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Journal articles on the topic 'Wood seasoning'

Author: Grafiati
Published: 4 June 2021
Last updated: 21 February 2023

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1

Zahid, D. M., and A. Majeed. "Extent of dimensional changes during staggered seasoning in Pakistan-grown eucalyptus wood." Australian Journal of Experimental Agriculture 45, no. 1 (2005): 121. http://dx.doi.org/10.1071/ea03094.

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Eucalyptus is an exotic species that has been grown in Pakistan for over 2 decades. It is fast growing and an alternative to indigenous hardwood species, but growers are facing problems regarding maximum utilisation, predominantly due to seasoning defects. Attempts are being made to assess the extent of dimensional changes during seasoning so that appropriate procedures can be developed and applied to reduce defects occurring during this time. Specimens were taken from farm grown eucalyptus wood at the Postgraduate Agricultural Research Station. Seasoning was applied in 2 stages. Changes in wood dimension measured were shrinkage (longitudinal, radial, tangential and volumetric) and warping (bending and twisting). From this study it can be concluded that intermediate sized samples that were symmetrically sawn were more stable than smaller samples sawn unevenly. The data indicated that specimens neither too large nor too small could be favoured for seasoning. Two-step seasoning is preferred over 1-step seasoning, and sawing of wood with rectangular specimens (boards) cut with the wide face radial relative to the growth rings is ideal, even though boards with lesser width were recovered. This is because internal stresses are disposed off symmetrically and counter balance each other, which reduces defects. Seasoning efficiency of these logs was enhanced and the stresses were set due to wood plasticity. Further degradation was unlikely when wood was re-sawn after partial seasoning.
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Galkin, V. P., G. N. Kuryshov, A. A. Kosarin, S. A. Moiseev, and D. I. Deyanov. "Large sized wood and timber seasoning." FORESTRY BULLETIN 24, no. 137 (April 2020): 51–56. http://dx.doi.org/10.18698/2542-1468-2020-2-51-56.

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3

Sattar, M. A. "Thermal performance of a solar heated wood seasoning skin." Holz als Roh- und Werkstoff 53, no. 1 (January 1995): 43–47. http://dx.doi.org/10.1007/bf02716385.

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4

Alam, Rabiul, Azharul Islam, S. M. Feroz, Shamima Nasrin, Tanay Biswas, Khandkar-Siddikur Rahman, and Lulu Rayhan Khushi. "Drying Schedule and Effect of Seasoning on Physical and Mechanical Properties of Three Available Timber Species in Bangladesh." Global Journal Of Botanical Science 4, no. 2 (June 14, 2022): 59–66. http://dx.doi.org/10.12974/2311-858x.2016.4.2.3.

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Drying schedules for seasoning of Gmelina arborea (Gamar), Swietenia macrophylla (Mahagony) and Mangifera indica (Mango) timber with minimum drying defects were developed. The effects of the drying on physical and mechanical properties of timber of these species were studied. New drying schedules for these three species were compared with an accelerated drying schedule. Physical properties i.e., density, water absorption and thickness swelling, as well as mechanical properties i.e., modulus of elasticity (MOE), modulus of rupture (MOR) of the wood of these species seasoned by new drying schedules and accelerated drying schedule were tested. Lower water absorption and thickness swelling were found for G. arborea, S. macrophylla and M. indica wood dried with new drying schedules of A, B and C respectively. MOE and MOR of wood of G. arborea, S. macrophylla and M. indica were significantly higher when seasoned with new drying schedules compared to those of green wood, and seasoned with accelerated drying schedule. Though seasoning was slower by using new drying schedules compared to accelerated drying schedule, the former resulted in no drying defects.
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Gutiérrez, Ana, José C. del Ŕio, Francisco J. González-Vila, and Javier Romero. "Variation in the Composition of Wood Extractives from Eucalyptus Globulus During Seasoning." Journal of Wood Chemistry and Technology 18, no. 4 (November 1998): 439–46. http://dx.doi.org/10.1080/02773819809349591.

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6

Meguro, Sadatoshi, Etsuko Ishii, and Shinsaku Kawachi. "Cultivation of shiitake in sugi wood meal II: effects of seasoning treatment for wood meal on mycelial growth." Journal of Wood Science 48, no. 6 (December 2002): 516–20. http://dx.doi.org/10.1007/bf00766649.

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7

Fernández de Simón, Brígida, Estrella Cadahía, Elvira Conde, and María Concepción García-Vallejo. "Evolution of Phenolic Compounds of Spanish Oak Wood during Natural Seasoning. First Results." Journal of Agricultural and Food Chemistry 47, no. 4 (April 1999): 1687–94. http://dx.doi.org/10.1021/jf9805855.

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8

Rocheleau, M. J., B. B. Sitholé, L. H. Allen, and Y. Noël. "Fungal Treatment of Aspen for Wood Resin Reduction: Effect on Aged Aspen Wood Chips at Room Temperature and at 5°C." Holzforschung 53, no. 1 (January 1, 1999): 16–20. http://dx.doi.org/10.1515/hf.1999.003.

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Summary A laboratory evaluation was conducted to study the effectiveness of a biotreatment for deresinating wood chips from aged aspen. This treatment involves inoculating chips with a fungal inoculum, Cartapip 97® that feeds on wood resin components. This study demonstrated that, at room temperature and at 5°C, Cartapip can colonize chips from aged aspen despite the lower extractives content of the wood. Fungal treatment resulted in an additional 8% removal of wood resin in treated chips than in untreated chips after 3 weeks of seasoning. Analysis of the extractives by gas chromatography showed a significant reduction of steryl esters (25%), which are troublesome non-saponifiable wood resin components often found in aspen pitch deposits. The fungal treated chips were brighter than the untreated chips because the fungus prevented colonization of the chips by staining fungi. These results imply that fungal treatment of aspen chip piles in the winter will reduce the amount of wood resin in the chips and maintain their brightness. Such treatment will help alleviate pitch deposition problems attributable to aspen wax and reduce bleaching costs.
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9

Obataya, Eiichi, Nanami Zeniya, and Kaoru Endo-Ujiie. "Effects of seasoning on the vibrational properties of wood for the soundboards of string instruments." Journal of the Acoustical Society of America 147, no. 2 (February 2020): 998–1005. http://dx.doi.org/10.1121/10.0000723.

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10

Olayanu, Clement M., Ayodeji O. Omole, Segun M. Adeyemo, Adelodun R. Majekobaje, and Olusola S. Areo. "Evaluation of Selected Physical Properties of Blighia sapida K. Koenig Wood." European Journal of Agriculture and Food Sciences 4, no. 2 (March 31, 2022): 58–66. http://dx.doi.org/10.24018/ejfood.2022.4.2.477.

