OPTIMALISASI PEMBERIAN PUTIH TELUR AYAM RAS UNTUK MENINGKATKAN KEMEKARAN KERUPUK IKAN BELUT (OPTIMIZATION OF RAS CHICKEN EGG WHITE GIVING TO INCREASE EFFLORESCENCE EEL FISH CRACKERS)

2016 ◽  
Vol 2 (4) ◽  
pp. 96
Author(s):  
Candra Candra ◽  
Rabiatul Adawyah
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Egg White ◽  
Design Parameters ◽  
Sensory Test ◽  
Chicken Egg ◽  
Industry Standards ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Swamp Eel

Penelitian ini bertujuan untuk mencari konsentrasi putih telur yang optimal untuk meningkatkan kemekaran kerupuk ikan belut dengan perlakuan A tanpa pemberian putoh telur, perlakuan B penambahan putih telur 25 ml, perlakuan C penambahan putih telur 50 ml dan perlakuan D penambahan putih telur 75 ml.  Semua perlakuan dilakukan ulangan tiga kali ulangan dengan Rancangan Acak Lengkap.  Parameter yang diamati adalah kadar protein, kadar air, kadar karbohidrat, uji kerenyahan, uji kemekaran dan uji sensoris.  Berdasarkan hasil penelitian dapat disimpulkan  pemberian putih telur mampu meningkatkan kandungan protein dan kemekaran dan kerenyahan kerupuk ikan belut serta memenuhi Standar Industri Indonesia.This study aims to find the optimal concentration of egg whites to increase efflorescence swamp eel crackers with treatment A without giving egg white, egg white treatment B adding 25 ml, treatment C the addition of 50 ml of egg white and egg white treatment D adding 75 ml. All treatments are performed replications with three replications completely randomized design. Parameters measured were protein content, moisture content, carbohydrate content, crispness test, efflorescence and sensory test. Based on the results of this study concluded giving egg whites to increase the protein content and efflorescence and crispy swamp eel crackers and meet industry standards of Indonesia.

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

scholarly journals Penambahan putih telur sebagai peningkat protein pada tempe kedelai

2020 ◽  
Vol 5 (02) ◽  
Author(s):  
Novitasari Priskalia Puteri ◽  
Lusiawati Dewi ◽  
Anggara Mahardika
Keyword(s):  
Data Analysis ◽  
Protein Content ◽  
Egg White ◽  
Research Data ◽  
White Flour ◽  
Randomized Design ◽  
Analysis Technique ◽  
Lowry Method ◽  
Completely Randomized Design ◽  
The Right

Efforts to increase protein in Tempe can provide positive values for native Indonesian food. The amount of remaining egg white in the bread industry can be used in making soybean Tempe. Egg white which is rich in albumin has never been used in the manufacture of soybean tempeh by the producer. This research aims to determine the effect of adding raw and steamed egg whites on the protein content of soybean Tempe. This study used a Completely Randomized Design (CRD) with 3 replications. The concentrations of egg whites used in the research included 0%, 2%, 4%, 6%, 8%, and 10%. The research instrument used was the observation sheet for protein content using the Lowry method. The research data were dissolved protein content. The data analysis technique used Two Way ANOVA. The results of the research showed that there was no effect of adding raw and steamed egg whites on soybean Tempe protein content (P > 0.05). However, the addition of raw egg whites can increase the protein content of soybean Tempe, compared to steamed egg whites. The conclusion of this research is the addition of raw and steamed egg whites does not have a significant effect on the protein content of soybean Tempe. The right type of egg white flour to increase the protein content of soybean Tempe is raw egg white flour with a protein content of 15.0 per 100 grams.

scholarly journals Pemanfaatan Tepung Biji Nangka dan Sale Pisang Ambon dalam Pembuatan Snack Bar

2020 ◽  
Vol 6 (1) ◽  
pp. 001
Author(s):  
Tuah Hamonangan Simanjorang ◽  
Vonny Setiaries Johan ◽  
Rahmayuni Rahmayuni
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Analysis Of Variance ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Seed Flour ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design ◽  
Range Test

