scholarly journals Sifat Kimia dan Organoleptik Permen Jelly Buah Naga (Hylocereus Polyrhizus) dengan Penambahan Karagenan sebagai Gelling Agent

Buletin Loupe ◽  
2020 ◽  
Vol 16 (01) ◽  
pp. 8-13
Author(s):  
Hamka Nurkaya
Keyword(s):  
Water Content ◽  
Economic Value ◽  
Chemical Properties ◽  
The Body ◽  
Gelling Agent ◽  
Agricultural Commodity ◽  
Average Value ◽  
Randomized Design ◽  
Dragon Fruit ◽  
The Difference

ABSTRACT Dragon fruit is an Indonesian agricultural commodity that contains many essential nutrients for the body. Dragon fruit is known to reduce cholesterol and balance blood sugar levels in the body. Unfortunately, dragon fruit is easily damaged. In addition, dragon fruit also often experiences price declines especially when the amount of harvest is abundant. Therefore, efforts are needed to process dragon fruit into processed products of high economic value; one example is to process them into jelly candies. In this research, jelly candies were made from dragon fruit by using carrageenan as a gelling agent. This study aims to determine the chemical properties and the level of preference of panelists on dragon fruit jelly candy with the addition of carrageenan at different concentrations. The experimental design used in this study is a completely randomized design with 1 treatment factor, namely the difference in carrageenan concentration (3%, 5%, and 7%). The results showed that the water content of dragon fruit jelly candy at all levels of carrageenan concentration had fulfilled SNI-3547-2-2008 with an average value ranging from 4.78 to 6.61% (maximum water content according to SNI was 20%). And the ash content required by SNI-3547-2-2008 for jelly candy is 3% according to the treatment of adding 3% carrageenan with a value of 2.91%. The organoleptic test showed that the best treatment that panelists prefer is the treatment with the addition of 3% carrageenan with an average value of aroma 3.33 (somewhat like), color 3.60 (like), taste 3.53 (like) and texture 3.45 (somewhat like).

scholarly journals Pengaruh Jenis Pemanis yang Berbeda terhadap Sifat Kimia Kopi Lengkuas

2019 ◽  
Vol 4 (2) ◽  
pp. 68
Author(s):  
R. Amilia Destryana ◽  
Ratih Yuniastri ◽  
Aryo Wibisono
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Chemical Properties ◽  
Cane Sugar ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
The Body ◽  
Agricultural Commodity ◽  
Palm Sugar

Galangal coffee is a local agricultural commodity food product in Sumenep Regency. This product is produced based on the preference of people for coffee drinks. Galangal coffee is a mixture of coffee powder and galangal powder which has a different aroma and taste. The use of sugar as an additional ingredient in galangal coffee product is used to increase product quality in the composition of nutrients, storability, and health effects on the body. Sweetener commonly used in food products is sucrose, such as cane sugar, palm sugar, and corn sugar which are sweeteners but have a lower glycemic index than cane sugar. The purpose of this study was to determine the effect of the use of sweetener: cane sugar, palm sugar and corn sugar on the chemical properties of galangal coffee product. The design used in this study is a completely randomized design (CRD) non-factorial pattern with 3 replications. The method used is an experimental method of chemical parameters: carbohydrate content, water content, fat content, protein content, and ash content. Result of ANOVA at a significance level of 5% showed that the use of different types of sweeteners significantly affected total carbohydrate content, water content, ash content, and fat content. The parameter values ??of the chemical properties of the product in this study were: carbohydrate content of 64.47-82.60%, the water content of 5.19-17.08%, the ash content of 1.74 - 4.17%, fat content of 3.25 - 6.79%, and protein content from 4.96 to 7.5%.  

scholarly journals Development of Jam Product from Peel and Flesh of Dragon Fruit as High Antioxidant Snack

2018 ◽  
Vol 2 (1) ◽  
pp. 42 ◽  
Author(s):  
Tessa Chairun Nisa ◽  
Avliya Quratul Marjan ◽  
Nanang Nasrullah
Keyword(s):  
Antioxidant Capacity ◽  
Water Content ◽  
Chemical Properties ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Total Flavonoid ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Hedonic Quality

