PENGARUH SUBSTITUSI TEPUNG TALAS TERHADAP KUALITAS KULIT KUE SUS

The purpose of this study was to analyze the effect of substitution of taro flour as much 25%, 50% and 75% on quality choux paste covers volume, shape, color, smell, texture and taste. The type of this research was pure experiments (true experiment) with completely randomized design method. Data tipe that is primary data sourced from 30 semi trained panelists by replying the organoleptic test format. Analyze data using ANAVA, if Fcount > Ftable then proceed with Duncan test. The results showed that there was a significant effect on quality volume, shape, color, smell, and taste, and there was no significant effect on quality texture. The best result based on organoleptic test found in X1 with substitution of taro flour as much 25%.

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PENGARUH SUBTITUSI JAGUNG MANIS TERHADAP KUALITAS DADIAH

JURNAL PENDIDIKAN DAN KELUARGA ◽

10.24036/jpk/vol9-iss2/83 ◽

2018 ◽

Vol 9 (2) ◽

pp. 92

Author(s):

Fatmawati Fatmawati Fatmawahttp://jpk.ppj.unp.ac.id/index.ti ◽

Anni Faridah ◽

Elida Elida

Keyword(s):

Sweet Corn ◽

Design Method ◽

Buffalo Milk ◽

Test Format ◽

Color Quality ◽

Randomized Design ◽

Yellow Color ◽

Variant Analysis ◽

Completely Randomized Design

The purpose of this study was to analyze the effect of sweet corn substitution by 0%, 25%, 50% and 75% on the quality of color, smell, texture and taste of the amount of buffalo milk used. This type of research belongs to a kind of pure experiment using a completely randomized design method of one factor. This research was conducted in Kanagarian Gadut Pakan Raba'a Jorong Lareh Nan Panjang Payakumbuh. The research instrument used is organoleptic test format given to 5 expert panelists namely dadiah farmers. The data obtained is tabulated and do Variant Analysis (ANAVA), if Fcount> Ftable then proceed with Duncan test. The results of the data analysis obtained the highest overall score, yellow color quality is 4.00 (X3), quality smells typical dadiah 4.00 (X0), sweet corn quality 3.33 (X3), soft texture quality 3.80 (X0), solid texture quality 4.00 (X3) ,quality of sweet corn flavor 3.53 (X3) and acid taste 3,73 (X3).

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Pengaruh Substitusi Biskuit MP-ASI Kemenkes dan Isolat Protein terhadap Daya Terima Snack Bar untuk Batita Usia 12-36 Bulan

Media Gizi Kesmas ◽

10.20473/mgk.v8i1.2019.6-11 ◽

2020 ◽

Vol 8 (1) ◽

pp. 6

Author(s):

Susi Hidayah

Keyword(s):

