Analisis Tekno Eknonomi Pembuatan Pelet Ikan dari Limbah Sampah Organik di Kota Pekanbaru

ABSTRACT The high volume of waste in Pekanbaru City especially organic waste make a new idea with it to use become a more useful like a fish feed. Fish feed or usually called with a fish pellets is very important in cultivation fish because fish pellets be first matter in cultivation fish cause make a higher cost 60-70% from production cost and than very right if used organic waste to make a fish pellets cause will be lower the production cost. Method in this research is Completely Randomized Design with three treatment and every treatment different with waste composition measure like a 5 Kg, 3 Kg, and 2 Kg. The other material in this pellets is chicken cutting waste, rice bran, EM-4 liquid, and tapioca flour. The results from laboratory is treatment A with 5 Kg waste be the best on the other treatment with 22,66% protein, carbohydrate 22,70%, fat 4,50%, fiber 13,23%, water content 12,88%, and ash content 14,67%. Cost of goods sold is Rp.7.000/Kg and break event point is 226,60 Kg/year. The conclusion is very advantage this pellets if production with use a organic waste. Keyword: Waste, Fish Pellets, Completely Randomized Design

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Kualitas Sosis Daging Ayam Dengan Penambahan Tepung Tapioka

Jurnal Ilmu dan Teknologi Peternakan Indonesia (JITPI) Indonesian Journal of Animal Science and Technology ◽

10.29303/jitpi.v5i2.62 ◽

2020 ◽

Vol 5 (2) ◽

pp. 64

Author(s):

Bulkaini Bulkaini ◽

Djoko Kisworo ◽

Sukirno Sukirno ◽

Rani Wulandani ◽

Maskur Maskur

Keyword(s):

Protein Content ◽

Nutritional Value ◽

Ash Content ◽

The Other ◽

Randomized Design ◽

Completely Randomized Design ◽

Tapioca Flour ◽

Addition Level ◽

Range Test

The study was aimed to determine the effect of tapioca flour addition atvarious levels on the quality of chicken sausage. The research was design based on a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatment of tapioca flour addition level were: 0%, 10%, 20% and 30%. Data ofsausage quality were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test. The results showed that the addition of tapioca flour in the process of chicken sausage making were significantly affect (P <0.05) moisture and protein content, while the fat and ash content were not significantly effected (P> 0.05) by the treatment. The addition of 10% tapioca flour obtained the highest nutritional value of protein (17.67 ± 0.93) % as compared to the other levels.

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PEMBERIAN STIMULAN PADA BIDANG SADAP DALAM MEMPENGARUHI PRODUKSI DAN KUALITAS LATEKS TANAMAN KARET (Hevea brasiliensis (Muell. Arg.)

Jurnal Media Pertanian ◽

10.33087/jagro.v4i1.79 ◽

2019 ◽

Vol 4 (1) ◽

pp. 38

Author(s):

Hayata Hayata ◽

Yulistiati Nengsih ◽

Rahmanto Wibowo

Keyword(s):

