Average Value Of Water Content Research Articles

The Effect of Adding Different Amounts of Turmeric (Curcuma domestica) on The Consumer Acceptance Level of Milkfish (Chanos chanos) Amplang

Turmeric as a natural dye contains curcuminoids which are beneficial for the body and have the potential to be applied in food stuffs such as in amplang. Milkfish amplang (Chanos chanos) is a snack made from typical Indonesian fish which is quite popular in society. This study used experimental laboratory research methods which aimed to determine the effect of adding the amount of turmeric (Curcuma domestica) on the level of consumer acceptance of the chemical and organoleptic characteristics of milkfish amplang. The design used was a completely randomized design (CRD) with one factor, namely the addition of turmeric to the production of milkfish amplang consisting of four treatments and three repetitions. The results showed that there was a significant difference between the treatments (p<0.05), the highest nutritional value was found in milkfish amplang with the addition of 0.5 g of turmeric with an average value of water content (2.64%), ash content (1.75%), protein content (10.54%), fat content (7.51%), and carbohydrate content (77.53%). Organoleptic test results showed that the best treatment was the addition of 0.5 g turmeric with average values for color (8.60), smell (8.40), taste (8.53), and texture (8.80).

Effect of The Addition of Acacia Powder Ash and Carbide Welding Ash to Increase the Production of Brick Craftsmen

Many bricks are produced by small business and industries as construction materials. As the population increases, there is also more demand for bricks in construction construction. The materials used in this study are waste from the acacia wood burning process and carbide welding ash waste. These two materials will be tested into additives from making bricks. The research method was carried out using testing of moisture content, specific gravity, Atterberg limit testing (Liquid limit) as well as a visual description of bricks with an outside temperature without a combustion process. Of the three samples, the average moisture content obtained, the lowest moisture content value was 69.41% in a mixture of clay soil plus acacia ash which showed that the soil category was a soft organic clay category with the characteristic that the soil could be pressed with the tip of the thumb so that the soil was suitable to be used as additional raw material in making stone stones without burning. The results of the average soil specific gravity test of 2 samples showed a Gs value of 2.64 at a temperature of t0 C, this shows that the soil with the organic clay category is in accordance with the test results on the moisture content that the clay soil is the basic raw material. The liquid limit test in this study showed the average value of water content in bricks without additives as much as 120.36%: the average value of water content in bricks with additives from the values of the three samples can be known that the mineral clay material is of the montmorillonite type with a liquid limit value of 100-900. Visual observations showed that bricks printed using clay soil raw materials without additives showed a break (split) in half during the drying process for 2 days with a temperature of 30oC; the mixture of clay soil and welded ash of the brick carbide experienced small cracks / crak on the surface with the drying process at the same temperature while the mixture of clay soil with acacia ash showed intact bricks without intact bricks without fractures or cracks on the surface in the drying process using the same temperature.

KARAKTERISTIK PROKSIMAT DAN AKTIVITAS ANTIOKSIDAN PRODUK MIE KERING YANG DISUBSTITUSI DENGAN TEPUNG BUAH TINJANG (Rhizophora mucronata)

Tinjang fruit (Rhizopora mucronata) is a mangrove plant that has a relatively high carbohydrate content. More processing is needed so that it can be utilized into processed forms, one of which is flour. The use of tinjang fruit flour in this study was used as a substitute for wheat flour in a food product. One of them is dry noodles. The purpose of this study was to determine the effect of tinjang fruit flour substitution on the proximate characteristics and antioxidant activity of dry noodles. This study used a Completely Randomized Design (CRD) method with One Way ANOVA Test. The treatment in this study was the substitution of tinjang flour with a percentage of 0%, 10%, 15%, 20%. The results showed that there was a significant effect between treatments on the proximate characteristics and antioxidant activity of dry noodle products. Dry noodle products with 10%, 15%, and 20% tinjang fruit flour substitution have fulfilled the SNI with an average value of water content, namely 0.69-4.04%, ash content, namely 1.84-2.38% and protein content, namely 11.00-12.78 %. The results of the antioxidant activity value with the best IC50 were found in dry noodle products with 20% of the tinjang fruit flour substitution, namely 115,761 ppm.

