scholarly journals PENGARUH PENGGUNAAN TEPUNG LABU KUNING (CUCURBITA MOSCHATA DURCH) TERHADAP KARAKTERISTIK CHIFFON CAKE BERBAHAN DASAR MODIFIED CASSAVA FLOUR (MOCAF)

2018 ◽  
Vol 7 (2) ◽  
pp. 53
Author(s):  
Komang Biandari Devi Permatasari ◽  
Putu Timur Ina ◽  
Ni Made Yusa
Keyword(s):  
Experimental Design ◽  
Water Content ◽  
Block Design ◽  
Ash Content ◽  
Cucurbita Moschata ◽  
Total Carotenoid ◽  
Cassava Flour ◽  
Randomized Block Design ◽  
The Right

The purpose of this research is to know the effect of pumpkin flour and ratio mocaf on the characteristics of chiffon cake and to know the right ratio for pumpkin flour and mocaf to produce chiffon cake with the best characteristics. The experimental design used is randomized block design with the treatment ratio of pumpkin flour with mocaf 10% : 90%; 20% : 80%; 30% : 70%; 40% : 60%; 50% : 50%; and 60% : 40%. The treatment was repeated 3 times to get 18 units of the experiment. The data obtained from the result research were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the ratio of pumpkin flour and mocaf had significant effect on water and ash content, total carotenoid, unfolding factor, hedonic test (colour, aroma, texture, taste, pores uniformity and overall acceptance), and scoring test (colour, aroma, taste, pores uniformity) of chiffon cake. Ratio of 30% pumpkin flour : 70% mocaf has the best characteristic with 36.65% water content, 1.38% ash content, 511.65% unfolding factor, 27.39 ?g/g total carotenoid, pores uniformity is uniform and liked, color yellow and liked, flavor pumpkin medium and rather liked, texture soft and liked, taste rather typical pumpkin and liked and overall acceptance liked.

scholarly journals KARAKTERISTIK KUE PUKIS DARI PERBANDINGAN MODIFIED CASSAVA FLOUR (MOCAF) DAN PASTA LABU KUNING (Cucurbita moschata Durch)

2018 ◽  
Vol 7 (3) ◽  
pp. 85
Author(s):  
Ni Kadek Maya Purnamasari ◽  
Putu Timur Ina ◽  
A.A.I. Sri Wiadnyani
Keyword(s):  
Experimental Design ◽  
Water Content ◽  
Block Design ◽  
Ash Content ◽  
Cucurbita Moschata ◽  
Cassava Flour ◽  
Acceptance Ratio ◽  
Randomized Block Design ◽  
The Right

The purposes of this research were to know the effect of mocaf and pumpkin pasta ratio on the characteristics of pukis and to know the right ratio from mocaf and pumpkin pasta to produce pukis with the best characteristics. The experimental design was used randomized block design with the treatment’s factor is ratio of mocaf with pumpkin pasta that is 90% : 10%; 80% : 20%; 70% : 30%; 60% : 40%; 50% : 50%; dan 40% : 60%. The treatment was repeated as many as 3 repetitions then obtained 18 units. The data obtained were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that mocaf and pumpkin pasta ratio had significant effect to water content, ash content, total caroten, skoring test (colour, aroma, texture, taste), and hedonic test (colour, aroma, texture, taste, and overall acceptance). Ratio from mocaf and pumpkin pasta (60 % : 40%) is the best characteristic with water content is 57,62%, ash content is 0,84%, total caroten is 2779,97 ?g/g, color orange and liked, flavor typical pumpkin and liked, texture soft and liked, taste rather typical pumpkin and liked and overall acceptance liked.

scholarly journals KARAKTERISTIK BISKUIT DENGAN PEMANFAATAN UMBI DAN PASTA DAUN SINGKONG (Manihot esculenta Cranz)

2018 ◽  
Vol 7 (3) ◽  
pp. 140
Author(s):  
Ni Kadek Diah Ayu Paramitha ◽  
Putu Timur Ina ◽  
I Desak Putu Kartika Pratiwi
Keyword(s):  
Water Content ◽  
Block Design ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Cassava Flour ◽  
Cassava Leaves ◽  
Crude Fiber Content ◽  
Randomized Block Design ◽  
The Right

