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THE EFFECT OF ADDITION OF POLYSACCHARIDE ON CHARACTERISTICS OF LOW SUGAR CUCUMBER SORBET 添加多糖对低糖黄瓜冰糕特性的影响
Pub Date : 2021-04-30 DOI: 10.21776/UB.JPA.2021.009.02.2
S. R. Nurbaya, L. Hudi, Intansania Nurmalasari, A. R. Amalia
The purpose of this study is to determine the effect of adding various types of polysaccharides (CMC, xanthan gum, pectin, agar) and the percentage of polysaccharides (0.5% and 1%) on the characteristics of cucumber sorbet with a low proportion of sugar. This study uses a Randomized Block Design (RBD) with eight treatments and three replications. The results show that the interaction between the types of polysaccharides and the percentage of polysaccharides significantly affects the value of brightness (L) and yellowness (b+) of the sorbet. Based on the results of this study, the best treatment for cucumber sorbet is the cucumber sorbet using 1% xanthan gum. Cucumber sorbet using polysaccharides and a low proportion of sugar can be made as a type of frozen snack that is beneficial to the human body.
本研究的目的是确定添加不同类型的多糖(CMC、黄原胶、果胶、琼脂)和多糖的比例(0.5%和1%)对低糖黄瓜冰沙特性的影响。本研究采用随机区组设计(RBD), 8个处理,3个重复。结果表明,多糖种类和多糖含量的相互作用对冰糕的亮度(L)和黄度(b+)值有显著影响。根据本研究的结果,黄瓜冰沙的最佳处理是添加1%黄原胶的黄瓜冰沙。利用多糖和低糖的比例制成的黄瓜冰糕是一种对人体有益的冷冻零食。
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引用次数: 2
PENGARUH LAMA FERMENTASI BIJI KAKAO (Theobroma cacao L.) TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK BUBUK KAKAO 可可豆发酵的古老影响(可可可可)对于可可粉的物理、化学和有机性质
Pub Date : 2021-04-30 DOI: 10.21776/UB.JPA.2021.009.02.7
Addion Nizori, Oline Yatinko Tanjung, U. Ulyarti, Arzita Arzita, L. Lavlinesia, B. Ichwan
Proses fermentasi biji kakao merupakan prasyarat untuk menghasilkan prekursor rasa dan aroma kakao yang kuat yang dapat meningkatkan kualitas coklat yang dihasilkan. Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi terhadap sifat fisik, kimia dan organoleptik bubuk kakao yang dihasilkan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan lama fermentasi biji kakao 2 hari, 4 hari, 6 hari, 8 hari dan 10 hari berturut-turut dengan 3 kali ulangan. Dari perlakuan lama fermentasi biji kakao yang dilakukan didapat hasil produk kakao terbaik dan juga memenuhi standar mutu adalah bubuk kakao dengan lama fermentasi 6 hari dengan nilai kadar air 5,7%, kadar asam 5.07, nilai aktivitas antioksidan 66.5% dan warna dark moderate orange.
