Oven Method Research Articles

Intelligent dielectric method for evaluating some qualitative characteristics of date fruit

This study aimed to develop an intelligent capacitive system to measure the moisture content of date fruit and to recognize fruit characteristics, such as variety, size, and ripeness. A cost-effective and fast non-contact measurement solution using the capacitive method was employed to create a platform with a variable oscillator to measure the dielectric properties of date fruit after harvest. Different date varieties, namely Zahedi, Ghasb, Mazafati and Medjool, representing dry, semi-dry and wet date fruit, respectively, were selected to model and calibrate the proposed system. Samples of date fruit of each variety were selected at three different ripening stages (Khalal, Rutab and Tamr), ranging from high to low moisture content. Additionally, five distinct moisture contents were determined using the oven method. The moisture content of the date fruit samples ranged from 8.6 % to 86.9 % owing to the selection of four varieties, three ripening stages and five stepwise thermal treatments. After acquiring electronic information, 80 % of the dataset was allocated for training purposes, while the remaining 20 % was reserved for evaluating the final regression model. The results showed that of all the trained machine learning models, Support Vector Regression (SVR) had the highest potential for predicting moisture content at the specified frequencies. The SVR model was fine-tuned by fitting 1824 combinations of hyperparameters over 6 folds. The tuned model's prediction for 20 % of the assigned test data resulted in a coefficient of determination of 88 % compared to the actual moisture content, with a Root Mean Square Error (RMSE) of 9.4 %. Furthermore, the dielectric-based system classified the ripening stages using a Multilayer Perceptron (MLP) model, achieving F1 scores of 87 %, 60 % and 68 % for the Khalal, Rutab and Tamr stages, respectively. The MLP regression model also predicted the geometric mean of the date fruit with a coefficient of determination of 0.82 and an RMSE of 3.05 mm.

Study of Ready-to-eat Omelette enriched with dried and freeze-dried vegetables

Two different techniques, classic drying and a patented, non-thermal and non-invasive physical technology were used to treat vegetables in order to obtain food ingredients, without producing waste. These ingredients were used to enrich Italian omelettes that were cooked comparing pan and oven methods. The evaluation of the chemical and microbiological features and sensory characteristics of Italian omelettes was obtained immediately after the cooking process and after 1 and 2 months of storage at −20 °C. Specifically, the evaluation of moisture content, pH, total polyphenolic content, antioxidant activity and microbiological assessment were carried out to ponder how cooking procedures, the use of different vegetables and storage period could influence the structure and properties of the omelettes. The sensorial analysis was also carried out immediately after cooking the omelettes and after a re-heat process in the microwave for the samples stored at −20 °C, to understand the feasibility of the storage and how the use of the vegetable ingredients influenced the taste and quality of the samples. Results showed that the use of vegetables increased the content of total polyphenols and the antioxidant activity also during the frozen storage, especially for the omelettes cooked in the pan with the addition of vegetable powders from the patented technology. Moreover, a lower decrease of the moisture content highlighted better sensorial features. Finally, the microbiological assessment showed that the use of these ingredients decreased the microbial contamination during the storage.

Impact of variety and drying methods on the physicochemical, functional, and thermal properties of Ethiopian potato (Plectranthus edulis) tuber flour

This study aimed to analyse the physicochemical, structural, functional, and thermal properties of flour from two indigenous Ethiopian Potato (Plectranthus edulis) varieties, Chanqua and Loffo, and to compare with wheat flour (WF). The study also investigated how oven and sun drying methods affected the physicochemical properties of the flours. The results demonstrated a significant distinction (p ≤ 0.05) between the flour samples and WF, attributable to variations in both the varieties and the drying methods except that no significant difference in pH was observed due to the varieties, and the fibre and ash content did not vary significantly with the drying methods. The moisture content (MC) of the flours ranged from 5.72 % in oven-dried Chanqua Ethiopian potato flour (OD-CEPF) to 7.53 % in sun-dried Loffo Ethiopian potato flour (SD-LEPF), both of which were lower compared to WF. The protein content varied from 4.47 % (SD-CEPF) to 5.93 % (OD-LEPF). FTIR tests revealed a significant impact on the structural changes, leading to variations in the location and intensity of infrared absorption peaks, particularly in sensitive regions. Whereas, the XRD patterns showed characteristic B-type diffraction, with a relative crystallinity (RC) of 31.97 % in CEPF and 30.53 % in LEPF having a significant difference (p ≤ 0.05) between them. LEPF had better flow properties than CEPF, with lower Hausner ratio (HR) (1.16 vs. 1.25), Carr's index (CI) (14.51 % vs. 20.26 %), and angle of repose (31.00° vs. 34.67°). It also showed significantly higher (p ≤ 0.05) water absorption capacity (WAC), oil absorption capacity (OAC) and swelling power (SP) properties than CEPF. The study also indicated notable distinctions in the thermal and paring properties of flours. The oven drying method was found to be superior in enhancing the physicochemical properties, with LEPF showing better physicochemical, functional, structural, and thermal properties than CEPF.

