scholarly journals KADAR AIR DAN TOTAL BAKTERI DAGING KAMBING YANG DIBERI ASAP CAIR TONGKOL JAGUNG DAN TEMPURUNG KELAPA

2019 ◽  
Vol 1 (1) ◽  
pp. 20-25
Author(s):  
Mokmin Mokmin ◽  
Wahyu Mushollaeni ◽  
Budi Santosa
Keyword(s):  
Water Content ◽  
Block Design ◽  
Raw Material ◽  
Coconut Shell ◽  
Corn Cobs ◽  
Liquid Smoke ◽  
Effect Of Water ◽  
Randomized Block Design ◽  
Two Factors ◽  
Total Bacteria

Corn cobs and coconut shell are a type of waste that can be used as a raw material of to  produce liquid smoke. The reseach used randomized block design two factors which fisrt factor is a type of liquid smoke (corn cobs, coconuts shell) and the second factor is liquid smoke concentration (1%, 1.5%, 2.0%, 2.5%). The parameters experiment include are water content and total bacteria (TPC)of the lamb.  The result showed of treatment has not significant effect of water content of lamb and the concentration liquid smoke of the corn cobs and liquid smoke of the coconut shell significant effect to total bacteria of lamb. The lowest total bacteria on treatment liquid smoke of corn cobs with concentration 2.5% that is showed 1.5x107cfu/g lamb.

scholarly journals SELEKSI SENYAWA PENGHIDROLISIS UNTUK MENGHASILKAN GULA REDUKSI DARI LIMBAH KULIT ARI KEDELAI SEBAGAI BAHAN FERMENTASI BIOETANOL

Jurnal BIOMA ◽  
2017 ◽  
Vol 13 (1) ◽  
pp. 1-8
Author(s):  
Siska Handayani ◽  
Zulkifliani Zulkifliani ◽  
Adisyahputra Adisyahputra ◽  
Devitra Sakarani
Keyword(s):  
Block Design ◽  
Hydrolysis Product ◽  
Secondary Data ◽  
Reducing Sugar ◽  
Raw Material ◽  
Randomized Block Design ◽  
Two Factors ◽  
Post Hoc ◽  
Hydrolysis Of ◽  
Reducing Sugar Concentration

This study aims to determine the most effective compound used to hydrolyze soy husk waste to produce reducing sugar as raw material for bioethanol fermentation. The study was conducted at the Laboratory of Bioprocess PPPTMGB "LEMIGAS" in April-September 2015. The method used is experiment using a randomized block design consisting of two factors. The first factor is the type of compounds used in the process of hydrolysis, namely H2SO4, HCl, NaOH, and NH3. The second factor is the concentration of hydrolyze compound 0.2%, 0.4%. 0.6%, 0.8%, and 1% (v/v) and every treatment repeated 4 times. Parameters measured were content of reduced sugar hydrolysis product, and secondary data that content of cellulose and hemicellulose also the density of ethanol. Concentration of reducing sugar from hydrolysis of soybean husk is analyzed by two-way ANOVA test. ANOVA analysis result indicate that the best hydrolysis compounds in hydrolizing soybean husk is HCl with the optimum concentration is 0,4%. And there are interactions between treatment of compound used to hydrolyze as well as concentration on reducing sugar concentration (mg/mL) as product from soybean husk waste hydrolysis. Post-hoc test showed that HCl 0,4% produce the highest concentration of reducing sugar at 31.23 mg/mL.

scholarly journals Karakteristik Teh Daun Bambu Tali (Gigantochloa apus Kurz.) pada Metode Blansir dan Suhu Pengeringan

2020 ◽  
Vol 8 (3) ◽  
pp. 388
Author(s):  
I Gusti Ayu Krisna Dewi ◽  
Luh Putu Wrasiati ◽  
G.P. Ganda Putra
Keyword(s):  
Water Content ◽  
Block Design ◽  
Ash Content ◽  
Total Phenolic ◽  
Tea Leaves ◽  
Drying Temperature ◽  
Tukey Test ◽  
Randomized Block Design ◽  
Extract Content ◽  
Two Factors

