scholarly journals Kandungan Protein Kecap Nira Lontar dengan Variasi Konsentrasi Tepung Tempe

2021 ◽  
Vol 5 (3) ◽  
pp. 130
Author(s):  
Mellissa Erlyn Stephanie Ledo
Keyword(s):  
Protein Content ◽  
Experimental Method ◽  
Palm Oil ◽  
Research Method ◽  
Soy Sauce ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Completely Randomized Design

Soy sauce is generally made from soybeans. However, palm oil has the potential to be used as an ingredient in soy sauce which can be combined with tempeh flour. This study aims to assess the protein content of lontar juice with variations in the concentration of tempeh flour. The research method used in this study was an experimental method with a completely randomized design (CRD) factorial, with the treatment of tempeh flour concentrations of 0%, 3%, 5%, 7%, 10%. The results showed that the treatment with the addition of 10% tempeh flour gave the product with the highest protein content compared to other treatments, namely 4.90%. In addition, the organoleptic test of soy sauce which includes color, aroma, taste, and viscosity in the addition of 10% tempeh flour showed the best results.

scholarly journals PERTUMBUHAN SETEK KRISAN (Chrysanthemum sp.) PADA BERBAGAI KONSENTRASI HORMON IBA (Indole Butyric Acid) DI BANGKA DENGAN SISTEM EX-VITRO

2020 ◽  
Vol 3 (1) ◽  
pp. 589-602
Author(s):  
Anggri Restikadia ◽  
Keyword(s):  
Experimental Method ◽  
Butyric Acid ◽  
Research Method ◽  
Ex Vitro ◽  
Indole Butyric Acid ◽  
Randomized Design ◽  
Flower Plant ◽  
Minimum Potential ◽  
Completely Randomized Design ◽  
Experimental Garden

Chrysanthemum is an ornamental flower plant that has advantage because of various colors and has long vase time. The minimum potential for chrysanthemum development in Bangka is because of limited seed and the enviroment conditions in Bangka are less than optimal for chrysanthemum plants. The increasing chrysanthemum seedlings can be done vegetatively by addition of IBA hormone with an ex-vitro system. This study aims to determine the effect of IBA (Indole Butyric Acid) hormone on the growth of chrysanthemum cuttings in Bangka. This research was conducted from March to May 2020 at the Research and experimental Garden, Faculty of Agriculture, Fisheries and Biology, Universitas Bangka Belitung. The research method used an experimental method with a single completely randomized design (CRD) consisting of 6 treatments, namely (Control), IBA 50 ppm, IBA 100 ppm, IBA 150 ppm, IBA 200 ppm, IBA 250 ppm. The results showed that giving IBA had no significant effect on the growth of chrysanthemum cuttings in Bangka. Treatment (IBA 150 ppm) tends to be better for the growth of chrysanthemum cuttings in Bangka.

KARAKTERISTIK KIMIA DAN ORGANOLEPTIK NUGGET RAJUNGAN (Portunus pelagicus) DENGAN SUBSTITUSI SURIMI IKAN KEMBUNG (Rastrelliger sp.)

2020 ◽  
Vol 3 (1) ◽  
pp. 9
Author(s):  
Yusra Yusra ◽  
Asnani Asnani ◽  
Sri Rejeki
Keyword(s):  
Chemical Composition ◽  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Portunus Pelagicus ◽  
Organoleptic Test ◽  
Small Crab ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Crab Meat

ABSTRACT         This research aims to study the effect of mackerel surimi substitution and the chemical composition of the nuggets. This study uses a Completely Randomized Design (CRD) consisting of four treatments namely P1 (control) (100% crab meat: 0% surimi mackerel), P2 (70% crab meat: 30% mackerel surimi), P2 (crab meat 60%: mackerel surimi 60%) and P4 (50% crab meat: 50% mackerel surimi). The results of crab nugget research substituted with mackerel surimi obtained the best treatment organoleptic test obtained at P2 treatment with a fairly good panelist assessment. The best organoleptic test was found in the P2 treatment with the values of the color, aroma, texture, and taste parameters respectively 7.2, 6.2, 7.2 and 7.2. The highest crab fish substitution surimi crab nugget crab test on the P4 treatment with the value of water content, protein content and fat content was 45.25%. 29.79% and 4.61% respectively. Keywords: small crab, mackerel, nuggets, surimi, organoleptic test.ABSTRAKPenelitian ini bertujuan untuk mempelajari pengaruh substitusi surimi ikan kembung dan komposisi kimia nugget. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan yaitu P1 (kontrol) (100% daging rajungan : 0% surimi ikan kembung), P2 (daging rajungan 70% : surimi ikan kembung 30%), P2 (daging rajungan 60% : surimi ikan kembung  60%) dan P4 (daging rajungan 50% : surimi ikan kembung 50%). Hasil penelitian nugget rajungan yang disubstitusikan dengan surimi ikan kembung diperoleh perlakuan terbaik uji organoleptik diperoleh pada perlakuan P2 dengan penilaian panelis yang cukup baik. Rerata uji organoleptik terbaik terdapat pada perlakuan P2 dengan nilai parameter warna, aroma, tekstur, dan rasa berturut-turut adalah 7,2, 6,2, 7,2 dan 7,2. Uji kimia nugget rajungan substitusi surimi ikan kembung tertinggi pada perlakuan P4 dengan nilai kadar air, kadar protein dan kadar lemak berturut-turut 45,25%. 29,79% dan 4,61%.Kata kunci: rajungan, ikan kembung, nugget, surimi, uji organoleptik.