<em>This study aims to determine the effect of different proportion of peel and flesh red dragon fruit of the jam to organoleptic test, to obtain the results of analysis of chemical properties and physical properties of jam, and also the selected formula. This research used experimental method by using Randomized Design. The organoleptic test was then analyzed using Kruskal Wallis and Mann-Whitney method. The result showed that proportion of peel and flesh of red dragon fruit has significant test (p&lt;0,005) on hedonic quality test of color, texture, taste, aftertaste and hedonic test of flavor and taste. Based on the hedonic test, water content, carbohydrate content, antioxidant capacity, total flavonoid, and viscosity of the selected formula were  F3 (peel (70 g) and flesh (30g)), with water content (30,95%), ash content (0,27%), protein content (0,65%), fat content (0,20%), carbohydrate content (67,93%), antioxidant capacity (164,79 mg AEAC), total flavonoid (0,430 mg/g), viscosity (1333,67 cP) and polish (15,5 cm).</em>

scholarly journals Pemanfaatan sukun muda untuk peningkatan nilai gizi abon ikan tongkol

2021 ◽  
Vol 2 (2) ◽  
pp. 185
Author(s):  
Eva Fitriyaningsih
Keyword(s):  
Experimental Design ◽  
Nutritional Value ◽  
Economic Value ◽  
Chemical Properties ◽  
Animal Nutrition ◽  
P Value ◽  
Randomized Design ◽  
Study Results ◽  
Completely Randomized Design ◽  
Actual Participation

Background: Using young breadfruit to increase the breadfruit usability and economic value, one of the efforts is through the enrichment of the type of processed breadfruit products, breadfruit provides nutritional value that is beneficial to health, one of the help of breadfruit is increasing breadfruit for shredded products.Objectives: This study aims to find out how to improve young breadfruit 20%, 30%, 40% of the chemical properties (carbohydrate, protein, and fiber) of shredded tuna.Methods: This study used an experimental design with a non-factorial Completely Randomized Design (CRD) with three preparations and three repetitions. Then the chemical tests (carbohydrate, protein, and fiber) at the Laboratory of Animal Nutrition and Feed Technology of the Faculty of Agriculture, Syiah Kuala University, Banda Aceh.Results: The study results showed actual participation in young breadfruit 20%, 30%, and 40% of the chemical properties (carbohydrate, protein, and fiber) in shredded tuna with a p-value < 0.05.Conclusion: Agreeing that 20%, 30%, and 40% of young breadfruit were approved for shredded tuna's chemical properties (carbohydrate, protein, and fiber).

scholarly journals Evaluation of safety of caesarean myomectomy: A prospective study

2019 ◽  
Vol 7 (1) ◽  
pp. 40-43
Author(s):  
Nazlima Nargis ◽  
Md Iqbal Karim ◽  
Salma Loverine
Keyword(s):  
Caesarean Section ◽  
Cesarean Section ◽  
Prospective Study ◽  
Reproductive Tract ◽  
Female Reproductive Tract ◽  
The Body ◽  
College Hospital ◽  
Average Value ◽  
The Difference ◽  
Cesarean Myomectomy

Background: Uterine myomas are the most common benign tumour of female reproductive tract and the prevalence of myomas in pregnancy has been reported to be 2%to 5% . Myomectomy during cesarean section has traditionally been discouraged due to risk of intractable haemorrhage and fear of hysterectomy. But recently large scaled studies indicated that cesarean myomectomy could be safely performed in majority of cases without any serious or life threatening complications. Materials and Methods: This prospective study was done at Ibn Sina Medical College Hospital, Dhaka, Bangladesh between January 2016 and December 2016. Fifty patients were recruited into the study, 25 patients had undergone myomectomy during cesarean section and 25 patients had undergone only cesarean section. Results: Average value of haemoglobin both pre and post-operatively was 12.31±1.22 g/dl and 10.64±1.51 g/dl for patients who had cesarean section with myomectomy and 11.61±1.3 g/dl and 10.3±1.7 g/dl in the other group in which cesarean section without myomectomy was performed. The difference in average haemoglobin for patients who had a cesarean section and myomectomy was 1.41 while those who had caesarean section alone was 1.32±1.12. This was not significant. The average duration of operation was longer in patient who had cesarean section and myomectomy (54.32±18.06 mins) than those who had caesarean section alone (38.54±8.42mins). The incidence of hemorrhage was5.45±1.23% and 5.23±1.03% respectively and the mean length of postoperative hospitalization was2.42±1.45and 2.17±0.70 days and no hysterectomy was needed in any group. Blood transfusion was given in 6 patients with 3 patients in each group. Sixty eight percent of the fibroids were subserous and in the body of the uterus. Conclusion: Cesarean myomectomy is a safe and effective procedure and does not increase the incidence of intraoperative and postoperative complications. Bangladesh Crit Care J March 2019; 7(1): 40-43

scholarly journals Analysis of Vitamin C Content of Red Dragon Fruit (Hylocereus polyrhizuz) and White Dragon Fruit (Hylocereus undatus) in Storage with Different Temperatures and Times

