scholarly journals Chemical Quality of Culled Duck Meatball (Anasplathyryncos) Substituted with Edamame Flour (Glycine max (L) Merril) Filler

2020 ◽  
Vol 25 (4) ◽  
pp. 191
Author(s):  
Agus Hadi Prayitno ◽  
T H Rahman
Keyword(s):  
Negative Impact ◽  
Sodium Tripolyphosphate ◽  
Monosodium Glutamate ◽  
Good Effect ◽  
Chemical Quality ◽  
Test Results ◽  
Randomized Design ◽  
Glycine Max L ◽  
Tapioca Flour

<p class="abstrak2">This study aimed to determine the effect of edamame flour filler substitution on the chemical quality of culled duck meatballs. The research material consisted of culled duck meat, tapioca flour, edamame flour, albumen, garlic, onion, salt, pepper, monosodium glutamate, sodium tripolyphosphate, and ice. The edamame flour filler substitution treatments were P0 (0%), P1 (5%), P2 (10%), P3 (15%), and P4 (20%) from total filler. Each treatment consisted of five replications. The parameters which tested were moisture, protein, fat, fiber, and ash contents. Data on chemical quality results were analyzed by analysis of variance using completely randomized design and if there was significantly different (P&lt;0.01), then it’ll be further tested by the Duncan's New Multiple Range Test. Results showed that the substitution of edamame flour filler starting from the level of 5% was significantly affected water content, protein, fat, fiber, and ash of culled duck meatballs. Edamame flour can be used as a filler substitution up to 20% level by giving a good effect on increasing the meatball protein content, but also having a negative impact with increasing the fat content of culled duck meatballs.</p>

scholarly journals The Quality of Yellow Fin Tuna Powder (Thunnus Albacores) as a Natural Flavoring Alternative

2021 ◽  
Vol 9 (12) ◽  
pp. 22-27
Author(s):  
Fadila
Keyword(s):  
Monosodium Glutamate ◽  
Sodium Content ◽  
Heating Process ◽  
Chemical Quality ◽  
Test Results ◽  
Chemical Test ◽  
Department Of Health ◽  
The People ◽  
Total Fat

Flavoring is already commonly used by the community, but on the market, flavoring generally contains monosodium glutamate (MSG). Alternative processed yellow fin tuna (Thunnus albacores) into natural flavoring fish powder without MSG becomes interesting and very useful for reducing MSG intake in the people of North Maluku. This type of research is experimental research conducted in September - November 2018 in the SIG Laboratory, Bogor for chemical quality testing (sodium, water, protein, and total fat) and Food Organizing Laboratory for Nutrition Department of Health Ministry of Ternate for making fish powder and organoleptic quality tests (color, texture, aroma, and taste). Chemical test results obtained sodium content of 3204.79 mg / 100 g of sample, moisture content of 6.08%, protein of 48.76%, and total fat of 3.28%; and the organoleptic test results obtained a mean ± SD of the color aspect of 4.0 ± 0.7, texture of 3.5 ± 0.9, aroma of 4.1 ± 0.8, and taste of 3.7 ± 1, 0. It was concluded that the heating process (roasted and oven-dried) affected the chemical quality of yellow fin tuna powder, and obtained sodium 3204.79 mg / 100 g, Water content 6.08%, protein content 48.76%, and total fat 3.28%; and in terms of organoleptics, the average panelist likes color and aroma, while aspects of taste and texture are only part of the panelists who say they like.

MUTU KIMIA DAN ORGANOLEPTIK NUGGET IKAN BARAKUDA (Sphyraena jello), DENGAN SUBTITUSI TEPUNG TAPIOKA DAN TEPUNG WORTEL (Daucus carota L.)

