Pengaruh Variasi Proporsi Sari Bit Merah dan Susu Uht terhadap Sifat Fisikokimia, Mikrobiologis dan Sensoris Yoghurt

Yoghurt is a fermented milk product with activity of Lactic Acid Bacteria (LAB), Streptococcus thermophilus (ST) and Lactobacillus bulgaricus (LB). Red beet juice has attractive purplish red color which is a betalain pigment so it can be an alternative natural dyes for yoghurt products. The purpose of this research is to determine the effect of variation proportion of red beet juice and UHT milk on the physicochemical, microbiological and sensory properties of yoghurt. The experimental design used Randomized Block Design (RBD) with one factor namely proportion of red beet juice and UHT milk which consists of 6 treatments is 0%: 100%, 2%: 98%, 4%: 96%, 6%: 94%, 8%: 92% and 10%: 90% with four replications for each treatment. The parameters observed are acidity, pH, syneresis, total LAB and sensory (preferences of color, aroma and taste). The results of this study showed that the variation proportion of red beet juice and UHT milk affected the physicochemical, microbiological and sensory properties of yoghurt. Increased proportion of red beet juice reduced pH of yoghurt meanwhile acidity, syneresis and total lactic acid bacteria in yoghurt produced increased. The results of weighting test showed that best treatment of red beet yoghurt is 6% red beet juice and 94% UHT milk with a pH value of 4,53, total acid 1,18%, syneresis 0,08%, total LAB 10,5212 log cfu/mL, preference consumer for color 7,29 (like), aroma 7,80 (like) and flavor 7,99 (like)

UJI KADAR BETASIANIN PADA BUAH BIT (Beta Vulgaris L.) DENGAN PELARUT ETANOL MENGGUNAKAN SPEKTROFOTOMETRI VISIBLE (Assays Betacyanin Of Fruit Beet (Beta Vulgaris L.) With Solvent Ethanol Using Spectrophotometry Visible)

Betacyanin is one of the red or red-violet pigments that can be used as a natural dye in food and can be extracted from plants. One of the plants in Indonesia that has the potential as a source of natural dye is beet fruit (Beta Vulgaris L.) or often also known as beetroots. The aim of this research is to know betasianin content on red beet, which is macerated for 24 hours by using ethanol solvent in various concentration. 5 grams of beetroot in maceration with ethanol 70%, 50%, and 0%. The betacyanin content of this beet, can be calculated from the linear regression equation resulting from the graph of the relationship of concentration and the absorbance of the food coloring powder. The results of this study showed that the best treatment data on betacyanin lies in ethanol with a percentage of 70% with a value of 0.096. Keywords : Beet fruit, Betacyanin, Ethano

Pengaruh Perbedaan Konsentrasi Ekstrak Bit Merah dan Gelatin terhadap Sifat Fisikokimia dan Organoleptik Marshmallow Beet

Marshmallow was known as snack food made from sugar, glucose syrup, gelatin and coloring with addition of high air contain that produce soft texture and melting sensation when it chewe. Thus, use of betalain pigment from red beet extract as natural colorant is attempted for marshmallow. The use of beet extract give pectin component and affect gelatin which act as foaming agent to form marshmallow texture. The differences of red beet extract and gelatin concentration will give some effect to the physicochemical properties and organoleptic of marshmallow beet. Red beet extract obtained from red beet bandung and commercial gelatin is used. The research design will be used is two factor Randomized Block Design, red beet extract concentration (5%, 10%, 15%) and gelatin concentration (3%, 4%, 5%) with three replications. The test results are analyzed by varians test (ANOVA) at α = 5% and Duncan's Multiple Range Test at α = 5% if there is real influence. The result of the analysis: water content (21,41-24,35%), water activity (0,807-0,817), pH (7,09-7,32), density (0,4484-0,5401 gram/mL), texture (hardness (773,98-1599,25 g) and chewiness (774,04-1508,77 g)) color (lightness (46,2-60,4), redness (28,2-35,7) and yellowness (5,1-6,6)) and organoleptic (color (4,79-6,13), taste (4,92-6,06) and texture (4,36-6,30)).The best treatment of beet marshmallow is G3B1 treatment (5% gelatin concentration and 5% beet extract concentration), which has 21,41% water content, 0,811 water activity, 0,4790 g/mL density, 1599,25 g hardness, 1508,77 g chewiness, 6,04 lightness, 28,2 redness, 6,6 yellowness and the organoleptic 5,87; 5,84 6,30 for color, taste and texture

Sunflower under conventional and organic farming systems: results from a long term experiment in Central Italy

Sunflower productivity under organic and conventional agricultural systems was studied between 2002 and 2004 in the frame of the MASCOT experiment (Mediterranean Arable Systems COmparison Trial), established in 2001. The aim was to compare organic and conventional management systems for a typical arable crop rotation of Central Italy in the long-term. Sunflower was cultivated as a part of a five-year stockless arable crop rotation (sugar beet-common wheatsunflower-pigeon bean-durum wheat). In the organic system, red clover (Trifolium pratense) is interseeded in common and durum wheat and used as a green manure for sunflower or sugar beet. Grain yield of organically-grown sunflower was lower by 41%, 17% and 44% in 2002, 2003 and 2004 respectively, but no significant differences in percent seed oil content were found between the conventional and organic sunflower in two years out of three