Development of a device made on a 3D printer to determine physical properties of grains

The physical properties of grains are essential for harvesting, storage, and commercialization. These properties, such as bulk density and moisture content, are usually measured with self-propelled machines, expensive equipment, or in laboratories, making them inaccessible to small producers. The research developed a low-cost and easy-to-use device that measures these properties. Tested and calibrated with corn and beans using the standard oven method 105°C/24h, it achieved an excellent coefficient of determination (r2) of 0.998 for beans and 0.999 for corn. The bulk density was calibrated using a precision scale and a hectoliter weight kit, resulting in r2 values of 0.928 for beans and 0.926 for corn. The device is a viable option for Precision Agriculture for small producers.

Effect of Oven and Solar Portable Dryer Drying Methods In Terms Of the Antioxidant Activity of Moringa Oleifera Leaves

Drying is a method that is widely used because this method is very simple and cheap. Drying techniques using conventional methods are the most widely used methods in drying food ingredients. Moringa leaves (Moringa oleifera) are a food ingredient widely used as a natural dye and contains many antioxidant components. Antioxidant components such as flavonoids, polyphenols, lycopene, and ß-carotene. In this research, the drying process was carried out by comparing two conventional drying methods by an oven and a portable solar dryer. The research method was carried out using a sample preparation process for the drying process of Moringa leaves, followed by an analysis of antioxidant activity using the DPPH method. From the results of research that has been carried out, antioxidant activity was found to be 5.22% in drying using the oven method and 14.02% in drying using the solar portable dryer method. The conclusion from the research that has been carried out is that the drying method will significantly influence the antioxidant activity of Moringa leaves. Apart from that, temperature conditions and the length of the drying process will also influence antioxidant activity.

Forensic identification of fingerprints on various substrates based on fluorescent carbon nanodots from date seeds assisted by Tracker software

Fingerprint identification is done by observing fingerprint patterns usually found on various surfaces at crime scenes. However, fingerprints are easily damaged, erased, and/or lost. Therefore, alternative materials are needed that can preserve fingerprint patterns. In this study, we use carbon nanodots (C-dots). This research aims to prepare and characterize C-dots made from date seeds, and then determine the robustness of the latent fingerprints using C-dots on various printed substrates assisted by Tracker software. This is experimental research of preparing and characterizing fluorescent C-dots from date seeds and printing fingerprints on various substrates. The C-dots were prepared using oven and microwave heating methods and characterized using an ultraviolet-visible (UV-Vis) spectrophotometer, photoluminescence (PL), X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, and particle size analyzer (PSA). The substrates used for printing the fingerprints were plastic, ceramic, paint, and glass. Based on the characterization results, the C-dots have i) an absorption peak at wavelength of 252.2 nm (core) and band gap energy of 3.27 eV, ii) an emission wavelength of 495 nm emitting cyan color, iii) an amorphous structure based on the diffraction pattern, iv) functional groups of C-H, CC, CC, and O-H, and v) particle sizes of 1.3 nm (< 10 nm). Moreover, the results of the fingerprint identification based on the visualization test were successful because a subject’s fingerprint pattern was formed and various patterns were identified. In the robustness test, the latent fingerprints lasted 30 days and then slightly faded in the whorls pattern.

