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    Wyświetlanie 1-8 z 8
    Tytuł:
    The Effect of Red Tilapia Bone Gelatin Powder Addition On Preference Level of Panna Cotta
    Autorzy:
    Ardiansyah, Ardiansyah
    Junianto, Junianto
    Kurniawati, Nia
    Rochima, Emma
    Powiązania:
    https://bibliotekanauki.pl/articles/1076521.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    bone
    gelatin
    panna cotta
    preference level
    red tilapia
    Opis:
    The purpose of this research was to determine the addition of red tilapia bone gelatin powder to produce the most preferred panna cotta. The method of the research was experimental method with four treatments of 2%, 4%, 6% and 8% of red tilapia bone gelatin powder addition level from total weight of the main raw materials (full cream milk and heavy cream). The parameters that observed i.e. appearance, aroma, texture and taste’s preference level of panna cotta. Observation result data was analyzed with Friedman test, multiple comparison and Bayes method. Based on research result showed that the most preferred panna cotta was obtained from gelatin powder addition as much as 4%.
    Źródło:
    World Scientific News; 2019, 115; 68-90
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The Effect of Garlic Extract Addition on Tilapia Skin Gelatin Based Edible Coating Towards Antimicrobial Properties and Fish Meatball’s Shelf Life
    Autorzy:
    Reynaldi, Ahmad
    Rostini, Iis
    Afrianto, Eddy
    Rochima, Emma
    Powiązania:
    https://bibliotekanauki.pl/articles/1058047.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    E. coli
    Pseudomonas aeruginosa
    Salmonella typhimurium
    Staphyllococcus aureus
    TPC
    edible coating
    extract
    garlic
    pH values
    shelf life
    tilapia gelatin
    Opis:
    The purpose of this research is to determine the best concentration and effect of garlic extract incorporated on tilapia skin gelatin-based edible coating to preserve and extend the shelf life of fish meatball at cold storage. This research was conducted from May 2018 until October 2018 on Fisheries Product Processing Laboratory of The Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran. The garlic extract conducted with maceration method with ethanol 96% was performed at Organic Chemical Laboratory FMIPA Universitas Padjadjaran, and for TPC test, inhibition test of edible coating Tilapia’s fish-skin with garlic extract was conducted in Microbiology and Molecular Biotechnology Laboratory of Faculty of Fisheries and Marine Sciences Universitas Padjadjaran. The method used is experimental method with 5 treatments which is meatballs without edible coating. The addition of garlic extract was done with various concentration at 0%, 1%, 1.5%, 2%. The observations were Total Plate Count (TPC) test, inhibition zone test against Pseudomonas aeruginosa, and pH value. The results showed that the best treatment is 2% garlic extract with TPC value 1.1×105 cfu/g during 14 days of storage and concluded that it could extend the shelf life of meatball until 14 days, pH value was 7.03 and inhibition zone against P. aeruginosa was 7.01 mm. The addition of garlic extract on tilapia skin gelatin-based edible coating could extend the shelf life of fish meatballs until 14 days on cold storage.
    Źródło:
    World Scientific News; 2019, 134, 2; 74-85
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Impact of Irrigation on Agricultural Growth and Poverty Alleviation in West Java Province, Indonesia
    Autorzy:
    Rizal, Achmad
    Rochima, Emma
    Rahmatunnisa, Mudiyati
    Muljana, Budi
    Powiązania:
    https://bibliotekanauki.pl/articles/1031324.pdf
    Data publikacji:
    2021
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Irrigation
    West Java Province
    agriculture
    poverty
    rural livelihood
    Opis:
    Irrigation in developing countries tends to be stereotyped as equity reducing, in competition with other uses for scarce water resources, often negatively impacting disadvantaged groups. This study aims to clarify the linkages between irrigation and poverty by offering an objective review of recent research on the subject. The key questions addressed herein are: (1) what is the role of irrigation development and management in poverty alleviation? (2) what are the linkages and pathways through which irrigation contributes to poverty alleviation? (3) what is the magnitude of anti-poverty impacts of irrigation? And (4) what are the critical determinants of anti-poverty impacts of irrigation? Our review focuses on topical empirical research studies in West Java Province, Indonesia. Agricultural intensification through the practice of irrigation as a strategy for poverty reduction is examined. There are four inter‐related mechanisms through which irrigated agriculture can reduce poverty. These are improvements in the levels and security of productivity, employment, and incomes for irrigating farm households and farm labor; the linkage and multiplier effects of agricultural intensification for the broader economy; provision of opportunities for diversification of rural livelihoods; and multiple uses of irrigation supply. There are also significant risks that poorly designed and managed irrigation can negatively impact on poverty. It is concluded that two factors of production (irrigation and literacy rate) have a larger role in the overall rural development and poverty alleviation process in a region, as also clearly illustrated in this study's regression results.
