scholarly journals KADAR PROTEIN DAN TEKSTUR PADA TEMPE KORO BENGUK DENGAN SUBSTITUSI KEDELAI HITAM

2019 ◽  
Vol 9 (2) ◽  
pp. 69
Author(s):  
Yuni Safaratul Amanah ◽  
Yunan Kholifatuddin Sya’di ◽  
Erma Handarsari
Keyword(s):  
Experimental Design ◽  
Protein Content ◽  
Design Approach ◽  
Nutritional Content ◽  
Black Soybean ◽  
High Protein Content ◽  
Hardness Level ◽  
Protein Levels ◽  
Texture Analyzer ◽  
Kjeldahl Method

Tempe of koro benguk is a tempe made from raw koro benguk which has a fairly complete nutritional content. Black soybeanis local bean that have high protein content. The aim of this study was to describe the protein content  and texture from tempe of koro benguk substituted with black soybeans.This type of research is experimental design approach presented in descriptive form. Preparation of dumplings of koro tempe substituted with black soybean. Tthere were 5 treatments, each treatment was tested for protein levels and texture measurements 3 times. Measuring protein levels using the micro kjeldahl method and texture using the Texture Analyzer tool. The results of the study showed that the addition of black soybean to tempe of koro benguk gradually increased the protein content. The highest protein content is found in the formulation 20:80 which is equal to 17.84%. the more the addition of black soybean to the curry tempe, the texture of the hardness level in tempe is lower (soft), namely in the formulation of 20:80 which is worth 1.53 mm

scholarly journals CHLORTETRACYCLINE AND PROTEIN LEVEL IN RATIONS FOR MARKET HOGS: II. EFFECT ON CARCASS QUALITY

1959 ◽  
Vol 39 (1) ◽  
pp. 79-83 ◽  
Author(s):  
S. E. Beacom
Keyword(s):  
Adverse Effect ◽  
Protein Content ◽  
Protein Level ◽  
High Protein ◽  
Carcass Quality ◽  
High Protein Content ◽  
Protein Levels ◽  
Yorkshire Pigs ◽  
Four Levels

Three trials, with a total of 20 pigs on each of eight treatments, were conducted to determine the effect, on carcass quality of Yorkshire pigs, of self-feeding rations of low, medium, standard, and high protein content, with and without chlortetracycline (aureomycin), from weaning to market weight. The approximate protein levels were 13, 15, 17, and 19 per cent from weaning to 70 lb.; 12, 13.5, 14.5, and 15.5 per cent from 70 to 130 lb.; and 11, 12, 12.5, and 13 per cent from 130 to 200 lb.Aureomycin had no significant effect on length of carcass, or on the area of the eye of lean, at any of the four levels of protein tested. Aureomycin significantly increased the depth of backfat, but not shoulder or loin fat, at all protein levels. With the type of pigs used this increase did not have any adverse effect on grades.Protein level had no significant effect on length of carcass, depth of shoulder fat, or depth of backfat. As protein level increased, increases in the area of the eye of lean occurred.

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

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).

scholarly journals Pengaruh Penambahan Tepung Labu Kuning terhadap Kandungan Karbohidrat dan Protein Cookies

2020 ◽  
Vol 3 (1) ◽  
pp. 41
Author(s):  
Herman Hatta ◽  
Marselia Sandalayuk
Keyword(s):  
Experimental Design ◽  
Protein Content ◽  
Analysis Of Variance ◽  
Research Method ◽  
Protein Analysis ◽  
Carbohydrate Content ◽  
Test Results ◽  
Protein Levels ◽  
Randomized Design ◽  
Completely Randomized Design

