scholarly journals PENGARUH PERBANDINGAN TERIGU DENGAN TEPUNG KECAMBAH KACANG TUNGGAK (Vigna unguiculata, (L.) Walp) TERHADAP KARAKTERISTIK COOKIES

2018 ◽  
Vol 7 (3) ◽  
pp. 120
Author(s):  
I Ketut Triya Winata ◽  
Ni Wayan Wisaniyasa ◽  
Putu Timur Ina
Keyword(s):  
Experimental Design ◽  
Wheat Flour ◽  
Vigna Unguiculata ◽  
Crude Fiber ◽  
Treatment Comparison ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right ◽  
Brown Color

The purpose of this research was to know the effect of comparison wheat flour with cowpea sprout flour to the characteristics of cookies and to know the right comparison between wheat flour with cowpea sprout flour that was able to produce cookies with the best characteristics. The experimental design used Completely Randomized Design with the treatment comparison of wheat flour and cowpea sprout flour consisting of 6 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by ANOVA and if the treatment had an effect on the variable then continued with Duncan test. The comparison of wheat flour with cowpea sprout flour significantly affected the content of water, ash, fat, protein, carbohydrate, coarse fiber, color, aroma, texture, taste as well overall acceptance of cookies. Comparison of 80% wheat flour:20% cowpea sprout flour had the best characteristics of cookies the content of water 2.41%, ash 1.26%, fat 23.44%, protein 11.38%, carbohydrate 61.51%, crude fiber 8.94%, the color, flavor, texture, taste, overall acceptance liked, had brown color and very crunchy texture.

scholarly journals PEMANFAATAN ANGKAK SEBAGAI PEWARNA ALAMI DAN ANTIOKSIDAN PADA SOSIS IKAN KEMBUNG (Rastrelliger kanagurta L.)

2019 ◽  
Vol 8 (2) ◽  
pp. 197
Author(s):  
Justicia Febi Estermaria Pandiangan ◽  
I Nengah Kencana Putra ◽  
I Desak Putu Kartika Pratiwi
Keyword(s):  
Experimental Design ◽  
Antioxidant Capacity ◽  
Color Intensity ◽  
Content Change ◽  
Antioxidant Content ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Treatment Factor ◽  
Completely Randomized Design ◽  
The Right

This research was conducted to identify the effect of adding angkak on the color, antioxidant content, change the number of TBA sausage for six days of storage, sensory’s characteristic of mackerel fish sausage, and to identify the right percentage to adds angkak can improve the color, antioxidant content, and change the number of TBA for six days of storage, and sensory’s characterisctic of mackerel fish sausage. The experimental design used was a completely randomized design (CRD). Treatment factor was consist of six concentrations: 0%, 0,5%, 1%, 1,5%, 2%, and 2,5%. Each treatment had three replications so that obtained 18 units of trial. Observations were made on intensity of colour, antioxidant capacity, number of TBA, and organoleptic characteristics (hedonic test and scoring test). Data were analyzed by One-Way Analysis of Variance at level of 1% and 5% and continued by Duncan. The addition of angkak has affected very significant on color intensity, antioxidant capacity, number of TBA, color, taste, and overall acceptance, also significant on texture of mackerel fish sausage. On the others hand, it has not affected on flavor of mackerel fish sausage. The right concentration is obtained from the use of 1 % angkak. It has L*’s score 31,71; a*’s score 21,10; b*’s score 21,13; antioxidant capacity 53,37 mg GAEAC/kg; number of TBA for the 6th day 0,31 g malonaldehide/kg, color rather faded red and rather liked, flavor rather liked, texture liked, taste bitter weak and liked, and overall acceptance liked.

scholarly journals Kandungan klorofil dan karotenoid Kacang Tunggak (Vigna unguiculata (L.) Walp.) pada umur tanaman yang berbeda

2018 ◽  
Vol 1 (2) ◽  
pp. 38
Author(s):  
Ika Susanti Hendriyani ◽  
Yulita Nurchayati ◽  
Nintya Setiari
Keyword(s):  
Chlorophyll Content ◽  
Vigna Unguiculata ◽  
Carotenoid Content ◽  
Vegetable Crops ◽  
Design Data ◽  
Significance Level ◽  
Cowpea Seeds ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right