The purposes of this research were to know the effect comparation of cassava flour and cassava leaves paste on the characteristics of biscuit and to know the right comparation from cassava flour and cassava leaves paste to produce biscuit the best characteristics. The experimental design was used randomized block design with the treatment comparation of cassava flour and cassava leaves paste that 95% : 5%, 92% : 8%, 89% : 11%, 86% : 14%, 83% : 17%; and 80% : 20%. The treatment was repeated as many as 3 times so that 18 experimental units were obtained. The data was analyzed with ANOVA and if the influential on variable observed continued with the Duncan test. The results showed that the comparation of cassava flour and cassava leaves paste significantly affected to water content, ash content, crude fiber content, chlorofil total, beta karoten total, and hedonic test (colour, aroma, texture, taste, and overall acceptance) and scoring test (texture). Comparation from cassava flour and cassava leaves paste (92% : 8%) is the best characteristics with water content is 2,77%, ash content was 2,58%, crude fiber content is 15,39%, chlorofil total is 22,93%, beta karoten total is 434,96% , color liked, flavor of cassava leaves liked, texture very crispy and liked, taste liked, and overall acceptance liked.

scholarly journals SUBSTITUSI TEPUNG ALMOND DENGAN TEPUNG KEMIRI (Aleurites moluccana Wild) TERHADAP KARAKTERISTIK KULIT MACARON

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.

scholarly journals PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK PERMEN JELLY KULIT ANGGUR HITAM (VITIS VINIFERA)

2018 ◽  
Vol 7 (2) ◽  
pp. 43
Author(s):  
Luh Dian Rna Fajarini ◽  
I Gusti Ayu Ekawati ◽  
Putu Timur Ina
Keyword(s):  
Experimental Design ◽  
Moisture Content ◽  
Vitis Vinifera ◽  
Block Design ◽  
Sweet Taste ◽  
Ash Content ◽  
Randomized Block Design ◽  
Grape Skins ◽  
Sugar Reduction ◽  
The Right

This study aims to determine the effect of thecarrageenan on the characteristics of grape skins jelly candy and to find the right carrageenan concentration to produce jelly candy with the best characteristics. The experimental design used was randomized block design by treatment with carrageenan concentration of 1.0%, 1.5%, 2.0%, 2.5%, 3.0% and 3.5%. The treatment was repeated as many as 3 repetitions then obtained 18 units of the experiment, the data obtained from the result research were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the addition of carrageenan with a concentration of 2.0% was the best characteristic of grape skins jelly candy with 18.01%moisture content, 0.82%ash content, 2.62 mg/100g anthocyanin, 16.07% sugar reduction content, color liked, flavor grape skins medium and liked, texture very chewy and liked, strong sweet taste and rather liked and overall acceptance liked.

scholarly journals Pengaruh Perbandingan Modified Cassava Flour (Mocaf) dan Puree Labu Kuning (Cucurbita Moschata) Terhadap Karakteristik Brownies Kukus

2021 ◽  
Vol 10 (2) ◽  
pp. 246
Author(s):  
I Gusti Agung Anggi Putri Arina ◽  
Putu Timur Ina ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Experimental Design ◽  
Water Content ◽  
Ash Content ◽  
Cucurbita Moschata ◽  
Cassava Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Test Color ◽  
Range Test ◽  
Color Texture

The study aims to determine the effect comparison of mocaf with pumpkin puree to the characteristics of steamed brownies and to find out the best comparison mocaf with  pumpkin puree to produce brownies with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) with a comparison of mocaf and puree of pumpkin consisting of 5 treatments namely: 100%: 0%; 90%: 10%; 80%: 20%; 70%: 30%; 60%: 40%. The treatment was repeated 3 times so that they were obtained 15 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan’s Multiple Range Test (DMRT). Comparison of mocaf and pumpkin puree affected water content, ?-carotene, ?-carotene bleaching, hedonic test (color, texture, aroma, taste and overall rate) and scoring test (texture). Ratio of 60% mocaf and 40% puree of pumpkin had the best characteristics with water content of 34,49%, ash content of 1,10%, ?-carotene of 6,82 mg/100g, ?-carotene bleaching of 1,34 mg/ml, the texture was liked and very soft, the color, aroma, taste and the fullness of acceptance was liked.

scholarly journals PENGARUH KONSENTRASI NATRIUM METABISULFIT DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK BUBUK BUNGA KENIKIR (Tagetes erecta L.)

