PERBANDINGAN SARI KACANG KEDELAI DENGAN BUBUR UMBI BIT DAN KONSENTRASI SANTAN TERHADAP KARAKTERISTIK ES KRIM NABATI

The purpose of this study was to determine the comparison of soybean milk with beetroot extract and concentrate of coconut milk on the characteristics of vegetable ice cream.This research method was conducted in two stages, namely preliminary research consist of analysis of total dissolved solids from the ratio of soybeans to water, namely (1: 4), (1: 6) and (1: 8). The primary research was carried out by using a 3x3 factorial system of randomized block design (RBD)/ Rancangan Acak Kelompok (RAK) with three repetitions. Factor (A) was comparison of soybean juice with beetroot porridge, consisting of 3 (three) levels a1 = 1: 1, a2 = 1: 2, a3 = 2: 1, and factor (B) was the use of coconut milk concentration, consisting of 3 (three ) level b1 = 18%, b2 = 20% and b3 = 22%. The results showed that the comparison of soybean milk with beetroot slurry influences fat content, overrun, melting time, and organoleptic tests including color, aroma and texture. Coconut milk concentration affects organoleptic test of texture attributes. The interaction between soybean juice comparison with beetroot extract and concentration of coconut milk on vegetable ice cream affected the organoleptic test of taste attributes but did not affect the fat content, protein content, overrun, melting time and organoleptic test of the color attributes, aroma and texture. The comparison of soybean juice with beetroot slurry influences fat content, overrun, melting time, and organoleptic tests including color, aroma and texture.

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Physico-Chemical Characteristics of Ice Cream Made from Coconut Milk Cream and Kidney Nut Puree

Food Technology and Halal Science Journal ◽

10.22219/fths.v3i2.13216 ◽

2020 ◽

Vol 3 (2) ◽

pp. 151

Author(s):

Sri Winarsih ◽

Nilam Sitaresmi Cahyo ◽

Sukardi Sukardi ◽

Devi Dwi Siskawardani

Keyword(s):

Block Design ◽

Ice Cream ◽

Coconut Milk ◽

National Standards ◽

Melting Time ◽

Fishy Odor ◽

Kidney Beans ◽

Randomized Block Design ◽

Physico Chemical ◽

Optimum Formulation

Coconut milk cream is a vegetable fat to replace animal fat in making ice cream. coconut milk cream not having a fishy odor and is rich antioxidants. While kidney nut have the potential as an emulsifier and also rich antioxidants. the purpose of this study was to obtain an optimum formulation of coconut milk and kidney beans to produce ice cream with good characteristics. The study used a simple randomized block design that was repeated three times. The treatment are the proportion of coconut milk cream and kidney nut puree. the results of this study showed that ice cream have moisture 65.79 to 72.61%, 48.99% antioxidant activity, fat content was in accordance with Indonesian national standards (25.32%),overrun value (36.03%) and melting time (8.72 minutes).

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Effect of grated coconut and water ratio and commercial cheese starter percentage on characteristics of soft cheese made from coconut milk

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/951/1/012104 ◽

2022 ◽

Vol 951 (1) ◽

pp. 012104

Author(s):

D Yunita ◽

D Mariska ◽

S Rohaya ◽

E Varizki ◽

K Gkatzionis ◽

...

Keyword(s):

Ph Value ◽

Block Design ◽

Starter Culture ◽

Fat Content ◽

Starter Cultures ◽

Coconut Milk ◽

Water Removal ◽

Randomized Block Design ◽

Soft Cheese ◽

Optimum Formulation

Abstract The aim and objective of this research was to produce a soft cheese made from coconut milk and to examine the effect of grated coconut:water ratio (1:1, 1:2 and 1:3) and percentage of commercial cheese starter culture (1% and 1.5%) on its characteristics. The study was conducted using a factorial randomized block design. After two weeks of storage at 4°C, the cheeses (18 samples) were analysed for total lactic acid (LAB) counts, pH, and fat content. The lowest-fat coconut cheese was analysed for proximate and spreading ability. The results showed that the grated coconut:water ratio had a significant effect (P≣0.01) on the total LAB counts, pH value, and fat content of the cheese. The optimum formulation for soft cheese was selected based on the lowest pH (4.64) and fat content (42%) which was reached by using coconut and water 1:1. However, the spreading ability of this cheese could be improved by optimising the growth of starter cultures, water removal and adding stabilizers.

