PENGARUH FORMULASI TEPUNG BERAS MERAH (Oryza nivara L) DAN TEPUNG BUAH PARE (Momordica charantia L) TERHADAP NILAI ORGANOLEPTIK DAN NILAI GIZI COOKIES SEBAGAI MAKANAN SELINGAN PADA PENDERITA DIABETES

ABSTRACTThe aim of this study was to determine the effect of the formulation of brown rice (Oryza nivaraL) flour and bitter gourd (Momordica charantia L) flour on the organoleptic and nutritional values of cookies as a snack for diabetics. This study was arranged based on a completely randomized design (CRD). This study used five treatments, namely brown rice flour: bitter gourd flour A0 (100%: 0%), A1 (97%: 3%), A2 (94%: 6%), A3 (91%: 9%), and A4 (88% : 12%). The data were analyzed using analysis of variances (ANOVA) and if it had a significant effect on the observed variables, then Duncan's Multiple Range Test (DMRT) was conducted at a 95% confidence level (α=0.05). The results showed that the most preferred product was found in A2 treatment with organoleptic scores of color, texture, taste, and aroma reached 3.61 (like), 3.70 (like), 3.29 (like), and 3.57 (like), respectively. The nutritional value of cookies produced in A2 treatment shows that it has 3.30% water, 0.81% ash, 32.54% fat, 7.76% protein, and 18.20% glucose. The brown rice and bitter gourd cookies products met the national quality standards for water, ash, and protein contents.Keywords: brown rice, bitter gourd, cookies, snack, proximate value.ABSTRAKPenelitian ini bertujuan penelitian ini adalah untuk pengaruh formulasi tepung beras merah (Oryza nivaraL) dan tepung buah pare (Momordica charantia L) terhadap nilai organoleptik dan nilai gizi cookies sebagai makanan selingan pada penderita diabetes. Penelitian ini disusun berdasarkan rancangan acak lengkap (RAL). Penelitian ini menggunakan lima perlakuan yang yaitu Tepung beras merah : Tepung Buah Pare A0 (Tepung 100 % : 0%), A1 (97% : 3 %), A2 (94%: 6%), A3 (91%: 9%), A4 (88% : 12%). Data dianalisis menggunakan analysis of variances (ANOVA) dan apabila berpengaruh nyata terhadap variabel pengamatan, maka dilakukan uji duncan’s multiple range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penilaian organoleptik terhadap cookies dengan penambahan beras merah (Oryza nivara L) dan buah pare (Momordica charantia L) yang disukai panelis terdapat pada perlakuan A2 dengan skor organoleptik warna 3,61 (suka), organoleptik tekstur 3,70 (suka), organoleptik rasa 3,29 (suka), organoleptik aroma 3,57(suka). Nilai gizi cookies yang dihasilkan pada perlakuan A2 mengandung kadar air sebesar 3.30%, kadar abu sebesar 0,81%, kadar lemak sebesar 32,54 %, kadar protein 7,76%, kadar glukosa sebesar 18,20%. Berdasarkan standar mutu SNI cookies bahwa produk cookies beras merah dan buah pare sudah memenuhi standar mutu SNI untuk kadar air, kadar abu, dan kadar protein.Kata kunci : beras merah, buah pare, cookies, makanan selingan, nilai proksimat.

KARAKTERISTIK ORGANOLEPTIK DAN PROKSIMAT MIE BASAH DENGAN PENAMBAHAN TEPUNG TERIPANG PASIR (Holothuria scabra)

