scholarly journals Nutrient analysis of dadih from Lintau Regency, West Sumatra, Indonesia

2021 ◽  
Vol 888 (1) ◽  
pp. 012041
Author(s):  
Hurriya Alzahra ◽  
Sri Melia ◽  
Susmiati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Chemical Properties ◽  
Fat Content ◽  
Buffalo Milk ◽  
Traditional Food ◽  
Nutrient Analysis ◽  
Milk Fermentation ◽  
West Sumatra ◽  
Descriptive Method

Abstract Dadih is a traditional food from buffalo milk fermentation in West Sumatra, Indonesia. Which is fermented for 24-48 hours at room temperature.This study aimed to determine the chemical properties of Dadih from Lintau Regency, West Sumatra, Indonesia. The measured Variables were protein content, fat content, water content, and pH. The research method was a descriptive method and analysis in the laboratory. The sample used was taken in Lintau Regency, West Sumatra, Indonesia. The results showed that the nutrition composition of Dadih is: protein content ranged from 7.58-8.92%, fat content ranged from 5.60-6.18%, water content ranged from 72.43-74.86%, and pH ranged from 5.1-5.4. The conclution is that Dadih has good nutritional quality.

scholarly journals Proximate analysis of Dadih from Kapau, Agam Regency, West Sumatera, Indonesia

2021 ◽  
Vol 888 (1) ◽  
pp. 012044
Author(s):  
M T Putri ◽  
I Juliyarsi ◽  
E Roza ◽  
E Purwati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Research Method ◽  
Room Temperature ◽  
Proximate Analysis ◽  
Fat Content ◽  
Buffalo Milk ◽  
Traditional Food ◽  
Milk Fermentation ◽  
Descriptive Method

Abstract Dadih is a traditional food from buffalo milk fermentation in West Sumatera, Indonesia. which is fermented for 24-48 hours at room temperature. This study aimed to determine the proximate analysis of Dadih from Kapau, Agam Regency West Sumatera, Indonesia. The measured variables were protein content, fat content, water content and, pH. The research method was a descriptive method and analysis in the laboratory. The sample used was taken in Kapau Agam Regency, West Sumatera, Indonesia. The results showed that the nutrition composition of Dadih is: protein content ranged from 7.96%, fat content ranged from 5.53%, water content ranged from 73.55%, pH ranged from 5.16. The conclusion is that Dadih has good nutritional quality.

scholarly journals Chemical properties of dadih from Tanjung Bonai Regency, Tanah Datar District, West Sumatera, Indonesia

2021 ◽  
Vol 888 (1) ◽  
pp. 012051
Author(s):  
S N Aritonang ◽  
E Roza ◽  
Yetmaneli ◽  
A Sandra
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Water Content ◽  
Research Method ◽  
Nutritional Value ◽  
Room Temperature ◽  
Chemical Properties ◽  
Buffalo Milk ◽  
Banana Leaves ◽  
Descriptive Method

Abstract Dadih derive from buffalo milk which is put into a bamboo tube and covered with banana leaves or plastic and then fermented at room temperature for 1-2 days until it forms lumps. This study aims to determine the nutritional value content (protein, fat, moisture content, pH and acidity). The research method is descriptive method and laboratory analysis. The sample used as material for this research is dadih from 5 farmers in Tajung Bonai Regency, Tanah Datar Regency. The results showed that the protein content for Dadihs ranged from 5.08-7.08%, fat content 5.57-8.09%, water content 72.38-78.74%, pH 4.4-4.9 and acidity 1.26-1.51%. From this research, it is concluded that the Tanjung Bonai Dadih has good nutritional value.

scholarly journals Chemical properties of nira aren (Arenga pinnata) from Lareh Sago Halaban District of West Sumatera, Indonesia

2021 ◽  
Vol 888 (1) ◽  
pp. 012049
Author(s):  
O R Anggraini ◽  
E Purwati ◽  
Y F Kurnia ◽  
A Sukma
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Human Health ◽  
Chemical Properties ◽  
Fat Content ◽  
Alcohol Content ◽  
Local Method ◽  
Descriptive Method

Abstract Nira is the fresh liquor taken from the Palm Plant (Arenga pinnata). On the local method, Nira has harvested twice a day, in the morning and the afternoon. Ten hours of spontaneously fermented incubation had faced by the Nira before it ready to serve. The study aimed to determine the chemical properties of Nira, likely protein, fat content, water content, pH, and TTA (Total Titrable Acid) of the Lareh Sago Halaban District. The method used was the descriptive method and analysis in the laboratory. The sample of this study was taken from four different sub-district, which are Padang Tangah (NPT), Batu Payung (NBP), Sitanang (NST), and Lareh nan Panjang (NLP). The result revealed that the protein content was 0,33% -0,38%. The highest was in NPT Nira, 0,14% -0,44% fat content and the highest was in NBP nira, 87,46% -90,29% water content and the highest in NST Nira, pH 6,8-7,0 and highest in NPT and NST Nira, Alcohol content 0-0,66% and highest in NBP Nira. Since fermentation spontaneously happens on Nira, there is always a chance to find Microorganisms to applicate on milk fermented to support human health.

