scholarly journals PENGARUH PENAMBAHAN BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP MUTU PERMEN KARAMEL SUSU

2019 ◽  
Vol 5 (1) ◽  
pp. 85
Author(s):  
Marlina Marlina ◽  
Mohammad Wijaya ◽  
Kadirman Kadirman
Keyword(s):  
Moisture Content ◽  
Sugar Content ◽  
Research Data ◽  
Ash Content ◽  
Cooking Time ◽  
Fruit Pulp ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Chemical Testing

This study aims to determine the effect of adding red dragon fruit to the chemical and hedonic content of caramel milk. This study used a method of adding 20%, 30%, and 40% red dragon fruit pulp for caramel milk candy with a cooking time of 2 hours at 80˚C. This research is a quantitative study (experiment) using a completely randomized design (CRD) with 4 treatments, each control, 20%, 30%, and 40% with 3 replications. The research data was obtained from the results of chemical testing (moisture content, ash content, fiber, reduction sugar, and antioxidants) and organoleptic (color, taste, aroma, and texture), data were analyzed using analysis of variance (ANOVA) and continued with DRMT test (Duncan ) at a 95% confidence level. The results showed that the addition of red dragon fruit pulp had an effect on caramel milk candy, the best research on the manufacture of caramel milk was the addition of 40% red dragon fruit pulp with characteristics of 3.54% moisture content, 1.98% ash content, 1.48% fiber content, decreased sugar content 2.18%, antioxidant content 53.77%, favorite color value 4.10, favorite aroma value 3.52, flavor 3.83, and favorite texture value 3.23

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

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

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

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

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

scholarly journals THE EFFECT OF CHICKEN FEET GELATIN TO CHARACTERISTIC OF JELLY CANDY

2021 ◽  
Vol 18 (2) ◽  
pp. 87
Author(s):  
Miskiyah Miskiyah ◽  
Juniawati Juniawati ◽  
Nur Afni Oktafia ◽  
Siti Chairiyah Batubara
Keyword(s):  
Water Content ◽  
Sugar Content ◽  
Ash Content ◽  
Reducing Sugar ◽  
Sucrose Content ◽  
Test Results ◽  
Treatment Combination ◽  
Randomized Design ◽  
Completely Randomized Design

Jelly candy is a soft textured candy processed with hydrocolloid components such as gum, pectin, agar, starch, carrageenan, gelatin. These are used to modify the chewy texture. This study aimed was to determine the effect of the combination of chicken feet gelatin and agar on the quality of jelly candy. Processing of chicken feet gelatin jelly candy based on Caeccar et.al (2018) method by modification. The study used a completely randomized design (CRD) with one factor, five levels and three replications. The factors studied were the ratio of chicken feet gelatin and agar 80:20; 60:40; 40:60; 20:80; 0:100. Product quality characteristics observed in this study were water content, ash content, reducing sugar content, sucrose content, and organoleptic quality. The results showed that the combination of chicken feet gelatine and agar were significantly affected water, ash, reducing sucrose content. Jelly candy with a treatment combination of 80% chicken feet gelatine and 20% agar was the best treatment. The results of the analysis of the candy were water content of 11.02± 0.04%, ash content of 0.89± 0.00%, reducing sugar content of 10.83± 0.01%, sucrose content of 50.68± 0.28%. The organoleptic test results showed that chicken feet gelatine improved the texture and taste of jelly candy.

scholarly journals KUALITAS KIMIA DAN ORGANOLEPTIK BURGER IKAN TUNA YANG DISUBTITUSI DENGAN TEPUNG BUAH MENGKUDU (Morinda citrifolia)

2018 ◽  
Vol 3 (1) ◽  
pp. 1-8
Author(s):  
Evi Huzaibah ◽  
Asrawaty Asrawaty ◽  
Minarny Gobel
Keyword(s):  
Moisture Content ◽  
Block Design ◽  
Experimental Treatment ◽  
Ash Content ◽  
Morinda Citrifolia ◽  
Randomized Block Design ◽  
Randomized Design ◽  
Effect Of Treatment ◽  
Completely Randomized Design ◽  
Tapioca Flour

