scholarly journals PENGARUH KONSENTRASI STPP DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK PATI KIMPUL TERMODIFIKASI IKATAN SILANG

AGROINTEK ◽  
2020 ◽  
Vol 14 (2) ◽  
pp. 199-212
Author(s):  
Krisna Kharisma Suga ◽  
Nur Aini ◽  
Retno Setyawati
Keyword(s):  
Moisture Content ◽  
Calcium Oxalate ◽  
Amylose Content ◽  
Starch Content ◽  
Block Design ◽  
Physical Characteristics ◽  
Soaking Time ◽  
Swelling Power ◽  
Randomized Block Design ◽  
Paste Viscosity

Kimpul is one type of tubers that is high in carbohydrate content so it canbe used as a source of starch. Natural starch generally still has severaldisadvantages. One of method that can be done to overcome theseweaknesses is by modifying cross-linked starch. The objectives of thisstudy are: 1) to know the effect of STPP concentration on chemical andphysical characteristics of modified kimpul starch; 2) to know the effect ofsoaking time on chemical and physical characteristics of modified kimpulstarch; 3) to determine the best combination treatment between STPPconcentration and soaking time on the chemical and physicalcharacteristics of modified kimpul starches. This is an experimentalresearch with Randomized Block Design. The factors studied were theconcentration of sodium trypolyphosphate (1, 2 and 3%) and soaking time(60 and 90 minutes). The variables tested were moisture content, starchcontent, amylose content and calcium oxalate content, brightness, swellingpower, sollubility and its amylographic properties. The results showedthat both STPP concentration factors and soaking time affected themodified chemical and physical characteristics of kimpul starchcrosslinking methods. The chemical and physical characteristics of crossbonded modified kimpul starch increased with STPP concentration andsoaking time used. Modified kimpul starch using 3% STPP concentrationand 90 minutes soaking time had moisture content, starch content, amylosecontent, calcium oxalate content, brightness and high swelling power. Thebest modified kimpul starch is modified kimpul starch using 2% STPPconcentration and 60 minutes soaking time. It has a water content of7,88%, starch content of 63,13%, amylose content of 17,28%, oxalatecontent of 15,84 ppm, swelling power 15,79 g/g, sollubility 11,55%,brightness of 44.13, initial gelatinization temperature of 78,75oC, peakviscosity of 5152.5 cP, hot paste viscosity of 2310,4 cP, breakdownviscosity of 2815 cP, setback viscosity of 1563 cP and cold paste viscosityof 3873,5 cP

scholarly journals KARAKTERISTIK MORFOLOGI DAN KIMIAWI BEBERAPA VARIETAS UBI KAYU MANIS ASAL KECAMATAN PALAS, KABUPATEN LAMPUNG SELATAN BERDASARKAN UMUR PANEN YANG BERBEDA

2020 ◽  
Vol 14 (02) ◽  
pp. 126
Author(s):  
Siti Nurdjanah ◽  
Susilawati Susilawati ◽  
Udin Hasanudin ◽  
Ayu Anitasari
Keyword(s):  
Moisture Content ◽  
Significant Interaction ◽  
Raw Materials ◽  
Starch Content ◽  
Block Design ◽  
Raw Material ◽  
Manihot Esculenta Crantz ◽  
Significant Interaction Effect ◽  
Randomized Block Design ◽  
Starch Yield

