scholarly journals PENGARUH SUBTITUSI TEPUNG DAUN KELOR (Moringa oleifera Lam.) TERHADAP SIFAT ORGANOLEPTIK DAN KADAR KALSIUM SNACK BAR

2020 ◽  
Vol 4 (2) ◽  
pp. 216
Author(s):  
Nur Fahlia
Keyword(s):  
Wheat Flour ◽  
Moringa Oleifera ◽  
Substitution Effect ◽  
Proximate Analysis ◽  
Test Results ◽  
Randomized Design ◽  
High Calcium ◽  
Completely Randomized Design ◽  
Serving Size ◽  
Moringa Oleifera Lam

The application of moringa leaves flour is finite. This research aims to analyze the substitution effect of Moringa leaves flour on snack bars. This experimental research design uses a Completely Randomized Design (CRD) with three substitution levels including F1 (95% wheat flour and 5% Moringa leaves flour), F2 (90% wheat flour and 10% Moringa leaves flour) and F3 (85% wheat flour and 15% moringa leaves flour). Data from organoleptic test results were analyzed using the ANOVA test if there are significant differences followed by Duncan's further tests. While the results of proximate levels and calcium levels were analyzed using an independent t-test. The organoleptic analysis of the hedonic test showed that the selected snack bar formula was F2. The result of proximate analysis of selected snack bars contains 12.52% water, 1.65% ash, 19.61% fat, 9.23% protein, 56.99% carbohydrate, and 344.14 mg /100g calcium. The contribution of selected snack bar energy is 441.37 kcal per 100 grams and 203.03 kcal per serving size (46 gram). This research concludes that proximate levels in the form of water, ash, fat, protein, carbohydrate have significant differences (p <0.05) in each analysis.  Selected calcium snack bar levels have high calcium claims.      

scholarly journals SIFAT FISIKO-KIMIA DAN ORGANOLEPTIK CAKE HASIL SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG SUWEG

AGRICA ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 142-152
Author(s):  
Jenny E. R. Markus ◽  
Yuliana Tandi Rubak ◽  
Handy Tomasoei
Keyword(s):  
Wheat Flour ◽  
Positive Response ◽  
Ash Content ◽  
Substitution Treatment ◽  
Test Results ◽  
Friedman Test ◽  
Seed Technology ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Completely Randomized Design

This research was conducted in the Seed Technology laboratory and Laboratory of Microbiology, Faculty of Agriculture, University of Nusa Cendana, Kupang, which lasts from September to December 2013 with aims to investigate the influence of substitution of wheat flour with flour suweg the physicochemical properties and organoleptic cake. This study used a completely randomized design (CRD) with 5 treatments, namely substitution suweg flour to wheat flour: 0%, 10%, 20%, 30% and 40%. The parameters analyzed were proximate, softness, porosity, degree of development, test organoleptic colour, flavour, aroma, and texture. Organoleptic data obtained from the 20 panellists and subsequently analyzed by Friedman test, while ANOVA test if there is a real effect then tested further by using DMRT. The results showed that the substitution of different flour suweg provides a very significant effect on water content, fat, ash content, protein, carbohydrate esandtenderness cake. Based on the results of the organoleptic test, cake with flour substitution suweg the colour, aroma and taste of a real significant show, panellists liked the cake substitution suweg 40%, while the texture, the panellists still like to substitution of 40% flour suweg, an assessment of the texture with the highest scores on substitution treatment 10% flour suweg. Organoleptic test and Friedman test results it can be concluded that the cake treatment received a positive response from the panellists was a cake with 40% flour suweg treatment with a total of 66 rankings for colour, aroma as a total ranking of 68, and for a sense of the total ranking of 74. Similarly, some a score on the cake substitution acceptance panellists ranged from 3,1 to 3,4 and the obtained cake was elected with 40% substitution treatment suweg flour.

scholarly journals Application of Moringa in the Removal of Salts from the Desalinator Reject

2019 ◽  
pp. 1-13
Author(s):  
A. J. Gomes Filho ◽  
S. C. de Paiva ◽  
G. M. C. Takaki ◽  
A. S. Messias
Keyword(s):  
Contact Time ◽  
Moringa Oleifera ◽  
Chemical Elements ◽  
Saline Water ◽  
Physical Chemical ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Whole Seed ◽  
Semi Arid ◽  
Moringa Oleifera Lam

