scholarly journals STUDI PEMBUATAN NUGGET FUNGSIONAL DARI IKAN CAKALANG (KATSUWONUS PELAMIS L.) DENGAN EKSTRAK BUAH MENGKUDU (MORINDA CITRIFOLIA L.)

2018 ◽  
pp. 69-77 ◽  
Author(s):  
Jalil Genesa ◽  
Nandi K Sukendar ◽  
Shinta Regia
Keyword(s):  
Block Design ◽  
Value Added ◽  
Morinda Citrifolia ◽  
Fruit Extract ◽  
Physical Content ◽  
Katsuwonus Pelamis ◽  
A Value ◽  
Randomized Block Design ◽  
Processed Products ◽  
Ice Water

Nugget skipjack fish with noni fruit extract is a processed food from fish meat. It is milled with the addition of noni fruit extract as a value added (fuctional) on nugget products. Noni fruit is less favored by people due to the bitter taste and the aroma is sting. Therefore , it was carried out addition of extract from noni fruit on nugget processed products. This research aimed to produce functional nugget product from skipjack fish with noni fruit extract and to know chemical and physical content of nugget and alkaloids content in nugget. The parameters were water content, ash content, fat content, protein content, carbohidrate content, organoleptic test, and alkaloids content. The expremental design was Randomized Block Design with 3 treatments and 3 replications. Alkaloids content was present in all treatments . The best treatment based on physical, chemical, and oreganoleptics test of nugget was F3 treatment (60% fih meat + 7% extract of noni + 23% filler + 10% ice water). Result of organoleptics test texture 3.59 (likes), color 3.48 (rather like), aroma 3.63 (like), and taste 3.77 (like).

scholarly journals PENGARUH PENAMBAHAN GARAM YANG BERBEDA TERHADAP TINGKAT KESEGARAN IKAN CAKALANG (Katsuwonus pelamis)

2020 ◽  
Vol 3 (1) ◽  
pp. 95
Author(s):  
Lia Mitra ◽  
Haslianti Haslianti ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Water Content ◽  
Storage Time ◽  
Block Design ◽  
Katsuwonus Pelamis ◽  
Chemical Test ◽  
Organoleptic Test ◽  
A Value ◽  
Randomized Block Design ◽  
Treatment Factor ◽  
Handling Methods

Effect of Different Additions of Salt on Freshness of Skipjack Fish (Katsuwonus pelamis) ABSTRACT         The aim of this study was to determine organoleptic changes, water content, pH, TPC of skipjack tuna with different handling methods. This study used a Randomized Block Design (RBD) with 2 treatment factors, the first treatment factor of adding salt consisting of 2 levels, 10% salt (P0) and 15% salt (P1). The second treatment factor is storage time which consists of 3 levels, H1 (1 day), H2 (2 days), and H3 (3 days). Organoleptic tests include gills, mucus, eyes, texture and aroma. while chemical tests include water content, pH and TPC. The results of the organoleptic test on the best treatment gill parameter P1H1 with a value of 8,16, mucus with a value of 8.16, eyes with a value of 8,12, aroma with a value of 8,04 and the best treatment texture at P0H1 value of 8,04. While the chemical test of water content was in the P1H1 treatment with a value of 71,74%, the lowest treatment in the P0H1 with a value of 71,16%. The highest value of pH parameters in the P1H1 treatment with a value of 5,84%, the lowest treatment at P0H1 with a value of 5,64%. The highest value of TPC parameters in the P0H1 with a value of 4.67 × 105 CFU/g and the lowest value in the P1H1 with a value of 4.29 × 105 CFU/g. Keywords: addition of salt, the freshness of fish, organoleptic test, skipjack fish, TPC.ABSTRAKTujuan penelitian ini adalah untuk mengetahui perubahan organoleptik, kadar air, pH, TPC ikan cakalang dengan metode penanganan yang berbeda. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor perlakuan yaitu faktor perlakuan pertama penambahan garam yang terdiri dari 2 taraf yaitu penambahan garam 10% (P0) dan penambahan garam 15 % (P1). Faktor perlakuan kedua adalah waktu penyimpanan yang terdiri dari 3 taraf yaitu H1 (1 hari), H2 (2 hari), dan H3 (3 hari). Uji organoleptik meliputi insang, lendir, mata, tekstur dan aroma. sedangkan uji kimia meliputi kadar air, pH dan TPC. Hasil penelitian uji organoleptik pada pameter insang perlakuan terbaik P1H1 dengan nilai sebesar 8,16, lendir dengan nilai sebesar 8,16, mata dengan nilai sebesar 8,12,aroma dengan nilai sebesar 8,04 dan tekstur dperlakuan terbaik pada P0H1 nilai sebesar 8,04. Uji kimia nilai tertinggi uji kimia yaitu kadar air terdapat pada perlakuan P1H1 dengan nilai sebesar 71,74%, perlakuan terendah pada perlakuan P0H1 dengan nilai sebesar 71,16%. Parameter pH nilai tertinggi pada perlakuan P1H1 dengan nilai sebesar 5,84%, perlakuan terendah pada P0H1 dengan nilai sebesar 5,64%. Parameter TPC nilai tertinggi pada perlakuan P0H1 dengan nilai sebesar 4,67 × 105 CFU/g dan nilai terendah pada perlakuan P1H1 dengan nilai sebesar 4,29 × 105 CFU/g.Kata kunci: Ikan cakalang, kesegaran ikan, penambahan garam, TPC, uji organoleptik.