Chlorophyll is a pigment of photosynthesis which is also efficacious as a cure for brain, lung, and oral cancer, and can be used as a disinfectant, antibiotic and dietary supplement, while carotenoids are useful as antioxidants. The content of the two pigments is strongly influenced by the age of the plant, especially for vegetable crops used in leaves such as cowpea (Vigna unguiculata (L.) Walp.). The purpose of this research is to know the pattern of chlorophyll content and carotenoid of cowpea leaf during the growth phase and to know the age of the right plant for harvesting cowpea so that the highest chlorophyll and carotenoid content is obtained. Cowpea seeds obtained from seeds are added then planted in pots containing ready-made planting media in the greenhouse. Chlorophyll and carotenoid analyzes were performed at different plant ages from 1 to 11 weeks. The research design used is Completely Randomized Design. Data were analyzed using variance analysis and continued with Duncan test at 95% significance level. The results showed that the highest chlorophyll and carotenoid content was produced by the cowpea leaf in the vegetative phase or before the flowering time. The highest chlorophyll content was obtained at 4WAP (weeks after planting) of age crop, while the highest carotenoid content was obtained in 3WAP.  

scholarly journals Pengaruh Perbandingan Terigu Dengan Puree Labu Kuning (Cucurbita moschata) Terhadap Karakteristik Kue Nastar

2021 ◽  
Vol 10 (1) ◽  
pp. 56
Author(s):  
I Gede Priyatna Putra ◽  
Putu Timur Ina ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Wheat Flour ◽  
Cucurbita Moschata ◽  
Carotene Content ◽  
Acceptance Ratio ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right ◽  
Range Test

This research aims to determine the effect of the comparison of wheat flour with puree of pumpkin on the characteristics of nastar cake and to find out the right comparison of wheat flour with puree of pumpkin to produced nastar cake with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) with a comparison of wheat flour and puree of pumpkin consisting of 5 treatments namely 100% : 0%, 95% : 5%, 90% : 10%, 85% : 15%, and 80% : 20%. All treatments were repeated four times so that they were obtained 20 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan’s Multiple Range Test. The results showed that the comparison of wheat flour and puree of pumpkin had a significant effect on the water content, total carotene content, antioxidant activity (?-carotene bleaching), color, texture, flavor, taste, and overall acceptance. Ratio of 80% wheat flour and 20% puree of pumpkin had the best characteristics with water content of 2.55%, ash content of 0.75%, ?-carotene content of 4.63 mg/100g, antioxidant activity of 1.71 mg/ml, color liked, texture rather liked, flavor liked, taste liked, and overall acceptance liked.

scholarly journals PENGARUH PEMBERIAN ARAS UREA PADA AMONIASI RUMPUT PALUNGPUNG (Phragmites karka) TERHADAP KANDUNGAN SERAT KASAR, PROTEIN KASAR, DAN LEMAK KASAR

2018 ◽  
pp. 27-32
Author(s):  
Siti Choiriyah ◽  
Irene Ike Praptiwi ◽  
Dirwan Muchlis
Keyword(s):  
Heat Resistance ◽  
Rainy Season ◽  
Crude Protein ◽  
Nutritional Value ◽  
Crude Fiber ◽  
Urea Level ◽  
Randomized Design ◽  
Phragmites Karka ◽  
Completely Randomized Design ◽  
The Right

