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 Pengaruh Suhu Awal dan Lama Penyeduhan terhadap Karakteristik Sensoris dan Warna Teh Putih Silver Needle (Camellia assamica) Produksi PT. Bali Cahaya Amerta

2020 ◽  
Vol 8 (4) ◽  
pp. 492
Author(s):  
I Wayan Eggy Perdana Putra ◽  
Luh Putu Wrasiati ◽  
Ni Made Wartini
Keyword(s):  
Initial Temperature ◽  
The Sun ◽  
Color Intensity ◽  
White Tea ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
System L ◽  
Completely Randomized Design ◽  
Functional Drink ◽  
Brewing Time

White tea is obtained from the shoots of Camellia assamica tea which are very young and still curled, have very fine silvery-white hairs or silver, and are kept out of the sun during the plucking process. Silver needle white tea produced by PT. Bali Cahaya Amerta is an excellent product promoted as functional drink. This research aimed to know the influence of initial temperature, and brewing time on the sensory characteristics and the color of silver needle tea; to decide the best initial temperature and brewing time in producing silver needle white tea. The design of experiment in this research used completely randomized design of organoleptic test and randomized complet block factorial in color intensity test with two treatment factors. The first factor was the initial brewing temperature which consisted of three levels namely, 75o ±10C, 850±10C, 950±10C. The second factor was the brewing time which consisted of three levels namely, three minutes, six minutes, and nine minutes. The analyzed variable was organoleptic characteristics, such as hedonic (the whole receiver), color score, taste, as well as aroma and color intensity system L*, a*, b*. The result of the research showed that the initial temperature and brewing time as well as the interaction of the two has a very significant effect to the whole tested variables. The treatment using 950C initial temperature and nine minutes of brewing time produced the best characteristic, in which the color 2.40 ± 0.64 (limpidly yellowish to yellowish), taste 4.24±0.43 (slightly sweet to sweet), aroma 4.48±0.51 (has a tea scent to extremely tea scent), the whole receiver 6.20±0.43 (like to extremely like), brightness level (L*) 55.32±0.17, redness level (a*) 16.32±0.17, yellowish level (b*) 36.37±0.10. Keywords: white tea, initial temperature, brewing time, organoleptic, color intensity.

scholarly journals The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice

2019 ◽  
Vol 6 (1) ◽  
Author(s):  
Eries Kusmiandany ◽  
Yoga Pratama ◽  
Yoyok Budi Pramono
Keyword(s):  
Experimental Design ◽  
Water Content ◽  
Analysis Of Variance ◽  
Significance Level ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Red Bean

This study aimed to evaluate the effect of the ratio of gatot and red beans usage on water content and organoleptic characteristics from "Gatotkaca" analog rice. The material in this study was gatot (fermented cassava) and red beans. The experimental design used was a completely randomized design (CRD) with 4 treatments and 5 replications. This study consisted of 4 different analog rice formulations, namely T1 (90% gatot: 10% red beans); T2 (85% gatot: 15% red beans); T3 (80% gatot: 20% red beans); T4 (75% gatot: 25% red beans). Data were analysed using Analysis of Variance (ANOVA) with the significance level 5%. The results showed that the difference in the ratio of the usage of gatot but red beans didn’t have a significant effect (p>0.05) on the water content and organoleptic characteristics. Treatment with a ratio of gatot and 85% red beans  15% gatot was the best treatment.

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 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 PENGARUH PERBANDINGAN SEMOLINA DAN TEPUNG BERAS HITAM TERHADAP KARAKTERISTIK PASTA FETTUCINE BASAH

2019 ◽  
Vol 8 (1) ◽  
pp. 104
Author(s):  
Ni Kadek Nova Wulandari ◽  
I Gusti Ayu Ekawati ◽  
I Nengah Kencana Putra
Keyword(s):  
Antioxidant Capacity ◽  
Water Content ◽  
Rice Flour ◽  
Ash Content ◽  
Black Rice ◽  
Total Anthocyanin ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right ◽  
Effect Ratio

This study aims to determine the effect ratio of semolina and black rice flour to the characteristics of wet fettucine paste and to know the right ratio for semolina and black rice flour to produce wet fettucine paste with the best characteristics. This study used a Completely Randomized Design (RAL) with a comparison treatment of semolina and black rice flour : 100% : 0%; 90% : 10%; 80% : 20%; 70% : 30%; 60% : 40%; and 50% : 50%. The treatment was repeated 3 times to obtain 18 units of the experiment. The data obtained were analyzed by variance and if there was influence between treatments followed by Duncan test. The results showed that the use of semolina and black rice flour had significant effect on water content, ash content, antioxidant capacity, total anthocyanin, flavor, taste, texture, and overall acceptance of wet fettucine pasta. Ratio of 50% semolina and 50% black rice flour had the best characteristics with 56,49% water content, 0.69% ash content, 2.26 mg/100g total anthocyanin, 23.02% antioxidant capacity, color purplish black and ordinary, texture rather supple and rather liked, flavor rather liked, taste rather liked and overall acceptance ordinary.