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

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 %.

scholarly journals SALES CHANNELS FROM ORGANIC FOOD PROCESSING COMPANIES

2019 ◽  
Vol XXI (4) ◽  
pp. 436-445
Author(s):  
Joanna Smoluk-Sikorska
Keyword(s):  
Food Processing ◽  
Organic Food ◽  
Distribution Channel ◽  
Value Added ◽  
Cereal Products ◽  
Sales Channels ◽  
A Value ◽  
High Transaction Cost ◽  
Processed Products ◽  
Food Sales

The objective of the paper is identifying the main organic food sales channels from processing companies and attempting to determine their influence on organic food processing. Recently, the dynamic development of organic farming and its market has been observed. Nevertheless, the elements of this market show a number of weaknesses. One of the weakest links of the studied market is the processing of organic food, which bears a high transaction cost resulting from, among others, low distribution development. The paper presents the results of an inquiry research carried out in the first half of 2019 on 55 organic food processors. Conducted research shows that the production structure of the examined companies, mainly focused on fruit, vegetable and cereal products, is only partly adjusted to consumer expectations, who increasingly prefer organic dairy and meat. The main distribution channel is sales to small retail outlets. Wholesale trade came second, although still too underdeveloped, to assure effective products flow from processors to retail. More than half of the studied processors sell their products abroad, mainly to EU countries, North America and Asia. However, it is low-processed products, which are mostly exported. This is an unfavourable phenomenon from a value-added generating perspective.

scholarly journals Effect of starter sources and old fermentation on making nata de whey towards chemical quality

2020 ◽  
Vol 142 ◽  
pp. 04001
Author(s):  
Asmaul Khusna ◽  
Anis Prastujati ◽  
Shinta Setiadevi ◽  
Mustofa Hilmi
Keyword(s):  
Reducing Sugars ◽  
Block Design ◽  
Reducing Sugar ◽  
Cellulose Content ◽  
Chemical Quality ◽  
Fruit Extract ◽  
Fermentation Time ◽  
Randomized Block Design ◽  
Pineapple Fruit ◽  
The Difference