Yellow pumpkin is a commodity that is easily damaged so it needs for off harvest handling including preservation and processing. This study was aimed to determine the carbohydrate, protein content of pumpkin flour and get the best formulation in making cookies from pumpkin flour. The research method used was true experimental design using with completely randomized design (CRD) with variations in the addition of pumpkin flour in the treatment of P0 (60 gr), P1 (100 gr), P2 (150 gr), P3 (150 gr), P4 (250 gr) with two replications. Based on the results of the cookie test, the highest carbohydrate content in P0 treatment was 59.12% in treatment 1 and 57.61% in treatment 2 while the lowest in P4 treatment was 51.36% in replication 1 and 51.83% in replications 2, analysis of variance showed that carbohydrates in cookies significantly affected with addition of pumpkin flour, based on further analysis Duncan's test results (p < 0.00). Protein analysis test results showed that the highest protein content in treatment P4 was 8.44% replications 1 and 7.46% in replications 2, while the lowest in treatment P0 was 7.17% replications 1 and 7.44% in replications 2, analysis the variance showed that the protein in cookies had a very significant effect on the addition of pumpkin flour, based on further analysis Duncan's test results (p < 0.00). It was concluded that the addition of pumpkin flour significantly affected in carbohydrate and protein levels in cookies.Labu kuning adalah komoditas yang mudah rusak sehingga perlu adanya penanganan lepas panen termasuk pengawetan dan pengolahan.Penelitian ini bertujuan untuk mengetahui kandungan karbohidrat, protein dari tepung labu kuning serta mendapatkan formulasi terbaik dalam pembuatan cookies dari tepung labu kuning. Metode penelitian yang digunakan adalah true experimental design  menggunakan rancangan acak lengkap (RAL) dengan variasi penambahan tepung labu kuning pada perlakuan P0 (60 gr), P1 (100 gr), P2 (150 gr), P3 (200 gr), P4 (250 gr) dengan perlakuan dua kali ulangan. Berdasarkan hasil uji kue cookies menunjukkan kandungan karobohidat tertinggi pada perlakuan P0 sebesar 59,12% pada pengulangan 1 dan 57,61% pada pengulangan 2 sedangkan terendah  pada perlakuan P4 sebesar 51,36% pada pengulangan 1 dan 51,83% pada pengulangan 2, analisa sidik ragam menunjukkan bahwa karbohidrat pada cookies berpengaruh nyata terhadap penambahan tepung labu kuning, berdasarkan hasil uji lanjut Duncan (p < 0,00). Hasil  uji analisa protein menunjukkan bahwa kandungan protein tertinggi pada perlakuan P4 sebesar 8,44% pengulangan 1 dan 7,46% pada pengulangan 2, sedangkan terendah  pada perlakuan P0 sebesar 7,17% pengulangan 1 dan 7,44% pada pengulangan 2, analisa sidik ragam menunjukkan bahwa protein pada kue cookies berpengaruh sangat nyata terhadap penambahan tepung labu kuning, berdasarkan hasil uji lanjut Duncan (p < 0,00). Disimpulkan bahwa penambahan tepung labu kuning berpengaruh nyata terhadap kadar karbohidrat dan protein pada cookies.

scholarly journals PENGARUH JENIS KEDELAI, WAKTU DAN SUHU PEMERAMAN TERHADAP KANDUNGAN PROTEIN TEMPE KEDELAI

2015 ◽  
Vol 2 (2) ◽  
Author(s):  
Hanifah Mukhoyaroh
Keyword(s):  
Protein Content ◽  
Research Method ◽  
Experimental Approach ◽  
Curing Temperature ◽  
Test Material ◽  
Curing Time ◽  
Black Soybean ◽  
High Protein Content ◽  
Low Protein ◽  
Rhizopus Sp

Tempe is a traditional Indonesian food made by fermentation or fermentation using Rhizopus sp. Tempe is made from soybeans with high protein content. Tempeh-making process is influenced by several factors: temperature, humidity and curing time study aims to analyze the influence of soybeans, time, and temperature curing of the protein content of soybean tempe, as a biochemistry lab manual. The research method uses an experimental approach with three replications. Test material using a black and yellow soybeans type of treatment in this study is a type of soybean yellow and black, with a curing time of 18 hours and 36 hours, at a temperature of 100o C and 310o C. The protein content was tested using formol. The results showed black soybean with a temperature of 100o C within 36 hours the highest protein content of 0.72%. Low protein content of the black soybean with a curing temperature of 310o C curing time of 36 hours.

scholarly journals UJI KANDUNGAN PROTEIN FORMULASI KERANG/KOTENG (Pilsbryoconcha exilis) MENJADI MP-ASI DI DESA LAMASI PANTAI

2021 ◽  
Vol 16 (1) ◽  
pp. 1658-1662
Author(s):  
Dian Furqani Hamdan ◽  
Mardiana
Keyword(s):  
Protein Content ◽  
Growth And Development ◽  
Skim Milk ◽  
Rice Flour ◽  
Raw Material ◽  
Nutritional Content ◽  
Village Community ◽  
South Sulawesi ◽  
Kjeldahl Method ◽  
The Government

Based on RISKESDAS data on the amount of stunting in children under five in Indonesia, this study conducted a test of the nutritional content of protein in local foodstuffs of the coastal Lamasi village community, namely Koteng mussels (Pilsbryoconcha exilis). This is to support the government of South Sulawesi to reduce the prevalence rate of stunting (very short and short) who experience malnutrition and malnutrition. This study only focuses on testing the protein content as the main substance and nutrition for the growth and development of toddlers, while the method used in this study is the shellfish formulation which is done manually where the raw material is boiled and dried then smashed into powder and then tested for protein content using the Kjeldahl method in the Sucofindo laboratory weighing 500 grams. The results of the protein content test of the formulation of Koteng shellfish (P.exilis) resulted in a protein content of 56.66%. As for the preparation of MP-ASI recipes with a collection of river clams worth 70 g, 4 g skim milk, 6 g rice flour, and 2 g vegetable oil, each containing protein worth 7,9% successively 6,5%; 9,6%; 2%

scholarly journals Pengaruh Lama Perendaman Dengan Perasan Jeruk Lemon dan Garam Dapur Terhadap Kadar Protein Tahu

