Characteristic of isolated crude bromelain extract from cayenne pineapple crown in various drying temperature and its effect on meat texture

Bromelain enzyme is a protease enzyme that is abundantly found in pineapples. Pineapple crown is a part of pineapple that contains bromelain enzyme which its content remains unknown. This study was aimed to discover the effect of drying on the moisture content, yield, and characteristics of the enzyme of cayenne pineapple crown, namely protein content, activity units and specific activities. This study also aimed to discover its effect on the beef texture with a difference in duration in the immersion process. The method used was different drying temperatures of 55oC, 50oC, 45oC, 40oC, 35oC, and 30oC which was analysed descriptively and the difference of immersion duration in beef using the Completely Randomized Design (CRD) method with four treatments, namely immersion duration of 0-hour, 2-hrs, 4-hrs, 6-hrs with 5 repetitions. The results obtained was the optimal drying temperature was 55oC due to its best moisture content, protein content, and best enzyme characteristics and it was known that there was a significant effect (p<0.05) of immersion duration on the meat texture with the optimal immersion duration of 4 hrs with the best texture.

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KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

JURNAL TEKNOLOGI DAN INDUSTRI PANGAN ◽

10.33061/jitipari.v5i1.3131 ◽

2020 ◽

Vol 5 (1) ◽

Author(s):

Bernaulli Putri Mulyanto ◽

Yustina Wuri Wulandari ◽

Akhmad Mustofa

Keyword(s):

Moisture Content ◽

Protein Content ◽

Ash Content ◽

Total Sugar ◽

Gluten Free ◽

Corn Flour ◽

Process Duration ◽

Flour Protein ◽

Randomized Design ◽

Completely Randomized Design

Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%. Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein. ABSTRACT Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored of steamed brownies millet flour and corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%. In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords : Brownies, millet flour, corn flour, protein content

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Pemanfaatan Tepung Biji Nangka dan Sale Pisang Ambon dalam Pembuatan Snack Bar

JURNAL AGROINDUSTRI HALAL ◽

10.30997/jah.v6i1.2164 ◽

2020 ◽

Vol 6 (1) ◽

pp. 001

Author(s):

Tuah Hamonangan Simanjorang ◽

Vonny Setiaries Johan ◽

Rahmayuni Rahmayuni

Keyword(s):

Moisture Content ◽

Protein Content ◽

Analysis Of Variance ◽

Ash Content ◽

Chemical Characteristics ◽

Seed Flour ◽

Randomized Design ◽

Yellow Color ◽

Completely Randomized Design ◽

Range Test

The purpose of this research was to obtain snack bar with the optimum sensory and chemical characteristics. This research used a completely randomized design with five treatments and three replications. Data were statistically analyzed using analysis of variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments performed were the differential ratio between jackfruit seed flour and dried slice of ambon banana, namely BNP1 (80:20), BNP2 (70:30), BNP3 (60:40), BNP4 (50:50) and BNP5 (40:60). The result showed that each treatment significantly affected all the observational parameters both chemically and sensory. Jackfruit seed flour : dried slice of ambon banana (40:60) is the optimum treatment which is preffered hedonically with a description of brownish yellow color, banana aroma, banana flavored and having soft level of hardness, having 23.98% moisture content, 2.05% ash content, 11.61% fat content, 5.86% protein content, 56.50% carbohydrate content and 0.88% crude fiber content.Keywords: snack bar, jackfruit seed flour, dried slice of ambon banana

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PENGARUH SUMBER TANNIN TERHADAP KADAR PROTEIN DAN DAYA SIMPAN TELUR PINDANG

JURNAL RISET GIZI ◽

10.31983/jrg.v7i2.4695 ◽

2019 ◽

Vol 7 (2) ◽

pp. 97-102

Author(s):

Eka Astari Hakim ◽

Mars Khendra Kusfriyadi ◽

Agnescia Clarissa Sera

Keyword(s):

