scholarly journals JAJANAN SEHAT DAN KAYA KALSIUM UNTUK KELUARGA: SUBTITUSI TEPUNG BANDENG PRESTO SEBAGAI BAHAN KASTANGEL

2020 ◽  
Vol 7 (01) ◽  
pp. 98-106
Author(s):  
Meddiati Fajri Putri ◽  
Cinta Amalia Kasih
Keyword(s):  
Sensory Quality ◽  
Preference Test ◽  
Calcium Content ◽  
Nutrient Content ◽  
Test Results ◽  
Nutritional Content ◽  
Laboratory Test Results ◽  
High Calcium ◽  
Processed Products

Ikan bandeng merupakan budidaya perikanan air payau di Indonesia. Ikan bandeng dapat diolah menjadi beraneka makanan olahan, seperti bandeng duri lunak, pepes bandeng, otak-otak bandeng, dan produk hasil olahan lainnya. Kandungan nutrisi bandeng duri lunak relatif tinggi untuk mencukupi kebutuhan gizi masyarakat dengan harga relatif terjangkau. Kandungan gizi pada tepung bandeng presto tersebut dijadikan subtitusi dalam pembuatan kastangel. Tujuan dari penelitian ini adalah untuk mengetahui perbedaan kualitas kastangel subtitusi tepung bandeng presto, untuk mengetahui tingkat kesukaan masyarakat dan untuk mengetahui kandungan kalsium dan protein dengan prosentase 0%, 10%, 20%, dan 30% ditinjau dari aspek warna, aroma, aroma bandeng presto, dan tekstur.Tujuan penelitian ini adalah  untuk mengetahui kualitas kastangel hasil eksperimen ditinjau dari kualitas inderawi, tingkat kesukaan masyarakat serta kandungan protein dan kalsium. Metode penelitian yang digunakan analisis varian (Anava) one way, dan dilanjutkan uji Tukey apabila ada perbedaan kualitas inderawi pada produk, uji kesukaan menggunakan deskriptif prosentase untuk mengetahui tingkat kesukaan masyarakat, uji Laboratorium untuk mengetahui kandungan gizi  protein dan kalsium. Hasil penilitian menunjukan bahwa terdapat perbedaan kualitas inderawi pada indikator aroma bandeng presto dan tekstur dengan nilai signifikan kurang dari 0,05. hasil uji kesukaan Sampel yang disukai masyarakat 0%, 10% dan 20% dengan prosentase (55,75%, 55,25%, dan 52,9%). Hasil uji laboratorium kandungan kalsium dan protein Sampel kastangel subtitusi tepung bandeng presto 30% (13,83%,:5,42%), 20% (11,36%:3,66%), 10% (9,60%: 2,33%), 0% (8,26:0,49%).   Kata Kunci : Kastangel, Tinggi Kalsium, Tepung bandeng presto   Healthy and Calcium Rich Snacks for Family: Subtitution Flour Bandeng Presto as Composition of Kastangel Abstract Milkfish is brackish water aquaculture in Indonesia. Milkfish can be processed into a variety of processed foods, such as soft thorns, milkfish, milk brains, and other processed products. The nutrient content of soft thorns is relatively high to meet the nutritional needs of the people at relatively affordable prices. The nutritional content of presto milkfish flour is used as a substitution in the making of kastangel. The purpose of this study was to determine differences in the quality of presto milkfish substitution castor, to determine the level of community preference and to determine the content of calcium and protein with a percentage of 0%, 10%, 20%, and 30% in terms of aspects of color, aroma, milkfish aroma presto, and texture. The purpose of this research is to find out the quality of the castellated experimental results in terms of sensory quality, people's favorite level and protein and calcium content. The research method used is one way analysis of variance (ANAVA), and Tukey test is continued if there is a difference in the sensory quality of the product, the preference test uses descriptive percentages to determine the level of community preference, Laboratory tests to determine the nutritional content of protein and calcium. The results of the study indicate that there are differences in sensory quality on the presto milkfish aroma and texture indicators with a significant value less than 0.05. Preferred test results The samples favored by the community are 0%, 10% and 20% with percentages (55.75%, 55.25% and 52.9%). Laboratory test results of calcium and protein content Samples of castor substitution presto milkfish flour 30% (13.83%:5.42%), 20% (11.36%:3.66%), 10% (9.60%:2,33%), 0% (8.26:0.49%). Keywords: bandeng presto flour, high calcium, kastangel

scholarly journals Daya terima dan zat gizi almond crispy coklat sebagai camilan alternatif berserat tinggi [Acceptability and nutrient content of chocolate crispy almond as an alternative high fiber snack]