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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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Germination and morphophysiology of passion fruit seedlings under salt water irrigation1

Pesquisa Agropecuária Tropical ◽

10.1590/1983-40632018v4852710 ◽

2018 ◽

Vol 48 (3) ◽

pp. 229-236 ◽

Cited By ~ 3

Author(s):

Jailma Ribeiro de Andrade ◽

Aldair de Sousa Medeiros ◽

Sebastião de Oliveira Maia Júnior ◽

Leila de Paula Rezende ◽

João Correia de Araújo Neto

Keyword(s):

Salt Water ◽

Block Design ◽

Photosynthetic Apparatus ◽

Passion Fruit ◽

Growth And Yield ◽

Leaf Biomass ◽

Agricultural Crops ◽

Randomized Block Design ◽

Four Levels ◽

Two Stages

ABSTRACT The use of salt water in irrigation can reduce the growth and yield of agricultural crops. This study aimed to assess the germination, emergence, physiology and growth of passion fruit seedlings of two varieties under salt water irrigation. The study was conducted in two stages: the first carried out in a laboratory and the second in a greenhouse, using a randomized block design, in a 2 x 4 factorial scheme, corresponding to two passion fruit varieties (BRS RC and BRS GA1) and four levels of irrigation water electrical conductivity (0.2 dS m-1, 2.2 dS m-1, 4.2 dS m-1 and 6.2 dS m-1), with four replications. The BRS GA1 variety exhibited the highest germination index and rate, in the germination stage, despite being more sensitive to salinity than the BRS RC. There was no damage to the photosynthetic apparatus in the BRS GA1 seedlings during growth, as demonstrated by the higher leaf biomass, when compared to the BRS RC variety.

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PENGARUH PENAMBAHAN LUMPUR AKTIF PADA BIOFILTER ANOKSIK-OKSIK DALAM MENURUNKAN KADAR AMONIA AIR LIMBAH RUMAH SAKIT

ECOTROPHIC Jurnal Ilmu Lingkungan (Journal of Environmental Science) ◽

10.24843/ejes.2019.v13.i01.p06 ◽

2019 ◽

Vol 13 (1) ◽

pp. 49

Author(s):

Wayan Trisna Dewi ◽

I Wayan Budiarsa Suyasa ◽

I Nyoman Rai

Keyword(s):

Activated Sludge ◽

Block Design ◽

Quality Standard ◽

Suspended Solid ◽

Hospital Wastewater ◽

Randomized Block Design ◽

Increasing Demand ◽

Two Stages ◽

Demand For Health ◽

And Control

Development of the population and the increasing demand for health services has led to the increase in the number of hospitals, both government hospital and privet hospitals. The presence of ammonia as a result of protein decomposition can be toxic in the waters. The application of anoxic-oxic biofilter system is an attempt to be able to reduce ammonia levels in hospital wastewater. In the process of anoxic-oxic biofilter, contact occurs between the gravel media and microorganism to form biofilms which can accelerate the degradation of organic matter and the nitrification process. This study aims to obtain the best activated sludge source in reducing ammonia levels of wastewater applied to the anoxic-oxic biofilter system applied. This research was contucted in two stages in which the first stage of active mud nursery was carried out from three sources, namely WWTP Wangaya Hospital Denpasar, WWTP of PTN Hospital Udayana University and WWTP of Bangli Hospital for six days. At this stage a Mixed Liquor Volatile Suspended Solid (MLVSS) value is measured which shows the growth rate of biomass in activated sludge. The second stage is applivation of avtivated sludge and control to the anoxic-oxic biofilter system to reduce ammonia levels in hospital wastewater for five days of processing. This study use a randomized block design with four treatments and three replication. The results showed that the best activated sludge was obtained through nursery from WWTP of Wangaya Denpasar Hospital which was shown by the highest biomass growth (MLVSS Value) of 2433.3 mg/L and the highest reduction in ammonia reached a final level of 0.53 mg/L. The levels of effectiveness of the process of decreasing ammonia levels by 94.70% and has been able to pass the specified quality standard effectiveness percentage (90%) for five days of processing. The value of this effectiveness is the highest compared to the controls and other activated sludge treatment.

