scholarly journals Characteristics of Physichochemical and Microbiology of Rebon Shrimp Paste using Different Brown Sugar Concentration

2019 ◽  
Vol 22 (2) ◽  
pp. 287-298
Author(s):  
Sumardianto Sumardianto ◽  
Ima Wijayanti ◽  
Fronthea Swastawati
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
Water Content ◽  
Sugar Content ◽  
Total Sugar ◽  
Sugar Concentration ◽  
Brown Sugar ◽  
Total Sugar Content ◽  
Protein Levels ◽  
Sugar Addition

Shrimp paste is a fermentation product of shrimp and has a distinctive smell and taste. The paste is made from a mixture of shrimp, fish salt and brown sugar. The purpose of this study was to determine the effect of sugar concentrations on the chemical, physical, microbiological and sensory characteristics of shrimp paste. Five differentconcentrations of brown sugar (0; 7.5; 10, and 12.5%) were applied. The shrimp paste was analyzed for their protein content, water content, amino acids, salinity, total sugar content, pH, colour test, viability of LAB  and sensory. The sugar concentration significantly affected protein content, water content, total sugar, color, salt and organoleptic (p<0.05), but did not significantly affect on the water content, pH and LAB (p>0.05). The protein levels decreased with the increasing of sugar concentration. The brightness (L*) and redness (a*) were slightly decrease with the increasing of sugar concentration. The shrimp amino acid was dominated by glutamate acid, however, the concentration of amino acids decreased with the increasing concentration of the sugar. Addition of sugar to the shrimp paste improved the acceptance of the panelist, resulting higher score as compared to that of control. The best treatment in this study was the shrimp paste added with 10% sugar having the protein content 29.084%; water content 34.11%;  sugar content 15.37%, pH 6.97; L 46.52; salt 13.63%; glutamate acid 23115.83 mg/kg, BAL <10 log CFU/mL and total organoleptic value 8.

scholarly journals Total Sugar Content, Protein, Adhesiveness, and Hardness of Fermented Jackfruit Seeds Flour by Kluyveromyces marxianus and Saccharomyces cerevisiae

2016 ◽  
Vol 3 (2) ◽  
Author(s):  
Fathiyatul Islamiyah ◽  
Siti Susanti ◽  
Ahmad Ni'matullah Al-Baarri
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Protein Content ◽  
Kluyveromyces Marxianus ◽  
Food Industry ◽  
Room Temperature ◽  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content ◽  
Texture Analyzer ◽  
A Value

This research aims to produce dough from fermented jackfruit seed using Kluyveromyces marxianus and Saccharomyces cerevisiae. Concentration of inoculum at 0, 4, 8 and 12% (v/v) was used to measure total sugar, protein content, adhesiveness and hardness in the dough. To produce dough, fermentation process for 1 hour at room temperature (27˚C±1) was used. Total sugar was measured using refractometer and protein content was analyzed using Bradford method. Adhesiveness and hardness was analyzed using texture analyzer. Result shows no significant differences (P>0.05) on sugar content in obtained doughs using K. marxianus and S. cerevisiae resulting a value of 8.442±0.69 and 8.485±0,76˚Brix, respectively. Protein content of the fermented dough was 3.51±1.16 and 4.4±2.09% for K. marxianus and S. cerevisiae, respectively, resulting the significant differences among treatments. The adhesiveness and hardness of fermented dough with K. marxianus was significantly higher than that of S. cerevisiae. This result may provide beneficial information to food industry that uses jackfruit seed as ingredient.

scholarly journals Induction of drought stress tolerance by Propiconazole and Salicylic acid in Sorghum bicolor is mediated by enhanced osmoregulation, compatible solutes and biochemical accumulation

2016 ◽  
Vol 1 (2) ◽  
pp. 41 ◽  
Author(s):  
Maruthaiya Arivalagan ◽  
Ramamurthy Somasundaram
Keyword(s):  
Salicylic Acid ◽  
Drought Stress ◽  
Sorghum Bicolor ◽  
Protein Content ◽  
Sugar Content ◽  
Compatible Solutes ◽  
Total Sugar ◽  
Total Sugar Content ◽  
Proline Amino Acid ◽  
Effects Of Drought

