39 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
APLIKASI BUAH MAHKOTA DEWA (Phaleria macrocarpa) SEBAGAI PENGAWET CUKO PEMPEK
No full textKerusakan bahan pangan dapat dicegah atau dihambat dengan bahan pengawet baik, bahan pengawet alami maupun pengawet buatan. Penelitian ini menggunakan rancangan acak kelompok non faktorial, dengan faktor penambahan ekstrak buah mahkota dewa (D) terdiri 6 tingkatan (0, 5, 10, 15 dan 20 ml) per 500 ml dan empat kali ulangan. Pengamatan terhadap pH dan total asam dilakukan sebelum dan sesudah penyimpanan selama 25 hari. Analisis mikrobiologis dengan uji TPC (Total Plate Count) setelah penyimpanan 25 hari. Sedangkan uji organoleptik meliputi aroma dan rasa menggunakan metode uji segi tiga (triangle test) terhadap cuko pempek dilakukan setelah penyimpanan 25 hari. Hasil penelitian menunjukan bahwa penambahan ekstrak tepung buah mahkota dewa berpengaruh tidak nyata terhadap nilai pH dan total asam cuko pempek sebelum disimpan, tetapi berpengaruh sangat nyata terhadap pH, total asam dan total mikroba (TPC) cuko pempek setelah dismpan 25 hari. pH tertinggi 4,53 dan total asam terendah 0,753 % terdapat pada D5.Total mikroba terendah pada perlakuan D5 dengan nilai rata-rata 0,83 x 102 sel/g. Penambahan ekstrak tepung buah mahkota dewa berbeda tidak nyata dengan cuko pempek pembanding yaitu tanpa penambahan bahan pengawet alami
PENGARUH KONSENTRASI DAN BAGIAN TEPUNG BATANG, DAUN DAN BUNGA KECOMBRANG (Nicolaia spesiosa Horan) TERHADAP JUMLAH MIKROBA CUKO PEMPEK SELAMA PENYIMPANAN
No full textThe aims of research to determined the total microbial of cuko pempek by preservatives such as flour stems, leaves and flowers kecombrang and to determine the organoleptic properties of the color, flavor and aroma cuko pempek before and after 12 days of storage. This research has been conducted in labaratorium Faculty of Agriculture, University of Muhammadiyah Palembang and the laboratory of Research and Industry Standards Palembang in July until August 2016. This study uses a randomized block design (RAK) arranged as factorial with the addition of flour treatment factor stems, leaves and flowers kecombrang on making cuko pempek which consists of three groups and consists of nine treatment factors were repeated three times. The parameters were observed in the study include chemical analysis (pH), microbiological (TPC and Gram Strain) and organoleptic (color, taste and aroma) cuko pempek based preference level using hedonic scale. Concentration flour stems, leaves and flowers kecombrang very significant effect on the number of microbes and organoleptic cuko pempek after storage. Treatment K3C3 (flour interest kecombrang 3%) had the lowest total microbes after 12 days of storage with the value of the average 1,10x 10² sel/g. best value preference level of the color, flavor and aroma cuko pempek after 12 days of storage are in treatment K3C3 (flour flower kecombrang 3%) with the average value color 3,55, flavor 4,00 dan aroma 3,75
Ventricular fibrillation in lone atrial fibrillation as clinical manifestation of latent Brugada syndrome: Usefulness of flecainide testing
No full text
Effect of partial inhibition of fatty acid oxidation by trimetazidine on whole body energy metabolism in patients with chronic heart failure
No full textObjective: Trimetazidine may have beneficial effects on left ventricular (LV) function in patients with systolic heart failure. The authors assessed whether long-term addition of trimetazidine to conventional treatment could improve, along with LV function, resting whole body energy metabolism in patients with chronic systolic heart failure. Design: Single blind randomised study. Setting: University Hospital. Patients: 44 patients with systolic heart failure receiving full medical treatment. Interventions: Indirect calorimetry and two-dimensional echocardiography at baseline and after 3 months. Main outcome measures: Whole body resting energy expenditure (REE), percentage of predicted REE, LV ejection fraction (EF), NYHA class, quality of life. Results: Trimetazidine increased EF compared with conventional therapy alone (from 3568% to 42611% vs from 3567% to 36±6%; p=0.02, analysis of variance for repeated measures). NYHA class and quality of life also improved compared with conventional therapy (p<0.0001). REE (from 1677±264 to 1580±263 kcal/day) and percentage of predicted REE (based on the Harris-Benedict equation: from 114±10% to 108±9%) decreased in the trimetazidine group, but not in the control group (REE from 1679±304 to 1690±337 kcal/day and percentage of predicted REE from 113±12% to 115±14%). The variation was different between groups (p=0.03 and 0.023, respectively). Conclusions: In patients with systolic heart failure, improvement in functional class and LV function induced by middle-term trimetazidine therapy is paralleled by a reduction in whole body REE. The beneficial cardiac effects of trimetazidine may be also mediated by a peripheral metabolic effect
Effect of partial inhibition of fatty acid oxidation by trimetazidine on whole body energy metabolism in patients with chronic heart failure
No full text"\"Objective Trimetazidine may have beneficial effects on left ventricular (LV) function in patients with systolic heart failure. The authors assessed whether long-term addition of trimetazidine to conventional treatment could improve, along with LV function, resting whole body energy metabolism in patients with chronic systolic heart failure. Design Single blind randomised study. Setting University Hospital. Patients 44 patients with systolic heart failure receiving full medical treatment. Interventions Indirect calorimetry and two-dimensional echocardiography at baseline and after 3 months. Main outcome measures Whole body resting energy expenditure (REE), percentage of predicted REE, LV ejection fraction (EF), NYHA class, quality of life. Results Trimetazidine increased EF compared with conventional therapy alone (from 35 +\\\/- 8% to 42 +\\\/- 11% vs from 35 +\\\/- 7% to 36 +\\\/- 6%; p=0.02, analysis of variance for repeated measures). NYHA class and quality of life also improved compared with conventional therapy (p<0.0001). REE (from 1677 +\\\/- 264 to 1580 +\\\/- 263 kcal\\\/day) and percentage of predicted REE (based on the Harris-Benedict equation: from 114 +\\\/- 10% to 108 +\\\/- 9%) decreased in the trimetazidine group, but not in the control group (REE from 1679 +\\\/- 304 to 1690 +\\\/- 337 kcal\\\/day and percentage of predicted REE from 113 +\\\/- 12% to 115 +\\\/- 14%). The variation was different between groups (p=0.03 and 0.023, respectively). Conclusions In patients with systolic heart failure, improvement in functional class and LV function induced by middle-term trimetazidine therapy is paralleled by a reduction in whole body REE. The beneficial cardiac effects of trimetazidine may be also mediated by a peripheral metabolic effect.\"
