scholarly journals Pengaruh Konsentrasi Ragi dan Lama Fermentasi terhadap Kadar Air, Kadar Protein dan Organoleptik pada Tempe dari Biji Melinjo (Gnetum gnemon L)

2019 ◽  
Vol 12 (1) ◽  
pp. 50-60
Author(s):  
Ruka Yulia ◽  
Arif Hidayat ◽  
Amri Amin ◽  
Sholihati Sholihati
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fermentation Time ◽  
Randomized Design ◽  
Two Factors ◽  
Gnetum Gnemon ◽  
Completely Randomized Design ◽  
Yeast Concentration

Abstrak. Tujuan penelitian ini adalah mengetahui pengaruh konsentrasi ragi, lama fermentasi dan interaksi antara konsentrasi dan lama fermentasi terhadap mutu tempe biji melinjo. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) faktorial dengan dua faktor yang terdiri dari 3 level dengan 2 kali ulangan. Konsentrasi ragi (R) sebanyak 3 level R1 = 1%, R2 = 2%, R3 = 3%. Lama fermentasi (F) sebanyak 3 level F1 = 18 jam, F2 = 24 jam, dan F3 = 36 jam. Hasil penelitian menunjukkan bahwa konsentrasi ragi berpengaruh nyata (P 0,05) terhadap warna dan tidak berpengaruh (P 0,05) nyata terhadap kadar air, kadar protein, rasa, aroma dan tekstur tempe biji melinjo. Lama fermentasi berpengaruh nyata (P 0,05) terhadap kadar air dan kadar protein tidak berpengaruh nyata (P 0,05) terhadap warna, aroma, rasa dan tekstur tempe biji melinjo. Interaksi antara konsentrasi ragi dan lama fermentasi (RF) tidak berpengaruh nyata (P 0,05) terhadap kadar air, kadar protein, warna, aroma, rasa dan tekstur tempe biji melinjo. Perlakuan terbaik pada konsentrasi ragi 1% dan lama fermentasi 24 jam (R1F2) dengan kadar air 69,72%, kadar protein 4,69%, warna 3,90 (suka), rasa 4,08 (suka), aroma 4,03 (suka) dan tekstur 3,95 (suka).  The Influence of Yeast Concentration and Fermentation Time on Moisture Content, Protein Content and Organoleptic on Tempeh from Melinjo Seeds (Gnetum Gnemon L) Abstract. The aim of this study was to determine the effect of yeast concentration, fermentation time and interaction between concentration and fermentation time on the quality of melinjo seed tempeh. This study uses factorial completely randomized design (RAL) consisting of two factors and three levels with two replications. Yeast concentrations (R) are R1 = 1%, R2 = 2%, R3 = 3%. The fermentation times (F) are F1 = 18 hours, F2 = 24 hours, and F3 = 36 hours. The results showed that the yeast concentration had a significant effect (P 0.05) on the color and had no effect (P 0.05) on moisture content, protein content, taste, aroma and texture of melinjo seed tempeh. The fermentation time had a significant effect (P 0.05) on the moisture and protein content and had no effect (P 0.05) on the color, aroma, taste and texture of melinjo seed tempeh. The interaction between yeast concentration and fermentation time (RF) did not have a significant effect (P 0.05) on moisture content, protein content, color, aroma, taste and texture of melinjo seed tempeh. The best treatment was obtained at yeast concentration of 1% and 24-hour fermentation time (R1F2) with a moisture content of 69.72%, protein content 4.69%, color 3.90 (likes), taste 4.08 (likes), aroma 4.03 (likes) and texture 3.95 (likes).

scholarly journals PENGARUH LAMA PERENDAMAN DAN KONSENTRASI ASAP CAIR TERHADAP PENILAIAN ORGANOLEPTIK DAN KIMIA POKEA (Batissa violacea var. celebensis, von Martens 1897) ASAP

