scholarly journals Pupuk Terhadap Kandungan Proksimat dan Mineral pada Suruhan Peperomia pellucida

2021 ◽  
Vol 23 (2) ◽  
pp. 60
Author(s):  
Yusrin Anton Puluhulawa ◽  
Novri Youla Kandowangko ◽  
Margaretha Solang
Keyword(s):  
Diabetes Mellitus ◽  
Content Analysis ◽  
Traditional Medicine ◽  
Protein Content ◽  
Water Content ◽  
Organic Fertilizer ◽  
Fat Content ◽  
Ash Content ◽  
Organic Fertilizers ◽  
Alternative Food

<p>Suruhan plant is one of the plants that has properties for treatment in various diseases such as diabetes mellitus, headache, fever, and rheumatism. In addition to traditional medicine, people usually use plants as an alternative food that is consumed by sautéing or consumed directly. The plant contains antioxidants, antimicrobials and anticancers. The leaves have flavonoids, alkaloids. Proximate content analysis is important to be used as data on the content of a foodstuff. One way to increase the content to be more useful is by cultivating using organic fertilizer. The purpose of this research is to find out the influence of organic fertilizers on the content of proximate, minerals on the plants. the method used was descriptive quantitative. Based on the results showed that on the content of proximate and minerals in the commission plants given organic fertilizer obtained water content of 26.60%, ash content of 16.80%, fat content of 2.58%, protein content of 13.86%, carbohydrates 40.16%, iron (Fe) 18.74 ppm, calcium (Ca) 255.92 ppm.</p>

scholarly journals PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG

2018 ◽  
Vol 7 (1) ◽  
pp. 12
Author(s):  
Utafiyani . ◽  
Ni Luh Ari Yusasrini ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Green Bean ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

scholarly journals PENGARUH PERBANDINGAN IKAN KEMBUNG (Rastrelliger kanagurta) DENGAN SAYUR GONDA (Sphenoclea zeylanica Gaertner) TERHADAP KARAKTERISTIK BAKSO

2020 ◽  
Vol 9 (4) ◽  
pp. 426
Author(s):  
Brogina Mayank Dini ◽  
Luh Putu Trisna Darmayanti ◽  
I Ketut Suter
Keyword(s):  
Antioxidant Capacity ◽  
Protein Content ◽  
Water Content ◽  
Chlorophyll Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Total Chlorophyll ◽  
Total Chlorophyll Content ◽  
Randomized Design

This research was conducted with the aim to determine the effect of comparison of mackerel with gonda vegetable on meatballs characteristics and get a comparison of mackerel with specific gonda vegetable that can produce meatballs with the best characteristics. This study uses a Completely Randomized Design (CRD) with treatment that is the comparison of mackerel with gonda vegetable consisting of 6 levels: 100%: 0%; 95%: 5%; 90%: 10%; 85%: 15%; 80%: 20%; 75%: 25%. Each treatment was repeated 3 times so that obtained 18 units. The data is then analyzed by analysis of variance and if the treatment influences the proposed variable then it is continued by Duncan. The results showed that the comparison of mackerel and gonda vegetable had a very significant effect on water content, ash content, fat content, protein content, carbohydrate content, total chlorophyll content, antioxidant capacity, color (scoring), texture, aroma, overall acceptance and no significant effect for texture, aroma and taste. Comparison of 80% mackerel and 20% gonda vegetables had the best characteristics, with 62.99% water content, 1.56% ash content, 1.28% fat content, 8.75% protein content, 25.43% carbohydrate content, 18.39% total chlorophyll content, antioxidant capacity 25.63%. Sensory properties obtained are color (rather green, rather like), texture (rather like), flavor (liked) and overall acceptance (like).