Design Method ◽

Optimal Growth ◽

Acceptance Test ◽

Test Results ◽

Friedman Test ◽

Organoleptic Test ◽

Randomized Design ◽

Kjeldahl Method ◽

Completely Randomized Design ◽

Development And Environment

Latar Belakang: Batita (Bayi dibawah usia Tiga Tahun) adalah anak yang berusia antara 12–36 bulan. Padatahap ini, pertumbuhan anak berjalan lebih lambat jika dibandingkan pada usia 0–12 bulan. Asupan energi danzat gizi yang cukup penting untuk mencapai potensi pertumbuhan dan perkembangan yang optimal. Masalah gizikurang pada batita akan mengganggu perkembangan kognitif dan proses eksplorasi lingkungan yang merupakankarakteristik anak pada usia ini.Tujuan: Penelitian ini bertujuan untuk mengetahui daya terima dan kandungan proteinsnack baryangdisubstitusi dengan biskuit MP-ASI Kemenkes dan isolat protein.Metode: Desain yang digunakan dalam melakukan penelitian ini adalah eksperimentalmurni denganmenggunakan metode Rancangan Acak Lengkap (RAL) yang terdiriatas1 formula kontrol biskuit MP-ASIKemenkes, 1 formula kontrolsnack bar,dan 1 formula perlakuan.Ujidaya terimadilakukankepada 3 panelisterlatih dan 25 panelis tidak terlatih. Satu formula terbaik dari hasil uji organoleptik akan diuji kandunganproteindengan metodeKjeldahl. Uji statistik menggunakan ujiAnova Friedman Test(α=0,05).Hasil:Hasil uji daya terima menunjukkan formula terbaik adalah formula perlakuan dengan subtitusi biskuitMP-ASI Kemenkes 24% dan isolat protein 16% (f2). Hasil analisis statistik menunjukkan adanya perbedaansignifikan antara biskuit, formula kontrol, dan formula terbaik pada aspek tesktur (p=0,000), warna (p=0,003),dan rasa(p=0,046). Dalam 100 gram formula terbaik mengandung 6,68 g protein dan dapat memenuhi 10%kecukupan protein jika mengonsumsi sebanyak 4 kepingsnack bar.Kesimpulan:Substitusi 24% biskuit MP-ASI Kemenkes dan 16% isolat protein meningkatkan daya terimasnack baruntuk batita usia 12-36 bulan.ABSTRACTBackground:Toddler(Infant under Three Years Old)are child between the ages of 12 and 36 month. In thisstage, the growth velocity of children slower than in ages of 0–12 month. Adequate energy and nutrientsimportant to achieve optimal growth and development. Undernutrition problem in toddlers will impairscognitive development and environment explores process that constitute child’s characteristic in this ages.Objectives:This study aims to determine the acceptance and the proteins content of snack bars substituted withMP-ASI biscuit and the isolates protein.Methods:The design used in this study was experimental using a completely randomized design method. Thereare3formulas used,a control formulaofMP-ASIbiscuitsfromKemenkes, a control formula of snack bar, and atreatment formula. The acceptance test was conducted on 3 trained panelists and 25 untrained panelists. Thebest formula from the organoleptic test results were tested for protein content using the Kjeldahl method. Thestatistical test was Anova Friedman Test (α=0.05).Results:The results of organoleptic test showed that the best formula was the treatment formula with 24% ofMP-ASI biscuits substitution and 16% isolates protein (f2). The statistic analysis showed that there weresignificant differences on the aspects of texture(p=0.000), color(p=0.003), and taste(p=0.046).In 100 grams ofbest formula contains 6,68 grams of protein and can fulfill 33.4% of the daily protein adequacy of children aged1-3 years. Conclusion:Substitution of 24% MP-ASI biscuits and 16% Isolates protein increase the acceptance of snackbar for toddler (12-36 months).

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Increasing Antioxidant Activity and Organoleptic Properties of Soursop Leaf Tea (Annona muricata Linn.) by Adding Cinnamon Powder (Cinnamomum burmanni)

Biosfer Jurnal Tadris Biologi ◽

10.24042/biosfer.v11i2.7285 ◽

2020 ◽

Vol 11 (2) ◽

pp. 101-110

Author(s):

Indarto Indarto ◽

Salima Duwi Astuti ◽

Mahmud Rudini ◽

Wisnu Pambudi

Keyword(s):

Antioxidant Activity ◽

Design Method ◽

Annona Muricata ◽

Organoleptic Properties ◽

Organoleptic Test ◽

Randomized Design ◽

Two Factors ◽

Qualitative Descriptive ◽

Completely Randomized Design

Soursop leaf tea is a health drink that contains steroid compounds, terpenoids, flavonoids, kumari, tannins, and alkaloids. The flavonoids and tannins in soursop leaves act as antioxidants. Since it has an unpleasant aroma, cinnamon is added to add scent and flavor. This study aimed to determine the effect of cinnamon powder on the soursop leaf tea's antioxidant activity. This study employed the completely randomized design method (CRD) with two factors: the soursop leaves and cinnamon powder concentrations. This study consisted of four treatments, namely SP0 (100% soursop leaves), SP1 (90% soursop leaves and 10% cinnamon powder), SP2 (80% soursop leaves and 20% cinnamon powder), and SP3 (70% soursop leaves and 30% cinnamon powder) within three repetitions. The proximate test was focused on antioxidant activity analyzed by ANOVA at α = 5%. The organoleptic test covered the color, taste, aroma, and other overall preferences by qualitative descriptive tests. The results showed that the highest antioxidant (29.19%) could be found in the SP3 sample (70% soursop leaves and 30% cinnamon powder), while the preferred organoleptic test was the SP2 sample.

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PEMBUATAN COOKIES SUBSTITUSI TEPUNG TALAS (Colocasia esculenta (L) Schot) DAN TEPUNG DAUN KELOR (Moringa oleifera Lamk)

Food Technology and Halal Science Journal ◽

10.22219/fths.v2i1.12973 ◽

2019 ◽

Vol 2 (1) ◽

pp. 167

Author(s):

Dila Yunita Ardianti ◽

Rista Anggriani ◽

Sukardi Sukardi

Keyword(s):

