scholarly journals ANALYSIS OF ANTIOXIDANT CAPACITY AND GLUCOSE LEVEL OF BREADFRUIT LEAVES FUNCTIONAL DRINKS TREATED WITH DIFFERENT RATIO OF SWEETENERS

2019 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
Mazarina Devi ◽  
Budi Wibowotomo ◽  
Soenar Soekopitojo
Keyword(s):  
Antioxidant Capacity ◽  
Glucose Level ◽  
Quality Data ◽  
Test Results ◽  
A Value ◽  
Randomized Design ◽  
Lower Blood ◽  
Ic50 Value ◽  
Sugar Levels ◽  
Sensory Tests

Efforts to lower blood sugar levels for diabetes mellitus patients can take by consuming  a popular functional drinks which has been added by herbal ingredients such as breadfruit leaves. The aim of this research is to observe the effect of addition three-types of sweetener (aspartame, acesulfam k, and sorbitol) in different ratio (50%: 25%: 25%, 25%: 50%: 25%, 25%: 25%: 50%) to the antioxidant capacity and glucose level of functional drinks made from breadfruit leaves, as well as its number of calories and variety sensory tests (sour taste, sweetness and texture). The experimental design used a Completely Randomized Design with three replications. This study also employs 35 panellists to produce organoleptic quality data in two repetitions.  All collected data were then analyzed using ANOVA test followed by DMRT test. Results showed that the highest antioxidant capacity was obtained by ratio 25%: 25%: 50% of aspartame, acesulfam k, and sorbitol with IC50 value of 64,717 ppm. Meanwhile the lowest glucose level was resulted by ratio 50%: 25%: 25% of aspartame, acesulfam k, and sorbitol in value of 25.53 g/100g. The highest number of calorie was produced by ratio 25%: 25%: 50% of aspartame, acesulfam k, and sorbitol with a value of 126.44 cal. / 100gr. Whereas, the most preferred formulas of breadfruit drink formulas are found in ratio 25%: 25%: 50% of aspartame, acesulfam k, and sorbitol.

scholarly journals STUDI FORMULASI RUMPUT LAUT (Kappaphycus alvarezii) DAN TEPUNG SAGU (Metroxylon sp.) TERHADAP KOMPOSISI KIMIA, STABILITAS DAN SIFAT SENSORI PADA PRODUK CENDOL RUMPUT LAUT

2019 ◽  
Vol 2 (1) ◽  
pp. 1
Author(s):  
Selin Lolopayung ◽  
Asnani Asnani ◽  
Kobajashi Togo Isamu
Keyword(s):  
Kappaphycus Alvarezii ◽  
Gravimetric Method ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Stability Test ◽  
Test Results ◽  
A Value ◽  
Randomized Design ◽  
Chemical Content ◽  
Sensory Tests

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh perbandingan bubur rumput laut dan tepung sagu terhadap kandungan kimia, sensori dan stabilitas cendol rumput laut, metode penelitan ini menggunakan rancangan acak lengkap (RAL) dan uji Kruskal Wallis yang terdiri dari 3 perlakuan yaitu dengan variasi penambahan konsentrasi rumput laut (R) dan tepung sagu (S) yang berbeda dimana perlakuan RS1 (R=30% : S=70%),  RS2 (R=20% : S=80%) dan RS3 (R=10% : S=90%). Kandungan air, abu dan serat diuji menggunakan metode Gravimetri, kandungan karbohidrat Spektrofotometri, uji stabilitas menggunakan metode Saade dan Aslamyah dan uji sensori menggunakan metode Kruskal Wallis (SPSS 16.0). Hasil uji kandungan air, abu dan serat tertinggi terdapat pada perlakuan RS1 dengan nilai 85,50; 0,12 dan 1,76%. Kandungan karbohidrat tertinggi terdapat pada perlakuan RS3 dengan nilai 16,08% dan hasil nilai stabilitas tertinggi terdapat pada perlakuan RS3 dengan waktu 275 menit. Hasil penelitian ini menunjukkan bahwa tidak terdapat pengaruh pada kandungan kimia air, abu, serat dan uji stabilitas, sedangkan kandungan karbohidrat terdapat penggaruh nyata yang ada pada cendol rumput laut pada setiap perlakuan. Kata kunci : Cendol, rumput laut, tepung sagu, komposisi kimia, uji sensori AbstractThis study aims to determine the effect of the comparison of seaweed and sagu flour on the chemical, sensory and stability content of seaweed cendol, this research method uses a completely randomized design (CDR) and non-parametric (Kruskal Wallis) consisting of 3 treatments with additional variations Different concentrations of seaweed (R) and sagu flour (S) where RS1 (R=30%: S=70%), RS2 (R=20%: S=80%) and RS3 (R=10%: S=90%). Water, ash and fiber content were tested by the Gravimetric method,  carbohydrate  content  was tested  by the  spectrophotometric,   stability test  tested by Saade and Aslamyah  methods and sensory  tests by the Kruskal Wallis method (SPSS 16.0). The higher test results of water, ash and fiber content were found in the treatment of RS1 with a value of 85.50; 0.12 and 1.76%, the higher carbohydrate content was found in the RS3 treatment with a value of 16.08% and the higher stability test results were found on RS3 treatment with 275 minutes. The study indicate that there is no effect on the chemical content of water, ash, fiber and stability test, and the carbohydrate content of the significant effect is present in seaweed cendol in each treatment.                                                                                      Key words: Cendol, seaweed, sagu flour, chemical composition, sensory test