2019 ◽  
Vol 7 (1) ◽  
pp. 81
Author(s):  
Komang Adi Darmawan ◽  
Ni Made Wartini ◽  
Luh Putu Wrasiati
Keyword(s):  
Water Content ◽  
Block Design ◽  
Tagetes Erecta ◽  
Sodium Metabisulfite ◽  
Total Carotenoid ◽  
Soaking Time ◽  
Brightness Level ◽  
Randomized Block Design ◽  
Residue Levels ◽  
Tagetes Erecta L

Marigold powder can be used as natural orange dyes extract of marigold powder contain ?-carotene. The aim of this research was to investigate the effect of sodium metabisulfite (Na2S2O5) concentration and soaking time on the characteristics of marigold flower powder and determine the best treatment of the concentration of sodium metabisulphite (Na2S2O5) and soaking time to produce powdered marigold flowers. This research used factorial randomized block design with 2 factor experiments. The first factor is the concentration of sodium metabisulfite (Na2S2O5) which consists of 3 levels: 2000, 2500, and 3000 ppm. The second factor is the soaking time which consists of 3 levels: 10, 20, and 30 minutes. The results of research showed that the treatment of sodium metabisulfite (Na2S2O5) concentration take effect on water content, total carotenoid levels, brightness (L*), yellowish level (b*), and sulfite residue levels, but no effect to the level of redness (a*). The treatment of soaking time take effect on the levels of sulfite residues but no effect on water content, total carotenoid levels, brightness level (L*), yellowish level (b*), and redness level (a*). Soaking treatment in sodium metabisulfite (Na2S2O5) solution with a concentration of 2500 ppm and soaking time of 10 minutes, is the best treatment to produce marigold flower powder with the characteristics of water content 11,40%, total carotenoid levels of 18.91%, brightness level (L*) 44.19, redness level (a*) 63.80, yellowish level (b*) 56.86, and sulfite residue levels of 182.40 ppm. Keywords : Tagetes erecta L, sodium metabisulfite, carotenoid, color.

scholarly journals EVALUASI SIFAT KIMIA DAN SENSORI PERMEN JELLY JAMUR TIRAM PUTIH PADA BERBAGAI KONSENTRASI GELATIN

2021 ◽  
Vol 11 (1) ◽  
pp. 43-53
Author(s):  
Sussi Astuti ◽  
Dwi Ardiansyah ◽  
Susilawati Susilawati
Keyword(s):  
Data Analysis ◽  
Water Content ◽  
Block Design ◽  
Ash Content ◽  
Oyster Mushroom ◽  
Single Factor ◽  
Randomized Block Design ◽  
Significant Difference ◽  
Gelatin Concentration ◽  
Sugar Levels

The purpose of the research to determine the concentration of gelatin that produce white oyster mushroom jelly candy which appropriate with the chemical and sensory characteristic of standard ISO 3547.2-2008.  The research arranged in a Complete Randomized Block Design (CRBD) by a single factor that is gelatin concertration on six grade of 5%, 10%, 15%, 20%, 25%, and 30% with four repetition.  Data analysis of variance and a further test with the Least Significant Difference (LSD) at 5% level.  The results showed that the best treatment was found in 20% of gelatin concentration that produces flavor white oyster mushroom jelly candy with score of 2.98 (rather typical white oyster mushroom), elasticity with a score of 3.89 (chewy), color with score of 3.71 (like), the overall acceptance with score of 3.83 (like), the water content of 18.27% (bb), ash content of 0.25% (bb), reduced sugar levels of 0.28% (bb), and sucrose levels of 51.33% (bb) which appropriate with SNI jelly candy 3547.2-2008.

scholarly journals Pengaruh Perbandingan Puree Wortel (Daucus carota L.) Dan Terigu Terhadap Karakteristik Roti Tawar

2020 ◽  
Vol 9 (2) ◽  
pp. 193
Author(s):  
Norma Yunita ◽  
I Made Sugitha ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Block Design ◽  
Ash Content ◽  
Loaf Volume ◽  
Carotene Content ◽  
Daucus Carota L ◽  
Randomized Block Design ◽  
Carrot Puree ◽  
Orange Color