Teor de água de equilíbrio: Uso de sensores de umidade relativa do ar intergranular em silos

ABSTRACT Grains are hygroscopic materials and, during storage, they are subject to exchanging moisture with the environment according to temperature and relative air humidity, making it important to monitor these factors. Digital temperature and relative air humidity sensors appear as an alternative for monitoring the moisture of grain mass inside silos; they are simple to install and use. Digital sensors present outstanding precision in temperature measurements. The objective in this study was to assess the efficiency and applicability of intergranular relative air humidity sensors linked to digital temperature sensors in the thermometry system of silos storing soybeans. Two samples of soybeans were analyzed in the upper, middle and lower thirds of the silo, for grain mass temperature, intergranular relative air humidity, estimated equilibrium moisture content according to collected data, and moisture content of the sampled grains. Moisture contents obtained from sensor measurements using the hygroscopic equilibrium equation and determined using the oven method were compared. The equilibrium moisture content estimated by the data provided by the sensors did not differ by the Tukey test (p ≤ 0.05) from the moisture content determined by the oven method. Digital temperature and relative air humidity sensors have proven to be efficient, as they contribute to estimating the equilibrium moisture content with satisfactory precision.

Comparison of Murraya microbiological contamination and total flavonoid content on various drying methods

Abstract Kemuning (Murraya paniculata (L.) Jack) is one of the ingredients in Herbal Medicine formulation to treat overweight. The herbal medicine raw materials used must be safe and efficacious. Improper post-harvest handling during the drying process can reduce the quality of simplicia regarding microbial contamination and chemical content. In this study, drying is carried out using several methods, namely sun drying, cabinet oven, room oven, bed dryer, and a combination of drying methods (sunlight-room oven, sunlight-cabinet oven, bed dryer-room oven, and bed dryer-cabinet oven) to determine how the drying methods affect M. paniculata simplicia’s microbial contaminations and the content of total flavonoids. The experimental trial was designed with a randomized block design and three replications. The parameters observed were microbial contamination (Total Plate Count and Total Yeast Mold Count) and the total flavonoid content of simplicia. The F test analyzed and further tested the data with orthogonal contrast using Microsoft Excel. The outcomes demonstrated that various drying techniques had highly diverse impacts on bacterial and fungal contamination of the simplicia. There was a significant difference in the total plate count of simplicia between the single drying method and the combination method. Significant differences in fungal contamination were obtained using the combination method of drying in the sunlight-room oven with the sun-cabinet oven drying. The drying process using a cabinet oven and sunlight-cabinet oven combination produced the highest total flavonoid content. However, drying using a combination method of sunlight-cabinet oven does not meet the requirements in terms of microbial contamination. Drying using the cabinet oven method produces the best quality simplicia regarding safety and efficacy.

Effects of Combining Microwave with Infrared Energy on the Drying Kinetics and Technofunctional Properties of Orange-Fleshed Sweet Potato

The aim of the study was to determine the effects of oven, microwave (MW), and infrared (IR) drying technology on the drying kinetics, physicochemical properties, and β-carotene retention of the dried orange-fleshed sweet potato flour (OFSP). Fresh OFSP slices were dried in an oven (40°C), MW (80 W), IR (250 W), MW-IR (80 W+250 W), and freeze-drying (-45°C, 100 kPa) and milled into flour. Hot air at a constant temperature was applied to all thermal drying technologies (40°C, 4.5 m/s air velocity). The drying rate of the MW-IR drying method was the fastest (45 min), followed by MW (60 min), IR (120 min), and oven (180 min). The Page model was most suitable for the oven-drying method, the Lewis model for IR drying, and Henderson and Pabis for IR and Logarithmic for the MW-IR method. The pasting and thermal properties of the flours were not significantly (p&gt;0.05) affected by the different drying methods. However, IR- and MW-IR-dried flours showed a higher final viscosity when compared to other drying methods. MW-IR drying methods, IR, and MW showed a higher water solubility index, while the oven and freeze-drying methods showed a lower solubility index. MW-IR drying methods showed a higher retention of β-carotene (85.06%). MW also showed a higher retention of β-carotene (80.46%), followed by IR (66.04%), while oven and freeze-drying methods showed a lower retention of β-carotene. High β-carotene retention in the produced flour is due to the faster drying method, and these flours can be used in food-to-food fortification to address vitamin A deficiency.

