The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Ninik Setyowati - One of the best experts on this subject based on the ideXlab platform.
-
pengaruh pemupukan terhadap pertumbuhan bibit garut maranta arundinacea l di bawah naungan 50
Inflammatory Bowel Diseases, 2011Co-Authors: Ninik SetyowatiAbstract:A study on the effect of fertilizer on the growth of Arrowroot ( Maranta arundinacea L.) seedling under 50% shading was conducted in the Experimental Garden of Research Center for Biology-LIPI, Cibinong. The research was conducted with Factorial patterns in Randomized Completely Block Design with 2 factors and 5 replications. The first treatment was fertilizing with 2 levels of factors i.e. W1 = 1x fertilizing in the early of planting and W2 = 2x fertilizer (the early and 5 month age of seedling). The second treatment was the kinds of fertilizer with 5 levels of factors i.e. P1 = Control (without fertilizer), P2 = manure of goat dunk, P3 = manure of chicken dung, P4 = manure of cow dung, P5 = compost fertilizer. The result showed that two time application of manure of goat dung (P2) is the best for growing the Arrowroot seedling (98.6 cm of plant height, 100 sheet of leaf number, and 8 clumps). The lowest data was seen at control with 1 time fertilizing i.e. 39.6 cm of plant height, 28 sheet of leaf number, but the clump is 3.2 more than the compost fertilizer (2.8 of clumps). This treatment was also seen to increase the plant height adding of Arrowroot seedling during observation. The frequency of fertilizer was significantly effect the growth of vegetative parts of plant, i.e. 2x fertilizer better than 1x fertilizer.
Rafael Augustus De Oliveira - One of the best experts on this subject based on the ideXlab platform.
-
Influence of spray drying on bioactive compounds of blackberry pulp microencapsulated with Arrowroot starch and gum arabic mixture.
Journal of microencapsulation, 2019Co-Authors: Gislaine Ferreira Nogueira, Cyntia Trevisan Soares, Luiz Gabriel Pereira Martin, Farayde Matta Fakhouri, Rafael Augustus De OliveiraAbstract:AbstractThe objective of this research work was to obtain blackberry pulp in microencapsulated powder with a of Arrowroot starch/gum arabic mixture by spray drying. Experimental design, with 11 run...
-
Bioactive films of Arrowroot starch and blackberry pulp: Physical, mechanical and barrier properties and stability to pH and sterilization
Food chemistry, 2018Co-Authors: Gislaine Ferreira Nogueira, Cyntia Trevisan Soares, Farayde Matta Fakhouri, Raquel Cavasini, Rafael Augustus De OliveiraAbstract:The influence of the incorporation of blackberry pulp on properties of Arrowroot starch films has been studied. The blackberry pulp transferred bioactive compounds, antioxidant capacity and color to Arrowroot starch films. Increasing the concentration of blackberry pulp (from 0 to 40%, mass/mass of dry starch) in the film resulted in increased thickness (from 0.065 to 0.133 mm), increased elongation (from 3.18 to 13.59%), decreased tensile strength (from 22.71 to 3.97 MPa), increased water vapor permeability (from 3.62 to 4.60 g.mm/m2.day.kPa) and solubility in water (from 14.18 to 25.46%). The films were stable to different media, maintaining the same initial diameter dimensions after immersion in acidic, neutral and alkaline solutions, but their color intensity was reduced, probably due to the release of anthocyanins to the solutions. The films with blackberry pulp presented darkness after sterilization process.
-
Effect of incorporation of blackberry particles on the physicochemical properties of edible films of Arrowroot starch
Drying Technology, 2018Co-Authors: Gislaine Ferreira Nogueira, Farayde Matta Fakhouri, Rafael Augustus De OliveiraAbstract:ABSTRACTThis research work evaluated the physicochemical properties of Arrowroot starch films plasticized with glycerol and incorporated directly and by sprinkling with 0, 20, 30, and 40% (blackberry solids mass/biopolymer mass) blackberry particles obtained by spray drying. The films were characterized by thickness, color, water activity, moisture content, water solubility, water vapor permeability, mechanical properties, anthocyanins content, and antioxidant properties. Films incorporated with blackberry particles showed an increase in thickness, water solubility, water vapor permeability, and elongation at break as well as decrease tensile strength compared to the control film. The incorporation of blackberry particles to films transferred bioactive compounds and antioxidant capacity, as well as color to resulting films.
