Pengaruh Volume Koagulan Sari Buah Mengkudu (Morinda citrifolia L.) Terhadap Kadar Abu pada Koagulasi Lateks (Hevea brasiliensis)

Rubber plants (Hevea brasilensis) include sap plants, because this group has plant tissue that contains a lot of latex and the sap flows out when the plant tissue is injured (Budiman, 2012). The obstacle most often encountered in the process of making rubber processed materials is the large number of farmers who use coagulation materials that are not recommended by the government, thus decreasing the quality of the rubber produced. Therefore, it is necessary to use alternative coagulants that do not degrade and damage the quality of rubber, such as noni juice. The purpose of this study was to determine whether the production of noni juice coagulant as a coagulant can affect the ash content of the latex and to determine the correct dose of noni juice coagulant in reducing the ash content of the latex. This study used a randomized block design (RBD) with a single factor and the factors studied were the addition of coagulant doses of noni juice with 7 treatments (K0: natural latex (control), K1: 25 ml, K2: 50 ml, K3: 75 ml. , K4: 100 ml, K5: 125 ml of noni juice coagulant material and K6: 25 ml of salvage 90 and added 1 l of latex per experimental unit). The results of this study indicate that the volume of the noni juice coagulant has a very significant effect on the contact time, the gross weight of the bokar, and the ash content of the latex. The best dose of volume of noni juice coagulant to produce the lowest ash content of latex is the treatment of 75 ml of noni juice coagulant in 1 liter of liquid latex.

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YIELD, PHYSIOLOGICAL QUALITY AND CHEMICAL COMPOSITION OF PHASEOLUS VULGARIS SEEDS, PRODUCED IN THE STATE OF RIO GRANDE DO SUL, BRAZIL

Revista Científica Rural ◽

10.30945/rcr-v22i2.3086 ◽

2020 ◽

Vol 22 (2) ◽

pp. 224-239

Author(s):

Tiago Pedó ◽

Angelita Celente Martins ◽

Dominique Dos Santos Delias ◽

Emanuela Garbin Martinazzo ◽

Vinícius Jardel Szareski ◽

...

Keyword(s):

Chemical Composition ◽

Starch Content ◽

Block Design ◽

Soluble Sugar ◽

Soluble Sugars ◽

Experimental Unit ◽

Agricultural Crops ◽

Randomized Block Design ◽

Physiological Quality

The objective of this study was to evaluate the yield and physiological quality of bean seeds in two agricultural crops, and the chemical composition of seedlings submitted to adverse temperatures during germination. For the field experiment, a randomized block design was used, using five genotypes, BRS Embaixador, IPR Tuiuiú, Guabiju, Carioquinha and Mouro, arranged in four replicates. The experimental units were composed of five lines with five meters in length, where 25 plants were randomly collected per experimental unit to measure the characters of interest. For laboratory testing the seeds produced were submitted to three temperatures (15, 25 and 35°C) during germination under controlled conditions. The evaluated characters were: grain yield, mass of a thousand seeds, germination, first germination count, starch content, soluble sugar, soluble protein and total amino acids. The data were submitted to analysis of variance and later compared by the Tukey test. Yield per plant revealed changes between the agricultural crops, as well as among the genotypes tested. Germination and the first germination count revealed higher magnitudes in seeds produced by BRS Embaixador, IPR Tuiuiu and Carioquinha genotypes. For all genotypes, protein and amino acid levels were higher in seedlings submitted to lower temperatures. The levels of starch and total soluble sugars were higher in seedlings produced at 35°C. Yield, seed physiological quality and chemical composition of seedlings are influenced by the crop and genotypes tested.

