scholarly journals Characteristics of Gipang, a traditional food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content

2020 ◽  
Vol 12 (2) ◽  
pp. 276
Author(s):  
Baity Nur Jannah ◽  
Fitria Riany Eris ◽  
Nita Kuswardhani ◽  
Aris Munandar
Keyword(s):  
Calcium Content ◽  
Proximate Analysis ◽  
Traditional Food ◽  
Chanos Chanos ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Glutinous Rice ◽  
Completely Randomized Design ◽  
Four Levels

HighlightMilk fish (Chanos chanos) bone flour to improve nutrition of GipangChemical, physical, and organoleptic characteristics of Gipang were analysedThe best concentration of milkfish bone added in gipang was 10%AbstractGipang is a well-known traditional food of Baduy, a local tribe located in Banten Province, West Java, Indonesia. This study aimed at the characterization of the traditional food with an addition of milkfish bone flour at four different concentrations. The study used a completely randomized design (CRD) with a single facto (concentration of milkfish bone flour addition). The addition of milkfish bone flour consisted of four levels, which were 0% as the control, 5%, 10%, and 15% of the weight of raw white glutinous rice used in the present study. Each treatment had 3 (three) replicates. During the experiment, the observed parameters were proximate analysis, calcium content, phosphors content, hardness, total valuable count (TVC) of microbes, and organoleptic characteristics (colour, taste, scent, texture, overall). Fishbone flour is processed from milkfish bone waste that obtained from the milkfish satay industry in Banten province. The addition of milkfish bone flour had a significant effect on ash, protein, fat, calcium, and phosphor contents, hardness, total microbes, and organoleptic properties of colour, taste, and overall values. The result showed that the best concentration of milkfish bone flour addition to the Gipang was 10% which had content characteristic respectively as follows: moisture 6.74%; ash 2.61%; protein 5.71%; fat 21.84%; carbohydrate 63.10%; calcium 3.68%; and phosphor 1.39%; hardness of 324.39 g/mm; TVC of microbes was 1.79 log10 CFU/ml; and organoleptic of colour 4.56; scent 4.40; taste 5.16; texture 5.08; and overall value of 5.28

scholarly journals PENGARUH LAMA PENGERINGAN TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK DENDENG IKAN TERI (Stolephorus sp.)

2019 ◽  
Vol 2 (2) ◽  
pp. 202
Author(s):  
Dariyani Dariyani ◽  
Kobajashi Togo Isamu ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Water Content ◽  
Proximate Analysis ◽  
Chemical Parameters ◽  
Drying Time ◽  
Organoleptic Test ◽  
A Value ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACT          The aim of this study was to determine the effect of drying time on the chemical and organoleptic characteristics of anchovy (Stolephorus sp.). This study used a Completely Randomized Design (CRD) consisting of three treatments, with three-time replication  P1 (6 hours, 65oC), P2 ( 7 hours, 65oC), P3 and (8 hours, 65oC). The results showed that the drying time of the organoleptic value has a very significant effect on color with the highest value of 8.04, and a very significant effect on the aroma with a value of 8.05, and no significant effect on taste and texture with the highest values of 7.47 and 7.79. Chemical parameters observed on have a very significant effect on water content, ash, protein and fat with values of 12.6%, 9.1%, 43.6%, and 12.3%, respectively. Keywords: Anchovy, Organoleptic Test, Proximate analysis and drying time.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh lama pengeringan terhadap karakteristik kimia dan organoleptik dendeng ikan teri (Stolephorus sp.). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL)  yang terdiri dari 3 perlakuan lama pengeringan yang berbeda yaitu P1 (6 jam, 65°C), P2 (7 jam, 65°C), P3 dan (8 jam, 65°C). Hasil penelitian ini menunjukan bahwa lama pengeringan terhadap nilai organoleptik yang diamati berpengaruh sangat nyata terhadap warna dengan nilai tertinggi 8,04, dan berpengaruh sangat nyata terhadap aroma dengan nilai 8,05, serta tidak berpengaruh nyata terhadap rasa dan tekstur dengan nilai tertinggi 7,47, dan 7,79. Lama pengeringan terhadap parameter kimia yang diamati terhadap nilai kadar air, kadar abu, kadar protein dan kadar lemak berpengaruh sangat nyata dengan nilai tertinggi 12,6%, 9,1%, 43,6% dan 12,3%.Kata kunci: Ikan Teri, Uji organoleptik, Uji Proksimat dan Waktu Pengeringan.

