scholarly journals KAJIAN SIFAT FISIKO-KIMIA PERMEN HARD CANDY BERBAHAN DAUN KAHWA

Jurnal BiBieT ◽  
2017 ◽  
Vol 2 (2) ◽  
pp. 75
Author(s):  
Malse Anggia
Keyword(s):  
Chemical Analysis ◽  
Moisture Content ◽  
Leaf Extract ◽  
Good Health ◽  
Ash Content ◽  
The Body ◽  
National Standard ◽  
Physical Analysis ◽  
Key Word ◽  
Hard Candy

<p align="center"><strong><em>Abstrak</em></strong></p><p>Kahwa’s leaves hard candy is known as one of the very popular food products by the community with variety of form and taste. The purpose of this research is to produce hard candy from kahwa’s leaf extract which can be a healthy snack. Since the activity of antioxidant and polyphenols will provide good health effects for the body. Moreover, this will increase the utilization of kahwa’s leaves.  The stages of this research start with  making of kahwa leaf extract, making hard candy, chemical and physical analysis (moisture content, ash content , sacarosa, hardness, ALT, Organoleptic, antioxidant,  and polyphenol). The results showed that the moisture content 1,64 - 2,02%. sakarosa  41,12 – 54,31%, ALT 0,4 x 10<sup>2 - </sup>2,53 x 10<sup>2  </sup>cfu/g, and the ash content 0,05%-0,34%, of the hard candy leaves of kahwa have met Indonesian National Standard (SNI). The content of antioxidants and polyphenols from hard candy leaves kahwa is  39,72 – 81,97 %.dan 725,833 – 1409.722 mg GaE/gram. The results show that  the  taste, flavour, texture and color of  kahwa’s leaves <em>hard candy</em> organoleptically favored by panelists</p><p>Key word : <em>Hard candy</em>, Kahwa’s  Leaves, Chemical analysis, physical  Analysis</p><p> </p>

Pengaruh Substitusi Tepung Ubi Gadung (Dioscorea hispida Dennst) Terhadap Organoleptik Dan Sifat Fisiko Kimia Roti Tawar

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Lilma Yanti ◽  
Ansharullah Ansharullah ◽  
Hermanto Hermanto
Keyword(s):  
Chemical Analysis ◽  
Physicochemical Properties ◽  
Wheat Flour ◽  
Ash Content ◽  
National Standard ◽  
Physical Analysis ◽  
White Bread ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACTThis study aims to determine the effect of substitution of gadung tuber flour on the organoleptic characteristics and physicochemical properties of white bread. This study used a completely randomized design (CRD) consisting of five treatments (wheat flour:gadung tuber flour) = 100:0 (A1), 90:10 (A2), 80:20 (A3), and 70:30 (A4) . The results show that the organoleptic assessments of aroma, taste, and texture were very significant but the effect on the product’s color was not significantly different. The selected treatment was the sample with the substitution of 90% wheat flour and 10% gadung tuber flour (A1) with average scores of color, texture, aroma, and taste reached 4.00 (like), 4.00 (like), 4.00 (like), 4.00 (like), respectively. The physical analysis shows that the selected sample had a volume of development of 18.97%. Meanwhile, the chemical analysis shows that the sample had 31.26% water, 1.25% ash, 11.504% protein, 8.02% fat, 47.94% carbohydrate, and HCN content of 19.44 ppm. Based on the results of the research, white bread products with the substitution of 90% wheat flour and 10% gadung tuber flour (A1) can be accepted (preferred) by the panelists and met the national standard, with the ash content that exceeds the national standard.Keywords: Bread from Gadung, organoleptic, physical, chemical.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung umbi gadung terhadap karakteristik organoleptik dan sifat fisiko kimia roti tawar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri atas lima perlakuan (tepung terigu : tepung umbi gadung) = 100 : 0 (A1), 90 : 10 (A2), 80 : 20 (A3), 70 :30 (A4). Hasil penelitian menunjukkan bahwa penilaian organoleptik aroma, rasa, dan tekstur berbeda sangat nyata serta berbeda tidak nyata pada warna dan perlakuan terpilih terdapat pada substitusi tepung terigu 90% dan tepung umbi gadung 10% (A1) dengan rerata warna sebesar 4,00 (suka), tekstur 4,00 (suka), aroma 4,00 (suka), rasa 4,00 (suka), analisis fisik yaitu nilai volume pengembangan 18,97 %, analisis kimia yaitu kadar air sebesar 31,26 %, kadar abu sebesar 1,25 %, kadar protein sebesar 11,504 %, kadar lemak sebesar 8,02 %, kadar karbohidrat sebesar 47,94 % dan kadar HCN sebesar 19,44 ppm. Berdasarkan hasil penelitian produk roti tawar dengan substitusi tepung terigu 90% dan tepung umbi gadung 10% (A1) dapat diterima (disukai) oleh panelis dan telah memenuhi standar SNI terkecuali pada kadar abu memiliki kadar yang melebihi standar SNI.Kata kunci: : Roti tawar dari Ubi Gadung, organoleptik, fisik, kimia

