Relevant bibliographies by topics / Papaya juice

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Academic literature on the topic 'Papaya juice'

Author: Grafiati
Published: 27 July 2024
Last updated: 28 July 2024

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Journal articles on the topic "Papaya juice"

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andytriwibowo, andy, Novi Eka Wati, and Miki Suhadi. "pengaruh penambahan air perasan daun pepaya(Carrica papaya L) dalam air minum terhadap performans ayam broiler." wahana peternakan 5, no. 1 (2021): 32–40. http://dx.doi.org/10.37090/jwputb.v5i1.264.

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ABSTRACT Herbal plants can be used as feed additive, on of which is the papaya plant (Carrica papaya L). The reseach was conducted on 11-27 September 2020 at street Wolter Monginsidi alley Nuri number 55, Teluk Betung North District, Bandar Lampung. This study aims to determine the effect of adding papaya leaf juice in drinking water to the performance broiler chickens. The material used was 96 broiler chickens ranging from 5-21 days of age. The method used was a Completely Randomized Design (CRD) with 4 treatments and 4 replications. The treatments given was control drinking water without additional (P0), control drinking water + 5 ml papaya leaf juice/liter of water (P1), control drinking water + 10 ml papaya leaf juice/liter of water (P2), control drinking water + 15 ml papaya leaf juice/liter of water (P3). The result showed that the addition of papaya leaf juice up to level 1,5% did not have a significant effect on the performance of broiler chickens at weeks 1, 2, and 3. Based on the reseach result it can be concluded that the addition of papaya leaf juce in drinking water up to level 1.5% has not had a significant effect (P>0,05) on performance broiler chicken. Keywords : Broiler Chicken, Papaya Leaf Juice, Drinking Water, Broiler Performance
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LEONG, YAP KOK, ONG CHIAW XUI, and ONG KIEN CHIA. "Survival of SA11 Rotavirus in Fresh Fruit Juices of Pineapple, Papaya, and Honeydew Melon." Journal of Food Protection 71, no. 5 (2008): 1035–37. http://dx.doi.org/10.4315/0362-028x-71.5.1035.

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Survival of rotavirus in fresh fruit juices of papaya (Caraca papaya L.), honeydew melon (Cucumis melo L.), and pineapple (Ananas comosus [L.] Merr.) was studied. Clarified juices were prepared from pulps of ripe fruits and sterilized by ultrafiltration. One milliliter of juice from each fruit was inoculated with 20 μlof 1 × 106 PFU of SA11 rotavirus and sampled immediately (0-h exposure) and 1 and 3 h later at 28°C. Mean viral titers in juices of papaya (pH 5.1) and honeydew melon (pH 6.3) at 1 and 3 h were not significantly different from titers at 0-h exposure. Mean viral titers in juices from pineapples with ripening color indices of 3 (pH 3.6) and 6 (pH 3.7) at 1-h exposure (color index 3: 4.0 ± 1.7 × 104; color index 6: 2.3 ± 0.3 × 105) and 3-h exposure (color index 3: 1.1 ± 0.4 × 104; color index 6: 1.3 ± 0.6 × 105) were significantly lower than titers at 0-h exposure (color index 3: 5.7 ± 2.9 × 105; color index 6: 7.4 ± 1.3 × 105). Virus titers in pineapple juices of color index 3 were significantly lower than titers of the virus in juices of index 6. In cell culture medium (pH 7.4), SA11 titer remained stable over 3 h at 28°C. However, at pH 3.6, the virus titer was reduced to a level not significantly different from that of the virus in pineapple juice of color index 6 (pH 3.7). In conclusion, papaya and honeydew melon juices, in contrast to pineapple juice, have the potential to transmit rotavirus. Inactivation of SA11 virus in pineapple juice can be possibly attributed to low pH and constituent(s) in the juice.
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Arif SP.MSi, Abdullah Bin. "METODE ACCELARATED SHELF LIFE TEST (ASLT) DENGAN PENDEKATAN ARRHENIUS DALAM PENDUGAAN UMUR SIMPAN SARI BUAH NANAS, PEPAYA DAN CEMPEDAK." Informatika Pertanian 25, no. 2 (2018): 189. http://dx.doi.org/10.21082/ip.v25n2.2016.p189-198.