Most of cassava grown in Palas, South Lampung District is sweet type cassava (Manihot esculenta Crantz) utilized as raw materials for cassava-based snack production. However, their characteristic had never been reported. The aims of the research were to determine the effect of varieties, harvesting age, and interaction between varieties and the harvesting age on morphology and chemical characteristics of sweet type cassava planted in Palas District, South Lampung. The experiment was factorial and arranged in a Complete Randomized Block Design (CRBD) with two factors and four replications. The first factor was cassava variety, i.e., manalagi (V1), mentega (V2), and krembi (V3). The second factor was the harvest age (U) i.e., 7-8 months (U1) and 8-9 months (U2). Morphology data were reported descriptively, while data for other characteristics were tested for homogeneity and additivity using Barlett and Tuckey test, then subjected to ANOVA, and further tested using Duncan test at the level of 5%. The results showed that the variety and harvest age significantly affected of water content, starch yield, starch content, amylose, and amylopectin. There was a significant interaction between varieties and age of harvest on moisture content, starch yield, and starch content, but there was no significant interaction effect on amylose and amylopectin. The highest value of moisture content was found in manalagi aged at 7-8 months (67.28% wb), the highest value of starch yield was found in manalagi age at 8-9 months of (16.34%), the highest value of starch content was found in mentega aged at 8-9 of months (17.52 % wb), the highest value of amylose was found in mentega aged at 8-9 of month (10.35% db), the highest value of amylopectin was found in krembi aged at 7-8 of month (92.78% db). Overall, krembi, manalagi, and mentega can be categorized as low-amylose cassava which has potential to be developed as raw material for crispy cassava-based snack. Keywords: harvesting age, krembi, low-amylose cassava, manalagi, mentega

scholarly journals PENGARUH LAMA PENYIMPANAN TERHADAP SIFAT FISIK DEDAK PADI

2019 ◽  
Vol 6 (3) ◽  
pp. 163
Author(s):  
Febrina Grace Ivonne Marbun ◽  
Rahmat Wiradimadja ◽  
Iman Hernaman
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Experimental Method ◽  
Rice Bran ◽  
Storage Time ◽  
Block Design ◽  
Physical Characteristics ◽  
Specific Density ◽  
Randomized Block Design

The study aimed to determine the effect of storage time on the physical characteristics of rice bran. The study was carried out by the experimental method using a randomized block design with 5 treatments and 4 replications. The treatments used were the length of storage, namely 0, 1, 2, 3, and 4 weeks. The variables observed were the physical properties of rice bran which included specific density, bulk density, and compact bulk density and moisture content. The collected data was analysis of variance (ANOVA) and continued with the Duncan’s test. The results showed that the storage time from week 0 to week 4 did not have a significant effect on the specific density, bulk density, and compact bulk density. The treatment of each other had a significant effect (P <0.05) increasing the rice bran moisture content. It was concluded that the length of storage increased the moisture content with the regression equation y = 1.0963X + 8.728 with R2 = 0.7602, r = 0.8719, but did not affect the physical characteristics of rice bran. Keywords: Density, Moisture Content, Physical Characteristics, Rice Bran, Storage Time

scholarly journals Karakteristik Fisiko Kimia dan Sensoris Burger Kerang Darah (Anadara granosa)

2018 ◽  
Vol 6 (2) ◽  
pp. 134-144
Author(s):  
Ervianti Ervianti ◽  
Herpandi Herpandi ◽  
Ace Baehaki
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Sensory Analysis ◽  
Block Design ◽  
Ash Content ◽  
Physical Characteristics ◽  
Chemical Characteristics ◽  
Randomized Block Design ◽  
Blood Clam ◽  
Anadara Granosa

The purpose of this research was to physical characteristics, chemical characteristics and sensory analysis burger blood clam. The Research was conducted in January until March 2017. This research used a randomized block design (RBD) consisted of one-factor treatment with two replications. Factor treatment consist of combinations blood clam and threadfin breams surimi 90% : 0%, 70% : 20%, 50% : 40%, 30% : 60%. The variables observed were chemical characteristics (moisture content, ash, protein, fat, and carbohydrate), physical characteristics (elasticity), and sensory analysis on appearance, flavor, texture, color and taste. Result of this research showed difference combinations blood clam and threadfin breams surimi had significantly effect on moisture content (68.15%, 69.85%, 70.84%, 71.14%), ash content (2.75%, 2.47%, 2.1%, 1.9%), protein content (14.72%, 15.43%, 18.18%, 19.44%) and fat content (5.38%, 3.78%, 2.51%, 1.6%) and elasticity (30.66 gf, 35.73 gf, 40.06 gf, 41.73 gf), The result of sensory analysis had significantly effect on appearance, texture, colour and flavor. The best treatment from the physical and sensory analysis was treatment A3 with combination blood clam and threadfin breams surimi 30% : 60%.