The purpose of this research was to obtain snack bar with the optimum sensory and chemical characteristics.  This research used a completely randomized design with five treatments and three replications.  Data were statistically analyzed using analysis of variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%.  The treatments performed were the differential ratio between jackfruit seed flour and dried slice of ambon banana, namely BNP1 (80:20), BNP2 (70:30), BNP3 (60:40), BNP4 (50:50) and BNP5 (40:60). The result showed that each treatment significantly affected all the observational parameters both chemically and sensory. Jackfruit seed flour : dried slice of ambon banana (40:60) is the optimum treatment which is preffered hedonically with a description of brownish yellow color, banana aroma, banana flavored and having soft level of hardness, having 23.98% moisture content, 2.05% ash content, 11.61% fat content, 5.86% protein content, 56.50% carbohydrate content and 0.88% crude fiber content.Keywords: snack bar, jackfruit seed flour, dried slice of ambon banana

scholarly journals Kandungan Protein dan Kadar Air Bakso Daging Ayam Broiler pada Penambahan Bahan Pengenyal yang Berbeda

bionature ◽  
2019 ◽  
Vol 19 (2) ◽  
Author(s):  
Rusli Rusli ◽  
Intan Dwi Novieta ◽  
Rasbawati Rasbawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Broiler Chicken ◽  
Animal Husbandry ◽  
Egg White ◽  
Chicken Meat ◽  
Randomized Design ◽  
Average Water ◽  
Completely Randomized Design ◽  
The University

Abtract. The study aimed to determine the effect of different meatball enhancers on meatbel protein and to determine the effect of different meatball enhancers against meatball water content. This research was conducted in june 2018 at the Laboratory of the Faculty of Agriculture, Animal Husbandry and Fisheries of the University of Muhammadiyah Parepare. Research using broiler chicken meat, water, flavorings, garlic, pepper, salt, egg white, carrageenan, gelatin, tissue, and ice cubes. The study used a completely randomized design (CRD) with four treatment levels and three replications, namely T0 = without ingreadients, T1 = crisp egg white, T2 = crustacean, T = gelatin. The results of the study showed that with the addition of pulses that the protein content of meatballs had a very real effect and water content in meatball with the addition of different ingredients that are influential real to meatball water content. The highest average protein value to the lowest is T0 is 6.52, T2 is 6.46, T1 is 6.33, T3 is 4,15. The highest average water volues to the lowest were T1 at 63.35, T0 at 63.05, T3 at 62.58, and T2 at 62.44. From the results of the study, it is known that the best treatment and can be recommended is T2 treatment with karagenan crusher.Keywords: Proteins, water content, broiler chicken meat, egg white, carrageenan, and gelatin.

scholarly journals The Effect of Addition Moringa Leaves (Moringa oleifera) on the Nutritional Content and Sensory Characteristic of Crackers

2021 ◽  
Vol 5 (2) ◽  
Author(s):  
Maria Liko K Tapun ◽  
Kesuma Sayuti ◽  
Daimon Syukri
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fat Content ◽  
Ash Content ◽  
Crude Fiber ◽  
Nutritional Content ◽  
Protein Levels ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

The leaves of M oleifera contain high protein and crude fiber. Thus the addition of  M oleifera leaves is expected to increase protein levels and crude fiber levels of crackers produced. This study aimed to determine the effect of the addition moringa leaves on the characteristics of crackers and the addition of the moringa leaves to product crackers on characteristics acceptable to panelists based on sensory analysis. This study used a Completely Randomized Design with 5 treatments, that was the addition of leaves A (4%), B (6%), C (8%), D (10%), E (12%), and 3 replications. The data were analyzed using ANOVA and continued with Duncan's New Multiple Range Test (DNMRT) at a significant level of 5%. The results show that the addition of moringa leaves a significant effect on moisture content, protein content, fat content, ash content, carbohydrates, crude fiber, but does not significantly affect on color, aroma, taste, and texture of the crackers. Based on nutritional content and sensory test, the crackers of treatment E (the addition of moringa leaves 12%) with the characteristics moisture content of 4.67%; protein content of 14.18%; fat content of 22.52%; ash content of 1.67%; carbohydrates of 56.96%; crude fiber of 15.50%; calories of 456.42 kcal/100g; the color of 3.43 (neutral); aroma of 3.83 (likes); a taste of 3.17 (neutral); and texture of 3.30 (neutral).

scholarly journals PENGARUH PERLAKUAN 3 JENIS BAKTERI ASAM LAKTAT DAN KOMBINASINYA TERHADAP KARAKTERISTIK KEJU KEDELAI

2020 ◽  
Vol 9 (4) ◽  
pp. 412
Author(s):  
Nurgrahadi . ◽  
Ni Nyoman Puspawati ◽  
I Made Sugitha
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Moisture Content ◽  
Protein Content ◽  
Lactococcus Lactis ◽  
Combination Treatment ◽  
Lactobacillus Bulgaricus ◽  
Randomized Design ◽  
Different Types ◽  
Completely Randomized Design