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

2021 ◽  
Vol 2 (2) ◽  
pp. 1-6
Author(s):  
Ardiyan Dwi Masahid ◽  
Maria Belgis ◽  
Helyas Vintan Agesti
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Functional Properties ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Water Holding Capacity ◽  
Rhizopus Oligosporus ◽  
Swelling Power ◽  
Water Holding

Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).

scholarly journals PENGARUH PERBANDINGAN KENTANG KUKUS DAN TEPUNG KACANG HIJAU (Phaseolus radiatus L.) TERHADAP KARAKTERISTIK FLAKES

2019 ◽  
Vol 8 (1) ◽  
pp. 66
Author(s):  
Lina Nindyawati ◽  
Putu Timur Ina ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Green Bean ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right

This study aims to determine the effect of steamed potatoes and green bean flour on the characteristics of flakes, and to know the right ratio of steamed potatoes and green bean flour which produced flakes with the best characteristics. The was used in this research completely randomized design with the treatment ratio of steamed potatoes and green bean flour, which consists of 6 levels such as: 35% : 65%, 40% : 60%, 45% : 55%, 50% : 50%, 55% : 45%, 60% : 40%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by variance analysis  and if the treatment had an effect on the variable then continued with Duncan test. The result showed steamed potatoes and green bean flour ratio had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic) and overall acceptance (hedonic). Ratio of 35% steamed potatoes and 65% green bean flour produced flakes with the best characteristics, with 2.41 % water content, 4.57 % ash content, 19.16% protein content, 10.20% fat content, 63.66% carbohydrate content, color liked, aroma liked, texture crunchy and liked, taste netral and overall acceptance rather liked.

scholarly journals PENGARUH PERBANDINGAN TERIGU DENGAN TEPUNG KECAMBAH JAGUNG (Zea mays L.) TERHADAP KARAKTERISTIK FLAKES

2019 ◽  
Vol 8 (2) ◽  
pp. 140
Author(s):  
I Dewa Gede Dwi Agastia Utama ◽  
Ni Wayan Wisaniyasa ◽  
I Wayan Rai Widarta
Keyword(s):  
Tensile Strength ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber Content ◽  
Randomized Design

This study aims to determine the effect of wheat flour ratio with corn sprouts flour on the characteristics of flakes produced and the exact composition of wheat flour with corn sprouts flour that is able to produce flakes with the best characteristics. The experimental design used was Completely Randomized Design with treatment factor that is the comparative treatment of flour with corn sprouts flour which consist of 5 levels: 50%:50%; 40%:60%; 30%:70%; 20%:80%; 10%:90%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The comparison of wheat flour with corn sprout flour significantly affected water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, tensile strength, color (hedonic test), aroma (hedonic test), texture (hedonic test and scoring ), taste (hedonic test) as well as overall acceptance (hedonic test) flakes. Comparison of 30% wheat flour : 70% corn sprouts flour produces flakes with the best characteristics, namely: water content was 2.94%, ash content was 2.99%, fat content was 11.60%, protein content was 14.40%, carbohydrate content was 68.08%, crude fiber content was 6.25%, tensile strength was 4.24 N, color liked, aroma some liked, texture crispy and liked, taste liked and overall acceptance liked.

scholarly journals SUBSTITUSI TEPUNG ALMOND DENGAN TEPUNG KEMIRI (Aleurites moluccana Wild) TERHADAP KARAKTERISTIK KULIT MACARON

2019 ◽  
Vol 8 (2) ◽  
pp. 122
Author(s):  
Ida Ayu Ganitri Adnyasuari ◽  
I Gusti Ayu Ekawati ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Analysis Of Variance ◽  
Block Design ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Randomized Block Design ◽  
The Right ◽  
Aleurites Moluccana

This research aims to identify the substitution of almond flour with candlenut flour on the characteristics of macaron shell, and to identify the right concentration of almond flour with candlenut flour on the characteristics of macaron shell. This research used randomized block design with the treatment ratio of almond flour with candlenut flour, which consists of 6 levels such as: 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%, and 0% : 100%. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed using Analysis of Variance and if the treatment had an effect on the parameter, the Duncan test was performed. The result showed that substitution of almond flour with candlenut flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, swelling, flavor (hedonic), texture (hedonic), taste (scoring) and overall acceptance (hedonic). Substitution of almond flour with candlenut flour 40% had the best characteristics, with 2,40% water content, 2,51% ash content, 9,40% protein content, 18,98% fat content, 66,70% carbohydrate content, 130,81% swelling, color, flavor, taste, and overall acceptance liked, taste candlenut medium and texture very soft.

scholarly journals PENGARUH LAMA PERKECAMBAHAN MILLET (Panicum milliaceum) TERHADAP KARAKTERISTIK FLAKES