scholarly journals Pengaruh Perlakuan Jenis Pelarut dan Rasio Bahan terhadap Karakteristik Mutu Pati Ubi Gadung (Dioscorea hispida Dennst)

2020 ◽  
Vol 8 (2) ◽  
pp. 160
Author(s):  
Dwiyan Ricard Septianto Billy ◽  
Amna Hartiati ◽  
Bambang Admadi
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Starch Content ◽  
Water Immersion ◽  
Block Design ◽  
Quality Characteristics ◽  
Preliminary Treatment ◽  
Immersion Method ◽  
Comparison Test ◽  
Randomized Block Design

This study aims to determine the effect of various preliminary treatments on the quality characteristics of ubi gadung’s starch (Dioscorea hispida dennst) and to find out the preliminary treatment that can produce ubi gadung starch with the best quality. This study used a randomized block design (RBD) with four preliminary treatments including water immersion, 10% NaCl, 15% NaCl and 0.3% Na Metabisulfite, which were repeated twice. The parameters tested were water content, starch content, yield and sensory including plural color comparisons. Data were analyzed using ANOVA and continued with Duncan's (? = 0.5%). The results showed that each preliminary treatment had no significant effect on each parameter observed, and the best results were in the 15% NaCl immersion treatment. The 15% NaCl immersion method produces starch with a moisture content of 8.50%, starch content of 14.35%, yield of 12.52%, and multiple color comparison test at score 5 with the most frequency (closest to R = 4) Keywords : wild root yam, immersion, starch

scholarly journals UJI DAYA HASIL UBIKAYU (Manihot esculenta Crantz) VARIETAS UJ5 PADA BERBAGAI UMUR PANEN

2016 ◽  
Vol 10 (1) ◽  
pp. 63-70
Author(s):  
Palupi Puspitorini ◽  
Dyah Pitaloka ◽  
Tri Kurniastuti
Keyword(s):  
Manihot Esculenta ◽  
Starch Content ◽  
Block Design ◽  
Research Direction ◽  
Index Number ◽  
Fresh Weight ◽  
Manihot Esculenta Crantz ◽  
Randomized Block Design ◽  
Tuber Crop ◽  
Cassava Varieties

This study aims to find out the results of cassava tuber crop UJ5 variety at different harvest ages. Research direction is that cassava varieties have been planted throughout Indonesia as the best producer of cassava varieties. High levels of starch and high HCN content makes this variety was selected by the factory - tapioca factory in Indonesia. Research design used randomized block design with 7 treatments of harvesting (UP) were repeated 3 times. UP6 (harvesting 6 MAP), UP7 (harvesting 7 MAP), UP8 (harvesting 8 MAP), UP9 (harvesting 9 MAP), UP10 (harvesting 10 MAP), UP11 (harvesting 11 MAP), UP12 ( harvesting 12 MAP). The research variables are the fresh weight of tuber, tuber starch content (%), the weight of biomass, harvest index, number of tubers per plant. The results showed that the best harvesting time is UP9 the results did not differ with UP10, UP11 and UP12

scholarly journals Growth Response of Mucuna Cuttings to Concentration and Duration of Soaking Shallot Extract

2021 ◽  
Vol 4 (2) ◽  
pp. 122-129
Author(s):  
Enda Sabda Gentri Sembiring ◽  
Julaili Irni ◽  
Rama Riana Sitinjak ◽  
Bayu Pratomo
Keyword(s):  
Growth Response ◽  
Block Design ◽  
Duncan Multiple Range Test ◽  
Soaking Time ◽  
Extract Concentration ◽  
Survival Percentage ◽  
Randomized Block Design ◽  
Two Factors ◽  
Number Of Leaves ◽  
Range Test