ABSTRACTThe purpose of this study was to determine the effect of the addition of sea cucumber flour on the organoleptic and proximate characteristics of wet noodles. This study consisted of four treatments, namely without the addition of sand sea cucumber flour (T0), the addition of 5% sea cucumber flour (T1), the addition of 10% sea cucumber flour (T2), and the addition of 15% sea cucumber flour (T3). The analyzed parameters were organoleptic and physicochemical values. This study used a completely randomized design (CRD). Data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the effect of adding sand sea cucumber flour had a very significant effect on organoleptic assessment in T1 treatment (95% wheat flour: 5% sea cucumber flour) with preference scores of color, aroma, taste, and texture reached 4.03 (like), 4.06 (like), 3.91 (like), and 4.06 (like). Proximate analysis of the best treatment shows that it contained 50.12% water, 1.18% ash, 0.20% fat, 7.23% protein, and 41.75% carbohydrate. The results show that the product met the standard of SNI 01-2987-1992 for ash, fat, and protein contents. Keywords: Sea Cucumber, Wet NoodlesABSTRAKTujuan penelitian ini untuk menentukan pengaruh penambahan tepung teripang pasir terhadap karakteristik organoleptik dan proksimat mie basah. Penelitian ini terdiri dari empat perlakuan yaitu tanpa penambahan tepung teripang pasir (T0), penambahan tepung teripang pasir 5% (T1), penambahan tepung teripang pasir 10% (T2), dan penambahan tepung teripang pasir 15% (T3), lalu dianalisis terhadap nilai organoleptik dan fisikokimia. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Data di analisis menggunakan Analysis of Varian (ANOVA) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa pengaruh penambahan tepung teripang pasir berpengaruh sangat nyata terhadap penilaian organoleptik pada perlakuan T1 (tepung terigu 95% : tepung teripang pasir 5%) sebesar warna 4.03 (suka), aroma 4.06 (suka), rasa 3.91 (suka), dan tekstur 4.06 (suka). Analisis proksimat perlakuan terbaik diperoleh nilai kadar air 50.12%, kadar abu 1.18%, kadar lemak 0.20%, kadar protein 7.23% dan kadar karbohidrat 41.75%. Berdasarkan hasil penelitian nilai kadar abu, kadar lemak, dan kadar protein telah memenuhi SNI 01-2987-1992.Kata kunci: Teripang Pasir, Mie Basah

PENGARUH PERBEDAAN PENAMBAHAN TEPUNG UBI JALAR KUNING (Ipomoea batatas L) DAN DAGING IKAN CAKALANG (Katsuwonus pelamis) TERHADAP NILAI GIZI DAN SENSORIK BISKUIT

ABSTRACTThe aim of the study was to determine the effect yellow sweet potato flour (Ipomoea batatas L) and skipjack tuna (Katsuwonus pelamis) addition on the nutritional and sensory values of biscuit products. This research was conducted using a completely randomized design (CRD) method with various formulation treatments, namely K0 (100% wheat flour), K1 (75% yellow sweet potato flour: 5% fish meat: 20% wheat flour), K2 (70% yellow sweet potato flour: 10% fish meat: 20% wheat flour), K3 (65% yellow sweet potato flour: 15% fish meat: 20% wheat flour), and K4 (60% yellow sweet potato flour: 20% fish meat: 20% wheat flour). The data were analyzed using analysis of variance, with further testing using Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the K1 treatment was the most preferred treatment by the panelists with hedonic rating scores of color, aroma, taste, and texture reached 4.34 (like), 4.16 (like), 4.13 (like), and 4.09 (like), respectively. Nutritional value analysis of the selected K1 biscuit products shows that it contained 6.87% water, 2.83% ash, 26.17% fat, 6.58% protein, and 57.83% carbohydrates. The biscuit product with the addition of yellow sweet potato flour and skipjack fish meat met the national standard for fat and protein contents. Keyword: Biscuit, yellow sweet potato flour, skipjack meatABSTRAKPenelitian bertujuan untuk mengetahui perbedaan penambahan tepung ubi jalar kuning (Ipomoea batatas L) dan daging ikan cakalang (Katsuwonus pelamis) terhadap nilai gizi dan sensorik produk biskuit. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (RAL) dengan berbagai perlakuan formulasi, yaitu K0 (Tepung terigu 100%), K1 (Tepung ubi jalar kuning 75% : daging ikan 5% : tepung terigu 20%), K2 (Tepung ubi jalar kuning 70% : daging ikan 10% : tepung terigu 20%), K3 (Tepung ubi jalar kuning 65% : daging ikan 15% : tepung terigu 20%), K4 (Tepung ubi jalar kuning 60% : daging ikan 20% : tepung terigu 20%). Data hasil penelitian dianalisis menggunakan sidik ragam (analysis of varian), dengan uji lanjut menggunakan duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan bahwa perlakukan K1 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,34 (suka), aroma 4,16 (suka), rasa 4,13 (suka) dan tekstur 4,09 (suka). Analisis nilai gizi produk biskuit terpilih K1 meliputi kadar air (6,87),abu (2,83), lemak (26,17), protein (6,58) dan karbohidrat (57,83). Berdasarkan standar mutu SNI biskuit, bahwa produk biskuit penambahan tepung ubi jalar kuning dan daging ikan cakalang sudah memenuhi standar mutu SNI untuk kadar lemak dan kadar protein.Kata kunci: Biskuit,ubi jalar kuning, daging ikan cakalang lumat

