scholarly journals The Effect of Various Comparison of the Proportions of Seaweed (Eucheuma spinosum) and Gelatin on the Characteristics of Roselle Jelly Candy (Hibiscus sabdariffa L.)

2021 ◽  
Vol 1 (2) ◽  
Author(s):  
Hikam Fuadi ◽  
Ida Agustini Saidi
Keyword(s):  
Statistical Tests ◽  
Gelling Agent ◽  
Hibiscus Sabdariffa ◽  
Test Results ◽  
Friedman Test ◽  
Essential Proteins ◽  
Organoleptic Test ◽  
Test Parameters ◽  
Comparative Treatment

Rosela flower (H. sabdariffa L.) is one of the plants that has many health benefits, which contain Vitamin C, Vitamin A, essential proteins, and 18 types of amino acids that aim to strengthen the body's immune system, treat diabetes, inhibit cancer cells and many more properties of this plant. Gelling agent commonly used to make jelly candy is gelatin, but in the application sometimes gelatin even makes the texture of jelly candy becomes very hard if the added concentration is not appropriate, besides the price of special gelatin food ( food grade) is still relatively expensive compared to other hydrocolloid materials. That's why it takes another gel shaper that can improve the quality of the texture of jelly candy and suppress the use of gelatin, one of which can be used seaweed (E. spinosum). The objective of this research was to find out the effect of various proportions of seaweed (E. spinosum) and gelatin on the characteristics of roselle jelly candy (H. sabdariffa L.). The method used is non-parametric statistical tests (Friedman test) with 10 levels of treatment and performed three times the test on each treatment. The treatment that will be done is a comparison of various proportions of seaweed: gelatin, namely PI (0: 8); P2 (0: 10); P3 (25:8); P4 (25:10); P5 (30:8); P6 (30:10); P7 (35:0); P8 (35:8); P9 (40:0) and P10 (40:8). The results showed there was a very noticeable difference in all the comparative treatment of seaweed and gelatin proportions against all test parameters. The best organoleptic test results showed color organoleptic test scores of 3.00 (neutral), organoleptic textures of 3.37 (neutral-like), organoleptic flavors of 3.40 (neutral-like) and organoleptic aromas of 3.00 (neutral).

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 Synerisis and Cycling Test the Sendok Leaf Extract Gel (Plantago Mayor L.) with Optimization of Variations of Gelling Agent Carbomer 940 Concentration

2021 ◽  
Vol 6 (12) ◽  
pp. 908-910
Author(s):  
A L Yusuf ◽  
D Nugraha
Keyword(s):  
Experimental Method ◽  
Extraction Method ◽  
Leaf Extract ◽  
Storage Temperature ◽  
Gelling Agent ◽  
Plantago Major ◽  
Test Results ◽  
Cycling Test ◽  
Carbomer 940

The purpose of this study was to determine the effect of the concentration of the gelling agent Carbomer 940 on the gel of daun Leaf Extract (Plantago major L.). The method used is the experimental method. The extraction method used is maceration with 96% alcohol. The design in this study is the manufacture of a gel formulation of sendok Leaf extract (Plantago major L.) with the concentration of the gelling agent Carbomer 940 and the syneresis test. Syneresis test results show that all formulas do not occur syneresis. The results of the cycling test showed that the sendok Leaf (Plantago major L.) extract gel was not affected by storage temperature. The conclusion of this study shows the effect of variations in the concentration of the gelling agent Carbomer 940 on the quality of gel.

DEVELOPING TEACHING MATERIALS IN INTEGRATED NATURAL SCIENCE CLASS BASED ON INQUIRY LABS TO IMPROVE STUDENTS’ SCIENCE LITERACY

2021 ◽  
Vol 28 (1) ◽  
pp. 124
Author(s):  
Yusmanila Yusmanila
Keyword(s):  
Scientific Literacy ◽  
Statistical Tests ◽  
Test Results ◽  
Qualitative And Quantitative Analysis ◽  
Teaching Materials ◽  
Integrated Science ◽  
Qualitative And Quantitative ◽  
Average Value ◽  
Analysis Technique

The low scientific literacy of Indonesian students indicates the low quality of science/science education. Reality on the ground in the science learning process is that teachers only use textbooks and have not developed inquiry labs-based teaching materials. The research objective is to develop an integrated science teaching material based on inquiry labs that is valid, practical, and effective. The type of research is research and development (r&d). The test was conducted in class VIIB of MTsN 6 Sijunjung. The instruments used are expert validation sheets and student questionnaires. The data analysis technique used in this research is qualitative and quantitative analysis. The results of the validation of teaching materials have an average value of 89, meaning are very valid. The average practicality test results for teaching materials are 84, meaning are very practical. The results of statistical tests on students' scientific literacy tests were effective in increasing students' scientific literation

scholarly journals The Effect of The Use of Information Technology and Foreign Language Communications in The Teaching Process on The Quality of Indonesian Seafarers

