Physicochemical and sensory evaluation of biscuits enriched with chicory fiber

2019 ◽  
Vol 26 (1) ◽  
pp. 38-43
Author(s):  
Eva Ivanišová ◽  
Beáta Drevková ◽  
Marián Tokár ◽  
Margarita Terentjeva ◽  
Tomáš Krajčovič ◽  
...  
Keyword(s):  
Aspect Ratio ◽  
Sensory Evaluation ◽  
Crude Protein ◽  
Fiber Content ◽  
Crude Fiber ◽  
Taste Intensity ◽  
Maximum Height ◽  
Dry Matter Content ◽  
Maximum Width ◽  
Crude Fiber Content

Nowadays, there has been increasing interest of using the chicory and its constituents in food production. The aim of this study was to compare physicochemical and sensory parameters of biscuits without (control) and with addition of 1, 3, and 5% of chicory fiber extract. The biscuits were subjected to physical (volume, maximum width, maximum height, aspect ratio at max. width, aspect ratio at max. height), chemical (dry matter content, crude protein, ash, fat, and crude fiber content), and sensory evaluation (flavor, chicory flavor (intensity), chicory flavor (presence), taste, chicory taste (presence), chicory taste (intensity), aftertaste, character of biscuit taste, overall acceptability). The volume, width, and height of biscuit increased after addition of chicory fiber extract and the highest values were obtained after enrichment with 5% of fiber extract. The crude protein content in biscuits increased from 6.76% (control) to 7.88% (5% of chicory fiber). Also the ash content increased from 0.68% (control) to 0.84% (5%) and the crude fiber content from 0.51% (control) to 0.56% (5%), respectively. Fat content was similar in all tested biscuit (∼24%). During the sensory evaluation, the highest scores were received with addition of 1 and 3% chicory fiber extract. We can recommend the application of chicory fiber in production of biscuits to improve nutritional (3 and 5% addition) and sensorial properties (1 and 3% addition) of this bakery product.

scholarly journals Degradation of Phorbol Esters on the Jatropha curcas Linn. Seed by Biological Detoxification

2021 ◽  
Vol 226 ◽  
pp. 00020
Author(s):  
Hany Handajani ◽  
Riza Rahman Hakim ◽  
Ganjar Adhywirawan Sutaro ◽  
Boy Ronald Mavuso ◽  
Zhong–Wen Chang ◽  
...  
Keyword(s):  
Phorbol Ester ◽  
Jatropha Curcas ◽  
Crude Protein ◽  
Phorbol Esters ◽  
Fiber Content ◽  
Crude Fiber ◽  
Control Group ◽  
Crude Fiber Content ◽  
Biological Responses ◽  
Significant Difference

The application of fermentation is one of methods to increase food quality biologically. Availability of Jatropha curcas residual from oil factory be focused as a soybean meal or fish meal replacement. On the other hand, J. curcas residuals possess a toxic compound as well. This study aimed to examine the effect of Aspergillus niger on the nutrition and harmful content of J. curcas as a potential ingredient of feed. In brief, J. curcas residual was fermented with a detoxification method at 3 d, 5 d, and 7 d. Crude protein, fat, and crude fiber content were assessed to discover the biological responses of J. curcas post–fermentation while phorbol ester was evaluated to toxic content post–detoxification. The results showed that crude protein and fat content were highest on 7 d post–fermentation but it was no significant difference (p > 0.05). While crude fiber content showed significant difference which the 3 d fermentation had the highest content of fiber. For phorbol ester content, 3 d fermentation showed a better result than the control group (p < 0.05). The present findings suggest that A. niger is recommendable as starter to reduce fiber and toxic content of J. curcas residual at 3 d fermentation.

scholarly journals PENGARUH VARIETAS DAN TIPE STARTER TERHADAP KADAR AIR, KADAR PROTEIN KASAR, DAN KADAR SERAT KASAR PADA SILASE TEBON JAGUNG

2020 ◽  
Vol 4 (3) ◽  
pp. 165-170
Author(s):  
Susan Dian Mirsani ◽  
Rudy Sutrisna ◽  
Agung Kusuma Wijaya ◽  
Liman Liman
Keyword(s):  
Moisture Content ◽  
Crude Protein ◽  
Animal Feed ◽  
Animal Husbandry ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fibre ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Different Types

