scholarly journals The Effect of Comparison of Starfruit and Carrot Porridge on Characteristics of Sheet Jam

2019 ◽  
Vol 2 (2) ◽  
pp. 37-45
Author(s):  
Evachristina Sihotang ◽  
Indriyani ◽  
Dian Wulansari
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Sour Taste ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Best Parameter ◽  
Semi Solid ◽  
Range Test

Abstract-Sheet jam wasa modification of semi-solid topical jam made from fruits or vegetables, then concentrated with the aimedof forming solids or sheets. Jam generally usedripe fruit that was nottoo ripe and hada slightly sour taste. The purpose of this studyto determine the effect of starfruit and carrotporridge on the characteristics of sheet jam and to get a comparison of starfruit and carrot porridge on the characteristics of sheet jam. This study useda Completely Randomized Design (CRD) with 5 treatments, the comparisonedof starfruit porridgecarrotwere 0%: 100%, 25%: 75%, 50%: 50%, 75%: 25%, and 100%: 0% . Each treatment wasrepeated 3 times to obtain 15 experimental units. The parameterswereobservedin making sheet jam werewater content, vitamin C content, total dissolved solids (TPT), acidity (pH), degree of color, and organoleptic testing. The data obtained were analyzed with a variety of tests at the level of 1% and 5%. If the data obtained hada significant effect, then thedata would be continued withDNMRT (Duncan's New Multiple Range Test) at the 5% level. The researchresultsof starfruit and carrot porridge treatmentto the best sheet jams was 25%:75%with water content (36,53%), vitamin C (44,00 mg / 100 g of material), Total Dissolved Solids (42,20oBrix), pH (4,03), and degree of color (L=33,09, a=+9,31, b=+24,10 and0Hue=68,88). The best parameter of organoleptic testof sheet jam were the texturewassoft, slightly dense (2,92), color wasorange (4,32), plasticitywasnot easily broken (4.24), taste (3,60),overall acceptance (3,64)and aroma(3,60) according to panelists' judgment, which was somewhat preferred.  Keywords-  Carrots; sheet jam; starfruit.

Combination of Carbonated Aloe Vera Drink with Lemon Juice

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Jefrianta Demu Geri ◽  
Dewi Fortuna Ayu ◽  
Noviar Harun
Keyword(s):  
Vitamin C ◽  
Aloe Vera ◽  
Sweet Taste ◽  
Total Dissolved Solids ◽  
Lemon Juice ◽  
Dissolved Solids ◽  
Combination Treatments ◽  
Randomized Design ◽  
Yellow Color ◽  
Range Test

The purpose of this study was to determine the optimal ratio of carbonated aloe vera drink and lemon juice. This research used completely randomized design with four treatments and four replications. The treatments performed were L1 (90% carbonated aloe vera and 10% lemon juice), L2 (80% carbonated aloe vera and 20% lemon juice), L3 (70% carbonated aloe vera and 30% lemon juice), and L4 (60% carbonated aloe vera and 40% lemon juice). Data were statistically analyzed by using analysis of variance (ANOVA) and followed by duncan new multiple range test (DNMRT) at level 5%. The combination treatments of carbonated aloe vera drinks and lemon juice had a significant effect on acidity (pH), vitamin C, total dissolved solids, and descriptive and hedonic sensory assessment. The best treatment from the research was L3 (70% carbonated aloe vera and 30% lemon juice) with pH of 4.26, vitamin C of 19.97 mg, and total dissolved solids of 14.34°brix. The overall sensory test result preferred by panelists with descriptions of yellow color, lemon flavor, and had a slightly sweet taste.

scholarly journals Pengaruh Perbandingan Tepung Singkong Dan Puree Daun Kelor Terhadap Karakteristik Farfalle Basah

2021 ◽  
Vol 10 (1) ◽  
pp. 131
Author(s):  
I Putu Eka Putra Sentana ◽  
Putu Timur Ina ◽  
I Dewa Gede Mayu
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Water Content ◽  
Cassava Flour ◽  
Randomized Design ◽  
Total Antioxidant ◽  
Completely Randomized Design ◽  
Dark Green ◽  
The Right ◽  
Range Test