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KAJIAN MINUS ONE TEST DAN KESUBURAN LAHAN PASIR UNTUK BUDIDAYA TANAMAN BAWANG MERAH

Jurnal Pengkajian dan Pengembangan Teknologi Pertanian ◽

10.21082/jpptp.v20n1.2017.p25-34 ◽

2017 ◽

Vol 20 (1) ◽

pp. 25

Author(s):

Sutardi ,

Keyword(s):

Block Design ◽

Limiting Factors ◽

Limiting Factor ◽

Sandy Land ◽

Survey Techniques ◽

Second Stage ◽

Randomized Block Design ◽

Complete Fertilizer ◽

Two Stages ◽

Physical And Chemical

Soil Fertilyty and Minus One Test of Sandy Land For Shallot. Besides to prove the potential of N, P and K nutrients as limiting factors for shallot plants, the objectives of this research was to find out physical characteristics and fertility in sandy land (soils) in Bantul, Kulon Progo district, Special Region of Yogyakarta. Research was carried out in two stages. The first stage was survey and analysis of sandy land in Bantul and Kulon Progo by the age of amelioration. Survey techniques was based on four age ameliorations of sandy soil. The second stage was conducted using complete randomized block design sigle factor. The second was minus one test of N, P and K consists of five treatments: 1 .TP = no fertilizer (control), 2. PK (-N) = complete fertilizer without N, 3. NK (-P) = complete fertilizer without P, 4.NP (-K) = complete fertilizer without K and 5. NPK = complete fertilizer. The results showed that the introduction of amelioration techniques changed and improved soil different changes in physical and chemical of sandy land. Ameliorant addition into the planting media had positive with the percentage change in silt (0.55-2.37%) and clay (0.45-0.51%) increasing significantly, followed by levels P2O5 and lowerring the sand (1.05-2.07%). The result of minus one test fertilizer on sandy land for the shallot that fertilizer N become the main limiting factor P and K light whereas P and K nutrients were the limiting factor on sandy land for shallot. Keywords: Ameliorant, sandy land, shallotABSTRAK Tujuan penelitian untuk membuktikan bahwa hara N, P, dan K faktor pembatas untuk pertumbuhan dan produksi bawang merah pada lahan pasir pantai. Disamping itu juga mengetahui perubahan sifat fisik dan kimia tanah lahan pasir pantai pada berbagai blok dengan umur penggunaan lahan yang berbeda. Penelitian dilakukan dua tahap yaitu pertama survei dan analisis tanah lahan pasir di Kabupaten Bantul dan Kulon Progo D.I. Yogyakarta berdasarkan umur ameliorasi. Penelitian kedua mengetahui faktor pembatas menggunakan Rancangan Acak Kelompok Lengkap (RAKL) faktor tunggal. Perlakuan minus one test hara N, P dan K terdiri dari lima perlakuan: 1. TP = tanpa pupuk (kontrol), 2. PK (-N) = pupuk lengkap kurang N, 3. NK (-P) = pupuk lengkap kurang P, 4. NP (-K) pupuk lengkap kurang K dan 5. NPK pupuk lengkap diulang 5 kali. Hasil kajian menunjukkan bahwa pengelolaan lahan pasir dengan input bahan amelioran terjadi perubahan sifat fisik dan kimia sehingga kesuburan lahan meningkat. Peningkatan tersebut karena terjadi perubahan persentase fraksi debu (0,55-2,37%) dan (0,45-0,51%) liat meningkat diikuti kadar hara P2O5, menurunkan fraksi pasir (1,05-2,07%) secara nyata. Hara N menjadi faktor pembatas utama, sedangkan K dan P merupakan pembatas ringan pada lahan pasir untuk bawang merah.Kata Kunci: Amelioran, lahan pasir, bawang merah

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The Addition Extract of Red Dragon Fruit (Hylocereus polyrhizus) Kefir and Aging Time on Ice Cream Made of Goat Milk

Jurnal Peternakan Integratif ◽

10.32734/jpi.v6i1.2177 ◽

2018 ◽

Vol 6 (1) ◽

Author(s):

Najiah Ahmad ◽

Edhy Mirwandhono ◽

Armyn Hakim Daulay ◽

Tri Hesti Wahyuni ◽

Hamdan

Keyword(s):

