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.

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Physical and chemical quality of forage feed pellets with different types of materials and compositions

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/951/1/012035 ◽

2022 ◽

Vol 951 (1) ◽

pp. 012035

Author(s):

B Suwignyo ◽

R D Subagya ◽

A Astuti

Keyword(s):

Dry Matter ◽

Raw Materials ◽

Block Design ◽

Raw Material ◽

Index Test ◽

Chemical Quality ◽

Physical Quality ◽

Significant Difference ◽

Feed Pellets

Abstract The aimed of this study was to determine the physical (durability) and chemical quality of forage feed pellets with different raw materials and compositions. This study used two (2) weed raw materials with different forms, namely in the form of fresh and in the form of hay that has been milled. Each raw material was formulated and processed in the same way, a mixture of forage and rice bran, consisted of 90%: 20% and 80%: 20% (calculated based on dry matter, mixed in as fed), pelleted, then dried in the sunshine. Each treatment has three (3) replications. Dried forage pellets were tested with the PDI (pellet durability index) test and chemical quality test (proximate) in the Forage and Pasture Science Laboratory. The experimental design used a Randomized Completely Block Design where there were blocks of material types and blocks of material composition. The variables observed were physical quality in the form of PDI and chemical quality in the form of dry matter (DM), organic matter (OM), crude protein (CP), crude fibre (CF), extract ether (EE) and nitrogen-free extract (NFE). The data were statistically analysed with program SPSS version 26. If there was a significant difference, it was continued with the least significant different (LSD) test. The conclusion of this study was that the physical quality of forage pellets (PDI number) made from weed (Synedrella nodiflora) or Legetan was affected by composition, but neither hay nor fresh weed material affected its quality. The type of raw material in the form of hay and fresh affects the chemical quality of forage pellets in the form of DM, OM, CP, CF and NFE, but does not affect EE. EE was influenced by the composition of the pellets

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STUDI PENAMBAHAN KARAGENAN RUMPUT LAUT (Eucheuma cottonii) DALAM PEMBUATAN MIE BASAH BERBASIS TEPUNG SAGU (Metroxylon sp.)

Jurnal Fish Protech ◽

10.33772/jfp.v2i2.9477 ◽

2019 ◽

Vol 2 (2) ◽

pp. 251

Author(s):

Ode Kaudin ◽

Andi Besse Patadjai ◽

Kobajashi Togo Isamu

Keyword(s):

Analysis Of Variance ◽

Sensory Quality ◽

Duncan Multiple Range Test ◽

Anova Analysis ◽

Physical Quality ◽

Significance Level ◽

Crude Fiber Content ◽

A Value ◽

Range Test

ABSTRACT The purpose of this study was to determine the effect of adding carrageenan to the sensory quality, proximate and physical quality of sago flour-based wet noodles. This study used a Completely Randomized Design (CRD) using an experimental method with a concentration of 51% flour composite material, 41% sago flour with the addition of carrageenan consisting of three treatments, addition of carrageenan T0 (control 0%), T1 (8%), and T2 (10%) and repeated three times. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a real difference (P> 0.05) then a further test was performed with a DMRT (Duncan Multiple Range Test) tests at a 95% significance level. The results of the study were drawn from the best assessment results of the highest sensory value obtained in the T2 treatment with a color value of 5.13, suppleness 7.20, taste 7.73, and aroma 6.23. Proximate composition of wet noodles was obtained at T2 treatment, water content with a value of 35.94%, the protein content of 5.07%, fat content of 1.39%, ash content of 5.47%, carbohydrate content of 31.45% and the crude fiber content of 15,16%. The physical quality of wet noodles can be obtained at T2 treatment, wet noodle development test with a value of 0.83 mm (millimeters) and water absorption test with a value of 1.04%. The results showed that there was a significant influence on the addition of carrageenan to the proximate quality and physical quality of wet noodles but did not have a significant effect on sensory quality on the aroma attributes. Keywords: Carrageenan, Wet noodles, Sago flourABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan karagenan terhadap kualitas sensorik, proksimat dan kualitas fisik mie basah berbasis tepung sagu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan metode eksperimen dengan konsentrasi bahan komposit tepung terigu 51%, tepung sagu 41% dengan penambahan karagenan yang terdiri dari tiga perlakuan, penambahan karagenan T0 (kontrol 0%), T1 (8%), dan T2 (10%) dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian diambil dari hasil penilaian terbaik dari nilai tertinggi sensorik yang diperoleh pada perlakuan T2 dengan nilai warna 5,13, kekenyalan 7,20, rasa 7,73, dan aroma 6,23. Komposisi proksimat mie basah diperoleh pada perlakuan T2, kadar air dengan nilai 35,94%, kadar protein 5,07%, kadar lemak 1,39%, kadar abu 5,47%, kadar karbohidrat 31,45% dan kadar serat kasar 15,16%. Kualitas fisik mie basah basah dapat diperoleh pada perlakuan T2, uji pengembangan mie basah dengan nilai 0,83 mm (mili meter) dan uji daya serap air dengan nilai 1,04%. Hasil menunjukkan bahwa terdapat pengaruh nyata penambahan karagenan terhadap kualitas proksimat dan kualitas fisik mie basah namun tidak memberikan pengaruh nyata terhadap kualitas sensorik pada atribut aroma.Kata kunci: Karagenan, Mie basah, Tepung sagu

