scholarly journals THE ACCEPTANCE OF BAKED GETUK (CASSAVA CAKE) WITH RICE BRAN AND RED BEANS SUBSTITUTION AS HIGH FIBER SNACK FOR ELDERLY

2021 ◽  
Vol 16 (3) ◽  
pp. 200
Author(s):  
Ali Iqbal Tawakal ◽  
Annis Catur Adi ◽  
Dominikus Raditya Atmaka
Keyword(s):  
Dietary Fiber ◽  
Rice Bran ◽  
Fiber Content ◽  
Test Results ◽  
High Fiber ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Red Bean ◽  
Acceptance Rating

Rice bran and red beans are one of food items that contain high dietary fiber and can be processed into traditional snacks such as baked getuk (cassava cake). Elderly needs enough fiber to support their metabolism. This study aims to analyze the effect of rice bran and red bean substitution of getuk toward its acceptance and dietary fiber contents. This study was an experimental study with a completely randomized design. There were four treatments of rice bran and red beans substitution (F0 = 0% rice bran, 0% red beans); (F1 = 10% rice bran, 13% red beans); (F2 = 13% rice bran, 10% red beans), (F3 = 17% rice bran, 7% red beans). This study further involved 30 untrained elderly and pre- elderly panelists (45–80 years). Acceptance was measured using a hedonic questionnaire on a scale of 1 to 6. Statistical analysis of acceptability differences was completed using Kruskal-Wallis and Mann-Whitney test with α ≤ 0.05. In results, there were significant differences between F1, F2, F3, and F0 on all characteristics (color, aroma, texture, taste) with p = 0.001, and the acceptance rating from highest to lowest was F3, F2, F1, respectively. The organoleptic test results further showed that the panelists mostly preferred the F3 formula (17% rice bran and 7% red beans). There was no significant difference in dietary fiber content between each formula, F1 contains 9.250 grams of dietary fiber (30.8% RDA), F2 contains 9.242 grams of dietary fiber (30.8% RDA), and F3 contains 9.235 grams of dietary fiber (30.7% RDA). This study proved that rice bran and red red beans substitution to getuk improves its fiber content and also having good acceptability.

scholarly journals Pengaruh Substitusi Tepung Kelapa Terhadap Kandungan Gizi Dan Sifat Organoleptik Kue Kering; The Effect of Coconut Flour Substitution on Nutrient Content and Organoleptic Properties of Cookies

Buletin Palma ◽  
2018 ◽  
Vol 18 (2) ◽  
pp. 91
Author(s):  
FAHRI FERDINAND POLII
Keyword(s):  
Wheat Flour ◽  
Chemical Properties ◽  
Coconut Oil ◽  
Nutrient Content ◽  
Fiber Content ◽  
Organoleptic Properties ◽  
High Fiber ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Carbohydrate Levels

<p align="center"><strong>ABSTRAK</strong></p><p>Tepung kelapa merupakan salah satu alternatif substitusi tepung terigu dengan kandungan serat yang tinggi dan karbohidrat kompleks yang baik bagi kesehatan terutama untuk penderita diabetes. Tujuan penelitian adalah untuk mengetahui kandungan gizi dan sifat organoleptik kue kering yang diolah menggunakan tepung kelapa. Penelitian dilakukan di Balai Riset dan Standardisasi Industri Manado pada bulan Pebruari-Nopember 2014. Tahapan penelitian, yaitu: pengeringan daging buah kelapa segar, pengepresan minyak/pemisahan minyak kelapa, pembuatan tepung kelapa, pembuatan kue kering serta analisis komposisi kimia dan organoleptik kue kering. Penelitian menggunakan Rancangan Acak Lengkap, perlakuan adalah perbandingan jumlah tepung terigu dan tepung kelapa yang digunakan yaitu pembuatan kue kering. Parameter yang diuji adalah kadar air, abu, protein, lemak, serat kasar, karbohidrat dan organoleptik (rasa, aroma, warna dan tekstur). Hasil penelitian menunjukkan bahwa tepung ampas kelapa memiliki kadar protein dan serat lebih tinggi dibanding tepung terigu. Kadar abu, protein, lemak dan serat kasar cenderung  meningkat  dengan bertambahnya jumlah tepung ampas kelapa yang digunakan, sebaliknya  kadar air dan karbohidrat mengalami penurunan. Tepung kelapa dapat mensubstitusi tepung terigu pada pembuatan kue kering sampai 50% dengan tingkat penerimaan panelis pada kategori rasa cukup suka sampai suka.</p><p> </p><p align="center">ABSTRACT </p>Coconut flour is an alternative substitution of wheat flour with high fiber content and complex carbohydrates that are good for health especially for diabetics. The purpose of this research is to know the nutrient content and organoleptic of cookies processed using coconut flour. The research was conducted at Research Center and Industrial Standardization of Manado on February-November 2014. The research steps were drying of fresh coconut meat, oil pressing/coconut oil separation, coconut flour making, processing of cookies, analysis of chemical properties and organoleptic test. Research using Completely Randomized Design, treatments were the ratio of the amount of wheat flour and coconut flour used in the manufacture of cookies. Parameters tested were moisture content, ash, protein, fat, crude fiber, carbohydrate and organoleptic (flavor, aroma, color and texture). The results showed that the coconut flour had higher protein and fiber content than wheat flour. The content of ash, protein, fat and fiber tends to increase with the increasing amount of coconut flour used, otherwise the water and carbohydrate levels decrease. Coconut flour can substitute wheat flour in processing of cookies up to 50% with panelist acceptance level in taste category quite like until likes.