scholarly journals TINGKAT KESUKAAN TILIAYA (MAKANAN TRADISIONAL GORONTALO) YANG MENGGUNAKAN JENIS TELUR BERBEDA

2019 ◽  
Vol 1 (2) ◽  
Author(s):  
Muchlis Hippy ◽  
Siswatiana Taha
Keyword(s):  
Average Score ◽  
Traditional Food ◽  
Free Range ◽  
Average Value ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Color Treatment ◽  
Completely Randomized Design ◽  
Chicken Eggs ◽  
Range Test

The Research aimed to knowing the effect of using different type eggs to favourite level of Tiliaya (Gorontalo traditional food), includes: texture, color, smell, taste and preference in general. The panelists used were 25 people of untrained category with range score 1 to 5. This research used a completely randomized design (CRD) with four treatments and four replications. The treatments was P1 (chicken eggs), P2 (free-range eggs), P3 (duck eggs) and P4 (quail eggs). Data analysis used analysis of variance and continued with Duncan’s multiple range test (DMRT). The result of research showed that had a significant effect (P 0,01) to  treatments. About texture of  Tiliaya, panelists gave highest score on treatment P3 (duck eggs) with average value of 4,14. Based on color, treatment P2 (free-range chicken eggs) gets highest average score of 4,22, while treatment P1 (chicken eggs) gets the highest average value in terms of smell, taste and preference. In conclusion, using different type eggs namely chicken eggs, free-range chicken eggs, duck  eggs, and quail eggs had affect organoleptic characteristics both in terms of texture, color, smell, taste and pereference in general of Tiliaya (Gorontalo traditional food).

KARAKTERISTIK FISIK BUBUR INSTAN TERSUBTITUSI TEPUNG PISANG TONGKA LANGIT

2015 ◽  
Vol 4 (2) ◽  
pp. 41-44
Author(s):  
Priscillia Picauly ◽  
Gilian Tetelepta
Keyword(s):  
Water Solubility ◽  
Physical Property ◽  
Rice Flour ◽  
Absorption Index ◽  
Randomized Design ◽  
Nutrition Value ◽  
Banana Flour ◽  
Completely Randomized Design ◽  
Four Levels

Instant porridge is sereal-based food that can be combined with fruits so it will contain better nutrition. To improve the nutrition value of instant porridge then substitute of one kind of banana originally from Maluku is Tongka langit banana. A good quality of instant porridge has a high nutrition and a best physical property. This research aims to characterize of the physical properties instant porridge that are substituted by Tongka langit banana flour and the rice flour. The design that is applied is completely randomized design with four levels of treatment in comparing the substitution between Tongka langit banana flour and the rice flour as follow 20%, 40%, 60% and 80%. According to the result of this research, the physical characteristic of instant porridge that are substituted by Tongka langit banana flour are bulk density (0.84-0.89 g/mL), water absorption index (3.49-4.05%), and water solubility index (0.02-0.04%).

PENGARUH SUBSTITUSI TEPUNG BUAH LINDUR (Bruguiera Gymnorrhiza) TERHADAP KARAKTERISTIK ORGANOLEPTIK, NILAI GIZI DAN AKTVITAS ANTIOKSIDAN BROWNIES

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Wd Wd Sitti Aisyah Nurul Fahlani ◽  
Tamrin Tamrin ◽  
Kobajashi Togo Isamu
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
National Standards ◽  
Bruguiera Gymnorrhiza ◽  
Nutritional Values ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test ◽  
Color Texture