A pot-culture experiment was carried out to estimate the ameliorating effect of Propiconazole (PCZ) and Salicylic acid (SA) on drought stressed Sorghum bicolor. The plants were subjected to 3, 6 and 9 Day Interval Drought (DID) and drought with PCZ 1 mM and SA 1 mM alone from 30, 40 and 50 Days After Sowing (DAS). One day interval irrigation was kept as control. The plant samples were collected on 60, 70 and 80 DAS then separated into root and shoots for estimate the protein, proline, amino acid (AA), glycine betaine (GB) and total sugar content. Drought stress inhibited protein content then the proline, AA, GB and total sugar contents were increased when compared to control. Plants were treated drought with PCZ and SA these parameters to a larger extent when compared to drought stressed plants. The PCZ and SA treatments increased the protein content, but decreased the proline, AA, GB and total sugar contents when compared to drought stressed plants. From the results of this investigation, it can be concluded that the application of PCZ and SA caused a partial amelioration of the adverse effects of drought stress in sorghum plants.

scholarly journals Organic brown sugar and jaboticaba pulp influence on water kefir fermentation

2019 ◽  
Vol 43 ◽  
Author(s):  
Tainá Miranda Destro ◽  
Denise da Fontoura Prates ◽  
Lycio Shinji Watanabe ◽  
Sandra Garcia ◽  
Guilherme Biz ◽  
...  
Keyword(s):  
Functional Food ◽  
Fermentation Process ◽  
Sugar Content ◽  
Total Sugar ◽  
Brown Sugar ◽  
Total Sugar Content ◽  
Color Profile ◽  
Kefir Grains ◽  
Two Stages ◽  
Water Kefir

ABSTRACT Water kefir is considered to be a functional food with probiotic characteristics. It can be improved with addition of organic brown sugar and fruits native to Brazil, such as jaboticaba. The objective of this study was to evaluate the effects of brown sugar type: organic and conventional and the presence or absence of jaboticaba pulp in water kefir fermentation, based on the carbohydrate, organic acid, mineral composition and color profile. The fermentation process was carried out in two stages: with kefir grains, for 24 hours, at 25 °C and after filtration, maintained for 24 h at 25 °C in hermetic bottles, followed by a period of 8h refrigeration, and monitored every 8 h. Scanning electron microscopy of the kefir grains was performed after 24 h. The major changes in physicochemical patterns occurred up to 40 h. The final beverages presented acidic characteristics as a result of the production of lactic, acetic and succinic acids. The total sugar content had a reduction of around 50%. The sucrose content was reduced and the glucose and fructose increased. The use of organic sugar influenced the composition of the minerals. The characteristics related to color showed a tendency to increase over the evaluated times. It was concluded that it is possible to produce beverages fermented by water kefir grains, using organic or conventional brown sugar and jabuticaba pulp, being an alternative for the substitution of soft drinks, since it has no preservatives or food colorings, presents lower content of sugars and can be handcrafted.

scholarly journals ANALISIS ES KRIM HERBAL MELALUI SIFAT KIMIA (KADAR AIR, KADAR PROTEIN TERLARUT dan KADAR GULA TOTAL) dan SIFAT FISIK (UJI ORGANOLEPTIK)

2020 ◽  
Vol 11 (1) ◽  
Author(s):  
Dewi Gilang Permatasari ◽  
Zunianingrum Varichatun Muslihah ◽  
Rika Putri Handriyanti ◽  
Dalintang Ketut Dwi Saputri ◽  
Anita Trisiana
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Sugar Content ◽  
Chemical Properties ◽  
Ice Cream ◽  
Sweet Taste ◽  
Pale Yellow ◽  
Protein Levels ◽  
Randomized Design ◽  
Smooth Texture

