scholarly journals Study on Optimization of Yeast Level and Duration for Aerobic and Anaerobic Fermentation for Production of Jack Fruit (Artocarpus heterophyllus L.) Wine

2020 ◽  
pp. 12-19
Author(s):  
S. K. Anil ◽  
Praveen Gidagiri ◽  
R. Hamsa ◽  
Praveen Jholgikar
Keyword(s):  
Ph Value ◽  
Anaerobic Fermentation ◽  
Content Increase ◽  
Alcohol Content ◽  
Randomized Design ◽  
Significant Difference ◽  
Cold Condition ◽  
Completely Randomized Design ◽  
Aerobic And Anaerobic

The present investigation on Optimization of yeast level and duration for aerobic and anaerobic fermentationfor production of jack fruit (Artocarpus heterophllyus L.) wine was carried out in the department of Post Harvest Technology, Kittur Rani Channamma College of Horticulture (University of Horticultural Sciences, Bagalkot), Arabhavi, during the year 2010-2011. It consisting of different treatments viz T1 –20 g of yeast for 100 Kg of must+24 hrs aerobic and 7 days anaerobic fermentation, T2-30 g of yeast for 100 Kg of must+24 hrs aerobic and 7 days anaerobic fermentation, T3–20 g of yeast for 100 Kg of must+24 hrs aerobic and 14 days anaerobic fermentation, T4 –30 g of yeast for 100 Kg of must+24 hrs aerobic and 14 days anaerobic fermentation, T5 –20 g of yeast for 100 Kg of must+48 hrs aerobic and 7 days anaerobic fermentation, T6 –30 g of yeast for 100 Kg of must+48 hrs aerobic and 7 days anaerobic fermentation, T7 –20 g of yeast for 100 Kg of must+48 hrs aerobic and 14 days anaerobic fermentation and T8 –30 g of yeast for 100 Kg of must+48 hrs aerobic and 14 days anaerobic fermentation. The experiment was laid out in a completely randomized design with three replications. The main objective was to standardize the optimum yeast level and duration required for aerobic and anaerobic fermentation and also to study various biochemical and organoleptic quality of wine recorded at regular interval during the storage of wine. The highest TSS was maintained in treatment T1 (10.47) and T4 (10.47) in cold condition and in ambient condition T1 (10.43) followed by T2 (10.35) shows highest TSS. The pH value increases from 3.36 (fresh wine) to 3.89 (6 MAS in cold) and 3.84 (6 MAS in ambient) and acidity will decrease from 0.59 to 0.49 (Cold) and 0.52 (ambient). Alcohol content increase from 7.46 to 8.12 percent (Cold) and 8.04 (Ambient). Tannin per cent were showed non significant difference and decreasing trend can be seemed over period of aging, T8 (30 g of yeast + 48 hrs aerobic and 14 days of anaerobic fermentation) observe the highest per cent of tannins throughout the investigation.

scholarly journals Vegetable pigments in sorghum-based diets for laying hens

2020 ◽  
Vol 12 ◽  
Author(s):  
Donaldo Antônio Nunes Junior ◽  
Heder José D’Avila Lima ◽  
Jean Kaique Valentim ◽  
Laura Aline Zanelatto Souza ◽  
Nayara Emanoelle Matos e Silva ◽  
...  
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Energy Sources ◽  
Natural Pigment ◽  
Randomized Design ◽  
Significant Difference ◽  
Egg Yolks ◽  
Completely Randomized Design

The main objective of this research is to evaluate the inclusion of different natural pigment solutions in diets formulated with maize and sorghum solutions on the growth performance and egg quality of commercial laying hens created in hot climates. Throughout the conduction of this experiment, were used 252 laying hens of the Hisex Brow, in a completely randomized design, with six treatments, seven repetitions, and six birds per plot. The experimental diets were assigned with different energy sources and adding pigmentation solutions, diet 1 (corn), diet 2 (corn + annatto), diet 3 (corn + carrot), diet 4 (sorghum), diet 5 (sorghum + annatto), diet 6 (sorghum + Carrot).  Afterward, being evaluated the performance and quality of eggs. It was observed significant difference with reference t egg production, egg weight (g), gem weight (g), the weight of shell (g), albumin in weight (g), and gem coloration (tons) among the treatments. There was no difference in the parameters of performance and quality of eggs evaluated, only the variable yolk color had a significant effect between treatments. Replacing the energy source of the corn diet with sorghum in the diet of laying hens at peak production provides similar performance and egg quality, which can be a substitute for quality and efficiency. The use of annatto and carrots as a natural pigmentation promotes greater pigmentation of the egg yolks of laying Hisex Brown eggs and does not impair the performance of the birds.