scholarly journals EKSTRAKSI INULIN DARI UMBI GEMBILI (Discorea esculenta L) DENGAN PELARUT ETANOL

2019 ◽  
Vol 9 (2) ◽  
pp. 110
Author(s):  
Rifatul Masrikhiyah
Keyword(s):  
Water Content ◽  
Dietary Fiber ◽  
Analysis Of Variance ◽  
Experimental Research ◽  
Confidence Level ◽  
Soluble Dietary Fiber ◽  
Randomized Design ◽  
Significant Difference ◽  
Influence Of Water ◽  
Completely Randomized Design

AbstrakGembili merupakan salah satu umbi dari kelompok Dioscoreacea. Umbi gembili memiliki kadar inulin yang cukup tinggi sebesar  14,77% yang bermanfaat bagi kesehatan tubuh. Inulin merupakan serat pangan larut (soluble dietary fiber) yang bermanfaat bagi pencernaan dan kesehatan tubuh. Penelitian ini bertujuan menganalisis pengaruh pelarut air dan etanol dengan volume yang berbeda terhadap kadar air dan rendemen inulin umbi gembili. Penelitian ini merupakan penelitian eksperimental dengan rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan dengan 3 ulangan. Variabel yang diukur dalam penelitian ini yaitu kadar air dan rendemen inulin umbi gembili. Data variabel yang diperoleh dianalisis menggunakan analisis ragam (Uji F) pada taraf keyakinan 95%. Apabila menunjukkan pengaruh nyata makan dilakukan uji lanjut duncan (DMRT) dengan tingkat keyakinan 95% untuk mengetahui ada tidaknya perbedaan pengaruh yang signifikan antar taraf perlakuan. Hasil analisis sidik ragam (DMRT) menunjukkan bahwa terdapat pengaruh pelarut air dan etanol dengan volume yang berbeda terhadap rendemen inulin umbi gembili (P<0,005).  AbstractGembili is one of the bulbs of the Dioscoreacea group. Gembili tubers have a high enough level of inulin of 14.77% which is beneficial for health. Inulin is a soluble dietary fiber that is beneficial for digestion and health. This study aims to analyze the effect of water and ethanol solvents with different volumes on water content and yield of gembili tuber inulin. This research is an experimental research with a completely randomized design (CRD) consisting of 4 treatments with 3 replications. The variables measured in this study were water content and yield of gembili tuber inulin. Variable data obtained were analyzed using analysis of variance (F test) at a 95% confidence level. If it shows the real effect of eating, a duncan further test (DMRT) with a 95% confidence level is needed to determine whether there is a significant difference in effect between the treatment levels. Results of analysis of variance (DMRT) showed that there was an influence of water and ethanol solvents with different volumes on the yield of gembili tubilli (P <0.005).

scholarly journals STUDI ADSORPSI LOGAM Pb PADA TANAH TERCEMAR ABU TERBANG (Fly Ash) DENGAN MENGUNAKAN TANAMAN KANGKUNG DARAT (Ipomoea reptans Poir)

KOVALEN ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 182-190
Author(s):  
Yul Uca Sali Putri ◽  
Khairuddin ◽  
Husain Sosidi ◽  
Dwi Juli Pusptasari
Keyword(s):  
Statistical Tests ◽  
Metal Adsorption ◽  
Test Results ◽  
Water Spinach ◽  
Independent Variables ◽  
Randomized Design ◽  
Significant Difference ◽  
Lead Metal ◽  
Completely Randomized Design ◽  
Land Water