The effect of local yeast formulation of coconut water as a starter in the process of making commercial bread

The composition of coconut water contains amino acids, organic acids, vitamins, and sugars that can be used for microbial growth and is very suitable for use as a medium for yeast growth. Saccharomyces cereviceae L is a yeast-type microorganism that is well known by the public as baker’s yeast. The initial method for producing yeast was using the yeast culture method on a substrate in the form of coconut water and adding boiled sweet potato as an additional source of nutrients. Observations were made every 6, 12, and 24 hours. Local yeast from fermented coconut water was then applied to the process of making commercial bread. The study found several important things: 1.) The length of time of fermentation gave a very significant effect (P>0.01) at a significant level of 1% on the volume of bread development, moisture content, and organoleptic tests (color and aroma) of the bread produced. 2.) Appropriate treatment in producing good bread products (12 hours of fermentation) the average value of water content for each variable was 35.193%, expansion volume 123%), and color organoleptic test 3.6 hedonic scale really like, smell 3.667 hedonic scales really like. 3.) Microbes identified on petri dishes and on slanted agar were pure cultures of S. cereviceae L. Morphologically, S. cereviceae L. colonies had an oval shape, cream color, glossy, smooth, and flat surface characteristics, and had a distinctive aroma.

The Effect of Turmeric (Curcuma domestica) Addition ont The Consumer Acceptance Level of Milkfish Crackers

Milkfish (Chanos chanos) crackers are Indonesian snacks made from fish, which are quite popular among communities. Indonesia has many spices that can be used as food additives, such as turmeric for natural coloring. Turmeric (Curcuma domestica) has an aromatic odor and contains curcuminoids which are beneficial for the body. This study was aimed to determine the consumer acceptance of milkfish crackers added with different amount of turmeric concentration. This research was conducted by using Completely Randomized Design (CRD) with one factor which is the different amount of turmeric added consisting of 4 concentration with 3 replications. The results showed that there was a significant difference between treatments (P<0.05), the results of nutritional value showed the best treatment for milkfish crackers with the addition 0.05 g turmeric with an average value of water content (2.64%), ash content (1.75%), protein content (10.54%), fat content (7.51%), and carbohydrate content (77.53%). The result of the organoleptic test showed the best treatment for the milkfish crackers with the addition 0.5 g of turmeric with an average value of color (8.6), aroma (8.4), taste (8.53), and texture (8.8).

Study of changes in carbon stock in primary and secondary forest in protection forest of Soya Village, Ambon City

This study aimed to determine changes in litter biomass and the effect of changes in litter biomass on carbon stock changes in Permanent Sample Plots of primary and secondary forest in the Protection Forest of Soya Village, Ambon City, for three years of measurement. This study used a sampling method with harvesting/collection and using laboratory analysis, where the working procedure used the SNI: 7724 guidelines. The data taken includes the water content of litter, total wet weight, dry weight of the sample, and wet weight of the sample to calculate the range of biomass or organic matter and carbon content of litter organic matter. The results showed that the average value of water content in both primary and secondary forests decreased. The depletion degree was higher in the first year than the second and third year. The biomass content of litter in primary forests decreased from year to year for three years of measurement. It causes a decrease in the carbon content in the primary forest. In contrast, the biomass content in secondary forests increased from year to year and increased carbon content from year to year for three years of measurement.

