Kadar Laktosa, Gula Reduksi, dan Nilai pH Yoghurt dengan Penambahan Bekatul Selama 15 Hari Penyimpanan Refrigerasi

This study aimed to determine the effect of 15 days refrigeration storage on lactose content, reducing sugars, and the pH value of yoghurt by addition of rice bran. The experimental design used a completely randomized design (CRD) for 4 treatments and 5 replications. The treatments consisted of T0 (without storage), T1 (5 storage days), T2 (10 storage days), and T3 (15 storage days). The results showed that lactose content, reducing sugar, and pH value of yoghurt were analyzed by analysis of variance (ANOVA). If there were significant differences, then further tested by Duncan's Multiple Range Test. Yoghurt by addition of rice bran stored for 15 days in the refrigerator could reduce lactose content and pH values and increased the level of reducing sugar, so that be able to maintain the quality and freshness of yoghurt.

Download Full-text

THE EFFECT OF WILD HONEY (Apis dorsata Fabr.) CONCENTRATIONS ON PH AND ORGANOLEPTIC VALUES OF ULTRA HIGH TEMPERATURE (UHT) MILK

Food Scientia : Journal of Food Science and Technology ◽

10.33830/fsj.v1i2.2181.2021 ◽

2021 ◽

Vol 1 (2) ◽

pp. 142-152

Author(s):

Selawati Palilati ◽

Fahrullah ◽

Ishak Korompot

Keyword(s):

High Temperature ◽

Ph Value ◽

Average Score ◽

Apis Dorsata ◽

Significance Level ◽

Uht Milk ◽

Randomized Design ◽

Completely Randomized Design ◽

Range Test ◽

Ultra High Temperature

The research aims to observe the effect of addition wild honey (Apis dorsata Fabr.) on pH and organoleptic values of ultra high temperature milk (UHT). The research was done using an experimental method using a non-factorial completely randomized design with five levels using SPSS 16. Different concentrations of wild honey (A1= control; A2= 5%; A3= 10%; A4= 15% and A5=20%) were used. The data was statistically analyzed using analysis of variance (ANOVA) with 5% significance level and further processed with Duncan's Multiple Range Test (DMRT). Organoleptic tests for colour, taste and overall preference were also done using qualitative tests (scores). The value of pH gave a significant value (P<0,01) between treatment. The higher the use of wild honey concentration, the lower the pH value produced. The higher the concentration of wild honey, the higher the organoleptic value. The best treatment in terms of colour, taste, and level of preference was observed in the sample with the 20% honey concentration, each of which resulted in an average score of 4.

Download Full-text

Pengaruh Pemberian Campuran Fermentasi Ampas Tahu dan Dedak Padi dalam Ransum terhadap Performa Bebek Pedaging Hibrida

Composite: Jurnal Ilmu Pertanian ◽

10.37577/composite.v3i01.302 ◽

2021 ◽

Vol 3 (01) ◽

pp. 17-24

Author(s):

Andrea Surya ◽

Sari Suryanah ◽

Nilawati Widjaya ◽

Hilman Permana

Keyword(s):

Body Weight ◽

Weight Gain ◽

Rice Bran ◽

Body Weight Gain ◽

Optimal Performance ◽

Randomized Design ◽

Effect Of Treatment ◽

Completely Randomized Design ◽

Range Test ◽

Basal Ration

The study aimed to determine the effect of giving a mixture of fermented tofu dregs and rice bran in the ration on the optimal performance of hybrid ducks. The research has been held for 35 days from 22 July 2020 to 25 August 2020, located at Reungas Village, Jagabaya Village, Cimaung District, Bandung Regency, West Java Province. The research was carried out experimentally with a completely randomized design (CRD), consisting of four treatments, namely P0 (giving basal ration 100%), P1 (giving basal ration 80% + fermented tofu dregs 10% + fermented rice bran 10%), P2 (giving basal ration 70% + fermented tofu dregs 15% + fermented rice bran 15%), and P3 (giving basal ration 60% + fermented tofu dregs 20% + fermented rice bran 20%). Each treatment was repeated 5 times and each repetition consisted of 5 hybrid ducks. The observed variables were ration consumption, body weight gain and ration conversion. The data obtained were analyzed using variance (ANOVA), if there was an effect of treatment followed by Duncan's Multiple Range Test. The results showed that the mixture of fermented tofu dregs and rice bran each 20% in the ration could produce optimal performance with ration consumption of 3,042.49 g/ tail, body weight gain of 1,671.88 g/ tail, and ration conversion 1.79.

