scholarly journals Cocoa husks: a sustainable resource for alkali production

2020 ◽  
Vol 14 (7) ◽  
pp. 2652-2658
Author(s):  
M. Maliki ◽  
I.H. Ifijen ◽  
S.O. Omorogbe
Keyword(s):  
Moisture Content ◽  
Dry Matter ◽  
Room Temperature ◽  
Ash Content ◽  
Metal Analysis ◽  
Potassium Sodium ◽  
Edo State

Nigeria has no commercial alkali plant and most of her alkali requirements are imported. Thus the sustainability of using cocoa husks as resource for alkali production was investigated. Cocoa husks collected from three locations in Edo State; (CH1), (CH2) and (CH3) were separately burnt to ashes. Moisture content of ashes ranged from 72.25 ± 1.92% to 74.75 ± 4.11%, dry matter from 25.26 ± 4.11% to 27.76± 1.92 %, while ash content ranged from 20.29 ± 3.00% to 23.01 ± 3.71%. Alkali was extracted from the ashes by leaching with water at room temperature and CH1 had highest alkaline content (0.84± 0.01 M) while CH2 had the lowest (0.78± 0.02 M). Conductivity of the extract was 72.45± 0.03 s/m, 71.02± 0.02 s/m and 71.64± 0.01 s/m, while the pH was 11.655± 0.02 s/m, 11.40± 0.01 s/m and 11.42 ± 0.02 s/m respectively for CH1 CH2 and CH3. Metal analysis revealed that they contain appreciable potassium (CH1 = 43.54%, CH2= 41.15% and CH3= 41.67%) and sodium (CH1 = 34.78%, CH2 = 37.55% and CH3 = 34.86%) ions, thus can be used to generate alkali as alternative to foreign alkali, reduce Nigerian dependence on foreign alkali and providing environmental solution to their disposal problem.Keywords: Potassium, sodium, ash extract, wastes

scholarly journals Chemistry and Physic Characterization of Milkfish (Chanos chanos) Gelatin from Tarakan, North Borneo, Indonesia

2020 ◽  
Vol 153 ◽  
pp. 01012
Author(s):  
Tri Paus Hasiholan Hutapea ◽  
Rukisah ◽  
Muliyadi ◽  
Kartika A. Madurani ◽  
Suprapto ◽  
...  
Keyword(s):  
Moisture Content ◽  
Room Temperature ◽  
Extraction Process ◽  
Ash Content ◽  
Neutral Condition ◽  
Chanos Chanos ◽  
Demineralized Water ◽  
North Borneo ◽  
Neutral Conditions

Gelatin of milkfish (Chanos chanos) from Tarakan, North Borneo, Indonesia has been extracted successfully. The gelatin was extracted from the milkfish bone. In prior to extracting, the bone was cleaned with demineralized water and then dried at room temperature. The extraction process was done in several procedures. The first procedure has immersed the bone in 0.1 M NaOH for 48 hours. After that, it was washed until it reached neutral conditions and continued with immersing it in 0.1 M HCl for 72 hours and then washed it to get the neutral condition. The next procedure is the extraction process. It was using water solvents with a ratio of milkfish bone and water is 1: 3. The extraction process was carried out at 55ºC for 4 hours. The obtained gelatin was characterized. The results showed that moisture content 6.39%; ash content 1.92%; pH 6.1; viscosity 5.39 cP; and color 75 PtCo. This result was proved that the gelatin extraction successful.

scholarly journals Proximate composition of salted smoke-dried and salt-garlic treated smoke-dried chapila (Gudusia chapra; Hamilton-Buchanan, 1822) fish stored at room temperature

2015 ◽  
Vol 42 (2) ◽  
pp. 205-209 ◽  
Author(s):  
Mosarrat Nabila Nahid ◽  
Gulshan Ara Latifa ◽  
Farzana Binte Farid ◽  
Mohajira Begum
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Protein Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Room Temperature ◽  
Ash Content

Proximate composition of chapila fish (Gudusia chapra) was determined using two different treatments of smoke-drying. In salt treated smoke-dried chapila (S-C), moisture, crude protein, lipid and ash contents were found 5.31%, 46.47%, 29.05% and 19.92% respectively. The same parameters were 6.77%, 45.24%, 30.52% and 18.71% respectively in case of salt-garlic treated smokedried chapila (S+G-C) fish. During storage at room temperature (26-320C), the percentage of moisture was increased significantly whereas crude protein, lipid and ash contents were decreased. The values of moisture (%) content were increased 9.91% (8th months) in S-C and 10.74 % (16th months) in S+G-C respectively. The values of protein (%) content were decreased 44.81% (8th months) in S-C and 42.66% (16th months) in S+G-C respectively. Values of fat and ash (%) content were decreased 28.55% and 18.01% (8th months) respectively in S-C and 28.75% and 17.34% (16th months) respectively in S+G-C. The overall study showed that the smoke cured fish treated with salt-garlic had longer shelf life and found better for preservation.Bangladesh J. Zool. 42(2): 205-209, 2014

