PENGARUH KONSENTRASI BUBUR BUAH DAN TEPUNG KEDELAI (Glycine max) TERHADAP KARAKTERISTIK FIT BAR BLACK MULBERRY (Morus nigra L.)

The purpose of this research is to determine the consentration of fruit’s pulp and soy powder of fit bar black mulberry. The model of experimental design that is used in this research is Randomized Block Design (Group) RAK with 2 factors and 3 time repetitions, so it obtained 27 units of the experiment, where the factors include: the effect of the concentration of fruit’s pulp (A), which consists of three levels, a1 (5%), a2 (10%), a3 (15%) and concentrations of soy powder (B) consisting of 3 levels: b1 (14%), b2 (16%), b3 (18%). The response in this study is chemical response, which is protein content, carbohydrate content, and fat content, physical response is hardness. Organoleptic response include color, flavor, and texture, and then antioxidant activity for selected sample. The selected sample is a3b3 (15% fruit pulp concentration and 18% soy flour concentration), it has 43.21% of carbohydrate content, 11.53% of protein content, 9.23% of fat content, 2.15 mm/sec/100 grams of hardness, and 139.480 ppm of antioxidant activity (average).

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SUBSTITUSI TEPUNG ALMOND DENGAN TEPUNG KEMIRI (Aleurites moluccana Wild) TERHADAP KARAKTERISTIK KULIT MACARON

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i02.p02 ◽

2019 ◽

Vol 8 (2) ◽

pp. 122

Author(s):

Ida Ayu Ganitri Adnyasuari ◽

I Gusti Ayu Ekawati ◽

Ni Made Indri Hapsari Arihantana

Keyword(s):

Protein Content ◽

Water Content ◽

Analysis Of Variance ◽

Block Design ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Randomized Block Design ◽

The Right ◽

Aleurites Moluccana

This research aims to identify the substitution of almond flour with candlenut flour on the characteristics of macaron shell, and to identify the right concentration of almond flour with candlenut flour on the characteristics of macaron shell. This research used randomized block design with the treatment ratio of almond flour with candlenut flour, which consists of 6 levels such as: 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%, and 0% : 100%. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed using Analysis of Variance and if the treatment had an effect on the parameter, the Duncan test was performed. The result showed that substitution of almond flour with candlenut flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, swelling, flavor (hedonic), texture (hedonic), taste (scoring) and overall acceptance (hedonic). Substitution of almond flour with candlenut flour 40% had the best characteristics, with 2,40% water content, 2,51% ash content, 9,40% protein content, 18,98% fat content, 66,70% carbohydrate content, 130,81% swelling, color, flavor, taste, and overall acceptance liked, taste candlenut medium and texture very soft.

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PENGARUH FORMULA SOSIS DENGAN PENAMBAHAN TEPUNG BIT (Beta vulgaris) PADA MUTU SOSIS DAGING BURUNG PUYUH AFKIR (Coturnix coturnix Japonica)

Food Technology and Halal Science Journal ◽

10.22219/fths.v2i1.12966 ◽

2019 ◽

Vol 2 (1) ◽

pp. 106

Author(s):

Nelis Oetavi A. ◽

Khusnul Khotimah ◽

Elfi Anis Saati

Keyword(s):

