scholarly journals Pemanfaatan kedelai dan apel malang untuk pembuatan snack bar: kajian kadar lemak dan kadar karbohidrat

2019 ◽  
Vol 4 (2) ◽  
pp. 117
Author(s):  
Nanik Hamidah ◽  
Baiq Retno Yolanda Haryuning ◽  
Yahmi Ira Setyaningrum
Keyword(s):  
Difference Method ◽  
Local Food ◽  
Block Design ◽  
Soy Flour ◽  
Concentration Effect ◽  
Reliability Level ◽  
Carbohydrate Level ◽  
Randomized Block Design ◽  
Fat Level ◽  
Carbohydrate Levels

Snack bars are light meals in a form of bar. This snack bar product needs development that can fulfill balanced nutrient, by utilizing the potential of local food namely soybeans and apples. This study was conducted to analyze the concentration effect of soy flour and the addition of apples to fat and carbohydrate levels in the snack bar. The study used a randomized block design with three treatments and nine replications. The treatments in this study were F1 (40 gr soy flour: 60 gr dried apples), F2 (50 gr soy flour: 50 gr dried apples) and F3 (60 gr soy flour: 40 gr dried apples). Fat level in this study was obtained by using the Weibull method, whereas for carbohydrate level using the By Difference method. Data obtained were statistically analyzed using two way ANOVA and DMRT at a 95% reliability level. The results showed that there was a significant effect (p <0,05) of soy flour concentration and the addition of apples to fat and carbohydrate levels in the snack bar. The higher the concentration of soy flour, the higher the fat level in the snack bar. The highest fat level was found in F3. The higher the addition of apples, the higher the carbohydrate level in the snack bar. The highest carbohydrate level was found  in F1.Snack bar merupakan makanan ringan berbentuk batangan. Produk snack bar ini perlu pengembangan yang dapat memenuhi gizi seimbang, dengan memanfaatkan potensi pangan lokal yaitu kacang kedelai dan apel. Penelitian ini dilakukan untuk menganalisis pengaruh konsentrasi tepung kedelai dan penambahan apel terhadap kadar lemak dan  kadar  karbohidrat pada snack bar. Penelitian menggunakan Rancangan Acak Kelompok dengan tiga perlakuan dan sembilan kali ulangan. Perlakuan pada penelitian ini yaitu F1 (tepung kedelai 40 gr : apel kering 60 gr), F2 (tepung kedelai 50 gr : apel kering 50 gr) dan F3 (tepung kedelai 60 gr : apel kering 40 gr). Kadar lemak pada penelitian ini diperoleh dengan menggunakan metode Weibull, sedangkan untuk kadar karbohidrat menggunakan metode By Difference. Data yang diperoleh dianalisis secara statistik menggunakan two way anova dan DMRT pada tingkat kepercayaan 95%. Hasil penelitian menunjukkan terdapat pengaruh signifikan (p < 0,05) konsentrasi tepung kedelai dan penambahan apel terhadap kadar lemak  dan kadar karbohidrat pada snack bar. Semakin tinggi konsentrasi tepung kedelai maka semakin tinggi kadar lemak pada snack bar. Kadar lemak tertinggi terdapat pada F3. Semakin tinggi penambahan apel maka semakin tinggi kadar karbohidrat pada snack bar. Kadar karbohidrat tertinggi terdapat pada F1.

scholarly journals Fractions of carbohydrates and of nitrogenous compounds of tropical grasses at different cutting ages

2010 ◽  
Vol 39 (7) ◽  
pp. 1538-1547
Author(s):  
Patrícia Regina de Souza Siqueira Campos ◽  
José Fernando Coelho da Silva ◽  
Hernán Maldonado Vásquez ◽  
Andréa Vittori ◽  
Martinho de Almeida e Silva
Keyword(s):  
Small Intestine ◽  
Block Design ◽  
The Other ◽  
Total Carbohydrate ◽  
Nitrogenous Compounds ◽  
Potential Source ◽  
Randomized Block Design ◽  
Ruminal Degradation ◽  
Echinochloa Polystachya ◽  
Carbohydrate Levels

