KARAKTERISTIK RUSIP IKAN RUCAH DENGAN PENAMBAHAN KONSENTRASI GULA AREN CAIR DAN GARAM BERBEDA

2020 ◽  
Vol 25 (2) ◽  
pp. 120
Author(s):  
Dyah - Koesoemawardani ◽  
Yogi Endi Hermawan ◽  
Novita Herdiana ◽  
Susilawati Susilawati
Keyword(s):  
Lactic Acid ◽  
Water Content ◽  
Salt Concentration ◽  
Block Design ◽  
Salt Content ◽  
Fermented Fish ◽  
Randomized Block Design ◽  
Trash Fish ◽  
Two Factors ◽  
Palm Sugar

Trash fish is a fish with low selling value that needs an increased value by processing it into rusip (fermented fish) products. The research objective was to determine the effect of liquid palm sugar and salt concentrations on the physical, chemical, and microbiological properties of trash fish rusip. The research was arranged factorial in a completely randomized block design. The concentrations of liquid palm sugar were 5%, 10%, and 15% (v/w), while concentrations of salt were 20%, 25%, and 30% (w/w).  Using LSD at level 5% showed that the concentration of liquid palm sugar had a significant effect on total lactic acid bacteria and total lactic acid, while the salt concentration had a significant effect on pH and salt content. There was an interaction between two factors on the trash fish rusip water content, where the significant effect of liquid palm sugar concentration on water content was salt concentration-dependent.Keywords: chemical, microbiological, physical, rusip, trash fish.

scholarly journals Microbiological, physical and chemical properties of joruk (fermented fish product) with different levels of salt concentration

2020 ◽  
Vol 22 (1) ◽  
Author(s):  
Dyah Koesoemawardani ◽  
LULU ULYA AFIFAH ◽  
NOVITA HERDIANA ◽  
A.S. SUHARYONO ◽  
ESA GHANIM FADHALLAH ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Water Content ◽  
Salt Concentration ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Fermented Fish ◽  
Fish Product ◽  
Physical And Chemical ◽  
Different Levels ◽  
And Chemical Properties

Abstract. Koesoemawardani D. Afifah LU, Herdiana N, Suharyo AS, Fadhallah EG, Ali M. 2021. Microbiological, physical, and chemical properties of joruk (fermented fish product) with different levels of salt concentration. Biodiversitas 22: 132-136. Joruk is a fermented fish product originated in Ogan Komering Ulu Timur, South Sumatra, Indonesia. The aim of this study was to determine the effect of salt on the microbiological, physical and chemical properties of joruk. This research was arranged in a Randomized Complete Block Design (RCBD), with treatment of salt concentrations at 5%, 10%, 15%, 20%, 25%, and 30% (w/w). The follow-up test used the Least Significance Difference (LSD) at 5%. The result of this study showed that the addition of 10% salt produced the best joruk with the best microbiological and chemical properties as follows: total LAB of 8.75 log cfu/g, total microbes of 13.25 log cfu/g, and total mold of 4.27 log cfu/g, pH of 5.85, total lactic acid of 2.97%, Total Volatile Base (TVB) of 153.05 mgN /100g, and water content of 59.33%. Based on this study, it is concluded that the addition of salt at different concentrations significantly affects the pH, total lactic acid, total lactic acid bacteria (LAB), and water content of joruk.

scholarly journals Karakteristik Teh Daun Bambu Tali (Gigantochloa apus Kurz.) pada Metode Blansir dan Suhu Pengeringan

2020 ◽  
Vol 8 (3) ◽  
pp. 388
Author(s):  
I Gusti Ayu Krisna Dewi ◽  
Luh Putu Wrasiati ◽  
G.P. Ganda Putra
Keyword(s):  
Water Content ◽  
Block Design ◽  
Ash Content ◽  
Total Phenolic ◽  
Tea Leaves ◽  
Drying Temperature ◽  
Tukey Test ◽  
Randomized Block Design ◽  
Extract Content ◽  
Two Factors