    Źródło:
    World Scientific News; 2021, 151; 64-77
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of concentration of Osteochilus hasselti (Valenciennes, 1842) skin gelatin on ice creams preferences level
    Autorzy:
    Fadhiilah, Fadhiilah
    Junianto, Junianto
    Zahidah, Hasan
    Rochima, Emma
    Powiązania:
    https://bibliotekanauki.pl/articles/1062757.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Javakarp
    Osteochilus hasselti
    Osteochilus vittatus
    gelatin
    ice cream
    nilem fish
    preference level
    skin
    Opis:
    This research aims to determine the concentration of the use of nilem skin gelatin in order to obtain the most preferred ice cream. The treatment is the concentration of the use of nilem skin gelatin 0.2%, 0.3%, 0.4%, and CMC 0.4% (control) of the total mixture of ice cream ingredients (full cream milk powder, skim, stabilizer, emulsifier, and water) with 4 repetitions. The parameters observed were the level of preference for the color, aroma, texture, and taste of ice cream. The most preferred ice cream is obtained by using nilem skin gelatin at a concentration of 0.4%.
    Źródło:
    World Scientific News; 2019, 133; 145-157
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The Effect of Addition Mocaf Flour to the Preference Level of Gray Eel Catfish Sausage
    Autorzy:
    Elang, Mochamad
    Liviawaty, Evi
    Junianto, Junianto
    Rochima, Emma
    Powiązania:
    https://bibliotekanauki.pl/articles/1160999.pdf
    Data publikacji:
    2018
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    gray eel catfish
    mocaf flour
    preference level
    sausage
    Opis:
    The purpose of this research to determine the most preferred amount of mocaf flour addition to gray eel catfish sausage. Methods of the research was the experimental method with treatment five comparisons percentage addition of mocaf flour to the amount wheat flour. The treatments included A (0% mocaf flour and 100% wheat flour), B (15% mocaf flour and 85% wheat flour), C (20% mocaf flour and 80% wheat flour), D (25% mocaf flour and 75% wheat flour), E (30% mocaf flour and 70% wheat flour). Processed sausages using 15% flour from total surimi which is assumed to be 100%. Observations carried out on organoleptic characteristics that hedonic test (preference level) includes the appearance, aroma, texture, taste and then physical characteristics, namely folding test of the gray eel catfish sausages. The results showed that the addition of mocaf flour 25% is the treatment that most panelists like because it has an alternative value of 8,74 and the highest average value of folding test is 4,0 found in sausage with the addition of mocaf flour as much 0%.
    Źródło:
    World Scientific News; 2018, 112; 24-54
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Characterization of Edible Film from Seaweed Flour (Eucheuma cottonii Weber-van Bosse, 1913) with Different Types of Plasticizer
    Autorzy:
    Ramadhani, Farah Syifa
    Rostini, Iis
    Anna, Zuzy
    Rochima, Emma
    Powiązania:
    https://bibliotekanauki.pl/articles/1062732.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Eucheuma cottonii
    edible film
    glycerol
    plasticizer
    seaweed flour
    sorbitol
    Opis:
    This study aims to determine the characteristics of edible film from seaweed flour (Eucheuma cottonii) with different types of plasticizer and to know the best type of plasticizer between sorbitol and glycerol in the manufacture of edible films. This research was conducted at the laboratory of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor, starting from 11 February 2019 – 28 February 2019. Edible films were tested namely edible film in four treatments and three replications with the addition of glycerol plasticizer 0.5%, glycerol 1.2%, and sorbitol plasticizer 0.5%. The characteristics of edible films observed were thickness, tensile strength, elongation, and transparency. The best edible film results are in the treatment of the addition of plasticizer 0.5% glycerol which is seen from the thickness parameter values of 0.029 mm, tensile strength of 7.51 MPa, percent elongation (elongation) 18.3%, and transparency value of edible film 64.02%. However, amongst the average values fulfilling the JIS (Japanese Industrial Standard) there are tensile strength and percent elongation (elongation) only.