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Yogurt As A Functional Drink Development From Various Local Raw Materials Using Eucheuma Spinosum As Natural Stabilizer

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/913/1/012035 ◽

2021 ◽

Vol 913 (1) ◽

pp. 012035

Author(s):

M Amaro ◽

M D Ariyana ◽

B R Handayani ◽

Nazaruddin ◽

S Widyastuti ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Acid Content ◽

Raw Materials ◽

Public Awareness ◽

Raw Material ◽

Bacterial Viability ◽

Significant Difference ◽

Lactic Acid Content

Abstract Along with raising public awareness about health and increasing yogurt consumption, it is critical to improve the quality of the yogurt. The innovation of yogurt producing in terms of flavor variety is critical since it can entice consumers to consume yogurt. This innovation is possible through the use of high-nutrient plant components that have not been optimally exploited in the surrounding environment. The purpose of this study was to examine the quality of yogurt produced from a variety of raw materials and stabilized naturally using Eucheuma spinosum seaweed. This study used a completely randomized design with a single factor: the type of raw material utilized in the production of yogurt (corn, sweet potato, pumpkin, banana and pineapple). The parameters analyzed included total lactic acid content, pH, total lactic acid bacteria, bacterial viability, viscosity, and organoleptic qualities such as homogeneity and taste were examined using scoring and hedonic methods. The data were evaluated using an analysis of variance (ANOVA) with a significance level of 5%, and the significantly different data were further tested using an additional test of an honest significant difference (HSD). Results show that yogurt made from corn was the best treatment, with pH value of 4.28, total lactic acid content was 1.67%; viscosity was 74,67cP, total lactic acid bacteria was 11.02 log CFU/ml, the bacterial viability met the concentration as a probiotic drink with the decreasing number 0.21 log CFU/ml, scoring test homogeneity score was 3,21 (slightly homogenous), taste score was 3.08 (slightly sour) and hedonic score for homogeneity and taste were 3.29 and 3.25 respectively.

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PENGARUH BERBAGAI VARIETAS JAGUNG SECARA TUMPANGSARI ADDITIVE SERIES PADA PERTANAMAN KACANG TANAH TERHADAP PERTUMBUHAN DAN HASIL

Caraka Tani Journal of Sustainable Agriculture ◽

10.20961/carakatani.v29i1.13312 ◽

2014 ◽

Vol 29 (1) ◽

pp. 45

Author(s):

Inggit Sasmita ◽

Supriyono Supriyono ◽

Sri Nyoto

Keyword(s):

Block Design ◽

Cropping Pattern ◽

Duncan Multiple Range Test ◽

F Test ◽

Maize Varieties ◽

Significant Difference ◽

Randomized Complete Block Design ◽

Test Level ◽

Determine Effect ◽

Range Test

One way intentification food plant by intercropping systems. This study aims to determine effect differences in yield and find out what varieties maize growth and provide the best yield of intercropping maize varieties grown peanuts when planted in Additive Series. The study is based on Randomized Complete Block Design (RCBD), with one factor of maize varieties (V) with four replications. V01: Kancil monoculture peanut varieties, V02: monoculture Bisma corn varieties, V1-V6 : multiple varieties of maize cropping pattern Kancil peanut varieties (V1: Arjuna maize varieties, V2: Bisma corn varieties, V3: maize varieties Lamuru, V4 : maize varieties Srikandi Putih, V5: Sukmaraga corn varieties, and V6: maize varieties Gumarang). Analysis was performed by F test level 5 % and if the significant difference was followed by Duncan Multiple Range Test (DMRT) level 5%. The yield tend to be highest in groundnut V6 of 2.7 tons/ha and corn V4 of 5.03 tons/ha.

