scholarly journals PENGARUH PEMBERIAN EKSTRAK BELIMBING WULUH (Averrhoa bilimbi) TERHADAP BERAT RESIDU FORMALIN IKAN TONGKOL (Euthynnus affinis) BERFORMALIN

2016 ◽  
Vol 12 (3) ◽  
pp. 160
Author(s):  
Aminonatalina Aminonatalina ◽  
Emmy Sri Mahreda ◽  
Ahmadi Ahmadi ◽  
Uripto Trisno Santoso
Keyword(s):  
Experimental Method ◽  
Concentration Factor ◽  
Tuna Fish ◽  
Factor B ◽  
Extract Concentration ◽  
Highest Weight ◽  
Randomized Design ◽  
Two Factors ◽  
Euthynnus Affinis

This study aimed to analyze the effects of the concentration and duration of submersion in the extract of ‘belimbing wuluh’ on the decrease of the weight of formaldehyde residue, and also to analyze the concentration and optimum submersion length of time to produce the decrease of the highest weight of formaldehyde residue on the formaldehyde tuna fish. The study used an experimental method. The design used was a completely factorial randomized design (CRD), using two factors: duration of soaking factor (A) and the concentration factor (B) extracts of ‘blimbing wuluh’. Factor (A) was implemented for 15 minutes, 30 minutes, 45 minutes and 60 minutes, while factor (B) was done for 0% (control), 20%, 40%, 60%, 80% and 100%. Based on the experiments, the research showed that prolonged submersion gave significant effects on decreasing the residual formaldehyde, while the extract concentration ‘blimbing wuluh’ gave very significant effect in reducing the residual formaldehyde of tuna fish. For optimum results,  a concentration of 60% with prolonged submersion for 30 minutes  resulted in the reduction of residual formaldehyde percentage of 81.25%, the highest percentage compared with other treatments.

scholarly journals QUALITY RETENTION OF LITCHI (LITCHI CHINENSIS SONN.) BY USING POLYPROPYLENE BAG AND LOW TEMPERATURE

2020 ◽  
Vol 1 (2) ◽  
pp. 86-91
Author(s):  
Fakhar Uddin Talukder ◽  
Md. Kamrul Hassan ◽  
Md. Sohanur Rahman ◽  
Md. Saidee Rahman ◽  
Md. Al Emran Hossain
Keyword(s):  
Low Temperature ◽  
Vitamin C ◽  
Shelf Life ◽  
Maximum Amount ◽  
Factor B ◽  
Randomized Design ◽  
Quality Retention ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Different Thickness

This experiment was conducted to observe the postharvest behaviors of litchi for using low temperature (4 °C) and polypropylene (PP) bags of different thickness. The two-factor experiment was conducted in a completely randomized design with three replications. Total 8 treatments are implemented in this study. The experiment consisted of two factors: Factor A: Temperature (T1: Ambient temperature, T2: 4ºC temperature) and Factor B: Polypropylene bag (P1: unwrapped, P2: 50µ PP bag, P3: 75µ PP bag, P4: 100µ PP bag. In case of low temperature (4 °C), litchi retained its 50% color at 10th days of storage, highest shelf life (21.33 days), highest moister content (83.3%) & highest amount of vitamin C (35.61 mg/100g) were found at 3rd day of storage. In case of different thickness of polypropylene bags, litchi kept in 75µ PP bags retained its 100% color up to 4th day of storage, shelf life (16.34 days), maximum moister content (83.14%) & maximum amount of vitamin C (35.78 mg/100g) were found at 3rd day of storage. It can be possible to save a large amount of litchi fruits every year from postharvest decay by using low temperature (4 °C) and 75µ PP bag.

scholarly journals PENGARUH PEMBERIAN PUPUK N-P-K TERHADAP HASIL BAHAN KERING DAN PROTEIN KASAR RUMPUT Brachiaria humidicola cv. Tully dan Pennisetum purpureum cv. Mott