Quality Control ◽

Ash Content ◽

The Other ◽

Rubber Content ◽

Randomized Design ◽

Treatment Factor ◽

Completely Randomized Design ◽

Four Levels ◽

Latex Production

Production increasing of latex on rubber plants can be increased by using a stimulants. One of it is Vicar 10 SL. The purpose of this study was to find out the effect of Vicar 10 SL on the production and quality of latex. This research was carried out in the Kasang Parit Village, Sekernan District, Muaro Jambi Regency, and the Goods Quality Control and Certification Center on Industry and trade department in Jambi Province. The study was conducted in July to August 2017. The design used was a completely randomized design with one treatment factor as the Vicar 10 SL application with four levels of treatment, namely; Without treatment (V0/control), 1 ml/Tree (V1), 2 ml/tree (V2), 3 ml/tree (V3). There were 4 times repeatation on each treatment. Using fingers, a Vicar 10 SL solution was applied to the tapping groove which was adjusted to the treatment, and allowed to keep it 24 hours. Tapping is done in the next morning, by following the grooves and be stored in a cup and left until the latex stoped dripping. Vicar was given once a week during 30 days. Tapping was done 3 times a week. The variables observed were latex production (gram/tree/day), dry rubber content (%), latex ash content (%), and latex dirt content (%). Vicar giving 10 SL in the tapping site with a dose of 2 ml / tree gave the highest yield of latex production (93.38 grams / tree / day) and dry rubber content (75.50%) and was significantly different compared to the other treatments. Vicar giving 10 SL in tapping site had no significant effect on latex dirt content and latex ash contentKeywords: Latex, stimulant, product and quality Abstrak Peningkatan produksi lateks pada tanaman karet dapat ditingkatkan dengan menggunakan stimulan. Salah satu pemakaian yang digunakan adalah Vikar 10 SL. Tujuan penelitian ini adalah untuk megetahui penggunaan stimulan pada bidang sadap dalam mempengaruhi produksi dan kualitas lateks. Penelitian ini dilakukan di Desa kasang Parit Kecamatan Sekernan Kabupaten Muaro Jambi, dan Balai Pengujian dan Sertifikasi Mutu Barang (BPSMB) Disperindag Propinsi Jambi. Penelitian dilakukan pada bulan Juli sampai dengan Agustus 2017. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan satu faktor perlakuan pemberian stimulan (Vikar 10 SL) dengan empat taraf perlakuan yaitu; Tanpa perlakuan (V0/kontrol), 1 ml/ Pohon (V1), 2 ml/pohon (V2), 3 ml/pohon (V3). Setiap perlakuan diulang sebanyak 4 kali. Dengan menggunakan jari dioleskan larutan Vikar 10 SL pada alur sadap yang disesuaikan dengan perlakuan, dan didiamkan selama 24 jam. Penyadapan dilakukan pada pagi hari esoknya, dengan mengikuti alur torehan dan ditampung dalam cawan dan dibiarkan sampai lateks berhenti menetes. Pemberian Vikar dilakukan sekali 7 hari selama 30 hari. Penyadapan dilakukan 3 kali dalam seminggu. Peubah yang diamati adalah produksi lateks (gram/pohon/hari)), kadar karet kering (%), kadar abu lateks (%), kadar kotoran lateks (%). Pemberian stimulan (Vikar 10 SL) pada bidang sadap dengan dosis 2 ml/pohon memberikan hasil yang tertinggi terhadap produksi lateks 93,38 gram/pohon/hari dan kadar karet kering 75,50 % dan berbeda nyata bila dibandingkan dengan perlakuan lainnya. Pemberian stimulan (Vikar 10 SL) pada bidang sadap berpengaruh tidak nyata terhadap kotoran lateks dan kadar abu lateksKata kunci :Lateks, stimulan, produksi dan kualitas

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EVALUASI KECERNAAN BAHAN KERING, BAHAN ORGANIK, DAN PROTEIN KASAR TONGKOL JAGUNG FERMENTASI DENGAN PENAMBAHAN SUMBER KARBOHIDRAT YANG BERBEDA SECARA IN - VITRO

JURNAL PETERNAKAN ◽

10.24014/jupet.v17i1.8707 ◽

2020 ◽

Vol 17 (1) ◽

pp. 45

Author(s):

Tri Astuti

Keyword(s):

Organic Matter ◽

Rice Bran ◽

Crude Protein ◽

Dry Matter ◽

Protein Digestibility ◽

Randomized Design ◽

Completely Randomized Design ◽

Tapioca Flour ◽

Different Sources

This research aimed to study effect of Corn cob fermentation using Panerochaeta chrysosporium with adding the different sources of carbohydrat on the digestibility of dry matter, organic matter, and crude protein by in-vitro methode. A Completely Randomized Design with 4 treatments and 4 replications. The treatments were : P0 = fermented corncobs + without carbohydrt, P1 = fermented corncobs + 10% rice bran; P2 = fermented corncobs + tapioca flour 10%; P3 = corncob fermented + molasses 10%. The results of this study shown a very significant affected (P <0.01) on the digestible of dry matter and organic matter but no affected (P> 0.05) on crude protein digestibility. The best results digestibility of dry matter (66.98%) on the P3 treatment adding molasses, and the highest digestibility of organic matter (67.49%) on the P3 treatment too, but the highest digestibility of crude protein (51.37%) in P1 treatment (adding by rice bran)

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Comparative value of kola testa, corn-bran and rice- bran with maize for mature african giant land snail (Archachatina marginata)

Nigerian Journal of Animal Production ◽

10.51791/njap.v34i2.1203 ◽

2021 ◽

Vol 34 (2) ◽

pp. 265-276

Author(s):

R.A. Hamzat ◽

A J. Omole ◽

B.B. Babatunde ◽

M.O. Adejumo ◽

O.G Longe

Keyword(s):