scholarly journals Post harvest evaluation of physical-chemical parameters of mechanically damaged Tahiti acid limes

2010 ◽  
Vol 1 (2) ◽  
pp. 79
Author(s):  
Michel Shoiti Tamura ◽  
Roselene Ferreira Oliveira ◽  
Simone Correia Molina ◽  
Edmar Clemente
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Post Harvest ◽  
Physical Chemical ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Solids Content

<p>From harvest to consumption, fruit and vegetables suffer a series of mechanical damages which, depending on their sensitiveness, may cause damages that put their final quality at risk. This work had as its objective evaluate the post harvest quality of mechanically damaged &lsquo;Tahity&rsquo; acid limes. The experiment was carried out in a completely randomized design, with 3 repetitions and 7 fruits per treatment, mechanical damages were then evaluated by cutting and impacting in comparison to healthy fruits (control), and maintained for periods of 0, 3. 6, 9, 12, 15 and 18 days, thus obtaining a 3 x 7 factorial experiment. Analyses were made throughout the 18 days, so as to determine the total soluble solids content (expressed in &deg;Brix); titratable acidity (in g of citric acid. 100mL<sup>-1</sup>); ratio (relationsoluble solids and titratable acidity); vitamin C (expressed in mg of ascorbic acid 100mL<sup>-1</sup>) and pH. The results obtained showed that there was significant difference in the chemical parameters evaluated, mainly those submitted to damaging treatment.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v1i2.20</p>

scholarly journals PENGARUH PENGGUNAAN SARI BUAH PEPAYA MUDA TERHADAP KEEMPUKAN, pH, DAN DAYA IKAT AIR DAGING ITIK PETELUR AFKIR

2021 ◽  
Vol 5 (1) ◽  
pp. 14-21
Author(s):  
Triyono Triyono ◽  
Rr. Riyanti ◽  
Veronica Wanniatie
Keyword(s):  
Ph Value ◽  
Animal Production ◽  
Water Holding Capacity ◽  
Variance Analysis ◽  
Agricultural Technology ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Level Of Significance ◽  
Water Holding

This research was aimed to determine the effect of unripe papaya extract on tenderness, pH value, and water holding capacity (WHC) of laying duck meat. This research was conducted in January 2020 in Laboratory of Animal Production of Animal Husbandary Department and in Laboratory of Agricultural Technology, Faculty of Agriculture, Lampung University. The materials of this research were 20 pieces of laying duck thigh meat. The research used Completely Randomized Design (CRD) with 4 treatments and 5 reaplications, i.e. duck thigh meat marination with 0% of unripe papaya extract (P0), with 10% of unripe papaya extract (P1), with 20% of unripe papaya extract (P2), and with 30% of unripe papaya extract (P3). The observed variables were tenderness, pH value, and WHC of laying duck meat. The obtained data was analyzed by using variance analysis at 5% level of significance, and if the results had significant effect, then were tested further using Least Significant Difference (LSD) test. The result of variance analysis indicated that marination of laying duck meat with different percentage of unripe papaya extract affected on tenderness (P<0,05), but it did not affect on pH value and WHC of laying duck meat. Keywords: Laying duck meat, pH value, Tenderness, Unripe papaya extract, Water Holding Capacity (WHC)

scholarly journals PENGARUH INFUSA DAUN KELOR (Moringa oleifera) SEBAGAI PRESERVATIF ALAMI TERHADAP KUALITAS DAGING BABI

2020 ◽  
Vol 8 (1) ◽  
pp. 1-23
Author(s):  
Selviani Trivoningsi Dangur ◽  
Novalino H. G. Kallau ◽  
Diana Agustiani Wuri
Keyword(s):  
Moringa Oleifera ◽  
Ph Value ◽  
Biceps Femoris ◽  
Laboratory Research ◽  
Plate Count ◽  
Total Plate Count ◽  
Randomized Design ◽  
Experimental Laboratory ◽  
Completely Randomized Design

