scholarly journals PENGARUH PERLAKUAN PADA KLOBOT JAGUNG SEBAGAI KEMASAN TERHADAP MUTU KERAKE SELAMA PENYIMPANAN

2021 ◽  
Vol 4 (1) ◽  
pp. 1-9
Author(s):  
Desy Ambar Sari ◽  
Zainuri Zainuri ◽  
Wiharyani Werdiningsih
Keyword(s):  
Moisture Content ◽  
Fat Content ◽  
Single Factor ◽  
Randomized Design ◽  
Drying Treatment ◽  
Completely Randomized Design ◽  
Pre Treatment ◽  
Total Fungi

The aim of this research was to determine the effect of pre-treatment on corn husks as primary packaging for kerake quality during storage. The design used in this research was Completely Randomized Design (CRD) with a single factor i.e. pretreatment consisted of K1 (drying), K2 (combination of steaming and drying), K3 (heating with irons), K4 (sterilization by autoclave), and K5 (oven) and it was repeated three times. Data were analyzed using Co-Stat software with 5% significance differences. The treatments that were significantly different were then analyzed using Honestly Significance Difference (HSD). The results showed that pretreatment of the corn husks as primary packaging was not significantly different on moisture content, fat content, taste, and texture kerake during storage. But were significantly different on flavor kerake. Steaming and drying treatment was able to decrease the growth of total fungi to <1.0 x 102 CFU/gr during 14 days of storage, which means total fungi were still accepted according to SNI (maximum 1.0 x 102 CFU/gr). Steaming and drying treatment also produced kerake with flavor, texture, and aroma that is preferred by panelists.

scholarly journals The Effect of Addition Moringa Leaves (Moringa oleifera) on the Nutritional Content and Sensory Characteristic of Crackers

2021 ◽  
Vol 5 (2) ◽  
Author(s):  
Maria Liko K Tapun ◽  
Kesuma Sayuti ◽  
Daimon Syukri
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fat Content ◽  
Ash Content ◽  
Crude Fiber ◽  
Nutritional Content ◽  
Protein Levels ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

The leaves of M oleifera contain high protein and crude fiber. Thus the addition of  M oleifera leaves is expected to increase protein levels and crude fiber levels of crackers produced. This study aimed to determine the effect of the addition moringa leaves on the characteristics of crackers and the addition of the moringa leaves to product crackers on characteristics acceptable to panelists based on sensory analysis. This study used a Completely Randomized Design with 5 treatments, that was the addition of leaves A (4%), B (6%), C (8%), D (10%), E (12%), and 3 replications. The data were analyzed using ANOVA and continued with Duncan's New Multiple Range Test (DNMRT) at a significant level of 5%. The results show that the addition of moringa leaves a significant effect on moisture content, protein content, fat content, ash content, carbohydrates, crude fiber, but does not significantly affect on color, aroma, taste, and texture of the crackers. Based on nutritional content and sensory test, the crackers of treatment E (the addition of moringa leaves 12%) with the characteristics moisture content of 4.67%; protein content of 14.18%; fat content of 22.52%; ash content of 1.67%; carbohydrates of 56.96%; crude fiber of 15.50%; calories of 456.42 kcal/100g; the color of 3.43 (neutral); aroma of 3.83 (likes); a taste of 3.17 (neutral); and texture of 3.30 (neutral).

scholarly journals UJI AKTIVITAS INOKULUM TEMPE DARI BAHAN LIMBAH KULIT PISANG TERHADAP MUTU TEMPE KEDELAI

Pro Food ◽  
2017 ◽  
Vol 3 (1) ◽  
pp. 200
Author(s):  
Muhammad Triyono ◽  
Nazaruddin Nazaruddin ◽  
Wiharyani Werdiningsih
Keyword(s):  
Experimental Design ◽  
Moisture Content ◽  
Protein Content ◽  
Key Words ◽  
Ash Content ◽  
Banana Peel ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Total Fungi