ABSTRACT                     This study aimed to analyze the effect of lindur fruit flour substitution on organoleptic characteristics, nutritional value, and antioxidant activity of lindur fruit flour brownies. This research was conducted using a completely randomized design (CRD) with various percentages of formulation of substitution of lindur fruit flour:wheat flour, namely M1 = (100%:0%), M2 = (90%:10%), M3 = (80%:20 %), M4 = (70%:30%), and M5 = (60%:40%). The research data were analyzed using analysis of variance, with further testing using Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the HCN content of lindur fruit flour reached 21.81 mg/kg. The M3 treatment was the most preferred treatment by the panelists with hedonic rating scores of color, texture, aroma, and taste reached 4.14 (like), 4.13 (like), 3.79 (like), and 4.30 (like), respectively. The nutritional values of selected M3 brownies show that it contained 30.57% water, 1.20% ash, 3.70% fat, 5.63% protein, and 58.90% carbohydrate. Analysis of antioxidant activity in selected M3 brownies was 465.58 ppm which is categorized as very weak. It can be concluded that the substitution of lindur fruit flour in making brownies had a very significant effect on color, texture, and taste. However, the effect was not significant on the aroma and the analysis of the nutritional value of the selected treatment. The brownie product substituted with lindur fruit flour met the national standards for water, ash, and fat contents.Keyword: Brownies, Lindur Fruit ABSTRAK    Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung buah lindur terhadap karakteristik organoleptik, nilai gizi, dan aktivitas antioksidan brownies tepung buah lindur. Penelitian ini dilakukan dengan menggunakan Rancangan Acak  Lengkap  (RAL) dengan berbagai presentase formulasi, substitusi tepung buah lindur: tepung terigu yaitu M1 =  (100% : 0%), M2 = (90% : 10%), M3 = 80% : 20%), M4 = (70% : 30%), dan M5 = (60% : 40%). Data hasil penelitian dianalisis menggunakan sidik ragam (Analysis of Varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan analisis kadar HCN tepung buah lindur yaitu 21,81 mg/kg. Perlakuan M3 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,14 (suka), tekstur  4,13 (suka), aroma 3,79 (suka) dan rasa 4,30 (suka). Analisis Nilai gizi produk browies tepilih M3 meliputi kadar air (30,57%), kadar abu (1,20), Kadar lemak (3,70%), kadar protein (5,63%) dan kadar karbohidrat (58,90%). Analisis aktivitas antioksidan pada brownies terplih M3 yaitu 465,58 ppm dengan kategori sangat lemah. Dapat disimpulkan bahwa substiusi tepung buah lindur pada pembuatan brownies berpengaruh sangat nyata terhadap warna, tekstur, dan rasa. Tetapi berpengaruh tidak nyata terhadap aroma. dan analisis nilai gizi perlakuan terpilih. Berdasarkan standar mutu SNI brownies, bahwa produk brownies substitusi tepung buah lindur sudah memenuhi standar mutu SNI untuk kadar air dan kadar abu serta kadar lemak.Kata kunci:   Brownies, tepung, Buah Lindur

scholarly journals POTENSI EKSTRAK DAUN KARUK (Piper sarmentosum) SEBAGAI INSEKTISIDA NABATI HAMA ULAT GRAYAK (Spodoptera litura)

EKOLOGIA ◽  
2020 ◽  
Vol 18 (2) ◽  
pp. 55-62
Author(s):  
Rangga Eka S. P ◽  
Moerfiah . ◽  
Triastinurmiatiningsih .
Keyword(s):  
Spodoptera Litura ◽  
Larval Growth ◽  
Mortality Rates ◽  
Average Growth Rate ◽  
Average Growth ◽  
Extract Concentration ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Four Levels ◽  
Extent Of Damage

The purpose of this study was to determine the activity of the leaf extract of Piper sarmentosum on mortality and damage levels by pest armyworm (Spodoptera litura). This research was conducted at the Laboratory of Biology, Faculty of Mathematics and Natural Sciences, Pakuan University, Bogor. This study uses a completely randomized design (CRD), with four levels of extract concentration, that is 0% as control, 30%, 40% and 50%.  Each treatment was repeated four times. The variables measured were mortality rates, the extent of damage the leaves, and larval growth. A concentration of EDK 50% showed activity in killing the armyworm by 38%. The lowest level of damage is 5%, with an average growth rate to its lowest larvae by 0.8 cm with the provision of treatment EDK 50%, and the higest level of damage is 75% by a concetration of EDK 30% treatments.

scholarly journals Karakteristik Kimia dan Organoleptik Flakes Kacang Hijau dengan Penambahan Bahan Pengisi dan Air

2016 ◽  
Vol 8 (1) ◽  
pp. 24-28
Author(s):  
Maya Indra Rasyid
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Mung Bean ◽  
Protein Levels ◽  
Absorption Ratio ◽  
Bean Flour ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

