scholarly journals PENGARUH RASIO DAGING AYAM BROILER (Gallus domesticus) DENGAN JAMUR MERANG (Volvariella volvacea S.) TERHADAP KARAKTERISTIK TUM AYAM

2019 ◽  
Vol 8 (3) ◽  
pp. 303
Author(s):  
Kiki Iqlima Rahmadaeni ◽  
I Ketut Suter ◽  
I Made Sugitha
Keyword(s):  
Broiler Chicken ◽  
Cholesterol Content ◽  
Fat Content ◽  
Chicken Meat ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Straw Mushroom ◽  
The Right

The aims of this research was to determine the effect of the ratio of broiler chicken meat with straw mushroom to the characteristics of chicken tum and to determine the right comparison between chicken meat and straw mushroom that can produce chicken tum with the best characteristics. This study used a Completely Randomized Design with a treatment ratio between meat of broiled chicken and mushroom 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50. This treatment was repeated 3 times so that was obtained as many as 18. Experimental units data were analyzed with Analysis of Variance (ANOVA) and then followed by Duncan's test. The ratio of  broiler chicken and straw mushroom significantly influenced texture, color hedonik, fat content and crude fiber content. Not significant effect to taste hedonic, flavor hedonic, overall hedonic and cholesterol content. The best treatment was 50% of broiler chicken meat with 50% straw mushroom , with the characteristic of chicken tum the analysis of fat content 9,33%, crude fiber content 11,16%, cholesterol content 2,22%, the texture, color, taste, flavor and overall were acceptance.   Keyword: chicken tum, straw mushrooms, fiber contetnt, fat contetnt.

scholarly journals PENGARUH LAMA PERKECAMBAHAN MILLET (Panicum milliaceum) TERHADAP KARAKTERISTIK FLAKES

2018 ◽  
Vol 7 (4) ◽  
pp. 175
Author(s):  
I Gusti Agung Ayu Sintia Padma Dewi ◽  
I Gusti Ayu Ekawati ◽  
I Desak Putu Kartika Pratiwi
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Tannin Content ◽  
Germination Time ◽  
Crude Fiber Content ◽  
Randomized Design

The purpose of this research was to know the effect of germination time of millet (Panicum milliaceum) on the characteristics of flakes and to know the right germination time of millet on the characteristics of flakes. The experimental design used was completely randomized design with the germination time of millet treatment, namely 24 hours (T1), 48 hours (T2), 72 hours (T3), 96 hours (T4), and 120 hours (T5). The treatment was repeated 3 repetitions then obtained 15 units of the experiment, the data obtained from the result were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the germination of millet had significant effect to water content, ash content, protein content, fat content, crude fiber content, tannin content, taste level (hedonic test), and overall acceptance of flakes. 120 hours germination time of millet had the best characteristics with water content 1,36%, ash content 2,65%, protein content 9,93%, fat content 7,86%, carbohydrate content 78,20%, crude fiber content 5,93, tannin content 0,31%, color liked, flavor liked, texture crispy and liked, taste liked  and overall acceptance liked.

scholarly journals Pengaruh Rasio Tepung Ampas Kelapa dan Singkong Parut Terhadap Sifat Kimia dan Sensoris Kue Klenyem

2021 ◽  
Vol 10 (1) ◽  
pp. 153
Author(s):  
Ika Septiana ◽  
Luh Putu Trisna Darmayanti ◽  
I Made Sugitha
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Yellow Color