Banana pulp can be used as a substrate in the manufacture of tempeh inoculum. The aimed of this study was to determine the activity of the  tempe inoculum from banana pulp to the quailty of chemical, organoleptic and microbiological soybean tempeh. The experimental design used in this study was completely randomized design (CRD) with one factor was the concentration of inoculum (LIPI inoculum and banana pulp inoculum) with different concentrations on each treatment. Parameters measured were moisture content, ash content, protein content, total fungi, misellium observations, and also favorite sightings include compactness misellium raw tempeh, aroma and texture. The results showed that LIPI inoculum concentrations of 0.2%, Banana Peel (KP) 0.1%; 0.2%; 0.3%; and 0.4% had no different effect on moisture content, protein content, and ash content, but significantly different effect on the misellium compactness, texture, and flavor. The use of 0.3% inoculum of banana pulp is the best treatment for the quality of soybean tempeh with misellium compactness, texture, and aroma which preferred by the panelists with a moisture content of 58.66%, ash content of 0.73%, and protein content 20,31 % according to SNI 01-3144-1992. Key words: banana pulp, inoculum, soybean tempeh   ABSTRAK Limbah kulit pisang dapat dijadikan sebagai substrat dalam pembuatan inokulum tempe. Penelitian ini bertujuan untuk mengetahui aktivitas inokulum bahan limbah kulit pisang terhadap mutu kimia, organoleptik dan mikrobiologi tempe kedelai. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu konsentrasi inokulum (Inokulum Buatan LIPI dan inokulum limbah kulit pisang) dengan konsentrasi yang berbeda pada tiap perlakuan. Parameter yang diamati adalah kadar air, kadar abu, kadar protein, total jamur, pengamatan misellium, dan juga kesukaan penampakan tempe mentah meliputi kekompakan misellium, aroma dan tekstur. Hasil menunjukkan bahwa faktor konsentasi inokulum LIPI 0,2%, Kulit Pisang (KP) 0,1%, KP 0,2%, KP 0,3%, KP 0,4% memberikan pengaruh tidak berbeda nyata terhadap kadar air, kadar protein, kadar abu, tetapi memberikan pengaruh berbeda nyata terhadap kesukaan kekompakan misellium, tekstur, dan aroma. Penggunaan inokulum kulit pisang dengan konsentrasi 0,3% merupakan perlakuan terbaik terhadap mutu tempe kedelai dengan kekompakan misellium, tekstur, dan aroma yang disukai oleh panelis dengan kadar air 58,66%, kadar abu 0,73%, dan kadar protein 20,31% sesuai dengan SNI 01-3144-1992. Kata kunci: inokulum, kulit pisang, tempe kedelai

KARAKTERISTIK KIMIA DAN SENSORI SNACK BAR DARI LABU KUNING DAN KACANG HIJAU

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Muhamad Alhadi ◽  
Shanti Fitriani ◽  
Rahmayuni Rahmayuni
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Analysis Of Variance ◽  
Fat Content ◽  
Ash Content ◽  
Green Beans ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

Snack bar is a solid rod-shaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which formed into one with binder.  The purpose of this research was to get the best formulation of yellow pumpkin flour and green beans flour on the chemical and sensory characteristics of snack bar.  This research was conducted experimentally by using a completely randomized design (CRD) with four treatments and four replications.  The treatments in this research was the ratio of yellow pumpkin flour and green beans flour, which were LK1 (80:20), LK2 (60:40), LK3 (40:60) and LK4 (20:80).  Data obtained were statistically analyzed using analysis of variance (ANOVA).  If the F count is greater than or equal to the F table, further tests will be continued with duncan’s new multiple range test (DNMRT) at 5% level. The best treatments in this research was the ratio of yellow pumpkin flour and green beans flour (20:80) where 18.29% moisture content, 2.49% ash content, 7.83% protein content, 13.16% fat content, 2.01% crude fiber content, 58.22% carbohydrat content, 382.69 kcal energy.  The descriptive test showed that the snack bar had yellowish brown color, a little flavoring green beans, solid, a little green bean taste and overall assessment hedonically was favored by panelists.Keywords: snack bar, yellow pumpkin, green beans

scholarly journals KARAKTERISASI SIFAT KIMIA TEPUNG KACANG LAWA MERAH (Phaseolus vulgaris L.) DENGAN BEBERAPA PERLAKUAN PENDAHULUAN