The purpose of this research is to know the effect of addition of noni flour as substitution of tapioca flour to protein content, moisture content, and ash content and organoleptic nature of tuna burger. This study used Completely Randomized Design (RAL) and Randomized Block Design (RAK). The experimental treatment were: B1 (0% noni flour + 15% tapioca flour), B2 (2.5% noni flour + 12.5% tapioca flour), B3 (5% noni flour + 10% tapioca flour), B4 7.5% noni flour + 7.5% tapioca flour). To know the effect of treatment, then the analysis of variance and if the treatment has real effect continued with BNT advanced test. Based on the result of the research, it can be concluded that the addition of noni flour as substitution of tapioca flour to 7.5% can increase the protein tuna burger protein by 14.87%, moisture content 71.07% and ash content 2.07%, and aroma, taste, color, and texture are relatively the same on all treatments

scholarly journals PEMBUATAN FRUIT LEATHER DENGAN CAMPURAN BUAH NAGA MERAH (Hylocereus polyrhizus) DAN BUAH PISANG KEPOK (Musa Paradisiaca)

Pro Food ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 414
Author(s):  
Khurfatul Jannah ◽  
Afe Dwiani ◽  
Suburi Rahman
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Analysis Of Variance ◽  
Real Difference ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Fruit Processing ◽  
Processing Product ◽  
Completely Randomized Design ◽  
Difference Effect

ABSTRACT Red dragon fruit are a fruit that have a high antioxidants while banana are fruits that have a high carbohydrate and dietary fiber. Fruits are easy to spoil because of their properties are perishable and the way to increase shelf life is by processing it into fruit leather. Fruit leather is a snack that made from fruit and dried so they have a plastic and chewy texture. Besides that, processing fruit can also diversified fruit processing product. The aims of this research was to determine the best combination of red dragon fruit with banana in making fruit leather. The method that used in this study was a completely randomized design (CRD) with a single factor, consisting 5 treatment P1 = dragon fruit 100%: banana 0%; P2 = dragon fruit 75%: banana 25%; P3 = dragon fruit 50%: banana 50%; P4 = dragon fruit 25%: banana 75% and P5 = dragon fruit 0%: banana 100% with 3 times repetitions. The data of the research were analyzed using Analysis of Variance at alpha 5% using SPSS 16 and tested continued using the test of Honest Real Difference (HRD) if there was real difference. The results showed that processing of fruit leather from mixture of red dragon fruit and bananas gave a significantly difference effect on chemical quality (moisture content and vitamin C) but gave not significant effect on ash content. Fruit leather with a mixture of red dragon fruit and banana that suitable with SNI No. 1718-83 for moisture content (<25%) are treatments P1, P4 and P5, respectively 24.24%; 21.8% and 23.30%. The highest vitamin C was produced in treatment P1, which was 84.07 mg/g. Keywords: dragon fruit, fruit leather, bananaABSTRAKBuah naga merah merupakan buah yang memiliki kandungan antioksidan yang tinggi, sedangkan buah pisang merupakan buah yang mengandung karbohidrat dan serat tinggi. Buah mudah mengalami kerusakan dan cara yang digunakan untuk meningkatkan masa simpannya adalah dengan cara mengolahnya menjadi Fruit Leather. Fruit leather merupakan makanan yang berasal dari buah yang dihancurkan dan dikeringkan dengan tekstur plastik dan kenyal serta rasa yang manis. Selain itu pengolahan juga dapat menganekaragamkan produk olahan buah-buahan. Penelitian ini bertujuan untuk mengetahui kombinasi terbaik dari buah naga merah dengan pisang kepok dalam pembuatan fruit leather. Metode yang digunakan dalam penelitian ini adalah rancangan acak lengkap dengan faktor tunggal yaitu konsentrasi buah naga merah dan pisang kepok (P1= buah naga 100%: pisang kepok 0%; P2= buah naga 75%:pisang kepok 25%; P3= buah naga 50%:pisang kepok 50%; P4= buah naga 25%:pisang kepok 75% dan P5= buah naga 0%:pisang kepok 100%) dengan 3 kali ulangan. Parameter yang diamati dalam penelitian ini adalah kadar kimia yang meliputi kadar air, kadar abu dan kadar vitamin C. Data hasil penelitian dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf nyata 5% dengan menggunakan SPSS 16 dan apabila terdapat beda nyata dilakukan uji lanjut dengan Uji Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan bahwa perlakuan penambahan buah naga merah dan pisang kepok berpengaruh terhadap kadar air dan kadar vitamin C. Fruit leather dengan campuran buah naga merah dan pisang kepok yang memenuhi standar SNI No. 1718-83 untuk kadar air (<25%) adalah perlakuan P1, P4 dan P5 berturut-turut sejumlah 24,24%; 21,8% dan 23,30%. Kadar vitamin C tertinggi dihasilkan pada perlakuan P1 yaitu 84,07mg/g.Keywords: fruit leather, buah naga, pisang kepok, air, abu, vitamin C