Introduction: This study aims to determine the growth response of Mucuna bracteata cuttings to the concentration and duration of soaking shallot extract. Materials and Methods: This study used a factorial Randomized Block Design (RBD) with two factors, namely: shallot extract concentration (P) consists of 4 levels, include P0= untreated, P1= 10 ml, P2= 20 ml, P3= 30 ml, meanwhile the soaking time (Q) consists of 4 levels, such as Q0= momentarily dipping, Q1= 15 minutes, Q2= 30 minutes, Q3= 45 minutes. The data was processed by ANOVA and if significant, then further tested with Duncan Multiple Range Test (DMRT) at the rate of 5%. Results: The concentration of shallot extract, soaking time and their interaction had a very significant effect on the survival percentage of Mucuna bracteata D.C. cuttings. The highest survival percentage of cuttings of Mucuna bracteata on the effect of shallot extract concentration and soaking time was obtained in the P0Q0, P0Q1, and P3Q2 treatments after the lid was opened at 4 weeks after planting. In the number of leaves also had significant effect in the interaction of two factors

scholarly journals Pemanfaatan Limbah Kulit Buah Naga (Hylocereus costaricensis) dalam Pembuatan Teh Herbal dengan Penambahan Jahe

2017 ◽  
Vol 2 (3) ◽  
pp. 233-243
Author(s):  
Raudhatul Aiyuni ◽  
Heru Prono Widayat ◽  
Syarifah Rohaya
Keyword(s):  
Moisture Content ◽  
Sensory Evaluation ◽  
Block Design ◽  
Ash Content ◽  
Herbal Tea ◽  
Fruit Peel ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Two Factors ◽  
The Impact

Abstrak. Tujuan penelitian untuk mengetahui pengaruh suhu pengeringan kulit buah naga dan konsentrasi penambahan jahe terhadap teh herbal serta mengetahui tingkat penerimaan konsumen terhadap teh herbal kulit buah naga dan jahe. Penelitian menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan 2 faktor. Faktor pertama adalah suhu pengeringan (T) yaitu T1 = 50⁰C, T2 = 60⁰C, T3 = 70⁰C. Faktor kedua adalah konsentrasi jahe (J) yaitu J1= 0%, J2= 10%, J3= 14%. Hasil penelitian menunjukkan bahwa suhu pengeringan berpengaruh sangat nyata (P≤0,01) terhadap kadar air, kadar abu, dan nilai organoleptik warna teh herbal kulit buah naga dan jahe yang dihasilkan, dan berpengaruh nyata (P≤0,05) terhadap nilai organoleptik rasa. Konsentrasi jahe (J) berpengaruh sangat nyata (P≤0,01) terhadap nilai organoleptik rasa teh herbal kulit buah naga dan jahe, dan berpengaruh nyata (P≤0,05) terhadap kadar air, dan nilai organoleptik warna. Interaksi suhu pengeringan dengan konsentrasi jahe (T×J) berpengaruh nyata (P≤0,05) terhadap nilai organoleptik rasa teh herbal kulit buah naga dan jahe. Berdasarkan hasil penelitian diperoleh perlakuan terbaik yaitu perlakuan dengan suhu pengeringan 50OC (T1) dan penambahan konsentrasi jahe 14% (J3) memiliki kadar air 10,89%, kadar abu 5,85%, aktivitas antioksidan 59,05% dan total fenol 6,07 mg GAE/g bahan. Utilization Of Waste Dragon Fruit Peel (Hylocereus Costaricensis) In The Production Of Herbal Tea With Additional Ginger Abstract. The purpose of this study was to know the impact of dried temperature and concentration additional of ginger and also to know the level of accept consumen for herbal tea dragon fruit peel and ginger. This study uses a randomized block design (RAK) Faktorial two factors. The first factor is dried temperature (T) that is T1 = 50⁰C, T2 = 60⁰C, T3 = 70⁰C. Factor II is consentration to add ginger (J) that is J1= 0%, J2= 10%, J3= 14%. The result of it showed that dried temperature obviously affected (P ≤ 0.01) on the moisture content, ash content, and sensory evaluation of color herbal tea dragon fruit peel and ginger, and obviously affected (P≤0,05) to the sensory evaluation of taste. While, the ginger consentration obviously affected (P ≤ 0.01) on the sensory evaluation of taste herbal tea dragon fruit peel and ginger, and obviously affected (P≤0,05) on the moisture content, and sensory evaluation of color. The interaction type of dried temperature with the ginger consentration obviously affected (P≤0,05) on the on the sensory evaluation of taste herbal tea dragon fruit peel and ginger. The best treatment is obtained from dried temperature 50°C (T1) and the addition of ginger concentration of 14% (J3) that product moisture content of  10,89%, ash content 5,85%,  antioxidant activity 59,05% and total phenol 6.07 mg GAE / g of material.

