scholarly journals Formula “ke-kame-tu” high protein and zink as basic ingredients for under five years old supplementary feeding

2021 ◽  
Vol 7 (6) ◽  
Author(s):  
I Komang Agusjaya Mataram ◽  
A. A. Gde Raka Kayanaya
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
Block Design ◽  
Zinc Content ◽  
Essential Amino Acids ◽  
Supplementary Feeding ◽  
Tuna Fish ◽  
Bean Flour ◽  
Randomized Block Design ◽  
Red Bean

The aim of the research was to create a “ke-kame-tu” formula high in protein and zinc. Making the formula "ke-kame-tu" using a randomized block design, taste data obtained by organoleptic test followed by ANOVA analysis. Protein analysis using the micro-kjeldahl method, and zinc analysis using the spectrophotometric method. The “ke-kame-tu” formula consists of a mixture of moringa leaf flour, red bean flour and tuna fish flour with the following ratio (gram) that is F1 (15-70-15); F2 (15-60-25); F3 (15-50-35); F4 (15-40-45); F5 (15-30-55); F6 (15-20-65). The nutritional content of the "ke-kame-tu" formula is as follows: a) Zinc content between 17.28% (F6) to 23.87% (F1), b) Protein content between 16.49% (F6) to 26.97% (F2), and c) Fat content is between 4.20% (F1) to 5.93% (F5). The ke-kame-tu formula contains complete essential amino acids, namely the amino acids histidine, threonine, arginine, methionine, valine, phenylalanine, iso leusie, leucine and lysine and as the limiting amino acid is methionine. Supplementary feeding (PMT) N1 protein content 10.138 g; N2 9.683 g; N3 9.097 g; N4 9.243 g; N5 10,473g and N6 10,197g. The best PMT based on the acceptability test by the panelists is the nugget product added with the F2 formula (15-60-25).

scholarly journals KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SNACK BAR BERBASIS TEPUNG AMPAS TAHU, TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN KACANG KEDELAI (Glycine max.)

2021 ◽  
Vol 4 (1) ◽  
pp. 23-38
Author(s):  
Hadad Alwi Alwi ◽  
Damat Damat ◽  
Desiana Nuriza Putri
Keyword(s):  
Glycine Max ◽  
Phaseolus Vulgaris ◽  
Protein Content ◽  
Block Design ◽  
Ash Content ◽  
Phaseolus Vulgaris L ◽  
Protein Nutrition ◽  
Bean Flour ◽  
Randomized Block Design ◽  
Red Bean

The use of tofu dregs flour, red bean flour and chopped soybeans alarms to enrich the fiber and protein nutrition from the snack bar. The purpose of this study was to determine the interaction and effect of the addition of tofu pulp and red bean flour with soybeans on the physicochemical and organoleptic snack bars. The research used factorial randomized block design (RBD), the first factor was the ratio of the addition of tofu pulp flour and red bean flour with treatment T1 (14%; 86%), T2 (29%; 71%), T3 (43%; 57%) and the second factor was the addition of soybeans treated with K1 (10%), K2 (20%), K3 (30%). The results of the treatment of tofu dregs flour and red bean flour showed that the ash content in the T1 treatment (14%; 86%) was 3.20%, the fiber content in the T3 treatment (43%; 57%) was 6.54%, the protein content in T1 treatment (14%; 86%) namely 5.01%, organoleptic aroma test on T1 treatment (14%; 86%) namely 5.47 (delicious) and organoleptic taste test in T1 treatment (14%; 86%) namely 5.13 (delicious). The highest yield of chopped peanut treatment was at K1 (10%), namely 46.56 N.

scholarly journals PERBANDINGAN MOCAF DENGAN TEPUNG KACANG MERAH DALAM PEMBUATAN BROWNIES KUKUS GLUTEN FREE CASEIN FREE (GFCF)

2019 ◽  
Vol 8 (1) ◽  
pp. 1
Author(s):  
Hildha Ayu Massytah ◽  
I Gusti Ayu Ekawati ◽  
Ni Wayan Wisaniyasa
Keyword(s):  
Protein Content ◽  
Block Design ◽  
Ash Content ◽  
Gluten Free ◽  
Crude Fiber Content ◽  
Bean Flour ◽  
Randomized Block Design ◽  
Treatment Factor ◽  
Red Bean ◽  
The Right