2017 ◽  
Vol 6 (1) ◽  
pp. 21
Author(s):  
Erynola Moniharapon ◽  
Sandra J Nendissa ◽  
Dina Laiyan
Keyword(s):  
Phaseolus Vulgaris ◽  
Moisture Content ◽  
Protein Content ◽  
Chemical Properties ◽  
Fat Content ◽  
Ash Content ◽  
Phaseolus Vulgaris L ◽  
Bean Flour ◽  
Randomized Design ◽  
Pre Treatment

The objective of this study was to characterize the chemical properties of ‘lawa merah’ bean (Phaseolus vulgaris L.) with some pre-treatment. This study used a Complete Randomized Design with one factor which consisted of four treatment levels as follows: A0 (without pre-treatment), A1 (roasting for 20 minutes), A2 (boiling for 10 minutes) and A3 (roasting for 20 minutes and steaming for 30 minutes). The results showed that the best pre-treatment was A1 (roasting for 20 minutes), which produced ‘lawa merah’ bean flour with moisture content 7.81%, ash content of 2.92%, protein content of 26.75%, fat content of 2.15%, carbohydrate content of 5.92% and fiber content of 8.09%.

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

PENAMBAHAN ENZIM CAIRAN RUMEN LIMBAH RUMAH POTONG HEWAN PADA PAKAN BERBASIS WHEAT POLLARD DENGAN PROSES PENGOLAHAN PADA KOMPOSISI KIMIA PAKAN

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
Dadik Pantaya., dkk
Keyword(s):  
Moisture Content ◽  
Research Data ◽  
Steam Temperature ◽  
Randomized Design ◽  
Durability Index ◽  
Feed Moisture ◽  
Completely Randomized Design ◽  
Enzyme Supplementation ◽  
Range Test ◽  
Basal Ration

The present study was conducted to clarify the effect of addition of enzymes from rumen liquor on performance broiler of pelleting feed with basal ration of wheat pollard with addition of enzymes and processing broiler diets. Ruminal enzymes were extracted from Australian Commercial Cross (ACC) cattles. Application of enzyme on wheat pollard. Enzyme was reacted with wheatpollard and mixed with another feedstuff before steam pelleting process. The combination nine experimental diets were used as follows three levels enzyme supplementation (0, 620 and 1.240 U/kg) and three levels steam temperature at (60, 80 and 100 oC) Feed particles size, hardness, PDI (Pellet Durability Index), moisture content, protein, GE and hemicellulosa were evaluated parameter devided into nine treatmens were used in this research. Data from Completely Randomized Design factorial 3 x 3 were analyzed with Anova, if differences were continued by Duncan’s new multiple range test. Enzyme supplementation decreased feed hardness and PDI. There were interaction beetwen enzyme and temperature for feed moisture content. Hemicellulosa was significantly reduced by steam temperature at 80 and 100 oC and enzyme supplementation 1.240 U/kgKey Words: enzyme liquor rumen, wheat pollard, steam pelleting, feed Chemical composition

scholarly journals Calla lily inflorescences postharvest: pulsing with different sucrose concentrations and storage conditions

2011 ◽  
Vol 35 (4) ◽  
pp. 657-663 ◽  
Author(s):  
Elka Fabiana Aparecida Almeida ◽  
Patrícia Duarte de Oliveira Paiva ◽  
Luiz Carlos de Oliveira Lima ◽  
Franklin Cordeiro Silva ◽  
Juliana Fonseca ◽  
...  
Keyword(s):  
Sucrose Concentration ◽  
Storage Conditions ◽  
Prior Treatment ◽  
Dry Storage ◽  
Calla Lily ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Pre Treatment ◽  
Cold Chamber ◽  
And Storage