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

Optimal Moisture Content and Physiological Bases of Rice Seeds Storage at Room Temperature

2013 ◽  
Vol 38 (9) ◽  
pp. 1665-1671
Author(s):  
Qun-Wen HU ◽  
Xia XIN ◽  
Xiao-Ling CHEN ◽  
Xu LIU ◽  
Xin-Xiong LU
Keyword(s):  
Moisture Content ◽  
Room Temperature ◽  
Optimal Moisture Content ◽  
Rice Seeds

Nitrogen Fertilization of Basil

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 481a-481 ◽  
Author(s):  
M. Rangappa ◽  
H.L. Bhardwaj
Keyword(s):  
Moisture Content ◽  
Dry Matter ◽  
Calcium Nitrate ◽  
Control Treatment ◽  
Dry Matter Yield ◽  
Sweet Basil ◽  
Broad Leaf ◽  
Yield Difference ◽  
Optimum N Rate ◽  
N Rates

Sweet basil (Ocimum basilicum) is an important culinary herb in Virginia and other areas. The objective of this study, conducted during 1997, was to determine optimal N rate for fresh and dry matter yield. Seed of Broad Leaf sweet basil were direct-seeded on 18 June in rows 0.75 m apart in a RCBD design with 8 replications. Four N rates (0, 25, 50, and 75 kg N/ha) were used. Calcium nitrate (15.5% N) was used as the fertilizer source. All plants from 1-m row length from middle row of each plot were harvested by hand on 23 Sept. and fresh weights were recorded. The plant material was dried at 70°C for 48 h to record dry weights. The moisture content at harvest was calculated from fresh and dry weights. The fresh yields following 0, 25, 50, and 75 kg N/ha were 3.7, 5.4, 6.4, and 6.8 kg/m2, respectively. The yield difference between two highest N rates was not significant, however, both these rates had significantly higher yield than the two lowest rates. Similar results were also obtained for dry matter yields. The highest N rate of 75 kg N/ha resulted in significantly higher dry matter yield (1.3 kg/m2) as compared to the other three rates. The lowest dry matter yield was obtained after the control treatment (0.6 kg/m2). An opposite relationship between N rate and moisture content was observed when the highest moisture content resulted from control and 50 kg N/ha treatments. These results indicate that optimum N rate for sweet basil in Virginia is 50 to 75 kg/ha.

The Improvement of Food Quality and Safety of Fish Skin Crackers in Serangan Bali

2017 ◽  
Vol 3 (6) ◽  
pp. 119
Author(s):  
Ni Made Darmadi ◽  
Dewa Gede Semara Edi ◽  
I Made Kawan
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fat Content ◽  
Ash Content ◽  
Fish Skin ◽  
Economic Sectors ◽  
Food Quality And Safety ◽  
Processed Products ◽  
Micro Analysis ◽  
Flavor Enhancer

Indonesia’s government is attempting to improve the leading economic sectors such as the fishing industry, together with its processed products that could strengthen the national economy. Therefore, small industries should be able to improve the quality and security of their products for consumers’ assurance. Fish Skin Cracker is one of the products from domestic industry in Serangan, Bali, which made from Tuna and Shark. Those kinds of crackers are processed by adding spices, in which the spices would be different among processors and result in different quality. This research was aimed to investigate the best-quality fish skin cracker among the processors, based on the microbiological, chemical, and organoleptic analyzes. This research used Descriptive Method. Based on the results of analyzes, it was discovered that the best Tuna Skin Crackers were those from processor number 2 with values of quality analyzes; Moisture Content 6.1%, Ash Content 0.04%, Protein Content 59.33%, Fat Content 25.98%, TVB 14.21mg N %, TMA 7.45mg N%, Micro Analysis 4.9 x 104 Colony/gr, Organoleptic rates: texture 6, taste 7, aroma 6, and color 6. Processor number 2 used garlic, salt, and flavor enhancer as the seasoning. Meanwhile, the best Shark Skin Crackers were those from Processor number 5 with values of quality analyzes; Moisture Content 9.3%, Ash Content 0.04%, Protein Content 86.94%, Fat Content 3.7%, TVB 20.08mg N%, TMA 10.64mg N%, Micro Analysis 2.1 x 104 colony/gr, Organoleptic rates: texture 6, taste 6, smell 6, and color 6. Processor number 5 used garlic, coriander, turmeric, flavor enhancer, and lime juice as the seasoning.

