scholarly journals PENGARUH PENGGUNAAN GEL LIDAH BUAYA (Aloe Vera) PADA PEMBUATAN SABUN CAIR DENGAN PEWANGI MINYAK NILAM (Patchouli Oil)

2019 ◽  
Vol 23 (1) ◽  
pp. 10
Author(s):  
Endo Pebri Dani Putra ◽  
Sahadi Didi Ismanto ◽  
Diana Silvy
Keyword(s):  
Specific Gravity ◽  
Aloe Vera ◽  
Chemical Properties ◽  
Liquid Soap ◽  
Randomized Design ◽  
Aloe Vera Gel ◽  
Irritation Test ◽  
Completely Randomized Design ◽  
The Difference ◽  
Range Test

This research was aimed to determine the effect of aloe vera gel to liquid soap moisturize activities of liquid soapto skin, and to determine the best addition of aloe vera gel. This research used a completely randomized design (CRD) consisting of 5 treatments and 3 replications. Data were analyzed statistically using ANOVA followed by Duncan test's New Multiple Range Test (DNMRT) at 5% level. Treatment in the present research is the addition of aloe vera gel at 0%; 6%; 7%; 8%; and 9%. Observations on the resulting liquid soap products were organoleptic, physical properties, chemical properties of soap, antimicrobial test, moisturize activities test, and irritation test. The physical propertiestest to soaps include viscosity, specific gravity and total foam. For chemical propertiestest to soaps include pH andfree alkali. The results showed that the difference in concentration of aloe vera gel to liquid soap significantly affected to viscosity, pH, antimicrobial and moisture activities of product and did not significantly affected to specific gravity, free alkali, and total foam. The best products based on organoleptic test on liquid soap was treatment B (addition of aloe vera gel 6%). 

scholarly journals The Physical of Biscuit Complete Ration Based on Hymenacne Acutigluma Supplemented with Different Legumes

2018 ◽  
Vol 68 ◽  
pp. 01021
Author(s):  
Riswandi ◽  
Basuni Hamzah ◽  
Agus Wijaya ◽  
Arfan Abrar ◽  
S Agus ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Water Absorption ◽  
Water Content ◽  
Animal Feed ◽  
Physical Quality ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

The aim of this research was to study the effects of supplementation different legumes on the physical quality of biscuit complete ration based on hymenacne acutigluma. This study was conducted in Animal Feed and Nutrition Laboratory of Agriculture Faculty, Sriwijaya University. This study was done in 2 months. A completely randomized design with four treatments and four replicates was used in this study. Each treatments were P0= 70% kumpai grass + 30% concentrate + 0% legume, P1= 55% kumpai grass + 7.5% lamtoro leaves + 7.5% water mimmosa + 30% concentrate, P2= 55% kumpai grass + 7.5% acacia leaves + 30% concentrate, and P3= 55% kumpai grass + 5% lamtoro leaves + 5% acacia leaves + 5 % water mimmosa + 30% concentrate. Variables measured were water content, density, average collision endurance, specific gravity and water absorption. The result indicated that The adding of different legumes in the ration significantly (P<0.05) affected the specific gravity and water absorption, but no significant effect on density, average collision endurance. Duncan Multirange Range Test showed that treatment of control (P0) had the highest of water absorption (264.56%). The highest content of water gravity was obtained in the treatment of adding lamtoro, acacia and water mimmosa (P3), namely 0.9 g/ml water gravity. The conclusion of this study is the addition of different legumes in kumpai grass-based diets can improve the physical quality of the complete ration biscuit. The addition of lamtoro leaves, water mimosa and acacia at the level of 5%, gave the best result in specific gravity and water absorption.

scholarly journals Pengaruh Pelapisan Gel Lidah Buaya dengan Campuran Asam Askorbat dan Kalium Sorbat terhadap Susut Bobot, pH dan Organoleptik Buah Melon Potong Segar

