scholarly journals Effect of fermentation media and time on physicochemical and sensory properties of soybean powders

Agro-Science ◽  
2021 ◽  
Vol 20 (2) ◽  
pp. 74-80
Author(s):  
F.U. Ugwuona ◽  
N.A. Obeta ◽  
I.S. Asogwa ◽  
T.R. Sabo
Keyword(s):  
Continuous Fermentation ◽  
Sensory Properties ◽  
Soy Flour ◽  
Neutral Medium ◽  
Fermentation Time ◽  
Neutral Water ◽  
Soy Powder ◽  
Fermentation Media ◽  
Better Than

Fermentation improves quality of food, and is exploited in processing soymilk powder. Unfortunately, there is no unified fermentation procedure for producing powdered soymilk in Nigeria. A fermentation condition to produce high nutritional and most acceptable powdered soymilk is ideal for Nigerians. This study evaluated the effect fermentation media and time on physicochemical and sensory properties of powdered soymilk. Seven batches (600 g each) of soybean seeds were fermented, the first three in neutral water, sample A for 4 h, B for 16 h in the same water, and C for 16 h but changing the water every 4 h. The next two were fermented in alkaline solution for 16 h, D in the same water, and E with changing the water every 4 h. The last two were fermented for 16 h in acidic solution, Fin the same solution and G with changing the water every 4 h. The beans were processed into cooked soy flour and analyzed for physicochemical and sensory properties. Fermentation enhanced better quality than soaking; fermentation time and medium pH significantly (p < 0.05) induced variations in quality of the powder. Soaking produced soy powder with highest carbohydrate (44.47 %) and fibre (1.355%) but significantly (p < 0.05) low in protein, minerals and crude fat. Continuous 16-h fermentation in the same medium produced soy powders with lowestphytochemical contents. Soaked (4 h) soybean in neutral water (A) produced powder with 39.50% protein, 44.47% carbohydrates, 1.35% fibre, 5.58% fat and 2.75% ash while continuous fermentation for 16 h in the same water produced powder (B) with 42.47% protein, 41.71% carbohydrate, 1.22% fibre, 5.81% fat and 2.42% ash. Continuous 16-h fermentation was better than changing the medium; and neutral medium was better than acidic and alkaline medium. All the soy powder high sensory scores (≥ 5) and were acceptable to the panelists. Thus, 16-h continuous fermentation in neutral medium was more cost effective and produced soybean powder of better quality than fermenting in alkaline and acidic media. Key words: fermentation time, quality, soaking media, soybean powders

scholarly journals Characteristic Quality of Pinrang’s Cocoa Beans During Fermentation Used Styrofoam Containers

2020 ◽  
pp. 10-25 ◽  
Author(s):  
Erina Septianti ◽  
Salengke ◽  
Jumriah Langkong ◽  
Nandi K. Sukendar ◽  
Arini Putri Hanifa
Keyword(s):  
Water Content ◽  
Quality Characteristics ◽  
Fat Content ◽  
Optimum Temperature ◽  
Cocoa Beans ◽  
Total Acid ◽  
Fermentation Time ◽  
South Sulawesi ◽  
Better Than

Pinrang Regency is one of the regencies that contributes the largest production in South Sulawesi. The fermentation process is the stage of processing cocoa beans that must be carried out to guarantee the taste and aroma of good chocolate. The purpose of research is to study the effect of fermentation time with different cocoa clones on the quality characteristics of cocoa beans during fermentation. Characterization was held by observing the shape and color of the cocoa beans visually and measuring the temperature, pH, total acid, water content and fat content of the beans during fermentation. The results was showed that cocoa beans from local clones were better than Sulawesi 2 clones based on the quality characteristics of the beans produced. The best beans quality is on the 4 and 5 days of fermentation which produces an optimum temperature of around 45-47°C, pH around 5-5.4, total acid around 0.90%. Cocoa beans with a physical appearance and color that is bright enough, fat content around 50.45 %, and the water content is quite low around 4.97%. The quality of the cocoa beans produced is still in accordance with SNI 2323-2008. The use of styrofoam can be used as an alternative besides fermentation with wooden boxes that are usually done by farmers. The results of the study are expected to be used to obtain data and information on the characteristics of fermented cocoa beans, especially from Pinrang Regency, South Sulawesi.  