scholarly journals Analysis of Nutritional Composition in 23 Kinds of Edible Fungi

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Qiannan Yu ◽  
Meijuan Guo ◽  
Bin Zhang ◽  
Hao Wu ◽  
Yan Zhang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Dietary Fiber ◽  
Nutritional Value ◽  
Dry Weight ◽  
Nutritional Composition ◽  
Ash Content ◽  
National Standard ◽  
Edible Fungi ◽  
Standard Methods

To explore the differences in the main nutritional composition of 23 kinds of common edible fungi in the market, the moisture, ash, protein, fat, dietary fiber, carbohydrates, polysaccharides, and energy were analyzed using national standard methods. The results showed that the 23 kinds of edible fungi varied greatly in nutritional composition. Based on dry weight, the moisture content was 6.9∼15.5 g/100 g, the ash content ranged from 1.3 to 10.1 g/100 g, the protein content ranged from 8.5 to 36.9 g/100 g, the fat content was 0.5∼3.9 g/100 g, the dietary fiber content was between 14.4∼70.2 g/100 g, the carbohydrate content is 0.5∼37.3 g/100 g, the polysaccharide content was 2.1∼8.3 g/100 g, and the energy is about 751∼1322 100 g/kJ. All the 23 kinds of edible fungi can be regarded as high-protein low-fat foods, which have their own advantages in terms of nutritional value. This study provides reference for people to use edible fungi in a more scientific and reasonable way.

scholarly journals Effectiveness of Sodium Bicarbonate (NaHCO3) on Physicochemical and Sensory Characteristic of Notopterus notopterus Bone Chips

2019 ◽  
Vol 22 (2) ◽  
pp. 263-272
Author(s):  
Herpandi Herpandi ◽  
Indah Widiastuti ◽  
Wulandari Wulandari ◽  
Cynthia Aprita Sari
Keyword(s):  
Chemical Analysis ◽  
Sodium Bicarbonate ◽  
Physical Characteristic ◽  
Sensory Analysis ◽  
Ash Content ◽  
Sensory Characteristics ◽  
Chemical Characteristics ◽  
Physical Analysis ◽  
Fish Bones ◽  
Notopterus Notopterus

This study was aimed to determine the physicochemical and sensory characteristics of chips made from bones of Notopterus notopterus previously soaked in sodium bicarbonate. Different concentrations of sodium bicarbonate (0; 0.5; 1; 1.5; 2; and 2.5%) were used to soak the bones. The parameters observed were chemical analysis, physical analysis, and sensory analysis.  The soaking of  the fish bones in sodium bicarbonate  had significant effects (p<0.05) on the chemical characteristics including water content, ash content, protein content, NaHCO3 residue as well as physical characteristic of the chips. However, on the soaking did not affect phosphorus, calcium and sensory characteristics of the chips.

scholarly journals Proximate composition of two puffer fish species, Leiodon cutcutia and Dichotomyctere fluviatilis of Bangladesh