2021 ◽  
Vol 9 (2) ◽  
pp. 159
Author(s):  
Ni Wayan Sulasmi ◽  
I Made Supartha Utama ◽  
I Gusti Ketut Arya Arthawan
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Storage Temperature ◽  
Ph Value ◽  
Aloe Vera ◽  
Potassium Sorbate ◽  
Randomized Design ◽  
Aloe Vera Gel ◽  
Fresh Cut ◽  
Completely Randomized Design

ABSTRAK Buah melon yang telah mengalami pengolahan minimal memiliki sifat mudah rusak (perishable) dengan masa simpan yang relative singkat. Penelitian ini bertujuan untuk mengatahui pengaruh pelapisan gel lidah buaya dengan campuran asam askorbat dan kalium sorbat terhadap susut bobot, pH dan organoleptik buah melon potong segar atau proses minimal. Penelitian menggunakan Rancangan Acak Lengkap (RAL) terdiri dari dua faktor perlakuan yaitu konsentrasi asam askorbat (0%, 1.5% dan 3%) dan kalium sorbat (0%, 0.2% dan 0.4%). Percobaan ini diulang sebanyak tiga kali dengan suhu penyimpanan 5±2?C. Hasil penelitian menunjukkan asam askorbat dan kalium sorbat berpengaruh nyata terhadap nilai susut bobot, pH dan atribut organoleptik buah melon potong segar. Asam askorbat dan kalium sorbat mampu menghambat kehilangan bobot, mempertahankan nilai organoleptik dan menurunkan nilai pH sehingga aktivitas pertumbuhan jamur dan kapang terhambat pada buah potong tersebut. Gel lidah buaya dengan penambahan asam askorbat 3% dan kalium sorbat 0,2% merupakan perlakuan yang memberikan nilai atribut organoleptik terbaik selama penyimpanan. Kombinasi ini mampu mempertahankan nilai warna dan tekstur hingga hari ke 14 serta mempertahankan aroma hingga hari ke 10. ABSTRACT Melon fruit which is undergone a minimal process is easy to damage (perishable) with short shelf life.  This study aims to determine the effect of coating aloe vera gel with a mixture of ascorbic acid and potassium sorbate on weight loss, pH, and organoleptic of fresh-cut melons. This study using a completely randomized design (CRD consisted of two treatment factors, namely ascorbic acid (0%, 1.5%, and 3%) and potassium sorbate (0%, 0.2% and 0.4%)). The experiment was replicated three times with a storage temperature of 5 ± 2?C. The results showed that ascorbic acid and potassium sorbate significantly affected the weight loss, pH, and organoleptic values ??of fresh-cut melons. Ascorbic acid and potassium sorbate can inhibit weight loss, maintain organoleptic values ??, and reduce the pH value of fresh-cut melons so that the activity of fungal and mold growth is inhibited. Aloe vera gel with the addition of 3% ascorbic acid and 0.2% potassium sorbate was the treatment that gave the best organoleptic value during storage. This combination can maintain the value of color and texture up to day 14 and maintain aroma until day 10.

scholarly journals Aloe-Gel Coating for Delaying Physicochemical Change of Fresh-Cut Mango

2021 ◽  
Vol 5 (1) ◽  
pp. 58-65
Author(s):  
Luh Suriati ◽  
I Putu Candra ◽  
I Komang Supardika
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Aloe Vera ◽  
Chemical Properties ◽  
Cold Temperatures ◽  
Randomized Design ◽  
Aloe Vera Gel ◽  
Physicochemical Change ◽  
Fresh Cut ◽  
Aloe Gel

Fresh-cut arumanis mango is current popular product, stimulated by lifestyle and community needs for quality fruit with little preparation. Stripping and cutting spur the damage of fresh-cut mangoes faster than whole mangoes. Aloe vera gel coating as an alternative to maintain the characteristics of fresh-cut mangoes and extend shelf life. This study aims to delaying the physicochemical change of fresh-cut mango with aloe vera edible coating. The design used is a completely randomized design (CDR) of two factors, namely the ratio of dilution of aloe vera gel with aquadest 1:0, 1:1 and 1:2. Factor II, duration of immersion 1, 2 and 3 minutes with observations on the 5th and 10th days stored at cold temperatures (7± 1) °C. Observation variables include physical properties, namely weight loss, color and texture. Whereas observations of chemical properties, namely pH, total solubvle solid, water content and vitamin C. The best results were obtained in a combination of 1:1 aloe vera gel with 3 minutes immersion with a weight loss value of 1.40%, color b (∆E) 63.12, texture 6.82N, pH 4.65, TSS 24.60°Brix, moisture content 83.51% and vitamin C 35.60mg/100g).