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Blighia sapida, a Lesser-Used Species is being processed into sawn timber to meet the demand for wood. The knowledge of its wood quality would enhance its effective utilization. However, there is little information known on the physical properties of this species that could enhance its acceptability and optimum utilization. This, therefore, necessitate the need to investigate the physical properties of this wood species. Three standing trees of B. sapida were purposively felled for this study. Billets of 500 mm were obtained from the wood disc at the base, middle, and top of the tree. Each wood disc was partitioned into three; innerwood, middlewood, and outerwood following specified international standards for the physical properties test (wood colour, proportion of sapwood and heartwood, bark thickness, density, moisture content, and volumetric shrinkage). B. sapida wood density with a mean value of 709.78±8.88 kg/m3, ranged from (571.59±13.45 to 854.81±7.08 kg/m3. Moisture content percentage of average value 70.62±1.23%, ranged from 53.84±1.40 to 89.00±2.75%. Volumetric shrinkage of average value 15.24±0.25%, range from 13.38±0.66 to 16.89±0.83%. The range of B. sapida wood density value of the study falls within the range that could be categorized as medium density wood of medium construction strength properties. The 1:1.5% tangential–radial shrinkage observed in this study was low, an indicator of a low risk of deformation while seasoning the wood, as the ratios of tangential-radial shrinkage that is high are those over 2.2%.
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11

Upadhyay, Ravi Kant, Gayatri Jaiswal, Shoeb Ahmad, Leena Khanna, and Subhash Chand Jain. "Antitermite Activities ofC. deciduaExtracts and Pure Compounds against Indian White TermiteOdontotermes obesus(Isoptera: Odontotermitidae)." Psyche: A Journal of Entomology 2012 (2012): 1–9. http://dx.doi.org/10.1155/2012/820245.

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In the present investigation, we have tested antitermite responses ofCapparis deciduastem, root, flower, and fruit extracts and pure compounds toOdontotermes obesusin various bioassays. Crude stem extract has shown very high susceptibility and very low LD50values, that is, 14.171 μg/mg in worker termites. From stem extract, three pure compounds were isolated in pure form namely, heneicosylhexadecanoate (CDS2), triacontanol (CDS3), and 2-carboxy-1, 1-dimethylpyrrolidine (CDS8) which have shown very low LD50value in a range of 5.537–10.083 μg/mg. Similarly, one novel compound 6-(1-hydroxy-non-3-enyl)-tetrahydropyran-2-one (CDF1) was isolated from flower extract that has shown an LD508.08 μg/gm. Repellent action of compounds was tested in a Y-shaped glass olfactometer in which CDF1 compounds have significantly repelled termites to the opposite arm. Besides this,C. deciduaextracts have shown significant reduction (P<0.05and 0.01) in termite infestation in garden saplings when it was coated on cotton tags and employed over tree trunks. Further,C. deciduasstem extract was used for wood seasoning, which gave very good results as test wood sticks have shown significantly (P<0.05and 0.01) very low termite infestation.
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12

Kaba, Gemechu, Mahadi Mussa, Getachew Desalegn, Anteneh Tesfaye, Tsegaye Wubishet, and Getachew Mezgebu. "Imperative Seasoning Characteristics of Yushania alpina (Highland Bamboo) Culms Grown in Dire-Inchini, Ethiopia." Indonesian Journal of Innovation and Applied Sciences (IJIAS) 2, no. 3 (October 7, 2022): 247–54. http://dx.doi.org/10.47540/ijias.v2i3.546.

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Bamboo is the world's fastest-growing plant and the finest conceivable substitute for future wood. It has a wide range of applications, from traditional use to industrial manufacture in many countries. Bamboo has been traditionally used in Ethiopia for the construction of huts and fencing, furniture, containers, beehives, and other small-scale objects. Lack of proper processing practices such as seasoning among the reasons for its low use. When bamboo culms are not properly seasoned, they have a high split and shrinkage rate that led to biological and physical degradations. 3–5year-old samples of Yushania alpinia culms were gathered from Dire-Inchni (Oromia Region). After harvesting culms, were cut into three portions (bottom, middle and top) to investigate the imperative characteristics of the material during the drying process. Kiln and air-drying procedures were used to dry the culms. Regression analysis was used to describe the functional relationship between moisture loss in the kiln and air drying. They had an average initial MC 103.67%, final MC 12.33%, and basic density 0.69 g/cm3. Bamboo culms dried in the kiln took 7.7 days to attain about 12 % final MC, while air-seasoned culms took 97 days. proper stacking, drying, and handling is critical for improving the quality, productivity, and service life of bamboo culms-based constructions and goods in the future.
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13

Ivanov-Kostetskyi, Serhii. "Architectural Environmental, And Process Flow in Constructing Modern Factories for Manufacturing Eco-Friendly Furniture." IOP Conference Series: Materials Science and Engineering 1203, no. 2 (November 1, 2021): 022100. http://dx.doi.org/10.1088/1757-899x/1203/2/022100.

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Abstract Today, a dominant trend in factory construction is to account for the eco-economic aspects of their further operations. It requires sustainable technological solutions, with regard for structural specificities or for production technology used. At the same time, the buildings shall be architecturally attractive and distinct. In the paper, the author considered architectural, technological, structural, ecological, and economic factors for construction of wood-processing and furniture-making facilities. The author analyzed the actual Project Design to build the type of facility in Krekhiv village, Zhovkva district, Lviv region (western Ukraine) as commissioned by a well-known French company (the author have been engaged in the design). The study focused on a wood-processing Woodman company designed for the midtech production of edge glued panels and furniture. According to the design documentation by types of products planned, the Project Design provided for the following production units: unit for wood-sawing and drying; unit for mechanical processing of wood, production of edge glued panels and furniture; unit for mechanical repairs; and an administrative and services unit. The anticipated annual production capacity is: for edge glued panels – 600 m3 a year, furniture production– up to 4,000 pc a year. “Wood-sawing unit”, according to the Project Design, is organized according to the following principles of production technology based on the stages and operations: stockholding and storage of round timber (sawtimber); cutting the sawtimber into the shaped timber and logs; stocking the sawn timber (untrimmed boards) into stockpiles and on separators for further atmospheric and chamber drying. Sawn timber drying is taking place in the “Drying Unit”. It is the process of moisture removal from timber to a certain degree of humidity. The Project Design provided for the atmospheric drying of logs and boards in the furnished stockpiles under the roof, and artificial seasoning in a steam-curing and drying chambers. The artificial seasoning technology for sawn timber and logs is organized with the help of drying chambers and a boiler room with a sawdust bunker. The “Unit for Mechanical Wood Processing, Production of Edged Glued Panels and Furniture” is used for production of the edged glued panels from the sawn timber coming from hardwood (beech, oak). The production process of the edged glued panels includes the following stages: 1) cross-cutting of dry boards; 2) line cutting of board edges for the rough-sawn stock; 3) primary mechanical processing; 4) sorting by quality, color; 5) end-jointing gluing line; 6) log finishing; 7) press-molding of logs into panels; 8) panel surface preparation; 9) size cutting; 10) preservative treatment; 11) quality control; 12) storage and sales. "Administrative and Service Block", according to the Project Design, is an inbuilt part of the Main Building (Unit). It is a two-story insert separated with the fire safety barriers from the manufacturing facilities. It has isolated outside entrances and a technological corridor linking the manufacturing facilities. With account for production process requirements, fire safety, and sanitary standards, the Unit is divided into several personal services rooms for the staff and administrative rooms.
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14