Wheat Flour ◽

Raw Materials ◽

Antioxidant Properties ◽

Data Retrieval ◽

Sweet Taste ◽

Organoleptic Test ◽

Randomized Design ◽

Taro Flour ◽

Completely Randomized Design ◽

Organoleptic Parameters

Cookies are products that have a sweet taste with ingredients derived from wheat flour. Wheat flour can be replaced with local raw materials, such as taro flour. Moreover, cookies need to be added to functional compounds, namely Moringa leaf flour which has antioxidant properties and give a green color to the product produced. The purpose of this study was to determine the physical-chemical and organoleptic cookies substituted with taro flour and fortified with Moringa leaf flour and to determine the effect of using taro flour and Moringa leaf flour on antioxidant activity in cookies. This study used a Completely Randomized Design (CRD) which is arranged in a simple manner and with data retrieval, in which each study carried out 4 replications. The factor was the concentration of taro flour and moringa leaf flour. The parameters analyzed were water content, ash, protein, fat, carbohydrate, fiber, the activity of antioxidants, and color. While the organoleptic tests were color, taste, and texture. Cookies for substitution of taro flour and fortification of moringa leaf flour have a very significant effect on K1 (Wheat flour 40 g + Taro flour 50 g + Moringa leaf flour 10 g) on parameters 1,92% of water, 2,11% of ash, 23,34% of fat, 7,52% of the protein in color parameters produces greenish color (a-) 4.65 and yellowish color (b +) 15,83, and organoleptic test appearance 2,60, in treatment K5 (Wheat Flour 40 g + Taro flour 58 g + Moringa leaf flour 2 g) had a very significant effect on fiber content parameters 0,18%, carbohydrate content 71,59%, texture 36,43 N / m2 and in the organoleptic test taste 3.60, treatment K4 ( K4: 40 g of Wheat flour, 56 g of Taro flour, 4 g of Moringa leaf flour) has the highest brightness test value (L) of 46,00 and in the highest value organoleptic parameters of treatment K3 (40 g of Wheat Flour, 54 g of Taro Flour, 6 g of Moringa leaf flour) of 2,75.

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Pengaruh Jenis dan Konsentrasi Bahan Pemlastis terhadap Bioplastik Glukomanan

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI ◽

10.24843/jrma.2021.v09.i01.p08 ◽

2021 ◽

Vol 9 (1) ◽

pp. 75

Author(s):

Aditya Nandika A.J ◽

Bambang Admadi Harsojuwono ◽

I Wayan Arnata

Keyword(s):

Tensile Strength ◽

Polyethylene Glycol ◽

Design Method ◽

Elongation At Break ◽

Method Factor ◽

Randomized Design ◽

Multiple Comparison Test ◽

Completely Randomized Design ◽

Time Variables ◽

Degradation Time

This research aims to determine the effect of plasticizer types and concentrations on the characteristics of glucomannan bioplastics, and to determine the types and concentrations of plasticizers that can produce glucomannan bioplastics with the best characteristics. This experimental design used a completely randomized design method. Factor I is a type of plasticizer consisting of glycerol, sorbitol, propanol-2, and polyethylene glycol. The second factor is the concentration of plasticizers which consists of 4 levels, namely 0.5%: 1.5%: 2.5%: 3.5%. The experiment resulted in 16 treatment combinations and grouped into 2 groups to obtain 32 experimental units. The data were analyzed for their diversity and continued with the Duncan multiple comparison test. The results showed that the type and concentration of plasticizers had a very significant effect on tensile strength, elongation at break, modulus young, and swelling. The interaction has a very significant effect on tensile strength and expansion and has a significant effect on the elasticity of glucomannan bioplastics. Meanwhile, the type and concentration of plasticizers had no significant effect on the length of biodegradation. The best glucomannan bioplastic was obtained in the treatment of glycerol plasticizers with a concentration of 1.5 % with a tensile strength value of 6.17 MPa, elongation at break of 21.50 %, elasticity 28.72 MPa development 25.84 %, and degradation time of 8 days. Bioplastics produced in this study have meet the SNI 7188.7:2016 standards in the elongation test at break and standards ASTM 5336 in the degradation time variables. The resulting bioplastic has not met SNI on the tensile strength, modulus young, and swelling variables. Keywords : bioplastic, glucomannan, glycerol, polyethylene glycol, propanol-2, sorbitol

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UJI EFEKTIVITAS EKSTRAK ETANOL DAUN PEGAGAN (Centella asiatica (L.) Urban) SEBAGAI ANTIDIABETES TERHADAP TIKUS PUTIH JANTAN (Rattus norvegicus) YANG DIINDUKSI ALOKSAN

PHARMACON ◽

10.35799/pha.10.2021.32767 ◽

2021 ◽

Vol 10 (1) ◽

pp. 736

Author(s):

Grace Laury Tulung ◽

Widdhi Bodhi ◽

Jainer Pasca Siampa

Keyword(s):