Komposisi, Sifat Fisik dan Tingkat Kesukaan Nasi Ungu

2015 ◽  
Vol 4 (1) ◽  
pp. 25-32
Author(s):  
Agustina Souripet
Keyword(s):  
Physical Properties ◽  
Chemical Properties ◽  
Significance Level ◽  
Randomized Design ◽  
Physico Chemical ◽  
Test Parameters ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Range Test

The aim of this research was to analyze the composition and physico-chemical properties of purple rice that is preferred by group of people in Bali. Purple rice were made with various pasta proportions, which were 100, 200, 300, 400 and 500 g were added to 700 g of rice. Physical properties include texture and color of purple rice with various proportion of pasta were analyzed followed by hedonic test. Parameters observed were, texture, color, and overall preference of purple rice. This research was designed as completely randomized design with 2 replicates and data of the results were analyzed using ANOVA at the significance level of 95%, followed by Duncan’s Multiple Range Test, if there was a significant difference. The results of research indicated that purple rice had texture of 2,19–2,37 N, with lightness of 42,7–54,97, tending to be blueish red (purple) with degree of redness of +8,33 until +15,13 and blueness degree of +1 until +4,60. Purple rice made from a mixture of ratio of 100 g rice: 300 g was preferred by panelists with texture of 2,26 N, lightness of 48,93, tending to be blueish red (purple) with degree value redness of +14,40 and blueness degree of +2,37.

scholarly journals MORPHOLOGY AND SKELETAL DEVELOPMENT OF RAT (Rattus norvegicus) FETUS AFTER FED DIETS CONTAINING Calliandra calothyrsus LEAF DURING GESTATION PERIOD

2016 ◽  
Vol 20 (2) ◽  
pp. 69
Author(s):  
Ruth Ellisa Christiani ◽  
Iriani Setyawati ◽  
Dwi Ariani Yulihastuti
Keyword(s):  
Skeletal Development ◽  
Gestation Period ◽  
Calliandra Calothyrsus ◽  
Duncan Multiple Range Test ◽  
Pregnant Rats ◽  
Treatment Groups ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Range Test

This study aims to determine fetus morphology and skeleton development of rats after feddiet containingCalliandra leaf flour. This study used a completely randomized design with 16 pregnant rats that were dividedinto four treatment groups i.e. 0, 10, 17.5 and 25% of Calliandra leaf flour. The diets were given 20 g/rat/dayeach, twice a day, for 30 days (7 days of diet adaptation, 21 days of gestation period, and one day after birth).One day after the birth, all fetuses were separated from their mother for further preparation and analysis. Thedata were analyzed statistically by using SPSS 22 version. If they were distributed normally, the data would beanalyzed usingOneway ANOVA and Duncan Multiple Range Test (DMRT) to see the difference among the groups.Diets containing Calliandra leaf flour fed on pregnant rats decreased weight and length of fetuses and increasedfetus hemorrhage. However, it did not cause dead fetus or decreased the number of life fetuses. Diets containingCalliandra leaf flourfed to pregnant rats did not affect the ossification of vertebrae, costae and sternebrae. However,it inhibited ossification of metacarpus, metatarsus and vertebrae caudalis.