The purpose of this study is to know the effect of ratio between mocaf and red bean flour on the characteristics of steamed brownies Gluten Free Casein Free (GFCF) and to know the right ratio between mocaf and red bean flour to produce the best characteristic GFCF brownies. This study used a Randomized Block Design with one treatment factor. The ratio of mocaf and red bean flour (100%: 0%, 90%:10%, 80%:20%, 70%:30%, 60%:40% and 50%: 50%). The treatment was repeated three times to produce 18 experimental units. Data were analyzed by analysis of variance and continued by Duncan test. The results showed that treatment with 60% mocaf and 40% red bean flour produced gluten free casein free steamed brownies with water content of 26.60%, ash content of 2.45%, protein content of 5.82%, fat content 22.88%, carbohydrate content 42.23%, crude fiber content of 8.11% with rather liked of color, rather liked of texture, liked taste, rather liked of aroma and liked overall reception.

scholarly journals Isolation and Characterization of Red Bean and Green Bean Protein using the Extraction Method and Isoelectric pH

2020 ◽  
Vol 2 (2) ◽  
pp. 77-85
Author(s):  
Slamet Hadi Kusumah ◽  
Robi Andoyo ◽  
Tita Rialita
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
Electrophoretic Mobility ◽  
Essential Amino Acids ◽  
High Protein ◽  
Green Bean ◽  
Isolation And Characterization ◽  
Isoelectric Ph ◽  
Red Bean ◽  
Bean Protein

Stunting children need food intake with higher protein and essential amino acids such as lysine and leucine than normal children. Red Beans (Phaseolus Vulgaris L.) and Green Beans (Phaseolus Radiatus L.) have protein content, respectively 22.07 ± 0.13% and 19.99 ± 0.07%, and are rich in essential amino acids lysine and leucine needed by a stunting child. The Development of food products with high protein concentrations (high protein food) such as isolates/protein concentrates is an important subject that must be done. This study aims to determine the technique of isolating red bean and green bean protein through extraction and deposition methods at isoelectric pH. The research method used is an experimental method with descriptive data analysis. Identification of isoelectric pH of red bean and green bean protein is done through electrophoretic mobility (cm2/Vs) testing on samples that have been conditioned at 3 different depositional pHs namely pH 3.00, 4.00, and 5.00. The results showed the isoelectric pH value of red bean and green bean protein, namely pH 4.56 and pH 4.81 respectively, where the pH had electrophoretic mobility values equal to zero. The process of isolating red bean and green bean protein produces protein powder with a protein content of 79.22 ± 0.06% and 80.69 ± 0.06%, respectively. Based on the weight yield, red bean and green bean protein concentrate powder had a yield of 14.88% and 16.75%, respectively.

scholarly journals THE EFFECT OF RATIO WHITE SWEET POTATO FLOUR AND RED BEAN FLOUR ON THE PHYSICAL CHARACTERISTICS ON COMPOSITE FLAKES

2020 ◽  
Keyword(s):  
Water Content ◽  
Sweet Potato ◽  
Research Method ◽  
Nutritional Value ◽  
Block Design ◽  
Potato Flour ◽  
Bean Flour ◽  
Randomized Block Design ◽  
Sweet Potato Flour ◽  
Red Bean

White sweet potato is a local food which is widely produced but its utilization is still lacking. Processing white sweet potato into flour can increase its value so that it can be processed into flakes products by adding red bean flour to increase its nutritional value and characteristics. The purpose of this research is to increase the selling value of white sweet potato and red bean products. Flakes are ready-to-eat foods in the form of small flakes, crispy textures, and have a slightly sweet tasteless taste with low water content. The main ingredients used in this study were white sweet potato flour, red bean flour, sugar, salt, and water. Things to note are the rehydration power and sensory characteristics that are affected by the balance of white sweet potato flour and red bean flour. The research method used was a randomized block design with 5 treatments and 3 replications with duncan further tests. The treatments that were tried were the balance of white sweet potato flour and red bean flour 90:10, 80:20, 70:30, 60:40, and 50:50. The results showed that the balance of effect was significantly different on rehydration power with the smallest value of 31, 934% and the largest of 50.854%. Organoleptic testing includes the color and aroma produce values ​​not significantly different while the crispness and taste produce significantly different values.