scholarly journals EKSTRAK KARAGINAN RUMPUT LAUT (Eucheuma cottonii) YANG DIPEROLEH DARI PANTAI TABLOLONG

2021 ◽  
Vol 3 (3) ◽  
pp. 119-127
Author(s):  
Runa Matias Ruku ◽  
Alfred G.O Kase ◽  
Hartini R.L Solle
Keyword(s):  
Fat Content ◽  
Ash Content ◽  
Test Results ◽  
A Value ◽  
Randomized Design ◽  
Yield Test ◽  
Completely Randomized Design ◽  
Quantitative Descriptive ◽  
Treatment Concentration

ABSTRACTEucheuma cottonii (E. cottonii) seaweed is a low level plant that has a high nutritional value. One of the ingredients that play a role in the formation of texture is carrageenan.Carrageenan is a type of hydrocolloid extracted from the seaweed of the red algae group (Rhodophyceae). The purpose of this study was to determine the quality of yields of Seaweed Carrageenan Extract (E. cottonii) obtained from Tablolong beach in the form of yield, ash content and fat content. The method used in this study is an experimental method with a completely randomized design (CRD) and for fat testing using quantitative descriptive methods. This study uses various concentrations of 0.1 N KOH, 0.2 N KOH, 0.3 N KOH and 0.4 N KOH. The results of the carrageenan yield test show that the addition of 0.1 N KOH concentration has a value of 56.10, KOH 0 , 2 N 62.16, KOH 0.3 N 72.73 and the best treatment was at P4 KOH 0.4 N 80.90. Carrageenan ash content test results showed that the addition of KOH concentration value obtained P1 KOH 0.1 N was 60.50, P2 KOH 0.2 N was 70.70, P3 KOH 0.3 N was 80.50, and P4 KOH 0.4 with a value of 90.50. The results of the carrageenan fat content of 0.1 KOH treatment has a fat content of 0, 2 while the treatment of KOH 0,2, KOH 0,3, KOH 0,4 have no fat content by showing the value (0). The results showed that the highest yield in the treatment of KOH concentration of 0.4 N with a value 80.95% and carrageenan ash content has the highest value in the treatment concentration of 0.4 N with a value of 90.50% while the fat content has a value of 0.2 in the treatment of KOH concentration of 0.1 N Keywords: Carrageenan, extract of E. cottonii seaweed.

scholarly journals PENGARUH PENAMBAHAN DAGING GURITA (Octopus cyanea) TERHADAP NILAI ORGANOLEPTIK DAN KANDUNGAN PROKSIMAT STIK GURITA

2019 ◽  
Vol 2 (1) ◽  
pp. 18
Author(s):  
Yani Yani ◽  
Moh Nuh Ibrahim ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Analysis Of Variance ◽  
Observation Data ◽  
Test Results ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
A Value ◽  
Randomized Design ◽  
Aoac Method ◽  
Completely Randomized Design ◽  
Range Test

