scholarly journals PENGARUH PERBEDAAN BAHAN PENYAMAK TERHADAP KUALITAS KULIT IKAN PARI MONDOL (Himantura gerrardi) TERSAMAK The Effect of Different Tanning Materials towards Leather Quality of Tanned Mondol Stingray (Himantura gerrardi)

2016 ◽  
Vol 11 (2) ◽  
pp. 140
Author(s):  
Tika Kusmaryanti ◽  
Ratna Ibrahim ◽  
Putut Har Riyadi
Keyword(s):  
Tensile Strength ◽  
Moisture Content ◽  
Ph Value ◽  
Block Design ◽  
Shrinkage Temperature ◽  
Quality Requirements ◽  
Tear Strength ◽  
Randomized Block Design ◽  
Significant Difference

ABSTRAK   Usaha penyamakan kulit ikan Pari umumnya dilakukan oleh usaha kecil menengah dan hanya menggunakan metode aldehid dengan bahan samak formalin, Selain itu juga belum diketahui kualitas kulit ikan Pari Mondol tersamak yang menggunakan bahan samak krom. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan penggunaan jenis bahan penyamak terhadap kualitas fisik dan kimiawi kulit ikan Pari Mondol tersamak. Materi penelitian berupa kulit ikan Pari Mondol (Himantura gerrardi) dan bahan samak. Penelitian dilakukan dengan metode eksperimental laboratoris. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok dengan perlakuan bahan samak yang berbeda, yaitu formalin, krom, dan kombinasi. Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah kekuatan tarik, kemuluran, kekuatan sobek, ketebalan, suhu kerut, ketahanan bengkuk (bengkok), pH dan kadar air. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Tukey. Hasil penelitian menunjukkan bahwa perbedaan bahan penyamak menyebabkan pengaruh nyata terhadap nilai kekuatan tarik, kekuatan sobek dan ketebalan tetapi tidak memberikan pengaruh nyata terhadap nilai pH, kadar air dan ketahanan bengkuk. Produk yang terbaik yaitu kulit ikan Pari Mondol yang disamak dengan bahan samak kombinasi antara krom dan mimosa, yang sebagian persyaratan mutunya sudah memenuhi persyaratan mutu kulit ikan Pari tersamak menurut SNI 06-6121-1999.   Kata kunci: Kualitas, kulit Ikan Pari, penyamak     ABSTRACT  Meanwhile the quality of Stingray tanned leather which using chrome tannin materials was not yet known. This research aims to determine the effect of different types used tannin materials towards physical and chemical quality of Stingray leather quality. The materials used in this research isStingray (Himantura gerrardi) skin and tannin materials. The study was conducted with laboratory experimental method. The experiments was designed according to the Randomized Block Design with different tanning materials (formalin, chrome, and chrome-combination). Each treatment was done with in triplicate. The quality variables that measured were tensile strength, elongation, tear strength, thickness, shrinkage temperature, bent resistance, pH and moisture content. Data were analyzed using Analysis of Variance. To find the difference between treatments, the data were tested with Honestly Significant Difference Test . The results showed that various of tannin materials gave significant effects to the values of tensile strength, tear strength and thickness however there was not any significant effect on bent resistance, moisture content and pH value. The best product were Stingray tanned leather with chrome-combination tannin material, which partially quality requirements has been comply with Stingray tanned leather quality requirements according to SNI. Keywords: Quality, stingray skin, tanning

scholarly journals PENGARUH KOMBINASI KEMASAN DAN MASA SIMPAN TERHADAP BEBERAPA KOMPONEN MUTU BUMBU PLECINGAN INSTAN (The Effect of Combination of Package and Self-life on The Some Qualities of Instant Seasoning Plecingan)

2018 ◽  
Vol 6 (1) ◽  
pp. 60-68
Author(s):  
Rokilah Rokilah ◽  
Wiharyani Werdiningsih ◽  
Agustono Prarudiyanto
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Block Design ◽  
Chemical Parameters ◽  
Randomized Block Design ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
Organoleptic Parameters ◽  
Fungus Growth

