scholarly journals IDENTIFIKASI MUTU FISIK, KIMIA DAN ORGANOLEPTIK ES KRIM DAGING KULIT MANGGIS (Garcinia mangostana L.) DENGAN VARIASI SUSU KRIM

2015 ◽  
Vol 2 (1) ◽  
Author(s):  
Nopita Haryanti ◽  
Ahmad Zueni
Keyword(s):  
Ice Cream ◽  
Garcinia Mangostana ◽  
Mangosteen Peel ◽  
Physical Chemical ◽  
Randomized Design ◽  
Comparative Treatment ◽  
Completely Randomized Design ◽  
Physical And Chemical Quality ◽  
Physical And Chemical

Mangosteen is  a  fruit  that is  high  antioxidant content,  especially  on the  skin.  Meat mangosteen skin has a chance to develop into one product is ice cream. Ice cream is a kind of semi-solids with a mixture of milk, sugar, flavors and emulsifiers. This study aims to determine the quality (physical, chemical and organoleptic) ice cream mangosteen rind. Making ice cream in this study includes the preparation of the dough, mixing, shaking, cooking, packaging and freezing agitation. Variation of treatment in this study is mangosteen peel meat : milk cream (100 : 600, 150 : 550, 200 : 500, 250 : 450 and 300 : 400) grams per milliliter. The study design used was completely randomized design (CRD) with five treatments and three replications, if significantly different followed by DMRT. The  analysis  is  done  of  the  overrun  ,  melting  speed,  the  levels  of  antioxidants  and organoleptic (color, flavor and texture). Based on the analysis of physical and chemical quality of the research is on comparative treatment mangosteen peel 300 grams of meat and 400 milliliters of milk cream. While the results of the analysis of organoleptic quality in terms of color, taste and texture of the panelists preferred is the treatment of mangosteen peel 200 grams of meat and 500 grams of milk cream.Keywords : Mangosteen Skin Meat, Milk Cream, Ice Cream

scholarly journals KUALITAS FISIK DAN KIMIA TELUR PINDANG MENGGUNAKAN DAUN JAMBU BIJI (Psidium guajava L) SERTA GARAM NaCl DENGAN KONSENTRASI BERBEDA

ZOOTEC ◽  
2020 ◽  
Vol 40 (2) ◽  
pp. 615
Author(s):  
Sasmita Nusi ◽  
Merri D. Rotinsulu ◽  
Moureen Tamasoleng ◽  
Rahmawaty Hadju
Keyword(s):  
Chemical Properties ◽  
Psidium Guajava ◽  
Chemical Quality ◽  
Physical Chemical ◽  
Randomized Design ◽  
Physical And Chemical Quality ◽  
Guava Leaves ◽  
Physical And Chemical ◽  
And Chemical Properties

PHYSICAL AND CHEMICAL QUALITY OF PINDANG EGGS USING GUAVA LEAVES (PSIDIUM GUAJAVA L) AND NACL SALT WITH DIFFERENT CONCENTRATIONS. This study aims to determine the physical and chemical quality of pindang eggs using guava leaves and NaCl salt with different concentrations. The material used was  egg, guava leaves, NaCl salt. This research used complete randomized design (CRD) with a factorial of 3x3 with 3 times replicated. Factor A consists of guava leaves  with 3 levels namely 2.5%, 5%, and 7.5%. Factor B consists of NaCl salt with 3 levels namely 2.5%, 5%, and 7.5%. Analysis of the variance showed that the distribution of guava leaves and NaCl salt was significant (P<0.01) on egg weight, moisture, gel forces, and non significant (P>0.01) on pH. Based on the results of such studies, it can be concluded that the best for the physical and chemical properties of the pindang egg was treatment of  7.5% of guava leaves and 7.5% of the NaCl salt.Keywords: Pindang Eggs, Guava Leaves, NaCl Salt, Physical-Chemical Properties

scholarly journals Heat Unit Establishment as Harvest Criteria on “Mas Kirana” Banana at Various Times of Anthesis

2018 ◽  
Vol 5 (2) ◽  
pp. 41-48
Author(s):  
Muhammad Syaifuddin Abdurrohim ◽  
Winarso Drajat Widodo ◽  
Ketty Suketi
Keyword(s):  
Shelf Life ◽  
Fruit Size ◽  
Heat Unit ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Physical And Chemical Quality ◽  
Fruit Shelf Life ◽  
Physical And Chemical ◽  
Minimum Heat