The purpose of this research were to know the comparison effect of cassava flour and puree of moringa leaves on the characteristics of wet farfalle and to know the right comparison on the best characteristics of wet farfalle.The experimental design used in this research was a completely randomized design (CRD) with comparison treatment of cassava flour and puree of moringa leaves consisting of 6 level of treatment namely 95%:5%; 90%:10%; 85%:15%; 80%:20%; 75%:25%; 70%:30%. All treatments were repeated three times so that there were obtained 18 experimental units. The data obtained were analiyzed by Analysis of Variance and if the treatment had significant effect then followed by Duncan Multiple Range Test. The result showed that the comparation of cassava flour and puree of moringa leaves had significant effect on the water content, vitamin C, chlorophyll total, antioxidant activity, color preference (scoring test) and overall acceptance (hedonic test) of wet farfalle. Comparison of 70 % cassava flour and 30 % puree of moringa leaves had the best characteristics with water content of 58.62%, vitamin C of 2.57 mg.AAE/g, chlorophyll total of 9.19 mg/100g, antioxidant activity of 72.90%, and value IC50 of 40,283 ppm, dark green color and rather liked, aroma rather liked, flavour, texture and overall acceptance liked. 

scholarly journals THE USE OF LOW CALORIE SWEETENER STEVIA IN VELVA TOMATO (Lycopersicum esculentum mill)

2021 ◽  
Vol 14 (1) ◽  
pp. 31
Author(s):  
Zenita Mulya Astuti ◽  
Dwi Ishartani ◽  
Dimas Rahadian Aji Muhammad
Keyword(s):  
Vitamin C ◽  
Total Dissolved Solids ◽  
Lycopersicum Esculentum ◽  
Dissolved Solids ◽  
Physical Chemical ◽  
Randomized Design ◽  
Result Show ◽  
Lycopene Content ◽  
Completely Randomized Design ◽  
Low Calorie Sweetener

<p><em>The purpose of this research was to determine the effect of velva tomato formula with different proportions of sugar and stevia on the physical, chemical, and sensory of tomato velva. The best tomato velva with sweetener stevia was then determined based on the physical, chemical and sensory characteristics. This research used a completely randomized design (RAL) of one factor which was the propotions of sweetener stevia (K: 50 g sucrose; F1: 39.5 g sucrose and 0.75 g stevia; F2: 29 g sucrose and 1.5g stevia; F3: 19.5 g sucrose and 2.25 g stevia; and F4: 8 g sucrose and 3 g stevia). The result show tat propotions of stevia significantly affects physical characteristics (total dissolved solids, melting power, and overrun), chemical (total calories), and sensory (taste, texture, and overall). While the formula modification has no significant effect on vitamin C and lycopene content. The more proportion of stevia and the less proportion of sucrose reduced total calories, melting power, and total dissolved solids and at the same time increased overrun. The most preferred formula was F1 (39,5g sugar and 0,75g stevia sweetener) which has an overrun of 28.09%, total dissolved solids of 8.43 <sup>o</sup>Brix, melting power of 13.09 minutes and total calories of 328.65 cal/g.</em></p>

scholarly journals The Physical of Biscuit Complete Ration Based on Hymenacne Acutigluma Supplemented with Different Legumes

2018 ◽  
Vol 68 ◽  
pp. 01021
Author(s):  
Riswandi ◽  
Basuni Hamzah ◽  
Agus Wijaya ◽  
Arfan Abrar ◽  
S Agus ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Water Absorption ◽  
Water Content ◽  
Animal Feed ◽  
Physical Quality ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