ABSTRACT The purpose of this research was to determine the best combination between the types of package with shelf-life treatments that can be used to maintain some qualities of instant seasoning plecingan based on the quality standards of seasoning or powdered spices. The research method used was experimental method with Randomized Block Design (RBD) single factor (the combination between the types of package and shelf-life treatments) with 9 treatments and 3 replications. The observed parameters were chemical parameters (moisture content and pH) and organoleptic parameters (hedonic test of flavor and odor) and also fungus growth visual test. The data were analyzed by analysis of variance α=5%and analyzed further by Honestly Significant Difference (HSD) test α=5% if significant differences occurred. The results of the research showed that the combination between the types of package and shelf-life treatments gave significant effect on moisture content, pH and flavor by hedonic test, but the effect is non-significant on the hedonic test of odor of instant plecingan seasoning. The results showed that the use of aluminum foilpackaging can maintain the quality of instant seasoning plecingan for 10 days of storage with moisture content 8.84% w/w, pH 5.13, the flavor and odor rather preferred by the panelists. Keywords: seasoned plecingan, packaging, shelf-life   ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui kombinasi jenis kemasan dengan masa simpan terbaik yang dapat digunakan untuk mempertahankan mutu bumbu plecingan instan ditinjau dari standar mutu bumbu atau bubuk rempah-rempah. Metode penelitian yang digunakan dalam penelitian ini adalah metode eksperimental dengan rancangan percobaan Rancangan Acak Kelompok (RAK) faktor tunggal (kombinasi jenis kemasan dan masa simpan) dengan 9 perlakuan dan 3 kali ulangan. Parameter yang diamati meliputi parameter kimia (kadar air, dan pH) dan parameter organoleptik (kesukaan rasa dan aroma) serta uji visual pertumbuhan kapang. Data hasil pengamatan di analisis menggunakan analisis keragaman (ANOVA) pada taraf nyata 5%. Data yang menunjukkan pengaruh yang berbeda nyata diuji lanjut menggunakan uji lanjut Beda  Nyata Jujur (BNJ) taraf 5%. Hasil penelitian menunjukkan bahwa kombinasi jenis kemasan dan masa simpan memberikan pengaruh yang berbeda nyata terhadap parameter kimia kadar air, pH dan kesukaan rasa bumbu plecingan instan, tetapi memberikan pengaruh yang tidak berbeda nyata pada kesukaan aroma. Berdasarkan hasil penelitian diketahui bahwa penggunaan kemasan aluminium foil mampu mempertahankan mutu bumbu plecingan instan selama penyimpanan 10 hari dengan kadar air sebesar 8,84% b/b, pH 5,13 dan rasa dan aroma yang agak disukai oleh panelis. Kata kunci: bumbu plecingan, kemasan, masa simpan

scholarly journals PEMANFAATAN EKSTRAK BELIMBING WULUH DAN EKSTRAK KULIT BUAH NAGA DALAM PEMBUATAN SELAI

2021 ◽  
Vol 8 (2) ◽  
pp. 62
Author(s):  
Nurul Aini ◽  
Dody Handito ◽  
Siska Cicilia
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Block Design ◽  
Fruit Peel ◽  
Significance Level ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Significant Difference ◽  
Sensory Tests

This study aims to determine the concentration of starfruit juice and dragon fruit peel on the quality of jam. The experimental design used was a one-factor Randomized Block Design (RAK) with six treatments and three replications to obtain 18 samples. The treatments were the concentration of starfruit juice and dragon fruit peel extract with P1 (100% : 0%), P2 (85% : 15%), P3 (70% : 15%), P4 (55% : 45%), P5 ( 40% : 60%) and P6 (25% : 75%). Parameters observed were vitamin C levels, antioxidant activity, spread, and color as well as sensory tests (color, aroma, and taste). Data analysis results were tested by analysis of variance at a significance level of 5% using Co-Stat software. If there is a significant difference, then the orthogonal polynomial further test is carried out, while the physical and sensory tests are further tested using the Honest Significant Difference test at a significance level of 5%. The results showed that the concentration of star fruit juice and dragon fruit pulp did not have a different effect on vitamin C levels but had a significantly different effect on antioxidant activity, spread, and color. P6 treatment resulted in the highest antioxidant activity of 77.27%, 12.80 mg of vitamin C content, 10.1 cm of smearing power, and sensory properties that were acceptable to the panelists.

