The Characteristics of Nugget Fortified Calcium From Chicken Eggshell Powder

2020 ◽  
Vol 7 (1) ◽  
pp. 39
Author(s):  
Made Gde Wisnu Merta ◽  
Ni Made Wartini ◽  
I Made Sugitha
Keyword(s):  
Fast Food ◽  
Ph Value ◽  
Calcium Content ◽  
Ash Content ◽  
Raw Material ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
High Calcium ◽  
Characteristics Analysis ◽  
Chicken Eggshell

Nugget is favorite fast food, which contain a high cholesterol and low in minerals such as calcium. Chicken eggshell is an idle resource, which contain high calcium. Fortification of calcium sources from chicken eggshell powder is a good innovation to increase the nutritional value of nuggets, and utilizing of idle resources that are currently not properly managed. The purpose of this research was to determine the effect of additional chicken eggshells powder as calcium fortification to the characteristics of nuggets, and percentage of additional chicken eggshell powder to produce the best nuggets. This research was an experimental study using a Completely Randomized Design with the treatment of additional chicken eggshell powder for nuggets. The treatment carried out with five levels of 0%, 5%, 10%, 15%, and 20%, by weight of the nugget raw material. Each treatment was repeated three times. The results of physical, chemical, and organoleptic characteristics analysis showed that the additional of chicken eggshell powder has a significant effected to the water content, ash content, protein content, calcium content, taste, and texture, but did not significant affected the fat content, pH value, hardness level, color, and flavor of the nuggets. Based on the results of the effectiveness test, the best treatment in this research was the addition of 5% chicken eggshell powder. The addition of chicken eggshell powder can significantly increase calcium and ash content of the nuggets, but  significantly decrease taste and texture of the nuggets. The addition of 5% chicken eggshell powder produced the best nuggets.

Variasi Penambahan Tepung Daun Kelor (Moringa Oleifera Lam.) pada Pembuatan Flakes Ditinjau dari Sifat Fisik, Sifat Organoleptik dan Kadar Kalsium

2017 ◽  
Vol 19 (1) ◽  
pp. 31-35
Author(s):  
Frieda Rosita Majid ◽  
Nur Hidayat ◽  
Waluyo Waluyo
Keyword(s):  
Physical Characteristic ◽  
Nutritional Value ◽  
Calcium Content ◽  
Organoleptic Characteristics ◽  
High Calcium ◽  
Randomized Experimental Design ◽  
Leaf Powder ◽  
The Difference ◽  
The Tropics ◽  
Moringa Oleifera Lam

Background:Moringa (Moringaoleifera Lam.) Is a plant of high nutritional value, grows scattered in the tropics and sub-tropics, but utilization is still low. Each section has its benefits Moringa one part is the Moringa leaves contain a high calcium. In 100 grams of material, fresh Moringa leaves contain as much as 440 mg of calcium in the form of flour whereas if it contains as much as 2,003 mg of calcium. One of its use in the manufacture of flakes added. Objective: Know the difference physical harateristi, organoleptic characteristic and calcium levels in flakes variations addition of Moringa leaf powder. Methods: The study is a randomized experimental design with simple, includes four kinds of treatments, two replications with two experimental units. Observations of physical characteristic were analyzed by descriptive, the organoleptic characteristic of data analysis using statistical test Kruskal-Wallis continued Mann-Whitney and methods of test calcium content using permanganometri then the data were analyzed descriptive. Results: The physical characteristics of flakes greenish-yellow, slightly fragrant aroma typical of flakes, rather unpleasant taste typical of Moringa leaves and a slightly crunchy texture. Organoleptic characteristics the color of flakes with moringa leaf powder 5%, the aroma of the flakes without addition moringa leaf powder, the flavour of flakes with additions moringa leaf powder 5% and the texture of flakes with additions moringa leaf powder 7,5% most prefered panelist and high levels calcium of flakes with additions 10% moringa leaf powder. Conclusion: There is a difference variations addition of moringa leaf powder on physical, organoleptic characteristic (color) and the level of calcium flakes.Flakes with the addition of 5% moringa leaf powder is the most prefered panelist.   Keywords:Moringa Leaf Flour, Flakes, Physical characteristic, organoleptic, Calcium

scholarly journals Characterization of Activated Carbon from Industrial Solid Waste Agar with a Different Activator Concentrations