Shelf Life ◽

Protein Content ◽

Egg Protein ◽

Onion Skin ◽

Randomized Design ◽

Completely Randomized Design ◽

The Difference ◽

Processed Products ◽

Guava Leaves ◽

Almost All

Backgroung : Pindang eggs are traditional egg-processed products using tanneries that will denaturing the egg proteins. Guava leaves, tea pulps, shallot skin and onion skin are comionly used for making pindang eggs as they contain tannin.Objective : This study aimed to analyze the effect of tannin sources on protein content and shelf life of pindang eggs.Method : This study used an experimental method with a Completely Randomized Design (CRD) design to examine the difference between tannin using guava leaves, shallot skin, tea pulp, bombay onion skin with 6 times of repetition. Protein content on pindang eggs processed with onion, guava leaves, tea pulp, and onion skins were 13,0%, 12,95%, 12,90%, and 12,80% respectively.Result : There was a significant effect of the addition of tannin sources on the levels of pindang egg protein (p = 0.000, α = 5%). Pindang eggs have an average shelf life of 20 days. On the 30th day, almost all of pindang eggs with 4 types of tanneries has deteriorated while the microbiological tests of all pindang eggs on the 20th day of bacteria have exceeded SNI requirements. There is a real effect of the decay of each tannin source on the storage time of pindang eggs (p = 0.000, α = 5%). There is an influence from the tannin sources from guava leaver, tea pulp, shallot skin, onion skin on egg protein content. The best treatment was found in shallots with a percentage of protein content reached 13.00%.Conclusion : There is an influence from the source of tannin, guava leaves, tea pulp, shallot skin, onion skin to the durability of pindang eggs. The best treatment for 30 days is found in tea grounds and onion skin while in microbial studies all pindang eggs have exceeded SNI requirements

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OPTIMALISASI PEMBERIAN PUTIH TELUR AYAM RAS UNTUK MENINGKATKAN KEMEKARAN KERUPUK IKAN BELUT (OPTIMIZATION OF RAS CHICKEN EGG WHITE GIVING TO INCREASE EFFLORESCENCE EEL FISH CRACKERS)

Fish Scientiae ◽

10.20527/fs.v2i4.1166 ◽

2016 ◽

Vol 2 (4) ◽

pp. 96

Author(s):

Candra Candra ◽

Rabiatul Adawyah

Keyword(s):

Moisture Content ◽

Protein Content ◽

Egg White ◽

Design Parameters ◽

Sensory Test ◽

Chicken Egg ◽

Industry Standards ◽

Randomized Design ◽

Completely Randomized Design ◽

Swamp Eel

Penelitian ini bertujuan untuk mencari konsentrasi putih telur yang optimal untuk meningkatkan kemekaran kerupuk ikan belut dengan perlakuan A tanpa pemberian putoh telur, perlakuan B penambahan putih telur 25 ml, perlakuan C penambahan putih telur 50 ml dan perlakuan D penambahan putih telur 75 ml. Semua perlakuan dilakukan ulangan tiga kali ulangan dengan Rancangan Acak Lengkap. Parameter yang diamati adalah kadar protein, kadar air, kadar karbohidrat, uji kerenyahan, uji kemekaran dan uji sensoris. Berdasarkan hasil penelitian dapat disimpulkan pemberian putih telur mampu meningkatkan kandungan protein dan kemekaran dan kerenyahan kerupuk ikan belut serta memenuhi Standar Industri Indonesia.This study aims to find the optimal concentration of egg whites to increase efflorescence swamp eel crackers with treatment A without giving egg white, egg white treatment B adding 25 ml, treatment C the addition of 50 ml of egg white and egg white treatment D adding 75 ml. All treatments are performed replications with three replications completely randomized design. Parameters measured were protein content, moisture content, carbohydrate content, crispness test, efflorescence and sensory test. Based on the results of this study concluded giving egg whites to increase the protein content and efflorescence and crispy swamp eel crackers and meet industry standards of Indonesia.