scholarly journals PENGARUH DOSIS RAGI DAN PENAMBAHAN GULA TERHADAP KUALITAS GIZI DAN ORGANOLEPTIK TAPE BIJI GANDUM

Agric ◽  
2016 ◽  
Vol 26 (1) ◽  
pp. 75
Author(s):  
Jalalina Abdillah ◽  
Nugraheni Widyawati ◽  
Suprihati
Keyword(s):  
Analysis Of Variance ◽  
Block Design ◽  
Wheat Grain ◽  
Christian University ◽  
Randomized Block Design ◽  
Honestly Significant Difference ◽  
Sugar Addition ◽  
Significant Difference ◽  
And Mathematics

<p>Tape yeast in certain dose is required in making tape. Addition of 5% sugar could increase the sweetness as well as energy for the microorganissm. The experiment about the effect of yeast dosage and sugar addition on the quality of wheat grain tape in the Laboratory of Faculty of Science and Mathematics Satya Wacana Christian University started from 29th February until 23rd April 2012. This research used Randomized Block Design (RBD) with six treatments as follows: 1% yeast; 2% yeast; 3% yeast; 1% yeast with sugar; 2% yeast with sugar; 3% yeast with sugar. Finally, data of the result were analyzed using analysis of variance (ANOVA) and honestly significant difference (HSD) at 5% level. The research showed that: 1) 1% yeast dose had the highest quality of wheat tape compared to 2% and 3% yeast dose, 2) 1% yeast dose with sugar gave the best taste from organoleptic test.</p>

scholarly journals Karakteristik Komposit Bioplastik Dalam Variasi Rasio Pati Umbi Talas (Xanthosoma sagittifolium)-Kitosan

2020 ◽  
Vol 5 (2) ◽  
pp. 75
Author(s):  
Esmeralda Oktaviani Simarmata ◽  
Amna Hartiati ◽  
Bambang Admadi Harsojuwono
Keyword(s):  
Tensile Strength ◽  
Block Design ◽  
Ftir Analysis ◽  
Elongation At Break ◽  
Randomized Block Design ◽  
Xanthosoma Sagittifolium ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
Difference Test ◽  
Honestly Significant Difference Test

This research aims to know the effect of variations in the ratio of taro-chitosan tuber starch to the characteristics of bioplastic composites and determine the ratio of taro-chitosan tuber starch that produces the best bioplastic composites. This research uses a Factorial Randomized Block design with taro-chitosan tuber starch ratio variation factor in  five level (40: 60%, 35: 65%, 30: 70%, 25: 75% and 20: 80%). The treatments which grouped into 3 based on the time of making bioplastics, so there are 15 experimental units. The observed variables which tensile strength, elongation at break, modulus young, swelling development, biodegradation and FTIR test. The obtained data were analyzed for diversity and continued with the Honestly Significant Difference test. The results showed that the variation of the taro-chitosan tuber starch ratio significantly affected the tensile strength, elongation at break, modulus young, and swelling development but did not significantly affected the biodegradation of the bioplastic composites of taro-chitosan tuber starch. Variation of taro-chitosan tuber starch ratio 35: 65% produces the best bioplastic composite characteristics with tensile strength values 3.15 MPa, elongation at break 21.33%, modulus young of 14.87 MPa, swelling development test 29.69% and biodagradation ability for 13 days. FTIR analysis results show the presence of hydroxyl (O-H) alcoholic groups, (O-H) Carboxylic acid, (C = O) esters, (C - H) alkana,  (C=C) alkena , and hydrocarbons - (CH2) n.

scholarly journals Kualitas Kimia Pupuk Cair Organik Limbah Air Rebusan Bakso Dengan Bioaktivator Berbagai Mol Varietas Bonggol Pisang