The method for determining the appropriate time to harvest banana could affect the shelf life and quality of banana fruits during storage. The objectives of this study were to establish the heat unit as harvesting criteria of banana “Mas Kirana” and to evaluate how heat unit affects fruit shelf life and postharvest maturity characteristics. The research was conducted at PTPN VIII Parakansalak Plantation, Sukabumi, West Java, Indonesia, in November 2017 to February 2018. Laboratory analysis was conducted in Postharvest Laboratory, Department of Agronomy and Horticulture IPB in February to April 2018. The experiment was organized in a completely randomized design with a single factor of eight different flower tagging times after anthesis. Each treatment was replicated five times totaling 40 experimental units. The results showed that the different times of anthesis did not affect fruit size, weight per hand, number of fruits per hand and weight per fruit. Different time of anthesis did not affect respiration rate, fruit shelf life, physical and chemical quality. The minimum heat unit of 650ºC degree days can be used as harvesting criteria for banana “Mas Kirana”. The number of day after anthesis was 39 to 43 with fruit shelf life of 12 to 16 days. 

scholarly journals Quality of clonal plants of Piptocarpha angustifolia in different renewable substrates and seasons of the year

2016 ◽  
Vol 51 (11) ◽  
pp. 1821-1829 ◽  
Author(s):  
Carlos André Stuepp ◽  
◽  
Ivar Wendling ◽  
Henrique Soares Koehler ◽  
Katia Christina Zuffellato-Ribas ◽  
...  
Keyword(s):  
Clonal Plants ◽  
Multiplication Rate ◽  
Coconut Fiber ◽  
Shoot Height ◽  
Randomized Design ◽  
Four Seasons ◽  
Completely Randomized Design ◽  
Physical And Chemical Quality ◽  
Physical And Chemical

Abstract The objective of this work was to evaluate the effect of different compositions of renewable substrates and seasons of the year on the quality of Piptocarpha angustifolia clonal plants. The experiment was carried out in a completely randomized design in a 4x6 factorial arrangement (four seasons x six substrate compositions). The analyzed substrates were: S1, commercial substrate with pine bark and coconut fiber base (CF); S2, carbonized rice husk (CRH); S3, fibrous and grainy CF; S4, 50% CF and 50% CRH; S5, 30% CF and 70% CRH; and S6, 70% CF and 30% CRH. Minicuttings of 8±1 cm were planted in tubes of 110 cm3 and placed in a greenhouse, during the four seasons of the year. The evaluated variables were: survival and number of roots at 70 days; survival and emission of shoots at 100 days; rooting, shoot height, stem diameter, and their ratios; easiness of removal from tubes; aggregation to the substrate; and multiplication rate at 130 days. The highest CRH/CF ratio favored the development of better-quality plants, and S5 was the most adequate substrate. Spring is more favorable to the survival and quality of cuttings, and, together with summer, favors the highest multiplication rates. The S5 substrate has better physical and chemical quality and improves P. angustifolia clonal plants.

scholarly journals The Effect of Various Additive Materials on Physical Quality and Silase Chemical Rice Chemistry (Zea mays.L)

2020 ◽  
Vol 19 (2) ◽  
pp. 6
Author(s):  
Marselinus Banu ◽  
Hery Supratman ◽  
Yuli Astuti Hidayati
Keyword(s):  
Quality Data ◽  
Chemical Quality ◽  
Corn Straw ◽  
Cassava Flour ◽  
Physical Quality ◽  
Randomized Design ◽  
Physical And Chemical Quality ◽  
Additive Materials ◽  
Physical And Chemical

Purpose of this study was to determine the extent from the influence of various additives on the physical and chemical quality of silage of corn straw (Zea mays. L). This study was carried out using the experimental method and Completely Randomized Design (CRD) with 4 treatments consisting of P0: corn straw silage without additives, P1: corn straw silage + 0.5% Heryaki powder, P2: corn straw silage + 5% cassava flour and P3: corn straw silage + 5% sago flour and 5 replications. Data on physical quality (odor, color and texture) were analyzed descriptively while chemical quality data (pH and ammonia were analyzed using ANOVA variance, followed by Duncan's Multiple Distance Test. Giving additives of Heryaki powder, cassava flour and sago flour showed good results on the physical quality of corn straw silage (sour smell, brownish green and texture does not clot) and has a significant effect on honey and ammonia.