scholarly journals Tempoyak from Agam district of West Sumatera, Indonesia as a local probiotic super food candidate

2021 ◽  
Vol 888 (1) ◽  
pp. 012048
Author(s):  
N Hendry ◽  
Y Aldi ◽  
S Syukur ◽  
I Juliyarsi ◽  
E Purwati
Keyword(s):  
Water Content ◽  
Healing Process ◽  
Chemical Properties ◽  
Fat Content ◽  
Traditional Food ◽  
Anaerobic Conditions ◽  
Durio Zibethinus ◽  
Irritable Bowel ◽  
Descriptive Method ◽  
And Chemical Properties

Abstract Tempoyak is a traditional food made from durian which has the potential to be a probiotic superfood. Tempoyak is made by fermenting durian fresh in anaerobic conditions. Tempoyak naturally contains probiotic microorganisms called Lactic Acid Bacteria (LAB). LAB is one of the most significant organisms and has benefits for help the healing process of various diseases such as diarrhea, constipation, irritable bowel syndrome, and infections. This study aims to determine the total colonies of LAB and chemical properties, namely protein value, fat content, water content, pH, and TTA (Total Titrable Acid) from tempoyak from Agam district. The method used is descriptive method and laboratory analysis. The sample used in this study was durian fresh (Durio zibethinus L.) with three treatments. The first treatment uses durian meat only (TK1), the second treatment uses durian meat with chili (TK2), the third treatment uses durian meat with salt (TK3). The results showed the total colonies of LAB 39x107 - 98x107, the highest was in tempoyak TK3. Protein content 2.84% - 3.90%, the highest was in tempoyak TK1. Fat content 3.37% - 3.74% and the highest was in tempoyak TK1. Water content 75.53% -85.38% and the highest was in tempoyak TK3. pH 4.1-4.3, the highest was in tempoyak TK1. Total Titrable Acid 0.28% - 0.36% and the highest was in tempoyak TK1.

scholarly journals PENGOLAHAN WADI IKAN PATIN (Pangasius hypophthalmus) PROSES CEPAT DAN TIDAK ASIN

2021 ◽  
Vol 46 (3) ◽  
pp. 336
Author(s):  
Restu Yuda Bakrie
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Water Content ◽  
Salt Content ◽  
Fat Content ◽  
Traditional Food ◽  
Fish Meat ◽  
Fermented Product

This study aims to determine processing of wadi patin fish (Pangasiu hypophthalmus) quick process and not salty, It is a fermented product from fish, in the form of a wet material through a salting process, the addition of spices then followed by fermentation for several days until it produces an aroma and taste. This traditional food is the result of fermentation assisted by synergistic microorganisms, namely lactic acid bacteria. The results of the study by washing fish after the salting process were able to accelerate fermentation from 7 days to 3 days. The best treatment is to wash the fish meat twice after the salting process. the specifications of the resulting wadi are as follows: protein content = 18.64%; salt content = 0.79%; Water content = 58.65%; Fat content = 3.29%; total microbes (LAB) 6.5x104; organoleptic value (taste) = 7.55.

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

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).

scholarly journals Pengaruh Substitusi Jamur Tiram (Pleurotus ostreatus) dan Tepung Terigu Terhadap Mutu Kimia Nugget

2020 ◽  
Vol 20 (3) ◽  
Author(s):  
Suburi Rahman ◽  
Afe Dwiani
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Meat Product ◽  
Chemical Properties ◽  
Fat Content ◽  
Fiber Content ◽  
Raw Material ◽  
Oyster Mushroom ◽  
Processed Meat ◽  
Ground Meat