Abstrak Es Krim merupakan kuliner yang banyak digemari semua orang karena memiliki tekstur yang lembut dengan rasa manis menjadikan kombinasi sempurna. Dengan adanya komposisi yang berbahan dasar herbal seperti kunyit, jahe, temulawak dan kayu manis. Menjadikan produk Es Krim Herbal unik yang memberikan varian rasa rempah-rempah seperti jahe, kunyit dan temulawak. Perlu kita sadari bahwa rempah-rempah memiliki banyak manfaat bagi manusia.Penelitian ini bertujuan untuk menganalisis sifat kimia (kadar air, kadar protein terlarut dan kadar gula total) dan sifat fisik (warna, rasa dan tekstur) pada es krim herbal. Kadar air dalam es krim herbal diukur dengan menggunakan metode destilasi. Kadar protein terlarut dalam es krim herbal diukur dengan menggunakan metode lowry. Kadar gula total dalam es krim herbal menggukan metode nelson-somogyi. Rancangan penelitian menggunkan Rancangan Acak Lengkap (RAL) dengan perlakuan penambahan ekstra dari rempah-rempah terdiri dari 3 taraf perilaku (P1 jahe, P2 kunyit dan P3 temulawak). Setiap taraf perlakuan diulang sebanyak 2 kali ulangan, sehingga terdapat 6 satuan percobaan. Setiap satu percobaan memiliki berat total 350 gr. Variabel pengamatan pada penelitian ini adalah sifat kimia terdiri dari kadar air (P1 : 69,50%, P2 : 69,34%, P3 : 69 %). Kadar protein terlarut (P3 : 8,93%, P2 : 8,13%, P1 : 6,34%,) dan kadar gula total (P2 : 12,73%, P3 : 9,79%, P1 : 6,46%). Sifat fisik dengan melakukan uji organoleptik dengan pengujian 10 paneis menghasilkan warna (P1 : putih pucat, P2 : kuning pucat, P3 : kuning pucat). Rasa (P1 : manis, P2 : manis, P3 : manis). Tekstur (P1 : lembut, P2 : lembut, P3 : lembut). Pengujian dengan 10 panelis terdiri (P1 : 4 sangat enak, P3 : 3 enak, P2 : 3 tidak enak). Dari 10 panelis yang paling dominan sangat enak karen keseimbangan rasa rempah-rempah, tekstur lembut dan manis.Berdasarkan hasil penelitian es krim herbal telah  diuji secara kimia dan fisik sehingga aman dikonsumsi bagi masayarakt. Kata Kunci: Es Krim, Herbal, Sifat Kimia dan Sifat Fisik Abstract Ice cream is the most favourite froozen food among many people, because it has a smooth texture and a plenty sweet taste so it can produce a perfectly combine. Some herbs such as turmeric, ginger, cinammon, and curcuma are not only for medicine. Those can be proven by ES KRIM HERBAL, a very unique ice cream with a spices composition and will provide all of the consumers with a herbs variant taste. We need to know that spices have lots of benefits to our life. To analyzie the chemical properties ( water content, dissolves protein content, the total of sugar content) and the phsycal properties ( color, taste, texture) within the Es Krim Herbal, are the purpose of this study. The water content inside of Es Krim Herbal is measured by destilising methods. Dissolves protein content is measured by lowry methods. And  the total of sugar content is quintified by nelson-somogyi methods.The design of this study using a Fully Randomized Design by adding an extra treatment of spices, consist of 3 levels behavior (P1 ginger, P2 turmeric, and P3 curcuma). Every levels of treatment is repeated in 2 times, so it has 6 samples per units. The total weight of each samples is 350 gr. The observation variables in this study were chemical properties consist of water content (P1 : 69.50%, P2 : 69.34%, P3 : 69%). Dissolved protein levels (P3 : 8.93%, P2 : 8.13%,  P1: 6.34%,) and total of sugar content (P2 : 12.73%, P3 : 9.79%, P1 : 8.25%). Phsycal properties by organoleptik test with 10 panelists producing a color (P1 : pale white, P2 : pale yellow, P3 : pale yellow). Taste ( P1 : sweet, P2 : sweet, P3 : sweet). Texture (P1 : smooth, P2 : smooth, P3 : smooth). Observating with 10 panelists consist of (P1 : 4 very good, P3 : 3 good, P2 : 3 not good). From the 10 panelists, a 'very good' taste is dominant in this case, because the stability between the spices's taste, smooth texture, and sweet's taste.Based on the study that have been tested by chemical and phsycal, with the result that Es Krim Herbal is safe for public consumption. Keywords: Ice Cream, Herbs, The Chemical Properties and The Phsycal Properties

scholarly journals Modifikasi Proses Pengolahan Kopi Arabika Menggunakan Metode Honey Process

