memiliki pengaruh antibakteri yang sangat kuat dan untuk kontrol negatif dengan menggunakan aquades tidak menunjukkan zona hambat 0 mm pada bakteri Propionibacterium acnes.Kata kunci: Buah nanas, propionibacterium acnes, daya hambat antibakteri.Abstract: Pineapple (Ananas comosus (L) Merr) is one of the most popular fruit among people, Pineapple is used as antibacterial, anti-inlfammatory, anticoagulant and anticancer. The purpose of this study is to determine the antibacterial inhibitory test of pineapple juice (Ananas comosus (L) Merr Var. Queen) against Propionibacterium acnes. This research is a laboratory experimental using paper disc diffisuion method. The results of this study indicate that pineapple juice at concentration of 25%, 50%, 75%, 100% it has a moderately antibacterial effectiveness in inhibit the growth of Propionibacterium acnes, positive control using clindamycin with an average inhibition zone diameter of 25.8 mm has a very strong antibacterial effect and for negative control using aquades does not show 0 mm inhibition zone in Propionibacterium acnes bacteria.Keywords: Pineapple fruit, propionibacterium acnes, antibacterial inhibition.

scholarly journals High Retention and Purification of Bromelain Enzyme (Ananas comosus L. Merrill) from Pineapple Juice Using Plain and Hollow Polymeric Membranes Techniques

Polymers ◽  
2022 ◽  
Vol 14 (2) ◽  
pp. 264
Author(s):  
Felix M. Carbajal Gamarra ◽  
José C. C. Santana ◽  
Segundo A. V. Llanos ◽  
Jorge A. Heredia Pérez ◽  
Fábio Richard Flausino ◽  
...  
Keyword(s):  
Human Health ◽  
High Efficiency ◽  
Membrane Separation ◽  
Separation Process ◽  
Polymeric Membranes ◽  
Operating Conditions ◽  
Ananas Comosus ◽  
Pineapple Juice ◽  
The World ◽  
Pineapple Fruit

The demand for bromelian and pineapple fruit has been increasing substantially in the world because of their benefits for the human health and use in diverse areas. In this context, this work aimed to study the capacity of higher retention (concentration); bromelain activity underwent ultrafiltration from pineapple juice (Ananas comusus L. Merrill). All assays were carried out at pH 7.0 and 7.5, and at 0.05 and 0.40 bar of transmembrane pressures. Results have shown that at the best operating conditions, between 85 and 87% of bromelain activity was recovered using the plain membrane separation process at 0.05 bar. The ultrafiltration has shown the capacity to retain 100% of proteolytic activity of the bromelain extracted. The samples have kept the same physics properties after ultrafiltration, and the result was verified via electrophoresis. The bromelain enzyme obtained was characterized, and pH 7 and between 30 and 40 °C were the best conditions. Therefore, this work shows that the use of both polymeric membranes has shown high efficiency, and can be used in the purification of bromelain enzymes.

scholarly journals Physical and Organoleptic Qualities of Milk-Based Caramel with Variations in Addition of Pineapple Fruit (Ananas comosus (L) Merr.)

2021 ◽  
Vol 16 (4) ◽  
pp. 354-361
Author(s):  
D. L. Rukmi ◽  
M. N. A. Muslim ◽  
E. C. Wulandari ◽  
S. Mulyani ◽  
A. M. Legowo
Keyword(s):  
Water Content ◽  
Analysis Of Variance ◽  
Fiber Content ◽  
Crude Fiber ◽  
Ananas Comosus ◽  
Physical Quality ◽  
Pineapple Juice ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Pineapple Fruit

The purpose of this study was to determine the physical and organoleptic qualities of milk-based caramel with variations in the use of pineapple (Ananas comosus (L) Merr.). The design of this study used a completely randomized design (CRD) with five treatments and four replications. The tested treatments include milk-based caramel, which was processed with pineapple juice at T0=0%; T1=5%; T2=10%; T3=15%; T4=20%. The research variables included physical quality testing consisting of water content and crude fiber content, further testing of texture, color, and panelists' preference as organoleptic parameters tested using sensory tests. The observations obtained will be processed using analysis of variance (ANOVA) with a level of 5% and will be further tested using Duncan's Multiple Range Test (DMRT) if it shows a significant effect. Based on the results of analysis of variance (ANOVA), the variation in various treatments with the addition of pineapple fruit in the milk-based caramel processing showed a significant effect (P<0.05) on the physical quality of caramel (crude fiber content and water content) and organoleptic quality (texture, color), and preference) on milk-based caramel products. The percentage of crude fiber content is 0.35%-4.50%; moisture content 10.15%-15.63%; texture score is hard to not hard; the color score is light brown to brown and liking score is slightly like to like. The conclusion of this research was the addition of pineapple affects crude fiber content, milk caramel water content, texture, color, and milk caramel preference.