Antioxidant Activity ◽

Protein Content ◽

Beta Vulgaris ◽

Block Design ◽

Meat Product ◽

Food Product ◽

Fat Content ◽

Raw Material ◽

Coturnix Coturnix ◽

Randomized Block Design

Sausage is a popular food product consumed by the world's population. Meat quail (Coturnix coturnix) is a meat product which has good prospects for use as a raw material for making sausages. The superiority of quail meat is a high protein content between 16,78% - 20,40% and about 70-74% yield of the weight of quail life. In order to increase consumer’s acceptability, the sausage needs a quality improvement especially in terms of appearance (color). One of the ingredients which have the potential as a natural dye is a beetroot (Beta vulgaris). The beetroot has a content of 200 mg of betanin/100 g. This study aims to determine the effect of different sausage formulas and the concentration of beetroot flour toward physicochemical and sensory properties of quail meat sausage. The research method used Randomized Block Design (RBD) with variation of beetroot flour concentration (0%, 1%, 2%, 3%, 4%, and 5% w/w of quail meat). Parameters analyzed were moisture content, protein content, fat content, ash content, antioxidant activity, texture, brightness, redness, yellowish, aroma, taste, and appearance. The best treatment is the quail meat sausage with the addition of the concentration of beet flour by 5% with water content 63,52%, protein content 13,44%, fat content 3,80%, ash 2,81%, antioxidant activity 47,95%, texture 5,19 N/mm2, lightness 44,33, redness 25,47, yellowish 13,20, aroma 3,4 of 5,00, taste 3,5 of 5,00, and appearance 4,04 of 5,00. All treatments have been in accordance with the standards based on SNI No. 01-3820-1995.

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PENGARUH KONSENTRASI TEPUNG TEMPE TERHADAP NUTRISI DAN MUTU SENSORI OPAK SINGKONG DARI LOMBOK UTARA

Pro Food ◽

10.29303/profood.v5i2.99 ◽

2019 ◽

Vol 5 (2) ◽

pp. 459

Author(s):

Arindra Pemilia ◽

Dody Handito ◽

Yeni Sulastri

Keyword(s):

Protein Content ◽

Sensory Evaluation ◽

Block Design ◽

Fat Content ◽

Carbohydrate Content ◽

Polynomial Method ◽

Honestly Significant Difference ◽

Significant Difference ◽

The Right

ABSTRACT The objective of this research was to determine the right concentration of tempeh flour to enhance nutrition and sensory quality of cassava opak from North Lombok. The method used in this research was Randomized Complete Block Design (RCBD) with six treatments which adding 0% (P0), 5% (P1), 10% (P2), 15% (P3), 20% (P4), 25% (P5) tempeh flour from tapioca starch weight. The data obtained were analyzed by analysis of variance (ANOVA) at 5% level using SPSS software. If there was any difference, the data tested further by Orthogonal Polynomial Method (OPM) for the nutrient and by Honestly Significant Difference (HSD) for sensory evaluation at 5% level. The result showed that the tempeh flour concentration gave a significant difference on protein content, fat content, carbohydrate content, total calories, hedonic test (colour and taste) and scoring test ( colour, taste and aroma). Based on the result of sensory evaluation, the additional of 15% of tempeh flour was slightly liked by the panelis and it had protein content 5.92%; moisture content 4.10%; ash content 2.60%; fat content 10.89%; carbohydrate content 76.6%; total calories 427.63 Cal/100 g; slightly yellow, slightly crunchy; slightly smells tempeh and slightly tastes tempeh. Keywords: Cassava, opak, protein, tempeh flour ABSTRAK Tujuan dari penelitian ini adalah untuk menentukan konsentrasi tepung tempe yang tepat untuk meningkatkan nutrisi dan mutu sensori opak singkong dari Lombok Utara. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan 6 taraf perlakuan konsentrasi tepung tempe 0% (P0), 5% (P1), 10% (P2), 15% (P3), 20% (P4), 25% (P5) dari berat tepung tapioka. Data hasil pengamatan diuji dengan analisis keragaman (ANOVA) pada taraf 5% menggunakan software SPSS, apabila terdapat perbedaan nyata diuji lanjut dengan menggunakan uji Polinomial Ortogonal untuk uji nutrisi dan Beda Nyata Jujur (BNJ) untuk uji sensoris pada taraf 5%. Hasil penelitian menunjukkan bahwa penambahan tepung tempe memberikan pengaruh yang berbeda nyata terhadap kadar protein, kadar lemak, kadar karbohidrat dan total kalori serta uji sensoris hedonik (warna dan rasa) dan uji scoring untuk (warna, rasa dan aroma). Berdasarkan hasil uji sensoris penambahan tepung tempe sebanyak 15% adalah perlakuan yang cita rasanya agak disukai oleh panelis dengan kadar protein 5,92%; kadar air 4,10%; kadar abu 2,60%; kadar lemak 10,89%; kadar karbohidrat 76,46%; total kalori 427,63 Kal/100 g; berwarna putih kekuningan; bertekstur agak renyah; agak beraroma tempe dan agak berasa tempe. Kata Kunci: Opak, protein, singkong, tepung tempe

