Abstract Tempoyak is a traditional food from durian, which made by processed, fermented durian flesh with the addition of salt and fermentation in anaerobic conditions stored closed state. This study aims to determine chemical properties tempoyak, namely value protein, fat content, water pH, TTA (Total Titrable Acid) Lima Puluh Kota District. The method used descriptive analysis laboratory. sam...

The present investigation the effect of different levels carbon dioxide concentration on qualitative traits strawberry during storage was studied. Strawberry (Fragaria × ananassa) were stored at ambient temperature for 5 days and controlled 5oC 14 in eight atmospheres: air, 5% CO2, 10% 15% 20% 25% 30% 35% CO2. Changes several parameters evaluated. Atmosphere with high most effective preventing ...

Currently, new varieties are subject to strict requirements for adaptability, productivity, commercial and consumer qualities of fruits. In this regard, it is important study the interaction genotype apple tree forms with climatic conditions, also necessary assess genotypic variability economically valuable traits focused on identifying genotypes characterized by stability fruit quality in grow...

  In this study changes in fatty acids profile during frozen storage at -18°C of Cobia (Rachycentron canadum), caught from the Persian Gulf (Bandar Abbas) were studied. Changes in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), EPA+DHA/C16, n-3 PUFA/n-6 PUFA (n-3/n-6) and polyunsaturated fatty acids /saturated fatty acids (PUFA/SFA) were i...

  In this study changes in fatty acids profile during frozen storage at -18°C of Cobia (Rachycentron canadum), caught from the Persian Gulf (Bandar Abbas) were studied. Changes in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), EPA+DHA/C16, n-3 PUFA/n-6 PUFA (n-3/n-6) and polyunsaturated fatty acids /saturated fatty acids (PUFA/SFA) were i...

This study aims to determine the effect of fermentation time on microbiological (total lactic acid bacteria), chemistry (pH, total titrated acid) and organoleptic (color, aroma, flavor) qualities product starfruit (Averrhoa carambola L.) probiotic juice drink cultured by L. plantarum B1765. B1765 had been studied has potency as probiotics candidate. The used is 0, 6, 18, 24 hours. Total bacteri...

in order to study the effects of various levels of protein in diet based on total and digestible amino acids on performance and carcass traits of broilers, an experiment was conducted as a completely randomized design with 288 broiler chicks from cobb 500 strain in 6 treatments, each treatment consist of 3 replicates with 16 chicks per replicate. treatments were the diets as follow: 1) diet for...

conclusions our results showed that vitamin e plus omega free fatty acids decrease the severity of mastodynia better than vitamin e alone. results vitamin e plus omega free fatty acids are more effective than the use of vitamin e alone in decreasing mastodynia. significant difference was seen between the cardiff breast score (cbs) of the vitamin e group compared to vitamin e - omega group (p < ...