Physico-Chemical Characteristics of Giant Featherback (Chitala lopis) and Mackerel (Scomberomorus commerson) Bone Gelatins and  Their Potential as Gelling agents in Gel Mixtures for  Roselle (Hibiscus sabdariffa L.) Soft Jelly Candies

The gel strength of gelatin depends on its raw material. Fish gelatin shows a broad range of gel strengths. Giant featherback and mackerel bone gelatins have the gel strengths 220 and 38 Bloom, respectively. Here, we prepared roselle soft jelly candy using the single gelatin and mixtures gelatins from bovine, giant featherback, and mackerel sources. Roselle calyces extract has been used as a food additive to improve taste, aroma, and antioxidant content. The soft jelly candies (1.5 % w/v roselle extract and 12 % gelling agent) were prepared using three types of gelatin (giant featherback (GF), mackerel (M), and bovine (B)) in four mixtures (GF:B = 1:3, GF:B = 1:1, M:B = 1:3, and M:B = 1:1). This experiment was arranged in a completely randomized design with three replications for each treatment. Physico-chemical and sensory characteristics of the jelly candies were determined. The data were analyzed by ANOVA continued by the LSD test. The results showed that water content, pH, gel strength, hardness, rigidity, and hedonic quality (taste, color, texture, and overall performance) of the roselle soft jelly candies were affected by choice of gelatin, but not total reducing sugar. Roselle soft jelly candy made with giant featherback and bovine gelatin (1:3) mix was the most preferred by the panelists.

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Daun Dewa (Gynura Pseudochina (Lour) Dc) Jelly Candy Making with Addition of Gelling Agents (Alginate, Carrageenan, And Gum Arabic) in Various Concentrations

International Journal of Eco-Innovation in Science and Engineering ◽

10.33005/ijeise.v1i02.26 ◽

2020 ◽

Vol 1 (02) ◽

pp. 12-19

Author(s):

Fesdila Putri Nurani ◽

Pratiwi Eka Murliati ◽

Dedin Finatsiyatull Rosida

Keyword(s):

Fruit Juice ◽

Gum Arabic ◽

Gel Strength ◽

Gelling Agent ◽

Active Components ◽

Gelling Agents ◽

Functional Value ◽

Randomized Design ◽

Completely Randomized Design ◽

Different Characteristics

Jelly candy is generally made from fruit juice with some hydrocolloid addition in order to the gelling formation. The characteristic of jelly candy is a clear and transparent appearance with chewiness in texture. To increase its functional value, jelly candy can be added with various ingredients, for example, the extract of Daun Dewa (Gynura Pseudochina (Lour) Dc). Daun Dewa (Gynura Pseudochina (Lour) Dc) contains some active components such as alkaloids, flavonoids, essential oils, saponins, and steroids, triterpenoids, and tannins, where these compounds show antioxidant activity. One parameter on jelly candy making was the gelling formation influenced by the hydrocolloid or gelling agent's existence. Some gelling agent that has been used in commercial jelly candy-like alginate, carrageenan and Gum Arabic. The combination of those gelling agents with various concentrations would give the different characteristics of jelly candy. This study aimed to observe the characteristic of jelly candy with the addition of gelling agents and determine the best treatment that most liked by the panelists. The concentration of gelling agents used in this study was 0, 2.5%, 5%, 7.5%, and 10% (w/v) with a single factor of Simple Completely Randomized Design (CRD). The data analyzed using ANOVA. Based on the result, the best treatment of Daun Dewa jelly candy was made with the addition of 7.5% carrageenan and 2.5% gum Arabic that has moisture content value of 16.742%, ash content 0.685%, reducing sugar 20.273%, total phenol 11.078 mg TAE / gr, pH 4.27, gel strength 46.3788 N, antioxidant 32.536%, and sensory evaluation covering 4.96 for color, 4.28 for aroma, 4.60 for texture, and 4.88 for taste.