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh penambahan daging gurita terhadap nilai organoleptik, proksimat stik gurita. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan yaitu P1 (Daging gurita 35%), P2 (Daging gurita 45%), P3 (Daging gurita 55%). Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (p>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncam Multiple Range Test) pada taraf nyata 95%. Kandungan protein dan lemak diuji menggunakan metode AOAC dan kandungan karbohidrat di uji menggunakan metode nelson-smogiy. Hasil uji kandungan kadar lemak dan karbohidrat tertinggi terdapat pada perlakuan P1 dengan nilai 34,27% dan 7,81% dan Kandungan protein tertinggi pada perlakuan P3 dengan nilai 32,04%. Hasil penelitian ini menunjukan bahwa terdapat pengaruh nyata terhadap kandungan lemak dan karbohidrat serta tidak terdapat pengaruh nyata pada kandungan air dan protein pada stik gurita. Kata kunci: Daging gurita (Octopus cyanea), stik gurita, kandungan proksimat, uji organoleptik  AbstractThis study aims to determine the effect Octopus cyanea addition on organoleptic values and proximate content of octopus sticks. This research method used a completely randomized design (CRD) consisting of three treatments P1 (35% octopus meat), P2 (45% octopus meat), P3 (55% octopus meat). Observation data were analyzed using ANOVA (Analysis of Variance) at the level 95%, if there were significant differences (p>0,05) then further testing was carried out with DMRT (Duncan Multiple Range Test) at 95%. The content of protein and fat was tested by the AOAC method and the carbohydrate content was tested by the nelson-smogiy method. The highest test results for the content of  fat and carbohydrate were found in treatment P1 with a value of 34.27% and 7.81% and the highest protein content found in treatment P3 with a value of 32.04%. The results of this study indicated that there is a real effect on the content of fat and carbohydrates and there is no significant effect on the water content and protein of octopus sticks. Key words: Octopus cyanea, octopus stick, proximate content, organoleptic value

scholarly journals PENGARUH PENAMBAHAN KULIT BUAH NAGA (Hylocereus polyrhizus) TERHADAP AKTIVITAS ANTIOKSIDAN, NILAI ORGANOLEPTIK DAN PROKSIMAT PADA KERUPUK IKAN TONGKOL (Euthynnus affinis)

2019 ◽  
Vol 2 (2) ◽  
pp. 172
Author(s):  
Ni Wayan Sugiantari ◽  
Kobajashi Togo Isamu ◽  
RH Fitri Faradilla
Keyword(s):  
Average Value ◽  
A Value ◽  
Randomized Design ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Ic50 Value ◽  
The Us ◽  
Euthynnus Affinis ◽  
Tapioca Flour ◽  
Hylocereus Polyrhizus