2019 ◽  
Vol 2 (1) ◽  
pp. 110
Author(s):  
Prilya Zhatrawati Mentang ◽  
Moh Nuh Ibrahim ◽  
Kobajashi Togo Isamu
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Water Content ◽  
Soaking Time ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Two Factors ◽  
The Mean ◽  
Completely Randomized Design

AbstrakPenelitian ini bertujuan Untuk mengetahui pengaruh lama perendaman asap cair, konsentrasi asap cair interaksi antara lama perendaman dan konsentrasi asap cair terhadap mutu pokea asap.Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) yang terdiri dari dua faktor. Faktor pertama yaitu waktu perendaman (5, 10, 15 menit), faktor kedua yaitu konsentrasi asap cair (2%, 4%, 6%) dengan tiga kali ulangan. Pokea asapterhadap interaksi lama perendaman dan konsentrasi asap cair terhadap organoleptikrupa, bau, tekstur, rasa, kadar air dan kadar protein berpengaruh sangat nyata. Kadar benzo(a)pyrene pada T3N1 sebesar 2,47 mg/kg, T3N2 sebesar            5,46 mg/kg dan T3N3 sebesar 3,84 mg/kg. Rerata organoleptik rupa diperoleh nilai tertinggi pada T2N2 sebesar 4 (suka), bau pada perlakuan T2N3 sebesar 4 (suka), rasa pada perlakuan T2N3 sebesar 3 (agak suka), tekstur pada perlakuan T2N3 sebesar           4 (suka), kadar air pada perlakuan T3N1 sebesar 9,91% dan kadar protein pada perlakuan T2N3 sebesar 45,69%. Kata kunci: Pokea, asap cair, kadar air, kadar protein, organoleptik  AbstractThe aims of this study was to determine the effect of liquid smoke soaking time, liquid smoke concentration and interaction between soaking time and liquid smoke concentration on the quality of smoke pokea. This research used a Factorial Completely Randomized Design (FCRD) consisting of two factors. The first factor is soaking time (5, 10, 15 minutes), the second factor is the concentration of liquid smoke (2%, 4%, 6%) with three replications.Smokedpokea for interaction of soaking time and liquid smoke concentration on organoleptic appearance, odor, texture, taste, water content and protein content had a very significant effect. The level of benzo(a)pyrene on T3N1 was 2.47 mg/kg, T3N2 was 5.46 mg/kg and T3N3 was 3.84 mg/kg. The mean organoleptic obtained the highest value on T2N2 of 4 (likes), odor at T2N3 of 4 (likes), taste on T2N3 of 3 (rather like), texture on T2N3 of 4 (likes), water content on T3N1 was 9.91% and protein content in T2N3 was 45.69%.Key words: Pokea clam, liquid smoke, moisture content, protein content, organoleptic

scholarly journals FERMENTATION OF WHEY WASTE AS ORGANIC LIQUID FERTILIZER "PUCAFU"

2017 ◽  
Vol 2 (2) ◽  
pp. 7-13
Author(s):  
Muhammad Akhsan Akib ◽  
Henny Setiawati
Keyword(s):  
Organic Liquid ◽  
Total N ◽  
Organic C ◽  
Fermentation Time ◽  
Liquid Fertilizer ◽  
Randomized Design ◽  
Two Factors ◽  
Liquid Wastes ◽  
Completely Randomized Design ◽  
Yeast Concentration

Whey waste contains organic materials, particularly high complex proteins and amino acids in the form of suspended and dissolved solids, however the utilization of whey as a organic liquid fertilizer still has a less attention. Thus the Utilization of the whey waste through anaerobic process to be used as a organic liquid fertilizer is the purpose of the research. This research was conducted using factorial design with completely randomized design (CRD) which consists of two factors: the yeast concentration (without yeast; 0.25 and 0.50 g/500 ml of whey waste) and the fermentation time (0, 3, and 5 days). The variables measured were the content of organic C, C/N Ratio, and Total N, P2O5 and K2O contents. The results showed that the fermented whey waste on the different fermentation time and yeast concentration had increased the organic C and C/N ratio, but decreased P2O5 and K2O contents. The utilization of whey combined with solid or other liquid wastes gave a chance to produce a quality organic liquid fertilizer 

