THE EFFECT OF CHICKEN FEET GELATIN TO CHARACTERISTIC OF JELLY CANDY

Jelly candy is a soft textured candy processed with hydrocolloid components such as gum, pectin, agar, starch, carrageenan, gelatin. These are used to modify the chewy texture. This study aimed was to determine the effect of the combination of chicken feet gelatin and agar on the quality of jelly candy. Processing of chicken feet gelatin jelly candy based on Caeccar et.al (2018) method by modification. The study used a completely randomized design (CRD) with one factor, five levels and three replications. The factors studied were the ratio of chicken feet gelatin and agar 80:20; 60:40; 40:60; 20:80; 0:100. Product quality characteristics observed in this study were water content, ash content, reducing sugar content, sucrose content, and organoleptic quality. The results showed that the combination of chicken feet gelatine and agar were significantly affected water, ash, reducing sucrose content. Jelly candy with a treatment combination of 80% chicken feet gelatine and 20% agar was the best treatment. The results of the analysis of the candy were water content of 11.02± 0.04%, ash content of 0.89± 0.00%, reducing sugar content of 10.83± 0.01%, sucrose content of 50.68± 0.28%. The organoleptic test results showed that chicken feet gelatine improved the texture and taste of jelly candy.

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KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma)

Jurnal Pendidikan Teknologi Pertanian ◽

10.26858/jptp.v5i0.8566 ◽

2019 ◽

Vol 5 ◽

pp. 115

Author(s):

Syahri Fadhila Al-Farid ◽

Jamaluddin Jamaluddin ◽

Andi Sukainah

Keyword(s):

Protein Content ◽

Water Content ◽

Zingiber Officinale ◽

Carbohydrate Content ◽

Test Results ◽

Artocarpus Heterophyllus ◽

Randomized Design ◽

Completely Randomized Design ◽

Red Ginger

This study aims to determine the quality of jackfruit seed juice drinks with the addition of red ginger and to determine the level of acceptance of panelists on jackfruit seed juice drinks. Parameters observed included water content, protein content, carbohydrate content and organoleptic including color, taste, aroma and texture. This study used a Completely Randomized Design (CRD) consisting of one factor, namely the concentration of red ginger juice with four treatments, namely: 0%, 6%, 12%, 18%, each repeated three times. The results showed that jackfruit seed juice drink with the addition of 18% red ginger was the best treatment from the results of organoleptic tests. The proximate test results showed that the best treatment was 3.13% water content in 12% ginger treatment, 2.17% protein in 18% red ginger treatment and 95.61 carbohydrate in 18% red ginger treatment.

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EKSTRAK KARAGINAN RUMPUT LAUT (Eucheuma cottonii) YANG DIPEROLEH DARI PANTAI TABLOLONG

Indigenous Biologi : Jurnal Pendidikan dan Sains Biologi ◽

10.33323/indigenous.v3i3.137 ◽

2021 ◽

Vol 3 (3) ◽

pp. 119-127

Author(s):

Runa Matias Ruku ◽

Alfred G.O Kase ◽

Hartini R.L Solle

Keyword(s):

Fat Content ◽

Ash Content ◽

Test Results ◽

A Value ◽

Randomized Design ◽

Yield Test ◽

Completely Randomized Design ◽

Quantitative Descriptive ◽

Treatment Concentration

ABSTRACTEucheuma cottonii (E. cottonii) seaweed is a low level plant that has a high nutritional value. One of the ingredients that play a role in the formation of texture is carrageenan.Carrageenan is a type of hydrocolloid extracted from the seaweed of the red algae group (Rhodophyceae). The purpose of this study was to determine the quality of yields of Seaweed Carrageenan Extract (E. cottonii) obtained from Tablolong beach in the form of yield, ash content and fat content. The method used in this study is an experimental method with a completely randomized design (CRD) and for fat testing using quantitative descriptive methods. This study uses various concentrations of 0.1 N KOH, 0.2 N KOH, 0.3 N KOH and 0.4 N KOH. The results of the carrageenan yield test show that the addition of 0.1 N KOH concentration has a value of 56.10, KOH 0 , 2 N 62.16, KOH 0.3 N 72.73 and the best treatment was at P4 KOH 0.4 N 80.90. Carrageenan ash content test results showed that the addition of KOH concentration value obtained P1 KOH 0.1 N was 60.50, P2 KOH 0.2 N was 70.70, P3 KOH 0.3 N was 80.50, and P4 KOH 0.4 with a value of 90.50. The results of the carrageenan fat content of 0.1 KOH treatment has a fat content of 0, 2 while the treatment of KOH 0,2, KOH 0,3, KOH 0,4 have no fat content by showing the value (0). The results showed that the highest yield in the treatment of KOH concentration of 0.4 N with a value 80.95% and carrageenan ash content has the highest value in the treatment concentration of 0.4 N with a value of 90.50% while the fat content has a value of 0.2 in the treatment of KOH concentration of 0.1 N Keywords: Carrageenan, extract of E. cottonii seaweed.

