CHARACTERISTICS OF FISHBALL ON VARIOUS CONCENTRATION OF CARRAGEENAN FROM DIFFERENT HARVEST TIME OF KAPPAPHYCUS ALVAREZII

Objective: This paper investigates the effect of carrageenan from various harvest times on fishball characteristics. The harvest time consists of three different periods (40 days, 45 days, and 50 days) from Bontang Coastal, East Kalimantan, Indonesia. Methods: The carrageenan fortified to fishball used two concentrations that were 0.25% and 0.5%.The proximate analysis, including moisture, ash, protein, fat, and carbohydrate, showed significantly different (p < 0.05). The texture analysis showed that there was significantly different (p > 0.05). Results: The fishball adding carrageenan from different harvest time of seaweed also had a significantly different of sulfate content and crude fiber content (p < 0.05). The lowest water activity obtained on the fishballs adding 0.25% carrageenan from 50 days ages harvested. Conclusions: In this research, the fishball adding 0.25 carrageenan from 50 days ages was the best treatments based on the highest of protein content and the lowest of water activity.

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Pengaruh Penggunaan Kombucha Terhadap Kandungan Protein Kasar Dan Serat Kasar Pada Fermentasi Eceng Gondok (Eichornia crassipes) [The Effect Of Using Kombucha On Crude Protein And Crude Fiber Contents In Water Hyacinth (Eichornia crassipes) Fermentation]

Jurnal Ilmiah Perikanan dan Kelautan ◽

10.20473/jipk.v2i2.11648 ◽

2019 ◽

Vol 2 (2) ◽

pp. 179

Author(s):

Agustono, Salim Hidayat, Widya Paramita L

Keyword(s):

Protein Content ◽

Water Hyacinth ◽

Crude Protein ◽

Proximate Analysis ◽

Crude Fiber ◽

Crude Protein Content ◽

High Fiber ◽

Crude Fiber Content ◽

Living Together ◽

Eichornia Crassipes

Abstract Water hyacinth (Eichornia crassipes) is a one of the feed materials from the green plants a potential. Howefer, the water hyacinth are low of protein and high fiber contents. Therefore, there should be efforts intentionally done to increase the leaf protein. One the ways to raise water hyacinth nutrient is performing biologically fermentation by using microbes. The Kombucha organism is a symbiotic colony of yeast’s and bacteria that composed by strong membrane that covers gelatinous mass. Kombucha microorganism is living together with permeate the tea drink. The objective of this research is to know the effect of Kombucha to increased crude protein and decreased crude fiber contents in water hyacinth fermentation. The advantage of the research is to provide information regarding a Kombucha dosage which is required to enhance crude protein and reduce crude fiber content on water hyacinth fermentation. The research used water hyacinth as substrate and Kombucha as fermentor. Kombucha dosaged used here were P0 (0%), P1 (7,5%), P2 (15%) and P3 (22,5%). The fermentation took place 7 days and then proceeded with proximate analysis. Variables observed consisted of crude protein and crude fiber contents after being fermented using Kombucha. The result showed that Kombucha that was used for fermenting water hyacinth, could increase the crude protein content from 13,3040 % (P0) to 15,9972% (P3) and not significantly reduce the crude fiber. The Kombucha dosage at 7,5% (P1) was most effective for fermenting the water hyacinth.

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IDENTIFIKASI JENIS-JENIS DAN KANDUNGAN NUTRISI GULMA DI KECAMATAN BATUR, KABUPATEN BANJARNEGARA YANG POTENSIAL SEBAGAI BAHAN PAKAN TERNAK RUMINANSIA

Pastura ◽

10.24843/pastura.2017.v06.i02.p04 ◽

2019 ◽

Vol 6 (2) ◽

pp. 63

Author(s):

P. Yuwono ◽

T. Warsiti ◽

M. Kasmiatmojo

Keyword(s):

