scholarly journals Fixings Agent Effect to β-caroteneStabilityof Crude Extract from Dunaliella salinaMicroalgaat Different Temperature Condition

2016 ◽  
Vol 19 (3) ◽  
pp. 206
Author(s):  
Ardini Ria Oktora ◽  
Widodo Farid Ma'ruf ◽  
Tri Winarni Agustini
Keyword(s):  
Analysis Of Variance ◽  
Crude Extract ◽  
Research Method ◽  
High Stability ◽  
Ph Value ◽  
Storage Condition ◽  
Temperature Treatment ◽  
Pigment Degradation ◽  
Β Carotene ◽  
Carotene Degradation

faced for temporative β-carotene stability which is unstable and easily degraded is unstable and easily<br />degraded. The purpose ofthis researchwas to determine content and stability of β-carotene pigment in<br />D.salina with fixings addition of MgCO3 and NaHCO3 with temperature treatment as factor that influence<br />β-carotene pigment degradation during storage condition. The research method used β-carotene pigment<br />which was obtainedbymaceration and adding fixing agent (NaHCO3 0,5% and without fixings addition),<br />and was heated at temperature of (50°, 70° and 90°C), be measured the content of β-carotene pigment<br />during storage (observation hour 0, 24, 48, 72, 96, 120 and 144). Data were analyzed by analysis of variance<br />(ANOVA) and Honestly Significant Different (HSD). The result showed that content of β-carotene pigment<br />at 50°C temperature showed that stability and pH value performed slowest degradation after144 hours.<br />While stability and pH value at 90°C temperature performed fastest degradation after 96 hours. Based on<br />this study the addition of NaHCO3 gave more effective in retaining β-carotene degradation compared to that<br />of MgCO3 which showed by high stability in sample NaHCO3 0,5%, temperature 50°C in 144 hours storage<br />length.<br /><br />

scholarly journals Fixings Agent Effect to β-carotene Stabilityof Crude Extract from Dunaliella salina Microalga at Different Temperature Condition

2017 ◽  
Vol 19 (3) ◽  
pp. 206
Author(s):  
Ardini Ria Oktora ◽  
Widodo Farid Ma’ruf ◽  
Tri Winarni Agustini
Keyword(s):  
Crude Extract ◽  
Research Method ◽  
High Stability ◽  
Dunaliella Salina ◽  
Ph Value ◽  
Storage Condition ◽  
Temperature Treatment ◽  
Pigment Degradation ◽  
Β Carotene ◽  
Carotene Degradation

Abstract<br />Dunaliella salina is a microalga rich pigment carotenoids that can be used asnatural dyes. The problem<br />faced for temporative β-carotene stability which is unstable and easily degraded is unstable and easily<br />degraded. The purpose ofthis researchwas to determine content and stability of β-carotene pigment in<br />D.salina with fixings addition of MgCO3 and NaHCO3 with temperature treatment as factor that influence<br />β-carotene pigment degradation during storage condition. The research method used β-carotene pigment<br />which was obtainedbymaceration and adding fixing agent (NaHCO3 0,5% and without fixings addition),<br />and was heated at temperature of (50°, 70° and 90°C), be measured the content of β-carotene pigment<br />during storage (observation hour 0, 24, 48, 72, 96, 120 and 144). Data analyzed by ANOVA and Honestly<br />Significant Different (HSD). The result showed that content of β-carotene pigment at 50°C temperature<br />showed that stability and pH value performed slowest degradation after144 hours. While stability and pH<br />value at 90°C temperature performed fastest degradation after 96 hours. Based on this study the addition of<br />NaHCO3 gave more effective in retaining β-carotene degradation compared to that of MgCO3 which showed<br />by high stability in sample NaHCO3 0,5%, temperature 50°C in 144 hours storage length.<br /><br />