ZOOTEC ◽  
2014 ◽  
Vol 34 (2) ◽  
pp. 109
Author(s):  
Novita V.F Sigar ◽  
D. A. Kaligis ◽  
W. B. Kaunang ◽  
S. S Malalantang
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Pennisetum Purpureum ◽  
Factor B ◽  
Brachiaria Humidicola ◽  
Randomized Design ◽  
K Fertilizer ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Fertilizer Combination

THE EFFECT OF N-P-K FERTILIZER ON THE YIELD OF DRY MATTER AND CRUDE PROTEIN OF GRASS (Brachiaria humidicola cv. Tully and Pennisetum purpureum cv. Mott.). This research was done to evaluate the effect of macro elements N-P-K on the dry matter and crude protein yield of grass (Brachiaria humidicola cv. Tully and Pennisetum purpureum cv. Mott). The research used combination of N-P-K fertilizer. The treatments were arranged in factorial design based on the Completely Randomized Design with two factors, three treatments and four replications. The factor A was applied for testing different grass of Brachiaria humidicola cv. Tully (a1), and Pennisetum purpureum cv. Mott (a2). The factor B was fertilizer combination of N (b1), NP (b2), and NPK (b3). Variables observed were dry matter and crude protein. The results of variance analysis showed that treatment affected significantly (P <0.05) dry matter and crude protein. Application of factor A indicated that both grasses had positively response to the application of N-P-K fertilizer measured on the yield of dry matter and crude protein. Keywords:  N-P-K Fertilizer, Dry Matter, Protein,  Brachiaria humidicola cv. Tully and Pennisetum purpureum cv. Mott.

PEMANFAATAN ASAP CAIR ARANG TEMPURUNG SEBAGAI BAHAN PENGAWET PADA BAKSO IKAN TUNA

2020 ◽  
Vol 10 (2) ◽  
Author(s):  
Alfi R. M. Korah ◽  
Jan Rudolf Assa ◽  
Teltje Koapaha
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Coconut Shell ◽  
Tuna Fish ◽  
Factor B ◽  
Soaking Time ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACTThe research objective was to determine the effect of coconut shell charcoal liquid smoke on the shelf-life of fish meatballs. The design used was Factorial Completely Randomized Design, which consisted of 2 factors: A treatment of liquid smoke concentration 0%, 5%, 10%, and factor B treatment of immersion 30 and 45 minutes long, with three repetitions. The results showed that with the concentration of liquid smoke 0% tuna meatballs can last only one day at room temperature with the results of already whitish slimy appearance, fishy flavour, and the texture is still chewy. Fish meatballs with 10% liquid smoke concentration combine with 45 minutes soaking time can last up to 5 days at room temperature with the results of already slimy, brownish, flavorful appearance typical of fish with a chewy texture.Keywords: Liquid smoke, tuna fish meatballs, shelf-life

scholarly journals FRAKSI SERAT SILASE KULIT BUAH KAKAO DENGAN PENAMBAHAN LEVEL TEPUNG JAGUNG DAN LAMA FERMENTASI YANG BERBEDA

2021 ◽  
Vol 7 (1) ◽  
pp. 25
Author(s):  
Ismi Mayangsari ◽  
Anwar Efendi Harahap ◽  
Zumarni Zumarni
Keyword(s):  
Experimental Method ◽  
Production Costs ◽  
Corn Flour ◽  
Fermentation Time ◽  
Factor B ◽  
Feed Production ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Different Levels ◽  
Theobroma Cocoa

One alternative in reducing feed production costs is by utilizing the waste of cocoa pods (Theobroma cocoa L). This study aims to determine the cocoa fruit silage fraction by adding different levels of corn flour and fermentation time. The method used in this study is an experimental method with a completely randomized design (CRD) factorial pattern consisting of 2 factors with 3 replications namely Factor A = Level of Corn Flour, A1 = 0% without Corn Flour, A2 = 7% Corn Flour, A3 = 14% Corn Flour. Factor B = Length of fermentation, B1 = Fermentation 0 days, B2 = Fermentation 14 days, B3 = Storage 28 days. The results showed that the duration of fermentation had a significant effect(P<0,05)on the content of NDF, ADF, cellulose, hemicellulose and lignin of cocoa peel. The conclusion of this study that the treatment of 14% corn flour and 28 days fermentation time is the best treatment because it can reduce NDF%, ADF% and Lignin% silage of cocoa pods

scholarly journals MULTIPLIKASI TUNAS PUCUK TOMAT (Lycopersicum esculentum MILL) DENGAN MENGGUNAKAN BENZYL AMINO PURINE (BAP) DAN NAPHTALENE ACETIC ACID (NAA) SECARA IN VITRO