Aging Time ◽

Block Design ◽

Goat Milk ◽

Ice Cream ◽

Melting Time ◽

Randomized Block Design ◽

Dragon Fruit ◽

Two Factors ◽

Department Faculty ◽

Test Color

There is few people who like goat milk, that is why process of making goat milk into ice cream is needed. Therefore, a research has been done at Animal Production Laboratory of Husbandry Department, Faculty of Agriculture, University of North Sumatera, from April to May 2018. The design which used in this research is Randomized block design (RAK) with two factors: kefir concentration (P): (0%, 10%, 20%, 30%) and aging time (L): (6, 12, 18, 24 hours). Parameters which observed were overrun, melting time and organoleptic test (color, aroma, texture, taste). The results showed that the interaction between kefir concentration and aging time gave a significant effect to organoleptic result of flavor and did not give significant effect to overrun, melting time and organoleptic results (color, texture, taste). The concentration of kefir had given significant effect to melting time and organoleptic results (color, aroma, texture, taste) and did not give significant effect to overrun result. The aging time gave a significant effect to overrun, melting time and organoleptic results (color, aroma, texture), and did not give a significant effect on organoleptic taste result. The best result was obtained in addition of kefir extract of red dragon fruit 30% with aging time aged 6 hours on ice cream made of goat milk.

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Pertumbuhan dan Produksi Pucuk Kenikir pada Beberapa Komposisi Media Tanam dan Interval Pemanenan (The Growth and Shoot Production of Cosmos caudatus with Various Plant Media Composition and Harvesting Interval)

Jurnal Hortikultura ◽

10.21082/jhort.v30n2.2020.p107-114 ◽

2021 ◽

Vol 30 (2) ◽

pp. 107

Author(s):

Ismail Saleh ◽

Ida Setya Wahyu Atmaja ◽

Ray March Syahadat

Keyword(s):

Experimental Design ◽

Block Design ◽

Wild Plant ◽

Media Composition ◽

Cosmos Caudatus ◽

Randomized Block Design ◽

Interval Effect ◽

Shoot Production ◽

The Media ◽

Two Stages

Kenikir dapat dimanfaatkan sebagai sayuran dengan cara mengonsumsi pucuknya. Kenikir banyak dijumpai sebagai tumbuhan liar sehingga diperlukan upaya untuk meningkatkan produksi pucuk kenikir. Produksi pucuk kenikir dapat dioptimalkan dengan melakukan perbaikan teknik budidaya, salah satunya pengaturan komposisi media tanam dan interval panen pucuk. Tujuan dari penelitian ini adalah untuk menganalisis pengaruh komposisi media tanam dan interval pemanenan terhadap pertumbuhan dan produksi pucuk kenikir. Penelitian dilaksanakan pada bulan Februari sampai dengan Mei 2019 di Kebun Percobaan Fakultas Pertanian UGJ, Cirebon. Percobaan dilakukan dalam dua tahap, yaitu pengaruh komposisi media tanam terhadap pertumbuhan dan produksi pucuk kenikir pada panen pertama serta pengaruh interaksi antara komposisi media tanam dan interval pemanenan terhadap produksi pucuk pada panen kedua. Rancangan percobaan pada percobaan pertama menggunakan Rancangan Acak Kelompok (RAK) satu faktor, yaitu komposisi media tanam dengan sembilan ulangan dan rancangan percobaan pada percobaan kedua menggunakan RAK faktorial dua faktor. Faktor pertama adalah komposisi media tanam dan faktor kedua adalah interval pemanenan dan diulang sebanyak tiga kali. Komposisi media tanam terdiri atas tanah, tanah : pukan (2:1), dan tanah : pukan (1:1). Interval pemanenan yang dicobakan terdiri atas tiga taraf, yaitu 10, 15, dan 20 hari. Hasil penelitian menunjukkan bahwa media tanam tanah : pukan (1:1) meningkatkan pertumbuhan dan produksi pucuk kenikir baik pada saat panen pertama maupun panen kedua. Interval pemanenan 20 hari menurunkan produksi pucuk total disebabkan interval pemanenan yang terlalu lama menyebabkan banyaknya pucuk kenikir yang berbunga sehingga menjadi tidak layak untuk dipanen.KeywordsInterval pemanenan; Kenikir (Cosmos caudatus); Media tanam; Pertumbuhan; Produksi pucukAbstractCosmos caudatus can be used as vegetable by its shoots. Cosmos are found as wild plant so that efforts are needed to increase shoot production. Shoot production can be optimized by media composition and harvesting interval. This research objective was to investigate planting media composition and harvesting interval effect on growth and shoot production of cosmos. The research was carried out for three months at Cirebon. The experiment was carried out in two stages: (1) the effect of media composition on growth and shoot at the first harvest and (2) the effect of interaction between media composition and shoot harvesting interval at the second harvest. The experimental design for first experiment used Randomized Block Design (RBD), namely the composition of media of soil, 2:1 soil-manure and 1:1 soil-manure with nine replications. Meanwhile, we used two factor factorial RBD for second experiment. The first factor was the media composition and the second factor was three harvest interval with three replications. The result showed that planting media of soil and manure (1:1) increased the growth and shoot both in the first and second harvesting. The harvesting interval of 20 days decrease the total shoot because many branches to flower so they cannot be harvested.