The aim of this research was to study the effects of supplementation different legumes on the physical quality of biscuit complete ration based on hymenacne acutigluma. This study was conducted in Animal Feed and Nutrition Laboratory of Agriculture Faculty, Sriwijaya University. This study was done in 2 months. A completely randomized design with four treatments and four replicates was used in this study. Each treatments were P0= 70% kumpai grass + 30% concentrate + 0% legume, P1= 55% kumpai grass + 7.5% lamtoro leaves + 7.5% water mimmosa + 30% concentrate, P2= 55% kumpai grass + 7.5% acacia leaves + 30% concentrate, and P3= 55% kumpai grass + 5% lamtoro leaves + 5% acacia leaves + 5 % water mimmosa + 30% concentrate. Variables measured were water content, density, average collision endurance, specific gravity and water absorption. The result indicated that The adding of different legumes in the ration significantly (P<0.05) affected the specific gravity and water absorption, but no significant effect on density, average collision endurance. Duncan Multirange Range Test showed that treatment of control (P0) had the highest of water absorption (264.56%). The highest content of water gravity was obtained in the treatment of adding lamtoro, acacia and water mimmosa (P3), namely 0.9 g/ml water gravity. The conclusion of this study is the addition of different legumes in kumpai grass-based diets can improve the physical quality of the complete ration biscuit. The addition of lamtoro leaves, water mimosa and acacia at the level of 5%, gave the best result in specific gravity and water absorption.

scholarly journals Pengaruh Konsentrasi Ekstrak Umbi Bit (Beta vulgaris L.) dan Gelatin Terhadap Karakteristik Marshmallow

2018 ◽  
Vol 3 (4) ◽  
pp. 808-821
Author(s):  
Cut Betari Arhandhi ◽  
Yuliani Aisyah ◽  
Rasdiansyah Rasdiansyah
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Water Content ◽  
Beta Vulgaris ◽  
Natural Dyes ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Tuber Extract ◽  
Color Texture

Abstrak. Umbi bit merupakan salah satu bahan pangan yang dapat digunakan sebagai pewarna alami pada pembuatan soft candy seperti rshmallow. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan pola faktorial yang terdiri atas dua faktor. Faktor pertama yaitu konsentrasi ekstrak umbi bit (B) yang terdiri dari 3 taraf yaitu B1 = 5% B2 = 10% dan B3 = 15%. Faktor kedua adalah konsentrasi gelatin (G) yang terdiri dari 3 taraf yaitu G1 = 3% G2 = 5% dan G3 = 8%. Ulangan dilakukan sebanyak 3 kali sehingga diperoleh 27 satuan percobaan. Hasil penelitian menunjukkan bawa konsentrasi ekstrak umbi bit berpengaruh sangat nyata terhadap kadar air, vitamin C dan aktivitas antioksidan serta uji deskrpsi aroma, rasa, warna buram, tekstur, dan mouthfeel marshmallow umbi bit. Adapun konsentasi gelatin berengaruh nyata terhadap kadar vitamin C dan uji deskripsi tekstur marshmallow umbi bit. Marshmallow umbi bit memiliki kadar air yaitu sebesar 22,06%, kadar vitmin C 80,67 Mg dan aktivitas antioksidan sebesar 30%.Abstract: Beetroot is one of food that can be used as natural dyes in making of soft candy like marshmallows. This research was conducted using a Completely Randomized Design (CRD) with a factorial pattern consisting of two factors. The first factor is the concentration of beet tuber extract (B) which consists of 3 levels, namely B1 = 5% B2 = 10% and B3 = 15%. The second factor is the concentration of gelatin (G) which consists of 3 levels, namely G1 = 3% G2 = 5% and G3 = 8%. Tests were carried out 3 replications so that 27 trial units were obtained. The results showed that the concentration of coffee extract had a very significant effect on water content, vitamin C and antioxidant activity, as well as the description of aroma, flavor, opaque color, texture, and mouthfeel marshmallow tuber content. The concentration of gelatin significantly affected vitamin C levels and test description of marshmallow tuber tuber texture. Marshmallow beetroot has a water content of 22.06%, vitamin C content of 80.67 Mg and antioxidant activity of 30%.

scholarly journals The Effect of the addition of Durian (Durio Zibethinus Murr) Flesh on Gayo Arabica Wine Coffee Characteristics

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Wanda Krisna Dinata ◽  
Novizar Nazir ◽  
Gunarif Taib
Keyword(s):  
Data Analysis ◽  
Water Content ◽  
Ash Content ◽  
Significance Level ◽  
Sensory Test ◽  
Durio Zibethinus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Addition Amount ◽  
Range Test

