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.

scholarly journals PENGARUH PERBANDINGAN MINYAK KELAPA (Cocos nucifera) DENGAN LEMAK KAKAO (Theobroma cacao L.) DAN SUHU PEMANASAN TERHADAP KARAKTERISTIK SABUN

2018 ◽  
Vol 6 (4) ◽  
pp. 297
Author(s):  
Ni Made Purindah Sari ◽  
Luh Putu Wrasiati ◽  
Lutfi Suhendra
Keyword(s):  
Fatty Acids ◽  
Water Content ◽  
Heating Temperature ◽  
Cocos Nucifera ◽  
Block Design ◽  
Coconut Oil ◽  
Animal Fats ◽  
Treatment Comparison ◽  
Randomized Block Design ◽  
Theobroma Cacao L

Soap is one of the cleansers made by chemical reactions between sodium or potassium bases with fatty acids from vegetable oils or animal fats, such as coconut oil, VCO, palm oil, castor oil, olive oil, soybean oil, cocoa fat, tallow and lard. The purpose of this study was to determine the effect of comparison of coconut oil with cocoa fat and heating temperature to the characteristics of soap and determine comparison of coconut oil with cocoa fat and heating temperature to produce the best soap characteristics. This study used factorial randomized block design with two factor experiments. The first factor was the comparison of coconut oil with cocoa fat which consists of five experimental levels, namely: 0:60, 15:45, 30:30, 45:15, 60: 0. The second factor was the heating temperature which consists of 3 experimental levels, namely: 60?C, 70?C, 80?C. The results showed that the comparison of coconut oil with cocoa fat and heating temperature and the interaction between the two treatments had a very significant effect (P<0.01) on rendemens, texture, and soap foam. Comparison of coconut oil with cocoa fat and heating temperature had a very significant effect (P<0.01), but the interaction between the two treatments had no significant effect (P>0.05) on soap water content. Comparison of coconut oil with cocoa fat was very significant (P<0.01), but the heating temperature and interaction between the two treatments had no significant effect (P>0.05) on free fatty acids and soap-free alkalis. The best treatment was obtained from an alternative treatment comparison of coconut oil with cocoa fat 15:45 and heating temperature 70?C with soap rendemens of 88.36%, soap texture of 4.90 kg, soap foam content of 72.64%, soap water content  of 13.73%, free fatty acid levels of 0.40 (ml equivalent NaOH/g), soap free alkalis of 0.05%. Keywords : Coconut oil, cocoa fat, heating temperature, saponification, soap

scholarly journals Proximate Composition, Crude Fiber and Organoleptic Evaluation of Mixed Tempeh from Soybean and Jali-jali

2021 ◽  
Vol 5 (1) ◽  
pp. 93-105
Author(s):  
Nanang Nasrulloh ◽  
Muhammad Ikhsan Amar ◽  
Sintha Fransiske Simanungkalit
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Block Design ◽  
Fiber Content ◽  
Organoleptic Properties ◽  
Organoleptic Evaluation ◽  
Food Ingredients ◽  
Randomized Block Design ◽  
Two Factors ◽  
Yeast Concentration

Tempeh is made from soybeans, but it can be made from a variety of food ingredients. In addition to reducing the demand for soybeans, whose availability in the country is insufficient, the use of other ingredients as raw materials can add to the nutritional value of tempeh to become more complete. This study aims to prove the effect of yeast concentration and the effect of the proportion of soybeans and jali on the nutritional and organoleptic content of soybean and jali mixed tempeh. The design of this study used a factorial randomized block design (RBD) with two factors, namely the concentration of yeast and the proportion of soybeans and jali. Each factor consists of three levels of treatment with three replications. Yeast concentration level (k) is k1 with yeast concentration added 0.1%, k2 (0.15%) and k3 (0.2%). As for the proportion of soybeans and jali (p), namely p1 the proportion of soybeans: jali-jali with a ratio of 60:40, p2 (50:50) and p3 (40:60). The results showed that yeast concentration did not affect (P> 0.05) moisture, protein content, fat, carbohydrate, and fiber content as well as organoleptic properties of tempeh. The proportion has an incredibly significant effect (P <0.05) on ash, protein, fat, carbohydrate, and fiber content in tempeh. However, the proportion does not affect (P> 0.05 on ash content and organoleptic properties of tempeh. There is an interaction between yeast concentration and the proportion of tempeh to color. 

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.

MODIFIKASI PATI SAGU DENGAN METODE HEAT MOISTURE TREATMENT

2015 ◽  
Vol 4 (2) ◽  
pp. 33-40
Author(s):  
La Ega ◽  
Cynthia Gracia Christina Lopulalan
Keyword(s):  
Food Processing ◽  
Raw Materials ◽  
Heating Temperature ◽  
Heating Process ◽  
Sago Starch ◽  
Test Results ◽  
Heat Moisture Treatment ◽  
Lower Viscosity ◽  
Moisture Treatment ◽  
Randomized Experimental Design

This objective of the research was to obtain HMT sago starch having the physical characteristics that can be applied as raw materials in food processing. A completely randomized experimental design with heating temperature as the treatment was applied. Three levels of treatments were assigned, i.e: heating temperature of 90ºC, 95ºC, and 100ºC. Results were analyzed statistically using analysis of variance and Tukey test. Results showed that HMT modified sago starch by heating process at 100ºC had good stability having lower viscosity and moisture content, similar pH, and the degree of whiteness of 71.91%, as well as gel strength of 94.17%.