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Karakteristik Fisiko-Kimia dan Sensori Nugget Rumput Laut dengan Penambahan Tepung Ikan Motan (Thynnichthys thynnoides)

Jurnal FishtecH ◽

10.36706/fishtech.v6i2.5848 ◽

2018 ◽

Vol 6 (2) ◽

pp. 163-173

Author(s):

Ricky Setyo Aditomo ◽

Rodiana Nopianti ◽

Indah Widiastuti

Keyword(s):

Protein Content ◽

Water Content ◽

Sensory Analysis ◽

Research Method ◽

Fish Meal ◽

Block Design ◽

Ash Content ◽

Carbohydrate Content ◽

Physical Analysis ◽

Randomized Block Design

The purpose of the research was to know the physicochemical and sensory characteristic of seaweed nugget with an addition of carp fish meal. The research was conducted from March 2016 until February 2017. The research method used a randomized block design (RBD). The treatments were 0%, 10%, 20%, 30% and 40% of fish meal. The parameters of this research were chemical analysis such as water content, ash content, protein content, carbohydrate content, and calcium; physical analysis was hardness, color and sensory analysis (color, taste, and texture). The results showed that treatments gave significant effect on water content, ash content, protein content, lipid content, carbohydrate content, calcium, lightness, chroma, hardness, and taste, but there was no effect on hue, color and texture. The water content was 47.01%-48.19%, ash was 1.29%-4.36%, protein was 2.26%-7.10%, lipid was 11.83%-14.79%, carbohydrate was 26.75%-36.42%, calcium was 15.11 mg/100g-48.46 mg/100g. The lightness of this seaweed nugget were 33.70%-63.43%, chroma 25.00%-35.10%, texture 26.97 gf – 50.80 gf. Taste sensory analysis of seaweed nugget were 2.72 (unlike) – 3.84 (like). The best treatment found in this research was A1.

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PENGARUH TEKNIK DAN WAKTU PENGGORENGAN NON VAKUM DAN VAKUM TERHADAP KARAKTERISTIK ORGANOLEPTIK, DAN KIMIA TUMPI-TUMPI TUNA (Thunnus sp.)

Jurnal Fish Protech ◽

10.33772/jfp.v2i2.9472 ◽

2019 ◽

Vol 2 (2) ◽

pp. 226

Author(s):

Yulis Adrianti ◽

Tamrin Tamrin ◽

Kobajashi Togo Isamu

Keyword(s):

