KARAKTERISTIK TEPUNG KULIT KENTANG (Solanum tuberosum) SEBAGAI BAHAN PANGAN SUMBER KALIUM

Potato peel flour (Solanum tuberosum) is a flour that has a potential to be developed as a food source of potassium. This research was conducted to determine the chemical properties of potato peel flour. Potato peel flour is carried out in several stages: peeling potatoes; soaking in 0.3% sodium bisulfite (NaHSO3) solution for 60, 90 and 120 minutes; drying; milling; and sifting. Parameters observed were water content, ash content, protein, fat, carbohydrates and potassium (K). Potato peel flour with various immersions produced has the characteristics of water content (7.84 – 9.03%), ash content (4.15 – 4.67%), protein (11.35 – 11.60 %), fat ( 0.74 – 0.87%), carbohydrates (74.63 – 75.26%), and potassium (1231.32 – 1671.86 mg/100 g). Based on the potassium content, potato skin flour with the highest potassium content was soaked for 120 minutes.

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Study of Chemical and Organoleptic PropertiesTofu Nugget on Various Percentage In Additionto The Seaweed Porridge (Eucheuma cottoni)

Pro Food ◽

10.29303/profood.v7i1.150 ◽

2021 ◽

Vol 7 (1) ◽

pp. 859-869

Author(s):

Nurul Asriani ◽

Nurhayati . ◽

Yeni Sulastri

Keyword(s):

Protein Content ◽

Water Content ◽

Meat Product ◽

Chemical Properties ◽

Ash Content ◽

Processed Meat ◽

Ground Meat ◽

Organoleptic Properties ◽

Significance Level ◽

Study Results

ABSTRACT Nugget is a form/kind of processed meat product made from ground meat with mold foursquare pieces and coated with seasoned flour. This study aims to determine seaweed porridge's effect on the chemical and organoleptic properties of tofu nuggets. The method used in this study was an experimental method by conducting experiments in the Laboratory. The design that used in this study was a Completely Randomized Design (CRD) with one factor treatment, namely the addition of seaweed pulp with 6 treatments in making tofu nuggets, namely P0 = 0% seaweed pulp (as a control), P1 = 10%, P2 = 20 %, P3 = 30%, P4 = 40%, P5 = 50%. The result of the Data from observational analysis using diversity analysis at a 5% significance level. If there is a significantly different treatment, further tests (BNJ) are carried out at the same real level. The study results show that the concentration of the addition of seaweed porridge significantly influences the chemical properties (water content and ash content) and organoleptic properties (color and taste) while for protein content, texture and aroma did not significantly affect. The best treatment was obtained at P5 treatment with water content (54.33%), ash content (6.53%), protein content (5.94%) with savoty taste, brown color, soft texture, and preferred aroma. ABSTRAK Nugget adalah suatu bentuk produk olahan daging yang terbuat dari daging giling yang dicetak dalam bentuk potongan empat persegi dan dilapisi dengan tepung berbumbu. Penelitian ini bertujuan untu mengetahui pengaruh penambahan bubur rumput laut terhadap sifat kimia dan organoleptik nugget tahu. Metode yang digunakan dalam penelitian ini adalah metode eksperimental dengan melakukan percobaan di Laboratorium. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan perlakuan satu faktor yaitu penambahan bubur rumput laut dengan 6 perlakuan dalam pembuatan nugget tahu yaitu P0 = 0 % bubur rumput laut (sebagai control) , P1 = 10 %, P2 = 20 %, P3 = 30 %, P4 = 40 %, P5 = 50 %. Data hasil pengamatan analisa menggunakan analisa keragaman pada taraf nyata 5%. Bila ada perlakuan yang berbeda nyata maka dilakukan uji lanjut (BNJ) pada taraf nyata yang sama. Hasil penelitian menunjukan bahwa konsentrasi penambahan bubur rumput laut berpengaruh secara nyata terhadap sfat kimia (kadar air dan kadar abu) serta sifat organoleptik (warna dan rasa) sedangkan untuk kadar protein, tekstur dan aroma tidak berpengaruh secara nyata. Perlakuan terbaik diperoleh pada perlakuan P5 dengan kadar air (54,33%), kadar abu (6,53%), kadar protein (5,94%) dengan rasa gurih, warna coklat, tekstur lembut dan aroma yang disukai.