Availability of forage in the dry season is less than the rainy season, one of the local grasses that has heat resistance, namely clumps of palungpung (Phragmites karka). This grass is hard textured so ammonia technology is carried out. This study was to determine the right concentration of urea in ammonia of palungpung grass (Phragmites karka), and to increase the nutritional value of palungpung grass (Phragmites karka) after ammoniation. The design in this study used a Completely Randomized Design (CRD). In this design there are four (4) treatments and three (3) replications. Treatment P1 = Palungpung Grass (Phragmites karka) + Urea 0%, P2 = Palungpung Grass (Phragmites karka + Urea 4%, P3 = Palungpung Grass (Phragmites karka) + Urea 8%, P4 = Palungpung Grass (Phragmites karka) + Urea 12 %. The parameters observed were crude fiber (SK), crude protein (PK), crude fat (LK). The results of variance analysis showed that the effect of urea level on ammoniation of palumpung grass (Phragmites karka) was not significantly different (P> 0.05 ) on crude fiber and crude fat content, while significantly affecting crude protein at 12% level of 17.10%.

scholarly journals Pengaruh Konsentrasi Konyaku terhadap Sifat Fisik, Kimia dan Sensori Jelly Drink Air Kelapa Muda

2019 ◽  
Vol 4 (1) ◽  
pp. 9
Author(s):  
Putu Wirya Darsana ◽  
Ni Luh Ari Yusasrini ◽  
I Ketut Suter
Keyword(s):  
Experimental Design ◽  
Potassium Level ◽  
Fiber Content ◽  
Coconut Water ◽  
Crude Fiber ◽  
Color Parameter ◽  
Crude Fiber Content ◽  
Physical Chemical ◽  
Randomized Design ◽  
Completely Randomized Design

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi konyaku terhadap karakteristik jelly drink air kelapa muda dan untuk mengetahui konsentrasi konyaku yang tepat yang mampu menghasilkan jelly drink air kelapa muda dengan karakteristik terbaik. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap dengan perlakuan yaitu perbedaan konsentrasi konyaku yang terdiri dari 5 taraf 0,05%; 0,075%; 0,10%; 0,125%; 0,15%. Perlakuan diulang sebanyak 3 kali sehingga didapat 15 unit percobaan. Data yang diperoleh dianalisis dengan sidik ragam dan apabila perlakuan berpengaruh nyata terhadap variabel yang diamati maka dilanjutkan dengan uji Duncan. Hasil penelitian menunjukan bahwa penambahan konyaku berpengaruh sangat nyata terhadap tekstur, kandungan serat kasar, serta berpengaruh nyata terhadap penerimaan keseluruhan dan tidak berpengaruh nyata terhadap kalium, warna, aroma dan rasa jelly drink. Konsentrasi konyaku 0,15% mampu menghasilkan jelly drink terbaik dengan karakteristik : tekstur 54,97 N, kadar kalium 0,95 ml/L, serat kasar 1,40% dengan parameter warna disukai, aroma disukai, tekstur disukai dan kenyal, rasa disukai, dan penerimaan keseluruhan disukai.   This study aims to determine the effect of konyaku concentration on the physical, chemical and sensory properties of jelly drink by young coconut water to produce jelly drinks with the best characteristics. The experimental design used was Completely Randomized Design with difference treatment of konyaku concentration added to young coconut water consist of 5 levels: 0,05%; 0,075%; 0,10%; 0,125%; 0,15%. Treatment was repeated 3 times to obtain 15 units of trials. The data obtained from the results of the study were analyzed by variance and if the treatment had significant effect on the observed variables then continued with Duncan test. The results showed that the concentration of konyaku 0,15% was able to produce the best jelly drink with the characteristics: texture 54,97 N, potassium level 0,95 ml/L, crude fiber content 1,40% with color parameter preferred, aroma preferred, texture preferred and very chewy, feelings preferred, and overall acceptance is favored.

scholarly journals Kandungan Nutrisi Lumpur Sawit Hasil Fermentasi dengan Jamur P. chrysosporium

2013 ◽  
Vol 13 (2) ◽  
pp. 47-52 ◽  
Author(s):  
Noferdiman Noferdiman ◽  
Ahmad Yani
Keyword(s):  
Experimental Design ◽  
Palm Oil ◽  
Combination Treatment ◽  
Significant Interaction ◽  
Crude Protein ◽  
The Other ◽  
Oil Sludge ◽  
Crude Fiber ◽  
Randomized Design ◽  
Completely Randomized Design