2018 ◽  
Vol 5 (2) ◽  
pp. 249
Author(s):  
N. Putri Sumaryani ◽  
Anak Agung Istri Mirah Dharmadewi
Keyword(s):  
Vitamin C ◽  
Storage Time ◽  
Temperature Treatment ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Different Temperatures ◽  
Completely Randomized Design ◽  
The Difference ◽  
Hylocereus Undatus ◽  
And Storage

This study was conducted to determine the temperature and storage time of the exact vitamin C content of red and white dragon fruit and the difference of vitamin C. The samples were taken from the plantation land in Ubud Andong Highway, Petulu, Gianyar Regency. Treated for 10 and 30 days with 2, 10, 20 and 300C temperature treatment with five repetitions using Completely Randomized Design Factorial pattern. Data obtained statistically using ANOVA (Analysis of Variance). The highest vitamin C content in red dragon fruit is 29.61 mg/ 100g temperature 100C for 10 days and the lowest is in 30 days storage with temperature 300C that is equal to 22,09 mg/ 100g. While the white dragon fruit content of vitamin C highest contained in storage with a temperature of 20C is 22.69 mg/ 100g with maximum storage of 10 days and the lowest at a temperature of 300C is 17.37 mg/ 100g.

scholarly journals The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice

2019 ◽  
Vol 6 (1) ◽  
Author(s):  
Eries Kusmiandany ◽  
Yoga Pratama ◽  
Yoyok Budi Pramono
Keyword(s):  
Experimental Design ◽  
Water Content ◽  
Analysis Of Variance ◽  
Significance Level ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Red Bean

This study aimed to evaluate the effect of the ratio of gatot and red beans usage on water content and organoleptic characteristics from "Gatotkaca" analog rice. The material in this study was gatot (fermented cassava) and red beans. The experimental design used was a completely randomized design (CRD) with 4 treatments and 5 replications. This study consisted of 4 different analog rice formulations, namely T1 (90% gatot: 10% red beans); T2 (85% gatot: 15% red beans); T3 (80% gatot: 20% red beans); T4 (75% gatot: 25% red beans). Data were analysed using Analysis of Variance (ANOVA) with the significance level 5%. The results showed that the difference in the ratio of the usage of gatot but red beans didn’t have a significant effect (p>0.05) on the water content and organoleptic characteristics. Treatment with a ratio of gatot and 85% red beans  15% gatot was the best treatment.

scholarly journals Pemanfaatan Limbah Hasil Perikanan: Lem Ikan Berbahan Baku Sisik Ikan yang Berbeda

2018 ◽  
Vol 1 (2) ◽  
pp. 60
Author(s):  
Dea Kurnia Sari
Keyword(s):  
Water Content ◽  
Wood Surface ◽  
Nile Tilapia ◽  
Surface Damage ◽  
National Standard ◽  
Fish Scales ◽  
Randomized Design ◽  
Different Types ◽  
The Difference ◽  
Tilapia Scale

Fishery processing industry such as fillet fish and boneless milkfish which are increasing rapidly raises new problem, that is industrial waste which one of them is fish scales. Fish scales in the know contain collagen which can be used as adhesive or glue and can be one of the innovations for waste processing of scales. The purpose of this study was to determine the effect of different fish scales on quality of fish glue from three different types of fish scales. The material used in this study is the scales of fish Seabass (Lates calcarifer), nile tilapia (Oreochromis niloticus), and milkfish (Chanos chanos Forks), acetic acid, NaOH, and aquadest. The research method used is experimental laboratories using Completely Randomized Design with treatment of three different types of fish scales with three repetitions each. The results obtained were analyzed using the analysis of variance, stickiness value, wood surface damage, viscosity, pH and water content of fish glue. To know the difference between treatments, the data were analyzed with real honest difference analysis. The results of this study showed that fish scales differed significantly (P <0.05) on all analysis, but not pH of fish glue. Based on the results of this study that meets the Indonesian National Standard no. 06-6049-1999 on Quality Requirements of Polyvinyl Acetate Emulsion For Wood Working Adhesives, Seabass fish scales is the best fish glue with quality: stickiness value 8.64 N/mm2, 40.47 % wood surface damage, viscosity 7.68 poise, pH 4.80, and water content of 59.92 %. Keywords: Fish glue; Milkfish Scale; Nile Tilapia Scale; Seabass Scale