It was evaluated by the Cornell System carbohidrates fractions and nitrogenous compounds of the following grasses at the cutting ages of 14, 28, 42, and 56 days: nilo grass (Acroceras macrum), angola grass (Brachiaria purpurascens), aleman grass (Echinochloa polystachya), limpo grass (Hemarthria altíssima), setaria grass (Setaria anceps), tanner grass (Brachiaria arrecta), and tifton-85 grass (Cynodon spp). The experiment was carried out in a complete randomized block design, in a split plot arrangement in a way that the grasses were evaluated in the plots and the ages of cut in the split-plots. The age of cutting had an effect on the composition of the studied grasses. In most of the grasses, total carbohydrate levels, non-fibrous carbohydrates and A+B1 fraction carbohydrates increased linearly according to the age of cutting. The potentially degradable fraction of carbohydrates (fraction B2) showed a quadratic behavior according to the cutting ages for all grasses. The C fraction of the carbohydrates in tifton-85 grass linearly increased with the age but it did not increase significantly for the other grasses. In setaria grass, the intermediate levels of B2 and B3 nitrogenous fractions were high, which might represent a potential source of protein for ruminal degradation and for the small intestine. Except for setaria grass, all studied grasses show similar values of the A, B1, B2 and B3 nitrogenous fractions.

scholarly journals The effect of fed on feeding combination of the ark with ammonized citronella grass waste to the quality of lactated etawah crossbreed goat milk

2022 ◽  
Vol 951 (1) ◽  
pp. 012018
Author(s):  
Dzarnisa ◽  
A Ramaya
Keyword(s):  
Protein Level ◽  
Block Design ◽  
Goat Milk ◽  
Milk Quality ◽  
Goat’S Milk ◽  
Randomized Block Design ◽  
Fat Level ◽  
Goat's Milk ◽  
Citronella Grass

Abstract This study aims to determine the effect of giving a combination of the ark with ammoniated citronella grass waste on the levels of protein, fat, lactose and density of lactated Etawah crossbreed goat milk. The design used in this study was a randomized block design (RBD) consisting of 5 treatments and 3 groups. The treatment consisted of P1 (0% ark: 8% ammoniated citronella grass waste), P2 (2% ark: 6% ammoniated citronella grass waste), P3 4% ark: 4% ammoniated citronella grass waste), P4 (6% ark: 2% citronella ammonia grass waste) and P5 (8% ark: 0% ammoniated citronella grass waste). The data obtained were analysed statistically using Microsoft Excel software. Based on the results of the research, giving the combination of the ark with ammoniated citronella grass waste shows no significant effect (P> 0.05) on the quality of milk which includes density, lactose level, protein level and fat level in Etawah crossbreed goat (PE) milk. However, the quality test results showed an increasing trend when compared with the quality of PE goat’s milk without treatment The results of the data for each of the PE goat’s milk quality before given the feed treatment were 1.027; 3.34%; 3.42% and 6.40% for the density, lactose level, protein level and fat level. Meanwhile the results of the data for each of the PE goat milk quality after given the feed treatment got the best results, namely 1.030; 3.66%; 3.78% and 6.55% for the density, lactose level, protein level and fat level.

scholarly journals Karakteristik Kimia dan Organoleptik Biskuit dengan Penambahan Tepung Kacang Kedelai (Glycine max) dan Tepung Kulit Buah Naga Merah (Hylocereus costaricensis)

2021 ◽  
Vol 4 (1) ◽  
pp. 52-65
Author(s):  
Dian Puspita ◽  
Noor Harini ◽  
Sri Winarsih
Keyword(s):  
Wheat Flour ◽  
Local Food ◽  
Block Design ◽  
Crude Fiber ◽  
Soybean Flour ◽  
Fruit Peel ◽  
Food Ingredients ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
High Level