Whey cheese is a by-product of traditional or modern cheese-making processes. The yield of each cheesemaking reaches around 83% of the volume of milk used.whey can be processed into nata de whey by adding Acetobacterxylinum. The purpose of this study were to determine the effect of fermentation duration and differences in starter sources on the chemical quality produced by nata de whey. All samples were analyzed for fat, protein, cellulose and reducing sugars. this use study of two factorial randomized block design. The first factor is the difference in the starter (commercial and pineapple fruit extract) and the second factor is the length of fermentation with three replications. The results showed that the effect of fermentation time and the difference in starter sources on nata de whey had a very significant impact (P <0.01) on the calculation of fat content in the nata the whey. The duration of fermentation and differences in the source of the stater on nata de whey had no significant effect (P> 0.05) on the content of protein, reducing sugar and cellulose content produced.

scholarly journals Pengaruh Pengairan Terhadap Hasil Emisi Gas Nitro-Oksida (N2O) pada Padi Sawah

2020 ◽  
Vol 16 (1) ◽  
pp. 46-52
Author(s):  
Indriati Meilina Sari
Keyword(s):  
Rice Field ◽  
Block Design ◽  
Gas Analysis ◽  
Soil Conditions ◽  
N2o Emissions ◽  
Energy Agency ◽  
Central Java ◽  
A Value ◽  
Randomized Block Design ◽  
Total Observation

The aim of the study is the effect of nitrous oxide (N2O) emissions on rice field. The study was conducted at the Experimental Garden of the Faculty of Agriculture, Sriwijaya University, Indralaya Campus. The N2O gas analysis was conducted at the Laboratory of the Indonesian Agricultural Environment Research Institute, Ministry of Agriculture, Central Java. From April to July 2016. This study used a Randomized Block Design (RBD) with irrigation classes, namely 5 cm (A1), intermittent / intermittent (A2) plots, and saturated land (A3), divided into three (3) groups with a total of 18 treatments, so that there were 54 plots in total. Observation of N2O gas was chosen at weeks 2, 4, 6 and 8 after planting using a closed lid for 24 hours. N2O gas flux is calculated based on an equation adopted from the International Atomic Energy Agency (IAEA). The results obtained are the emission of N2O gas produced by maps with air saturation condition of 5 cm from the surface of the land (A3) in the amount of 1564,554 mg N2O / ha / day and the lowest is produced by inundated plots (A1) with a value of 648,996 mg N2O / ha / day. Soil conditions that are inundated during plant growth produce anaerobic soil conditions capable of lifting N2O flux compared to air-saturated conditions.

scholarly journals Studies on Physio-Chemical Properties of Value Added Herbal Papaya (Carica papaya L.) Candy

2020 ◽  
pp. 95-101
Author(s):  
Konche Jahnavi ◽  
Saket Mishra
Keyword(s):  
Carica Papaya ◽  
Block Design ◽  
Chemical Properties ◽  
Value Added ◽  
Soluble Solids ◽  
Cost Ratio ◽  
Overall Acceptability ◽  
Titrable Acidity ◽  
Lemon Grass ◽  
Randomized Block Design

A field experiment was conducted during year 2019-2020 at the Post Harvest Laboratory of Horticulture Department, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology & Sciences, Prayagraj to study “Studies on physio-chemical properties of value added herbal papaya (Carica papaya L.) candy”. The experiment was conducted in Randomized Block Design with ten treatments, replicated thrice. Total number of treatments were ten viz. (T0 (Control)- 70% sugar), (T1-Raw papaya + 70% sugar + 0.5% tulsi),( T2 -Raw papaya + 70% sugar + 1.0% tulsi), (T3 -Raw papaya + 70% sugar +1.5% tulsi), (T4 -Raw papaya + 70% sugar + 0.5% cardamom), (T5 -Raw papaya + 70 % sugar + 1.0% cardamom), (T6 -Raw papaya + 70 % sugar + 1.5% cardamom), (T7 -Raw papaya + 70% sugar + 0.5% lemon grass), (T8 -Raw papaya + 70% sugar + 1.0% lemon grass) and (T9 -Raw papaya +70% sugar + 1.5% lemon grass). The treatment T6 (Raw papaya + 70 % sugar + 1.5% cardamom) was found superior in respect of parameters like total soluble solids (85.78 °Brix), Titrable acidity (1.29), PH (5.05), flavour score (9.00), taste score (9.00) and overall acceptability score (8.50). Benfit-cost Ratio was found highest (1.64) in the treatments (T1 - Raw papaya + 70% sugar + 0.5% tulsi), (T2 - Raw papaya + 70% sugar + 1.0% tulsi), (T3 - Raw papaya + 70% sugar +1.5% tulsi) and (T7 -Raw papaya + 70% sugar + 0.5% lemon grass).