Protein Content ◽

Crude Protein ◽

Cynodon Dactylon ◽

Animal Feed ◽

Proximate Analysis ◽

Crude Fiber ◽

Crude Protein Content ◽

Commelina Benghalensis ◽

Crude Fiber Content ◽

Ruminant Feed

The purpose of this study was to find out the types of weeds and their nutrition content that grow in the planting area of crops in Batur district, Banjarnegara regency potential as ruminant feed. The results showed that at least there were seven types / species of weeds that grows in the Batur village and is often used as an animal feed that were Axonopus compresus (Swarttz) Beauv, Alternanthera sesilis (L) D, C, Lantana camara L., Nasturtium montanum Wall, Commelina benghalensis L ., Cynodon dactylon (L.) Pers, Digitaria adscendens (HBK) Henr. Results of the proximate analysis showed that the weeds have crude protein content ranged from 8.02 to 23.66% and crude fiber content ranged from 19.87 - 39.36%. It could be concluded that the weeds contain crude protein and crude fiber that were pretty good for ruminants. Keywords: weeds, ruminants, crude protein, crude fiber

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Teknologi Fermentasi Menggunakan Kapang Trichoderma sp untuk Meningkatkan Kualitas Nutrisi Kulit Kopi sebagai Pakan Ternak Ruminansia

AGRIEKSTENSIA ◽

10.34145/agriekstensia.v17i1.75 ◽

2018 ◽

Vol 17 (1) ◽

pp. 70-76

Author(s):

Dewi Ratih Ayu Daning ◽

Artka Dowi Karunia

Keyword(s):

Protein Content ◽

Proximate Analysis ◽

Crude Fiber ◽

Nutrient Quality ◽

Coffee Waste ◽

Crude Fiber Content ◽

Plastic Bags ◽

Trichoderma Sp ◽

Fermentation Technology

Penelitian ini bertujuan untuk pemanfaatan limbah kulit kopi menggunakan Trichoderma sp untuk meningkatkan kualitas nutrisi dari limbah kulit kopi. Manfaat fermentasi dengan teknologi ini antara lain meningkatkan kandungan protein, menurunkan kandungan serat kasar, menurunkan kandungan tannin. Metode yang digunakan dalam penelitian ini adalahTrichoderma starter diperoleh dari produk komersil Kulit kopi (5 kg), Air (60% x 5 kg = 3 Liter untuk ciptakan kelembaban; 3% x 5 kg = 1,5 Liter untuk larutan), Tetes tebu (3% x 1,5 Liter = 150 ml), Trichoderma cair (1% x 150 ml = 1,5 ml). Perlakuan diulang sebanyak 3 kali pembuatan diwaktu yang berbeda dan dibuat ulangan sebanyak 12 kantong plastic. Dari hasil penelitian teknologi fermentasi menggunakan kapang Trichoderma pada limbah kulit kopi yang telah dilaksanakan, diperoleh kesimpulan sebagai berikut: Sampel kulit kopi yang telah difermentasikan menggunakan kapang Trichoderma (cair) dominan berwarna kuning kecoklatan, memiliki tekstur yang kasar dan berbau asam segar; pH pada kulit kopi hasil fermentasi berkisar antara 4. Melalui analisis proksimat diperoleh hasil bahwa sampel kulit kopi yang telah difermentasikan menggunakan kapang Trichoderma (cair) memiliki kandungan protein sebesar 13,67%, serat kasar sebesar 26,95% dan lemak kasar 1,03%. Kata kunci— kulit kopi, fermentasi, trichoderma sp, kualitas nutrisi This study aims to use Trichoderma sp as starter fermentation to improve the quality of nutrients from coffee peel. The benefits of fermentation with this technology include increasing protein content, reducing crude fiber content, and reducing tannin content. The material and method used in this study is trichoderma starter obtained from commercial products, coffee waste (5 kg), water (60% x 5 kg = 3 liters to create moisture; 3% x 5 kg = 1.5 liters for solution), sugarcane drops ( 3% x 1.5 Liter = 150 ml), Trichoderma liquid (1% x 150 ml = 1.5 ml). The treatment was repeated 3 times at different times and 12 plastic bags were repeated. From the results of research on fermentation technology using Trichoderma on coffee waste that has been carried out, the following conclusions are obtained: Coffee samples that have been fermented using dominant Trichoderma (liquid) mold are brownish yellow, have a rough texture and smell fresh sour; The pH of fermented coffee peels ranged from 4. Through proximate analysis, the results showed that coffee skin samples fermented using Trichoderma (liquid) mold had a protein content of 13.67%, crude fiber of 26.95% and crude fat of 1.03 % Keywords— coffee peel, fermentation, Trichoderma sp, nutrient quality

