scholarly journals Nori Level of Preference with Mixed Sargassum sp. and Eucheuma spinosum Seaweed as Raw Material

2019 ◽  
pp. 1-9 ◽  
Author(s):  
Abdurrahman Faris ◽  
Evi Liviawaty ◽  
Yuli Andriani ◽  
Eddy Affrianto
Keyword(s):  
Water Content ◽  
Experimental Method ◽  
Raw Material ◽  
Chemical Characteristics ◽  
Crude Fibre ◽  
Biological Resources ◽  
Research Level ◽  
Physical Testing ◽  
Physical And Chemical ◽  
Crude Fibre Content

This research aimed to obtain the best nori from a mixture of Sargassum sp and Eucheuma spinosum seaweed and the most preferred by panellists. The research's method used in this study is an experimental method with 3 treatments comparing the seaweed between Sargassum sp. and Eucheuma spinosum that is 1:1, 2:1, 3:1 then tests that used are hedonic test with 20 semi-trained panellists who have experience in organoleptic assessment as replications, physical and chemical tests were also tested for the best treatment according to hedonic test. This research was conducted at the Fisheries Product Processing Technology Laboratory of the Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, while the chemical and physical testing of the final results of the research was conducted at the Laboratory of Biological Resources and Biotechnology at LPPM Institut Pertanian Bogor. This research was conducted on February 28, 2019, until March 8, 2019. Based on the results of the research level of preference of nori, it was found that all treatments carried out were still acceptable to the panellists, but the treatment with a ratio of 1: 1 was more preferred by panellists. Chemical characteristics of the Sargassum sp. and Eucheuma spinosum, namely water content contained in the amount of 15.67%, crude fibre content of 11.7% and physical characteristics of the hardness of 300.78 gf, also thickness with nori 0.347 mm.

scholarly journals KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK

AGROINTEK ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 82
Author(s):  
Asnani Asnani ◽  
Abdul Rahim ◽  
Ifall Ifall
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Sensory Analysis ◽  
Starch Content ◽  
Weight Basis ◽  
Chemical Characteristics ◽  
Group Design ◽  
Physical Chemical ◽  
Physical And Chemical

<em>This work deals with the effect of banana (sweet plaintain or ‘kepok’ variety) hump flour substituted to wheat flour in the making of noodle, on physical, chemical, and sensory characteristics of noodle.  A completely randomized was employed, with three replicates. Sensory analysis was conducted according to randomized group design. Four proportions of banana hump to wheat flour (10:90, 20:80, 30:70, and 40:60, weight basis) was studied. Results showed that the best physical and chemical characteristics was shown by noodle made from 10:90 proportion of banana hump to wheat flour, with 4.59% water absorption, 0.57% cooking loss, 10.37% water content, 34.21% starch content. However, result of sensory analysis suggested that the most liked noodle was that made from flour proportion of 20:80 with ‘like’ for colour, ‘like very much’ for aroma, ‘like’ for texture, ‘like’ for taste, and ‘like’ for overall preference</em>

scholarly journals Relationships between physical and chemical characteristics and calculated metabolizable energy values in barley and oats with highly variable volume weights

1978 ◽  
Vol 50 (3) ◽  
pp. 276-284
Author(s):  
Maija-Liisa Salo
Keyword(s):  
Crude Protein ◽  
Starch Content ◽  
Metabolizable Energy ◽  
Chemical Characteristics ◽  
Crude Fibre ◽  
Variable Volume ◽  
Physical And Chemical Characteristics ◽  
Volume Weight ◽  
The Difference ◽  
Physical And Chemical

61 samples of barley with a volume weight of 38—75 kg/hl, and 49 oat samples with a volume weight of 40—65kg/hl were analyzed for physical and chemical characteristics. The approximate metabolizable energy (ME) value was calculated from the composition. The physical characteristics varied more, but the starch content less, in barley than in oats. There was also a negative correlation between starch and crude protein, and ether extract level in barley, but not in oats. Therefore the difference between the ME values of the best and the poorest samples was only 12% for barley, but 27 % for oats. Both the starch and the crude protein content predicted the ME value well: R2 of starch was 78—94 %, and that of crude fibre 55—84 %. The volume weight still gave a good indication for barley, but not at all for oats.

AKTIVASI KIMIA-FISIK LIMBAH SERUTAN ROTAN MENJADI KARBON AKTIF

2014 ◽  
Vol 14 (1) ◽  
pp. 82-98
Author(s):  
Andy Mizwar
Keyword(s):  
Activated Carbon ◽  
Water Content ◽  
Iodine Number ◽  
Surface Area ◽  
Chemical Activation ◽  
Raw Material ◽  
Physical Activation ◽  
Fixed Carbon ◽  
Impregnation Time ◽  
Physical And Chemical

