Andaliman (Zanthoxylum acanthopodium DC.) is a plant with characteristic is easily rotten and moldy, so postnatal care is needed after harvest. The proper method is preservation technique. This study was meant to know the effect of the CaCl2 (Calsium chloride) applications on long-storage andaliman (Zanthoxylum acanthopodium DC).In previous study came the result that its best treatment was with infantile andaliman with Calsium chloride at a concentration of 0,45% for 40 minutes. On this research will be applied Calsium chloride 0,45% to see the old influence of andaliman storage. Andaliman will be stored at an old level of storage 4 days, 5 days, 6 days and 7 days. The parameters observed are water levels, weight shards, oil levels and organological tests of color, scent and texture. Research usess the complete design methods of factorial design that long storage consist of 4 levels L1=4 days : L2=5 days : L3=6 days : L4=7 days. This study has the target of the publication of a scientific article in the national journal with ISSN. It refers to postexilic technologies and engineering food processing technologies of diversified and illiegal agricultural products. The benefit of this study yielded an underlying theory that could be used as afurther research reference and useful to a society of farmers who would market andaliman.
Penelitian ini dilaksanakan di kebun Percobaan Universitas Quality Berastagi Kecamatan Dolat Rakyat Kabupaten Karo dimulai dari bulan Maret sampai dengan Juli 2015. Penelitian ini menggunakan menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan dua faktor perlakuan kombinasi. Faktor pertama adalah jenis pupuk organik (O) terdiri dari 3 taraf yaitu: Pupuk kandang sapi (O1), pupuk kandang ayam (O2) dan arang sekam (O3). Faktor kedua adalah penggunaan dosis pupuk organik (D) terdiri dari 4 taraf yaitu: kontrol (D0), 2 kg/plot (D1), 4 kg/plot (D2) dan 6 kg/plot (D3).Berdasarkan hasil penelitian yang dilakukan dapat diketahui bahwa perlakuan jenis pupuk organik berpengaruh nyata terhadap tinggi tanaman, jumlah helai per rumpun bobot basah umbi per sampel dan per plot. Perlakuan dosis organik berpengaruh nyata terhadap tinggi tanaman, bobot basah umbi per sampel dan per plot. Interaksi antara jenis dan dosis pupuk organik tidak berpengaruh nyata.
This study aims to determine the effect of adding glycerol and sago starch as edible coating on the quality of honey citrus fruits during storage and to determine the quality and freshness quality of siamese citrus honey after the addition of glycerol and sago starch as edible coatings on the quality of honey siam during storage . This study used a non-factorial Completely Randomized Design (RAL) arranged in factorial with 2 factors. Factor I: Comparison of glycerol, sago starch and distilled water. G0 = 0 ml glycerol concentration (control) + sago starch 10 gram + 500 ml distilled water, G1 = glycerol concentration 2ml + sago starch 10 gram + 500 ml distilled water, G2 = 4 ml glycerol concentration + sago starch 10 gram + aquades 500 ml, G3 = 6 ml glycerol + sago starch concentration 10 gram + 500 ml distilled water, G4 = 8 ml glycerol concentration + 10 sago starch + 500 ml distilled water. Factor II: Duration of storage (days). H0 = 0 days, H1 = 3 days, H2 = 6 days, H3 = 9 days, H4 = 12 days, H5 = 15 days. The results showed that the concentration of glycerol and starch of sago as edible coating on the quality of citrus honey during storage was significantly different from the weight loss with the concentration of glycerol = 8 ml at storage (15 days) which was 0.27%; and followed by Vitamin C significantly different from storage (12 days) with glycerol concentration = 0.06%, then total different acids were not significant at storage (15 days) with 0.02% glycerol concentration and different colors not significant with 1 ml glycerol concentration on storage (6 days) which is = 4.00%.
The research was aimed to formulation combination of composite flour as partly substitution of wheat flour from blend of wheat flour, sweet potato flour and taro flour. This research used a Completely Randomized Design (CRD) Non Factorial, with different level of substitution in percents, i.e :T1 = wheat flour (100%), T2 = wheat flour (75%) : sweet potato flour (25%), T3 = wheat flour (50%) : sweet potato flour (50%), T4 = wheat flour (25%) : sweet potato flour (75%), T5 = wheat flour (75%) : taro flour (25%), T6 = wheat flour (50%) : taro flour (50%), T7 = wheat flour (25%) : taro flour (75%). The parameters analysed were moisture content, ash content, protein content, fat content,carbohydrate content and hedonic value of colour, aroma, flavour and texture. The results showed were significant differences (p<0.5) difference formulation combination of composite flour with different level of substitution. The proximate composition showed that wheat flour had higher protein content (9.46%) and lower carbohydrate content (87.77%), while sweet potato flour had protein content(3.96%) and carbohydrate content (92.92%); taro flour had protein (5.62%) and carbohydrate content (92.83%). The sensory analysis of cake showed significant differences between 100% wheat flour and formulation combination of composite flour samples. It was concluded that formulation composite flour T4 into wheat flour gave the cake with the best overall quality acceptabily.
The research was aimed to formulation combination of composite flour as partly substitution of wheat flour from blend of wheat flour, sweet potato flour and taro flour in processing of cake. This research used Experimental Design Methods, a Completely Randomized Design (CRD) Non Factorial, with different level of substitution in percents, i.e :T1 = wheat flour (100%), T2 = wheat flour (75%) : sweet potato flour (25%), T3 = wheat flour (50%) : sweet potato flour (50%), T4 = wheat flour (25%) : sweet potato flour (75%), T5 = wheat flour (75%) : taro flour (25%), T6 = wheat flour (50%) : taro flour (50%), T7 = wheat flour (25%) : taro flour (75%). The parameters analysed were moisture content, ash content, protein content, fat content,carbohydrate content and hedonic value of colour, aroma, flavour and texture. The results showed were significant differences (p<0.5) difference formulation combination of composite flour with different level of substitution. The proximate composition showed that wheat flour had higher protein content (9.46%) and lower carbohydrate content (87.77%), while sweet potato flour had protein content(3.96%) and carbohydrate content (92.92%); taro flour had protein (5.62%) and carbohydrate content (92.83%). The sensory analysis of cake showed significant differences between 100% wheat flour and formulation combination of composite flour samples. It was concluded that formulation composite flour T4 into wheat flour gave the cake with the best overall quality acceptabily.
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