Pemanfaatan Limbah Kulit Buah Naga (Hylocereus costaricensis) dalam Pembuatan Teh Herbal dengan Penambahan Jahe

Abstrak. Tujuan penelitian untuk mengetahui pengaruh suhu pengeringan kulit buah naga dan konsentrasi penambahan jahe terhadap teh herbal serta mengetahui tingkat penerimaan konsumen terhadap teh herbal kulit buah naga dan jahe. Penelitian menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan 2 faktor. Faktor pertama adalah suhu pengeringan (T) yaitu T1 = 50⁰C, T2 = 60⁰C, T3 = 70⁰C. Faktor kedua adalah konsentrasi jahe (J) yaitu J1= 0%, J2= 10%, J3= 14%. Hasil penelitian menunjukkan bahwa suhu pengeringan berpengaruh sangat nyata (P≤0,01) terhadap kadar air, kadar abu, dan nilai organoleptik warna teh herbal kulit buah naga dan jahe yang dihasilkan, dan berpengaruh nyata (P≤0,05) terhadap nilai organoleptik rasa. Konsentrasi jahe (J) berpengaruh sangat nyata (P≤0,01) terhadap nilai organoleptik rasa teh herbal kulit buah naga dan jahe, dan berpengaruh nyata (P≤0,05) terhadap kadar air, dan nilai organoleptik warna. Interaksi suhu pengeringan dengan konsentrasi jahe (T×J) berpengaruh nyata (P≤0,05) terhadap nilai organoleptik rasa teh herbal kulit buah naga dan jahe. Berdasarkan hasil penelitian diperoleh perlakuan terbaik yaitu perlakuan dengan suhu pengeringan 50OC (T1) dan penambahan konsentrasi jahe 14% (J3) memiliki kadar air 10,89%, kadar abu 5,85%, aktivitas antioksidan 59,05% dan total fenol 6,07 mg GAE/g bahan. Utilization Of Waste Dragon Fruit Peel (Hylocereus Costaricensis) In The Production Of Herbal Tea With Additional Ginger Abstract. The purpose of this study was to know the impact of dried temperature and concentration additional of ginger and also to know the level of accept consumen for herbal tea dragon fruit peel and ginger. This study uses a randomized block design (RAK) Faktorial two factors. The first factor is dried temperature (T) that is T1 = 50⁰C, T2 = 60⁰C, T3 = 70⁰C. Factor II is consentration to add ginger (J) that is J1= 0%, J2= 10%, J3= 14%. The result of it showed that dried temperature obviously affected (P ≤ 0.01) on the moisture content, ash content, and sensory evaluation of color herbal tea dragon fruit peel and ginger, and obviously affected (P≤0,05) to the sensory evaluation of taste. While, the ginger consentration obviously affected (P ≤ 0.01) on the sensory evaluation of taste herbal tea dragon fruit peel and ginger, and obviously affected (P≤0,05) on the moisture content, and sensory evaluation of color. The interaction type of dried temperature with the ginger consentration obviously affected (P≤0,05) on the on the sensory evaluation of taste herbal tea dragon fruit peel and ginger. The best treatment is obtained from dried temperature 50°C (T1) and the addition of ginger concentration of 14% (J3) that product moisture content of 10,89%, ash content 5,85%, antioxidant activity 59,05% and total phenol 6.07 mg GAE / g of material.

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The Effectiveness Test of Application Anthocyanin’s Extract in Fruit Jam From Several Biological

Indonesian Journal of Natural Pigments ◽

10.33479/ijnp.2019.01.1.20 ◽

2019 ◽

Vol 1 (1) ◽

pp. 20

Author(s):

Elfi Anis Saati ◽

Hilwa Heidir ◽

Moch. Wachid ◽

Sri Winarsih ◽

Abd. Haris ◽

...