可可豆发酵过程是产生强大可可豆口味和香味的先决条件,可以提高可可豆的生产质量。本研究旨在确定发酵对可可粉的物理、化学和有机性质的长期影响。本研究采用完全随机设计(物质),将可可豆连续发酵2天、4天、6天、8天和10天,共3次重复。可可豆发酵的长期治疗包括可可豆发酵时间为5.7%,酸性为5.07,抗氧化剂活性值为66.5%,淡淡橘色。
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引用次数: 3
KARAKTERISTIK FISIKOKIMIA COOKIES DENGAN VARIASI TEPUNG SORGUM DAN PATI JAGUNG SERTA VARIASI MARGARIN DAN WHEY 高粱淀粉、玉米淀粉、人造黄油和乳清的植物化学特性
Pub Date : 2021-04-30 DOI: 10.21776/UB.JPA.2021.009.02.3
Rinda Lestari Rahayu, A. Mubarok, Nur Istianah
Cookies dapat diformulasikan dari bahan baku lokal, misalnya tepung sorgum. Cookies sorgum berwarna gelap dan bertekstur keras sehingga perlu ditambahkan pati jagung untuk meningkatkan kecerahan dan kerenyahan. Penelitian bertujuan menganalisis pengaruh proporsi tepung sorgum : pati jagung dan proporsi margarin : whey terhadap karakteristik fisikokimia cookies. Penelitian dirancang dengan Rancangan Acak Kelompok Faktorial. Faktor I proporsi tepung sorgum : pati jagung (70:30; 50:50; 30:70) dan Faktor II proporsi margarin : whey (80:0; 70:10; 60:20 dalam satuan g). Analisis data menggunakan Anova (α=0.05), BNT, DMRT, dan Derringer’s Desirability Function. Hasil penelitian menunjukkan peningkatan proporsi tepung sorgum menyebabkan peningkatan kadar air, ALB, kemerahan, daya patah, dan kekerasan tetapi menyebabkan penurunan kecerahan, kekuningan, dan penyusutan berat. Cookies perlakuan terbaik adalah tepung sorgum 50% dan whey 10g, dengan kecerahan 57.1, kemerahan 7.0, kekuningan 21.57, susut berat 18.0%, daya patah 8.4N, kekerasan 6.7N, kadar air 2.7%, dan ALB 0.2%.
饼干可以由当地原料,如高粱淀粉制成。高粱饼干颜色更深,纹理坚硬,需要添加玉米淀粉来增加亮度和稠度。研究的目的是分析高粱面粉对玉米淀粉和人造黄油对饼干生理化学特性的影响。研究是由一个随机设计的派别设计的。高粱面粉比例:玉米淀粉(70:30;一半;加林的第2位因素:whey (80:0;70:10;60 g)。数据分析小组里使用Anova(α= 0。05),BNT DMRT和手枪的Desirability功能。研究表明,高粱淀粉比例的增加导致含水率、ALB、发红、力量断裂和暴力增加,但导致亮度、黄铜和严重萎缩。最好的食物是50%的高汤和whey 10g,含盐量为57.1,略微红粉为21.57,含盐量为18.0%,渗水率为8.4n,冲压率为6.7 n,含水量为2.7%,含水量为2.7%。
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引用次数: 0
EFFECTS OF FERMENTATION DURATION ON PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF THREE AGARWOODS (Aquilaria) LEAVES TEA 发酵时间对三种沉香叶茶理化及感官特性的影响
Pub Date : 2021-04-30 DOI: 10.21776/UB.JPA.2021.009.02.1
Anisa Leksono, E. S. Murtini
Aquilaria is one of the plant genus-producing agarwood. Aquilaria leaves have pharmacological effects which the potential to be processed into black tea. The aim of this study is to determine the effect of fermentation duration on physicochemical and organoleptic characteristics of Aquilaria leaves tea. This study employed a Completely Randomized Design with two factors; the plant species (A. crassna, A. malaccensis, and A. subintegra) and fermentation duration (0 minutes, 70 minutes, and 90 minutes). Parameters analyzed including water content, total phenol, and antioxidant activity. Organoleptic tests were performed on the color, taste, and aroma of the brewed tea. The results summarized that A. subintegra had the highest total phenol and antioxidant activity, but the taste of the tea was not favored. A. crassna fermented 70 minutes and A. malaccensis fermented 0 minutes were the most preferred, but both have lower total phenol and antioxidant activity than A. subintegra.