Omni-Akuatika ◽  
2020 ◽  
Vol 16 (1) ◽  
pp. 77
Author(s):  
Khuril Zaqyyah ◽  
Sri Subekti ◽  
Mirni Lamid
Keyword(s):  
Activated Carbon ◽  
Carbon Content ◽  
Solid Waste ◽  
Active Carbon ◽  
Liquid Waste ◽  
Ash Content ◽  
Raw Material ◽  
Activator Concentration ◽  
Industrial Solid Waste ◽  
Randomized Design

Production of seaweed processing generates a huge amount of waste, either waste solid or liquid waste. For solid waste contains a lot of organic carbon derived from cellulose or hemicellulose. Therefore, the solid waste that has the potential as a raw material of activated carbon. This study aims to determine the characteristics of the activated carbon produced from solid waste agar and determine the optimal concentration of activator that produced the best characteristics of the activated carbon. The treatment used is a different activator concentration which is designed using completely randomized design (CRD) with five treatments and four replications. The results showed the five treatments are significant differences in the characteristics of the ash and pure active carbon content. This study shows that the manufacture of activated carbon industrial solid waste agar with a different activator concentration influence on the characteristics of the active carbon with ash content parameter and pure active carbon content. The concentration of activator that can provide the highest value of pure activated carbon is in P5 with a concentration of 6 M. Based on this study are advised to do further research on how to lower the ash content of the activated carbon from solid waste agar.

scholarly journals PENGARUH SUBSTITUSI TEPUNG IKAN LELE TERHADAP PEMBUATAN COOKIES BEBAS GLUTEN DAN KASEIN SEBAGAI ALTERNATIF JAJANAN ANAK AUTISM SPECTRUM DISORDER [Effect of Catfish Flour Substitution towards Gluten-Free and Casein-Free Cookies as an Alternative Snack for Children with Autism Spectrum Disorder]

2019 ◽  
Vol 14 (1) ◽  
pp. 35
Author(s):  
Aliffah Nurria Nastiti ◽  
Juliana Christyaningsih
Keyword(s):  
Autism Spectrum Disorder ◽  
Nutritional Value ◽  
Calcium Content ◽  
Children With Autism ◽  
Autism Spectrum ◽  
Spectrum Disorder ◽  
Gluten Free ◽  
Randomized Design ◽  
High Calcium ◽  
Significant Difference

Children with Autism Spectrum Disorder (ASD) have digestive disorders, therefore their diet should be gluten-free and casein-free. Gluten-free and casein-free foods tend to be low in protein. ASD children who apply a gluten-free diet and casein have a lower calcium intake and low in bone density. Catfish flour with high protein and calcium content were expected to increase the nutritional value (protein and calcium) of cookies which gluten-free and casein-free. This study was aimed to determine the effect of catfish flour substitution towards acceptance and nutritional value of gluten and casein free cookies as an alternative snack for ASD children. This study was experimental research with Completely Randomized Design. Panelists of this study were children with ASD (4-6 years) and their parents as many as 40 people. There were 4 formulas in this study, F0 was control, and 3 substitution formulas. Percentage of Flour substitution were, F2 (2%: 2%); F3 (4%: 4%); and F5 (6%: 4%). Kruskal Wallis test showed no significant difference in the level on acceptance level in taste and aroma between F0, F3, and F5. The acceptability and nutritional value's ranking showed the best formula was F5. 100 grams of F5 cookies (protein: 6.75 g; calcium: 247.51 mg) can fulfill 19% of the protein and 24.8% calcium of children RDA (4-6 years). Gluten-free and casein-free cookies with catfish (Formula 5) with enough protein and high calcium can be an alternative snack for ASD children.

scholarly journals Characteristics of yellow sweet potato flakes (Ipomoea batatas L.) with the addition of moringa leaf flour (Moringa oleifera)

2021 ◽  
Vol 883 (1) ◽  
pp. 012026
Author(s):  
G H Augustyn ◽  
V N Lawalata ◽  
S G Sipahelut
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Moringa Oleifera ◽  
Ash Content ◽  
Added Value ◽  
Organoleptic Properties ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Potato Flakes