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The Effect of Sodium Bicarbonate (NaHCO3) and Bamboo Shoot Flour (Dendrocalamos Asper) addition on the Quality of Sweet Potato (Manihot Utilisima) Crackers

Serambi Journal of Agricultural Technology ◽

10.32672/sjat.v1i1.1125 ◽

2019 ◽

Vol 1 (1) ◽

Author(s):

Khairiah Nur ◽

Rahmat Afrizal ◽

Yuslinaini Yuslinaini

Keyword(s):

Sodium Bicarbonate ◽

Water Content ◽

Sweet Potato ◽

Health Benefits ◽

Ash Content ◽

Bamboo Shoot ◽

Randomized Design ◽

Bamboo Shoots ◽

Completely Randomized Design

<p class="E-JOURNALAbstrakTitle">Bamboo shoots are bamboo plants that have many health benefits because they are rich in Food fiber and potassium. Making crackers with the addition of bamboo shoot flour is one way of using bamboo shoots in food. The purpose of this study was to see the effect of adding sodium bicarbonate, adding bamboo shoot flour and the interaction of adding sodium bicarbonate and bamboo shoot flour to the quality of cassava crackers. This study followed a completely randomized design with 2 levels with 3 levels namely bamboo shoot flour (10%, 20% and 30%) and sodium bicarbonat (0.01%, 0.02% and 0.03%). The results showed that the best treatment of water content was obtained at 0.01% NaHCO3 and 20% bamboo shoot flour at 12.26%. The best ash content was 10% bamboo shoot flour and 0.03% NaHCO3 2.26%. The color and taste organoleptic tests on bamboo shoot flour and NaHCO3 were 2.33 (disliked) in color and 2.47 (disliked), respectively</p>

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Pengaruh Umur terhadap Kualitas Gelatin Tulang Kaki Kambing melalui Pretreatment Asam Asetat (CH3COOH) (Effect of Age on Gelatin Quality of Goat Bones through Pretreatment of Acetic Acid (CH3COOH))

Jurnal Ilmu dan Teknologi Peternakan ◽

10.20956/jitp.v8i2.9800 ◽

2020 ◽

Vol 8 (2) ◽

pp. 85-90

Author(s):

Hasma - Hasma ◽

Effendi Abustam ◽

Ratmawati Malaka ◽

Muhammad Irfan Said ◽

Rifqi Rifqi

Keyword(s):

Acetic Acid ◽

Protein Content ◽

Water Content ◽

Ash Content ◽

Acid Pretreatment ◽

Randomized Design ◽

Completely Randomized Design ◽

Effect Of Age ◽

Test Treatment

The purpose of this study was to determine the effect of the slaughtering age of goats on goat bone gelatin quality. The study was conducted using a completely randomized design (CRD). Data showing influence are further analyzed using the Duncan test. Treatment consisted of age-old 1-year goat bone (T1), 2-year-old goat bone (T2), and 3-year-old goat bone (T3). Each treatment was repeated 3 times. The results showed that the younger the goat age (1 year), the higher the value of yield, protein content, water content, yellowish color level (b), and viscosity. While the fat content, ash content, the level of brightness (L), and redness (a) in the colors show variable results. Each parameter showed a significant effect (P <0.05). Conclusion, 1-year-old goat leg bone gelatin with acetic acid pretreatment (CH3COOH) concentration of 5% has good quality compared to ages 2 and 3 years.