scholarly journals The Quality and Antioxidant Content of Salted Eggs Made By Addition of Bay Leave Crude Extract on the Salting Media

2019 ◽  
Vol 3 (2) ◽  
pp. 37
Author(s):  
Kadek Karang Agustina ◽  
Ida Ayu Putu Aselya Mardyawati ◽  
I Ketut Suada
Keyword(s):  
Antioxidant Capacity ◽  
Crude Extract ◽  
Leaf Extract ◽  
Antioxidant Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Haugh Unit

This research aims to produce salted eggs with antioxidant content from bay leave extract. The study used a completely randomized design (CRD) in which there were 3 treatments, namely, control with 0% bay leaf extract, treatment 1 with adding 25% crude extract of bay leaves, and treatment 2 with a 50% addition of crude bay leaf extract. All treatments were pressed for 14 days before testing. The parameters observed in the study were the antioxidant capacity, albumin index, yolk index, and Haugh unit. The results show that the sated eggs with the different concentration of bay leave extract contain antioxidant 4.445%, 30.853%, and 44.32% respectively, albumin index of treated eggs was lower than control, while Haugh unit of treated eggs was higher than control, and no differentiation of yolk index between the treatments. To conclude, the addition of bay leave crude extract can increase the value of salted eggs without disturbing the quality.

Pengaruh ovaprim, aromatase inhibitor, dan hipofisa terhadap kualitas telur ikan Lele Dumbo (Clarias gariepinus)

2017 ◽  
Vol 5 (1) ◽  
Author(s):  
Erwin A. Aziz ◽  
Ockstan Kalesaran
Keyword(s):  
Survival Rate ◽  
Experimental Design ◽  
Aromatase Inhibitor ◽  
Fish Larvae ◽  
Clarias Gariepinus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Hatching Eggs

This study aimed to determine the effect of ovaprim hormone, aromatase inhibitor and pituitary on the quality of the catfish eggs (Clarias gariepinus). Experimental Design used was Completely Randomized Design (CRD) with four treatments, each with three replications. Treatment A: ovaprim; treatment B: Aromatase inhibitors, treatment C: hypophysis and treatment D: Control. The results showed that the difference in treatment gave highly significant effect on fertilization and hatching eggs but no significant effect on the survival rate of larvae. Aromatase inhibitor hormone was the best because it provided highly significant effect on fertilization (92.66%), hatchability of eggs (95%), and surviva rate (81.33%) of fish larvae.   Keywords : Clarias gariepinus. Ovaprim, Aromatase Inhibitor, Hypophysis, egg, larvae

PENGARUH SUBSTITUSI TEPUNG BUAH LINDUR (Bruguiera Gymnorrhiza) TERHADAP KARAKTERISTIK ORGANOLEPTIK, NILAI GIZI DAN AKTVITAS ANTIOKSIDAN BROWNIES

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Wd Wd Sitti Aisyah Nurul Fahlani ◽  
Tamrin Tamrin ◽  
Kobajashi Togo Isamu
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
National Standards ◽  
Bruguiera Gymnorrhiza ◽  
Nutritional Values ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test ◽  
Color Texture

