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 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 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 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 PENGARUH PENAMBAHAN TEPUNG PISANG KEPOK PUTIH TERHADAP SIFAT FISIK DAN SENSORI STIK

2020 ◽  
Vol 10 (1) ◽  
pp. 24
Author(s):  
Muthia Damayanti ◽  
Wikanastri Hersoelistyorini
Keyword(s):  
Physical Properties ◽  
Water Content ◽  
Wheat Flour ◽  
Research Method ◽  
Sweet Taste ◽  
Proximate Analysis ◽  
Fat Content ◽  
Ash Content ◽  
Sensory Properties ◽  
Banana Flour

Stick is type of pastry with a frying treatment with oil, usually made from wheat flour and tapioca. Banana flour is one of the flour products that can be used  making sticks because they are easily mixed into various preparations and enriched with nutrients. The general objective of this study was to determine the effect of adding white kepok banana flour to physical properties (hardness) and sensory sticks. The research method of banana sticks consisted of 4 treatments of adding white kepok banana flour which were 0, 10, 20 and 30 grams. Each treatment was repeated 6 times, resulting in 24 experimental units. The results showed that there was a significant effect of adding white kepok banana flour to physical characteristics (hardness) and sensory sticks. The best physical and sensory properties were found in the manufacture of sticks with the addition of 10 grams of white kepok banana flour with the results of proximate analysis of water content of 9.74%, ash content of 0.93%, fat content of 35.86%, protein 3.83% and carbohydrates 49 , 64%. The more white kepok banana flour is added, the resulting stick will be harder and produce a more brownish color, caramel aroma and a slightly sweet taste.

scholarly journals Kandungan Gizi dan Profil Asam Amino Tepung Ikan Sepat Siam (Trichigaster pectoralis)

2018 ◽  
Vol 6 (2) ◽  
pp. 174-185
Author(s):  
Wahyu Perdana Putra ◽  
Rodiana Nopianti ◽  
Herpandi Herpandi
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Water Content ◽  
Amino Acid Analysis ◽  
Essential Amino Acid ◽  
Fish Meal ◽  
Proximate Analysis ◽  
Fat Content ◽  
Ash Content ◽  
Calcium And Phosphorus

The purposes of this research were to investigate the nutritional content and profile amino acid of siamese gourami (Trichogaster pectoralis) fish meal. This research was conducted on Agustus 2016 until Oktober 2016. This research method used laboratory experiments and the result then analyzed descriptively. Parameters observed were proximate analysis consisting of moisture content, ash content, fat content and protein content, amino acid analysis and the analysis mineral of calcium and phosphorus. The result showed that water content, protein content, fat content, the ash content of siamese gourami for fish meal material were 79.27%, 5.08%, 3.50% and 3.16% respectively. While water content, protein content, fat content, the ash content of siamese gourami fish meal were 2.68%, 65.21%, 4.22%, 18.65% respectively. According to amino acid analysis, on siamese gourami for the material fish meal had detected 18 amino acid was detected that consist of 10 essential amino acid with the total value 69,437.92 mg/kg and 8 non-essential amino acid with the total value 68,448.62 mg/kg. While for siamese gourami fish meal had detected 18 amino acid that consists of 10 essential amino acid with the total value 366,629.6 mg/kg and 8 non-essential amino acid with the total value 381,846.88 mg/kg. The value for calsium and phosphorus siamese gourami (Trichogaster pectoralis) were 0.0034% and 0.1964% respectively. While the value for calcium and phosphorus of fish meal were 0.004% and 0.26% respectively and the whiteness value was 55.44%.

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 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 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%). 

scholarly journals PENGARUH PROSES PEREBUSAN DAN PENGUKUSAN TERHADAP KANDUNGAN ALBUMIN DAN PROKSIMAT IKAN GABUS (Channa striata)

2020 ◽  
Vol 3 (1) ◽  
pp. 67
Author(s):  
Siti Salmatia ◽  
Kobajashi Togo Isamu ◽  
Ari Sartinah
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Confidence Level ◽  
Proximate Analysis ◽  
Fat Content ◽  
Ash Content ◽  
Real Difference ◽  
Randomized Design ◽  
Channa Striata ◽  
Range Test

The Effect of The Boiling and Steaming Process on The Content of Albumin and Proximate Snakehead Fish (Channa striata). ABSTRACT         The aim of this study was to determine the effect of the boiling and steaming process on the content of albumin and proximate snakehead fish (Channa striata). This study used a complete randomized design (CRD) consisting of 3 treatments, namely: P1 = fresh, P2 = boiled and P3 = steamed and each treatment was repeated three times to obtain 9 experimental units. The data obtained were analyzed using analysis of variance (ANOVA), if the results of the analysis showed significant differences, then the Duncan's Multiple Range Test (DMRT) was performed to determine the real difference between treatments with a confidence level of 95% (a = 0.05). The results obtained showed that the effect of boiling and steaming processes on cork fish albumin levels were observed to have a significant effect where the value of albumin levels at P1 produced albumin levels was 0,35 mg/ml, P2 was 0,24 mg/ml and P3 was 0,27 mg/ml. Proximate analysis value on water content and protein content produced has a very significant effect, where the highest value of water content is in P2 of 76,25% and the highest value of protein content is in P2 of 21,52% and the proximate analysis of ash content and fat content snakehead fish has a significant effect where the highest value of ash content is in P3 of 1,2% and the highest value of fat content is in P1 of 1,79%. Keywords: albumin, snakehead fish, boiling, steaming.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh proses perebusan dan pengukusan terhadap kandungan albumin dan proksimat ikan gabus (Channa striata). Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 3 perlakuan, yaitu : P1 = segar, P2 = rebus dan P3 = kukus dan masing-masing perlakuan diulang sebanyak tiga kali sehingga diperoleh 9 unit percobaan. Data yang diperoleh dianalisis menggunakan analisis ragam (ANOVA), jika hasil analisis menunjukan beda nyata maka dilakukan uji Duncan’s Multiple Range Test (DMRT) untuk mengetahui beda nyata antar perlakuan dengan tingkat kepercayaan 95% (a=0,05). Hasil penelitian yang diperoleh menunjukkan bahwa pengaruh proses perebusan dan pengukusan terhadap kadar albumin ikan gabus yang diamati berpengaruh nyata dimana nilai kadar albumin pada P1 kadar albumin yang dihasilkan sebesar 0,35 mg/ml, P2 sebesar 0,24 mg/ml dan P3 sebesar 0,27 mg/ml. Nilai analisis proksimat pada kadar air dan kadar protein yang dihasilkan berpengaruh sangat nyata, dimana nilai tertinggi kadar air terdapat pada P2 sebesar 76,25% dan nilai tertinggi kadar protein terdapat pada P2 sebesar 21,52% dan pada analisis proksimat kadar abu dan kadar lemak ikan gabus berpengaruh nyata dimana nilai tertinggi kadar abu terdapat pada P3 sebesar 1,2% dan nilai tertinggi kadar lemak terdapat pada P1 sebesar 1,79%.Kata kunci: Albumin, Ikan gabus, perebusan, pengukusan.

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