Tai, Hwan-Ching, Guo-Chian Li, Shing-Jong Huang, Chang-Ruei Jhu, Jen-Hsuan Chung, Bo Y. Wang, Chia-Shuo Hsu, et al. "Chemical distinctions between Stradivari’s maple and modern tonewood." Proceedings of the National Academy of Sciences 114, no. 1 (December 19, 2016): 27–32. http://dx.doi.org/10.1073/pnas.1611253114.

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Violins made by Antonio Stradivari are renowned for having been the preferred instruments of many leading violinists for over two centuries. There have been long-standing questions about whether wood used by Stradivari possessed unique properties compared with modern tonewood for violin making. Analyses of maple samples removed from four Stradivari and a Guarneri instrument revealed highly distinct organic and inorganic compositions compared with modern maples. By solid-state13C NMR spectroscopy, we observed that about one-third of hemicellulose had decomposed after three centuries, accompanied by signs of lignin oxidation. No apparent changes in cellulose were detected by NMR and synchrotron X-ray diffraction. By thermogravimetric analysis, historical maples exhibited reduced equilibrium moisture content. In differential scanning calorimetry measurements, only maples from Stradivari violins, but not his cellos, exhibited unusual thermooxidation patterns distinct from natural wood. Elemental analyses by inductively coupled plasma mass spectrometry suggested that Stradivari’s maples were treated with complex mineral preservatives containing Al, Ca, Cu, Na, K, and Zn. This type of chemical seasoning was an unusual practice, unknown to later generations of violin makers. In their current state, maples in Stradivari violins have very different chemical properties compared with their modern counterparts, likely due to the combined effects of aging, chemical treatments, and vibrations. These findings may inspire further chemical experimentation with tonewood processing for instrument making in the 21st century.
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SPILLMAN, PHILIP J., MARK A. SEFTON, and RICHARD GAWEL. "The effect of oak wood source, location of seasoning and coopering on the composition of volatile compounds in oak-matured wines." Australian Journal of Grape and Wine Research 10, no. 3 (March 12, 2008): 216–26. http://dx.doi.org/10.1111/j.1755-0238.2004.tb00025.x.

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Doussot, Franck, Bernard De Jéso, Stéphane Quideau, and Patrick Pardon. "Extractives Content in Cooperage Oak Wood during Natural Seasoning and Toasting; Influence of Tree Species, Geographic Location, and Single-Tree Effects." Journal of Agricultural and Food Chemistry 50, no. 21 (October 2002): 5955–61. http://dx.doi.org/10.1021/jf020494e.

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Rudawska, Anna, Marek Maziarz, and Izabela Miturska. "Impact of Selected Structural, Material and Exploitation Factors on Adhesive Joints Strength." MATEC Web of Conferences 252 (2019): 01006. http://dx.doi.org/10.1051/matecconf/201925201006.

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Adhesive bonding is currently one of the most popular techniques of joining different materials. It is worth noting that this process is more and more often used in several industries: automotive, transport, mechanical engineering, medicine, electronics, light industry, as well as many others. The present article is aimed at determining an impact of selected structural, material and exploitation factors on adhesive bonds' strength. Strength tests were carried out on adhesive connections of pine wood. An exploitation factor under analysis was resistance to different temperature values - both positive and negative. Six different variants of a bonds' seasoning temperature value were used. Another variable factor was a structure of bonds, i.e. adhesive butt joints and adhesive half lap joints. Also, two types of adhesives were used: one of them was dedicated to wooden elements bonding, whereas the second one was a two-component adhesive composition based on epoxide resin. Strength tests described in the present article showed substantial impact of selected structural, material and exploitation factors on the adhesive bonds' strength.
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18

Jimoh, M. O., and O. E. Oni. "Performance evaluation of a fabricated smoking kiln." Nigerian Journal of Technology 41, no. 3 (November 2, 2022): 476–82. http://dx.doi.org/10.4314/njt.v41i3.7.

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Smoking is the technique of seasoning, or preservation of food either by exposing it to heat from a burning or smoldering substance, usually wood or cold air at reduced temperature. Smoking is a unit operation that has gained overwhelming acceptance across the globe. The conventional method for smoking is often stressful and unhygienic while posing health risks to processors. In view of this, a low cost smoking kiln was developed and was evaluated to be effective, user friendly, hygienic, free health risk to processors and improve product quality. The machine was fabricated using locally available materials with charcoal as the heat source. Machine heat capacity, thermal resistance and heat requirement for various fish and meat products were determined. Heat capacity, thermal resistance and heat requirement of the machine were found to be 2337.57 kW, 2.16 K/W and 1123.20 kJ (fish); 1000.35 kJ (beef); 1584.24 kJ (chicken) respectively. Consumer’s perception for smoked products at 5% level of significance showed that there was no significant difference (p ˃ 0.05) in the sensory attributes considered for the products.
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Fernández de Simón, B., E. Cadahía, M. del Álamo, and I. Nevares. "Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them." Analytica Chimica Acta 660, no. 1-2 (February 2010): 211–20. http://dx.doi.org/10.1016/j.aca.2009.09.031.

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Martínez-Gil, Ana M., Maria del Alamo-Sanza, Ignacio Nevares, Rosario Sánchez-Gómez, and Laura Gallego. "Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation." Food Research International 128 (February 2020): 108703. http://dx.doi.org/10.1016/j.foodres.2019.108703.

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Štícha, Václav, Ondřej Nuhlíček, Jaroslav Bubeník, Jan Weger, Jan Macků, Hana Vanická, and Václav Bažant. "Evapotranspiration—Tool for seasoning wood of hybrid poplar (Populus maximowiczii A. Henry × Populus nigra L. ‘Max 4-5’) and Salix × smithiana Willd. (Salix caprea L. and S. viminalis L.)." Industrial Crops and Products 162 (April 2021): 113265. http://dx.doi.org/10.1016/j.indcrop.2021.113265.