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KARAKTERISTIK PERMEN JELLY DENGAN PENAMBAHAN IOTA KARAGENAN DARI RUMPUT LAUT (KARAKTERISTIK PERMEN JELLY DENGAN PENAMBAHAN IOTA KARAGENAN DARI RUMPUT LAUT)

SAINTEK PERIKANAN Indonesian Journal of Fisheries Science and Technology ◽

10.14710/ijfst.12.2.103-108 ◽

2017 ◽

Vol 12 (2) ◽

pp. 103

Author(s):

Mukarima Rismandari ◽

Tri Winarni Agustini ◽

Ulfah Amalia

Keyword(s):

Gel Strength ◽

Ash Content ◽

Gelling Agent ◽

Alternative Source ◽

Iso Standard ◽

Randomized Design ◽

Completely Randomized Design ◽

Materials Used ◽

Physical And Chemical ◽

All Treatment

ABSTRAKPermen jelly merupakan permen yang memiliki tekstur kenyal. Tekstur ini terbentuk karena adanya pembentuk gel yaitu gelatin. Penggunaan gelatin dalam permen jelly masih diperdebatkan status kehalalannya, karena adanya unsur babi dalam gelatin. Sementara itu, sumber alternatif lain yang memberikan tekstur kenyal di permen jelly adalah karagenan, tetapi belum jelas sejauh mana dapat menggantikan gelatin. Tujuan dari penelitian ini adalah mengetahui pengaruh iota karagenan yang diekstrak dari Eucheuma spinosum terhadap sifat fisik dan kimia permen jelly dan formulasi terbaik dari permen jelly. Bahan yang digunakan dalam penelitian ini adalah gelatin dan tepung iota karagenan yang diekstrak dari rumput laut E. spinosum. Metode penelitian yang digunakan yaitu experimental laboratories dengan desain percobaan rancangan acak lengkap (RAL) dengan 4 perlakuan yang berbeda yaitu Gelatin : Iota Karagenan = 8% : 0% (A), Gelatin : Iota Karagenan = 0% : 8% (B ), Gelatin : Iota Karagenan = 6% : 2% (C), dan Gelatin : Iota Karagenan = 2% : 6% (D). Hasil dari penelitian ini didapatkan permen jelly terbaik sebagai alternatif pengganti gelatin yaitu perlakuan B dengan kekuatan gel 1.109,27 g.cm2 dan nilai hedonik sebesar 6,84 ≤ µ ≤ 7,52. Kadar air semua perlakuan belum memenuhi standar SNI (20%). Kadar abu semua perlakuan memenuhi standar SNI (3%). Untuk aw dan pH produk tersebut berkisar 0,84–0,89 dan 3–4 .Kata kunci: Gelatin, Eucheuma spinosum, Tepung Iota Karagenan, Permen JellyABSTRACTJelly candy which has chewy texture. This texture was formed by the gelling agent of gelatin. The use of gelatin in jelly candy still debated of halal status, because there were elements of pork in gelatin. While other alternative source which gives chewy texture in jelly candy was carrageenan, but carrageenan were used in making jelly candy was not extent to be replace of gelatin. The aim of this study was to determine the effect of iota carrageenan extracted from Eucheuma spinosum to physical and chemical characteristics of jelly candy and the best formulation of jelly candy. The materials used in the research were gelatin and powder of iota carrageenan extracted from seaweed E. spinosum. The method used was experimental laboratories by using completely randomized design (CRD) with 4 different treatments was Gelatin : Iota carrageenan = 8% : 0% (A), Gelatin : Iota carrageenan = 0% : 8% (B ), Gelatin : Iota carrageenan = 6% : 2% (C), and Gelatin : Iota carrageenan = 2% : 6% (D). The result showed that the best jelly candy as an alternative to gelatin performed by treatment B with gel strength of 1109,27 g.cm2 and the results for sensory was 6,84 ≤ µ ≤ 7,52. The water content of all treatment did not comply with ISO standard (20 %). Ash content of all treatment comply with ISO standard (3 %). For aw and pH of the products were ranged from 0.84–0.89 and 3–4, respectively.Keywords: Gelatin, Eucheuma spinosum, Iota Carrageenan Powder, Jelly Candy