-
Extraction and characterization of Arrowroot (Maranta arundinaceae L.) starch and its application in edible films.
Carbohydrate polymers, 2018Co-Authors: Gislaine Ferreira Nogueira, Farayde Matta Fakhouri, Rafael Augustus De OliveiraAbstract:Abstract This research work aimed extraction and characterization of Arrowroot starch. Besides, the effects of different concentrations of starch (2.59–5.41%, mass/mass) and concentrations of glycerol (9.95–24.08%, mass versus starch mass) on films properties were evaluated by a rotational central composite 22 experimental design. Arrowroot starch showed high amylose content (35%). Low values were found for the swelling power and solubility index. The X-ray diffraction showed “C” type crystalline structures, while thermogram showed Tg around of 118 and 120 °C. The thermogravimetric analysis showed that 40% of mass loss of starch occurred between 330 and 410 °C. The films were homogeneous, transparent and manageable. Starch and glycerol concentrations played a significant role in thickness and solubility in water of films, but was not significant for water vapor permeability and tensile strength. Therefore, Arrowroot is a very promising starch source for application in films.
Gislaine Ferreira Nogueira - One of the best experts on this subject based on the ideXlab platform.
-
Influence of spray drying on bioactive compounds of blackberry pulp microencapsulated with Arrowroot starch and gum arabic mixture.
Journal of microencapsulation, 2019Co-Authors: Gislaine Ferreira Nogueira, Cyntia Trevisan Soares, Luiz Gabriel Pereira Martin, Farayde Matta Fakhouri, Rafael Augustus De OliveiraAbstract:AbstractThe objective of this research work was to obtain blackberry pulp in microencapsulated powder with a of Arrowroot starch/gum arabic mixture by spray drying. Experimental design, with 11 run...
-
Bioactive films of Arrowroot starch and blackberry pulp: Physical, mechanical and barrier properties and stability to pH and sterilization
Food chemistry, 2018Co-Authors: Gislaine Ferreira Nogueira, Cyntia Trevisan Soares, Farayde Matta Fakhouri, Raquel Cavasini, Rafael Augustus De OliveiraAbstract:The influence of the incorporation of blackberry pulp on properties of Arrowroot starch films has been studied. The blackberry pulp transferred bioactive compounds, antioxidant capacity and color to Arrowroot starch films. Increasing the concentration of blackberry pulp (from 0 to 40%, mass/mass of dry starch) in the film resulted in increased thickness (from 0.065 to 0.133 mm), increased elongation (from 3.18 to 13.59%), decreased tensile strength (from 22.71 to 3.97 MPa), increased water vapor permeability (from 3.62 to 4.60 g.mm/m2.day.kPa) and solubility in water (from 14.18 to 25.46%). The films were stable to different media, maintaining the same initial diameter dimensions after immersion in acidic, neutral and alkaline solutions, but their color intensity was reduced, probably due to the release of anthocyanins to the solutions. The films with blackberry pulp presented darkness after sterilization process.
-
Effect of incorporation of blackberry particles on the physicochemical properties of edible films of Arrowroot starch
Drying Technology, 2018Co-Authors: Gislaine Ferreira Nogueira, Farayde Matta Fakhouri, Rafael Augustus De OliveiraAbstract:ABSTRACTThis research work evaluated the physicochemical properties of Arrowroot starch films plasticized with glycerol and incorporated directly and by sprinkling with 0, 20, 30, and 40% (blackberry solids mass/biopolymer mass) blackberry particles obtained by spray drying. The films were characterized by thickness, color, water activity, moisture content, water solubility, water vapor permeability, mechanical properties, anthocyanins content, and antioxidant properties. Films incorporated with blackberry particles showed an increase in thickness, water solubility, water vapor permeability, and elongation at break as well as decrease tensile strength compared to the control film. The incorporation of blackberry particles to films transferred bioactive compounds and antioxidant capacity, as well as color to resulting films.