2021 ◽  
Vol 1 (4) ◽  
pp. 127-144
Author(s):  
Retno S Wulandari ◽  
Imam Fahcruddin ◽  
Yuni Mariah
Keyword(s):  
Information Technology ◽  
Foreign Language ◽  
Technology Use ◽  
Statistical Tests ◽  
Test Results ◽  
Teaching Process ◽  
Independent Variables ◽  
Information Technology Use ◽  
Language Communication

This study aims to determine the use of information technology in the teaching process on the quality of Indonesian seafarers, to determine the level of foreign language communication skills on the quality of Indonesian seafarers. The results of this study indicate that the use of Information Technology in the teaching process shows a positive and significant relationship with the statistical test results recorded at 47.7%. That foreign language communication in the teaching process on the quality of Indonesian seafarers is quite positive and significant, with the results of statistical tests recording 36.1%. The combined effect of the use of Information Technology and English Communication in the teaching process on the quality of Indonesian seafarers is obtained from the R square number of 0.615 or 61.5% and the remaining 38.5% is influenced by other factors or other variables. The quality of seafarers which is influenced by 2 independent variables of Information Technology use and English Communication can also be seen from the sig. indicator value 0,000.

scholarly journals Testing on Actual Use and User Satisfaction Enterprise Resource Planning on Banking Companies in West Sumatera

2018 ◽  
pp. 659-664
Keyword(s):  
Service Quality ◽  
Enterprise Resource Planning ◽  
User Satisfaction ◽  
Information Quality ◽  
Statistical Tests ◽  
Resource Planning ◽  
Test Results ◽  
System Quality ◽  
West Sumatra

This study aims to examine the level of real use and satisfaction of ERP users in banking companies in the West Sumatra region. The analysis was carried out by examining the effect of system quality, information quality and service quality on the level of real use and satisfaction of ERP users in banking companies in West Sumatra. Data acquisition was carried out by survey techniques through questionnaires to 140 employees from 4 government banks in West Sumatra (ERP users). A total of 89 data can be processed in this study. Multiple regression statistical tests are used to test hypotheses. Regression test results on model I indicate that there is no influence on the quality of information systems, information quality and service quality at the level of real use of Enterprise Resource Planning. While the test results in model II show that there is an influence of the quality of the information system, information quality and service quality on the satisfaction of users of Company Resource Planning.

scholarly journals UJI KUALITAS BUBUK CABAI RAWIT (Capsicum frutescens) BERDASARKAN BERAT TUMPUKAN DAN LAMA PENGERINGAN MENGGUNAKAN CABINET DRYER

2019 ◽  
Vol 5 (1) ◽  
pp. 98
Author(s):  
Maryam Jamilah ◽  
Kadirman Kadirman ◽  
Ratnawaty Fadilah
Keyword(s):  
Moisture Content ◽  
Capsicum Frutescens ◽  
Drying Time ◽  
Chemical Test ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Analysis Technique ◽  
Test Parameters ◽  
Significant Difference

This study aims to determine the effect of stack weight and drying time on the quality of cayenne pepper (Capsicum frutescens) powder. This study used a completely randomized design (CDR) factorial with treatment of stack weight (1 kg, 2 kg and 3 kg) and drying time (14 hours, 18 hours and 22 hours). Test parameters consist of yield, moisture content, and organoleptic test. The data analysis technique of this study uses analysis of variance (ANOVA), if it shows a significant difference followed by Duncan's advanced test of 5%. Based on the results of chemical test research, the treatment of 3 kg stack weight with 14 hours drying time has the highest yield and moisture content. Organoleptic test results for the highest distinctive taste were in the treatment of 2 kg stack weight with 18 hour drying time, while the results of organoleptic test for the highest characteristic odor were in the treatment of 1 kg stack weight with 14 hours drying time.

scholarly journals Organoleptic Test of Salted Eggs with Addition of Herbal Plants

2020 ◽  
Vol 3 (3) ◽  
pp. 171-178
Author(s):  
Nur'aini ◽  
Nining Suningsih ◽  
Muhammad Hakim
Keyword(s):  
Storage Time ◽  
Salt Water ◽  
Storage Period ◽  
Test Results ◽  
Cymbopogon Citratus ◽  
Organoleptic Test ◽  
Herbal Plants ◽  
The Media ◽  
Chicken Eggs

The addition of salt and herbal plants such as bay leaf (Eugenia polyantha) and lemongrass (Cymbopogon citratus DC) extacts can extender the shelf life and increase the flavor of the salted eggs. The purpose of this study was to determine the quality of eggs produced from using the herbal plants in terms of the organoleptic testing. This research used eggs from laying hens with salted egg making media consisting of rubbing ash plus salt, supplemented with bay leaf (Eugenia polyantha), lemongrass (Cymbopogon citratus DC), with storage period of 10 days. Organoleptic test results showed that the addition of bay leaves and lemongrass to the production of salted eggs, did not significantly improve the quality of salted eggs produced. The lack of storage time in the egg marinating process led to the incomplete, in salt water absorption into the egg. It is concluded that the addition of bay leaves and lemongrass to the media of making salted chicken eggs did not have a significantly different effect on the organoleptic quality of the salted eggs.

scholarly journals Pengaruh Konsentrasi Gelatin Tulang Ikan Bandeng (Chanos chans F.) Pada Pembuatan Permen Jelly dari Bunga Rosella (Hisbiscus sabdariffa L.)