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Cadahía, Estrella, Brígida Fernández de Simón, and Jerzy Jalocha. "Volatile Compounds in Spanish, French, and American Oak Woods after Natural Seasoning and Toasting." Journal of Agricultural and Food Chemistry 51, no. 20 (September 2003): 5923–32. http://dx.doi.org/10.1021/jf0302456.

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23

Dolage, D. A. R., T. M. Pallewatta, and R. R. G. S. Bandara. "Tensile Properties and Volumetric Stability of Indigenous Woody Plant Materials under Different Seasoning Techniques." Engineer: Journal of the Institution of Engineers, Sri Lanka 45, no. 1 (January 21, 2012): 9. http://dx.doi.org/10.4038/engineer.v45i1.6945.

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Cadahía, Estrella, Silvia Varea, Laura Muñoz, Brígida Fernández de Simón, and María C. García-Vallejo. "Evolution of Ellagitannins in Spanish, French, and American Oak Woods during Natural Seasoning and Toasting." Journal of Agricultural and Food Chemistry 49, no. 8 (August 2001): 3677–84. http://dx.doi.org/10.1021/jf010288r.

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Marques, Caroline, Amália Reis, Cristiane Moura, Fátima Soares Bonadimann, and Marina Leite Mitterer-Daltoé. "Consumer insight into the monosodium glutamate." Acta Scientiarum. Technology 40, no. 1 (January 1, 2018): 30838. http://dx.doi.org/10.4025/actascitechnol.v40i1.30838.

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The fifth basic taste called ‘umami’ was recently recognized by studies related to monosodium glutamate (MSG), and this has attracted attention for enhancing the flavor of foods and because it contains only one-third the sodium of table salt, being an important option for reducing sodium intake by the population. This study evaluated the holistic perception of consumers about the MSG through the modern sensory techniques Word Association and Cata (Check All That Apply). Also a paired comparison was applied to define the consumers’ gustatory perception. Two stimuli were applied on Word Association, one using the trademark Sazón/Ajinomoto and another containing only monosodium glutamate. In general, consumers associated MSG with salt, seasoning, meal and tasty. Age and stimuli caused different effects on the associations. Health-related terms were more related to older consumers. Cata results revealed the knowledge and consumption habits regarding MSG 79% of consumers perceived the umami flavor on the paired comparison.
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Cadahía, Estrella, Laura Muñoz, Brígida Fernández de Simón, and María C. García-Vallejo. "Changes in Low Molecular Weight Phenolic Compounds in Spanish, French, and American Oak Woods during Natural Seasoning and Toasting." Journal of Agricultural and Food Chemistry 49, no. 4 (April 2001): 1790–98. http://dx.doi.org/10.1021/jf0006168.

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Fitrisia, Dohra, Robert Sibarani, Mulyadi, Mara Untung Ritonga, and Laili Suhairi. "THE NAMING OF ACEHNESE TRADITIONAL CULINARY." Humanities & Social Sciences Reviews 8, no. 2 (May 5, 2020): 815–23. http://dx.doi.org/10.18510/hssr.2020.8290.

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Purpose of the study: The present study is concerned with words belonging to the realm of food and the naming process of the traditional culinary of Aceh Besar. This work presents the types of culinary naming of words naming and their meaning because different language communities can have different conceptualizations of word meaning. Methodology: This qualitative research uses ethnographic analysis. The data collection method uses in-depth interview and observation methods following the twelve steps of Spradley’s research called “Gradually Forward Research Flow”. Main Findings: The findings indicate that the naming of Aceh Besar culinary is a form of convention agreed upon as a form of common sense and the culture of community members in communicating. The types of the naming of the Acehnese culinary process namely are based on the following: (1) fictitious personality, (2) main material/ingredients, (3) color appearance, (4) cooking process, (5) similarity of appearance, (6) seasoning, (7) taste, (8) cookware, and (9) sound imitation. Applications of this study: the result of the study can be used by students and universities, especially the linguist in culinary linguistics area. However, it can be the prior study of Acehnese culinary in linguistics research. Novelty/Originality of this study: This research focused on the word and meaning of the culinary lexicon of Aceh Besar. Word and meaning are some of the fields of culinary linguistics which is the study of food in the perspectives of language. This study focused on the word and meaning which is one of the fields of culinary linguistics.
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Dewantara, Agung, Indriani Putri, Muhammad Fauzan A, Septrida Fitra, and Nadia Marsila. "D’CUBY (CASSAVA LEAF JERKY ) PROCESSES GREEN PLANTS INTO HEALTHY AND NUTRITIOUS SNACKS." EPICENTRUM 1, no. 01 (February 16, 2022): 32–42. http://dx.doi.org/10.54482/epicentrum.v1i01.50.

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Dendeng is a culinary icon of Indonesia. Therefore, D’Cuby is tried to start being a business that is engaged in the culinary field with the concept of processing green plants into healthy and nutritious snacks at West Sumatra in the digital era. When we hear the word jerky, the first thing that we remember is one of the foods originated from Padang which is made from crispy and savory beef. In this product, the beef jerky that will be made coming from the basic ingredients of cassava leaves. Cassava leaf jerky is formulated and processed using special spices, besides being highly nutritious, this cassava leaf jerky does not contain cholesterol. This is because cassava leaves do not contain meat elements. Compared to normal beef jerky, D’Cuby will eliminate the use of ordinary transparent plastic which is not practical. This product is packaged in 4 flavor variants, namely Original Taste, Balado, BBQ, and Grilled Corn with a price of IDR 10,000 each. Ingredients that we need in making cassava leaf jerky is: 1)1/2 kg of cassava leaves 2) 2 eggs 3) 3 tablespoons tapioca flour 4) 3 tablespoons of flour 5) 1 teaspoon coriander 6) 6 cloves of garlic 7)1/2 teaspoon salt 8)1/2 teaspoon flavoring Antaka brand seasoning to taste
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Ompusunggu, Nommensen Pangihutan, and Wahyu Irawati. "Andaliman (Zanthoxylum Acanthopodium DC.), a Rare Endemic Plant from North Sumatra that Rich in Essential Oils and Potentially as Antioxidant and Antibacterial." Jurnal Biologi Tropis 21, no. 3 (November 13, 2021): 1063–72. http://dx.doi.org/10.29303/jbt.v21i3.2961.

