scholarly journals The effect of lesser yam tuber flour (Dioscorea esculenta) and cooking methods on meat analogue chemical and textural properties

2021 ◽  
Vol 4 (2) ◽  
pp. 162-170
Author(s):  
Widya Karina Wijono ◽  
Teti Estiasih
Keyword(s):  
Moisture Content ◽  
Block Design ◽  
Chemical Properties ◽  
Textural Properties ◽  
Cooking Methods ◽  
Substitution Level ◽  
Randomized Block Design ◽  
Yam Flour ◽  
Meat Analogue ◽  
And Chemical Properties

The addition of carbohydrates on gluten meat analogue has the potency to improve texture, such as lesser yam flour. It can be processed by steaming and baking. This study aimed to determine, analyze, evaluate the effect of cooking methods (steaming and baking) and substitution of lesser yam tuber flour (0%, 5%, 10%, 15%) on the texture of meat analogue and chemical properties only for the best meat analogue. This study used Randomized Block Design, Nested Design of 3 replications with 2 factors, levels of lesser yam tuber flour nested in cooking methods. The texture of meat analogue was compared to beef texture. The results showed that the cooking method affected hardness and cohesiveness significantly. The substitution of lesser yam tuber flour significantly affected hardness, springiness, cohesiveness and chewability. The best steamed meat analogue was at 5% substitution level of lesser yam tuber flour, contain of 49.79% moisture content, 28.39% protein, 17.04% carbohydrates, 2.57% ash, 2.21% fat and red grayish color. The best baked meat analogue was at 0% substitution level of lesser yam tuber flour, contain of 48.64% moisture content, 29.87% protein, 16.89% carbohydrates, 2.60% ash, 2.00% fat and red grayish color. The steamed meat analogue was more similar to beef, than the baked meat analogue. This production of a meat analogue would be suitable as a simple household-scale meat substituent.

scholarly journals PENGARUH FORMULASI MALTODEKSTRIN DAN TWEEN 80 PADA KARAKTERISTIK FISIKOKIMIA BUMBU HERBAL INSTAN

Pro Food ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 479
Author(s):  
Eva Mayasari ◽  
Tri Rahayuni ◽  
Jessi Manalu
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Block Design ◽  
Chemical Properties ◽  
Tween 80 ◽  
Drying Method ◽  
Randomized Block Design ◽  
Two Factors ◽  
Physical And Chemical ◽  
And Chemical Properties

ABSTRACT Herbal spices used in making instant spices are sansakng leaf (Albertisia papuana Becc.), onion, and garlic. The drying method in making instant spices uses the foam mat drying method. The purpose of this study was aimed to determine the effect of maltodextrin and tween 80 formulations on instant herbal spices and determine the best formulation of maltodextrin and tween 80 formulations added on instant herbal spices based on physical and chemical properties. This study used a randomized block design (RBD) factorial pattern which is consisted of two factors of maltodextrin (5%,10%,15%) and tween 80 (0.5% and 1%), each treatment was replicated four times. The ANOVA (α=5%) results showed that the addition of maltodextrin on intant herbal spices significantly affected on moisture content, water absorption, water activity, and yield. While the addition of  tween 80 on intant herbal spices significantly affected on moisture content and water activity. The best treatment on physicochemical properties showed in the combination of maltodextrin 5% and tween 80 1%.   Keywords:  Albertisia papuana Becc., foam mat drying, maltodextrin, sansakng, tween 80   ABSTRAK  Bumbu herbal yang digunakan pada pembuatan bumbu instan adalah daun sansakng (Albertisia papuana Becc.), bawang merah, dan bawang putih. Metode pengeringan dalam pembuatan bumbu instan menggunakan metode foam mat drying. Penelitian ini bertujuan untuk mengetahui pengaruh formulasi maltodekstrin dan tween 80 pada bumbu herbal instan dan menentukan formulasi yang tepat dari formulasi maltodekstrin dan tween 80 pada pembuatan bumbu herbal instan berdasarkan sifat fisik dan kimia. Penelitian ini menggunakan rancangan acak kelompok (RAK) pola faktorial dengan dua faktor, yaitu konsentrasi maltodekstrin (5%, 10% 15%) dan  konsentrasi tween 80 (0,5% dan 1%), masing-masing perlakuan diulang sebanyak empat kali. Parameter pengamatan yang diukur adalah karakteristik fisik dan kimia bumbu herbal instan. Hasil  ANOVA (α=5%) menunjukkan bahwa penambahan maltodekstrin pada bumbu herbal instan berpengaruh nyata terhadap terhadap kadar air, daya serap air, aktivitas air dan rendemen bumbu herbal instan. Sedangkan penambahan tween 80 berpengaruh nyata terhadap kadar air dan aktivitas air. Kombinasi maltodekstrin sebanyak 5% dan tween 80 sebanyak 1% merupakan perlakuan terbaik berdasarkan karakteristik fisikokimia. Kata Kunci: Albertisia papuana Becc, foam mat drying, maltodekstrin, sansakng, tween 80

