Determination of home-made wine selected parameters and study of honey addition impact on pro-healthy components content

The chemical characteristic of home-made wine, based on the vinification process of Maréchal Foch grapes with minimal intervention, was discussed. The addition of honey in the vinification process has been studied to improve the parameters of the pro-health properties of wine. Assays of antioxidant capacity, pH, colour intensity, total acidity, histamine, tyramine, tryptamine and phenylethylamine contents were carried out during the fermentation, maturation and storage processes. Moreover, the discussed above and selected oenological and quality parameters (organic acids, metals, total and free sulphur dioxide, alcohol content) of obtained wines were compared with commercial wines. Obtained results of allergenic compounds (SO2 and histamine) showed a significantly lower level for home-made wines. The presence of honey during the fermentation process significantly improved the antioxidant parameters, titratable acidity, and influenced the final product colour intensity and colour brilliance. The obtained data show that home-produced wine seems to be a valuable alternative to traditional commercial production due to the lack of chemical additives and potentially allergenic substances in the presence of compounds that enhance human health. Moreover, minimal intervention during fermentation, no filtering step, no chemical additives, processing aids and clarifying substances suggest that home-made wine can be considered natural.

Exploration of Aceh traditional food: Chemical quality characterization of asam sunti in Banda Aceh

As a result of its diverse culture and nature, Indonesia is rich in traditional cuisine. In Aceh province, located in the western part of Indonesia, there is a special condiment known as asam sunti, made of fermented bilimbi (Averrhoa bilimbi L.). Asam sunti is used as a spice to give a sour taste and specific aroma in Acehnese cuisine. Although asam sunti is widely used by the people in Aceh, but until now there is no standard quality that shows the quality of asam sunti. The quality of a sam sunti products that existing on the market is very diverse, especially in colour and texture. This study aims to analyse the chemical quality of asam sunti obtained from several markets in the city of Banda Aceh. Samples were obtained from 5 markets, namely Gampong Baroe, Peunayong, Seutui, Ulee Kareng and Gampong Peuniti Market. Chemical parameters analysed were moisture content, ash content, salt content and titrated acid content. The result shows that asam sunti in Banda Aceh city market has diverse chemical characteristic with moisture content range 21.38%-33.8% with average 29.48%, ash content 0.13%-0.45% with average 0.27%, salt content 6.11%-18.34% with average 8.15% and titrated acid content 7.5%-14.5% with average 11%. This chemical data needs to be correlated in further research with the level of consumer preference through descriptive and hedonic sensory tests so that later a complete asam sunti quality character can be obtained and can be made into a standard that is practically and scientifically acceptable.

Characteristics Environmental and Anopheles Larva Species In High And Low Clinical Malaria Cases In The Landak District of West Kalimantan Province

Malaria remains a health problem in Indonesia. West Kalimantan is a malaria endemic area with high and lowincidence. Landak District is one of the malaria endemic area. Malaria cases were found in the areas around illegalgold mining and oil palm plantations. The aims of this study were to describe the characteristics of the breeding sitesand species of Anopheles larvae found in high malaria cases area, namely Amboyo Utara Village and low clinicalmalaria cases, area namely Mandor Village. This research is a descriptive research with cross sectional design. Thesamples were Anopheles larvae collected with Accidental sampling technique in the breeding sites. Environmentalcharacterization of breeding sites were physical characteristic including water temperature and sun exposure,chemical characteristic including water pH and salinity, and biological characteristics including water biota. Theresults of this study ware environmental characteristics that have the potential to breed Anopheles mosquitoes inAmboyo Utara Village, including water temperature 26-30C, shandy, water pH 5.0-7.6, salinity 0.2-1.0 ppt, biotaswater hyacinth, grass and tadpole. The Mandor village, water temperature 29-30 ºC, shandy, pH of 6.9-8.0, salinity of0.5 ppt, water biota grass. Anopheles species found in Amboyo Utara village were larvae of An. vagus (94.30%), An.tessellatus (3.42%), An. subpictus (1.62%), An. indefinitus (0.81%) and An. maculatus (0.81%). Characteristics ofbreeding sites in Mandor village were larvae of An. maculatus (11.11%), An. subpictus (3.70%), and An. vagus(85.18%). The conclusion of this study was that di erent species found at breeding sites with di erent environmentalcharacteristics in both high and low malaria areas in Landak District, West Kalimantan Province.