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Soybean waste in particleboard production

Ciência e Agrotecnologia ◽

10.1590/1413-70542018422015817 ◽

2018 ◽

Vol 42 (2) ◽

pp. 186-194 ◽

Cited By ~ 3

Author(s):

Evelyn Hoffmamm Martins ◽

Alan Pereira Vilela ◽

Rafael Farinassi Mendes ◽

Lourival Marin Mendes ◽

Lívia Elisabeth Vasconcellos de Siqueira Brandão Vaz ◽

...

Keyword(s):

Water Absorption ◽

Water Immersion ◽

Eucalyptus Grandis ◽

Raw Material ◽

Modulus Of Rupture ◽

High Yield ◽

Thickness Swelling ◽

Randomized Design ◽

Completely Randomized Design ◽

Hybrid Eucalyptus

ABSTRACT Brazil is the second largest soybean producer in the world, with a yield of around 96.2 million tons per crop. This high yield leads to a great amount of waste resulting from soybean cultivation, which can reach approximately 41 million tons of waste per year. This material has lignocellulosic properties, which may enable its use as a raw material for particleboard production. Therefore, the objective of this study was to evaluate the use of soybean pods in particleboard production. For particleboard manufacture, wood of the hybrid Eucalyptus urophylla and Eucalyptus grandis was used, added with soybean pods, at proportions of 0%, 25%, 50%, 75% and 100%. For particleboard evaluation, a completely randomized design was used, with five treatments and three replicates, using linear regression and the Scott-Knott test at 5% significance for comparison among the different treatments. The properties apparent density, compaction ratio, water absorption after 2 and 24 hours, thickness swelling after 2 and 24 hours in water immersion, internal bonding, modulus of rupture and modulus of elasticity in bending properties were evaluated. The ratio soybean pod waste and eucalyptus particles in the panels led to an increase in water absorption values and thickness swelling, in addition to a decrease in mechanical properties. The production of panels with approximately 23% soybean pods is feasible.

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POTENSI KULIT KOPI SEBAGAI BAHAN BAKU PUPUK KOMPOS DI PROPINSI BENGKULU

AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian ◽

10.37676/agritepa.v2i2.179 ◽

2016 ◽

Vol 2 (2) ◽

Author(s):

Afrizon

Keyword(s):

Rice Bran ◽

Secondary Data ◽

Raw Material ◽

Skin Potential ◽

Coffee Waste ◽

Randomized Design ◽

Leather Wastes ◽

Completely Randomized Design ◽

Leather Waste ◽

Fruit Harvest

The experimen of Coffee For Skin Potential Raw Material Compost in Bengkulu Province was conducted from March to June 2010 in the laboratory greenhouse BPTP Bengkulu. The purpose of this study are 1) Testing coffee leather waste into compost in an effort to preserve the environment, 2) Determine the potential of waste as raw material for leather coffee fertilizer in Bengkulu Province. In the manufacture of compost using a completely randomized design (CRD) with 6 treatments and 3 replications. The treatments were: a) 70% waste + 20% KDP coffee cage + 10% rice bran + EM4 + sugar, b) 80% waste + 10% KDP coffee cage + 10% rice bran + EM4 + sugar, c) 80% waste coffee + 20% KDP cage + EM4 + sugar, d) 80% + 20% of coffee waste Manure + EM4, e) 80% waste + 10% KDP coffee cage + 10% rice bran, f) 80% waste + 20 copies % KDP cage. As for seeing the potential of coffee leather waste by gathering primary and secondary data related to commodities which includes the area planted with coffee and productivity in every district in Bengkulu province. The data collected is the percentage of skin waste of coffee per 100 g, area planted with coffee every district, the content of N, P, K and C organic. The research shows that compost with time for 4 weeks has given the maturity of fertilizer as indicated by the value of C / N between 9.75 to 15.99. The composition of 80% waste + 10% coffee hull Manure + 10% rice bran provides the best compost. Compost made from leather wastes contain nutrients coffee in accordance with ISO standards 19-7030-2004 about compost quality standards. Dried coffee fruit harvest yield 51.2% milled coffee leather waste with a potential of 30,222 tons / year. equivalent to 738.323 tons N / yr. This is identical to substitute with an equal amount of urea (46% N) of 339.628 tons / year. equivalent to 86.434 tons P205/th. This is identical to substitute with an equal value superphos (SP-36) amounted to 31.116 tons / yr, equivalent to 876.438 kg K2O/th or identical substitute KCl (60%) amounted to 525.862tons/year. Keywords : coffee leather waste, compost, potential

