1,354,204 research outputs found
MEMPELAJARI CITARASA CUKO PEMPEK BUBUK DENGAN PENAMBAHAN ASAM SITRAT
No full textThis research aims to study the effect of the addition of citric acid powder to taste cuko pempek and get the best treatment . This research was conducted in the laboratory of the Faculty of Agriculture, University of Muhammadiyah Palembang in July 2013 to December 2013. This study used a randomized block design (RBD ) are arranged in non- factor factorial with the addition of citric acid treatment consisting of five levels of treatment and repeated four times. Parameters observed in this study is the chemical analysis includes analysis of citric acid and pH levels , for the physical test is soluble viscosity and velocity , while for organoleptic test includes flavor, color and aroma cuko pempek powder by using multiple comparison test. Lowest levels of citric acid present in the A1 treatment (addition of citric acid 3g) with an average value of 0.469% , the highest pH found in the A1 treatment (addition of citric acid 3g) with an average value of 5.70. The rate was highest viscosity at A5 treatment (addition of citric acid 15g) with an average value of 2,271 cPs and speed pempek vinegar powder dissolves. Velocity is highest late in the A1 treatment (addition of citric acid 3 g) with an average value of 6.29 seconds. Test multiple comparison test sensory adding citric acid to the taste, color and aroma cuko pempek powder , found that treatment A1 has the taste, color and aroma of different unreal with cuko pempek comparator (cuko pempek standard) with the lowest average value of 28.45, 37.9%, 32.76%, which is almost the same as cuko pempek comparator (cuko pempek standard). cuko pempek To obtain powder authors suggest you should use the A1 treatment is the treatment of the addition of 3g of citric acid in powder 1000g pempek cuko materials
Additional value of systolic wall thickening in myocardial stunning evaluated by stress-rest gated perfusion SPECT
No full textAim and patients: The aim of the present study is to evaluate the additional value of systolic wall thickening to myocardial perfusion in diagnosing myocardial stunning in patients with angiography proven coronary artery disease. We selected 91 ischemic patients (82 males; mean age 59.7 ± 10.3) with CAD documented by angiography. Ischemia was defined as a summed difference score â¥5. All patients underwent a 2-day gated perfusion SPECT protocol. The patients received a dose of 740 MBq of99mTc-tetrofosmin after stress and at rest. Treadmill maximal exercise tests were performed on all patients.Results: The post-stress LVEF was significantly lower than rest LVEF (48.1% ± 10.3% vs 50.3% ± 10.7%; P = .0001). The wall thickening summed difference score was 4.44 ± 4.13 (P = .0001). At a multivariate regression analysis, only WT-SDS as independent variable was significantly correlated with myocardial ischemia (SDS). We also divided patients according to SDS in those with mild (SDS < 8) and severe (SDS ⥠8) ischemia. WT-SDS, but not âLVEF, was significantly different between groups. Conclusions: WT-SDS, more than the depression in the global function (âLVEF) of the left ventricle, correlates with the degree of ischemia and better identifies, when present, the stunning phenomenon
Penambahan tinta cumi-cumi (Loligo sp.) untuk memperbaiki karakteristik cuko pempek instan: Addition of squid (Loligo sp.) ink to improve instant cuko pempek characteristics
No full textCuko pempek merupakan saus khas Palembang yang memiliki cita rasa asam, manis, dan pedas. Cuko pempek dapat dibuat dalam bentuk instan (bubuk) untuk menyediakan produk yang lebih tahan lama, praktis, dan mudah didistribusikan. Tujuan penelitian yaitu menentukan formulasi terbaik penambahan tinta cumi-cumi terhadap karakteristik kimia, fisik, dan hedonik cuko pempek instan. Cuko pempek instan dibuat dengan perlakuan penambahan tinta cumi-cumi konsentrasi 0, 3, 5, dan 7% (v/v). Proses pengeringan cuko pempek instan menggunakan metode foam-mat drying dengan putih telur 30% dan maltodekstrin 10% pada suhu 60℃ selama 4-8 jam. Parameter yang dianalisis meliputi kadar