沉香属是沉香属植物之一。沉香叶具有药理作用,有可能加工成红茶。本研究旨在探讨发酵时间对沉香叶茶理化及感官特性的影响。本研究采用两因素完全随机设计;发酵时间(0分钟、70分钟和90分钟)。分析的参数包括含水量、总酚和抗氧化活性。对泡茶的色、味、香进行了感官测试。结果表明,亚integra茶的总酚和抗氧化活性最高,但茶的口感不佳。发酵70 min的草荚草和发酵0 min的马勒马甲草最受青睐,但两者的总酚和抗氧化活性均低于亚整草。
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引用次数: 1
PENGARUH VARIETAS KACANG TANAH (Arachis hypogaea L.) DAN RASIO GULA AREN : GULA PASIR TERHADAP KARAKTERISTIK ENTING-ENTING GETI
Pub Date : 2021-04-30 DOI: 10.21776/UB.JPA.2021.009.02.4
Nanda Triachdiani, E. S. Murtini
Produk enting-enting geti yang beredar di pasar saat ini masih memiliki karakteristik yang berbeda—beda. Karakteristiknya dapat ditentukan oleh penggunaan jenis kacang serta jenis dan rasio gula pada proses pembuatannya. Tujuan penelitian ini adalah untuk mengetahui pengaruh perbedaan varietas kacang tanah dan rasio gula aren : gula pasir terhadap karakteristik fisik, kimia, dan organoleptik dari produk enting-enting geti. Metode yang digunakan adalah RAK Faktorial dengan dua faktor yaitu varietas kacang tanah dan rasio gula aren : gula pasir. Data dianalisis dengan ANOVA dilanjutkan uji lanjut BNT atau DMRT dengan taraf kepercayaan 95%. Varietas kacang tanah berpengaruh nyata pada nilai kemerahan (a*). Rasio gula aren : gula pasir berpengaruh nyata pada daya patah, nilai kecerahan (L*), nilai kekuningan (b*), dan kadar air. Interaksi kedua faktor berpengaruh nyata pada daya patah. Enting-enting geti perlakuan terbaik didapatkan pada produk dengan varietas kacang tanah Sudan dan rasio gula aren : gula pasir (1:1).
当今市场上流通的geti产品有着不同的特征——不同的特征。它的特性可以由花生的种类和种类以及糖在其生产过程中的比例来决定。这项研究的目的是确定花生品种和糖的不同比:糖对糖分产品的物理、化学和有机性质特征的影响。使用的方法是一个阶梯式,其花生种类和糖的比例为两方面:沙糖。分析数据时,再进行BNT或d捷运测试,其可靠性为95%。花生的品种对红润值(a*)有着明显的影响。糖与糖的比例:糖对糖的损耗、亮度、黄铜(b*)和含水率有明显的影响。这两个因素的相互作用确实对断电产生了影响。在苏丹花生品种和糖的比例上,可以找到最好的治疗方法:沙糖(1:1)。
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引用次数: 1
POTENSI EKSTRAK POLISAKARIDA LARUT AIR (PLA) DARI BIJI ASAM (Tamarindus indica L) SEBAGAI KONTROL BERAT BADAN DAN GLUKOSA DARAH
Pub Date : 2021-04-30 DOI: 10.21776/UB.JPA.2021.009.02.6
Harijono Harijono, Aulia Azizah Syamsuri, K. Fibrianto, Siti Narsito Wulan, Hera Sisca Prasmita
Tamarind seed (Tamarindus indica L) is one of Indonesian’s local potentials, especially in Nusa Tenggara. Water-soluble polysaccharides (PLA) of Tamarind seeds act as a source of fiber that controls weight and blood glucose level. The aim of this research is to optimize extraction of Water-soluble polysaccharides (PLA) from Tamarind seeds that have best yield and solubility as a control of weight and glucose levels. The optimized used Box Behnken Design (BBD) at Design Expert 10.0 software. The optimal result was verified and tested as a weight and blood glucose levels controller. The result shows that the intake of water-soluble polysaccharides from Tamarind seeds during 40 days was significant in glucose levels of rats. The conclusion of this research was water-soluble polysaccharides from the crude extract of tamarind seeds could reduce glucose levels of high-fat diet rats.