2018 ◽  
Vol 7 (4) ◽  
pp. 175
Author(s):  
I Gusti Agung Ayu Sintia Padma Dewi ◽  
I Gusti Ayu Ekawati ◽  
I Desak Putu Kartika Pratiwi
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Tannin Content ◽  
Germination Time ◽  
Crude Fiber Content ◽  
Randomized Design

The purpose of this research was to know the effect of germination time of millet (Panicum milliaceum) on the characteristics of flakes and to know the right germination time of millet on the characteristics of flakes. The experimental design used was completely randomized design with the germination time of millet treatment, namely 24 hours (T1), 48 hours (T2), 72 hours (T3), 96 hours (T4), and 120 hours (T5). The treatment was repeated 3 repetitions then obtained 15 units of the experiment, the data obtained from the result were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the germination of millet had significant effect to water content, ash content, protein content, fat content, crude fiber content, tannin content, taste level (hedonic test), and overall acceptance of flakes. 120 hours germination time of millet had the best characteristics with water content 1,36%, ash content 2,65%, protein content 9,93%, fat content 7,86%, carbohydrate content 78,20%, crude fiber content 5,93, tannin content 0,31%, color liked, flavor liked, texture crispy and liked, taste liked  and overall acceptance liked.

scholarly journals Karakteristik Fisikokimia dan Sensori Egg roll Berbasis Komposit Pati Sagu

2019 ◽  
Vol 8 (2) ◽  
Author(s):  
Angela Myrra Puspita Dewi ◽  
Budi Santoso ◽  
Fedelfia Kambu
Keyword(s):  
Chemical Composition ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Resistant Starch ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Sensory Properties ◽  
Sago Starch

Egg roll merupakan sejenis makanan ringan yang banyak disukai oleh anak-anak sampai dewasa, memiliki rasa manis dan gurih, dengan tekstur yang renyah, dan berbentuk gulungan utuh. Umumnya egg roll yang terbuat dari tepung terigu memiliki tekstur yang mudah rapuh, sehingga untuk mengurangi tingkat kerapuhannya dapat dilakukan dengan menambahkan tepung terigu dengan ppati pada formula egg roll. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan pati sagu terhadap karakteristik egg roll dan menentukan formulasi terbaik egg roll berbasis pati sagu.. Penelitian ini menggunakan rancangan acak lengkap faktor tunggal dengan 5 formulasi variasi perbandingan tepung terigu dan pati sagu. Produk egg roll yang dihasilkan dari kelima formulasi tersebut dilakukan analisa warna, tekstur, organoleptikc dan komposisi kimianya. Makin tinggi konsentrasi pati sagu maka egg roll menjadi berwarna kemerahan, kekerasan dan kerenyahan menjadi menurun, namun tekstur egg roll menjadi tidak rapuh. Semakin tinggi konsentrasi pati sagu, maka kadar air, karbohidrat dan pati resisten egg roll semakin meningkat namun kadar lemak dan protein egg roll semakin menurun. Perlakuan terbaik diperoleh dari formula 100% pati sagu dengan karakteristik fisik egg roll yang dihasilkan yaitu nilai kekerasan 21,96 N, kerenyahan 31,52 Nmm, dan kerapuhan 4,90 N, serta komposisi kimia egg roll yaitu kadar air 4,73%, kadar protein 7,87%, kadar karbohidrat 56,77%, kadar abu 1,42%, kadar lemak 33,94% dan RS (resistant starch) 0,98%. Egg roll berbasis pati sagu dapat diterima oleh panelis dengan nilai terhadap atribut keseluruhan tertinggi yaitu 6,03. Kesimpulannya, pati sagu dapat digunakan dalam formula pembuatan egg roll. Physicochemical and Sensory Properties of Egg roll BasedSago StarchAbstractEgg roll is a snack which were favored by children and adults, it has a sweet and savory taste, with a crunchy texture, and in the form of whole rolls. Generally, egg roll made from wheat flour which has brittle texture, and to reduce its fragility, starch addition in egg roll formula may be applied. The purpose of this study was to determine the effect of sago starch addition to egg roll formula on the characteristics of egg roll and determine the best formula. This study used a single randomized complete design with 5 formula using various ratio of wheat flour and sago starch. Egg roll products were analyzed for color, texture, organoleptic, and chemical composition. The higher the concentration of sago starch, the reddish egg roll, hardness that was appeared and the decrease in crispness was detected, and resulting in the reduction in the brittleness. The higher the concentration of sago starch might increase the water content, carbohydrate and resistant starch of egg roll but the not for fat content and protein. The best treatment was the formula with 100% sago starch with the physical characteristics of the egg roll produced with the hardness value of 21.96 N, crispness of 31.52 Nmm, fragility of 4.90 N, water content of 4.73%, protein content of 7.87%, carbohydrate content of 56.77%, ash content of 1.42%, fat content of 33.94% and RS (resistant starch) of 0.98%. Egg roll based sago starch could be accepted by panelists with the highest overall attribute value of 6.03. As conclusion, sago starch might able to apply in the production of egg role.