ABSTRACT          The aim of this study was to determine the effect of adding dragon fruit skin (Hylocereus polyrhizus) on organoleptic characteristic, nutritional content, and antioxidan activity of tcobfish crackers (Euthynnus affinnis). This study used a Randomized Design) consisting of  3 treatments namely A (23% tuna meat, 60% tapioca flour and dragon fruit skin 17%); treatment B (25% tuna meat, 50% tapioca flour, dragon fruit skin 25%) and treatment C (27% tuna meat, 40% tapioca flour, dragon fruit skin 33%). There were three replications each treatment, so that  there were 9 experimental units. The results showed that the analysis of variance descriptive and hedonic tests. The highest value of appearance was treatment C with descriptive and hedonic values respectively (5,10 and 3,14). The highest values of aroma was treatment A namely (7,26). The highest value of taste was parameters B (7.26), the highest value of textur was treatment B (7.26) and the highest hedonic value of cripness was treatment C (3.32). The addition of dragon fruit skin treatment did not significantly affect to organoleptic value of Cobfish crackers. The highest moisture content was treatment B (1.94). The highest average value of ash was treatment C (1.36). Treatment C with the highest value (22.73). Protein treatment parameters C with the highest value (26.14). The carbohydrate sample A with the highest value. The results of the antioxidant activity test obtained the IC50 value of the US sample with a value (307.30), BS sample (277.00), CS sample (278,57) , s ampel AB (258, 86), BB samples (251.80) and CB samples (225.23). Keywords: Crackers, dragon fruits rind, mackarel tuna, antioxidant activityABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan kulit buah naga (Hylocereus polyrhizus) terhadap sipat organoleptik, kandungan gizi, dan aktivitas antioksidan kerupuk ikan tongkol (Euthynnus affinis). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu A (daging ikan tongkol  23%, tepung  tapioka 60%, dan kulit buah naga 17%), perlakuan B (daging ikan tongkol 25%, tepung tapioka 50%, kulit buah naga 25%), dan  perlakuan  C (daging ikan tongkol 27%, tepung tapioka 40%, kulit buah naga 33%). Masing-masing perlakuan dilakukan tiga kali ulangan, sehingga diperoleh jumlah satuan percobaan sebanyak 9 unit. Hasil penelitian menunjukkan bahwa analisis ragam uji deskriptif dan hedonik Nilai tertinggi untuk parameter penampakan adalah perlakuan C dengan nilai deskriptif dan hedonik (5,10 dan 3,14. Nilai tertinggi untuk parameter aroma adalah perlakuan A yaitu (7,26). Parameter  rasa tertinggi B (7,26), tekstur tertinggi perlakuan B (7,26) dan kerenyahan nilai hedonik tertinggi perlakuan C (3,32). Perlakuan penambahan secara statisitk tidak berpengaruh nyata terhadap nilai organoleptik kerupuk ikan tongkol. Pada uji kandungan gizi proksimat dengan nilai rata-rata parameter kadar air tertinggi pada perlakuan B (1,94). Parameter abu dengan nilai rata-tertinggi pada perlakuan C (1,36). Parameter lemak perlakuan A perlakuan C dengan nilai tertinggi (22,73). parameter protein perlakuan C dengan nilai tertinggi (26,14). Parameter karbohidrat sampel A dengan nilai tertinggi. Hasil uji aktivitas antioksidan didapat nilai IC50  sampel AS dengan nilai (307,30), sampel BS (277,00), sampel CS (278,57), sampel AB  (258, 86), sampel BB (251,80) dan sampel CB (225,23). Kata kunci: aktivitas antioksidan, Ikan tongkol, kerupuk, kulit buah naga

scholarly journals Formulasi food bar berbasis pangan lokal tinggi asam amino esensial untuk anak balita stunting

2021 ◽  
Vol 6 (2) ◽  
pp. 163
Author(s):  
Made Darawati ◽  
Andi Eka Yunianto ◽  
Tetty Herta Doloksaribu ◽  
AASP. Chandradewi
Keyword(s):  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Proximate Analysis ◽  
Test Results ◽  
Additional Food ◽  
A Value ◽  
Randomized Design ◽  
Microbial Analysis ◽  
Aoac Method ◽  
Essential Amino Acid Content

Local food can be used as an alternative to additional food for toddlers, namely food bars. The study was conducted in June-November 2017. The design of this research was experimental using a completely randomized design (CRD). The food bar formulation was mixed with 20g and 25g tuna, while 20g and 25g mackerel fish. Organoleptic test data were analyzed using ANOVA. Proximate analysis of food bars using the AOAC method. Food bars' essential amino acid content was carried out using LCMS and total microbial analysis using the ALT method. Food bar analysis selected from the test results by semi-trained panelists and consumer panelists is f4 with 25g tuna mixing with indicators of color (p= 0,000), aroma (p= 0,003), taste (p= 0,040), and texture (p= 0,167). Food bar in 100 grams contains: energy 470,77 kcal, 15,65% protein, 24,13% fat, 47,74% carbohydrates, 2.14% ash, and 10.33% water. The results of the total microbial test on the food bar showed a value of 4,5 x 102 cfu/g and an Aw value of 0,86. Food bar formula F4 is a formula selected by panellists that contain ten high essential amino acids

scholarly journals “SUBSTITUSI TEPUNG Cucurbita moschata (Duch.) Poir TERHADAP KADAR β-KAROTEN DAN DAYA TERIMA CAKE LABU KUNING”

2021 ◽  
Vol 4 (1) ◽  
pp. 7-15
Author(s):  
Frederika Pellu Dimu ◽  
Andriani Rafael ◽  
Sonya T.M Nge
Keyword(s):  
Cucurbita Moschata ◽  
Test Results ◽  
Alternative Source ◽  
Carotene Content ◽  
Tukey Test ◽  
A Value ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Collection Methods ◽  
Β Carotene