Download Full-text

Analisis Nilai pH dan Tingkat Kerusakan Silase Pakan Komplit yang Diformulasi Dengan Daun Lamtoro (Leucaena leucocephala) Sebagai Pakan Ternak Ruminasia

bionature ◽

10.35580/bionature.v19i2.9729 ◽

2019 ◽

Vol 19 (2) ◽

Author(s):

M Nurul Qadarullah ◽

Munir Munir ◽

Irmayani Irmayani

Keyword(s):

Leucaena Leucocephala ◽

Ph Value ◽

Real Effect ◽

Ph Values ◽

Damage Rate ◽

Randomized Design ◽

Completely Randomized Design ◽

Different Levels ◽

Average Damage

Abstract. The purpose of this study was to determine the effect of adding lamtoro leaves (leucaenanleucocephale) on pH values and the level of damage at different levels. This study used a completely randomized design (CRD) with 4 treatment levels and 3 replications, namely J0= lamtoro leaf 0%, J1= addition of lamtoro leaves 40%, J2=addition of lamtoro leaves 30%, J3=addition of lamtoroleaves 20%. The results showed that the addition of lamtoro leaves to feed silage has a very real effect. on average the highest to lowest pH value is J0 is (5.16), J1 is (3.83), J2 is (4.67), and J3 is (4.73). Average damage to the highest to lewest is J0 is (6.67), J1 is (1.76), J2 is (4.38), and J3 is (4.78). From the results of the study, it is known that the best treatment and recommended defects are J1 treatment with the addition of lamtoro leaves 40%. Keywords: pH, damage rate, complete feed silage, lamtoro leaf, and rice strawid

Download Full-text

Pengaruh Berbagai Macam Pendinginan dan Pengemasan Terhadap Umur Simpan Jagung Manis (Zea mays saccharata)

Planta Tropika Journal of Agro Science ◽

10.18196/pt.v1i2.3118 ◽

2021 ◽

Vol 1 (2) ◽

pp. 55-60

Author(s):

Rustiningsih Rustiningsih ◽

Nafi Ananda Utama ◽

Innaka Ageng Rineksane

Keyword(s):

Sweet Corn ◽

Starch Content ◽

Reducing Sugar ◽

Storage Life ◽

Organoleptic Properties ◽

Sugar Water ◽

Randomized Design ◽

Completely Randomized Design ◽

Refrigeration Storage

This research was aimed to study the influence of kinds of cooling and packing on the storage life of sweetcorn in order to obtain the simple postharvest technology and easy to practice. The research was done during the February - March of 2005 in the Research Laboratory of Agriculture Faculty, Muhammadiyah University of Yogyakarta. The reducing sugar analysis was done in the Agriculture Technology Faculty of Gadjah Mada University. The laboratory experiment was arranged ini 2 x 3 factorial completely randomized design with three replications. The cooling first factor was refrigerated in refrigerator to be compared to the hydro-cooling. Meanwhile, the polypropilene and polyethylene packaging were tested and compared to the unpackaged one. The flavor; reducing sugar, water content, percentage of nonconsumable part of sweetcorn, fresh weight of ears, and organoleptic properties were observed. The result showed that there was no significantly interaction between cooling and packaging on the storage life and quality of sweet corn. The cooling treatment was significantly influenced the starch and reducing sugar level as well as the packaging treatment. Refrigeration storage could significantly keep the level of reducing sugar to remain higher than the hydro-cooling, this treatment was also decreased the starch content, decreased the proportion of unconsumable part, and maintained the flavor. The polyethylene packaging significantly keep the level of reducing sugar to remain higher and relatively maintained the flavor than the polypropilene packaging or unpackaged, but decreased the portion of unconsumable part.