scholarly journals SIFAT FISIK DAN KIMIA MARMALADE JERUK KALAMANSI (Citrus microcarpa) : KAJIAN KONSENTRASI PEKTIN DAN SUKROSA Physical and Chemical Properties of Marmalade Citrus of Calamondin (Citrus microcarpa) : Study of Pectin and Sucrose Concentrations

2017 ◽  
Vol 18 (02) ◽  
pp. 164-172
Author(s):  
Tuti Tutuarima
Keyword(s):  
Moisture Content ◽  
Block Design ◽  
Chemical Properties ◽  
Total Dissolved Solids ◽  
Heating Time ◽  
Physical And Chemical Properties ◽  
Dissolved Solids ◽  
Randomized Block Design ◽  
Physical And Chemical ◽  
And Chemical Properties

The purpose of this study was to determine the effect of pectin and sucrose on the physical and chemical properties of marmalade citrus of calamondin and get the best treatment combination on making marmalade made from calamondin. This study used Randomized Block Design with 2 different factors. The first factor is the addition of pectin that is the level 1.75%, 2%, and 2.25%. While the second factor is the concentration of sucrose is 75%, 85%, and 95%. Each treatment was repeated 3 times to obtain 27 units of experiment. The process of making marmalade using heating time for 20 minutes at 70oC. The analyzes include viscosity, ability to spread of jam, moisture content, pH, and total dissolved solids. The analysis was conducted at Agricultural Technology Laboratory of Bengkulu University. The results showed that marmalade with the use of pectin 2.25% and 95% sucrose resulted the optimal in viscosity, ability to spread of jam, and total dissolved solids. For the results of moisture content and optimal pH obtained at the use of pectin 1.75% and 75% sucrose.

scholarly journals Pengaruh Aplikasi Tandan Kosong Kelapa Sawit dan Arang Sekam Padi terhadap beberapa Sifat Kimia Tanah pada Tomat

2020 ◽  
Vol 4 (1) ◽  
pp. 1
Author(s):  
Fitra Syawal Harahap ◽  
Hilwa Walida ◽  
Rahmaniah Rahmaniah ◽  
Abdul Rauf ◽  
Rosmidah Hasibuan ◽  
...  
Keyword(s):  
Solid Waste ◽  
Rice Husk ◽  
Oil Palm ◽  
Block Design ◽  
Chemical Properties ◽  
Soil Chemical Properties ◽  
Empty Fruit Bunches ◽  
Randomized Block Design ◽  
Oil Palms ◽  
And Chemical Properties

<p>The oil palm empty fruit bunches are solid waste produced from the processing of oil palms which have a large amount of potential to be used as compost and are expected to improve the physical, biological and chemical properties of the subsoil. This study aimed to evaluate the best combination between oil palm empty fruit bunches compost and rice husk charcoal on soil chemical properties in tomato. This research was conducted in Sona Village, Labuhanbatu Regency on December 2019-March 2020. Analysis of soil chemical properties was conducted at the Socfindo Seed Production and Laboratories (SSPL) Laboratory of PT. Socfin Indonesia. The study was conducted with a factorial randomized block design with 2 factors. The first factor was the application of oil palm empty bunches which consists of no oil palm empty bunches (control), 0.5 kg/polybag, 0.7 kg/polybag and 1 kg/polybag. The second factor was the application of rice husk charcoal which consists of non-husk charcoal (control), consisting of 0.2 kg/polybag and 0.4 kg/polybag. Data that had a significant effect after analysis of variance continued with DMRT at the level of α = 5%. The results showed that application of oil palm empty fruit bunches (0.7 kg/polybag) significantly increased pH and C-organic. Application of rice husk charcoal (0.2 kg/polybag) significantly increased C-organic and P-available.</p>