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Andaliman (Zanthoxylum acanthopodium DC.) is one of the endemic plants originating from North Sumatra. This plant is known for its benefits as a special seasoning spice in Batak tribe community. Humans as the image of God are given the ability to conduct an investigation and development of what God has created so that science begins to develop to investigate the potential of andaliman plants in the field of health. This writing aims to determine: 1) morphological and physiological characteristics of andaliman, 2) habitat of andaliman, and 3) utilization of andaliman as antioxidant and antibacterial agent. The method of writing used in the preparation of this article is the study of literature. The results of the literature study show that the andaliman plant has a tap root, woody stems, green, odd-numbered and jagged-edged compound leaves, pale yellow flowers, pepper-shaped fruits, and shiny black or wrinkled black seeds with thick and hard seed shells. Andaliman habitat is a place with an altitude of 1200-1500 masl with an average temperature of 15-18 ̊C and rainfall of 800-1000 mm/year and soil pH 5.5-7.6. Andaliman fruit contains 29 components of essential oils such as geranyl, cytronella, β-cytronelol, and nerol which have antioxidant activity. Andaliman fruit extract also has antibacterial activity, which inhibits the growth of microbes such as Escherichia coli, Salmonella typhimurium, Bacillus cereus, Pseudomonas fluorescens, Aspergillus flavus, Propionibacterium acnes and Staphylococcus aureus.
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Yamashita, Hideyuki. "Koji Starter and Koji World in Japan." Journal of Fungi 7, no. 7 (July 16, 2021): 569. http://dx.doi.org/10.3390/jof7070569.

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Koji is made by culturing koji mold on grains. Koji has wide-ranging applications, for example, in alcoholic beverages and seasonings. The word ‘mold’ generally has a bad image, but in Japan, koji mold is valued for its usefulness, and over the years, efforts have been made to make safe, stable, and delicious food products from it. Koji mold spores, essential when making koji, are called koji starter in the industry. From the many available strains, those suitable for the production of each fermented food are chosen based on indicators such as growth rate and enzyme production capacity. In manufacturing using microorganisms, purity and yield are prioritized. However, the production of fermented foods using koji is more complex, with focus not only on the degree of decomposition of raw materials but also on factors influencing overall product design, including palatability, color, smell, and texture. Production can be facilitated by the variety of koji brought about by the diversity of koji mold combined with the solid culture method which increases the amount of enzyme production. In this report, we introduce the history of koji starter in Japan, the characteristics of koji mold in practice, and various fermented foods made from it. In addition, the factors affecting the quality of koji in solid culture are described.
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Bespalko, L. V., E. V. Pinchuk, and I. T. Ushakova. "VALUABLE SPICE-AROMATIC VEGETABLE – MONARDA CITRIODORA L." Vegetable crops of Russia, no. 5 (December 4, 2018): 57–60. http://dx.doi.org/10.18619/2072-9146-2018-5-57-60.

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One of valuable spice-aromatic vegetable of Lamiaceae family is lemony monarda (Monarda citriodora L.) cultivated as nonperennial crop in most of regions of Russian Federation. Information regarding its parentage and biological special aspects are described here in this article. Brief review regarding nutritional quality and pharmaceutical importance as well as description of four cultivars of lemony monarda (which are currently included to Russian State register of selection invention and approved for usage, two of these cultivars Mona Lisa and Simka were selected and cultivated by Federal Scientific Vegetable Center are given here in this article. Main directions for up-to-date selection and application and practical usage of lemony monarda were indicated. In the field of creation of up-to-date vegetable cultivars, one of the main directions is selection of such a cultivars with high content of biologically active compounds for improvement of antioxidative activity and applicability for its cultivation at hydroponic plant with frame area to provide fresh green vegetables for people all year round. Simka cultivar meets requirements mentioned above and can be cultivated at various types of hydroponic plants including horizontal (salad lines, seedling tables) and vertical (multilayer hydroponics) types using natural (drag turf) or artificial (mineral wool blocks) substrates. This article also describes the main elements of technology of cultivation of lemony monarda in the open and protected ground to get green products and seed production. The features of the preparation of raw materials with a high content of biologically active compounds for fresh consumption and as a spicy-aromatic dry seasoning for salads, meat dishes, as a natural preservative and aromatic of jam, tea and other drinks are shown.
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Morshed, Sarwar. "English Reduplicative Loans in Bangla." PAROLE: Journal of Linguistics and Education 9, no. 2 (October 28, 2019): 117–23. http://dx.doi.org/10.14710/parole.v9i2.117-123.

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This small-scale exploratory study attempts to trace and taxonomize English reduplicative loans used in Bangla. Reduplicatives are the products of the morphological process known as ‘reduplication’ i.e. doubling of a word, stem or root. For example, ‘ha ha’, ‘dilly dally’, ‘hocus pocus’ etc. Though reduplication interfaces with both phonology and morphology, it is customarily included in the latter component of linguistics. The prime purpose of this paper is to detect and classify the morphological products in the form of reduplicative loans to Bangla from the English language. For the detection of loan reduplicatives, lexicographic works have been consulted. Social media sites have also contributed to the corpus on which this research is based. Our corpus reveals that Bangla has two types of English-based reduplicative loans – unchanged and changed. The unchanged category includes onomatopoeic and baby-talk reduplicatives. The members of the changed category, on the other hand, undergo different morphological modifications. One visible feature of the changed reduplicatives is that they are not borrowed as direct reduplicatives – initially they are borrowed as a single lexical item and then reduplication is carried out following the morphological rules of Bangla. Numerically speaking, the changed reduplicatives far outnumber the unchanged reduplicatives. There are a few English-based reduplicative loans that have been assimilated into the fabric of Bangla language – these few words are so strongly Banglicized that their English identity is unrecognizable without the help of etymological dictionaries. Apart from this fully integrated small category, there exists another class of loan reduplicatives that has effaced some full, unalloyed, internally sourceable reduplicatives. These guest reduplicatives along with their host peers and pair members have been instrumental in seasoning, salting and peppering Bangla.
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Wajda, Shirley Teresa. "To Kitchen." Revista Ingesta 1, no. 2 (November 30, 2019): 75. http://dx.doi.org/10.11606/issn.2596-3147.v1i2p75.

