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

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

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

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

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

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

scholarly journals ANALISA MIKROBIOLOGI DAN ORGANOLEPTIK PRODUK TENGGIRI BEKU(Scomberomorus commersonii)

2018 ◽  
Vol 6 (2) ◽  
pp. 54
Author(s):  
Mulyana Mulyana ◽  
Dwi Indah Widya Yanti
Keyword(s):  
Plate Count ◽  
Test Results ◽  
Microbiological Test ◽  
E Coli ◽  
Total Plate Count ◽  
Physical Chemical ◽  
The People ◽  
Standard Value ◽  
Test Result

Mackerel fish is sea fishs species which are pelagic marine fish groupwhich has a distinctive taste so favored by the people. frozen mackerel is a fishs that is easily damaged. Thus the fishs need to be handling it well. Fishskeep the temperature will affect the quality of the fishs. during storage in the storage and distribution processing. can affect product quality. To decrease the quality of frozen mackerel fishs products need to note the changes that occur either through physical, chemical and biological. It explains research to analyze the quality of fishs products frozen mackerel observe  aspects of Microbiology testing and Appearance. Based on the results of microbiological and organoleptic frozen mackerel fish, it can be conclude that test for microbiological test total plate count (TPC) is below the standard value in accordance with ISO 4110, 2014. for Uju E, coli is negative, Salmonella Test is Begatif, Vibrio Colera test is also negative and Appearance Test Values above 7 quality fish so the test results of Microbiology and poduct organoleptic frozen mackerel safe for consumption as the above test result.

scholarly journals Kajian Variasi Ketebalan Tumpukan Fermentasi Terhadap Kualitas Pliek U dan Minyak Pliek Yang Dikeringkan Dengan Alat Pengering Tipe Hohenheim

2017 ◽  
Vol 2 (2) ◽  
pp. 386-395
Author(s):  
Muhammad Al Hasani ◽  
Zulfahrizal Zulfahrizal ◽  
Raida Agustina
Keyword(s):  
Water Content ◽  
Fatty Acid Content ◽  
Coconut Oil ◽  
Thickness Variation ◽  
Test Results ◽  
The Public ◽  
Cooking Oil ◽  
The People ◽  
Equipment Type

Abstrak. Masyarakat Aceh secara turun-temurun telah menggunakan daging buah dan minyak kelapa terfermentasi (diperam) yang diproses secara tradisional. Minyak kelapa yang dihasilkan salah satunya dikenal dengan nama minyak pliek  yang digunakan sebagai minyak goreng dan juga dimanfaatkan sebagai obat untuk sakit kepala, luka, menurunkan panas, sakit persendian, dan sakit perut. Ampas yang diperoleh setelah pengepresan disebut pliek u, yang digunakan sebagai bumbu masakan.  Tujuan dari penelitian ini adalah mengkaji kualitas dari pliek u dan minyak pliek dengan variasi ketebalan tumpukan fermentasi 30 cm, 20 cm, dan 10 cm. Hasil penelitian menunjukkan bahwa pliek u dan minyak pliek yang paling diterima oleh panelis adalah ketebalan tumpukan fermentasi 30 cm. Berdasarkan hasil penelitian jumlah rendemen tertinggi pliek u dan minyak pliek terdapat pada ketebalan 30 cm. Kadar air setelah fermentasi dan kadar air pliek u yang dihasilkan pada setiap variasi ketebalan 30 cm, 20 cm dan 10 cm relatif sama, yakni berkisaran antara 57,6% – 60,0% untuk kadar air setelah fermentasi dan 4,4% – 6,5% untuk kadar air pliek u. Hasil pH pliek u lebih besar dibandingkan pH setelah fermentasi, namun nilai yang dihasilkan tidak melebihi angka 7 (netral), hal ini berlaku untuk setiap variasi ketebalan bahan. Secara keseluruhan minyak pliek yang dihasilkan masih memenuhi standar SNI. Minyak pliek yang dihasilkan dari ketebalan 30 cm yang memiliki kualitas terbaik karena memiliki kadar asam lemak bebas  terkecil yaitu sebesar 0,39%. Hasil pengujian organoleptik terhadap pliek u dan minyak pliek dapat disimpulkan bahwa masyarakat lebih menerima pliek u dan minyak pliek dengan ketebalan fermetasi 30 cm.Study on Thickness Variation Fermented of Quality Pliek U and Oil Pliek to Drained By Equipment Type Dryer HohenheimAbstract. The people of Aceh for generations have used fruit pulp and palm oil fermented (ripened) are processed traditionally. Coconut oil is produced by one of them known as pliek oil that is used as a cooking oil and is also used as a remedy for headaches, cuts, lower the heat, joint pain, and abdominal pain. The pulp obtained after pressing is name (oil pliek), which is used as a spice in cooking. The purpose of this study is to assess the quality of pliek u and oil pliek with thickness variation heap of fermentation 30 cm, 20 cm and 10 cm. The results showed that pliek u and oil pliek the most accepted by the panelists is 30 cm thick pile fermentation. Based on the results of the study the number of the highest yield and oil pliek pliek u are at a thickness of 30 cm. The water content after fermentation and water content pliek u generated on every variation of the thickness of 30 cm, 20 cm and 10 cm are relatively the same, ie ranging between 57.6% - 60.0% for water content after fermentation and 4.4% - 6 , 5% for water content pliek u. Results pliek u pH greater than pH after fermentation, but the resulting value does not exceed the number 7 (netral), this proses every variation of the thickness of the material. Overall oil produced pliek still meet ISO standards. Pliek oil produced from a thickness of 30 cm that has the best quality because it has the smallest free fatty acid content is 0.39%. The test results organoleptic pliek poil can be concluded that the public is receiving pliek u and oil fermetasi pliek with a thickness of 30 cm.