2020 ◽  
Vol 1 (2) ◽  
pp. 43-52
Author(s):  
Selvy Dwi Cahyani ◽  
M. Hilmi ◽  
D. Triasih ◽  
A. H. Achmad ◽  
N. R. Amalia
Keyword(s):  
Ph Value ◽  
Organic Liquid ◽  
Block Design ◽  
Banana Weevil ◽  
Organic C ◽  
Liquid Fertilizer ◽  
Randomized Block Design ◽  
Significant Difference ◽  
Boiling Process ◽  
Cooking Water

Abstrak Objektif. Proses perebusan bakso membutuhkan waktu yang lama dengan suhu tinggi dapat mengakibatkan unsur nutrisi makro dan mikro pada bakso akan larut dalam air yang digunakan untuk merebus. Proses perebusan bakso menghasilkan limbah air sisa perebusan. Limbah air rebusan bakso dapat dimanfaatkan menjadi pupuk cair organik dengan menambahkan bioaktivator Mikroorganisme Lokal (MOL)bonggol pisang. Setiap MOL dari berbagai varietas bonggol pisang memiliki efektifitas yang berbeda didalam menguraikan substrat. Sehingga perlu dilakukan Penelitian untuk  mengetahui pengaruh penggunaan MOL dari berbagai varietas bonggol pisang (pisang raja, pisang kapok, dan pisang ambon) pada pembuatan pupuk cair organik limbah air rebusan bakso. Material and metode. Meterial yang digunakan pada penelitian ini yaitu limbah air rebusan bakso, bonggo pisang raja, bonggol pisang kepok, bonggol pisang ambon, mollase, tepung beras, dan air. Metode penelitian yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) yang terdiri dari 4 perlakuan dan tiga ulangan, yaitu: P0 (EM4), P1 (MOL bonggol pisang raja), P2 (MOL bonggol pisang kepok), P3 (MOL bonggol pisang Ambon). Pengujian yang dilakukan pada penelitian ini yaitu pengujian terhadap kadar Nitrogen, Fosfor, Kalium, Karbon, nilai pH, serta perhitungan rasio C/N pada pupuk. Data yang diperoleh pada penelitian ini dianalisis dengan menggunakan Rancangan Acak Kelompok (RAK) dan uji lanjut Least Significant Difference (LSD) Hasil. Hasil penelitian menunjukkan bahwa penambahan MOL bonggol pisang pada pembuatan pupuk cair organik limbah air rebusan bakso menunjukkan tidak ada pengaruh yang signifikan (P> 0,05) pada parameter N, K, dan tingkat pH pada pupuk. Hasil penelitian menunjukkan pengaruh yang signifikan (P<0,05) terhadap kadar P. Nilai C organik dan rasio C/N yang tertinggi dihasilkan pada P1. Kesimpulan. Berdasarkan hasil analisa dapat diambil kesimpulan bahwa penggunaan EM4 dan MOL dari berbagai varietas bonggol pisang memiliki efektifitas yang sama terhadap parameter N,K, dan nilai pH pada pupuk. penggunaan EM4 dan MOL dari berbagai varietas bonggol pisang memiliki efektifitas yang berbeda terhadap parameter P. Penggunaan MOL bonggol pisang raja mampu menghasilkan pupuk dengan nilai C dan rasio C/N yang tertinggi apabila dibandingkan dengan perlakuan yang lainnya. Abstrack Objective. The boiling process of meatballs requires a long time with high temperatures can cause the macro and micronutrients in the meatballs will dissolve in water used to boil. The boiling process of the meatballs produces boiling water wastewater. Waste of meatball cooking water can be utilized as organic liquid fertilizer by adding bio activators to Local Microorganisms (MOL) banana weevil. Each MOL of various varieties of banana weevil has different effectiveness in decomposing the substrate. Research needs to done to determine the effect of the use of MOL from multiple varieties of banana weevil (plantain, kapok banana, and banana ambon) in the manufacture of organic liquid fertilizer wastewater boiled meatballs. Material and method. The material used in this research is the meatball cooking water waste, plantain bonggol, kepok banana weevil, ambon banana weevil, molasses, rice flour, and water. The research method used in this study was a Randomized Block Design (RBD) consisting of 4 treatments and three replications, namely: P0 (EM4), P1 (MOL of king banana weevil), P2 (MOL of banana knuckles), P3 (MOL of tubers banana of Ambon). Tests conducted in this study are testing of levels of Nitrogen, Phosphorus, Potassium, Carbon, pH, and the calculation of the C / N ratio in fertilizer. Data obtained in this study were analyzed using Randomized Block Design (RBD) and Least Significant Difference (LSD) further tests. Results. The results showed that the addition of MOL of banana weevil on the manufacture of organic liquid fertilizer of meatball cooking water showed no significant effect (P> 0.05) on the parameters N, K, and the pH level of the fertilizer. The results showed a significant effect (P <0.05) on levels of P. Organic C values ​​and the highest C / N ratio generated at P1. Conclusion. Based on the results of the analysis, it can conclude that the use of EM4 and MOL from various varieties of banana weevil has the same effectiveness of the parameters N, K, and the pH value of the fertilizer. The use of EM4 and MOL from various varieties of banana weevil has different effectiveness against the P parameters. The use of MOL of Raja banana weevil can produce fertilizer with the highest C and C / N ratio when compared with other treatments.