Pork is one of the most consumption types of meat in the East Nusa Tenggara region.. Moringa leaf are one part of the plant which is known to have antimicrobial compounds.The aimof this research was to determine the influence of Moringa leaf infusion as a natural preservative to the quality of pork.This research is an experimental laboratory research and used a total of 48 samples of thigh pork (Biceps femoris). This research used a completely randomized design with factorial pattern. The first factor was concentration of infusion Moringa leaf consist of 0% (K0), 5% (K1), 10% (K2), and 15% (K3) and the second factor was time of storage consist of  0,6, 12, and 18 hours with 3 replications. The parameters of porkquality that have been examined: color, texture, odor, value in the Eber test, pH value, and total plate count (TPC) value.The results showed that the addition of Moringa leaf infusion change the color and odor. The Eber test shows the K3 group can last up to 18 hours. There was no significant effect of infusion concentration (P> 0.05) on the pH value and there was a very significant effect on the time of storage (P<0.01) on the pH value. There was a significant effect of infusion concentration (P<0.05) and very significant effect on the time of storage (P <0.01) on the TPC value. The value of TPC in the K3 group was below of the Standar Nasional Indonesia contamination limit for laying less than 12 hours at room temperature.

scholarly journals Effect of Storage Time of Epididymis at 5 oC on Spermatozoa Quality of Aceh Local Goat

2010 ◽  
Vol 4 (2) ◽  
Author(s):  
Hamdan Hamdan ◽  
Budianto Panjaitan ◽  
Amalia Sutriana ◽  
Dwinna Aliza ◽  
Erdiansyah Rahmi
Keyword(s):  
Experimental Design ◽  
Storage Time ◽  
Sperm Concentration ◽  
Spermatozoa Motility ◽  
Randomized Design ◽  
Sperm Abnormality ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Banda Aceh

The objective of this study was to evaluate the effect of storage time of epididymis at 5 oC on spermatozoa quality of Aceh local goat. This research was conducted at Reproduction Laboratory, FKH Unsyiah from May to June 2009. Nine epididymis from local goat at the age of 1.5-2.0 years were used in this study. The epididymis were collected from abattoir in Banda Aceh. The experimental design used in this study was completely randomized design with 3 treatments and 3 replications. Spermatozoa quality which consist of sperm concentration, motility, amount of life sperm, and sperm abnormality were examined after the collection of epididymis on day 0 (H-0), day 1 (H-1), and day 3 (H-3) post storage at 5 oC. Data were analyzed using one-way analyses of variance (ANOVA). The result showed that no significant difference (P0.05) seen in the spermatozoa quality after different storage time. The average of spermatozoa concentration on H-0, H-1, and H-3 were 318x107/ml, 282x107/ml, and 241x107/ml respectively. On the average, the percentage of spermatozoa motility on H-0, H-1, and H-3 were 82,27±2,75; 80,25±2,83; and 78,07±0,92%, respectively. Life spermatozoa observed on H-0, H-1, and H-3 were 82,29±2,71; 80,63±1,87; and 80,09±3,31%, respectively. Observation on spermatozoa abnormality showed that the average of spermatozoa abnormality on H-0, H-1, and H-3 were 7,23±0,27; 8,21±0,55; and 10,75±3,14%, respectively. It could be concluded that the spermatozoa quality were not affected by the storage time at temperature of 5 oC.

scholarly journals KUALITAS FISIK DAGING DADA DAN PAHA BROILER YANG DIRENDAM DALAM LARUTAN DAUN SALAM (Syzygium polyanthum)

2018 ◽  
Vol 6 (1) ◽  
pp. 83
Author(s):  
Dian Septinova ◽  
Madi Hartono ◽  
Purnama Edy Santosa ◽  
Siti Hartika Sari
Keyword(s):  
Ph Value ◽  
Cooking Loss ◽  
Broiler Meat ◽  
Soaking Time ◽  
Physical Quality ◽  
Tukey Test ◽  
Randomized Design ◽  
Completely Randomized Design