scholarly journals EFEK LAMA PERKECAMBAHAN TERHADAP SIFAT SENSORI DAN KADAR PROTEIN TERLARUT SUSU KECAMBAH KACANG MERAH (Sukarah) UNTUK REMAJA OBESITAS

2019 ◽  
Vol 2 (2) ◽  
pp. 27
Author(s):  
Milla Nurjanati ◽  
Hery Winarsi
Keyword(s):  
Protein Content ◽  
Soluble Protein ◽  
Block Design ◽  
Friedman Test ◽  
Soluble Protein Content ◽  
Randomized Block Design ◽  
Multiple Comparison Test ◽  
Red Bean ◽  
Effectiveness Index ◽  
Hedonic Quality

This study aims to determine the effect of germination on the nature of sensory and dissolved protein content of red bean sprouts milk. This non-factorial experimental study used a randomized block design. The factors studied were germination time: 0 hours, 8 hours, 16 hours, and 24 hours. Parameters tested were soluble protein content and sensory properties including color, flavor, taste, and viscosity. Sensory test using hedonic test and hedonic quality with 50 panelist. The results were analyzed using Friedman test followed by Multiple Comparison Test at 5% level, if there is significantly different. Effectiveness index were used to determine the best product. Data were analyzed using F test at 95% confidence level. If there is significantly different continue with DMRT at 5% level. The results was no effects of the length of time germination on soluble protein content, preferences on color, odor, and viscosity (p> 0.05). The germination period had an effect on hedonic quality in the color, flavor, taste, and thickness of product (p <0,05). The best sprout milk was for 16 hours. Thus, germination affect taste preferences, and hedonic quality in the color, flavor, taste, and viscosity of sukarah.

Canonical interrelationships in morphological characters, yield and nutritional components of corn

2021 ◽  
Vol 8 ◽  
pp. 1-17
Author(s):  
Ivan Carvalho ◽  
José Antonio Gonzalez da Silva ◽  
Murilo Vieira Loro ◽  
Marlon Vinícius Rosa Sarturi ◽  
Danieli Jacoboski Hutra ◽  
...  
Keyword(s):  
Amino Acids ◽  
Bioactive Compounds ◽  
Yield Components ◽  
Zinc Content ◽  
Essential Amino Acids ◽  
Morphological Characters ◽  
Soluble Solids ◽  
World Population ◽  
Canonical Correlations ◽  
High Yields

The increase in the world population, the need to increase food production, both in quantity and quality, becomes increasingly prominent. The objective of this work was to identify the canonical correlations between yield components, morphological characters, micronutrients, bioactive compounds and amino acids in corn. The experimental design used was a randomized block containing 11 treatments arranged in three replications. The treatments consisted of 11 Top Crosses hybrid genotypes, these being made through crosses directed between a narrow genetic base tester hybrid for specific combining ability with 11 S5 inbred lines. It is inferred that groups considered yield components, secondary traits, bioactive compounds, micronutrients and amino acids are dependent. Promising characters are identified for the corn breeding for high yields, nutritional and energetic quality of corn grains. The indirect selection of grains with additions in essential amino acids can be directed to plants with superiority in height, mass and width of grains, phenols, flavonoids, soluble solids and zinc content.

scholarly journals Culinary and nutritional quality of common bean lines with Carioca grain type and interaction with environments

Revista CERES ◽  
2017 ◽  
Vol 64 (2) ◽  
pp. 159-166 ◽  
Author(s):  
Helton Santos Pereira ◽  
Renata Cristina Alvares ◽  
Leonardo Cunha Melo ◽  
Antônio Félix da Costa ◽  
Hélio Wilson Lemos de Carvalho
Keyword(s):  
Genetic Variability ◽  
Common Bean ◽  
Protein Content ◽  
Block Design ◽  
Genetic Effect ◽  
Cooking Time ◽  
High Protein ◽  
High Protein Content ◽  
Randomized Block Design ◽  
Distrito Federal