ABSTRACT                     This study aimed to analyze the effect of lindur fruit flour substitution on organoleptic characteristics, nutritional value, and antioxidant activity of lindur fruit flour brownies. This research was conducted using a completely randomized design (CRD) with various percentages of formulation of substitution of lindur fruit flour:wheat flour, namely M1 = (100%:0%), M2 = (90%:10%), M3 = (80%:20 %), M4 = (70%:30%), and M5 = (60%:40%). The research data were analyzed using analysis of variance, with further testing using Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the HCN content of lindur fruit flour reached 21.81 mg/kg. The M3 treatment was the most preferred treatment by the panelists with hedonic rating scores of color, texture, aroma, and taste reached 4.14 (like), 4.13 (like), 3.79 (like), and 4.30 (like), respectively. The nutritional values of selected M3 brownies show that it contained 30.57% water, 1.20% ash, 3.70% fat, 5.63% protein, and 58.90% carbohydrate. Analysis of antioxidant activity in selected M3 brownies was 465.58 ppm which is categorized as very weak. It can be concluded that the substitution of lindur fruit flour in making brownies had a very significant effect on color, texture, and taste. However, the effect was not significant on the aroma and the analysis of the nutritional value of the selected treatment. The brownie product substituted with lindur fruit flour met the national standards for water, ash, and fat contents.Keyword: Brownies, Lindur Fruit ABSTRAK    Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung buah lindur terhadap karakteristik organoleptik, nilai gizi, dan aktivitas antioksidan brownies tepung buah lindur. Penelitian ini dilakukan dengan menggunakan Rancangan Acak  Lengkap  (RAL) dengan berbagai presentase formulasi, substitusi tepung buah lindur: tepung terigu yaitu M1 =  (100% : 0%), M2 = (90% : 10%), M3 = 80% : 20%), M4 = (70% : 30%), dan M5 = (60% : 40%). Data hasil penelitian dianalisis menggunakan sidik ragam (Analysis of Varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan analisis kadar HCN tepung buah lindur yaitu 21,81 mg/kg. Perlakuan M3 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,14 (suka), tekstur  4,13 (suka), aroma 3,79 (suka) dan rasa 4,30 (suka). Analisis Nilai gizi produk browies tepilih M3 meliputi kadar air (30,57%), kadar abu (1,20), Kadar lemak (3,70%), kadar protein (5,63%) dan kadar karbohidrat (58,90%). Analisis aktivitas antioksidan pada brownies terplih M3 yaitu 465,58 ppm dengan kategori sangat lemah. Dapat disimpulkan bahwa substiusi tepung buah lindur pada pembuatan brownies berpengaruh sangat nyata terhadap warna, tekstur, dan rasa. Tetapi berpengaruh tidak nyata terhadap aroma. dan analisis nilai gizi perlakuan terpilih. Berdasarkan standar mutu SNI brownies, bahwa produk brownies substitusi tepung buah lindur sudah memenuhi standar mutu SNI untuk kadar air dan kadar abu serta kadar lemak.Kata kunci:   Brownies, tepung, Buah Lindur

scholarly journals PENGARUH NAUNGAN TERHADAP PERTUMBUHAN SEMAI MAKILA (Litsea angulata)

2017 ◽  
Vol 1 (3) ◽  
pp. 262
Author(s):  
Edom Bayau
Keyword(s):  
Experimental Design ◽  
Rheumatic Diseases ◽  
Seedling Growth ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Good For

   Makila (Litsea angulata) is a type of commercial timber and is very attractive to many people because of good quality and can also be used as a medicine in curing rheumatic diseases should be assigned the paramount concern. cultivation / reproduce makila can be done in a fast way is through the nursery in the field. in nurseries should also pay attention to things that affect makila, one of which is related to the intensity of sunlight makila seedling growth. The research conducted at the location of the greenhouse Faculty of Agriculture, University of Pattimura which take place september until november 2014 with the aim to determine the seedling growth makila (Litsea angulata) to determine what percentage of shade is good for seedling growth makila (Litsea angulata). The experimental design used was completely randomized design (CRD) with 5 (five) treatments, the seedlings without using Shade, Shade 30 percent, 50 percent Shade, Shade 65 percent, and Shade 75 percent. The results showed that the seedling Makila (Litsea angulata) is a kind of tolerance with all shade or kind makila able to grow in places that are open and shaded place.

scholarly journals Karakteristik Kimia dan Organoleptik Flakes Kacang Hijau dengan Penambahan Bahan Pengisi dan Air

2016 ◽  
Vol 8 (1) ◽  
pp. 24-28
Author(s):  
Maya Indra Rasyid
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Mung Bean ◽  
Protein Levels ◽  
Absorption Ratio ◽  
Bean Flour ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

(Chemical and Organoleptic Characteristics of Mung Bean Flakes with The Addition of Fillers and Water) ABSTRACT. The objective of this research was to determine the chemical and organoleptic characteristics of mung bean flakes with the addition of fillers and water. The study was conducted using completely randomized design with two factors namely the addition of fillers and water. The results showed that the addition of fillers and water has significant (P≤0,01) effect on the water absorption ratio and protein levels of mung bean flakes. The best treatment was obtained by the mung bean flour without the addition of fillers with 150% of addition water with water absorption ratio of 204%, water content of 5,7%, protein of 22,01%, starch levels of 61,76%, organoleptic values of aroma of 2,61, color of 2,42, crispness of 2,72 and flavor of 2,83.

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