This research was conducted with the to determine the comparative effect of carrot puree and wheat flour on the characteristic of bread and to know of the exact comparison of carrot puree and wheat flour to obtain the best characteristic of bread. The experimental design used was a Randomized Block Design (RBD) with treatment factor ratio of carrot puree and wheat flour that was 0%: 100%, 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60%, and 50 %: 50%. The treatment was repeated 3 times to obtain 18 experimental units. Data were analyzed with the Anova test and if the treatment had an effect on the variables then proceeded with the Duncan test. The results showed that the comparison of carrot puree and wheat flour affected the water content, ash content, swelling power, total carotene, color, aroma, texture, taste, pore uniformity, and overall acceptance. Comparison of 30% carrot puree: 70% wheat flour produced the best characteristics of bread with the criteria water content of 16.13%, ash content of 1.37%, loaf volume of 123.65% and total carotene content of 13.01 mg/100 g. Orange color, slightly carrot aroma, soft texture, pore uniformity (uniform) liked and overall acceptance of bread very liked. Keywoards : bread, wheat flour, carrot puree.

scholarly journals Karakteristik Fisiko-Kimia dan Sensori Nugget Rumput Laut dengan Penambahan Tepung Ikan Motan (Thynnichthys thynnoides)

2018 ◽  
Vol 6 (2) ◽  
pp. 163-173
Author(s):  
Ricky Setyo Aditomo ◽  
Rodiana Nopianti ◽  
Indah Widiastuti
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Sensory Analysis ◽  
Research Method ◽  
Fish Meal ◽  
Block Design ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Physical Analysis ◽  
Randomized Block Design

The purpose of the research was to know the physicochemical and sensory characteristic of seaweed nugget with an addition of carp fish meal. The research was conducted from March 2016 until February 2017. The research method used a randomized block design (RBD). The treatments were 0%, 10%, 20%, 30% and 40% of fish meal. The parameters of this research were chemical analysis such as water content, ash content, protein content, carbohydrate content, and calcium; physical analysis was hardness, color and sensory analysis (color, taste, and texture). The results showed that treatments gave significant effect on water content, ash content, protein content, lipid content, carbohydrate content, calcium, lightness, chroma, hardness, and taste, but there was no effect on hue, color and texture. The water content was 47.01%-48.19%, ash was 1.29%-4.36%, protein was 2.26%-7.10%, lipid was 11.83%-14.79%, carbohydrate was 26.75%-36.42%, calcium was 15.11 mg/100g-48.46 mg/100g. The lightness of this seaweed nugget were 33.70%-63.43%, chroma 25.00%-35.10%, texture 26.97 gf – 50.80 gf. Taste sensory analysis of seaweed nugget were 2.72 (unlike) – 3.84 (like). The best treatment found in this research was A1.

THE EFFECT OF SLICE THICKNESS AND FRYING TEMPERATURE CHARACTERISTICS OF PUMPKIN CHIPS BY VACUUM FRYING METHOD

2013 ◽  
Vol 3 (2) ◽  
pp. 83-97
Author(s):  
Sugito Sugito ◽  
Hermanto Hermanto ◽  
Arfah Arfah
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Water Content ◽  
Block Design ◽  
Ash Content ◽  
Slice Thickness ◽  
Frying Temperature ◽  
Physical Chemical ◽  
Vacuum Frying ◽  
Randomized Block Design

The objective of research was to determine the effect of slice thickness and frying temperature on the physical, chemical and sensorycharacteristics of pumpkin chips by vacuum frying method. Research used a Factorial Completely Randomized Block Design with 2 treatments and 3 replications. A factor (the slice thickness: 1, 2, and 3 mm) and B factor (frying temperature : 80, 90, and 100oC). The results showed that the slice thickness had significant effect on the crispy texture, yield, and water content of pumpkin chips. The temperature had significant effect on the lightness, chroma, crispy texture, yield, and moisture content. Interaction slice thickness and temperature had significant effect on the water content of pumpkin chips. A3B3 treatment (slice thickness 3 mm and frying temperature 100oC) was the best treatment with physical characteristic (yield 17.47%, crispy texture 183.6 gf, colour with 54.63% lightness, 42.17% chroma and 54.90o hue), chemical cha-racteristic (1.63% water content, 8.08% ash content) and sensory characteristics by scoring preferences 3.48 crispy texture, 3.2 flavour, 2 colour and 3.32 taste. A3B3 treatment had 1.58 dissoluble fiber content, 12.92 mg/mL IC50 antioxidant activity, 21.90 fat rate,1.46 ppm total carotene.

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