ABSTRACTPumpkin (Cucurbita moschata (Duch.) Poir ) is one of the vegetables that is rich in β-carotene as a precursor of vitamin A and has a fairly high carbohydrate content. Pumpkin processing can be done to produce various kinds of products, one of which is cake. Cake is a baked dough and liquid dough made from flour, sugar, salt, ingredients, shortening, milk, eggs, and aroma enhancer. This study aims to determine the levels of β-carotene contained in pumpkin cake and to determine the acceptability of β-carotene in pumpkin cake. This research is an experimental research. The experimental design used was Completely Randomized Design (CRD) with 1 control 4 treatments and each treatment was repeated 3 times. The research phase consisted of making flour and making cake. Data collection methods include organoleptic tests and β-carotene tests. Data were analyzed using analysis of variance / ANOVA to determine differences in quality, and if there is an influence then proceed with the Tukey test. Organoleptic test results show that the best treatment of pumpkin cake in terms of color is A1 with a value of 3.88, in terms of aroma namely A0 with a value of 3.92, in terms of texture is A0 with a value of 4.28 and in terms of taste is A0 with value of 4.16. As for the β-carotene test, the treatment of pumpkin cake with the highest β-carotene content was found in A4 with an average of 0.262 and the lowest level was in A0 with an average of 0.018. Based on research data, pumpkin flour is worthy of being used as an alternative source of flour because the resulting cake meets SNI quality standards both in terms of color, taste, aroma, texture and β-carotene content.Keywords : Cake, Pumpkin, β-Carotene, Organoleptic

scholarly journals FORMULATION AND EFFECTIVITY OF THE ANTIOXIDANT GEL PREPARATION CONTAINING ZEAXANTHIN AS ANTI AGING

2021 ◽  
pp. 152-156
Author(s):  
FAJAR SETIAWAN ◽  
LUSI NURDIANTI ◽  
NENG SRI
Keyword(s):  
Homogeneity Test ◽  
Test Results ◽  
Cycling Test ◽  
Average Decrease ◽  
Physical Evaluation ◽  
Organoleptic Test ◽  
A Value ◽  
Ic50 Value ◽  
Irritation Test ◽  
Gel Preparation

Objective: This study was conducted to determine the IC50 value of zeaxanthin, to know the formula that meets the requirements of the results of physical evaluation of gel preparations, and to know the effectiveness of zeaxanthin gel as an anti-aging on the skin. Methods: The preparation of this gel is made using zeaxanthin as an active substance with concentrations of 5%; 7.5%; and 10%. Tests conducted are organoleptic test, homogeneity test, pH, spreadability, viscosity, irritation test and cycling test. Tests conducted are organoleptic test, homogeneity test, pH, spreadability, viscosity, irritation test and cycling test. Tests on the effectiveness of zeaxanthin gel preparations against the backs of volunteers' hands were divided into 4 groups as well as testing conducted over 28 d. Results: The results showed a value of IC50 zeaxanthin of 9.044 μg/ml, all gel preparations met the requirements of physical evaluation results except in cycling test and test results of the effectiveness of zeaxanthin gel preparations on the backs of volunteer hands there was an increase in humidity with an average increase of 33.17%±11.867 and wrinkles obedience with an average decrease of 47.466%±7.115. Conclusion: Zeaxanthin can be formulated as gel anti-aging.

scholarly journals Formulation of Mocaf Mie with Natural Colors from Purples Sweet Potatoes

2019 ◽  
Vol 2 (2) ◽  
pp. 108
Author(s):  
Henny Nurjannah ◽  
Wanda Lestari ◽  
Saskiyanto Manggabarani
Keyword(s):  
Sweet Potato ◽  
Calcium Content ◽  
Nutrient Content ◽  
Test Results ◽  
Nutritional Content ◽  
Sweet Potatoes ◽  
A Value ◽  
Randomized Design ◽  
Purple Sweet Potato ◽  
Hedonic Quality

