scholarly journals Characteristics of reduced fat mayonnaise using pumpkin flour (Cucurbita moschata) as fat replacer

2022 ◽  
Vol 335 ◽  
pp. 00017
Author(s):  
Hemas Azizila Nidhal ◽  
Herly Evanuarini ◽  
Imam Thohari
Keyword(s):  
Moisture Content ◽  
Sensory Evaluation ◽  
Emulsion Stability ◽  
Egg Yolk ◽  
Fat Replacer ◽  
Reduced Fat ◽  
Randomized Design ◽  
Experimental Laboratory ◽  
Completely Randomized Design ◽  
Total Oil

Reduced fat mayonnaise has the disadvantage of destabilization of emulsion. Emulsion destabilization that occurs is the separation of oil and water. Pumpkin flour is used to increase the viscosity and stability of the emulsion. The objective of this study was to determine the best percentage of the use of pumpkin flour in reduced fat mayonnaise based on pH, emulsion stability, moisture content, and sensory evaluation. The material used in this research was mayonnaise made from egg yolk, canola flower oil, vinegar, pumpkin flour as a fat replacer carbohidrates based, and other optional ingredients. The method used was an experimental laboratory with a completely randomized design with 4 treatments and 4 replications. The treatments consisted of without the use of pumpkin as a control, the use of pumpkin flour 2%, 4%, and 6% of the total oil used. The variables measured were pH, emulsion stability, moisture content, and sensory evaluation. The results showed that the use of pumpkin flour on mayonnaise gave highly significant effect on pH, stability emulsion, moisture content and increased panelists preferences. The conclusion of the study that using 6% pumpkin flour produced the best reduced-fat mayonnaise.

scholarly journals Pengaruh Konsentrasi Pupuk Cair Terhadap Pertumbuhan Dan Kandungan Klorofil-a Rumput Laut Gracilaria verrucosa (Harvey)

2021 ◽  
Vol 10 (3) ◽  
pp. 327-332
Author(s):  
Puti Sukma Rahma Dini ◽  
A.B. Susanto ◽  
Rini Pramesti
Keyword(s):  
Moisture Content ◽  
Chlorophyll Content ◽  
Control Treatment ◽  
Good Growth ◽  
Liquid Fertilizer ◽  
Randomized Design ◽  
Experimental Laboratory ◽  
Wet Weight ◽  
Completely Randomized Design

Rumput laut ini merupakan sumber komoditi laut yang popular dalam perdagangan dan menjadi sumber pendapatan masyarakat pesisir dan negara. G. verrucosa merupakan salah satu jenis rumput laut yang termasuk komoditi ekspor. Budidaya G. verrucosa masih dipengaruhi oleh faktor lingkungan sehingga pertumbuhannya terhambat dan kualitas panen menurun. Upaya peningkatan produksi dengan hasil pertumbuhan yang baik dilakukan pemberian nutrien. Tujuan Penelitian ini untuk mengetahui pengaruh penambahan pupuk cair dengan konsentrasi yang berbeda terhadap pertumbuhan, kandungan klorofil dan kadar air G. verrucosa. Penelitian ini dilakukan pada bulan Maret - April 2020 dilaksanakan secara eksperimental laboratorium dengan menggunakan metode Rancangan Acak Lengkap (RAL). Berdasarkan hasil penelitian, perlakuan perbedaan konsentrasi penambahan pupuk cair tidak berpengaruh nyata terhadap berat basah G. verrucosa, perlakuan kontrol (tanpa penambahan pupuk) menghasilkan kandungan klorofil paling tinggi dan perlakuan penambahan pupuk cair dengan konsentrasi 6 ml/L menghasilkan kadar air paling tinggi yaitu 46,21 g, penambahan pupuk cair tidak berpengaruh nyata terhadap pertumbuhan, kandungan klorofil dan kadar air G. verrucosa. Seaweeds are a source of marine commodities which is popular in trade and is a source of income for coastal communities and the state. G.verrucosa is one type of seaweed which is an export commodity. G.verrucosa cultivation is still influenced by environmental factors so that growth is stunted and the quality of the harvest decreases. The efforts to increase production with good growth results are carried out by providing nutrients. The purpose of this study was to determine the effect of adding liquid fertilizer with different concentrations on the growth, chlorophyll content and moisture content of G.verrucosa. This research was conducted in March - April 2020 carried out in an experimental laboratory using the Completely Randomized Design (CRD) method. Based on the results of the study, the treatment of different concentrations of addition of liquid fertilizer have no significant effect on the wet weight of G.verrucosa, the control treatment (without the addition of fertilizer) produced the highest chlorophyll content and the addition of liquid fertilizer with a concentration of 6 ml / L produced the highest water content, namely 46,21 g, the addition of liquid fertilizer did not significantly affect the growth, chlorophyll content and moisture content of G.verrucosa. 