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Utilization of Siwalan (Borassus flabellifer L.) Plantation Waste for Kraft Paper Production

Jurnal Teknologi dan Industri Pertanian Indonesia ◽

10.17969/jtipi.v11i1.12111 ◽

2019 ◽

Vol 11 (1) ◽

pp. 1-5

Author(s):

Azmi Alvian Gabriel ◽

Yunita Siti Mardhiyyah

Keyword(s):

Block Design ◽

Paper Industry ◽

Raw Material ◽

North Coast ◽

Physical Quality ◽

Paper Production ◽

Kraft Paper ◽

Leaf Midrib ◽

Tear Resistance

Borassus flabellifer L., one of the palm-based commodities in Indonesia which is grows in dry areas especially around the north coast of Java Island. An abundant waste of this plant is a leaf midrib and fruit fiber have an opportunity as a source of lignocellulose for the paper industry. In this study, Kraft paper production was conducted to know the influence of the proportion of Borassus flabellifer L. leaf midrib pulp and fruit fiber pulp, and the concentration of Polyvinyl Acetate (PVAc) adhesives on the sensory and physical quality of kraft paper. The research method used was Randomized Block Design (RBD) with two factors. The Friedman test was used to determine the sensory quality of kraft paper. The physical quality of kraft paper was used ANOVA analysis. The results showed that the treatment of raw material proportion and PVAc adhesive concentration had significant effect on color, surface texture, yield, and tensile resistance, but not significantly different between treatment of gramature and tear resistance. The best treatment of sensory tests was kraft paper with proportion of leaf midrib pulp 50% and fruit fiber pulp 50% and a 7.5% PVAc adhesive concentration. It has a yield value of 72.11%, gramature of 162.80 g/m2, tensile strength of 1.70 %, and tear resistance of 197.6 gf.

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PENGARUH PUPUK HIJAU TANAMAN KEMBANG BULAN (Tithonia diversifolia) DAN PUPUK KANDANG TERHADAP PRODUKSI TANAMAN EKINASE (Echinacea purpurea)

Buletin Penelitian Tanaman Rempah dan Obat ◽

10.21082/bullittro.v28n2.2017.127-136 ◽

2018 ◽

Vol 28 (2) ◽

pp. 127

Author(s):

Dian Susanti ◽

Harto Widodo ◽

Erri S. Hartanto

Keyword(s):

Herbal Medicine ◽

Green Manure ◽

Raw Materials ◽

Block Design ◽

Organic Fertilizer ◽

Echinacea Purpurea ◽

Raw Material ◽

Tithonia Diversifolia ◽

Randomized Block Design

Echinaceae is introduced medicinal plant as immunomodulator. The high demand of echinaceae as raw material for immunomodulatory herbal medicine by the industries, requires the increase in quantity and quality of cultivated echinaceae. Thus, the use of fertilizer is necessary. However, to ensure the safety of raw materials for herbal medicine industry, the use of organic fertilizer becomes one of the important components. Organic fertilizer used can be in the form of solid fertilizer such as dung manure, compost and green manure. Various plants can be utilized as a source of green manure such as Tithonia diversifolia, because of its high N content. The aim of this research was to evaluate the effect of the dosage of dung manure and green manure from T. diversifolia on echinaceae biomass and echinacoside contents. The research was arranged in Factorial Randomized Block Design with two treatments, three dosages of dung manure (P) 0; 2.5; 5 ton.ha-1, and three dosages of green manure from T. diversifolia (T) 0; 10 and 20 ton.ha-1. The treatment combinations were repeated three times. The results showed that there was no interaction between T. diversifolia green manure and dung manure usage. The use of T. diversifolia fertilizer alone was not evidently increased the fresh weight of biomass at 20 ton.ha-1. The use of T. diversifolia and dung manure showed no significant effect on echinacoside content.