2019 ◽  
Vol 8 (1) ◽  
pp. 25-33
Author(s):  
Ishtiak Ahmed Chowdhury ◽  
Md Rakibul Hasan ◽  
Suraiya Parveen ◽  
Shuvra Kanti Dey ◽  
Md Baki Billah
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fish Species ◽  
Lipid Content ◽  
Proximate Composition ◽  
Nutritional Value ◽  
Nutritional Composition ◽  
Ash Content ◽  
The Body ◽  
Puffer Fish

Protein, lipid, ash and moisture content in the body muscles of two commonly available puffer fish species in Bangladesh (Leiodon cutcutia and Dichtomyctere fluviatilis) have been analysed from January 2018 to June, 2018. The puffer fish species were collected from different habitats i.e., Leiodon cutcutia from freshwater and Dichtomyctere fluviatilis from estuarine water. The percentage of the proximate composition varied in different months in both the species. In Leiodon cutcutia, moisture content fluctuated from 79.32% to 87.61% with an average of 83.75%; protein content from 6.35% to 13.31% with an average of 9.49%; lipid content from 1.57% to 2.32% with an average of 1.92% and ash content from 2.30% to 3.27% with an average of 2.84%. In Dichotomyctere fluviatilis, moisture content fluctuated from 73.77% to 84.18% with an average of 77.49%; protein content from 10.03% to 19.77% with an average of 16.80%; lipid content from 0.92% to 1.71% with an average of 1.32% and ash content from 2.77% to 3.34% with an average of 3.05%. The comparative evaluation of the nutritional value of the studied fish species revealed that the puffer fish from estuarine environment might contain higher amount of nutrients. Thus, proper utilization of this species towards sustainable management, nutritional composition and biosecurity issues will lead to achieve sustainable blue economy. Jahangirnagar University J. Biol. Sci. 8(1): 25-33, 2019 (June)

PENGARUH PENAMBAHAN SARI JAHE (Zingiber Officinale) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK DODOL SERAT KEDELAI

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Lasran Lasran ◽  
Hermanto Hermanto ◽  
Muhammad Syukri Sadimantara
Keyword(s):  
Chemical Analysis ◽  
Confidence Level ◽  
Zingiber Officinale ◽  
Ash Content ◽  
National Standard ◽  
Crude Fiber ◽  
Ginger Extract ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

ABSTRACTThis study aimed to determine the effect of adding ginger juice on the organoleptic and chemical values of soy fiber dodol products. This study used a completely randomized design consisting of the addition of ginger extract (F), namely treatment F0 (0%), F1 (1%), F2 (2%), F3 (3%), and F4 (4%). Data were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test (DMRT) at a 95% confidence level (α=0.05). The addition of ginger juice had a very significant effect on the parameters of aroma, texture, color, and significantly different on taste. Based on the results of the organoleptic assessment, the most preferred treatment was F2 treatment (addition of 2% ginger juice) with color, aroma, and texture rating scores reached 3.89 (like), 3.80 (like), and 3.56 (like), respectively. The chemical analysis results show that the selected treatment had 17.53% water, 1.60% ash, 12.25% protein, 31.37% fat, 10.52% fiber, and 9.79% crude fiber. Among the five parameters, parameters of water, fat, protein, and crude fiber contents met the national standard but the ash content did not.Keywords: lunkhead, soybean dregs, gingerABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan sari jahe terhadap nilai organoleptik dan nilai kimia produk dodol serat kedelai. Penelitian ini menggunakan Rancangan Acak Lengkap yang terdiri atas penambahan sari jahe (F) yaitu perlakuan F0 (0%), F1 (1%), F2 (2%), F3 (3%) dan F4 (4%). Data dianalisis menggunakan Analisis ragam (Analysis of Varian) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Penambahan sari jahe berpengaruh sangat nyata terhadap parameter aroma, tekstur, warna dan berbeda nyata pada rasa. Berdasarkan hasil penilaian organoleptik diperoleh perlakuan terpilih yaitu perlakuan F2 (penambahan sari jahe 2%) dengan skor penilaian warna 3,89 (suka) aroma 3,80 (suka), tekstur 3,56 (suka).dengan nilai analisis kimia meliputi analisis kadar air 17,53%, kadar abu 1,60%, kadar protein 12,25%, dan kadar lemak 31,37%, kadar serat 10,52%, serat kasar 9,79%. dari 5 parameter ada 4 parameter kadar air, kadar lemak, kadar protein dan kadar serat kasar telah memenuhi SNI dan 1 parameter yaitu kadar abu tidak sesuai standar SNI.Kata kunci: dodol, ampas kedelai, jahe

