IDENTIFIKASI KANDUNGAN ZAT MAKANAN PADA BIJI BUAH DI PASAR BANDAR LAMPUNG

The purpose of this study was to determine the water content, protein, and fat in the avocado seed jackfruit and durian obtained from traditional markets in Bandar Lampung. Materials used in this research are the seeds of avocado, jackfruit seeds, and seeds of durian. The material obtained from the three traditional markets, namely Bandar Lampung Bambu Kuning, Markets Teluk, and Market Way Halim. This research was conducted using a survey method with the sampling design. Samples were taken three replications from each market using purposive random sampling. The results showed that: (1) the moisture content of 81.28% jackfruit seeds, avocado seed 60.16%, and 45.95% durian seeds (2) The lipid content of crude oil in the avocado seed 11: 40%, 10 durian seeds, 98%, and jackfruit seeds 10: 25% (3) the protein content in seeds 11.70% jackfruit, durian 6: 56% of fruit seeds, and avocado seed 6: 52%. Keywords: Avocado Seeds,Seeds of Jackfruit, Durian Fruit Seeds

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Kandungan Kadar Air dan Kadar Protein pada Bakso Ayam Broiler dengan Putih Telur Sebagai Bahan Pengenyal pada Konsentrasi yang Berbeda

bionature ◽

10.35580/bionature.v19i2.9725 ◽

2019 ◽

Vol 19 (2) ◽

Author(s):

Munassir B Munassir B ◽

Nurhaeda Nurhaeda ◽

Irmayani Irmayani

Keyword(s):

Moisture Content ◽

Protein Content ◽

Water Content ◽

Broiler Chicken ◽

Egg White ◽

Average Value ◽

Average Water

Abstract. This study aims to determine the effect of egg white at different concentrations on the content of water content and protein content in broiler chicken meatballs. This research uses Completely Randomized Rangcangan (CRD) with three replications and treatment four times, namely T0 = Control, T2 = 15 grams of Egg White, T2 = 30 grams of Egg White, T3 = 75 grams of White Egg. Variety analysis showed the addition of egg whites as pengeyal material at different concentrations significantly affected the content of water content and did not significantly affect the content of protein content. The average water content in the highest to lowest broiler chicken meatballs was obtained from P3 treatment of (61.48%), P0 (58.48%), P1 (53.58%), and P2 (43.32%). The average protein content in the lowest broiler chicken meatballs was obtained from treatment P0 (12.54%), P2 (13.29%), P1 (14.13%), and P3 (15.32%). From the results of research the content of water content and protein content with egg whites as different pengeyal ingredients is 43 grams of egg white. The best water content obtained in P2 treatment with an average value of 43.32%. The best protein content obtained in P3 treatment with an average value of 15.32%.Keywords: broiler, egg white, moisture content, protein content

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KAJIAN KOMPOSISI KIMIA SNACK BARS DARI BERBAGAI BAHAN BAKU LOKAL : SYSTEMATIC REVIEW STUDY OF THE CHEMICAL COMPOSITION OF SNACK BARS FROM VARIOUS LOCAL RAW MATERIALS : SYSTEMATIC REVIEW

AGRI-SOSIOEKONOMI ◽

10.35791/agrsosek.17.1.2021.32236 ◽

2021 ◽

Vol 17 (1) ◽

pp. 15

Author(s):

Mayestika S. D. Taula’bi’ ◽

Yoakhim Y.E. Oessoe ◽

Maria F. Sumual

Keyword(s):

Systematic Review ◽

Chemical Composition ◽

Protein Content ◽

Water Content ◽

Local Food ◽

Raw Materials ◽

Raw Material ◽

Great Demand ◽

Review Study ◽

Materials Used

Snack bars is one of the commercial food products found in the market but this product mostly still use imported raw materials such as soybeans and wheat. Research on the use of local food as raw material for making snack bars is currently in great demand considering that Indonesia has abundant potential agricultural to be optimized in supporting food diversification efforts. This study aims to make an inventory of the types of local raw materials that have been used in the manufacture of snack bars, to record and to study the types binders of snack bars and to evaluate the chemical composition of local raw material snack bars. This research was made with a systematic review design with the PRISMA method. From the results of the systematic review conducted, it was found that local raw materials for cereals, nuts, fruits, vegetables and local tubers can be combined to be used as raw material for making snack bars. Several types of binders that have been used in the manufacture of snack bars are cornstarch, tapioca, sugar, eggs, and also maltodextrin. The evaluation results of the chemical composition of local raw material snack bars, namely having water content ranged from 2.28% - 53.4%, carbohydrate content 27.3% - 86.66%, fat content 8% - 34.46%, protein content 3.49% - 17.61%, and total calories 294.19 kcal/100 g - 552.71 kcal/100 g which is influenced by several factors, namely the use of various raw materials, additional materials used, and the processing of snack bar products