This research aims to determine the comparison effect of coconut pulp flour with grated cassava on the characteristics of klenyem cake, and to find out the exact ratio of coconut flour and grated cassava so as to produce the best characteristics of klenyem cake. The experimental design used Completely Randomized Design (CRD) with treatment of coconut pulp flour and grated cassava ratio consist 6 levels : 20% : 80%; 30% : 70%; 40% : 60; 50% : 50%; 60% : 40%; 70% : 30%. Each treatment was repeated 3 times so obtained 18 experimental units. The parameters observed were water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and the sensory test of the klenyem cake.The data obtained were using Analysis of Variance (ANOVA) and if the significant effect to the variables, followed by The Duncan Multiple Range Test (DMRT). The results showed that the comparison of coconut pulp flour and grated cassava have a significant effect on the water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, color and texture (scoring), aroma, taste and overall acceptance (hedonic). Comparison of coconut pulp flour with grated cassava 40%: 60% has been able to produce the best characteristics of klenyem cake. The parameter results of 40% coconut pulp flour with 60% grated cassava that is water content 32.54%, ash content 1.78%, protein content 2.85%, fat content 33.72%, carbohydrate content 33.61%, crude fiber content 21.62%, yellow color, soft texture, aroma liked, taste liked and overall acceptance liked.

scholarly journals PENGARUH PERBANDINGAN TEPUNG HANJELI (Coix lacryma-Jobi, L.) DENGAN BUAH SALAK KERING (Salacca edulis Reinw.) TERHADAP KARAKTERISTIK SNACK BAR

2019 ◽  
Vol 8 (1) ◽  
pp. 57
Author(s):  
Ni Putu Putri Dewanty Saraswati ◽  
I Gusti Ayu Ekawati ◽  
I Nengah Kencana Putra
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right

This study aims to determine the effect of hanjeli flour and dried snake fruit to the characteristics of snack bar produced and the right ratio of hanjeli flour and dried snake fruit that is able to produce snack bar with the best characteristics. The Completely Randomized Design was used in the research with treatment that is the ratio of hanjeli flour and dried snake fruit which consist of 5 levels: 90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The result showed that hanjeli flour and dried snake fruit had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, hardness, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic) and overall acceptance (hedonic). Comparison of 50% hanjeli flour : 50% dried snake fruit produces snack bar with the best characteristics, namely: water content 18.43%, ash content 1,82%, fat content 16.63%, protein content 7.84%, carbohydrate content 55.29%, crude fiber content 3,14%, calori total 402,10 kcal, color liked, aroma very liked, texture little crumbly and liked, taste liked and overall acceptance liked.

scholarly journals The Effect of Fermentation on The Nutrients of Processed Cowpea (Vigna unguiculata l. Walp)

2021 ◽  
Vol 13 (2) ◽  
pp. 161-167
Author(s):  
Cicik Lestari ◽  
Sugeng Maryanto ◽  
Riva Mustika Anugrah
Keyword(s):  
Protein Content ◽  
Total Protein ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Total Protein Content ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Soxhlet Method

Cowpea is a type of legume in Indonesia but utilization not optimal. Cowpea can be used as a basic of making tempeh. The purpose of the study is to know the effect of fermentation on the nutrients of processed cowpea. The design of the study was Pra Eks/imen Design with Completely Randomized Design in laboratory to test nutrients which were repeated 3 times. Data analysis used SPSS (Statistical Product Service Solution) application. The measurement of carbohydrate used anthron method, crude fiber used refluks method, total protein used kjeldhal method, and fat used soxhlet method. Nutrients of boiled cowpea is carbohydrate content of 31,21%; crude fiber content of 13,94%; total protein content of 26,71% and fat content of 7,35%. Nutrients of cowpea tempeh is carbohydrate content of 26,71%; crude fiber content 17,21%; total protein content of 15,38% and fat content of 1,44%. There are not statistical different nutrients of boiled cowpea and tempeh cowpea, but different values

scholarly journals PENGARUH PERBANDINGAN TEPUNG SUWEG (Amorphophallus campanulatus) DAN TEPUNG KACANG HIJAU (Vigna radiate) TERHADAP KARAKTERISTIK COOKIES