PENGARUH KONSENTRASI RAGI TAPE DAN LAMA FERMENTASI TALAS (Colocasia esculenta) TERHADAP KUALITAS PRODUK COOKIES NASTAR

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Miya Maryati ◽  
Sri Wahyuni ◽  
RH Fitri Faradilla
Keyword(s):  
Content Analysis ◽  
Nutritional Value ◽  
National Standard ◽  
Yeast Fermentation ◽  
Nutritional Content ◽  
Fermentation Time ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Yeast Concentration

ABSTRACTThis study aimed to determine the effect of tape yeast fermentation on taro tubers on the physical properties of flour and the hedonic organoleptic assessment of nastar cookies and the nutritional content of nastar cookies. This study used a factorial Completely Randomized Design (CRD) which consisted of two factors, namely yeast concentration and fermentation time. The yeast concentration (R) consisted of three levels, namely 0% tape yeast (R1), 3% tape yeast (R2), and 5% tape yeast (R3) while the fermentation time (F) consisted of three levels, namely 12 hours (F1), 24 hours (F2), and 36 hours (F3). The observational variables in this study consisted of organoleptic tests with hedonic scales and nutritional content analysis. The best treatment based on the organoleptic test of nastar cookies was the R2F2 sample with scores of color, aroma, taste, texture, and overall reached 4.52 (very like), 4.51 (very like), 4.51 (very like), 4.58 (very like), and 4.48 (like), respectively. The nutritional value of selected nastar cookie products R1F2 had 4.71% water, 1.13% ash, 5.55% fat, 5.88% protein, and 82.73% carbohydrate. Meanwhile, the R2F2 sample had 4.78% water, 1.13% ash, 7.97% fat, 7.02% protein, and 79.1% carbohydrate. The protein and fat contents of this cookie product did not meet the national standard, while the content of other ingredients met the national standard.Keywords: Nastar Cookies, Fermentation, Yeast Tape and Taro Flour.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh fermentasi ragi tape pada umbi talas terhadap sifat fisik tepung dan penilaian organoleptik hedonik cookies nastar serta kandungan gizi cookies nastar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari 2 faktor yaitu faktor pertama konsentrasi ragi dan faktor kedua lama fermentasi, faktor pertama yaitu konsentrasi ragi (R) yang terdiri atas tiga taraf yaitu 0 % ragi tape (R1), 3 % ragi tape (R2) dan 5 % ragi tape (R3). Faktor kedua yaitu lama fermentasi (F) yang terdiri atas tiga taraf yaitu selama 12 jam (F1), 24 jam (F2), dan selama 36 jam (F3).Variabel pengamatan pada penelitian ini terdiri dari uji organoleptik dengan skala hedonik dan analisis kandungan gizi. Perlakuan terbaik berdasarkan uji organoleptik cookies nastar yaitu R2F2 dengan skor penilaian kesukaan terhadap warna sebesar 4,52 (sangat suka), aroma 4,51 (sangat suka), rasa 4,51 (sangat suka), tekstur 4,58 (sangat suka) dan over all 4,48 (suka). Nilai gizi produk cookies nastar terpilih R1F2 dan R2F2 yang meliputi kadar air (4,71 %) dan (4,78 %), kadar abu (1,13 %) dan (1,13 %), kadar lemak (5,55 %) dan (7,97 %), kadar protein (5,88 %) dan (7,02 %) dan kadar karbohidrat (82,73 %) dan (79,1 %). Kadar protein dan lemak produk cookies ini belum memenuhi standar SNI, sedangkan kandungan bahan lainnya telah memenuhi standar SNI.Kata Kunci : Cookies Nastar, Fermentasi, Ragi Tape dan Tepung Talas.