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Analisis Pertumbuhan Beberapa Varietas Kedelai pada Perbedaan Intensitas Cekaman Kekeringan

Agrosains: Jurnal Penelitian Agronomi ◽

10.20961/agsjpa.v18i2.18686 ◽

2016 ◽

Vol 18 (2) ◽

pp. 33

Author(s):

Ratih Suryaningrum ◽

Edi Purwanto ◽

Sumiyati Sumiyati

Keyword(s):

Drought Stress ◽

Moisture Content ◽

Growth And Yield ◽

Tolerance Limits ◽

Domestic Production ◽

Randomized Design ◽

Stress Levels ◽

Two Factors ◽

Completely Randomized Design ◽

The Difference

Soybean demand in the market today has not been matched by domestic production. Many of the problems that cause insufficient production of soy, one of which is the drought affecting soybean growth and yield. Efforts should be made to overcome the drought is to provide soybean varieties tolerant to drought stress. This study aims to assess the effect of the difference in intensity of drought stress on the growth of some soybean varieties. This study uses a completely randomized design (CRD) factorial with two factors, the first factor and the second factor soybean varieties drought stress levels. Results showed significant of lowering the value of RGR and NAR. The higher the level of drought stress will decrease soybean growth. Tolerance limits for each variety is at 80% moisture content.

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The Effect of Addition Moringa Leaves (Moringa oleifera) on the Nutritional Content and Sensory Characteristic of Crackers

AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment ◽

10.29165/ajarcde.v5i2.68 ◽

2021 ◽

Vol 5 (2) ◽

Author(s):

Maria Liko K Tapun ◽

Kesuma Sayuti ◽

Daimon Syukri

Keyword(s):

Moisture Content ◽

Protein Content ◽

Fat Content ◽

Ash Content ◽

Crude Fiber ◽

Nutritional Content ◽

Protein Levels ◽

Randomized Design ◽

Completely Randomized Design ◽

Range Test

The leaves of M oleifera contain high protein and crude fiber. Thus the addition of M oleifera leaves is expected to increase protein levels and crude fiber levels of crackers produced. This study aimed to determine the effect of the addition moringa leaves on the characteristics of crackers and the addition of the moringa leaves to product crackers on characteristics acceptable to panelists based on sensory analysis. This study used a Completely Randomized Design with 5 treatments, that was the addition of leaves A (4%), B (6%), C (8%), D (10%), E (12%), and 3 replications. The data were analyzed using ANOVA and continued with Duncan's New Multiple Range Test (DNMRT) at a significant level of 5%. The results show that the addition of moringa leaves a significant effect on moisture content, protein content, fat content, ash content, carbohydrates, crude fiber, but does not significantly affect on color, aroma, taste, and texture of the crackers. Based on nutritional content and sensory test, the crackers of treatment E (the addition of moringa leaves 12%) with the characteristics moisture content of 4.67%; protein content of 14.18%; fat content of 22.52%; ash content of 1.67%; carbohydrates of 56.96%; crude fiber of 15.50%; calories of 456.42 kcal/100g; the color of 3.43 (neutral); aroma of 3.83 (likes); a taste of 3.17 (neutral); and texture of 3.30 (neutral).

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PENGARUH PERLAKUAN 3 JENIS BAKTERI ASAM LAKTAT DAN KOMBINASINYA TERHADAP KARAKTERISTIK KEJU KEDELAI

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2020.v09.i04.p06 ◽

2020 ◽

Vol 9 (4) ◽

pp. 412

Author(s):