GRANOLA BAR YANG DIFORTIFIKASI DENGAN PROTEIN DAGING KERANG SEBAGAI SNACK SEHAT BAGI ANAK BERKEBUTUHAN KHUSUS

EKOLOGIA ◽  
2020 ◽  
Vol 18 (2) ◽  
pp. 78-82
Author(s):  
Sata Yoshida Srie Rahayu ◽  
Tri Aminingsih ◽  
Yulianita .
Keyword(s):  
Special Needs ◽  
Analysis Of Variance ◽  
Research Method ◽  
Nutritional Value ◽  
Food Products ◽  
Children With Special Needs ◽  
Organoleptic Test ◽  
Anodonta Woodiana ◽  
Different Characteristics

Flour of Anodonta woodiana meat may be added in the manufacture of food products such as granola bar. The aim of addition is to increase the nutritional value on snacks needed by children with special needs through fortification. This research method was done by making products granola bar in three formulas: without the addition of shells flour, the addition of 2.8 gram, and 5.6 gram. Granola bar were made for consumption by children (7-9 years old) and teenager (10-18 years old). Tests performed included organoleptic test. The results of organoleptic test between three formulas of produced granola bar have different characteristics in flavor parameter. The results of the analysis of parameters of color, aroma, and flavor tested by analysis of variance software showed that the most preferred formula is the second formula with the addition 2.8 gram of mussel meat flour. This granola bar snack is a healthy snack that is safe for consumption by children with special needs, because it is made from ingredients that do not contain flavorings, dyes and artificial preservatives.

Pengaruh Pemberian Moringa oleifera Terhadap Kuantitas dan Kualitas Semen Sapi Peranakan Ongole

2020 ◽  
Vol 7 (2) ◽  
pp. 119
Author(s):  
Lukman Affandhy ◽  
Muchamad Luthfi ◽  
Dian Ratnawati ◽  
Frediansyah Firdaus
Keyword(s):  
Data Analysis ◽  
Analysis Of Variance ◽  
Research Method ◽  
Moringa Oleifera ◽  
The Third ◽  
Randomized Design ◽  
Leaf Powder ◽  
Completely Randomized Design ◽  
Second Period

ABSTRAK  Penelitian bertujuan untuk mengetahui pengaruh pemberian bubuk daun Moringa oleifera (MO) terhadap kuantitas dan kualitas semen sapi peranakan ongole (PO). Metode penelitian menggunakan percobaan lapang dengan rancangan acak lengkap dengan tiga perlakuan pemberian MO sebesar 0 kg/ekor/hari (P1); 0,05 kg/ekor/hari (P2) dan 0,1 kg/ekor/hari (P3). Analsis data menggunakan one way analysis of variance. Masing-masing perlakuan terdiri atas empat ekor dengan tiga periode pengamatan sebagai ulangan, yaitu periode pertama dan ketiga tanpa MO, dan periode kedua diberikan MO pada P2 dan P3. Hasil penelitian menunjukan bahwa volume dan pH semen perlakuan P1, P2 dan P3 tidak berbeda semua periode pengamatan. Motilitas massa spermatozoa P2 dan P3 periode kedua dan ketiga menunjukan nilai +++ berbeda nyata (P<0,05) dibandingkan dengan P1 (++); motilitas individu  perlakuan P1 menunjukkan nilai terendah 60,56±2,94 % (P<0,05) dibandingkan P2 dan P3 pada periode kedua dan ketiga (75,50±2,29 dan 72,50±2,34%). Konsentrasi spermatozoa P2 dan P3 periode kedua dan ketiga menunjukkan rata-rata  >1.350 juta/ml berbeda nyata (P<0,05) daripada P1 (876±152juta/ml), sedangkan total spermatozoa motil menunjukkan nilai tertinggi 5.647±829 juta/ml pada P3 periode kedua.Viabilitas spermatozoa P2 dan P3 menunjukkan nilai >88-89 % beda nyata (P<0,05) daripada P1 (<84 %) pada periode kedua dan ketiga, sedangkan nilai abnormalitas spermatozoa yang terbaik adalah P2 sebesar 4,30% pada periode kedua dan P3 sebesar 5,33% pada periode ketiga. Disimpulkan pemberian bubuk daun MO dengan dosis 0,1 kg/ekor/hari dapat memperbaiki kuantitas dan kualitas semen (viabilitas dan total spermatozoa motil) sapi pejantan PO.Kata kunci:  kuantitas dan kualitas semen, Moringa oleifera, sapi pejantan ABSTRACTThe research aimed to determine the effect of Moringa oleifera (MO) leaf powder on the quantity and quality of semen of ongole crossbreed. The research method used was a field experiment with a completely randomized design with three treatments giving MO of 0 kg/head/day (P1); 0.05 kg/head/day (P2) and 0.1 kg/head/day (P3). Each treatment consisted of four heads with three periods of observation as replications, namely the first and third periods without MO, and the second period was given MO on P2 and P3. Data analysis used a one-way analysis of variance. The results showed that the volume and pH of semen treated P1, P2, and P3 didn’t different in all observation periods. The second and third period spermatozoa mass motility of P2 and P3 showed that the value of +++ was significantly different (P<0.05) compared to P1 (++); Individual motility of P1 treatment showed the lowest value 60,56±2,94 % (P<0.05) compared to P2 and P3 in the second and third periods (75,50±2,29 and 72,50±2,34%). The second and third periods of P2 and P3 spermatozoa concentrations showed an average of >1,350 million/cc significantly different (P<0.05) than P1 (876±152 million/cc), while the total motile spermatozoa showed the highest value of 5,647±829 million/cc in the second period P3. The spermatozoa viability of P2 and P3 showed values >88-89% significantly different (P<0.05) than P1 (<84%) in the second and third periods, while the best spermatozoa abnormalities were P2 at 4.30% in the second period and P3 at 5.33% in the third period. It was concluded that the giving of MO leaf powder at a dose of 0,1 kg/head/day could improve the quantity and quality of semen (viability and total motile spermatozoa) of Ongole Crossbreed bulls. Keywords: bulls, Moringa oleifera, quantity and quality of semen