ABSTRACT The objectives of this work were to study the genetic variability and the interaction between genotypes and environments for cooking time and protein content of bean grains as well as to identify elite lines of Carioca grain type with short cooking time, high protein content and high adaptability and stability for these two traits. Sixteen experiments were conducted in a complete randomized block design with three replications during the rainy, dry and winter seasons, in Goiás, Distrito Federal, Pernambuco, Sergipe, Bahia and Paraná States, in 2009 and 2010. Each trial was composed by 16 elite lines of Carioca grain type and the data of cooking time and protein content were obtained. Data were submitted to analysis of variance and to stability and adaptability analysis, according to the methodology proposed by Annichiarico. Genetic variability was found for cooking time and for protein content among Carioca common bean elite lines; however, for protein content this variability is lower. The environmental effect is important for the expression of these traits and is larger than the genetic effect. The interaction between genotypes and environments is important for cooking time and for protein content of common beans. The lines CNFC 11951 and CNFC 11962 presents short cooking time, high protein content and high stability and adaptability for both traits.

scholarly journals Reduction of the crude protein content of diets supplemented with essential amino acids for piglets weighing 15 to 30 kilograms

2014 ◽  
Vol 43 (6) ◽  
pp. 301-309 ◽  
Author(s):  
Juliana Beatriz Toledo ◽  
Antonio Claudio Furlan ◽  
Paulo Cesar Pozza ◽  
Jocasta Carraro ◽  
Gabriel Moresco ◽  
...  
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
Crude Protein ◽  
Essential Amino Acids ◽  
Crude Protein Content

scholarly journals Penampilan Varietas Jagung Unggul Baru Bermutu Protein Tinggi di Jawa dan Bali

2017 ◽  
Vol 10 (2) ◽  
pp. 49 ◽  
Author(s):  
Muhammad Azrai
Keyword(s):  
Amino Acids ◽  
Yield Components ◽  
Future Prospect ◽  
Block Design ◽  
Quality Protein Maize ◽  
Row Spacing ◽  
Randomized Block Design ◽  
Puccinia Polysora ◽  
Ear Height ◽  
Biomass Plant

<p><strong>Abstract</strong></p><p>Study on the performance of two quality protein maize (QPM) varieties (Srikandi Putih-1 and Srikandi Kuning-1) plus two Indonesian open pollinated varieties (Bayu and Lamuru) was conducted at seven environments in Java and Bali. The experiments were arranged in a randomized block design with three replications. Each variety was grown in a four-row plot with 5 m length, 75cm apart and 25 cm within row spacing and one plant per hill. Observations were made on yield, biomass, plant height, ear height, flowering dates, yield components, plant and ear aspect, husk cover, diseases incidence of Puccinia polysora and Helminthossporium maydis, protein contains, lysine, and tryptophan-amino acids contains. In general, Srikandi Putih-1 and Srikandi Kuning-1 varieties had a good adaptations under all environments. They contained nearly twice the lysine and tryptophan-amino acids compared to Bayu and Lamuru varieties. Therefore, they have future prospect for the development of protein synthesis in humans and monogastric animals.</p><p><strong>Abstrak</strong></p><p>Penelitian penampilan varietas jagung unggul baru bermutu protein tinggi (Srikandi Putih-1 dan Srikandi Kuning-1) dan dua varietas unggul nasional (Bayu dan Lamuru) telah dilaksanakan pada tujuh lokasi di Jawa dan Bali pada tahun 2003 sampai 2004. Penelitian ditata dalam percobaan acak kelompok dengan tiga ulangan. Setiap varietas ditanam pada petakan empat baris, panjang 5 m, jarak antar baris 75 cm, jarak dalam barisan 25 cm, dan ditumbuhkan satu tanaman per rumpun. Pengamatan dilakukan terhadap hasil biji, biomas segar, tinggi tanaman, panjang tongkol, umur berbunga, komponen hasil, skor penampilan tanaman, penutupan kelobot, penyakit karat dan hawar daun, serta kandungan protein kasar, asam amino lisin, dan triptofan. Secara umum varietas Srikandi Putih-1 dan Srikandi Kuning-1 dapat beradaptasi baik pada semua lingkungan. Selain itu, kedua varietas tersebut mempunyai kandungan lisin dan triptofan hampir dua kali lipat dibandingkan dengan varietas Bayu dan Lamuru. Oleh karena itu, kedua varietas tersebut mempunyai prospek untuk dikembangkan sebagai sintesis protein pada ternak monogastrik dan manusia.</p>

scholarly journals Pengaruh Lama Fermentasi Alami Pati Sagu terhadap Mutu Sensori Mi Basah dengan Substitusi Tepung Non Terigu (Mocaf, Tepung Ubi Jalar Kuning Terfermentasi, Tepung Kacang Hijau)