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

Jahangirnagar University Journal of Biological Sciences ◽

10.3329/jujbs.v8i1.42465 ◽

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)

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KARAKTERISASI FISIKOKIMIA IKAN BAGE (MAKANAN TRADISIONAL SUMBAWA) MENGGUNAKAN OVEN PENGERING

Jurnal TAMBORA ◽

10.36761/jt.v5i1.996 ◽

2021 ◽

Vol 5 (1) ◽

pp. 34-39

Author(s):

Rhestu Isworo ◽

Anni Nuraisyah

Keyword(s):

Moisture Content ◽

Protein Content ◽

Water Content ◽

Fat Content ◽

Average Moisture Content ◽

Drying Process

Lemuru production in Sumbawa has increased and is one of the processed productsthe famous one is bage fish. This bage fish is processed by a process of salting andpickling, then drying and frying. Request from the Sumbawa peopleThere are already many who want to bring this typical bage fish souvenir from the region. Bytherefore in this study a controlled drying process was carried out usingoven, and is expected to be a solution to improve the quality of bage fishphysicochemical and microbiological. The results showed that fresh lemuru hadthe average moisture content was 86%, protein content was 19.8%, fat content was 6.1%. Water contentThe highest bage fish was found in treatment with a temperature of 50 ° C for 2 hours (56.33%)while the lowest water content is found in 4 hours drying with a temperature of 60 ° C(28.41%). The highest TPC test value was obtained in bage fish drying at 50oCfor 2 hours, which is 21000 CFU / gr (2.1 x 104 CFU / gr).

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Karakteristik Fisikokimia dan Sensoris Nugget Kijing (Pilsbryoconcha exilis)

Jurnal FishtecH ◽

10.36706/fishtech.v7i1.5983 ◽

2018 ◽

Vol 7 (1) ◽

pp. 76-85

Author(s):

Ina Permata Sari ◽

Herpandi Herpandi ◽

Shanti Dwita Lestari

Keyword(s):

Moisture Content ◽

Protein Content ◽

Water Content ◽

Sensory Analysis ◽

Block Design ◽

Ash Content ◽

Sensory Characteristics ◽

Chemical Characteristics ◽

Physical Chemical ◽

Randomized Block Design

The purpose of this research was to observe the effects of threadfin breams surimi (Nemiptarus nematophorus) and mussel (Pilsbryoconcha exilis) to physical, chemical and sensory characteristics of nugget. This research used randomized block design (RBD) consisted of one factor treatment and three replications. Factor treatment consisted of combination ratio threadfin breams surimi and mussel 100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, 0% : 100%. The variables observed were physical characteristics (elasticity), chemical characteristics (moisture content, ash, protein, fat, carbohydrate, and iron) and sensory analysis on appereance, flavour, taste and texture of the final products. Different combinations of threadfin breams surimi and mussel had significant effect on elasticity (222.53 gf, 278.33 gf, 300.66 gf, 312.13 gf, 452.86 gf), ash content (3.26%, 2.51%, 2.23%, 1.63%, 1.45%), protein content (8.27%, 12.11%, 14.8%, 17.14%, 20.73%), carbohydrate content (17.32%, 14.34%, 11.11%, 8.42%, 3.5%), and iron (23.61%, 18.56%, 12.77%, 7.24%, 1.54%). Based on the results, the greater addition of surimi concentration caused the increasing value of elasticity, protein, and water content. While the greater addition of mussel concentration resulted on the increased value of ash, fat and iron. This research showed that the combination of 75% threadfin breams surimi and 25% mussel produced on nugget with the best characteristics.