Abstract Flakes made from yellow sweet potato flour are one of the products with the addition of moringa leaf flour to increase the added value of the two commodities. The purpose of this study was to characterize the chemical and organoleptic properties of yellow sweet potato flakes with the addition of moringa leaf flour and determine the best treatment. This research was designed using a Completely Randomized Design with the addition of 0%, 2%, 4%, 6%, 8% moringa leaf flour, and repeated twice. The results showed that the addition of 4% moringa leaf flour was the best treatment because it was following SNI, with chemical characteristics of 3.43% moisture content, 1.88% ash content, 7.24% fat content, 2.05% protein content, 80.54% carbohydrate content, 4.81% fiber content and organoleptic characteristics of color (3.93 like), taste (3.76 like), aroma (3.40 like), crispness (3.90 like), and overall (3.90 like).

scholarly journals Proximate and calcium analysis of nixtamalized corn grits as a raw material of Gorontalo traditional meal, Indonesia

2019 ◽  
Vol 11 (1) ◽  
pp. 56-62
Author(s):  
SUNARTO KADIR ◽  
LISNA AHMAD ◽  
YOYANDA BAIT
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Calcium Concentration ◽  
Calcium Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Raw Material ◽  
Two Factors ◽  
Lime Concentration

Abstract. Kadir S, Ahmad L, Bait Y. 2019. Proximate and calcium analysis of nixtamalized corn grits as a raw material of Gorontalo traditional meal, Indonesia. Nusantara Bioscience 11: 56-62. This study aims to find out the influence of additional lime concentration and the length of boiling time toward the proximate and calcium grits of corn (Zea mays L). The study was conducted using a randomized group factorial design of two factors. The first factor is calcium concentration consisted of three treatments; 0.5%, 1%, and 1.5%, and the second factor is the length of boiling time, consisting of two treatments; the 60-minute boiling time, and the 30-minute boiling time. The parameters of this study were water content, ash content, fat content, protein content, carbohydrate content, and calcium content. The ANOVA analysis reveals that the treatment of calcium concentration, and the length of boiling time insignificantly influence the water content, ash, protein, fat, carbohydrate, and calcium contents of nixtamal corn grits. Grits of nixtamal corn produced in this study has water content of 10.54-11.33%, ash content of 1.34-1.39%, protein content of 9.11-9.40%, fat content of 3.36-3.59%, carbohydrate content of 74.44-75.36%, and calcium content of 10.15-10.92%.

scholarly journals Production of calcium preparations by technology of saltwater fish by product processing

2015 ◽  
Vol 13 (1) ◽  
Author(s):  
Fabiola Bubel ◽  
Zbigniew Dobrzański ◽  
Piotr Jan Bykowski ◽  
Katarzyna Chojnacka ◽  
Sebastian Opaliński ◽  
...  
Keyword(s):  
Gadus Morhua ◽  
Tap Water ◽  
Calcium Content ◽  
Raw Material ◽  
Fish Processing ◽  
Low Protein ◽  
Saltwater Fish ◽  
High Calcium ◽  
By Products ◽  
Baltic Cod

AbstractThe paper presents the technology of processing Baltic cod (Gadus morhua callarias) and Atlantic salmon (Salmo salar) backbones – by-products from fish processing – for the production of calcium preparations. The raw material for the process consisted of backbones with remaining muscle tissue, devoid of heads and fins (30 kg of each type of backbones). The processing included the following stages: cutting, preliminary processing in an alkaline environment (soaking in 2 M NaOH), processing with 0.1% citric acid, aroma removal and material disinfection (5% H2O2), rinsing with tap water, drying, and grinding the end-product. Calcium preparations from cod (BCP) and salmon (ASP) in the amounts of 1.20 kg and 1.62 kg, respectively, characterized by high calcium content (27.79% in BCP, and 24.92% in ASP) and low protein and fat content (14.20% and 0.25% for BCP, and 10.78% and 0.12% for ASP, respectively) were obtained. The study demonstrated the effectiveness of this technology for production of calcium preparations from fish backbones.

scholarly journals The Utilization Of Coconut Tombong As A Raw Material For Flour