scholarly journals Pengaruh Rasio Tepung Ampas Kelapa dan Singkong Parut Terhadap Sifat Kimia dan Sensoris Kue Klenyem

2021 ◽  
Vol 10 (1) ◽  
pp. 153
Author(s):  
Ika Septiana ◽  
Luh Putu Trisna Darmayanti ◽  
I Made Sugitha
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Yellow Color

This research aims to determine the comparison effect of coconut pulp flour with grated cassava on the characteristics of klenyem cake, and to find out the exact ratio of coconut flour and grated cassava so as to produce the best characteristics of klenyem cake. The experimental design used Completely Randomized Design (CRD) with treatment of coconut pulp flour and grated cassava ratio consist 6 levels : 20% : 80%; 30% : 70%; 40% : 60; 50% : 50%; 60% : 40%; 70% : 30%. Each treatment was repeated 3 times so obtained 18 experimental units. The parameters observed were water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and the sensory test of the klenyem cake.The data obtained were using Analysis of Variance (ANOVA) and if the significant effect to the variables, followed by The Duncan Multiple Range Test (DMRT). The results showed that the comparison of coconut pulp flour and grated cassava have a significant effect on the water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, color and texture (scoring), aroma, taste and overall acceptance (hedonic). Comparison of coconut pulp flour with grated cassava 40%: 60% has been able to produce the best characteristics of klenyem cake. The parameter results of 40% coconut pulp flour with 60% grated cassava that is water content 32.54%, ash content 1.78%, protein content 2.85%, fat content 33.72%, carbohydrate content 33.61%, crude fiber content 21.62%, yellow color, soft texture, aroma liked, taste liked and overall acceptance liked.

scholarly journals KARAKTERISASI IKAN TERI ASIN (Stolephorus sp.) YANG DIPRODUKSI DI DESA WABURENSE, KECAMATAN MAWASANGKA, KABUPATEN BUTON TENGAH

2021 ◽  
Vol 4 (1) ◽  
pp. 80
Author(s):  
Taufik Taufik ◽  
Kobajashi Togo Isamu ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Data Analysis ◽  
Protein Content ◽  
Water Content ◽  
Descriptive Analysis ◽  
Salt Content ◽  
Fat Content ◽  
Ash Content ◽  
General Description ◽  
Test Results

ABSTRACT         The aims of this study were to determine the proximate content (water content, ash, fat, protein), and salt content. Data analysis was used descriptive analysis to provide a general description of the data. Proximate Test Results on Salted anchovy water content ranged from 18.61% -19.68%, salted anchovy ash content from 12.69% -14.26%, protein content 37.37% -41.25% , fat content from 1.05% -1.18% and salt content from 12.62% -13.42%. Keywords: Salted anchovy, proximate, and salinityABSTRAKPeneletian ini bertujuan untuk mengetahui kandungan proksimat (kadar air, kadar abu, kadar lemak, kadar protein), dan kadar garam. analisis data penelitian ini menggunakan analisis deskriptif untuk memberikan gambaran umum tentang data. Hasil uji proksimat pada kadar air ikan teri asin berkisar 18,61%-19,68% ,kadar abu ikan teri asin berkisar 12,69%-14,26%, kadar protein ikan teri asin 37,37%-41,25%, kadar lemak ikan teri asin berkisar 1,05%-1,18% dan kadar garam berkisar antara 12,62%-13,42%.Kata kunci: Ikan teri asin, proksimat, kadar garam

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