Rattus Norvegicus ◽

Design Method ◽

Centella Asiatica ◽

Ethanol Extract ◽

Positive Control ◽

Negative Control ◽

Flavonoid Compound ◽

Randomized Design ◽

Decrease Blood Glucose ◽

Completely Randomized Design

ABSTRACT Gotu Kola Leaf (Centella asiatica (L.) Urban) are known to contain flavonoid compound, and flavonoid are known to decrease blood glucose level by stimulating pancreas beta cells to produce insulin. The aim of this research is to find out wether the ethanol extract of gotu kola leaf (Centella asiatica (L.) Urban) has the antidiabetic effectiveness or not. This research used Completely Randomized Design method. There were 15 rats used in this research that were split into 5 groups that is negative control (Aquadest), positive control (Metformin), and ethanol extract of gotu kola leaf with the dosage of 5.4 mg;10.8 mg;21.6 mg. The acquired data were analyzed with ANOVA test and LSD test. The analysis result showed that ethanol extract of gotu kola leaf had antidiabetic effectiveness against male white rat. Keywords: Centella asiatica (L.) Urban, antidiabetic, Rattus norvegicus ABSTRAK Daun Pegagan (Centella asiatica (L.) Urban) diketahui mengandung zat flavonoid, dimana flavonoid telah diketahui mempunyai kemampuan menurunkan kadar glukosa darah dengan merangsang sel beta pankreas untuk memproduksi insulin. Penelitian ini bertujuan untuk mengetahui apakah ekstrak etanol daun pegagan memiliki efekivitas antidiabetes. Penelitian ini menggunakan metode Rancangan Acak Lengkap. Tikus yang digunakan sebanyak 15 ekor dan dibagi dalam 5 kelompok yaitu kontrol negatif (aquadest), kontrol positif (metformin), dan ekstrak etanol daun pegagan dengan dosis 5,4 mg; 10,8 mg; 21,6 mg. Data yang ada dianalisis dengan menggunakan uji ANOVA dan uji LSD. Hasil analisis menujukkan bahwa ekstrak etanol daun pegagan memiliki efektivitas antidiabetes terhadap tikus putih jantan (Rattus norvegicus). Kata kunci: Centella asiatica (L.) Urban, antidiabetes, Rattus norvegicus

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Promoting Color Brightness of Clown Loach (Chromobotia macracanthus Bleeker) by Mixing Red Spinach (Amaranthus tricolor L.) Powder with Feed Stuff

Asian Journal of Fisheries and Aquatic Research ◽

10.9734/ajfar/2020/v9i330160 ◽

2020 ◽

pp. 21-30

Author(s):

Ayi Yustiati ◽

Syakirah Imtinan Zurwana ◽

Achmad Rizal ◽

Yuli Andriani

Keyword(s):

Research Method ◽

Survival Rates ◽

Optimal Dose ◽

Primary Data ◽

Test Results ◽

Growth Data ◽

Amaranthus Tricolor ◽

Randomized Design ◽

Powder Addition ◽

Completely Randomized Design

The purpose of this research is to determine the optimal dose of the addition of red spinach powder to artificial feed on the brightness of clown loach. This research was conducted at Aquaculture Laboratory Building 4 Faculty of Fisheries and Marine Sciences of Universitas Padjadjaran from April to May 2020. This research method is experimental with a Completely Randomized Design consisting of four treatments and three replications. The red spinach powder addition treatment used 0%, 2%, 4%, and 6% of the feed amount. The parameters observed are color value as primary data by using Toca Color Finder, while the growth, survival rate, and water quality as support data. Color assessment results were analyzed using the Kruskal-Wallis test, if there were significant differences, Z test would be performed. Growth data and survival rates were analyzed using Analysis of Variance (ANOVA). Because the F test results were not significantly different, the Duncan test was not carried out. The results showed that the addition of 6% red spinach powder is the best treatment with an increased color brightness value of 5,63.

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PENGARUH PEMBERIAN DOSIS RAGI TAPE (Kapang Amilolitik) TERHADAP PEMBUATAN TAPE PISANG KEPOK

Jurnal Pangan dan Gizi ◽

10.26714/jpg.10.1.2020.11-17 ◽

2020 ◽

Vol 10 (1) ◽

pp. 11

Author(s):

Fauziah K N ◽

Kurnia K ◽

Nita A

Keyword(s):

Alcohol Metabolism ◽

Alcohol Content ◽

Organoleptic Test ◽

Randomized Design ◽

Completely Randomized Design

Indonesia is known as an agrarian country with the majority of its population living as farmers. One of the results of abundant and diverse agriculture is fruits, including bananas. In this study, the banana used was Kepok banana with the aim of finding the best dose of yeast, using the organoleptic test and alcohol test. The method used in the form of a Completely Randomized Design with different yeast doses (0.5;1;1,5;2;2.5 grams) and carried out organoleptic test and alkohol test. The results showed that the tape with a dose of 2.5 grams of yeast had the highest alcohol content and the most favored organoleptic test respondents were treatment 4 with a dose of 2 grams of yeast. The conclusion from this study is that the more yeast doses given the faster the alcohol metabolism.

