Physicochemical Characteristics of Biscuits With the Fortification of Asian Swamp Eel Flour

Biscuits are light food to resist starving. This study was aimed to determine the physicochemical characteristics of the biscuits fortified with Asian swamp eel flour at several different concentration levels. Research design of this study Completely Randomized Design (CRD) with fortification of Asian swamp eel flour were 10; 20; 30; 40 and 50%. Testing parameters were color (lightness, hue and chroma), chemical content, calcium and phosphorus content. Treatments of 10-50% Asian swamp eel flour fortification on biscuit had significant effect (p<0.05) on ash content, protein, carbohydrate, calcium, phosphorus, and color (lightness and hue), but did not have significant effect (p>0.05 ) on moisture content, fat and chroma value. Asian swamp eel biscuits have higher levels of protein, moisture, ash and lipid than indonesian national quality standards of biscuits. The best treatment was 30% Asian swamp eel flour fortification with the chemical composition: moisture content 5.58±0.40% (w/w), ash 2.56±0.19% (w/w), lipid 30.72±4.02% (w/w), protein 15.89±0.55% (w/w) and carbohydrates 46.92±2.04% (w/w) while calcium and phosphorus content 0.40±0.00% and 0.58±0.01%, respectively.

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CHARACTERISTICS OF HYDROLYSATE PROTEIN FROM MALONG FISH (Congresox talabon) WHICH HYDROLIZED BY USING PAPAIN ENZYME

Berkala Perikanan Terubuk ◽

10.31258/terubuk.47.2.186-193 ◽

2019 ◽

Vol 47 (2) ◽

pp. 186

Author(s):

Defri Ilham ◽

Dewita Dewita ◽

Rahman Karnila

Keyword(s):

Phosphorus Content ◽

Proximate Analysis ◽

Quality Characteristics ◽

Fish Bones ◽

Randomized Design ◽

High Calcium ◽

Different Types ◽

Calcium Phosphorus ◽

Calcium And Phosphorus ◽

Completely Randomized Design

This study aimed to utilize the fishbone waste from different types of fish, Pangasius sp., Clarias sp., Paraplotosus sp. as high calcium of bone flour and determine the quality characteristics of fishbone flour which was produced. The method used was a non-factorial Completely Randomized Design (CRD), with different types of fish bones as treatments which consisting of 3 levels: Pangasius sp. bone (Tp), Clarias sp. bone (Tl), and Paraplotosus sp. bone (Ts) with 3 replications and 9 units of experimental units. The parameters tested were organoleptic, proximate analysis, calcium, phosphorus, and whiteness degrees. The results showed that the Pangasius sp. bone flour (Tp) was the best treatment with characteristics of brilliant appearance, the distinctive aroma of fish was still felt, smooth and dry texture, as well as whiteness degrees that the best treatment in walking catfish bone flour with value 81.30%, referred to whiteness degrees of flour, it is below the range of 80-90%. Meanwhile, the best proximate value was obtained in Paraplotosus sp. bone treatment (Ts) with moisture, ash, fat, protein, carbohydrate, calcium and phosphorus content was 5.71%, 54.60%, 2.57%, 25.21%, 10.83%, 38.4%, and 33.9%.

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The effect of adding of tofu dregs flour on the physicochemical characteristics of shake flower cookies

E3S Web of Conferences ◽

10.1051/e3sconf/202133201003 ◽

2021 ◽

Vol 332 ◽

pp. 01003

Author(s):

Wayuni Rahmawany ◽

Sentosa Ginting

Keyword(s):

Moisture Content ◽

Dietary Fiber ◽

Rice Flour ◽

Physicochemical Characteristics ◽

Total Dietary Fiber ◽

General Acceptance ◽

Hedonic Value ◽

Crude Fiber Content ◽

Randomized Design ◽

Completely Randomized Design

The purpose of this study was to determine the effect of the addition of tofu dregs flour on the physicochemical characteristics of shake flower cookies. The analysis was carried out using a non-factorial completely randomized design with a ratio of tofu pulp flour: rice flour, namely 100% rice flour (control), 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60%, 50 % : 50%. Shake flower cookies significantly affects moisture content, crude fiber content, color hedonic value, taste, aroma, texture, and general acceptance. The shake flower cookies with the best treatment was found in the ratio of tofu dregs flour: rice flour (10%: 90%) and a total dietary fiber test was carried out.

