Kualitas Tepung Ikan di Pesisir Pantai Kabupaten Merauke Sebagai Bahan  Pakan

Catch fish that are not used as food can be processed into fish flour. The purpose of this study was to analyze fish meal from several types of fish found on the coast of Merauke RegencyThis test is carried out to see the physical and chemical quality.. From the research results of this study obtained the physical quality of fish meal can be which is categorized, both in mixing feed food and storage namely: the average density of 0.58 gr / cm3, surface area 53.88 cm2, pH 6.25, threshold power 1.15 m / sec and stack angle 27.260C, average ash content of 6.31%, protein 65.46%, fat 5.46%, crude fiber 0 and water content an average of 6.32%, These results indicate the quality of fish meal is included in standard I based on the quality of SNI 2013 as feed material. Eight (8) types of fish meal that have low economic value and potential to be developed as feed ingredients include Kaca fish (Kurtus gulliveri, Pasir fish (Platycephalus endrachtensis), Bete-Bete fish (Rhinoprenes pentanemus), Duri Herkules fish (Arius sp), and Duri putih fish (Arius leptaspis).

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Effects of Vacuum Pre-Cooling on Quality of Mushroom after Cooling and Storage

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.699.189 ◽

2013 ◽

Vol 699 ◽

pp. 189-193 ◽

Cited By ~ 2

Author(s):

S.Y. He ◽

Y.Q. Yu ◽

G.C. Zhang ◽

Q.R. Yang

Keyword(s):

Membrane Permeability ◽

Polyphenol Oxidase ◽

Quality Characteristics ◽

Chemical Quality ◽

Cooling Process ◽

Vacuum Cooling ◽

Physical And Chemical Quality ◽

Physical And Chemical ◽

And Storage

Experiments were conducted to determine if vacuum cooling has an effect on the physical and chemical quality characteristics of mushroom after cooling and storage. Pressure, temperature and mass variations of mushroom were obtained during vacuum cooling. The pressure was decreased from 10000 Pa to 600 Pa within 4 min and then maintained it until the end of vacuum cooling process. Accordingly the temperature of mushroom dropped from initial 25.1 °C to 2.4 °C within 25 min, and the mass loss was 5.3%. Subsequently, vacuum cooled mushroom were stored at 1±0.5°C. and 85-95% of relative humidity for 2 weeks. The effects of vacuum cooling on the color, firmness, polyphenol oxidase and membrane permeability of mushroom after cooling and storage were determined. The results showed that vacuum cooling significantly reduced the polyphenol oxidase and membrane permeability.

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Effects of various sulphuring methods and storage temperatures on the physical and chemical quality of dried apricots

Food Chemistry ◽

10.1016/j.foodchem.2013.06.033 ◽

2013 ◽

Vol 141 (4) ◽

pp. 3670-3680 ◽

Cited By ~ 16

Author(s):

Ali Levent Coşkun ◽

Meltem Türkyılmaz ◽

Özge Turfan Aksu ◽

Betül Erkan Koç ◽

Oktay Yemiş ◽

...

Keyword(s):

Chemical Quality ◽

Physical And Chemical Quality ◽

Physical And Chemical ◽

And Storage ◽

Storage Temperatures

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Effects of different packaging systems and storage temperatures on the physical and chemical quality of dried mango slices

LWT ◽

10.1016/j.lwt.2019.108981 ◽

2020 ◽

Vol 121 ◽

pp. 108981

Author(s):

Longyang Yao ◽

Liuping Fan ◽

Zhenhua Duan

Keyword(s):

Chemical Quality ◽

Physical And Chemical Quality ◽

Physical And Chemical ◽

And Storage ◽

Storage Temperatures

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An assessment of the quality and use of rainwater as the basis for sustainable water management in suburban areas

E3S Web of Conferences ◽

10.1051/e3sconf/20184500111 ◽

2018 ◽

Vol 45 ◽

pp. 00111 ◽

Cited By ~ 4

Author(s):

Monika Zdeb ◽

Dorota Papciak ◽

Justyna Zamorska

Keyword(s):

Water Resources ◽

Sustainable Management ◽

Tap Water ◽

Basic Part ◽

Suburban Areas ◽

Physical And Chemical Quality ◽

Physical And Chemical ◽

And Storage ◽

Economic Use

A common economic use of rainwater is the basis for strategies that will allow the water sector to adapt to progressive climate change. Rainwater is a basic part of water resources that ensures the renewal of the surface and groundwater, therefore they should be protected against pollution and be managed and used in places of rainfall. This is particularly true for heavily urbanized, agricultural and industrial areas. Stormwater collection and storage systems have been introduced in many countries [1]. The water obtained in this way is a valuable source of fresh water, thanks to which it is possible to reduce the demand for tap water by almost 60% or use it during periods of drought [1, 2]. The idea of the sustainable management of water resources and the increasing ecological consciousness of society have allowed installations for the collection and use of rainwater in residential houses and public buildings to become an increasingly popular phenomenon [3, 4]. The research and assessment of rainwater quality is a guarantee of safety for its users. The article presents the results of research on the physical and chemical quality of rainwater collected directly from precipitation. Samples for research were collected in a suburban area during March-November 2015. The pH, turbidity, permanganate index, OWO, nitrogen compounds, phosphates, oxygen content, acidity, basicity, conductivity, hardness, and heavy metals content were determined. The obtained results were the basis for indicating the possibility of using rainwater for various economic purposes.