Download Full-text

Pengaruh perbedaan ukuran polen pada penyerbukan buatan terhadap potensi jumlah buah pada tanaman kelapa sawit (Elaeis guinensis Jacq.)

Kultivasi ◽

10.24198/kultivasi.v18i1.19611 ◽

2019 ◽

Vol 18 (1) ◽

Author(s):

Enceng Sobari ◽

Ahmad Akmal Hasibuan ◽

M. Subandi

Keyword(s):

Experimental Design ◽

Oil Palm ◽

Pollen Size ◽

Palm Fruit ◽

Randomized Design ◽

Natural Pollination ◽

Completely Randomized Design ◽

Fresh Fruit Bunches ◽

Palm Fruits ◽

Range Test

Sari. Pembentukan buah tanaman kelapa sawit yang menurun berimbas pada produksi tandan buah segar. Hal ini diakibatkan oleh penyerbukan secara alami yang kurang efektif. Tujuan penelitian ini adalah mengetahui pengaruh perbedaan ukuran serbuk sari terhadap potensi jumlah buah dalam satu tandan, persentase keberhasilan pembentukan buah, dan bentuk buah kelapa sawit dengan cara penyerbukan buatan. Metode yang digunakan merupakan metode eksperimen dengan rancangan percobaan berupa Rancangan Acak Lengkap, yang terdiri dari 2 perlakuan ukuran serbuk sari dan 3 ulangan. Perlakuan terdiri dari ukuran serbuk sari 10 mesh dan 12 mesh. Pengujian lanjut dilakukan dengan Uji Jarak Berganda Duncan. Hasil penelitian menunjukkan bahwa aplikasi ukuran serbuk sari tidak berpengaruh nyata terhadap jumlah buah terbentuk dalam satu tandan, tetapi persentase keberhasilan pembentukan buah >80%, dan bentuk buah yang dihasilkan rata-rata buah normal. Ukuran serbuk sari dari saringan 10 dan 12 mesh secara deskriptif lebih kecil serta seragam dibandingkan saringan 2 – 8 mesh.Kata kunci: Kelapa Sawit, Potensi Hasil, Polen, Buah.Abstract. Decline of oil palm fruit sets impacts on the production of fresh fruit bunches (FFB). This is caused by less effective natural pollination. Objective of this research was to determine the effect of pollen size differences by artificial pollination to the potency of number of fruits per bunch, percentage of success fruit sets, and shapes of oil palm fruits. The method used experimental method. Experimental design was Completely Randomized Design (CRD), which consisted of 2 pollen size treatments and 3 replications. The treatment consisted of pollen size of 10 mesh and 12 mesh, then tested by Duncan's Multiple Range Test. The results showed that the application of pollen size did not significantly affect the number of fruits per bunch, but the percentage of success fruit sets was> 80%, and the shape of fruit was normal. Pollen size from sieves 10 and 12 mesh descriptively homogen and smaller than pollen size from sieves 2 – 8 mesh. Keywords: Palm Oil, Potential Results, Pollen, Fruit.

Download Full-text

PENGARUH PERENDAMAN KEDELAI TERHADAP MUTU SARI KEDELAI

Jurnal Sains dan Teknologi Pangan ◽

10.33772/jstp.v6i2.16123 ◽

2021 ◽

Vol 6 (2) ◽

Author(s):

Yunita - Nazarena ◽

Nura Malahayati ◽

Gatot Priyanto

Keyword(s):