Bambu Tali leaves are part of bamboo plants that have not been used optimally. Bambu Tali leaves can be used as a refreshing drink. The aims of this study is to determine the effect of blanching and drying temperature on the characteristics of the Bambu Tali leaves and to determine method of blanching and drying temperature which can produce the best characteristics of Bambu Tali tea leaves. This study used a Randomized Block Design with two factors. The first factor’s is the blanching method that is without blanching, steam blanching, and water blanching. The second factors that is drying temperature that consisting of 50oC, 60oC, and 70oC. Data were analyzed by analysis of variance and continued with Tukey test. The results showed that the blanching treatment and drying temperature significantly affected the water content, ash content, extract content in water, total phenolic, IC50, and organoleptic test. The steam blanching treatment with a drying temperature of 70oC is the best treatment to produce Tali’s bamboo tea leaves with a characteristics of water content is  5.17%, ash content is 5.52%, extract content in water is 35.70%, total phenolic is 36.92 mg GAE/g, and antioxidant activity of IC50 2,629.06 ppm, and color scoring of sensory evaluation is 3.55 (yellowish green to green), taste scoring is 3.55 (slightly astringent to astringent), Scent scoring of 3.45 (slightly leaf scent to leaf scent), and overall reception 4.90 (rather like). Keywords: Gigantochloa apus Kurz., blanching, drying temperature, tea.

scholarly journals Variasi Kemasan dan Lama Penyimapanan Terhadap Mutu Sayur Okra (Abelmuschus esculentum)

2018 ◽  
Vol 3 (4) ◽  
pp. 801-809
Author(s):  
Diana Sukma ◽  
Martunis Martunis ◽  
Irfan Irfan
Keyword(s):  
Weight Loss ◽  
Water Content ◽  
Block Design ◽  
Real Effect ◽  
Plastic Packaging ◽  
Randomized Block Design ◽  
Treatment Type ◽  
Factor Ii ◽  
Two Factors

Abstrak. sayur okra merupakan sumber sayuran yang kaya serat, mineral, serta vitamin. Penelitian ini bertujuan mempelajari pengaruh berbagi jenis kemasan plastik untuk mempertahankan mutu sayur okra selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Faktorial dua faktor. Faktor I jenis kemasan (K) terdiri atas tiga taraf : K1 (Plastik PE), K2 (Plastik PP), dan K3 (Plastik LDPE). Faktor II Lama Penyimpanyan (L) yang terdiri dari 2 taraf : L1 (6 hari ), L2 (12 hari), menggunakan tiga kali ulangan diperoleh 18 satuan percobaan. Analisis yang dilakukan meliputi kadar air, susut bobot, dan uji deskriptif berupa warna, tekstur dan penampakan. Hasil penilitian menunjukkan bahwa perlakuan jenis kemasan (K) berpengaruh sangat nyata terhadap  susut bobot sayur okra (P≤0.01). Perlakuan jenis kemasan (K) berpengaruh sangat nyata terhadap warna sayur okra. Taraf perlakuan jenis kemasan (K), lama penyimpanan (L), dan interaksi kedua perlakuan (KL) berpengaruh sangat nyata terhadap nilai tekstur.PACKAGING AND OLD VARIATION STORAGE ON OKRA QUALITY VEGETABLES (Abelmuschus esculentum)Abstract. : okra vegetables are a source of vegetables that are rich in fiber, minerals, and vitamins. This study aims to study the effect of sharing types of plastic packaging to maintain the quality of okra vegetables during storage. This study used Factorial Randomized Block Design (RBD) two factors. The first type of packaging factor (K) consists of three levels: K1 (Plastic PE), K2 (Plastic PP), and K3 (Plastic LDPE). Factor II Length of Deployment (L) consisting of 2 levels: L1 (6 days), L2 (12 days), using three replications obtained 18 experimental units. The analysis carried out included water content, weight loss, and descriptive tests in the form of color, texture and appearance. The results of the study showed that the treatment of the type of packaging (K) had a very significant effect on the shrinkage of the okra vegetable weight (P (0.01). Treatment type of packaging (K) has a very real effect on the color of okra vegetables. The level of treatment of the type of packaging (K), length of storage (L), and the interaction of the two treatments (KL) had a very significant effect on the texture value.