scholarly journals Pengaruh Pemupukan Berimbang Spesifik terhadap Pertumbuhan Tanaman Gaharu (Gyrinops versteegii) dan Perubahan Beberapa Sifat Kimia Tanah

2019 ◽  
Vol 8 (2) ◽  
pp. 172
Author(s):  
A.A. NYOMAN SUPADMA ◽  
I MADE DANA ◽  
I MADE MEGA
Keyword(s):  
Plant Height ◽  
Soil Chemistry ◽  
Soil Analysis ◽  
Block Design ◽  
Chemical Properties ◽  
Total N ◽  
Randomized Block Design ◽  
Affected Plant ◽  
Properties Of Soil ◽  
And Chemical Properties

Effect of Fertilizer (Organic + Inorganic + Dolomite) Combination to Improve of Growth Gaharu Plant (Gyrinops versteegii) and Characteristic of Soil Chemistry. This study aims to find combinations of fertilizer (organic + inorganic + dolomite) to promote the growth of gaharu plant and chemical properties of soil. This research was conducted in Tabanan Regency. The study was a randomized block design (RBD) with 7 treatments, each treatment was repeated three times to obtain 21 gaharu plants as a crop sample. The fertilizer formulations were tested as treatments as follows: A = without fertilizer (control), B = (50 g urea + 50 kg SP-36 + 50 kg KCl + 10 kg compost) + 50 g Dolomite) per tree, C = (100 g urea + 100 g SP-36 +100 g KCl + 7.5 kg compost + 75 g Dolomite) per tree, D = (150 g urea +150 g SP-36 + 150 g KCl + 5 kg compost + 75 g Dolomite) per tree, E = (200 g urea + 200 g SP-36 + 200 g KCl + 2.5 kg of compost + 100 g Dolomite) per tree, F = (200 g urea + 150 g SP -36 + 150 g KCl + 7.5 kg of compost + 100 g Dolomite) per tree, G = (200 g urea + 100 g SP-36 + 100 g KCl + 7.5 kg of compost + 75 g Dolomite) per tree. Parameters measured were plant height, girth of plants,  and chemical properties of the soil. Analysis of data using analysis of variance and Duncan test (0.05). The results showed that fertilization treatments significantly affected plant height, but not significant to girth of plant. The best fertilizer combinations was the treatment of C, which were increase plant height (26,35 cm), pH (6,7), total N (0,28 %) and other chemical properties of soil.

scholarly journals Root growth and yield of sugarcane as a function of increasing gypsum doses

2017 ◽  
Vol 47 (1) ◽  
pp. 110-117 ◽  
Author(s):  
Paulo Ricardo Aprígio Clemente ◽  
Breno Kennedy Lima Bezerra ◽  
Vinicius Santos Gomes da Silva ◽  
Jhulyanne Christiny Marcelino dos Santos ◽  
Laurício Endres
Keyword(s):  
Soil Acidity ◽  
Block Design ◽  
Chemical Properties ◽  
Growth And Yield ◽  
Sugarcane Varieties ◽  
Randomized Block Design ◽  
Sugarcane Yield ◽  
Crop Cycle ◽  
Physical And Chemical ◽  
And Chemical Properties