scholarly journals Pengolahan Bekatul dan Spirulina Menjadi Cookies Kaya Protein

2021 ◽  
Vol 10 (3) ◽  
pp. 309
Author(s):  
Diki Danar Tri Winanti ◽  
Susilawati Susilawati ◽  
Zulferiyenni Zulferiyenni
Keyword(s):  
Water Content ◽  
Rice Bran ◽  
Chemical Properties ◽  
Nutritional Content ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Local Product ◽  
Completely Randomized Design ◽  
Sensory Tests ◽  
Range Test

The rice bran and spirulina are Indonesia's local product that have high nutritional content. Their postharvest with processed it to cookie hoped to enhance diversification of rice bran and spirulina in order to increase people's nutritional intake. The purpose of the study was to study the postharvest of rice bran and spirulina to cookies with rich of protein. This research used Completely Randomized Design (CRD) method and the advanced test Duncan Multiple Range Test (DMRT) with four treatments of cookies was 13.3%, 11.1%, 8.8%, and 6.6% rice bran. The analysis used proximate tests (water content, proteins, fat, and ash) and hedonically sensory tests (color score, aroma, taste, texture, and overall acceptance). The best cookies were 11,1% concentration of rice bran. Their chemical properties were 3.34% water content, 7.26% protein, 37.2% fat, and 47.01% carbohydrates that have filled up the National Standart of Indonesia (SNI) of biscuits whereas ash content 4.31% exceeds the maximum limit. The sensory characteristics of coockie was neutral color, neutral aroma, rather fond taste, liking texture, and overall like. Keywords:   cookies, rice bran, sensory test, spirulina

scholarly journals Formulation Of Beetroot Cookies With Addition Of Iron (Fe) As Alternative Food Prevention Of Anemia

2019 ◽  
Vol 3 (1) ◽  
pp. 9
Author(s):  
Gita Suryani ◽  
Avliya Quratul Marjan ◽  
Iin Fatmawati
Keyword(s):  
Fatty Acid ◽  
Chemical Properties ◽  
Ash Content ◽  
Alternative Food ◽  
Organoleptic Properties ◽  
Randomized Design ◽  
Fe Content ◽  
Completely Randomized Design ◽  
The Difference ◽  
Carbohydrate Levels

<p><em>The purpose of this research was to analyze the difference of formulation with the substitution of bit flour and the addition of Fe to the organoleptic properties, chemical properties and physical properties in the manufacture of cookies as alternative food for the prevention of female anemia. This research was conducted by experimental method with Completely Randomized Design. The results of this study showed that the first organoleptic test of cookies with 15% beet meal substitution and 30% fortified cookies was the selected formula. Selected formula cookies have higher water content, ash content, protein content, carbohydrate levels and higher Fe content compared to control cookies, whereas the selected fatty acid formula content is smaller. The Fe content in selected cookies belongs to the food of the Fe source snack. Selected formula cookies are redder and darker than the control formula cookies. The contribution of iron to nutrition label reference in cookies is 26%.</em></p>

scholarly journals KANDUNGAN FRAKSI SERAT SILASE LIMBAH PISANG (BATANG DAN BONGGOL) DENGAN KOMPOSISI SUBSTRAT DAN LEVEL MOLASES YANG BERBEDA SEBAGAI PAKAN ALTERNATIF TERNAK RUMINANSIA

2016 ◽  
Vol 13 (1) ◽  
pp. 19
Author(s):  
Andika Mulya ◽  
Dewi Febrina ◽  
Triani Adelina
Keyword(s):  
Nutritional Value ◽  
Neutral Detergent Fiber ◽  
Acid Detergent Fiber ◽  
Randomized Design ◽  
Fiber Fractions ◽  
Completely Randomized Design ◽  
The Difference ◽  
Processing Techniques ◽  
Different Levels ◽  
Range Test