Bambu Tali leaves are part of bamboo plants that have not been used optimally. Bambu Tali leaves can be used as a refreshing drink. The aims of this study is to determine the effect of blanching and drying temperature on the characteristics of the Bambu Tali leaves and to determine method of blanching and drying temperature which can produce the best characteristics of Bambu Tali tea leaves. This study used a Randomized Block Design with two factors. The first factor’s is the blanching method that is without blanching, steam blanching, and water blanching. The second factors that is drying temperature that consisting of 50oC, 60oC, and 70oC. Data were analyzed by analysis of variance and continued with Tukey test. The results showed that the blanching treatment and drying temperature significantly affected the water content, ash content, extract content in water, total phenolic, IC50, and organoleptic test. The steam blanching treatment with a drying temperature of 70oC is the best treatment to produce Tali’s bamboo tea leaves with a characteristics of water content is  5.17%, ash content is 5.52%, extract content in water is 35.70%, total phenolic is 36.92 mg GAE/g, and antioxidant activity of IC50 2,629.06 ppm, and color scoring of sensory evaluation is 3.55 (yellowish green to green), taste scoring is 3.55 (slightly astringent to astringent), Scent scoring of 3.45 (slightly leaf scent to leaf scent), and overall reception 4.90 (rather like). Keywords: Gigantochloa apus Kurz., blanching, drying temperature, tea.

scholarly journals Pengaruh proporsi penambahan daun katuk (Sauropus androgynus L. Merr.) terhadap sifat fisiko kimia selai lembaran apel

2020 ◽  
Vol 11 (1) ◽  
pp. 79-87
Author(s):  
Eva Nirwana Anwar ◽  
Rekna Wahyuni
Keyword(s):  
Experimental Design ◽  
Water Content ◽  
Block Design ◽  
Raw Material ◽  
Friedman Test ◽  
Nutritional Content ◽  
The People ◽  
Randomized Block Design ◽  
Effectiveness Index ◽  
Parameter Values

Anna apple jam is defined as an apple jam that is modified into apple jam in sheet form (sheet jam). Apple anna makes it possible as a raw material for making jam sheets because it has high pectin, which is 9-15% and has acidity in accordance with the requirements, which is 3.46. Katuk plant (Sauropus androgynous L.Merr.) has long been known by the people in Indonesia as a vegetable plant with high nutritional content. Flavonoids contained in katuk leaves (Sauropus androgunus (L) Merr) have the ability as a powerful antioxidant. The experimental design used was a randomized block design (RBD) consisting of 1 factor with 5 treatments: K1 (Addition of 0% katuk leaf pulp, 100% apple pulp), K2 (Addition of katuk leaf pulp 5%, 95% apple pulp ), K3 (Addition of katuk leaf pulp 10%, the pulp of apples 90%), K4 (Addition of katuk leaf pulp 15%, 85% apple pulp) and K5 (Addition of katuk leaf pulp 20%, apple pulp 80%). Data obtained after the treatment of the organoleptic test (flavor, taste, texture, and color) on each variable was entered in the table to be analyzed by Friedman Test. Where as in the treatment of physicochemical tests (water content, antioxidants, texture, and color) were analyzed by F test and if there were differences were analyzed by 5% LSD test. The best treatment based on effectiveness index was K2 (addition of katuk leaf pulp 5%, apple pulp 95%) with physicochemical parameter values ​​namely water content (45.69%), antioxidants (96.67 mg/ml), texture (1.17), color b + (7.47) and organoleptic parameter values ​​are taste (4.44), flavor (4), color (4.28), texture (3.76).

scholarly journals Variasi Kemasan dan Lama Penyimapanan Terhadap Mutu Sayur Okra (Abelmuschus esculentum)

2018 ◽  
Vol 3 (4) ◽  
pp. 801-809
Author(s):  
Diana Sukma ◽  
Martunis Martunis ◽  
Irfan Irfan
Keyword(s):  
Weight Loss ◽  
Water Content ◽  
Block Design ◽  
Real Effect ◽  
Plastic Packaging ◽  
Randomized Block Design ◽  
Treatment Type ◽  
Factor Ii ◽  
Two Factors