Protein Content ◽

Water Content ◽

Block Design ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Frying Time ◽

Tuna Fish ◽

Average Value ◽

Vacuum Frying

The Effect of Comparison of Seaweed (Eucheuma cottonii) and Flying Fish (Decapterus spp.) In Production of crackers to Organoleptic, Physical and Chemistry AnalysisABSTRACT This study aims to determine the effect of non-vacuum and vacuum frying techniques and time on the organoleptic and chemical characteristics of tumpi-tumpi tuna (Thunnus sp.). This study used a randomized block design (RBD) with two treatment factors namely the first factor is a frying technique consisting of two levels, namely non-vacuum frying techniques and vacuum frying techniques. The second factor is frying time consisting of three levels is (ten minutes), T2 (twenty minutes), dan T3 (thirty minutes). Organoleptic tests include color, scent, taste, and texture, while chemical testing uses the method BSN 01-2354.2-2006 include water content, ash content, fat content, and carbohydrate content. Based on the results of the research test, showed that the effect of the technique and the time of non-vacuum and vacuum frying on the organoleptic test is color with an average value of 6,46, aroma with an average value of 6,13, taste with an average value of 5,81, and texture with an average value of 5,45. While the proximate test results that the best water content is in the V1T3treatment with an average value of 3,05%, the best ash content is in the V0T3treatment with an average value of 5,27%, the best fat content is in the V0T3treatment with an average value of 14,18%, the best protein content was found in the V1T3treatment with an average value of 13,21%, and carbohydrate content was found in the V0T3treatment with an average value of 65,51%. The conclusion of this research is the effect of the technique and non-vacuum and vacuum frying time have a very significant effect, while the interaction has no significant effect on organoleptic values. While the best proximate test result was found in V0T3treatment with an average value of ash content of 5,27%, the fat content of 14,18%, carbohydrate 65,51%, and for water and protein content of the best treatment was found in V1T3with successive value according to 3,05% and 13,21%. Keywords: Tuna fish (Thunnus sp.), non-vacuum, vacuum, tumpi-tumpi, organoleptic, dan chemistry ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh teknik dan waktu penggorengan non vakum dan vakum terhadap karakteristik organoleptik dan kimia tumpi-tumpi tuna (Thunnus sp.). Metode penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor perlakuan yaitu faktor pertama teknik penggorengan yang terdiri dari 2 taraf yaitu teknik penggorengan non vakum (V0) dan teknik penggorengan vakum (V1). Faktor kedua adalah waktu penggorengan yang terdiri dari 3 taraf yaitu T1 (10 menit), T2 (20 menit), dan T3 (30 menit). Uji organoleptik meliputi warna, aroma, rasa, dan tekstur, sedangkan uji kimia menggunakan metode BSN 01-2354.2-2006 meliputi kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat. Berdasarkan hasil penelitian, menunjukkan bahwa pengaruh teknik dan waktu penggorengan non vakum dan vakum terhadap uji organoleptik yaitu warna dengan nilai rata-rata 6,46, aroma dengan nilai rata-rata 6,13, rasa dengan nilai rata-rata 5,81, dan tektur dengan nilai rata-rata 5,45. Sedangkan hasil uji proksimat yaitu kadar air terbaik terdapat pada perlakuan V1T3 dengan nilai rata-rata sebesar 3,05%, kandungan kadar abu terbaik terdapat pada perlakuan V0T3 dengan nilai rata-rata sebesar 5,27%, kandungan kadar lemak terbaik terdapat pada perlakuan V0T3 dengan nilai rata-rata sebesar 14,18%, kandungan kadar protein terbaik terdapat pada perlakuan V1T3 dengan nilai rata-rata sebesar 13,21%, dan kandungan kadar karbohidrat terbaik terdapat pada perlakuan V0T3 dengan nilai rata-rata sebesar 65,51%. Kesimpulan pada penelitian ini adalah pengaruh teknik dan waktu penggorengan non vakum dan vakum berpengaruh sangat nyata, sedangkan pada interaksi berpengaruh tidak nyata pada nilai organoleptik sedangkan hasil uji proksimat terbaik terdapat pada perlakuan V0T3 dengan nilai rata-rata kadar abu 5,27%, kadar lemak 14,18%, karbohidrat 65,51% dan untuk kadar air, dan kadar protein perlakuan terbaik terdapat pada V1T3 dengan nilai berturut-turut 3,05%, dan 13,21%..Kata kunci: Ikan tuna (Thunnus sp.), non vakum, vakum, tumpi-tumpi, organoleptik, dan kimia

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STUDI DAYA CERNA ZAT GIZI DAN AKTIVITAS ANTIOKSIDAN TEPUNG KECAMBAH KACANG HIJAU (Phaseolus radiatus L.)

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2020.v09.i01.p01 ◽

2020 ◽

Vol 9 (1) ◽

pp. 1

Author(s):

Febrielsa Rachmania Rachim ◽

Ni Wayan Wisaniyasa ◽

A.A. Istri Sri Wiadnyani

Keyword(s):

Antioxidant Activity ◽

Moisture Content ◽

Protein Content ◽

Mung Bean ◽

Protein Digestibility ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Starch Digestibility ◽