Distribution, host plants and natural enemies of sugar beet root aphid (Pemphigus fuscicornis) In Slovakia

During 2003-2004, field surveys were realized to observe the distribution of sugar beet aphid, Pemphigus fuscicornis (K o c h) (Sternorrhyncha Pemphigidae) in southwestern Slovakia. The research was carried out at 60 different localities with altitudes 112-220 m a. s. l. Sugar beet root aphid was recorded at 30 localities. The aphid was recorded in Slovakia for the first time, but its occurrence was predicted and symptoms and harmfulness overlooked by now. The presence of P. fuscicornis was investigated on roots of various plants from Chenopodiaceae. The most important host plants were various species of lambsquarters (above all Chenopodium album). Furthermore sugar beet (Beta vulgaris provar. altissima), red beet (B. vulgaris provar. conditiva) and oraches (Atriplex spp) act as host plants. Infestation of sugar beet by P. fuscicornis never exceeded 5% at single locality in Slovakia. Dry and warm weather create presumptions for strong harmfulness. In Slovakia, Chenopodium album is a very important indicator of sugar beet aphid presence allowing evaluation of control requirements. During the study, the larvae of Thaumatomyia glabra (Diptera: Chloropidae) were detected as important natural enemies of sugar beet aphid. The species occurred at each location evaluated

PRICE VARIABILITY AND FINANCIAL RISK FOR SUGAR BEET GROWERS

This paper develops a portfolio framework to characterize and analyze the impact of price risk faced by sugar beet growers in the Red River Valley and derives implications for capital markets. Other sources of risk incorporated in the analysis are yields and production cost. Results from stochastic simulation analysis reveal that sugar beet growers incur significant price and financial risk. The hypothesis that the loan rate for sugar truncates the distribution of net returns and protects growers against declining beets prices was not validated.Financial risk, total risk, price variability, stochastic simulation of net return, default risk, Agricultural Finance, Crop Production/Industries,

Reduction of selected betacyanins

Betacyanins are conjugates of betalamic acid and glycosylated cyclo-DOPA which bring about the creation of a specific chromophoric system, the 1,7-diazaheptamethin chain. Betanin, a betacyanin pigment from red beet (Beta vulgaris L.), as well as its decarboxylated derivatives were subjected to reduction with the use of NaBH4. The pigment structures contain a vinyl linker which is postulated to be protonated during reaction with NaBH4. In this study, 17-decarboxybetanin and 2,17-bidecarboxy-betanin were obtained from betanin, which had been previously isolated from red beet root (Beta vulgaris L.). Purified pigments were tested in the presence of the reduction reagent while looking for the products of the reaction identified by LC-MS

Betalains in some species of the amaranthaceae family: A review

Natural pigments are largely distributed in the plant kingdom. They belong to diverse groups, with distinct biochemical pathways. Betalains with colours that range from yellow to red-violet can de divided into two main subgroups: betaxanthins and betacyanins. These types of pigments are confined into 13 families of the order Caryophyllales and in some genera of higher fungi (Amanita muscaria, Hygrocybe and Hygrophorus). The Amaranthaceae family includes diverse genera in which betalains are present: Alternanthera, Amaranthus, Beta, Chenopodium, Celosia and Gomphrena. The biosynthesis of betalains and their general biological properties were reviwed in the present work. In addition, the types of betalains present in some species of the aforementioned genera, their stability and production, as well as biological attributes, were reviewed.Portuguese National Funding Agency for Science, Research and Technology (Fundacao para a Ciencia e a Tecnologia-FCT; Portugal) [UID/BIA/04325/2013-MeditBio

Iinfluence of Main Technological Parameters of Drying on Quality of Bagasse From Carrot and Beet

The work studies the drying process of vegetable bagasse, namely of carrot and beet. There is studied the moisture content kinetics of vegetable bagasse and determined the dependence of the process duration on main technological parameters in the work of a vibration vacuum dryer, namely, an amplitude and frequency. There were studied quality parameters of obtained concentrated products, namely the colorimetric estimation of dried bagasse of carrot and beet. Based on obtained results of the study, it was established, that the use of vibration in the process of drying bagasse favors conservation and formation of colorimetric characteristics of a dried product. Determined color characteristics gave a possibility to establish, that at thermal processing it is very important to decrease the drying process duration and temperature. Research data proved prospects of producing concentrated products, namely, dried bagasse of carrot and beet by the offered method. It allows to regulate quality parameters of a ready product: color, brightness, consistence, viscosity and physical-chemical properties. Obtained concentrated products are characterized with high organoleptic indices, food value. This product may be used in the wide spectrum of food industry, such as, for example: juice supplement, stuff for confectionary mass, filling for confectionary products, as biological supplement for healthy nutrition

Lantun, porkkanan ja punajuurikkaan satoisuus paikalliskokeissa. Koetuloksia vuosilta 1971-1976

Nimekkeen selvennys: Productivity on swede, carrot and red beet varietes in Local Experiments.Results of trials from the years 1971-1976.vokKirjasto Aj-