Keyword(s):

Block Design ◽

Sugar Content ◽

Anthocyanin Pigment ◽

Randomized Block Design ◽

Factor Ii ◽

Dragon Fruit ◽

Two Factors

The study is to investigate the effectiveness of several anthocyanins on quality of papaya jam. It was conducted using a randomized block design, arranged with two factors. The first factor is the anthocyanin with different source with several levels that of control (without pigment), canna flower, grape and skins dragon fruit, factor II is sugar content which is 40%, 50%, and 60%. The results of the study, indicating that there is significant to increase quality products. The best treatment is papaya jam with canna flower anthocyanin pigment and 60% sugar.

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

Jurnal Agrotek UMMat ◽

10.31764/jau.v8i2.4527 ◽

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.

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The Addition Extract of Red Dragon Fruit (Hylocereus polyrhizus) Kefir and Aging Time on Ice Cream Made of Goat Milk

Jurnal Peternakan Integratif ◽

10.32734/jpi.v6i1.2177 ◽

2018 ◽

Vol 6 (1) ◽

Author(s):

Najiah Ahmad ◽

Edhy Mirwandhono ◽

Armyn Hakim Daulay ◽

Tri Hesti Wahyuni ◽

Hamdan

Keyword(s):

Aging Time ◽

Block Design ◽

Goat Milk ◽

Ice Cream ◽

Melting Time ◽

Randomized Block Design ◽

Dragon Fruit ◽

Two Factors ◽

Department Faculty ◽

Test Color

There is few people who like goat milk, that is why process of making goat milk into ice cream is needed. Therefore, a research has been done at Animal Production Laboratory of Husbandry Department, Faculty of Agriculture, University of North Sumatera, from April to May 2018. The design which used in this research is Randomized block design (RAK) with two factors: kefir concentration (P): (0%, 10%, 20%, 30%) and aging time (L): (6, 12, 18, 24 hours). Parameters which observed were overrun, melting time and organoleptic test (color, aroma, texture, taste). The results showed that the interaction between kefir concentration and aging time gave a significant effect to organoleptic result of flavor and did not give significant effect to overrun, melting time and organoleptic results (color, texture, taste). The concentration of kefir had given significant effect to melting time and organoleptic results (color, aroma, texture, taste) and did not give significant effect to overrun result. The aging time gave a significant effect to overrun, melting time and organoleptic results (color, aroma, texture), and did not give a significant effect on organoleptic taste result. The best result was obtained in addition of kefir extract of red dragon fruit 30% with aging time aged 6 hours on ice cream made of goat milk.

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The Effect Cuttings Part and Planting Media Composition to The Growth Seeds Dragon Fruit (Hylocereus costaricensis (Web) Britton & Rose)

Jurnal Pertanian Tropik ◽

10.32734/jpt.v6i2.3181 ◽

1970 ◽

Vol 6 (2) ◽

pp. 294-299

Author(s):

Adli Rifqi Alka Siregar ◽

Lisa Mawarni ◽

Chairani Hanum

Keyword(s):

Block Design ◽

Stem Cuttings ◽

Media Composition ◽

Palm Fruit ◽

Randomized Block Design ◽

Dragon Fruit ◽

Two Factors ◽

Planting Materials ◽

North Sumatra ◽

Range Test

The factors affect the success of cuttings is composition of planting media and position of planting materials. The experiment aims to determine response growth dragon fruit seeds on various composition of planting media. It was conducted in the field of research Agriculture Faculty, North Sumatra University, Medan with the height about 32 meters above sea level on April to August 2016. The design used factorial randomized block design with two factors and three repetitions. The first factor is part of the stem cuttings with three variety i.e. bottom stem, center stem, top stem and the second factor is planting media with four variety i.e. sand 100%, sand 50% + sludge 50%, sand 50% + empty palm fruit bunches (EPFB) 50%, sand 50% + sludge 25% + EPFB 25%. Data were analyzed using analysis of variance followed by Duncan’s multiple range test (DMRT). The results showed that part of the stem cuttings hasn’t effect to all observation parameters.The best planting media composition is present in the treatment sand 50% + sludge 25% + EPFB 25%. Interaction about both of factors hasn’t effect to all observation parameters.