Nurgrahadi . ◽

Ni Nyoman Puspawati ◽

I Made Sugitha

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Moisture Content ◽

Protein Content ◽

Lactococcus Lactis ◽

Combination Treatment ◽

Lactobacillus Bulgaricus ◽

Randomized Design ◽

Different Types ◽

Completely Randomized Design

The aims of this research was to determine the effect of using 3 different types of lactic acid bacteria and their combinations for the characteristics of soy cheese. This research used a Completely Randomized Design (CRD) with 7 treatments, namely Lactobacillus bulgaricus, Lactococcus lactis and Lactobacillus paracasei spp. paracasei 1 SKG44, which is a single starter, and several combinations consisting of L. bulgaricus with L. lactis; L. bulgaricus with L. paracasei spp. paracasei 1 SKG44; L. lactis with L. paracasei spp. paracasei 1 SKG44; and L. bulgaricus, L. lactis, and L. paracasei spp. paracasei 1 SKG44. The concentration of each treatment was 6%. The treatment was repeated 3 times to make 21 experimental units. The data was obtained by variance analysis and if there was an influence between treatments continued with the Duncan test. The results showed that the addition of different starter combinations would affected the characteristic of soy cheese. The combination treatment of L. bulgaricus, L. lactis, and L. paracasei spp. paracasei 1 SKG44 was produced the best soy cheese with a yield of 27,47%; 17, 02% protein content; 4,1 x 107 CFU/g total LAB; 0,13% total lactic acid; 79,10% moisture content; color rather white; texture soft; aroma rather typical of soybeans, flavor rather like and overall acceptance like.

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PROFIL ASAM AMINO DENDENG GILING IKAN LELE DUMBO (Clarias gariepinus) DENGAN PENAMBAHAN KONSENTRASI ASAP CAIR YANG BERBEDA (Amino Acid Profiles of Dumbo Catfish (Clarias gariepinus) Jerked Meat Processed with Different Concentration of Liquid Smoke)

SAINTEK PERIKANAN Indonesian Journal of Fisheries Science and Technology ◽

10.14710/ijfst.14.2.136-140 ◽

2019 ◽

Vol 14 (2) ◽

pp. 136

Author(s):

Rizky Amalia Ramadayanti ◽

Fronthea Swastawati ◽

Slamet Suharto

Keyword(s):

Amino Acid ◽

Moisture Content ◽

Protein Content ◽

Essential Amino Acid ◽

Clarias Gariepinus ◽

Phenol Content ◽

Liquid Smoke ◽

Randomized Design ◽

Amino Acid Profiles ◽

Completely Randomized Design

Lele dumbo merupakan salah satu komoditas penting perikanan budidaya di Indonesia. Perkembangan pengolahan ikan sekarang lebih variatif seperti pengolahan menjadi dendeng. Penambahan asap cair pada proses pembuatan dendeng dapat meningkatkan keawetan dendeng serta memberikan karakteristik sensori. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan konsentrasi asap cair yang berbeda terhadap kualitas dendeng. Rancangan percobaan yang digunakan adalah RAL (Rancangan Acak Lengkap). Perlakuan meliputi penambahan asap cair 0% sebagai kontrol, 1%, 3%, dan 5%. Parameter uji yang diamati adalah profil asam amino, kadar air, kadar protein, kadar fenol serta uji hedonik (kenampakan, bau, rasa, dan tekstur). Hasil penelitian menunjukkan bahwa dendeng dengan penambahan asap cair tetap memiliki asam amino yang lengkap. Lisin dan leusin dominan pada asam amino esensial dengan nilai 39702,77 - 51736,24 mg/kg, serta pada asam amino non esensial asam glutamat mendominasi dengan nilai 59915,6 - 64478,57 mg/kg. Perbedaan konsentrasi asap cair pada dendeng giling ikan lele dumbo memberikan pengaruh yang nyata terhadap penurunan kadar air, kenaikan protein dan fenol serta hedonik dendeng. Semakin besar konsentrasi yang digunakan, dendeng tidak diterima oleh panelis (p < 0,05). Catfish is one of nutritionally important aquaculture species in Indonesia. Nowadays, the development of its processed method becomes more various such as the production of jerked meat. Addition of liquid smoke could increase shelf life of catfish and give sensory characteristics. This study aimed to determine the effect addition liquid smoke with different concentration on quality characteristics of jerked meat. The research method used Completely Randomized Design (CRD) with four treatments such as addition of 0% liquid smoke as control, 1%, 3%, and 5%. Parameters test observed are amino acid profiles, moisture content, protein content, and phenol content also hedonic test. Jerked meat processed with liquid smoke still have a complete amino acid . Lysine and leucine dominated on essential amino acid with range 39702,77 – 51736,24 mg/kg, while glutamic acid dominated on non essential amino acid with range 59915,6 – 64478,57 mg/kg. Meanwhile, addition of liquid smoke gave a significantly different to the moisture content, protein content, phenol content also appearance, odor, flavor, and texture of catfish jerked meat (p < 0,05).