The effect of durian flesh on the characteristics of Gayo Arabica wine coffee quality by fermentation methods has been investigated. This study aims to determine the effect of giving durian flesh to the characteristics of the Arabica Gayo wine coffee and to determine the optimum addition amount of durian flesh. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. Data analysis using ANOVA was then continued with Duncan's New Multiple Range test (DNMRT) at a significance level of 5%.  The treatments were: the addition of durian flesh 0, 25, 50, 75, and 100 g to 1000 g of a coffee cherry. Based on the sensory test, the highest score was obtained by adding 0 g of durian flesh to 1000 g coffee cherry (Score: 76.5)  which was followed by the addition of 75 g of durian pulp to 1000 g coffee cherry (score: 72.75).  The results showed that the addition of durian pulp had a significant effect on the ash content and caffeine content but did not significantly affect the water content.

scholarly journals Penambahan Sari Lengkuas Merah (Alpinia purpurata) Dalam Edible Coating Pati Sagu Meranti Terhadap Sifat Kimia, Mikrobiologi dan Kesukaan Buah Tomat (Lycopersicum esculentum Mill)

2020 ◽  
Vol 12 (1) ◽  
pp. 1-8
Author(s):  
Dewi Fortuna Ayu ◽  
Raswen Efendi ◽  
Vonny Setiaries Johan ◽  
Lutfi Habibah
Keyword(s):  
Weight Loss ◽  
Total Dissolved Solids ◽  
Edible Coating ◽  
Lycopersicum Esculentum ◽  
Sago Starch ◽  
Dissolved Solids ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Alpinia Purpurata

This research aim was to study the application of red galanga juice addition in meranti sago starch edible coating on chemical, microbiology, and hedonic properties of tomatoes during storage.  The study used a Completely Randomized Design (CRD) with 5 treatments and 3 replications so that 15 (fifteen) experimental units were obtained.  The treatments used were P0 (without addition of red galangal juice), P1 (1% addition of red galangal juice), P2 (3% addition of red galangal juice), P3 (5% addition of red galangal juice), and P4 (7 % addition of red galangal juice) in formulation of sago starch edible coating which applicated on tomatoes during 21 days storage.  The data obtained were statistically analyzed using Anova and DNMRT at a 5% level.  The results showed that the addition of red galangal juice significantly affected weight loss, total dissolved solids, hardness, total microbes, and hedonic organoleptic assessment of the tomato texture.  The addition of red galangal juice in edible coating didn’t significantly affect the organoleptic assessment of the tomato color.  The best treatment of this research was P4 which showed on tomatoes after 21 days storage that had 16.38% weight loss, 1.39 °Brix total dissolved solids, 5.83 kg/f hardness, 5.52 log CFU/g total microbes, and overall hedonic assessment of color was 2,70 (somewhat like), and 3.26 texture (somewhat like).

scholarly journals Pengaruh Perbandingan Terigu Dengan Puree Labu Kuning (Cucurbita moschata) Terhadap Karakteristik Kue Nastar

2021 ◽  
Vol 10 (1) ◽  
pp. 56
Author(s):  
I Gede Priyatna Putra ◽  
Putu Timur Ina ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Wheat Flour ◽  
Cucurbita Moschata ◽  
Carotene Content ◽  
Acceptance Ratio ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right ◽  
Range Test

This research aims to determine the effect of the comparison of wheat flour with puree of pumpkin on the characteristics of nastar cake and to find out the right comparison of wheat flour with puree of pumpkin to produced nastar cake with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) with a comparison of wheat flour and puree of pumpkin consisting of 5 treatments namely 100% : 0%, 95% : 5%, 90% : 10%, 85% : 15%, and 80% : 20%. All treatments were repeated four times so that they were obtained 20 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan’s Multiple Range Test. The results showed that the comparison of wheat flour and puree of pumpkin had a significant effect on the water content, total carotene content, antioxidant activity (?-carotene bleaching), color, texture, flavor, taste, and overall acceptance. Ratio of 80% wheat flour and 20% puree of pumpkin had the best characteristics with water content of 2.55%, ash content of 0.75%, ?-carotene content of 4.63 mg/100g, antioxidant activity of 1.71 mg/ml, color liked, texture rather liked, flavor liked, taste liked, and overall acceptance liked.

scholarly journals Pengaruh Penambahan Buah Asam (Tamarindus indica L.) Terhadap Karakteristik Loloh Don Teter (Solanum erianthum)