The Quality of Goose Breast Muscle Products Depending on the Cooking Method Used

This study was conducted to compare the quality characteristics of White Kołuda goose breast muscle products, heated using the sous vide (SV) and the convection–steam oven (OV) methods. The qualitative analysis included instrumental evaluation of texture and colour parameters and the content of histidine dipeptide anserine. The research material consisted of breast muscles without skin, heated using the sous vide (SV) method at 65 °C for 4 h and 10 h and in a convection–steam oven (OV) in a steam environment at 80 °C and 90 °C (to obtain the final temperature of 65 °C in the geometric centre of meat pieces). Extending the heating time using the SV method and increasing the temperature in OV resulted in increased hardness, cohesiveness and chewiness. The use of heat treatment resulted in a significant reduction in the initial anserine content. A greater anserine reduction was found in SV samples compared to OV. The SV processing time did not significantly differentiate the dipeptide content, nor did the temperature used in OV processing. Pectoral muscles heated using the sous vide method were characterised by higher values of the parameters L* and b* and the hue angle (h) compared to OV processing, in which the value of the a* parameter was higher. The low-temperature processing methods (SV 65 °C/4 h and OV 80 °C) of goose breast meat allowed for obtaining products with similar textural characteristics: hardness, adhesiveness, elasticity and chewiness.

Physicochemical and sensory evaluation of lemon grass leaves extracts enriched soy yoghurt from soybeans (Glycine max) milk

AbstractThere are challenges in the utilization of soybean‐based foods due to undesirable associated flavors. This study aimed to prepare soybean based yoghurt with different amounts of lemon grass extract in the ratios of 0, 25, 50, 75, and 100 µL/L of soy yoghurt as shown by Figure 1. The Table 1 and 2 summarized results of different treatments of Soybeans based yoghurt analyzed for protein by Kjedhal method, fats by Soxhlet method, total ash by muffle furnace method. Soluble crude fiber was determined by dry oven method, pH, titratable acidity, syneresis and viscosity, by AOAC method, total phenolic compounds by spectrophotometric method. Sensory analysis was done by effective tests with 10 panelists using five hedonic scale tools. From the study, the results indicate that moisture content range from (89.3 to 89.6%); protein content (5.5−6.8%); fat (2.7−3.6%); total ash (0.43−0.53%); crude fiber (0.06−0.33%) and carbohydrate (0.59−0.93%). The level of pH range from 4.30 to 5.59; viscosity (2.85−3.17 pa.s); titratable acidity, (0.01−0.07 g\L) and synersis (6.44−7.56) and total phenolic compound (8.59−18.40 mg/g). Most of the parameters did not show any significant variations while the pH and total phenolic compounds varied significantly between the treatments. In addition, Figure 2 detailed sensory evaluation results of treatments and that the treatment with highest level of lemon grass extract was the most liked. In conclusion, incorporation of lemon grass extract can help improved the level of phenolic compounds and sensory properties of yoghurt.

Total Microbiological and Chemical Quality of Dry Fermented Mare’s Milk Sumbawa Using Gum Arabic (Acacia senegal) as Encapsulating Agent

Dry fermented mare's milk Sumbawa by applying gum arabic (Acacia senegal) as an encapsulant agent and can improve the functionality of protein peptides to avoid their damage during process of making milk powder and can be fully absorbed by the body. This study aimed to improve the level and quality of dry fermented mare's milk Sumbawa by applying gum arabic (Acacia senegal) as an encapsulant agent by a vacuum foam drying oven method. The method used in this research was a laboratory experimental using a completely randomized design consisting of 5 treatments and 4 replications, which is T1 (20% with encapsulation gum arabic), T2 (24% with encapsulation gum arabic), T3 (28% with encapsulation gum arabic), and T4 (32% with encapsulation gum arabic). The difference in the concentration ratio of encapsulation gum arabic in dry fermented mare’s milk Sumbawa gave a very significant difference (P&lt;0.01) in total plate count (T4 : 6.09 x 105 CFU/ml), potential of hydrogen (T4 : 4.60), total titration lactic acid (T4 : 1.27%), and total protein (3.72%). This analysis has shown that encapsulation can be achieved by adding gum arabic to the preparation of dry fermented mare’s milk Sumbawa.