Bean Sprout

The purpose of this study was to determine the nutrient digestibility and antioxidant activity of mung bean sprout flour. This study was conducted using 12 hours germination and without germination of mung bean, and each treatment was repeated three times. Mung bean flour and mung bean sprouts flour were tested for moisture content, ash content, protein content, fat content, carbohydrate content, protein digestibility, starch digestibility, total phenol, and antioxidant activity. The results showed that germination of mung bean had a very significant effect on moisture content, antioxidant activity (IC50), and total phenol, a significant effect on starch digestibility, and had no significant effect on ash content, protein content, fat content, carbohydrate content, and protein digestibility. The results showed that mung bean sprout flour has a moisture content of 6.74%, ash content 3.39%, protein content 32.13%, fat content 11.33%, carbohydrate content 46.41%, protein digestibility 46.80%, starch digestibility 93.45%, total phenol 22.02 mg/100 g, and antioxidant activity (IC50) 454.50 ppm. Keywords : mung bean, sprout flour, nutrient digestibility, antioxidant activity

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FORMULASI FOODBARS BERBAHAN DASAR TEPUNG KULIT PISANG KEPOK DAN TEPUNG KEDELAI

JURNAL BIOINDUSTRI ◽

10.31326/jbio.v2i2.629 ◽

2020 ◽

Vol 2 (2) ◽

pp. 439-452

Author(s):

Chairunnisa Oktofyani ◽

Keyword(s):

Moisture Content ◽

Protein Content ◽

Dietary Fiber ◽

Food Waste ◽

Physicochemical Characteristic ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Soy Flour ◽

Banana Peel

This study aims to formulate and produce foodbars made from banana peel and soy flour. The use of banana skin aims to utilize food waste that has high enough fiber. The use of soy flour that has high protein. The ratio of the use of kepok banana peel flour and soy flour at formulation F1, F2, F3, F4 and F5 are 50:50, 40:60, 30:70, 20:80 and 10:90 respectively. Banana kepok leather flour produced has a moisture content 5.73%, ash content 11.86%, protein content 6.70%, fat content 16.44% and carbohydrate 59.27%, while soy flour produced has the moisture content 4.80%, ash content 3.88%, protein content 41.64%, fat content 28.44% and carbohydrate 21.24%. Based on the results of the hedonic, F5 was chosen as the selected formula of foodbar. The results of physicochemical characteristic of selected formula with the parameter of moisture content, ash content, protein content, fat content, carbohydrate content, dietary fiber content and texture test levels were 6.70%, 2.71%, 18.79%, 27.20%, 44.60% and 14.76 respectivily.

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Pengaruh Waktu dan Suhu Pengeringan Menggunakan Pengering Kabinet dalam Pembuatan MOCAF (Modified Cassava Flour) dengan Fermentasi Ragi Tape

Food Technology and Halal Science Journal ◽

10.22219/fths.v4i2.16595 ◽

2021 ◽

Vol 4 (2) ◽

pp. 172-191

Author(s):

Aisah Aisah ◽

Noor Harini ◽

Damat Damat

Keyword(s):

Protein Content ◽

Block Design ◽

Temperature Treatment ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Yeast Fermentation ◽