(Chemical and Organoleptic Characteristics of Mung Bean Flakes with The Addition of Fillers and Water) ABSTRACT. The objective of this research was to determine the chemical and organoleptic characteristics of mung bean flakes with the addition of fillers and water. The study was conducted using completely randomized design with two factors namely the addition of fillers and water. The results showed that the addition of fillers and water has significant (P≤0,01) effect on the water absorption ratio and protein levels of mung bean flakes. The best treatment was obtained by the mung bean flour without the addition of fillers with 150% of addition water with water absorption ratio of 204%, water content of 5,7%, protein of 22,01%, starch levels of 61,76%, organoleptic values of aroma of 2,61, color of 2,42, crispness of 2,72 and flavor of 2,83.

scholarly journals PENGARUH SUBSTITUSI DAGING KEONG MAS (Pomacea canaliculata L) DAN DAGING AYAM TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI NUGGET

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Siti Nurhadia ◽  
Hermanto Hermanto ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Wheat Flour ◽  
Chicken Meat ◽  
Pomacea Canaliculata ◽  
Apple Snail ◽  
Chicken Nuggets ◽  
Nutritional Values ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Golden Apple Snail ◽  
Completely Randomized Design

ABSTRACTThis study aimed to determine the effect of golden apple snail and chicken meat substitution on the organoleptic characteristics and nutritional values of chicken nuggets. This study used a single factor completely randomized design (CRD), with five levels of treatment, namely P0 (0% golden apple snail meat: 50% chicken meat: 50% wheat flour), P1 (45% golden apple snail meat: 5% chicken meat: 50% flour), P2 (40% golden apple snail meat: 10% chicken meat: 50% flour), P3 (35% golden apple snail meat: 15% chicken meat: 50% flour), and P4 (30% golden apple snail meat: 52% chicken meat: 50% flour). Data were analyzed using Analysis of Variance (ANOVA). The results show that the substitution treatment of golden apple snail (Pomacea canaliculata l.) and chicken meat had a very significant effect on increasing color, taste, aroma, and texture. The P1 treatment (45% golden apple snail meat; 5% chicken meat and 50% wheat flour) was the most preferred treatment by panelists with preference scores of color, aroma, texture, and taste reached 3.74 (like), 3.93 (like), 3.68 (like), and 3.68 (like), respectively. Meanwhile, the analysis of the nutritional values shows that the selected treatment contained 30.68% water, 2.44% ash, 10.24% fat, 9.04% protein, and 47.6% carbohydrates. Based on the standard of SNI 01-6638-2002, the golden apple snail and chicken meat nuggets met the quality standards on water, ash, and protein contents.Keywords: golden apple snail meat, chicken meat, nuggets.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh subtitusi keong mas dan daging ayam terhadap karakteristik organoleptik dan nilai gizi pada pembuatan nugget. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) faktor tunggal, dengan lima Perlakuan P0 (daging keong mas 0% : daging ayam 50% : tepung terigu 50%), P1 (daging keong mas 45% : daging ayam 5% : tepung terigu 50%), P2 (daging keong mas 40% : daging ayam 10% : tepung terigu 50%), P3 (daging keong mas 35% : daging ayam 15% : tepung terigu 50%) dan P4 (daging keong mas 30% : daging ayam 52% : tepung terigu 50%). Data dianalisis menggunakan Analysis of Varian (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan Substitusi daging keong mas (pomacea canaliculata l.) dan daging ayam berpengaruh sangat nyata terhadap peningkatan warna, rasa, aroma dan tekstur.. Perlakuan P1 (daging keong mas 45%; daging ayam 5% dan tepung terigu 50%) merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar 3,74 (suka), 3,93 (suka), 3,68 (suka), 3,68 (suka), sedangkan berdasarkan analisis nilai gizi meliputi kadar air, abu, lemak, protein dan karbohidrat berturut-turut sebesar 30,68%, 2,44%, 10,24%, 9,04% dan 47,6%. Berdasarkan standar mutu SNI 01-6638-2002 produk nugget daging keong mas dan daging ayam telah memenuhi standar mutu pada kadar air, kadar abu, dan kadar protein. Sedangkan kadar lemak dan kadar karbohidrat belum memenuhi standar mutu SNI 01-6638-2002Kata kunci: daging keong mas, daging ayam, nugget.

scholarly journals PENGARUH JENIS PELARUT TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK MENIRAN (Phyllanthus niruri L.)

