scholarly journals KARAKTERISTIK SARI BUAH SALAK VARIETAS NANGKA (Salacca zalacca Var. ambonesnsis) PADA PENAMBAHAN JENIS DAN KONSENTRASI PENSTABIL

2019 ◽  
Vol 7 (1) ◽  
pp. 98
Author(s):  
Yohannes Eko Putra Simanullang ◽  
Ida Bagus Wayan Gunam ◽  
Ni Made Wartini
Keyword(s):  
Block Design ◽  
Total Dissolved Solids ◽  
Total Sugar ◽  
Total Acid ◽  
Dissolved Solids ◽  
Arabic Gum ◽  
Main Research ◽  
Randomized Block Design ◽  
Stabilizer Concentration ◽  
Two Factors

The purpose of this study is to determine the type and concentration of stabilizers used in the functional drinks of salak juice and determine the type and concentration of stabilizers to produce the best characteristic salak juice. The main research aims to determine the type and concentration of stabilizers that product of salak juice. Primary research carried out by using a randomized block design (RBD) consisting of two factors The stabilizers used in this reseach that CMC, arabic gum, and gelatin. Concentration of the stabilizers used was 0.10%, 0.15%, 0.20% and 0.25%. The results showed that the type of stabilizers, concentration of stabilizers and interaction affected on the characteristics of functional fruit salak juice. The type and stabilizer concentration had an effect on total dissolved solids, viscosity, total sugar, stability, color scoring test, taste scoring test, aroma scoring test, and overall acceptance, but did not affect pH and total acid. The CMC stabilizer with a concentration of 0.25% is the best treatment for producing salak juice with characteristics of pH 4.12, total dissolved solids 13.60oBrix, total acid 0.58%, viscosity 32.0cP, total sugar 2.45%, stability with absorbance 0.580A, the color scoring rate was 3.85 (transparan yellow-pale yellow), the scoring rate was 3.80 (normal-specific), the level of aroma was 3.70 (normal-specific) and the level of overall accepted was 3.70 (normal – like). Keywords : Salak  juice, Stabilizers, Concentration , CMC, gelatin, gum arab

scholarly journals KARAKTERISTIK GULA CAIR DARI SISA EKSTRAKSI PATI PADA VARIASI JENIS DAN KONSENTRASI ASAM

2019 ◽  
Vol 7 (3) ◽  
pp. 401
Author(s):  
Muhamad Erwin Efendi ◽  
Amna Hartiati ◽  
Lutfi Suhendra
Keyword(s):  
Reducing Sugars ◽  
Block Design ◽  
Total Dissolved Solids ◽  
Total Sugar ◽  
Dissolved Solids ◽  
Dextrose Equivalent ◽  
Randomized Block Design ◽  
Hydrolysis Process ◽  
Two Factors ◽  
Hydrolysis Of

This study aims to determine the effect of type and concentration of acid on the characteristics and best treatment of liquid sugar from the hydrolysis process. This study used a factorial randomized block design with two factors, namely treatment of type and concentration of acid as the first factor used, namely: 3%, 4%, and 5%. Each treatment is grouped into 2 based on the time of implementation. The second factor consists of 3 types of acids, namely: HNO3, H2SO4, and HCl. Each treatment is grouped into 2 based on the time of implementation. The variables observed were total sugar, Dextrose Equivalent, total dissolved solids, and reducing sugars. The results showed that the type treatment and acid concentration had a significant effect (P <0.05). The results of hydrolysis of the remaining extract of the best taro starch, namely by using the type and 5% HNO3 concentration, namely with the characters namely total sugar (4.94), reducing sugar (4.74%), total dissolved solids (6.13% brix), and DE (96.65%). Keywords: acid hydrolysis, residual extraction of starch, taro, liquid sugar, acid.

scholarly journals PENGARUH SUHU DAN JENIS ASAM PADA HIDROLISIS PATI UBI TALAS (Colocasia esculenta L. Schott) TERHADAP KARAKTERISTIK GLUKOSA