scholarly journals Uji Daya Hambat Anti Bakteri Air Perasan Daging Buah Nanas (Ananas Comosus (L) Merr Var. Queen) terhadap Bakteri Eschericia Coli

2019 ◽  
Vol 19 (2) ◽  
pp. 239
Author(s):  
Pieter Julius Daely ◽  
Sarwendah Sarwendah ◽  
Heronimus C.G Laia ◽  
Suhartina Damardi
Keyword(s):  
Inhibitory Effect ◽  
Positive Control ◽  
Negative Control ◽  
Laboratory Method ◽  
Ananas Comosus ◽  
Tropical Fruit ◽  
Pineapple Juice ◽  
Anti Cancer ◽  
Experimental Laboratory ◽  
Pineapple Fruit

Pineapple fruit (Ananas comosus (L) Merr) is one type of tropical fruit that is consumed by many people. Pineapple is also commonly used by the community as an antibacterial, anti-inflammatory, anti-coagulant, and anti-cancer. The purpose of this study was to determine the effectiveness of the antibacterial inhibitory effect of pineapple juice (Ananas comosus (L) Merr Var. Queen) on Eschericia coli bacteria. This study used an experimental laboratory method with disc diffusion and using ciprofloxacin disc as a positive control and distilled water as a negative control. Based on the results of research that has been done, it can be concluded that pineapple juice (Ananas comosus (L) Merr Var. Queen) at a concentration of 25%, 50%, 75%, and 100% has the effectiveness as an antibacterial in inhibiting the growth of Eschericia coli bacteria.

scholarly journals The Use of Pineapple Fruit in Batting Process on the Chemical Properties of Sheepskin Using Shorfloat Tanning

2021 ◽  
Vol 16 (3) ◽  
pp. 166-173
Author(s):  
Roselini Agustia Andini ◽  
Mustakim Mustakim ◽  
Imam Thohari
Keyword(s):  
Protein Content ◽  
Chemical Properties ◽  
Enzyme Concentration ◽  
Ananas Comosus ◽  
Shrinkage Temperature ◽  
Pineapple Juice ◽  
Randomized Design ◽  
Tanning Process ◽  
Pineapple Fruit

Batting is the process of removing globular and non-collagen proteins. Bromelain can be found in all parts of the pineapple plant (Ananas comosus L.) with different amounts and properties. Bromelain can be used as a batting agent in the tanning process. The purpose of this study was to determine the effect of the bromelain enzyme concentration used during the protein removal process on the quality of sheepskin. This research used 30 sheets of sheepskin obtained from abattoir in Yogyakarta City and pineapple fruit’s flesh. The experimental design used was a completely randomized design. The research uses different concentrations of pineapples fruit’s flesh (T1 0,5%, T2 1%, T3 1,5% and T4 2% w/w) with feliderm (T0). Statistical analysis using one-way analysis of variance and in accordance with the statistical model. The results of this study showed in dissolved protein content was T0 0.83%, T1 0.77%, T2 0.68%, T3 0.82% and T4 0.85%, protein content of batting skin was T0 19.17%, T1 17.90%, T2 18.37%, T3 21.35% and T4 21.50%, protein content of leather was T0 59.69%, T1 59.27%, T2 60.34%, T3 61.59% and T4 63.25%, fat content was T0 15.31%, T1 14.61%, T2 15.19%, T3 15.36% and T4 16.25%, chromium content was T0 2.60%, T1 2.67%, T2 2.78%, T3 2.82% and T4 3.00% and shrinkage temperature was T0 92.330C, T1 95.670C, T2 93.670C, T3 96.330C and T4 97.330C. The results for pineapple juice showed potency to be used as batting agent for sheepskin. The minimum amount of pineapple juice added for batting the sheepskin is 1% (w/w).

scholarly journals Comparative effects on storage period of varieties Pineapple fruits