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

Jurnal Pengolahan Pangan ◽

10.31970/pangan.v3i1.6 ◽

2018 ◽

Vol 3 (1) ◽

pp. 1-8

Author(s):

Evi Huzaibah ◽

Asrawaty Asrawaty ◽

Minarny Gobel

Keyword(s):

Moisture Content ◽

Block Design ◽

Experimental Treatment ◽

Ash Content ◽

Morinda Citrifolia ◽

Randomized Block Design ◽

Randomized Design ◽

Effect Of Treatment ◽

Completely Randomized Design ◽

Tapioca Flour

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

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STUDI PEMBUATAN PERMEN JELLY DARI KOMBINASI NANAS (Ananas comosus L.) DAN JERUK SAMBAL (Citrus microcarpa)

Pro Food ◽

10.29303/profood.v6i2.146 ◽

2021 ◽

Vol 6 (2) ◽

pp. 749

Author(s):

Eva Mayasari ◽

Tri Rahayuni ◽

Nurul Erfiana

Keyword(s):

Vitamin C ◽

Moisture Content ◽

Block Design ◽

Food Product ◽

Ash Content ◽

National Standard ◽

Ananas Comosus ◽

Average Score ◽

Randomized Block Design

ABSTRACT Jelly candy from combination of pineapple (Ananas comosus L.) and calamansi (Citrus microcarpa) is an alternative food product. The aim this study is to provide the best quality of jelly candy from the combination of pineapple and calamansi juices. This study used Randomized Block Design with one factor was combination of pineapple : calamansi consisting of 6 levels are 100:0%, 90:10%, 80:20%, 70:30%, 60:40%, 50:50%. Each treatment replicated 4 times therefore obtained 24 samples combination. The combination of 80% pineapple and 20% calamansi is the best treatment with a mean of moisture content 19,34%, ash content 0,30%, vitamin C 15,97mg/100G, total dissolved solids 24,500brix, pH 3,29, hardness level 0,05 kG force, the average score of the panelists preference the taste, appearance, and aroma has like (5,04), like (5,28), like (5,12), respectively. Moisture and ash content are in the levels of jelly candy qualify according to National Standard of Indonesia (SNI: 02-3547-2008), i.e., maximum moisture content of 20,0% and a maximum ash content of 3,0%. Keywords: pineapple, calamansi, combination, jelly candy, fruit juice. ABSTRAK Permen jelly dari penambahan kombinasi nanas (Ananas comosus L.) dan jeruk sambal (Citrus microcarpa) merupakan salah satu alternatif produk pangan. Penelitian ini bertujuan untuk mendapatkan karakteristik terbaik permen jelly dari kombinasi sari buah nanas dan jeruk sambal. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 1 faktor perlakuan terdiri dari 6 taraf yaitu kombinasi sari buah nanas dan jeruk sambal terdiri dari 100:0%, 90:10%, 80:20%, 70:30%, 60:40%, 50:50%. Setiap perlakuan diulang sebanyak 4 kali sehingga diperoleh 24 sampel kombinasi. Kombinasi 80% nanas dan 20% jeruk sambal merupakan perlakuan terbaik berdasakan kadar air sebesar 19,34%, kadar abu sebesar 0,30%, vitamin C sebesar 15,97 mG/100G, total padatan terlarut sebesar 24,500brix, pH sebesar 3,29, tingkat kekerasan sebesar 0,05 kG force. Rerata skor kesukaan panelis terhadap rasa, warna, dan aroma berturut-turut adalah menyukai (5,04), menyukai (5,28), menyukai (5,12). Kadar air dan kadar abu permen jelly yang dihasilkan memenuhi syarat mutu SNI 02-3547-2008, yaitu kadar air maksimal 20,0% dan kadar abu maksimal 3,0%. Kata Kunci : nanas, jeruk sambal, kombinasi, permen jelly, sari buah.