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THE EFFECT OF SLICE THICKNESS AND FRYING TEMPERATURE CHARACTERISTICS OF PUMPKIN CHIPS BY VACUUM FRYING METHOD

Jurnal Agroindustri ◽

10.31186/j.agroind.3.2.83-97 ◽

2013 ◽

Vol 3 (2) ◽

pp. 83-97

Author(s):

Sugito Sugito ◽

Hermanto Hermanto ◽

Arfah Arfah

Keyword(s):

Antioxidant Activity ◽

Moisture Content ◽

Water Content ◽

Block Design ◽

Ash Content ◽

Slice Thickness ◽

Frying Temperature ◽

Physical Chemical ◽

Vacuum Frying ◽

Randomized Block Design

The objective of research was to determine the effect of slice thickness and frying temperature on the physical, chemical and sensorycharacteristics of pumpkin chips by vacuum frying method. Research used a Factorial Completely Randomized Block Design with 2 treatments and 3 replications. A factor (the slice thickness: 1, 2, and 3 mm) and B factor (frying temperature : 80, 90, and 100oC). The results showed that the slice thickness had significant effect on the crispy texture, yield, and water content of pumpkin chips. The temperature had significant effect on the lightness, chroma, crispy texture, yield, and moisture content. Interaction slice thickness and temperature had significant effect on the water content of pumpkin chips. A3B3 treatment (slice thickness 3 mm and frying temperature 100oC) was the best treatment with physical characteristic (yield 17.47%, crispy texture 183.6 gf, colour with 54.63% lightness, 42.17% chroma and 54.90o hue), chemical cha-racteristic (1.63% water content, 8.08% ash content) and sensory characteristics by scoring preferences 3.48 crispy texture, 3.2 flavour, 2 colour and 3.32 taste. A3B3 treatment had 1.58 dissoluble fiber content, 12.92 mg/mL IC50 antioxidant activity, 21.90 fat rate,1.46 ppm total carotene.

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Kajian Ekstraksi Karagenan Berdasarkan Variasi Rasio Rumput Laut (Eucheuma cottonii) dengan Nira Siwalan (Borrasus flaberina L.) dan Lama Perendaman serta Aplikasinya pada Bubuk Jelly Drink Nanas (Ananas comosus)

Food Technology and Halal Science Journal ◽

10.22219/fths.v3i2.13214 ◽

2020 ◽

Vol 3 (2) ◽

pp. 129

Author(s):

Alfajri Ula Ashfarina ◽

Noor Harini ◽

Listiari Hendraningsih

Keyword(s):

Moisture Content ◽

Block Design ◽

Gel Strength ◽

Ash Content ◽

Extraction Time ◽

Gelling Agent ◽

Ananas Comosus ◽

Second Stage ◽

Randomized Block Design ◽

Stage 1

The extraction of carrageenan by Eucheumma cottonii using siwalan neera as a solvent which contains pottasium 236mg per 100g and others mineral. Carragenan extract applied on pineapple jelly drink powder as a gelling agent by different concentration. This research was conducted into two stages by 3 times repitition. First, carrageenan extraction using a Factorial Randomized Block Design (RBD) consisting of 2 factors. The first factor is the ratio of seaweed with neera siwalan (S) (1:10, 1:20, 1:30) and second factor is extraction time (T) (60 minutes, 90 minutes, and 120 minutes). Extract of carrageenan was analyzed on yield, viscosity, gel strength, moisture content and ash content. The second stage is application of carrageenan extract on pineapple jelly drink powder (K) with carrageenan concentration differently (K) of 0.5%, 1%, 1.5%, 2%, 2.5%. The parameters analyzed in the second stage are viscosity, gel strength, syneresis, and organoleptic (taste, suction power, and mouthfeel). The results shows that there was a significant effect on the Siwalan neera ratio on the carrageenan produced on yield, viscosity, gel strength, water content. The best carrageenan at stage 1 was produced from the treatment of seaweed and neera siwalan ratio 1:30 with extraction time of 120 minutes (S3T3), namely yield 82.87%, moisture content 15.3%, ash content 15.97%, gel strength 102.95 g/cm2 and 5,3 cP viscosity. The addition of the best extract carrageenan to pineapple jelly drink and it was obtained the best result namely the addition of carrageenan 1% (K2) with viscosity of 2.3 cP, gel strength 8.6615 g/cm2, sineresis (24 hours) 0.9183%, sineresis (48 Hours) 3.5430%, and sineresis (72 Hours) 5.1905%, taste 3.3 (enough in tasting), suction power 3.75 (easy to suck) and mouthfeel 2.9 (enough to feel the gel).