2018 ◽  
Vol 6 (4) ◽  
pp. 307
Author(s):  
Ni Kadek Ariani Dewi ◽  
Amna Hartiati ◽  
Bambang Admadi Harsojuwono
Keyword(s):  
Block Design ◽  
Sugar Content ◽  
Total Dissolved Solids ◽  
Temperature Treatment ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Effect Of Temperature ◽  
Dissolved Solids ◽  
Randomized Block Design ◽  
Acid Type

The purpose of this reseach was 1) to determine the effect of temperature and acid type on hydrolysis of taro yam starch on the characteristics of glucose, 2) to determine the exact temperature and type of acid in taro starch hydrolysis which produced the best glucose characteristics. This reseach uses Randomized Block Design of factorial pattern.. The first factor is the hydrolysis temperature of taro yam starch at temperatures of 80°C, 90°C and 100°C. The second factor is the acids type of HNO3, H2SO4 and HCl, each with 7% acid concentration. Each treatment is grouped into 2 based on the implementation time. The variables observed were reduction in sugar content, total sugar, dekstrose equivalent (DE), total dissolved solids and clarity. The results showed that the temperature treatment and acid type had a very significant effect (P<0,01) on reducing sugar content, total sugar and hydrolyzed dectrose equivalent (DE) values. Temperature treatment has a significant effect on total dissolved solids and does not significantly affect clarity. The treatment of acid types has significant effect on total dissolved solids and clarity. Temperature treatment and type of acid interact with reducing sugar content, total sugar, and DE values, do not interact with total dissolved solids and clarity. The highest yield was obtained by reducing sugar content of 3,06%, total sugar 5,64% and DE value of 54,24% in HCl at 100°C. The total dissolved solids in H2SO4 and HCl at 100°C were 5,15°Brix and the clarity of HCl at 100°C was 0,02. The best glucose characteristics at HCl was 90°C which was not significantly different from HCl at 100°C. Keywords: sugar, hydrolysis, taro yam, starch, acid, glucose

scholarly journals THE APPLICATION OF BIOFERTILIZER ON GROWTH AND YIELD OF MELON VARIETIES (Cucumis melo L.)

2021 ◽  
Vol 4 (2) ◽  
pp. 50
Author(s):  
Safwandi Safwandi ◽  
Fadli Hanani ◽  
Muhammad Yusuf N ◽  
Jamidi Jamidi ◽  
Hafifah Hafifah ◽  
...  
Keyword(s):  
Cucumis Melo ◽  
Block Design ◽  
Total Dissolved Solids ◽  
Growth And Yield ◽  
Horticultural Crop ◽  
Dissolved Solids ◽  
Randomized Block Design ◽  
Two Factors ◽  
Cucumis Melo L ◽  
Biological Fertilizer

Melon (Cucumis melo L.) is one of potential horticultural crop in Indonesia. Unfortunately, melon production is currently unable to meet national demand. The objective of this study was to investigate the effect of biofertilizer, varieties and interaction between the dose of biofertilizer and varieties on the growth and yield of melons. The study was conducted in January-April 2021 at Paloh Lada Village, Dewantara District and the Laboratory of Agriculture Faculty, Universitas Malikussaleh. These experiments were arranged in a Factorial Randomized Block Design (RBD) with two factors. The first factor was biofertilizer (P) consisting of 4 levels: P0 (0 ml/L), P1 (5 ml/L), P2 (10 ml/L) and P3 (15 ml/L) and the second factor was melon varieties (V): V1 (F1 Pertiwi Anvi) and V2 (F1 Action 88). There was 8 treatment combinations with 3 replications, resulted in 24 experimental units. The interaction between biofertilizers and varieties gave significant effect on the growth and yield of melon, while the interactions between bio fertilizer did not differ on all variables observed. The application of biological fertilizer 10 ml/L on V1 variety (F1 Pertiwi Anvi) is recommendable. There was an interaction between of biological fertilizers and melon varieties on the total dissolved solids (Brix %).