The aims of this research was to determine the effect of using 3 different types of lactic acid bacteria and their combinations for the characteristics of soy cheese. This research used a Completely Randomized Design (CRD) with 7 treatments, namely Lactobacillus bulgaricus, Lactococcus lactis and Lactobacillus paracasei spp. paracasei 1 SKG44, which is a single starter, and several combinations consisting of L. bulgaricus with L. lactis; L. bulgaricus with L. paracasei spp. paracasei 1 SKG44; L. lactis with L. paracasei spp. paracasei 1 SKG44; and L. bulgaricus, L. lactis, and L. paracasei spp. paracasei 1 SKG44. The concentration of each treatment was 6%. The treatment was repeated 3 times to make 21 experimental units. The data was obtained by variance analysis and if there was an influence between treatments continued with the Duncan test. The results showed that the addition of different starter combinations would affected the characteristic of soy cheese. The combination treatment of L. bulgaricus, L. lactis, and L. paracasei spp. paracasei 1 SKG44 was produced the best soy cheese with a yield of 27,47%; 17, 02% protein content; 4,1 x 107 CFU/g total LAB; 0,13% total lactic acid; 79,10% moisture content; color rather white; texture soft; aroma rather typical of soybeans, flavor rather like and overall acceptance like.

scholarly journals Characteristic of isolated crude bromelain extract from cayenne pineapple crown in various drying temperature and its effect on meat texture

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 72-79
Author(s):  
H. Rizqiati ◽  
A. Nugraheni ◽  
S. Susanti ◽  
L. Fatmawati ◽  
N. Nuryanto ◽  
...  
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Drying Temperature ◽  
Protease Enzyme ◽  
Randomized Design ◽  
Specific Activities ◽  
Completely Randomized Design ◽  
The Difference

Bromelain enzyme is a protease enzyme that is abundantly found in pineapples. Pineapple crown is a part of pineapple that contains bromelain enzyme which its content remains unknown. This study was aimed to discover the effect of drying on the moisture content, yield, and characteristics of the enzyme of cayenne pineapple crown, namely protein content, activity units and specific activities. This study also aimed to discover its effect on the beef texture with a difference in duration in the immersion process. The method used was different drying temperatures of 55oC, 50oC, 45oC, 40oC, 35oC, and 30oC which was analysed descriptively and the difference of immersion duration in beef using the Completely Randomized Design (CRD) method with four treatments, namely immersion duration of 0-hour, 2-hrs, 4-hrs, 6-hrs with 5 repetitions. The results obtained was the optimal drying temperature was 55oC due to its best moisture content, protein content, and best enzyme characteristics and it was known that there was a significant effect (p<0.05) of immersion duration on the meat texture with the optimal immersion duration of 4 hrs with the best texture.

scholarly journals PROFIL ASAM AMINO DENDENG GILING IKAN LELE DUMBO (Clarias gariepinus) DENGAN PENAMBAHAN KONSENTRASI ASAP CAIR YANG BERBEDA (Amino Acid Profiles of Dumbo Catfish (Clarias gariepinus) Jerked Meat Processed with Different Concentration of Liquid Smoke)

2019 ◽  
Vol 14 (2) ◽  
pp. 136
Author(s):  
Rizky Amalia Ramadayanti ◽  
Fronthea Swastawati ◽  
Slamet Suharto
Keyword(s):  
Amino Acid ◽  
Moisture Content ◽  
Protein Content ◽  
Essential Amino Acid ◽  
Clarias Gariepinus ◽  
Phenol Content ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Amino Acid Profiles ◽  
Completely Randomized Design