scholarly journals Physicochemical quality of low fat mayonnaise using whey protein concentrate

2022 ◽  
Vol 335 ◽  
pp. 00021
Author(s):  
Tri Umar Satriawan ◽  
Herly Evanuarini ◽  
Imam Thohari
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Whey Protein ◽  
Egg Yolk ◽  
Whey Protein Concentrate ◽  
Control Treatment ◽  
Protein Concentrate ◽  
Low Fat ◽  
Randomized Design ◽  
Total Oil

Low fat mayonnaise as a low-calorie product modification has low emulsion stability. Whey Protein Concentrate (WPC) has a high protein content and can act as a good emulsifier for emulsion of mayonnaise. The purpose of this study was to evaluate of a low-fat mayonnaise using WPC based on pH, moisture content, viscosity, and protein content. The materials used are egg yolk, sunflower seed oil, vinegar, WPC, and other complementary materials. This study used a laboratory experiment with a completely randomized design with 4 treatments and 4 replications. The treatment using control treatment without additional use of WPC and treatments using WPC as much as 5%, 10%, and 15% of the total oil use. The variables measured were pH, moisture content, viscosity, and protein. The results showed that the use of WPC in mayonnaise gave significantly different on pH, moisture content, viscosity, and protein content. The conclusion of this research that the use of WPC as much as 15% produces the best low fat mayonnaise.

scholarly journals Optimization of Reduced Fat Mayonnaise by Using Apple Peel Flour as a Stabilizer

2021 ◽  
Vol 16 (3) ◽  
pp. 174-180
Author(s):  
Herly Evanuarini ◽  
Agus Susilo
Keyword(s):  
Egg Yolk ◽  
Reduced Fat ◽  
Randomized Design ◽  
Apple Peel ◽  
Significant Difference ◽  
Experiment Method ◽  
Mayonnaise Product ◽  
Completely Randomized Design ◽  
Materials Used

Reduced fat mayonnaise products have an unstability of the emulsion, so a stabilizer is needed to improve quality of mayonnaise. Apple peel flour can be used as a stabilizer to improve the quality of mayonnaise. The materials used in this study were vegetable oil, egg yolk, vinegar, apple peel flour and other optional ingredients. The research treatment was without the addition of apple peel flour as a control, the use of 1%, 2% and 3% apple peel flour. The objective of this research was to determine the best percentage of apple peel flour as a stabilizer in reduced fat mayonnaise. The research method used is a laboratory experiment method. The design used was a completely randomized design with 4 treatments and 4 replications. Analysis of variance was used to analyze the resulting data, if there was a difference in the effect, it was continued with Duncan's Multiple Range Test.This study resulted that the use of apple peel flour used as a stabilizer resulted gave highly significant difference in reduced fat mayonnaise. The average acidity is 0.66-0.90, the emulsion stability is 96.92- 99.18%, the antioxidant activity is 8.37-19.38%, the carbohydrate content is 2.63-5.81% and ash by 1.72-1.92%. It could be concluded that the use of 3% apple peel flour can produce the best quality reduced fat mayonnaise product and is close to the characteristics of full fat mayonnaise.

scholarly journals The Use of Watermelon Rind Flour as Stabilizer for Reduced Fat Mayonnaise

2020 ◽  
Vol 15 (3) ◽  
pp. 172-182
Author(s):  
Herly Evanuarini ◽  
Dedes Amertaningtyas ◽  
Dicky Tri Utama ◽  
Alief Rahmania Safitri
Keyword(s):  
Experimental Design ◽  
Emulsion Stability ◽  
Reduced Fat ◽  
Randomized Design ◽  
Watermelon Rind ◽  
Completely Randomized Design ◽  
The Stability ◽  
And Control ◽  
Comparison Data

Reduced fat mayonnaise is a mayonnaise that reduces some oil to reduced fat content, but reduced fat mayonnaise has a disavantages. A decrease in the oil phase which can affect the stability of the mayonnaise emulsion. One alternative is the addition of watermelon rind flour to increase the quality of mayonnaise. The purpose of this study was to determine the quality of mayonnaise with the addition of watermelon rind flour as stabilizer. The method used was experimental design using a completely randomized design. The treatment were the addition of watermelon rind flour as much as 2%, 4%, 6% and control as a comparison. Data were analyzed by analysis of variance and continued with UJBD. The results showed that the addition of watermelon rind flour gave highly significant effect on emulsion stability and moisture content, had a significant effect on pH and did not gave significant effect on sensory evaluation of mayonnaise. This study concluded that the addition of 6% watermelon rind flour as stabilizer produces good quality mayonnaise.