The Organoleptic Test For Tempe-Based Drink Formulation For The Prevention Of Cognitive Function In Elderly Women

Older women are at twice the risk of developing Alzheimer's Disease than men. This happens because when women experience menopause, estrogen in the body will decrease. Estrogen is a hormone that can influence and help regulate body functions including the reproductive system, brain and central nervous system, bones, liver and urinary tract. Hormone replacement therapy (HRT) is intended to increase estrogen levels in postmenopausal women. One of the food ingredients that contain phytoestrogens and is widely consumed in Indonesia is tempe. The aim of the study was to make a tempe-based drink containing isoflavones (genestein, daidzein, glycetin) and nutrients (vitamin B3, vitamin B6, vitamin B12, folate) that are appropriate and sensory acceptable. The content of isoflavones and nutrients was analyzed using High Performance Liquid Chromatography (HPLC). Tempe flour which has been analyzed for its nutritional content and isoflavones, then a tempe drink formulation is made with isoflavones content, namely 15 milli grams (30 grams of tempe flour). To improve the flavor of the drink, add cocoa powder. The design used was a completely randomized design (CRD) with a single treatment, namely the concentration level of tempe flour for formula 1 (original tempe) = 17.5%, formula 2 (original tempe) = 14% and formula 3 (tempe with added chocolate as flavor). = 14 %. Acceptance of tempeh-based drinks was carried out by organoleptic tests in the form of hedogenic (liking) tests on 30 elderly women. In the first phase of the research that for color, taste, aroma and thickness the most preferred was the third formula with the addition of chocolate and 14% thickness. The conclusion is that tempe flour using the freeze dry method contains isoflavones and nutrients (vitamin B3, vitamin B6, vitamin B12 and folic acid) higher than tempe using the oven method but not significantly. Hedogenic test (favorability test) is the highest with a 14% viscosity formula and there is the addition of chocolate&#x0D; Keywords: tempe, elderly women, organoleptic test

Effect of Harvesting Time, Drying Method and Packaging of Cowpea Leaves on Microbial Contamination

After harvesting, cowpea leaves have high moisture content which exposes them to microbial growth. Drying is used to reduce the moisture and extend the shelf life. However, dried foods are susceptible to spoilage resulting from many microbial, biological, chemicals and physical reactions. After drying packaging materials used by farmers also expose the dried product to a range of microorganisms due to their different moisture retention capacity. This study aimed at prolonging the keeping quality of the dried cowpea leaves for use during off- season and coming up with information on the best and affordable packaging material that would ensure safety of dried leaves. Data was collected on fungal, bacteria and coliforms. The data was subjected to variance using Statistical Analysis System 9.2 edition and significantly different means separated using LSD at 5%. The combination of harvesting stage, drying method and packaging material significantly (p&lt;0.05) influenced microbial load (bacterial and fungal), however no coliforms were observed. Open sun-dried cowpea leaves at 21 DAS, packaged in woven and aluminium foil reported a high number of bacterial and fungal counts compared to the kraft packaging. Oven dried cowpea leaves, harvested at 49 days after sowing (DAS), and in kraft paper resulted in the least bacterial and fungal contamination compared to those packaged in woven and aluminium foil. Sun drying and harvesting time after at 21, 35 and 49 DAS contained the highest bacterial and fungal contamination followed by solar drying and the least was recorded in oven drying method. This research shows that correct harvest stage, adoption of oven and solar drying methods and use of correct packaging material will prolong the shelf life of dried cowpea leaves therefore enhancing food security and food safety.

Unlocking the potential of pomegranate peels as a valuable source of bioactive compounds through effective drying strategies

Pomegranate peels are a great resource of bioactive compounds that have potential for various applications, including functional foods, pharmaceuticals, and cosmetics. However, the drying process is an important consideration that can affect the quality and properties of pomegranate peels. This investigation sought to assess the results of different drying procedures that affect the physicochemical, functional, and antioxidant properties of pomegranate peels. Four alternative drying techniques were used such as freeze drying, microwave drying at 900 W, oven drying at 50 °C, and sun drying. According to the findings, the freeze-drying method exhibited the highest total phenolic content (186.24 mg GAE/g DM), DPPH radical scavenging activity (77.86 %), vitamin C (77.5 mg AA/100 g DM), and ferric reducing antioxidant power (31.1 mg AAE/g DM). The sun-drying technique, on the other hand, had the lowest level of quality parameters. The oven and microwave drying methods exhibited comparable results. These findings provide essential information for the optimization of pomegranate peel drying conditions, enhancing its potential to use as a significant source of bioactive compounds for a range of industrial applications. The freeze-drying method is recommended for preserving the quality of pomegranate peels and can be applied in various industries to produce high-quality products.