scholarly journals Kajian Variasi Lama Perendaman Dalam Larutan Kalsium Hidroksida Pada Pembuatan Tepung Ubi Jalar Ungu

2016 ◽  
Vol 1 (1) ◽  
pp. 969-976
Author(s):  
Teguh Pribadi Gunawan ◽  
Rita Khathir ◽  
Ratna Ratna
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Moisture Content ◽  
Sweet Potato ◽  
Starch Content ◽  
Potato Flour ◽  
Soaking Time ◽  
Sun Drying ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

Penelitian ini bertujuan untuk mengkaji proses pembuatan tepung ubi jalar ungu dengan variasi lama perendaman dalam larutan kalsium hidroksida. Tahapan proses pembuatan tepung ubi jalar adalah pengupasan, pemotongan membentuk chips dengan ketebalan 1 cm, perendamandalam larutan kalsium hidroksida Ca(OH)2, blanching pada suhu 85oC selama 5 menit, pengeringan bertahap dengan penjemuranselama 2 hari dan pengeringan oven selama 6 jam pada suhu 60oC sampai kadar air 10%, penggilingan dan pengayakan. Perendaman dalam larutan Ca(OH)2 konsentrasi 1.000 ppm dilakukan dengan  variasi lama perendaman 0, 15, 30 dan 60 menit. Parameter yang diamati meliputi rendemen, susut bobot, kadar air, kandungan pati, vitamin C, derajat keasaman, dan warna. Hasil penelitian menunjukkan bahwa rendemen yang dihasilkan pada berbagai variasi lama perendaman dalam larutan Ca(OH)2adalah 10,63%-10,79%, sedangkan kadar air tepung ubi jalar ungu diperoleh pada kisaran 8,4-10,27%. Susut bobot tertinggi diperoleh pada proses pengeringan matahari yaitu mencapai ±36,36%, sedangkan susut bobot terendah terjadi pada proses pengayakan yaitu ±3,13%. Kandungan pati tepung ubi jalar ungu berada pada kisaran 74,47-84,83%. Vitamin Ctepung ubi jalar ungu terendah diperoleh pada perendaman 60 menit sebesar 4,40 mg/100g, sedangkanvitamin C tepung ubi jalar ungu tertinggi diperoleh pada perendaman 0 menit yaitu 17,60 mg/100g. Secara umum dapat disimpulkan bahwa terjadi penurunan vitamin C selama proses penepungan. Derajat keasaman tepung ubi jalar ungu diperoleh pada kisaran 4,96-5,27. Berdasarkan analisis warna diperoleh tepung ubi jalar ungu dengan warna ungu ke kehitaman (perendaman 0 menit), ungu pucat (perendaman 15 menit), ungu pekat (perendaman 30 menit), dan ungu keabu-abuan (perendaman 60 menit).The study aimed to evaluate the purple sweet potato flour processing under variations of soaking time in calcium hydroxide solution. The steps of flour processing were pilling, cutting with a thikcness of 1cm, soaking in calcium hidroxide solution, blanching at a temperature of 85 oC for 5 minutes, drying at two stages i.e sun drying for two day and oven drying for 6 hour at  60oC until 10% moisture content miling and sieving. Soaking in calcium hidroxide  concentration of 1,000 ppm was done by variation soaking time of 0, 15, 30 and 60 minutes. The parameters observed were yield, weight loss, moisture, starch content, vitamin C, acidity, and color. The results showed that the yield generated due to variations of soaking time in calsium hidroxide solution was 10.63-10.79%, while the moisture content of the purple sweet potato flour was in the range of 8.4-10.27%. The highest weight loss was obtained in the sun drying process (±36.36%), while the lowest weight loss was occured in the sieving process (± 3.13%). The starch content of purple sweet potato flour was in the range of 74.47-84.83%. The lowest vitamin C of purple sweet potato flour was obtained after 60 minutes soaking (4.40 mg/100g), while the highest vitamin C of purple sweet potato flour was obtained without soaking (17.60 mg/100g). In general it can be concluded that vitamin C had been declined during the flour processing. The acidity of purple sweet potato flour was in range of 4.96 to 5.27. The  color analysis by using L*a*b method showed that there was differences in color due to the variation of soaking time.