Lele dumbo merupakan salah satu komoditas penting perikanan budidaya di Indonesia. Perkembangan pengolahan ikan sekarang lebih variatif seperti pengolahan menjadi dendeng. Penambahan asap cair pada proses pembuatan dendeng dapat meningkatkan keawetan dendeng serta memberikan karakteristik sensori. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan konsentrasi asap cair yang berbeda terhadap kualitas dendeng. Rancangan percobaan yang digunakan adalah RAL (Rancangan Acak Lengkap). Perlakuan meliputi penambahan asap cair 0% sebagai kontrol, 1%, 3%, dan 5%. Parameter uji yang diamati adalah profil asam amino, kadar air, kadar protein, kadar fenol serta uji hedonik (kenampakan, bau, rasa, dan tekstur). Hasil penelitian menunjukkan bahwa dendeng dengan penambahan asap cair tetap memiliki asam amino yang lengkap. Lisin dan leusin dominan pada asam amino esensial dengan nilai 39702,77 - 51736,24 mg/kg, serta pada asam amino non esensial asam glutamat mendominasi dengan nilai 59915,6 - 64478,57 mg/kg. Perbedaan konsentrasi asap cair pada dendeng giling ikan lele dumbo memberikan pengaruh yang nyata terhadap penurunan kadar air, kenaikan protein dan fenol serta hedonik dendeng. Semakin besar konsentrasi yang digunakan, dendeng tidak diterima oleh panelis (p < 0,05). Catfish is one of nutritionally important aquaculture species in Indonesia. Nowadays, the development of its processed method becomes more various such as the production of jerked meat. Addition of liquid smoke could increase shelf life of catfish and give sensory characteristics. This study aimed to determine the effect addition liquid smoke with different concentration on quality characteristics of jerked meat. The research method used Completely Randomized Design (CRD) with four treatments such as addition of 0% liquid smoke as control, 1%, 3%, and 5%. Parameters test observed are amino acid profiles, moisture content, protein content, and phenol content also hedonic test. Jerked meat processed with liquid smoke still have a complete amino acid . Lysine and leucine dominated on essential amino acid with range 39702,77 – 51736,24 mg/kg, while glutamic acid dominated on non essential amino acid with range 59915,6 – 64478,57 mg/kg. Meanwhile, addition of liquid smoke gave a significantly different to the moisture content, protein content, phenol content also appearance, odor, flavor, and texture of catfish jerked meat (p < 0,05).

scholarly journals Potensi Tepung Ubi Jalar Ungu (Ipomea batatas L.) dalam Pembuatan Bolu Kemojo sebagai Makanan Khas Provinsi Riau

2016 ◽  
Vol 8 (1) ◽  
pp. 6-11
Author(s):  
Syahli Putra Turelanda ◽  
Noviar Harun ◽  
Rahmayuni Rahmayuni
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Sweet Potato ◽  
Ash Content ◽  
Potato Flour ◽  
Sucrose Content ◽  
Randomized Design ◽  
Sweet Potato Flour ◽  
Completely Randomized Design ◽  
Purple Sweet Potato

(Effect Potential Use of Purple Sweet Potato Flour ss Ingredient in Kemojo Cake, Riau Province Traditional Food) ABSTRACT. The purpose of this study was to obtain an optimal ratio of purple sweet potato flour to wheat flour to produce good quality kemojo cake product. This study uses a completely randomized design (CDR) completely randomized design (CRD) with five treatment. The analyzed of kemojo cake includes moisture content, ash content, protein content, sucrose content and sensory assessment. The result showed that  kemojo cake best treatment is TUJ2 with moisture content of 24.32%, ash content of 0.80%, protein content of 13.25%, sucrose content of 21.82% and descriptive sensory showed light purple colour (score 2.80), a hint of sweet potato flavour (score 3.00), a little bit of purple sweet potato scent (score 3.03), the chewy texture (score 3.00) and panelist favored overall (score 2.06).

MUTU ORGANOLEPTIK DAN KIMIA ABON IKAN GABUS (CHANNA STRIATA) YANG DISUBSTITUSI SUKUN (ARTOCARPUS ALTILIS)

2017 ◽  
Vol 2 (2) ◽  
pp. 61
Author(s):  
Widia Dara ◽  
Arlinda Arlinda
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Water Content ◽  
Proximate Analysis ◽  
Ash Content ◽  
Artocarpus Altilis ◽  
Randomized Design ◽  
Chemical Content ◽  
Channa Striata ◽  
Completely Randomized Design

<p><em>The aim of research was to determine the effect of substitution breadfruit (Artocarpus altilis) organoleptic  quality and chemical content  shredded. This research is experimental, with five treatments. Organoleptic tests carried snake head with breadfruit substitution processed into shredded. The study was conducted using a CRD (completely randomized design) with five treatments and two replications. Analyses were performed using analysis of variance to see the effect of adding breadfruit between treatments. If the results differ significantly (F count&gt; F table) then continued with DNMRT test at 5% level. Chemical proximate analysis conducted shredded. Shredded  most preferred is the treatment of C made from snake head  83.37% and 16.33% breadfruit. The protein content decreased with increasing number of substitutions breadfruit, otherwise the fiber content increases. Chemical Ingredients shredded were 438 Calories, 31.5% carbohydrate, 19.8% protein, 25.9% fat, 8% ash content and moisture content of 14.8% and 1,12 g fiber. Shredded is made of snake head 83.37% and 16.33% breadfruit meet standard SII shredded. Except for the water content is still rather high (14.8%) is in excess of the permitted standards SII shredded by 10%.</em></p>

Sign in / Sign up

Export Citation Format

Share Document