    Źródło:
    World Scientific News; 2019, 133; 23-33
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Characterization of Bioplastic Packaging from Tapioca Flour Modified with the Addition of Chitosan and Fish Bone Gelatin
    Autorzy:
    Susilawati, Susilawati
    Rostini, Iis
    Pratama, Rusky Intan
    Rochima, Emma
    Powiązania:
    https://bibliotekanauki.pl/articles/1065256.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    biodegradability
    bioplastics
    chitosan
    gelatin
    modified tapioca
    Opis:
    This research aimed to characterize bioplastic packaging made from modified tapioca flour so that it has the best thickness, transparency, tensile strength, elasticity and biodegradability values. This research was conducted at the Laboratory of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor, starting from February-April 2019. Bioplastic were tested namely bioplastic in four treatments and three repeat with the addition of chitosan (K) and gelatin (G) concentrations, namely treatment A (2% K, 5% G), B (3% K, 10% G), C ( 4% K, 15% G), and D (4% K, 20% G). The data obtained were analyzed using a comparative descriptive method. The parameters observed included thickness, transparency, tensile strength, percent elongation, and biodegradability. Thickness testing with measurement methods at 5 different spots using a digital screw micrometer. Transparency testing was done by the method of inserting a sample in the spectrophotometer and the absorbance value was determined. Tensile strength and elongation tests were carried out by the withdrawal method at both ends of the sample using the Instron tool. Testing the value of biodegradability was carried out using the soil burial test method. The best bioplastic packaging produced is using the addition of 2% chitosan and 5% gelatin concentration which is seen from the thickness parameter values of 0,072 mm, transparency value of bioplastic 2,09, the tensile strength of 19,05 MPa, percent elongation 28,333% and can be degraded by soil after 14 days about 99,84% based on Japanesse Industrial Standard (JIS).
    Źródło:
    World Scientific News; 2019, 135; 85-98
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Growth characteristics and antagonistic potential of Bacillus cereus and Bacillus zhangzhouensis against pathogenic bacteria Aeromonas hydrophila in vitro
    Autorzy:
    Sofandi, Adrianti Nur Fitria
    Mulyani, Yuniar
    Rochima, Emma
    Rosidah, Rosidah
    Powiązania:
    https://bibliotekanauki.pl/articles/1193481.pdf
    Data publikacji:
    2021
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Aeromonas hydrophila
    Bacillus cereus
    Bacillus zhangzhouensis
    antimicrobial activity
    pathogenic bacteria
    Opis:
    This study aims to examine the growth characteristics of B. cereus and B. zhangzhouensis and to see their potential in preventing the growth of Aeromonas hydrophila in vitro. This research was conducted in June 2020 - May 2021 at the Laboratory of Microbiology and Biotechnology, Faculty of Fisheries and Marine Sciences, Padjadjaran University. The method used is the exploratory method and the data obtained were analyzed descriptively. The growth curve was performed using the turbidimetric method. The inhibition test used the disc diffusion method with 5 treatments, chloramphenicol antibiotics (4000 ppm), distilled water, bacterial culture, 100% supernatant and 50% supernatant. The curve results showed that the growth of B. cereus and B. zhangzhouensis was slow. The stationary phase of B. cereus occurred at 40-72 hours, while in B. zhangzhouensis the stationary phase occurred at 48-72 hours. The results of the inhibition test showed that the antimicrobial activity of B. cereus and B. zhangzhouensis was weak with a value range of 0.71 - 1.6mm, besides that the results of the inhibition zone produced by these two bacteria have different inhibitory abilities in each treatment.
    Źródło:
    World Scientific News; 2021, 158; 187-200
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-8 z 8

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