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Characterization of Physical and Chemical Properties of Effervescent Tablets Temulawak (Curcuma zanthorrhiza) in the Various Proportion of Sodium Bicarbonate and Tartaric Acid

E3S Web of Conferences ◽

10.1051/e3sconf/202014203006 ◽

2020 ◽

Vol 142 ◽

pp. 03006

Author(s):

Herlina ◽

Nita Kuswardhani ◽

Maria Belgis ◽

Adinda Tiara

Keyword(s):

Sodium Bicarbonate ◽

Water Content ◽

Tartaric Acid ◽

Chemical Properties ◽

Ash Content ◽

Physical And Chemical Properties ◽

Randomized Design ◽

The Right ◽

Physical And Chemical ◽

And Chemical Properties

The purpose of this study was to determine the effect of comparative treatment of the proportion of Sodium bicarbonate and tartaric acid on the physical and chemical properties of effervescent tablets temulawak, as well as knowing the proportions of sodium bicarbonate and tartaric acid right to produce a good effervescent tablets temulawak. The research method uses a single completely randomized design namely the ratio of sodium bicarbonate: tartaric acid, (F1 = 2.0: 2.5; F2 = 2.5: 2.0; F3 = 3.0; 1.3; F4 = 3 , 5: 1,0, and F5 = 4.0: 0.5y). each treatment was repeated 3 (three) times. The resulted data were analyzed by ANOVA test. The results showed that the proportion of sodium bicarbonate and tartaric acid significantly affected color lightness, hardness, hygroscopicity, solubility times, water content, ash content, and not significantly affect viscosity and pH. The right proportion of sodium bicarbonate acid tartaric acid for making effervescent tablets temulawak is A1 treatment (proportion of sodium bicarbonate and tartaric acid 2.0: 2.5) with the attributes of water content of 66.72%, hardness of 2.20 kg, hygroscopicity of 25.43 g, solubility times of 35 seconds, viscosity 1.75 MPa.S, water content 1.19%, ash content 3.10%, and pH = 5.1.

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Pengaruh Penambahan Bubuk Coklat terhadap Sifat Fisik, Kimia, dan Organoleptik Minuman Instan Bekatul

AcTion Aceh Nutrition Journal ◽

10.30867/action.v1i2.22 ◽

2016 ◽

Vol 1 (2) ◽

pp. 121

Author(s):

Abdul Hadi ◽

Nadia Siratunnisak

Keyword(s):

Water Content ◽

Rice Bran ◽

Chemical Properties ◽

Ash Content ◽

Control Treatment ◽

Selling Price ◽

Cocoa Powder ◽

Randomized Design ◽

Physical And Chemical ◽

The Impact

The instant beverage product ingredients bran is a powder made from rice bran with the addition of sugar, saffron and cocoa powder. The addition of the cocoa powder bran instant drinks can enhance the flavor of drinks, so the demand by the public and boost the selling price of rice bran. This study is experimental by using bran as the manufacture of beverages physical, chemical and organoleptic. The experimental design used was completely randomized design (CRD) with 4 treatments with 3 repetitions. Based on the physical properties of rice bran instant drink water content showed that the more the addition of cocoa powder the higher the water content, pH is highest in treatment T3 (BC 250, BK 250), while the ash content is highest in the control treatment. Based on the organoleptic test of the instant beverage bran with the addition of 350, 300, 250 grams of cocoa powder to the acceptability of flavor, color, aroma and texture result of variance (ANOVA) significantly affect the taste, aroma, color, texture in instant drinks bran. The impact of the addition of cocoa powder in instant drinks bran to the taste, aroma, levels of protein, fiber, starch, pH, moisture content and ash content with a variety of treatments (T0, T1, T2, and T3). Keywords: Rice bran, cocoa powder, physical and chemical properties

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Sifat Kimia Abon Daging Kambing Peranakan Ettawa (PE) dengan Lama Penggorengan yang Berbeda

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v5i3.4887 ◽

2018 ◽

Vol 5 (2) ◽

pp. 73

Author(s):

Hastuti Hastuti ◽

Suparman Suparman

Keyword(s):