scholarly journals PENGARUH PENAMBAHAN KULIT BUAH NAGA (Hylocereus polyrhizus) TERHADAP AKTIVITAS ANTIOKSIDAN, NILAI ORGANOLEPTIK DAN PROKSIMAT PADA KERUPUK IKAN TONGKOL (Euthynnus affinis)

2019 ◽  
Vol 2 (2) ◽  
pp. 172
Author(s):  
Ni Wayan Sugiantari ◽  
Kobajashi Togo Isamu ◽  
RH Fitri Faradilla
Keyword(s):  
Average Value ◽  
A Value ◽  
Randomized Design ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Ic50 Value ◽  
The Us ◽  
Euthynnus Affinis ◽  
Tapioca Flour ◽  
Hylocereus Polyrhizus

ABSTRACT          The aim of this study was to determine the effect of adding dragon fruit skin (Hylocereus polyrhizus) on organoleptic characteristic, nutritional content, and antioxidan activity of tcobfish crackers (Euthynnus affinnis). This study used a Randomized Design) consisting of  3 treatments namely A (23% tuna meat, 60% tapioca flour and dragon fruit skin 17%); treatment B (25% tuna meat, 50% tapioca flour, dragon fruit skin 25%) and treatment C (27% tuna meat, 40% tapioca flour, dragon fruit skin 33%). There were three replications each treatment, so that  there were 9 experimental units. The results showed that the analysis of variance descriptive and hedonic tests. The highest value of appearance was treatment C with descriptive and hedonic values respectively (5,10 and 3,14). The highest values of aroma was treatment A namely (7,26). The highest value of taste was parameters B (7.26), the highest value of textur was treatment B (7.26) and the highest hedonic value of cripness was treatment C (3.32). The addition of dragon fruit skin treatment did not significantly affect to organoleptic value of Cobfish crackers. The highest moisture content was treatment B (1.94). The highest average value of ash was treatment C (1.36). Treatment C with the highest value (22.73). Protein treatment parameters C with the highest value (26.14). The carbohydrate sample A with the highest value. The results of the antioxidant activity test obtained the IC50 value of the US sample with a value (307.30), BS sample (277.00), CS sample (278,57) , s ampel AB (258, 86), BB samples (251.80) and CB samples (225.23). Keywords: Crackers, dragon fruits rind, mackarel tuna, antioxidant activityABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan kulit buah naga (Hylocereus polyrhizus) terhadap sipat organoleptik, kandungan gizi, dan aktivitas antioksidan kerupuk ikan tongkol (Euthynnus affinis). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu A (daging ikan tongkol  23%, tepung  tapioka 60%, dan kulit buah naga 17%), perlakuan B (daging ikan tongkol 25%, tepung tapioka 50%, kulit buah naga 25%), dan  perlakuan  C (daging ikan tongkol 27%, tepung tapioka 40%, kulit buah naga 33%). Masing-masing perlakuan dilakukan tiga kali ulangan, sehingga diperoleh jumlah satuan percobaan sebanyak 9 unit. Hasil penelitian menunjukkan bahwa analisis ragam uji deskriptif dan hedonik Nilai tertinggi untuk parameter penampakan adalah perlakuan C dengan nilai deskriptif dan hedonik (5,10 dan 3,14. Nilai tertinggi untuk parameter aroma adalah perlakuan A yaitu (7,26). Parameter  rasa tertinggi B (7,26), tekstur tertinggi perlakuan B (7,26) dan kerenyahan nilai hedonik tertinggi perlakuan C (3,32). Perlakuan penambahan secara statisitk tidak berpengaruh nyata terhadap nilai organoleptik kerupuk ikan tongkol. Pada uji kandungan gizi proksimat dengan nilai rata-rata parameter kadar air tertinggi pada perlakuan B (1,94). Parameter abu dengan nilai rata-tertinggi pada perlakuan C (1,36). Parameter lemak perlakuan A perlakuan C dengan nilai tertinggi (22,73). parameter protein perlakuan C dengan nilai tertinggi (26,14). Parameter karbohidrat sampel A dengan nilai tertinggi. Hasil uji aktivitas antioksidan didapat nilai IC50  sampel AS dengan nilai (307,30), sampel BS (277,00), sampel CS (278,57), sampel AB  (258, 86), sampel BB (251,80) dan sampel CB (225,23). Kata kunci: aktivitas antioksidan, Ikan tongkol, kerupuk, kulit buah naga

