Pengaruh Komposisi Pembuatan Dodol Mangrove (Sonneratia sp.) Terhadap Uji Organoleptik

Mangrove merupakan salah satu tumbuhan yang hidup disepanjang pesisir pantai di Indonesia. Peran dan fungsi mangrove bagi ekosistem sangat penting, selain itu pemanfaatan dibidang ekologi, ekonomi, industri beberapa masyarakat ada yang memanfaatan mangrove sebagai obat dan bahan pangan yaitu pembuatan dodol dan waji. Buah mangrove yang dimanfaatkan pada penelitian ini jenis mangrove Pidada (Sonneratia sp.). Tujuan dari penelitian ini untuk mengetahui pengaruh komposisi pembuatan dodol mangrove (Sonneratia sp.) terhadap uji organoleptik Di Daerah Pesisir Desa Klatakan Kabupaten Situbondo. Penelitian ini merupakan penelitian ekperimen dan rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL). Perlakuan dalam penelitian ini dilakukan dengan penambahan tepung mangrove T1= tidak ada penambahan (kontrol), T2= 1 sdm dan T3= 2 sdm. Analisis statistik dilakukan 2 tahap yaitu univariat dan bivariat. Dalam penelitian ini analisis univariat dilakukan pada tiap variable kemudian dilanjutkan analisis bivariate menggunakan uji Kruskal Wallis. . Karakteristik panelis yang akan diuraikan berikut ini menggambarkan keadaan panelis yang diteliti meliputi jenis kelamin, usia dan pekerjaan. Ada perbedaan warna pada 3 perlakuan komposisi pembuatan dodol mangrove (T1, T2 dan T3), sedangkan pada karakteristik rasa dan tekstur tidak terdapat perbedaan yang signifikan terhadap T1, T2 dan T3. Kata Kunci: Serbuk Buah Mangrove, Dodol, Orgnoletiptik ABSTRACT Mangrove is one of the plants that live along the coast in Indonesia. The role and function of mangroves for ecosystems is very important, in addition to utilization in the fields of ecology, economy, industry, some communities use mangroves as medicine and food, namely the manufacture of lunkhead and waji. The mangrove fruit used in this study was the Pidada mangrove (Sonneratia sp.). The purpose of this study was to determine the effect of the composition of mangrove lunkhead (Sonneratia sp.) on organoleptic tests in the coastal area of ​​Klatakan Village, Situbondo Regency. This study is an experimental study and the experimental design used in this study was a Completely Randomized Design (CRD). The treatment in this study was carried out with the addition of mangrove flour T1 = no addition (control), T2 = 1 tbsp and T3 = 2 tbsp. Statistical analysis was carried out in 2 stages, namely univariate and bivariate. In this study, univariate analysis was carried out on each variable and then continued with bivariate analysis using the Kruskal Wallis test. . The characteristics of the panelists which will be described below describe the condition of the panelists under study including gender, age and occupation. There were color differences in the 3 treatments for the composition of mangrove lunkhead (T1, T2 and T3), while in taste and texture characteristics there were no significant differences between T1, T2 and T3. Keywords: Mangrove Fruit Powder, Dodol, Orgnoletyptic

Kombinasi pengemasan vakum dan iradiasi untuk memperpanjang masa simpan ikan kayu (Keumamah)

Keumamah, or dried fish, is one of Aceh Province's traditional delicacies whose ingredient is mackerel tuna. The making of dried fish (Keumamah) is a method of preserving fish to prolong its shelf life. The study aimed to measure the storage time of dried fish (Keumamah) using vacuum packaging and irradiation. The study used an experimental design through the Randomized Control Trial (RCT) method. Statistically analyzed using ANOVA and advanced Duncan test with Confidence Interval (CI) of 95%. This study showed that vacuum irradiation could significantly preserve the colour, taste, flavour, and texture characteristics of the dried fish (p < 0,01) for all variables. The Total Plate Count (TPC) test and water, protein, and fat content analysis suggest a significantly better post-storage condition of the dried fish using a vacuum and irradiation combination. Meanwhile, the analysis of ash content did not show a significant difference between treatment and control groups (p= 0,386). In conclusion, the packaging with a combination of vacuum and irradiation could prolong the shelf life of dried fish

Effect of refrigeration on the collagen and texture characteristics of yak meat

To investigate the effect of refrigeration on the collagen and texture characteristics of yak meat, the changes in collagen content, solubility, shear force, hardness, cohesiveness, springiness, gumminess, and chewiness of yak meat at 4±1°C were measured. The results showed that the contents and solubility of collagen in yak meat significantly decreased (P<0.05). The myofibrillar fragmentation index of yak meat significantly increased (P<0.05). The shear force, hardness, cohesiveness, springiness, gumminess and chewiness of yak meat significantly decreased (P<0.05). Correlation analysis and histological structure analysis confirmed that myofibrillar fragmentation and collagen characteristics significantly affected the formation of yak meat texture during refrigeration. After 5 days of refrigerated storage, yak meat has a higher quality. The results provide a theoretical basis and data to support the deep processing and quality control of yak meat.