This study aims to analyze the reject produced by the desalinators implanted in the semi-arid Pernambuco in contact with the seeds of Moringa oleifera Lam. For this, Moringa seeds were collected and prepared with the following treatments: reject (control), reject with whole seed with and without husks, reject with crushed seed with and without husks, seed residue with and without husks, in five replicas. Each replica was constituted with doses equivalent to 2.0 g of Moringa seeds for 200 mL of reject, with contact time corresponding to 30, 60, 120 and 180 minutes, in a completely randomized design, under laboratory conditions, total of 140 experimental units. The physical-chemical and statistical analyses were performed through analysis of variance (ANOVA), and the F test, at confidence interval of 95%. It has been found through laboratory tests that seeds with crushed or ground Moringa husks are equally effective at adsorbing sodium from 1,868,0 mg/L to 24,6 mg/L (98,7 %), calcium from 1,005.0 mg/L to 894.6 mg/L (11%), magnesium from 741.0 mg/L to 728.3 mg/L (1.7%) and chloride from 6,997.5 mg/L to 6,782.4 mg/L (1.8%). Therefore, Moringa seed can be considered promising in the adsorption of chemical elements of saline water desalinizers.

scholarly journals ANATOMICAL STUDY OF MORINGA LEAF (MORINGA OLEIFERA LAM.) UNDER IRON FERTILIZATION

2020 ◽  
Vol 21 (supplement 1) ◽  
Author(s):  
Jawad Kadhim Obaid Al-Hujayri ◽  
Abdoun H. Alwan ◽  
Neepal Imtair Al-garaawi
Keyword(s):  
Moringa Oleifera ◽  
Foliar Application ◽  
Anatomical Study ◽  
Iron Mineral ◽  
Randomized Design ◽  
The Mean ◽  
Completely Randomized Design ◽  
Normal Epidermis ◽  
Different Levels ◽  
Moringa Oleifera Lam

The effect of different levels of nano- and mineral-Iron and their method of application on anatomical properties of the upper and lower epidermis of Moringa (Moringa oleifera Lam.) leaves was studied. Seeds of Moringa were sown in 15 kgs soil capacity pots during the growing season of 2018/2019 arranged as a factorial experiment within Completely Randomized Design, with three replicates. The factorswere a method of fertilization(soil or foliar application),three levels i.e. 0,180 and 360mg.l-1 of each of mineral and nano-Iron. The total number of experimental units was 2×3×3×3 for method, nano-Iron, mineral-Iron, and replicates respectively.The application method caused an increase in the mean dimensions of normal epidermis cells, stomatoes, and hairs.These traits were increased as Iron levels increased. Where 360 mg.l-1 of both types of Iron gave the highest dimensions. Soil application gave higher values of epidermis dimensions than that obtained from the foliar application. The number of stomatoesincreased with increasing the level of Iron. The number of normal epidermis cells was conversely proportioned with their volume.

KARAKTERISTIK ORGANOLEPTIK DAN PROKSIMAT MIE BASAH DENGAN PENAMBAHAN TEPUNG TERIPANG PASIR (Holothuria scabra)

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Ona Sri Vatma ◽  
Ansharullah Ansharullah ◽  
Asnani Asnani
Keyword(s):  
Wheat Flour ◽  
Analysis Of Variance ◽  
Confidence Level ◽  
Sea Cucumber ◽  
Proximate Analysis ◽  
Holothuria Scabra ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