Methodology for application of supramolecular fenbendazole against helminthosis of ruminants

The purpose of the research is developing a methodology for application of the supramolecular complex of fenbendazole (SMCF) against helminthosis in ruminants.The SMCF was obtained by the method of mechanochemical technology with polyvinylpyrrolidone (PVP) in a ratio of 1 : 10 in a balling drum. The drug was produced in plastic cans of 2, 4 and 8 kg and stored in its original packaging in dry, nonresidential area. The SMCF was used against gastrointestinal strongylatosis, dictyocaulosis and monieziosis of sheep and goats at a dose of 20 mg/kg (2 mg/kg for the active substance). The methodology provides a brief chemical characteristic of the SMCF, summarizes its mode of action, and describes toxicological properties, which gives an idea of the drug in general. The procedure is described for preparing the drug for use on animals, both individually and in a group. Reasoned recommendations are given on the timing for animal slaughter, and the use of milk after treating cows.

Chemical, Physical And Oxidative Characteristics Of Broilers Meat Supplemented With Passion Fruit Seed Oil

Residues that could be discarded and transformed in high biological value protein is a measure of environmental preservation combined with the sustainability of animal production. This study evaluated the effects of the addition of passion fruit seed oil (PFSO) on broiler diet under the resistance of skin, physical-chemical characteristic, fatty acid profile and lipid oxidation (under storage) of breast meat obtained from these animals. There was improvement in the condition of skin rupture and meat tenderness; apart from that, oxidative reactions decreased, as PFSO was added to the diet (P<0.05). On the other hand, no effect on colour, pH, water retention capacity and weight loss on cooking (P>0.05) was observed. There was a linear effect increasing only for the margaric (C17:0) and cis10-Heptadecanoic (C17:1; P<0,05) fatty acids. However, due to the low amount of these fatty acids in PFSO, the found content was still low in all evaluated treatments. However, the evaluated levels did not contribute to the increase of the polyunsaturated fatty acid profile (P>0.05). Thus, it can be concluded that PFSO improves the resistance of broiler skin, which becomes softer and less susceptible to oxidative effects due to the oil’s antioxidant action, suggesting that it may be an ingredient that brings substantial benefits in the poultry industry.

The Physical and Chemical Characteristic of 3 Varietas of Germination Brown Rice (Mentik susu, Ciherang, and Pandan wangi)

Brown rice has physical and sensory characteristics that are less favorable despite its high content of nutrition and phytochemical. The germination process is one way to improve and increase the acceptance of brown rice. The objective research was to determine germination time and varieties of brown rice on the physical and chemical characteristics of germinated brown rice. The research was conducted in RAL with 2 factors, germination time (24, 48, and 72 hours) and rice varieties (Mentik susu, Ciherang, and Pandan wangi). The data obtained were processed with analysis of variance to determine the effect of treatment on the parameters tested. If the effect is significant, then to determine the difference between treatments, a Tukey test is performed. Germination time of 24, 48, and 72 hours affected the color, germination, weight, dimensions of lenght, width, and thickness, bulk density, hydration capacity and swelling of germinated brown rice var. Mentik susu, Ciherang, and Pandan wangi. Germination time of 24, 48, 72 hours affected the chemical composition of BCG var. Mentik susu, Ciherang, and Pandan wangi. Based on observations of the physical and chemical characteristics of BCG var. Mentik susu, Ciherang, and Pandan wangi, germination time of 48 hours is recommended to do the germination with germination time of 48 hours compared to germination time of 24 and 72 hours.

Hydrochemical Characteristics of Groundwater at the Epicenter of the 2021 Biru M6.1 Earthquake in Central Tibet

Groundwater is undoubtedly important for water security and eco-environmental protection, especially in areas that experience earthquakes. Analyzing the characteristics and variation of groundwater after an earthquake is significant to obtain a better understanding of the seismic risk and rational management of groundwater resources. This study investigated the hydrogeochemical characteristics of groundwater at the epicenter of the 2021 Biru M6.1 earthquake in central Tibet, southwest China, using 23 water samples. The results showed that: (1) the hydrochemical type, hydrogen and oxygen isotope ratios, and SiO2 concentrations of three hot spring water samples in the study area were significantly different from those of samples taken elsewhere, indicating that the hot spring water originates from deeper geothermal reservoirs and has undergone more distant migration and longer fractionation processes; (2) the geochemical characteristics of groundwater from some sampling sites in the epicentral area were apparently distinct from those of other shallow groundwater or surface water samples, suggesting that the groundwater environment in the epicentral area has been affected by the earthquake. Along with the macroscopic groundwater responses in the epicentral area after the earthquake, we investigated the influencing mechanisms of the earthquake on the regional groundwater environment. We conclude that a shorter distance from the epicenter to the seismogenic fault leads to a greater possibility of the generation of new fractures, which then induce macroscopic responses and chemical characteristic variations for groundwater.