2021 ◽  
Vol 26 (2) ◽  
pp. 91
Author(s):  
Evajune Widiyawati ◽  
Nani Ratnaningsih ◽  
Badraningsih Lastariwati
Keyword(s):  
Standard Deviation ◽  
Nutrient Content ◽  
Fiber Content ◽  
Descriptive Statistics ◽  
Consumer Acceptance ◽  
Test Results ◽  
Nutritional Content ◽  
Design Development ◽  
High Fiber ◽  
Laboratory Test Results

This study aimed to determine the acceptability of the product and the nutritional content of the chocolate crispy almond product. This study used the Research and Development (R&D) method with a 4D model (define, design, development, disseminate). Data analysis used descriptive statistics and presented in the form of mean and standard deviation. The sensory test involved 50 panelists from the general public, while the nutritional content was carried out in the laboratory. The results showed that as many as 83% of consumer acceptance of crispy almond products was at a score of 3.30 (likes). Laboratory test results showed that crispy almond products contain 4.30% water, 1.30% ash, 10.62% protein, 19.03% fat, 46.37% carbohydrates, 396.05kcal energy, and total fiber content of 18.39%. Based on this high fiber content, crispy almond products can be categorized as fiber-rich snacks.

scholarly journals Formulation of Mocaf Mie with Natural Colors from Purples Sweet Potatoes

2019 ◽  
Vol 2 (2) ◽  
pp. 108
Author(s):  
Henny Nurjannah ◽  
Wanda Lestari ◽  
Saskiyanto Manggabarani
Keyword(s):  
Sweet Potato ◽  
Calcium Content ◽  
Nutrient Content ◽  
Test Results ◽  
Nutritional Content ◽  
Sweet Potatoes ◽  
A Value ◽  
Randomized Design ◽  
Purple Sweet Potato ◽  
Hedonic Quality

Background: Noodle is one of the popular food products in the community. Purple sweet potato contains large amounts of anthocyanin pigment. Seeing the prospect of great benefits and easily obtained, sweet potatoes can be optimized for use as a source of natural dyes. Objectives: The purpose of this study was to determine the nutrient content of wet noodles and the level of preference for noodles from mocaf flour with natural sweet potato dyes. Material and Method: This type of research is an experiment with a completely randomized design (CRD) with 4 treatments and 2 repetitions to produce 8 experimental designs. Results: The hedonic test results obtained the best formula is F1 with a value of 3.67 categories very like while the hedonic quality test obtained the best formula is F1 with a value of 3.68 categories of purplish, slightly aromatic colour, slightly savoury taste and somewhat chewy texture. The nutritional content of wet noodles are 69.02% water content, 3.67% ash content, 1.03% fat content, 9.77% protein content, 0.34% calcium content and 1.493% phosphorus content. Conclusion: The most preferred wet noodle based on hedonic test and hedonic quality is F1 formula. This wet noodle only has a little nutritional content, further research is needed in order to get the best-wet noodle formulation and has a good nutritional content so that it can be produced as an alternative to wet noodle variations.

scholarly journals THE EFFECT OF CHIA AND SESAME FLOUR SUBSTITUTION TO NUTRIENT CONTENT AND SENSORY QUALITY OF MINI CROISSANT

2021 ◽  
Vol 9 (1) ◽  
pp. 34-43
Author(s):  
Mira Sofyaningsih ◽  
◽  
Imas Arumsari ◽  
Keyword(s):  
Sensory Quality ◽  
Essential Fatty Acids ◽  
Sesame Seed ◽  
Calcium Content ◽  
Nutrient Content ◽  
Sensory Profile ◽  
Bakery Products ◽  
Nutrient Value ◽  
Chia Seed