2021 ◽  
Vol 10 (1) ◽  
pp. 108
Author(s):  
I Wayan Ryantama Swastika Braja ◽  
I Dewa Gede Mayun Permana ◽  
I Ketut Suter
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Total Phenolics ◽  
Raw Material ◽  
Total Flavonoids ◽  
Tamarindus Indica ◽  
Total Solids ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

Loloh teter leaf is one of the traditional drinks in Bali, it made from raw material of teter leaf and other matter such as tamarind fruit, sugar and salt. The study aims to determine the effect of additional tamarind fruit (Tamarindus indica L.) to produce Loloh Teter leaf (Solanum erianthum) with the best characteristics. The experimental design used was a Completely Randomized Design (CRD) with the addition of tamarind fruit treatment consisting of 6 levels, namely : 0%, 0.5%, 1%, 1.5%, 2% and 2.5%. The treatment was repaeated 3 times for abtaining obtained 18 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan Multiple Range Test (DMRT). The results of this study indicate that the treatment of tamarind fruit addition has a very significant effect (P<0,01) on total phenolics, total flavonoids, vitamin C, antioxidant activity, total solids, color (hedonic test) and taste (scoring test). The best treatment in this study was the addition of 2,5% tamarind fruit with the total phenolics 0.86 GAE/100ml, total flavonoids 0.48 QE/100ml, vitamin C 26.39 mg/100ml, antioxidant activity 47.05% with IC50 valued 271,382.73 ppm, total solids 7.44%, the color is usual as well as, the aroma is rather liked, the teste is sour and rather liked and overall acceptance is rather liked.

scholarly journals Pengaruh Penambahan Natrium Benzoat dan Suhu Penyimpan Terhadap Mutu Minuman Herbal Cabe Jamu Cair

Rekayasa ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 77-81
Author(s):  
Millatul Ulya ◽  
Nadiyah Ferah Aronika ◽  
Khoirul Hidayat
Keyword(s):  
Analysis Of Variance ◽  
Sodium Benzoate ◽  
Storage Temperature ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Piper Retrofractum ◽  
And Storage

Minuman herbal cabe jamu cair merupakan inovasi produk baru yang masih perlu dikaji tentang metode pengawetannya. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi natrium benzoat dan suhu penyimpanan terhadap mutu minuman herbal cabe jamu cair. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu pengaruh konsentrasi natrium benzoat (0 ppm, 200 ppm, 300 ppm) dan suhu penyimpanan (35 dan 45 °C). Hasil analysis of variance menunjukkan konsentrasi natrium benzoat berpengaruh nyata (P kurang dari 0,05) terhadap total padatan terlarut (TPT), warna dan total mikroba. Suhu penyimpanan berpengaruh nyata (Pkurang dari 0,05) terhadap total padatan terlarut (TPT), warna, dan total mikroba. Interaksi antara konsentrasi natrium benzoat dan suhu penyimpanan berpengaruh nyata (P kurang dari 0,05) terhadap total padatan terlarut (TPT).Kata Kunci: Cabe jamu, natrium benzoat, suhu penyimpanan, mutuEffect of Sodium Benzonate Addition and Storage Temperature on Quality of Piper Retrofractum Vahl Liquid Herbal DrinkABSTRACTPiper retrofractum vahl liquid herbal drink is an innovation of new products need to research about the method. This research aims to determine the effect of sodium benzoate addition and storage temperature on quality of piper retrofractum vahl liquid herbal drink. The design used in this study was a completely randomized design (CRD) with 2 factors, namely the effect of sodium benzoate concentration (0 ppm, 200 ppm, 300 ppm) and storage temperature (35°C and 45°C). The results analysis of variance shows that the concentration of sodium benzoate has a significant effect (P less than 0.05) on total dissolved solids (TDS), color and total microbes. Storage temperature has a significant effect (P less than 0.05) on total dissolved solids (TDS), color and total microbes. The interaction between sodium benzoate concentration and storage temperature was a significant effect (P less than 0.05) to total dissolved solids (TDS).Keywords: piper retrofractum vahl, sodium benzoate, storage temperature, quality .

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