2021 ◽  
Vol 10 (3) ◽  
pp. 317
Author(s):  
Hazfri Dalimunthe ◽  
Dina Mardhatilah ◽  
Maria Ulfah
Keyword(s):  
Water Content ◽  
Ph Value ◽  
Block Design ◽  
Sugar Content ◽  
Optimal Level ◽  
Total Sugar ◽  
Process Maturity ◽  
Total Sugar Content ◽  
Coffee Beans ◽  
Brix Value

The amount of mucilage can be adjusted according to the washing intensity. The level of ripeness of the coffee fruit is also directly proportional to the mucilage constituent components. Optimally ripe coffee cherries have a higher sugar, protein, lipid and water content than raw coffee cherries. So that research is needed to determine the effect of washing intensity and level of ripeness of coffee cherries on the characteristics of the resulting taste of coffee. The research design used was a complete two-factor block design. The first factor is the intensity of washing mucilage that sticks to the surface of the coffee beans; 2 times washing, 1 time washing, without washing. The second factor is the level of ripeness of the coffee cherries; raw coffee cherries, optimally ripe coffee cherries, past ripe coffee cherries. The analyzes were carried out, namely water content, ash content, total sugar content, pH value, Brix, and organoleptic test using the SCAA cupping method. The results of this study indicate that washing intensity affects the Brix value, water content, total sugar content, and pH. Whereas in the second factor, the level of ripeness of the coffee fruit affects the Brik value, water content, total sugar content, and pH. This study also showed that there was a correlation between washing intensity and the level of ripeness of the coffee cherries and the preference of the panelists. The non-washing treatment (black honey) and the optimal level of ripeness were the most preferred by the panelists, all coffees produced from this study met SNI 01-3542-2004. Keywords: arabica characteristics, honey process, maturity level, washing intensity

scholarly journals KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MANISAN KERING BELIMBING WULUH (Averrhoa bilimbi L.) BERDASARKAN VARIASI KONSENTRASI GULA MERAH DAN JENIS LARUTAN RENDAMAN

2019 ◽  
Vol 2 (4) ◽  
pp. 141
Author(s):  
Eka Frida Hardiyanti ◽  
Giyarto Giyarto ◽  
Andrew Setiawan Rusdianto
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Water Content ◽  
Salt Solution ◽  
Sugar Content ◽  
Ash Content ◽  
Sugar Concentration ◽  
Brown Sugar ◽  
Organoleptic Characteristics ◽  
Lime Water