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KANDUNGAN PROTEIN KASAR, KALSIUM, DAN FOSFOR TEPUNG LIMBAH UDANG SEBAGAI BAHAN PAKAN YANG DIOLAH DENGAN ASAM ASETAT (CH3COOH)

ZOOTEC ◽

10.35792/zot.35.1.2015.6380 ◽

2015 ◽

Vol 35 (1) ◽

pp. 1 ◽

Cited By ~ 1

Author(s):

Andre R.Y. Wowor ◽

B. Bagau ◽

I Untu ◽

H Liwe

Keyword(s):

Acetic Acid ◽

Acid Solution ◽

Protein Content ◽

Crude Protein ◽

Phosphorus Content ◽

Research Result ◽

Acetic Acid Solution ◽

Shrimp Waste ◽

Randomized Design ◽

Calcium And Phosphorus

THE EFFECT OF UTILIZATION OF ACETIC ACID (CH3COOH) SOLUTION IN SHRIMP WASTE MEAL PROCESSING AS A FEED ON CRUDE PROTEIN, CALCIUM AND PHOSPHORUS CONTENT.An experiment was conducted to determine the effect of different level of acetic acid solution in the processing of shrimp waste meal. Shrimp waste material was in the form of leftover meat, skin, head, and other unutilized parts of shrimp. Research was arranged using Completely Randomized Design (CRD) with 4 treatments: A0 = distilled water without acetic acid solution, A1 = 5% acetic acid solution, A2 = 10% acetic acid solution, and A3 = 15% acetic acid solution. Each treatment was replicated 4 times. Tukey’s test was employed to analyze treatment differences. Variable measured were: crude protein, calcium, and phosphorus content of shrimp waste. Research result showed that acetic acid solution level significantly affect protein, calcium, and phosphorus content of shrimp waste. Crude protein content of A2 was significantly (P < 0.05) higher compared with A0, A1, and A3, but significantly (P < 0.05) reduced calcium and phosphorus content of shrimp waste meal at the higher level. It can be concluded that utilization of 10% acetic acid solution in shrimp waste meal processing gave the best result with protein content of 56,37%, calcium 2,98%, and phosphorus 0,98%. Keywords :Shrimp waste meal, Acetic acid solution, Protein, Calcium, Phosphorus

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OPTIMALISASI PEMBERIAN PUTIH TELUR AYAM RAS UNTUK MENINGKATKAN KEMEKARAN KERUPUK IKAN BELUT (OPTIMIZATION OF RAS CHICKEN EGG WHITE GIVING TO INCREASE EFFLORESCENCE EEL FISH CRACKERS)

Fish Scientiae ◽

10.20527/fs.v2i4.1166 ◽

2016 ◽

Vol 2 (4) ◽

pp. 96

Author(s):

Candra Candra ◽

Rabiatul Adawyah

Keyword(s):

Moisture Content ◽

Protein Content ◽

Egg White ◽

Design Parameters ◽

Sensory Test ◽

Chicken Egg ◽

Industry Standards ◽

Randomized Design ◽

Completely Randomized Design ◽

Swamp Eel

Penelitian ini bertujuan untuk mencari konsentrasi putih telur yang optimal untuk meningkatkan kemekaran kerupuk ikan belut dengan perlakuan A tanpa pemberian putoh telur, perlakuan B penambahan putih telur 25 ml, perlakuan C penambahan putih telur 50 ml dan perlakuan D penambahan putih telur 75 ml. Semua perlakuan dilakukan ulangan tiga kali ulangan dengan Rancangan Acak Lengkap. Parameter yang diamati adalah kadar protein, kadar air, kadar karbohidrat, uji kerenyahan, uji kemekaran dan uji sensoris. Berdasarkan hasil penelitian dapat disimpulkan pemberian putih telur mampu meningkatkan kandungan protein dan kemekaran dan kerenyahan kerupuk ikan belut serta memenuhi Standar Industri Indonesia.This study aims to find the optimal concentration of egg whites to increase efflorescence swamp eel crackers with treatment A without giving egg white, egg white treatment B adding 25 ml, treatment C the addition of 50 ml of egg white and egg white treatment D adding 75 ml. All treatments are performed replications with three replications completely randomized design. Parameters measured were protein content, moisture content, carbohydrate content, crispness test, efflorescence and sensory test. Based on the results of this study concluded giving egg whites to increase the protein content and efflorescence and crispy swamp eel crackers and meet industry standards of Indonesia.