2021 ◽  
Vol 14 (1) ◽  
pp. 35-44
Author(s):  
Griennasty Clawdya Siahaya ◽  
Samuel Titaley ◽  
Zasendy Rehena
Keyword(s):  
Moisture Content ◽  
Cocos Nucifera ◽  
Chemical Properties ◽  
Ash Content ◽  
Raw Material ◽  
Crude Fiber ◽  
Drying Time ◽  
Randomized Design ◽  
Significant Difference ◽  
L1 And L2

This study is the first step in developing coconut (Cocos nucifera) tombong which has not been utilized by society. The purpose of this study is to obtain a proper drying time in producing a nutrient-grade coconut tombong flour. This study used an experimental design with a complete randomized design where the coconut tombong was dried at 50°C for 6,7 and 8 hours. Furthermore in the analysis of content carbohydrate, protein, fat, ash content, crude fiber and water content. The results of the analysis showed that coconut tombong flour with 8 hours drying produced the best of coconut tombong flour compared with 6 and 7 hours drying, with lower moisture content 11, 7353%, fat 8,1666%, protein 11,7158%, ash content 7,4917% and crude fiber 11,8421%. The results of statistical test show that the drying treatment of 6, 7 and 8 hours gives a very significant difference to the average chemical properties (carbohydrate, moisture content, protein, fat, ash content, crude fiber) coconut tombong flour with Fvalue > Ftable 5% or significance value of all treatments is smaller than alpha value 0.05. Based on these results, it can be concluded that coconut tombong  flour which through the drying process at 50°C for 8 hours (L3) is the best treatment among two other treatments (L1 and L2) which has the potential to be further developed as various substitution materials food products.

scholarly journals Pengaruh Konsentrasi Asap Cair Batang Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) terhadap Karakteristik Ikan Lele (Clarias Sp) Asap

2020 ◽  
Vol 8 (2) ◽  
pp. 346
Author(s):  
I Ketut Agus Sandi Andika ◽  
Pande Ketut Diah Kencana ◽  
Ida Bagus Putu Gunadnya
Keyword(s):  
Nutritional Value ◽  
Ph Value ◽  
Heating Temperature ◽  
Ash Content ◽  
Health Food ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Cooking Temperature ◽  
Two Factors

Ikan lele adalah makanan kesehatan yang mengandung nilai gizi yang baik. Oleh karena itu penting untuk menemukan metode untuk melestarikan ikan ini untuk meningkatkan konsumsi mereka. Asap cair batang bambu tabah dapat digunakan sebagai metode untuk membuat produk olahan lele. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi dan suhu pemasakan terhadap kualitas ikan lele yang direndam dalam larutan asap cair bambu yang tabah. Dan juga untuk mengetahui konsentrasi dan suhu terbaik untuk kualitas organoleptik terbaik dari lele asap yang direndam dalam larutan asap cair bambu tabah. Metode yang digunakan adalah rancangan acak lengkap faktorial dengan dua faktor. Faktor pertama adalah konsentrasi asap cair, yang terdiri dari 1%, 2%, dan 3%. Faktor kedua adalah suhu memasak, yang terdiri dari suhu 600C, 800C, dan 1000C. Kombinasi perawatan terbaik adalah konser bambu tabah 3% dan suhu pemanasan 1000C, pemanasan selama 4 jam menghasilkan nilai pH 5,61, kadar air 56,78%, kadar abu 2,17%, kadar protein 13,46% , kadar lemak 5,55%, warna 4,67 (coklat keemasan), aroma 4,80 (aroma cukup) rasa 4,93 (testeful), tekstur 4,53 (padat).   Catfish is a health food that contains good nutritional value. It is therefore important to find methods to conserve these fish to increase their consumption. Liquid smoke of stoic bamboo stems can be used as a method for making processed catfish products. The purpose of this study was to determine the effect of cooking concentration and temperature on the quality of smoked catfish soaked in a stoic bamboo liquid smoke solution. And also to find out the best concentration and temperature for the best organoleptic quality of smoked catfish soaked in a stoic bamboo liquid smoke solution. The method used is a complete factorial randomized design with two factors. The first factor is the concentration of liquid smoke, consisting of 1%, 2%, and 3%. The second factor is the cooking temperature, consisting of 600C, 800C, and 1000C temperature. The best combination of treatments is a 3% stoic bamboo concert and a heating temperature of 1000C, heating for 4 hours produces a pH value of 5.61, a moisture content of 56.78%, an ash content of 2.17%, a protein content of 13.46%, a fat content of 5.55%, a color 4,67 (golden brown) ,aroma 4.80 (smells enough) taste 4.93 (testeful), texture 4.53 (solid).