WATER CONTENT OF MIXED HONEY BEES-COLLECTED POLLEN

The knowledge of the water content of pollen is important to determine the amount of protein content, lipids, sugars, minerals and other components in the dry matter. The water content of mixed honey bee-collected pollen was determined by a method of drying. A table of the water content in the mixed pollen from different harvesting periods was made. The percentage of water content in the mixed bee-collected pollen samples ranged between 12.3% and 26.6% and the average was 18.8%. Pollen from different harvesting periods has different water content. There are also differences among the same months during three years. The average value of water content for each year is also different. According to the results, can’t be said during which season (spring, summer, autumn) the pollen has higher or lower water content. Ecological factors, especially rainfalls, can also affect water content.

Chemical changes coconut oil in different fermentation during long time storage

This research aims to know the old fermentation influence the chemical changes during storage on coconut oil. Coconut oil is made with fermented pineapple extract as much as 15%. Coconut oil characteristics compared with the standard National Indonesia No. 01-2902-1999. This research was carried out in the laboratory of Food Analysis Faculty of Agriculture Warmadewa University. This study is a Randomized Design with factorial experiment complete consisting of two factors, namely: factor I, long fermentation that consists of 3 levels, namely 12 hours, 24 hours and 36 hours. Factor II, long storage that consists of 4 levels, namely 0, 1, 2 and 3 weeks. The observed variables against the coconut oil include objective observations i.e. water content, free fatty acids, peroxide, levels of dirt and acid number. The characteristics of coconut oil during storage tend to change but still meet Indonesian National Standard No. 01-2902-1999. From the results of research on the long fermentation 12% with prolonged storage 0 weeks gives the characteristics of the best oils than any other treatment that is the average value of water content, the level of dirt, free fatty acids, peroxide and acid number respectively i.e. 0.17%, 1.56%, 0.53%, 1.45% and 2.20%. During the storage of chemical changes tend to occur on coconut oil. The value of the average water content, the level of dirt, free fatty acids, peroxide and acid number highest obtained on treatment of fermentation 36 hours and long storage of 3 weeks in a row with a value of 0.50%, 3.70%, 0.85%, 2.51% and 4.38%.

Quality Improvement of Catfish Floss (&lt;i&gt;Clarias gariepinus&lt;/i&gt;) Through Oil Reduction Technology with Spinner and Press Tools

The nutritional content of catfish allows this freshwater fish to be processed into a variety of products, one of which is fish floss. Fish floss is a product that is popular among the people so that many use it for sale and increase income. However, unfortunately many fish floss products that are of poor quality, for example, oil appeared in the packaging which consequently makes the fish floss products quickly rancid. The purpose of this study was to determine the optimal shelf life of floss catfish with the best quality. The experimental laboratories of this study was divided into three treatments: spinnered, pressed and combination of spinnered and pressed. The quality of fish floss were observed every 12 days for 48 days.The results showed that there were significantly effect of floss catfish with different treatments of oil reduction. The best quality of floss catfish was achieved at 36 days storaging, with an average value of water content 4.99%, 28.39% of protein content, 9.15% of fat content, 4.99 meq kg-1 of peroxide value and total plate count 6.9 x 10-3 cfu g-1.

The effect of chemical hemodynamic regulation on the survival of arterialized venous flaps

The role of nitric oxide (NO) on the microcirculation of arterialized venous flaps (AVFs) remains controversial. We aimed to investigate the effect of hemodynamic regulation using nitric oxide synthase (NOS) inhibitor and its agonist as a chemical intervention on the survival of AVF. A 10 × 8 cm arterialized venous flap was designed symmetrically on the rabbit abdomen. Thirty-six rabbits were used and randomly divided into three groups: control group, L-arg group and L-NAME group, respectively. The L-arg group and the L-NAME group received intraperitoneal injections of L-arginine (a NOS agonist, 1 g/kg/d) and L-NAME (nitro-L-arginine-methyl ester, a NOS inhibitor, 50 mg/kg/d) respectively, whereas the control group received intraperitoneal injections of the same amount of saline. Flap viability, water content, status of vascular perfusion and gene expression of eNOS and HIF-1α in each group were observed and analyzed. The average value of water content (venous congestion) in the L-arg group was the highest in comparison with the control group and the L-NAME group with a statistically significant difference (all p < .001). Similar results regarding blood perfusion state, gene expression of eNOS and HIF-1α and flap survival status were found among the three groups. The early application of L- NAME as a chemical hemodynamic intervention could stop the cascade of flap swelling, congestion and necrosis due to overexpression of NO and be beneficial to the AVF survival. Our findings may develop a new strategy as a solution for the inconsistent survival of AVFs.