The nutritious content fermentation of palm oil sludge by P. chrysosporiumABSTRACT. This research is aimed at observing the nutritious content of palm oil sludge fermentation by P. chrysosporium. The experimental design used completely randomized design in factorial (3 x 3). The first factor is the inoculum dosage, namely : (D1). 3 %, (D2). 6 % and (D3). 9 % of substrate weight. The second factor is the length of fermentation, namely : (L1). 4 days, (L2). 8 days and (L3). 12 days. Every treatment is repeated for three time. The data found is scrutinized by mode print and it is followed by distance test of multiple Duncan (Steel and Torrie, 1989). The variables observed in research are dry materials, crude fiber, crude protein, cellulose and lignin. The research on the influence of inoculum dosage and the length of fermentation on dry materials content and crude protein shows insignificant interaction (P0.05). On the other hand, crude fiber, cellulose and lignin show significant interaction (P0.01). The inoculum dosage of 6 % and the fermentation length of 8 days is the best combination treatment and it can reduce the crude fiber amounting to 40.86 %, an increase of crude protein amounting to 30.75 % and a decrease of cellulose and lignin amounting to 39.78 % and 36.40 % respectively.

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 PENGARUH PERBANDINGAN TEPUNG REBUNG (Dendrocalamus asper) DAN TEPUNG TERIGUTERHADAP KARAKTERISTIKKIMIA DAN KARAKTERISTIK SENSORI COOKIES

2020 ◽  
Vol 16 (1) ◽  
pp. 47
Author(s):  
Doddy A Darmajana ◽  
Novianti Wulandari ◽  
Rima Kumalasari ◽  
Ade Chandra Irwansyah
Keyword(s):  
Wheat Flour ◽  
Ash Content ◽  
Crude Fiber ◽  
Experimental Unit ◽  
Bamboo Shoot ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Bamboo Shoots ◽  
Dendrocalamus Asper ◽  
Completely Randomized Design

<p><em>Cookies</em> adalah camilan selingan praktis yang menjadi pilihan masyarakat saat ini dengan rasa yang manis, gurih seimbang, dan memiliki nilai fungsional bagi kesehatan. Rebung merupakan tunas muda bambu yang memiliki manfaat bagi kesehatan akan tetapi, semua rebung mengandung HCN (asam sianida) yang merupakan senyawa beracun dengan konsentrasi beragam. Tujuan penelitian ini adalah <em>mensubstitusi sebagian tepung terigu dengan tepung rebung dalam formula pembuatan cookies. Manfaat penelitian </em>untuk diversifikasi produk olahan pangan lokal dan diharapkan menambah alternatif  olahan pangan lokal dan meningkatkan nilai ekonomis rebung. Metode penelitian menggunakan eksperimental dengan rancangan percobaan acak lengkap dengan perlakuan prosentase substitusi tepung rebung dan suhu pemanggangan. Hasil penelitian menunjukkan kadar HCN pada tepung rebung tanpa perebusan sebesar 29.0621 ppm, dengan perebusan 20 menit sebesar 4,86 ppm, dan perebusan 40 menit sebsar 4,32 ppm. Nilai IC<sub>50 </sub>pada tepung rebung tanpa perebusan sebesar 597,7900 ppm, dengan perebusan 20 menit sebesar 2495,7371 ppm, dan perebusan 40 menit sebsar 4644,2749 ppm. Tepung rebung dengan waktu 20 menit digunakan sebagai tepung dalam penelitian selanjutnya. Waktu pemanggangan <em>cookies</em> rebung berpengaruh terhadap respon organoleptik dan kadar air <em>cookies</em>. Waaktu pemanggangan yang digunakan adalah 10 menit, 12 menit, dan 15 menit. Waktu pemanggan <em>cookies</em> rebung terpilih berdasarkan respon organoleptik dan kadar air adalah waktu pemanggangan 10 menit berdasarkan respon organoleptik (rasa manis, warna cokelat, kerenyahan, aroma, dan <em>after taste</em> pahit) dan kadar air sebesar 3,4606.</p><p> </p><p><strong>Influence of Ratio of Bambooshoot Flour (<em>Dendrocalamus asper</em>) and Wheat Flour on The Chemical Characteristics and Sensory Characteristics of Cookies</strong></p><p>The aims of this research are to determine the influence of the ratio of bamboo shoot flour with wheat flour to the chemical and sensorycharacteristics of cookies. The research method uses experimental methods, completely randomized design with one treatment, namely the ratio of bamboo shoot flour with wheat flour. Ratio of bamboo shoot flour and wheat flour consists of 3 levels, namely: 1:2, 2: 1 and 3: 1. All experimental unit data averaged three replications. The experimental results of HCN levels showed that bamboo shoots without boiling flour were 29.0621 ppm, with boiling of 20 minutes of 4.86 ppm, and boiling of 40 minutes of 4.32 ppm. While the results of the flour composition experiment showed that the ratio of bamboo shoot flour and wheat flour significantly affected the water content, ash, protein, fat and crude fiber content of cookies made. The higher the level of bamboo shoot flour(3:1), the higher the ash content of cookies(2,53%), the lower the level of protein cookies(5,46%), the lower the fat content of cookies(19,17%), and the higher the level of crude fiber cookies(13,80%).Ratioof bamboo shoot flour and wheat flour significantly affected the sensory properties of bamboo shoot cookies.</p>