scholarly journals PENGARUH SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG SUKUN (Artocarpus altilis) TERHADAP MUTU KIMIA KUE SEMPRONG

2020 ◽  
Vol 5 (1) ◽  
pp. 7-14
Author(s):  
Fitriani Basrin
Keyword(s):  
Wheat Flour ◽  
Proximate Analysis ◽  
Carbohydrate Content ◽  
Chemical Quality ◽  
Artocarpus Altilis ◽  
Average Value ◽  
The People ◽  
Randomized Design ◽  
The Pacific

Breadfruit (Artocarpus altilis) is one of the main fruit producing plants of the Moraceae family. This plant has long been cultivated by the people of Indonesia and even in several countries in the Pacific region such as Fiji, Tahiti, the Samoan Islands, and Hawaii, breadfruit has been used as a traditional staple food. The consumption of breadfruit is generally still limited as a snack and a vegetable and as an alternative food source, breadfruit is proven to have a high nutritional content. The purpose of this study was to determine the effect of substitution of wheat flour with breadfruit (Artocarpus altilis) on the chemical quality of semprong cake or egg roll. The treatment design in this research on the substitution of wheat flour with breadfruit flour (Artocarpus altilis) on the chemical quality of semprong cakes, namely: P0 (100 grams of wheat flour), P1 (75 grams of wheat flour + 25 grams of breadfruit flour), P2 (50 grams of wheat flour + 50 grams of breadfruit flour), P3 (75 grams of wheat flour + 25 grams of breadfruit flour), and P4 (100 grams of breadfruit flour). The experimental design used was a randomized randomized design (CRD) with 5 treatments and 4 replications. The results of the proximate analysis test included moisture, ash, fat, protein and carbohydrate content, with an average value of 3.50% water content, 1.07% ash content, 26.97% fat content, 4.21% protein content, and 63.88% carbohydrate content.