PEMBUATAN BUBUR INSTAN BERAS MERAH DENGAN PENAMBAHAN TEPUNG KACANG MERAH UNTUK MENINGKATKAN NILAI GIZI MP ASI

ABSTRACTThis study aimed to determine the effect of brown rice flour (Oryza nivara) and red bean flour (Vigna angularis L) formulations on organoleptic assessment, iron content, and proximate values of breast milk substitute. This study used a completely randomized design (CRD) consisting of five levels of red bean flour addition (B0 = 0%, B1 10%, B2 = 20%, B3 = 30%, and B4 = 40%). Data analysis was carried out using the analysis of variance (ANOVA) method and then followed with Duncan's multiple range test (DMRT) with a 95% confidence level (α=0.05). The best result was obtained by B2 treatment (addition of 20% red bean flour) with assessment scores of color, aroma, taste, and texture reached 4.17 (like), 4.13 (like), 3.90 (like), and 3.96 (like), respectively. The selected treatment contained 11.53% water, 1.28% ash, 15.9% fat, 3.295% protein, 35.43% carbohydrate, and 1.341% iron. The results show that the addition of red bean flour had a very significant effect on the organoleptic improvement of color, aroma, and texture, and significantly increased the organoleptic characteristics of taste. The organoleptic assessment result shows that the product was favored by the panelists. Instant brown rice porridge with the addition of red bean flour met the standard of SNI No. 01-7111.1-2005 for fat, ash, and protein contents.Keywords: red rice flour instant porridge, red bean flour, nutritional value, iron.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh formulasi tepung beras merah (Oryza nivara) dan tepung kacang merah (Vigna angularisL) terhadap penilaian organoleptik, kandungan zat besi, dan nilai proksimat makanan pendamping ASI. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 5 jenis perlakuan yaitu penambahan tepung kacang merah yaitu (B0 = 0%, B1 10%, B2 = 20%, B3 = 30% dan B4 = 40%). Analisis data dilakukan dengan metode analysis of varian (ANOVA) dengan uji lanjut Duncan’s multiple range test (DMRT) dengan taraf kepercayaan 95% (α=0,05). Hasil penelitian terbaik bubur instan berbasis tepung beras merah yaitu perlakuan B2 (penambahan tepung kacang merah 20%) dengan skor penilaian terhadap warna sebesar 4,17 (suka), aroma sebesar 4,13 (suka), rasa sebesar 3,90 (suka), tekstur sebesar 3,96 (suka), kadar air sebesar 11,53%, kadar abu sebesar 1,28%, kadar lemak sebesar 15,9%, kadar protein sebesar 3,295% dan kadar karbohidrat sebesar 35,43%, zat besi 1,341%. Berdasarkan hasil penelitian penambahan tepung kacang merahberpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma, dan tekstur, dan berpengaruh nyata terhadap penimgkatan karakteristik organoleptik rasa bubur instanberbasis tepung beras merah terbaik, penilaian organoleptik dapat diterima dan disukai oleh panelis. Bubur instan beras merah dengan penambahan tepung kacang merah untuk kadar lemak, abu, dan protein telah memenuhi standar SNI No. 01-7111.1-2005.Kata kunci: Bubur instan tepung beras merah, tepung kacang merah, nilai gizi, zat besi