Calla lily is an appreciated specie used for flower arrangements. In spite of its commercial importance, there is little information on calla lily postharvest conservation. Thus, this study aimed to determine the best sucrose concentration for pulsing and cold storage conditions to extend calla lily postharvest durability. Flower stalks were submitted to a pulsing pre-treatment using 2, 4, 8, 12 and 16% sucrose in the solution, for one hour, plus a treatment with direct storage in cold chamber (4ºC), without a prior-treatment. Dry storage or storage in solution with the commercial product Flower® was also tested. A completely randomized design was used with four replicates and three inflorescences per plot. Spathe length and width were daily measured from which the opening and wilting processes were analyzed. It was observed that pulsing with sucrose was efficient in extending calla lily inflorescences opening process and durability. Dry storage for short periods (less than six days) can also be used, but a prior-treatment with 12% sucrose pulsing for one hour or with a water supply for the same period was required. For storage in solution, a pulsing with 5% or 7.5% sucrose was recommended.

scholarly journals The effect of adding of tofu dregs flour on the physicochemical characteristics of shake flower cookies

2021 ◽  
Vol 332 ◽  
pp. 01003
Author(s):  
Wayuni Rahmawany ◽  
Sentosa Ginting
Keyword(s):  
Moisture Content ◽  
Dietary Fiber ◽  
Rice Flour ◽  
Physicochemical Characteristics ◽  
Total Dietary Fiber ◽  
General Acceptance ◽  
Hedonic Value ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design

The purpose of this study was to determine the effect of the addition of tofu dregs flour on the physicochemical characteristics of shake flower cookies. The analysis was carried out using a non-factorial completely randomized design with a ratio of tofu pulp flour: rice flour, namely 100% rice flour (control), 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60%, 50 % : 50%. Shake flower cookies significantly affects moisture content, crude fiber content, color hedonic value, taste, aroma, texture, and general acceptance. The shake flower cookies with the best treatment was found in the ratio of tofu dregs flour: rice flour (10%: 90%) and a total dietary fiber test was carried out.

scholarly journals Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

2021 ◽  
Vol 8 (1) ◽  
pp. 37
Author(s):  
Elsera Br Tarigan ◽  
Edi Wardiana ◽  
Handi Supriadi
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Fat Content ◽  
Test Method ◽  
Life Test ◽  
Coffee Plantations ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

<p><em>Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type  which consisted of 3 types: thick alumunium  foil 65</em><em>m</em><em> (AF65), thick alumunium  foil 130</em><em>m</em><em> (AF130), and thick lamination 114</em><em>m</em><em> (L144). The second factor was the storage temperature which consisted of 3 levels: 25 <sup>o</sup>C, 35 <sup>o</sup>C, and 45 <sup>o</sup>C, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45<sup> o</sup>C whereas coffee in AF65 packaging  is ideally at 25<sup> o</sup>C.</em></p>

scholarly journals Viability of Trichoderma harzianum Grown on Different Carrier Formulation

2017 ◽  
Vol 2 (6) ◽  
pp. 95
Author(s):  
Purwanto Unsoed ◽  
YuyunYuwariah AS ◽  
Sumadi Sumadi ◽  
Tualar Simarmata
Keyword(s):  
Moisture Content ◽  
Trichoderma Harzianum ◽  
Laboratory Testing ◽  
Growth Promotion ◽  
Peat Soil ◽  
Cow Manure ◽  
Population Count ◽  
Randomized Design ◽  
Carrier Materials ◽  
Completely Randomized Design

The suitable carrier composition is needed to ensure the effectiveness of Trichoderma harzianum as inoculant of biocontrol, plant growth promotion and decomposer fungus. The research aimed to investigate formulation of carrier to enhance of Trichoderma harzianum viability was conducted from January till June 2015 in Laboratory. Testing of the compotition of carrier materials on viability of Trichoderma harzianum using a completely randomized design consisting of 9 treatment compotitions of peat soil, cow manure, biocharcoal and nutrient. The observed variables were the population of Trichoderma harzianum (cfu/g) on a regular basis i.e2, 4, 8, 12, 16, 20, and 24 weeks after production, pH and moisture content (%) of media. The result showed that the different carrier formulations resulted number of spore varried, from 1.33 x 105cfu/g to 7.98 x 106cfu/g. The best formulation of Trichoderma harzianum was peat soil 40% + cow manure 40% + biocharcoal 10% + nutrient 10% with the maximum population count achieved 7.98 x 106cfu/g after 24 weeks of storage. Keywords: Trichoderma harzianum, carrier formulation, viability, biocharcoal, nutrient..

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