scholarly journals PENGARUH PENGGUNAAN MINYAK IKAN TERSULFIT TERHADAP NILAI KELEMASAN DAN KUALITAS KULIT IKAN PARI MONDOL (Himantura gerardi) TERSAMAK The Effect of Using Different Concentration of Sulfited Fish Oil on The Softness and Quality of Formalin Tanned Stingray (Himantura gerardi) Leather

2017 ◽  
Vol 12 (1) ◽  
pp. 24
Author(s):  
Gina Utami Dewi ◽  
Ratna Ibrahim ◽  
Ima Wijayanti
Keyword(s):  
Tensile Strength ◽  
Fish Oil ◽  
Fat Content ◽  
Quality Requirements ◽  
Tear Strength ◽  
Synthetic Oil ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Variable Quality

ABSTRAK Penyamakan kulit ikan Pari umumnya menggunakan minyak sintetis pada proses peminyakan. Kulit ikan Pari tersamak yang kaku membatasi pembentukan model aksesoris, sehingga perlu adanya alternative penggunaan minyak non sintetis, salah satunya minyak ikan tersulfit. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan minyak ikan tersulfit terhadap nilai kelemasan dan kualitas kulit ikan Pari Mondol tersamak. Penelitian dilakukan dengan metode eksperimental laboratoris. Percobaan dirancang dengan Rancangan Acak Lengkap (RAL) dengan perlakuan konsentrasi minyak ikan tersulfit yang berbeda, yaitu 14%, 16%, 18%, dan kontrol (15% minyak sintetis). Variabel kualitas produk yang diamati adalah kelemasan, kekuatan tarik, kemuluran, kekuatan sobek, ketebalan, ketahanan bengkuk, kadar air, kadar lemak, dan pH. Hasil penelitian menunjukkan bahwa penggunaan minyak ikan tersulfit pada proses peminyakan kulit ikan Pari Mondol tersamak berpengaruh nyata terhadap nilai kelemasan, kemuluran, kekuatan sobek, dan kadar lemak. Kualitas produkkulit ikan pari tersamak  terbaik yaitu produk yang menggunakan minyak ikan tersulfit dengan konsentrasi 16%. Produk tersebut menghasilkan nilai kelemasan yang memenuhi persyaratan ISO dan kualitasnya memenuhi persyaratan mutu Kulit Ikan Pari Tersamak menurut SNI. Kata kunci: Kulit Ikan Pari Mondol Tersamak, Minyak Ikan Tersulfit, Nilai Kelemasan, Kualitas  ABSTRACT Tannery of Stingray usually uses synthetic oil in fatliquoring process. Tanned Stingray leather is rigid, as of limiting the modeling accessories formation. so the need for alternative use of non-synthetic oil, sulfited  fish oil one. This study aims to determine the effect of sulfited fish oil against softness value and quality of fish Pari Mondol tanned skin. The study was conducted with laboratory experimental method. The experiments are designed with completely randomized design (CRD) by treatment with  sulfitted fish oil different concentration, namely 14%, 16%, 18%, and controls (15% synthetic oil). The variable quality of the products observed were softness, tensile strength, elongation, tear strength, thickness, crooked durability, moisture content, fat content, and pH. The results showed that the use of sulfited  fish oil in the process of tanned stingray leather significantly affect the value of softness, elongation, tear strength, and fat content. The best quality of tanned  stingray tanned leather was tanned stingray leather with sulfited fish oil 16%. The product produced softness value that fulfill the requirements of ISO and the quality requirements tanned stingray  leather by SNI.. Keywords: Tanned Stingray Leather, Sulfited Fish Oil, Softness, Quality