This study aimed to investigate the effect of different varieties and type of starter on moisture, crude protein, and crude fibre of corn forage silage. This research was conducted in May - August 2019 at the Laboratory of Nutrition and Animal Feed, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The experimental design used was a factorial Complete Randomized Design (CRD) with 3 replications. The factors studied were (1) corn forage varieties, which consisted of two varieties, namely BISI-18 and NK-212 and (2) type of starter, which consisted of two types, namely molasses and bran. The results showed that there was no interaction (P> 0.05) between variety of corn forages and type of starter on moisture content, crude protein, and crude fiber content. The use of different corn forage varieties had no significant effect (P> 0.05) on moisture content, crude protein, and crude fiber content. The use of different types of starter had no significant effect (P> 0.05) on moisture content, crude protein, and crude fiber content. Keywords: Crude fibre, Crude protein, Moisture content, Starter, Varieties

scholarly journals Pemberian Probiotik Pada Pengolahan Limbah Udang Yang Dimasak Dengan Tekanan Tinggi Terhadap Kandungan Protein Kasar Dan serat Kasar

2019 ◽  
Vol 1 (1) ◽  
pp. 73
Author(s):  
Agustono, Ika Agustin Handyani, Mirni Lamid
Keyword(s):  
High Pressure ◽  
Protein Content ◽  
Crude Protein ◽  
Fish Meal ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Protein Content ◽  
Alternative Feed ◽  
Crude Fiber Content ◽  
Prawn Waste

Abstract Feed is one of the factors determines the success of a fish farm. Feed-quality feed stuffs that require high quality also, which still rely on imports, especially fish meal and soybean oilcake. Effort to reduce dependence on import of feed stuff is searching for alternative feed stuffs that the quality is quite good, cheap, easily obtained and can reduce cost of production. One of the feed stuff as an alternative source of animal protein feed that need to be examined is the prawn waste. Prawn waste meal enough potential to be used as fish feed with a crude protein content 45.29% and 17.59% crude fiber was alternative feed stuff for fish meal. The usage of prawn waste as a feed stuff should be through the handling and processing to further improve the nutrient value of waste. Prawn waste processing in this research consists of two ways, that is waste cooking prawn on the high pressure (100 kpa), and conducted fermentation by using probiotic. The existence of microorganisms activity during the fermentation process will cause changes of feed stuffs either through physically and chemicals. Probiotic is a microbe colony that is rich in celulolytic, lignolytic and proteolytic bacteria. The aim of this research is to know the influence probiotic on the prawn waste cooked with high pressure to increase the protein content and to decrease the crude fiber content. Method as used in the research is experimental method. Experiment design that used at research is Completely Randomized Design with 4 treatments and replicates 5 times. To get the data is conducted procsimat analysis on the crude protein content and crude fibers from each experimental unit. That result data analyzed with the Analysis of Varian continued with Duncan’s Multiple Range Test. The results of research is known that dosaged probiotic at process of prawn waste cooked fermentation not different to crude protein contents of the waste cook fermented prawn. Crude fiber content of the waste cook fermented prawn using probiotik (P1, P2, P3) has decreased if compared with waste cooking fermented prawn without using probiotic (P0)

scholarly journals Analisis Kandungan Protein Kasar dan Serat Kasar Silase Pakan Komplit Berbahan Dasar Kombinasi Jerami Padi dan Daun Lamtoro Sebagai Pakan Ternak Ruminansia

bionature ◽  
2019 ◽  
Vol 19 (2) ◽  
Author(s):  
Darmawan Jamaluddin ◽  
Nurhaeda Nurhaeda ◽  
Rasbawati Rasbawati
Keyword(s):  
Protein Content ◽  
Rice Straw ◽  
Crude Protein ◽  
Fiber Content ◽  
Crude Fiber ◽  
Average Value ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Ruminant Feed

Abstract. The purpose of this study was to determine the increase in protein content and decrease in crude fiber in complete feed silage based on rice straw and lamtoro leaves as ruminant feed. This study used a completely randomized design (CRD) with 4 treatment levels and 3 replications namely J0 = 100% rice straw (control), J1 = 60% rice straw and lamtoro leaves 40% J2 = 70% rice straw and lamtoro leaves 30% J3 = 80% rice straw and lamtoro leaves 20%. The results showed that the combination of rice straw and lamtoro leaves had a very significant effect on the value of crude protein and crude fiber in complete feed silage. The highest average to the lowest protein content was J1 (11.45), J2 is equal to (9.50), J3 is equal to (8.44), and J0 is equal to (6.60). The average value of the highest crude fiber content to the lowest is (35.19), J3 is equal to (33.82), J2 is equal to (32.35), and J1is equal to (30.55). From the results of the study it is known that the best treatment that can be recommended is J1 treatment with a combination of 60% rice straw and lamtoro leaves 40%. Keywords: coarse protein, coarse fiber, complete feed silage, lamtoro leaves and rice straw.