Limbah rotan dari industri kerajinan dan mebel berpotensi untuk dijadikan sebagai bahan baku pembuatan karbon aktif karena memiliki kandungan holoselulosa dan kadar karbon yang tinggi. Penelitian ini bertujuan untuk menganalisis efektifitas dari aktivasi kimia menggunakan larutan natrium klorida (NaCl) yang dilanjutkan dengan aktivasi fisik dalam pembuatan karbon aktif berbahan dasar  limbah serutan rotan. Pembuatan karbon aktif diawali dengan proses karbonisasi pada suhu 250°C selama 1 jam. Selanjutnya aktivasi kimia menggunakan larutan NaCl dengan variasi konsentrasi 10%, 15% dan 20% serta waktu perendaman selama 10, 15 dan 20 jam. Aktivasi fisik dilakukan dengan pembakaran pada suhu 700°C selama 30 menit. Analisis karakteristik fisik-kimia karbon aktif mengacu pada SNI 06-3730-95, meliputi kadar air, fixed carbon, dan iodine number, sedangkan perhitungan luas permukaan spesifik karbon aktif dilakukan dengan Metode Sears. Hasil penelitian ini menunjukkan bahwa kondisi optimum aktivasi kimia terjadi pada konsentrasi NaCl 10% dan lama perendaman 10 jam dengan hasil analisis kadar air 2.90%, fixed carbon 72.70%, iodine number 994.59 mg/g dan luas permukaan 1587.67 m²/g. Peningkatan fixed carbon, iodine number dan luas permukaan karbon aktif berbanding terbalik dengan peningkatan konsentrasi NaCl dan lama waktu perendaman, sedangkan peningkatan kadar air pada karbon aktif berlaku sebaliknya. Rattan waste from handicraft and furniture industry could potentially be used as raw material of activated carbon due to high content of holoselulosa and carbon. This paper investigates the effectiveness of chemical activation using sodium chloride (NaCl) followed by physical activation in the making of activated carbon-based on rattan shavings waste. Preparation of the activated carbon began with the carbonization process at 250°C for 1 hour. Furthermore chemical activation using a variation of NaCl concentrations 10%, 15% and 20% as well as the time of immersion 10, 15 and 20 hours. Physical activation was done by burning at 700°C for 30 minutes. Analysis of the physical and chemical characteristics of the activated carbon was referred to the SNI 06-3730-95, including of moisture content, fixed carbon and iodine number, while the calculation of the specific surface area was done by the Sears’s method. The results of this study showed that the optimum conditions of chemical activation occurred in impregnation by NaCl 10% for 10 hours. The water content, fixed carbon, iodine number and surface area of activated carbon was 2.90%, 72.70%, 994.59 mg/g and 1587.67 m²/g  respectively. The increase values of fixed carbon, iodine number, and surface area was inversely proportional to the increase of NaCl concentration and the length of impregnation time, while the increase of water content applied vice versa.

scholarly journals KARAKTERISTIK FISIK DAN KIMIA TEPUNG JAMUR MERANG DAN TEPUNG JAMUR MERANG(Valvariella Volvacea) DAN TEPUNG JAMUR TIRAM(Pleurotus ostreatus) TERVARIASI PERLAKUAN BLANSING

2018 ◽  
Vol 12 (01) ◽  
pp. 71
Author(s):  
Yuliani Yuliani ◽  
Maryanto Maryanto ◽  
Nurhayati Nurhayati
Keyword(s):  
Water Content ◽  
Bulk Density ◽  
Pleurotus Ostreatus ◽  
Agricultural Products ◽  
Oyster Mushroom ◽  
Chemical Characteristics ◽  
Use Value ◽  
Intermediate Products ◽  
Significant Difference ◽  
Physical And Chemical

Merang mushroom and tiram mushrooms are perisable agricultural products. Processing mushrooms into flour is one of the intermediate products that have a wider use value, such as for meatballs, nuggets, and flavorings natural. The purpose of these research was to evaluate the physical and chemical characteristics of merang mushroom and tiram mushroom flours with variation of blanching treatment. Physical characteristics included rendemen, color and degree of white, and bulk density. Chemical characteristics included water content, ash, protein, fat, carbohydrates, and dissolved proteins content. The results showed that physical characters for rendement, color, and white degree were the highest value on tiram mushroom flour without blansing. The bulk density of mushroom flour was no significant difference. Tiram mushroom flour without blansing contained the highest content of water(9.09%), ash (2.79%), protein (43.69%) and fat (2.33%). Blanced merang mushroom flour contained the highest content of carbohydrate (67.74%) and protein (19.34%). Keywords: mushroom, oyster mushroom, blanching, mushroom flour

scholarly journals Manifestations and causes of meromixis in lakes resulting from mineral extraction in Czechia

Geografie ◽  
2010 ◽  
Vol 115 (1) ◽  
pp. 96-112 ◽  
Author(s):  
Tomáš Hrdinka ◽  
Miroslav Šobr
Keyword(s):  
Water Surface ◽  
Raw Materials ◽  
Raw Material ◽  
Chemical Characteristics ◽  
Specific Character ◽  
Mineral Extraction ◽  
Physical Chemical ◽  
Morphometric Feature ◽  
Physical And Chemical ◽  
Qualitative Characteristics