ABSTRACT Small sour starfruit is a fruit whose limited utilization to traditional processing. The short shelf life causes a low level of consumption. The effort to extend the shelf life of small sour starfruit is to use it as dried sweets fruit. The purpose of the study was to determine the physicochemical and organoleptic characteristics of dried sweets small sour starfruit based on the concentration of brown sugar and the type of aqueous solution. Variations in treatment namely P1 (60% brown sugar concentration, lime water soaked), P2 (60% brown sugar concentration, husk ash soaked), P3 (60% brown sugar concentration, salt solution), P4 (70% brown sugar concentration, lime water soaked), P5 (70% brown sugar concentration, husk ash soaked), P6 (70% brown sugar concentration, salt solution), P7 (brown sugar concentration 80%, lime water soaked), P8 (80% brown sugar concentration, husk ash soaked), P9 (80% brown sugar concentration, salt solution). Observations included texture, water content, vitamin c levels, reducing sugar levels, ash content, and organoleptic tests. The results of the study were analyzed descriptively. The results showed that the higher concentration of brown sugar used resulted in ash content, and the reduced sugar content increased and the texture became softer, while the water content and vitamin C levels decreased. The use of the lime water soaked resulted in increased values of texture, ash content, and sugar content, while the water content and vitamin C levels decreased. The organoleptic test results are subjective and level acceptable to panelists on the parameters of color, aroma, taste and texture. Keywords : Small Sour Starfruit, Dried Sweets, brown sugar, Soak Solution ABSTRAK Belimbing wuluh adalah buah yang pemanfaatannya masih terbatas pada pengolahan tradisional. Umur simpan belimbing wuluh yang singkat menyebabkan tingkat konsumsinya rendah. Upaya untuk memperpanjang umur simpan belimbing wuluh adalah menjadikannya manisan kering. Tujuan penelitian ini untuk mengetahui karakteristik fisikokimia dan organoleptik manisan kering belimbing wuluh berdasarkan variasi konsentrasi gula merah dan jenis larutan rendaman. Variasi perlakuan yaitu P1 (konsentrasi gula merah 60%, larutan rendaman air kapur), P2 ( konsentrasi gula 60%, larutan rendaman air abu sekam), P3 (konsentrasi gula merah 60%, larutan rendaman larutan garam), P4 (konsentrasi gula merah 70%, larutan rendaman air kapur), P5 (konsentrasi gula merah 70%, larutan rendaman air abu sekam), P6 (konsentrasi gula merah 70%, larutan rendaman larutan garam), P7 (konsentrasi gula merah 80%, larutan rendaman air kapur), P8 (konsentrasi gula merah 80%, larutan rendaman air abu sekam), P9 (konsentrasi gula merah 80%, larutan rendaman larutan garam). Pengamatan meliputi tekstur, kadar air, vitamin c, gula reduksi, kadar abu, dan uji organoleptik. Hasil penelitian dianalisis secara deskriptif. Hasil penelitian menunjukkan tingginya konsentrasi gula merah mengakibatkan nilai tekstur, kadar abu, dan gula reduksi meningkat, sedangkan kadar air dan vitamin c menurun. Penggunaan larutan rendaman air kapur mengakibatkan nilai tekstur, kadar abu, dan kadar gula reduksi meningkat, sedangkan kadar air dan vitamin c menurun. Hasil uji organoleptik bersifat subjektif dan pada taraf dapat diterima oleh panelis pada parameter warna, aroma, rasa, dan tekstur. Kata Kunci : belimbing wuluh, manisan kering, gula merah, jenis larutan rendaman

scholarly journals Refractometer Measurements of Soluble Solid Concentration Do Not Reliably Predict Sugar Content in Sweet Corn

2005 ◽  
Vol 15 (3) ◽  
pp. 668-672 ◽  
Author(s):  
Teri A. Hale ◽  
Richard L. Hassell ◽  
Tyron Phillips
Keyword(s):  
High Performance ◽  
Sweet Corn ◽  
Sugar Content ◽  
Negative Relationship ◽  
Total Sugar ◽  
Water Soluble ◽  
Soluble Solids ◽  
Sugar Concentration ◽  
Total Sugars ◽  
Total Sugar Content

The refractometer has been proposed as a rapid, inexpensive technique for determining sugar levels in fresh sweet corn (Zea mays). High performance liquid chromatography (HPLC) analysis of sugars in three phenotypes (su, se, and sh2) of sweet corn harvested at three maturities indicated that sucrose content was highly correlated with the total sugars (R = 0.95). Sucrose and total sugar concentration were significantly different among all phenotypes. Soluble solids concentration (SSC) was high in su and se compared to the lower SSC of sh2. Early, mature, and late harvested samples differed in sucrose and total sugar content. Sugar concentration varied within phenotypes at each maturity level. Sh2 indicated no difference in sucrose and total sugars at early and mature harvests, but increased at late harvest. In contrast, sucrose and total sugar content decreased between early and mature harvests, then increased to highest levels at late harvest in se and su phenotypes. Overall, phenotype SSC increased significantly from early to late harvests, probably due to increased water-soluble polysaccharides in the su and se cultivars. Unlike other crops, a negative relationship was found in sweet corn between SSC and sucrose or total sugars, with an overall correlation of –0.51. This relationship was most affected by maturity, especially mature and late harvested sweet corn. Among phenotypes, sucrose, total sugar, and SSC were poorly correlated. Our results indicate that a refractometer should not be used to estimate total sugars or sucrose of sweet corn.

