Metode Pengeringan Sari Pandan (Pandanus amaryllifolius) untuk Meningkatkan Kualitas Bubuk Sari Pandan

Sari pandan merupakan hasil ekstraksi daun pandan. Sari pandan siap pakai yang beredar di Indonesia mayoritas berbentuk pasta, yang memiliki beberapa kelemahan, diantaranya mudah rusak, lengket, dan susah ditakar. Pembuatan sari pandan dalam bentuk bubuk diharapkan dapat meningkatkan mutu sari pandan. Metode yang digunakan dalam penelitian ini adalah pengeringan spray drying dan pengeringan vakum. Pengujian kadar air menunjukkan bahwa sari pandan yang dibuat dengan metode spray drying memiliki kadar air yang lebih rendah daripada metode pengeringan vakum. Pengamatan sifat fisik sari pandan dalam kondisi siap pakai menunjukkan bahwa metode spray drying menghasilkan warna dan aroma sari pandan yang lebih kuat daripada metode pengeringan vakum. Uji organoleptik menunjukkan bahwa panelis lebih menyukai warna dan aroma sari pandan yang dibuat dengan metode spray drying. Pandan extracts is made from pandan leaves. The majority of ready-to-use pandan extracts in Indonesia are in the form of pasta which has several disadvantages, including perishable, sticky, and hard to be measured. Pandan extract in powder form is expected to improve the quality of the pandan extract. The method used in this study are spray drying and vacuum drying. Water content analysis shows that pandan extract made by spray drying method has a lower moisture content than the vacuum drying method. Observation of the physical properties of pandan extract in ready-to-use form showed that the spray drying method produced stronger color and aroma than the vacuum drying method. Organoleptic tests showed that panelists preferred the color and aroma of pandan extract made using the spray drying method.

Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids

The aim of this study was to assess the effects of dietary anthocyanin addition on volatile compounds of meat from goat kids during ageing. For this work, 60 male and female kids were divided into two groups: red orange and lemon extract (RLE group; n = 30), which received an RLE extract (90 mg/kg of live weight); and control (CON group; n = 30). The phytoextract in dry powder form was rich in bioflavonoids such as flavanones (about 16%) and anthocyanins (about 3%). After slaughtering, the longissimus thoracis et lumborum muscle was aged at 4 °C. The volatile organic compound (VOC) and sensorial analyses were carried out at 1, 3 and 7 days. A total of 10 chemical families were identified during the ageing process. Aldehydes were the most abundant VOC, followed by ketones and alcohols. Their contents increased during the process, showing after 7 days of ageing mean values of 20,498, 2193 and 1879 ng/g of meat, respectively. Regarding dietary effects, carboxylic acids, hydrocarbons and thiols presented significant differences between treatments, with higher carboxylic acid contents observed in RLE samples (437 vs. 467 ng/g of meat for CON and RLE batches, respectively; p < 0.05). On the contrary, hydrocarbons (436 vs. 254 ng/g of meat for CON and RLE batches, respectively) and thiols (160 vs. 103 ng/g of meat for CON and RLE batches, respectively) displayed significantly (p < 0.01) higher amounts in CON compared to the RLE group. Regarding ageing time, the tenderness, juiciness, odour and overall assessment parameters showed significantly higher scores at the end of the whole process (p < 0.05). On the other hand, only odour displayed significant differences between treatments, reaching higher scores in CON samples (p < 0.05). Therefore, ageing time improved the sensorial properties (tenderness, juiciness, odour and overall assessment) and the VOC content, whereas the inclusion of anthocyanins in the kids’ diet did not have a great impact on the properties of aged meat.

PENGARUH VARIASI SUHU DAN WAKTU PENGERINGAN PADA PEMBUATAN ENZIM PAPAIN DARI EKSTRAK DAUN PEPAYA

Papaya leaves have long been known as leaves that contain meat tenderizers. Papaya leaves can soften the meat because it contains papain which is one of the protease enzymes. In the fresh papaya leaves there is sap which contains 5.3% papain. Meat tenderizer in powder form is more practical and more durable. One of the papain enzyme powder drying methods that is considered appropriate to be applied in the ginger powder production process is the foam mat drying method. This study aims to examine the foam drying process on papain enzyme activity using tween 80 (foam agent) and maltodextrin as filler to help maintain foam consistency. The drying process was carried out by varying the drying temperature (50oC, 55oC, 60oC, 65oC, and 75oC) and drying time (2 hours, 3 hours, 4 hours, 5 hours and 6 hours). The results of the analysis showed that the highest enzyme activity reached 408.7 U/mL for drying at an operating temperature of 60oC with a time of 2 hours..