Water Content ◽

Chemical Properties ◽

High Fatty Acid ◽

Nutrient Content ◽

Ash Content ◽

Water Soluble ◽

Cooking Methods ◽

Processed Meat ◽

Goat Meat ◽

Quantitative Manner

ABSTRAKKambing Peranakan Ettawa (PE) merupakan salah satu ternak penghasil daging yang pemanfaatannya masih sangat terbatas karena sifatnya yang kurang disukai, yaitu bau khas yang tajam disebabkan komponen protein larut air dan konsentrasi asam lemak yang tinggi. Salah satu cara yang bisa ditempuh adalah degan melakukan pengolahan daging kambing berupa produk Abon dengan menggunakan metode pemasakan dan lama penggorengan diharapkan mampu mengurangi bau prengus daging kambing. Tujuan penelitian ini adalah mengetahui sifat kimia (protein, lemak, abu, kadar air dan karbohidrat) abon daging PE dengan lama penggorengan yang berbeda, mengetahui lama penggorengan yang baik terhadap sifat kimia abon daging kambing PE. Metode penelitian dengan melakukan analisis kimia dan analisis data dilakukan secara deskriptif kuantitatif dengan parameter analisa yang dilakukan meliputi analisa Protein, Lemak, Karbohidrat, Kadar Air, Kadar Abu dengan lama penggorengan (A1=40 menit, A2=60 menit dan A3=75 menit. Hasil penelitian menunjukkan bahwa kandungan gizi abon daging kambing dari ketiga perlakuan (A1, A2, A3) memiliki kandungan yang sebagian besar sudah memenuhi standard mutu SNI. Kandungan gizi terbaik pada perlakuan A3 yakni Protein sebesar 45,63%, lemak terendah pada A3 sebesar 17,70%, karbohidrat terbaik pada A2 sebesar 10.13%, kandungan kadar air terendah pada A3 sebesar 1.43%, dan kadar abu terendah pada perlakuan A2 sebesar 6.78%.Kata kunci: Abon daging kambing, kimia abon, kambing PE, olahan dagingABSTRACTPeranakan Ettawa (PE) Goat is one of the meat-producing livestock whose utilization is still minimal due to its less preferred nature, namely sharp smell due to the water-soluble protein component and high fatty acid concentration. One way that can be taken is by processing goat meat in the form of Abon products using cooking methods, and deep frying is expected to reduce the smell of goat meat. The purpose of this study was to determine the chemical properties (protein, fat, ash, water content and carbohydrate) shredded PE meat with different frying lengths, to find out the excellent frying length of the chemical properties of shredded PE. The research method by carrying out chemical analysis and data analysis was carried out in a clear quantitative manner with the parameters of the study performed including analysis of Protein, Fat, Carbohydrate, Moisture, Ash Content with frying length (A1 = 40 minutes, A2 = 60 minutes and A3 = 75 minutes. The results showed that the nutrient content of shredded goat meat from the three treatments (A1, A2, A3) had content that most of them had met the SNI quality standards. The best nutritional content in treatment A3 was Protein at 45.63%, the lowest fat on A3 at 17, 70%, the best carbohydrate in A2 is 10.13%, the lowest water content in A3 is 1.43%, and the lowest ash content in A2 treatment is 6.78%.Keywords: shredded of goat meat, about chemical, PE goat, processed meat

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KARAKTERISTIK BUBUR BAYI INSTAN BERBAHAN DASAR TEPUNG BERAS MERAH DENGAN PENAMBAHAN EKSTRAK DAUN KELOR (MORINGA OLEIFERA LAM)

Journal Of Agritech Science (JASc) ◽

10.30869/jasc.v4i1.558 ◽

2020 ◽

Vol 4 (1) ◽

pp. 30-42

Author(s):

Rosdiani Azis

Keyword(s):

Water Content ◽

Leaf Extract ◽

Brown Rice ◽

Chemical Properties ◽

Rice Flour ◽

Ash Content ◽

Red Rice ◽

Literature Study ◽

Organoleptic Test ◽

Moringa Leaf Extract

cooking process is not required. At the age of 6 months, babies need complementary foods for ASI (MP-ASI). Generally, instant baby porridge circulating in Indonesia is made with the main ingredients of white rice and brown rice, which are known as the main staples. In this study the researchers wanted to experiment with adding brown rice and Moringa leaf extract. This study aims to determine the level of preference for instant baby porridge with a combination of red rice flour with the addition of Moringa leaf extract, to determine the content of some chemical properties in instant porridge. The method used in this thesis is a method of testing organoleptic tests, water content tests, ash content tests, viscosity, and absorbency tests. The data needed is then tested using the RAL method and continued with the LSD test if there is a real effect. The stages in this final project include conducting a literature study, data collection, and analysis. The testing technique used is organoleptic test, water content test, ash content test, viscosity test, and absorbency test. The results showed that the organoleptic test results had a preference level resulting from three treatments of instant baby porridge made from red rice flour and moringa leaf extract as a whole were on a scale of 5.61-6.92 or in the usual up to very high level. And instant baby porridge that is favored by panelists or the public is A1 treatment of instant baby porridge made from red rice flour with the addition of Moringa leaf extract. Whereas in the chemical properties test, the best treatment is A3 treatment with 300 gr red rice flour substitution with the addition of 90 ml Moringa leaf extract

