scholarly journals Pengaruh Penambahan Stabilizer Carboxyl Metyl Celulosa dan Tepung Agar terhadap Karakteristik Fisiko Kimia Velva Sirsak

2021 ◽  
Vol 2 (1) ◽  
pp. 19
Author(s):  
Gustiarini Rika Putri ◽  
Selfa Dewati Samah
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Research Method ◽  
Ice Cream ◽  
Total Solid ◽  
Physical Characteristics ◽  
Total Acid ◽  
Physico Chemical ◽  
C Fiber ◽  
Powder Content

Fruits are perishable agro materials, so further processing is necessary after the fruit is harvest. Soursop is a fruit dessert with characteristics like ice cream. The purpose of this study was determined the appropriate compotition and agar powder in the manufacture of soursop velva so that a product with physical characteristics such as ice cream. The physical characteristics of soursop velva are total solid, water content, pH, vitamin C, fiber, total acid, melting speed and overrun.  The soursop velva research method with six treatments, A (0,4 % CMC added), B (0,5% CMC added), C (0,6% CMC added), D (0,4% agar powder added), E (0,5% agar powder added), F (0,6% agar powder added). Observation were made on the physico-chemical characteristics of soursop velva. The result shows that soursop Velva added with 0,6% agar powder content 24,79% total solid, 75,24% water content, pH 4,30 and 33, 84 mg/100 g material of vitamin C, 2,2% fiber, 2,2% total acid, with 19,69 minutes melting speed and 134,67% overrun.

scholarly journals Pengaruh Substitusi Gula dengan Puree Kurma (Phoenix Dactylifera L.) terhadap Sifat Kimia, Mikrobiologi dan Hedonik Es Krim Kefir

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Heni Rizqiati ◽  
Fahmi Arifan ◽  
Nurwantoro Nurwantoro ◽  
Siti Susanti ◽  
Rani Widya Pramesthi ◽  
...  
Keyword(s):  
Date Palm ◽  
Sugar Content ◽  
Ice Cream ◽  
Total Solid ◽  
Phoenix Dactylifera ◽  
Raw Material ◽  
Total Acid ◽  
Sour Taste ◽  
Phoenix Dactylifera L ◽  
Total Yeast

ABSTRAK. Kefir merupakan susu fermentasi yang belum banyak diminati oleh masyarakat karena rasanya yang asam sehingga perlu dilakukan pengembangan pada produk kefir. Salah satunya dengan penggunaan kefir sebagai bahan baku es krim yang diharapkan dapat meningkatkan minat masyarakat mengkonsumsi kefir. Karena rasanya yang asam, es krim kefir perlu ditambahkan pemanis yang dapat diperoleh dari buah buahan salah satunya adalah buah kurma (Phoenix dactylifera L). Buah kurma adalah buah yang memiliki kandungan gula yang cukup tinggi dan memiliki potensi untuk dimanfaatkan sebagai pemanis alami. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi gula dengan puree buah kurma pada beberapa konsentrasi terhadap kadar gula, total padatan, total asam, total khamir, total BAL, total mikroba dan hedonik dari es krim kefir. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan puree buah kurma sebagai pemanis pada beberapa level yaitu 0%, 25%, 50%, 75% dan 100%. Hasil penelitian menunjukkan bahwa substitusi gula dengan puree buah kurma berpengaruh nyata (p0,05) terhadap kadar gula, total padatan, total asam es krim kefir, tetapi tidak memberikan pengaruh yang nyata (p0,05) terhadap total khamir, total BAL dan total mikroba. Substitusi gula dengan puree buah kurma memberikan pengaruh nyata terhadap tingkat kesukaan rasa, warna, tekstur dan overall kesukaan es krim kefir, namun tidak terdapat pengaruh yang nyata terhadap aroma es krim kefir. (Effect of sugar substitution with dates puree (Phoenix dactylifera L.) on the chemical, microbiological and hedonic properties of kefir ice cream) ABSTRACT. Kefir is a fermented milk that has not been in a great demand by people because of its sour taste, so it is necessary to develop kefir products. The use of kefir as a raw material for ice cream is expected to increase people’s interest to consume kefir. Because of its sour taste, kefir ice cream needs to be added with sweeteners which can be obtained from fruits, one of which is dates (Phoenix dactylifera L). Dates are a fruit that has a high enough sugar content and has the potential to be used as a natural sweetener. The purpose of this study was to determine the effect of sugar substitution with date palm puree with several concentrations on the value of sugar content, total solid, total acid, total yeast, total LAB, total microbes and hedonic from kefir ice cream. This study used a Completely Randomized Design (CRD) with dates puree as a sweetener at the level of 0%, 25%, 50%, 75% and 100%. The results showed that the substitution of sugar with date palm puree had a significant effect (p0,05) on the sugar content, total solid, total acid of kefir ice cream, but did not have a significant effect (p0,05) on the total yeast, total LAB dan total microbes. Substitution of sugar with dates puree had a significant effect on the taste, color, texture and overall preference and there was no significant effect on the aroma of kefir ice cream.