Nugget is a processed meat product made from ground meat that is molded in a rectangular shape and coated with seasoned flour. Nugget just like processed meat generally has a weakness at low fiber content. The presence of oyster mushroom substitution into nuggets will increase the fiber content. This study aims to determine the effect of oyster mushroom substitution and flour on the chemical properties of nuggets. The method that used in this study was a completely randomized design (CRD) with a single factor, consisting 6 treatment (N1= 0% oyster mushroom : 100% flour; N2= 10% oyster mushroom : 90% flour; N3= 20% oyster mushroom : 80% flour; N4= 30% oyster mushroom : 70% flour; N5= 40% oyster mushroom : 60% flour and N6= 50% oyster mushroom : 50% flour) with three times repetition. The data of the research were analyzed using Analysis of Variance at alpha 5% using Co-Stat software and tested continued using the test of Honest Real Difference (HRD) if there was real difference.The results showed that there were significant differences in the results of chemical analysis tests on the resulting nuggets such as water content, fat content and protein content. Nuggets with the addition of oyster mushroom and flour that suitable with SNI No. 01-6683-2004 (standard for quality of chicken nugget) for moisture content are all treatments (N1-N6). Even though the protein content and fat content do not suitable with standard because of the low results were caused by the high of water content of the ingredients and the low amount of protein and fat in the raw material.

scholarly journals Pengaruh Jenis Pemanis yang Berbeda terhadap Sifat Kimia Kopi Lengkuas

2019 ◽  
Vol 4 (2) ◽  
pp. 68
Author(s):  
R. Amilia Destryana ◽  
Ratih Yuniastri ◽  
Aryo Wibisono
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Chemical Properties ◽  
Cane Sugar ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
The Body ◽  
Agricultural Commodity ◽  
Palm Sugar

Galangal coffee is a local agricultural commodity food product in Sumenep Regency. This product is produced based on the preference of people for coffee drinks. Galangal coffee is a mixture of coffee powder and galangal powder which has a different aroma and taste. The use of sugar as an additional ingredient in galangal coffee product is used to increase product quality in the composition of nutrients, storability, and health effects on the body. Sweetener commonly used in food products is sucrose, such as cane sugar, palm sugar, and corn sugar which are sweeteners but have a lower glycemic index than cane sugar. The purpose of this study was to determine the effect of the use of sweetener: cane sugar, palm sugar and corn sugar on the chemical properties of galangal coffee product. The design used in this study is a completely randomized design (CRD) non-factorial pattern with 3 replications. The method used is an experimental method of chemical parameters: carbohydrate content, water content, fat content, protein content, and ash content. Result of ANOVA at a significance level of 5% showed that the use of different types of sweeteners significantly affected total carbohydrate content, water content, ash content, and fat content. The parameter values ??of the chemical properties of the product in this study were: carbohydrate content of 64.47-82.60%, the water content of 5.19-17.08%, the ash content of 1.74 - 4.17%, fat content of 3.25 - 6.79%, and protein content from 4.96 to 7.5%.  

scholarly journals Analisis Mutu Bakso Ikan Home Industri dan Komersil Di Babakan Raya Bogor

2019 ◽  
Vol 8 (1) ◽  
pp. 7-11
Author(s):  
Stevy Imelda Murniati Wodi ◽  
Eko Cahyono ◽  
Nurfaida Kota
Keyword(s):  
Content Analysis ◽  
Protein Content ◽  
Water Content ◽  
Food Product ◽  
Fat Content ◽  
Commercial Product ◽  
Adult Fish ◽  
Commercial Fish ◽  
Descriptive Method

Fish balls is a food product that popular and favored by children or adult. Fish balls usually produced as a home industry or commercial product. The aims of this research are to figure out the quality of the home industry or commercial fish ball at Babakan Raya Bogor. This research using a descriptive method. The best score for home industry category, water content analysis for sample A (51.20%), ash analysis for sample A (2.13%), for commercial category, the best fat content is for sample A (0.27%), protein content is for sample A (12.52%) and for carbohydrate by difference is for sample A (18.62%). 

ANALISIS FISIKA KIMIA DARI KERANG DARA (Anadara granosa) YANG BERASAL DARI KAYUTANYO KAB. BANGGAI The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, Kab.Banggai

2018 ◽  
Vol 2 (2) ◽  
Author(s):  
SULASMI ANGGO
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Water Solubility ◽  
Gravimetric Method ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Dust Content ◽  
Total Dust ◽  
Physical Chemical ◽  
Anadara Granosa

The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, kab. Banggai, has been conducted.Dara shell meat is sleaned and dried and after that powered with blender. Determine % rendement, water bonding capacity and index water solubility with Anderson method, coarse fat content with gravimetric method and carbohydrate method with “bye difference” decrease method.The result of analysis showed rendement value is 24,35%, water bonding capacity is 1,6248 gram/ml, index water solubility is 0,202 gram/ml, water content is 79,0045%, total dust content is 1,072%, coarse protein content is 2,25%, coarse fat content is 8,47%, carbohydrate content is 9,2035%. Keyword : Dara shells, (Anadara granosa), analysis physical chemical

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