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Growth and Yield of Various Soy Varieties (Glycine max L. Merr.) on Drought Stress

Jurnal Keteknikan Pertanian Tropis dan Biosistem ◽

10.21776/ub.jkptb.2020.008.03.04 ◽

2020 ◽

Vol 8 (3) ◽

pp. 228-235

Author(s):

Rusmana Rusmana ◽

◽

Eltis Panca Ningsih ◽

Amelia Justika ◽

◽

...

Keyword(s):

Drought Stress ◽

Design Method ◽

Block Design ◽

Growth And Yield ◽

Growth Responses ◽

Food Ingredient ◽

Randomized Block Design ◽

Two Factors ◽

Weather Changes ◽

The Impact

Soybeans become a source of plant protein and an essensial food ingredient in Indonesia. Extreme climate change causes weather changes; the impact is a long dry season which results in drought. Efforts to deal with drought stress are carried out using drought-tolerant soybean varieties that drop of production can be suppressed. The purpose of the study is to study growth responses for several different soybean varieties with drought-stricken conditions. The research was conducted from October 2019 to January 2020 at the Green House Agroecotechnology Laboratory of the Faculty of Agriculture, University of Sultan Ageng Tirtayasa, Banten. Factorial randomized block design method was then used which consists of two factors and three repetition. The first factor were that the Varieties consists of V1: Argo mulyo variety; V2: Deja 2 and V3 varieties: Dena varieties. The second factor was drought percentage comprising k1: 100% ATT (Groundwater Available); k2: 80% ATT, k3: 60% ATT and k4: 40% ATT. The results showed that differences in varieties and drought stress did not significantly affect the growth and yield of soybean crops. Argo Mulyo varieties are superior to drought stress compared to Deja 2 and Dena varieties from the weight of 100 seeds. No interaction of different soybeans varieties treatment and drought stress on all observation parameters.

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Karakteristik Fisikokimia dan Sensoris Nugget Kijing (Pilsbryoconcha exilis)

Jurnal FishtecH ◽

10.36706/fishtech.v7i1.5983 ◽

2018 ◽

Vol 7 (1) ◽

pp. 76-85

Author(s):

Ina Permata Sari ◽

Herpandi Herpandi ◽

Shanti Dwita Lestari

Keyword(s):

Moisture Content ◽

Protein Content ◽

Water Content ◽

Sensory Analysis ◽

Block Design ◽

Ash Content ◽

Sensory Characteristics ◽

Chemical Characteristics ◽

Physical Chemical ◽

Randomized Block Design

The purpose of this research was to observe the effects of threadfin breams surimi (Nemiptarus nematophorus) and mussel (Pilsbryoconcha exilis) to physical, chemical and sensory characteristics of nugget. This research used randomized block design (RBD) consisted of one factor treatment and three replications. Factor treatment consisted of combination ratio threadfin breams surimi and mussel 100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, 0% : 100%. The variables observed were physical characteristics (elasticity), chemical characteristics (moisture content, ash, protein, fat, carbohydrate, and iron) and sensory analysis on appereance, flavour, taste and texture of the final products. Different combinations of threadfin breams surimi and mussel had significant effect on elasticity (222.53 gf, 278.33 gf, 300.66 gf, 312.13 gf, 452.86 gf), ash content (3.26%, 2.51%, 2.23%, 1.63%, 1.45%), protein content (8.27%, 12.11%, 14.8%, 17.14%, 20.73%), carbohydrate content (17.32%, 14.34%, 11.11%, 8.42%, 3.5%), and iron (23.61%, 18.56%, 12.77%, 7.24%, 1.54%). Based on the results, the greater addition of surimi concentration caused the increasing value of elasticity, protein, and water content. While the greater addition of mussel concentration resulted on the increased value of ash, fat and iron. This research showed that the combination of 75% threadfin breams surimi and 25% mussel produced on nugget with the best characteristics.