asam glutamat, air, protein, warna, kelarutan, dan uji hedonik. Hasil penelitian menunjukkan bahwa penambahan tinta cumi-cumi memiliki pengaruh nyata (p<0,05) terhadap karakteristik cuko pempek instan berdasarkan parameter kadar asam glutamat, air, protein, warna, dan uji hedonik pada parameter aroma dan rasa. Formulasi cuko pempek instan terbaik berdasarkan indeks efektivitas adalah penambahan tinta cumi-cumi 7%, yaitu kadar asam glutamat 3,55±0,01%, air 3,89±0,20%, protein 11,78±0,19% (bk), kecerahan (L*) 55,26±0,37, redness (a*) -3,43±0,09, yellowness (b*) 11,44±0,17, kelarutan 86,11±2,92%, dan rata-rata uji hedonik 3,10±0,29 dari skala 4,00.Cuko pempek is a traditional sauce originating from Palembang, characterized by its combination of sour, sweet, and spicy flavors.Cuko pempek can be prepared in an instant powdered form to offer a more extended shelf life, convenience, and ease of distribution. The objective of this study was to determine the optimal method for incorporating squid ink into instant cuko pempek in terms of chemical, physical, and sensory properties. An instant cuko pempek was prepared by incorporating squid ink at concentrations of 0%, 3%, 5%, and 7% (v/v). The instant cuko pempek was subjected to a drying process using the foam-mat drying method, which utilized 30% egg white and 10% maltodextrin. The drying process was performed at 60 °C for 4–8 h. The examination of the parameters assessed glutamic acid content, water content, protein content, color, solubility, and hedonic testing. According to the findings of this study, the incorporation of squid ink significantly affected (p<0.05) the attributes of instant cuko pempek, including glutamic acid content, water content, protein content, color, flavor, and taste, as evaluated through hedonic testing. The most effective formulation for instant cuko pempek was found to be the addition of 7% squid ink, with a glutamic acid content of 3.55±0.01%, water content of 3.89±0.20%, protein content of 11.78±0.19% (wb), lightness (L*) of 55.26±0.37, redness (a*) of -3.43±0.09, yellowness (b*) of 11.44±0.17, solubility of 86.11±2.92%, and average hedonic score of 3.10±0.29 on a scale of 4.00
Better characterization of dipyridamole-induced myocardial stunning by systolic wall thickening. A gated perfusion SPECT study
No full textAim and Patients: The aim of the present study was to assess the additional value of systolic wall thickening to myocardial perfusion in diagnosing myocardial stunning induced by dipyridamole infusion. We selected 52 ischemic patients (43 males; mean age 65.5 ± 7.64), with CAD documented by angiography. Ischemia was defined as a summed difference score ≥ 5. All patients underwent a 2-day gated perfusion SPECT protocol. The patients received a dose of 740 MBq of 99mTc-tetrofosmin after stress and at rest. Results: The post-stress LVEF was significantly lower than rest LVEF (48.3% ± 14.5% vs. 50.7% ± 15%; P = 0.0001). The wall thickening summed difference score was 3.97 ± 3.84 (P = 0.0001). At a multivariate regression analysis, only WT-SDS as independent variable was significantly correlated with myocardial ischemia (SDS) (P = 0.001). We divided patients according to SDS in those with mild (SDS < 8) and severe (SDS ≥ 8) ischemia. WT-SDS, but not ∆LVEF, was significantly different between groups. Conclusions: WT-SDS showed a better correlation with the degree of ischemia than the depression in the global function of the left ventricle. It allowed to better identify the stunning phenomenon in patients submitted to pharmacological stress
Perubahan Warna Permukaan Resin Komposit Nanohybird Pasca Perendaman Dalam Cuko Pempek: Surface Discoloration of Nanohybird Composite Post Immersion In Pempek Cuko