Indonesia is a country that has a high level of biscuit consumption. This is supported by many local food commodities. Therefore, many food products have emerged that use local food ingredients, such as bread, biscuits and cakes. One effort that can be made to enrich the nutritional content of biscuits is to add soybean flour which is rich in protein and flour of red dragon fruit peel which is rich in dietary fiber. The purpose of this study was to determine the effect of the ratio of wheat flour, soybean flour and red dragon fruit peel flour to chemical and organoleptic quality of biscuits. This research used a simple randomized block design with ratio of wheat flour, soybean flour, and red dragon fruit peel flour consisting of 10 levels: P0 (100%:0%:0%), P1 (80%:10%:10%), P2 (70%:20%:10%), P3 (60%:30%:10%), P4 (75%:10%:15%), P5 (65%:20%:15%), P6 (55%:30%:15%), P7 (70%:10%:20%), P8 (60%:20%:20%), P9 (50%:30%:20%). Each level is repeated 2 times. The parameters being observed were level of protein, fat, crude fiber, water, ash, and organoleptics (aroma, taste and texture). The results showed that the proportion of wheat flour, soybean flour and red dragon fruit peel flour had a very significant effect on level of water, protein, crude fiber, and organoleptic (taste, aroma, and texture). Treatment of biscuits with proportion of wheat flour 60%: 30% soybean flour: 10% red dragon fruit peel flour was the best treatment with level of water 6,58%, ash 0,76%, fat 27,95%, protein 9,74%, crude fiber 6,10%, organoleptic of taste 4,65 (delicious), aroma (rather tasty), and texture (rather not hard)

scholarly journals Analisa Kimia Bakpia Kering Substitusi Tepung Kulit Buah Naga

2020 ◽  
Vol 13 (01) ◽  
pp. 15-23
Author(s):  
Amelia Nirmalawaty ◽  
Anak Agung Putu Sri Mahayani
Keyword(s):  
Vitamin C ◽  
Nutritional Value ◽  
Block Design ◽  
High Heat ◽  
Ash Content ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Carbohydrate Levels ◽  
And Control ◽  
Sufficient Food

The potential of red dragon fruit peels both in terms of antioxidant activity and as sufficient food coloring promising. On the other hand antioxidants, one of which is vitamin C, is very susceptible to high heat.  This study aims to determine the content of proximate, fiber and vitamin C from dry bakpia substitution of  dragon fruit peels flour. A randomized block design with 4 replications was selected in this study, while the treatment consisted from 3 levels of dragon fruit peels flour substitution, namely 1%, 2%, 3% and control (0%). The results showed substitution of dragon fruit peels flour has no effect on water content, protein, fat, fiber and vitamin C dry bakpia. The 3% substitution of dragon fruit peels flour produces lower carbohydrate levels and significantly different with control, 1% and 2%.  The ash content of 3% substitution of dragon fruit peels flour is higher and than significantly different with control and 1% but not significantly different with 2% . The conclusion was  substitution of dragon fruit peels flour can be applied to 1- 2% of  flour need to increase its nutritional value.   Keywords: dragon fruit peels flour, dried bakpia, proximate, fiber, vitamin C

scholarly journals Pengaruh Substitusi Ubi Jalar Putih, Kuning dan Ungu Terhadap Karakteristik Fisikokimia dan Organoleptik Donat Isi

2021 ◽  
Vol 4 (2) ◽  
pp. 156-171
Author(s):  
Silfi Ernayanti ◽  
Sukardi Sukardi ◽  
Damat Damat
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Local Food ◽  
Block Design ◽  
Physicochemical Characteristics ◽  
Flavonoid Content ◽  
Sweet Potatoes ◽  
Organoleptic Characteristics ◽  
Randomized Block Design ◽  
Sweet Potato Flour