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The word kitchen has done as much work in the English language as the people who have toiled in the space the word names. The Bard himself, William Shakespeare, “verbed” the term in 1623, using kitchen to mean serving the food in the space in which it was prepared: “There is a fat friend at your master’s house, That kitchin’d me for you to day at dinner.” A century later, Scots used the term as a synonym for both pleasurable eating and frugality—for seasoning food and for budgeting and provisioning food beyond harvest. By the end of the nineteenth century, kitchening was interchangeable with cooking, food service, and the related work undertaken in this domestic production space. Existing examinations of the American kitchen emphasize the architectural design of the space, often pointing to technological and energy innovations as factors for the space’s changing design over the centuries. Historians of women and labor also stress mechanization, arguing that the technologies touted as labor saving were, in reality, not—in many cases, new technology raised standards and increased women’s work. Understanding this, scholars have focused on women’s decisions about kitchen design and cookery, seeking evidence in diaries, letters, and recipes. Rising research interest in food studies has renewed scholarly attention to the kitchen and its contents and occupants, linking in interesting ways food, material culture, labor, and consumption. In this presentation I discuss how attention to the material and visual evidence of American women’s kitchening, from making food to (re)modeling the workspace of the kitchen itself, improves our understanding of the history of the kitchen derived from prescriptive literature such as household manuals and home economics texts. I consider the related changes in domestic kitchens and American foodways in the United States since the 1840s, when the processes of industrialization shifted the ways Americans worked and ate. Last, I devote attention to the ways in which American museums have and continue to collect and display kitchen objects. Museums depicting preindustrial kitchens often feature cooking demonstrations utilizing the era’s tools and foodways or emphasize the dining experience, while museums with industrial and postindustrial collections display the kitchen and its mass-produced material culture as aesthetically delightful products of design divorced from the foods these objects help to prepare. I hope this presentation may elicit a discussion about what museums should be collecting to represent kitchening in the 21st century.
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Murti, Endang, and Zulin Nurchayati. "PENGEMBANGAN USAHA ANEKA KERIPIK MELALUI ONE VILLAGE ONE PRODUCT DI KECAMATAN KENDAL KABUPATEAN NGAWI PROVINSI JAWA TIMUR." Jurnal Terapan Abdimas 4, no. 1 (January 31, 2019): 83. http://dx.doi.org/10.25273/jta.v4i1.3813.

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<p>Abstract. Business Group Aneka Keripik Durian Karanggupito Village and Business Group Aneka Keripik Mawar Karangrejo Village, Kendal Kabupatean District Ngawi East Java Province. Production aspect of various chips produced need quality improvement, thickness, less crisp, less tasting seasoning,<br />dull label less attractive, product produced not durable food. It is necessary to transfer the knowledge of small business management extension and skill in the form of training of various varieties of flavor chips, as well as durable kripik quality, PIRT license, trademark is expected to be a special food or superior product of village of OVOP-based community product business in relation to community economic empowerment through: (a) socialization and motivation of OVOP-based product business mapping, (b) counseling and training on the quality of economic empowerment of villagers; (c) training of citizens' business products with economic empowerment of villagers. Economic empowerment based on OVOP approach is in line with One Village One Village Excellence Product Policy from East Java Provincial <br />Government through Community and Village Empowerment Office in the application, development and utilization of appropriate technology. In line with the Strategic Plan of Universitas Merdeka Madiun. The method of implementation in this program is counseling, instagram production skills training to market the product, and mentoring of production and marketing activities. With the realization of entrepreneurship training and understanding of social problems is expected to create jobs can make<br />social changes, especially the field of welfare and education. <br />Key Word : Empowerment, Economics, OVOP (one village one product).</p><p> </p><p>Abstrak. Kelompok Usaha Aneka Keripik Durian Desa Karanggupito dan KelompokUsaha Aneka Keripik Mawar Desa Karangrejo, Kecamatan Kendal Kabupatean Ngawi Provinsi Jawa Timur. Aspek produksi aneka keripik dihasilkan perlu peningkatan kualitas, terasa tebal, kurang renyah, bumbu kurang terasa, label kusam kurang menarik, produk dihasilkan bukan makanan tahan lama. Perlu transfer <br />knowledge penyuluhan manajemen usaha kecil dan pemberian skill berupa pelatihan pengolahan aneka<br />kripik varian rasa, serta kualitas kripik tahan lama, ijin PIRT, merek dagang diharapkan akan menjadi makanan khas atau produk unggulan desa produk usaha warga berbasis OVOP dalam kaitan pemberdayaan ekonomi masyarakat melalui: (a) sosialisasi dan motivasi pemetaan produk usaha warga<br />desa berbasis OVOP, (b) penyuluhan dan pelatihan kualitas pemberdayaan ekonomi warga desa, (c) pelatihan produk usaha warga dalam dengan pemberdayaan ekonomi warga desa. Pemberdayaan ekonomi berbasis pendekatan OVOP sejalan dengan Kebijakan Satu Desa Satu Produk Unggulan dari Pemerintahan Provinsi Jawa Timur melalui Dinas Pemberdayaan Masyarakat dan Desa dalam penerapan,<br />pengembangan dan pemanfaatan teknologi tepat guna. Sejalan dengan Renstra Universitas Merdeka Madiun. Metode pelaksanaan dalam program ini adalah penyuluhan, pelatihan ketrampilan pembuatan instagram untuk memasarkan produk, dan pendampingan aktivitas produksi dan pemasaran. Dengan terwujudnya pelatihan kewirausahaan dan pemahaman terhadap permasalahan sosial diharapkan dapat menciptakan lapangan pekerjaan dapat melakukan perubahan sosial terutama bidang kesejahteraan dan<br />pendidikan.<br />Katakunci : Pemberdayaan, Ekonomi, OVOP (one village one product).</p>
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35

Kumar, Amit, Mukesh Yadav, and Workinesh Tiruneh. "Debarking, pitch removal and retting: Role of microbes and their enzymes." Physical Sciences Reviews 5, no. 10 (May 27, 2020). http://dx.doi.org/10.1515/psr-2019-0048.

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AbstractMicrobial enzymes are green and clean alternatives for several processes in the pulp and paper industry. Enzyme treatment decreases the energy requirement and minimizes the wood losses during drum debarking. Lipophilic wood extractives are known as pitch. Pitch deposition adversely affects the pulp quality and increases equipment maintenance and operating costs during paper manufacturing. Several chemical additives have been used to remove pitch deposits. Natural seasoning of wood is used to minimize pitch content in wood, but it has some disadvantages including yield losses and decreased brightness. Controlled seasoning with white-rot fungi or albino strains of sapstain fungi is an effective tool for degradation and removal of wood extractives. Enzymes including lipase, laccase, sterol esterase, and lipooxygenase have also been used to minimize pitch-related problems. Enzymatic retting has been proved an eco-friendly and economical solution for chemical degumming and traditional retting.
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36

Štícha, Václav, Jan Macků, Daniel Zahradník, Radomír Klvač, Ondřej Nuhlíček, and Daniel Ruman. "Seasoning Poplar (Populus maximowiczii × Populus nigra ´Max 4-5´) Wood Using Evapotranspiration." BioResources 13, no. 4 (August 15, 2018). http://dx.doi.org/10.15376/biores.13.4.7496-7507.

