Combination of Salt and Rice Ratio on The Nutritional and Microbiological Qualities of Ronto, a Shrimp Fermented Product from Kalimantan, Indonesia

Ronto is a fermented product of lactic acid bacteria made from rebon shrimp, salt, and rice. This product is a traditional food in the form of side dishes, chili sauce, and flavoring in the coastal communities of South Kalimantan, Indonesia. This research has been conducted on the combination of salt and rice to enhance the quality of shrimp fermentation products. Various studies have reported that salt in the process of shrimp fermentation affect the product quality. However, the impact from combination of salt and rice in various concentrations to the quality of shrimp fermentation products was not yet known. The purpose of this research was to study the effect of the combination of salt and rice on the quality of shrimp fermented products. The experimental was designed with a Completely Randomized Design Pattern, two factors salt and rice. The three concentrations of salt (10%, 11%, and 12%) and two concentrations of rice (20%, 30%,). The results showed that the concentration of salt and rice was significantly influencing on pH, total volatile bases (TVB-N), water content, ash, and microbiological properties. The condition for the best quality result is a combination of 11% of salt and 30% of rice.

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THE ADDITION OF COCONUT WATER AND THIAMINE TOWARDS CHRYSSANTHENUM MICRO CUTTINGS (Dendranthema grandiflora Tzvelev) IN VITRO

Agrivet ◽

10.31315/agrivet.v27i1.4694 ◽

2021 ◽

Vol 27 (1) ◽

pp. 39

Author(s):

Salma Nabila ◽

Endah Budi Irawati ◽

Rina Srilestari

Keyword(s):

Water Concentration ◽

Coconut Water ◽

Fresh Weight ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

Range Test ◽

Growing Shoot

Chryssanthenum is ornamental plant with variety of shape and color which are unique and appealing. So that, it is in great demand in the community. The production of Chrissanthenum conventionally hampered by availability and quality of seeds. Thus, it needs research through tissue culture. The aim of this research is to know interaction between coconut water and thiamine and to determine the best coconut water and thiamine concentration toward Chryssanthenum micro cuttings. This research used laboratory experimental method by using completely randomized design with two factor. The 1st factor was coconut water concentration consisted of three level which were 5%, 10% and 15%. The 2nd factor was thiamine concentration consisted of three level which were 1mg/L, 2 mg/L and 3 mg/L. From the two factors, those were found that, there were nine combination of treatments and repeated 3 times. The variety of data was analyzed by using Analysis of Variance (ANOVA) with level of α=5%, and continued by examining Duncan’s Multiple Range Test (DMRT) with level of α=5%. The result indicated that the interaction of coconut water concentration was 5% and thiamine was 1 mg/L on the parameters when growing shoot. There was also interaction on coconut water concentration which was 10 % and thiamine was 1 mg/L on the parameters in the number of shoots. interaction of coconut water combination was 15% and thiamine was 2 mg/L on fresh weight. The addition of 10% coconut water and 1 mg/L thiamine showed the best result on shoot length.

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Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy

Indonesian Journal of Agricultural Research ◽

10.32734/injar.v1i2.303 ◽

2018 ◽

Vol 1 (2) ◽

pp. 162-171 ◽

Cited By ~ 1

Author(s):

Carly Purba ◽

Hotnida Sinaga ◽

Mimi Nurminah

Keyword(s):

Vitamin C ◽

Ash Content ◽

Total Acid ◽

Arabic Gum ◽

Pineapple Juice ◽

Randomized Design ◽

Two Factors ◽

Soluble Solid ◽

Completely Randomized Design

The purpose of this research was to determine the effect of ratio of moringa leaves juice with pineapple juice and the best percentage of arabic gum on the quality of jelly candy. This research was using completely randomized design with two factors, i.e. : ratio of moringa leaves juice with pineapple juice (K): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) and arabic gum percentage (G): (1,0% ; 1,5% ; 2,0%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, total acid, lightness value (L*), hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. The results showed that the ratio of of moringa leaves juice with pineapple juice had highly significant effect on ash content, vitamin C content, total acid, lightness value, hedonic organoleptic test of colour, flavour, taste and score organoleptic value of colour. The ratio of moringa leaves juice with pineapple juice (25%:75%) and 2,0% arabic gum percentage produces the best quality of jelly candy based on hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture.