scholarly journals STUDY ON ASCORBIC ACID FOR FORTIFICATIONOF RICE CASSAVA

2017 ◽  
Vol 7 (2) ◽  
pp. 72-83
Author(s):  
Harun Al-Rasyid ◽  
Subeki Subeki ◽  
Wisnu Satyajaya ◽  
Agus Saptomi
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Water Content ◽  
Analysis Of Variance ◽  
Block Design ◽  
Factorial Experiment ◽  
Randomized Block Design ◽  
Two Factors ◽  
Agricultural Materials

Siger rice is an analog rice made from agricultural materials containing carbohydrates such as cassava. The purpose of this research was to know the effect of addition of ascorbic acid and steam duration to the quality of siger rice from cassava. The factorial experiment arranged in a Complete Randomized Block Design (CBRD) with two factors and three replications.. The first factor was the addition of ascorbic acid is 0% (A1), 0.1% (A2), 0.15% (A3), 0.2% (A4), 0.25% (A5), and 0.3% A6). The second factor was steam duration of 25 minutes (L1), 30 minutes (L2), and 35 minutes (L3). The data were analyzed using analysis of variance (ANNOVA) and continued with Least Significance Different (LSD) test. The results showed that the addition of ascorbic acid 0.2% with steaming for 35 minutes resulted in the best quality of siger rice with white color tending, somewhat similar to rice, rather soft, water content of 10.62%, 0.88% ash, protein 3,82%, fat 2.42%, crude fiber 1.13%, carbohydrates 81.12%, and vitamin C 0.61 mg/g.

scholarly journals PENGARUH GLUKOSA DAN JAHE MERAH TERHADAP KARAKTERISTIK MINUMAN PROBIOTIK DARI KULIT NANAS MADU

2020 ◽  
Vol 25 (2) ◽  
pp. 110
Author(s):  
Samsul Rizal ◽  
Suharyono Suharyono ◽  
Fibra Nurainy ◽  
Merliyanisa Merliyanisa
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Block Design ◽  
Preference Score ◽  
Ginger Extract ◽  
Randomized Block Design ◽  
Sufficient Energy ◽  
Pineapple Peel ◽  
Two Factors ◽  
Red Ginger

The availability of sufficient energy sources to grow lactic acid bacteria and spices addition can influence probiotic drinks' characteristics. This study aimed to study the effect of glucose and red ginger extract on honey pineapple skin probiotic drinks' characteristics. This study used a Complete Randomized Block Design (RCBD) with two factors. The first factor was glucose concentration, namely 1%, 2%, 3%, and 4% w/v, while the second factor was the concentration of red ginger extract, namely 0%, 1%, 2%, 3%, 4%, and 5% (v/v). The data were analyzed using variance analysis (ANOVA), and the differences between means were determined using the orthogonal polynomials. The results showed that glucose increased total lactic acid bacteria and pH, but decreased the preference score of taste, color, and overall reception, but did not affect those of honey pineapple probiotic juice extract's aroma. The red ginger extract increased the taste, aroma, color, and overall acceptance scores, but did not affect the pH and total lactic acid bacteria of pineapple probiotic drinks. The best probiotic drink was from 2% glucose, and 3% red ginger extract, which had 1.3 x 109 colony lactic acid bacteria /mL; total lactic acid 0.63%; pH 3.69; somewhat like the taste, somewhat like the aroma; and somewhat like overall reception.Keywords: glucose, honey pineapple peel, lactic acid bacteria, probiotic beverage, red ginger 

scholarly journals KADAR AIR DAN TOTAL BAKTERI DAGING KAMBING YANG DIBERI ASAP CAIR TONGKOL JAGUNG DAN TEMPURUNG KELAPA

2019 ◽  
Vol 1 (1) ◽  
pp. 20-25
Author(s):  
Mokmin Mokmin ◽  
Wahyu Mushollaeni ◽  
Budi Santosa
Keyword(s):  
Water Content ◽  
Block Design ◽  
Raw Material ◽  
Coconut Shell ◽  
Corn Cobs ◽  
Liquid Smoke ◽  
Effect Of Water ◽  
Randomized Block Design ◽  
Two Factors ◽  
Total Bacteria