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37

"Volatile Compound Evolution in Spanish Oak Wood (Quercus petraea and Quercus pyrenaica) during Natural Seasoning." American Journal of Enology and Viticulture, June 1, 2007. http://dx.doi.org/10.5344/ajev.2007.58.2.163.

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38

Lehr, Maximilian, Martin Miltner, and Anton Friedl. "Removal of wood extractives as pulp (pre-)treatment: a technological review." SN Applied Sciences 3, no. 12 (November 24, 2021). http://dx.doi.org/10.1007/s42452-021-04873-1.

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AbstractWood extractives usually do not exceed five percent of dry wood mass but can be a serious issue for pulping as well as for the pulp itself. They cause contamination and damages to process equipment and negatively influence pulp quality. This paper addresses not only the extractives-related problems but also different solutions for these issues. It is an extensive review of different technologies for removing wood extractives, starting with methods prior to pulping. Several wood yard operations like debarking, knot separation, and wood seasoning are known to significantly decreasing the amount of wood extractives. Biological treatment has also been proven as a feasible method for reducing the extractives content before pulping, but quite hard to handle. During pulping, the extractives reduction efficiency depends on the pulping method. Mechanical pulping removes the accessory compounds of wood just slightly, but chemical pulping, on the other hand, removes them to a large extent. Organosolv pulping even allows almost complete removal of wood extractives. The residual extractives content can be significantly reduced by pulp bleaching. Nevertheless, different extraction-based methods have been developed for removing wood extractives before pulping or bleaching. They range from organic-solvent-based extractions to novel processes like supercritical fluid extractions, ionic liquids extractions, microwave technology, and ultrasonic-assisted extraction. Although these methods deliver promising results and allow utilization of wood extractives in most cases, they suffer from many drawbacks towards an economically viable industrial-scale design, concluding that further research has to be done on these topics. Graphical abstract
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39

Harris, McKensie K., Ray R. Riley, Ashley N. Arnold, Rhonda K. Miller, Davey B. Griffin, Kerri B. Gehring, and Jeffrey W. Savell. "Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets." Meat and Muscle Biology 1, no. 1 (June 1, 2017). http://dx.doi.org/10.22175/mmb.9444.

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Palatability traits (tenderness, juiciness, flavor, and overall liking) of beef briskets (n = 48) were evaluated for 3 different postmortem aging period comparisons: 7 d vs. 21 d (Set 1), 21 d vs. 35 d (Set 2), and 7 d vs. 35 d (Set 3). Briskets were prepared as Texas-style barbecue by seasoning with salt and pepper and smoking with oak wood over a long period (approx. 11 h) using a commercial oven designed for such purposes until deemed tender (approx. 85°C internal temperature). Within each treatment set, Warner-Bratzler shear (WBS) force measurements did not differ (P > 0.05) between aging days; however, WBS force measurements for point (Mm. pectorales superficiales composed of the M. pectoralis transversus and M. pectoralis descendens) were lower (P < 0.05) compared to the flat portions (M. pectorals profundus) within each aging set. Consumer panelists did not (P > 0.05) detect differences between aging days within each set for overall liking, flavor liking, tenderness liking, and juiciness liking. Conversely, differences were found between brisket point and flat portions; Set 1 differed for flavor liking (flat > point; P = 0.0348) and juiciness liking (point > flat; P = 0.0004), Set 2 differed for overall liking (flat > point; P = 0.0499) and juiciness liking (point > flat; P < 0.0001), and Set 3 differed for overall liking (flat > point; P = 0.0296) and juiciness liking (point > flat; P = 0.0112). Our findings indicate postmortem aging did not improve beef brisket palatability, but we did note differences between point and flat portions. Preparing beef briskets as Texas-style barbecue resulted in products with low WBS values and high consumer palatability ratings, which helps demonstrate why barbecued briskets are so popular.
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40

Togni, Marco, Alberto Cavalli, and Davide Mannozzi. "Chestnut: from coppice to structural timber. The case study of "Uso Fiume" beams sampled in Liguria." Journal of Agricultural Engineering 44, no. 2s (September 8, 2013). http://dx.doi.org/10.4081/jae.2013.241.

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<p>Recently Agriculture Department of Liguria Region had supported studies and researches on the timber quality of living trees in local coppice chestnut forests, with the prospect to produce also timber for structural use. Under some ad-hoc funds a 30 years old coppice forest in the high Bormida Valley, never thinned after the last utilization, has been chosen for sampling. 18 selected trunks were felled and the assortment called “Uso Fiume” (UF) was chosen, getting 49 beams (cross-section from 12¥12 to 24¥24 cm), by way of saw-mill operations The UF-beam is a structural element, derived from Italian tradition. Such elements are used in Italian buildings over the time, in substitution to structural sawn timber, principally for roofing. The UF-beam is a square edged log with wane; more precisely it is a full log, edged on four sides, maintaining boxed heart and an approximately central pith. Today the features of such a beam is established according to the specific Italian standard UNI 11035-3 for spruce and fir and to the CUAP (Common Understanding of Assessment Procedure) n. 03.24/22 for chestnut and conifers. The beams were visually graded according to the Visual Strength Grading procedure and the physical and mechanical properties (density, modulus of elasticity-MOE and modulus of rupture- MOR) were determined according to the standard requirements (EN 408, EN 384, ISO 3131), disregarding the moisture content: the mechanical tests were performed with wood in green state (moisture content M.C.&gt;30%) because it is the actual condition of use in building, due to the very low permeability of the chestnut heartwood which entails long seasoning time of large cross section beams. The study showed very high yields considering the stems-to-beams volume ratio, close to 70%. Characteristics values of the sample resulted: char. density 􀀀 􀀀􀀀kg/m³, char. modulus of elasticity E0,mean 10,3 GPa and char. bending strength fm,k 28,5 MPa. These results can be considered very promising because the data match the Strength Class D24 (EN 338), the same Class as full cross-section chestnut beams (at M.C.=12%).</p>
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Riki, Josiah Thomas Bitrus, Olufemi Ashimiyu Sotannde, and Abiodun Oluwafemi Oluwadare. "Selected Physical Properties and Microscopic Description of Ziziphus mauritiana Lam. Wood in Sudano-Sahelian Region of Nigeria." Asian Journal of Applied Sciences 7, no. 6 (December 25, 2019). http://dx.doi.org/10.24203/ajas.v7i6.6003.