2020 ◽  
Vol 3 (1) ◽  
pp. 1
Author(s):  
Fitriani Sali ◽  
Asnani Asnani ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Analysis Of Variance ◽  
Daucus Carota ◽  
Test Results ◽  
Chemical Test ◽  
Daucus Carota L ◽  
Fish Meat ◽  
Randomized Design ◽  
Tapioca Flour ◽  
Range Test

ABSTRACT         This study aims to determine the chemical quality of horse coarse nuggets, with tapioca and carrot flour substitution (Discuss carota L). This study used a complete randomized design (CRD) consisting of four treatments N1 = 50% barracuda fish meat : tapioca flour 50% : carrot flour 0%.,  N2 = 50% barracuda fish meat : tapioca flour 45% : carrot flour 5%., N3 = 50% barracuda fish meat : tapioca flour 40% : carrot flour 10%., N4 = 50% barracuda fish meat : tapioca flour 35% : carrot flour 15% flour each treatment was repeated three times. Test results were analyzed using analysis of variance (ANOVA) analysis of variance if there were real differences, a multiple range test (DMRT) was performed with a confidence level of 95%. The results showed that the substitution of tapioca and carrot flour had a very significant effect on the highest value of color 8.1, aroma 7.4, texture 7.1. Chemical test of fish nugget with tapioca and carrot flour substitution are water content 35.74%, ash content 4.63%, protein content 15.83%, fat content 11.37%, crude fiber 6.26% and antioxidant 242.15 g/mL. Keywords: Barracuda fish, carrot flour, chemical test, nuggets, organoleptic test, tapioca flour.ABSTRAKPenelitian ini bertujuan untuk mengetahui mutu kimia nugget ikan barakuda dengan subtitusi tepung  tapioka dan tepung wortel. Penelitian ini menggunakan rancangan acak lengkap RAL yang terdiri dari empat perlakuan N1 = daging ikan barakuda 50% : tepung tapioka 50% : tepung wortel 0%., N2 = daging ikan barakuda 50% : tepung tapioka 45% : tepung wortel 5%., N3 = daging ikan barakuda 50% : tepung tapioka 40% : tepung wortel 10%., N4 = daging ikan barakuda 50% : tepung tapioka 35% : tepung wortel 15% masing- masing perlakuan diulang sebanyak tiga kali ulangan. Data hasil pengujian dianalisis menggunakan analisis ragam (ANOVA) analisis of variens jika terdapat  perbedaan nyata dilakukan uji Duncan multiple rangge test (DMRT) dengan tingkat kepercayaan 95%. Hasil penelitian menunjukan bahwa subtitusi tepung tapioka dan tepung wortel (Daucus carota L) berpengaruh sangat nyata terhadap nilai tertinggi warna 8.1, aroma 7.4, tekstur 7.1, pada uji kimia nugget ikan dengan subtitusi tepung tapioka dan wortel kadar air 35.74%, kadar abu 4.63%, kadar protein 15.83%, kadar lemak 11.37%, serat kasar 6.26% dan antioksidan 242.15 g/mL.Kata kunci: Ikan barakuda, nugget, tepung tapioka, tepung wortel, uji kimia, uji organoleptik.

scholarly journals KARAKTERISTIK OGANOLEPTIK DAN KIMIA BAKSO IKAN BARAKUDA (Sphyraena jello) DENGAN SUBTITUSI TEPUNG SAGU (Metroxylon sagu)

2021 ◽  
Vol 4 (1) ◽  
pp. 72
Author(s):  
La Tanda ◽  
Haslianti Haslianti ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Proximate Analysis ◽  
Ash Content ◽  
Chemical Quality ◽  
Sago Starch ◽  
Tapioca Starch ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Metroxylon Sagu ◽  
Tapioca Flour