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Daur Ulang Kombinasi Limbah Pertanian menjadi Kompos Berkualitas

Multidisciplinary Journal ◽

10.19184/multijournal.v4i1.27466 ◽

2021 ◽

Vol 4 (1) ◽

pp. 1

Author(s):

Moh Waisul Karomi ◽

Mis War ◽

Sugeng Winarso

Keyword(s):

Water Content ◽

Crop Production ◽

Food Source ◽

Organic Fertilizer ◽

Potassium Content ◽

Organic Fertilizers ◽

Minimum Standard ◽

Composting Process ◽

Technical Requirements ◽

Treatment Research

Waste Population in Indonesia According to the Ministry of Environment and Forestry (2015), the amount of landfill has reached 175,000 tonnes/day or the equivalent of 64 million tonnes/year. Utilization of the waste is used as solid organic fertilizer which can be applied to soil to increase crop production. The research used waste from cocopeat, banana fronds and maggot pupae. This study aims to determine the characteristics of solid organic fertilizers made from cocopeat waste, banana fronds and maggot pupae. In addition, there are materials, namely EM4 as microorganisms, molasses as a food source for microorganisms and water to regulate humidity during the composting process. Each parameter will be tested and compared with the minimum technical requirements for solid organic fertilizer contained in Permentan/SR.140/10/2011. The results showed that solid organic fertilizers made from cocopeat, banana fronds and maggot pupae were of the same quality as the minimum technical requirements, namely solid organic fertilizer. includes parameters C/N ratio, pH, water content and (N+P205+K20). The results of the best treatment research on sample A (100 ml/ EM4) meet the standards because above 4% the content of the nitrogen presentation is 4.72%, phospor (P205) is 4.40% while the potassium content is below the standard for making solid organic fertilizer with a percentage of 3.96% for the variation of 100 ml/EM4, 23.51% C-Organic has met the minimum standard, namely 15-25% and C/N ratio of 4.98% is below the standard, which is below 5%. Keywords : Banana fronds, Cocopeat, EM4, Maggot pupae, Waste quality

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The Differencies Addition of Cristal Sugar Ratio on Red Peanut Jam in Local North Maluku

Agrikan Jurnal Agribisnis Perikanan ◽

10.29239/j.agrikan.13.2.479-485 ◽

2020 ◽

Vol 13 (2) ◽

pp. 479-485

Author(s):

Nursafa Nursafa ◽

Erna Rusliana Muhamad Saleh ◽

Mustamin A. Masuku

Keyword(s):

Protein Content ◽

Water Content ◽

Research Method ◽

Peanut Butter ◽

Chemical Properties ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Organoleptic Properties ◽

Dissolved Solids

Red peanut butter tends to be easy to make and doesn't require a lot of additional ingredients. Besides jam is a processed product that is very popular with many people, especially the mobility, because it is practical and preferred as a spread of bread for the breakfast menu. This study aims to determine the chemical and organoleptic properties of red peanut butter with the addition of different sugars. This research method uses a simple Randomized Complete Design (CRD) one factor consisting of 5 treatments and three replications so as to obtain 5x3 = 15 experimental units. The treatments consisted of 5 treatments namely adding 15% sugar (K1), adding 20% sugar (K2), adding 25% sugar (K3), adding 30% sugar (K4) and adding 35% sugar (K5) with peanut porridge 1 kg The parameters observed include chemical properties, namely water content, ash content, fat content, protein content, carbohydrate content, crude fiber and dissolved solids while for organoleptic properties include color, aroma, texture and taste. The addition of different sugars gives significantly different effects on water content, carbohydrate content, protein content, color, aroma, texture and taste. Red peanut butter is the best treatment, which is the addition of 35% sugar (K5).