Abstract. Sweet potato is a local food that is easily found in Indonesia. Sweet potatoes contain vitamins, fiber, antioxidants and are also low in calories. Processing of sweet potato-based food products is also still limited, it is necessary to make an effort to increase the selling value of sweet potato. Making donuts substituted with sweet potatoes is one way to achieve diversification of sweet potato-based local food, in addition to reducing the use of wheat flour. The purpose of this study was to determine the effect of white, yellow and purple sweet potatoes and the effect of sweet potato pasta and flour on the physicochemical and organoleptic characteristics of stuffed donuts. This study used statistical analysis with a factorial randomized block design. Some of the treatments given in this study were types of white, yellow and purple sweet potatoes as well as substitution of 25% sweet potato pasta and 7.5% sweet potato flour. Based on the results of the study, it was known that the treatment of various types of sweet potato pasta and flour had no effect on water content, fat content, protein content, flavonoid content, aroma, texture and taste of stuffed donuts, but the treatment of white, yellow and purple sweet potatoes had an effect on antioxidant activity. and the color of the filling donut. The best treatment based on the physicochemical characteristics of antioxidant activity 74.9% and color organoleptic test 4.36, texture 4.28 and taste 4.52 obtained from yellow sweet potato paste treatment of 25% on donut dough. Keywords: donuts, effect, flour, paste, sweet potatoes.   Abstrak. Ubi jalar merupakan pangan lokal yang mudah ditemukan di Indonesia. Ubi jalar mengandung vitamin, serat, antioksidan dan juga rendah kalori. Pengolahan produk pangan berbasis ubi jalar juga masih terbatas, maka perlu dilakukan suatu upaya untuk menambah nilai jual dari ubi jalar. Pembuatan donat yang disubstitusi dengan ubi jalar merupakan salah satu cara mewujudkan diversifikasi pangan lokal berbasis ubi jalar, selain itu juga untuk mengurangi penggunaan tepung terigu. Tujuan penelitian ini untuk mengetahui pengaruh ubi jalar putih, kuning dan ungu serta pengaruh ubi jalar pasta dan tepung terhadap karakteristik fisikokimia dan organoleptik donat isi. Penelitian ini menggunakan analisis statistik dengan metode rancangan acak kelompok (RAK) faktorial. Beberapa perlakuan yang diberikan pada penelitian ini adalah jenis ubi jalar putih, kuning dan ungu serta substitusi ubi jalar pasta 25% dan ubi jalar tepung 7,5%. Berdasarkan hasil penelitian diketahui bahwa perlakuan berbagai jenis ubi jalar pasta dan tepung tidak berpengaruh terhadap kadar air, kadar lemak, kadar protein, kadar flavonoid, aroma, tekstur serta rasa donat isi, namun perlakuan jenis ubi jalar putih, kuning dan ungu berpengaruh terhadap aktivitas antioksidan dan warna donat isi. Perlakuan terbaik berdasarkan karakteristik fisikokimia aktivitas antioksidan 74.9% dan uji organoleptik warna 4.36, tekstur 4.28 dan rasa 4.52 diperoleh dari perlakuan pasta ubi jalar kuning sebesar 25% pada adonan donat. Kata kunci: donat, pasta, pengaruh, tepung, ubi jalar

scholarly journals The utilization of flour made of the non-milled rice as analog rice ingredients

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1427-1434
Author(s):  
S. Sukamto ◽  
D.G. Patria
Keyword(s):  
Sweet Potato ◽  
Agricultural Land ◽  
Raw Materials ◽  
Block Design ◽  
Soy Flour ◽  
Sweet Potatoes ◽  
Milled Rice ◽  
Cassava Flour ◽  
Randomized Block Design ◽  
Twin Screw

The continual increment of a population requires sufficient food, while agricultural land for rice cultivation keeps on declining. Therefore, the habit of consuming rice needs to be reduced. This study was aimed to get the best quality analog rice from non-milled rice based on the proportion of raw materials, time, and sensory. This study used the ingredients of cassava flour, sorghum, sweet potatoes, corn + lablab bean, and soybeans. Cooking oil, salt, glycerol monostearate, Na-alginate, and sodium three polyphosphates were used as additional ingredients and mixed in various formulation/ratios. These formula ingredients were extruded using KL Protecal Twin-screw to produce analog rice grains. A randomized block design was used in this study. The randomized block design was repeated three times. In order to determine the best treatment, this study employed the 5% LSD test. The results of this study showed that flour from cassava, sweet potato, sorghum, corn + lablab bean, and soybeans can be formulated as an analog rice ingredient. Cassava flour, sweet potato, sorghum, corn + lablab bean were used as the source of carbohydrates, and the soy flour was used as a source of protein. This study found that the best ratio would be 4.5: 4.5: 1 for cassava flour: 50% corn + 50% lablab bean flour: soy flour. The cooking process required 1.5 mL to 2 mL of water per gram of analog rice, and the cooking time would be 10-15 mins. The sensory values of color, taste, aroma, and texture were on the scale of average like to very like.

scholarly journals PENGARUH KONSENTRASI BUBUR BUAH DAN TEPUNG KEDELAI (Glycine max) TERHADAP KARAKTERISTIK FIT BAR BLACK MULBERRY (Morus nigra L.)