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PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2018.v07.i01.p02 ◽

2018 ◽

Vol 7 (1) ◽

pp. 12

Author(s):

Utafiyani . ◽

Ni Luh Ari Yusasrini ◽

I Gusti Ayu Ekawati

Keyword(s):

Protein Content ◽

Water Content ◽

Wheat Flour ◽

Fat Content ◽

Ash Content ◽

Fiber Content ◽

Green Bean ◽

Crude Fiber ◽

Crude Fiber Content ◽

Bean Flour

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

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Nori Preference Level based on the Condition of the Raw Material Eucheuma cottonii Seaweed

Asian Food Science Journal ◽

10.9734/afsj/2019/v11i430070 ◽

2019 ◽

pp. 1-10 ◽

Cited By ~ 1

Author(s):

Dinda Widu Ramasari ◽

Evi Liviawaty ◽

Atikah Nurhayati ◽

Rusky Intan Pratama ◽

Eddy Afrianto

Keyword(s):

Water Content ◽

Raw Materials ◽

Kappaphycus Alvarezii ◽

Raw Material ◽

Crude Fiber ◽

Test Results ◽

Crude Fiber Content ◽

Physical Tests ◽

Bayes Test ◽

Eucheuma Cottonii

Aims: To determine the level of preference of panelists for Nori based on the condition of raw materials of dry and semi-dried Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed. Study Design: The research was conducted experimentally. Place and Duration of Study: Organoleptic tests were carried out in the Laboratory of Fisheries Product Processing Faculty of Fisheries and Marine Sciences, University of Padjadjaran. Physical tests and chemical tests conducted at the Laboratory of Research and Biological Resources and Biotechnology Research Institute at the Society (LPPM), IPB, between March 2019 and April 2019. Methodology: The research was conducted experimentally consisted of 3 treatments with 20 semi-trained panelists as replication from Fisheries students of Fisheries and Marine Science Faculty, University of Padjadjaran who had experienced the organoleptic assessment. Hedonic tests were to determine the level of panelists preference for the products which included appearance, aroma, texture, and flavor, the results were statistically analyzed using Friedman Test and Bayes Test. Physical tests (thickness and hardness) and chemical tests (water content and crude fiber content) were carried out on the most preferred treatment product and analyzed descriptively. Results: The organoleptic test results of Nori from Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed with dry raw material conditions had the highest average value on each characteristic compared to other treatments, appearance of 7.70, aroma of 7.00, texture of 7.50, and flavor of 7.90. The Bayes test results on the treatment of Nori from Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed with dry raw materials conditions having the highest alternative which was 8.54 with the most influential taste criteria for the assessment. The thickness of the Nori was 0.108 mm, the hardness was 1916.16 gf, water content of Nori was 17.23% and crude fiber content was 10.10%. Conclusion: The treatment of Nori with raw materials of dry conditions was the most preferred by panelists.