The Optimization of Vacuum-Bagging Processing in Oven Cure for Tensile Strength in Composite Laminate

The implementation of autoclaves has been limited due to high production costs and an excess of residual stress. These drawbacks have led to the exploration and development of an alternative method known as out-of-autoclave (OoA) manufacturing process. This research study was proposed to enhance the production of high tensile strength in composite laminate by optimizing the vacuum-bagging-only (VBO) pre-forming process. The impacts of both individual and combined pre-forming parameters in VBO-oven cure processing were measured for traditional low-cost glass/epoxy composite material with respect to the tensile strength of the cured laminates. Twenty composite panels were produced according to specified parameter combinations using central composite design in a fractional factorial approach for creating a response surface model. The study examined three variables, namely the duration of vacuum debulking, the number of sides with edge breather, and the weight of the intensifier. Two laminates were manufactured without additional processing parameters using both the oven (baseline) and autoclave methods for validation purpose. Subsequently, a tensile test was carried out following ASTM D 3039. The interaction among the combined parameters was examined using analysis of variance (ANOVA). The laminates exhibited the lowest tensile strength when the intensifier was not present, while the highest tensile strength was recorded when edge breather, debulk, and intensifier were applied at varying levels. An ideal processing configuration of 30 minute-debulk, each side of edge breather and 1kg-intensifier had resulted in the production of laminate with the highest tensile strength, measuring 407.44 MPa. This value was roughly 17.2% higher than that of the baseline laminate and 3.77% higher than the autoclave laminate.

Maturation of Erythrina speciosa Andrews seeds collected in the Southeast and South Regions of Brazil

ABSTRACT: Analyzing unripe phases of orthodox seeds and the variations in traits depending on environmental conditions under which they were formed is a way of gaining knowledge on the differences and similarities between orthodox and recalcitrant seed behavior. From this perspective, in this study fruits of Erythrina speciosa Andrews were collected in Florianópolis (SC), Lajeado (RS) and Sao Paulo (SP) in August and November. Seeds were extracted and classified into six different maturation stages. Seeds were stored at 7 °C for a maximum of five days until the beginning of the experiments. Moisture content and dry matter content were measured through the oven method (103 ± 3 °C). Germination was analyzed at 25 °C and 70% of relative humidity, with evaluations being made every two days for 30 days. To induce dormancy, seeds were dried to 10% moisture content. We ran an analysis of variance (ANOVA) and Tukey’s test at 5% as statistical analysis. We observed that unripe seeds showed a wide behavior variation depending on the collection period and site, for a same chronological age, reinforcing the idea that the seed behavior variation may be due to the maturation degree at the moment of seed dispersal.

Sensibilidade à dessecação em sementes de pêra-do-cerrado (Eugenia klotzschiana O. Berg)

Abstract: Eugenia klotzschiana, commonly known as pêra-do-cerrado, belongs to the Myrtaceae family. It is an unconventional food plant that is exploited in an extractive manner. The purpose of this study was to investigate the germination behavior of E. klotzschiana O. Berg seeds and their sensitivity to desiccation. The seeds were manually pulped from the fruits and stored in plastic containers. The initial water content was subsequently determined using the oven method at 105°C for 24 hours, yielding a value of 46.6%. Sub-samples were then separated to obtain the desired water contents of 40%, 32%, 22%, and 15% for treatments 2, 3, 4, and 5. The data underwent analysis of variance (ANOVA) and, if significant by the F test (p&lt;0.05), the means were compared using the T test. Graphs with 95% confidence intervals were generated to illustrate the comparisons. The seedling development data was arranged in a box plot. The R software was used for these analyses. The data analysis revealed that E. klotzschiana O. Berg seeds do not have the potential to germinate with a water content lower than 22.50% moisture. Furthermore, the water content with the highest percentage, 46.6%, resulted in 100% germination.