KARAKTERISTIK TEPUNG SORGUM TERMODIFIKASI DENGAN PROSES FERMENTASI DENGAN MENGGUNAKAN YEAST INDIGENOUS SORGUM

ABSTRACTThe purpose of this study was to examine the physicochemical characteristics of fermented sorghum flour using indigenous sorghum yeast. The study used a completely randomized factorial design with various fermentation times (24, 48, 72 hours) as the first factor and the concentration of indigenous sorghum yeast starter (2.5%, 5%, 7.5%, 10%, 12.5%, and 15% w/v) as the second factor in three replications. Parameters observed were physicochemical characteristics including starch content, water content, swelling power, water absorption, and bulk density. The data obtained were analyzed using analysis of variance (ANOVA) (P<0.05) and Duncan's Multiple Range Test (DMRT). The results show that the best-fermented sorghum flour was obtained at 72 hours of fermentation time with a 5% starter. The sorghum flour has a starch content of 74.8%, water content of 10.97%, swelling power of 15.44 g/g, water absorption capacity of 67.58%, and bulk density 0.6 g/ml. Modification by fermentation using indigenous sorghum yeast can improve the physical and chemical properties of sorghum flour. Based on the nutritional content of sorghum flour, it met the quality requirements of Codex Standard 173-1989 in ash, protein, fat, crude fiber, and carbohydrate contents.Keywords:sorghum, modified, yeast indigenous, phisycal and chemical characteristik.ABSTRAKTujuan penelitian ini adalah untuk mengkaji karakteristik fisikokimia tepung sorgum hasil fermentasi dengan menggunakan yeast indigenous sorgum. Penelitian dilakukan dengan menggunakan rancangan acak lengkap pola faktorial dengan lama fermentasi (24, 48, 72 jam) sebagai faktor pertama dan konsentrasi starter yeast indigenous sorgum (2,5%, 5%, 7,5% dan 10%, 12,5% dan 15% b/v) sebagai faktor kedua, menggunakan 3 ulangan. Parameter yang diamati adalah karakteristik fisikokimia meliputi kadar pati, kadar air, sweeling power, daya serap air dan densitas Kamba. Data yang diperoleh dianalisis dengan menggunakan Analisis Ragam (ANOVA) (P<0,05) dan uji lanjut Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa tepung sorghum terfermentasi terbaik didapatkan pada perlakuan lama fermentasi 72 jam dengan jumlah starter sebanyak 5%. Karakterisitik tepung sorgum ynag dimiliki adalah kadar pati 74,8%, kadar air 10,97%, swelling power 15,44 g/g, daya serap air 67,58% dan densitas kamba 0,6 g/ml. Modifikasi dengan fermentasi menggunakan yeast indigenous sorgum mampu memperbaiki sifat fisik dan kimia tepung sorgum. Berdasarkan kandungan gizi pada tepung sorgum telah memenuhi syarat mutu Codex Standard 173-1989 pada kadar, abu, protein, lemak, serat kasar dan karbohidrat.Kata kunci: sorgum, modifikasi, yeast indigenous, sifat fisikokimia

Efek Temperature Humidity Index terhadap Konsumsi Air Minum dan Performans Ayam Kampung Super dengan Pemberian Enkapsulasi Fitobiotik Minyak Buah Merah

Ayam kampung super merupakan salah satu ayam kampung yang ditingkatkan performannya dengan perkawinan silang. Akan tetapi, perkawinan silang tidak serta merta memperbaiki performan. Ada beberapa hal lain yang mempengaruhi performan yaitu lingkungan dan feed additive. Oleh karena itu, tujuan dari penelitian ini adalah untuk mengetahui pengaruh Temperature Humidity Index dan pemberian enkapsulasi fitobiotik minyak buah merah terhadap konsumsi air minum dan performans ayam kampung super. Materi yang digunakan adalah alat ekstraksi, alat dan bahan enkapsulasi, buah merah, kandang individu dan ayam kampung super serta pakan starter. Metode penelitian yang digunakan yaitu Rancangan Acak Lengkap 5 perlakuan dan 4 ulangan dengan uji lanjut Duncan Multiple Range Test. Pemeliharaan dilakukan selama 56 hari dengan Temperature Humidity Index yaitu 24,44 - 35,21 oC. Hasil penelitian menunjukan bahwa penambahan enkapsulasi buah merah tidak berpengaruh terhadap konsumsi air minum (P>0,05), konsumsi pakan (P>0,05), feed conversion ratio (P>0,05) dan berpengaruh nyata terhadap pertambahan bobot badan (P<0,05). Berdasarkan hasil penelitian dapat disimpulkan bahwa kondisi lingkungan dilokasi penelitian (Papua) relatif ekstrim dilihat dari selisih THI. Selain itu, berdasarkan uji lanjut bahwa penambahan enkapsulasi fitobiotik minyak buah merah terhadap penambahan bobot badan menghasilkan perlakuan terbaik pada penambahan 2,5% enkapsulasi minyak buah merah.

Effect of forage Legetan (Synedrella nodiflora) fresh and hay on the physical quality of forage pellets

This study aimed to determine the effect of raw materials Legetan in the form of fresh and hay on the physical quality of pellets. Legetan (Synedrella nodiflora) was used as main ingredient, in the form of fresh and hay. The research method used a Randomized Completely Block Design (RCBD). Then, if there was a significant difference, it will be analyzed further using Duncan multiple range test (DMRT). The treatments consisted of P1 = 10% rice bran + 90% fresh Legetan; P2 = 20% rice bran + 80% fresh Legetan; P3 = 10% rice bran + 90% hay Legetan; P4 = 20% rice bran + 80% hay Legetan. The variables measured were rendement, color, texture, and price. The results showed that the utilization of Legetan forage as raw material, both hay and fresh with the proportions of rice bran either 10:90 or 20:80, had no significant effect on the physical quality of Legetan forage pellets. However, the higher the portions of Legetan forage in the forage pellets, the more affordable the pellet price will be.