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Assessment of Selected Nutritional and Anti-Nutritional Analysis of Sweet Potato Tubers Collected From Tepi Market, Southwestern Ethiopia

10.21203/rs.3.rs-85846/v1 ◽

2020 ◽

Author(s):

Shisho Haile

Keyword(s):

Moisture Content ◽

Sweet Potato ◽

Acid Content ◽

Proximate Analysis ◽

Ash Content ◽

Fiber Content ◽

Crude Fiber ◽

Local Market ◽

Potato Tubers ◽

Crude Fiber Content

Abstract Sweet potato is primarily used for nutrition and medicinal purposes. This study was done to determine proximate analysis and anti-nutritional factors of sweet potato tubers. The sample was randomly purchased fromTepi local market. Then it was analyzed for moisture content, ash content, crude fiber content, oxalate content and acid content. The result of the study showed that 87.6% moisture content, 7.5% ash content, 7.46 mg/100 gm oxalate content, 4.3% crude fiber content and 0.09 M acid content.

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PENGARUH LAMA PERKECAMBAHAN MILLET (Panicum milliaceum) TERHADAP KARAKTERISTIK FLAKES

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2018.v07.i04.p04 ◽

2018 ◽

Vol 7 (4) ◽

pp. 175

Author(s):

I Gusti Agung Ayu Sintia Padma Dewi ◽

I Gusti Ayu Ekawati ◽

I Desak Putu Kartika Pratiwi

Keyword(s):

Protein Content ◽

Water Content ◽

Fat Content ◽

Ash Content ◽

Fiber Content ◽

Crude Fiber ◽

Tannin Content ◽

Germination Time ◽

Crude Fiber Content ◽

Randomized Design

The purpose of this research was to know the effect of germination time of millet (Panicum milliaceum) on the characteristics of flakes and to know the right germination time of millet on the characteristics of flakes. The experimental design used was completely randomized design with the germination time of millet treatment, namely 24 hours (T1), 48 hours (T2), 72 hours (T3), 96 hours (T4), and 120 hours (T5). The treatment was repeated 3 repetitions then obtained 15 units of the experiment, the data obtained from the result were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the germination of millet had significant effect to water content, ash content, protein content, fat content, crude fiber content, tannin content, taste level (hedonic test), and overall acceptance of flakes. 120 hours germination time of millet had the best characteristics with water content 1,36%, ash content 2,65%, protein content 9,93%, fat content 7,86%, carbohydrate content 78,20%, crude fiber content 5,93, tannin content 0,31%, color liked, flavor liked, texture crispy and liked, taste liked and overall acceptance liked.

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Pengaruh Rasio Tepung Ampas Kelapa dan Singkong Parut Terhadap Sifat Kimia dan Sensoris Kue Klenyem

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2021.v10.i01.p14 ◽

2021 ◽

Vol 10 (1) ◽

pp. 153

Author(s):

Ika Septiana ◽

Luh Putu Trisna Darmayanti ◽

I Made Sugitha

Keyword(s):

Protein Content ◽

Water Content ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Fiber Content ◽

Crude Fiber ◽

Crude Fiber Content ◽

Randomized Design ◽

Yellow Color

This research aims to determine the comparison effect of coconut pulp flour with grated cassava on the characteristics of klenyem cake, and to find out the exact ratio of coconut flour and grated cassava so as to produce the best characteristics of klenyem cake. The experimental design used Completely Randomized Design (CRD) with treatment of coconut pulp flour and grated cassava ratio consist 6 levels : 20% : 80%; 30% : 70%; 40% : 60; 50% : 50%; 60% : 40%; 70% : 30%. Each treatment was repeated 3 times so obtained 18 experimental units. The parameters observed were water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and the sensory test of the klenyem cake.The data obtained were using Analysis of Variance (ANOVA) and if the significant effect to the variables, followed by The Duncan Multiple Range Test (DMRT). The results showed that the comparison of coconut pulp flour and grated cassava have a significant effect on the water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, color and texture (scoring), aroma, taste and overall acceptance (hedonic). Comparison of coconut pulp flour with grated cassava 40%: 60% has been able to produce the best characteristics of klenyem cake. The parameter results of 40% coconut pulp flour with 60% grated cassava that is water content 32.54%, ash content 1.78%, protein content 2.85%, fat content 33.72%, carbohydrate content 33.61%, crude fiber content 21.62%, yellow color, soft texture, aroma liked, taste liked and overall acceptance liked.