TINGKAT PENERIMAAN KONSUMEN TERHADAP BAKSO IKAN LELE DENGAN KONSENTRASI DAGING YANG BERBEDA

2016 ◽  
Vol 1 (1) ◽  
pp. 8-13
Author(s):  
Musdalifah Musdalifah ◽  
Wendy Alexander Tanod
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Ash Content ◽  
Consumer Acceptance ◽  
National Standard ◽  
Central Sulawesi

Increased production of catfish in Central Sulawesi was not followed by an increase in the consumption of meat catfish. Diversification of products made from meat catfish, into attractive products such as meatballs need to be done. This study aims to determine consumer acceptance of meatball use catfish meat. This study uses 4 treatments and 3 repetitions. The parameters tested in each treatment, the ash content, moisture content and organoleptic assessment. The treatments were given, namely variations in the concentration of meat catfish 200 g, 400 g, 600 g and 800 g. The results showed the ash content meatballs catfish ranging from 0.64% to 0.93%. The water content meatball catfish of each treatment ranged between 66.75% - 70%. Value organoleptic appearance meatballs catfish range of 6.33 to 6.83. Smell value of meatballs catfish ranging from 6.50 to 6.83. Flavor value of meatballs catfish ranging from 6.33 to 6.83. Texture value of meatballs catfish ranging from 6.33 to 6.83. From the results of this study concluded that the levels of ash and water content meatball catfish from each treatment were given still meet the Indonesian National Standard and meatballs catfish with meat concentrations of 600 g and 800 g preferably panelists

scholarly journals STUDI PEMBUATAN PERMEN JELLY DARI KOMBINASI NANAS (Ananas comosus L.) DAN JERUK SAMBAL (Citrus microcarpa)

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 749
Author(s):  
Eva Mayasari ◽  
Tri Rahayuni ◽  
Nurul Erfiana
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Block Design ◽  
Food Product ◽  
Ash Content ◽  
National Standard ◽  
Ananas Comosus ◽  
Average Score ◽  
Randomized Block Design