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STUDY OF PINEAPPLE EXOCARP, GADUNG TUBER AND LIQUID OF PULP COCOA FERMENTATION AS LATEX COAGULANTS TOWARD RUBBER QUALITY

Agric ◽

10.24246/agric.2020.v32.i1.p1-12 ◽

2020 ◽

Vol 32 (1) ◽

pp. 1-12

Author(s):

Ayu Valentina ◽

Yohanes Hendro Agus ◽

Maria Marina Herawati

Keyword(s):

Contact Time ◽

Block Design ◽

Volatile Matter ◽

Ash Content ◽

Tuber Extract ◽

Cocoa Fermentation ◽

Better Than

Some rubber farmers in Indonesia use un-recommended latex coagulant and it causes bad quality of rubber. The utilization of organic latex coagulants has the potential way to improve rubber quality. The aim of this study was to determine the effect of pineapple exocarp extract, gadung tuber extract and liquid of pulp cocoa fermentation as latex coagulants toward rubber quality. The study was using Randomized Completely Block Design with six treatments and four replications the treatments tested was 10 ml and 20 ml pineapple exocarp extract, 10 ml and 20 ml gadung extract and 10 ml and 20 ml liquid of pulp cocoa fermentation. The parameters observed were contact time, weight of rubber and rubber characteristic which are comprised of serum clarity, rubber color and rubber stinky smell produced, ash content and volatile matter compared to Standart Indonesian Rubber (SIR) 20. The result of this study showed that 20 ml latex coagulant had faster contact time than others and increased weight of the rubber. It showed that rubbers produced a bit stinky smell as well, it was better than rubbers produced by inorganic latex coagulant.

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Size of Containers in the Production of Flamboyant Seedlings

Journal of Agricultural Science ◽

10.5539/jas.v9n12p99 ◽

2017 ◽

Vol 9 (12) ◽

pp. 99

Author(s):

Alan Mario Zuffo ◽

Fábio Steiner ◽

Aécio Busch ◽

Joacir Mario Zuffo Júnior ◽

Wéverson Lima Fonseca ◽

...

Keyword(s):

Dry Matter ◽

Block Design ◽

Experimental Unit ◽

Root Volume ◽

Randomized Block Design ◽

Number Of Leaves ◽

Polyethylene Bags ◽

Collar Diameter ◽

Destructive Measurement

The size of the container can affect the quality of the seedlings and, there is no recommendation of containers for the formation of flamboyant seedlings [Delonix regia (Bojerex Hook.) Raf]. Thus, the objective of this study was to evaluate the production of flamboyant seedlings in different container sizes, besides performing trail analysis to identify the growth variables that characterize the quality of these seedlings. The experimental design was a randomized block design with seven container sizes (13 × 13 cm, 15 × 15 cm, 13 × 20 cm, 15 × 25 cm, 17 × 22 cm, 17 × 30 cm or 30 × 40 cm), with four replicates. Each experimental unit was composed of five containers, totaling 20 containers per treatment. The plant height, stem base diameter, number of leaves and the sturdiness quotient were measured at 20, 40, 60, 80 and 100 days after emergence (DAE), and at 100 DAE were also measured the root volume, root dry matter, shoot dry matter, total dry matter, shoot/root dry matter ratio and Dickson quality index (DQI). The flamboyant seedlings have better grow when cultivated in polyethylene bags with size of 30 × 40 cm. The collar diameter, root volume, root dry matter, shoot dry matter and total dry matter are the most adequate variables to indicate the quality of flamboyant seedlings. However, because it is a rapid, simple and non-destructive measurement variable, the root collar diameter is more adequate to identify high-quality flamboyant seedlings.

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PENGARUH JENIS DAN KONSENTRASI PENSTABIL PADA PEMBUATAN MINUMAN PROBIOTIK KACANG NAGARA (Vigna unguiculata ssp. Cylindrica)

Pro Food ◽

10.29303/profood.v5i2.113 ◽

2019 ◽

Vol 5 (2) ◽

pp. 496

Author(s):

Ova Deana Sutrisno ◽

Lya Agustina ◽

Hisyam Musthafa Al Hakim

Keyword(s):