STUDI PEMBUATAN TEPUNG TERIPANG DARI BAHAN BAKU TERIPANG PASIR (HOLOTHURIA SCABRA) DENGAN PERLAKUAN PERBEDAAN KONSENTRASI GARAM DAN PERBEDAAN LAMA PEREBUSAN

Sea cucumbers have the prospect of being one of the most nutritious food sources because it has a complete nutritional content, including carbohydrates, some types of fatty acids and amino acids, some components of vitamins, sterols and some types of minerals. High nutritional content makes sea cucumber has potential as a food source of high grow factor. In addition, the content owned by sea cucumbers are also believed to function as antioxidants, antibacteria, antifungi, and anticoagulants. In Indonesia, sea cucumbers are still not widely used as food. This research studied how the effect of salt and boiling on the quality of content and physical acceptance of sea cucumber flour by the community. The production of sea cucumber by boiling and salting method is based on the habit of the people who boil or salt the sea cucumber at the time after the sea cucumber is captured. The salt concentration given in this study was 10%, 15% and 20%. While the temperatur treatment done by boiling sea cucumber for 10 minutes, 20 minutes and 30 minutes with a temperature of 70oC. The results obtained from this study showed that the nutrient content of sea cucumbers in boiling group has an average value of water content of 18.20%, ash content 19.61%, protein 51.17%, fat 3.76% and carbohydrates 7.27%. While the nutritional content of sea cucumber in salting group has an average value of water content 14.01%, ash 14.49%, 57.24%, fat 4.09% and carbohydrates 10.17%. The result of variance analysis showed that the sea cucumber produced from the boiling group and salting group did not significantly affect the nutrient content and the organoleptic parameters of sea cucumber. The conclusion obtained that the manufacture of sea cucumber either with the treatment of boiling or salting classified as having a fairly high nutritional content. So it is very potential to be developed more broadly on nutrient-rich food products.

Spectral Characteristics Analysis and Water Content Detection of Potato Plants Leaves

The water content of potato leaves in different leaf positions was studied using hyperspectral technique in this research. According to leaf position, the leaves were divided into upper, middle and lower 3 groups. The experiment was conducted, in which the fresh leaves were collected and dried, and the reflectance spectra and water content were measured. The relationship between the spectral characteristics of different leaf positions and water content distribution of potato plants was analyzed. It was found that the reflectance and water content of fresh leaves in different positions were different. With the leaf position from top to bottom, the reflectance increased successively (R upper <R middle<R lower) in 862.9-1311.9 nm; the reflectance reduced in 1311.9-1403.6 nm; the reflectance at the middle and upper leaves was significantly higher than lower leaves (R upper >R middle >R lower) in 1403.6-1704.2 nm and the average value of water content increased in turn. After drying, with the leaf position from top to bottom, the spectral reflectance of leaves decreased successively (R upper<R middle<R lower) in 862.9-1704.2 nm and the average water content increased in turn. It also showed that the reflection spectra of 862.9-1311.9 nm was sensitive to the difference of leaf age and tissue structure for dry processing; the correlation coefficient between the reflectance and water content was greater than 0.93 in 1400.3-1500.7 nm. Combining the correlation analysis and PCA, 866.4 nm and 1406.8 nm were selected to establish the multiple linear regression (MLR) model for the water content detection of potato leaves, the model calibration coefficient (Rc2) was 0.9507 and the validation coefficient (Rv2) was 0.8189.The validation coefficients in the upper, middle, and lower leaf position were 0.9481, 0.7900 and 0.7673.