Powder data for potassium sodium silicate Na1.3K0.7Si2O5

1995 ◽  
Vol 10 (4) ◽  
pp. 290-292 ◽  
Author(s):  
Mikio Sakaguchi ◽  
Ichiro Sakamoto ◽  
Ryuichi Akagi ◽  
Hideo Toraya
Keyword(s):  
Moisture Content ◽  
Sodium Silicate ◽  
Powder Diffraction ◽  
Diffraction Data ◽  
Decomposition Method ◽  
Crystallographic Data ◽  
Powder Diffraction Data ◽  
X Ray ◽  
Potassium Sodium ◽  
Pattern Decomposition

X-ray powder diffraction data for a new potassium sodium silicate Na1.3K0.7Si2O5are reported. The sample was prepared by calcining a mixture of NaOH, KOH, and sodium silicate (SiO2/Na2O=3.54, moisture content=60%) at 873 K for 2 h. The crystallographic data obtained by using the whole-powder-pattern decomposition method are Na1.3K0.7Si2O5, monoclinic, P21/c, a=4.8426(1) Å,b= 8.6892(2) Å,c= 11.9686(3) Å,β=90.373(2)°,V=503.60(2) Å3,Z=4,Dx= 2.51 g/cm3.

scholarly journals Physiological potential of soybean seeds after maturation and submitted to artificial drying

2017 ◽  
Vol 39 (4) ◽  
pp. 374-384
Author(s):  
Cesar Pedro Hartmann Filho ◽  
André Luís Duarte Goneli ◽  
Tathiana Elisa Masetto ◽  
Elton Aparecido Siqueira Martins ◽  
Guilherme Cardoso Oba
Keyword(s):  
Moisture Content ◽  
Dry Matter ◽  
Seedling Emergence ◽  
Accelerated Aging ◽  
Maturation Stage ◽  
Soybean Seeds ◽  
Germination Test ◽  
Moisture Contents ◽  
Three Samples ◽  
Maturation Stages

Abstract: This study evaluated the physiological potential of soybean seeds harvested during two seasons, on different maturation stages and subjected to different drying temperatures. The seeds were harvested at the maturations stages R7, R7 + 2, R7 + 3, R7 + 5, R7 + 6, R7 + 7, R7 + 10 and R7 + 12 days (55, 50, 45, 40, 35, 30, 25, and 20% of moisture content). For each maturation stage, seeds were divided into three samples: one sample was used to directly evaluate the physiological potential, and the others were dried at 40 °C and 50 °C, until reaching the moisture content of 11.5%. The physiological potential was evaluated through germination test, first germination count of germination, accelerated aging, modified cold, electrical conductivity and seedling emergence. The maximum physiological potential of seeds is achieved at the moisture content of 55%, the point that the dry matter is maximum. The seeds became tolerant to artificial drying approximately at the stage R7 + 7 days (30% of moisture content). Germination and vigor of the soybean seeds reduce as the drying temperature is increased from 40 °C to 50 °C, and this effect is enhanced when the seeds show moisture contents above 30%.

The Influence of Heat and Two Stages Precipitation in the Process of Natural Polymer Purification from the Byproduct of Bioethanol Process Base on Empty Palm Fruit Bunch

2015 ◽  
Vol 1123 ◽  
pp. 177-181
Author(s):  
Achmad Hanafi ◽  
Harry Budiman ◽  
Fauzan Aulia
Keyword(s):  
Sulfuric Acid ◽  
Sodium Hydroxide ◽  
Room Temperature ◽  
Black Liquor ◽  
Ash Content ◽  
Natural Polymer ◽  
Palm Fruit ◽  
Second Stage ◽  
Direct Precipitation ◽  
Two Stages

The biopolymer material, lignin, was recovered from the black liquor by acidification of the black liquor using sulfuric acid. Several purification techniques were carried out to produce the high purity of lignin such as gradual precipitation of lignin from black liquor (first stage: precipitation at pH 7, second stage: precipitation at pH 2) and the diluting of crude lignin by sodium hydroxide then followed by re-precipitation at different temperature. Subsequently, the impurities of lignin product resulted from each purification techniques was determined as ash content that analyzed using temperature program furnace; and the content of lignin was investigated using spectrophotometer UV-Vis. The result showed that the content of lignin of material produced from gradual precipitation was approximately 77.6%. It was higher than the content of lignin about 3.4% of material produced from direct precipitation to pH 2. In addition, the elevating of temperature from 40 to 60°C was no considerably affect to the content of lignin in precipitate produced from re-precipitation of crude lignin solution in sodium hydroxide. Nonetheless, the content of lignin of precipitate improved 15% when the temperature of re-precipitation of crude lignin solution in sodium hydroxide was raised from room temperature to 40-60°C.

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