The Experts below are selected from a list of 57 Experts worldwide ranked by ideXlab platform
Wahyuni Sri - One of the best experts on this subject based on the ideXlab platform.
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pengaruh lama fermentasi basa terhadap kadar protein kadar lemak dan nilai organoleptik telur puyuh pidan Century Egg
2018Co-Authors: Wahyuni SriAbstract:Penelitian ini bertujuan untuk mengetahui lama fermentasi basa terhadap kadar protein, kadar lemak dan nilai organoleptik telur puyuh pidan (Century Egg). Metode yang digunakan dalam penelitian ini adalah metode eksperimen dengan menggunakan rancangan acak kelompok (RAK) dengan 4 ulangan 5 perlakuan sebagai kelompok.Lama fermentasi A : 4 hari, B : 8 hari, C : 12 hari, D : 16 hari dan E : 20 hari. Peubah yang di ukur adalah kadar protein, kadar lemak dan nilai organoleptik telur puyuh pidan (Century Egg). Hasil penelitian menunjukkan bahwa lama fermentasi berpengaruh nyata (P 0.05) terhadap nilai organoleptik telur puyuh pidan. Berdasarkan hasil penelitian ini dapat disimpulkan bahwa pengaruh lama fermentasi basa yang terbaik untuk telur puyuh pidan adalah perlakuan E yaitu dengan fermentasi selama 20 hari dengan kadar protein 11.04%, kadar lemak 6.10%. Kata kunci : lama fermentasi, lemak, organoleptik, protein, telur puyuh.
Putri Utama Siska - One of the best experts on this subject based on the ideXlab platform.
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pengaruh konsentrasi larutan daun salam syzygium polyanthum terhadap kadar air kadar protein ph dan nilai organoleptik telur puyuh pidan Century Egg
2019Co-Authors: Putri Utama SiskaAbstract:PENGARUH KONSENTRASI LARUTAN DAUN SALAM (Syzygium polyanthum) TERHADAP KADAR AIR, KADAR PROTEIN, pH DAN NILAI ORGANOLEPTIK TELUR PUYUH PIDAN (Century Egg) Siska Putri Utama dibawah bimbingan Deni Novita, S.TP, MP dan Dr. Sri Melia, S.TP,MP Bagian Teknologi dan Pengolahan Hasil Ternak, Fakultas Peternakan Universitas Andalas Padang, 2019 ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan larutan daun salam (Syzygium polyanthum) terhadap kadar air, kadar protein, pH dan nilai organoleptik telur puyuh pidan. Penelitian ini menggunakan telur Puyuh sebanyak 145 butir umur maksimal 48 jam yang diperoleh dari Unit Pelaksanaan Teknis (UPT) Fakultas Peternakan Universitas Andalas. Penelitian ini menggun akan metode Rancangan Acak Lengkap (RAL) terdiri dari 5 perlakuan dan 4 ulangan. Perlakuan yang diberikan telur Pidan yaitu A : telur puyuh tanpa larutan daun salam (kontrol), B : konsentrasi larutan daun salam 3%, C : konsentrasi larutan daun salam 6%, D : konsentrasi larutan daun salam 9%, E : konsentrasi larutan daun salam 12%. Hasil penelitian menunjukan bahwa pembuatan telur puyuh pidan menggunakan larutan daun salam berpengaruh sangat nyata (P 0,05) organoleptik warna putih telur, aroma dan tekstur. Berdasarkan dari hasil penelitian dapat disimpulkan bahwa penambahan larutan daun salam dengan konsentrasi yaitu 3% dapat memberikan hasil terbaik pada telur puyuh pidan kadar air 68.67%, kadar protein 11.08%, pH 9.33, nilai organoleptik warna putih telur 2.16 (coklat muda), warna kuning telur 3.52 (hijau tua/pekat), aroma 2.44 (berbau belerang), tekstur 2.48 (lunak). Kata kunci: kadar air, kadar protein, larutan daun salam (Syzygium Polyanthum), telur puyuh pidan.
Rahmi Rahmi - One of the best experts on this subject based on the ideXlab platform.
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PENGARUH KONSENTRASI LARUTAN TEH HITAM (Camellia sinensis) TERHADAP NILAI pH, KADAR AIR, KADAR PROTEIN, AKTIVITAS ANTIOKSIDAN DAN NILAI ORGANOLEPTIK TELUR PUYUH PIDAN (Century Egg)
2019Co-Authors: Rahmi RahmiAbstract:Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi larutan teh hitam terhadap nilai pH, kadar air, kadar protein, aktivitas antioksidan dan nilai organoleptik telur puyuh pidan. penelitian ini menggunakan 145 butir telur puyuh, abu sabut kelapa 435 gram, kapur tohor 435 gram, garam dapur 43,5 gram, larutan teh sebanyak 330 ml dan sekam padi secukupnya. Penelitian ini menggunakan metode eksperimen dengan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 4 ulangan. Perlakuan yang diberikan yaitu A: telur puyuh pidan tanpa larutan teh hitam (kontrol), B: penambahan konsentrasi larutan teh hitam 3%, C: penambahan konsentrasi larutan teh hitam 6%, D: penambahan konsentrasi larutan teh hitam 9% dan E: penambahan konsentrasi larutan teh hitam 12%. Hasil penelitian menunjukkan bahwa pembuatan telur puyuh pidan dengan penambahan larutan teh hitam menurunkan nilai pH, menurunkan kadar air, mempertahankan kadar protein, meningkatkan organoleptik warna putih telur, menurunkan organoleptik aroma dan meningkatkan organoleptik tekstur telur puyuh pidan serta tidak memberikan pengaruh (P>0.05) terhadap aktivitas antioksidan dan organoleptik warna kuning telur puyuh pidan. Berdasarkan dari hasil penelitian dapat disimpulkan bahwa penambahan larutan teh pada konsentrasi E yaitu konsentrasi 12% dapat memberikan hasil terbaik dengan pH 8.28, kadar air 55.40%, kadar protein 11.61%, aktivitas antioksidan 10.31% nilai organoleptik warna putih telur 3.88 (coklat kehitaman), warna kuning telur 2.76 (hijau), aroma 1.48 (normal / bau khas telur) dan tekstur 3.36 (agak padat). Kata kunci : aktivitas antioksidan, larutan teh hitam, telur puyuh dan telur pidan
Trinitat Pradell - One of the best experts on this subject based on the ideXlab platform.