Water Content and Water Activity in the Cuticle of Terrestrial Isopods

1972 ◽  
Vol 56 (1) ◽  
pp. 49-55
Author(s):  
OSSI V. LINDQVIST ◽  
INGA SALMINEN ◽  
PAUL W. WINSTON
Keyword(s):  
Body Weight ◽  
Water Content ◽  
Water Activity ◽  
Equilibrium Points ◽  
The Body ◽  
Porcellio Scaber ◽  
Terrestrial Isopods ◽  
Osmotic Equilibrium ◽  
Significant Difference ◽  
The Difference

1. The water content of the cuticle of both desiccated and non-desiccated terrestrial isopods Porcellio scaber and Armadillidium vulgare was measured. The animals were desiccated for various times (up to 3 h) over silica gel and the mean water content of the cuticle was 54.0±0.78% for P. scaber and 52.7±1.11% for A. vulgare. There was no trend as regards the desiccation time, nor did the body weight affect the water content. 2. The water content of the cuticle remained virtually unchanged as long as the animal was alive in the desiccator. It dropped significantly after the animal had died after having lost some 30% of its body weight. 3. The cuticular water content of non-desiccated P. scaber tended to be slightly higher than that of desiccated ones. In A. vulgare no significant difference was observed between non-desiccated and desiccated specimens. 4. The water activity of the excised cuticle of the above two species and of Oniscus asellus and Cylisticus convexus was above that of the haemolymph and therefore not in osmotic equilibrium with it. The osmotic equilibrium points were below the osmotic pressures of the blood; the difference amounted from 1.5 to 2.8 atm. in different species. 5. The difference in water activity between blood and cuticle, the maintenance of water content with desiccation, and the drop in water level at death, all indicate the presence of an active mechanism regulating the cuticular water in terrestrial isopods.

scholarly journals Characterization of Physical and Chemical Properties of Effervescent Tablets Temulawak (Curcuma zanthorrhiza) in the Various Proportion of Sodium Bicarbonate and Tartaric Acid

2020 ◽  
Vol 142 ◽  
pp. 03006
Author(s):  
Herlina ◽  
Nita Kuswardhani ◽  
Maria Belgis ◽  
Adinda Tiara
Keyword(s):  
Sodium Bicarbonate ◽  
Water Content ◽  
Tartaric Acid ◽  
Chemical Properties ◽  
Ash Content ◽  
Physical And Chemical Properties ◽  
Randomized Design ◽  
The Right ◽  
Physical And Chemical ◽  
And Chemical Properties

The purpose of this study was to determine the effect of comparative treatment of the proportion of Sodium bicarbonate and tartaric acid on the physical and chemical properties of effervescent tablets temulawak, as well as knowing the proportions of sodium bicarbonate and tartaric acid right to produce a good effervescent tablets temulawak. The research method uses a single completely randomized design namely the ratio of sodium bicarbonate: tartaric acid, (F1 = 2.0: 2.5; F2 = 2.5: 2.0; F3 = 3.0; 1.3; F4 = 3 , 5: 1,0, and F5 = 4.0: 0.5y). each treatment was repeated 3 (three) times. The resulted data were analyzed by ANOVA test. The results showed that the proportion of sodium bicarbonate and tartaric acid significantly affected color lightness, hardness, hygroscopicity, solubility times, water content, ash content, and not significantly affect viscosity and pH. The right proportion of sodium bicarbonate acid tartaric acid for making effervescent tablets temulawak is A1 treatment (proportion of sodium bicarbonate and tartaric acid 2.0: 2.5) with the attributes of water content of 66.72%, hardness of 2.20 kg, hygroscopicity of 25.43 g, solubility times of 35 seconds, viscosity 1.75 MPa.S, water content 1.19%, ash content 3.10%, and pH = 5.1.

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