A Preparatory Study for a Randomized Controlled Trial of Dietary Fiber Intake During Adult Pelvic Radiotherapy

Background: Patients undergoing pelvic radiotherapy are often advised to omit fiber-rich foods from their diet to reduce the adverse effects of treatment. Scientific evidence supporting this recommendation is lacking, and recent studies on animals and humans have suggested that there is a beneficial effect of dietary fiber for the alleviation of symptoms. Randomized controlled studies on dietary fiber intake during pelvic radiotherapy of sufficient size and duration are needed. As preparation for such a large-scale study, we evaluated the feasibility, compliance, participation rate, and logistics and report our findings here in this preparatory study.Methods: In this preparatory study of a fiber intervention trial, Swedish gynecological cancer patients scheduled for radiotherapy were recruited between January 2019 and August 2020. During the intervention, the participants filled out questionnaires and used an application. They also consumed a fiber supplement at first in powder form, later in capsules. Blood- and fecal samples were collected. The study is registered in clinicaltrials.gov (https://clinicaltrials.gov/ct2/show/NCT04534075?cond=fidura&amp;draw=2&amp;rank=1).Results: Among 136 approached patients, 57 started the study and the participation rate for primary outcomes was 63% (third blood sample) and 65% (third questionnaire). Barely half of the participants provided fecal samples. Providing concise and relevant information to the patients at the right time was crucial in getting them to participate and stay in the study. The most common reasons for declining participation or dropping out were the expected burden of radiotherapy or acute side effects. Tailoring the ambition level to each patient concerning the collection of data beyond the primary endpoints was an important strategy to keep the dropout rate at an acceptable level. Using capsules rather than psyllium in powder form made it much easier to document intake and to create a control group. During the course of the preparatory study, we improved the logistics and for the last 12 participants included, the participation rate was 100% for the earliest primary outcome.Conclusion: A variety of adjustments in this preparatory study resulted in an improved participation rate, which allowed us to set a final protocol and proceed with the main study.

On the Two Working Palettes of Almada Negreiros at DN Building in Lisbon (1939–1940): First Analytical Approach and Insight on the Use of Cd Based Pigments

This paper reports the first analytical approach carried out on two working palettes by Portuguese modernist master Almada Negreiros, found in 1991 behind old wood cabinets at the DN building in Lisbon. This is the only known occasion Almada left behind the color experiments done before starting to paint in the nearby walls and as such, it is a unique opportunity to analyze the materials and painting techniques that were originally used. The analytical setup comprised in loco technical photography in Vis, UVF and NIR; p-OM, spectrophotometry in Vis and h-EDXRF, complemented by OM-Vis, µ-FT-IR and VP-SEM-EDS of painting micro-samples and pigments in powder form. Preliminary results suggested the use of fresco painting technique and revealed some technical details, such as the use of a coarse lime sand finishing mortar mixed with natural vegetable fibers, and the extensive use of cadmium-based pigments that were not commonly used (or even recommended) in an alkaline environment. The Cd pigments were used alone or in mixtures with Fe based pigments in the warm hues and with cobalt and ultramarine blue pigments in some green paint layers. No clear evidence of organic materials that could have been used as binders was detected.

Evaluation of Antioxidant and Antifungal Activity of the Whole Part of Dactyloctenium aegyptium Weed on Bengal Gram

Background: This study was conducted about the effectiveness of weed Dactyloctenium aegyptium. Weedsare familiar dominant, redundant, adverse and weed that contend with sophisticated crop for water, nutrient and sunlight and another several reasons such as, high growth rate, high reproductive rate and produce harmful or beneficial allelopathical effect of cultivated crops. The stems of Dactyloctenium aegyptium are willowy, geniculate and leaves are found roughly. Methods: This Investigation was done in 2018-19 to 2020-21. Different part of Dactyloctenium aegyptium as leaves and seed was taken from the near area of Sardar Vallabh Bhai Patel Agriculture and Technology University Modipuram Meerut. The samples were shade dry for 24 to 48 hours and then grind in the powder form. The extract were prepare in different organic solvent as Methanol, Ethyl acetate, Butyl alcohol, Benzene and Water at 1:10 ratio. Antioxidant activity of weed extracts by three methods named DPPH FRAP and ABTS methods. Result: All part of this weed show effectiveness due to the presence of active compound, who responsible for the positive result. Extract mixed with media at a particular concentration i.e. 5%, 10% and 15% show effect on soil borne fungal phytopathogens and then over the surface of petriplate the growth was appear reduce when we increase the concentration of extract. At the end we conclude that the 15% extract concentration of both part of Dactyloctenium reduce the growth of all the soil borne fungal phytopathogens.