HUNTER COLORIMETER VALUES OF MUSTARD SEEDS AT DIFFERENT MOISTURE CONTENTS

– Mustard seeds were procured from the local market and subjected to cleaning and for conducting experiment. 100g of the mustard seeds were taken and different moisture content were tested using hot air oven method. Different moisture contents of 10%, 16%,18% and 20% were made in the oilseed with water addition using formula method. The samples were then tested for its final moisture content. The color parameters of whiteness ratio, yellowness ratio, browness ratio, hue angle, chroma, redness ratio and whiteness index were determined using hunter colorimeter. At 10%mc in mustard seeds redness ratio varies between 2.41-41.25, whiteness ratio varies between 35.66-38.93, whiteness yellow ratio varies between 21.38- 308.50, yellowness ratio between 0.46-6.68, browness ratio varies between 762.01-1084.15, hue angle varies between 70.68-71.57, chroma varies between 4.77-6.01. At 16% mc, total colour difference varies between 6.01-6.68, redness ratio varies between 3.06-16.72, whiteness index varies between 30.84-40.31, whiteness yellow ratio varies between 20.96 - 106.93, yellowness ratio varies between 6.82 - 4.81 browness ratio varies between 408.01 - 849.05, hue angle varies between 3.43 - 25.64, chroma varies between 3.13 - 5.08. At 18%mc, total colour difference varies between 5.76-6.47, redness ratio varies between 4.85 - 8.61, whiteness ratio varies between 32.09 - 36.65, whiteness yellow ratio varies between to 42.78 - 69.37, yellowness ratio varies between 3.34 - 19.99, browness ratio varies between 647.97 - 856.65, hue angle varies between 6.84 - 40.70, chroma varies between 4.25 to 6.97. At 20% mc total colour difference varies between 6.17 - 6.40, redness ratio varies between 8.82 - 29.53, whiteness ratio varies between 33.03 - 36.40, whiteness yellow ratio varies between 67.49 - 195.41 yellowness ratio varies between 2.12 - 6.85, browness ratio varies between 767.34 - 1204.11, hue angle varies between 1.72 - 13.50 and chroma varies between 4.53 - 6.83. The redness ratio increases from 10% to 20%mc since moisture addition adds dark colour to the mustard seed. The values were tested for its statistical significance at 5% level of significance and found to be significant. (p 0.05) using SPSS16 software. Further analysis was done using response surface design expert software, 12 version

PENETAPAN KADAR AKRILAMIDA PADA NAGET AYAM DENGAN PERBEDAAN PROSES PENGOLAHAN SECARA KROMATOGRAFI CAIR KINERJA TINGGI

Acrylamide is a food contaminant that has the potential to cause cancer. Acrylamide is a substance that is formed due to high temperature processing of food such as frying and baking. Chicken nuggets are a popular fast food, easy to get and can be served quickly. &#x0D; This study aims to determine the levels of acrylamide in chicken nugget with variations in processing using frying and oven with High Performance Liquid Chromatography (HPLC).&#x0D; Acrylamide in chicken nuggets is extracted with dichlormethane and ethanol. Measurement of acrylamide levels using High Performance Liquid Chromatography with a Supercolsil C18 column, UV detector at a wavelength of 210 nm and a flow rate of 0.5 mL/min with 85% phosphoric acid as mobile phase in acetonitrile and aquabidest (5:95). Method validation was carried out to determine linearity, accuracy, precision, LOD and LOQ.&#x0D; The results of the method validation were declared valid for the assay as indicated by the linearity value (r) of 0.99947, percent recovery of 97.29% and the results of the precision test obtained an RSD value of 1.36%. The LOD value was 0.3933 ppm and the LOQ was 1.1919 ppm. The results showed that acrylamide can be formed in the processing of chicken nuggets in 3 replications using the oven method with sequential levels of 0.8459 ppm; 0.7936 ppm and 0.7807 ppm. Whereas with the frying method the acrylamide content formed was 1.4591 ppm; 1.4721 ppm and 1.0554 ppm. The results of statistical analysis using the Independent Simple t test showed that there were significant differences with a significance value of 0.028 in the processing with the oven and frying methods.