2020 ◽  
Vol 9 (4) ◽  
pp. 458
Author(s):  
Rizky Amalia Rachmawati ◽  
Ni Wayan Wisaniyasa ◽  
I Ketut Suter
Keyword(s):  
Antioxidant Activity ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Flavonoid Content ◽  
Phyllanthus Niruri ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Four Levels ◽  
Effect On Yield ◽  
The Right

This study was conducted to determine the effect of different solvents on the antioxidant activity of gale of the wind extract and to find out the right type of solvent used to extract gale of the wind with the highest antioxidant activity using maceration method. The experimental design used in this study was a completely randomized design (CRD) with a type of solvent as a treatment. The treatment consisting of four levels, namely methanol, ethanol, acetone, isopropanol. All treatments were repeated four times so that they were obtained 16 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan test. The results showed that the type of solvent treatment had a very significant effect on yield, total phenol, total flavonoids, total tannin, and antioxidant activity (IC50). The results showed that acetone solvent had the best treatment which produced a yield of 22.58%, total phenol content of 188.77 mg GAE/g, total flavonoid content of 247.60 mg QE/g, total tannin content of 297.51mg TAE/g, and antioxidant activity (IC50) of 15.19 ppm.

scholarly journals Effects of the growth regulators for the induction of somatic embryos from explants in an endemic and threatened Echinocactus parryi Engelm.

2021 ◽  
Vol 27 (3) ◽  
pp. 431-447
Author(s):  
Dolores Adilene García-González ◽  
◽  
María del Socorro Santos-Díaz ◽  
Juan Pedro Flores-Margez ◽  
Pedro Osuna-Ávila ◽  
...  
Keyword(s):  
Growth Regulators ◽  
Somatic Embryos ◽  
Histological Analysis ◽  
Globular Stage ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Four Levels ◽  
Green Callus ◽  
Dichlorophenoxy Acetic Acid ◽  
Mature Seeds

Introduction: The list of threatened species is enhancing and needs to be revised by integrating plant tissue culture tools with conventional techniques that support the appropriate management of these species. Objective: To assess the effects of the growth regulators for the induction of somatic embryos from mature seeds, shoots, and compact green callus of Echinocactus parryi Engelm. and the histological analysis of the embryogenic structures. Materials and methods: A completely randomized design was utilized to evaluate three types of explants (apical, medium, and basal) cultured on basal Murashige & Skoog media (MS) with different growth regulators concentrations (2, 4-D [dichlorophenoxy acetic acid], BAP [6-benzylaminopurine] and kinetin, at four levels: 0.5, 1, 1.5, and 2 mg∙L -1 ). Histological analysis of the embryogenic structures was performed. Results and discussion: The 2, 4-D induced both embryogenic and organogenic callus from seeds and shoot explants. The globular stage did not evolve to their maturity, presumably because of 2, 4-D accumulation. The compact callus explants were the more efficient to induce 19.2 somatic embryos per explant when they were cultured in the medium with 0.5 mg∙L -1 kinetin. However, the latest phases did not germinate, probably due to abnormalities generated by genetic and epigenetic changes in the DNA that can cause abnormal somatic embryos. The histology image demonstrated that the globular and torpedo structures were visible under a microscope showing stained nucleus and numerous starch grains. Conclusions: E. parryi is a species that can produce a high number of embryogenic structures, which represents a great potential to grow massive plants.

scholarly journals EFFECTS OF FERMENTATION DURATION ON PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF THREE AGARWOODS (Aquilaria) LEAVES TEA

2021 ◽  
Vol 9 (2) ◽  
pp. 73-82
Author(s):  
Anisa Leksono ◽  
◽  
Erni Sofia Murtini ◽  
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Plant Species ◽  
Black Tea ◽  
Total Phenol ◽  
Pharmacological Effects ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

Aquilaria is one of the plant genus-producing agarwood. Aquilaria leaves have pharmacological effects which the potential to be processed into black tea. The aim of this study is to determine the effect of fermentation duration on physicochemical and organoleptic characteristics of Aquilaria leaves tea. This study employed a Completely Randomized Design with two factors; the plant species (A. crassna, A. malaccensis, and A. subintegra) and fermentation duration (0 minutes, 70 minutes, and 90 minutes). Parameters analyzed including water content, total phenol, and antioxidant activity. Organoleptic tests were performed on the color, taste, and aroma of the brewed tea. The results summarized that A. subintegra had the highest total phenol and antioxidant activity, but the taste of the tea was not favored. A. crassna fermented 70 minutes and A. malaccensis fermented 0 minutes were the most preferred, but both have lower total phenol and antioxidant activity than A. subintegra.

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