2019 ◽  
Author(s):  
F. Fathurrahman
Keyword(s):  
Acetic Acid ◽  
Shoot Multiplication ◽  
Shoot Height ◽  
Factor B ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Benzyl Amino Purine ◽  
Number Of Shoots

Research with the title shoot multiplication shoots tomatoes (Lycopersicumesculentum mill) using the Benzyl Amino Purine (BAP) dan Naphtalene Acetic Acid(NAA) in vitro have been conducted at the Laboratory of Biotechnology Faculty ofAgriculture, Islamic University of Riau, Pekanbaru. This research has been carried outfor three months carried out startingfrom November 2010 to February 2011. This studyaims to determine the effect of a single interaction between the administration and plantgrowth regulators BAP and NAA on shoot multiplication of in tomato shoots vitro.Rancangan used in this study was completely randomized design (CRD) in factorialwhich consist of two factors. The first factor is factor B (concentration of BAP) withfour standard treatments are: B0 (0 ppm), B1 (1 ppm), B2 (2 ppm), B3 (3 ppm).Thesecond factor is the factor (the concentration of NAA) with four standard treatments,including: N0 (0 ppm), N1 (0.1 ppm), N2 (0.5 ppm), and N3 (1 ppm), to obtain 16combined treatment with three replications. Parameters observed, namely: age emergedshoots, number of shoots, shoot height, the percentage of growing shoots, roots andgrowing percentage of the number of explants forming callus. The data was statisticallyanalyzed the results of observations, when the F calculated is greater than the F table,followed by a further test of honest real difference (HRD) 5%. From the results ofresearch in the interaction of BAP and NAA effect on the parameters of high-shoots bytreatment tebaik B1N0 namely 6.16 cm. BAP singly significantly affect the parametersage appears buds (days) and the percentage grows shoots with the best treatment B2 (2ppm), shoot height with the best treatment B0 (0 ppm), the number of shoots (the fruit)with the best treatment B3 (3 ppm). singly whereas NAA significantly affect theparameters age appears shoots (day) and high-shoots with the best treatment N0 (0ppm), and the percentage grows roots with the best treatment N3 (1 ppm).

scholarly journals Total Plate Count Analysis Of Tuna Fish Adulterated With Lard In Order To Improve Halal Products

2019 ◽  
Vol 1 (1) ◽  
pp. 7-15
Author(s):  
Muhammad Taufik ◽  
Desi Ardilla ◽  
Mariany Razali ◽  
Maya Handayana Sinaga
Keyword(s):  
Design Method ◽  
Plate Count ◽  
Solvent Concentration ◽  
Food Sector ◽  
Tuna Fish ◽  
Muslim Population ◽  
Randomized Design ◽  
Two Factors ◽  
Microbial Analysis ◽  
Hexane Concentration

Indonesia is the country with the largest level of Muslim population in the world. Guarantees for the safety and protection of consumers in the food sector must be considered. One of the parameters used in product halal is total microbial analysis. The sample used was processed tuna which is adulterated with lard (1: 1). The research method uses Factorial Completely Randomized Design method which consists of two factors, Factor I: Solvent Concentration (K) consists of 4 levels, namely: K1 = 20%, K2 = 30%, K3 = 40%, K4 = 50%, Factors II: Maseration Time (W) consists of 4 levels : W1 = 06 Hours, W2 = 12 Hours, W3 = 18 Hours, and W4 = 24 Hours. The results showed that the n-hexane concentration had a very significant effect (p <0.01) on the total microbial parameters. The highest total microbes were in the 50% (K4) concentration of 4,337 log CFU / ml (2.2x104 CFU / ml) and the lowest value was in the treatment concentration of 20% (K1) which was 4,216 log CFU / ml (1.7x104 CFU / ml). The average microbial total value in the treatment of solvent concentration (K) obtained was 2.0x104 CFU / ml. The treatment of maceration time also gave a very significant effect (p <0.01) on the total microbial parameters. The highest total microbial was 24 hours treatment = 4,410 log CFU / ml (2,6x104 CFU / ml) and the lowest value was at 6 hours treatment which was 4,173 log CFU / ml (1.5x104 CFU / ml). Total microbial analysis provides information on adulteration of lard in processed food products in support of halal certification