Fermentation Performance and Flavor Characteristics of Corn Wine

2012 ◽  
Vol 524-527 ◽  
pp. 2172-2179 ◽  
Author(s):  
Fa Dong Qiao ◽  
Ming Xia Zhang ◽  
Xiu Fang Wu
Keyword(s):  
Volatile Compounds ◽  
Sugar Content ◽  
Fermentation Performance ◽  
Total Peak Area ◽  
Fermentation Time ◽  
Glutinous Rice ◽  
Fermented Product ◽  
Rhizopus Sp ◽  
Better Than

In this paper, corn grits, glutinous rice and grits and glutinous rice mixture were fermented with Angel Rhizopus Sp. Results showed that the fermentation performance of glutinous rice was better than that of the grits, but it was similar to that of grits and glutinous rice mixture (6:4). Fermentation time had an effect on the flavor quality of the fermented product. At 28°C, the ratio of producing acidity began to slow down at 24 h while reducing sugar content continuously increased till 60 h. At 40~48 h, the flavor of the fermented product tasted best. By using HP-SPME-GC/MS, 24 kinds of volatile compounds from the products fermented for 48h were identified, among them there were 12 kinds of alkane, 2 kinds of alkene, 4 kinds of alcohols, 1 kind of acids, 4 kinds of esters and 1 kind of ketone respectively, 3-methyl-1-butanol, ethanol and tetradecane, as the main volatile compounds in 3 kinds of fermented products,, accounted for over 80% the total peak area. Alcohols, acids, esters and ketone are the main compounds to form the special flavor of rice wine.

scholarly journals Optimization of Dockounou Manufacturing Process Parameters

2014 ◽  
Vol 3 (1) ◽  
pp. 67
Author(s):  
Akoa Essoma Flore Edwige ◽  
Kra Kouassi Severin ◽  
Megnanou Rose-Monde ◽  
Kouadio Natia Joseph ◽  
Niamke Lamine Sebastien
Keyword(s):  
Food Security ◽  
Rice Flour ◽  
Cooking Time ◽  
Fermentation Time ◽  
Time Optimal ◽  
Optimal Values ◽  
Rice Flours ◽  
Process Factors ◽  
Better Than

<p>The present study aimed to determine optimum values of the process factors to obtain a standard method of preparation with best quality of dockounou.</p> <p>Several samples of dockounou were prepared with different proportions (75 to 95%) of senescent plantain, cooking time, fermentation time and temperature of oven. Sensorial characteristics of the samples were investigated. Optimal values (scores) of both boiled and baked dockounou prepared with maize or rice flour were identified through tasters’ evaluation. Hence, the best scores were recorded with 90 and 85% of plantain paste proportion, respectively with maize and rice flours. Concerning cooking time, optimal values were registered at 60 minutes with maize-dockounou, and at 75 minutes with rice-dockounou flour. About fermentation time, the best sensorial characteristics were obtained at 4 hours for rice or maize-dockounou, but at 0 hours for the boiled rice one. Results revealed moreover that 160 °C would be the optimal baking temperature.</p> <p>The optimized maize-dockounou would be better than the rice one on sensorial basis. Optimized maize-dockounou uses a larger quantity of plantain paste than optimized rice dockounou. This optimized dockounou uses shorter fermentation time than the traditional one. In general, the optimized dockounou is better than the traditional. It presents better characteristics and is more appreciated. Thus, optimized-dockounou is a real opportunity to convert rejected senescent plantains into foodstuff to help to feed the populations. That could be a way of food security.</p>

scholarly journals Physicochemical properties of honeybee pollen enriched acidophilus milk and probiotic yoghurt

2015 ◽  
pp. 45-54 ◽  
Author(s):  
Jovana Glusac ◽  
Milka Stijepic ◽  
Spasenija Milanovic ◽  
Dragica Djurdjevic-Milosevic
Keyword(s):  
Lactic Acid ◽  
Ph Value ◽  
Starter Culture ◽  
Sensory Properties ◽  
Fermentation Time ◽  
Positive Effects ◽  
Lactic Acid Content ◽  
Fat Level ◽  
And Storage