ABSTRACT         The aim of this study was to determine the effect of sago starch (Metroxylon sago)adding on the organoleptic and proximate value of barracuda fish balls (Sphyraena jello). The design used in this experiment was a completely randomized design (CRD) with three times replication. The parameters observed were sensory teste (appearance smell, taste, and texture) and proximate analysis or chemical teste (water content, ash content, fat content, protein, and carbohydrate content). The results of this study indicate that based on the analysis of various treatments with research were P1=50% sago flour: 50% tapioca starch, P2=65% sago flour: 65% tapioca starch, P3=75% sago flour: 25% tapioca starch dan P4=85% sago flour: 15% tapioca starch. Did not show a significant effect on the sensory and chemical quality of barracuda (Sphyraena jello) fish Meatballs but had different mean in each treatment that shows the best quality of fish meatball treatment P3=75% sago flour: 25% tapioca flour with an appearance value of 4,05, odor 4,26, taste 4.01 and texture 4,00. Keywords: Barakuda fish, meatball, sagoABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan tepung sagu (Metroxilon sagu) terhadap nilai organoleptik dan nilai proksimat bakso ikan barakuda (Sphyraena jello). Penelitian in imenggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan pengulangan sebanyak tiga kali. Parameter yang diamati yaitu uji sensori (kenampakan, bau, rasa dan tekstur) dan analisis proksimat (kadar air, kadar abu, kadar lemak, kadar protein dan karbohidrat). Hasil dari penelitian ini menunjukkan bahwa berdasarkan analisis sidik ragam perlakuan dengan penelitian (P1= tepung sagu 50%: tepung tapioka 50%), (P2= tepung sagu 65%: tepung tapioka 35%), (P3= tepung sagu 75%: tepung tapioka 25%) dan (P4= tepung sagu 85%: tepung tapioka 15%) tidak menunjukkan pengaruh nyata terhadap kualitas sensori dan kimia bakso ikan barakuda (Sphyraena jello) namun memiliki rerata yang beragam pada masing-masing perlakuan. Perlakuan yang menunjukkan kualiatas bakso ikan yang terbaik yaitu perlakuan (P3= tepung sagu 75%: tepung tapioka 25%)  dengan nilai kenampakan 4,05, bau 4,26, rasa 4,01%dan tekstur 4,00.Kata kunci: Bakso, Ikan barakuda, sagu

Pengaruh Penambahan Air pada Pengolahan Susu Kedelai

2015 ◽  
Vol 4 (1) ◽  
pp. 8-13
Author(s):  
Priscillia Picauly ◽  
Josefina Talahatu ◽  
Meitycorfrida Mailoa
Keyword(s):  
Glycine Max ◽  
Physical Properties ◽  
Sweet Taste ◽  
Soya Milk ◽  
Randomized Design ◽  
Soybean Extract ◽  
Glycine Max L ◽  
Completely Randomized Design ◽  
Water Ratio

Soybean (Glycine max (L) Merr) is needed as an alternative diversification in order to increase protein consumption. Soybean can be processed into variety of foods and drinks. The most popular drink from soybean is soya milk which is made from soybean extract yielded from the addition of water. The amount of water added determine the quality of soya milk due to its effect on the chemical and physical properties of soya milk. This research was intended to find out the proper ratio of soybean and water in the processing of soya milk to yield the best quality. A completely randomized design was used with eight treatments of soybean and water ratio as follows, ratio of 1 : 6, ratio of 1 : 8, ratio of 1 : 10, ratio of 1 : 12, ratio of 1 : 14, ratio of 1 : 16, ratio of 1 : 18 and ratio of 1 : 20. Result showed the soybean and water ratio 1 : 10 in the processing of soya milk yielded milk having good quality according to its chemical with protein content of 2.53%, fat of 1.20%, sugar total of 1.60%, pH of 7.1, and organoleptic characteristies of both somewhat sweet taste and viscous texture.

scholarly journals The Effect of Various Additive Materials on Physical Quality and Silase Chemical Rice Chemistry (Zea mays.L)

2020 ◽  
Vol 19 (2) ◽  
pp. 6
Author(s):  
Marselinus Banu ◽  
Hery Supratman ◽  
Yuli Astuti Hidayati
Keyword(s):  
Quality Data ◽  
Chemical Quality ◽  
Corn Straw ◽  
Cassava Flour ◽  
Physical Quality ◽  
Randomized Design ◽  
Physical And Chemical Quality ◽  
Additive Materials ◽  
Physical And Chemical

Purpose of this study was to determine the extent from the influence of various additives on the physical and chemical quality of silage of corn straw (Zea mays. L). This study was carried out using the experimental method and Completely Randomized Design (CRD) with 4 treatments consisting of P0: corn straw silage without additives, P1: corn straw silage + 0.5% Heryaki powder, P2: corn straw silage + 5% cassava flour and P3: corn straw silage + 5% sago flour and 5 replications. Data on physical quality (odor, color and texture) were analyzed descriptively while chemical quality data (pH and ammonia were analyzed using ANOVA variance, followed by Duncan's Multiple Distance Test. Giving additives of Heryaki powder, cassava flour and sago flour showed good results on the physical quality of corn straw silage (sour smell, brownish green and texture does not clot) and has a significant effect on honey and ammonia.