scholarly journals KARAKTERISTIK ORGANOLEPTIK SUP JAGUNG INSTAN YANG DIPERKAYA TEPUNG CANGKANG TELUR BEBEK

2020 ◽  
Vol 10 (1) ◽  
pp. 18
Author(s):  
Fakhrissal Dian Arga nugroho ◽  
Siti Aminah ◽  
Afrilia Afriatul Lael ◽  
Neneng Indarti
Keyword(s):  
Experimental Method ◽  
Research Method ◽  
Sweet Corn ◽  
The Body ◽  
Nutritional Content ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Good Nutrition ◽  
Completely Randomized Design ◽  
Made In

Duck eggshell flour which contains a source of calcium which is useful for increasing calcium in the body, eggshell flour as an addition to instant corn soup enriched with duck eggshell flour. This research method is an experimental method using a completely randomized design (CRD) method. Utilization of duck eggshells made in the form of flour as a mixture of food products including instant soup. Ingredients that can be used as instant soup are sweet corn. Instant corn soup has good nutrition and distinctive characteristics. So, instant corn soup can be enriched in its nutritional content (calcium) by adding calcium from duck eggshell flour. The purpose of this research is to find out the Organoleptic characteristics (color, flavour, texture and taste) instant corn soup enriched with duck eggshell flour. This research uses RAL method which consists of 5 treatments, namely the addition of 0%, 5%, 10%, 15% and 20% duck eggshell flour which is then analyzed. The results showed instant corn soup enriched with duck eggshell flour had a different effect on the addition of eggshell flour, the sensory properties of the most preferred taste was 5%.

PENGARUH SUBSTITUSI TEPUNG MOCAF (Modified Cassava Flour) TERHADAP MUTU KUE CUBIT

2019 ◽  
Vol 5 ◽  
pp. 55
Author(s):  
Muhammad Gilang Perkasa Alam ◽  
Suardy Suardy ◽  
Ratnawaty Fadilah
Keyword(s):  
Wheat Flour ◽  
Research Method ◽  
Variance Analysis ◽  
Substitution Treatment ◽  
Test Analysis ◽  
Cassava Flour ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Analysis Technique ◽  
Completely Randomized Design

This study aims to determine the best substitution between mocaf flour substitution and wheat flour and substitution of mocaf flour and breadfruit flour in making cubit cake and find out the best substitution treatment for mocaf flour with flour or mocaf flour substitution with breadfruit flour in making cubit cakes in proximate tests and organoleptic test. This research method uses a completely randomized design (CRD). The results of the study were used using ANOVA variance analysis technique with DMRT further test (Duncan multiple rate). Proximate test analysis results showed that the best treatment of mocaf flour substitution with breadfruit flour in making cubit cake was treatment using 60% mocaf flour and 40% breadfruit flour. And the results of organoleptic test analysis conducted by the panelists showed that the best treatment of substitution of mocaf flour with breadfruit flour in the making of kuecubit was the treatment using 40% mocaf flour and 60% breadfruit flour.

scholarly journals Sifat Kimia dan Organoleptik Brownies Kukus dari Proporsi Tepung Mocaf dan Terigu

2018 ◽  
Vol 10 (1) ◽  
pp. 21-27
Author(s):  
Sutrisno Adi Prayitno ◽  
Restu Tjiptaningdyah ◽  
Fadjar Kurnia Hartati
Keyword(s):  
Water Content ◽  
Experimental Method ◽  
Wheat Flour ◽  
Research Method ◽  
Crude Fiber ◽  
Organoleptic Properties ◽  
Real Effect ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design