scholarly journals PENGARUH JENIS PELARUT TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK ECENG PADI (Monochoria vaginalis Burm F. C. Presel.)

2020 ◽  
Vol 9 (1) ◽  
pp. 81
Author(s):  
Ida Ayu Gede Padmawati ◽  
I Ketut Suter ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Total Phenol Content ◽  
Total Flavonoid Content ◽  
Phenol Content ◽  
Flavonoid Content ◽  
Tannin Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right

This study was conducted to determine the effect of different solvents on the antioxidant activity of rice hyacinth extract and to find out the right type of solvent used to extract rice hyacinth with the highest antioxidant activity. The experimental design used in this study was a completely randomized design with various types of solvents as a treatment using maceration method. The treatment consisting of four type of solvents i.e water, ethanol, methanol, and acetone. All treatments were repeated four times to obtained 16 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan test. The results showed that the various types of solvent treatments had a very significant effect (P<0.01) on antioxidant activity. The results showed that ethanol solvent had the best treatment which produced an antioxidant activity based on IC50 of 0,49 mg/mL, yield of 26.17%, total phenol content of 11.12 mg GAE/g, total flavonoid content of 8.26 mg QE/g, total tannin content of 5.18 mg TAE/g. Keywords: rice hyacinth, maceration, anioxidant activity

scholarly journals Variasi Perbandingan Terigu Dan Tepung Millet (Panicum milliaceum) Terhadap Karakteristik Donat

2021 ◽  
Vol 10 (2) ◽  
pp. 185
Author(s):  
Yuliana . ◽  
I Desak Putu Kartika Pratiwi ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Crude Fiber ◽  
Tannin Content ◽  
Ratio Effect ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Golden Yellow ◽  
Completely Randomized Design

Donuts are flour based foods. The weakness of donuts is that the basic ingredients used are still imported, so there is an increase in the use of alternative flour, namely millet flour. The research aims to find out the ratio effect of wheat and millet flour to the characteristic of donut, and to determine the precise ratio between wheat and millet  flour which can produce donuts with the best characteristic. This research used a Completely Randomized Design with a treatmen of ratio between wheat flour and  millet  flour which consist by 6 levels: 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%. The treatment was repeated 3 times to obtain 18 experimental units. The data obtained were analyzed by variance and if treatment had a significant effect then followed by duncan test. The result of research showed that the ratio of 80% wheat and 20%  millet flour resulted in the best characteristic of donut with expand power of 116,69%, colour quantity L 52,77, a* 9,51, b*34,37, water content of 25.88% (wb),  protein content of 8.17% (wb), crude fiber content of  5,06% (wb), tannin content of 0,15% (wb), colour golden yellow,  flavor rather liked, texture rather liked and soft, appearance of rather large pores, taste rather liked and overall acceptance rather liked.

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