Mid and near Infrared Study of Carbohydrates by Canonical Correlation Analysis

1993 ◽  
Vol 1 (2) ◽  
pp. 99-108 ◽  
Author(s):  
P. Robert ◽  
M.F. Devaux ◽  
A. Qannari ◽  
M. Safar
Keyword(s):  
Correlation Analysis ◽  
Infrared Spectra ◽  
Canonical Correlation ◽  
Near Infrared ◽  
Sugar Content ◽  
Infrared Region ◽  
Total Sugar ◽  
Mid Infrared ◽  
Total Sugar Content ◽  
Near Infrared Spectra

Multivariate data treatments were applied to mid and near infrared spectra of glucose, fructose and sucrose solutions in order to specify near infrared frequencies that characterise each carbohydrate. As a first step, the mid and near infrared regions were separately studied by performing Principal Component Analyses. While glucose, fructose and sucrose could be clearly identified on the similarity maps derived from the mid infrared spectra, only the total sugar content of the solutions was observed when using the near infrared region. Characteristic wavelengths of the total sugar content were found at 2118, 2270 and 2324 nm. In a second step, the mid and near infrared regions were jointly studied by a Canonical Correlation Analysis. As the assignments of frequencies are generally well known in the mid infrared region, it should be useful to study the relationships between the two infrared regions. Thus, the canonical patterns obtained from the near infrared spectra revealed wavelengths that characterised each carbohydrate. The OH and CH combination bands were observed at: 2088 and 2332 nm for glucose, 2134 and 2252 nm for fructose, 2058 and 2278 nm for sucrose. Although a precise assignment of the near infrared bands to chemical groups within the molecules was not possible, the present work showed that near infrared spectra of carbohydrates presented specific features.

scholarly journals Measurement of Total Sugar Content of Residue from Bioenergy Pig Excreta in Marsh-Gas Sinks

2013 ◽  
Vol 25 (16) ◽  
pp. 9421-9422 ◽  
Author(s):  
G. Peng ◽  
E.V. Davis ◽  
L.X. Wang ◽  
C.W. Zhang
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content

scholarly journals PRODUCTIVITY AND QUALITY OF SUGAR CONTENT, TOTAL ACID, PH, AND GANDARIA FRUIT WATER LEVELS (BOUEA MACROPHYLLA GRIIFF) IN DIFFERENT GEOGRAPHICAL CONDITIONS IN AMBON ISLAND (AN ANALYSIS OF MALUKU ENDEMIC PLANTS)

2020 ◽  
Vol 1 (1) ◽  
pp. 52-62
Author(s):  
Pamella Mercy Papilaya
Keyword(s):  
Water Content ◽  
Sampling Method ◽  
Sugar Content ◽  
Total Sugar ◽  
Water Levels ◽  
Endemic Plants ◽  
Total Acid ◽  
Acid Ph ◽  
Acidity Level

Gandaria plant grows with tree habitus with a height of up to 27 m Spread of gandaria plants in Maluku, generally on Ambon Island and Saparua on Ambon Island, gandaria plants are spread from the coast to the hills. This study aims to determine the quality of sugar content, total acid, pH, water content and production of gandaria fruit (Bouea macrophylla Griff) in different geographical conditions on the island of Ambon using a purposive sampling method and laboratory analysis. The results showed that at an altitude of 0-400 asl with a production of 654 kg, 400-700 asl with a production of 681 kg and an altitude of 700-1100 asl producing 925 kg and the height of the place also affected the quality of gandaria with an average total sugar of 12.69%, content water 80.18%, acidity level 6.81% and pH 3. It was concluded that the higher the altitude of the place will affect the production and quality of gandaria fruit (Bouea macrophylla Griff).

Sign in / Sign up

Export Citation Format

Share Document