No full textThe development of science, technology and patient demands regarding restorative materials that are colored with teeth is currently higher. Dental-colored restoration materials are widely used, one of which is nanohybrid composite resin. The nanohybrid composite resin has a small and fine particle size of 0.04 um. Nanohybrid composite resins have many advantages, but they also have the disadvantage of liquid absorption properties which can cause discoloration. One of the liquids that cause discoloration is cuko pempek. Objective: To find out the surface color changes of nanohybrid composite resin after immersion in cuko pempek. Methods, an experimental laboratory study with a pre and post test only group design study design. Sample 16 pieces of nanohybrid composite resin measuring 10 x 2 mm. The sample was immersed using pempek cuko as much as 5 ml with a temperature of 37oC for 7 days. Color change is measured with a spechtrophotometer (UV-2401 PC). Results, there was a change in the surface color of nanohybrid composite resin soaked with pempek cuko which marked an average increase in dE*ab before immersion (18.5925) and after immersion (23.3169) with a difference of 4.7844. The paired t test results also showed a significant color change that is p = 0,000 (p <0.05). Conclusion, there is a change in the surface color of the post-immersion nanohybrid composite resin in pempek cuko
Pengaruh Jenis Dan Konsentrasi Asam Terhadap Cuko Pempek
No full textThe aim of this study was to explore the effect of the type and acid concentration on cuko pempek. Preparation of cuko pempek used the Randomized Block Design (RBD) factorial, type of acid comprises acetic acid (A1), lactic acid (A2) and lactic acid applicative (A3). Acid concentration of 200 mL (K1), 250 mL (K2) and 300 mL (K3) with three replications. The observed parameters consisted of chemical analysis such as: total sugars, pH, viscosity, and capsaicin. The organoleptical tests used different tests with standard samples include color, aroma and flavor. While the microbiological analysis was by Total Plate Count (TPC) methods using agar medium spread. The results showed that the type of acid affect the pH, total sugars, viscosity, color, aroma, flavor and had no effect on the levels of capsaicin of cuko pempek. Acid concentration affect the total sugars, capsaicin, color, aroma, taste, while did not affect the pH and viscosity. The interaction of the studied factors affect the pH, total sugars, capsaicin, color, aroma, and taste of cuko pempek. Organoleptical assessment showed that the color, aroma and flavor of cuko pempek were different from the standard samples at the level of the medium, small and very small difference. In microbiological treatment using lactic acid applicative (K3), the viability of cells decreased significantly from a range of LAB 10 CFU/mL to an average of 1.94 × 10 CFU/mL
KARAKTERISTIK KIMIA, FISIKA DAN ORGANOLEPTIK CUKO PEMPEK BUBUK DARI BERBAGAI FORMULASI GULA SEMUT DAN SUKROSA CHEMICAL, PHYSICAL, AND ORGANOLEPTIC OF CUKO PEMPEK POWDER FROM SUGAR ANTS AND SUCROSE FORMULATION
No full textSugar is an indispensable component in the manufacturing process cuko pempek, including in the manufacture of pempek cuko powder. This study aims to test the sugar ants and sucrose formulations against chemical properties, physical and organoleptic cuko pempek powder. This study used a randomized block design are arranged in a non fakorial formulation with treatment factors and sucrose sugar ants on making cuko pempek powder consisting of five factors and the treatment was repeated four times. Parameters observed in this study is the chemical analysis includes analysis of total sugar content and physical tests include viscosity and velocity soluble. As for organoleptic tests include flavor, color and scents cuko pempek powder by using multiple comparison test. Treatment formulation of sugar ants and sucrose on making cuko pempek powder very significant effect on the total sugar content and viscosity of soluble cuko pempek speed powder. Sugar content was highest in the treatment of C5 with an average value of 64.828%, the highest level of consistency found in the C1 treatment with an average value of 3.492 cPs and time is needed to dissolve the speed at which the C5 treatment 8.30 seconds. Multi-sensory test data flavor and scents, color cuko pempek powder obtained that treatment has treatment C1 sense of color, and aroma, no real different to the cuko pempek standard. Plural formulation test C1 has a flavor (37.50%), color (38.39%) and scents (46.43%), which is almost the same as the cuko pempek standard