An OCaNet Model Based on Octave Convolution and Attention Mechanism for Iris Recognition

Iris recognition refers to identifying individuals based on iris patterns, which have been widely used in security systems, such as subway security and access control attendance, because everyone has a unique iris shape. In the study, we propose an OCaNet model for the iris recognition task. First, binarized threshold segmentation is used to locate the pupil and the pupil boundary is obtained; then, the Hough transform is applied to locate the outer edge of the iris; according to the located pupil and iris, the iris area image is obtained through image segmentation; finally, the iris image is normalized to adjust each original image to the same size and corresponding position, so as to eliminate the influence of translation, scaling, and rotation on iris recognition. Second, the normalized iris images are both input into the octave convolution module and attention module. The octave convolution module is used to extract the shape and contour features of the iris by decomposing the feature map into high and low frequencies. The attention module is applied to extract the color and texture characteristics of the iris. Finally, the two feature maps are concatenated and produce a distribution of output classes. Experimental results show that the proposed OCaNet model is significantly more accurate.

Evolution of Nb–Ta Oxide Minerals and Their Relationship to the Magmatic-Hydrothermal Processes of the Nb–Ta Mineralized Syenitic Dikes in the Panxi Region, SW China

Previous geochemical and petrological studies have concluded that initially magmatic Nb–Ta mineralization is often modified by post-magmatic hydrothermal fluids; however, there is still a lack of mineralogical evidence for the syenite-related Nb–Ta deposit. From the perspective of Nb–Ta minerals, the pyrochlore supergroup minerals have significance for indicating the fluid evolution of alkaline rock or related carbonatite type Nb–Ta deposits. The Panzhihua–Xichang (Panxi) region is a famous polymetallic metallogenic belt in southwestern China, abound with a huge amount of Nb–Ta mineralized syenitic dikes. This study focuses on the mineral textures and chemical compositions of the main Nb–Ta oxide minerals (including columbite-(Fe), fersmite, fergusonite-(Y), and especially pyrochlore group minerals) in samples from the Baicao and Xiaoheiqing deposits, in the Huili area, Panxi region, to reveal the magma evolution process of syenitic-dike-related Nb–Ta deposits. The Nb–Ta oxides in the Huili syenites are commonly characterized by a specific two-stage texture on the crystal scale, exhibiting a complex metasomatic structure and compositional zoning. Four types of pyrochlore group minerals (pyrochlores I, II, III, and IV) formed in different stages were identified. The euhedral columbite-(Fe), fersmite, and pyrochlores I and II minerals formed in the magmatic fractional crystallization stage. Anhedral pyrochlore III minerals are linked to the activity of magma-derived hydrothermal fluids at the late stages of magma evolution. The pyrochlore IV minerals and fergusonite-(Y) tend to be more concentrated in areas that have undergone strong albitization, which is a typical phenomenon of hydrothermal alteration. These mineralogical phenomena provide strong evidences that the magmatic-hydrothermal transitional stage is the favored model for explaining the Nb–Ta mineralization process. It is also concluded that the changes in chemical composition and texture characteristics for pyrochlore group minerals could serve as a proxy for syenite-related Nb–Ta mineralization processes.

Image Retrieval Model Analysis of Digital Library Based on Texture Characteristics

A new document image retrieval algorithm is proposed in view of the inefficient retrieval of information resources in a digital library. First of all, in order to accurately characterize the texture and enhance the ability of image differentiation, this paper proposes the statistical feature method of the double-tree complex wavelet. Secondly, according to the statistical characteristic method, combined with the visual characteristics of the human eye, the edge information in the document image is extracted. On this basis, we construct the meaningful texture features and use texture features to define the characteristic descriptors of document images. Taking the descriptor as the clue, the content characteristics of the document image are combined organically, and appropriate similarity measurement criteria are used for efficient retrieval. Experimental results show that the algorithm not only has high retrieval efficiency but also reduces the complexity of the traditional document image retrieval algorithm.

Role of Hydrocolloids in the Structure, Cooking, and Nutritional Properties of Fiber-Enriched, Fresh Egg Pasta Based on Tiger Nut Flour and Durum Wheat Semolina

The aim of this work concerns the manufacturing process of fresh egg tagliatelle labeled as a “source of fiber” based on tiger nut flour and wheat semolina. An attempt to improve the quality attributes and cooking properties of the obtained product was made by means of structuring agents. More specifically, a combination of three hydrocolloids (carboximethylcellulose, CMC; xanthan gum, XG; and locust bean gum, LBG) was tested. A Box–Behnken design with randomized response surface methodology was used to determine a suitable combination of these gums to achieve fewer cooking losses, higher water gain and swelling index values, and better texture characteristics before and after cooking. Positive effects on textural characteristics were observed when incorporating XG into the pasta formulation. Cooking and fiber loss also significantly diminished with the XG-CMC combination over 0.8%. No significant effect was found for the other evaluated parameters. A synergistic interaction between LBG and XG was only significant for the water absorption index. The cooked pasta was considered a source of fiber in all cases.