scholarly journals PENGGUNAAN INSEKTISIDA BOTANIS UNTUK MENGENDALIKAN HAMA PADA TANAMAN TOMAT

EUGENIA ◽  
2013 ◽  
Vol 19 (2) ◽  
Author(s):  
C. S. Rante ◽  
D. T. Sembel ◽  
E. R.M. Meray ◽  
M. M. Ratulangi ◽  
M. F. Dien ◽  
...  
Keyword(s):  
Block Design ◽  
Control Treatment ◽  
Root Extract ◽  
Botanical Insecticide ◽  
Water Control ◽  
Fruit Extract ◽  
Tomato Plants ◽  
Randomized Block Design ◽  
Plant Pest ◽  
The Village

ABSTRACT   The experiment was conducted in the village of Touure, Tompaso District, Minahasa regency since April to August 2013. Designed studies using randomized block design with 3 treatments, namely fruit extract Bitung (treatment A), tuba root extract (treatment B) and water (control treatment), each treatment was repeated 3 times. Results showed that that the extract of Barringtonia asiatica and Derris elliptica has a botanical insecticide to control the properties of N. tenuis. Applications B. asiatica extract and D. elliptica were not significantly different, but both are significantly different from controls. In addition to N. tenuis found several Plant Pest Organisms (OPT) that attack tomato plants including pest Liriomyza sp., leafhoppers tomatoes., black stem base diseases, leaf spot diseases and viral diseases. Key words : Botanic Insecticide, Tomato pest control ABSTRAK   Penelitian dilaksanakan di Desa Toure, Kecamatan Tompaso, Kabupaten Minahasa sejak bulan April sampai dengan Agustus 2013.  Penelitian dirancang menggunakan Rancangan Acak Kelompok dengan 3 perlakuan yaitu ekstrak buah bitung (perlakuan A), ekstrak akar tuba (perlakuan B) dan air (perlakuan kontrol) yang masing-masing perlakuan diulang sebanyak 3 kali. Hasil penelitian menunjukkan bahwa bahwa ekstrak Barringtonia asiatica dan Derris elliptica memiliki sifat insektisida botanis untuk mengendalikan N. tenuis. Aplikasi ekstrak B. asiatica dan D. elliptica tidak berbeda nyata, namun keduanya berbeda nyata dengan kontrol.  Selain N. tenuis ditemukan juga beberapa Organisme Pengganggu Tanaman (OPT) yang menyerang tanaman tomat diantaranya hama Liriomyza sp., wereng tomat., penyakit pangkal batang hitam, penyakit bercak daun dan penyakit virus. Kata kunci : Insektisida botanis, pengendalian hama tanaman tomat

Pengaruh ukuran umpan buatan tuna hand line terhadap hasil tangkapan di perairan Manado Tua

2016 ◽  
Vol 2 (3) ◽  
Author(s):  
Mikhail D. Waladow ◽  
Henry J. Kumajas ◽  
Isrojaty J. Paransa
Keyword(s):  
Block Design ◽  
Operating Time ◽  
The Body ◽  
Fishing Gear ◽  
Katsuwonus Pelamis ◽  
Waste Plastic ◽  
Plastic Packaging ◽  
Randomized Block Design ◽  
Significant Difference ◽  
Difference Test