Corn cobs and coconut shell are a type of waste that can be used as a raw material of to  produce liquid smoke. The reseach used randomized block design two factors which fisrt factor is a type of liquid smoke (corn cobs, coconuts shell) and the second factor is liquid smoke concentration (1%, 1.5%, 2.0%, 2.5%). The parameters experiment include are water content and total bacteria (TPC)of the lamb.  The result showed of treatment has not significant effect of water content of lamb and the concentration liquid smoke of the corn cobs and liquid smoke of the coconut shell significant effect to total bacteria of lamb. The lowest total bacteria on treatment liquid smoke of corn cobs with concentration 2.5% that is showed 1.5x107cfu/g lamb.

scholarly journals KARAKTERISTIK FLAKES YANG DIHASILKAN DARI TEPUNG HANJELI (Coix lacryma jobi L.) TERMODIFIKASI DENGAN METODE HEAT MOISTURE TREATMENT

2020 ◽  
Vol 7 (1) ◽  
pp. 33-37
Author(s):  
Hervelly ◽  
Yudi Garnida
Keyword(s):  
Water Content ◽  
Raw Materials ◽  
Heating Temperature ◽  
Block Design ◽  
Moisture Level ◽  
Added Value ◽  
Heat Moisture Treatment ◽  
Randomized Block Design ◽  
Moisture Treatment ◽  
Two Factors

The aim of this study was obtained suitable conditions on the modification of hanjeli flour with variations of hanjeli flour moisture and heating temperature so as to improve the characteristics of hanjeli flour and increased its used into flakes products. The benefit of this study was an increase the added value of local raw materials that widely used, to utilized the technology of modification method of Heat Moisture Treatment for food processing made from raw hanjeli for hanjeli characteristics can be applied to flakes products. The study was divided into three stages: preliminary, main and second research. The experimental design used in this study was Randomized Block Design (RBD) consist of two factors: moisture level and heating temperature with 3 levels and 3 time replications, so that 27 experimental units were obtained. The treatment design consisted of variations was conducted in moisture a1 (20%), a2 (25%), a3 (30%), and heating temperature b1 (90oC), b2 (100oC), b3 (110oC). The result of this st dy was obtained that the selected sample were a3b1 (moisture level 30% and heating temperature 90oC) with an average water content 9,657%, amylose 8,393% and setback viscosity 955,000 cP. The preparation of flakes from selected modified hanjeli flour was tested for water content, amylose, water absorption of flakes and the organoleptic response.

PENGARUH KOMPOS SAMPAH KOTA DAN PUPUK KANDANG SAPI TERHADAP PERTUMBUHAN DAN HASIL TANAMAN PAKCOY (BRASSICA RAPA, L. CHINENSIS) PADA ALUVIAL KABUPATEN INDRAMAYU

2018 ◽  
Vol 9 (2) ◽  
pp. 153-163
Author(s):  
Wiwik Ambarsari ◽  
Henly Yuliana
Keyword(s):  
Plant Height ◽  
Brassica Rapa ◽  
Block Design ◽  
Cattle Manure ◽  
Growth And Yield ◽  
Randomized Block Design ◽  
Two Factors ◽  
Number Of Leaves ◽  
Experimental Garden

The study aimed to determine the effect of the combination of city waste compost and cattle manure on the growth and yield of pakcoy plants (Brassica rapa, L. Chinensis) in Aluvial, Indramayu Regency. The study was conducted at the Experimental Garden of the Faculty of Agriculture, Wiralodra University, Indramayu Regency from March to August 2018. This study used Factorial Pattern Randomized Block Design with two factors. The first factor is city waste compost and the second factor is cattle manure with 4 levels: 0%, 3.0%, 6.0%, and 9.0%, repeated twice. The results showed that there was an independent influence between city waste compost and cattle manure on plant height and number of leaves. The best combination to increase the feasibility weight of pakcoy consumption is by giving city waste compost 9.0% (S4) and cattle manure 6.0% (K3).

