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Effect of Sucrose and Starter on the Chemical and Organoleptic Properties of Fig Leaf Tea Water Kefir
Full text linkWater kefir is a fermented drink made by adding water kefir grains to a water solution containing dried fruit or sugar. This research aims to determine the effect of sucrose, starter, and interactions on the chemical characteristics (antioxidant activity, total acid, medium pH) and organoleptics of fig leaf tea water kefir and to determine the interaction of antioxidant activity with total acid and medium pH. The experiment used variations in starter concentration (5% and 8%) and sucrose concentration (3%, 6%, 9% and 12%). Water kefir was analyzed through chemical analysis (antioxidants, total acid, medium pH, and sugar content) and organoleptic tests (flavor, aroma, color, and overall preference). The results showed that variations in the addition of sucrose, starter, and interactions influenced the metabolic results (primary and secondary metabolites) of microorganisms in water kefir grains and statically had a significant effect on changes in chemical and organoleptic properties (flavor, aroma, and overall preference). The best chemical characteristic parameters were obtained in the B2S3 treatment (8% starter + 9% sucrose) with antioxidant activity of 51.27%, total acid of 0.70%, and medium pH of 3.53. Meanwhile, the best organoleptic parameters were obtained in the B2S4 treatment (8% starter + 12% sucrose) with a taste value of 5.56 (liked), an aroma value of 4.80 (slightly liked), a color value of 4.97 (slightly liked), and the overall liking level was 5.45 (liked), and the antioxidant activity of fig leaf tea water kefir had a strong relationship with total acid and medium pH. Furthermore, the addition of sucrose and different starters during the water kefir fermentation process affects the chemical and organoleptic properties of fig leaf tea water kefir. It is hoped that the results of this research will make fig leaf tea water kefir an alternative probiotic drink for sufferers of lactose intolerance and allergies to milk-based drinks
Development of Sorghum Flour not Passing Sieve as Fried Chicken Flour with Pregelatinization Technique
Full text linkSorghum flour that not passing sieve can be reused effectively as an ingredient for fried chicken seasoning flouur. To achieve the desired quality, it must be modification, and one of the effective methods for modification is through the flour pre-gelatinization process before use. This research aims to improve the characteristics of sorghum flour that not passing sieve by applying the pre-gelatinization process to produce good fried chicken seasoning flour. Subsequently, a completely randomized design (CRD) was used with two treatments, namely sorghum flour that not passing sieve without going through a pre-gelatinization process, and sorghum flour that not passing sieve that had been pre-gelatinized. The pre-gelatinization process is able to change the physical characteristics of the resulting flour which is characterized by an increase in peak viscosity (PV) of 1310.25 cP and trough viscosity (TV) of 374.50 cP. Similarly, there was a decreased in breakdown viscosity (BD) was 198.50 cP, the final viscosity (FV) was 2174.25 cP, and the setback viscosity (SB) was 2148.75 cP. The paste temperature was 74.39 °C, while the peak gelatinization time (peak time in minutes) remained unchanged at 7.00 minutes and was able to increase the water absorption capacity to 195.75%. The use of pre-gelatinized sorghum flour that not passing sieve in fried chicken flour can produce seasoned flour with a crunchy texture and high friability value, has a favorable value for the attributes of color and good appearance. The proximate analysis of fried chicken flour, it shows that pregelatinization treatment of sorghum flour can cause a significant decrease in protein content of up to 7.99% and a significant increase in water content of up to 11.27%. The research results show that pregelatinized sorghum flour improves its characteristics so that it becomes the right choice for developing fried chicken flour products
Water Spinach (Ipomoea reptans Poir) Hydroponic Kratky System at Various Levels of PbSO4 Contamination
Full text linkLead (Pb) contamination and types of nutrients in static hydroponic system for growing water spinach are increasingly being studied due to the impact on the food chain. Consequently, the presence of Pb needs to be considered, specifically in fast-growing plant commodities. Alternative nutrient sources that are cheaper and more easily available should be developed and tested for effectiveness in the Kratky hydroponic system. In general, the Kratky hydroponic system runs without electricity and does not use wicks, making it economical and easy to apply in urban agriculture. Therefore, this research aimed to determine the effect of nutrition type and Pb absorption on the growth of water spinach planted in the Kratky hydroponic system. Test plants were planted for 30 days and the research used a 2-factor factorial randomized block design. The Pb concentration was varied at 50 , 100, 150, and 200 mg/L. The plant without Pb was used as control. The nutrition types used were standard hydrophonic (N1) and alternative nutrients containing NPK and Gandasil D (N2). The results showed that nutrition type had a significant effect on plant height, number of leaves, root length, wet and dry weight of shoots and roots, leaf area, shoot root ratio, harvest weight and stem diameter. The ABmix nutrient type (standard hydroponic media) has better performance than alternative nutrient types. There was no growth disturbance due to Pb contamination in the form of PbSO4 . Furthermore, the combination of Pb concentration and nutrient-type treatment did not have a significant effect on the plant’s growth and production except for the number of leaves. The combination of Pb concentration of 50 mg. L-1 and AB mix nutrition provided the best number of leaves