Produksi Dan Kualitas Jerami Padi Sumber Hijauan Pakan Dengan Waktu Panen Dan Dosis Pupuk Berbeda

This study was aimed to analyze the fertilizer dosage and harvest age in Ciherang rice varieties to increase the rice straw production and quality. This study used a block randomized design with 3 x 4 blocks divided based on harvest age H1 = 114 days, H2 = 118 days and H3 = 122 days. The treatment was fertilizer dose level which consists of 4 levels, namely: P0 (control) = Urea 55 g+SP-36 5 g+KCl 6 g, P1= Urea 63,25 g+SP-36 5 g+KCl 6 g, P2= Urea 71,50 g+SP-36 5 g+KCl 6 g dan P3= Urea 79,75 g+SP-36 5 g+KCl 6 g. The variables observed were straw production, grain production, filled grain production, empty grain production, crude protein (CP), crude fiber (CF), Acid Detergent Fiber (ADF) and Neutral Detergent Fiber (NDF). Data were analyzed using analysis of variance followed by Duncan's Multiple Range Test. The results showed that P3 was significantly (p< 0.05) the highest among fertilizer dose level treatments on the straw production (27.63 tons ha-1), filled grain production (5.52 tons ha-1), and reduced empty grain (0.15 tons ha-1). The Quality of rice straw were CP 7.49%, CF 20.35%, ADF 55.03 %). While at harvest age, H1 was significantly (p< 0.05) the highest among harvest ages treatments on the variables of straw production 28.18%, empty grain production 0.21 tons ha-1) and NDF 69.11%. It can be concluded that the best fertilizer dosage was an addition of urea by 45% with harvesting age of 114 days. Key words: fertilizer, harvest age, production, quality, rice straw

SENSORY QUALITY OF QUAIL EGGS FED WITH CORIANDER FLOUR (CORIANDUM SATIVUM LINN) IN THE FEED

One of the sources of animal protein for the community can be obtained from quail eggs. Quail eggs have nutritional value that is not inferior to other poultry eggs. Feed is one of the factors that can affect egg quality. Coriander is a spice that contains essential oils that are beneficial for the body when consumed. So it is hoped that the presence of this essential oil can help improve livestock growth and produce quality quail eggs sensory. This study aimed to examine the effect of giving coriander flour to quail feed on the sensory quality of eggs. The study was conducted for 30 days. The livestock used were Japanese quail aged 30 days with 100 heads. The feed used is commercial feed and additional coriander flour. The design used was a completely randomized design with 4 treatments and 5 replications for each unit of 5 birds with treatment R0 = commercial feed +0% coriander flour, R1 = commercial feed + 0.5% coriander flour, R2 = commercial feed + 1% coriander flour, R3 = commercial feed + 1.5% coriander flour. Data were analyzed using Kruskall Wallis and Duncan's multiple range test. The results showed that the administration of coriander flour had a significant effect (P<0.05) on the hedonic test of egg white color and texture hedonic quality test, while for the egg yolk color, taste, aroma variables were not significantly different (P>0.05). This study concludes that organoleptic administration of 1% coriander flour can increase the panelists' preference for egg whites and improve the texture of quail eggs.

Effects of Customer Experience Factors on Beauty Product Satisfaction in Beauty Live Commerce: -For women in their 20s and 30s in Zhejiang Province, China-

This study was conducted from March 29th to April 25th 2021 to investigate the effect of customer experience factors on beauty product satisfaction in beauty live commerce, focusing on women in their 20s and 30s who watched Chinese beauty live commerce broadcasts and purchased beauty products. By the 25th, WeChat and WenJuanXing program were used to analyze 323 copies investigated. For data analysis, we used t-test, one-way ANOVA, Scheffe's multiple range test, Correlation Analysis, and Multiple Regression Analysis on the basis of SPSSWIN 21.0 program, and the results are as follows. The group is generally characterized as women in their 20-30's years old and unmarried. Their final educational background is a university degree, and the monthly income is less than 1 million to 2 million won. Occupation among them is highest as a profession. The average of all customer experience factors of beauty products was 3.64, and the average of the overall satisfaction with beauty products was 3.68, which was high. There are significant differences in customer experience factors and satisfaction with beauty products in different occupations. It is found that both the quantitative and qualitative services of beauty product satisfaction are significantly positively correlated with the customer experience factors of beauty products. The results confirmed that customer experience factors such as information provision services and personalized services in Beauty Live Commerce have a great impact on the satisfaction of beauty products. Proposed direction of the services provided, in order to make more effective use of Chinese women live beauty product marketing business in the future.