Stem Cold Hardiness, Leaf Heat Tolerance, Growth, and Performance of Six Japanese Maples (Acer palmatum) in Northern Illinois

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 512e-512
Author(s):  
A.M. Shirazi
Keyword(s):  
Water Content ◽  
Heat Tolerance ◽  
Cold Hardiness ◽  
Block Design ◽  
Leaf Tissue ◽  
Ion Leakage ◽  
Randomized Block Design ◽  
Leaf Tissues ◽  
Artificial Freezing ◽  
And Performance

Six different Japanese Maples (Acer palmatum) cultivars `Water Fall', `Burgundy Lace', `Crimson Queen', `Oshio-Beni', `SangoKaKu', and `Bloodgood' from Monrovia Nursery were planted in a randomized block design on 4 June 1997 at the The Morton Arboretum. Leaf heat tolerance was evaluated by measuring ion leakage of the leaf tissue at 25–60 °C in July, Aug., and Sept. 1997. The LT50 (the temperature at which 50% of the tissues were injured) of all the cultivars were higher in July (≈53 °C) and were lower in September (≈47 °C). Water content of the leaf tissues were higher in July compare to August and September and were not related to heat tolerance of most cultivars. Stem cold hardiness was performed by artificial freezing tests in Oct., Dec., and Feb. 1997/98. The Lowest Survival Temperature (LST) for the most hardy to least hardy cultivars in October and December were: `Burgundy Lace' (–15, –27 °C), `Bloodgood' (–18, –24 °C), `Oshio-Beni' (–15, –24 °C), `Crimson Queen' (–15, –18 °C), `Water Fall' (–9, –18 °C) and `SangoKaKu' (–9, –12 °C), respectively. Growth, dormancy development, spring budbreak and performance of these cultivars will be compared.

scholarly journals Serapan Hara N, P, K dan Pertumbuhan Tanaman Jagung Pada Berbagai Dosis Pupuk Anorganik dan Organik di Tanah Inceptisol

2021 ◽  
pp. 55-66
Author(s):  
Mulyati Mulyati ◽  
Baharuddin AB ◽  
R Sri Tejo Wulan
Keyword(s):  
Plant Growth ◽  
Nutrient Uptake ◽  
Agronomic Traits ◽  
Block Design ◽  
Organic Fertilizer ◽  
Fertilizer Application ◽  
Organic Fertilizers ◽  
Randomized Block Design ◽  
Two Factors ◽  
Inorganic And Organic

The use of inorganic fertilizers has an important role in increasing plant growth and production. But it also causes various problems such as decreasing soil organic matter, soil acidity, soil degradation, nutrient imbalance and increasing environmental pollution. Therefore, it needs to be balanced with the provision of organic fertilizers. A field experiment was conducted to study the effect of application of various doses of inorganic and organic fertilizers on N, P, K nutrient uptake and maize plant growth. The experimental design used was a randomized block design arranged in a factorial manner consisting of two factors. The first factor is the dose of inorganic fertilizer (A): 0, 150 and 300 kg ha-1 phonska and the second factor is organic fertilizer plus (P): 0, 10, 20 tons ha-1. The two factors were combined and each treatment combination was repeated three times. The data obtained were analyzed by analysis of variance at the 5% level of significance. The results showed that there was no interaction between the application of inorganic and organic fertilizers on the growth and nutrient uptake of N, P and K. However, the application of inorganic and organic fertilizers had a significant effect on all tested agronomic traits except for plant height. Nutrient uptake of N, P and K also increased significantly due to the application of inorganic and organic fertilizers. The balance of inorganic and organic fertilizer application increases the availability of nutrients as well as the uptake of N, P, and K nutrients by maize plants.

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