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Pineapple, papaya and cempedak are horticultural commodities that are perishable, require large space, and are usually consumed in fresh form. Based on that, technologies are required for processing them, and one alternative is juice technology. To ensure that the juice is still suitable for consumption and unspoiled, information on shelf life is necessary. Method of estimating shelf life used is ASLT (Accelarated Shelf Life Test). This research was conducted at the Laboratory of The Indonesian Center for Postharvest Agricultural Research and Development between September 2012 – January 2013. Results showed that kinetics reaction in the deterioration of vitamin C in pineapple and pineapple-Cempedak juice followed order one reaction. At storage temperature ranging between 30 °C to -5 °C pineapple-cempedak juice showed a shelf life longer than the shelf life of pineapple and pineapple-papaya juices. The estimated shelf life of pineapple-cempedak juice at a temperature of -5 °C was 197.85 days. Shelf life of pineapple-papaya juice at a temperature of -5 °C was 172.39 days. Shelf life of pineapple juice at a temperature of -5 °C was 156.85 days.
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Wianto, Ardian Ozzy, and Lusia Risyani Padmaningdiah Mahagiani. "THE EFFECT OF SOAKING PAPAYA (CARICA PAPAYA L.) JUICE ON WATER CONTENT AND AROMA OF LAMB." Bantara Journal of Animal Science 4, no. 2 (2022): 83. http://dx.doi.org/10.32585/bjas.v4i2.2810.

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The study aims to determine the effect of the use of unripe papaya juice on the physical quality of lamb, namely water content and aroma. The material used in this study was two-year-old Jawarandu goat meat from the thigh topside as much as 300 grams. The observed parameters are water content and aroma. The treatment tried was T0 : Meat soaked without unripe papaya juice, T1 : Meat soaked in unripe papaya juice concentration 6%, T2 : Meat soaked in unripe papaya juice concentration 8%, T3 : Meat soaked in unripe papaya juice concentration 10%. The results showed that soaking papaya juice with a concentration of 0%-10% had no noticeable effect on the moisture content and aroma of lamb. The conclusion of the study is that the use of unripe papaya essence can be used up to the level of 10% without affecting the moisture content and aroma of the lamb. Keywords: aroma, papaya, water content
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Paendong, Yunita R., Maya M. Ludong, and Teltje Koapaha. "PENGARUH KONSENTRASI SUKROSA PADA FERMENTASI SARI BUAH PEPAYA (Carica papaya L)." Jurnal Teknologi Pertanian (Agricultural Technology Journal 12, no. 1 (2021): 30–36. http://dx.doi.org/10.35791/jteta.v12i1.53270.

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Utilization of the hawaiian papaya fruit or the local name “bird papaya” which is processed into fermented drinks (fruit wine) is one way to increase the added value and usefulness of the papaya fruit. One of the alternative processing technologies for papaya fruit by cooking "Overripe" which has the potential to be developed is the manufacture of fermented papaya fruit drinks obtained by fermentation. The production of fermented drinks can be done through the alcoholic fermentation process of papaya juice. This fermentation process can run with the help of microbes, in this case a Sacharomyces cerevisiae yeast that converts carbohydrates or sugars into alcohol. The purpose of this research was to determine the optimum sugar concentration in the fermentation process of papaya juice, to analyze the alcohol content of the fermented papaya juice drink and to observe the length of fermentation with indicators of CO2 production during fermentation. Based on the results of the study, it can be concluded that the papaya juice fermented drink with 25% sucrose concentration is the most preferred treatment in terms of taste while the most preferred aroma is 15% sucrose concentration, containing the optimum sugar content for papaya fruit juice fermented drinks resulting in the highest sugar content, namely 7.17̊ Brix The alcohol content produced is in accordance with the quality standards of fermented drinks, namely 5 - 15%, obtained in the 25% treatment with an alcohol content of 8.83% in the fermentation time of 6 days.Keywords: fermented drinks, papaya, sucrose, alcohol
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Hasibuan, Nurul Azizah, and Evi Desfauza. "PENGARUH PEMBERIAN PUDING SARI PEPAYA TERHADAP PRODUKSI ASI PADA IBU POSTPARTUM DI BPM SUGIHARTI LUBUK PAKAM TAHUN 2020." COLOSTRUM : Jurnal Kebidanan 2, no. 1 (2021): 78–84. http://dx.doi.org/10.36911/colostrum.v2i1.859.