罗望子(Tamarindus indica L)是印度尼西亚的地方潜力之一,特别是在努沙登加拉。罗望子的水溶性多糖(PLA)作为纤维的来源,控制体重和血糖水平。本研究的目的是优化罗望子中水溶性多糖(PLA)的提取工艺,使其在控制体重和血糖水平的条件下具有最佳的产率和溶解度。优化使用Box Behnken Design (BBD)在Design Expert 10.0软件。验证了最佳结果,并作为体重和血糖水平控制器进行了测试。结果表明,40 d内摄入罗望子水溶性多糖对大鼠血糖水平有显著影响。结论罗望子粗提物水溶性多糖具有降低高脂饮食大鼠血糖水平的作用。
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引用次数: 0
Contraception Recommendations With Analytical Hierarchy Process (AHP) and Weighted Product Methods (WP) 基于层次分析法和加权积法的避孕建议
Pub Date : 2021-02-03 DOI: 10.22219/JPA.V1I1.16337
Audi Bayu Yuliawan, Nur Hayatin, Yufis Azhar
Planning Program (KB) as one way to reduce the high rate of pregnancy. Contraceptives used in family planning programs have various types. In addition to the presence of contraception for women, contraception is also available for men. It's just that the problem at this time, lack of knowledge will choose contraception in accordance with health conditions. The limited time, place and expertise of experts to always provide information is one of the obstacles to getting complete information. Decision Support System is a knowledge-based computer information system that is used to support decision making in a problem. This system will later use the Analytical Hierarchy Process method, this method is a method that makes decision makers to get priority scale or consideration of experience, views, intuition and original data. Not only that this system will also use the Weighted Product (WP) method to maximize the performance of AHP in ranking the final results. This application is made using the Android programming language with Android Studio as the platform. In this application will later display recommendations for selecting contraceptives that are suitable for a patient. Keyword: AHP, DDS,Contraception, KB, Wp.
计划方案(KB)作为降低高怀孕率的一种方法。计划生育项目中使用的避孕药具种类繁多。除了针对女性的避孕措施外,男性也可以采取避孕措施。只是在这个时候出现问题,缺乏知识就会根据健康状况选择避孕。专家提供信息的时间、地点和专业知识有限,是获取完整信息的障碍之一。决策支持系统是一种基于知识的计算机信息系统,用于支持问题的决策。本系统后期将采用层次分析法,该方法是一种使决策者获得优先尺度或考虑经验、观点、直觉和原始数据的方法。不仅如此,该系统还将使用加权积(WP)方法来最大化AHP在最终结果排序中的性能。本应用程序是使用Android编程语言,以Android Studio为平台开发的。在此应用程序中,稍后将显示选择适合患者的避孕药具的建议。关键词:AHP, DDS,避孕,KB, Wp。
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引用次数: 1
APPLICATION OF OBJECTIVE MATRIX (OMAX) METHOD FOR MEASURING PRODUCTIVITY OF PROL TAPE PROCESSING IN UD PURNAMA JATI 目标矩阵(max)法在纸浆纸带加工生产率测量中的应用
Pub Date : 2021-01-30 DOI: 10.21776/UB.JPA.2021.009.01.1
Dhanang Eka Putra, Khanifatul Maula Mursid
The main motivation of this research is to see the level of productivity in prol tape production division of UD. Purnama Jati . in order to increase the prol tape productivity with the Objective Matrix (OMAX) method. The research also performed by evaluating the worst performance ratio with the Traffic Light System. The result shows that the measurement period in June 2019 with a productivity index value of 118% being the highest productivity index value. Meanwhile, the lowest productivity occurred in the period of July 2019 with a productivity index of (−47.89%). Based on the evaluation results of utilizing the Traffic Light System technique, the ratio at the level of "CRITICAL" was a ratio of 1 that is the ratio of productivity of raw materials. UD. Purnama Jati requires to focus on the variables that cause a decline in productivity and can be improved according to the proposed improvements.