Energy Source ◽

Rice Bran ◽

Live Weight ◽

Land Snail ◽

Land Snails ◽

The Other ◽

Corn Bran ◽

Randomized Design ◽

Completely Randomized Design ◽

Dietary Treatments

This study was designed to compare the effect of kola testa, which is rich in fibre with maize the conventional energy source and other sources of fibre such as corn bran and rice bran. A total of two hundred and forty African giant land snails (Archachatina marginata) with an average live weight of 177.69 ± 10.87g were assigned to four dietary treatments: a maize-based diet (Diet 1) served as control, in a completely randomized design. The other diets were kola testa - based (Diet 2), corn bran-based (Diet 3) and rice bran-based (Diet 4) diets. The percentage of each test ingredient and that of maize was 31.30g/100g Each treatment consisted of sixty growing snails, which were subdivided into 3 replicates of 20 snails each. The snails received the diets over a period of 20 weeks. Weight gain was significantly higher (P<0.05) for the kola testa-based diet in comparison with the corn and rice bran-based diets. Depression of magnesium and iron in the shell, flesh and fluid of snails fed corn and rice bran diets was observed. The trial revealed that kola testa-based diet compared favorably well with the corn and rice bran-based diets.

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KUALITAS KIMIA DAN ORGANOLEPTIK BURGER IKAN TUNA YANG DISUBTITUSI DENGAN TEPUNG BUAH MENGKUDU (Morinda citrifolia)

Jurnal Pengolahan Pangan ◽

10.31970/pangan.v3i1.6 ◽

2018 ◽

Vol 3 (1) ◽

pp. 1-8

Author(s):

Evi Huzaibah ◽

Asrawaty Asrawaty ◽

Minarny Gobel

Keyword(s):

Moisture Content ◽

Block Design ◽

Experimental Treatment ◽

Ash Content ◽

Morinda Citrifolia ◽

Randomized Block Design ◽

Randomized Design ◽

Effect Of Treatment ◽

Completely Randomized Design ◽

Tapioca Flour

The purpose of this research is to know the effect of addition of noni flour as substitution of tapioca flour to protein content, moisture content, and ash content and organoleptic nature of tuna burger. This study used Completely Randomized Design (RAL) and Randomized Block Design (RAK). The experimental treatment were: B1 (0% noni flour + 15% tapioca flour), B2 (2.5% noni flour + 12.5% tapioca flour), B3 (5% noni flour + 10% tapioca flour), B4 7.5% noni flour + 7.5% tapioca flour). To know the effect of treatment, then the analysis of variance and if the treatment has real effect continued with BNT advanced test. Based on the result of the research, it can be concluded that the addition of noni flour as substitution of tapioca flour to 7.5% can increase the protein tuna burger protein by 14.87%, moisture content 71.07% and ash content 2.07%, and aroma, taste, color, and texture are relatively the same on all treatments

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Potential the Black Soldier Fly (Hermetia illucens) in Feed Formulation for Growth of Common Carp (Cyprinus carpio L.)

Research Journal of Life Science ◽

10.21776/ub.rjls.2020.007.03.5 ◽

2020 ◽

Vol 7 (3) ◽

pp. 154-161

Author(s):

Ayu Azkiyah Azizah ◽

Arning Wilujeng Ekawati ◽

Happy Nursyam

Keyword(s):

Organic Waste ◽

Fish Meal ◽

Proximate Analysis ◽

Growth Media ◽

Fish Feed ◽

Black Soldier Fly ◽

Feed Formulation ◽

Common Carp Cyprinus Carpio ◽

Randomized Design ◽

Completely Randomized Design

The utilization of maggot as larvae from black soldier fly is an alternative substitution of fish meal as the primary protein source in fish feed. Maggot is cultivated in 3 different cultivation, the medium used is organic waste, tofu waste, and wheat pollard. The method that used in this research is Completely Randomized Design (CRD) with 3 treatments and 3 replication. This study aims to determine the effect of various types of maggot growth media, 1) with maggot biomass parameters, containers, and growing media conditions maggot, 2) then, exact proximate composition, total amino acids content of the prepupae samples were determined. Based on the results of the analysis, each dose of treatment (media) has an influence on the different maggot biomass. The best media treatment results are pollard flour. The proximate analysis showed that BSF larvae had a protein content of 50,88% and also fat content of 15%.