scholarly journals Physical and Chemical Quality Profile of Lamb Meat Which Was Swamp Buffalo’s Rumen Liquid Based Fodder-Fed

2019 ◽  
Vol 11 (5) ◽  
pp. 547
Author(s):  
Tintin Rostini ◽  
Danang Biyatmoko ◽  
Irwan Zakir ◽  
Arief Hidayatullah
Keyword(s):  
Chemical Quality ◽  
Lamb Meat ◽  
Test Study ◽  
Randomized Design ◽  
Quality Profile ◽  
Study Results ◽  
Swamp Buffalo ◽  
Physical And Chemical Quality ◽  
Physical And Chemical

This study aims to know the effect of swamp buffalo&rsquo;s rumen liquid based fodder toward physical and chemical quality of lamb meat. This study used 12 male Kacang goats at age of 10-12 months with weight around 12&plusmn;1.2 kg. Method used in this study was Completely Randomized Design with 4 treatments repeated for 3 times until it reached 12 units of trials. The treatments consist of: (PS), regular fodder given by breeder (PFCK1) 25% rumen liquid based fodder + 75% PS. (PFCK2), 50% rumen liquid based fodder + 50% PS. (PFCK3) 75% rumen liquid based fodder + 25% PS. Data was statistically analyzed by using variance analysis. Difference between treatments was tested by using Duncan&rsquo;s New Multiple Range Test. Study results showed that the usage of rumen liquid based fodder of 75% increased protein and lamb fat content (P &lt; 0.05), the lamb meat was physically more tender (P &lt; 0.05). The conclusion is swamp buffalo&rsquo;s rumen liquid could be used to enhance lamb meat quality.

scholarly journals Post harvest evaluation of physical-chemical parameters of mechanically damaged Tahiti acid limes

2010 ◽  
Vol 1 (2) ◽  
pp. 79
Author(s):  
Michel Shoiti Tamura ◽  
Roselene Ferreira Oliveira ◽  
Simone Correia Molina ◽  
Edmar Clemente
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Post Harvest ◽  
Physical Chemical ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Solids Content

<p>From harvest to consumption, fruit and vegetables suffer a series of mechanical damages which, depending on their sensitiveness, may cause damages that put their final quality at risk. This work had as its objective evaluate the post harvest quality of mechanically damaged &lsquo;Tahity&rsquo; acid limes. The experiment was carried out in a completely randomized design, with 3 repetitions and 7 fruits per treatment, mechanical damages were then evaluated by cutting and impacting in comparison to healthy fruits (control), and maintained for periods of 0, 3. 6, 9, 12, 15 and 18 days, thus obtaining a 3 x 7 factorial experiment. Analyses were made throughout the 18 days, so as to determine the total soluble solids content (expressed in &deg;Brix); titratable acidity (in g of citric acid. 100mL<sup>-1</sup>); ratio (relationsoluble solids and titratable acidity); vitamin C (expressed in mg of ascorbic acid 100mL<sup>-1</sup>) and pH. The results obtained showed that there was significant difference in the chemical parameters evaluated, mainly those submitted to damaging treatment.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v1i2.20</p>

scholarly journals Pig manure in the production of banana seedlings

2020 ◽  
Vol 12 (2) ◽  
Author(s):  
Waleska Silva Torsian ◽  
Leandro Da Silva Almeida ◽  
Nara Cristina De Lima Silva ◽  
Marcely Ferreira Nascimento ◽  
Vanessa Cristina Caron
Keyword(s):  
Conventional Treatment ◽  
Mineral Nutrients ◽  
Pig Manure ◽  
Pig Slurry ◽  
Proper Treatment ◽  
Fertilizer Recommendation ◽  
Physical Chemical ◽  
Randomized Design ◽  
Completely Randomized Design