PENGARUH KONSENTRASI RAGI Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP KUALITAS CUKA TOMI-TOMI (Flacourtia inermis)

2015 ◽  
Vol 4 (2) ◽  
pp. 50-55
Author(s):  
Sandra J Nendissa ◽  
Rachel Breemer ◽  
Nikholaus Melamas
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Experimental Design ◽  
Total Dissolved Solids ◽  
Total Sugar ◽  
Dissolved Solids ◽  
Randomized Experimental Design ◽  
Two Factors ◽  
Four Levels

This objectives of this research were both to study and determine the best level of concentration of yeast Saccharomyces cereviseae and period of fermentation on the quality of tomi-tomi vinegar (Flacourtia inermis). A completely randomized experimental design with two factors of treatment was applied in this research. The first factor was concentration of yeast S. cereviseae having four levels of tretament, i.e.: without the addition of yeast 0.5, 1 and 1.5 g yeast. The second factor was period fermentation with 1, 2, 3, 4, and 5 weeks. The result indicated that the concentration of yeast S. cereviseae 1.5 g and period fermentation 5 week produced a good tomi-tomi vinegar with total acids 51.22%, total dissolved solids 8.35, total sugar 8.07% and pH 5.40.

scholarly journals PENGARUH JENIS RAGI PADA FERMENTASI KAKAO TERHADAP KARAKTERISTIK CUKA KAKAO

2019 ◽  
Vol 8 (3) ◽  
pp. 323
Author(s):  
Nur Wienda Permata Wulandari ◽  
Dewa Gde Mayun Permana ◽  
Agus Selamet Duniaji
Keyword(s):  
Fermentation Process ◽  
Block Design ◽  
Total Sugar ◽  
Soluble Solids ◽  
Total Acid ◽  
Total Soluble Solids ◽  
Anova Test ◽  
Randomized Block Design

This research was aimed to determine the effect type of “ragi” on the fermentation process of cocoa and to determine type of “ragi” that can produce vinegar with the best characteristics. This research used Randomized Block Design (RBD) with four types treatment of “ragi”, these are: without the addition of “ragi”, addition of bread yeast, addition of “tape ragi”, and addition of combination “ragi”. “Ragi” additions were carried out as much as 1% in each treatment. This research was repeated three times, resulting in 12 experimental units. The data was analyzed with Anova test and continued with Duncan test if the treatment had a significant effect (P<0.05) on the observed variable. This research showed that the treatment fermentation addition of tape ragi was the best treatment with characteristic 5.05 pH, 0.88% total acid, 3.33% total soluble solids, 0.59% total sugar and 0% alcohol. Keyword: cocoa, ragi, vinegar, fermentation

scholarly journals Potensi Susu Kedelai Asam (Soygurt) Kaya Bioaktif Peptida Sebagai Antimikroba

2017 ◽  
Vol 14 (3) ◽  
Author(s):  
Dwi Eva Nirmagustina ◽  
Chandra Utami Wirawati
Keyword(s):  
Bioactive Compounds ◽  
Block Design ◽  
Total Dissolved Solids ◽  
Total Acid ◽  
Fermentation Time ◽  
E Coli ◽  
Error Estimators ◽  
Inhibition Effect ◽  
Randomized Block Design ◽  
Number Of Cells

The research objective was to get the starter type and the fermentation time to produce soygurt that have a high peptide bioactive that functions as an antimicrobial. The study was conducted in a complete randomized block design with two replicates. The first factor is the starter types, which consists of 3 levels, 2 market starter (cimory and king yogurt) and 1 mixed starter. The second factor is the fermentation times, which consists of 3 levels, 9 hours, 12 hours, and 15 hours. The data obtained were analyzed by analysis of variance to get various error estimators and tests of significance by Duncan's test further to determine whether there is a difference between treatments. Two market starter (cimory and king yogurt) and 1 mixed starter did not produce peptide bioactive compounds . It is suspected microbes contained in the market starter cimory (S.thermophilus and L.delbrueckii ssp . Bulgaricus ), the market starter king yogurt (L.bulgaricus) and mixed starter (S.thermophilus and L.bulgaricus) did not produce peptide bioactive compounds. The inhibition effect of the test bacteria (E. coli and S. aureus) occurs due to the production of lactic acid and hydrogen peroxide during the fermentation process . The greatest inhibition shown by soygurt of the market starter cimory with a reduced number of cells in both types of test bacteria (E. coli and S. aureus) at 6 and 5 log cycles . Mixed starter has the lowest pH and the highest total acid than the marker starter cimory and king yoghurt. The starter types and the fermentation times were no significant effect on total dissolved solids of soygurt. The levels protein of soygurt, respectively 1.38 %, 1.48 %, and 1.68 (cimory, king yogurt, and mixed starter), while the fat content of soygurt 1.04%, 1.28 %, and 1.58% (cimory, mixed starter, king yoghurt) Keyword: soygurt, peptide bioactive, antimicrobe