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HUBUNGAN ANTARA BUDAYA ORGANISASI DAN KOMPETENSI PEDAGOGIK DENGAN KEINOVATIFAN GURU

Jurnal Manajemen Pendidikan ◽

10.33751/jmp.v6i2.790 ◽

2018 ◽

Vol 6 (2) ◽

pp. 636-645

Author(s):

Rita Marliana ◽

Yossa Istiadi ◽

Eka Suhardi

Keyword(s):

Elementary School ◽

Organizational Culture ◽

Significant Relationship ◽

Random Sampling ◽

Sampling Design ◽

Civil Servant ◽

Total Sample ◽

Survey Method ◽

Correlational Approach

The objective of this research is to analyse the correlation between organizational culture and pedagogic competence with innovation of civil servant teachers. The design of this study was survey and correlational approach. The research applies survey method to collect the data and correlational approach, the research that is designed to get the information about the correlation between variabel in the population. The population in this research is all civil servant teachers in state elementary school se-gugus 6 Pancoranmas district, Depok city totally 120 teachers. This research applied proportional random sampling design which determine a sample taken from a representative of each of the existing schools in the population whose numbers were adjusted by the amount of each allocation formula, using proportional random sampling using the formula with the total sample slovin as many as 93 teachers. The research revealed that there is positive and highly significant relationship between the organizational culture with teachers innovation. There are positive and highly significant relationship between pedagogic competence and teachers innovation.Keywords: Organizational Culture, Paedagogic Competence, Innovation

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FAKTOR-FAKTOR YANG MEMPENGARUHI PENERIMAAN PETANI KARET (Hevea Brasiliensis) DI DESA BARU KECAMATAN MESTONG KABUPATEN MUARO JAMBI

Jurnal MeA (Media Agribisnis) ◽

10.33087/mea.v3i1.33 ◽

2018 ◽

Vol 3 (1) ◽

pp. 1

Author(s):

Pariyanto Pariyanto ◽

Rizki Gemala Busyra

Keyword(s):

Significant Influence ◽

Hevea Brasiliensis ◽

Random Sampling ◽

Sampling Design ◽

Education Level ◽

Survey Method ◽

Seed Type ◽

Rubber Production ◽

Independent Variables ◽

Descriptive Method

This research was conducted in June 2017 at Baru Village of Mestong Sub-district of Muaro Jambi Regency.The purpose of this research is to know the description of the revenue of rubber farmer, and the influence of independent variables (Rubber Production, Price, Plant Age, Education Level, Types of Seeds, and Tapping Technique) to the revenue of rubber farmers. The research used survey method,completed by Random sampling design with 64 farmers as a sample or 15% of the population (427 farmers). The analysis used descriptive method and multiple regression. The result showed that the average of rubber farmerrevenue in this research was Rp.87.453,95 / Ha / Period and simultaneously independent variables give significant influence to the farmer revenue. While partially, rubber production, seed type, and tapping technique hadsignificant effect to the farmer's revenue, while rubber price, age of plant, and education level did not have significantly influence to revenue of rubber farmer.Keywords: Rubber, Revenue, Factor, Influence AbstrakPenelitian ini dilaksanakan di Desa Baru Kecamatan Mestong Kabupaten Muaro Jambi.Penelitian dilaksanakan bulan Juni 2017.Tujuan penelitian untuk mengetahui gambaran penerimaan usahatani karet , dan pengaruh variabel bebas (Produksi Karet, Harga, Umur Tanaman, Tingkat Pendidikan, Jenis Bibit, dan Teknik Penyadapan) terhadap penerimaan petani karet.Metode penelitian adalah menggunakan metode survey.Teknik pengambilan sampel secara acak (random sampling) dengan jumlah sampel 64 rumah tangga petani (Petani) atau sebesar 15% dari populasi (427 Petani).Alat analisis menggunakan metode deskriptif uji regresi linier berganda.Hasil penelitian menunjukan rata-rata penerimaan usahatani karet di daerah penelitian adalah Rp.87.453,95/Ha/Sadapdan secara simultan variabel-variabel bebas memberikan pengaruh secara nyata terhadap penerimaan petani.Sedangkan secara parsial produksi karet, jenis bibit, dan teknik penyadapan berpengaruh nyata terhadap penerimaan petani, sedangkan harga karet, umur tanamam, dan tingkat pendidikan tidak berpengaruh secara nyata terhadap penerimaan petani karet.Kata Kunci :Karet, Penerimaan, Faktor, Pengaruh

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Chemical properties of dadih from Tanjung Bonai Regency, Tanah Datar District, West Sumatera, Indonesia