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PRODUKSI MAGGOT BSF (BLACK SOLDIER FLY) SEBAGAI PAKAN YANG DIBUDIDAYA DENGAN MEDIA YANG BERBEDA

AGRIPTEK (Jurnal Agribisnis dan Peternakan) ◽

10.51673/agriptek.v1i1.609 ◽

2021 ◽

Vol 1 (1) ◽

pp. 12-17

Author(s):

Nefi Andriana Fajri ◽

Abdul Hamid

Keyword(s):

Rice Bran ◽

Organic Waste ◽

Household Waste ◽

Black Soldier Fly ◽

Research Material ◽

Randomized Design ◽

Completely Randomized Design ◽

Restaurant Waste

This study aimed to determine the production of BSF maggots as feed cultivated with different media. The research material was 6 grams of BSF larvae eggs. The method used in this study was an experiment with a completely randomized design (CRD) where there were four treatments three times repetition so that 12 experimental units were obtained. The experiment consisted of P0 = rice bran, P1 = market waste, P2 = household waste, and P3 = Restaurant Waste. The results showed that BSF maggot production used different media against rice bran, market waste, household waste, and restaurant waste had a significant effect (P> 0.05) on the maggot production. The best treatment is in the P3 treatment, and the lowest treatment is in the P0 treatment, where the P3 treatment uses a comparison of the restaurant's organic waste media with the same amount, namely 7.3 kg to 21 days of age from 0.50 grams of BSF maggot eggs and is able to produce 2816.66 adult maggot gram

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Nilai Gizi dan Organoleptik Bakso Daging Ayam Yang Ditambahkan Tepung Kacang Koro Pedang (Canavalia gladianta)

Jurnal Sains Teknologi & Lingkungan ◽

10.29303/jstl.v6i2.174 ◽

2020 ◽

Vol 6 (2) ◽

pp. 232

Author(s):

Ni Made Andry Kartika ◽

Alimuddin Alimuddin

Keyword(s):

Chemical Composition ◽

Moisture Content ◽

Crude Protein ◽

Nutritional Value ◽

Ash Content ◽

Crude Fiber ◽

Average Value ◽

Randomized Design ◽

Completely Randomized Design ◽

Tapioca Flour

Meetball is a common food in society and has good nutritional volue. Sword koro can be used as a binder besides having better quality and protein than tapioca flour. This study aims to determine the effect koro pedang flour to the nutritional value and organoleptic value f chicken meatballs. The method used in the study was a completely randomized designconsisting of 5 teatments and repeated 5 times, namely: KO (control), K1 (chicken meatballs + koro pedang flour 20%), K2 (chicken meatballs + koro pedang flour 25%), K3 (chicken meatballs + koro pedang flour 30%) and K4 (chicken meatballs + + koro pedang flour 35%). The variables measured ware the nutritional value or chemical composition (moisture content, ash content, fat content, and crure protein), and the organoleptic value of chicken meatballs with the addition of koro pedang flour (Canavalia Gladiante). Analysis of the data used the analysis of variance based on completely randomized design CRD), from the results of different analyzes followed by the LSD test. The results showed that the nutritional value showed very significant results or all treatments (K1,K2,K3 dan K4) were significantly different(P>0.01) for crude protein, crude fiber, crude fat and ash. Maenwhile, for the water content in this treatment, no significant results were found. The highest average value is shown in the K4 tretment for protein, crude fat, crude fiber and ash. The organoleptic value showed significant results (P<0.05) on the K1 treatment for taste, color, texture and acceptance. Maenwhile, the aroma is insignificant because the aroma of the meatballs added with koro flour has a very strong and distinctive aroma

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KARAKTERISTIK OGANOLEPTIK DAN KIMIA BAKSO IKAN BARAKUDA (Sphyraena jello) DENGAN SUBTITUSI TEPUNG SAGU (Metroxylon sagu)

Jurnal Fish Protech ◽

10.33772/jfp.v4i1.18145 ◽

2021 ◽

Vol 4 (1) ◽

pp. 72

Author(s):

La Tanda ◽

Haslianti Haslianti ◽

Suwarjoyowirayatno Suwarjoyowirayatno

Keyword(s):