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LIMBAH TERNAK KELINCI SEBAGAI BAHAN BAKU PUPUK ORGANIK POTENSIAL

Jurnal Agroqua Media Informasi Agronomi dan Budidaya Perairan ◽

10.32663/ja.v16i2.506 ◽

2018 ◽

Vol 16 (2) ◽

pp. 152

Author(s):

Risvan Anwar ◽

Djatmiko Djatmiko

Keyword(s):

Raw Materials ◽

Organic Fertilizer ◽

Nutrient Content ◽

Raw Material ◽

Organic Fertilizers ◽

Animal Waste ◽

Livestock Waste ◽

Randomized Design ◽

Completely Randomized Design ◽

Many Sources

Many sources of raw materials which allegedly can enrich the nutrient content in the organic fertilizer. The weakness of organic fertilizer for this is the low level of nutrients contained in them.This study aims to determine the nutrient content contained in various combinations of organic fertilizer raw materials with rabbit animal waste as the main raw material.This study aims to determine the nutrient content in various combinations of organic fertilizer raw materials with rabbit animal waste as the main raw material. The experiment used a completely randomized design with raw materials as treatments, Livestock Waste Rabbit (LTK), Cow Manure (PKS) and Abu Straw Rice (AJP). Such treatment: B1 = LTK; B2 = LTK: PKS = 2: 1; B3 = LTK: AJP = 3: 1; B4 = LTK: PKS: AJP = 6: 2: 1; B5 = LTK: PKS: AJP = 5: 2: 1; B6 = LTK: PKS: AJP = 4: 2: 1; B7 = LTK: PKS: AJP = 3: 2: 1; B8 = LTK: PKS: AJP = 2: 2: 1; B9 = LTK: PKS: AJP = 1: 2: 1. The research concluded (a) Organic fertilizers are made from various materials raw has fulfilled SNI 19-7030-2004 about the specifications of Organic Waste Compost. (B) A combination of organic fertilizer raw materials significantly affect the nutrient content of manure. (C) Organic fertilizers expectations are: (a) Raw materials of animal wastes rabbit (LTK), (b) LTK: PKS: AJP = 6: 2: 1, (c) LTK: PKS: AJP = 2: 2: 1 and (d) LTK: PKS: AJP = 1: 2: 1.

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Edible coating quality with three types of starch and sorbitol plasticizer

E3S Web of Conferences ◽

10.1051/e3sconf/202014202003 ◽

2020 ◽

Vol 142 ◽

pp. 02003 ◽

Cited By ~ 1

Author(s):

Retno Utami Hatmi ◽

Erni Apriyati ◽

Nurdeana Cahyaningrum

Keyword(s):