The use of flour made from sesame seed and chia seed could be applied into bakery products, such as croissant which made into “mini” form fits for one bite-size. Sesame flour contains considerable amount of calcium, fiber, and essential fatty acids compared to wheat flour. Chia flour also can be used as a substitution along with sesame flour as it is one source of linoleic acid. This study aims to develop a substituted mini croissant with added nutrient value and sensory acceptable. This is an experimental study with three levels of flour substitution (0%, 10%, and 20%), each experiment was performed duplicate with sesame flour and chia flour ratio was set at 1:2. The results showed that sesame and chia flour substitution significantly increased the fiber and calcium content of mini croissant, but not the carbohydrate content. Substitution significantly affected sensory profile, both for hedonic test and sensory quality.

scholarly journals Preliminary Research: Utilization of Gourami Fish Bone Flour (Osphronemus gouramy) in Making Calcium Dumplings

2020 ◽  
Vol 12 (2) ◽  
pp. 302
Author(s):  
Dwi Lestari Handayani ◽  
Monicha Efi Sumaimi ◽  
Tri Ani Ashari ◽  
Jumadi Jumadi
Keyword(s):  
Research Utilization ◽  
Economic Value ◽  
Calcium Content ◽  
Fish Bone ◽  
Survey Analysis ◽  
Bone Meal ◽  
Community Members ◽  
Fish Bones ◽  
High Calcium ◽  
Processed Products

HighlightKnowing the amount of daily calcium neededKnowing utilization of fish bone meal and its processed productsAnalysis of the most preferred types of food and fish speciesAbstractGourami (Osphronemus gouramy) is a type of freshwater fish native to Indonesia that is widely preferred, and has high economic value so that production per year increases. Increasing the amount of fish production will result in an increased amount of fish bone waste. However, the processing of gourami in general is still limited to using the meat for frying, grilling, filling, and making shredded fish, while the fish bones are not widely used. Several studies have shown that fish bones that are made into flour contain high calcium. Food processing from fish bone flour can be used as an alternative to meet daily calcium intake. Several stud- ies have started to use fish bone flour to become processed food with calcium such as baked donuts, starch balls, and biscuits, but there are still many other foods from the different regions that need to utilize the fish bone as one of their ingredi- ents. The purpose of this study was to analyze the understanding of the community members, and newcomers in Purbalingga regarding the use of fish bone flour, and its processed products, calcium content, also to know their favorite snacks, and types of fish. The results of the survey analysis stated that it is necessary to use Gourami fish bone flour in making calcium dumplings and its resistance to oxygen.

scholarly journals Karakteristik dan Aktivitas Antioksidan Pedada Beserta Turunannya

2020 ◽  
Vol 1 (2) ◽  
pp. 36
Author(s):  
Rizki Fadhillah Lubis ◽  
Gustiarini Rika Putri ◽  
Rahmad Syukur Siregar
Keyword(s):  
Antioxidant Activity ◽  
Nutrient Content ◽  
The Body ◽  
Mangrove Forests ◽  
Processed Food ◽  
Nutritional Content ◽  
Sonneratia Caseolaris ◽  
The World ◽  
Phytochemical Compounds ◽  
Processed Products

Indonesia is a country with the largest mangrove forests in the world. Indonesia also has various types of mangrove plants, one of which is pedada fruit (Sonneratia caseolaris). Pedada fruit is one type of mangrove whose fruit can be eaten. This fruit has good nutritional content and a source of vitamins A, B and C that are needed by the body. In addition, pedada fruit also contains phytochemical compounds that are closely related to antioxidant activity. With natural resources and abundant availability and nutrient content, pedada fruit is recommended to be used as processed food in order to increase food diversification. Pedada fruit has been processed into food processed products such as dodol, syrup, flour, ice cream, hard candy flavor, and jam. This study aims to study the characteristics of pedada fruit and its processed products into jam. Pedada fruit and jam have weak antioxidant activity values where the antioxidant activity is 549.91 ppm and 646.25 ppm, respectively.