Pig breeding generates waste that, if not handled correctly, can cause serious environmental problems. The application of these residues in the soil appears as a sustainable alternative, since the manure, being rich in organic matter and mineral nutrients, promotes the improvement of the physical, chemical and biological quality of the soil avoiding the contamination of natural resources if it is released in the water or directly on the ground without proper treatment. The objective of this study was to  evaluate the development of banana seedlings fertigated with pig slurry (PS) analyzing its efficiency compared to conventional treatment (chemical). The experiment was carried out in a completely randomized design with six treatments and six replications (3 seedlings per repetition), the doses being defined based on the fertilizer recommendation for the production of banana seedlings and the nutrient in greater concentration in the manure, which, in this case, was nitrogen, considered as the dose limiter. The results showed that PS was efficient in supplying nutrients to the banana seedlings and it can be used as a substitute for chemical fertilizer. The treatment with manure corresponding to 25.0% of the nitrogen recommended to produce banana seedlings provided the greatest development.

scholarly journals CHARACTERIZATION OF SORGUM MUFFIN (Sorghum bicolor) OF KD 4 VARIETY WITH SOAKING GRAIN AND SORGUM FLOUR CONCENTRATION TREATMENT

2021 ◽  
Vol 18 (1) ◽  
pp. 37
Author(s):  
Ita Yustina ◽  
Ana Nurhasanah ◽  
SS. Antarlina
Keyword(s):  
Physical Properties ◽  
Chemical Properties ◽  
Sorghum Flour ◽  
Randomized Design ◽  
Sorghum Grains ◽  
Completely Randomized Design ◽  
Physical And Chemical ◽  
And Chemical Properties

<p class="Abstrak"><span lang="EN-GB">By processing sorghum grains into flour, the use of sorghum grains to support food diversification can be made more varied. The research objective was to determine the physical and chemical properties of sorghum muffins and changes of physical properties of sorghum muffins during storage. The research uses a completely randomized design with two factor, grain soaking duration (hours) and ratio of concentration of whole sorghum flours with gluten flour (%) and consists of nine treatments combination. The result shows that treatment has a significant effect on the power expansion, degree of brightness, fat, and preference for organoleptic properties. The best treatment was 24-hours of soaking, 25% whole sorghum flour, 75% gluten flour that produces expanded power at 138,83%, degree of brightness (L) at 67.03, redness (a) at +4.33, yellowness (b) at +27.37, water content of 12.59%, protein content of 6.95%, fat content of 2.46%, score of color at 3.20, texture score at 3.13, aroma score at 3.16, taste score at 3.24, and for overall acceptance at 3.53 (like). Changes of physical properties of sorghum muffins during storage for 3 days can be explained with the linear equation. For all parameter (weight loss, volume loss, brightness loss), the value of constant a in the equation of sorghum muffin was lower than control muffin that indicated quality loss of sorghum muffins is higher than control muffin. Increasing the concentration of sorghum flour resulted a decrease in the quality of the muffins. The soaking treatment of the seeds in making sorghum flour can maintain the quality of the muffin.</span></p>

scholarly journals Uji Daging Ikan Mujair (Oreochromis mossambicus) Menggunakan Rendaman Kulit Manggis (Garcinia mangostana L.)

2020 ◽  
Vol 3 (1) ◽  
Author(s):  
Eka Kusmawati ◽  
Hari Santoso ◽  
Ahmad Syauqi
Keyword(s):  
Research Method ◽  
Oreochromis Mossambicus ◽  
Effective Concentration ◽  
Test Results ◽  
Real Difference ◽  
Garcinia Mangostana ◽  
Fish Meat ◽  
Mangosteen Peel ◽  
Randomized Design ◽  
Completely Randomized Design