The purpose of this research is to know the response of mocaf flour and wheat flour ratio to the chemical and organoleptic properties of steamed brownies cake. The research method used is experimental method, using Completely Randomized Design with 1 factor and 5 repetition, that are the ratio factor of mocaf flour and wheat flour are 5 levels, so the total replication becomes 25 times. The results showed that the ratio of mocaf and wheat flour did not have a significant effect on water content but had a very significant effect on crude fiber content. While the ratio of mocaf and wheat flour have no significant effect on organoleptic taste, color and flavor but have a very real effect on the tenderness of steamed brownies cake. The results of effectiveness test of mocaf and wheat flour efficacy ratio of 40:60 is the best treatment with the result value of 0.72 whereas the lowest treatment is the treatment of mocaf and wheat flour ratio of 100:0 with the result value of 0.37.

scholarly journals The Ability of Gracilaria Sp. to Absorb Ammoniac (NH3-N) and its Effect on Chlorophyll Content and Growth

Omni-Akuatika ◽  
2018 ◽  
Vol 14 (3) ◽  
Author(s):  
Yudi Nurul Ihsan ◽  
Rizky K. Bangsa ◽  
Kalysta Fellatami ◽  
Tri Dewi K. Pribadi
Keyword(s):  
Experimental Method ◽  
Chlorophyll Content ◽  
Chlorophyll A ◽  
Primary Productivity ◽  
Research Method ◽  
Domestic Waste ◽  
Initial Concentration ◽  
Randomized Design ◽  
Measurement Results ◽  
Completely Randomized Design

One of the most commonly found component of domestic waste in coastal areas is ammoniac. Phytoremediation techniques can be done to reduce ammoniac concentrations. In this research, the technique uses the macroalgae Gracillaria sp. This study aims to measure the optimum ability of Gracillaria sp. to absorb ammoniac and its effect towards the primary productivity of water exposed to ammoniac. The research was done by comparing the reduction of ammoniac in seawater, which is used as a medium of experiment for 120 hours, with the ammoniac concentration in Gracillaria sp. The research method used was an experimental method with a completely randomized design of four treatments and three repetitions. The effectiveness results of ammoniac reduction by macroalgae in treatment A, B, C and D are 41.21%, 50.27%, 47.37% and 43.05% respectively. The initial concentration results of ammoniac in Gracillaria sp. was 20.75 mg/kg and the final concentrations in treatment A, B, C and D were 21.08 mg/kg, 21.20 mg/kg, 22.87 mg/kg and 24.44 mg/kg respectively. The measurement results of chlorophyll-a concentration in water coloumn ranged between 0.015 - 0.027 mg/l.

scholarly journals Pengaruh Penambahan Tepung Labu Kuning terhadap Kandungan Karbohidrat dan Protein Cookies

2020 ◽  
Vol 3 (1) ◽  
pp. 41
Author(s):  
Herman Hatta ◽  
Marselia Sandalayuk
Keyword(s):  
Experimental Design ◽  
Protein Content ◽  
Analysis Of Variance ◽  
Research Method ◽  
Protein Analysis ◽  
Carbohydrate Content ◽  
Test Results ◽  
Protein Levels ◽  
Randomized Design ◽  
Completely Randomized Design