Drying Time ◽

Cassava Flour ◽

Drying Temperature

Abstract. The purpose of this study, to see the interaction of the effect of drying time and temperature of the carbohydrate content of carbohydrates, the interaction of the effect of coordinated time and temperature on mocaf, and the effect of time and optimal drying temperature of mocaf. The study used a factorial randomized block design with a factor of 1, namely the drying time (8 hours, 12 hours, 24 hours) and factor 2, namely the drying temperature (50°C, 70°C, 80°C). The preliminary stage of this research is soaking the cassava chips with 5% salt. The next step is making yeast fermentation mocaf with drying time and temperature treatment using a cabinet dryer. The parameters analyzed were moisture content, ash content, fat content, protein content, carbohydrate content, and color content. The results showed that the treatment of drying time of 8 hours and drying temperature of 70°C is the best treatment measured by the De Garmo test. The test results showed that the treatment had a water content of 10.08%, a protein content of 0.73%, a fat content of 0.06%, an ash content of 8.35%, carbohydrate content of 80.75%, a brightness level (L) is -11.6, the level of redness (a +) is 3.85, and the level of yellowness (b +) is 9.3. Keywords: Drying Temperature, Drying Time, Modified Cassava Flour, Yeast Tape Fermentation Abstrak. Tujuan penelitian ini, untuk mengetahui interaksi pengaruh perlakuan waktu dan suhu pengeringan terhadap kadar karbohidrat mocaf, mengetahui interaksi pengaruh perlakuan waktu dan suhu pengeringan terhadap kecerahan mocaf dan mengetahui interaksi pengaruh waktu dan suhu pengeringan mocaf yang optimal. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial (RAK Faktorial) dengan faktor 1 yaitu perlakuan waktu pengeringan (8 jam, 12 jam, 24 jam) serta faktor 2 yaitu suhu pengeringan (500C, 700C, 800C). Tahap pendahuluan penelitian ini adalah perendaman chips singkong dengan 5% garam. Tahap selanjutnya adalah pembuatan mocaf fermentasi ragi tape dengan perlakuan waktu dan suhu pengeringan menggunakan pengering kabinet. Parameter yang dianalisis yaitu kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat dan kadar warna. Hasil Penelitian menunjukkan perlakuan waktu pengeringan 8 jam dan suhu pengeringan 700C merupakan perlakuan terbaik yang diukur dengan uji De Garmo. Hasil uji menunjukkan bahwa perlakuan tersebut memiliki kadar air sebesar 10,08%, kadar protein sebesar 0,73%, kadar lemak sebesar 0,06%, kadar abu sebesar 8,35%, kadar karbohidrat sebesar 80,75%, tingkat keceraha (L) sebesar -11,6, tingkat kemerahan (a +) sebesar 3,85, serta tingkat kekuningan (b +) sebesar 9,3. Kata kunci: Fermentasi Ragi Tape, Modified Cassava Flour, Suhu Pengeringan, Waktu Pengeringan

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Upaya Peningkatan Kualitas Susu Melalui Penambahan Tepung Ceker Ayam dengan Persentase yang Berbeda dalam Ransum Kambing Peranakan Etawah

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v4i2.10954 ◽

2020 ◽

Vol 4 (2) ◽

pp. 237-246

Author(s):

Masitah Masitah ◽

Cut Intan Novita ◽

Dzarnisa Araby

Keyword(s):