The aim of this work was to examine the possibility of preparation of acidophilus milk and probiotic yoghurt by processing of milk (1%, 2.8% and 3.2% w/w fat) enriched with honeybee pollen (0.6% w/w). The quality of produced fermented milks was followed by comparing pH value during fermentation and storage time, as well as of lactic acid content and sensory properties during 14 days of storage. Fermentation time was influenced more the type of the starter culture than by honeybee pollen addition or fat level. The addition of honeybee pollen increased the production of lactic acid, regardless of the fat level. The effects of different starters (L. acidophilus LA-5, S. thermophilus and L. Delbrueckii ssp. bulgaricus) on the production of lactic acid were also different, but not as obvious as that due to pollen addition. The obtained results revealed that honeybee addition had positive effects on the physicochemical and sensory properties of produced acidophilus milk and probiotic yoghurt.

Kepuasan Masyarakat Terhadap Pelayanan Kelurahan Setelah Pemekaran Di Tangerang Selatan

Liquidity ◽  
2018 ◽  
Vol 2 (2) ◽  
pp. 151-159
Author(s):  
Pitri Yandri
Keyword(s):  
Public Perception ◽  
Service Personnel ◽  
Urban Services ◽  
Hospitality Workers ◽  
Care Workers ◽  
Before And After ◽  
Cartesian Diagram ◽  
Better Than

The purpose of this study is (1) to analyze public perception on urban services before and after the expansion of the region, (2) analyze the level of people's satisfaction with urban services, and (3) analyze the determinants of the variables that determine what level of people's satisfaction urban services. This study concluded that first, after the expansion, the quality of urban services in South Tangerang City is better than before. Secondly, however, public satisfaction with the services only reached 48.53% (poor scale). Third, by using a Cartesian Diagram, the second priority that must be addressed are: (1) clarity of service personnel, (2) the discipline of service personnel, (3) responsibility for care workers; (4) the speed of service, (5) the ability of officers services, (6) obtain justice services, and (7) the courtesy and hospitality workers.

Implementasi Voip Server Berbasis IPV6 Dengan Raspberry PI

2019 ◽  
Vol 9 (01) ◽  
pp. 47-54
Author(s):  
Rabbai San Arif ◽  
Yuli Fitrisia ◽  
Agus Urip Ari Wibowo
Keyword(s):  
Internet Protocol ◽  
Wireless Transmission ◽  
Raspberry Pi ◽  
Test Results ◽  
Average Delay ◽  
Ipv6 Network ◽  
Ip Network ◽  
Selection Of ◽  
Better Than

Voice over Internet Protocol (VoIP) is a telecommunications technology that is able to pass the communication service in Internet Protocol networks so as to allow communicating between users in an IP network. However VoIP technology still has weakness in the Quality of Service (QoS). VOPI weaknesses is affected by the selection of the physical servers used. In this research, VoIP is configured on Linux operating system with Asterisk as VoIP application server and integrated on a Raspberry Pi by using wired and wireless network as the transmission medium. Because of depletion of IPv4 capacity that can be used on the network, it needs to be applied to VoIP system using the IPv6 network protocol with supports devices. The test results by using a wired transmission medium that has obtained are the average delay is 117.851 ms, jitter is 5.796 ms, packet loss is 0.38%, throughput is 962.861 kbps, 8.33% of CPU usage and 59.33% of memory usage. The analysis shows that the wired transmission media is better than the wireless transmission media and wireless-wired.