Background: Noodle is one of the popular food products in the community. Purple sweet potato contains large amounts of anthocyanin pigment. Seeing the prospect of great benefits and easily obtained, sweet potatoes can be optimized for use as a source of natural dyes. Objectives: The purpose of this study was to determine the nutrient content of wet noodles and the level of preference for noodles from mocaf flour with natural sweet potato dyes. Material and Method: This type of research is an experiment with a completely randomized design (CRD) with 4 treatments and 2 repetitions to produce 8 experimental designs. Results: The hedonic test results obtained the best formula is F1 with a value of 3.67 categories very like while the hedonic quality test obtained the best formula is F1 with a value of 3.68 categories of purplish, slightly aromatic colour, slightly savoury taste and somewhat chewy texture. The nutritional content of wet noodles are 69.02% water content, 3.67% ash content, 1.03% fat content, 9.77% protein content, 0.34% calcium content and 1.493% phosphorus content. Conclusion: The most preferred wet noodle based on hedonic test and hedonic quality is F1 formula. This wet noodle only has a little nutritional content, further research is needed in order to get the best-wet noodle formulation and has a good nutritional content so that it can be produced as an alternative to wet noodle variations.

scholarly journals YAM BEAN VELVA DRAGON PRODUCTS BASED ON RED DRAGON FRUIT AND BENGKUANG AS AN ALTERNATIVE OF SNACK WITH INULIN AND ANTOSIANIN FIBER SOURCES

2020 ◽  
Vol 12 (1) ◽  
pp. 149-169
Author(s):  
,Nia Fatimah Nurjanah ◽  
Roro Nur Fauziyah ◽  
Dadang Rosmana
Keyword(s):  
Research Method ◽  
Test Results ◽  
Food Control ◽  
Nutritional Content ◽  
Product Formulation ◽  
A Value ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Serving Sizes

Not infectious disease (PTM) have become a health problem for every country. One of the main contributors who use PTM is food control, by consuming foods that contain inulin (bengkuang tubers) and anthocyanins (dragon fruit). Intermittent food products consisting of velva become more effective because in one product already has a lot of special nutritional content of inulin and anthocyanin fibers. The design of this study was experimental with a completely randomized design (CRD). The research method uses hedonic tests, spectrophotometry for anthocyanin levels, and literature tests for inulin fiber levels. This study involved 30 panelists who were apparently students of the Nutrition Department of the Poltekkes Bandung. This product formulation consists of three dragons and bengkuang, which is counterpart 1 (30%: 70%), counterpart 2 (70%: 30%), and counterpart 3 (50%: 50%). The hedonic test results showed that the level of preference consisted of counterpart 2 and the Kruskal-Wallis test results showed differences between the aspects of color, taste, and aroma with a value of p <α and also none in the design of the texture with p> α. The level of anthocyanin product serving is 6.04 mg and can fulfill 81% of the anthocyanin requirement by consuming two serving sizes. While the level of inulin per serving amounted to 2.1 g and can meet the needs of inulin at least a day from 350% snack.

scholarly journals Pengaruh Media Pengasapan terhadap Kualitas Eksterior dan Organoleptik Telur Asin Asap

2020 ◽  
Vol 10 (1) ◽  
pp. 26-37
Author(s):  
Eva Fajriana ◽  
Achmad Djaelani ◽  
Aam Gunawan
Keyword(s):  
Research Method ◽  
Quality Data ◽  
Homogeneity Test ◽  
Test Results ◽  
Duncan Multiple Range Test ◽  
Coconut Fiber ◽  
Egg Weight ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

        Duck eggs  that are often processed into salted eggs. But now it is necessary to look for other alternatives from processing these duck eggs with different tastes, besides taste salty there is also a sense of smoked.This study aims to analyze the effect of fumigation media on the exterior quality and organoleptic of salted smoked eggs. The method was used an experimental method. Fumigation was carried out 48 hours for each fumigation media. The research method used a Completely Randomized Design (CRD) with five treatments and four replications (5x4) in a total of 20 research units consist of m0 = no fumigation (control), m1 = fumigation media using coconut fiber, m2 = fumigation media using sawdust, m3 = fumigation media using rice husk, and m4 = fumigation media using galam bark. Exterior quality data obtained were carried out by homogeneity test data and ANOVA. If the analysis of variance is significantly different or very real it's done by means of the middle value test using the Duncan Multiple Range Test (DMRT). While the analysis of the organoleptic test results obtained was performed using the Kruskal Wallis test then Duncan Multiple Range Test (DMRT). The results showed that the fumigation media effected to the sand and the typical aroma of salted smoked eggs. The fuming media acts on the weight reduction of salted smoked eggs. Galam bark fuming media and coconut fiber has the highest sandiness among other media. However, the smoked media from galam bark had the biggest egg weight shrinkage.

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