scholarly journals Physical and Chemical Quality Profile of Lamb Meat Which Was Swamp Buffalo’s Rumen Liquid Based Fodder-Fed

2019 ◽  
Vol 11 (5) ◽  
pp. 547
Author(s):  
Tintin Rostini ◽  
Danang Biyatmoko ◽  
Irwan Zakir ◽  
Arief Hidayatullah
Keyword(s):  
Chemical Quality ◽  
Lamb Meat ◽  
Test Study ◽  
Randomized Design ◽  
Quality Profile ◽  
Study Results ◽  
Swamp Buffalo ◽  
Physical And Chemical Quality ◽  
Physical And Chemical

This study aims to know the effect of swamp buffalo&rsquo;s rumen liquid based fodder toward physical and chemical quality of lamb meat. This study used 12 male Kacang goats at age of 10-12 months with weight around 12&plusmn;1.2 kg. Method used in this study was Completely Randomized Design with 4 treatments repeated for 3 times until it reached 12 units of trials. The treatments consist of: (PS), regular fodder given by breeder (PFCK1) 25% rumen liquid based fodder + 75% PS. (PFCK2), 50% rumen liquid based fodder + 50% PS. (PFCK3) 75% rumen liquid based fodder + 25% PS. Data was statistically analyzed by using variance analysis. Difference between treatments was tested by using Duncan&rsquo;s New Multiple Range Test. Study results showed that the usage of rumen liquid based fodder of 75% increased protein and lamb fat content (P &lt; 0.05), the lamb meat was physically more tender (P &lt; 0.05). The conclusion is swamp buffalo&rsquo;s rumen liquid could be used to enhance lamb meat quality.

scholarly journals KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma)

2019 ◽  
Vol 5 ◽  
pp. 115
Author(s):  
Syahri Fadhila Al-Farid ◽  
Jamaluddin Jamaluddin ◽  
Andi Sukainah
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Zingiber Officinale ◽  
Carbohydrate Content ◽  
Test Results ◽  
Artocarpus Heterophyllus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Ginger

This study aims to determine the quality of jackfruit seed juice drinks with the addition of red ginger and to determine the level of acceptance of panelists on jackfruit seed juice drinks. Parameters observed included water content, protein content, carbohydrate content and organoleptic including color, taste, aroma and texture. This study used a Completely Randomized Design (CRD) consisting of one factor, namely the concentration of red ginger juice with four treatments, namely: 0%, 6%, 12%, 18%, each repeated three times. The results showed that jackfruit seed juice drink with the addition of 18% red ginger was the best treatment from the results of organoleptic tests. The proximate test results showed that the best treatment was 3.13% water content in 12% ginger treatment, 2.17% protein in 18% red ginger treatment and 95.61 carbohydrate in 18% red ginger treatment.

scholarly journals EKSTRAK KARAGINAN RUMPUT LAUT (Eucheuma cottonii) YANG DIPEROLEH DARI PANTAI TABLOLONG

2021 ◽  
Vol 3 (3) ◽  
pp. 119-127
Author(s):  
Runa Matias Ruku ◽  
Alfred G.O Kase ◽  
Hartini R.L Solle
Keyword(s):  
Fat Content ◽  
Ash Content ◽  
Test Results ◽  
A Value ◽  
Randomized Design ◽  
Yield Test ◽  
Completely Randomized Design ◽  
Quantitative Descriptive ◽  
Treatment Concentration