Motilitas dan Vabilitas Spermatozoa Ayam Kampung pada Suhu 5°C Menggunakan Pengencer dan Lama Simpan yang Berbeda

2018 ◽  
Vol 5 (2) ◽  
pp. 102
Author(s):  
Enike Dwi Kusumawati ◽  
Selvinus Lawu Woli ◽  
Aju Tjatur Nugroho Krisnaningsih ◽  
Waluyo Edi Susanto ◽  
Syam Rahadi
Keyword(s):  
Data Analysis ◽  
Storage Temperature ◽  
Coconut Water ◽  
Laboratory Research ◽  
Ringer Lactate ◽  
Randomized Design ◽  
Native Chicken ◽  
Lactate Solution ◽  
Better Than

ABSTRAKPenelitian ini dilakukan untuk mengetahui motilitas dan viabilitas spermatozoa ayam kampung pada suhu 5oC menggunakan pengencer dan lama simpan yang berbeda. Metode yang digunakan dalam penelitian ini adalah penelitian laboratorium menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan pengencer ringer lactat solution, air kelapa dan tanpa pengencer serta lama simpan 0, 3, 6, 9, 12, 15, 18, 21, 24, 27, 30, masing-masing diulang 10 kali. Variabel yang diamati yaitu motilitas dan viabilitas spermatozoa. Analisa data yang digunakan adalah analisis varian. Hasil analisis data menunjukkan bahwa motilitas dan viabilitas spermatozoa menggunakan pengencer ringer lactat solution lebih tinggi (P<0,01) serta dapat bertahan sampai lama simpan 24 jam dibandingkan air kelapa dan tanpa pengencer. Adapun nilai motilitas ringer lactat solution, air kelapa dan tanpa pengencer pada lama simpan 24 jam masing-masing sebesar 43,5±17,17%; 8±4,83%; 6,5±2,4%, sedangkan nilai viabilitasnya sebesar 83,2±7,25%; 64,6±3,20%; dan 63,1±2,33%. Kesimpulan dari hasil penelitian ini adalah ringer lactat solution lebih baik dibandingkan air kelapa dan tanpa pengencer dalam mempertahankan kualitas semen ayam kampung pada suhu simpan 5oC sampai lama simpan 24 jam.Kata Kunci : air kelapa, ayam kampung, motilitas, spermatozoa, viabilitas  ABSTRACTThis study was conducted to determine the motility and viability of spermatozoa of Native chickens at 5oC using different diluents and time storage. The method used in this study was laboratory research using Factorial Completely Randomized Design with ringer lactate solution, coconut water and without diluent at 0, 3, 6, 9, 12, 15, 18, 21, 24, 27, 30 hours of time storage each repeated 10 times. The variables observed were motility and viability of sperm. Data analysis used is variance analysis. The results of data analysis showed that the motility and viability of spermatozoa using ringer lactate solution diluents was higher (P <0.05) than coconut water and without diluents. The motility values of ringer lactat solution, coconut water and without diluents were 43,5±17,17%; 8±4,83%; 6,5±2,4% respectively, while the viability values were 83,2±7,25%; 64,6±3,20% and 63,1±2,33%. The conclusion of this study is that ringer lactat solution is better than coconut water an without diluents in maintaining the quality of Native chicken semen at a storage temperature of 5oC until 24 hours.Keywords: coconut water, motility, native chicken, sperm, viability

PERBANDINGAN KUALITAS PELAYANAN ANTARA PERPUSTAKAAN PROVINSI KEPRI DENGAN KOTA TANJUNG PINANG

2017 ◽  
Vol 2 (3) ◽  
pp. 288
Author(s):  
Dimas Satriadi
Keyword(s):  
Service Quality ◽  
Public Service ◽  
Quantitative Methods ◽  
Quality Service ◽  
Data Collecting ◽  
Service Institution ◽  
Better Than