scholarly journals The physicochemical characteristics of gandaria (Bouea macrophylla) leather with sugar concentration treatment

2021 ◽  
Vol 883 (1) ◽  
pp. 012086
Author(s):  
V N Lawalata
Keyword(s):  
Tensile Strength ◽  
Vitamin C ◽  
Water Content ◽  
Water Activity ◽  
Physicochemical Characteristics ◽  
Total Sugar ◽  
Sugar Concentration ◽  
Total Acid ◽  
Added Sugar ◽  
Randomized Design

Abstract Gandaria leather is a kind of fruit leather processed by gandaria fruit in the form of thin sheets with a thickness of 2-3 mm and has a specific consistency and taste according to gandaria fruit. The purpose of this study was to determine the effect of added sugar on the physicochemical characteristics of gandaria leather. This study used a single-factor completely randomized design, with 0%, 5%, 10%, and 15% sugar concentrations. The results showed that the sugar concentration had a very significant effect on the parameters of water content, total sugar, total acid, vitamin C, and water activity (aw), and had a significant effect on the tensile strength of gandaria leather. The physicochemical characteristics of gandaria leather from various sugar concentration treatments are as follows: water content (14.05% -20.13%), total sugar (80.56% - 84.90%), total acid (3.10 - 12.37 mg/100g), vitamin C (59.44 - 78.48 mg/100g), water activity (0.48 - 0.62), and tensile strength (0.20-0.37 N). The resulting gandaria leather qualifies as good fruit leather, and the treatment with a 10% sugar concentration is recommended for gandaria leather which has the potential to be developed and commercialized.

scholarly journals Physico-Chemical and Sensory Qualities of Ice Cream Incorporated with Encapsulated Flavour

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
A. Vanathi ◽  
R. Palani Dorai
Keyword(s):  
Chemical Properties ◽  
Flavor Stability ◽  
Storage Period ◽  
Ice Cream ◽  
Titratable Acidity ◽  
Total Solid ◽  
Physico Chemical ◽  
Sensory Qualities ◽  
Processing And Storage ◽  
And Storage

Flavour is the most important positive attribute in ice cream. However its stability in ice cream during processing and storage get decreased. In order to limit its degradation in ice cream during processing and storage it is beneficial to encapsulate flavor compounds. The aim of this study is to evaluate flavor encapsulated (FE 1 and FE 2) compounds, physico-chemical of different flavor encapsulated ice cream (FEIC 0, FEIC 1, FEIC 2) and sensory qualities of different flavor encapsulated ice cream on different days ( 0 day, 7thd day and 15th day). The ice cream were prepared with 1.35 % of FE 1 and FE 2 in ice cream and were analyzed for physico-chemical and sensory qualities and compared with regular ice cream (control – FEIC 0). The result of the present study shows that shape of the aggregated encapsulated flavour were irregular, but it is spherical in shape when it is dispersed. The size of the aggregated FE 1 and FE 2 did not differ significantly, but size of the dispersed and solubility of different encapsulated flavor differed significantly ( 0.01). Among physico-chemical properties, ice cream incorporated with encapsulated flavour significantly increased ( 0.05) viscosity and melting resistance of the ice cream, but it has not having any influence on pH, titratable acidity (%), fat (%), total solid (%) and specific gravity when compared with control ice cream (FEIC 0). In sensory qualities, colour and appearance of different flavour encapsulated ice cream did not differ significantly on different storage period. The intensity of flavour was significantly higher ( 0.01) in FEIC 0 on 0th day and non-significant among treatments on 7th day. But on 15th day the intensity of flavour was significantly higher in FEIC 1 and FEIC 2 when compared with FEIC 0 were analyzed using sensory panelist. Thus the study revealed that incorporation of FE compound in ice cream improves flavor stability in ice cream without affecting much of its physico-chemical properties.

scholarly journals Uji Aktivitas Antoksidan dan Senyawa Fitokimia pada Tanaman Terung Pokak (Solanum torvum)