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/888/1/012051 ◽

2021 ◽

Vol 888 (1) ◽

pp. 012051

Author(s):

S N Aritonang ◽

E Roza ◽

Yetmaneli ◽

A Sandra

Keyword(s):

Moisture Content ◽

Protein Content ◽

Water Content ◽

Research Method ◽

Nutritional Value ◽

Room Temperature ◽

Chemical Properties ◽

Buffalo Milk ◽

Banana Leaves ◽

Descriptive Method

Abstract Dadih derive from buffalo milk which is put into a bamboo tube and covered with banana leaves or plastic and then fermented at room temperature for 1-2 days until it forms lumps. This study aims to determine the nutritional value content (protein, fat, moisture content, pH and acidity). The research method is descriptive method and laboratory analysis. The sample used as material for this research is dadih from 5 farmers in Tajung Bonai Regency, Tanah Datar Regency. The results showed that the protein content for Dadihs ranged from 5.08-7.08%, fat content 5.57-8.09%, water content 72.38-78.74%, pH 4.4-4.9 and acidity 1.26-1.51%. From this research, it is concluded that the Tanjung Bonai Dadih has good nutritional value.

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Gayo coffee processing with natural, semi-washed and full-washed methods

E3S Web of Conferences ◽

10.1051/e3sconf/202133201012 ◽

2021 ◽

Vol 332 ◽

pp. 01012

Author(s):

Hotnida Sinaga ◽

Mimi Nurminah ◽

and Adrian Hilman

Keyword(s):

Moisture Content ◽

Lipid Content ◽

Ash Content ◽

The Other ◽

Green Bean ◽

Coffee Bean ◽

Coffee Production ◽

Coffee Beans ◽

Materials Used ◽

Future Work

Gayo area is the largest Arabica coffee production in Asia. The materials used in this research were coffee beans which are natural, semi-washed, and fully-washed processed coffee. This study aimed to determine the physicochemical of green bean will the various processing. The moisture content of three green bean coffee were 9.78%, 9.60% and 11.03% for natural, semi-washed and full-washed processing, respectively. The ash content ranged from 3.19% for natural processing to 4.33% for full-washed processing. Full washed green bean coffee had the highest lipid content, 12.5 ± 0.20% compared to the other coffee. Moreover, the lowest pH and specific volume were found in natural processing coffee, 5.63 and 1.66 mL/g, respectively. The finding result shows that coffee characteristics depending on the processing methods. Future work will be done by applying various packaging for the coffee bean.

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MUTU ORGANOLEPTIK DAN KIMIA ABON IKAN GABUS (CHANNA STRIATA) YANG DISUBSTITUSI SUKUN (ARTOCARPUS ALTILIS)

Jurnal Katalisator ◽

10.22216/jk.v2i2.1606 ◽

2017 ◽

Vol 2 (2) ◽

pp. 61

Author(s):

Widia Dara ◽

Arlinda Arlinda

Keyword(s):

Moisture Content ◽

Protein Content ◽

Water Content ◽

Proximate Analysis ◽

Ash Content ◽

Artocarpus Altilis ◽

Randomized Design ◽

Chemical Content ◽

Channa Striata ◽

Completely Randomized Design

<p><em>The aim of research was to determine the effect of substitution breadfruit (Artocarpus altilis) organoleptic quality and chemical content shredded. This research is experimental, with five treatments. Organoleptic tests carried snake head with breadfruit substitution processed into shredded. The study was conducted using a CRD (completely randomized design) with five treatments and two replications. Analyses were performed using analysis of variance to see the effect of adding breadfruit between treatments. If the results differ significantly (F count> F table) then continued with DNMRT test at 5% level. Chemical proximate analysis conducted shredded. Shredded most preferred is the treatment of C made from snake head 83.37% and 16.33% breadfruit. The protein content decreased with increasing number of substitutions breadfruit, otherwise the fiber content increases. Chemical Ingredients shredded were 438 Calories, 31.5% carbohydrate, 19.8% protein, 25.9% fat, 8% ash content and moisture content of 14.8% and 1,12 g fiber. Shredded is made of snake head 83.37% and 16.33% breadfruit meet standard SII shredded. Except for the water content is still rather high (14.8%) is in excess of the permitted standards SII shredded by 10%.</em></p>

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