本研究的主要动机是了解UD公司prol胶带生产部门的生产力水平。Purnama Jati。目的:利用目标矩阵法(OMAX)提高prol胶带的生产率。该研究还评估了交通灯系统的最差表现比率。结果表明,2019年6月生产率指标值为118%的测算期生产率指标值最高。同时,2019年7月生产率最低,生产率指数为(- 47.89%)。根据利用交通灯系统技术的评价结果,“CRITICAL”级别的比率为1,即原材料生产率比率。UD。Purnama Jati需要关注导致生产力下降的变量,并根据提出的改进来改进。
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引用次数: 1
PROFIL SDS-PAGE DAN AKTIVITAS LISOZIM PUTIH TELUR AYAM LOKAL TERMODIFIKASI PANAS 巴西鸡蛋白酶和当地鸡蛋白酶活性的配置文件经热修改
Pub Date : 2021-01-30 DOI: 10.21776/UB.JPA.2021.009.01.7
Syahrizal Nasution, D. Faridah, E. Kusumaningtyas, Z. Wulandari, H. Kusumaningrum
Lisozim adalah enzim hidrolase yang bisa diisolasi dari putih telur ayam. Penelitian bertujuan untuk mengkarakterisasi lisozim termodifikasi dari putih telur ayam lokal dengan SDS-PAGE dan mengukur aktivitas lisozimnya. Lisozim dari putih telur ayam Sentul terisolasi dimodifikasi dengan perlakuan panas. Lisozim dikarakterisasi dengan SDS-PAGE. Aktivitas lisozim diujikan terhadap Micrococcus lysodeikticus . Profil SDS-PAGE menunjukkan lisozim masih memunculkan sedikit ovotransferin dan ovalbumin sebelum dimodifikasi. Perlakuan 60°C tidak mengubah profil SDS-PAGE dan hasilnya mirip seperti lisozim terisolasi awal tetapi perlakuan 75°C menyebabkan ovotransferin menghilang. Setelah perlakuan 90°C, selain ovotransverin menghilang, protein baru muncul yang diduga lisozim berbentuk dimer. Profil SDS-PAGE lisozim termodifikasi menjelaskan lisozim tetap mempertahankan aktivitasnya walaupun terjadi perubahan profil lisozim.
溶菌酶是一种水解酶,可以从蛋清中分离出来。研究的目的是通过sds页面和测量当地蛋白酶活性来对溶菌酶进行修饰。蛋清的蛋清绝缘经过热处理。溶菌酶被SDS-PAGE标记。溶菌活性测试微球菌溶菌活性。sdpage配置文件显示,lisojim在修改前仍然显示出少量的ovotransferin和ovalbumin。不改变简介SDS-PAGE 60°C待遇而结果像一个孤立的溶菌酶但75°C导致ovotransferin待遇开始消失。90°C,除了ovotransverin待遇消失后,刚出现疑似dimer状溶菌酶的蛋白质。定制的溶菌酶页配置文件解释说,尽管利索心配置文件发生了变化,lisojim仍然保持活动状态。
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引用次数: 0
QUALITATIVE IDENTIFICATION OF BORAX CONTENT IN MEATBALL SNACKS USING TURMERIC PAPER AND SHALLOT EXTRACT 用姜黄纸和葱提取物定性鉴定肉丸小吃中硼砂含量
Pub Date : 2021-01-30 DOI: 10.21776/UB.JPA.2021.009.01.6
Cukri Rahma, Yusi Hidjrawan
Borax as a food additive chemical is very dangerous. Borax is prohibited from being used in food because it can cause various diseases such as cancer, kidney damage, and even death. This study aims to identify the borax content in the meatballs sold in Meulaboh City. The study design uses purposive sampling with a total of 20 meatball samples from each seller collected and continued by a qualitative test using turmeric paper and shallot extract. The study results show that all samples tested were free of borax. This can be seen from the absence of changes in turmeric paper and shallot extract. Therefore, it can be concluded that the meatballs sold in Meulaboh do not contain borax and are safe to consume.
硼砂作为一种食品添加剂是非常危险的。硼砂被禁止在食品中使用,因为它会导致癌症、肾脏损伤甚至死亡等各种疾病。本研究旨在鉴定茂拉堡市销售的肉丸中硼砂的含量。研究设计采用目的性抽样,从每个卖家处收集20个肉丸样品,并使用姜黄纸和葱提取物进行定性测试。研究结果表明,所有测试样品均不含硼砂。这可以从姜黄纸和葱提取物中没有变化看出。因此,在茂拉堡出售的肉丸不含硼砂,可以安全食用。
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引用次数: 4
期刊
Journal of Production Agriculture
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