The objectives of the study were (1) to know there was or no interaction between soaking time in bay leaf and type of carcass to the physical quality of broiler meat; (2) To know the duration of optimum immersion for the physical quality of the muscles of the breast and thighs. This research was arranged using Completely Randomized Design (RAL) with factorial pattern. The first factor is the length of meat immersion in bay leaf solution, namely: P0: control; P1 (20 minutes); P2 (40 minutes); P3 (60 minutes). While the second factor is a piece of carcass, namely: K1 (thigh) and K2 (chest). Each treatment was repeated 3 times. The research variables were pH of meat, WHC, and cooking loss. The data obtained were proceed to variance analyze and further tested by BNT  Test for length of  immersion and Tukey test for carcass type at 5% level of significant. The results showed that there was no interaction (P>0,05) between soaking time and carcass cut. The duration of immersion had no significant (P>0,05) effect on pH, WHC, and cooking loss. Carcasses cut of thight and breast have a significant effect (P<0,05) on pH and cooking loss, but are not significant (P>0,05) for WHC. The pH value of the thigh meat is significantly (P<0,5) higher than the breast, but the cooking loss is lower. Keywords :  Bay Leaf, Breast, Thight, Broiler, Physical Quality

scholarly journals KUALITAS FISIKOKIMIA DAN MIKROBIA YOGHURT SINBIOTIK YANG DIBERI PATI TERMODIFIKASI UMBI UWI UNGU (Dioscorea alata) DENGAN LEVEL BERBEDA

ZOOTEC ◽  
2019 ◽  
Vol 40 (1) ◽  
pp. 124
Author(s):  
Agnes C. Korengkeng ◽  
A. Yelnetty ◽  
Rahmawati Hadju ◽  
M. Tamasoleng
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Modified Starch ◽  
Dioscorea Alata ◽  
Microbial Quality ◽  
Randomized Design ◽  
Completely Randomized Design

THE PHYSICOCHEMICAL AND MICROBIAL QUALITY OF SINBIOTIC YOGHURT GIVEN DIFFERENT LEVEL OF MODIFIED STARCH OF PURPLE UWI BULB (Dioscorea alata). An experiment was done in order to determine the level of modified starch of purple uwi bulb (Dioscorea alata) which best for syneresis, pH and total lactic acid bacteria of synbiotic yoghurt.  Completely Randomized Design (CRD) was used in this experiment with 6 treatments as follows P0 = yoghurt without modified starch purple uwi bulb, P1 = yoghurt + 0,1% modified starch purple uwi bulb, P2 = yoghurt + 0,2% modified starch purple uwi bulb, P3 = yoghurt + 0,3% modified starch purple uwi bulb, P4 = yoghurt + 0,4%  modified starch purple uwi bulb dan P5 = yoghurt + 0,5 modified starch purple uwi bulb; and three repetitions   each treatment. Measurements taken were syneresis, pH value, total of acid lactate bacteria. Data obtained were analyzed using ANOVA and Tuckey’s test was used to inspect treatment differences among group means.  It found in this research that application of modified starch of purple uwi bulb in symbiotic yoghurt gave a significant effect (P<0,01) on pH value and total lactic acid bacteria but not on syneresis. However, the syneresis values tendency decreased as the level of modified starch of purple uwi bulb increased.  The pH of symbiotic yoghurts given modified starch were ranged between 5.0 – 5.4 and the lowest pH was found in yoghurt with 0.3% modified starch added, meanwhile the total lactic acid bacteria of symbiotic yoghurts given modified starch were ranged between log 10-78.65 – log10-7 8.87 and the highest total lactic acid bacteria was found in yoghurt with 0.2% modified starch added.  It concluded in this research that the best quality of symbiotic yoghurt was in yoghurt with addition of modified starch of purple uwi bulb 0.3%.  Keywords: Sinbiotic Yoghurt, Modified Starch of Ubi Purple Tuber, Sineresis, pH value, BAL Total

scholarly journals Pengaruh kombinasi ekstrak buah nanas dan pepaya pada konsentrasi yang berbeda terhadap kadar protein dan lemak daging itik petelur afkir

2018 ◽  
Vol 6 (01) ◽  
pp. 25-32
Author(s):  
Aju Tjatur Nugroho Krisnaningsih ◽  
Dyah Lestari Yulianti
Keyword(s):  
Protein Content ◽  
Fat Content ◽  
Fruit Extracts ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Post Production