scholarly journals PENGARUH KONSENTRASI ASAM GIBERELAT (GA ) DAN LAMA PERENDAMAN TERHADAP VIABILITAS, VIGOR dan 3 PERTUMBUHAN BENIH JARAK (Jatropha curcas L.) KLON IP-1P di PEMBENIHAN

2017 ◽  
Vol 3 (2) ◽  
pp. 9
Author(s):  
Asep Samsul Mustopa
Keyword(s):  
Block Design ◽  
Seed Viability ◽  
Plant Biotechnology ◽  
Seed Vigor ◽  
Growth And Yield ◽  
Root Number ◽  
Soaking Time ◽  
Randomized Block Design ◽  
Two Factors ◽  
Number Of Leaves

The experiment was carried out at Plant Biotechnology laboratorium and experimentalfield Faculty of Agriculture University of Winaya Mukti Tanjungsari Sumedang which the altitude is about 850 meters above sea level, from March 2008 until May 2008.Theobjective of this experiment was to studying the interaction effect of giberellat acidconcentration and and soaking time on seed viability, seed vigor, growth and yield ofJatropha curcas in nursery.Design used was Randomized Block Design (RBD) withfactorial pattern, treatment consisted of two factors and two replications. The first factorwas giberellat acid (GA3) concentration (K) which consisted of 4 levels namely : k1=250 ppm, k2= 500 ppm, k3= 750 ppm and k4= 1000 ppm. The second factor soakingtime on GA34 (M) which consisted of 4 levels namely : m1= 6 hour, m2= 18 hour dan m = 24 hour.The results of these experiment showed there was aninteraction between giberellat acid concentration and and soaking time on high of plant20 day after planting (DAP), 40 DAP, 60 DAP, number of leaves 20 DAP, 40 DAP, 60DAP, length of root, number of root, dry wight of root and dry wight of shoot. 

PENGARUH ASAM FULVAT TERHADAP PERTUMBUHAN, PRODUKTIVITAS, DAN MUTU RIMPANG JAHE

2020 ◽  
Vol 7 (1) ◽  
pp. 6
Author(s):  
MUHAMAD DJAZULI ◽  
IRENG DARWATI ◽  
ROSITA SMD
Keyword(s):  
Fulvic Acid ◽  
Starch Content ◽  
Block Design ◽  
Organic Fertilizer ◽  
Dry Weight ◽  
Fertilizer Application ◽  
Randomized Block Design ◽  
Application Frequency ◽  
Optimal Effect

Fulvic acid is an extraction product of humus which is very potential for supplement fertilizer and able to reduce either inorganic or organic fertilizer application. The information about fulvic acid application as supplement fertilizer on ginger in Indonesia is still limited. The objective of the study was lo find oul the efect of fulvic acid as supplement fertilizer on the growth, productivity and quality of young ginger. A green house trial was conducted from July lo November 1996. Five levels of fulvic acid concentration, 0, 2.5, 5, 7.5, and 10% were sprayed every week from 4 to 1 5 weeks ater planting (WAP). A randomized block design was used with five replicates. The results indicated that the growth of plant height and number of tiller of ginger increased rapidly al 8 WAP, then il became slowly from 12 lo 1 5 WAP Application 10% of fulvic acid was able to increase vegetative parts 99.6%, fresh and dry weight of rhizome 89 and 125% respectively, and starch content of rhizome 22.6%. To find oul of the optimal effect of fulvic acid on productivity and quality of ginger, a further research using higher level and application frequency of fulvic acid as an extract product from several humus types in Indonesia is needed.

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