Protein Content ◽

Dry Matter ◽

Block Design ◽

Fat Content ◽

The Body ◽

Production Costs ◽

Food Ingredient ◽

Randomized Block Design ◽

Increase Productivity ◽

By Products

Abstrak. Kambing Peranakan Etawah salah satu penghasil susu yang tinggi. Untuk meningkatkan produktivitas dan menekan biaya produksi diupayakan dengan pemberian pakan aditif berupa ceker ayam. Ceker ayam merupakan salah satu produk sampingan (by product) yang dihasilkan dari Rumah Potong Ayam (RPA) yang kurang diminati masyarakat Aceh sebagai bahan makanan layaknya daerah-daerah lain di Indonesia, sehingga diperlukan upaya pemanfaatannya sebagai pakan tambahan bagi ternak. Tahap penelitian dimulai dari tahap persiapan, pemberian pakan dan tahap pengambilan data. Perlakuannya terdiri dari (kontrol tanpa penambahan tepung ceker ayam), (penambahan tepung ceker ayam sebanyak 2,5%), (penambahan tepung ceker ayam sebanyak 5%), (penambahan tepung ceker ayam sebanyak 7,5%). dan (penambahan tepung ceker ayam sebanyak 10%). Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) yang terdiri 5 perlakuan dengan 3 kelompok. Pengelompokannya berdasarkan berat badan dari tenak Kambing Peranakan Etawah. Parameter yang diamati ialah pengukuran bahan kering, kadar protein, kadar lemak, kadar laktosa dan pH susu kambing Peranakan Etawah. Hasil analisis sidik ragam pada penelitian memperlihatkan bahwa penambahan tepung ceker dalam ransum kambing Peranakan Etawah sangat berpengaruh nyata (P0,01) terhadap kadar bahan kering, kadar protein, kadar lemak dan kadar laktosa, namun tidak berpengaruh nyata (P0,05) terhadap pH.Efforts to improve the milk quality through the addition of chicken claw flour with different percentage on rations of etawah goat breedAbstract. The Goat of the Etawah Breed is one of the highest milk producers. To increase productivity and reduce production costs sought by feeding additives in the form of chicken claws. Chicken ceker is one of the by-products produced by Chicken Slaughterhouse (RPA) which is less attractive to the Acehnese as a food ingredient like other regions in Indonesia, so that the utilization of it is needed as an additional feed for livestock. The research phase starts from the preparation, feeding and data collection stages. The treatment consists of ( (control without addition of chicken claw flour), ( (addition of chicken claw flour as much as 2.5%), ( (addition of chicken claw flour as much as 5%), ( (addition of chicken claw flour as much as 7.5%). and R4 (addition of chicken claw flour as much as 10%). The research design used was Randomized Block Design (RBD) which consisted of 5 treatments with 3 groups. The grouping is based on the body weight of the Etawah Breed Goat cattle. The parameters observed were measurements of dry matter, protein content, fat content, lactose content and pH of milk of Etawah Breeds goats. The results of variance analysis in the study showed that the addition of chilli flour in the ration of Etawah Breeders goats was very significant (P 0.01) on the levels of dry matter, protein content, fat content and lactose content, but did not significantly influence (P 0.05) on pH.Abstract. The Goat of the Etawah Breed is one of the highest milk producers.To increase productivity and reduce production costs sought by feeding additives in the form of chicken claws.Chicken ceker is one of the by-products produced by Chicken Slaughterhouse (RPA) which is less attractive to the Acehnese as a food ingredient like other regions in Indonesia,so that the utilization of it is needed as an additional feed for livestock.The research phase starts from the preparation, feeding and data collection stages.The treatment consists of ( (control without addition of chicken claw flour),( (addition of chicken claw flour as much as 2.5%), ( (addition of chicken claw flour as much as 5%), ( (addition of chicken claw flour as much as 7.5%).and R4 (addition of chicken claw flour as much as 10%).The research design used was Randomized Block Design (RBD) which consisted of 5 treatments with 3 groups.The grouping is based on the body weight of the Etawah Breed Goat cattle.The parameters observed were measurements of dry matter, protein content, fat content, lactose content and pH of milk of Etawah Breeds goats.The results of variance analysis in the study showed that the addition of chilli flour in the ration of Etawah Breeders goats was very significant (P 0.01) on the levels of dry matter, protein content,fat content and lactose content, but did not significantly influence (P 0.05) on pH.

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Karakteristik Sifat Fisiko-Kimia Mi Basah Subtitusi Tepung Sorgum (Sorghum bicolor L. Moench) Diperkaya Serat Rumput Laut (Gracilaria sp.)

Food Technology and Halal Science Journal ◽

10.22219/fths.v2i2.12990 ◽

2019 ◽

Vol 2 (2) ◽

pp. 256

Author(s):

Alifianti Nur Waqiah ◽

Damat Damat ◽

Desiana Nuriza Putri

Keyword(s):

Protein Content ◽

Water Content ◽

Block Design ◽

Fat Content ◽

Ash Content ◽

Fiber Content ◽

Crude Fiber Content ◽

Randomized Block Design ◽

Protein Flour ◽

The Difference

Noodles are consisting of main high protein flour. Data consumption of noodles in 2014 in Indonesia gain 2,2 million ton, this number was going high gradually in every next year. The substitute material which has similarities with what has been used in the last decade is sorghum starch. The aim of this study was to determine the effect of the composition of sorghum starch with seaweed pulp. The research method in is factorial Randomized Block Design (RBD). The first factor used was the difference in the ratio of wheat flour with sorghum starch which was added at 80:20; 60:40; 50:50 Factor II is the addition of seaweed which is 10%, 20%, and 30%. Quality starch noodles within analysis: water content, ash content, protein content, fat content, crude fiber content, and organoleptic (texture, taste, color, and aroma (smell)). The best results were obtained in the T1R1 treatment which got rank 1 with water content 33.38%, ash content 2.05%, protein content 8.31%, fiber content 12.92%, fat content 1.22%, organoleptic aroma 2.94 with aroma value "Quite tasty", organoleptic texture 3.76 with a value of "springy", color organoleptic 3.73 which is "attractive", organoleptic taste 3.76 that is "delicious".

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