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

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

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

UPAYA PENINGKATAN MUTU PENDIDIKAN DI PONDOK PESANTREN HJ. HANIAH MAROS SULAWESI SELATAN

2012 ◽  
Vol 10 (2) ◽  
Author(s):  
Abdul Muin
Keyword(s):  
Qualitative Method ◽  
Healthy Lifestyle ◽  
Boarding School ◽  
Education Quality ◽  
Quality Of Education ◽  
The People ◽  
Interest And Motivation

AbstractThe purpose of this paper is to reveal how the quality of education in this Islamic boarding school is, particularly related to education facilities, curriculum and strategies of education quality improve­ments. This study used the qualitative method. Findings of this study are: first, education infrastructure and facilities are relatively complete and adequate, which are supported by the atmosphere of the Islamic boarding school that is full of simplicity and modesty by habituation in implementing clean and healthy lifestyle. Second, the tafaqquh fi-al din (understanding of religion)-based curriculum compiled by the Islamic boarding school occupies the same degree (equal) to the curriculum prepared by the Ministry of Religious Affairs, so that both tafaqquh fi-al din (understanding of religion) studies and general studi­es have high electability, which is able to increase the quality of education and also generates interest and motivation of the people (parents) to put their children to the Islamic boarding school. Third, education in the Islamic boarding school has a strong independency because it is supported by substantial financial resources.AbstrakTujuan tulisan ini untuk mengungkapkan bagaimana mutu pendidikan di pondok pesantren ini, khususnya berkaitan dengan sarana pendidikan, kurikulum dan sterategi peningkatan mutu pendidik­an. Penelitian ini menggunakan metode kualitatif. Hasil temuan studi ini adalah: Pertama, sarana dan fasilitas pendidikan relatif lengkap dan memadai, ini didukung oleh suasana kehidupan pondok pesan­tren yang penuh kesederhanaan dan kebersahajaan dengan pembiasaan menerapkan pola hidup bersih dan sehat. Kedua, kurikulum yang berbasis tafaqquh fi-al din yang disusun oleh pondok pesantren ini menempati derajat yang sama (equal) dengan kurikulum yang disusun Kementerian Agama, sehinga baik kajian tafaqquh fi al-din maupun pelajaran umum memiliki electabilitas yang tinggi, hal ini mampu meningkatkan mutu pendidikan dan sekaligus membangkitkan animo dan motivasi masyarakat (orangtua) untuk memasukkan anaknya ke pesantren ini. Ketiga, penyelenggaraan pendidikan di pon­dok pesantren ini memiliki kemandirian yang kuat, karena didukung oleh sumber dana yang besar.

Implementasi Voip Server Berbasis IPV6 Dengan Raspberry PI

2019 ◽  
Vol 9 (01) ◽  
pp. 47-54
Author(s):  
Rabbai San Arif ◽  
Yuli Fitrisia ◽  
Agus Urip Ari Wibowo
Keyword(s):  
Internet Protocol ◽  
Wireless Transmission ◽  
Raspberry Pi ◽  
Test Results ◽  
Average Delay ◽  
Ipv6 Network ◽  
Ip Network ◽  
Selection Of ◽  
Better Than

Voice over Internet Protocol (VoIP) is a telecommunications technology that is able to pass the communication service in Internet Protocol networks so as to allow communicating between users in an IP network. However VoIP technology still has weakness in the Quality of Service (QoS). VOPI weaknesses is affected by the selection of the physical servers used. In this research, VoIP is configured on Linux operating system with Asterisk as VoIP application server and integrated on a Raspberry Pi by using wired and wireless network as the transmission medium. Because of depletion of IPv4 capacity that can be used on the network, it needs to be applied to VoIP system using the IPv6 network protocol with supports devices. The test results by using a wired transmission medium that has obtained are the average delay is 117.851 ms, jitter is 5.796 ms, packet loss is 0.38%, throughput is 962.861 kbps, 8.33% of CPU usage and 59.33% of memory usage. The analysis shows that the wired transmission media is better than the wireless transmission media and wireless-wired.