scholarly journals Stabilitas Emulsi dan Sensori Mayones Campuran Minyak Abdomen Ikan Patin dan Minyak Sawit Merah dengan Penambahan HPMC SS12 Sebagai Penstabil

2020 ◽  
Vol 12 (2) ◽  
pp. 63-70
Author(s):  
Dewi Fortuna Ayu ◽  
Tiara Septiani Lumban Gaol ◽  
Andarini Diharmi
Keyword(s):  
Moisture Content ◽  
Analysis Of Variance ◽  
Sensory Quality ◽  
Emulsion Stability ◽  
Sensory Test ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design ◽  
Range Test

The purpose of this research was to determine the effect of HPMC SS12 concentration on emulsion stability and sensory quality of mayonnaise made from patin and red palm mixture oil.  This study used a Completely Randomized Design (CRD) with five treatments and three replications. The treatments performed were P0 (without addition of HPMC SS12), P1 (addition of 2% HPMC SS12), P2 (addition of 3% HPMC SS12), P3 (addition of 4% HPMC SS12), and P4 (addition of 5% HPMC SS12).  Data were statistically analyzed using analysis of variance (ANOVA) and then continued with Duncan`s New Multiple Range Test (DNMRT) at 5% level.  Results of the research showed that the addition of HPMC SS12 significantly affected viscosity, degree of acidity (pH), emulsion stability, and sensory test of the mayonnaise thickness, but did not significantly affect moisture content, sensory test of the mayonnaise color and flavour.  The best treatment was P3 (addition of 4% HPMC SS12) which had 4.53 degree of acidity (pH), 16109.33 cP viscosity, 29.78% moisture content, 72.33% emulsion stability on the 1st day, and 71.33% emulsion stability on the 15th day.  Result of the descriptive test on the mayonnaise were orange somewhat yellow color, slightly rancid in aroma, and thick texture.  Result of the hedonic test on overall of the mayonnaise was rather preferred by panelists.

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

PENAMBAHAN ENZIM CAIRAN RUMEN LIMBAH RUMAH POTONG HEWAN PADA PAKAN BERBASIS WHEAT POLLARD DENGAN PROSES PENGOLAHAN PADA KOMPOSISI KIMIA PAKAN

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
Dadik Pantaya., dkk
Keyword(s):  
Moisture Content ◽  
Research Data ◽  
Steam Temperature ◽  
Randomized Design ◽  
Durability Index ◽  
Feed Moisture ◽  
Completely Randomized Design ◽  
Enzyme Supplementation ◽  
Range Test ◽  
Basal Ration

The present study was conducted to clarify the effect of addition of enzymes from rumen liquor on performance broiler of pelleting feed with basal ration of wheat pollard with addition of enzymes and processing broiler diets. Ruminal enzymes were extracted from Australian Commercial Cross (ACC) cattles. Application of enzyme on wheat pollard. Enzyme was reacted with wheatpollard and mixed with another feedstuff before steam pelleting process. The combination nine experimental diets were used as follows three levels enzyme supplementation (0, 620 and 1.240 U/kg) and three levels steam temperature at (60, 80 and 100 oC) Feed particles size, hardness, PDI (Pellet Durability Index), moisture content, protein, GE and hemicellulosa were evaluated parameter devided into nine treatmens were used in this research. Data from Completely Randomized Design factorial 3 x 3 were analyzed with Anova, if differences were continued by Duncan’s new multiple range test. Enzyme supplementation decreased feed hardness and PDI. There were interaction beetwen enzyme and temperature for feed moisture content. Hemicellulosa was significantly reduced by steam temperature at 80 and 100 oC and enzyme supplementation 1.240 U/kgKey Words: enzyme liquor rumen, wheat pollard, steam pelleting, feed Chemical composition

scholarly journals The effect of adding of tofu dregs flour on the physicochemical characteristics of shake flower cookies

2021 ◽  
Vol 332 ◽  
pp. 01003
Author(s):  
Wayuni Rahmawany ◽  
Sentosa Ginting
Keyword(s):  
Moisture Content ◽  
Dietary Fiber ◽  
Rice Flour ◽  
Physicochemical Characteristics ◽  
Total Dietary Fiber ◽  
General Acceptance ◽  
Hedonic Value ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design