Kandungan Protein Kasar dan Serat Kasar Rumput Setaria (Setaria sphacelata) dengan Aplikasi Mikoriza Arbuskula pada Level Berbeda

2017 ◽  
Vol 2 (4) ◽  
Author(s):  
Ria Sagita ◽  
Asril Asril ◽  
Mira Delima
Keyword(s):  
Statistical Analysis ◽  
Crude Protein ◽  
Animal Husbandry ◽  
Arbuscular Mycorrhizal ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Setaria Sphacelata ◽  
Completely Randomized Design

Abstrak.Suatu penelitian tentang efektivitas mikoriza arbuskula terhadap kandungan nutrisi rumput setaria (Setaria sphacelata) telah dilakukan di Laboratorium Lapangan Peternakan (LLP) yang terletak di Jalan Utama Gampong Rukoh dan Laboratorium Ilmu Nutrisi dan Teknologi Pakan Prodi Peternakan, Fakultas Pertanian, Universitas Syiah Kualamulai dari bulan Januari 2017 hingga Juli 2017. Penelitian bertujuan untuk mengetahui kandungan protein kasar dan serat kasar rumput setaria yang diberi mikoriza arbuskula. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri atas 4 perlakuan dengan 5 ulangan. Perlakuan L0 adalah perlakuan kontrol/tanpa pemberian mikoriza arbuskula, perlakuan L1 adalah perlakuan dengan pemberian 5 gr mikoriza arbuskula per rumpun, perlakuan L2 adalah perlakuan dengan pemberian 10 gr mikoriza arbuskula per rumpun, sedangkan perlakuan L3 adalah perlakuan dengan pemberian 15 gr mikoriza arbuskula per rumpun. Parameter yang diukur adalah kadar protein kasar dan serat kasar. Hasil penelitian menunjukkan bahwa aplikasi mikoriza arbuskula berpengaruh sangat nyata (P0,01)  terhadap kandungan protein kasar dan serat kasar rumput setaria.The Crude Protein and Crude Fiber Content of Setaria sphacelata with Different Level of Arbuscular Mychorrizal ApplicationAbstract. A research regarding the effectivity of arbuscular mycorrhizal applied on setaria (Setaria sphacelata) grass was conducted at Field Laboratory Peternakan (LLP) located onJalan UtamaGampong Rukoh and at Nutritional ScienceandFeed Technology Laboratory, Department of Animal Husbandry Faculty of Agriculture Syiah Kuala University. The research had been conducted from January to July 2017. The objective of the research was to findthe crude protein and crude fiber content of Setaria sphacelataforage plant on which applied with different level of arbuscular mychorrizal. Completely Randomized Design was used in this research consists of four treatments (L0 = control/0 gr arbuscular mycorrhizal applied per clumps, L1 = 5 gr arbuscular mycorrhizal applied per clumps, L2 = 10 gr arbuscular mycorrhizal applied per clumps, and L3 = 15 gr arbuscular mycorrhizal applied per clumps), and five replications. Crude protein and crude fiber content were the parameter estimated. Statistical analysis showed that there was highly significant effect (P0,01) caused bythe treatments on crude protein and crude fiber content. The conclusion was that the different level of arbuscular mycorrhizal applied on setaria grass indicated to different result.

scholarly journals Fermentasi Ampas Kelapa Menggunakan Trichoderma viride, Bacillus subtilis, Dan EM4 Terhadap Kandungan Protein Kasar Dan Serat Kasar Sebagai Bahan Pakan Alternatif Ikan [Fermentation Of Coconut Dregs Using Trichoderma viride, Bacillus subtilis, And EM4 Against Crude Protein And Crude Fiber As An Alternative Feed Ingredients For Fish]

2019 ◽  
Vol 5 (1) ◽  
pp. 77
Author(s):  
Hiprita Putri Karlina, Yudi Cahyoko, Agustono
Keyword(s):  
Bacillus Subtilis ◽  
Crude Protein ◽  
Trichoderma Viride ◽  
Fish Farming ◽  
Fiber Content ◽  
Crude Fiber ◽  
Fish Feed ◽  
Crude Protein Content ◽  
Feed Ingredients ◽  
Crude Fiber Content