Abstrak  Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi ekstrak buah nanas dan pepaya pada konsentrasi yang berbeda terhadap kualitas daging itik petelur afkir. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan konsentrasi kombinasi ekstrak nanas (N) dan papaya (P) sebagai perlakuan. Adapun perlakuan penelitiannya yaitu P0 (0%N, 0%P); (P1 25%N, 75%P); P2 (50%N, 50%P), and P3 (75%N, 25%P). Setiap perlakuan diulang 3 kali. Variabel dalam penelitian adalah kadar protein dan kadar lemak daging itik pedaging. Hasil penelitian menunjukkan perbedaan yang signifikan untuk konsentrasi kombinasi ekstrak buah nanas dan Abstract The purpose of this study was to determine the effect of a combination of pineapple and papaya fruit extracts at different concentrations on the quality of the meat of post-production laying ducks. The method used was a Completely Randomized Design (CRD) with a combination of pineapple extract (N) and papaya (P) as a treatment. The research treatment is P0 (0% N, 0% P); (P1 25% N, 75% P); P2 (50% N, 50% P), and P3 (75% N, 25% P). Each treatment was repeated 3 times. The variables in the study were protein content and fat content of broiler duck meat. The results showed a significant difference for the concentration of the combination of pineapple and papaya fruit extracts on protein content (P <0.01) with an average P0 (21.98%), P1 (17.40%), P2 (17.37%), P3 ( 17.62%) and fat content (P <0.01) with an average P0 (2.15%), P1 (3.75%), P2 (3.41%), P3 (3.54%). Based on the results it can be concluded that the best experiment is at 75% N 25% P.  

scholarly journals Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang Berbeda

2013 ◽  
Vol 13 (2) ◽  
pp. 31-35
Author(s):  
Yusdar Zakaria ◽  
Yurliasni Yurliasni ◽  
Mira Delima ◽  
Ely Diana
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Ph Value ◽  
Acid Value ◽  
Fresh Milk ◽  
Randomized Design ◽  
Significant Difference ◽  
Two Factors ◽  
Completely Randomized Design

Analyze of acidity and amount of lactic acid bacteria of yogurt made from different milk types and lactobacillus casei percentageABSTRACT. The objective of this experiment is to determine the effect of milk types and percentages of Lactobacillus casei as a starter to the amount of Lactic Acid Bacteria in yogurt and its pH value and Lactic Acid value.  Factorial Completely Randomized Design with two factors and three replications was applied.  The A factor was the milk types that were a1 = Powder Milk, a2 = Fresh Milk and a3 = UHT milk.  The B factor was the percentages of Lactobacillus casei  (b1 = 5% and b2 = 10%).  Parameters observed were the level of lactic acid, the pH value of yogurt and the amount of lactic acid bacteria.  The result showed  significantly difference (P0.01) from the use of milk types and Lactobacillus casei percentages on the lactic acid level, and there are no interaction between factors.  There was also significant different (P0.01) showed from pH value and an interaction between both factors was presented.  In addition there was significant difference (P0.05) showed by the amount of lactic acid bacteria, and an interaction between both factors was also existed.  The research concluded that the higher the percentage of starter, the higher the level of lactic acid and the amount of lactic acid bacteria of yogurt that made from all milk types.  On the contrary, the higher the percentage of starter, the lower the pH value of yogurt.

scholarly journals PENGARUH KOMBINASI SARIPATI BUAH NANAS DAN PEPAYA TERHADAP KUALITAS FISIK DAGING ITIK PETELUR AFKIR

2021 ◽  
Vol 5 (1) ◽  
pp. 30-36
Author(s):  
Anisa Ramadhani ◽  
Rr. Riyanti ◽  
Veronica Wanniatie ◽  
Dian Septinova
Keyword(s):  
Analysis Of Variance ◽  
Ph Value ◽  
Water Holding Capacity ◽  
Variance Analysis ◽  
Physical Quality ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Post Production ◽  
Water Holding

This research aimed to determine the effect of combination of pineapple and papaya fruit quintessence on pH, water holding capacity, and tenderness of meat of post production of laying duck. This research was conducted in December 2019 to January 2020 at Production and Reproduction of Livestock Laboratory, and Instrument Laboratory, Faculty of Agriculture University of Lampung. The materials of this research used were 20 pieces thigh meat of post production of laying duck. This research used a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatment were without marination of combination of pineapple and papaya fruit (P0), marination with 25% pineapple + 75% papaya (P1), marination with 50% pineapple + 50% papaya (P2), and marination with 75% pineapple + 25% papaya (P3). The variables observed were pH value, water holding capacity (WHC), and tenderness of laying duck meat. The data obtained were then analyzed by using variance analysis at 5% level, the result of which had significant effect were continued tested using the Least Significance Different (BNT). The results of the analysis of variance showed that the addition of laying duck meat with a combination of pineapple and papaya fruit quintessence did not effect (P>0,05) on physical quality of meat of post production of laying duck. Keywords: Laying duck meat, Papaya, Pineapple, Physical quality

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