scholarly journals EKSTRAKSI GLUKOMANAN DARI UMBI PORANG (Amorphophallus paeniifolius (Dennst.) Nicolson)

KOVALEN ◽  
2017 ◽  
Vol 3 (3) ◽  
pp. 234
Author(s):  
Elis Setiawati ◽  
Syaiful Bahri ◽  
Abd. Rahman Razak
Keyword(s):  
Molecular Weight ◽  
Moisture Content ◽  
Isopropyl Alcohol ◽  
Ash Content ◽  
Test Characteristics ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Level 1

This study aims to determine the temperature and the ratio of tuber flour porang using isopropyl alcohol precipitator in producing glucomannan extract with the highest yield. The study was designed using completely randomized design (CRD), which consists of two factors: the temperature of the extraction consists of seven levels (45, 55, 65, 75, 85, 95, and 105 0C) and the ratio of tuber flour porang by precipitating isopropyl alcohol consists of 5 level (1: 7, 1:10, 1:13, 1:16, and 1:19 (w/v). each done in duplicate. parameters measured were yield characteristics glucomannan and the results showed that the extraction of the best glucomannan obtained at a temperature of 95 0C with a yield of 41.614%. the ratio of starch tuber porang best isopropyl alcohol is 1:19 (w/v) with a yield of 45.167% glucomannan. Test characteristics of glucomannan gained 6.6% moisture content, the ash content of 0.8%, and a molecular weight of 0.726 x 104 g/mol.Keywords: porang tuber flour, shaking temperature, glucomannan.

Pengaruh Cara Pengolahan Terhadap Sifat Fisikokimia Pisang Tongka Langit (Musa troglodytarum)

2015 ◽  
Vol 4 (1) ◽  
pp. 14-18
Author(s):  
Gilian Tetelepta ◽  
Josefina Talahatu ◽  
Syane Palijama
Keyword(s):  
Ph Value ◽  
Sugar Content ◽  
Nutrient Content ◽  
Ash Content ◽  
Tannin Content ◽  
Physicochemical Changes ◽  
Randomized Design ◽  
High Nutrient ◽  
Completely Randomized Design ◽  
Banana Cultivar

Tongka Langit banana (Musa troglodytarum) is one of the banana cultivar which is useful for health and has high nutrient content. It can be eaten raw and can be processed into various products. This research was aimed to study effect of tongka langit banana processing on its tannin content and other physicochemical changes result from those processes. A completely randomized design was used with five levels of treatment, i.e.: no processing, roasted tongka langit banana, fried tongka langit banana, boiled tongka langit banana, steamed tongka langit banana. Results showed that roasted tongka langit banana can reduce tannin content to the lowest of 0.155% and risen respectively by fried of 0.166%, boiled of 0.170%, and steamed banana of 0.171 %. Besides that, roasted tongka langit banana had sugar content of 9.49%, vitamin C of 2.76 mg, moisture content of 76.9%, ash content of 1.58% and pH value 5.2. Among all processing methods applied, roasted tongka langit banana resulted in better physichochemical properties.

scholarly journals PENGARUH PENAMBAHAN TERUNG BELANDA (Solanum betaceum Cav.) TERHADAP KARAKTERISTIK MARSHMALLOW