Utilization of Shrimp Head Wastes into Powder Form as Raw Material for Value-Added Products

Shrimp processing industries produce large amounts of wastes in the form of shrimp heads, shells, and tails, which are more or less 50% of the raw materials. Improper disposal of these nutrient-rich wastes can cause environmental problems if not duly managed. This study aims to utilize Penaeus monodon shrimp head wastes into powder form using a cabinet type drier and establish the processing yield and important product qualities. Two treatments of shrimp head powders were studied: shrimp head powder with carapace (SHPwc) and shrimp head powder without carapace (SHPwoc). The yields obtained were 26.72% for SHPwc while 20.42% for SHPwoc; both are considered to have significant value since both are produced from wastes. Both products have satisfactory water activity levels; however, the bulk density was high, and the solubility was lower than other published powdered seafood by-products. Both products have light orange or brown color: however, in both odor and flavor, SHPwoc had a higher mean general acceptability, with “like slightly-like moderately” results. SHPwoc was subjected to a shelf-life study with added salt and ascorbic acid preservatives. Monthly analyses revealed that the microbiological parameters are still within limits, and both moisture and pH values were acceptable after eight months of storage at ambient temperature (28-30°C). However, the peroxide value is acceptable until only the sixth month, which signifies the end of shelf-life based on theoretical sensory changes. The results of this study show the promising significance of utilizing shrimp processing wastes into seafoodbased products.

Strength, Shrinkage and Early Age Characteristics of One-Part Alkali-Activated Binders with High-Calcium Industrial Wastes, Solid Reagents and Fibers

Alkali-activated binders (AABs) are developed using a dry mixing method under ambient curing incorporating powder-form reagents/activators and industrial waste-based supplementary cementitious materials (SCMs) as precursors. The effects of binary and ternary combinations/proportions of SCMs, two types of powder-form reagents, fundamental chemical ratios (SiO2/Al2O3, Na2O/SiO2, CaO/SiO2, and Na2O/Al2O3), and incorporation of polyvinyl alcohol (PVA) fibers on fresh state and hardened characteristics of 16 AABs were investigated to assess their performance for finding suitable mix compositions. The mix composed of ternary SCM combination (25% fly-ash class C, 35% fly-ash class F, and 40% ground granulated blast furnace slag) with multi-component reagent combination (calcium hydroxide and sodium metasilicate = 1:2.5) was found to be the most optimum binder considering all properties with a 56 day compressive strength of 54 MPa. The addition of 2% v/v PVA fibers to binder compositions did not significantly impact the compressive strengths. However, it facilitated mitigating shrinkage/expansion strains through micro-confinement in both binary and ternary binders. This research bolsters the feasibility of producing ambient cured powder-based cement-free binders and fiber-reinforced, strain-hardening composites incorporating binary/ternary combinations of SCMs with desired fresh and hardened properties.

Elimination of phosphate in restructured turkey steaks by the addition of eggshell calcium powder and low methoxyl pectin

This study was carried out to assess the effects of eggshell calcium powder (ESCP) and/or low methoxyl pectin (LMP) as phosphate replacers on the quality parameters of restructured turkey steaks. ESCP, 0.25% or 0.50%, was added to formulation alone or in combination with 0.25% LMP in powder and gel forms. The pH increased with the addition of ESCP. Soluble protein content, water holding capacity, and cooking yield were higher in steaks formulated with ESCP+LMP gel compared to control steaks containing phosphate. Hardness of steaks was decreased by the addition of ESCP and pectin. Pectin in powder form negatively affected the preference of panelists. Oxidation in phosphate-free steaks was more pronounced than in other treatments. The results showed that the binding properties of phosphate could be achieved by using ESCP or ESCP+LMP gel.