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Studi Karakter Mutu Buah Pepaya IPB

Jurnal Hortikultura Indonesia ◽

10.29244/jhi.1.1.17-26 ◽

2016 ◽

Vol 1 (1) ◽

pp. 17 ◽

Cited By ~ 1

Author(s):

Ketty Suketi ◽

Roedhy Poerwanto ◽

Sriani Sujiprihati ◽

, Sobir ◽

Winarso D.Widodo

Keyword(s):

Ascorbic Acid ◽

Block Design ◽

Ascorbic Acid Content ◽

Chemical Characteristic ◽

Carotenoid Content ◽

Fruit Peel ◽

Randomized Block Design ◽

Main Plot ◽

Two Stages ◽

Physical And Chemical

ABSTRACT The objective of the experiment was to investigate the physical and chemical characteristic of eight genotypes of papaya i.e. IPB1, IPB 2A, IPB 3, IPB 3A, IPB 4, IPB 7, IPB 8, and IPB 9 on two stages of ripening period based on percentage of the yellow area of fruit peel (75% yellow and 100% yellow). The fruits were picked at 25% yellow of fruit peel colour. The experiment was conducted in split plot wi th completely randomized block design. The main plot was ripening periods of 75% and 100% ripe, while the genotypes were taken at subplot. There was no significant different on physical and chemical characteristics between papaya at stadium 75% and 100% yellow. Flesh firmness of IPB 9 was better than IPB 1, IPB 4 and IPB 8. Ascorbic acid content of IPB 4 (107.36 mg/100 g) was higher than that of IPB 2A and IPB 3A. Carotenoid content of IPB 4 (29. 73 mg/100g) was higher than that of the other genotypes. Key words: Carica papaya, physical characteristic, chemical characteristic, ascorbic acid, carotenoid

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OPTIMALISASI PEMBUATAN ENZYME MODIFIED CHEESE (EMC) DENGAN KECEPATAN PENGADUKAN DAN SUHU FERMENTASI YANG BERVARIASI

Pasundan Food Technology Journal ◽

10.23969/pftj.v6i3.2173 ◽

2020 ◽

Keyword(s):

Raw Materials ◽

Block Design ◽

Economic Value ◽

Primary Research ◽

Fermentation Time ◽

Main Research ◽

Fermentation Temperature ◽

Randomized Block Design ◽

Preliminary Study ◽

Water Amount

Enzyme Modified Cheese (EMC) is the cheese flavor that was being made through an accelerated enzymatic process by biochemical processes that occur on protein and fat in natural cheese. The research objective is to determine the effect of stirring speed and temperature of fermentation in the manufacture of Enzyme Modified Cheese (EMC) that was made with raw materials Cheddar cheese. The benefits of this research are as diversification to dairy products thereby increasing the economic value and flavor. The study consisted of preliminary and primary research. The preliminary study aims to determine the optimal fermentation time consisting of 6 hours, 8 hours and 10 hours in the manufacturing of Enzyme Modified Cheese (EMC) that taken for the reference for main research. The main research aims to determine the stirring speed and optimal fermentation temperature for the manufacture of Enzyme Modified Cheese (EMC). Stirring speed used was 50 RPM, 60 RPM, and 70 RPM, while the fermentation besides, temperature used was 400C, 450C, and 500C. The experimental design to be used in the research was (3x3) factorial in a randomized block design (RBD) with three replications. Preliminary and primary research responses include chemical response that consists of a water amount, protein amount and fat amount, as well as sensory responses to the aroma and flavor. Based on the results of this study concluded that the sample was selected from the preliminary study is a sample with a fermentation time of 10 hours. Results of a major study presented stirring speed factors affect the water amount, fat amount, aroma and flavor. Fermentation temperature factors affect the water amount, fat amount, aroma and flavor. The interaction between the rate of stirring and the temperature of fermentation affect the water amount, protein amount, aroma and flavor.

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