Abstrak. sayur okra merupakan sumber sayuran yang kaya serat, mineral, serta vitamin. Penelitian ini bertujuan mempelajari pengaruh berbagi jenis kemasan plastik untuk mempertahankan mutu sayur okra selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Faktorial dua faktor. Faktor I jenis kemasan (K) terdiri atas tiga taraf : K1 (Plastik PE), K2 (Plastik PP), dan K3 (Plastik LDPE). Faktor II Lama Penyimpanyan (L) yang terdiri dari 2 taraf : L1 (6 hari ), L2 (12 hari), menggunakan tiga kali ulangan diperoleh 18 satuan percobaan. Analisis yang dilakukan meliputi kadar air, susut bobot, dan uji deskriptif berupa warna, tekstur dan penampakan. Hasil penilitian menunjukkan bahwa perlakuan jenis kemasan (K) berpengaruh sangat nyata terhadap  susut bobot sayur okra (P≤0.01). Perlakuan jenis kemasan (K) berpengaruh sangat nyata terhadap warna sayur okra. Taraf perlakuan jenis kemasan (K), lama penyimpanan (L), dan interaksi kedua perlakuan (KL) berpengaruh sangat nyata terhadap nilai tekstur.PACKAGING AND OLD VARIATION STORAGE ON OKRA QUALITY VEGETABLES (Abelmuschus esculentum)Abstract. : okra vegetables are a source of vegetables that are rich in fiber, minerals, and vitamins. This study aims to study the effect of sharing types of plastic packaging to maintain the quality of okra vegetables during storage. This study used Factorial Randomized Block Design (RBD) two factors. The first type of packaging factor (K) consists of three levels: K1 (Plastic PE), K2 (Plastic PP), and K3 (Plastic LDPE). Factor II Length of Deployment (L) consisting of 2 levels: L1 (6 days), L2 (12 days), using three replications obtained 18 experimental units. The analysis carried out included water content, weight loss, and descriptive tests in the form of color, texture and appearance. The results of the study showed that the treatment of the type of packaging (K) had a very significant effect on the shrinkage of the okra vegetable weight (P (0.01). Treatment type of packaging (K) has a very real effect on the color of okra vegetables. The level of treatment of the type of packaging (K), length of storage (L), and the interaction of the two treatments (KL) had a very significant effect on the texture value.

scholarly journals STUDY ON ASCORBIC ACID FOR FORTIFICATIONOF RICE CASSAVA

2017 ◽  
Vol 7 (2) ◽  
pp. 72-83
Author(s):  
Harun Al-Rasyid ◽  
Subeki Subeki ◽  
Wisnu Satyajaya ◽  
Agus Saptomi
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Water Content ◽  
Analysis Of Variance ◽  
Block Design ◽  
Factorial Experiment ◽  
Randomized Block Design ◽  
Two Factors ◽  
Agricultural Materials

Siger rice is an analog rice made from agricultural materials containing carbohydrates such as cassava. The purpose of this research was to know the effect of addition of ascorbic acid and steam duration to the quality of siger rice from cassava. The factorial experiment arranged in a Complete Randomized Block Design (CBRD) with two factors and three replications.. The first factor was the addition of ascorbic acid is 0% (A1), 0.1% (A2), 0.15% (A3), 0.2% (A4), 0.25% (A5), and 0.3% A6). The second factor was steam duration of 25 minutes (L1), 30 minutes (L2), and 35 minutes (L3). The data were analyzed using analysis of variance (ANNOVA) and continued with Least Significance Different (LSD) test. The results showed that the addition of ascorbic acid 0.2% with steaming for 35 minutes resulted in the best quality of siger rice with white color tending, somewhat similar to rice, rather soft, water content of 10.62%, 0.88% ash, protein 3,82%, fat 2.42%, crude fiber 1.13%, carbohydrates 81.12%, and vitamin C 0.61 mg/g.

scholarly journals Effect of rumen degradable protein and sulfur supplementation on in vitro digestibility and ruminal fermentation

2022 ◽  
Vol 951 (1) ◽  
pp. 012013
Author(s):  
A Rosmalia ◽  
Astriani ◽  
W P Sahroni ◽  
I G Permana ◽  
Despal
Keyword(s):  
Block Design ◽  
In Vitro Digestibility ◽  
Ruminal Fermentation ◽  
Design Factor ◽  
Rumen Ph ◽  
Randomized Block Design ◽  
Two Factors ◽  
Total Bacteria ◽  
Degradable Protein