scholarly journals PERTUMBUHAN BIBIT AREN (Arenga pinnata Merr) PADA MEDIA TANAH ULTISOL DIPERSEMAIAN

2018 ◽  
Vol 8 (1) ◽  
Author(s):  
. Janting ◽  
Abdurrani Muin ◽  
. Burhanuddin
Keyword(s):  
Experimental Method ◽  
Organic Fertilizer ◽  
Land Conservation ◽  
Raw Material ◽  
Stem Height ◽  
Forest Exploitation ◽  
Randomized Design ◽  
Two Factors ◽  
Industrial Materials ◽  
Completely Randomized Design

Arenga pinnata Merr is a multipurpose trees species  that has long been known to produce industrial materials. Based on the utilization of Arenga pinnata Merr is not only limited to the food alone but also used as a raw material for industrial and land conservation. Arenga pinnata Merr has prospect good to be developed in the tree crop plantations. Arenga pinnata Merr cultivation activities require good quality seeds. Currently Arenga pinnata Merr still growing naturally in the forest. Exploitation by the farmers during this time in the form of Arenga pinnata Merr exploitation of the forest without cultivation. There are concerns Arenga pinnata Merr that grows in nature will be destroyed. The purpose of this research to study the effect of a doses of organic fertilizer and dolomite lime on the growth of Arenga pinnata Merr in the nursery. The study used an experimental method with a completely randomized design factorial models. The study consisted of two factors: factors of organic fertilizer and lime dolomite with five repetitions with a number of plant samples as many as 100 plants. The measured parameters include length midrib, stem diameter and stem height were analyzed using SAS IX. The research proves that organic fertilizer dose of 300 g and 35 g dolomite lime can increase the growth of palm in the nursery.   Keywords: Arenga pinnata Merr, fertilizer, lime, organic.

scholarly journals Pengaruh Penambahan Tepung Rumput Laut (Eucheuma sp.) Terhadap Mutu dan Karakteristik Amplang Ikan Tongkol (Euthynnus affinis)

2021 ◽  
Vol 13 (1) ◽  
pp. 9-15
Author(s):  
Weni Kurnia Sari ◽  
N Ira Sari ◽  
Tjipto Leksono
Keyword(s):  
Optimum Concentration ◽  
National Standard ◽  
Tuna Fish ◽  
Swelling Degree ◽  
Crude Fiber Content ◽  
Potential Source ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Euthynnus Affinis

Seaweed flour is a potential source of dietary fiber expected to improve the quality of fishery products. The purpose of this study was to determine the effect of addition of seaweed flour (Eucheuma sp.) on the quality and characteristics of tuna fish amplang. The research method was using a non-factorial completely randomized design (CRD) consisting of five treatments of varied amount of seaweed flour added (0, 0.5%, 1%, 1.5%, and 2% from the total dough weight). The variables to assess the quality were the organoleptic quality and characteristics (appearance, aroma, taste and texture), swelling degree, and proximate content. The results showed that the addition of seaweed flour can improve the proximate composition of fish amplang, especially the increase in crude fiber content. The addition of seaweed flour has an optimum concentration point of 1% to produce the best tuna fish amplang with the characteristic of bright colors, clean, smooth surface, not cracked, savory taste and a crunchy and dense texture. The score of the appearance was 8.3; aroma was 7.7, taste 8.2, texture 8.5, and the swelling degree was 384%. The best product was containing water 1.14%, ash 3.82%, protein 39.59%, fat 12.92%, and fiber 5.79%. The product quality assessed was met the quality requirements as regulated by Indonesia National Standard for fish amplang (SNI 7762:2013). 