2018 ◽  
Vol 7 (1) ◽  
pp. 23
Author(s):  
Ni Putu Anita Devi ◽  
Putu Ari Sandhi W ◽  
Ni Made Yusa
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Score Test ◽  
Ash Content ◽  
Total Sugar ◽  
Fruit Pulp ◽  
Total Anthocyanin ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Solanum Betaceum

The aim of this research is to know the effect of the addition of tamarillo (Solanum betaceum Cav) to marshmallow characteristic, and to determine the addition of the best tamarillo to produce the best characteristic marshmallow. The experimental design used was Completely Randomized Design (RAL) by treatment with fruit pulp tamarillo as follows: 30 %, 40 %, 50 %, 60 %, 70 % and 80 %. Each treatment was repeated three times to obtain 18 experimental units. The results showed that the addition of tamarillo showed significant effect on water content, ash content, total anthocyanin, vitamin C, total sugar, elasticity, color score test, taste score test, texture score test, aroma and overall acceptance and no significant effect on color hedonic test and taste hedonic test. The best characteristic of marshmallow was obtained from the addition of tamarillo of 30 g with water content of 19.44%, ash content of 0.08%, total anthocyanin 0.44 mg / L, vitamin C 8.20 mg / 100g, total sugar 75.15%, elasticity of 1.47 N, color (rather pink and rather like), aroma (rather like), texture (very chewy and like), taste (sweet and rather like), overall acceptance (like).

scholarly journals NILAI KIMIA DAN SENSORI SERTA AKTIVITAS ANTIOKSIDAN CENDOL DENGAN PENAMBAHAN ANGGUR LAUT (Caulerpa racemosa) PADA KONSENTRASI YANG BERBEDA

2019 ◽  
Vol 2 (1) ◽  
pp. 69
Author(s):  
Sutrisno Prasetyo Battu ◽  
Asnani Asnani ◽  
Andi Besse Patadjai
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Key Words ◽  
Rice Flour ◽  
Ash Content ◽  
Caulerpa Racemosa ◽  
Randomized Design ◽  
Dpph Method ◽  
Chemical Content ◽  
Completely Randomized Design

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh perbandingan konsentrasi anggur laut terhadap kandungan kimia, sensori danaktivitas antioksidan cendol anggur laut. Penelitian ini menggunakan Rancangan Acak lengkap (RAL)yang terdiri dari tiga perlakuan yaitu penggunaan anggur laut, tepung beras dan tepung kanji (1:1) dengan variasi konsentrasi berturut-turut 10:90% (AT1),20:80% (AT2)dan 30:70% (AT3). Kandungan kimia kadar air dan kadar abu, kadar karbohidrat dan aktivitas antioksidan (metode DPPH).Nilai kadar air (89,87%) dan kadar abu (0,13%) tertinggi terdapat pada perlakuan AT3 dan merupakan perlakuan yang paling disukai secara uji sensori, sedangkan nilai kadar karbohidrat (24,59%) tertinggi terdapat pada perlakuan AT1. Nilai aktivitas antioksidan diperoleh  (585,558 µg/mL) terdapat pada perlakuan AT3. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh kandungan kimia dan aktivitas antioksidan yang ada pada cendol pada setiap perlakuan.  Kata kunci: Caulerpa racemosa, cendol, kandungan kimia, antioksidan   AbstractThe purpose of this study was to determine the effect of the ratio of concentration of sea grapes to the chemical content, sensory and antioxidant activity of sea grapes cendol. This study uses a completely randomized design (CRD) which consists of three treatments, namely the use of sea grapes, rice flour and starch (1:1) with variations in concentrations of 10: 90% (AT1), 20:80% (AT2) and 30:70% (AT3). Chemical content of water content and ash content, carbohydrate content and antioxidant activity (DPPH method). The highest moisture content (89.87%) and ash content (0.13%) was found in the AT3 treatment and was the most preferred treatment by sensory test, while the highest carbohydrate value (24.59%) was found in the AT1 treatment. The value of antioxidant activity obtained (585,558 µg / mL) was found in the AT3 treatment. The results of this study indicate that there are effects of chemical content and antioxidant activity on cendol in each treatment. Key words: Caulerpa racemosa, cendol, chemical content, antioxidants

Sign in / Sign up

Export Citation Format

Share Document