scholarly journals Pengaruh Penambahan Ragi Tape dan Waktu Fermentasi Hasil Samping Cairan Pulpa terhadap Karakteristik Mutu Cuka Kakao (Theobroma cacao L.)

2020 ◽  
Vol 8 (2) ◽  
pp. 177
Author(s):  
Ida Bagus Gede Awidyanata ◽  
G.P Ganda Putra ◽  
Luh Putu Wrasiati
Keyword(s):  
Acetic Acid ◽  
Block Design ◽  
Total Dissolved Solids ◽  
Total Sugar ◽  
Alcohol Content ◽  
Dissolved Solids ◽  
Fermentation Time ◽  
Natural Fermentation ◽  
Acid Ph ◽  
Cocoa Bean Fermentation

The aim of this study was to determine the effect of adding ragi tape and the time of natural fermentation of the pulp byproducts of the fermented cocoa beans on the characteristics of the quality of cocoa vinegar and determining the addition of tape yeast and the natural fermentation time of the best pulp fluid for cocoa vinegar production. The experiments in this study used a randomized block design with two factors. The first factor is the addition of yeast tape consisting of 5 levels, namely without the addition of yeast tape (control), the addition of yeast tape 0.05% (w / v), 0.10% (w / v), 0.15% (w / v), 0.20% (w / v), the second factor is the fermentation time consisting of 6 levels, namely 5, 10, 15, 20, 25, 30 days. Treatment The addition of tape yeast has a very significant effect on acetic acid, pH, total dissolved solids, total sugar, has no significant effect on alcohol content in the fermented vinegar from the pulp fluid which is the by-product of cocoa bean fermentation. The length of fermentation treatment has a very significant effect on acetic acid, pH, total dissolved solids, total sugar, alcohol. The interaction between the two treatments had no significant effect on acetic acid, pH, total dissolved solids, alcohol content, and significant effect on total sugar in fermented cocoa vinegar products. The best treatment was obtained from the addition of 0.15% (w / v) yeast tape and 30 days fermentation time which produced cacao vinegar with acetic acid content of 2.40%, pH 3.37, total dissolved solids 4.25 obrix, total sugar 0.03%, and 0.00% alcohol. Keywords  : vinegar fermentasion, ragi tape, time of fermentation

scholarly journals Overcoming the failure of fruit-set and fruit drop of siam orange on off-season period through application of mycorrhizal inoculants and ZNSO4 micro fertilizer dosage

2019 ◽  
Vol 3 (3) ◽  
pp. 16-24
Author(s):  
Ni Komang Alit Astiari ◽  
Ni Putu Anom Sulistiawati ◽  
Ida Bagus Komang Mahardika ◽  
I Nyoman Rai
Keyword(s):  
Fruit Set ◽  
Block Design ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Fruit Drop ◽  
Randomized Block Design

This research was carried out at Kintamani District, Bangli Regency, Bali-Indonesia, from February to October 2019 with aimed to overcome the failure of fruit-set and fruit drop of Siam orange on off-season period through application of mycorrhizal inoculants and ZnSO4 micro fertilizer dosage. This experiment was arranged as a randomized block design consisted of 2 factors.  The first factor was mycorrhizal inoculant (0, 50, 100 and 150 g/tree), while the second factor was the dosage of ZnSO4 micro fertilizer (0, 5, 10 g/tree). All treatments were repeated 3 times. The results showed that the interaction between mycorrhizal inoculant treatment and ZnSO4 micro fertilizer dosage did not significantly affect all of the variables observed.  Mycorrhizal inoculant dose 150 g/tree could overcome the failure of fruit-set and fruit drop and improved the quantity and quality of fruit of Siam oranges on off-season, which was reflected by increased number of fruits harvest per tree (249,00 fruits), weight per fruit (106,10 g), weight of fruit harvested per tree (26,34 kg) and total dissolved solids (13.52% Brix), or increase 31,44%; 18,15%; 54,58%; and 35,74%, respectively, compared to without mycorrhizal inoculant i.e 189,44 fruit; 17,04 kg; 89,80 g and 9,96% Brix.