Anthropogenic lakes (lakes that have developed in mined-out pits as a consequence of mineral raw material mining) exhibit many interesting phenomena. Specific water features are the most remarkable, including physical, chemical and the biological characteristics. Other very specific morphometric feature of anthropogenic lake basins include the unusual location of the lake’s water surface: often several dozen meters below the adjacent terrain and the specific character of the mined-out raw materials. All of these factors affect the qualitative characteristics of lake’s water, even decades after flooding. The interaction of the factors mentioned above has resulted in the creation of a permanent meromixis in some anthropogenic lakes. The author’s primary objectives are to present some physical and chemical symptoms of meromixis at selected localities, to discuss the mutual interaction between the physical and chemical characteristics of lake water and to explore some probable causes of the origin of meromixis at the selected localities.

scholarly journals Physical and chemically changes in limestone intruded by trachytic dyke: implications for cement raw material

2021 ◽  
Vol 921 (1) ◽  
pp. 012044
Author(s):  
U R Irfan ◽  
A.M. Imran ◽  
M N A Abbas
Keyword(s):  
Cement Industry ◽  
Raw Material ◽  
Chemical Characteristics ◽  
Petrographic Analysis ◽  
Geochemical Analysis ◽  
Ideal Composition ◽  
Cement Manufacturing ◽  
Physical And Chemical ◽  
Cement Raw Material ◽  
The Ideal

Abstract Limestone samples intruded by trachyte dike from the Tonasa Formation in Bantimurung, Indonesia have been investigated for their suitability for cement manufacturing. The objective of this study is to analyze the physical and chemical characteristics of the limestone surround an intrusion with the petrographic and XRF methods. Field observation shows a gradation of color (reddish to grey) away from intrusion contacts. Petrographic analysis shows metasomatic indication by the presence of garnet and wollastonite within the limestone at 0 - 20 meters from the intrusion contact. The geochemical analysis shows a decreasing degree trend of CaO2, and Fe2O3, however SiO2, Al2O3, and MgO increase towards the intrusion contact. According to the petrographic and geochemical characteristics indicate the limestone fulfills requirements as raw material for cement, even though the ideal composition for the cement industry is the limestone which is located between 20 - 70 meters from the intrusion contact.

scholarly journals The Effect of Sugar and Agar-agar Concentration on Nypa Fruit Slice Jam

2018 ◽  
Vol 1 (1) ◽  
pp. 12-14
Author(s):  
Surhaini Mursyid
Keyword(s):  
Water Content ◽  
Fibre Content ◽  
Mature Fruit ◽  
Crude Fibre ◽  
Agar Concentration ◽  
Nypa Fruticans ◽  
Potential Source ◽  
Physical Chemical ◽  
Soluble Solid ◽  
Crude Fibre Content

Nypa fruticans or known as nypa produces considerable amount of fruit with high content of carbohydrate. The mesocarp of the mature fruit is a potential source of energy but underutilised. This research was conducted to study the production of nypa slice jam by focussing on the effect of sugar and agar-agar concentration on the physical, chemical and sensory properties of nypa slice jam. Sugar and agar-agar concentration affect rendemen, crude fibre content, total soluble solid, water content, colour, texture, taste, flavour and overal acceptance of slice jam from nypa fruit.

Energy standards for growing rabbits: performance and diet digestibility as affected by hay content, fineness of grinding and level of feeding

1984 ◽  
Vol 1984 ◽  
pp. 153-153
Author(s):  
Siobhan Ward ◽  
E. Owen ◽  
B.S. Capper ◽  
J.F. Wood
Keyword(s):  
Energy Density ◽  
Factorial Design ◽  
Crude Protein ◽  
Chemical Characteristics ◽  
Initial Weight ◽  
Crude Fibre ◽  
Nutritional Factors ◽  
Ad Libitum ◽  
Ad Libitum Intake ◽  
Physical And Chemical

There are no published feed-energy standards for growing rabbits. Even nutritional factors that affect intake and digestibility, and consequently performance, are not well documented. Two experiments were carried out, as part of a programme to develop energy feeding standards for growing rabbits. Experiment 1 investigated the effect of physical and chemical characteristics on intake and digestibility of diets. Experiment 2 investigated the effects of level of feeding on digestibility of diets varying in energy density.A 3 x 2 factorial design was used in both experiments, with 20 Individually-fed weaned rabbits per treatment (initial weight approximately 800 g). Diets were pelleted (4 mm die diameter) and were of the same formulation in both experiments. Diets (LH, MB, HH) were formulated to contain different crude fibre levels (Table 1) by varying, the inclusion rates of grass hay - (LH, Low Hay, 273 g/kg; MB, Medium Hay, 556 g/kg and HH, High Hay, 831 g/kg). Diets were formulated to contain the same amounts of crude protein. In Experiment 1 the hay component In diets LHf, MHf and HHf was ground through a 1 mm screen whereas that in diets LHc, MHc and HHc was ground using a 6 mm screen. In Experiment 2, diets LHf, MHf and HHf were fed ad libitum or at 70% of ad libitum Intake.

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