scholarly journals PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus plantarum TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG PORANG (Amorphophallus oncophyllus)

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 673
Author(s):  
Ade Irma Juliana ◽  
Moegiratul Amaro ◽  
Nazaruddin Nazaruddin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Lactobacillus Plantarum ◽  
Analysis Of Variance ◽  
Ph Value ◽  
Significance Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Polynomial Orthogonal

ABSTRACT               This study aims to determine the effect of Lactobacillus plantarum bacterial starter concentration on some quality of the porang flour. This study used experimental design one-factor Completely Randomized Design (CRD) consisted of BAL concentration (KB) of Lactobacillus plantarum with 6 treatments which is 0%, 5%, 10%, 15%, 20% and 25%. Each of treatment were repeated three times to obtain 18 unit samples. Data from observations were analyzed using analysis of variance (Analysis of Variance) at 5% significance level using Co-stat software. If there are significant differences, a further Polynomial Orthogonal and Honestly Significant Difference (BNJ) test is performed at a level of 5%. The parameters observed included pH value, protein content, water content, yield, total lactic acid bacteria, organoleptic parameters of color and aroma (hedonic and scoring). The results showed that the concentration of Lactobacillus plantarum bacterial 20% was the best treatment in producing porang flour, pH value 5.72, protein content 6.49%, yield 9.33%, total lactic acid bacteria 6.66 log CFU / g and color rather brown and slightly acidic aroma and somewhat preferred by panelists. Keywords: Porang flour, starter concentration, Lactobacillus plantarum   ABSTRAK             Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter bakteri Lactobacillus plantarum terhadap beberapa komponen mutu tepung porang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yakni konsentrasi BAL (KB) jenis Lactobacillus plantarum dengan 6 perlakuan yaitu 0%, 5%, 10%, 15%, 20% dan 25%. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Data hasil pengamatan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf nyata 5% menggunakan software Co-stat. Apabila terdaapat beda nyata, dilakukan uji lanjut Polynomial Orthogonal dan Beda Nyata Jujur (BNJ) pada taraf 5%. Adapun parameter yang diamati meliputi nilai pH, kadar protein, kadar air, rendemen, total bakteri asam laktat, parameter organoleptik warna dan aroma (hedonik dan scoring). Hasil penelitian menunjukkan bahwa konsentrasi strater bakteri Lactobacillus plantarum 20% merupakan perlakuan terbaik dalam menghasilkan tepung porang nilai pH 5,72, kadar protein 6,49%, rendemen 9,33%, total bakteri asam laktat 6,66 log CFU/g serta warna agak coklat dan aroma agak asam serta agak disukai panelis.    Kata Kunci: Tepung porang, konsentrasi starter, Lactobacillus plantarum