scholarly journals The effect of powdered spices formula on antioxidant activity and sensory quality of solid brem

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 120-127
Author(s):  
N.V. Maramy ◽  
B.R. Handayani ◽  
M.A. Zaini
Keyword(s):  
Antioxidant Activity ◽  
Water Activity ◽  
Sensory Quality ◽  
Ph Value ◽  
Block Design ◽  
Polynomial Method ◽  
Significance Level ◽  
Light Yellow ◽  
Significant Difference

Solid brem is one of Indonesian traditional food. The low level of antioxidant content might be increased by adding powdered spice formula which is rich in phenolic compounds. The objective of this study was to determine the effect of powdered spices formula on antioxidant activity and sensory quality of solid brem. The formulation of powdered spices was ginger, turmeric, cloves, nutmeg, pepper, and cinnamon in a ratio of 3: 1: 1: 1: 1: 0.5. Randomized Complete Block Design (RCBD) with six treatments of adding powdered spices formula (0, 1, 2, 3, 4, and 5%) and three replications were used as the method. The data were analyzed by analysis of variance (ANOVA) at a 5% significance level using Co-Stat software and tested further by Orthogonal Polynomial Method (OPM) or using Honestly Significant Difference (HSD). The result showed that adding powdered spices formula on solid brem had a significant different effect on antioxidant activity, water activity, pH value, physical quality (texture and color), and sensory quality (hedonic) on color, taste, texture, and melting in the mouth. The addition of 4% of the spices formula is recommended to produce the best quality of solid brem with the following characteristic: 80.51% of antioxidant activity, 15.71 mg GAE/g of material total phenol, 40.90% Brix of total dissolved solids, 0.55 water activity (Aw), 3.44 pH value, 9.08 N texture value (physical), and 84.68 oHue color value (physical). The product had light yellow; slightly spicy, solid and rather smooth texture, and melting in the mouth. The high content of antioxidant activity in the product proved the potential of using powdered spices in improving the antioxidant activity of solid brem.

scholarly journals Effect of Fermentation Time and Cassava Varieties on Water Content and the Yield of Starch from Modified Cassava Flour (MOCAF)

2018 ◽  
Vol 5 (2) ◽  
pp. 71 ◽  
Author(s):  
Nurud Diniyah ◽  
Achmad Subagio ◽  
Riri Nur Lutfian Sari ◽  
Pradiska Gita Vindy ◽  
Alif Ainur Rofiah
Keyword(s):  
Moisture Content ◽  
Block Design ◽  
Food Product ◽  
Average Moisture Content ◽  
Fermentation Time ◽  
Cassava Flour ◽  
Randomized Block Design ◽  
Cassava Varieties

MOCAF (modified cassava flour) is a high potential food product. This product can be used to replace wheat flour in the manufacture of various food products. However, there is no characterization of starch properties of MOCAF. The efforts to improve the quality of starch from cassava starch by fermentation process using a combination of enzymes and microbes  from Lactic acid bacteria.The purpose of this research is to determine the influence of fermentation time to yield and moisture content. Single factor randomized block design with 3 (three) levels i.e fermentation time (0, 12, and 24 hours) with two group namely varieties of cassava Cimanggu and Kaspro. Cimanggu and Kaspro cassava varieties were used to compare the properties of starch due to different fermentation time (0, 12 and 24 hours) with triplicate. The results showed the yield and moisture content were affected by fermentation time. Average moisture content ranged from 13.3 to 13.8% with the starch yield is 38-59%. Application of starch MOCAF can be used for food, cosmetics, and medicines industry.Keywords : modified starch, cassava, fermentation, yield

scholarly journals Aplikasi Beberapa Pupuk Organik tTerhadap Produksi, Kualitas Buah dDan EfisiensiAgronomi Melon di Tanah Gambut