ABSTRACT Sugarcane plays an important role in the Brazilian agribusiness. However, poor rainfall distribution and soil acidity directly affect its production in the Northeast Brazil. Gypsum improves the soil physical and chemical properties, attenuating the effects of water stress and acidity in the edaphic environment. This study aimed at determining the effect of gypsum doses on sugarcane growth and yield. A field experiment was conducted using a 3 x 5 factorial arrangement organized in a randomized block design, with four replications. Treatments consisted of a combination of three sugarcane varieties (RB011941, RB92579 and RB991536) with five gypsum doses (0 Mg ha-1, 2.5 Mg ha-1, 5.0 Mg ha-1, 10.0 Mg ha-1 and 20.0 Mg ha-1). RB92579 exhibited the highest stalk (157.90 Mg ha-1) and sugar (24.10 Mg ha-1) yield. Gypsum did not influence the sugarcane yield or plant growth in the vegetative growth stage, but, in the maturation phase, the leaf area declined and the number of shoots increased with the rise in gypsum doses. Applying gypsum increased the roots density along the soil profile, with a rise of around 1.10 g dm-3 at the most technically efficient dose (12.5 Mg ha-1), however, yield was not influenced, maybe due to the effect of high rainfall during the entire crop cycle. Thus, higher gypsum doses are recommended during periods of drought to benefit from the resulting increased root system.

scholarly journals PEMBUATAN PERMEN JAMU CEKOK DAN KARAKTERISTIK YANG DIHASILKAN

2021 ◽  
Vol 10 (1) ◽  
pp. 57
Author(s):  
Sri Hidayati ◽  
Fibra Nurainy ◽  
Dyah Kusumawardani ◽  
Miendiera Sefriadi
Keyword(s):  
Herbal Medicine ◽  
Medicinal Plants ◽  
Block Design ◽  
Chemical Properties ◽  
Ash Content ◽  
Reducing Sugar ◽  
Gelling Agent ◽  
Randomized Block Design ◽  
Significant Difference ◽  
And Chemical Properties

Medicinal herbs are stimulants made from various types of medicinal plants which function to stimulate children's appetite. One of the drawbacks of herbal punching is that it is bitter in taste and the aroma is less favorable so that it takes effort to make herbal punching a preferred product, namely by processing the herbs into candy. The purpose of this study was to obtain the concentration of agar flour as a gelling agent for the best sensory and chemical properties of the herbal squeezed candy. The treatments were gelatin concentrations of 1%, 1.2%, 1.4%, 1.6%, 1.8% and 2%. The study used a Complete Randomized Block Design (CRBD) and further test of the Least Significant Difference. The results showed that the best agar concentration was 1.6% with candy products which had an aroma score of 3.73 (not typical of herbal medicine), a texture score of 4.16 (chewy), a taste score of 3.66 (sweet) and 80. % of children's panelists said they liked it. The herbal medicine jelly candy has water content of 12.61%, reducing sugar of 9.48, ash content of 8.96%. All meet SNI except ash content. Keywords: herbal punching, jelly candy,  jelly flour

Response of corn (Zea mays L.) to various organic-based fertilizers in marginal upland of Sta. Rita, Samar

2017 ◽  
pp. 31-43
Author(s):  
Berta Ratilla ◽  
Loreme Cagande ◽  
Othello Capuno
Keyword(s):  
Block Design ◽  
Management Strategies ◽  
Chemical Properties ◽  
Organic Fertilizers ◽  
Growth And Yield ◽  
Physical And Chemical Properties ◽  
Total N ◽  
Randomized Complete Block Design ◽  
Physical And Chemical ◽  
And Chemical Properties

Organic farming is one of the management strategies that improve productivity of marginal uplands. The study aimed to: (1) evaluate effects of various organic-based fertilizers on the growth and yield of corn; (2) determine the appropriate combination for optimum yield; and (3) assess changes on the soil physical and chemical properties. Experiment was laid out in Randomized Complete Block Design, with 3 replications and 7 treatments, namely; T0=(0-0-0); T1=1t ha-1 Evans + 45-30-30kg N, P2O5, K2O ha-1; T2=t ha-1 Wellgrow + 45-30-30kg N, P2O5, K2O ha-1; T3=15t ha-1 chicken dung; T4=10t ha-1 chicken dung + 45-30-30kg N, P2O5, K2O ha-1; T5=15t ha-1 Vermicast; and T6=10t ha-1 Vermicast + 45-30-30kg N, P2O5, K2O ha-1. Application of organic-based fertilizers with or without inorganic fertilizers promoted growth of corn than the control. But due to high infestation of corn silk beetle(Monolepta bifasciata Horns), its grain yield was greatly affected. In the second cropping, except for Evans, any of these fertilizers applied alone or combined with 45-30-30kg N, P2O5, K2O ha-1 appeared appropriate in increasing corn earyield. Soil physical and chemical properties changed with addition of organic fertilizers. While bulk density decreased irrespective of treatments, pH, total N, available P and exchangeable K generally increased more with chicken dung application.