Loneliness Correlates in Advanced Alcohol Abusers

1987 ◽  
Vol 15 (4) ◽  
pp. 225-232 ◽  
Author(s):  
Jan Olof Hörnquist ◽  
Ingemar Åkerlind
Keyword(s):  
Social Factors ◽  
Self Esteem ◽  
Test Results ◽  
Alcohol Abusers ◽  
Perceived Quality Of Life ◽  
Laboratory Test Results ◽  
Life Dissatisfaction ◽  
Biochemical Laboratory ◽  
Psychological Parameters

The current study was performed in order to extend a preceding correlational analysis of loneliness to clinical and psychological parameters in a sample of 95 alcohol abusers. The alcoholics were examined twice with an approximate interval of two years. In the preceding analysis of social factors and needs, the lonely abuser appeared as discontented and somewhat passive in essential life-spheres. This pattern was highly confirmed in the current study. In the psychological part, life-dissatisfaction and indolence were especially pronounced by the lonely abusers. The association between loneliness and lack of self-esteem was also extraordinarily marked, while the relations to some neurotic-tinged parameters were at a more ordinary level. In the clinical psychiatric part of the study, a number of relations of medium degree confirmed the link to psychopathology. Achievements on the intellectual tests were nonrelated to loneliness, as were also most of the biochemical laboratory test results. The main conclusion was that loneliness primarily is a sensitive indicator of perceived quality of life and attitude to life as a whole.

Composite C-C Columns by Utilizing of UHPFRC

2016 ◽  
Vol 691 ◽  
pp. 108-118
Author(s):  
Igor Hudoba
Keyword(s):  
Concrete Columns ◽  
Test Results ◽  
High Quality ◽  
Load Bearing ◽  
Composite Columns ◽  
Steel Core ◽  
New Information ◽  
Laboratory Test Results ◽  
Ordinary Type

Main advantage of composite concrete columns, in comparison with traditional reinforced concrete columns, is its increased load-bearing capacity by using of solid steel reinforcing core. Ordinary type of such a steel-concrete (S-C) composite column consists of normal concrete and different type of solid steel core. In last decades high quality concrete is more and more used for load-bearing structural members exposed compression like columns. Present knowledge level in the area of ultra-high quality of concrete open a new chance for utilization of this progressive structural material in concrete building industry. This paper presents some new information and laboratory test results of concrete-concrete (C-C) composite columns by utilizing of UHPFRC.

scholarly journals Kualitas Sensoris dan Kimia Daging Sapi yang Beredar di Beberapa Tempat Penjualan di Kota Ambon

2019 ◽  
Vol 8 (2) ◽  
pp. 42-47
Author(s):  
Isye J Liur ◽  
Marcus Veerman ◽  
Arnolys Mahakena
Keyword(s):  
Sensory Quality ◽  
Ash Content ◽  
Animal Tissue ◽  
Nerve Tissue ◽  
Chemistry Laboratory ◽  
Primary Data ◽  
Epithelial Tissue ◽  
Chemical Quality ◽  
Processed Products

Meat is all animal tissue and its processed products which are suitable and used as food. Meat consists of four primary tissues, namely muscle tissue, connective tissue, epithelial tissue, and nerve tissue. Beef is meat obtained from cows that are commonly used for food consumption. This study aims to determine the sensory and chemical quality of beef circulating in several sales points in Ambon City. Parametric used are sensory analysis (color, aroma, texture) and chemical analysis (water content, ash content, protein content, fat content). The research method used is using questionnaires as primary data and testing at the Chemistry Laboratory, Department of Mathematics and Natural Sciences, University of Pattimura. The data obtained will be tested using Non-Parametric Analysis namely Conformity Test. The research results show that the evaluation of panelists, it turns out that between panelists did not differ in providing an assessment because in this study, on average, panelists gave the best assessment in terms of color, aroma, and texture. Keywords: beef, chemical quality, sensory quality   ABSTRAK Daging adalah semua jaringan hewan dan produk olahannya yang sesuai dan digunakan sebagai makanan. Daging terdiri dari empat jaringan utama, yaitu jaringan otot, jaringan ikat, jaringan epitel dan jaringan saraf. Daging sapi adalah daging yang diperoleh dari sapi yang biasa dan umum digunakan untuk keperluan konsumsi makanan. Penelitian ini bertujuan untuk mengetahui analisis kualitas sensoris dan kimia daging sapi yang beredar dibeberapa tempat penjualan di Kota Ambon. Parametrik yang digunakan yaitu analisis sensoris (warna, arona, tekstur) dan analisis kimia (kadar air, kadar abu, kadar protein, kadar lemak). Metode penelitian yang dipakai yaitu menggunakan kuisioner sebagai data primer dan pengujian pada Laboratorium Kimia Jurusan MIPA Universitas Pattimura. Data yang diperoleh akan diuji menggunakan analisis non parametrik yaitu uji kesesuaian. Hasil Penelitian menunjukkan Penilaian dari panelis, ternyata antar panelis tidak berbeda dalam memberikan penilaian sebab dalam penelitian ini secara rata-rata panelis memberikan penilaian yang terbaik dari segi warna, aroma dan tekstur. Kata Kunci: daging sapi, kualitas kimia, kualitas sensoris