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Potensi Tepung Ubi Jalar Ungu (Ipomea batatas L.) dalam Pembuatan Bolu Kemojo sebagai Makanan Khas Provinsi Riau

Jurnal Teknologi dan Industri Pertanian Indonesia ◽

10.17969/jtipi.v8i1.5248 ◽

2016 ◽

Vol 8 (1) ◽

pp. 6-11

Author(s):

Syahli Putra Turelanda ◽

Noviar Harun ◽

Rahmayuni Rahmayuni

Keyword(s):

Moisture Content ◽

Protein Content ◽

Sweet Potato ◽

Ash Content ◽

Potato Flour ◽

Sucrose Content ◽

Randomized Design ◽

Sweet Potato Flour ◽

Completely Randomized Design ◽

Purple Sweet Potato

(Effect Potential Use of Purple Sweet Potato Flour ss Ingredient in Kemojo Cake, Riau Province Traditional Food) ABSTRACT. The purpose of this study was to obtain an optimal ratio of purple sweet potato flour to wheat flour to produce good quality kemojo cake product. This study uses a completely randomized design (CDR) completely randomized design (CRD) with five treatment. The analyzed of kemojo cake includes moisture content, ash content, protein content, sucrose content and sensory assessment. The result showed that kemojo cake best treatment is TUJ2 with moisture content of 24.32%, ash content of 0.80%, protein content of 13.25%, sucrose content of 21.82% and descriptive sensory showed light purple colour (score 2.80), a hint of sweet potato flavour (score 3.00), a little bit of purple sweet potato scent (score 3.03), the chewy texture (score 3.00) and panelist favored overall (score 2.06).

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PENGARUH LAMA FERMENTASI TERHADAP KADAR PROTEIN TEMPE BIJI DURIAN

Florea Jurnal Biologi dan Pembelajarannya ◽

10.25273/florea.v3i2.799 ◽

2016 ◽

Vol 3 (2) ◽

pp. 45

Author(s):

Agnes Yuantin Maharani ◽

Nasrul Rofiah Hidayati ◽

Sri Handayani ◽

Dewi Endri Astuti ◽

Ria Nopida ◽

...

Keyword(s):

Protein Content ◽

Fermentation Process ◽

Starch Content ◽

Enzymatic Reaction ◽

Fermentation Time ◽

Randomized Design ◽

Study Support ◽

Completely Randomized Design ◽

The Difference ◽

Method Analysis

Tempeh is a food that is produced from the fermentation process by Rhizopus mold. Tempe derived from soy that contains carbohydrates and proteins needed during fermentation. In addition to soy other materials that could be used adalag Biju durian. Flour starch content of 43.6 g / 100g durian seeds while the protein at 2.6 g / 100gr durian seeds. Tempeh from durian seeds are foods produced from the fermentation of Rhizopus fungi same group as soybeans. Through the fermentation process, the components of the complex nutrients durian seeds ingested by fungi with the enzymatic reaction and the resulting compounds are more modest. This study aims to determine levels of protein contained in each fermentation. The research method using the experimental method Completely Randomized Design (CRD) is a variation of fermentation time of 30 hours, 40 hours and 50 hours. Collecting data by calculating the protein content through formol titration method. Analysis of data using analysis of variance (ANOVA) two ways through SPSS version 23.0 which shows the difference in the protein content of the soybean quality with a significant level of 0.018 <0.05, which means the length of fermentation. The highest protein content of fermentation 30 hours. The protein content of fermentation time low of 50 hours.The results of this study support the existence of tempeh produkrivitas and durian seeds in the world food industry.

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