scholarly journals UJI AKTIVITAS INOKULUM TEMPE DARI BAHAN LIMBAH KULIT PISANG TERHADAP MUTU TEMPE KEDELAI

Pro Food ◽  
2017 ◽  
Vol 3 (1) ◽  
pp. 200
Author(s):  
Muhammad Triyono ◽  
Nazaruddin Nazaruddin ◽  
Wiharyani Werdiningsih
Keyword(s):  
Experimental Design ◽  
Moisture Content ◽  
Protein Content ◽  
Key Words ◽  
Ash Content ◽  
Banana Peel ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Total Fungi

Banana pulp can be used as a substrate in the manufacture of tempeh inoculum. The aimed of this study was to determine the activity of the  tempe inoculum from banana pulp to the quailty of chemical, organoleptic and microbiological soybean tempeh. The experimental design used in this study was completely randomized design (CRD) with one factor was the concentration of inoculum (LIPI inoculum and banana pulp inoculum) with different concentrations on each treatment. Parameters measured were moisture content, ash content, protein content, total fungi, misellium observations, and also favorite sightings include compactness misellium raw tempeh, aroma and texture. The results showed that LIPI inoculum concentrations of 0.2%, Banana Peel (KP) 0.1%; 0.2%; 0.3%; and 0.4% had no different effect on moisture content, protein content, and ash content, but significantly different effect on the misellium compactness, texture, and flavor. The use of 0.3% inoculum of banana pulp is the best treatment for the quality of soybean tempeh with misellium compactness, texture, and aroma which preferred by the panelists with a moisture content of 58.66%, ash content of 0.73%, and protein content 20,31 % according to SNI 01-3144-1992. Key words: banana pulp, inoculum, soybean tempeh   ABSTRAK Limbah kulit pisang dapat dijadikan sebagai substrat dalam pembuatan inokulum tempe. Penelitian ini bertujuan untuk mengetahui aktivitas inokulum bahan limbah kulit pisang terhadap mutu kimia, organoleptik dan mikrobiologi tempe kedelai. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu konsentrasi inokulum (Inokulum Buatan LIPI dan inokulum limbah kulit pisang) dengan konsentrasi yang berbeda pada tiap perlakuan. Parameter yang diamati adalah kadar air, kadar abu, kadar protein, total jamur, pengamatan misellium, dan juga kesukaan penampakan tempe mentah meliputi kekompakan misellium, aroma dan tekstur. Hasil menunjukkan bahwa faktor konsentasi inokulum LIPI 0,2%, Kulit Pisang (KP) 0,1%, KP 0,2%, KP 0,3%, KP 0,4% memberikan pengaruh tidak berbeda nyata terhadap kadar air, kadar protein, kadar abu, tetapi memberikan pengaruh berbeda nyata terhadap kesukaan kekompakan misellium, tekstur, dan aroma. Penggunaan inokulum kulit pisang dengan konsentrasi 0,3% merupakan perlakuan terbaik terhadap mutu tempe kedelai dengan kekompakan misellium, tekstur, dan aroma yang disukai oleh panelis dengan kadar air 58,66%, kadar abu 0,73%, dan kadar protein 20,31% sesuai dengan SNI 01-3144-1992. Kata kunci: inokulum, kulit pisang, tempe kedelai

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

scholarly journals THE ADDITION OF COCONUT WATER AND THIAMINE TOWARDS CHRYSSANTHENUM MICRO CUTTINGS (Dendranthema grandiflora Tzvelev) IN VITRO

Agrivet ◽  
2021 ◽  
Vol 27 (1) ◽  
pp. 39
Author(s):  
Salma Nabila ◽  
Endah Budi Irawati ◽  
Rina Srilestari
Keyword(s):  
Water Concentration ◽  
Coconut Water ◽  
Fresh Weight ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Range Test ◽  
Growing Shoot