PENGARUH EKSTRAK KASAR BUAH PALA MYRISTICA ARGENTEA TERHADAP PERTUMBUHAN IKAN KOI CYPRINUS CAPRIO

2021 ◽  
Vol 4 (1) ◽  
pp. 7-10
Author(s):  
Nuryanti Leko ◽  
Sutia Budi ◽  
Mardiana Mardiana ◽  
Dahlifa Dahlifa
Keyword(s):  
Growth Rate ◽  
Crude Extract ◽  
Research Method ◽  
Ornamental Fish ◽  
Good Effect ◽  
Length Growth ◽  
Weight Growth ◽  
Randomized Design ◽  
Test Parameters ◽  
Completely Randomized Design

Ikan koi di Indonesia merupakan ikan hias favorit dan banyak digemari masyarakat luas karena tubuhnya yang mempesona dan harganya relatif tidak terlalu mahal. Ikan koi sekarang ini masih menjadi salah satu komoditas perdagangan yang cukup baik dalam bidang perikanan. Tujuan dari penelitian ini adalah untuk mengetahui Pengaruh  Ekstrak Kasar Buah Pala Myristica Argentea  Terhadap Pertumbuhan Ikan Koi Cyprinus Caprio. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) ,dengan empat perlakuan dan tiga ulangan yaitu perlakuan A (Dosis 5% ekstrak kasar  buah pala), perlakuan B (Dosis 10% ekstrak kasar buah pala), perlakuan C (Dosis 15% ekstrak kasar buah pala) dan perlakuan D (   Dosis 0 % ekstrak kasar buah pala). Parameter uji berupa lajui pertumhuhan bobot dan pertumbuhan panjang. Hasil penelitian menunjukkan bahwa ekstrak Kasar Daging Buah Pala myristica argentea memberikan pengaruh yang baik terhadap pertumbuhan ikan ko setelah diberikan perlakuan.. Dosis yang baik untuk pertumbuhan berat dan panjang ikan koi ialah dosis  10% - 5%. Koi fish in Indonesia is a favorite ornamental fish and much-loved by the wider community because of its charming body and relatively inexpensive price. Koi fish is still one of the trade commodities that is quite good in the field of fisheries. The purpose of this study was to determine the Effect of Crude Extract of Nutmeg Myristica Argentea on the Growth of Cyprinus Caprio Koi Fish. The research method used was a completely randomized design (CRD), with four treatments and three replications, namely treatment A (5% dose of nutmeg crude extract), treatment B (10% dose of nutmeg crude extract), treatment C (15% dose of nutmeg extract). crude nutmeg) and treatment D (Dose of 0% crude extract of nutmeg). Test parameters in the form of weight growth rate and length growth. The results showed that the crude extract of the Nutmeg myristica argentea had a good effect on the growth of koi fish after being given treatment. A good dose for the growth of weight and length of koi fish is a dose of 10% - 5%

scholarly journals Elevated vitamin E content improves all-trans β-carotene accumulation and stability in biofortified sorghum

2016 ◽  
Vol 113 (39) ◽  
pp. 11040-11045 ◽  
Author(s):  
Ping Che ◽  
Zuo-Yu Zhao ◽  
Kimberly Glassman ◽  
David Dolde ◽  
Tiger X. Hu ◽  
...  
Keyword(s):  
Vitamin A Deficiency ◽  
Oxidative Degradation ◽  
Carotenoid Biosynthesis ◽  
Micronutrient Deficiencies ◽  
Ambient Conditions ◽  
Iron And Zinc ◽  
Geranylgeranyl Transferase ◽  
Sorghum Grain ◽  
Β Carotene ◽  
Carotene Degradation