The Effect of Moringa oleifera Leaves Addition on The Characteristic of Tuna (Thunnus albacares) Fishball

Indonesia has many potential marine source, such as tuna (Thunnus albacares) fish, and supported with rich biodiversity including Moringa oleifera leaves. Tuna fish is a very potential protein source which can be develop in many potential food product, such as fishball. This research was conducted to determine the effect of Moringa oleifera leaves addition on the characteristic of tuna fishball. The fishball were made from tuna fish, mixed with local flour, i.e. modified cassava flour (mocaf) flour, tapioca flour, and sago flour. Fresh moringa leaves was added to fishball with three different concentration (10%,20%,30%) and followed by the evaluation of chemical characteristic, including water content, ash content, protein content, fat content, carbohydrate content, antioxidant activity, and sensory characteristic, including hedonic test and descriptive test. The chemical analysis of the fishball showed that the addition of moringa leaves increased the water content to 4.84%, protein content to 7.25%, antioxidant activity to 3.03% and decreased the fat content to 0.18%. The most preferred fishball product from the sensory analysis was the fishball with 10% moringa leaves addition. The hedonic sensory test showed that the overall acceptance of the fishball with 10% moringa leaves addition was not significantly different with the fishball without moringa leaves addition. This study indicated that a healthy fishball could be made from tuna fish mixed with local flour and moringa leaves.

Hydraulic fracturing flowback chemical composition diversity as a factor determining possibilities of its management

The chemical characteristic of flowback fluid from hydraulic fracturing for shale gas exploration/production in various localizations is presented. The results of statistical analysis have shown that variability in the chemical composition of these fluids is statistically significant and depends on the time difference between fracturing process and flowback sampling as well as sampling spot within the installation for flowback collection. Parameters which depend on sampling schedule (time and spot of sampling) are as follows: electrical conductivity and concentration of ammonia, boron, barium, calcium, lithium, sodium, magnesium, manganese, sodium, strontium, silicate, bromide, and chloride. Independent parameters are pH, total organic carbon (TOC), concentration of potassium, and iron. The ranges of the values of the characteristic parameters were determined, taking into account the representativeness of the samples, supported by statistical tests. The methods for the reuse of flowback fluids in terms of chemical composition are presented.

Pengayaan biskuit dengan fortifikasi fraksi tidak tersabunkan mengandung senyawa bioaktif multi komponen dari distilat asam lemak minyak sawit

Palm Fatty Acid Distillate (PFAD) is a by product of CPO (crude palm oil) physical refining. PFAD containing multicomponent bioactive compounds such as tocopherols, tocotrienols, phytosterols, and squalene which accumulated in unsaponifiable fraction (UF) and can be separated by saponification. Utilization of bioactive compounds can be applied on food products by fortification into biscuits. The research aimed to determine the effect of addition level of UF from PFAD on physical and organoleptics of the biscuits and also to determine chemical characteristic and bioactive compounds from the best treatment biscuit. The method used a completely randomized design with one factor, namely the level of addition of the UF from PFAD consisted of 6 treatments and was repeated four times. Data were analyzed using Analysis of Variance (ANOVA), then continued using the Duncan’s Multiple Range Test (DMRT) with significance level of 5%. The best treatment in this study was a treatment which contained 0.5% (w/w) of the UF from PFAD. The best biscuit had chemichal characteristics included those were the water content 1.81 ± 0.06%, 2.10 ± 0.06% ash content, 27.98 ± 0.54% fat content, 8.04 ± 0.13% protein content, 0.22 ± 0.02% crude fiber content, 60.07 ± 0.66% carbohydrate content, 2.66 ± 0.00002% FFA, and 7.10 ± 0.19 mek/kg total oxidation. The best biscuit contained bioactive compounds such as 147.19 ppm α–tocotrienol, 190.30 ppm δ–tocotrienol, 68.091 ppm ϒ–tocotrienol, 5,848.45 ppm β–sitosterol, 143.97 ppm stigmasterol, 621.09 ppm campesterol, and squalene content 3,284.50 ppm.