Abstract The availability of nitrogen and sulfur in the rumen should be synchronized to generate microbial protein synthesis. This study aimed to evaluate rumen degradable protein and sulfur supplementation on in vitro digestibility and ruminal fermentation. The experimental design was a 4 x 3 factorial randomized block design. Factor 1 was RDP levels (%CP) (R1= 60%; R2= 55%; R3= 50%; R4= 45%), and factor 2 was sulfur supplementation (S1= 0%; S2= 0.1%; S3= 0.2%). Data were analyzed with ANOVA followed by the Duncan test. The result showed that sulfur supplementation improved DMD and OMD without changes in rumen pH. NH3 concentration was influenced by RDP levels. Treatment R1 had the highest NH3 concentration (7.03 mM). There was an interaction of two factors on total VFA concentration. The combination of R1 and S2 resulted in the highest total VFA concentration than others. The total bacteria population increased with increasing RDP levels. Protozoa population was affected by RDP levels and sulfur supplementation. This study concluded that a combination of 60% RDP and 0.2% sulfur supplementation resulted in the best ration to improve ruminal fermentation and digestibility.

scholarly journals The Effect of Bioactivator Variation and Doses of Cow Dung on Quality of Coffee Exocarp Waste

el–Hayah ◽  
2019 ◽  
Vol 7 (2) ◽  
pp. 36-54
Author(s):  
Amik Krismawati ◽  
Sugiono Sugiono
Keyword(s):  
Block Design ◽  
Raw Material ◽  
Cow Dung ◽  
Cow Manure ◽  
Randomized Block Design ◽  
Two Factors ◽  
The One ◽  
Time Required ◽  
Number Of Treatment

Coffee exocarp waste produced from the harvest can be used as raw material for compost. The composting can be added with other ingredients to add organic material. Cow manure is the one ingredient that can be added to enrich organic materials. In the composting process, the time required will be longer, but the time can be accelerated by adding a bio activator. The finished compost can be applied at the plant to meet crop nutrient elements. The purpose of this research was to determine the effect of bio activator variation and doses of cow manure on the quality of compost from coffee exocarp waste. This research was conducted at compost house of Assessment Institute for Agricultural Technology (AIAT) and was held on February - April 2017. This research used factorial Randomized Block Design (RBD) with two factors; there is a variation of bio activator and doses of cow manure with three replication. Total number of treatment this research were 12 treatment, there are D1S1 = EM4 + 2 kg cow manure ; D2S1 = Moebillin + 2 kg cow manure; Petrofast + 2 kg cow manure; Decoprima + 2 kg cow manure; D1S2 = EM4 + 4 kg cow manure; D2S2 = Moebillin + 4 kg cow manure; D3S2 = Petrofast + 4 kg cow manure; D4S2 = Decoprima + 4 kg cow manure; D1S3: EM4 + 6 kg cow manure; D2S3 = Moebillin + 6 kg cow manure; D3S3 = Petrofast + 6 kg cow manure; D4S3 = Decoprima + 6 kg cow manure. The data obtained will be processed using Analysis of Variance (ANOVA). If there is a real effect, it will be continued using the BNT test (Least Significant Differences/LSD) with a 5% level. The Results showed the application of bio activator Decoprima (D4) and a dose of 6 kg cow manure (S3) could increase and shows the highest value of pH compost 6,01 (D4) and 6,06 (S3). The dose of 2 kg cow manure (S1) showed the highest compost shrinkage value (34.64%) compared to the 4 kg dose cow manure (S2) (32,22%) and 6 kg (S3) (25,68%). On the other hand, the application of bio activator variation and doses of cow manure did not significantly affect the quality of compost, including N-total (2,15% -2,60%), C-organic (21,40% -24,91%) and C/N ratio (8,81-11,15). The physical properties of the aroma compost show the smell of soil, and the color of the compost is dark brown. 