ABSTRACTThe purpose of this study was to determine the effect of the addition of sea cucumber flour on the organoleptic and proximate characteristics of wet noodles. This study consisted of four treatments, namely without the addition of sand sea cucumber flour (T0), the addition of 5% sea cucumber flour (T1), the addition of 10% sea cucumber flour (T2), and the addition of 15% sea cucumber flour (T3). The analyzed parameters were organoleptic and physicochemical values. This study used a completely randomized design (CRD). Data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the effect of adding sand sea cucumber flour had a very significant effect on organoleptic assessment in T1 treatment (95% wheat flour: 5% sea cucumber flour) with preference scores of color, aroma, taste, and texture reached 4.03 (like), 4.06 (like), 3.91 (like), and 4.06 (like). Proximate analysis of the best treatment shows that it contained 50.12% water, 1.18% ash, 0.20% fat, 7.23% protein, and 41.75% carbohydrate. The results show that the product met the standard of SNI 01-2987-1992 for ash, fat, and protein contents. Keywords: Sea Cucumber, Wet NoodlesABSTRAKTujuan penelitian ini untuk menentukan pengaruh penambahan tepung teripang pasir terhadap karakteristik organoleptik dan proksimat mie basah. Penelitian ini terdiri dari empat perlakuan yaitu tanpa penambahan tepung teripang pasir (T0), penambahan tepung teripang pasir 5% (T1), penambahan tepung teripang pasir 10% (T2), dan penambahan tepung teripang pasir 15% (T3), lalu dianalisis terhadap nilai organoleptik dan fisikokimia. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Data di analisis menggunakan Analysis of Varian (ANOVA) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa pengaruh penambahan tepung teripang pasir berpengaruh sangat nyata terhadap penilaian organoleptik pada perlakuan T1 (tepung terigu 95% : tepung teripang pasir 5%) sebesar warna 4.03 (suka), aroma 4.06 (suka), rasa 3.91 (suka), dan tekstur 4.06 (suka). Analisis proksimat perlakuan terbaik diperoleh nilai kadar air 50.12%, kadar abu 1.18%, kadar lemak 0.20%, kadar protein 7.23% dan kadar karbohidrat 41.75%. Berdasarkan hasil penelitian nilai kadar abu, kadar lemak, dan kadar protein telah memenuhi SNI 01-2987-1992.Kata kunci: Teripang Pasir, Mie Basah

scholarly journals CHARACTERISTICS OF FISH BONE FLOURS QUALITY FROM DIFFERENT TYPES OF FISH (Pangasius sp., Clarias sp., Paraplotosus sp.)

2019 ◽  
Vol 47 (1) ◽  
pp. 69
Author(s):  
Rara Mona Angraini ◽  
Desmelati Desmelati ◽  
Sumarto Sumarto
Keyword(s):  
Phosphorus Content ◽  
Fish Bone ◽  
Proximate Analysis ◽  
Quality Characteristics ◽  
Fish Bones ◽  
Randomized Design ◽  
High Calcium ◽  
Different Types ◽  
Calcium Phosphorus ◽  
Completely Randomized Design

This study aimed to utilize the fish bone waste from different types of fish, Pangasius sp., Clarias sp., Paraplotosus sp. as a high calcium of bone flour and determine the quality characteristics of fish bone flour which was produced. The method used was a non-factorial Completely Randomized Design (CRD), with different types of fish bones as treatments which consisting of 3 levels: Pangasius sp. bone (Tp), Clarias sp. bone (Tl), and Paraplotosus sp. bone (Ts) with 3 replications and 9 units of experimental units. The parameters tested were organoleptic, proximate analysis, calcium, phosphorus and whiteness degrees. The results showed that the Pangasius sp. bone flour (Tp) was the best treatment with characteristics of brilliant appearance, the distinctive aroma of fish was still felt, smooth and dry texture, as well as whiteness degrees that the best treatment in walking catfish bone flour with value 81.30%, referred to whiteness degrees of flour, it is below the range of 80-90%. Meanwhile the best proximate value was obtained in Paraplotosus sp. bone treatment (Ts) with moisture, ash, fat, protein, carbohydrate, calcium and phosphorus content was 5.71%, 54.60%, 2.57%, 25.21%, 10.83%, 38.4%, and 33.9%.

scholarly journals Pengaruh Berbagai Macam Media terhadap Pertumbuhan Bibit Kelor (Moringa oleifera Lam.) Asal Stek Batang

2018 ◽  
Vol 4 (1) ◽  
Author(s):  
Sawaludin Sawaludin ◽  
Aluh Nikmatullah ◽  
Bambang Budi Santoso
Keyword(s):  
Experimental Design ◽  
Experimental Method ◽  
Sea Level ◽  
Moringa Oleifera ◽  
Stem Cutting ◽  
Soil Charcoal ◽  
Randomized Design ◽  
The Media ◽  
Completely Randomized Design ◽  
Moringa Oleifera Lam