Micronutrient deficiencies are common in locales where people must rely upon sorghum as their staple diet. Sorghum grain is seriously deficient in provitamin A (β-carotene) and in the bioavailability of iron and zinc. Biofortification is a process to improve crops for one or more micronutrient deficiencies. We have developed sorghum with increased β-carotene accumulation that will alleviate vitamin A deficiency among people who rely on sorghum as their dietary staple. However, subsequent β-carotene instability during storage negatively affects the full utilization of this essential micronutrient. We determined that oxidation is the main factor causing β-carotene degradation under ambient conditions. We further demonstrated that coexpression of homogentisate geranylgeranyl transferase (HGGT), stacked with carotenoid biosynthesis genes, can mitigate β-carotene oxidative degradation, resulting in increased β-carotene accumulation and stability. A kinetic study of β-carotene degradation showed that the half-life of β-carotene is extended from less than 4 wk to 10 wk on average with HGGT coexpression.

Estimation of changes of lower limbs reactivity among mountain cyclist under the influence of sauna treatment - abstract

2016 ◽  
Vol 24 (1) ◽  
pp. 12-18 ◽  
Author(s):  
Paweł Niewiadomy ◽  
Joanna Tiffert-Tłok ◽  
Katarzyna Szuścik ◽  
Anna Stolecka-Warzecha ◽  
Krystyna Kwaśna
Keyword(s):  
Analysis Of Variance ◽  
Research Method ◽  
Age Groups ◽  
Lower Limbs ◽  
Whole Body ◽  
Training Process ◽  
Rehabilitation Training ◽  
Sport Training ◽  
Human Ability ◽  
Two Age Groups

Abstract Background: Elaborated system of neuromuscular connections gives to a human ability of body control, possibility to move and perform any complicated moves. The issue of neuromuscular conduction appears more frequently in physiotherapy, biological restoration or, widely perceived, sport training. Physiotherapists often wonder how sauna treatment, mainly used in biological restoration, influence on changes of its conduction and, on which level of a rehabilitation, training process or biological restoration should it be used. The aim of this paper was to check how an organism would react after methodically conducted sauna treatments in a form of whole body biological restoration. Material/Methods: Competitors of cycling group GR AIRCO Team participated in research. Twelve men were classified and divided onto two age groups. On the basis of questionnaires personal details as well as basic antropometric parameters were collected. Tool used to measure reactivity was chosen to research method: Reactivity Measure MCZR/ATB 1.0. Results: Analysis of variance of following measurements did not show any statistically crucial differences between the group under the age of 30 and over 30 (p>0,05). Results are shown respectively for right leg, left leg, both lower limbs tested simultaneously with the division onto age groups. Analysis of variance show increase of reactivity for all tested participants after sauna. Conclusions: Sauna treatment among cyclist has impact on a rate of lower limbs reactivity tested simultaneously with impulse differentiation to an appropriate legs.

Improved Phosphate Ore Leaching with Physical Mutagenized Acidithiobacillus Ferrooxidans Based on Modified Logistic Model

2012 ◽  
Vol 214 ◽  
pp. 520-524 ◽  
Author(s):  
En Wen Wang ◽  
Shao Min Lei ◽  
Wen Qi Gong
Keyword(s):  
Acidithiobacillus Ferrooxidans ◽  
Treatment Time ◽  
Ph Value ◽  
Hot Spring ◽  
Temperature Treatment ◽  
Low Grade ◽  
Initial Growth ◽  
Illumination Time ◽  
Phosphate Ore ◽  
Low Temperature Treatment

Strains of Acidithiobacillus ferrooxidans (At.f) were separated and purified from water sample collected from a hot spring and bioleaching a low grade phosphate ore. The results indicated that bioleaching phosphorus rate increasing sharply was starting at the ending of pH value decreasing, and ascend velocity had slowed down after linear regression of pH was at its second peak. In the environment of ultraviolet mutagenesis, the initial growth of At.f (r) was decreased by illumination time increased, but the maximum rate of bioleaching phosphate ore (ηm) was increased. In the condition of ultrasonic vibration, r was increased by vibration time added, and ηm was almost increased, except 20 min, owing to the modificatory coefficient was large enough. In circumstances of low temperature treatment, r was decreased by treatment time raised; ηm was more increase than the sample of un-treatment (CK).