2019 ◽  
Vol 8 (1) ◽  
pp. 48
Author(s):  
Putu Ayu Gaudiya Waisnawi ◽  
Ni Luh Ari Yusasrini ◽  
Putu Timur Ina
Keyword(s):  
Protein Content ◽  
Mung Bean ◽  
Fat Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Carbohydrate Levels

The purpose of this study was to determine the ratio effect of suweg flour and mung bean flour to produce the best characteristics of cookies. The Completely Randomized Design was used in this study with a comparison of suweg flour with mung bean flour consisting of 5 levels: 90%: 10%; 80%: 20%; 70%: 30%; 60%: 40%; 50%: 50%  The treatment was repeated 3 times for obtain 15 experimental units. Comparison of suweg flour and mung bean flour has a highly significant effect on fat content and crude fiber content and has a significant effect on protein content and carbohydrate levels of cookies. The comparison ratio of 60% suweg flour and 40% mung bean flour produces cookies with the best characteristics, namely: 1.37% moisture content, 2.29% ash content, 24.44% fat content, 8.89% protein content, carbohydrate content 63.01%, crude fiber content 21.78%, color, aroma, texture crispy, preference and overall acceptance were liked.

scholarly journals PENGARUH PERBANDINGAN IKAN KEMBUNG (Rastrelliger kanagurta L.) DAN BIJI NANGKA (Artocarpus heterophyllus) TERHADAP KARAKTERISTIK NUGGET

2020 ◽  
Vol 9 (4) ◽  
pp. 357
Author(s):  
Lucia Amitasya Sinaga ◽  
Luh Putu Trisna Darmayanti ◽  
I Putu Suparthana
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

This research aims to determine the comparison effect of mackerel with jackfruit seeds on the characteristics of nuggets, and to find out the exact ratio of it’s to produce the best characteristics of fish nuggets. The completely Randomized Design (CRD) was used in this treatment with mackerel and jackfruit seeds ratio as a treatment consist 6 levels : 100%: 0%; 90%: 10%; 80%: 20 ; 70%: 30%; 60%: 40%; 50%: 50%. Each treatment was repeated 3 times to obtain 18 experimental units. The data obtained were analysis ANOVA and if variance nuggets effect to the variables, followed by The Duncan Multiple Range Test (DMRT). The results showed that the comparison of mackerel and jackfruit seeds give a significant effect to the water content, fat content, protein content, carbohydrate content, crude fiber content, hardness, taste (hedonic), texture (hedonic and scoring), and overall acceptance (hedonic). The 50%: 50% ratio of mackerel with jackfruit seeds produces the best characteristics of the product,contain (32,92% water content, ash content 1,90%, fat content 17,63%, protein content 4,65%, carbohydrate content 42,87%, crude fiber content 10,14%) taste liked, aroma liked, texture and overall acceptance liked.

scholarly journals PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG

2018 ◽  
Vol 7 (1) ◽  
pp. 12
Author(s):  
Utafiyani . ◽  
Ni Luh Ari Yusasrini ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Green Bean ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

scholarly journals PENGARUH PERBANDINGAN TERIGU DENGAN TEPUNG KECAMBAH JAGUNG (Zea mays L.) TERHADAP KARAKTERISTIK FLAKES

2019 ◽  
Vol 8 (2) ◽  
pp. 140
Author(s):  
I Dewa Gede Dwi Agastia Utama ◽  
Ni Wayan Wisaniyasa ◽  
I Wayan Rai Widarta
Keyword(s):  
Tensile Strength ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber Content ◽  
Randomized Design