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PEMANFAATAN TEPUNG AMPAS KELAPA DALAM PEMBUATAN FLAKES CEREAL (KAJIAN PROPORSI TEPUNG AMPAS KELAPA: TEPUNG BERAS)

Jurnal Teknologi Pertanian ◽

10.21776/ub.jtp.2020.021.03.2 ◽

2020 ◽

Vol 21 (3) ◽

pp. 155-164

Author(s):

Nurrahmah Fitra Sabilla ◽

Erni Sofia Murtini

Keyword(s):

Decision Making ◽

Protein Content ◽

Block Design ◽

Rice Flour ◽

Multiple Attribute Decision Making ◽

Fat Content ◽

Fiber Content ◽

Crude Fiber ◽

Crude Fiber Content ◽

Multiple Attribute

ABSTRAK Ampas kelapa merupakan hasil samping pengolahan santan kelapa yang pemanfaatannya masih terbatas. Nilai nutrisi ampas kelapa yang cukup baik membuatnya berpotensi untuk diolah menjadi produk pangan sarapan, yaitu flakes cereal. Ampas kelapa yang digunakan dapat meningkatkan kandungan serat flakes. Penggunaan tepung ampas kelapa dalam pembuatan flakes dikombinasikan dengan tepung beras putih. Penelitian bertujuan untuk mengetahui proporsi penggunaan tepung ampas kelapa: tepung beras yang tepat dalam pembuatan flakes dan pengaruhnya terhadap daya patah, tingkat rehidrasi dalam media saji, kadar air, kadar serat kasar, kadar protein, dan kadar lemak, serta untuk mendapatkan perlakuan terbaik dari parameter tersebut. Penelitian menggunakan desain Rancangan Acak Kelompok (RAK) satu faktor perlakuan berupa proporsi penggunaan tepung ampas kelapa: tepung beras yang terdiri dari 6 level (80:20, 70:30, 60:40, 50:50, 40:60, 30:70) dengan 5 kali pengulangan. Data yang didapatkan dianalisa dengan ANOVA dan dilanjutkan dengan uji lanjut BNT dengan selang kepercayaan 95%. Flakes perlakuan terbaik berdasarkan karakteristik fisik dan kimia ditentukan dengan metode Multiple Attribute Decision Making. Perhitungan nilai AKG dilakukan terhadap flakes perlakuan terbaik. Flakes perlakuan terbaik terbuat dari 80% tepung ampas kelapa dan 20% tepung beras, memiliki nilai daya patah sebesar 0,14±0,05 N, tingkat rehidrasi dalam media saji sebesar 61,67±0,98%, kadar air sebesar 3,4±0,26%, kadar serat kasar sebesar 12,12±0,78%, kadar protein sebesar 6,30±0,16%, kadar lemak sebesar 25,29±1,20%, kadar abu sebesar 1,95±0,18%, dan kadar karbohidrat sebesar 63,06±1,11%. Nilai AKG flakes perlakuan terbaik dalam satu takaran saji (30 g) adalah 11% lemak total, 3% protein, 6% karbohidrat total, 12% serat pangan tak larut, dengan nilai energi total sebesar 150 kkal. Kata Kunci: Flakes Cereal; Proporsi Tepung; Tepung Ampas Kelapa; Tepung Beras ABSTRACT Coconut dregs is a byproduct of coconut milk processing and its use is still limited. The good nutritional value of coconut dregs makes it potential to be processed into breakfast food, specifically cereal flakes. Coconut dregs can increase the fiber content of flakes. The use of coconut dregs flour combined with white rice flour. The objective of this research was to find the right proportion of coconut dregs flour:rice flour in producing cereal flakes and their effect on fracturability, rehydration, moisture content, crude fiber content, protein content, and fat content of flakes, also to obtain the best treatment of those parameters. This research used Randomized Block Design with 1 factor, the proportion of coconut dregs flour:rice flour in 6 differents level (80:20, 70:30, 60:40, 50:50, 40:60, 30:70) with 5 replications. The data were subjected to analysis of variance (ANOVA) and further tested by LSD test with 95% confidence interval. The best treatment results based on the physical and chemical characteristic of flakes was obtained by Multiple Attribute Decision Making method. The Recommended Dietary Allowance (%RDA) was calculated to the best treatment flakes. The best treatment was found in the flakes made with the proportion of 80% coconut dregs flour and 20% rice flour. The best flakes have the characteristics of 0,14±0,05 N fracturability, 61,67±0,98% rehydration, 3,4±0,26% water content, 12,12±0,78% crude fiber content, 6,30±0,16% protein content, 25,29±1,20% fat content, 1,95±0,18% ash content, and 63,06±1,11% carbohydrate content. The %RDA of the best treatment flakes in one serving size (30 g) are 11% total fat, 3% protein, 6% total carbohydrate, 12% insoluble dietary fiber, and 150 kcal total energy. Key words: Cereal flakes, Coconut Dregs Flour, Flour Proportion, Rice Flour