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Introduction: One of the obstacles that occur in postpartum mothers is not giving exclusive breastfeeding. According to UNICEF data (2018) the coverage of exclusive breastfeeding in the world is only around 36%. Papaya fruit provision to postpartum mothers is one of the efforts to increase breast milk production, the aim of this study was to find out the effect of papaya juice pudding provision to breast milk production in postpartum mothers at Sugiharti midwifery clinic of Lubuk Pakam in 2020.
 Methods: This type of research was Quasi Experiment with a Posttest Only Control Group design and the sampling used was purposive sampling. Samples were 30 postpartum mothers, namely 15 experimental groups who gave papaya juice pudding and 15 control groups who were not given papaya juice pudding with the inclusion criteria of normal postpartum mothers, infants who were given early breastfeeding initiation, mothers who did not consume drugs, herbal / Other breastfeeding smoothing supplements, willing to take part in the research through Informed Consent, were given in the experimental group papaya juice pudding while in the control group papaya juice pudding was not given.
 Results and Discussion: This research on giving papaya juice pudding was conducted for 7 consecutive days and then measured the volume of breast milk using Breastpump. Based on the results of the study showed that the average milk production of the experimental group was 128.00 and the average milk production of the control group was 91.20, so the difference in breast milk production was 36.8. Then it can be seen that the results of the Independent T-Test test obtained a P-Value of 0.000 (? <0.005).
 Conclusion: The provision of papaya juice pudding has an effect on increasing breast milk production in postpartum mothers. It is suggested to midwifery clinic to utilize papaya fruit which can be processed into papaya juice pudding to increase breast milk production in postpartum mothers so that mothers give exclusive breastfeeding to their babies.
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Teh, Bee Ping, Norzahirah Binti Ahmad, Saharuddin Bin Mohamad, et al. "Carica papaya Leaf Juice for Dengue: A Scoping Review." Nutrients 14, no. 8 (2022): 1584. http://dx.doi.org/10.3390/nu14081584.

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The potential therapeutic effect of Carica papaya leaf juice has attracted wide interest from the public and scientists in relieving dengue related manifestations. Currently, there is a lack of evaluated evidence on its juice form. Therefore, this scoping review aims to critically appraise the available scientific evidence related to the efficacy of C. papaya leaf juice in dengue. A systematic search was performed using predetermined keywords on two electronic databases (PubMed and Google Scholar). Searched results were identified, screened and appraised to establish the association between C. papaya and alleviating dengue associated conditions. A total of 28 articles (ethnobotanical information: three, in vitro studies: three, ex vivo studies: one, in vivo study: 13, clinical studies: 10) were included for descriptive analysis, which covered study characteristics, juice preparation/formulations, study outcomes, and toxicity findings. Other than larvicidal activity, this review also reveals two medicinal potentials of C. papaya leaf juice on dengue infection, namely anti-thrombocytopenic and immunomodulatory effects. C. papaya leaf juice has the potential to be a new drug candidate against dengue disease safely and effectively.
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ABDURRAHMAN, FAISAL, OTHMAN OMAR, and ISWADI ISWADI. "Analysis of protease activity of melinjo (Gnetum gnemon L.) skin on the tenderness of buffalo meat." Jurnal Natural 23, no. 2 (2023): 92–97. http://dx.doi.org/10.24815/jn.v23i2.28624.