ABSTRACT   Jelly candy from combination of pineapple (Ananas comosus L.) and calamansi (Citrus microcarpa) is an alternative food product. The aim this study is to provide the best quality of jelly candy from the combination of pineapple and calamansi juices. This study used Randomized Block Design with one factor was combination of pineapple : calamansi consisting of 6 levels are 100:0%, 90:10%, 80:20%, 70:30%, 60:40%, 50:50%. Each treatment replicated 4 times therefore obtained  24 samples combination. The combination of 80% pineapple and 20% calamansi is the best treatment with a mean of moisture content 19,34%, ash content 0,30%, vitamin C 15,97mg/100G, total dissolved solids 24,500brix, pH 3,29, hardness level 0,05 kG force, the average score of the panelists preference the taste, appearance, and aroma has like (5,04), like (5,28), like (5,12), respectively. Moisture and ash content are in the levels of jelly candy qualify according to National Standard of Indonesia (SNI: 02-3547-2008), i.e., maximum moisture content of 20,0% and a maximum ash content of 3,0%.   Keywords: pineapple, calamansi, combination, jelly candy, fruit juice.   ABSTRAK   Permen jelly dari penambahan kombinasi nanas (Ananas comosus L.) dan jeruk sambal (Citrus microcarpa) merupakan salah satu alternatif produk pangan. Penelitian ini bertujuan untuk mendapatkan karakteristik terbaik permen jelly dari kombinasi sari buah nanas dan jeruk sambal. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 1 faktor perlakuan terdiri dari 6 taraf yaitu kombinasi sari buah nanas dan jeruk sambal terdiri dari 100:0%, 90:10%, 80:20%, 70:30%, 60:40%, 50:50%. Setiap perlakuan diulang sebanyak 4 kali sehingga diperoleh 24 sampel kombinasi. Kombinasi 80% nanas dan 20% jeruk sambal merupakan perlakuan terbaik berdasakan kadar air sebesar 19,34%, kadar abu sebesar 0,30%, vitamin C sebesar 15,97 mG/100G, total padatan terlarut sebesar 24,500brix, pH sebesar 3,29, tingkat kekerasan sebesar 0,05 kG force. Rerata skor kesukaan panelis terhadap rasa, warna, dan aroma berturut-turut adalah menyukai (5,04), menyukai (5,28), menyukai (5,12). Kadar air dan kadar abu permen jelly yang dihasilkan memenuhi syarat mutu SNI 02-3547-2008, yaitu kadar air maksimal 20,0% dan kadar abu maksimal 3,0%.   Kata Kunci : nanas, jeruk sambal, kombinasi, permen jelly, sari buah.

CHARACTERISTICS OF JELLY CANDY OF PAPAYA (Carica papaya L.) WITH ADDITION OF COW GELATIN

2013 ◽  
Vol 3 (2) ◽  
pp. 105-115
Author(s):  
Neswati Neswati
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Moisture Content ◽  
Beta Carotene ◽  
Ash Content ◽  
The Body ◽  
Plate Count ◽  
Sucrose Content ◽  
Total Acid ◽  
Total Plate Count

Papaya is very potential to be developed as an industrial raw material candy because it contains a number of phytochemical compounds that are beneficial for the body. This study aims to investigate the characteristics of jelly candy of papaya with addition of cow gelatin by 6%, 8% , 11% and 13%. In jelly candy made observations on pH, moisture content, ash content, reducing sugar content, sucrose content, vitamin C content, total acid, antioxidant activity by DPPH, total plate count, organoleptic and the best jelly candy analysis of beta-carotene The results showed that the addition of 11% cow gelatin to produce the best characteristics of jelly candy. The parameters are pH 4.83, 17.63% moisture content, ash content of 0.98% , 19.75% reduction sugar , sucrose content of 35.48%, levels of vitamin C 59.81 mg/100gr material, total acid 2.09%, 35.33% antioxidant activity, total plate count 3.9 x 103 colonies/g, 7.9934 mg/100 g levels of beta-carotene, and organoleptic tests with a level, 95% color, scent 85%, 85% flavor, and texture of 95%.

scholarly journals KUALITAS BRIKET ARANG DARI BATANG KELAPA SAWIT (Elaeis guineensis Jacq) BERDASARKAN UKURAN SERBUK

2018 ◽  
Vol 8 (1) ◽  
Author(s):  
Oki Herli Usmayadi ◽  
. Nurhaida ◽  
Dina Setyawati
Keyword(s):  
Particle Size ◽  
Moisture Content ◽  
Oil Palm ◽  
Elaeis Guineensis ◽  
Research Result ◽  
Ash Content ◽  
National Standard ◽  
Fixed Carbon ◽  
Particle Loss