scholarly journals PENGARUH PERBANDINGAN SARI EDAMAME (Glycin Max L. Merrill) DENGAN SARI BLACK MULBERRY (Morus nigra L.) DAN KONSENTRASI PENSTABIL TERHADAP KARAKTERISTIK MINUMAN EDAMUBERRY

2020 ◽  
Keyword(s):  
Vitamin C ◽  
Protein Content ◽  
Research Design ◽  
Block Design ◽  
Main Research ◽  
Morus Nigra ◽  
Randomized Block Design ◽  
Two Factors ◽  
Preliminary Research ◽  
Two Stages

The purpose of this research was to determine the effect of edamame juice ratio with black mulbery juice and concentration of stabilizer to the characteristics of Edamuberry beverage. The Research consist of two stages : preminary research and main research. The main research conducted is to make Edamuberry beverage by using stabilizer that has been obtained form preliminary research. This research design was used factorial pattern 3x3 in Randomized Block Design (RBD), which consists of two factors. The ratio of edamame juice to black mulber y juice of three levels are 1:2, 1,5:1,5, 2:1 and concentration of stabilizer of three levels are 0,1%, 0,2% and 0,3%. The response in the research was flavor, colour, taste, protein content of the kjedahl method, vitamin C content iodimetry method, and viscosity with viscometer. The result of preliminary research showed that Edamuberry beverage with additions CMC stabilizer prefered by consumers and have viscosity 145 mPas, stability 13,7oBrix, and pH 5,9. The result of main research were showed that : the ratio of edamame juice to black mulbery juice affected the colour, taste, protein content, vitamin C content and viscosity but does not affected flavor. CMC concentration affected the colour, taste and viscosity. The interaction ratio of edamame juice to black mulbery juice and CMC concentration affect to colour, taste and viscosity. The selected sample in the main research is a1b1 (ratio of edamame juice to black mulbery juice 1:2 and CMC concentration 0,1%) with a protein content 3,301%, vitamin C content 27,007 mg/100g and viskosity 91,667 mPas.

scholarly journals Pengaruh Lama Fermentasi Terhadap Karakteristik Minuman Probiotik Sari Buah Sirsak (Annona muricata Linn)

2020 ◽  
Vol 9 (2) ◽  
pp. 151
Author(s):  
I Wayan Agus Widyantara ◽  
Komang Ayu Nocianitri ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Analysis Of Variance ◽  
Block Design ◽  
Total Sugar ◽  
Annona Muricata ◽  
Total Acid ◽  
Fermentation Time ◽  
Acid Ph ◽  
Randomized Block Design ◽  
Treatment Factor ◽  
Sensory Tests

This research aims to identify the effect of fermentation time on the characteristics of soursop juice (Annona muricata Linn) probiotic drink as well as to determine the specific fermentation time that produces good characteristics of soursop juice probiotic drink. This study used a randomized block design (RBD) of one treatment factor with different periods of fermentation time that consist of 18 hours, 20 hours, 22 hours, 24 hours, and 26 hours. The treatment was repeated 3 times to obtain 15 experimental units. The data was analyzed with analysis of variance (ANOVA) and if the treatment had a significant effect, then followed by the Duncan test. The results showed that the length of fermentation in soursop juice probiotic drink did not significantly affect the total LAB, total sugar, total acid, pH, and sensory tests. Fermentation time of 18 hours resulted the best characteristics of soursop juice probiotic drinks with an average total value of BAL 10,87 Log CFU / ml, total sugar 10,61%, total acid 1,37%, total sugar, pH 3,92, colour, aroma, and taste rather liked with rather acidic and rather sweet criteria and overall acceptance is rather liked. Keywords: fermentation time, soursop juice, probiotics.

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