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To enhance the tenderness of meat, it can be accomplished physically or chemically. In chemical way, the process can be accomplished using protease enzymes that can be obtained from fruit, the higher the protease enzyme activity, the softer the meat. In this experiment, the extract and juice of melinjo skin (Gnetum gnemon L) was used to examine the protease enzyme activity. Papaya (Carica papaya) and pineapple (Ananas comosus) were used as a comparison. The research was conducted to understand the influence of incubation time (t) and incubation temperature (To) towards the optimum activity characteristic of protease enzyme on the juice and the extract of melinjo skin, papaya and pineapple. The incubation time of juice and extract was from 0 to 90 minutes with incubation temperature of 37 C and incubation time at 20 minutes with incubation temperature range from 20 to 80C. The protease enzyme activity of juice and extract expand significantly (p0.05) in conjunction with the increase of incubation time and temperature. The research results revealed that the maximum activity of protease enzyme detected at incubation time of 90 minutes for melinjo juice and pineapple skin, and 10 minutes for papaya. The optimum incubation temperature of melinjo skin at 70 C, papaya at 60C and pineapple juice at 60C. Meanwhile, the maximum activity of protease enzyme from melinjo extract identified in the incubation time at 80 minutes, papaya at 90 minutes and pineapple 60 minutes, whereas the incubation temperature of melinjo skin juice at 60 C, papaya at 80 C and pineapple at 30C.
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Laksmi Sulmartiwi, Puput Puspitasari, Kismiyati,. "Perasan Daun Pepaya (Carica papaya L.) Sebagai Pengendali Infestasi Argulus Pada Ikan Komet (Carassius auratus auratus) [ Papaya Leaf Juice (Carica papaya L.) For Control Infestation Of Argulus At Comet Fish (Carassius auratus auratus) ]." Jurnal Ilmiah Perikanan dan Kelautan 4, no. 1 (2019): 49. http://dx.doi.org/10.20473/jipk.v4i1.11583.

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Abstract Comet fish farming are very popular almost all over Indonesia. Production problems associated with cultivation can not be separated from discussions about the disease that can cause death in fish. One of the parasites known to infect comet fish is Argulus. One alternative to the safe control of ectoparasites is to use papaya leaves. The content of the papaya leaves one of them is an alkaloid carpain. The purpose of this study was to determine which the juice of papaya leaves (Carica papaya L.) can release Argulus that infest comet fish (Carassius auratus auratus) and the concentration of papaya leaf juice is effective as a control Argulus that infest comet fish. The method used is an experimental laboratory with a Completely Randomized Design (CRD) as an experimental design. The treatments used were is the concentration of the difference papaya leaf juice, A (0%), B (20%), C (25%) and D (30%) with five replications. The main parameters of the observed loss of Argulus is attached to the comet fish and behavior of comet fish. Observations include water quality parameters include temperature, pH, and dissolved oxygen. Analysis of data by using ANOVA test (Analysis of Variance),if there is a difference among treatments, followed by Duncan's Multiple range test. The result showed ANOVA test with p <5% indicates that the soaking juice of papaya leaves Argulus infestations affect the comet fish. The best juice of papaya leaves is treatment D (30%) which can move 88% in immersion for 20 minutes.
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Cahyati, Widya Hary, Widya Asmara, S. Rahmah Umniyati, and Budi Mulyaningsih. "The Phytochemical Analysis of Hay Infusions and Papaya Leaf Juice as an Attractant Containing Insecticide for Aedes Aegypti." Jurnal Kesehatan Masyarakat 12, no. 2 (2017): 218–24. http://dx.doi.org/10.15294/kemas.v12i2.6223.