Tensile Strength ◽

Water Vapor ◽

Raw Materials ◽

Chemical Properties ◽

Edible Coating ◽

Raw Material ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

Arrowroot Starch

Edible coating is one form of packaging technology with environmentally friendly theme. The raw materials of edible coating derived from nature, while the waste is decomposed or even zero waste. The research of edible coating using experimental design RAL (completely randomized design) with two factors, namely the type of raw material used tuber starch (cassava, arrowroot and canna) and the percentage of starch (3%, 4% and 5%) (b/v) with three replications time. The quality analisys of edible coating includes the physical properties (thickness (mm), tensile strength (N) and elongation (mm)) and chemical properties (moisture content (%), solubility (%), the water vapor transmissin rate (g/hour) and peroxide (mek/kg). The research showed that the edible coating with sorbitol plasticizer of arrowroot starch 4% provide best physicochemical properties (thickness 0,09mm; 1,63N tensile strength; elongation 84,38mm; water content of 11.19%; solubility of 31.40%; the transfer of water vapor 0,16g / h and 3,20mek/ kg).

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FERMENTASI BIJI KECIPIR (Psophocarpus tetragonolobus) OLEH JAMUR TRICHODERMA VIRIDE TERHADAP WARNA, TEKSTUR, DAN SERAT KASAR

Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) ◽

10.30862/jipvet.v9i1.2 ◽

2019 ◽

Vol 9 (1) ◽

pp. 1

Author(s):

Catur Suci Purwati ◽

Ludfia Windyasmara

Keyword(s):

Fermentation Process ◽

Trichoderma Viride ◽

Raw Material ◽

Crude Fiber ◽

Psophocarpus Tetragonolobus ◽

Nutrient Quality ◽

Randomized Design ◽

Plastic Bag ◽

Completely Randomized Design ◽

Better Than

The fermentation process is an activity of microorganisms that make products with characteristics of texture, flavor, aroma and changes in nutrient quality that better than the original raw material. It is also protein process of developing of protein from the material. This study uses a Completely Randomized Design with four treatments. P0 = Unfermented winged seeds, P1 = Winged seeds + 0,1% Trichoderma viride mushroom (Tv), P2 = Winged seeds + 0,2% Trichoderma viride mushroom (Tv), P3 = Winged seeds + 0,3% Trichoderma viride mushroom (Tv). The material used was crushed winged seeds as substrates that mixed to be homogenized. One hundred gr of each sample from every treatment was weighed, put into a perforated plastic bag (to create anaerobic atmosphere) with 2 cm thick. Subsequently, samples were incubated in fermented room at 30oC for 7 days. Each treatment was repeated 3 times. Variables observed in color, texture and coarse fiber. This study indicated that the winged fermented beans with Trichoderma viride mushroom had no effect on color, effected crude fiber and texture.

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Studi Tentang Preferensi Konsumen, Sifat Fisiko Kimia dan Nilai Organoleptik Sei Daging Babi asal Kupang (Nusa Tenggara Timur)

Sains Peternakan ◽

10.20961/sainspet.v10i1.4824 ◽

2017 ◽

Vol 10 (1) ◽

pp. 23

Author(s):

Soffy Soetji Widarti ◽

Hari Purnomo ◽

Djalal Rosyidi

Keyword(s):

Protein Content ◽

Meat Product ◽

Consumer Preference ◽

Organoleptic Properties ◽

Randomized Design ◽

Physico Chemical ◽

Significant Difference ◽

Effectivity Index ◽

Completely Randomized Design ◽

Carbohydrate Contents

Pork sei is a meat product from Kupang (East Nusa Tenggara) that produced traditionally using curing and smoking methods. The purpose of this study was to observe consumer preference, physico-chemical and organoleptic properties of pork sei which is currently very popular in East Nusa Tenggara. The research was carried out by the method of observation and experiment using Completely Randomized Design with three replications. The observations were carried out on four restaurants and pork sei consumer in Kupang. Variables measured were moisture, protein, fat and carbohydrate contents, pH, and organoleptic test including color, texture, taste and tenderness. The results showed that there was no significant difference among pork sei originated from the four selected restaurants on fat content, carbohydrate content, pH, texture and tenderness. However, the protein content, taste and color were different significantly (P < 0.05). Based on the effectivity index analysis, it can be concluded that the best samples was originated from restaurant A.