Pb metal adsorption studies on land water spinach (Ipomoem reptans poir) have been carried out. The method of analysis was carried out using a completely randomized design with two independent variables, i.e amount of Pb metal concentration adsorb on the roots of land spinach and the lifetime of the land spinach roots. The results show that the amount of Pb metal adsorp on the land spinach roots with variations in the age of 2-5 consecutive weeks was 0,023 µg/g; 0,03 µg/g; 0,084 µg/g; 0,099 µg/g, respectively. The results of both statistical tests, F test and LSD test, show that there was a significant difference in the concentration of Pb in each age of harvest, which in the fifth week showed the highest Pb level. BCF test results show that Pb metal adsorption takes piace with a phytoextraction mechanism. Keywords: Absorption, Lead Metal, Land Weter Spinach, Pb Levels, Length Of Planting Time

scholarly journals KARAKTERISTIK SENSORIS DAN KANDUNGAN SERAT BISKUIT DARI JANTUNG PISANG (Musa paradisiaca) SEBAGAI MAKANAN SELINGAN ANAK OBESITAS

2021 ◽  
Vol 1 (2) ◽  
pp. 93-100
Author(s):  
Hersa Khoirunisa
Keyword(s):  
Nutritional Value ◽  
Obese Children ◽  
Weighting Method ◽  
Total Dietary Fiber ◽  
High Fiber ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Test Result ◽  
Selection Of

Penelitian ini bertujuan untuk menghasilkan makanan fungsional berupa produk biskuit tinggi serat yang dapat dijadikan makanan selingan anak obesitas. Rancangan percobaan yang digunakan dalam penelitian ini adalah rancangan acak lengkap dengan factor berupa jenis formula. Pemilihan biskuit terbaik dilakukan dengan menggunakan metode pembobotan antara nilai gizi dan hasil uji hedonik. Biskuit F1 dengan subtitusi 35% dan F2 dengan subtitusi 45% tidak memiliki perbedaan yang nyata dari hasil analisis uji hedonik menggunakan ANOVA, sehingga F2 merupakan formula terpilih dengan kandungan serat yang lebih tinggi dari F1 setara dengan 13% dari Angka Kecukupan Gizi (AKG) serat. Satu takaran saji (50g) biskuit jantung pisang mengandung energi 220 Kal, 3.55g protein, 8.9g lemak, 31.64g karbohidrat, dan 3.99g total serat pangan.  ABSTRACT: The aim of this study was to produce functional foods in the form of high-fiber biscuit that could be used as a snack for obese children. The experimental design used in this study was a completely randomized design with the formulas as the treatment factor. The selection of the best biscuits was done by weighting method between nutritional value and the result of hedonic test. F1 biscuits with 35 % substitution of banana inflorescence flour and F2 with 45% substitution did not have significant difference by ANOVA of the hedonic test result, so F2 with higher fiber than F1 was chosen as the preferred formula, which could contribute 13% of fiber based on Recommended Dietary Allowance (RDA). One serving (50g) of banana inflorescence biscuits contains 220 Kal, 3.55g protein, 8.9g fat, 31.64g carbohydrate, and 3.99g of total dietary fiber. Keywords: Banana inflorescence, biscuit, fiber, obesity 

scholarly journals Potential of gathot (fermented cassava) from livestock feed to analog rice

2021 ◽  
Vol 902 (1) ◽  
pp. 012059
Author(s):  
A Ratnaduhita ◽  
Y Pratama ◽  
A M P Nuhriawangsa ◽  
Y B Pramono ◽  
L R Kartikasari
Keyword(s):  
Water Absorption ◽  
Fiber Content ◽  
Optimal Concentration ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Livestock Feed ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Bean

Abstract The objective of this research was to analyze the potential of gathot as an analog rice ingredient with the addition of red bean CMC as a binder, according to water absorption value, crude fiber content, and aftertaste by hedonic test. This study consisted of 4 treatments, and each treatment was repeated 5 times. The treatment was the addition of CMC in the manufacture of analog rice made from gathot flour and red bean flour with a level of 0; 1; 2; 3%. The test includes water absorption, crude fiber content, and aftertaste with a hedonic test. The data were analyzed by Completely Randomized Design (CRD) and processed using SPSS 23.0. Gathot’s analog rice showed water absorption 49.37%, crude fiber content 0.57 g/mL, and aftertaste 3.24. Gathot’s analog rice with the addition of red bean flour and CMC as binder influences the water absorption value and crude fiber content. The optimal concentration of CMC in gathot’s analog rice is 1%, with the water absorption value of 163.37% and crude fiber content of 5.37%.

scholarly journals KUALITAS MUFFIN DENGAN KOMBINASI TEPUNG SORGUM (Sorghum bicolor) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris)