scholarly journals PENGARUH LAMA PERENDAMAN DALAM AIR PERASAN BUAH BELIMBING WULUH (Averrhoa bilimbi Linn) DAN LAMA PENYIMPANAN TERHADAP KARAKTERISTIK IKAN TONGKOL (Euthynnus affinis) PADA SUHU RUANG

2020 ◽  
Vol 9 (1) ◽  
pp. 71
Author(s):  
Yemima Maria Lasmaroha Sitompul ◽  
I Made Sugitha ◽  
Agus Selamet Duniaji
Keyword(s):  
Immersion Time ◽  
Storage Time ◽  
Observation Time ◽  
Total Volatile ◽  
Tuna Fish ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Euthynnus Affinis ◽  
The Right ◽  
And Storage

This study aims to find out the effect of immersion time in wuluh starfruit juice (Averrhoa bilimbi) and storage time of characteristics mackarel tuna fish (Euthynnus affinis), as well as to determine the right time of immersion in wuluh starfruit juice and storage time to produce mackarel tuna fish with still acceptable characteristics. The experimental design used in this study was a Completely Randomized Design with 5 level immersion treatments, namely: 0 minutes, 2 minutes, 4 minutes, 6 minutes, and 8 minutes, with the observation time in the 3 and 6 hour. The treatment was repeated 2 times to obtain 20 experimental units. The data obtained were analyzed by variance and if the treatment had an effect on the observed variables then it was continued with the Duncan test. The results of the study with duration of immersion time that produced with still acceptable mackarel tuna fish products was 4 minutes at the time of observation of the 6 hour the water content is 71,5%, the acidity was 5.35, the microbial total was 4,28 log cfu/g or 1.9x104 cfu/g, and the total volatile base was 21,57 mg N / 100g which was low and the score of color, smell, texture and scales, the eyes, gills, and body surface mucus can be accepted by the panelists as well as overall acceptance that was preferred. Keywords : mackarel tuna fish, wuluh starfruit, immersion time, storage time, total volatil base

Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu

2020 ◽  
Vol 6 (1) ◽  
pp. 039
Author(s):  
Trie Omitha Purba ◽  
Suparmi Suparmi ◽  
Dahlia Dahlia
Keyword(s):  
Experimental Method ◽  
Proximate Composition ◽  
Protein Hydrolysate ◽  
Quality Standards ◽  
Processing Technology ◽  
Fish Processing ◽  
Mysis Relicta ◽  
Marine Chemistry ◽  
Randomized Design

The study aimed to determine the effect of rebon shirmp (mysis relicta) protein hydrolisate fortification to the sago noodles and to observe the characteristics of the sago noodles produced. The research was carried on in February – April 2019 in the  Laboratory of Fish Processing Technology, Integrated Laboratories, and the Fisheries and Marine Chemistry Laboratories at the Universitas Riau. The method used was the experimental method, designedas a non-factorial complete randomized design. The treatment conducted was addingof rebon shrimp protein hydrolysate at 4 level concentrations (0%, 5%, 10% dan 15%). The variables assessed were the quality of organoleptic (appearance, texture, odor, flavor) and the proximate composition. The results showed that the proteinhydrolysate of rebon shrimp at concentration of 15% was the best treatment and in accordance to the quality standards of dried noodles (SNI 01-2974-1996), indicated bythe highest organoleptic qualityof the dried noodles produced, including: the appearance that was brown, less attractive, whole, less neat; the texture that was dry and compact; the aroma that was quite fragrant, spesific rebon shrimp; and the taste that was quite tasty and shrimp flavored. The proximate composition ofthe best product was presented by the content of moisture, ash, fat, protein, and carbohydrate at 7.55%,1.02%, 0.17%, 16.76%, and 74.49%, respectively.Keywords: Hydrolysate protein, rebon shrimp, sago noodles

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