2017 ◽  
Vol 2 (4) ◽  
pp. 464-470
Author(s):  
Mulizani Mulizani ◽  
Yanti Meldasari Lubis ◽  
Normalina Arpi
Keyword(s):  
Sweet Potato ◽  
Mung Bean ◽  
Block Design ◽  
Sago Starch ◽  
Potato Flour ◽  
Fermentation Time ◽  
Starch Fermentation ◽  
Bean Flour ◽  
Randomized Block Design ◽  
Sweet Potato Flour

Abstrak. Pemanfaatan pangan lokal sagu dapat mengurangi konsumsi terigu dalam  pembuatan mi. Tujuan penelitian ini untuk mempelajari pembuatan mi basah dari pati sagu terfermentasi dan substitusi tepung (MOCAF, tepung ubi jalar fermentasi, dan tepung kacang hijau).  Penelitian pembuatan mi basah menggunakan  Rancangan Acak Kelompok  (RAK) faktorial dengan 2 faktor. Faktor pertama, lama fermentasi pati sagu yang terdiri atas tiga taraf yaitu FI= 7 hari, F2=14 hari, dan F3= 21 hari. Faktor ke dua adalah substitusi pati dengan tepung (80%:20%), dengan  tiga  taraf yaitu S1=pati sagu fermentasi:MOCAF, S2=pati sagu fermentasi:tepung ubi jalar kuning fermentasi, dan S3=pati sagu fermentasi:tepung kacang hijau. Analisis yang dilakukan adalah  uji organoleptik secara deskriftif  yaitu kelengketan, elastisitas,warna, aroma, dan overall mi basah. Pembuatan mi basah menunjukkan bahwa perlakuan lama fermentasi pati sagu F1(7 hari) menghasilkan  nilai elastisitas mi basah yang lebih tinggi (lebih baik) (P≤0,05), dibandingkan mi basah dari pati sagu F2 (14 hari) dan F3 (21 hari), walaupun kelengketan, dan aroma asam mi basahnya rendah (kurang baik) (P≤0,05).  Produk mi basah terbaik  yaitu mi  yang  terbuat dari pati sagu yang difermentasi 7 hari (F1) dengan substitusi tepung ubi jalar fermentasi, kelengketan 2,05 (lengket), elastisitas 2,43 (tidak elastis), warna 2,30  (tidak cerah) aroma asam 2,80 (tidak asam), rasa asam 2,88 (tidak asam), overall  2,60 (baik).Effectts of  Natural Sago Starch Fermentation  Quality Sensory of  Wet Noodles Made by Substituted no wheat  Flour (Mocaf, Fermented Sweet Potato Flour, Mung Bean)Abstract. Utilization of local food sago can reduce the consumption of wheat in the manufacture of noodles. The purpose of this research was to study making wet noodles of fermented sago starch and the use of flour substitution (mocaf, fermented sweet potato flour, and mung bean flour) in the manufacture of wet noodles. A randomized block design with 2 factors was use in the manufacture of wet noodles. First factor is sago starch fermentation period consist of three levels ie FI = 7 days, F2 = 14 days, and F3 = 21 days. Second factor is the substitution of sago starch with flour (80%: 20%), there are three levels ie S1 = fermented sago starch : mocaf, S2 = fermented sago starch : fermented yellow sweet potato flour, and S3 = fermented sago starch: mung bean flour. Analysis of the sago starch and substituted flour include descriptive organoleptic tests  stickiness, elasticity, color, flavor, and overall of wet noodles. Manufacture of wet noodles showed that sago starch fermentation time F1 resulted in higher (better) (P≤0,05) breaking test and elasticity wet noodles compared to wet noodles from sago starch F2 and F3, although the adhesiveness and the sour aroma of the wet noodles were low (worse) (P≤0,05). descriptive organoleptic values of stickiness 2.05 (sticky), elasticity 2.43 (inelastic), color 2,30 (not bright), sourness aroma 2.80 ( not sour), sourness taste 2.88 (not sour), overalls 2.60 (good). 

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