scholarly journals Adaptability and stability of white oat cultivars in relation to chemical composition of the caryopsis

2013 ◽  
Vol 48 (1) ◽  
pp. 42-50 ◽  
Author(s):  
Maraisa Crestani Hawerroth ◽  
Fernando Irajá Félix de Carvalho ◽  
Antonio Costa de Oliveira ◽  
José Antonio Gonzalez da Silva ◽  
Luiz Carlos Gutkoski ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Avena Sativa ◽  
Block Design ◽  
Chemical Properties ◽  
Rio Grande ◽  
Rio Grande Do Sul ◽  
Average Performance ◽  
Randomized Block Design ◽  
Nitrogen Free Extract ◽  
Oat Cultivars

The objective of this work was to characterize the chemical properties of white oat (Avena sativa) caryopsis and to determine the adaptability and stability of cultivars recommended for cultivation in the state of Rio Grande do Sul, Brazil. The trials were carried out in the 2007, 2008 and 2009 crop seasons, in three municipalities: Augusto Pestana, Capão do Leão, and Passo Fundo. Fifteen cultivars were evaluated in a randomized block design, with four replicates. The contents of protein, lipid, and nitrogen-free extract were evaluated in the caryopsis. Cultivar performances for the measured characters varied according to location and year of cultivation. The cultivar URS Guapa showed high content of nitrogen-free extract and low contents of protein and lipid in the caryopsis. 'FAPA Louise' showed high content of lipid, whereas 'Albasul', 'UPF 15', and 'UPF 18' showed high content of protein and low content of nitrogen-free extract. There is no evidence of an ideal biotype for the evaluated characters, which could simultaneously show high average performance, adaptability to favorable and unfavorable environments, and stability.

scholarly journals Peningkatan Produktivitas Tanaman Padi Sawah Melalui Pemupukan Kompos dan NPK

2019 ◽  
Vol 9 (2) ◽  
pp. 178
Author(s):  
I GUSTI PUTU RATNA ADI ◽  
I NYOMAN PUJA
Keyword(s):  
Rice Yield ◽  
Block Design ◽  
Chemical Properties ◽  
Crop Productivity ◽  
Grain Weight ◽  
Npk Fertilizers ◽  
Randomized Block Design ◽  
Two Factors ◽  
Total P ◽  
Npk Fertilization

Increased Rice Crop Productivity Through Compost and NPK Fertilization. The aims of this research was to study response of compost and NPK fertilizers to the soil chemical properties and rice yield. The method used was a factorial Randomized Block Design consisting of two factors. The first factor was compost Fertilizer (B) consists of 2 levels, namely: B0 = Without compost fertilizer and B1 = 5 ton compost fertilizer ha-1. The second factors was NPK national recomendation (P) consists of 3 levels, namely: P1 = 50% of NPK recommendation, P2 = 100% of NPK recommendation and P3 = 150% of NPK recommendation. The results showed that the treatment of compost and NPK fertilizers gave no significant effect on tillers number clumb-1 and dry straw weight/m2 , but gave a significant effect on N, P, K and dry grain weight/m2. The combination of 5 tons of compost/ha and 150% of NPK recommendation can produce N-total, P-available level, K-available and dry grain weight per m2 respectively 0.35%, 13.79 ppm, 355, 21 ppm and 0.96 kg and significantly higher than the combination of 50% NPK recommendation and without compost, which were 0.26%, 8.21 ppm, 236.10 ppm and 0.69 kg respectively.

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.

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