scholarly journals Pengaruh Perbandingan Mocaf Dengan Tepung Daun Papasan (Coccinia Grandis) Terhadap Karakteristik Kue Stik

2021 ◽  
Vol 10 (2) ◽  
pp. 256
Author(s):  
Ni Kadek Ayu Puspitayanti ◽  
Ni Luh Ari Yusasrini ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Breaking Strength ◽  
Calcium Content ◽  
Ash Content ◽  
Total Chlorophyll ◽  
Total Chlorophyll Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

This study aims to determine the effect of mocaf comparison with papasan leaf flour on the characteristics of stick cake and to find out the proper mocaf comparison with papasan leaf flour so as to produce the best stick cake characteristics. The Completely Randomized Design (CRD) was used a with the treatment of mocaf comparison and papasan leaf flour which consists of 5 levels, namely: 100% mocaf: 0% papasan leaf flour, 95% mocaf: 5% papasan leaf flour, 90% mocaf: 10 % papasan leaf flour, 85% mocaf: 15% papasan leaf flour, and 80% mocaf: 20% papasan leaf flour. The research data were analyzed of variance (ANOVA) and if the treatment had a significant effect it was continued with Duncan's Multiple Range Test (DMRT). The results showed that the comparison of mocaf and papasan leaf flour to the resulting sticks had a very significant effect on water content, ash content, antioxidant activity, total chlorophyll, calcium levels, breaking strength of cake sticks and sensory properties including texture, taste, color, aroma , and overall acceptance. The best characteristics produced in the treatment of 95% mocaf: 5% papasan leaf flour that produces a water content of 1.70%, ash content of 4.24%, antioxidant activity of 11.39%, total chlorophyll content of 89.52 mg / L , calcium content of 238.73 mg /g, fracture power of 13.07 N, and sensory characteristics include greenish brown color and like, aroma like, taste rather typical of papasan leaves and very like, crispy and like texture, overall acceptance of likes.

scholarly journals Effect Of Corn Straw Fermentation Time (Zea mays L) Using Aspergillus niger On Nutritional Concept

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Dicky Kurniawan ◽  
Sri Sukaryani ◽  
Engkus Ainul Yakin
Keyword(s):  
Aspergillus Niger ◽  
Protein Content ◽  
Ph Value ◽  
Ash Content ◽  
Optimal Time ◽  
Corn Straw ◽  
Fermentation Time ◽  
Average Value ◽  
Randomized Design ◽  
Completely Randomized Design

This study aims to determine the optimal time of fermentation using Aspergillus niger on the pH value, dissolved protein and levels of ash content corn straw. The design used was a Completely Randomized Design (CRD) of unidirectional pattern consisting of 4 treatments repeated 3 times namely P0 : corn straw fermented with Aspergillus niger for 0 days, P1 : corn straw fermented with Aspergillus niger for 4 days, P2 : fermented corn straw with Aspergillus niger for 8 days, P3 : corn straw fermented with Aspergillus niger for 12 days. The parameters observed were pH value, dissolved protein and ash content. The results showed that corn straw fermented with Aspergillus niger had a very significant effect (P <0.01) on the pH value, dissolved protein content and ash content. Corn straw fermentation using Aspergillus niger for 0 - 12 days has a very significant effect on the pH value, dissolved protein content and ash content (P <0.01). The average pH value of the treatment  P0: 5,00, P1: 6,13, P2: 6,51, P3: 6,84 The average value of dissolved protein content in the treatment P0: 27,09%, P1: 33,31%, P2: 24,14%, P3: 25,51%. The average value of ash content in the P0: 8,91%, P1: 11,34%, P2: 10,06%, P3: 9,22%,  As well as the optimal time achieved in fermentation for 4 days for dissolved protein content and ash content.  Keywords: Corn straw, Aspergillus niger, Fermentation, pH value, Dissolved protein content, Ash content

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