Proximate Analysis ◽

Ash Content ◽

Chemical Quality ◽

Sago Starch ◽

Tapioca Starch ◽

Randomized Design ◽

Completely Randomized Design ◽

Metroxylon Sagu ◽

Tapioca Flour

ABSTRACT The aim of this study was to determine the effect of sago starch (Metroxylon sago)adding on the organoleptic and proximate value of barracuda fish balls (Sphyraena jello). The design used in this experiment was a completely randomized design (CRD) with three times replication. The parameters observed were sensory teste (appearance smell, taste, and texture) and proximate analysis or chemical teste (water content, ash content, fat content, protein, and carbohydrate content). The results of this study indicate that based on the analysis of various treatments with research were P1=50% sago flour: 50% tapioca starch, P2=65% sago flour: 65% tapioca starch, P3=75% sago flour: 25% tapioca starch dan P4=85% sago flour: 15% tapioca starch. Did not show a significant effect on the sensory and chemical quality of barracuda (Sphyraena jello) fish Meatballs but had different mean in each treatment that shows the best quality of fish meatball treatment P3=75% sago flour: 25% tapioca flour with an appearance value of 4,05, odor 4,26, taste 4.01 and texture 4,00. Keywords: Barakuda fish, meatball, sagoABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan tepung sagu (Metroxilon sagu) terhadap nilai organoleptik dan nilai proksimat bakso ikan barakuda (Sphyraena jello). Penelitian in imenggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan pengulangan sebanyak tiga kali. Parameter yang diamati yaitu uji sensori (kenampakan, bau, rasa dan tekstur) dan analisis proksimat (kadar air, kadar abu, kadar lemak, kadar protein dan karbohidrat). Hasil dari penelitian ini menunjukkan bahwa berdasarkan analisis sidik ragam perlakuan dengan penelitian (P1= tepung sagu 50%: tepung tapioka 50%), (P2= tepung sagu 65%: tepung tapioka 35%), (P3= tepung sagu 75%: tepung tapioka 25%) dan (P4= tepung sagu 85%: tepung tapioka 15%) tidak menunjukkan pengaruh nyata terhadap kualitas sensori dan kimia bakso ikan barakuda (Sphyraena jello) namun memiliki rerata yang beragam pada masing-masing perlakuan. Perlakuan yang menunjukkan kualiatas bakso ikan yang terbaik yaitu perlakuan (P3= tepung sagu 75%: tepung tapioka 25%) dengan nilai kenampakan 4,05, bau 4,26, rasa 4,01%dan tekstur 4,00.Kata kunci: Bakso, Ikan barakuda, sagu

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THE ADDITION OF TILAPIA BONE NANOCALCIUM (Oreochromis niloticus) TO THE PHYSICO-CHEMICAL CHARACTERISTIC OF SHRIMP CRACKERS

Jurnal Teknologi Hasil Pertanian ◽

10.20961/jthp.v14i1.42545 ◽

2021 ◽

Vol 14 (1) ◽

pp. 1

Author(s):

Muhammad Ali Fatoni ◽

Sumardianto Sumardianto ◽

Lukita Purnamayati

Keyword(s):

Water Content ◽

Calcium Content ◽

Chemical Characteristic ◽

Fish Bone ◽

Ash Content ◽

Randomized Design ◽

Physico Chemical ◽

Completely Randomized Design ◽

Dry Food ◽

Tapioca Flour

Shrimp crackers are a type of dry food made from tapioca flour, shrimp and other additives. Shrimp crackers with the addition of fish bone flour nanocalcium is an alternative food that can be developed as a source of calcium. The purpose of this study was to determine the effect of adding nanocalcium tilapia bone flour to physico-chemical characteristics and the best concentration of tilapia nanocalcium bone in shrimp crackers to be accepted by panelists. This study used a Completely Randomized Design (CRD) with one factor, namely the concentration of addition of tilapia nanocalcium bone, namely 0%, 5%, 10%, and 15% which was done 3 times. Data were analyzed using ANOVA and continued by Tukey test if there were significant differences. The results showed that the addition of tilapia nanocalcium bone significantly affected the increase in the ash and calcium levels of shrimp crackers, while the water content, protein and developmental power decreased with the addition of increasing tilapia bone nanocalsium. The addition of 10% tilapia bone nanocalcium is the best concentration based on panelist acceptance with the category of very fond of the parameters of smell, taste, and texture, while for the panelist appearance parameter accepts in the like category. Shrimp crackers with the addition of 10% nanocalcium contain 10.76% water content; ash content 13.81%; protein content 2.40%; 2.12% calcium content and 42.62% swelling power.

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