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Pemberian Probiotik Pada Pengolahan Limbah Udang Yang Dimasak Dengan Tekanan Tinggi Terhadap Kandungan Protein Kasar Dan serat Kasar

Jurnal Ilmiah Perikanan dan Kelautan ◽

10.20473/jipk.v1i1.11701 ◽

2019 ◽

Vol 1 (1) ◽

pp. 73

Author(s):

Agustono, Ika Agustin Handyani, Mirni Lamid

Keyword(s):

High Pressure ◽

Protein Content ◽

Crude Protein ◽

Fish Meal ◽

Fiber Content ◽

Crude Fiber ◽

Crude Protein Content ◽

Alternative Feed ◽

Crude Fiber Content ◽

Prawn Waste

Abstract Feed is one of the factors determines the success of a fish farm. Feed-quality feed stuffs that require high quality also, which still rely on imports, especially fish meal and soybean oilcake. Effort to reduce dependence on import of feed stuff is searching for alternative feed stuffs that the quality is quite good, cheap, easily obtained and can reduce cost of production. One of the feed stuff as an alternative source of animal protein feed that need to be examined is the prawn waste. Prawn waste meal enough potential to be used as fish feed with a crude protein content 45.29% and 17.59% crude fiber was alternative feed stuff for fish meal. The usage of prawn waste as a feed stuff should be through the handling and processing to further improve the nutrient value of waste. Prawn waste processing in this research consists of two ways, that is waste cooking prawn on the high pressure (100 kpa), and conducted fermentation by using probiotic. The existence of microorganisms activity during the fermentation process will cause changes of feed stuffs either through physically and chemicals. Probiotic is a microbe colony that is rich in celulolytic, lignolytic and proteolytic bacteria. The aim of this research is to know the influence probiotic on the prawn waste cooked with high pressure to increase the protein content and to decrease the crude fiber content. Method as used in the research is experimental method. Experiment design that used at research is Completely Randomized Design with 4 treatments and replicates 5 times. To get the data is conducted procsimat analysis on the crude protein content and crude fibers from each experimental unit. That result data analyzed with the Analysis of Varian continued with Duncan’s Multiple Range Test. The results of research is known that dosaged probiotic at process of prawn waste cooked fermentation not different to crude protein contents of the waste cook fermented prawn. Crude fiber content of the waste cook fermented prawn using probiotik (P1, P2, P3) has decreased if compared with waste cooking fermented prawn without using probiotic (P0)

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