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Kandungan Mineral Arbila (Phaseulus lunatus L.) Sebagai Pakan Pada Tanah Vertisol dengan Penambahan Bokashi Berbahan Chromolaena odorata dan Feses Sapi

Jurnal Ilmu Peternakan Terapan ◽

10.25047/jipt.v2i2.1476 ◽

2019 ◽

Vol 2 (2) ◽

pp. 63-68

Author(s):

Agrifina Risti Tae ◽

Bernadete Barek Konten ◽

Agustinus Semang ◽

Redempta Wea ◽

Abner Tonu Lema

Keyword(s):

Mineral Content ◽

Phosphorus Content ◽

Organic Fertilizer ◽

Calcium Content ◽

Magnesium Content ◽

Field Trials ◽

Chemistry Laboratory ◽

Chromolaena Odorata ◽

Randomized Design ◽

Calcium Phosphorus

This study aimed to evaluate the mineral content of arbila for the administration of bokashi based on Chromolaena odorata and faeces on the advertisol soil. Field trials had been carried out for 5 months in the villange of Noelbaki, and analysis of this plant in the Food Chemistry Laboratory Hassanuddin University, Makassar. This study was designed based on a complete randomized design (CDR) with 5 treatments, and 4 replications. Plants were planted on the advertiser soil in polybags. The treatments were the level of organic fertilizer (bokashi) i.e. B0=without bokashi B10=10 ton/Ha, B20=20 ton/Ha, B30=30 ton/Ha, B40=40 ton/Ha. Bokashi level was changed to polybag as followed, B0=without treatment, B10=75 g/polybag, B20=150 g/polybag, B30=225 g/polybag, B40=300 g/polybag. The variables observed the mineral content of calcium, phosphorus and magnesium. Bokashi level had a very significant effect on phosphorus and magnesium content, but had not a significant effect on calsium content. The percentage of calsium content was 0.75%, and the average of each treatments were B0 and B10=0.56%, B20=0.58%, B30=0.61%, B40=0.55%. The average of phosphorus content for each treatments were B0=0.15%, B10=0.21%, B20=0.18%, B30=0.16%, and B40=0.23%. The average of magnesium content for each treatments were B0=0.15%, B10=0.18%, B20=0.27%, B30=0.32%, and B40=0.37%. It was concluded that the levels of organic fertilizer (bokashi) had a significant effect on the percentage of phosphorus and magnesium but did not have a significant effect on the calcium content of arbila forage.

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Evaluasi Kadar Kalsium dan Fospor pada Telur Itik Asin dengan Penambahan Ekstrak Daun Pandan dengan Konsentrasi yang Berbeda

bionature ◽

10.35580/bionature.v21i1.14083 ◽

2020 ◽

Vol 21 (1) ◽

Author(s):

Amiruddin Ahmad ◽

Muh. Jurhadi Kadir

Keyword(s):

Leaf Extract ◽

Phosphorus Content ◽

Calcium Content ◽

Leaf Extracts ◽

A Value ◽

Calcium Phosphorus ◽

Phosphorous Content ◽

Calcium And Phosphorus ◽

Salted Duck Eggs ◽

Phosphorus Levels

Abstract. This study aims to determine the use of pandan leaf extracts to evaluate the levels of calcium and phosphorus of salted duck eggs. The results showed that the effect of the addition of leaf extracts on the evaluation of calcium levels and phosphorus levels in salted duck eggs with different concentrations, did not have a significant effect or had no significant effect (P> 0.05) on calcium content, T0 treatment was not significantly different from T1, T2 and T3 and vice versa. even so but it still has an increase in calcium levels. Treatment of calcium levels from lowest to highest are T1 (0.15%), T0 (0.16%), T3 (0.17%) and T2 (0.17%). Phosphorus levels in salted duck eggs given pandan leaf extract with different concentrations have a very significant effect (P <0.05) on the phosphorus content, T0 treatment is significantly different from T1, T2, and T3, T1 is significantly different from T0 and T3 but not significantly different from T2, T2 is significantly different from T0 but not significantly different from T1 and T3, T3 is significantly different from T0 and T1 but not significantly different from T2. even so but it still has an increase in calcium levels. Calcium levels from lowest to highest are T0 (0.19%), T3 (0.23%), T2 (0.23%) and T1 (0.26%). The conclusion is that the treatment of the addition of fragrant pandan leaf extract can not affect calcium levels but affect the levels of phosphorus salted duck eggs. The best treatment is T3 treatment (30% pandanus fragrant leaf extract) with a value of 0.16 calcium levels and a value of phosphorous content 0.22. Keywords: Salted eggs, pandan leaves, calcium, phosphorus.