KARAKTERISTIK RUSIP IKAN RUCAH DENGAN PENAMBAHAN KONSENTRASI GULA AREN CAIR DAN GARAM BERBEDA

2020 ◽  
Vol 25 (2) ◽  
pp. 120
Author(s):  
Dyah - Koesoemawardani ◽  
Yogi Endi Hermawan ◽  
Novita Herdiana ◽  
Susilawati Susilawati
Keyword(s):  
Lactic Acid ◽  
Water Content ◽  
Salt Concentration ◽  
Block Design ◽  
Salt Content ◽  
Fermented Fish ◽  
Randomized Block Design ◽  
Trash Fish ◽  
Two Factors ◽  
Palm Sugar

Trash fish is a fish with low selling value that needs an increased value by processing it into rusip (fermented fish) products. The research objective was to determine the effect of liquid palm sugar and salt concentrations on the physical, chemical, and microbiological properties of trash fish rusip. The research was arranged factorial in a completely randomized block design. The concentrations of liquid palm sugar were 5%, 10%, and 15% (v/w), while concentrations of salt were 20%, 25%, and 30% (w/w).  Using LSD at level 5% showed that the concentration of liquid palm sugar had a significant effect on total lactic acid bacteria and total lactic acid, while the salt concentration had a significant effect on pH and salt content. There was an interaction between two factors on the trash fish rusip water content, where the significant effect of liquid palm sugar concentration on water content was salt concentration-dependent.Keywords: chemical, microbiological, physical, rusip, trash fish.

scholarly journals The Effect of Coconut Shell Liquid Smoke Concentration and Storage Time on The Quality of Fresh Cob Fillet

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Mudasir Mudasir ◽  
Ruka Yulia ◽  
Irmayanti Irmayanti
Keyword(s):  
Water Content ◽  
Storage Time ◽  
Coconut Shell ◽  
Liquid Smoke ◽  
Organoleptic Test ◽  
Shell Waste ◽  
Two Factors ◽  
And Storage ◽  
Descriptive Method

This study aims to determine the effect of the concentration of coconut shell waste liquid smoke on the preservation of tuna, determine the effect of storage time on the preservation of tuna, determine the effect of the interaction between liquid smoke and storage time on the preservation of tuna. The study used a descriptive method with two factors, namely the concentration of coconut shell liquid smoke, namely 1, 2, 3%. The data was taken on the storage time, namely 1 day, 3 days, 5 days. The results showed that the best conditions for preserving fresh cob fillets were from a concentration of 2% liquid smoke and a storage time of 5 days. with the highest water content of 70.64%, pH of 2.23, aroma organoleptic test of 3.65 (like), and texture organoleptic test of 4.20 (like).

scholarly journals KARAKTERISTIK FLAKES YANG DIHASILKAN DARI TEPUNG HANJELI (Coix lacryma jobi L.) TERMODIFIKASI DENGAN METODE HEAT MOISTURE TREATMENT

2020 ◽  
Vol 7 (1) ◽  
pp. 33-37
Author(s):  
Hervelly ◽  
Yudi Garnida
Keyword(s):  
Water Content ◽  
Raw Materials ◽  
Heating Temperature ◽  
Block Design ◽  
Moisture Level ◽  
Added Value ◽  
Heat Moisture Treatment ◽  
Randomized Block Design ◽  
Moisture Treatment ◽  
Two Factors

The aim of this study was obtained suitable conditions on the modification of hanjeli flour with variations of hanjeli flour moisture and heating temperature so as to improve the characteristics of hanjeli flour and increased its used into flakes products. The benefit of this study was an increase the added value of local raw materials that widely used, to utilized the technology of modification method of Heat Moisture Treatment for food processing made from raw hanjeli for hanjeli characteristics can be applied to flakes products. The study was divided into three stages: preliminary, main and second research. The experimental design used in this study was Randomized Block Design (RBD) consist of two factors: moisture level and heating temperature with 3 levels and 3 time replications, so that 27 experimental units were obtained. The treatment design consisted of variations was conducted in moisture a1 (20%), a2 (25%), a3 (30%), and heating temperature b1 (90oC), b2 (100oC), b3 (110oC). The result of this st dy was obtained that the selected sample were a3b1 (moisture level 30% and heating temperature 90oC) with an average water content 9,657%, amylose 8,393% and setback viscosity 955,000 cP. The preparation of flakes from selected modified hanjeli flour was tested for water content, amylose, water absorption of flakes and the organoleptic response.

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