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 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.

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 Pengaruh proses blanching dan penambahan karagenan pada kualitas selai lembaran belimbing wuluh (Averrhoa bilimbi L.)

2020 ◽  
Vol 11 (2) ◽  
pp. 152-161
Author(s):  
Devi Rahmah Fauzi ◽  
Hapsari Titi Palupi
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Water Content ◽  
Block Design ◽  
Added Value ◽  
Index Method ◽  
Tukey Test ◽  
Randomized Block Design ◽  
Effectiveness Index

Belimbing wuluh (Averrhoa bilimbi L.) is one of the fruit plants native to Indonesia. Processing of Belimbing wuluh into slice jam is necessary in order to have extended shelf life and to give added value of this fruit. This study aims to determine the effect of blanching and concentration of carrageenan on the quality of belimbing wuluh sheet jam. The method of this research was a randomized block design (RBD) consisting of 2 factors. The first factor were Blanching, (B1) = With Blanching, (B2) = Without Blanching. The second factor was the concentration of carrageenan, carrageenan (K1) = 5%. K2 = 10%. K3 = 15%. The result were analyzed by performed ANOVA using Minitab18 software and continued by the Tukey test. The best treatment was analyzed using the De Garmo Effectiveness Index method. The best treatments found in the B2K2 treatment (without blanching and concentration of carrageenan 10%.) has an average of water content 19.68%; vitamin C 14.51 mg / g; texture 0.50 N / mm2; color L 35.50; a* 13.20; b* 20.80; (organoleptic) texture 3,40 (like); color 3,33 (like); taste 3,47(like); and flavor 3.30 (like).

scholarly journals Optimisasi Suhu Pemanasan dan Kadar Air pada Produksi Pati Talas Kimpul Termodifikasi dengan Teknik Heat Moisture Treatment (HMT) (Optimization of Heating Temperature and Moisture Content on the Production of Modified Cocoyam Starch Using Heat Moisture Treatment (HMT) Technique)

2016 ◽  
Vol 36 (03) ◽  
pp. 302
Author(s):  
I Nengah Kencana Putra ◽  
Ni Wayan Wisaniyasa ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Amylose Content ◽  
Heating Temperature ◽  
Swelling Power ◽  
Heat Moisture Treatment ◽  
Randomized Design ◽  
Moisture Treatment ◽  
Type C ◽  
Optimum Heating

One of the physically starch modification technique is heat-moisture treatment (HMT). This technique can increase the resistance of starch to heat, mechanical treatment, and acid during processing.  This research aimed to find out the influence of heating temperature and moisture content in the modification process of cocoyam starch  with HMT techniques on the characteristic of product, and then to determine the optimum heating temperature and moisture content in the process. The research was designed with a complete randomized design (CRD) with two factors factorial experiment.  The first factor was temperature of the heating consists of 3 levels namely 100 °C, 110 °C, and 120 °C. The second factor was the moisture content of starch which consists of 4 levels, namely 15 %, 20 %, 25 %, and 30 %. The results showed that the heating temperature and moisture content significantly affected water content, amylose content and swelling power of modified cocoyam starch product, but the treatment had no significant effect on the solubility of the product. HMT process was able to change the type of cocoyam starch from type B to type C. The optimum heating temperature and water content on modified cocoyam starch production process was 110 °C and 30 % respectively. Such treatment resulted in a modified cocoyam starch with moisture content of 6.50 %, 50,14 % amylose content, swelling power of 7.90, 0.0009% solubility, paste clarity of 96.310 % T, and was classified as a type C starch. ABSTRAKSalah satu teknik modifikasi pati secara fisik adalah teknik Heat Moisture Treatment (HMT). Teknik ini dapat meningkatkan ketahanan pati terhadap panas, perlakuan mekanik, dan asam selama pengolahan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan kadar air pada proses modifikasi pati talas kimpul dengan teknik HMT terhadap karakteristik produk, dan selanjutnya menentukan suhu dan kadar air yang optimal dalam proses tersebut. Penelitian ini dirancang dengan rancangan acak lengkap (RAL) dengan percobaan faktorial dua faktor. Faktor pertama adalah suhu pemanasan, terdiri dari 3 taraf yaitu 100 °C, 110 °C, dan 120 °C. Faktor kedua adalah kadar air pati, terdiri dari 4 taraf yaitu 15 %, 20 %, 25 %, dan 30 %. Hasil penelitian menunjukkan, suhu pemanasan dan kadar air pati secara nyata mempengaruhi kadar air, kadar amilosa dan swelling power pati talas kimpul termodifikasi, tetapi tidak berpengaruh nyata terhadap kelarutannya. Proses HMT mampu mengubah tipe pati talas kimpul dari tipe B menjadi tipe C. Suhu pemanasan dan kadar air optimal pada produksi pati talas kimpul termodifikasi adalah 110 °C dan 30 %. Perlakuan tersebut menghasilkan pati talas kimpul termodifikasi dengan karakteristik seperti kadar air 6,50 %, kadar amilosa 50,14 %, swelling power 7,90, kelarutan 0,001 %, kejernihan pasta 96,31 % T, dan dengan klasifikasikan pati tipe C.Kata kunci: Amilografi; talas kimpul; HMT; pati

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