2021 ◽  
Vol 6 (1) ◽  
pp. 1
Author(s):  
Nunuk Helilusiatiningsih
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Water Content ◽  
Research Method ◽  
Ash Content ◽  
Wild Plant ◽  
Solanum Torvum ◽  
Fruit Skin ◽  
Phytochemical Compounds ◽  
Stem Water

Pokak eggplant fruit in Indonesia was quite abundant as a wild plant. The research aimed to test antioxidant activity and phytochemical compounds of Pokak eggplant plant. The research method used quantitative analysis: DPPH and phytochemical moisture content. The results are fresh fruit research results: water content 82.2%, ash content 1.64%, protein 9.77%, fat 4.63%, carbohydrates 4.54%, Vitamin C 3.78%, phenol 33.95 mg/g, Tannins 0.94 mg/g, Flavonoids 1,38 mg/g, DPPH 85.58%. Seeds: water content 39.90%, ash 1.16%, protein 6.22%, fat 0.48%, carbohydrates 52.97%, Vitamin C 2.46%, phenol 21.84 mg/g, Tannins 0.52 mg/g, Flavonoids 2.32 mg/g, DPPH 86.88%. Dry stem: water content 6.88%, ash content 7.92%, protein 14.28%, fat 6.90%, carbohydrate 64.02%, Vitamin C 0.13%, phenol 92.14 mg/g, Tannin 1.61 mg/g, Flavonoids 8.04 mg/g, DPPH 78.47%. Fruit skin: water content 58.16%, ash content 0.26%, protein 5.74%, fat 0.32%, carbohydrates 35.29%, Vitamin C 1.34%, phenol 25.53 mg/g, Tannins 0.53 mg/g, Flavonoids 2.76 mg, DPPH 85.49%. Fresh Leaves: water content 58.16%, ash content 0.26%, protein 5.74%, fat 0.32%, carbohydrates 35.29%, Vitamin C 1.34%, phenol 25.53 mg/g, Tannins 0.53 mg/g, Flavonoids 2.76 mg/g, DPPH 85.49%. Dried Leaves: water content 7.52%, ash content 7.52%, protein 25.84%, fat 3.67%, carbohydrates 50.52%, Vitamin C 1.31%, phenol 12.87 mg/g, Tannins 0.20 mg/g, Flavonoids 1.76 mg/g, DPPH 64.50%.

scholarly journals EFFECT OF ADDITION SUGAR AND CARRAGENAN ON PHYSICS, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF SOFT CANDY CYTRUS CALAMANSI (Citrofortunella microcarpa)

2019 ◽  
Vol 8 (2) ◽  
pp. 113-123
Author(s):  
Wuri Marsigit ◽  
Tuti Tutuarima ◽  
Ronny Hutapea
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Block Design ◽  
Average Score ◽  
Total Acid ◽  
Organoleptic Characteristics ◽  
Two Factors ◽  
Random Block ◽  
Random Block Design ◽  
Range Test

The purpose of this study was to determine the effect of adding sugar and carrageenan on the physical, chemical an organoleptic characteristic of soft candy cytrus calamansi, and to get the best soft candy cytrus calamansi from the combination of treatment. This study used the RAK (Group Random Block Design) with two factors, the first factors were of adding 40g, 50g, and 60g sugar, and the second factors was the addition of 10g, 13g, and 16g carrageenan. Analysis of data used anova test and further test DMRT (Duncan Multiple Range Test). The results showed that the addition of sugar and carrageenan had significant effect on water content, and organoleptic soft candy of citrus calamansi, but ithere were not significant effect on ash, vitamin C, total acid content and pH.  The best treatment was found in the addition of sugar 60g and carrageenan 13g , with water content of 11.08%, ash content of 2.44%, pH 2.86, vitamin C 1.06 mg, total acid 0.65%.  The overall prference of  panelists liked the soft candy wtih the soft canddy by adding 65 g sugar and 13 g carragenan with  average score of 4.03 (level of likes ). 

scholarly journals PENGARUH KONSENTRASI NATRIUM BENZOAT DAN LAMA PENYIMPANAN TERHADAP MUTU MINUMAN SARI BUAH GANDARIA (Bouea macrophylla Griff) BERKARBONASI

2017 ◽  
Vol 4 (1) ◽  
pp. 22-28
Author(s):  
Rence Aurelia Sumanik ◽  
Pamella Mercy Papilaya ◽  
Dominggus Rumahlatu
Keyword(s):  
Vitamin C ◽  
Sodium Benzoate ◽  
Storage Time ◽  
Design Method ◽  
Total Solid ◽  
Total Soluble Solid ◽  
Total Acid ◽  
Randomized Design ◽  
Soluble Solid ◽  
And Storage