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Effect of Turmeric Powder Supplementation to The Age of Sexual Maturity, Physical, and Chemical Quality of The First Japanese Quail’s (Coturnix japonica) Egg

Biosaintifika Journal of Biology & Biology Education ◽

10.15294/biosaintifika.v8i1.4982 ◽

2016 ◽

Vol 8 (1) ◽

pp. 18 ◽

Cited By ~ 4

Author(s):

Tyas Rini Saraswati ◽

Silvana Tana

Keyword(s):

Vitamin A ◽

Feed Intake ◽

Sexual Maturity ◽

Biology Education ◽

Coturnix Japonica ◽

Chemical Quality ◽

Physical And Chemical Quality ◽

Egg Shell ◽

Physical And Chemical

The experiment was conducted to determine the effect of turmeric powder supplementation to the age of sexual maturity, physical, and chemical quality of the first Japanese quail’s (Coturnix japonica) egg. Forty five quails were assigned into a completely randomized design with three treatments (levels of turmeric powder, i.e., 0; 54; and 108 mg/quail/day) and each treatment used 15 quails. Turmeric powder supplementation was conducted before sexual maturity. Feed and drinking water provided ad libitum. Observed egg is an egg that was first produced. Parameters measured were the age of sexual maturity, feed intake, body weight, physical qualities which include: weight of egg, long axis, short axis, weight and thickness of shell, yolk index, Haugh unit, egg shell index. Whereas the observed chemical quality were cholesterol, HDL, LDL, protein, vitamin B12, vitamin A in eggs and egg shell calcium levels. The results showed that administration of turmeric powder can accelerate the age of maturity, increasing the levels of protein, HDL, vitamin A and B12 in eggs, decreasing the cholesterol and LDL content in eggs, but did not affect feed intake, physical quality of eggs and egg shell calcium levels. Based on the results of this study, it can be concluded that supplementation of turmeric powder improve the chemical quality of Japanese quail eggs (Coturnix japonica), so it is good for the development of quail embryos as well as for consumption.How to CiteSaraswati, T. R., & Tana, S. (2016). Effect of Turmeric Powder Supplementation To The Age of Sexual Maturity, Physical, and Chemical Quality of The First Japanese Quail’s (Coturnix japonica) Egg. Biosaintifika: Journal of Biology & Biology Education, 8(1), 18-24.

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

Jurnal Ilmu Ternak Universitas Padjadjaran ◽

10.24198/jit.v19i2.22840 ◽

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.

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PHYSICAL AND CHEMICAL QUALITY CHARACTERISTICS OF CORN TORTILLAS WITH SUBSTITUTE PURPLE SWEET POTATO FLOUR

Jurnal Technopreneur (JTech) ◽

10.30869/jtech.v9i1.721 ◽

2021 ◽

Vol 9 (1) ◽

Author(s):

Nurfitrianti Bulotio ◽

Adnan Engelen ◽

Nursia Lateka

Keyword(s):

Sweet Potato ◽

Quality Characteristics ◽

Ash Content ◽

Chemical Quality ◽

Potato Flour ◽

A Value ◽

Sweet Potato Flour ◽

Purple Sweet Potato ◽

Physical And Chemical Quality ◽

Physical And Chemical

This study aimed to test the physical and chemical quality characteristics of corn tortillas with substitute purple sweet potato flour. This study used a completely randomized design (CRD) and LSD test if there was a significant effect. The tests carried out included organoleptic tests, air content analysis, ash content analysis, color analysis and texture analysis. The results showed that the best formulation of tortillas chips was a P4 treatment with the addition of 75% purple sweet potato flour: 25% corn, with a texture value of 4.267, taste 4.75 and aroma 4.56 and for the best color treatment found in the addition of P3 had a value of 4.31. The best treatment in the chemical analysis is the P4 treatment had a color value of -10.93, moisture content of 8.94 and ash content of 2.57. For texture analysis test the highest treatment was P2 treatment with the addition of 25% purple sweet potato flour: 75% corn with a value of 1139.15.

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

Journal of Agricultural Science ◽

10.5539/jas.v11n5p547 ◽

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’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±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’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 < 0.05), the lamb meat was physically more tender (P < 0.05). The conclusion is swamp buffalo’s rumen liquid could be used to enhance lamb meat quality.

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