This study aims to determine the effect of wheat flour ratio with corn sprouts flour on the characteristics of flakes produced and the exact composition of wheat flour with corn sprouts flour that is able to produce flakes with the best characteristics. The experimental design used was Completely Randomized Design with treatment factor that is the comparative treatment of flour with corn sprouts flour which consist of 5 levels: 50%:50%; 40%:60%; 30%:70%; 20%:80%; 10%:90%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The comparison of wheat flour with corn sprout flour significantly affected water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, tensile strength, color (hedonic test), aroma (hedonic test), texture (hedonic test and scoring ), taste (hedonic test) as well as overall acceptance (hedonic test) flakes. Comparison of 30% wheat flour : 70% corn sprouts flour produces flakes with the best characteristics, namely: water content was 2.94%, ash content was 2.99%, fat content was 11.60%, protein content was 14.40%, carbohydrate content was 68.08%, crude fiber content was 6.25%, tensile strength was 4.24 N, color liked, aroma some liked, texture crispy and liked, taste liked and overall acceptance liked.

scholarly journals Karakteristik Mutu dan Sensori Nugget Ikan Patin (Pangasius hypopthalmus) dan Nangka (Artocarpus heterophyllus) Muda

2020 ◽  
Vol 12 (2) ◽  
pp. 40-48
Author(s):  
Dewi Fortuna Ayu ◽  
Diana Sari Sormin ◽  
Rahmayuni Rahmayuni
Keyword(s):  
Raw Materials ◽  
Fiber Content ◽  
Crude Fiber ◽  
Sensory Assessment ◽  
Crude Fiber Content ◽  
Maximum Value ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design ◽  
Range Test

The purpose of this research was to study the effect of catfish and young jackfruit ratio on quality and sensory nuggets.  A completely randomized design with four treatments and four replications was conducted in the research.  The treatments were PN1 (70 catfish meat: 30 young jackfruits), PN2 (60 catfish meat: 40 young jackfruits), PN3 (50 catfish meat: 50 young jackfruits), and PN4 (40 catfish meat: 60 young jackfruits).  Data obtained were statistically analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at a 5% level.  The results showed that the combination ratio of catfish and young jackfruit significantly affected water, ash, fat, protein, and crude fiber content, as well as descriptive sensory assessments such as color, aroma, taste, texture, and hedonic assessment of the nugget.  The best treatment was PN1 (70 catfish meat: 30 young jackfruit) which had fulfilled quality requirements of fish nuggets (SNI 7758-2013) i.e. 58.36% moisture content with a maximum value of 60%, 1.81% ash content with a maximum value of 2,5%, 4.94% fat content with a maximum value of 15%, 14.38% protein content with a minimum value of 5%, and 5.14% crude fiber content.  The overall sensory assessment of the nugget was a yellow color, flavorful of patins fish aroma, the very taste of patin fish (according to typical raw materials), and rather hard texture.

scholarly journals PENGARUH VARIETAS DAN TIPE STARTER TERHADAP KADAR AIR, KADAR PROTEIN KASAR, DAN KADAR SERAT KASAR PADA SILASE TEBON JAGUNG

2020 ◽  
Vol 4 (3) ◽  
pp. 165-170
Author(s):  
Susan Dian Mirsani ◽  
Rudy Sutrisna ◽  
Agung Kusuma Wijaya ◽  
Liman Liman
Keyword(s):  
Moisture Content ◽  
Crude Protein ◽  
Animal Feed ◽  
Animal Husbandry ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fibre ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Different Types

This study aimed to investigate the effect of different varieties and type of starter on moisture, crude protein, and crude fibre of corn forage silage. This research was conducted in May - August 2019 at the Laboratory of Nutrition and Animal Feed, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The experimental design used was a factorial Complete Randomized Design (CRD) with 3 replications. The factors studied were (1) corn forage varieties, which consisted of two varieties, namely BISI-18 and NK-212 and (2) type of starter, which consisted of two types, namely molasses and bran. The results showed that there was no interaction (P> 0.05) between variety of corn forages and type of starter on moisture content, crude protein, and crude fiber content. The use of different corn forage varieties had no significant effect (P> 0.05) on moisture content, crude protein, and crude fiber content. The use of different types of starter had no significant effect (P> 0.05) on moisture content, crude protein, and crude fiber content. Keywords: Crude fibre, Crude protein, Moisture content, Starter, Varieties

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