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PEMBERIAN KOMPOS PADA TANAH BEKAS TAMBANG DENGAN INDIKATOR TANAMAN SAWI (Brassica chinensis L)

EUGENIA ◽

10.35791/eug.21.2.2015.9711 ◽

2015 ◽

Vol 21 (2) ◽

Author(s):

Theffie Lientje Karamoy ◽

W. J.N. Kumolontang ◽

J. Rondonuwu

Keyword(s):

Plant Height ◽

Soil Nutrients ◽

Soil Chemistry ◽

Design Method ◽

Research Data ◽

Harvest Time ◽

Fresh Weight ◽

Mining Soil ◽

Randomized Design ◽

Completely Randomized Design

ABSTRACT This research aimed to determine the effects of compost applications on ex-mining lands by using chinese cabbage as indicator. The experiments were conducted at the Faculty of Agriculture greenhouse and the soil and compost analysis were done at the Soil Chemistry and Fertility Laboratory for a duration of two months. The research employed a Completely Randomized Design method with 5 treatments repeated 3 times to get 15 experimental units. The analysis on ex-mining soil revealed that it contained only trace amounts of soil nutrients N, P, and K. The laboratory analysis on the compost sample resulted in a C/N ratio of 11.87 which suggested that the compost was mature and ready to be used. The Analysis of Variance on research data showed that compost applications did not affect plant height between treatments at each weekly observation, and similarly did not affect leaf quantity and fresh weight at harvest time. However, the research found that the compost applications tended to improve plant height, leaf quantity, and fresh weight of plants at harvest time. The minimal effect of compost applications between treatments suggested that the plants did not utilized the nutrients supplied by the compost in their early stages of development. Moreover, it was also suspected that the compost applications had not been sufficient in supplying the soil nutrients needed by the plants to ensure proper growth which ultimately affected the fresh weight of the plants at harvest time. Keywords: compost, ex-mining land

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SIFAT FISIKO-KIMIA DAN ORGANOLEPTIK CAKE HASIL SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG SUWEG

AGRICA ◽

10.37478/agr.v5i2.454 ◽

2020 ◽

Vol 5 (2) ◽

pp. 142-152

Author(s):

Jenny E. R. Markus ◽

Yuliana Tandi Rubak ◽

Handy Tomasoei

Keyword(s):

Wheat Flour ◽

Positive Response ◽

Ash Content ◽

Substitution Treatment ◽

Test Results ◽

Friedman Test ◽

Seed Technology ◽

Organoleptic Test ◽

Randomized Design ◽

Completely Randomized Design

This research was conducted in the Seed Technology laboratory and Laboratory of Microbiology, Faculty of Agriculture, University of Nusa Cendana, Kupang, which lasts from September to December 2013 with aims to investigate the influence of substitution of wheat flour with flour suweg the physicochemical properties and organoleptic cake. This study used a completely randomized design (CRD) with 5 treatments, namely substitution suweg flour to wheat flour: 0%, 10%, 20%, 30% and 40%. The parameters analyzed were proximate, softness, porosity, degree of development, test organoleptic colour, flavour, aroma, and texture. Organoleptic data obtained from the 20 panellists and subsequently analyzed by Friedman test, while ANOVA test if there is a real effect then tested further by using DMRT. The results showed that the substitution of different flour suweg provides a very significant effect on water content, fat, ash content, protein, carbohydrate esandtenderness cake. Based on the results of the organoleptic test, cake with flour substitution suweg the colour, aroma and taste of a real significant show, panellists liked the cake substitution suweg 40%, while the texture, the panellists still like to substitution of 40% flour suweg, an assessment of the texture with the highest scores on substitution treatment 10% flour suweg. Organoleptic test and Friedman test results it can be concluded that the cake treatment received a positive response from the panellists was a cake with 40% flour suweg treatment with a total of 66 rankings for colour, aroma as a total ranking of 68, and for a sense of the total ranking of 74. Similarly, some a score on the cake substitution acceptance panellists ranged from 3,1 to 3,4 and the obtained cake was elected with 40% substitution treatment suweg flour.

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