Abstract Feed plays an important role in fish farming. Feed requirements achieve 60-70% of the cost of fish farming operations. Availability of feed with quality and sufficient quantity is aimed in increasing fish production. A very high feed prices due to artificial feed ingredients used are expensive and required in large quantities. Therefore, it is necessary to find alternatives to fish directly or indirectly obtaining appropiate and adequate nutrition needs to grow. The raw material content used for feed is coconut dregs (Cocos nucifera). The availability of the coconut dregs is abundant and potensial for fish feed ingredients. The coconut dregs is also one type or plantation waste which still has potential to be processed into the manufacture of fish feed. The coconut dregs flour can be processed by fermentation to improve quality. This study was aimed to determine the increase in crude protein content and a decrease in crude fiber content of coconut dregs fermented with Trichoderma viride; Bacillus subtilis and EM4. The research method was an experiment with Completely Randomized Design (CRD). The treatments used without the addition of microbes (P0), Bacillus subtilis 6% (P1), Trichoderma viride 6% (P2), and EM4 6% (P3) with 5 repeatitions each. The parameters observed were the content of crude protein and crude fiber after 7 days of fermentation. Data analysis used Analysis of Variance (ANOVA) and to determine the best treatments using Duncan Multiple Distance Test with 5% confidence interval. The results indicated that coconut dregs fermented with Bacillus subtilis (P1), Trichoderma viride (P2), and EM4 (P3) produced the difference of crude protein and fiber. The best treatment on the increase in crude protein content was Bacillus subtilis (P1) of 7.5564%. The best treatment on the decrease in crude fiber content was EM4 (P3) of 22.3967%. However, the results of the flour fermented coconut dregs can not be used as an alternative feed material because the fermented coconut dregs is not qualified for fish feed. This is due to a lack of crude protein and high crude fiber content.

scholarly journals Nutritional Dried Matter, Crude Protein and Crude Fiber on Lowland Tidal Grass Fermented by Probiotic Microorganisms for Use Bali Cattle Feed

2015 ◽  
Vol 17 (1) ◽  
pp. 24 ◽  
Author(s):  
Muhakka Muhakka ◽  
A Wijaya ◽  
M Ammar
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
Nutritional Value ◽  
Matter Content ◽  
Fiber Content ◽  
Oryza Rufipogon ◽  
Crude Fiber ◽  
Crude Protein Content ◽  
Crude Fiber Content ◽  
Probiotic Microorganism

Abstract. This study was aimed to determine nutritional value of lowland tidal grass fermented by probiotic microorganisms. This study used a completely randomized design and investigated two factors, namely varieties of lowland tidal grass (kumpai tembaga (Ischaemum rugosum), kumpai minyak (Hymenachne amplexicaulis) and kumpai padi (Oryza rufipogon)) and probiotic microorganism concentration (0.3, 0.5, 0.7 and 0.9 percent). The following parameters were observed, including dried matter content, crude protein content and crude fiber content.  The results showed that the use of probiotics have significant effects on crude protein content and crude fiber content. In conclusion, the use of probiotics can improve the nutritional value of grass. The best result was obtained on kumpai tembaga grass (Ischaemum rugosum) fermented with 0.7% probiotic microorganism. Keywords: nutritional evaluation, lowland tidal grass, fermentation, probiotics microorgansms Abstrak. Penelitian ini bertujuan untuk menentukan nilai nutrisi rumput tidal dataran rendah yang difermentasi menggunakan mikroba probiotik. Penelitian menggunakan rancangan acak lengkap dan mengamati dua faktor, yaitu varitas rumput tidal dataran rendah (kumpai tembaga (Ischaemum rugosum), kumpai minyak (Hymenachne amplexicaulis) dan kumpai padi (Oryza rufipogon)) dan mikroba probiotik (0,3; 0,5; 0,7 dan 0,9 persen). Parameter yang diamati meliputi kandungan bahan kering, protein kasar, dan serat kasar. Hasilnya menunjukkan bahwa penggunaan probiotik memiliki pengaruh nyata terhadap kandungan protein kasar dan serat kasar. Dapat disumpulkan bahwa penggunaan probiotik dapat meningkatkan nilai nutrisi dari rumput. Hasil terbaik diperoleh pada rumput kumpai tembaga (Ischaemum rugosum) yang difermentasi menggunakan 0,7% mikroba probiotik. Kata kunci: evaluasi nutrisi, rumput tidal dataran rendah, fermentasi, mikroba probiotik

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