2020 ◽  
Vol 7 (1) ◽  
pp. 33-49
Author(s):  
Pienyani Rosawanti ◽  
Nurul Hidayati ◽  
Fahruddin Arfianto ◽  
Djoko Eko Hadi Susilo
Keyword(s):  
Fruit Quality ◽  
Block Design ◽  
Organic Fertilizer ◽  
Organic Fertilizers ◽  
Chicken Manure ◽  
Fertilizer Treatment ◽  
Randomized Block Design ◽  
Significant Difference ◽  
Two Factors

This research aims to know the effect interaction of application of types and different dosage of organic fertilizers on production and fruit quality of melons on peatlands, effect of application of types and different dosage of organic fertilizers on production and fruit quality of melons on peatlands, and the agronomic efficiency of the use of several types and different dosage of organic fertilizers on production of melons on peatlands. This research design was used as a Randomized Block Design (RBD) consists of two factors with 4 replication. The first factor consisted of types of organic fertilizer (P) i.e. chicken manure (PA), guano manure (PG), and cow manure (PS). The second factor consisted of fertilizer dosage (D) i.e. 0 tons ha-1 (without fertilization, called control), D1 = 15 tons ha-1, D2 = 30 tons ha-1 and D3 = 45 tons ha-1. The data obtained by analysis of variance (ANOVA) or F test at a = 5% and 1% levels to determine the effect of treatment was tested further by HSD (honestly significant difference) testat the level of 5%. The result shows that the interaction type of organic fertilizer and the dosage of organic fertilizer treatment significant effect on the weight of the melon. Chicken manure is the best organic fertilizer on the size and quality of the melon. Dosage of 45 tons ha-1 organic fertilizer gave the highest results but it was not significantly different with a dosage of 30 tons ha-1. The use of chicken manure fertilizer of 30 tons ha-1 is more efficient in agronomy in increasing melons yield on peatlands.

scholarly journals PENGARUH PENGGUNAAN TEPUNG KUNYIT ( Curcuma domestica Val.) DAN LAMA PENYIMPANAN TERHADAP KUALITAS SOSIS IKAN TENGGIRI (Scomberomorus sp)

2019 ◽  
Vol 4 (2) ◽  
pp. 65-73
Author(s):  
Syaifuddin
Keyword(s):  
Water Content ◽  
Storage Time ◽  
Ph Value ◽  
Block Design ◽  
Microbiological Quality ◽  
Chemical Quality ◽  
Storage Duration ◽  
Randomized Block Design ◽  
And Storage

This study aims to determine the effect of giving levels of turmeric flour and storage time on microbiological quality, sensory quality and chemical quality of mackerel fish sausages. The method used in this research is descriptive research used to observe the total number of bacterial colonies and molds, while experimental research using Factorial randomized block design (RBD) for analyzing sensory tests. Completely Randomized Design (CRD) factorial pattern for analyzing water content and pH tests. The results showed the administration of turmeric flour can inhibit bacteria and mold for 12 hours. Sensory testing showed an interaction between the level of turmeric flour treatment and storage time. Chemical testing shows the storage time can cause fluctuations in water content. The pH test shows the level of turmeric flour can increase the pH value, and the pH value will decrease during storage. The conclusion of the study is that the level of turmeric flour and storage time affect the quality of sausage microbes. The interaction between the level of turmeric flour and the length of storage has an influence on the taste and texture of fish sausages during storage by inhibiting the growth of microbes so as to maintain quality degradation. levels of turmeric flour and storage duration affect the chemical quality of sausages

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