2018 ◽  
Vol 5 (1) ◽  
pp. 10
Author(s):  
Yusman Taufik
Keyword(s):  
Antioxidant Activity ◽  
Protein Content ◽  
Block Design ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Soy Flour ◽  
Randomized Block Design ◽  
Physical Response ◽  
Chemical Response ◽  
Soy Powder

The purpose of this research is to determine the consentration of fruit’s pulp and soy powder of fit bar black mulberry. The model of experimental design that is used in this research is Randomized Block Design (Group) RAK with 2 factors and 3 time repetitions, so it obtained 27 units of the experiment, where the factors include: the effect of the concentration of fruit’s pulp (A), which consists of three levels, a1 (5%), a2 (10%), a3 (15%) and concentrations of soy powder (B) consisting of 3 levels: b1 (14%), b2 (16%), b3 (18%). The response in this study is chemical response, which is protein content, carbohydrate content, and fat content, physical response is hardness. Organoleptic response include color, flavor, and texture, and then antioxidant activity for selected sample. The selected sample is a3b3 (15% fruit pulp concentration and 18% soy flour concentration), it has 43.21% of carbohydrate content, 11.53% of protein content, 9.23% of fat content, 2.15 mm/sec/100 grams of hardness, and 139.480 ppm of antioxidant activity (average).

scholarly journals KUALITAS KARKAS TERNAK BABI GROWER YANG MENGGUNAKAN TEPUNG KULIT KOPI SEBAGAI PENGGANTI SEBAGIAN DEDAK PADA RANSUM

ZOOTEC ◽  
2017 ◽  
Vol 37 (2) ◽  
pp. 386 ◽  
Author(s):  
Magdalena S. Gerungan ◽  
Mien Th.R. Lapian ◽  
J.A.D Kalele ◽  
Zulkifly Poli
Keyword(s):  
Statistical Analysis ◽  
Rice Bran ◽  
Difference Method ◽  
Block Design ◽  
Carcass Quality ◽  
Slaughter Weight ◽  
Randomized Block Design ◽  
Significant Difference ◽  
The Mean

EFFECT OF COFFEE SKIN FLOUR AS A SUBSTITUTE FOR RICE BRAN IN THE RATION ON CARCASS QUALITY OF GROWER PIGS. Research entitled effect of coffee skin flour in the ration of grower phase pig on slaughter weight, carcass length and carcass percentage have been done. Research conducted for 52 days using 16 Landrace pigs. Methods of randomized block design were used. Four replication as group of weight was used and treatments were four level of coffee skin flour of 0%, 25%, 50%, and 75%. The research variables are slaughter weight, carcass length and carcass percentage. Results of statistical analysis showed that there was no significant difference between treatments and the percentage of carcasses and slaughter weight (P> 0.05). The mean of slaughter weight is 76.68 kg and the average of carcass percentage is 63.80%. Analysis of variance showed that there is highly significant difference (P<0.01) between treatments and the length of carcass. Further test by the least significance difference method indicates that there was no significant difference on carcass length between R0 and R1, R2 and R3. There was also no significant difference on carcass length between R1 and R2, R1 and R3, and R2 and R3. Based on these results, it can be concluded that the use of coffee skin flour as a substitution as much as 25% of in the ration can increase the length of the carcass.Keywords: carcass length and carcass percentage, flour coffee skin, slaughter weight, pork.

Innovation of Natural Preservation of Mackerel (Rastrelliger kanagurta) Using Coconut Coconut Ashes with Drying Time Variations on Hedonics

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Rika Agustina ◽  
Rita Sunartaty ◽  
Teuku Makmur
Keyword(s):  
Research Design ◽  
Block Design ◽  
Drying Time ◽  
Basic Ingredient ◽  
Randomized Block Design ◽  
Salt Substitute ◽  
Long Time ◽  
Time Variations ◽  
Rastrelliger Kanagurta

Coconut frond ash is one of the wastes from coconut trees which has not been maximally utilized. Coconut frond ash contains MgCl2 and KCl so that it can be used as a salt substitute in the process of preserving fish. In this study coconut frond ash was used as a basic ingredient for making dried mackerel with a long time of drying to storage. The purpose of this study was to determine the effect of drying time on mackerel storage. The research design used was a Randomized Block Design (RCBD) with 2 factors studied. The first factor is the drying time consists of 3 levels, namely P1 = 3 days, P2 = 4 days, P3 = 5 days. The second factor is storage which consists of 3 levels, namely S1 = 30 days, S2 = 60 days, S3 = 90 days. Each treatment was repeated 2 times to obtain 18 experimental units to observed hedonic tests. From the results of the study it can be stated that the treatment has a very significant effect (P≥0.01) on the hedonic test which includes (color, aroma, taste and texture).