Ph Value ◽

Food Product ◽

Average Value ◽

Randomized Design ◽

Statistical Analysis System ◽

Completely Randomized Design ◽

Analysis System ◽

Difference Test ◽

Range Test ◽

System Program

According to BPOM (2006), soymilk is an emulsion product that is extracted from boiled and ground soybeans with the addition of water. Soymilk is a food product that has several advantages including being cheaper than cow's milk and high nutritional value. The process of making soymilk will affect the quality produced. Soaking soybeans aims to soften the cellular structure of soybeans so that they are easy to grind, provide better dispersion and suspension of soybean solids at the time of extraction and make it easier to peel the soybean skin and result in mold that can ferment soybeans without skin. The research design used was factorial completely randomized design (RALF) with two treatment factors and three replications. The first factor is the immersion temperature (A) consisting of A1 = 30 ° C, A2 = 50 ° C. The second factor is the immersion time (B) consisting of B1 = 9 hours, B2 = 12 hours and B3 = 15 hours. The data obtained were analyzed using the Analysis of Variance (ANOVA) statistical test at a 5% level of confidence using version 9 of the SAS (Statistical Analysis System) program. The treatment that had a significant effect was followed by the Duncan Multiple Range Test (DMRT) difference test. The laboratory examination results showed that the average value of total dissolved solids of soymilk 10.33-15.67% (SNI TPT min 11.50%); the average pH value of soymilk is 6.03-7.02 (SNI pH 6.5-7.0); and soymilk total protein average value 1.07-1.50% (SNI protein min 1.0%). A1B1 treatment (30 ° C, 9 hours) is the best treatment because it meets SNI standards for soybean juice (pH 7.02; TPT 15.67%; protein 1.27%)

Download Full-text

Potensi Ampas Tahu Terhadap Produksi Maggot (Hermetia illucens) sebagai Sumber Protein Pakan Ikan

Anterior Jurnal ◽

10.33084/anterior.v18i1.407 ◽

2018 ◽

Vol 18 (1) ◽

pp. 40-47 ◽

Cited By ~ 2

Author(s):

Asi Pebrina Cicilia ◽

Nyata Susila

Keyword(s):

Rice Bran ◽

Crude Protein ◽

Nutrient Content ◽

Real Difference ◽

Alternative Feed ◽

Randomized Design ◽

Average Production ◽

Variant Analysis ◽

Completely Randomized Design ◽

Range Test

The purpose of this study was to determine the combination of media tofu and feces chicken was good against maggot production. As for the benefits of this research was to determine the percentage of tofu and feces chicken is the best of the amount of production maggot. As well as resources for fish farmers in doing maggot farming as an alternative feed. This study uses a completely randomized design (RAL) with 4 treatments three replications. The treatment used is as follows: Treatment A: tofu 100% and EM4, Treatment B: tofu 50% feces chicken 50%, Treatment C: tofu 50% feces chicken 25%, and rice bran 25%, Treatment D: tofu 50% feces chicken 25% rice bran 25%, and EM4. The results of the study media combinations tofu, feces chicken, bran and EM4 on the terms of the results of variant analysis (ANOVA) showed that the combination of media in treatment D tofu 50% feces chicken 25% rice bran 25% and EM4, resulting in an average production of maggot best is 13.73 grams, while the results of a further test with Duncan's multiple range test multiple range tests showed that there was a very real difference to the weight of maggot production between the combination used in the study. Nutrient content of maggot with crude protein 9.11% w/w, water 73.69% w/w, and crude fat 17.11% w/w for fresh maggot and nutrient content of maggot flour for crude protein 31.30% w/w, water 0.79% w/w and crude fat 34.36% w/w.

Download Full-text

Effect of Sugar Substitution with Dates Puree (Phoenix dactylifera L.) on the Physical and Organoleptic Characteristics of Kefir Ice Cream

Jurnal Ilmu dan Teknologi Hasil Ternak ◽

10.21776/ub.jitek.2021.016.01.3 ◽

2021 ◽

Vol 16 (1) ◽

pp. 21-31

Author(s):

Fahmi Arifan ◽

Heni Rizqiati ◽

Antonius Hintono ◽

Nurwantoro Nurwantoro ◽

Siti Susanti ◽

...