-
Extraction and characterization of Arrowroot (Maranta arundinaceae L.) starch and its application in edible films.
Carbohydrate polymers, 2018Co-Authors: Gislaine Ferreira Nogueira, Farayde Matta Fakhouri, Rafael Augustus De OliveiraAbstract:Abstract This research work aimed extraction and characterization of Arrowroot starch. Besides, the effects of different concentrations of starch (2.59–5.41%, mass/mass) and concentrations of glycerol (9.95–24.08%, mass versus starch mass) on films properties were evaluated by a rotational central composite 22 experimental design. Arrowroot starch showed high amylose content (35%). Low values were found for the swelling power and solubility index. The X-ray diffraction showed “C” type crystalline structures, while thermogram showed Tg around of 118 and 120 °C. The thermogravimetric analysis showed that 40% of mass loss of starch occurred between 330 and 410 °C. The films were homogeneous, transparent and manageable. Starch and glycerol concentrations played a significant role in thickness and solubility in water of films, but was not significant for water vapor permeability and tensile strength. Therefore, Arrowroot is a very promising starch source for application in films.
Farayde Matta Fakhouri - One of the best experts on this subject based on the ideXlab platform.
-
Influence of spray drying on bioactive compounds of blackberry pulp microencapsulated with Arrowroot starch and gum arabic mixture.
Journal of microencapsulation, 2019Co-Authors: Gislaine Ferreira Nogueira, Cyntia Trevisan Soares, Luiz Gabriel Pereira Martin, Farayde Matta Fakhouri, Rafael Augustus De OliveiraAbstract:AbstractThe objective of this research work was to obtain blackberry pulp in microencapsulated powder with a of Arrowroot starch/gum arabic mixture by spray drying. Experimental design, with 11 run...
-
Bioactive films of Arrowroot starch and blackberry pulp: Physical, mechanical and barrier properties and stability to pH and sterilization
Food chemistry, 2018Co-Authors: Gislaine Ferreira Nogueira, Cyntia Trevisan Soares, Farayde Matta Fakhouri, Raquel Cavasini, Rafael Augustus De OliveiraAbstract:The influence of the incorporation of blackberry pulp on properties of Arrowroot starch films has been studied. The blackberry pulp transferred bioactive compounds, antioxidant capacity and color to Arrowroot starch films. Increasing the concentration of blackberry pulp (from 0 to 40%, mass/mass of dry starch) in the film resulted in increased thickness (from 0.065 to 0.133 mm), increased elongation (from 3.18 to 13.59%), decreased tensile strength (from 22.71 to 3.97 MPa), increased water vapor permeability (from 3.62 to 4.60 g.mm/m2.day.kPa) and solubility in water (from 14.18 to 25.46%). The films were stable to different media, maintaining the same initial diameter dimensions after immersion in acidic, neutral and alkaline solutions, but their color intensity was reduced, probably due to the release of anthocyanins to the solutions. The films with blackberry pulp presented darkness after sterilization process.
-
Effect of incorporation of blackberry particles on the physicochemical properties of edible films of Arrowroot starch
Drying Technology, 2018Co-Authors: Gislaine Ferreira Nogueira, Farayde Matta Fakhouri, Rafael Augustus De OliveiraAbstract:ABSTRACTThis research work evaluated the physicochemical properties of Arrowroot starch films plasticized with glycerol and incorporated directly and by sprinkling with 0, 20, 30, and 40% (blackberry solids mass/biopolymer mass) blackberry particles obtained by spray drying. The films were characterized by thickness, color, water activity, moisture content, water solubility, water vapor permeability, mechanical properties, anthocyanins content, and antioxidant properties. Films incorporated with blackberry particles showed an increase in thickness, water solubility, water vapor permeability, and elongation at break as well as decrease tensile strength compared to the control film. The incorporation of blackberry particles to films transferred bioactive compounds and antioxidant capacity, as well as color to resulting films.
-
Extraction and characterization of Arrowroot (Maranta arundinaceae L.) starch and its application in edible films.