Harvesting bananas will produce stems and stump that can be used as an alternative feed. One processing techniques tomaintain the nutritional value is silage. This study aims to determine the content of the fiber fraction ie. Neutral Detergent Fiber (NDF), Acid Detergent Fiber (ADF), lignin, cellulose and hemicellulose from bananas waste silage with the composition of the substrate and the different levels of molasses.  Research using a Completely Randomized Design factorial pattern with two replications. Factor A : the composition of the substrate, A1. stumps 100% :  stems 0%; A2. 50% stems : 50% stumps; A3. 0% stumps : 100% stems.  Factor B : the addition of molasses  0%; 2.5% and 5%. Data were analyzed using a completely randomized factorial design, the difference between treatments tested Duncan's Multiple Range Test (DMRT). The results showed banana waste silage with the composition of the substrate and molasses with different levels have moderate physical qualities and fiber fractions are NDF 57.86-89.63%; ADF 34.44-46.20%; lignin 11.75-17.19%; cellulose 15.10-32.34%; hemicellulose 11.66-55.18%. Silage that contains 100% of banana stem with the addition of 5% molasses is the best result. 

PENAMBAHAN ENZIM CAIRAN RUMEN LIMBAH RUMAH POTONG HEWAN PADA PAKAN BERBASIS WHEAT POLLARD DENGAN PROSES PENGOLAHAN PADA KOMPOSISI KIMIA PAKAN

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
Dadik Pantaya., dkk
Keyword(s):  
Moisture Content ◽  
Research Data ◽  
Steam Temperature ◽  
Randomized Design ◽  
Durability Index ◽  
Feed Moisture ◽  
Completely Randomized Design ◽  
Enzyme Supplementation ◽  
Range Test ◽  
Basal Ration

The present study was conducted to clarify the effect of addition of enzymes from rumen liquor on performance broiler of pelleting feed with basal ration of wheat pollard with addition of enzymes and processing broiler diets. Ruminal enzymes were extracted from Australian Commercial Cross (ACC) cattles. Application of enzyme on wheat pollard. Enzyme was reacted with wheatpollard and mixed with another feedstuff before steam pelleting process. The combination nine experimental diets were used as follows three levels enzyme supplementation (0, 620 and 1.240 U/kg) and three levels steam temperature at (60, 80 and 100 oC) Feed particles size, hardness, PDI (Pellet Durability Index), moisture content, protein, GE and hemicellulosa were evaluated parameter devided into nine treatmens were used in this research. Data from Completely Randomized Design factorial 3 x 3 were analyzed with Anova, if differences were continued by Duncan’s new multiple range test. Enzyme supplementation decreased feed hardness and PDI. There were interaction beetwen enzyme and temperature for feed moisture content. Hemicellulosa was significantly reduced by steam temperature at 80 and 100 oC and enzyme supplementation 1.240 U/kgKey Words: enzyme liquor rumen, wheat pollard, steam pelleting, feed Chemical composition

Combination of Carbonated Aloe Vera Drink with Lemon Juice

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Jefrianta Demu Geri ◽  
Dewi Fortuna Ayu ◽  
Noviar Harun
Keyword(s):  
Vitamin C ◽  
Aloe Vera ◽  
Sweet Taste ◽  
Total Dissolved Solids ◽  
Lemon Juice ◽  
Dissolved Solids ◽  
Combination Treatments ◽  
Randomized Design ◽  
Yellow Color ◽  
Range Test

The purpose of this study was to determine the optimal ratio of carbonated aloe vera drink and lemon juice. This research used completely randomized design with four treatments and four replications. The treatments performed were L1 (90% carbonated aloe vera and 10% lemon juice), L2 (80% carbonated aloe vera and 20% lemon juice), L3 (70% carbonated aloe vera and 30% lemon juice), and L4 (60% carbonated aloe vera and 40% lemon juice). Data were statistically analyzed by using analysis of variance (ANOVA) and followed by duncan new multiple range test (DNMRT) at level 5%. The combination treatments of carbonated aloe vera drinks and lemon juice had a significant effect on acidity (pH), vitamin C, total dissolved solids, and descriptive and hedonic sensory assessment. The best treatment from the research was L3 (70% carbonated aloe vera and 30% lemon juice) with pH of 4.26, vitamin C of 19.97 mg, and total dissolved solids of 14.34°brix. The overall sensory test result preferred by panelists with descriptions of yellow color, lemon flavor, and had a slightly sweet taste.

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