Vigna Unguiculata ◽

Xanthan Gum ◽

Block Design ◽

Experimental Unit ◽

Randomized Block Design ◽

Factor Ii ◽

Two Factors ◽

Cowpea Varieties ◽

Carboxy Methyl

ABSTRACT The beans used in this study were cowpea varieties with the Latin name (Vigna unguiculata ssp. Cylindrica) that are widely known as a protein source where 100 grams of nagara beans contains 22.9 grams of protein. This study aimed to determine the effect of the type and stabilizer concentrations on the quality of probiotic drinks of nagara beans. The types of stabilizers used in this study were Carboxy Methyl Celulose (CMC) and Xanthan gum. This research was carried out using Randomized Block Design (RBD), which consisted of two factors, namely factor I Stabilizing concentrations: 0.5%, 0.75% and 1% stabilizing factor II: CMC and xanthan gum with 3 replications , so that there were 18 times the experimental unit. Based on the SNI (2981: 2009), the best probotic drink was obtained in 1% CMC treatment with physical quality including liquid-viscous appearance, normal/distinctive smell, sour/distinctive taste, homogeneous consistency and gray color. As well as protein content of 1.7%, ash 0.1%, total lactic acid 0.7%, acidity level (pH) is 3.6 and total LAB 2.3 x 1011 CFU/ml. Keywords: Nagara beans, Carboxy methyl celulose, xanthan gum, probiotic drinks ABSTRAK Kacang yang digunakan pada penelitian ini merupakan kacang tunggak varietas nagara dengan nama latin (Vigna unguiculata ssp. Cylindrica). Kacang-kacangan banyak dikenal sebagai sumber protein dimana per 100 gram kacang nagara mengandung protein 22,9 gram. Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan konsentrasi penstabil terhadap mutu minuman probiotik kacang nagara. Jenis penstabil yang digunakan pada penelitian ini yaitu Carboxy Methyl celulose (CMC) dan Xanthan gum. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Kelompok (RAK), yang terdiri dari dua faktor, yaitu faktor I Konsentrasi penstabil : 0,5%, 0,75% dan 1% dan faktor II jenis penstabil : CMC dan xanthan gum dengan 3 kali ulangan, sehingga didapat 18 kali satuan percobaan. Penelitian ini menghasilkan hasil terbaik yang mengacu pada SNI (2981:2009) tentang minuman probiotik yaitu pada perlakuan CMC 1% dengan mutu fisik meliputi penampakan cair-kental, bau Normal/khas, rasa asam/khas, konsistensi homogen dan warna abu-abu. Mutu kimia kadar protein 1,7%, kadar abu 0,1%, total asam laktat 0,7%, derajat keasaman (pH) 3,6 dan total BAL 2,3 x 1011 CFU/ml. Kata Kunci: Kacang Nagara, carboxy methyl celulose, xanthan gum, minuman probiotik.

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PENGARUH PENAMBAHAN CARBOXY METHYLCELLULOSE DAN WAKTU PEMASAKAN TERHADAP MUTU SELAI NANAS

ZIRAA'AH MAJALAH ILMIAH PERTANIAN ◽

10.31602/zmip.v44i2.1719 ◽

2019 ◽

Vol 44 (2) ◽

pp. 121

Author(s):

Naomi Uli Arta Siagian ◽

Abdul Rahim ◽

Baharuddin Baharuddin ◽

Ifall Ifall

Keyword(s):

Vitamin C ◽

Block Design ◽

Ash Content ◽

Cooking Time ◽

Factorial Experiments ◽

Total Acid ◽

Randomized Block Design ◽

Concentration Factors ◽

Hedonic Scale

Pineapple Jam Quality Quality is determined by CMC concentration factors and cooking time. This study aims to study the effect of the addition of CMC and the length of cooking on the quality of pineapple jam so that it can be accepted by consumers. This research was conducted at the Laboratory of Processing, Faculty of Agriculture, Alkhairaat University Palu and Agro-Industry Laboratory, Faculty of Agriculture, University of Tadulako Palu. This research was conducted using factorial experiments arranged in a Randomized Block Design with three replications. The first factor of CMC concentration consisted of treatments C1 = 0.5%, C2 = 1.0%, and C3 = 1.5%. The second factor is the length of cooking, namely drying T1 = 20 minutes, T2 = 25 minutes and T = 30 minutes. The data obtained were analyzed by variance, followed by the BNJ test at the 0.05% level with the parameters of the test of amendment, moisture content, ash content, dietary fiber content, vitamin C, total acid content, and organoleptic test. The results showed that the best combination was found in 0.5% CMC concentration with 20 minutes cooking time. The treatment characteristics of 0.5% CMC concentrations with a cooking duration of 20 minutes resulted in better pineapple jams including water content (46.60%), ash content (0.86%), vitamin C (14.30%), and organoleptic levels the best for the aroma of pineapple jam on the treatment of 0.5% CMC concentration with a cooking duration of 20 minutes obtained the highest panelist assessment score of (4.72) with the "very like" hedonic scale.