PEMBENAHAN TERHADAP LEMBAGA PEMASYARAKATAN DAPAT MENIADAKAN OPSI HUKUMAN MATI BAGI NARAPIDANA DI INDONESIA (THE IMPROVEMENT OF QUALITY OF PENITENTIARY CAN ELIMINATE THE DEATH PENALTY OPTIONS OF CONVICTED CRIMINALS IN INDONESIA)

2020 ◽  
Vol 10 (2) ◽  
pp. 175
Author(s):  
Nomensen Freddy Siahaan
Keyword(s):  
Death Penalty ◽  
Deterrent Effect ◽  
Criminal Cases ◽  
Psychological Burden ◽  
The Real ◽  
The Public ◽  
Good Citizen ◽  
The People ◽  
Long Time

After a long time was not heard to the public area, lately death penalty toward the criminal cases that classified as extraordinary crime are appear. The author discovers electronic article about the execution of the death penalty which is the prosecutor prepares to execute death penalty toward the drugs dealer. The president of Republic of Indonesia stated that it is necessary to give a deterrent effect to the convicted  criminal and keep the morality of Indonesian teenagers. According to my opinion, the author argues that it will be better and wiser if we discuss about renovating all of the Penitentiary in Indonesia than debating whether death penalty could be done in Indonesia or not, because it will be displeasure many parties, death penalty infringed the human rights of the convicted criminals and cause psychological burden to them, families, the executor of the death penalty, and other parties. Because if we have to improve the quality of the Penitentiary, if the function of Penitentiary for fostering moralily has been optimal or properly enough to the convicted criminals, Indonesia will be no longer need the death penalty option as sanction to the convicted crimanals including for the extraordinary crime (especially for drugs trafficking in our country). Penitentiary is one of the public services which aims for fostering the people that initially have bad habits (commited to the crime), so that they will have the awareness to change their bad attitude into the be better ones, will not harm others, and positively contributed to the society. Already Penitentiary’s conditions should be designed in such a way and as good as possible, so that the inmates feels like at their own home (like having a second home after his own home), and feel humaner to spend their days in the Penitentiary. The author believes that if the Penitentiary has been improved and optimized its function well, then the real purpose of Penitentiary will definitely achieved. As stated in Law Number 12 Year 1995 regarding to Penitentiary Article 2 which states "sanction system are organized in order to fostering the convicted criminals in order to be the real man, aware of their fault, improve themselves, and not to repeat the criminal act so that they can be friendly received by the community, can actively participated in the development of our country, and can socialize themselves as good citizen."Article 3 on this regulation also intensifies the function of Penitentiary "the function of Penitentiary is to prepare convicted criminals to be able to properly integrated to the society, so they can be accepted again as members of the public who are free and responsible ones." 

KUALITAS PELAYANAN DALAM PEMBANGUNAN INFRASTRUKTUR DI KECAMATAN CIAWI, KABUPATEN BOGOR

2018 ◽  
Vol 4 (2) ◽  
pp. 101
Author(s):  
Muhamad Alfian ◽  
Nandang Saefudin Zenju ◽  
Irma Purnamasari
Keyword(s):  
Quality Of Service ◽  
National Development ◽  
Infrastructure Development ◽  
National Unity ◽  
The People ◽  
Driving Wheel ◽  
Alternative Routes ◽  
The City ◽  
Quality Infrastructure

Infrastructure development is an integral part of national development and the driving wheel of economic growth. Infrastructure also has an important role in strengthening national unity and unity (Bappenas: 2009). The banjarwaru, banjarwangi, and telukpinang highways are the access roads traversed by 8 villages including alternative routes for the cicurug-sukabumi area. This road is always passed by the people who headed to the city. Therefore, the benefits of this road is very important because it is often passed from the cicurug-sukabumi area due to the diversion of traffic flow so that the intensity of high road users.In this study the author uses the theory of Ridwan and Sudrajat. Quality of service is the level of incompatibility between expectations with customer desires and also the perceptions of these customers. Quality of service here can be assessed by looking at the dimensions. These dimensions include the quality of service, the ability of officials, and service convenience. During the observation to the community through the survey to direct approach with the community, most people complained that the development service to build the kecamatan should be further improved and the results of this study showed that the Quality Assessment of Service in Road Infrastructure Development in Ciawi Sub-district Bogor Regency is categorized Fair Good this is because the assessment of the quality of development services by the Subdistrict Apparatus itself and from the community assess the ability of District Officers still have to be improved in conducting the service and its implementation.Keywords: Service Quality, Infrastructure Development.

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