Fingerprint Metabolite of Miana (Coleus sp.) Leaf Infusion and Juice: Authentication Based on FTIR Spectroscopy and Multivariate Analysis
Full text linkMiana (Coleus sp.) is a plant belonging to the Lamiaceae family and has been widely used in traditional medicine. Despite the potential of the plant, the quality and quantity of chemical components that can be extracted are dependent on various factors, such as varieties and extraction techniques. Therefore, this study aimed to discriminate miana based on varieties and extraction techniques as well as identify its marker functional groups. The 4 different leaf varieties of the plant, including purple, green, batik, and color combination were extracted using the infusion method, both with and without the addition of water. FTIR (Fourier transform infrared) fingerprint metabolite of each extract was then analyzed with IRPal 2.0 software for functional group interpretation and multivariate data analysis (PCA and PLS-DA) using MetaboAnalyst 5.0. The results showed that the chromatogram profile of all varieties and extraction techniques had similar patterns. The PCA (principal component analysis) score plot yielded a total PC value of 98.5%, which could effectively discriminate the samples. In addition, the O–H group’s VIP score value (greater than 1) was a significant functional group that characterized the samples. Based on these results, the combination of FTIR spectroscopy and multivariate analysis could be used to discriminate miana based on varieties and extraction techniques, as well as identify functional groups serving as marker
Feasibility Analysis of VCO Conventional Production Process
Full text linkThe economic uncertainty of the Inhil community is influenced by the fluctuating coconut price, which is the main source of income. This uncertainty necessitates derivative products that can be made and processed easily, such as Virgin Coconut Oil (VCO). Many types of VCO have been marketed, and produced from different raw materials. Therefore, this study aimed to analyze the feasibility of conventional VCO production businesses and examine sensitive indicators from each aspect. Business feasibility analysis parameters include market and marketing, technical, management and human resources (HR), legal, and financial aspects. Feasibility index was calculated using the Multi-Dimensional Scaling (MDS) method and all aspects were declared feasible. The feasibility index for each aspect showed a score of 53.28%, 60.91%, 65%, 40%, and 74.83% for technical, manager, HR, legal, and financial aspects, respectively, with a general score of 83.50%
Sustaining Yield of Wheat Crop Using Tractor Wheel Compaction and Fertilizer Placement at Ridge Bed Irrigation System
Full text linkThe population of Pakistan is increasing at an alarming rate, leading to a high demand for more food and fiber production. To address this demand, effective land and water management is required, emphasizing improvement in irrigation and fertilizer use efficiencies of conventional irrigation methods. This study therefore aimed to determine the impact of various tractor wheel compaction and fertilizer placement at ridge bed irrigation method on different soil textures during 2017-18 and 2018-19 at Sindh Agriculture University, Tandojam, Pakistan. The several levels of compaction observed were, without compaction (T1), three-round tractor wheel compactions (T2), and six-round wheel compactions (T3), while the soil textures were clay loam (CL), silty clay loam (SCL), and silty loam (SL). The field trials were conducted in spilt plot in a randomized complete block design (RCBD) with three replications. The results showed that different treatments significantly affected plant growth, yield of wheat, water productivity, and net returns with ridge bed furrow irrigation method. Further, results showed that all parameters significantly increased with increasing soil compaction levels in all soil textures. Based on the results, it was concluded that T3 integrated with fertilizer application at the top of the ridge bed was the most promising method for enhancing the water and fertilizer use efficiency for the wheat crop
Application of Foam Mat Drying for the Production of Tempoyak Powder
Full text linkThe production of tempoyak powder is a significant attempt to preserve tempoyak. Therefore, this study aimed to determine the proper amount of albumin and maltodextrin to produce tempoyak powder using foam mat drying. This study was divided into two stages, namely producing tempoyak powder by foam mat drying method and determining the characteristics. In the production, egg albumin was used as foaming agent in three concentrations, namely 10%, 15%, and 20%, as well as maltodextrin as a filler in 0% and 5%. Chemical and physical characteristics, such as proximate test, pH, total titrated acid, bulk and tap density, Carr Index (CI), and Hausner Ratio (HR) were investigated. The result showed that moisture content of tempoyak powder ranged from 10.22 to 13.34%. Tempoyak powder with 20% albumin but no maltodextrin had the lowest moisture content. Furthermore, the addition of albumin without maltodextrin increased foam overrun, accelerating drying process and powdered tempoyak with lower moisture concentration. The addition of maltodextrin decreased foam tempoyak overrun, causing drying process to be slower. Tempoyak powder had protein content ranging from 8.71 to 13.12%, and with 20% albumin and no maltodextrin, the highest protein level of 13.12% was obtained. Fat content ranged from 6.99 to 8.15%, with the highest observed in tempoyak powder with 20% albumin and no maltodextrin. The addition of albumin as foaming agent increased protein and fat content. Furthermore, the total titrated acid in powdered tempoyak products was not significantly different from fresh tempoyak. The result suggested that the acid content does not considerably reduce while drying. Tempoyak powders had CI and HR values that ranged from good to excellent, showing good flowability and cohesiveness