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Mass and nutritional quality of upper and lower strata of tropical forages

Semina Ciências Agrárias ◽

10.5433/1679-0359.2016v37n4supl1p2725 ◽

2016 ◽

Vol 37 (4Supl1) ◽

pp. 2725

Author(s):

Mailson Poczynek ◽

Mikael Neumann ◽

Egon Henrique Horst ◽

Bruno José Venancio ◽

Danúbia Nogueira Figueira ◽

...

Keyword(s):

Nutritional Quality ◽

Block Design ◽

Growth Dynamics ◽

Ash Content ◽

Perennial Grasses ◽

Chemical Characteristics ◽

High Productivity ◽

Randomized Block Design ◽

Dry Biomass

The goal of this work was to evaluate the growth dynamics and chemical characteristics of the upper and lower strata of summer perennial grasses under a four cuts system. The experiment was conducted in a randomized block design, composed of 28 treatments in a factorial arrangement of 7x4, with four repetitions. The cultivars evaluated were Star Grass, Coast-cross, Tifton 68, Tifton 85, Jiggs, Roxinha and Quicuio. Each cultivar was cut when it reached 95% light interception. The cultivars Jiggs and Tifton 68 had the highest (P < 0.05) accumulation of dry biomass ha-1 during the four cuts, with productions of 21,348 and 21,016 kg ha-1, respectively. The ash content varied (P < 0.05) among species and times of cutting for both strata. Cellulose contents were significantly different in the upper stratum, with the highest concentrations found in cvs. Quicuio and Tifton 68 (39.12% and 38.07%, respectively). We found the highest levels of lignin (P < 0.05), for both strata, in cv. Quicuio. Cultivars Jiggs and Tifton 68 were the most appropriate for a management system of four cuts, displaying good chemical composition and high productivity.

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Kualitas Semen Cair Kambing Boer Berbahan Pengencer Air Kelapa Muda Varietas Viridis Setelah Simpan Dingin

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v6i1.5449 ◽

2019 ◽

Vol 6 (1) ◽

pp. 78

Author(s):

Muhammad Ade Salim ◽

Muhammad Nur Ihsan ◽

Nur Isnaini ◽

Trinil Susilawati

Keyword(s):