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Background and Objective: Wood is a hard, fibrous tissue found in many trees. It has been used for hundreds of thousands of years for fuel, construction and industrial raw materials.  Ziziphus mauritiana is a tropical fruit tree species, belonging to the family Rhamnaceae, the specie is abundant in Sudano-sahelion region of Nigeria and it has been reported to have several medicinal uses from the leaves, stem and roots, but technical information on the use of the wood for construction purposes is limited. Therefore, determinations of selected physical and microscopic description of the wood of Z. mauritiana as a potential wood material for timber were investigated. Materials and Methods: Three matured trees of Z. mauritiana were felled from a research plantation of the Department of Forestry and Wildlife within the University of Maiduguri, in the North-eastern part of Nigeria and cross-cut into billets at the base, middle and top of the stems with estimated age of 7, 6 and 6 years old accordingly from the three sampled trees. Discs were obtained from each billet for determination of Physical properties (Bark, Bast, Sapwood, heartwood and pith proportion, Moisture content (MC), Density and some microscopic description (fibre and parenchyma cells) were all determined. Results: The average wood density of the sampled trees stood at 0.55±0.01g/cm3 and decreased from base to top. Similarly, moisture content decreased from 75.66±3.83% at the base to 54.08±1.19% at the top of the sampling height. The volumetric shrinkage is the total shrinkage in wood volume and it amounted to 10.11±3.17%. Averagely, bast accounted for 3.56±0.70%, 6.50±0.89%, 69.38±0.50 %, 16.00±3.23% and 10.38±1.96 % for bark, sapwood, heartwood and pith proportions respectively across the stem.  Conclusion: The wood of Z. mauritiana is heavy. Within tree, wood density decreased from the base to the top. The range of values obtained in this study fall within the range of 450-750 kg/m-3 for species suitable for furniture, sheeting and lining, parquet, veneer wood for peeling and slicing with large vessel size and parenchyma cells. The range of values of volumetric shrinkage along the height and radial position shows that the wood is dimensionally stable. This was evident in the low tangential–radial shrinkage ratios recorded. Thus, indicating a low risk of deformation in wood during seasoning.Â
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42

Yuliarini, Sarah, Titik Inayati, and Suharnanik Suharnanik. "POTENSI KOMERSIALISASI JAMUR SUSU (CALOCYBE INDICA) PADA PETANI JAMUR (PENGABDIAN MASYARAKAT DESA PONDOK JERUK-TANGGUL KAB. JEMBER)." Buletin Abdi Masyarakat 2, no. 1 (August 22, 2021). http://dx.doi.org/10.47686/bam.v2i1.401.

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Calocybe Indica mushroom researches revealed the beneficiary to health such to prevent stroke and breast cancer. Mushroom propagation has not widespread available yet in Indonesia or high bid price than button, clam, wood mushroom. Home farming is based on environmentally and economical method ought to be applied for the calocybe indica propagation. Counselling and training method based on propagation stages are most plausible to bring knowledge about a new high value variety of mushroom. The aim of training for farmers in Pondok Jeruk Vilage, Jember Distric is to bring technical matters using agricultural waste for planting media of Calocybe indica mushroom. Usage of garden and agricultural waste media such as banana leaves, wood grain, and coconut fiber as a differentiator of mushroom cultivation test group, by applying the basic conditions of growing mushrooms in nature. Each group applied similar treatment, then growing mushrooms to be observed intensely up to harvest. Economic assessment is done by looking at the yield of each group. The result of the training is the standard of cultivation of calocybe indica milk mushrooms in Jember district on a home farming scale. The result of the training has invited several mushroom farmers in Jember Regency. They are quite enthusiastic about the training to make mushroom derivative products into sausages, nuggets and seasonings substitute for MSG. The further training related to marketing of the processed mushrooms products, and counselling about initiating to formed a group of farmers mushroom growers. Keywords: Calocybe Indica, Home Farming, Training
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Fatima, Rushda, Sohail Ahmed, Muhammad Arshad, and Shahbaz Talib Sahi. "Effect of Seasoning of Different Woods on Resistance against Odontotermes obesus (Ramb.) under Laboratory and Field Choice and No-Choice Tests." BioResources 10, no. 4 (August 6, 2015). http://dx.doi.org/10.15376/biores.10.4.6363-6377.

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44

Febrianti, Dwi Rizki, and Muhammad Rahman Hakim. "Analisis Kualitatif Rhodamin B Dalam Bumbu Tabur Pada Penjual Jajanan di Kecamatan Banjarmasin Utara Kota Banjarmasin." Jurnal Pharmascience 5, no. 1 (May 22, 2018). http://dx.doi.org/10.20527/jps.v5i1.5780.

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ABSTRAK Bumbu tabur adalah bumbu yang fungsinya untuk memberikan rasa pelezat pada makanan atau jajanan yang biasanya berwarna merah atau orange terang yang di curigai mengandung bahan pewarna dilarang yaitu Rhodamin B. Rhodamin B adalah bahan kimia yang digunakan untuk pewarna merah pada industri tekstil dan plastik. Penelitian ini bertujuan untuk membuktikan keberadaan zat pewarna Rhodamin B yang diduga terdapat pada bumbu tabur pada penjual jajanan di Kecamatan Banjarmasin Utara Kota Banjarmasin.Metode yang digunakan untuk uji kualitatif adalah metode kromatografi lapis tipis (KLT). Pengambilan sampel dilakukan dengan teknik sampling insidental. Sampel yang didapatkan pada penelitian ini berjumlah 16 bumbu tabur rasa balado.Sebelum melakukan pengujian sampel dipreparasi terlebih dahulu menggunakan metode penyerapan benang wol bebas lemak. Hasil penelitian menunjukkan bahwa dari 16 sampel ditemukan 5 sampel mengandung Rhodamin B. Berdasarkan hasil penelitian ini, masih ditemukan bumbu tabur rasa balado pada penjual jajanan di Kecamatan Banjarmasin Utara Kota Banjarmasin tidak aman dikonsumsi. Kata Kunci : Bumbu Tabur, Rhodamin B, Kromatografi Lapis Tipis ABSTRACT Spice flavor gives a flavor to the food or snacks, that are usually red or orange light that allegedly contain a prohibited coloring of Rhodamine B. Rhodamin B is a chemical used for red dyes in the textile and plastics industries. The aim of this research is to prove the existence of Rhodamin B dye which is suspected to be found in spice on the seller of snack in North Banjarmasin Subdistrict of Banjarmasin. The method used for qualitative test is thin layer chromatography (TLC) method. Sampling was done by incidental sampling technique. The samples obtained in this study amounted to 16 spice flavor balado.Before doing sample testing dipreparasi first using the method of absorption of fat-free yarn wool. The results showed that from 16 samples found 5 samples containing Rhodamin B. Keywords : Seasoning Flavor, Rhodamin B, Thin Layer Chromatography
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