Chryssanthenum is ornamental plant with variety of shape and color which are unique and appealing. So that, it is in great demand in the community. The production of Chrissanthenum conventionally hampered by availability and quality of seeds. Thus, it needs research through tissue culture. The aim of this research is to know interaction between coconut water and thiamine and to determine the best coconut water and thiamine concentration toward Chryssanthenum micro cuttings. This research used laboratory experimental method by using completely randomized design with two factor. The 1st factor was coconut water concentration consisted of three level which were 5%, 10% and 15%. The 2nd factor was thiamine concentration consisted of three level which were 1mg/L, 2 mg/L and 3 mg/L. From the two factors, those were found that, there were nine combination of treatments and repeated 3 times. The variety  of data was analyzed by using Analysis of Variance (ANOVA) with level of α=5%, and continued by examining Duncan’s Multiple Range Test (DMRT) with level of α=5%. The result indicated that the interaction of coconut water concentration was 5% and thiamine was 1 mg/L on the parameters when growing shoot. There was also interaction on coconut water concentration which was 10 % and thiamine was 1 mg/L on the parameters in the number of shoots. interaction of coconut water combination was 15% and thiamine was 2 mg/L on  fresh weight. The addition of 10% coconut water and 1 mg/L thiamine showed the best result on shoot length.

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 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.

scholarly journals QUALITY OF FEMALE BALI DUCK MEAT FED DIET CONTAINT FERMENTED PAPAYA LEAF MEAL

2021 ◽  
Vol 24 (1) ◽  
pp. 19
Author(s):  
SITI N. W. ◽  
I N. S. SUTAMA ◽  
N. M. S. SUKMAWATI ◽  
I N. ARDIKA
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Matter Content ◽  
Water Holding Capacity ◽  
Dry Matter Content ◽  
Leaf Meal ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Water Holding

The research objective was to know the effect of fermented papaya leaf meal in diet to quality of female bali duck meat. The design used was Completely Randomized Design with 3 treatments and 5 replicates, each treatment used 2 female bali duck on the age of 12 weeks. The 3 treatments were levels of fermented papaya leaf meal i.e. 0%, 8% and 16% for treatment A, B, and C respectively. Variables observed were diminishing cook meat, water holding capacity, pH, water content, protein content, fat content and dry matter content. The research results showed that water content, diminishing cook and pH of the treatments A, B and C were non significantly different (P>0.05). Di- minishing row meat of the treatment B was significantly higher (P<0.05) but, its water holding capacity was lower significantly different (P<0.05) than the A and C. Meat protein content of the treatment C was higher significantly (P<0.05) but, its muscular fat was lower significantly (P < 0.05) compare to the treatments A and B. From the re- sults of the study it can be concluded that the addition of fermented papaya leaf meal at the level of 8%-16% in the ration can improve the quality of the meat of female bali ducks aged 26 weeks.

scholarly journals Pemanfaatan Tepung Biji Nangka dan Sale Pisang Ambon dalam Pembuatan Snack Bar

2020 ◽  
Vol 6 (1) ◽  
pp. 001
Author(s):  
Tuah Hamonangan Simanjorang ◽  
Vonny Setiaries Johan ◽  
Rahmayuni Rahmayuni
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Analysis Of Variance ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Seed Flour ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design ◽  
Range Test

The purpose of this research was to obtain snack bar with the optimum sensory and chemical characteristics.  This research used a completely randomized design with five treatments and three replications.  Data were statistically analyzed using analysis of variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%.  The treatments performed were the differential ratio between jackfruit seed flour and dried slice of ambon banana, namely BNP1 (80:20), BNP2 (70:30), BNP3 (60:40), BNP4 (50:50) and BNP5 (40:60). The result showed that each treatment significantly affected all the observational parameters both chemically and sensory. Jackfruit seed flour : dried slice of ambon banana (40:60) is the optimum treatment which is preffered hedonically with a description of brownish yellow color, banana aroma, banana flavored and having soft level of hardness, having 23.98% moisture content, 2.05% ash content, 11.61% fat content, 5.86% protein content, 56.50% carbohydrate content and 0.88% crude fiber content.Keywords: snack bar, jackfruit seed flour, dried slice of ambon banana

Sign in / Sign up

Export Citation Format

Share Document