The purpose of this study was to determine the effect of the addition of tofu dregs flour on the physicochemical characteristics of shake flower cookies. The analysis was carried out using a non-factorial completely randomized design with a ratio of tofu pulp flour: rice flour, namely 100% rice flour (control), 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60%, 50 % : 50%. Shake flower cookies significantly affects moisture content, crude fiber content, color hedonic value, taste, aroma, texture, and general acceptance. The shake flower cookies with the best treatment was found in the ratio of tofu dregs flour: rice flour (10%: 90%) and a total dietary fiber test was carried out.

scholarly journals Viability of Trichoderma harzianum Grown on Different Carrier Formulation

2017 ◽  
Vol 2 (6) ◽  
pp. 95
Author(s):  
Purwanto Unsoed ◽  
YuyunYuwariah AS ◽  
Sumadi Sumadi ◽  
Tualar Simarmata
Keyword(s):  
Moisture Content ◽  
Trichoderma Harzianum ◽  
Laboratory Testing ◽  
Growth Promotion ◽  
Peat Soil ◽  
Cow Manure ◽  
Population Count ◽  
Randomized Design ◽  
Carrier Materials ◽  
Completely Randomized Design

The suitable carrier composition is needed to ensure the effectiveness of Trichoderma harzianum as inoculant of biocontrol, plant growth promotion and decomposer fungus. The research aimed to investigate formulation of carrier to enhance of Trichoderma harzianum viability was conducted from January till June 2015 in Laboratory. Testing of the compotition of carrier materials on viability of Trichoderma harzianum using a completely randomized design consisting of 9 treatment compotitions of peat soil, cow manure, biocharcoal and nutrient. The observed variables were the population of Trichoderma harzianum (cfu/g) on a regular basis i.e2, 4, 8, 12, 16, 20, and 24 weeks after production, pH and moisture content (%) of media. The result showed that the different carrier formulations resulted number of spore varried, from 1.33 x 105cfu/g to 7.98 x 106cfu/g. The best formulation of Trichoderma harzianum was peat soil 40% + cow manure 40% + biocharcoal 10% + nutrient 10% with the maximum population count achieved 7.98 x 106cfu/g after 24 weeks of storage. Keywords: Trichoderma harzianum, carrier formulation, viability, biocharcoal, nutrient..

scholarly journals EFEK PENAMBAHAN ENZIM (Amylase, Protease, Xylanase) DALAM PAKAN TERHADAP BERAT TELUR DAN DIAMETER KUNING TELUR PADA ITIK CAMPURAN

2021 ◽  
Vol 11 (1) ◽  
pp. 39-47
Author(s):  
Bagus Uda Palgunadi ◽  
Ratna Widyawati ◽  
Dian Ayu Kartika Sari ◽  
Halimah Tusadiah
Keyword(s):  
Egg Yolk ◽  
Egg Weight ◽  
Experimental Animals ◽  
Anova Test ◽  
Average Value ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design

The purpose of this research aims to determine the effect of adding enzymes (amylase, protease, xylanase) in feed on egg weight and egg yolk diameter in mixed ducks. The experimental animals used were 24 laying ducks. The design used was a completely randomized design (CRD) with 4 treatments and 6 replications. The four treatments were P0 (Control), P1 (6 ducks with Avizym1502®5gram / kg), P2 (6 ducks with Avizym1502® 10gram / kg), and P3 (6 ducks given Avizym1502). ® 15gram / kg). This treatment is carried out once a day for 9 weeks. Before the treatment, the ducks were adapted for a week. After that, the initial egg weight and yolk diameter were measured at week 0, week 6, and week 9. Data obtained from the results of weighing eggs found an average value of P0 (59.1667 ± 3.9200a) g, P1 5gram / kg (56.1667 ± 2.9268a) g, P2 10gram / kg (60.1667 ± 4.9966a) g, and P3 15gram / kg (67.6667 ± 2.7325ᵇ) g. The results of data from examining the diameter of the egg yolk found an average value of P0 (45.03 ± 1.2956a) mm, P1 5gram / kg (44.35 ± 0.7969a) mm, P2 10gram / kg (45.75 ± 1.5694a) mm, and P3 15gram / kg (48.83 ± 0.7394ᵇ) mm. The data obtained were then analyzed using the ANOVA test which statistically showed that there was a significant difference (P <0.05) between egg weight and yolk diameter in mixed ducks treated with enzymes (amylase, protease, xylanase) in the feed.

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