ABSTRACTEucheuma cottonii (E. cottonii) seaweed is a low level plant that has a high nutritional value. One of the ingredients that play a role in the formation of texture is carrageenan.Carrageenan is a type of hydrocolloid extracted from the seaweed of the red algae group (Rhodophyceae). The purpose of this study was to determine the quality of yields of Seaweed Carrageenan Extract (E. cottonii) obtained from Tablolong beach in the form of yield, ash content and fat content. The method used in this study is an experimental method with a completely randomized design (CRD) and for fat testing using quantitative descriptive methods. This study uses various concentrations of 0.1 N KOH, 0.2 N KOH, 0.3 N KOH and 0.4 N KOH. The results of the carrageenan yield test show that the addition of 0.1 N KOH concentration has a value of 56.10, KOH 0 , 2 N 62.16, KOH 0.3 N 72.73 and the best treatment was at P4 KOH 0.4 N 80.90. Carrageenan ash content test results showed that the addition of KOH concentration value obtained P1 KOH 0.1 N was 60.50, P2 KOH 0.2 N was 70.70, P3 KOH 0.3 N was 80.50, and P4 KOH 0.4 with a value of 90.50. The results of the carrageenan fat content of 0.1 KOH treatment has a fat content of 0, 2 while the treatment of KOH 0,2, KOH 0,3, KOH 0,4 have no fat content by showing the value (0). The results showed that the highest yield in the treatment of KOH concentration of 0.4 N with a value 80.95% and carrageenan ash content has the highest value in the treatment concentration of 0.4 N with a value of 90.50% while the fat content has a value of 0.2 in the treatment of KOH concentration of 0.1 N Keywords: Carrageenan, extract of E. cottonii seaweed.

scholarly journals Chemical Quality of Longissimus Muscles of Kacang Goat After Supplemented With A Combination of Palm Kernel Meal and Powdered Katuk Leaf

2020 ◽  
Vol 151 ◽  
pp. 01030
Author(s):  
Razali Razali ◽  
Teuku R. Ferasyi ◽  
Azhari Azhari ◽  
Rastina Rastina ◽  
Ismail Ismail ◽  
...  
Keyword(s):  
Palm Kernel ◽  
Head Group ◽  
Chemical Quality ◽  
Randomized Design ◽  
Live Body Weight ◽  
Leaf Powder ◽  
Access To Water ◽  
Kernel Meal ◽  
Palm Kernel Meal

The purpose of this study was to analyze the effect of supplementation of palm kernel meal (BIS), Katuk leaf powder (KAT), and their combination on the chemical quality of Longissimus dorsi muscle in Kacang goats. Twenty male Kacang goats aged +1.5 years old with the average live body weight of 15.42±1.28 kg were used in this research. A complete randomized design was used in this research; with 4 treatments and 5 replications. All goats were acclimatized for 2 weeks. Group P0 as control was given distilled water. Group P1 was given BIS at a dose of 100 gr/day/head. Group P2 was administered with BIS 100 gr/day/head and Katuk leaf powder 15 gr/day/head, and group P3 was given KAT 15 gr/day/head. The treatments were given twice per day for 35 consecutive days and goats were fed with leaves and grasses, and had access to water ad libitum. At the day 25 and 50 after treatment, goats were slaughtered according to standard commercial halal procedures. L. dorsi muscles were taken and subjected to measurement of moisture content, crude protein, fat, ash content, and cholesterol. The results showed that KAT statistically (P≤0,05) reduces cholesterol and fat contents of L. dorsi muscles. In conclusion, the administration of KAT may reduce cholesterol and fat.

scholarly journals Kualitas Sosis Daging Ayam Dengan Penambahan Tepung Tapioka

2020 ◽  
Vol 5 (2) ◽  
pp. 64
Author(s):  
Bulkaini Bulkaini ◽  
Djoko Kisworo ◽  
Sukirno Sukirno ◽  
Rani Wulandani ◽  
Maskur Maskur
Keyword(s):  
Protein Content ◽  
Nutritional Value ◽  
Ash Content ◽  
The Other ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tapioca Flour ◽  
Addition Level ◽  
Range Test

The study was aimed to determine the effect of tapioca flour addition atvarious levels on the quality of chicken sausage. The research was design based on a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatment of tapioca flour addition level were: 0%, 10%, 20% and 30%. Data ofsausage quality were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test. The results showed that the addition of tapioca flour in the process of chicken sausage making were significantly affect (P <0.05) moisture and protein content, while the fat and ash content were not significantly effected (P> 0.05) by the treatment. The addition of 10% tapioca flour obtained the highest nutritional value of protein (17.67 ± 0.93) % as compared to the other levels.

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