Yellow pumpkin is a commodity that is easily damaged so it needs for off harvest handling including preservation and processing. This study was aimed to determine the carbohydrate, protein content of pumpkin flour and get the best formulation in making cookies from pumpkin flour. The research method used was true experimental design using with completely randomized design (CRD) with variations in the addition of pumpkin flour in the treatment of P0 (60 gr), P1 (100 gr), P2 (150 gr), P3 (150 gr), P4 (250 gr) with two replications. Based on the results of the cookie test, the highest carbohydrate content in P0 treatment was 59.12% in treatment 1 and 57.61% in treatment 2 while the lowest in P4 treatment was 51.36% in replication 1 and 51.83% in replications 2, analysis of variance showed that carbohydrates in cookies significantly affected with addition of pumpkin flour, based on further analysis Duncan's test results (p < 0.00). Protein analysis test results showed that the highest protein content in treatment P4 was 8.44% replications 1 and 7.46% in replications 2, while the lowest in treatment P0 was 7.17% replications 1 and 7.44% in replications 2, analysis the variance showed that the protein in cookies had a very significant effect on the addition of pumpkin flour, based on further analysis Duncan's test results (p < 0.00). It was concluded that the addition of pumpkin flour significantly affected in carbohydrate and protein levels in cookies.Labu kuning adalah komoditas yang mudah rusak sehingga perlu adanya penanganan lepas panen termasuk pengawetan dan pengolahan.Penelitian ini bertujuan untuk mengetahui kandungan karbohidrat, protein dari tepung labu kuning serta mendapatkan formulasi terbaik dalam pembuatan cookies dari tepung labu kuning. Metode penelitian yang digunakan adalah true experimental design  menggunakan rancangan acak lengkap (RAL) dengan variasi penambahan tepung labu kuning pada perlakuan P0 (60 gr), P1 (100 gr), P2 (150 gr), P3 (200 gr), P4 (250 gr) dengan perlakuan dua kali ulangan. Berdasarkan hasil uji kue cookies menunjukkan kandungan karobohidat tertinggi pada perlakuan P0 sebesar 59,12% pada pengulangan 1 dan 57,61% pada pengulangan 2 sedangkan terendah  pada perlakuan P4 sebesar 51,36% pada pengulangan 1 dan 51,83% pada pengulangan 2, analisa sidik ragam menunjukkan bahwa karbohidrat pada cookies berpengaruh nyata terhadap penambahan tepung labu kuning, berdasarkan hasil uji lanjut Duncan (p < 0,00). Hasil  uji analisa protein menunjukkan bahwa kandungan protein tertinggi pada perlakuan P4 sebesar 8,44% pengulangan 1 dan 7,46% pada pengulangan 2, sedangkan terendah  pada perlakuan P0 sebesar 7,17% pengulangan 1 dan 7,44% pada pengulangan 2, analisa sidik ragam menunjukkan bahwa protein pada kue cookies berpengaruh sangat nyata terhadap penambahan tepung labu kuning, berdasarkan hasil uji lanjut Duncan (p < 0,00). Disimpulkan bahwa penambahan tepung labu kuning berpengaruh nyata terhadap kadar karbohidrat dan protein pada cookies.

scholarly journals Kualitas Post Thawing Spermatozoa Kambing Peranakan Etawa (PE) pada Suhu 37oC dengan Waktu yang Berbeda

2019 ◽  
Vol 6 (2) ◽  
pp. 246
Author(s):  
Enike Dwi Kusumawati ◽  
Syam Rahadi ◽  
Sutantri Nurwathon ◽  
Dyah Lestari Yulianti
Keyword(s):  
Experimental Method ◽  
Artificial Insemination ◽  
Research Method ◽  
Animal Husbandry ◽  
Sperm Viability ◽  
Research Material ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRAKPenelitian ini dilakukan di laboratorium Fakultas Peternakan Universitas Kanjuruhan. Materi Penelitian yang digunakan adalah semen kambing PE beku yang didapatkan dari Balai Besar Inseminasi Buatan (BBIB) Singosari Kabupaten Malang. Metode penelitian yang digunakan adalah metode percobaan dengan rancangan acak lengkap (RAL). Perlakuan thawing menggunakan air dengan suhu 37°C selama 7, 15, dan 30 detik dengan 10 kali ulangan. Variabel yang diamati yaitu motilitas, viabilitas, dan abnormalitas spermatozoa. Hasil penelitian menunjukkan bahwa motilitas dan viabilitas perlakuan pencairan waktu 30 detik pada 37°C (P3) memberikan hasil terbaik adalah motilitas tertinggi 35%, viabilitas tertinggi 65,88%, dan abnormalitas terendah dengan pencairan 30 detik pada 37°C (P3) 18,392% . Namun, perlakuan tidak menunjukkan perbedaan yang signifikan (P>0,05) pada motilitas dan viabilitas tetapi memberikan perbedaan yang sangat signifikan pada abnormalitas (P<0,01). Kesimpulan dari penelitian ini adalah bahwa perlakuan lama thawing mempengaruhi motilitas, viabilitas, dan abnormalitas spermatozoa.Kata Kunci: kambing, motilitas, peranakan etawa, spermatozoa, viabilitasABSTRACTThis study was carried out in the laboratory of Animal Husbandry Faculty Kanjuruhan University. The research material used was frozen sperm PE goat obtained from the Center for Artificial Insemination (BBIB) Singosari Malang. The research method used was an experimental method with a completely randomized design (CRD). The thawing treatment uses water with a temperature of 37 °C for 7, 15, and 30 seconds with 10 replications. The variables observed were motility, viability, and abnormalities of sperm.The result showed that time thawing treatment of 30 seconds at 37°C (P3) was the highest average motility 35%, the highest average viability 65,881%, and the lowest average abnormality with thawing 7 seconds at 37°C (P1) 18,392%. However, the treatment didn’t show significant different (P>0,05) on motility and  viability but it gave highly significant different on abnormality (P<0,01). The conclusion of this research is that the treatment of time thawing influence motility, viability and increase abnormality.Keywords: abnormality, etawa filial, goat, motility, sperm, viability

scholarly journals The Effect of Katuk Leaf Supplementation in the Ration on the Number of Erythrocytes and Hemoglobin Value in Rex Rabbits