Carbohydrate polymers, 2018Co-Authors: Gislaine Ferreira Nogueira, Farayde Matta Fakhouri, Rafael Augustus De OliveiraAbstract:Abstract This research work aimed extraction and characterization of Arrowroot starch. Besides, the effects of different concentrations of starch (2.59–5.41%, mass/mass) and concentrations of glycerol (9.95–24.08%, mass versus starch mass) on films properties were evaluated by a rotational central composite 22 experimental design. Arrowroot starch showed high amylose content (35%). Low values were found for the swelling power and solubility index. The X-ray diffraction showed “C” type crystalline structures, while thermogram showed Tg around of 118 and 120 °C. The thermogravimetric analysis showed that 40% of mass loss of starch occurred between 330 and 410 °C. The films were homogeneous, transparent and manageable. Starch and glycerol concentrations played a significant role in thickness and solubility in water of films, but was not significant for water vapor permeability and tensile strength. Therefore, Arrowroot is a very promising starch source for application in films.
Rudi Nurismanto 2 - One of the best experts on this subject based on the ideXlab platform.
-
PRODUKSI SIRUP GLUKOSA HASIL HIDROLISIS ENZIMATIS PATI GARUT ( Glucose syrup from enzymatic hydrolysis of Arrowroot starch)
UPN VETERAN JAWA TIMUR, 2017Co-Authors: Rudi Nurismanto 2Abstract:ABSTRACTThe aim of the research is study the effect of concentration Arrowroot starch and pHsaccharification ( research I ), and the influence of glucoamylase concentration andsaccharification time ( research II ) toward of glucose syrup. This research used CompletelyRandomized Design which consists of two factors with two replications. The first factor onArrowroot starch is concentration (25; 30; 35%), the second factor is the pH ofsaccharification (4, 5, 6). While the first factor of research II of glucoamylase is enzymeconcentration (0.06; 0.075, and 0.09 ml), the second factor is time saccharification (12; 18;24 hours). The best result of glucose syrup from the first research is obtained fromcombined treatment Arrowroot starch concentration of 30% and pH saccharification 6.0 with56.590% DE, 37.923% reducing sugar, 60.779% water content, viscosity of 4.6 cps, 0.341%dextrin, 0.388% maltrotriose, 3.094% maltose and 32.897% glucose, while the secondresearch is at treatment concentrations of enzyme glucoamylase0.075 ml andsaccharification time 24 hours with the criteria of 53.138% DE, reducing sugar 32.233%,64.091% water content, viscosity 4.70 cps, 0.330% dextrin, 0.352% maltrotriose, 2.565%maltose and 33.472% glucose.Key word : glucose syrup, Arrowroot strach, α-amylase, glukoamylaseABSTRAKTujuan penelitian ini yaitu membuat sirup glukosa dari pengaruh konsetrasi pati garut , pHsakarifikasi ( Penelitian I ) ; pengaruh konsentrasi enzim glukoamilase dan lama sakarifikasi (Penelitian II) . Penelitian ini menggunakan Rancangan Acak Lengkap terdiri dari dua faktordengan dua kali ulangan. Faktor pertama pada penelitian I yaitu konsentrasi pati garut (25;30; 35%), faktor kedua yaitu pH sakarifikasi ( 4; 5; 6 ). Sedangkan pada penelitian II faktorpertama yaitu konsentrasi enzim glukoamilase ( 0,06; 0,075; dan 0,09 ml ) , faktor keduayaitu waktu sakarifikasi (12; 18; 24 jam ). Sirup glukosa terbaik dari penelitian I diperolehdari kombinasi perlakuan konsentrasi pati garut 30% dan pH sakarifikasi 6,0 dengan 56,590%DE, gula reduksi 37,923%, kadar air 60,779%, viskositas 4,6 cps, dekstrin 0,341% ,maltrotriosa 0,388%, maltosa 3,094% dan glukosa 32,897%, sedangkan dari penelitian IIpada perlakuan konsentrasi enzim glukoamilase 0,075 ml dengan waktu sakarifikasi 24 jamyang mempunyai kriteria 53.138 %DE, gula reduksi 32,233%, kadar air 64,091%, viscositas4.70 cps, dekstrin 0,330% , maltrotriosa 0,352%, maltosa 2,565% dan glukosa 33,472%.Kata kunci : sirup glukosa, pati garut, α-amlysae, glukoamylas