This study aimed to investigate the effects of temperature and duration of fermentation on black garlic properties. The moisture content, lightness, total reducing sugar, proteins content, total polyphenols, antioxidant activity and DPPH radical scavenging activity, were determined. The experimental Design used in this study were Factorial Completely Randomized Design. The factors were, factors 1 = fermentation temperature variations (60; 70; and 80°C) and factors 2 = fermentation time variation (7; 14; and 21 days) each treatment repeated 3 (three times). The results of this study show that temperature and duration of fermentation have significant effect on the physical, chemical and bioactive properties of black garlic. The increase of duration and temperature of fermentation process in black garlic production increase the level of reducing sugar, protein content, total polyphenols, antioxidant activity and reduce the lightness and moisture content of black garlic.
Pulping is one important step in wet coffee processing method. Pulping process usually uses a machine which constructed by wood or metal materials. A horizontal single cylinder type of fresh coffee cherries pulping machine is the most popular machine in coffee processing. One of the weaknesses of a horizontal single cylinder type of fresh coffee cherries pulping machine is higher in broken beans. Broken bean is one of mayor aspects in defect system that contribute to low quality. Indonesian Coffee and Cocoa Research Institute has designed and tested a horizontal double cylinder type of fresh coffee cherries pulping machine which resulted in 12.6—21.4% of broken beans. To reduce percentage of broken beans, Indonesian Coffee and Cocoa Research Institute has developed and tested a horizontal triple cylinder type of fresh coffee cherries pulping machine. Material tested was fresh mature Robusta coffee cherries, 60—65% (wet basis) moisture content; has classified on 3 levels i.e. unsorted, small and medium, and clean from metal and foreign materials. The result showed that the machine produced 6,340 kg/h in optimal capacity for operational conditions, 1400 rpm rotor rotation speed for unsorted coffee cherries with composition 55.5% whole parchment coffee, 3.66% broken beans, and 1% beans in wet skin.Key words : coffee, pulp, pulper, cylinder, quality.
The research aimed to evaluate techno-economic on liquid smoke production from coconutshells in small business, CV Prima Rosandries, Jember. The techno analysis was determinedby calculating work capacity and yield, which resulted in 2,04 kg/hour dan 49,22%,respectively. In cost analysis, CV Prima Rosandries required IDR186,750,000.00 as firstcost and IDR110,358,000.00 for annual-operation costs, also gained annual incomesIDR151,200,000.00 and estimated-asset value IDR15,525,000.00. In investment evaluation,parameters, such as NPV, AE, BCR, RoR, and PBP, showed that the investment was infeasible and profitable condition. To gained a break-even point, CV Prima Rosandriesobliged to sell 46,542 products and costly IDR372,336,449.00. In the sensitivity analysis,percentage changes in investment factors resulted in 16.29% for interest rate, 32.13% forfirst cost, 8.85% for annual cost, and -6.46% for annual benefit.
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