2015 ◽  
Vol 2 (3) ◽  
pp. 395-410 ◽  
Author(s):  
Shah Md Yusuf Ali ◽  
Md Ahiduzzaman ◽  
Sharmin Akhter ◽  
M Abdul Matin Biswas ◽  
Nafis Iqbal ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Storage Period ◽  
Biochemical Properties ◽  
Overall Acceptability ◽  
Pineapple Juice ◽  
Physico Chemical ◽  
Pineapple Fruit ◽  
Sensorial Attributes ◽  
The Comparative Study

Pineapple is considered as one of the most wanted tropical fruits and it is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in Agro-processing industries. For such industrial processes, it is important to know the information of characteristics changes of pineapple during day after storage. Four varieties of pineapple were collected from different areas of Bangladesh named Honey Queen (H.Q), Giant Kew (G.K), Asshini and Ghorasal. Some Physico-chemical properties (weight loss, moisture content, ash and edible portion, pH, TSS, titrable acidity (TA), total sugar, reducing sugar) biochemical properties (ascorbic acid) and sensorial attributes (color, odor, firmness, appearances, sweetness and overall acceptability) of pineapple juice were studied during day after storage. This study examined the Comparison of different varieties of pineapple fruit characteristics and sensory quality of the pineapple fruits during storage. It was shown that there was a significant changes between the storage periods in relation to different varieties of fruits. The firmness of pineapple fruits were in outside and inside to be 0.21 to 0.27 N/m2 and 0.06 to 0.10 N/m2, respectively. The pH values of different varieties were found to be in the range of 4.30 to 4.36. The highest and lowest sweetness index were estimated to be 36.30 and 22.15 for Honey Queen and Asshini respectively. The highest and lowest magnitude of sugar contents of four pineapple varieties were found to be in the range of 14.16 to 15.8 mg/100g.The average TSS values were found to be 15.12%, 12.33%, 13.14% and 12.95% for H.Q., G.K., Asshini and Ghorashal, respectively. The comparative study indicated the characteristics of different varieties of pineapple changes during after storage.Res. Agric., Livest. Fish.2(3): 395-410, December 2015

scholarly journals Formulation and Sensory Analysis of Cocktails Based on Ginger Oleoresin (Zingiber officinale Roscoe), Pineapple Juice (Ananas comosus L. MERR) and Bissap Concentrate (Hibiscus sabdariffa)

2021 ◽  
pp. 36-47
Author(s):  
Adama Coulibaly ◽  
Pierre Ezoua ◽  
Ysidor N’guessan Konan ◽  
Souleymane Doukoure ◽  
Daouda Sidibe ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Principal Component ◽  
Zingiber Officinale ◽  
Agricultural Products ◽  
Ananas Comosus ◽  
Hibiscus Sabdariffa ◽  
Pineapple Juice ◽  
Natural Substances ◽  
Zingiber Officinale Roscoe ◽  
Central Plan

Aims: The aim of this study is to formulate cocktails based on ginger oleoresin, pineapple juice and bissap concentrate in order to contribute to the development of these agricultural products and improve the income of producers. Study Design: The biological material consists of pineapple juice, ginger oleoresin and bissap concentrate. The oleoresin and the bissap concentrate were supplied respectively by Gazignaire (France) and the Water Chemistry and Natural Substances Laboratory. Place and Duration of Study: The cocktails were formulated and then subjected to sensory analyzes, from July to October 2018, at the Biochemistry and Food Sciences laboratory at Félix Houphouët-Boigny University. Methodology: The cocktails were formulated through a composite central plan having as variables the proportions of the pineapple juice, the bissap concentrate and the ethanol composing the cocktail. Thus 15 cocktail formulations were developed, the sensory characteristics of which were estimated. Results: Hedonic analysis of the formulations indicates acceptance of 12 of them by more than 50% of tasters.In addition, 5 formulations F4; F6; F12; F13 and F15 are preferred in proportions varying between 62% and 77%.The descriptive analysis of these 5 formulations indicates that only the pineapple flavor makes it possible to distinguish them and the F13 formulation is less provided with them.However, these formulations according to their flavor, aroma and texture are classified into 3 groups according to a principal component analysis.Which could offer consumers more choice. Conclusion: Commercial production of these cocktails could improve the availability of ginger, bissap and pineapple year-round and help improve the income of producers.

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