The Effect of Pasteurization Temperature and Pasteurization Time on the Quality of Cuko Pempek: Pengaruh Suhu Pasteurisasi dan Lama Waktu Pasteurisasi Terhadap Kualitas Cuko Pempek
No full textCuko pempek is a critical component of traditional Palembang cuisine, but it is susceptible to microbiological contamination, which can lead to a quality decrease. Improper pasteurization processes can potentially alter the characteristics of cuko pempek, thereby affecting consumer acceptance. This study aims to determine the effect of temperature and pasteurization time on the characteristics of cuko pempek. The study used a factorial Randomized Block Design (RB), first factor is pasteurization temperature (60℃, 70℃, 80℃) and second factor is pasteurization time (10, 15, and 20 minutes). The results showed an interaction between temperature and pasteurization time on total acidity and pH. Treatment S1M3 with 0,68 total score was the best treatment (60℃ temperature with 20 minutes). The viscosity test results were 0.67N; TPT 41.67 mg/L; color L* 30.84; color a* 5.43; color b* 19.27; total acidity 1.42%; pH 4.67; TPC 1.5x10⁹; organoleptic color 3.70; aroma 3.77; taste 3.83; texture 3.73
Physicochemical and Sensory Characteristics of Cuko Pempek with The Addition of Organic Acid
No full textCuko pempek is the accompanying sauce when consuming pempek. One of the ingredients used to make cuko is acid. This study aimed to see the effect of using several types of organic acids on the physicochemical and sensory characteristics of cuko. The analysis method used a Factorial Completely Randomized Design with two treatment factors, namely acid type (tamarind, kandis acid, key lime) and acid concentration (5% and 10%), Viscosity, pH, total acid, total soluble solids and hedonic test on taste and aroma were analyzed in this study. The results showed that the type of acid had a significant effect (α=0.05) on viscosity, pH, and total soluble solids. Meanwhile, acid concentration significantly influenced pH, total acid, and total solids. Sensory test showed that acid type and acid concentration significantly influenced the flavor and aroma of cuko pempek. Based on sensory analysis, panelists preferred cuko with low concentration of tamarind and kandis acid added, namely 5% acid
Direct correlation between ischemic burden induced by dipyridamole and stress peak filling rate: a gated perfusion single-photon emission computed tomography study
No full textAim and patients: The aim of the present study was to assess the effects of dipyridamole on stress and rest peak filling rate in consecutive patients who showed perfusion and, or function abnormalities at Gated-SPECT. Were enrolled 96 patients (73 males (76%); mean age 71.7 ± 9.57). Forty patients (41.7%) had an history of myocardial infarction and fifty-seven (59.4%) of previous cardiac revascularization. All patients underwent a 2-day 99mTc-SestaMIBI gated perfusion SPECT protocol.
Results: Twenty-nine (30.2%) patients showed fixed perfusion defects, 54 (56.2%) showed partially or completely reversible ones, while 13 (13.5%) showed normal perfusion but reduced LVEF. SSS was significantly higher than SRS (9.55 ± 9.29 vs. 7.10 ± 8.48; P = 0.0001). Stress peak filling rate was not significantly higher than rest peak filling rate (1.73 EDV/s ± 0.69 EDV/s vs. 1.67 EDV/s ± 0.56 EDV/s; P = 0.62). At a multivariate regression analysis, only stress peak filling rate, as independent variable, was directly correlated with myocardial ischemia (SDS) (P = 0.018). We divided patients according to SDS in those with mild (SDS < 5) and severe (SDS ≥ 5) ischemia. Stress peak filling rate was the only parameter significantly different between groups.
Conclusion: Stress PFR showed a better correlation with the degree of ischemia compared to the remaining perfusion and functional parameters. The direct correlation between SDS and stress PFR leads us to speculate that dipyridamole could improve diastolic function in ischemic patients
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