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Utilization of Siwalan (Borassus flabellifer L) Plantation Waste for Kraft Paper Production

Jurnal Teknologi dan Industri Pertanian Indonesia ◽

10.17969/jtipi.v9i1.8041 ◽

2017 ◽

Vol 9 (1) ◽

pp. 38-43

Author(s):

Azmi Alvian Gabriel

Keyword(s):

Block Design ◽

Paper Industry ◽

Raw Material ◽

North Coast ◽

Physical Quality ◽

Paper Production ◽

Kraft Paper ◽

Leaf Midrib ◽

Tear Resistance

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KANDUNGAN NUTRISI DAN KUALITAS SENSORIS PRODUK MINUMAN SEREAL SARAPAN BERBASIS FLAKES JAGUNG, JALI, DAN SORGUM

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v17n2.2020.108-116 ◽

2020 ◽

Vol 17 (2) ◽

pp. 108

Author(s):

Indrie Ambarsari ◽

Retno Endrasari ◽

Restu Hidayah

Keyword(s):

Total Energy ◽

Dietary Fiber ◽

Raw Material ◽

Duncan Multiple Range Test ◽

Breakfast Cereal ◽

Breakfast Cereals ◽

Sorghum Flour ◽

One Way Anova ◽

Range Test

Produk sereal sarapan menjadi salah satu pilihan tepat untuk memenuhi kebutuhan sarapan masyarakat modern yang ingin serba cepat dan praktis. Sayangnya, sebagian besar produk sereal sarapan yang tersedia di pasaran terbuat dari bahan-bahan impor yang sulit dikembangkan di Indonesia. Jagung, jali, dan sorgum merupakan komoditas serealia lokal yang sangat potensial untuk dikembangkan sebagai bahan baku produk sereal sarapan. Kajian ini dilakukan untuk mengetahui kandungan nutrisi dan sifat sensoris dari produk sereal sarapan yang dikembangkan dari komoditas serealia lokal, serta memperoleh informasi terkait jenis serealia yang paling tepat untuk digunakan sebagai bahan baku produk sereal sarapan. Rancangan penelitian yang digunakan adalah rancangan acak lengkap dengan empat taraf perlakuan, yaitu: sereal sarapan jagung, sereal sarapan jali, sereal sarapan sorgum utuh, dan sereal sarapan gandum sebagai kontrol perlakuan. Masing-masing perlakuan mendapatkan empat kali ulangan. Dalam rangka meningkatkan kualitas produk akhir maka proses produksi sereal sarapan melibatkan proses fermentasi sereal. Variabel yang diamati meliputi kadar air, protein, lemak, karbohidrat, energi total, serat pangan, dan tingkat kesukaan berdasarkan uji sensoris. Data hasil pengujian dianalisis dengan menggunakan one way ANOVA pada taraf signifikansi 5% dan apabila terdapat perbedaan maka dilanjutkan dengan uji Duncan Multiple Range Test. Hasil kajian menunjukkan bahwa serealia lokal seperti sorgum, jagung dan jali sesuai untuk dikembangkan sebagai bahan baku produk sereal sarapan. Produk sereal sarapan berbahan baku tepung sorgum terfermentasi menghasilkan produk akhir dengan kandungan gizi tertinggi, yaitu kandungan protein 11,31 %, lemak 7,12 %, karbohidrat 78,61 %, energi total 230,14 kkal/100 g, dan serat pangan total 27,23 %. Meskipun demikian, karakteristik sensoris sereal sarapan sorgum, khususnya menyangkut warna dan tekstur, masih perlu ditingkatkan. Nutritional and Sensory Quality of Breakfast Cereal Based-on Corn, Coix, and Sorghum FlakesBreakfast cereal could be the right choice to fulfill modern society's breakfast needs that prioritize the practicality and quickness. Unfortunately, the breakfast cereals available in the market are generally made from imported materials that were difficult to cultivate in Indonesia. Corn, coix, and sorghum are local Indonesian cereals that could be developed as a raw material for breakfast cereals. This study was performed to evaluate the nutritional and sensory properties of breakfast cereals made from local Indonesian cereals, as well as to determine the most suitable raw material of breakfast cereals. The experimental design used was a completely randomized design with four-level treatments, i.e., corn-based product, sorghum-based product, coix-based product, and wheat-based product as a control treatment, with four replication for each treatment. In order to optimize the quality of end-products, fermentation was applied in the production process. The variables observed included moisture content, protein, lipid, carbohydrate, total energy, dietary fiber, and preference level based on sensory analysis. The data were analyzed using one-way ANOVA with a significance level of 5%, and if there were a significant difference between treatments, it would be continued with the Duncan Multiple Range Test. The results showed that local cereals such as sorghum, corn, and coix are suitable to be developed as raw material for breakfast cereals. Breakfast cereal based on fermented sorghum flour has the highest nutritional values among the cereals sample, precisely 11.31% protein, 7.12% lipid, 78.61% carbohydrate, 230 kcal/100g total energy, and 27.23% dietary fiber. However, sorghum breakfast cereals' sensory characteristics still needed to be improved, especially for its color and texture.