This study aimedseedling derived from stem cutting to determine the effect of various media on the growth of drum stick (Moringa oleifera Lam.). Experiment was conducted from March to May 2017 in the nursery located in Dasan Agung, Mataram, with altitude of 16 meters above sea level. The method was experimental method with 6 media treatments: soil, soil+sawdust, soil+cocopeat, soil+corncob, soil+bamboo leaf, and soil+charcoal rice husk. The experimental design was Completely Randomized Design with 5 replications and 5 unit series. The result shows that the media significantly effect on the growth ofsedling stem cutting. The best media forseedling derived from stem cutting were mixture media of soil+ricecharcoal andsoil+cocopeat

scholarly journals Pertumbuhan Bibit Tanaman Kelor (Moringa oleifera Lam.) Pada Beberapa Macam Media Organik dengan Teknik Pembibitan Tidak Langsung

2018 ◽  
Vol 4 (2) ◽  
pp. 132
Author(s):  
Rasmani Rasmani ◽  
I Gusti Made Arya Parwata ◽  
Bambang Budi Santoso
Keyword(s):  
Leaf Litter ◽  
Experimental Research ◽  
Seedling Growth ◽  
Moringa Oleifera ◽  
Organic Media ◽  
Randomized Design ◽  
Soil Media ◽  
Completely Randomized Design ◽  
Nursery Field ◽  
Moringa Oleifera Lam

The experimental research is aimed to find out the kind of nursery organic media for better growth of drumstick seedling. It was implemented in January-April 2017 in the nursery field in Dasan Agung, Mataram. The treatments studied were kinds of nursery media including soil media, mixture of soil-sawdust, mixture of soil-cocopeat, mixture of soil-crushed corncobs, mixture of soil-bamboo leaf litter. The experiment design was arranged in a Completely Randomized Design with 5 replications and each content of 5 serial experiment units. The result shows that the kind of seedling media significantly affected the growth to Moringa seedling growth. The soil-cocopeat mixture medium, soil-crushed corn cobs, and soil-bamboo leaf litter were the best medium and more suitable for drumstick seedling compared to soil media and soil-sawdust mixture media

scholarly journals Effect Concentration of Moringa (Moringa oleifera Lam) Leaf Extract in Citrate-Egg Yolk in Maintaining Motility and Viability of Spermatozoa of Kacang Goat

2021 ◽  
Vol 16 (4) ◽  
pp. 340-346
Author(s):  
R. R. Dapawole ◽  
I. P. Sirappa
Keyword(s):  
Leaf Extract ◽  
Moringa Oleifera ◽  
Sperm Concentration ◽  
Egg Yolk ◽  
Progressive Motility ◽  
Randomized Design ◽  
Effect Concentration ◽  
Completely Randomized Design ◽  
Artificial Vagina ◽  
Moringa Oleifera Lam

This study aimed to determine the effectiveness and the best concentration of Moringa leaf extract (MLE) in the citrate-egg yolk (C-EY) to maintain the motility and viability of spermatozoa kacang goat. Semen was collected from 3 goats aged two years; by using the artificial vagina method. The semen was evaluated macroscopically and microscopically. The semen that had >70% sperm motility and >250x106/ml sperm concentration was divided into 4 equal tubes, each diluted with100% C-EY (P1), 10% MLE+ 90%C-EY (P2), 20% MLE +80% C-EY (P3), and 30% MLE+70% C-EY (P4). The diluted samples were then stored in a refrigerator (3-5?C) and evaluated for motility and viability every 24 hours. The study was designed using a completely randomized design (CRD) consisting of four treatments and five replications. The results showed that the addition of MLE in C-EY significantly affected goat spermatozoa's progressive motility and viability. The data showed that the spermatozoa kept during four days in a diluent of P2 had higher (P<0.05) motility 44.67±4.80% and viability 74.24±4.46%than the other three diluents of P1(36.00±4.70%; 70.10±3.6%), P3(33.67±0.42%; 66.85±4.99%) and P4 (29.67±3.99%; 63.96±5.44%). This study concluded that adding 10% MLE was the best concentration as source energy in 90% C-EY diluents, which effectively maintained the motility and viability of kacang goat spermatozoa for four days of storage at a temperature of 3-5oC.