Kualitas Semen Cair Kambing Boer Berbahan Pengencer Air Kelapa Muda Varietas Viridis Setelah Simpan Dingin

2019 ◽  
Vol 6 (1) ◽  
pp. 78
Author(s):  
Muhammad Ade Salim ◽  
Muhammad Nur Ihsan ◽  
Nur Isnaini ◽  
Trinil Susilawati
Keyword(s):  
Semen Quality ◽  
Block Design ◽  
Animal Husbandry ◽  
Egg Yolk ◽  
Coconut Water ◽  
Boer Goat ◽  
Randomized Block Design ◽  
Frozen Semen ◽  
Artificial Vagina

ABSTRAKAir kelapa muda varietas viridisdapat dijadikan pengencer aletrnatif semen cair bagi program IB di daerah minim sarana semen beku. Tujuan penelitian ini untuk menguji pengaruh penggunaan air kelapa muda viridissebagai bahan pengencer terhadap kualitas semen cair kambing Boer setelah didinginkan. Dilaksanakanselama 3 bulan di Laboratorium Fakultas Peternakan UBUnit SumberSekar,Malang. Metodenya yaitu eksperimen. Semen dari  3 pejantan Boer umur 3-5 tahun, dikoleksi seminggu sekali dengan VB. Air kelapa mudaviridis umur 5-7 bulan serta tris aminomethane sebagai kontrol. Didesain menggunakan Rancangan Acak Kelompok (RAK) dengan 2 perlakuan yaitu P0 (tris aminomethane + 10% KT) dan  P1 (air kelapa muda viridis + 10% KT) masing-masing diulang 10 kali. Data dianalisis dengan analisis Ragam (Anova) dengan software Genstat 18. Variabelnya yaitu motilitas individu, viabilitas dan abnormalitas. Hasil penelitian yaitu motilitas individu pada P1bertahan sampai 4 hari (40,5± 24,3%), viabilitas terbaik sampai hari ke-5 (42±24,6%), abnormalitas terendah di hari ke-7(1,31± 0,6). Kesimpulannya, Pengencer air kelapa muda viridis dapat mempertahankan kualitas semen cair kambing Boer selama 4 hari untuk motilitas dan 5 hari untuk viabilitas.Kata Kunci:pengencer, air kelapa, varietas viridisABSTRACTYoung viridis coconut water could be used as an alternative to liquid semen diluent for artificial insemination program in the area with limited facility for frozen semen production. This study evaluated the use of young coconut water as a diluent on liquid semen quality of Boer goat after cold storage. This study was carried out for 3 months at Sumber Sekar Laboratory, Faculty of Animal Husbandry, University of Brawijaya, Malang. The semen was collected from 3 Boer bucks aged at 3 to 5 years old. The semen collection was done once a week with the aid of artificial vagina. The diluents used were young Viridis coconut (5 to 7 months old) and tris aminomethane. The method used was an experiment in a randomized block design with 2 treatments and 10 replicates. The treatments used were T0: tris aminomethane + 10% egg yolk (control) and T1:  young Viridis coconut water + 10% egg yolk. Data were analyzed by analysis of variance using Genstat 18 software. The variables measured were sperm individual motility, viability, and abnormality. The results showed that the sperm individual motility in T1 survived up to 4 days (40.5± 24.3%), the best viability at 5 days (42.0±24.6%),  while the lowest abnormality at 7 days (1.31±0.6). It could be concluded that: 1. Tris aminomethane diluent has higher quality with the storage length up to 9 days, 2. Young Viridis coconut water diluent could preserve liquid semen quality of Boer goat up to 4 days for sperm motility and 5 days for sperm viability.Keywords: diluents, coconut water, viridis variety

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