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KUALITAS KARKAS TERNAK BABI GROWER YANG MENGGUNAKAN TEPUNG KULIT KOPI SEBAGAI PENGGANTI SEBAGIAN DEDAK PADA RANSUM

ZOOTEC ◽

10.35792/zot.37.2.2017.16248 ◽

2017 ◽

Vol 37 (2) ◽

pp. 386 ◽

Cited By ~ 1

Author(s):

Magdalena S. Gerungan ◽

Mien Th.R. Lapian ◽

J.A.D Kalele ◽

Zulkifly Poli

Keyword(s):

Statistical Analysis ◽

Rice Bran ◽

Difference Method ◽

Block Design ◽

Carcass Quality ◽

Slaughter Weight ◽

Randomized Block Design ◽

Significant Difference ◽

The Mean

EFFECT OF COFFEE SKIN FLOUR AS A SUBSTITUTE FOR RICE BRAN IN THE RATION ON CARCASS QUALITY OF GROWER PIGS. Research entitled effect of coffee skin flour in the ration of grower phase pig on slaughter weight, carcass length and carcass percentage have been done. Research conducted for 52 days using 16 Landrace pigs. Methods of randomized block design were used. Four replication as group of weight was used and treatments were four level of coffee skin flour of 0%, 25%, 50%, and 75%. The research variables are slaughter weight, carcass length and carcass percentage. Results of statistical analysis showed that there was no significant difference between treatments and the percentage of carcasses and slaughter weight (P> 0.05). The mean of slaughter weight is 76.68 kg and the average of carcass percentage is 63.80%. Analysis of variance showed that there is highly significant difference (P<0.01) between treatments and the length of carcass. Further test by the least significance difference method indicates that there was no significant difference on carcass length between R0 and R1, R2 and R3. There was also no significant difference on carcass length between R1 and R2, R1 and R3, and R2 and R3. Based on these results, it can be concluded that the use of coffee skin flour as a substitution as much as 25% of in the ration can increase the length of the carcass.Keywords: carcass length and carcass percentage, flour coffee skin, slaughter weight, pork.

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TECHNOLOGICAL ASPECTS OF HIGH QUALITY RAW MATERIAL OBTAINING FOR PECTIN PRODUCTION

Vestnik of the Russian agricultural science ◽

10.30850/vrsn/2019/6/47-50 ◽

1970 ◽

pp. 47-50

Author(s):

I. A. Ilina ◽

I. A. Machneva ◽

E. S. Bakun

Keyword(s):

Raw Materials ◽

Thermal Characteristics ◽

Environmental Safety ◽

Raw Material ◽

High Quality ◽

Temperature Conductivity ◽

Drying Temperature ◽

Plant Raw Materials ◽

Gel Forming Ability

The article is devoted to the study of the chemical composition, physical and thermal-pfysical characteristics of damp apple pomaces and the identifying patterns of influence of drying temperature the functional composition and gel-forming ability of pectin. The research is aimed at obtaining initial data for the subsequent calculation of the main technological, hydro-mechanical, thermal, structural and economic characteristics of devices for drying the plant raw materials, ensuring the environmental safety and high quality of pectin-containing raw materials, the reducing heat and energy costs. As a result of the study of the thermal characteristics of apple pomaces, the critical points (temperature conductivity – 16.5 x 10-8 m2/s, thermal conductivity – 0.28 W/m K, heat capacity – 1627 j/(kg K)) at a humidity of 56 % are determined, which characterizing the transition from the extraction of weakly bound moisture to the extraction of moisture with strong bonds (colloidal, adsorption). It was found that the pomaces obtained from apples of late ripening have a higher content of solids (21-23 %), soluble pectin and protopectin (2.5-4.5 %). Dried pomaces obtained from apple varieties of late ripening contain up to 25 % pectin, which allow us to recommend them as a source of raw materials for the production of pectin. The optimum modes of preliminary washing of raw materials are offered, allowing to the remove the ballast substances as much as possible. It is established that when the drying temperature increases, the destructive processes are catalyzed: the strength of the pectin jelly and the uronide component and the degree of pectin esterification are reduced. The optimum drying temperature of damp apple pomaces is 80 0C, at which the quality of pectin extracted from the dried raw materials is maintained as much as possible. It is shown that the most effective for the pectin production is a fraction with a particle size of 3-5 mm, which allow us to extract up to 71 % of pectin from raw materials.

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