2021 ◽  
Vol 14 (1) ◽  
pp. 11
Author(s):  
Anita Gunawan ◽  
Franciscus Sinung Pranata ◽  
Yuliana Reni Swasti
Keyword(s):  
Wheat Flour ◽  
Fiber Content ◽  
Nutritional Content ◽  
Soluble Fiber ◽  
Sorghum Flour ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Bean ◽  
Insoluble Fiber

<em>Muffin is a cake whose manufacturing process is very easy, practical and fast. In this study, muffin with a combination sorghum flour and red bean flour are expected to be preferred because have a good nutritional content, especially fiber content. The purpose of this study was to determine the effect of adding sorghum and red bean flour to the chemical, physical, and microbiological qualities of the muffins and to determine the best concentration of adding sorghum flour and red bean flour. The experimental design in this study was a completely randomized design with variations of wheat flour, sorghum flour and red bean flour as much as 100: 0: 0 (K), 65: 30: 5 (A), 70:20:10 (B) and 75. : 10:15 (C). The parameters tested in this study included chemical, physical, and microbiological qualities. The results showed that the muffins with the best treatment were the combination of wheat flour, sorghum flour and red bean flour 75: 15: 10%. Muffins with the best treatment containing 25.99% water content, 1.46% ash content, 20.15% fat content, 9.02% protein content, 39.62% carbohydrate content, 12.11% insoluble fiber content, soluble fiber content of 3.92%, texture 133.5 g and microbiological tests which include total plate and yeast mold numbers that meet the SNI standards for sweet bread (SNI 01-2840-1995).</em>

scholarly journals Pengaruh Frekuensi Pemberian MOL terhadap Hasil dan Kualitas Hasil Beberapa Varietas Padi Hitam

2014 ◽  
Vol 16 (2) ◽  
pp. 33
Author(s):  
Isnaini Hermina ◽  
Edi Purwanto ◽  
Suharto P Raharjo
Keyword(s):  
Growth Yield ◽  
Fiber Content ◽  
Black Rice ◽  
High Fiber ◽  
Organic Cultivation ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Range Test

<p>Black rice is a plant that has a functional of high fiber content. Organic cultivation of black rice is using by local microorganism. The function of local microorganism is to stimulate the growth of black rice and protecting the environment. This study aims to assess the effect of giving pineapple local microorganism for growth, yield, and harvest quality of Bantul and Padang Black Rice. The research was conducted at Greenhouse in Faculty of Agriculture, Sebelas Maret University from January to June 2014 with completely randomized design of two factors: the variety and frequency of giving local microorganism. Data analysis was performed with a level of 5% and the F test followed by Duncan's Multiple Range Test Test (DMRT) at 5% level and fiber content test performed descriptively. The highest grain yield pithy from Bantul Black Rice is 2,47 g and 2,37 g for Padang Black Rice.</p>

scholarly journals The Effect of Subtitution Rice Bran Flour to The Physical, Chemical, Organoleptic, and Dietary Fiber of Goldband Catfish Meatballs (Clarias batrachus)

2020 ◽  
Vol 9 (2) ◽  
pp. 48
Author(s):  
Hefti Salis Yufidasari ◽  
Eko Waluyo ◽  
Erlinda Indrayani ◽  
Rilo Akbar Viranto
Keyword(s):  
Water Content ◽  
Dietary Fiber ◽  
Rice Bran ◽  
Fiber Content ◽  
Added Value ◽  
Chemical Test ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
The Difference