scholarly journals STUDI PENGOLAHAN LIMBAH CAIR DOMESTIK DENGAN BIOFILTER MEDIA IJUK

2021 ◽  
Vol 8 (2) ◽  
pp. 360
Author(s):  
I Wayan Eka Parama Putra ◽  
I Gede Herry Purnama
Keyword(s):  
Domestic Wastewater ◽  
Primary Data ◽  
Test Results ◽  
Average Value ◽  
Domestic Wastewater Treatment ◽  
Laboratory Test Results ◽  
Quasi Experimental ◽  
Parameter Values ◽  
System Effectiveness

ABSTRAK Hotel di kawasan pariwisata merupakan salah satu sumber penghasil limbah cair domestik. Pengolahan limbah cair domestik dilakukan untuk mencegah terjadinya pencemaran lingkungan. Penelitian ini bertujuan untuk mengetahui efektivitas penggunaan ijuk sebagai media biofilter untuk mengolah limbah cair domestik dari hotel. Desain penelitian yang digunakan adalah kuasi eksperimental. Data yang digunakan pada penelitian ini adalah data primer dari hasil pengujian laboratorium. Pada penelitian ini parameter yang akan diteliti adalah BOD5, COD, TDS, dan pH. Berdasarkan sampel yang diambil di salah satu hotel di Kota Denpasar, nilai rata-rata parameternya antara lain: BOD5 sebesar 86,71 mg/L, COD sebesar 122,3 mg/L, TDS sebesar 529 mg/L, dan pH 8. Sebelum diuji dilakukan seeding selama 2 minggu untuk menumbuhkan bakteri di dalam reaktor. Efektivitas sistem yang diperoleh selama 5 minggu pengujian memiliki nilai rata-rata sebesar 33,05%, dengan persentase efektivitas penurunan parameter pencemar antara lain: BOD sebesar 46,47%, COD sebesar 39,88%, TDS sebesar 12,81%. Terdapat beberapa faktor yang mempengaruhi kinerja reaktor seperti: air limbah yang dipergunakan memiliki kualitas yang fluktuatif, cara penyusunan media biofilter, dan kondisi lingkungan saat penelitian dilakukan. Kata Kunci: Ijuk, Biofilter, Air Limbah Domestik ABSTRACT Hotels in tourism areas are a source of domestic wastewater. Domestic wastewater treatment is carried out to prevent environmental pollution. This study aims to determine the effectiveness of using palm fiber as a biofilter medium to treat domestic wastewater from hotels. The research design used was quasi experimental. The data used in this study are primary data from laboratory test results. In this study, the parameters to be studied are BOD2, COD, TDS, and pH. Based on samples taken at a hotel in Denpasar City, the average parameter values include: BOD5 of 86.71 mg/L, COD of 122.3 mg/L, TDS of 529 mg/L, and pH of 8. Before being tested, seeding was carried out for 2 weeks to grow bacteria in the reactor. The system effectiveness obtained during the 5 weeks of testing has an average value of 33.05%, with the percentage of effectiveness of decreasing pollutant parameters, among others: BOD of 46.47%, COD of 39.88%, TDS of 12.81%. There are several factors that affect the performance of the reactor, such as: the quality of the wastewater used is fluctuating, the way the biofilter media is prepared, and the environmental conditions when the research is carried out. Keywords: Palm Fibers, Biofilter, Domestic Wastewater

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