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PENGARUH KEMASAN TERHADAP MUTU SALE PISANG RAJA (Musa X paradisiaca AAB) SELAMA PENYIMPANAN

Canrea Journal: Food Technology, Nutritions, and Culinary Journal ◽

10.20956/canrea.v1i2.97 ◽

2018 ◽

pp. 118-126

Author(s):

Andi Nur Faidah Rahman ◽

Meta Mahendradatta ◽

Jusmiati Effendi

Keyword(s):

Storage Time ◽

Ash Content ◽

Reducing Sugar ◽

Vacuum Packaging ◽

Storage Quality ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

And Storage

Sale raja banana are foods processed by mature banana which have been through thedrying process. During storage, quality of sale raja banana decreased in terms of chemicalcomposition and organoleptics. It is needed a method to maintain the quality of sale rajabanana during storage by applying packaging technology. The purpose of this study was todetermine the effect of packaging methods (without packaging, HDPE packaging and HDPEvacuum packaging) and storage time on the chemical composition and organoleptic quality ofsale raja banana. The design of this study consisted of two factors: packaging using threetreatment levels (without packaging, HDPE packaging, and HDPE vacuum packaging) andstorage time with five levels of treatment (0, 7, 14, 21, and 28 days). Data was processed usingfactorial Completely Randomized Design (CRD) with three replications. The chemicalparameters analyzed were water content, ash content, reducing sugar, pH, and organoleptictests (including color, aroma, taste and texture). The results showed that the storage of saleraja banana with HDPE vacuum packaging for 28 days gave the best results for all parameters

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Effect of Soaking Time of Bamboo Shoot and Concentrations of Lime Paste on Quality of Bamboo Shoot Chips

Serambi Journal of Agricultural Technology ◽

10.32672/sjat.v1i1.1099 ◽

2019 ◽

Vol 1 (1) ◽

Author(s):

Herda Hervina ◽

Rahmat Afrizal ◽

Fadlan Hidayat

Keyword(s):

Water Content ◽

Ash Content ◽

Bamboo Shoot ◽

Soaking Time ◽

Randomized Design ◽

Completely Randomized Design

<p>The aim of this reserch are to deteremine the effect of lime paste concentration and time soaking, to determine the best condition of making bamboo shoot chips. The resuls of analysis were processed by using Completely Randomized Design factorial with two repeatation. The lowest water content obtained at the condition of concentration of lime paste of 3% (K2) dan time soaking (L1) of 15 minutes is 4,03. While, the lowest ash content obtained at the concentration of lime paste (K3) of 5% dan soaking time (L3) of 25 minutes is 3,63. The best organoleptic of taste was obtained at concentration of lime paste (K3) of 5% and soaking time (L3) of 25 minutes that was 6,80. The best organoleptic of flavour was obtained at concentration of lime paste (K2) of 3% and soaking time (L2) of 20 minutes that was 6,07. While, the best organoleptic of texture was obtained at concentration of lime paste (K3 and K2) of 3% and 5% and soaking time (L1) of 15 minutes that was 3,04.</p>

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Rich in Fiber Biscuits Formulation with Katuk Leaf Flour Fortification (Sauropus androgynus) and Roasting Time Variation

Serambi Journal of Agricultural Technology ◽

10.32672/sjat.v1i2.1599 ◽

2019 ◽

Vol 1 (2) ◽

Author(s):

Irmayanti Irmayanti ◽

Rita Sunartaty ◽

Chairil Anwar

Keyword(s):

Water Content ◽

Vitamin K ◽

Food Source ◽

Beta Carotene ◽

Ash Content ◽

Fiber Content ◽

Randomized Design ◽

Completely Randomized Design ◽

Roasting Time

Biscuits are usually made with flour, the biscuit's water content is not less than 5%. Usually the biscuit formulation is made by adding additional ingredients such as fat, sugar or salt as well as developing ingredients. Then also additional ingredients such as chocolate, fruits and spices that have an influence on taste. Katuk leaves contain 7% protein and up to 19% crude fiber. This leaf also contains vitamin K, pro-vitamin A (beta-carotene), B and C. Because the fiber content in katuk leaves is still high, katuk leaves can still be used as a new food source, reprocessed into biscuits. The purpose of this study was to determine the effect of katuk leaf flour substitution and roasting time on the quality of biscuits. The research used factorial completely randomized design (RAL) with the addition factor of katuk leaf flour 2,3 and 4% and roasting time was 20.25 and 30 minutes. The best treatment in this study was biscuits with the addition of katuk leaf flour 4% and roasting time for 30 minutes with a water content of 11.66%, ash content of 1.18%, fiber content of 0.60%, organoleptic value of 4.38 (very likes) taste organoleptic value 4.20 (very like), and texture organoleptic value 4.35 (very like). Keywords :