Keyword(s):

Ph Value ◽

Ice Cream ◽

Phoenix Dactylifera ◽

Melting Rate ◽

Sour Taste ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Phoenix Dactylifera L ◽

Completely Randomized Design ◽

Range Test

The sour taste of kefir ice cream is less attractive with consumers, so it is necessary to add sweeteners. Dates can be used as a natural sweetener in making kefir ice cream. The aims of this research is to determine the effect of sugar substitution with dates puree on overrun, melting rates, viscosity, pH value and organoleptic properties of kefir ice cream. The method used in this research was an experimental with Completely Randomized Design (CRD) with 5 treatments and 4 replications. Overrun, melting rates, viscosity and pH values were analyzed by ANOVA test and followed by Duncan Multiple Range Test, meanwhile organoleptic characteristic were analyzed by Kruskall Wallis test and followed by Mann-Whitney test. The results showed that the substitution of sugar with dates puree as a sweetener had a significant effect (p<0.05) on overrun, melting rates, viscosity and pH value of kefir ice cream. Substitution of sugar with dates puree had a significant effect (p<0.05) on sweetness, sourness, brownish color and softness of kefir ice cream. The sugar substitution with dates puree 25%: 75% (T1) had the best overrun, melting rate as well as the organoleptic characteristic because it was able to reduce the sour taste of kefir ice cream

Download Full-text

Pengaruh Perbandingan Modified Cassava Flour (Mocaf) dan Puree Labu Kuning (Cucurbita Moschata) Terhadap Karakteristik Brownies Kukus

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2021.v10.i02.p08 ◽

2021 ◽

Vol 10 (2) ◽

pp. 246

Author(s):

I Gusti Agung Anggi Putri Arina ◽

Putu Timur Ina ◽

I Gusti Ayu Ekawati

Keyword(s):

Experimental Design ◽

Water Content ◽

Ash Content ◽

Cucurbita Moschata ◽

Cassava Flour ◽

Randomized Design ◽

Completely Randomized Design ◽

Test Color ◽

Range Test ◽

Color Texture

The study aims to determine the effect comparison of mocaf with pumpkin puree to the characteristics of steamed brownies and to find out the best comparison mocaf with pumpkin puree to produce brownies with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) with a comparison of mocaf and puree of pumpkin consisting of 5 treatments namely: 100%: 0%; 90%: 10%; 80%: 20%; 70%: 30%; 60%: 40%. The treatment was repeated 3 times so that they were obtained 15 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan’s Multiple Range Test (DMRT). Comparison of mocaf and pumpkin puree affected water content, ?-carotene, ?-carotene bleaching, hedonic test (color, texture, aroma, taste and overall rate) and scoring test (texture). Ratio of 60% mocaf and 40% puree of pumpkin had the best characteristics with water content of 34,49%, ash content of 1,10%, ?-carotene of 6,82 mg/100g, ?-carotene bleaching of 1,34 mg/ml, the texture was liked and very soft, the color, aroma, taste and the fullness of acceptance was liked.

Download Full-text

ANALISIS KANDUNGAN KIMIA BUAH TERONG BELANDA (Cyphomandra betacea) SETELAH DIOLAH MENJADI MINUMAN RINGAN

Jurnal Pendidikan Teknologi Pertanian ◽

10.26858/jptp.v5i0.8555 ◽

2019 ◽

Vol 5 ◽

pp. 21

Author(s):

Anna Suzanna ◽

Mohammad Wijaya ◽

Ratnawaty Fadilah

Keyword(s):

Experimental Design ◽

Chemical Analysis ◽

Vitamin C ◽

Ph Value ◽

Sugar Content ◽

Soft Drinks ◽

Total Sugar ◽

Randomized Design ◽

Chemical Content ◽

Completely Randomized Design

The purpose of this study was to determine changes in the chemical content of the Dutch eggplant (C. betacea) after being processed into soft drinks. The experimental design used was a Completely Randomized Design (CRD) consisting of the concentration of addition of granulated sugar, namely: 0% (Control), 10%, 20% and 30%. The parameters observed in this study were chemical analysis (total sugar, fiber, vitamin C, anthocyanin, pH value) and organoleptic value of soft drinks. The results showed that sugar use affected changes in total sugar, fiber, vitamin C, anthocyanin and the pH value of soft drinks. Likewise the likes or acceptance of the panelists. The best treatment in terms of chemical and organoleptic tests, soft drinks with additional sugar content of 20% with total sugar 5.12%, crude fiber 0.16%, vitamin C 0.0223%, anthocyanin 47.52% and pH 5.67% , aroma value 7.3, taste value 7.5 and color value 5.05.

Download Full-text