2018 ◽  
Vol 7 (3) ◽  
pp. 140
Author(s):  
Nur Faizun Irash ◽  
Supriadi Supriadi ◽  
Suherman Suherman
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Gelling Agent ◽  
Food Ingredients ◽  
Organoleptic Test ◽  
Infusion Method

Rosella is one of the plants that has many benefits as well as nutrients used potentially as food ingredients such as jelly candy. Jelly candy was made by mixing rosella flower extracts with a gelling agent. This study aimed to determine the effect of the addition of gelatin from milkfish bones toward the production of jelly from rosella flowers and to determine the addition concentration of gelatin from milkfish bones to obtain a good quality of jelly candy. The gelling agent used was gelatin derived from milkfish bones. Gelatin from milkfish bones was made through several stages i.e. degreasing, demineralization, extraction, and drying then applied to produce jelly candy. Rosella flower was extracted using the infusion method at a temperature of 70 oC. The addition concentration of gelatin varied of 10, 12, 14, 16 18, and 20%. Parameters used were water content and organoleptic test covering of color, aroma, flavor, and texture. Results showed that addition of gelatin from milkfish bones influenced strongly on the moisture content, color, aroma, flavor, and texture of the jelly candy. The good quality of rosella jelly candy was obtained by addition concentration of gelatin of 18% with a water content of 8.76%, and the elasticity was preferred by the panelists.

scholarly journals Testing 0f ERP (Enterprise Resource Planning) Implementation Success Using Delone and Mclean Model in The Banking Company in West Sumatera

2018 ◽  
Vol 2 (1) ◽  
pp. 81-85
Author(s):  
Dandes Rifa ◽  
Siti Rahmi ◽  
Daniati Puttri
Keyword(s):  
Service Quality ◽  
Enterprise Resource Planning ◽  
Information Quality ◽  
Statistical Tests ◽  
Resource Planning ◽  
Test Results ◽  
System Quality ◽  
Survey Techniques ◽  
West Sumatra

  This study aims to examine the level of real use and satisfaction of ERP users in banking companies in the West Sumatra region. The analysis was carried out by examining the effect of system quality, information quality and service quality on the level of real use and satisfaction of ERP users in banking companies in West Sumatra. Data acquisition was carried out by survey techniques through questionnaires to 140 employees from 4 government banks in West Sumatra (ERP users). A total of 89 data can be processed in this study. Multiple regression statistical tests are used to test hypotheses. Regression test results on model I indicate that there is no influence on the quality of information systems, information quality and service quality at the level of real use of Enterprise Resource Planning. While the test results in model II show that there is an influence of the quality of the information system, information quality and service quality on the satisfaction of users of Company Resource Planning.  

scholarly journals Technological and sensory quality of restructured low-fat cooked ham containing liquid whey

2012 ◽  
Vol 36 (1) ◽  
pp. 86-92 ◽  
Author(s):  
Monalisa Pereira Dutra ◽  
Giselle Pereira Cardoso ◽  
Eduardo Mendes Ramos ◽  
Alcinéia de Lemos Souza Ramos ◽  
Ana Carla Marques Pinheiro ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Test Results ◽  
Quality Properties ◽  
A Value ◽  
Test Parameters ◽  
Cooked Ham ◽  
Sensory Color ◽  
Sensory Impression ◽  
Instrumental Texture

The use of liquid whey to replace water (at 0, 25, 50, 75 or 100%) in a restructured cooked ham formulation was studied and several technological and sensory quality properties were determined. The test results showed no statistically significant differences (P < 0.05) in weight loss attributes (cooking yield, storage loss, reheating loss and refreezing loss) and instrumental texture (TPA test) parameters. However, for CIELAB color, samples were (P > 0.05) less reddish (a* value reduction) and more grayish and yellowish (lesser C* and higher h values) with higher whey additions. A lower (P < 0.05) flavor preference among samples with 25 and 50% liquid whey substitution was observed. Also, the sensory color was different (P < 0.05) in the products formulated with more than 25% of this adjunct, although the overall sensory impression was not affected (P > 0.05). These results suggest that up to 38% natural fresh liquid whey can be added to a restructured cooked ham formulation with similar results to products cured with a conventional formulation.

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