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Imam Satiyana ◽  
Mohandas Indradji ◽  
Ning Irianti
Keyword(s):  
Protein Content ◽  
Research Method ◽  
Nutritional Value ◽  
Basal Diet ◽  
The Body ◽  
Analysis Of Covariance ◽  
Normal Range ◽  
Research Material ◽  
Randomized Design ◽  
Completely Randomized Design

Increased productivity of rabbits was through improved feed. Katuk plant has high nutritional value and its leaves contain nutrients needed by the body. The protein content in feed greatly affects the character of the blood. The purpose of this study was to optimize the effect of using katuk leaf supplementation on the number of erythrocytes and the hemoglobin value of rex rabbits. The research material were 18 rex rabbits, basal feed added with katuk leaves. The research method used was Completely Randomized Design (CRD) with three treatments, each treatment repeated six times, so that there were 18 experimental units. The treatments were R0: basal diet without katuk leaf supplementation, R1: basal diet with 5% katuk leaf supplementation, R2: basal diet with 10% katuk leaf supplementation. The variables measured were the number of erythrocytes and the value of hemoglobin. Data were analyzed using analysis of covariance (ANCOVA). The results showed that rabbit rex erythrocytes were R0 = 4.7 ± 0.39 x 106/µL; R1 = 4.99 ± 0.28 x 106/µL; R2 = 4.76 ± 0.31 x 106/µ. The average result of the three treatments above was 4.83 ± 0.83 x 106/µL. The erythrocyte mean results were still in the normal range. The results of the analysis of variance showed that the three treatments did not show significant differences. The conclusion of the study was that katuk leaf supplementation can be given to rabbit rex up to a level of 10% without affecting the physiological process of livestock in terms of the number of erythrocytes and hemoglobin values which are relatively the same.Key words : erythrocytes, hemoglobin, katuk leaves, rabbit rex.

scholarly journals Viscosity and organoleptic test of gude bean soy sauce (Cajanus cajan L.)

2021 ◽  
Vol 1 (2) ◽  
pp. 71-78
Author(s):  
Maria - Kiliroong ◽  
Hadi Wael ◽  
Alwi Smith ◽  
Syahran Wael
Keyword(s):  
Biology Education ◽  
Pigeon Pea ◽  
Sweet Taste ◽  
Soy Sauce ◽  
Study Program ◽  
Average Value ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Research Type

Gude nuts are known as wooden nuts on Kisar Island, which is an area that uses wood nuts as food. This study aims to determine the viscosity value and organoleptic test of pigeon pea sauce based on the weight of the beans. This research was conducted in February - March 2021 at the Laboratory of the Biology Education Study Program, FKIP, Pattimura University, Ambon and a viscosity test at the Ambon Industrial Standardization and Research Institute (Baristand) using an experimental research type and the research design used was a completely randomized design ( RAL), using 3 treatments, namely the weight of pigeon pea 150 g, 300 g and 450 g and using 2 replications to obtain 6 samples. This study showed that the weight of pigeon pea had an effect on the viscosity and organoleptic of soy sauce. From the viscosity analysis, the highest viscosity was obtained, namely 608.065 cp with a weight of 450 g pigeon pea, while for pigeon pea 300 g 411.065 cp and 150 g gude beans at 141 cp and organoleptic test obtained the average value of the texture of soy sauce on the treatment of pigeon pea and soy sauce 450 g pigeon pea 300 g with an average value of 4 (very thick) and peanut gude 150 g with an average value of 3 (thick). In the flavor of  pigeon pea sauce 300 g and 150 g have an average value of 3 (fragrant), while for the treatment of 450 g peanuts is 4 (very fragrant). The color of the soy sauce in the pigeon pea sauce treatment was 450 g and 300 g with an average value of 4 (very black), and the 150 g peanut sauce treatment was 3 (black). In the treatment of 450 g of pigeon pea sauce and 300 g of pigeon pea sauce, the average value was 3 (sweet). For 150 g of pigeon pea soy sauce, on average the panelists gave a score of 2 (less sweet). There is an influence on the viscosity because the weight of the nuts used is different. while the organoleptic test showed a thick, fragrant, less sweet, and sweet taste.

Sign in / Sign up

Export Citation Format

Share Document