Background: Gandaria plants (Bouea macrophylla Griff) are one of the annual Maluku fruits which need to be cultivated because they are beneficial both economically and ecologically. This study aims to determine the effect of sodium benzoate concentration and storage time on Gandaria fruit juice (Bouea macrophylla Griff). Method: The type of research used in this study was an experimental type laboratory with experiments conducted in a closed room. This study uses ripe gandaria fruit in orange. This study used a completely randomized design method with 2 factors, namely, the concentration of sodium benzoate 200 ppm, 250 ppm, 300 ppm and storage time of 5 days, 10 days and 15 days. The parameters measured were vitamin C levels, total solid soluble and total acid levels. Results: The study showed that the concentration of sodium benzoate and storage time had an effect on vitamin C, total acid and total soluble solid. Whereas the interaction between the concentration of sodium benzoate and the length of storage gave a significant effect on total acid. Conclusion: The concentration of sodium benzoate and storage time have an effect on vitamin C, total acid and total soluble solid and the interaction between sodium benzoate concentration and storage time has a significant effect on total acid.

scholarly journals Application of Cornelian Cherry (Cornus mas L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1777
Author(s):  
Shaghayegh Haghani ◽  
Milad Hadidi ◽  
Shiva Pouramin ◽  
Fateme Adinepour ◽  
Zahra Hasiri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Frozen Storage ◽  
Ice Cream ◽  
Potential Effect ◽  
Freezing Process ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Cornelian Cherry ◽  
Cornus Mas

In this study, cornelian cherry (Cornus mas L.) peel (CCP) was incorporated into a probiotic ice cream formulation containing Bifidobacterium lactis to investigate the potential effect of CCP on the viability of B. lactis in the ice cream after simulated gastrointestinal stress and during 120 days of storage. Furthermore, the effect of the addition of CCP (3, 6, and 9%) on bioactive compounds, antioxidant activity, and physicochemical and sensory attributes of the ice cream was evaluated. The results showed that the addition of CCP significantly enhanced vitamin C, total polyphenols, total anthocyanin content, and antioxidant activity of the ice cream. During frozen storage of the ice cream, phenolic compounds and anthocyanins were quite stable, but vitamin C significantly decreased. The addition of CCP had no significant effect on the viability of B. lactis throughout the freezing process, but increments of 6% and 9% CCP increased the viability of B. lactis in the ice cream and after simulated gastrointestinal processes in all storage periods. These findings imply that CCP is a promising candidate to be used for producing functional ice cream.

scholarly journals Pollution Scenario due to Discharge of Effluent from Agrochemicals and Pesticides Manufacturing Industries of Dombivali Industrial Belt of Mumbai, India

2013 ◽  
Vol 22 ◽  
pp. 8-15
Author(s):  
P.U. Singare ◽  
S.S. Dhabarde
Keyword(s):  
Heavy Metals ◽  
Ph Value ◽  
Winter Season ◽  
Chemical Properties ◽  
Total Solid ◽  
Average Concentration ◽  
Summer Season ◽  
Manufacturing Industries ◽  
Toxic Heavy Metals ◽  
Physico Chemical

The paper deals with monitoring of pollution arising due to agrochemicals and pesticides manufacturing industries located along the Dombivali industrial belt of Mumbai, India. The study was carried for the period of one year from June, 2012 to May, 2013 to study the level of toxic heavy metals and the physico-chemical properties of waste water effluents discharged from the above industries. The average concentration of Cu, Ni, Cr, Pb and Zn was found to be maximum of 29.86, 0.90, 1.16 and 1.19 ppm respectively in summer season, while average Fe concentration was maximum of 51.10 ppm in winter season. The average pH value of the effluent was found to be maximum of 12.95 in summer season, while average conductivity value was maximum of 21085 µmhos/cm in rainy season. The majority of physco-chemical parameters like alkalinity, hardness, salinity, chloride, cyanide, phosphate, total solid, BOD and COD content were found to be maximum in summer season having the average values of 1918, 186, 4, 11.20, 0.07, 81, 6391, 685 and 2556 ppm respectively. The average DO content was found to be low of 4.5 ppm in winter season. It was observed that the concentration level of majority of the toxic heavy metals and physico-chemical properties were above the tolerable limit set for inland surface water. The results of present study indicates that the existing situation if mishandled can cause irreparable ecological harm in the long term well masked by short term economic prosperity due to extensive industrial growth

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