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CHARACTERISTICS OF FISH BONE FLOURS QUALITY FROM DIFFERENT TYPES OF FISH (Pangasius sp., Clarias sp., Paraplotosus sp.)

Berkala Perikanan Terubuk ◽

10.31258/terubuk.47.1.69-75 ◽

2019 ◽

Vol 47 (1) ◽

pp. 69

Author(s):

Rara Mona Angraini ◽

Desmelati Desmelati ◽

Sumarto Sumarto

Keyword(s):

Phosphorus Content ◽

Fish Bone ◽

Proximate Analysis ◽

Quality Characteristics ◽

Fish Bones ◽

Randomized Design ◽

High Calcium ◽

Different Types ◽

Calcium Phosphorus ◽

Completely Randomized Design

This study aimed to utilize the fish bone waste from different types of fish, Pangasius sp., Clarias sp., Paraplotosus sp. as a high calcium of bone flour and determine the quality characteristics of fish bone flour which was produced. The method used was a non-factorial Completely Randomized Design (CRD), with different types of fish bones as treatments which consisting of 3 levels: Pangasius sp. bone (Tp), Clarias sp. bone (Tl), and Paraplotosus sp. bone (Ts) with 3 replications and 9 units of experimental units. The parameters tested were organoleptic, proximate analysis, calcium, phosphorus and whiteness degrees. The results showed that the Pangasius sp. bone flour (Tp) was the best treatment with characteristics of brilliant appearance, the distinctive aroma of fish was still felt, smooth and dry texture, as well as whiteness degrees that the best treatment in walking catfish bone flour with value 81.30%, referred to whiteness degrees of flour, it is below the range of 80-90%. Meanwhile the best proximate value was obtained in Paraplotosus sp. bone treatment (Ts) with moisture, ash, fat, protein, carbohydrate, calcium and phosphorus content was 5.71%, 54.60%, 2.57%, 25.21%, 10.83%, 38.4%, and 33.9%.

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NILAI KIMIA DAN SENSORI SERTA AKTIVITAS ANTIOKSIDAN CENDOL DENGAN PENAMBAHAN ANGGUR LAUT (Caulerpa racemosa) PADA KONSENTRASI YANG BERBEDA

Jurnal Fish Protech ◽

10.33772/jfp.v2i1.6478 ◽

2019 ◽

Vol 2 (1) ◽

pp. 69

Author(s):

Sutrisno Prasetyo Battu ◽

Asnani Asnani ◽

Andi Besse Patadjai

Keyword(s):