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Pengaruh Suhu Dan Lama Pengeringan Terhadap Sifat Kimia Dan Organoleptik Sale Pisang Kapas (Musa Comiculata)

JURNAL KIMIA MULAWARMAN ◽

10.30872/jkm.v15i1.494 ◽

2017 ◽

Vol 15 (1) ◽

pp. 24

Author(s):

Marwati Marwati ◽

Yuliani Yuliani ◽

Yulian Andriyani ◽

Mentari Mentari

Keyword(s):

Vitamin C ◽

Water Content ◽

Skin Color ◽

Sugar Content ◽

Chemical Properties ◽

Sweet Taste ◽

Ash Content ◽

Reducing Sugar ◽

Effect Of Temperature ◽

Drying Time

Banana “kapas” is an original banana cultivar from Samarinda, with the characteristics at the time of mature is yellow fruit skin color, flesh color yellowish white and has a sweet taste. During this time the banana kapas has not been utilized properly. Based on the characteristics possessed by banana kapas can be processed into the processed products sale banana. This study aims to determine the effect of temperature and drying time on the chemical properties of sale of banana kapas produced, the level of panelist reception at organoleptic test and to get the time and temperature of the dryer that produces a quality banana sale based on chemical properties and organoleptic. The results showed that the temperature and duration of the dryer and its interactions had the significant effect on water content, ash content, vitamin C and reducing sugar content. Treatment with temperature 75oC and 21 hours drying time gave the best result with water content, ash content, vitamin C and reducing sugar are 32.80%, 1.13%, 60.65 mg/g and 16.08% respectively. For hedonic test, hedonic values of color, flavor, aroma and texture is like the hedonic quality of brown, sweet taste, rather banana flavored and hard texture.

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Optimization of Coffee-Clove-Ginger Formulated Powder Based on Antioxidant Activity and Physicochemical Properties

Journal of Applied Food Technology ◽

10.17728/jaft.54 ◽

2018 ◽

Vol 5 (1) ◽

Author(s):

Arisa Puji Lestari ◽

Siti Susanti ◽

Anang Mohamad Legowo

Keyword(s):

Antioxidant Activity ◽

Water Content ◽

Antioxidant Status ◽

Chemical Properties ◽

Ash Content ◽

Extract Content ◽

Significant Difference ◽

Ginger Powder ◽

Ground Coffee ◽

Optimal Formula

The development of coffee products as functional drinks is hoped to increase the popularity of coffee as a healthy drink. One way of improving is by adding spices into the coffee. The objective of this research was to obtain optimization of coffee-spice formulated powder based on its antioxidant activity, water content, ash content, and extract content. The spices used in this research were ginger powder and cloves(1:1). In this research, the ratio of coffee:spices (%,b/b) tested varied with F0(100%: 0%), F1(95%: 5%), F2(90%:10%), F3(85%:15%), and F4(80%:20%) each ratios underwent 4 repetitions of tests. F0-F4 was roasted for 35 minutes at 20 °C. The results showed that all formulas except F4 had met the SNI certifications of ground coffee. F1 had the lowest(p<0.05) water(5.58%) and ash content(4.63%), while its extract content(29.68%) was the highest(p<0.05) out of all the other varying ratios of coffee: spices formula (F1-F4). There was no significant difference between F1 and F0(100% coffee). F4 had the lowest IC50(21.62μg/mL) among other formulas. Thus the formula with the lowest proportion of spices was considered as the optimal formula based on the water content, ash content, and extract content, whereas of antioxidant status, the formula with the highest proportion of spices was considered the best formula. The more the proportion of spices in the formula, the better the antioxidant status, but less optimum in terms of its other chemical properties. It is hoped that the spiced coffee formula could potentially serve as a functional beverage for the community.

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Effect of Tofu Dregs Flour Substitution and Tongkol Fish (Euthynnus affinis) on Patty Burger Quality

Serambi Journal of Agricultural Technology ◽

10.32672/sjat.v2i2.2438 ◽

2020 ◽

Vol 2 (2) ◽

Author(s):

Muhammad Daiyan ◽

Tengku Mia Rahmiati ◽

Amri Amin

Keyword(s):

Water Content ◽

Chemical Properties ◽

Ash Content ◽

Color Test ◽

Organoleptic Test ◽

Randomized Design ◽

Completely Randomized Design ◽

Euthynnus Affinis

Tongkol fish and tofu dregs have protein that can replace as a beef so that they can be used as a filling for burgers. This research used a completely randomized design (CRD) 2 factorial that used was the addition of cob fish = 150 grams, 200 grams and 250 grams and the addition of tofu dregs flour = 40 grams, 60 grams and 80 grams. The best treatment chosen for the results of this study was the quality burger patty with chemical properties of 78.95% water content, 3.38% ash content, content protein 16.54%, color organoleptic test 4.06 (likes), taste 4.00 (likes), texture 3.98 (likes), hedonic color test 4.13 (brownish red), aroma 4.18 (moderate) , texture 3.90 (soft) and unpleasant aroma 3.15 (moderate).

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