Meatballs are one of the most popular products of consumers. Starting from children to adults and even parents. Generally meatballs have a delicious, highly nutritious taste, can be eaten with and under any conditions and are easily accepted by consumers. Meatball products that are widely circulated in the market have a dietary fiber content (dietary fiber) as much as 0.5% of adult fiber needs or about 0.125 g - 0.15 g. The recommended standard for dietary fiber is 25-30 g / day. So it is necessary to add ingredients to increase the value of food fiber on meatball products. Materials that can be used in making meatballs to increase dietary fiber are bran flour, this is because rice bran is rich in dietary fiber, protein and minerals. Several studies on bran functionalities for health include obesity, diabetes, anti-cancer, and hypocholesterolemia. Rice bran has solulable dietary fiber content of 2.06% and insolulable dietary fiber 15.83%. The purpose of this study is to make fishery processed products that have added value as functional food in increasing dietary fiber and to get the best concentration on the physical, chemical and organoleptic properties of tilapia fish meatballs. The method used in this research is experiment. The experimental design in the main study was a simple Completely Randomized Design using 4 treatments and 5 replications. The independent variable used in this study was the difference in the concentration of bran flour 0%, 25%, 30% and 35% in tilapia meatballs. While the dependent variables in this study are physical properties (whiteness, lightness, hardness and springness), chemistry (protein, water, fat, ash and carbohydrates), dietary fiber and organoleptics (appearance, aroma, taste and texture) of tilapia meatballs. Data obtained from the study were then analyzed using SPSS version 25 software with Analysis of Variant ANOVA to determine the effect of treatment on several test parameters. These results were then followed by Tukey's further test. If the results show p <0.05, the treatment is significantly different. Furthermore, the best treatment of all treatments was carried out using the de Garmo method. The results showed that the addition of rice bran flour to tilapia meatballs had a significant effect on the characteristics of physics (whiteness, lightness, elasticity and hardness), chemical characteristics (water content, protein, fat, ash and carbohydrates), dietary fiber content and hedonic organoleptic characteristics appearance and texture, while the characteristics of hedonic organoleptic scents were not significantly different. Tilapia meatballs with the best bran flour substitution with de Garmo test were obtained in treatment 3 with bran concentrations of 30% with chemical test values namely water content 66.1%, protein content 10.8%, fat content 0.78%, content abu 1.98% carbohydrate content 20.33% and food fiber content 8.83%. Physical tests were whiteness 59.34, lightness 48.89, elasticity 0.88 and hardness 43.12 N. The hedonic organoleptic test texture was 2.76, flavor 2.7, aroma 3 and appearance 3.38. The best treatment parameters for tilapia meatballs are in accordance with Indonesia National Standart for fish meatballs, except for the parameters of water content.

Effect of planting date and density on calendula and peppermint herbs

2014 ◽  
Vol 1 (1) ◽  
pp. 25-29
Author(s):  
Rahim Mohammadian ◽  
Behnam Tahmasebpour ◽  
Peyvand Samimifar
Keyword(s):  
Mutual Effect ◽  
Dry Weight ◽  
Planting Date ◽  
Mass Reduction ◽  
Flower Number ◽  
Planting Dates ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Total Maximum

A factorial experiment was conducted with a completely randomized design to evaluate the effects of planting date and density on calendula herbs and peppermint. It had 3 replicates and was done in Khosroshahr research farm, Tabriz in 2006. Under studied factors were: 3 planting dates (10 May, 25 May and 10 June) in 4 densities (25, 35, 45, 55) of the plant in square meters. The results of variance a nalysis showed that there was 1% probability significant difference between the effects of planting date and bush density on the leave number, bush height and the bush dry weight. But the mutual effect of the plant date in mentioned traits density was insignificant. Regarding the traits mean comparison, the total maximum dry weight was about the 55 bush density in mm. Also, the bush high density in mm causes the bush growth and its mass reduction. When there is the density grain, the flower number will increase due to bush grain in surface unit. Overall, we can conclude that 10 June planting and 45 bush density in mm is the most suitable items and results in favored production with high essence for these crops.

Aktivitas Antifungi Air Perasan Bawang Merah (Allium ascalonicum L.) Terhadap Candida albicans Secara In Vitro

2017 ◽  
Vol 9 (2) ◽  
pp. 71
Author(s):  
Nurhasanah Nurhasanah ◽  
Fauzia Andrini ◽  
Yulis Hamidy
Keyword(s):  
Candida Albicans ◽  
Antifungal Activity ◽  
Allium Sativum ◽  
Fungicidal Activity ◽  
Positive Control ◽  
Negative Control ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design

Shallot (Allium ascalonicum L.) has been known as traditional medicine. Shallot which has same genus with garlic(Allium sativum L.) contains allicin that is also found in garlic and has been suspected has fungicidal activity toCandida albicans. It is supported by several researches. Therefore, shallot is suspected has antifungal activity too.The aim of this research was to know antifungal activity of shallot’s water extortion againsts Candida albicans invitro. This was a laboratory experimental research which used completely randomized design, with diffusion method.Shallot’s water extortion was devided into three concentrations, there were 50%, 100% and 200%. Ketoconazole 2%was positive control and aquadest was negative control. The result of this research based on analysis of varians(Anova), there was significant difference between several treatments and was confirmed with Duncan New MultipleRange Test (DNMRT) p<0,05, there was significant difference between 100% shallot’s water extortion with othertreatments, but there was no significant difference between 50% shallot’s water extortion with 200% shallot’s. Theconclusion was shallot’s water extortion had antifungal activity againsts Candida albicans with the best concentration100%, but it was lower than ketoconazole 2%.

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