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Identification and Distribution of Metal Soaps and Oxalates in Oil and Tempera Paint Layers in Fifteenth-Century Altarpieces Using Synchrotron Radiation Techniques
Metal Soaps in Art, 2019Co-Authors: Nati Salvadó, Salvador Butí, Trinitat Pradell, Victòria Beltran, Gianfelice Cinque, Jordi JuanhuixAbstract:The formation and distribution of metal soaps produced as a result of the reactivity and aging of the materials in a fifteenth-Century Egg tempera and oil paintings on wood are presented. The painting technique involves the application of several paint layers over a ground using, sometimes in the same paint layer sequence, drying oil and Egg yolk binders. We show, with a selection of examples, how the use of thin sections and a combination of various micro-sensitive analytical techniques is adequate to obtain the high-quality data necessary for the unambiguous identification of metal soaps and metal oxalates as well as their distribution in the paint layers. The techniques include micro infrared spectroscopy (μSR-FTIR) and micro X-ray diffraction (μSR-XRD) with synchrotron radiation, optical microscopy (OM), and scanning electron microscopy with energy dispersive X-ray spectroscopy (SEM-EDS). The data obtained sheds light about the underlying reaction and aging mechanisms happening in each paint layer and among them. This helps to define the state of conservation of the artworks.
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Identification of reaction compounds in micrometric layers from gothic paintings using combined SR-XRD and SR-FTIR
Talanta, 2009Co-Authors: Nati Salvadó, Salvador Butí, James M. Nicholson, Hermann Emerich, A. Labrador, Trinitat PradellAbstract:Synchrotron radiation X-ray diffraction (micro-SR-XRD) and Fourier transform infrared spectroscopy (micro-SR-FTIR) are used in the non-destructive identification of reaction and aging compounds from micrometric ancient painting layers. The combination of the micrometer size and non-destructive nature of the techniques together with the high resolution and brilliance of the synchrotron radiation has proved to be a procedure most advantageous for the study of reaction, aging and degradation processes. Copper, lead and calcium carboxylates and oxalates are determined in the chromatic, preparation and alteration layers from 15th Century Egg tempera and oil paintings. Their nature and crystallinity have been assessed. Some hypothesis about the mechanisms of development of both carboxylates and oxalates are presented.
Nati Salvadó - One of the best experts on this subject based on the ideXlab platform.
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Identification and Distribution of Metal Soaps and Oxalates in Oil and Tempera Paint Layers in Fifteenth-Century Altarpieces Using Synchrotron Radiation Techniques
Metal Soaps in Art, 2019Co-Authors: Nati Salvadó, Salvador Butí, Trinitat Pradell, Victòria Beltran, Gianfelice Cinque, Jordi JuanhuixAbstract:The formation and distribution of metal soaps produced as a result of the reactivity and aging of the materials in a fifteenth-Century Egg tempera and oil paintings on wood are presented. The painting technique involves the application of several paint layers over a ground using, sometimes in the same paint layer sequence, drying oil and Egg yolk binders. We show, with a selection of examples, how the use of thin sections and a combination of various micro-sensitive analytical techniques is adequate to obtain the high-quality data necessary for the unambiguous identification of metal soaps and metal oxalates as well as their distribution in the paint layers. The techniques include micro infrared spectroscopy (μSR-FTIR) and micro X-ray diffraction (μSR-XRD) with synchrotron radiation, optical microscopy (OM), and scanning electron microscopy with energy dispersive X-ray spectroscopy (SEM-EDS). The data obtained sheds light about the underlying reaction and aging mechanisms happening in each paint layer and among them. This helps to define the state of conservation of the artworks.
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Identification of reaction compounds in micrometric layers from gothic paintings using combined SR-XRD and SR-FTIR
Talanta, 2009Co-Authors: Nati Salvadó, Salvador Butí, James M. Nicholson, Hermann Emerich, A. Labrador, Trinitat PradellAbstract:Synchrotron radiation X-ray diffraction (micro-SR-XRD) and Fourier transform infrared spectroscopy (micro-SR-FTIR) are used in the non-destructive identification of reaction and aging compounds from micrometric ancient painting layers. The combination of the micrometer size and non-destructive nature of the techniques together with the high resolution and brilliance of the synchrotron radiation has proved to be a procedure most advantageous for the study of reaction, aging and degradation processes. Copper, lead and calcium carboxylates and oxalates are determined in the chromatic, preparation and alteration layers from 15th Century Egg tempera and oil paintings. Their nature and crystallinity have been assessed. Some hypothesis about the mechanisms of development of both carboxylates and oxalates are presented.