scholarly journals SIFAT KIMIA DAN MIKROBIOLOGI BAKASANG IKAN OCI (Rastrelliger sp) DENGAN LAMA FERMENTASI YANG BERBEDA

Pro Food ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 397
Author(s):  
Anto Anto ◽  
Deyvie Xyzquolyna ◽  
Viene Valentine H. Ali
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Water Content ◽  
Design Pattern ◽  
Research Method ◽  
Ph Value ◽  
Fermentation Time ◽  
Fish Market ◽  
Randomized Design

ABSTRACT This study aimed to determine the effect of oci fermentation time on total microbes, total lactic acid bacteria, water content, protein content, and pH value. The oci fish used are fresh oci fish from the fish market in Gorontalo, then fermented for 0, 3, 10 and 15 days. The research method used the experimental method through a complete randomized design pattern using variance analysis followed by the Duncan test. For 15 days fermented, the pH value, water content and microbial total decreased, but the protein content and the number of lactic acid bacteria increased. The bakasang of oci at the end of fermentation has a total lactic acid bacteria of 2.51x107 CFU/g, the water content of 65.56%, the protein content of 5.98%, and pH value of 6.0. Keywords: oci fish, fermentation, bakasang, lactic acid bacteria   ABSTRAK Tujuan penelitian ini adalah untuk menganalisa sifat kimia dan mikrobiologi bakasang ikan oci dengan lama fermentasi yang berbeda. Ikan oci yang digunakan adalah ikan oci segar dari pasar ikan di Gorontalo, lalu difermentasi selama 3, 10 dan 15 hari. Parameter pengamatannya meliputi sifat kimia yang terdiri dari kadar air, kadar protein, nilai pH. Sedangkan sifat mikrobiologi yang diamati yaitu total mikroba dan total bakteri asam laktat. Metode penelitian ini menggunakan rancangan acak lengkap dan analisis sidik ragam dilanjutkan dengan uji Duncan. Selama 15 hari difermentasi, nilai pH, kadar air dan total mikroba menurun, namun kadar protein dan jumlah bakteri asam laktat mengalami peningkatan. Bakasang ikan oci pada akhir fermentasi mempunyai total bakteri asam laktat 2,51x107 cfu/g, kadar air 65,56%, kadar protein 5,98%, dan nilai pH 6,0. Kata kunci: ikan oci, fermentasi, bakasang, bakteri asam laktat

scholarly journals The Effect of Shuttle Run and Zig Zag Run Exercises and Confidence on Passing Productivity on Tanjungbalai FC Pumata Futsal Players

2021 ◽  
Vol 5 (2) ◽  
pp. 173
Author(s):  
Muhammad Amin Syahputra ◽  
Sanusi Hasibuan ◽  
Novita Novita
Keyword(s):  
Hypothesis Testing ◽  
Analysis Of Variance ◽  
Experimental Research ◽  
Research Method ◽  
Mean Value ◽  
Self Confidence ◽  
Implementation Time ◽  
Level 2 ◽  
Shuttle Run

The focus of this study aims to determine the effect of shuttle run, and zig-zag run training and self-confidence on passing productivity in Futsal players Pumata FC Tanjungbalai trying to improve athlete achievement among teenagers. This study uses an experimental research method by level 2 x 2, so the hypothesis submission is carried out using a two-way analysis of variance (ANAVA). After that, hypothesis testing was carried out using a two-way analysis of variance (ANAVA). This research was carried out at the PUMATA FC Team's training ground which was located at the Tanjungbalai city futsal field. The implementation time is about four weeks, with meetings three times a week. The sample of this research is all Pumata FC players consisting of 20 people who are given shuttle run training and zig-zag run training. Based on the analysis results above, it shows that there are differences in mean in the four groups by giving shuttle run and zig-zag run exercises. The highest mean value was obtained in the high self-confidence group trained with the zig-zag run, which was 8.60 (if rounded up to 9 successful passes). Meanwhile, the lowest mean value was obtained in the low self-confidence group trained with the shuttle run, which was 6.20 (if rounded up to 6 successful passes).

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