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Aedes aegypti mosquito population could be controlled by using lethal ovitrap. The addition of hay infusions as a attractant greatly enhance Aedes aegypti eggs trapped, and papaya leaf juice may inhibit Aedes aegypti eggs evolve to larvae or a larvae to pupae stage. This study was conducted to find out the chemical compounds in hay infusion and papaya leaf juice. We used phytochemical test using UV-Vis Spectrophotometry, Thin Layer Chromatography, and High Performance Liquid Chromatoraphy (HPLC) method. The results showed that hay infusion contains 12,75 mg/L ammonium and <1,20 ppm (g/mL) lactic acid and papaya leaf juice contains 0,25% alkaloid, 0,14% flavonoid, 0,30% saponin, ?68 mg/L steroid and 11,34% tannin, but negative terpenoid. We concluded that hay infusion and papaya leaf juice contains chemical compounds that could be use as attractant and bioinsecticide to Aedes aegypti, respectively.
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Book chapters on the topic "Papaya juice"

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Criado, M. N., A. Martínez, and D. Rodrigo. "Control of Polyphenoloxidase and Peroxidase Activities in Mango and Papaya Juice by Pulsed Electric Field and Stevia rebaudiana Bertoni Extract Combined Process." In 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies. Springer Singapore, 2016. http://dx.doi.org/10.1007/978-981-287-817-5_28.

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Belda-Galbis, C. M., A. Martínez, and D. Rodrigo. "Microbial Inactivation in a Non-commercial Juice of Mango and Papaya Submitted to Pulsed Electric Fields in Presence of a Stevia rebaudiana Bertoni Extract." In 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies. Springer Singapore, 2016. http://dx.doi.org/10.1007/978-981-287-817-5_26.

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"Papaya Juice." In Handbook of Functional Beverages and Human Health. CRC Press, 2016. http://dx.doi.org/10.1201/b19490-42.

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Najahah, Imtihanatun. "Exclusive Breastfeeding." In Infant Nutrition and Feeding [Working Title]. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.110441.

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For infants, breast milk is the best food. It is clean and safe, and has antibodies that protect against a variety of common childhood diseases. Breast milk meets all of an infant’s nutrient and energy needs during the first few months of life, and it continues to meet up to one third and up to half of a child’s nutritional requirements during the second half of the first year. Breast milk, here in after abbreviated as breastfeeding, is the liquid produced by the secretion of the mother’s breast glands. Exclusive breastfeeding, is breast milk given to babies from birth for 6 (six) months, without adding and/or replacing it with other food or drinks. Exclusive breastfeeding is that babies are only given breast milk, without additional liquids such as formula milk, orange juice, honey, tea, water and without additional solid foods such as bananas, papaya, milk porridge, biscuits, rice porridge and team, for 6 months. There are many factors to get success exclusive breastfeeding.
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Conference papers on the topic "Papaya juice"

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Geetha, M. Sai, Mohd Shahbaz, S. N. Upadhyay, and P. K. Mishr. "Green synthesis of silver nano-particles using Carica papaya juice their characterization." In Proceedings of the International Conference on Nanotechnology for Better Living. Research Publishing Services, 2016. http://dx.doi.org/10.3850/978-981-09-7519-7nbl16-rps-213.

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Wening, Dyah Kartika, Sugeng Maryanto, and Purbowati Purbowati. "The effect of papaya leaf juice jelly (Carica papaya, Linn) on the levels of SOD (superoxide sismutase) and MDA (malondialdehyde)." In THE 6TH INTERNATIONAL CONFERENCE ON ENERGY, ENVIRONMENT, EPIDEMIOLOGY AND INFORMATION SYSTEM (ICENIS) 2021: Topic of Energy, Environment, Epidemiology, and Information System. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0125128.

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Goi, Misrawatie, and Salman Salman. "The Effect of Papaya Juice Intake on The Control of Hemoglobin Level among Pregnant Women in Gorontalo." In The 5th International Conference on Public Health 2019. Masters Program in Public Health, Universitas Sebelas Maret, 2019. http://dx.doi.org/10.26911/theicph.2019.03.59.

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Nilugal, Kiran Chanabasappa, Santosh Fattepur, Visallani Veerapandian, et al. "Evaluation of Anti-ulcer Effect of Papaya Juice in Combination with Cumin Seed in Ethanol Induced Peptic ulcers in Experimental Rats." In Bromo Conference, Symposium on Natural Products and Biodiversity. SCITEPRESS - Science and Technology Publications, 2018. http://dx.doi.org/10.5220/0008358000940101.

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