2017 ◽  
Vol 1 (1) ◽  
pp. 1
Author(s):  
Nastiti Kartikorini
Keyword(s):  
Protein Content ◽  
Room Temperature ◽  
Lemon Juice ◽  
Aging Out ◽  
Healthy Foods ◽  
P Values ◽  
Soaking Time ◽  
Protein Levels ◽  
Kjeldahl Method ◽  
Denaturation Of Proteins

 abstractTofu is one of the healthy foods because of the relatively high protein content. In know that stored at room temperature will only last for 1-2 days. Therefore, many sellers know who gives the formalin to preserve know. Whereas the use of formaldehyde is very harmful for health. One of the efforts to secure the preservation know that the provision of 10% lemon juice and salt to 4% who will preserve up to 6 days at room temperature. Just know that the old storage can cause denaturation of proteins which can result in decreased levels of protein out. This study aims to investigate the influence of soaking in lemon juice and salt to the protein content out. The protein content was obtained through laboratory know the Micro-Kjeldahl method. The sample was 8 were divided into 4 groups: control, know by soaking for 1 day, 3 days and 6 days. To determine the effect of soaking the protein content out statistical analysis used ANOVA and continued to LSD. The results of the data analysis ANOVA test showed that there was no effect of soaking time with the lemon juice and salt to the protein content of tofu (p values> 0.05). Average protein content know that soaked for 1 day 13.24%, 12.78% and 3 days 6 days 12.34%. So it can be concluded that aging out with lemon juice and salt has no effect on protein levels out. Therefore preservation know this way is relatively safe and does not reduce the levels of proteins out.Keyword : tofu, lemon, protein level

scholarly journals Incorporation of Spirulina platensis on Traditional Greek Soft Cheese with Respect to Its Nutritional and Sensory Perspectives

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 99
Author(s):  
Loulouda Bosnea ◽  
Antonia Terpou ◽  
Eleni Pappa ◽  
Efthymia Kondyli ◽  
Marios Mataragas ◽  
...  
Keyword(s):  
Protein Content ◽  
Spirulina Platensis ◽  
Dairy Products ◽  
Consumer Acceptance ◽  
Constant Weight ◽  
High Protein Content ◽  
Microbiological Profile ◽  
Soft Cheese ◽  
Evaluation Panel ◽  
Cheese Production

Spirulina platensis, the most popular microalgae species known for its high protein content and bioactive compounds such as phycocyanin and allophycocyanin, has been studied for cheese fortification. Incorporation of spirulina in dairy products poses major sensorial challenges due to its characteristic odor and its insolubility in food formulation, thus limiting consumer acceptance. The main objective was the production of a novel spread cheese fortified with spirulina, so powdered spirulina was added at different concentrations (0.25, 0.5, and 1%), and the effect on physicochemical, microbiological, and sensory characteristics was assessed. Cheese samples were examined for pH, fat (Gerber-Van Gulik method), salt (Volhard method), protein (Kjeldahl), and moisture content by drying to constant weight at 102 ± 1 °C. Cheeses were also assessed organoleptically by five experienced panelists. Generally, the addition of spirulina slightly increased the protein content and affected the color of the cheeses. The cheeses achieved a good microbiological profile and were all characterized as acceptable for consumption by the panelists. However, the cheeses with 0.25 and 0.5% spirulina were mostly preferred by the evaluation panel due to the less intense characteristic odor and taste of spirulina. We conclude that it is possible to produce an acceptable spread cheese with the addition of spirulina without significant changes in the cheese production line.

scholarly journals Proteins and Bioactive Peptides in High Protein Content Foods

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1186
Author(s):  
Fidel Toldrá ◽  
Leticia Mora
Keyword(s):  
Enzymatic Hydrolysis ◽  
Protein Content ◽  
Human Body ◽  
Bioactive Peptides ◽  
High Protein ◽  
Microbial Fermentation ◽  
Gastrointestinal Digestion ◽  
High Protein Content ◽  
By Products

Foods and their industry by-products constitute very good sources of bioactive peptides, which can be naturally generated during processing but are also extensively produced through enzymatic hydrolysis, microbial fermentation, and even during gastrointestinal digestion in the human body [...]

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