<p><em>The quality of public service is an important and it must have bye the each public service institution. Includes the library as a public service institution giving service for the all visitors. This research aims to know the comparisation of Kepri Province Libraries quality service  and Tanjungpinang City Libraries quality service. The method used in this research is quantitative methods with questionnaire to 40 responden as samples. This questionnaire as an data collecting instruments. These results indicate the quality of two libraries is good. But, if they compared the service quality of  Province Kepri  Libraries is better than  Tanjungpinang City Libraries. This look from average scored  results is 152,61 points  for Kepri Province Libraries, and 150,66 points for Tanjungpinang City Libraries, in the good categories</em></p><p>Kualitas pelayanan publik merupakan hal yang penting dan harus dimiliki oleh masing-masing lembaga pelayanan publik. Termasuk perpustakaan sebagai lembaga pelayanan publik yang memberikan pelayanan kepada semua pengunjung. Penelitian ini bertujuan untuk mengetahui perbandingan kualitas layanan Perpustakaan Provinsi Kepri dan kualitas pelayanan Perpustakaan Kota Tanjungpinang. Metode yang digunakan dalam penelitian ini adalah metode kuantitatif dengan 40 responden sebagai sampel. Kuesioner ini sebagai alat pengumpul data. Hasil penelitian ini menunjukkan kualitas kedua perpustakaan suda bagus. Tapi jika dibandingkan kualitas pelayanan Perpustakaan Provinsi Kepri lebih baik dari pada Perpustakaan Kota Tanjungpinang. Hasil dari hasil rata-rata ini adalah 152,61 poin untuk Perpustakaan Kepri Province, dan 150,66 poin untuk Perpustakaan Kota Tanjungpinang, dalam kategori baik.</p><p><em><br /></em></p>

scholarly journals Performance Evaluation of IMERG GPM Products during Tropical Storm Imelda

Atmosphere ◽  
2021 ◽  
Vol 12 (6) ◽  
pp. 687
Author(s):  
Salman Sakib ◽  
Dawit Ghebreyesus ◽  
Hatim O. Sharif
Keyword(s):  
Stage Iv ◽  
Tropical Storm ◽  
Average Correlation ◽  
Acceptable Range ◽  
Precipitation Estimates ◽  
Overall Performance ◽  
Early Late ◽  
Statistical Metrics ◽  
Better Than

Tropical Storm Imelda struck the southeast coastal regions of Texas from 17–19 September, 2019, and delivered precipitation above 500 mm over about 6000 km2. The performance of the three IMERG (Early-, Late-, and Final-run) GPM satellite-based precipitation products was evaluated against Stage-IV radar precipitation estimates. Basic and probabilistic statistical metrics, such as CC, RSME, RBIAS, POD, FAR, CSI, and PSS were employed to assess the performance of the IMERG products. The products captured the event adequately, with a fairly high POD value of 0.9. The best product (Early-run) showed an average correlation coefficient of 0.60. The algorithm used to produce the Final-run improved the quality of the data by removing systematic errors that occurred in the near-real-time products. Less than 5 mm RMSE error was experienced in over three-quarters (ranging from 73% to 76%) of the area by all three IMERG products in estimating the Tropical Storm Imelda. The Early-run product showed a much better RBIAS relatively to the Final-run product. The overall performance was poor, as areas with an acceptable range of RBIAS (i.e., between −10% and 10%) in all the three IMERG products were only 16% to 17% of the total area. Overall, the Early-run product was found to be better than Late- and Final-run.

A new approach based on graph matching and evolutionary approach for sport scheduling problem

2020 ◽  
pp. 1-16
Author(s):  
Meriem Khelifa ◽  
Dalila Boughaci ◽  
Esma Aïmeur
Keyword(s):  
Graph Matching ◽  
State Of The Art ◽  
Travel Cost ◽  
Round Robin ◽  
New Approach ◽  
Traveling Tournament Problem ◽  
Significant Interest ◽  
National League ◽  
Better Than

The Traveling Tournament Problem (TTP) is concerned with finding a double round-robin tournament schedule that minimizes the total distances traveled by the teams. It has attracted significant interest recently since a favorable TTP schedule can result in significant savings for the league. This paper proposes an original evolutionary algorithm for TTP. We first propose a quick and effective constructive algorithm to construct a Double Round Robin Tournament (DRRT) schedule with low travel cost. We then describe an enhanced genetic algorithm with a new crossover operator to improve the travel cost of the generated schedules. A new heuristic for ordering efficiently the scheduled rounds is also proposed. The latter leads to significant enhancement in the quality of the schedules. The overall method is evaluated on publicly available standard benchmarks and compared with other techniques for TTP and UTTP (Unconstrained Traveling Tournament Problem). The computational experiment shows that the proposed approach could build very good solutions comparable to other state-of-the-art approaches or better than the current best solutions on UTTP. Further, our method provides new valuable solutions to some unsolved UTTP instances and outperforms prior methods for all US National League (NL) instances.

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