The research aimed to evaluate the influence of particle size of charcoal from oil palm fronds on the properties of charcoal briquette. The quality of charcoal briquette was evaluated according to Standar Nasional Indonesia (SNI) 01-6235-2000. The methods use Completely Random Design with factor the particle size. The particle size consist of three size, the first particle loss of 10 mesh and retained 20 mesh; the second particle loss of 20 mesh and retained 40 mesh and the third particle loss of 40 mesh and retained 60 mesh. The quality of charcoal consist of moisture content, ash content, fixed carbon, calor value and flying material. The result of research showed that the average value of moisture content was 8.49% - 12.41%, ash content was 7.34% - 8.78%, flying materials was 13.71% - 21.08 %, fixed carbon was 71.57 % - 77.50 % and calor value was 5124 kkal/kg - 5338 kkal/kg. The research result concludes that the best charcoal briquet is on particle size which  loss of 10 mesh and retained 20 mesh. This charcoal fulfilled the Indonesian National Standard (INS) 01-6235-2000.Keywords: bioenergy, charcoal briquette, Elaeis guinensis, oil palm frond, particle size

scholarly journals Activation of oil palm empty bunches with hydrochloride acid & phosphoric acid and characterization based SNI No. 06-3730-1995

2021 ◽  
Vol 11 (1) ◽  
pp. 16
Author(s):  
Irna Diah Mumpuni ◽  
Mamay Maslahat ◽  
Devy Susanty
Keyword(s):  
Activated Carbon ◽  
Moisture Content ◽  
Phosphoric Acid ◽  
Oil Palm ◽  
Ash Content ◽  
National Standard ◽  
Empty Fruit Bunches ◽  
Different Characteristics

Activated carbon is a solid product resulting from carbonization and activation of lignocellulosic biomass by several methods and activators. Each activator can produce different characteristics of activated carbon. The activated carbon of Oil Palm Empty Fruit Bunches (OPEFB) is processed from Empty Fruit Bunches (EFB) waste, which is quite abundant in Indonesia. The purpose of this study was to determine the characteristics of OPEFB carbon that had been chemically activated using hydrochloric acid (HCl) and phosphoric acid (H3PO4) based on the Indonesian National Standard (SNI) No. 06 - 3730 - 1995. The research method consisted of the process of carbonization of OPEFB using a pyrolysis device at 400oC for 6 hours; activation of carbon with activator HCl and H3PO4 at various activator concentrations; characterization of activated carbon on the parameters of moisture content, ash content, absorption of iodine, and absorption of methylene blue. The results showed that the 0.5000 M HCl was the best activator that produced the quality of OPEFB activated carbon according to SNI 06 - 3730 - 1995 on parameters of moisture content, ash content and absorption of iodine.Keywords: Activated Carbon, Iodine Absorption, Oil Palm Empty Fruit BunchesABSTRAKAktivasi karbon tandan kosong kelapa sawit dengan asam klorida dan asam fosfat serta uji karakterisasi berdasarkan SNI No. 06–3730–1995Karbon aktif merupakan produk padatan yang dihasilkan dari karbonisasi dan aktivasi biomassa lignoselulosa dengan beberapa metode dan aktivator. Masing-masing aktivator dapat menghasilkan karakteristik karbon aktif yang berbeda. Karbon aktif Tandan Kosong Kelapa Sawit (TKKS) diolah dari limbah TKKS yang keberadaannya cukup melimpah di Indonesia. Tujuan penelitian ini adalah mengetahui karakteristik karbon TKKS yang telah diaktivasi secara kimia menggunakan aktivator asam klorida (HCl) dan asam fosfat (H3PO4) berdasarkan Standar Nasional Indonesia  (SNI) No.  06 – 3730 – 1995. Metode penelitian terdiri atas proses karbonisasi TKKS menggunakan alat pirolisis pada suhu 400 ℃ selama 6 jam; aktivasi karbon dengan aktivator HCl dan H3PO4 pada berbagai konsentrasi aktivator; serta karakterisasi karbon aktif pada parameter kadar air dan abu, daya jerap terhadap iod serta daya jerap terhadap biru metilen. Hasil penelitian menunjukkan bahwa HCl 0,5 M merupakan aktivator terbaik dan karbon aktif yang dihasilkan memiliki karakteristik yang sesuai dengan SNI 06 – 3730 – 1995 pada parameter kadar air dan abu serta daya jerap terhadap iod.Kata kunci: Daya Jerap Iod, Karbon Aktif, Tandan Kosong Kelapa Sawit

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