Semen Quality ◽

Block Design ◽

Animal Husbandry ◽

Egg Yolk ◽

Coconut Water ◽

Boer Goat ◽

Randomized Block Design ◽

Frozen Semen ◽

Artificial Vagina

ABSTRAKAir kelapa muda varietas viridisdapat dijadikan pengencer aletrnatif semen cair bagi program IB di daerah minim sarana semen beku. Tujuan penelitian ini untuk menguji pengaruh penggunaan air kelapa muda viridissebagai bahan pengencer terhadap kualitas semen cair kambing Boer setelah didinginkan. Dilaksanakanselama 3 bulan di Laboratorium Fakultas Peternakan UBUnit SumberSekar,Malang. Metodenya yaitu eksperimen. Semen dari 3 pejantan Boer umur 3-5 tahun, dikoleksi seminggu sekali dengan VB. Air kelapa mudaviridis umur 5-7 bulan serta tris aminomethane sebagai kontrol. Didesain menggunakan Rancangan Acak Kelompok (RAK) dengan 2 perlakuan yaitu P0 (tris aminomethane + 10% KT) dan P1 (air kelapa muda viridis + 10% KT) masing-masing diulang 10 kali. Data dianalisis dengan analisis Ragam (Anova) dengan software Genstat 18. Variabelnya yaitu motilitas individu, viabilitas dan abnormalitas. Hasil penelitian yaitu motilitas individu pada P1bertahan sampai 4 hari (40,5± 24,3%), viabilitas terbaik sampai hari ke-5 (42±24,6%), abnormalitas terendah di hari ke-7(1,31± 0,6). Kesimpulannya, Pengencer air kelapa muda viridis dapat mempertahankan kualitas semen cair kambing Boer selama 4 hari untuk motilitas dan 5 hari untuk viabilitas.Kata Kunci:pengencer, air kelapa, varietas viridisABSTRACTYoung viridis coconut water could be used as an alternative to liquid semen diluent for artificial insemination program in the area with limited facility for frozen semen production. This study evaluated the use of young coconut water as a diluent on liquid semen quality of Boer goat after cold storage. This study was carried out for 3 months at Sumber Sekar Laboratory, Faculty of Animal Husbandry, University of Brawijaya, Malang. The semen was collected from 3 Boer bucks aged at 3 to 5 years old. The semen collection was done once a week with the aid of artificial vagina. The diluents used were young Viridis coconut (5 to 7 months old) and tris aminomethane. The method used was an experiment in a randomized block design with 2 treatments and 10 replicates. The treatments used were T0: tris aminomethane + 10% egg yolk (control) and T1: young Viridis coconut water + 10% egg yolk. Data were analyzed by analysis of variance using Genstat 18 software. The variables measured were sperm individual motility, viability, and abnormality. The results showed that the sperm individual motility in T1 survived up to 4 days (40.5± 24.3%), the best viability at 5 days (42.0±24.6%), while the lowest abnormality at 7 days (1.31±0.6). It could be concluded that: 1. Tris aminomethane diluent has higher quality with the storage length up to 9 days, 2. Young Viridis coconut water diluent could preserve liquid semen quality of Boer goat up to 4 days for sperm motility and 5 days for sperm viability.Keywords: diluents, coconut water, viridis variety

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PENGARUH EKSTRAKSI DAN JENIS BAHAN PENGIKAT TERHADAP PERMEN TABLET BUAH MENGKUDU (Morinda citrifolia)

Jurnal Agroindustri ◽

10.31186/j.agroind.1.2.98-114 ◽

2011 ◽

Vol 1 (2) ◽

pp. 98-114

Author(s):

Lina Widawati

Keyword(s):

Block Design ◽

Score Test ◽

Caproic Acid ◽

Morinda Citrifolia ◽

Correct Process ◽

Main Research ◽

Randomized Block Design ◽

Alternative Product ◽

Multiple Attribute ◽

Binding Agents

Noni (Morinda Citrifolia) is a herb which has effect to cure cancer, high blood pressure, etc. Makes the smell and the taste of noni less delicious because there are a number of organic acid like caproic acid and caprilic acid in noni. Therefore it needs an alternative product such as pressed candy. Correct process of extraction and addition of binding agents can produce the pressed candy with the physical, chemical and organoleptic characteristic that are expected. The objective of this research wash to know the optimum ratio of noni compared with ethanol so it can produce dry extrac of noni fruit with vitamin C and high activity antioxidant and also to know the influence of binding agents type in the making of noni pressed candy. This research use the Randomized Block Design (RBD), where at antecedent research consisted of 3 (three) levels which is ratio of noni fruit compared by ethanol (1:1, 1:2, 1:3) and best treatment used for the main research. Main research consisted of 3 (three) levels that was influence of binding agents type (maltodextrin 5%, gelatin 1,5% and gom arab 1%). Then its continued with the BNT test at ? = 0,05 (differing reality). Test of organoleptic done by hedonic score test. Best treatment uses multiple attribute method. The result of research show that the best treatment from dry filtrate of noni fruit was with the ratio of noni fruit compared by ethanol = 1:3. Best treatment of noni fruit pressed candy is with the gelatin addition 1,5 %.

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