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PENGARUH PENGGUNAAN BUBUK JAHE MERAH (Zingiber officinale var. Rubrum) TERHADAP SIFAT ORGANOLEPTIK BAKSO DAGING KAMBING

ZOOTEC ◽

10.35792/zot.38.1.2018.18536 ◽

2017 ◽

Vol 38 (1) ◽

pp. 93

Author(s):

Afikra Armansyah, ◽

Friets S. Ratulangi ◽

Godlief D.G. Rembet

Keyword(s):

Zingiber Officinale ◽

Randomized Design ◽

Ginger Powder ◽

Completely Randomized Design ◽

Acceptance Levels ◽

Materials Used ◽

Tapioca Flour ◽

Red Ginger ◽

Hedonic Quality

THE UTILIZATION OF RED GINGER POWDER (Zingiber officinale var. Rubrum) ON ORGANOLEPTIC CHARACTERISTIC OF MUTTON MEATBALLS. This study was conducted to evaluate the utilization of red ginger powder on the organoleptic characteristic of mutton meatballs. The materials used were fresh mutton meat on the hamstrings, tapioca flour, salt, flavoring, garlic, pepper, red ginger powder, ice cubes and processing equipment tools. The experimental design used in this study was a Completely Randomized Design of five treatments with 30 replications. The treatment was 300 g of meat and 0 g red ginger powder (R0), 300 g of meat and 1.5 g red ginger powder (R1), 300 g of meat and 3.0 g red ginger powder (R2), 300 g of meat and 4.5 g red ginger powder (R3), and 300 g of meat and 6 g red ginger powder (R4). Organoleptic testing performed was using the hedonic quality test. The variables measured consisted of color, flavor, taste and elasticity of meatballs. Determination of the average difference among treatments was done by Tukey (HSD) test. The results showed that the treatments affected significantly on flavor and taste. However, treatments did not affect significantly on color and elasticity of meatballs. The use of 3g red ginger powder could provide acceptance levels on organoleptic characteristic of mutton meatballs. Keywords: Mutton meat, red ginger, Meatballs

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Pengaruh Penambahan Buah Asam (Tamarindus indica L.) Terhadap Karakteristik Loloh Don Teter (Solanum erianthum)

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2021.v10.i01.p10 ◽

2021 ◽

Vol 10 (1) ◽

pp. 108

Author(s):

I Wayan Ryantama Swastika Braja ◽

I Dewa Gede Mayun Permana ◽

I Ketut Suter

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Total Phenolics ◽

Raw Material ◽

Total Flavonoids ◽

Tamarindus Indica ◽

Total Solids ◽

Randomized Design ◽

Completely Randomized Design ◽

Range Test

Loloh teter leaf is one of the traditional drinks in Bali, it made from raw material of teter leaf and other matter such as tamarind fruit, sugar and salt. The study aims to determine the effect of additional tamarind fruit (Tamarindus indica L.) to produce Loloh Teter leaf (Solanum erianthum) with the best characteristics. The experimental design used was a Completely Randomized Design (CRD) with the addition of tamarind fruit treatment consisting of 6 levels, namely : 0%, 0.5%, 1%, 1.5%, 2% and 2.5%. The treatment was repaeated 3 times for abtaining obtained 18 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan Multiple Range Test (DMRT). The results of this study indicate that the treatment of tamarind fruit addition has a very significant effect (P<0,01) on total phenolics, total flavonoids, vitamin C, antioxidant activity, total solids, color (hedonic test) and taste (scoring test). The best treatment in this study was the addition of 2,5% tamarind fruit with the total phenolics 0.86 GAE/100ml, total flavonoids 0.48 QE/100ml, vitamin C 26.39 mg/100ml, antioxidant activity 47.05% with IC50 valued 271,382.73 ppm, total solids 7.44%, the color is usual as well as, the aroma is rather liked, the teste is sour and rather liked and overall acceptance is rather liked.

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