ABSTRACT Tuna, a dominant commodity in national capture fisheries sector, has significantly contributed to the development of the nation as a source of fishermen livelihoods and food for people. One alternative fishing gear to catch tuna is hand lines using artificial bait made of waste plastic packaging. The use of such artificial bait catches sufficient number of fish but the size of the artificial bait used cannot be determined with certainty. This study established the size of artificial bait which gives the best catches based on operating time by using Randomized Block Design and Least Significant Difference test. The analysis showed that the bait size of 7.0´0.6 cm had the most catch of Thunnus albacores and Katsuwonus pelamis. Total catch was 227 fish, total length 20 – 30 cm and width of the body 9.5 – 21.5 cm. Keywords: resource, artificial bait, tuna hand line, tuna albacore   ABSTRAK Tuna, komoditas unggulan sektor perikanan tangkap nasional, telah memberikan kontribusi yang relatif lebih besar kepada pembangunan bangsa, antara lain sebagai sumber mata pencaharian nelayan serta penyedia kebutuhan konsumsi masyarakat. Salah satu alternatif alat tangkap untuk menangkap jenis tuna adalah pancing ulur menggunakan umpan buatan dari bahan limbah plastik kemasan. Penggunaan umpan buatan ini memberikan hasil tangkapan yang cukup tetapi ukuran umpan buatan yang digunakan tidak dapat ditentukan dengan pasti.        Penelitian ini menetapkan ukuran umpan buatan mana yang memberikan hasil tangkapan terbaik berdasarkan waktu pengoperasian dengan menggunakan Rancangan Acak Kelompok (RAK) dan untuk mengetahui umpan buatan yang paling baik diantara umpan buatan yang digunakan dianalisa dengan Uji Beda Nyata Terkecil (BNT). Hasil menunjukkan umpan buatan ukuran 7,0 x 0,6 cm paling berpengaruh terhadap jumlah hasil tangkapan Thunnus albacores dan Katsuwonus pelamis. Total tangkapan 227 ekor, panjang total 20 – 38 cm dan lingkar tubuh 9,5 – 21,5 cm. Kata-kata kunci: sumber daya, umpan buatan, tuna hand line, tuna albacore

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

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

scholarly journals Pengaruh Penambahan Soda Kue dan Rempah-Rempah Terhadap Karakteristik Ikan Kering Rendah Garam

2018 ◽  
Vol 7 (1) ◽  
pp. 60-68
Author(s):  
Wiji Rahayu ◽  
Herpandi Herpandi ◽  
Indah Widiastuti
Keyword(s):  
Sodium Bicarbonate ◽  
Protein Content ◽  
Sensory Analysis ◽  
Block Design ◽  
Salt Content ◽  
Ash Content ◽  
A Value ◽  
Randomized Block Design ◽  
Treatment Factor ◽  
Dried Fish

This study aims to determine the effect of sodium bicarbonate and spices addition on the characteristics of low salted dried fish. This research method used a randomized block design (RBD) with one treatment factor and done with three replications. The treatment used in this research were the addition of sodium bicarbonate 2.5%, turmeric 0.2%, and combination of turmeric 0.2% and chili 0.2%. The results of this research showed that treatment did not significantly affect on the value of the yield, moisture content, acid insoluble ash content, salt content, and protein content of low salted dried fish. The results of sensory analysis showed that treatment significantly affect on the appearance and aroma while the taste and texture were not significant. The best product was treated with the addition of sodium bicarbonate by 2.5% which resulted in a product with a value of yield 27.6%, water content 28.83%, acid insoluble ash content 0.32%, salt content 5.83%, and the protein content 56.27%. The results of sensory analysis showed that the value for the appearance 8.3 (whole, clean, less neatly, eradiate by type), aroma 8.3 (less aroma, without additional aroma), flavour 6.91 (very tasty, specific type, without additional flavour), and texture 8.1 (dense, compact, bending, less dried).

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