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KARAKTERISTIK PASTA BAWANG MERAH (Allium ascalonicum L.) BERDASARKAN PERBEDAAN SISTEM EMULSI

Jurnal TAMBORA ◽

10.36761/jt.v5i1.997 ◽

2021 ◽

Vol 5 (1) ◽

pp. 40-45

Author(s):

Anni Nuraisyah ◽

Wawat Rodiahwati ◽

Rhestu Isworo Isworo ◽

Mikhratunnisa

Keyword(s):

Protein Content ◽

Water Content ◽

Oil Palm ◽

Fat Content ◽

Test Results ◽

Randomized Design ◽

Stirring Time ◽

Completely Randomized Design

Bima Regency has great potential in producing shallots (Alliumascalonicum L.) because it can be planted throughout the year so that the production is abundantRed onion. Onion processing aims to maintain agesave and the quality of the onion. This study compared the characteristics of the pastashallots with two different emulsifying systems. Use of an emulsion systemthe right one affects the quality of the shallot paste. The research was conducted in a scalelaboratory using a completely randomized design (CRD) with two treatments andthree replications, the first treatment was addition of shortening with lecithin, andthe second treatment adding starch with oil palm. Characteristics of onion pastered that want to be investigated are water content (AOAC 2005), protein content (AOAC, 2005) andfat content (AOAC, 2005). The test results of shallot paste show thatThe addition of CMC 0.3% for 7 minutes had the lowest water content (44.11%).While the addition of 6% lecithin 4 minutes has a higher water contentcompared to other treatments (51.27%). The highest protein content is found intreatment with the addition of CMC 0.3% 7 minutes is 3.05%. while lowest onlecithin addition treatment 6% 4 minutes is 2.63%. Fat content of shallot pasteThe highest was the treatment with the addition of CMC by 0.3% with timestirring 7 minutes (0.89%), while the lowest was found in treatment withaddition of 6% lecithin with a stirring time of 4 minutes (0.82%).

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PERCEPATAN PENGOMPOSAN TANDAN KOSONG KELAPA SAWIT (TKKS) DENGAN PEMBERIAN UREA (Acceleration Composting Empty Fruit Bunches (Efb) With The Application Of Urea)

AgriPeat ◽

10.36873/agp.v18i02.14 ◽

2019 ◽

Vol 18 (02) ◽

pp. 113-124

Author(s):

Journal Journal

Keyword(s):