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KUALITAS KIMIA DAN ORGANOLEPTIK BURGER IKAN TUNA YANG DISUBTITUSI DENGAN TEPUNG BUAH MENGKUDU (Morinda citrifolia)

Jurnal Pengolahan Pangan ◽

10.31970/pangan.v3i1.6 ◽

2018 ◽

Vol 3 (1) ◽

pp. 1-8

Author(s):

Evi Huzaibah ◽

Asrawaty Asrawaty ◽

Minarny Gobel

Keyword(s):

Moisture Content ◽

Block Design ◽

Experimental Treatment ◽

Ash Content ◽

Morinda Citrifolia ◽

Randomized Block Design ◽

Randomized Design ◽

Effect Of Treatment ◽

Completely Randomized Design ◽

Tapioca Flour

The purpose of this research is to know the effect of addition of noni flour as substitution of tapioca flour to protein content, moisture content, and ash content and organoleptic nature of tuna burger. This study used Completely Randomized Design (RAL) and Randomized Block Design (RAK). The experimental treatment were: B1 (0% noni flour + 15% tapioca flour), B2 (2.5% noni flour + 12.5% tapioca flour), B3 (5% noni flour + 10% tapioca flour), B4 7.5% noni flour + 7.5% tapioca flour). To know the effect of treatment, then the analysis of variance and if the treatment has real effect continued with BNT advanced test. Based on the result of the research, it can be concluded that the addition of noni flour as substitution of tapioca flour to 7.5% can increase the protein tuna burger protein by 14.87%, moisture content 71.07% and ash content 2.07%, and aroma, taste, color, and texture are relatively the same on all treatments

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Karakteristik Kimia dan Organoleptik Biskuit dengan Penambahan Tepung Kacang Kedelai (Glycine max) dan Tepung Kulit Buah Naga Merah (Hylocereus costaricensis)

Food Technology and Halal Science Journal ◽

10.22219/fths.v4i1.15627 ◽

2021 ◽

Vol 4 (1) ◽

pp. 52-65

Author(s):

Dian Puspita ◽

Noor Harini ◽

Sri Winarsih

Keyword(s):

Wheat Flour ◽

Local Food ◽

Block Design ◽

Crude Fiber ◽

Soybean Flour ◽

Fruit Peel ◽

Food Ingredients ◽

Randomized Block Design ◽

Dragon Fruit ◽

High Level

Indonesia is a country that has a high level of biscuit consumption. This is supported by many local food commodities. Therefore, many food products have emerged that use local food ingredients, such as bread, biscuits and cakes. One effort that can be made to enrich the nutritional content of biscuits is to add soybean flour which is rich in protein and flour of red dragon fruit peel which is rich in dietary fiber. The purpose of this study was to determine the effect of the ratio of wheat flour, soybean flour and red dragon fruit peel flour to chemical and organoleptic quality of biscuits. This research used a simple randomized block design with ratio of wheat flour, soybean flour, and red dragon fruit peel flour consisting of 10 levels: P0 (100%:0%:0%), P1 (80%:10%:10%), P2 (70%:20%:10%), P3 (60%:30%:10%), P4 (75%:10%:15%), P5 (65%:20%:15%), P6 (55%:30%:15%), P7 (70%:10%:20%), P8 (60%:20%:20%), P9 (50%:30%:20%). Each level is repeated 2 times. The parameters being observed were level of protein, fat, crude fiber, water, ash, and organoleptics (aroma, taste and texture). The results showed that the proportion of wheat flour, soybean flour and red dragon fruit peel flour had a very significant effect on level of water, protein, crude fiber, and organoleptic (taste, aroma, and texture). Treatment of biscuits with proportion of wheat flour 60%: 30% soybean flour: 10% red dragon fruit peel flour was the best treatment with level of water 6,58%, ash 0,76%, fat 27,95%, protein 9,74%, crude fiber 6,10%, organoleptic of taste 4,65 (delicious), aroma (rather tasty), and texture (rather not hard)

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