Antioxidant Activity ◽

Moisture Content ◽

Key Words ◽

Rice Flour ◽

Ash Content ◽

Caulerpa Racemosa ◽

Randomized Design ◽

Dpph Method ◽

Chemical Content ◽

Completely Randomized Design

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh perbandingan konsentrasi anggur laut terhadap kandungan kimia, sensori danaktivitas antioksidan cendol anggur laut. Penelitian ini menggunakan Rancangan Acak lengkap (RAL)yang terdiri dari tiga perlakuan yaitu penggunaan anggur laut, tepung beras dan tepung kanji (1:1) dengan variasi konsentrasi berturut-turut 10:90% (AT1),20:80% (AT2)dan 30:70% (AT3). Kandungan kimia kadar air dan kadar abu, kadar karbohidrat dan aktivitas antioksidan (metode DPPH).Nilai kadar air (89,87%) dan kadar abu (0,13%) tertinggi terdapat pada perlakuan AT3 dan merupakan perlakuan yang paling disukai secara uji sensori, sedangkan nilai kadar karbohidrat (24,59%) tertinggi terdapat pada perlakuan AT1. Nilai aktivitas antioksidan diperoleh (585,558 µg/mL) terdapat pada perlakuan AT3. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh kandungan kimia dan aktivitas antioksidan yang ada pada cendol pada setiap perlakuan. Kata kunci: Caulerpa racemosa, cendol, kandungan kimia, antioksidan AbstractThe purpose of this study was to determine the effect of the ratio of concentration of sea grapes to the chemical content, sensory and antioxidant activity of sea grapes cendol. This study uses a completely randomized design (CRD) which consists of three treatments, namely the use of sea grapes, rice flour and starch (1:1) with variations in concentrations of 10: 90% (AT1), 20:80% (AT2) and 30:70% (AT3). Chemical content of water content and ash content, carbohydrate content and antioxidant activity (DPPH method). The highest moisture content (89.87%) and ash content (0.13%) was found in the AT3 treatment and was the most preferred treatment by sensory test, while the highest carbohydrate value (24.59%) was found in the AT1 treatment. The value of antioxidant activity obtained (585,558 µg / mL) was found in the AT3 treatment. The results of this study indicate that there are effects of chemical content and antioxidant activity on cendol in each treatment. Key words: Caulerpa racemosa, cendol, chemical content, antioxidants

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Effects of drying methods and acidic strength on physicochemical properties of potassium caseinate

Italian Journal of Food Science ◽

10.15586/ijfs.v34i1.2010 ◽

2022 ◽

Vol 34 (1) ◽

pp. 1-12

Author(s):

Fatma Maruddin ◽

Wahyu Triputra Hasim ◽

Nursida ◽

Ratmawati Malaka ◽

Hikmah Muhammad Ali ◽

...

Keyword(s):

Moisture Content ◽

Freeze Drying ◽

Physicochemical Characteristics ◽

Acid Strength ◽

Drying Methods ◽

Microstructural Properties ◽

Drying Method ◽

Chemical Structures ◽

Randomized Design

The aims of the present study were to characterize physicochemical characteristics and chemical structures by Fourier Transform Infrared (FTIR), and mark dissolved protein content, microstructure, and moisture content of potassium caseinate prepared by drying methods and acid strength. The experiment was arranged according to factorial complete randomized design with triplicates, while data from FTIR and microstructure analysis was presented descriptively. The results demonstrated that acids and drying methods for preparing potassium caseinate could increase antioxidant activity, a* score (reddish) and b* score (yellowish). Specifically, freeze-drying method coupled with acid treatments accounted for reducing moisture content but improved viscosity and microstructural properties. Briefly, we could argue that drying techniques and acids established noticeable effects on the quality of potassium caseinate.

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Bone composition and Ca45 retention in fowl as influenced by egg formation

American Journal of Physiology-Legacy Content ◽

10.1152/ajplegacy.1964.206.1.198 ◽

1964 ◽

Vol 206 (1) ◽

pp. 198-204 ◽

Cited By ~ 27

Author(s):

S. Hurwitz

Keyword(s):

Blood Plasma ◽

Phosphorus Content ◽

Specific Activity ◽

High Specific Activity ◽

Medullary Bone ◽

Egg Formation ◽

Calcium Phosphorus ◽

Calcium And Phosphorus ◽

Reproductive Cycles ◽

Stable Calcium

Ca45 was intravenously administered to laying hens close to the time of ovulation. Groups of five birds were killed at intervals ranging from 30 min to 14 days, after dosing, and calcium, phosphorus, and radioassays were made on their blood plasma, on ends and cortical and medullary segments of their tibias and femurs, and on eggs laid previous to killing. Radioactivity in blood plasma and eggs decreased with time. There were no significant changes in amount and calcium and phosphorus content of tibia and femur segments during one and more reproductive cycles. Radioactivity of bone segments increased to 2 hr after dosing and later markedly declined, paralleling eggshell deposition. Specific activity of the medullary segment was higher than that of ends or cortical segment. It is suggested that the decline in radioactivity of bone is caused mainly by exchange with stable calcium during its transfer from gut to eggshell, although resorption of bone may also take place. The high specific activity of medullary bone 2 days after dosing suggests a greater turnover of calcium in this segment than in the other segment studied.

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