Weight Loss ◽

Water Content ◽

Palm Oil ◽

Organic N ◽

Empty Fruit Bunches ◽

Randomized Design ◽

Compost Application ◽

Completely Randomized Design ◽

Total P

ABSTRAK Kelapa sawit merupakan tanaman perkebunan yang memegang peranan penting dalam industri pangan. Luas perkebunan kelapa sawit di Indonesia pada tahun 2014 mencapai 10 juta Ha. Pertumbuhan yang pesat diikuti dengan produksi crude palm oil (CPO) dan palm karnel oil (PKO) yang juga meningkat, sekaligus produk sampingan berupa limbah. Salah satu limbah pabrik kelapa sawit yang jumlahnya besar adalah tandan kosong kelapa sawit (TKKS). Tandan kosong kelapa sawit merupakan limbah organik yang berpotensi dimanfaatkan dibidang pertanian. Akan tetapi, TKKS memiliki nilai C/N yang cukup tinggi, akibatnya sukar dan lama untuk terdekomposisi. Salah satu cara pemanfaatan TKKS adalah dengan dilakukan pengomposan dengan pengkayaan urea. Diharapkan dengan perlakuan tersebut TKKS akan cepat terdekomposisi dan dapat segera dimanfaatkan oleh tanaman. Penelitian ini bertujuan untuk (1) mengetahui pengaruh pemberian urea terhadap pengomposan TKKS dan (2) mengetahui pengaruh peningkatan dosis urea terhadap kualitas kompos TKKS. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) faktor tunggal dengan 5 perlakuan, yaitu U1 (urea 0 g setara dengan nilai C/N=), U2 (urea 30,9 g setara dengan nilai C/N=), U3 (urea 79,3 g setara dengan nilai C/N=), U4 (urea 176,1 g setara dengan nilai C/N=) dan U5 (urea 466,3 g setara dengan C/N = ) dan 9 ulangan, sehingga diperoleh 45 satuan percobaan. Hasil penelitian menunjukan bahwa pemberian urea berpengaruh sangat nyata terhadap susut bobot, kadar air, nilai pH kompos, C-organik, N-total, P-tersedia, dan nilai C/N, selain itu pemberian urea mengakibatkan terjadi perubahan tekstur dan warna pada kompos TKKS. Pemberian dosis urea 466,3 g mampu meningkatkan kandungan N-total, serta menurunkan nilai C/N dan nilai pH kompos. Pemberian dosis urea 79,3 g atau setara dengan C/N = mampu meningkatkan kandungan P-tersedia dan kadar air, menurunkan susut bobot dan kandungan C-organik, serta menunjukan perubahan tekstur dan warna yang lebih baik. Kata kunci: tanda kosongkelapa sawit (TKSS), kompos, urea ABSTRACT Empty fruit bunches (EFB) is a solid wastes produced in large quantity from palm oil industry. Empty fruit bunches can be used as compost material, additionally difficult to decompose because it contain cellulose, hemicellulose, and lignin, as well as value of ratio C/N is high. Use EFB as compost material through the provision of urea has been done in this research. Urea are expected to reduce the value of ratio C/N and became a starter for microbial decomposers. The purpose of this research were (1) to determine the effect of urea on composting of EFB and (2) to determine the effect of increasing doses of urea to the quality of compost of EFB. This research was used a single factor of Completely Randomized Design (CRD) with 5 treatments, namely U1 (urea 0 g), U2 (urea 30,9 g), U3 (urea 79,3 g), U4 (urea 176,1 g), and U5 (urea 466,3 g), and 9 replications, until result 45 experimental units. The result showed that urea significant effect on weight loss, water content, value of pH compost, C-organic, N-total, P-available, and value of ratio C/N, besides urea resulted Widodoe, K. dkk Percepatan Pengomposan Tandan Kosong Kelapa Sawit…..…. 114 in a change in texture and color on the compost EFB. Application of urea 466,3 g was able to increase the content of N-total, reduce the value of ratio C/N and the value of pH compost. Application of urea 79,3 g can improve the content of P-available and water content, reduce the weight loss and the content of C-organic, and showed the changes in texture and color as better. Keywords: empty fruit bunches, compost, urea

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PENGARUH LAMA PENGUKUSAN TERHADAP KUALITAS KERUPUK SINGKONG DENGAN BAHAN DASAR TEPUNG CASAVA

AGRICA ◽

10.37478/agr.v12i2.307 ◽

2019 ◽

Vol 12 (2) ◽

pp. 38-43

Author(s):

Yuyun Wahyuni

Keyword(s):

Ash Content ◽

Consumer Acceptance ◽

Physical Factors ◽

Food Ingredients ◽

Randomized Design ◽

Treatment Factor ◽

Completely Randomized Design ◽

Processed Products ◽

Organoleptic Parameters

Cassava is also known as cassava, an annual tropical and sub-tropical tree from the Euphorbiaceae family. Tubers widely recognized as staple foods. Cassava has advantages compared to other food ingredients. Aside from being a staple food, many kinds of cassava processed products have utilized by our community, including cassava crackers. This study used a Completely Randomized Design (CRD) with 5 (five) treatments and 4 (four) replications or 5 x 4 to obtain 20 experimental units. The treatment factor is steaming length, which consists of 5 levels of steaming time as follows: A: 30 minutes, B: 60 minutes, C: 90 minutes, D: 120 minutes, E: 150 minutes. The quality of cassava crackers to be tested or measured based on their physical appearance is related to consumer acceptance. In conducting organoleptic testing, panelists influenced by several factors. Factors that influence panelists include physical factors and psychological factors. The organoleptic parameters observed included color, taste, and degree of crispness. Laboratory tests include carbohydrate tests, water content, ash content, protein, and fat content. The conclusion was that the effect of steaming time had no significant effect on moisture content, ash content, protein, and crispness, while the effect of steaming duration had a significant impact on the levels of fat, carbohydrate, taste, and color in cassava crackers. The best quality of the five treatments was treatment 5 (p5), ie, steaming time with 150 minutes

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