scholarly journals KOMBINASI TEPUNG TERIGU DAN TEPUNG TAPIOKA TERHADAP DAYA KEMBANG DAN SIFAT ORGANOLEPTIK KERUPUK TERUBUK (Saccharum edule Hasskarl)

2019 ◽  
Vol 4 (1) ◽  
pp. 1-8
Author(s):  
Ramadhani Chaniago ◽  
Darni Lamusu ◽  
Lutfi Samaduri
Keyword(s):  
Wheat Flour ◽  
Test Results ◽  
Organoleptic Properties ◽  
Organoleptic Test ◽  
Frying Process ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tapioca Flour ◽  
Processing Techniques ◽  
Made In

Terubuk processing techniques are still simple, such as processed into vegetables. Therefore, it is necessary to diversify food, namely making crackers in powder. Crackers are a type of small food that undergoes volume development forming a product that is porous and has a low density during the frying process. This study aims to determine the growth and organoleptic properties of crackers made from powder (Saccharum edule Hasskarl). this study was designed using a Completely Randomized Design (CRD) arranged with 1 factor, namely: A1 = 100 gram wheat flour + 200 gram tapioca flour + 100 gram flour; A2 = 150 gram wheat flour + 100 gram tapioca flour + 150 gram powder; A3 = 100 gram flour + 150 gram tapioca flour + 100 gram powder. Based on the organoleptic test results showed that: The best flower power is shown in treatment A1 (100 gram wheat flour + 200 gram tapioca flour + 100 gram flour) which is 75.58%. The panelist's assessment or organoleptic test of the combination of wheat flour, tapioca tapung and terubuk gave no significant effect on color, taste and texture and gave a real influence on the aroma of crackers made in powder. The best treatment based on the panelist's assessment is treatment (A2) Wheat flour 150 grams + Tapioca flour 100 grams + Powdered 150 grams. Where these crackers have a color value of 3.75 rounded to 4 (likes); the aroma value of 3.93 is rounded to 4 (likes); the flavor value of 3.57 is rounded to 4 (likes) and the texture value is 3.75 (likes).

scholarly journals CHARACTERISTICS OF HYDROLYSATE PROTEIN FROM MALONG FISH (Congresox talabon) WHICH HYDROLIZED BY USING PAPAIN ENZYME

2019 ◽  
Vol 47 (2) ◽  
pp. 186
Author(s):  
Defri Ilham ◽  
Dewita Dewita ◽  
Rahman Karnila
Keyword(s):  
Phosphorus Content ◽  
Proximate Analysis ◽  
Quality Characteristics ◽  
Fish Bones ◽  
Randomized Design ◽  
High Calcium ◽  
Different Types ◽  
Calcium Phosphorus ◽  
Calcium And Phosphorus ◽  
Completely Randomized Design

This study aimed to utilize the fishbone waste from different types of fish, Pangasius sp., Clarias sp., Paraplotosus sp. as high calcium of bone flour and determine the quality characteristics of fishbone flour which was produced. The method used was a non-factorial Completely Randomized Design (CRD), with different types of fish bones as treatments which consisting of 3 levels: Pangasius sp. bone (Tp), Clarias sp. bone (Tl), and Paraplotosus sp. bone (Ts) with 3 replications and 9 units of experimental units. The parameters tested were organoleptic, proximate analysis, calcium, phosphorus, and whiteness degrees. The results showed that the Pangasius sp. bone flour (Tp) was the best treatment with characteristics of brilliant appearance, the distinctive aroma of fish was still felt, smooth and dry texture, as well as whiteness degrees that the best treatment in walking catfish bone flour with value 81.30%, referred to whiteness degrees of flour, it is below the range of 80-90%. Meanwhile, the best proximate value was obtained in Paraplotosus sp. bone treatment (Ts) with moisture, ash, fat, protein, carbohydrate, calcium and phosphorus content was 5.71%, 54.60%, 2.57%, 25.21%, 10.83%, 38.4%, and 33.9%.

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