Meat elasticity is a characteristic of meat that has the power to resist pressure from the outside and return to its original shape. Tilapia fish (Oreochromis mossambicus) has perishable properties if it hasn’t been through processing. One alternative to maintain the suppleness of the meat by using a soaking mangosteen (Garcinia mangostana L.) peel. Based on the description above this study aims to knowing the effectiveness of soaking using mangosteen peel and analyzes the concentration for the best meat suppleness. The research method used was completely randomized design using 4 concentration of treatments 0%, 5%, 10%, 15% and  each with 5 replications. The results of study obtained Fcou = 72,55 ; F(0,01) = 5,29 shows that Fcou > F(0,01) so H0 is rejected, which means there is a very real difference between treatments with value concentration of 0% 5,069 N/mm2; concentration of 5% 7,574 N/mm2; concentration of 10% 10,401 N/mm2 and  concentration of 15% 13,924 N/mm2. The secondary metabolites in the mangosteen peel are effective so as to give effect to increase the tenderness of tilapia fish and the test results of the effective concentration value for the suppleness of the best fish meat according to SNI is the concentration of 15%. In this elascity test it was found thet the higher of concentration of mangosteen peel given the higher the level of elasticity of tilapia fish meat.Key Word: Elasticity, Immersion, Powder ConcentrationABSTRAKKekenyalan daging merupakan sifat daging yang mempunyai kekuatan untuk menahan tekanan dari luar dan kembali ke bentuk semula. Daging ikan mujair (Oreochromis mossambicus) memiliki sifat mudah rusak jika belum melalui suatu pengolahan. Salah satu alternatif untuk menjaga kualitas kekenyalan dagingnya dengan menggunakan rendaman kulit buah manggis (Garcinia mangostana L.). Tujuan penelitian ini adalah untuk mengetahui efektifitas perendaman menggunakan kulit buah manggis dan menganalisa konsentrasi yang tepat untuk kekenyalan daging ikan mujair. Metode penelitian yang digunakan yaitu Rancangan Acak Lengkap menggunakan 4 konsentrasi perlakuan 0%, 5%, 10%, 15% dan masing-masing 5 kali ulangan. Hasil penelitian didapat Fhit = 72,55 ; F(0,01) = 5,29 menunjukkan bahwa Fhit > F(0,01) sehingga H0 ditolak yang berarti terdapat beda sangat nyata antar perlakuan, dengan nilai konsentrasi 0% 5,069 N/mm2; konsentrasi 5% 7,574 N/mm2; konsentrasi 10% 10,401 N/mm2 dan konsentrasi 15% 13,924 N/mm2. Senyawa metabolit sekunder pada kulit manggis yang efektif sehingga memberikan pengaruh untuk meningkatkan kekenyalan daging ikan mujair dan hasil uji nilai konsentrasi yang efektif untuk kekenyalan daging ikan terbaik sesuai dengan SNI adalah konsentrasi 15%. Pada uji kekenyalan ini didapatkan bahwa semakin tinggi konsentrasi kulit manggis yang diberikan maka semakin tinggi tingkat kekenyalan daging ikan mujair.Kata Kunci: Kekenyalan, Perendaman, Konsentrasi Serbuk

scholarly journals KAJIAN PENGEMBANGAN PRODUK SALAK SENASE (Salacca zalacca (Gaert.) Voss) BANGKALAN MADURA SEBAGAI PERMEN JELLY

2019 ◽  
Vol 13 (01) ◽  
pp. 62
Author(s):  
Dedin Finatsiyatull Rosida ◽  
Arumsaka Arina Taqwa
Keyword(s):  
Fruit Juice ◽  
Gel Strength ◽  
Color Intensity ◽  
Total Acid ◽  
Gel Properties ◽  
Physical Chemical ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Solid Form

One various of candy, like jelly candy is made from fruit juice. Gel-forming material and the presence of acid, which has a certain elasticity texture. Jelly candy is a solid form with a relatively soft texture when chewed, elastic, made from sugar and other sweeteners with a mixture of fruit juice and gelling ingredients such as carrageenan or gelatin. Fruit juice from salacca contains various compounds that can act as antioxidants, including vitamin C and phenolic compounds and tannins. The purpose of this study was to determine the effect of carrageenan and gelatin on the quality of salacca jelly candy based on physical, chemical and organoleptic characteristic. This study used a completely randomized design with one factor with eight treatments, namely carrageenan and gelatin formulations. The formulation used was 2%: 0%; 4%: 0%; 2%: 15%; 4%: 15%; 2%: 18%; 4%: 18%; 0%: 15%; 0%: 18%. The best results of jelly candy treatment with carrageenan concentration of 2%. This resulted had moisture of 12.462%, ash of 0.597%, reducing sugar of 8.79%, total acid of 0.401%, pH of 4.76, gel strength of 36,706 N, color intensity of L 35.4; a* 8.3; b* 13.5. Based on organoleptic characteristic, its color value of 4.84 (rather like), aroma of 4.76 (rather like), texture of 4.76 (rather like) and flavor of 5.20 (like). Keywords: carrageenan, gel properties, gelatin, jelly candy, salacca  

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