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Manfaat Bromelin dari Ekstrak Buah Nanas (Ananas comosus L. Merr) dan Waktu Pemasakan untuk Meningkatkan Kualitas Daging Itik Afkir

Sains Peternakan ◽

10.20961/sainspet.9.2.82-87 ◽

2017 ◽

Vol 9 (2) ◽

pp. 82

Author(s):

Dhiah Putri Utami ◽

Pudjomartatmo Pudjomartatmo ◽

Adi Magna Patriadi Nuhriawangsa

Keyword(s):

Tensile Strength ◽

Shear Force ◽

Cooking Time ◽

Ananas Comosus ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

Post Production ◽

Water Holding

The research was purposed to know the levels of pineapple extract addition (Ananas comosus L. Merr) with bromelin compound, cooking time and the interaction between two factors on the shear force, the tensile strength, pH, water holding capacity (WHC) and cooking loss (CL) of post production duck meat. The experiment used 18 Mojosari duck with average age 84 weeks. The samples for shear force and tensile strength used drum stick, pH, WHC and CL exam used thigh. The data were analyzed by analysis of variance from Completely Randomized Design (CRD) of Factorial Pattern 4 × 3, with factor of pineapple extract addition (0, 5, 10, 15 %) and cooking time (0, 30, 60 minutes). There were interactions between pineapple extract addition and cooking time on pH, WHC and CL (P<0.01) and tensile strength (P<0.05). The addition of pineapple extract and cooking time improved tenderness, pH, WHC and decreased CL of duck meat. The addition of pineapple extract at 15% and cooking time 60 minutes produced the best quality of duck meat.Key words: pineapple extract, cooking time, meat, post production duck, physical quality

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Pengaruh Lama Perebusan terhadap Kualitas Kimia dan Organoleptik Abon dari Bagian Dada dan Paha Ayam Petelur Afkir

Sains Peternakan ◽

10.20961/sainspet.v10i2.4882 ◽

2017 ◽

Vol 10 (2) ◽

pp. 108 ◽

Cited By ~ 1

Author(s):

Eko Prasetyo ◽

Adi Magna Patriadi Nuhriawangsa ◽

Winny Swastike

Keyword(s):

Soxhlet Extraction ◽

Poultry Meat ◽

Chemical Quality ◽

Breast Meat ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

Meat Samples ◽

Meat Type

The aim of this study was to determine the effect of boiling time and muscle parts and the interaction of those two factors on chemical and organoleptic quality of abon of post laying hen. Poultry meat samples used were breast and thigh of post laying hens. The design used was Completely Randomized Design of Factorial Pattern 2 x 3. The first factor was boiling time (15, 30, 45 minutes) and the second was muscle parts (breast and thigh). Water content was tested by Gravimetric, fat content by Soxhlet extraction, protein content by Buret and quality of organoleptic included juicy, flavour and preference. Water and proteins content were affected (P <0.01) by boiling time and muscle parts. Flavor and preferences were not affected by boiling time and meat type. Juicy was affected (P <0.01) by muscle location. Breast meat with boiling 30 minutes and thigh meat with boiling 45 minutes have the best quality.Keywords: abon, breast, leg, boiling time, chemical quality, organoleptic.

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Effects of pre-sowing seed treatment with KCl on yield and quality of two peanut cultivars L12 and L18

The Journal of Agriculture and Development ◽

10.52997/jad.1.01.2021 ◽

2021 ◽

Vol 20 (1) ◽

pp. 1-9

Author(s):

Trong V. Le

Keyword(s):

Seed Treatment ◽

Starch Content ◽

Mineral Elements ◽

Yield And Quality ◽

Saponification Value ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

Sowing Seed

The study was conducted to evaluate the effect of 0.05% KCl on yield and quality of two peanut varieties L12 and L18 grown in Thanh Hoa province. The experiment was arranged in a completely randomized design with two factors (varieties and chemicals). After careful selection, L12 and L18 seeds were divided into two parts. Part 1 was treated with distilled water as control and part 2 was treated with 0.05% KCl. The results showed that pre-sowing seed treatment with 0.05% KCl increased the yield components and yield of both L12 and L18 when compared to the control, in which the yield of L18 in both treatments reached 37.37 quintals/ha and 39.54 quintals/ha and was higher than that of the L12 variety at 35.77 quintals/ha and 36.40 quintals/ha. Pre-sowing seed treatment with 0.05% KCl also increased the quality of peanuts such as starch content, reducing sugar, lipid, saponification value, protein, B vitamins, total amino acids and content of some mineral elements in peanuts such as N, K, Ca, Mg. Briefly, the results of this study indicated that pre-sowing seed with KCl increased the yield and quality of peanuts.

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PENGARUH RADIASI PLASMA DAN PUPUK KANDANG KAMBING TERHADAP PERTUMBUHAN BAWANG MERAH VARIETAS BIMA BREBES

BIOLINK (Jurnal Biologi Lingkungan Industri Kesehatan) ◽

10.31289/biolink.v6i2.2639 ◽

2019 ◽

Vol 6 (2) ◽

pp. 114-125

Author(s):

Emi Anitasari ◽

Erma Prihastanti ◽

Fajar Arianto

Keyword(s):

Local Environment ◽

Plasma Discharge ◽

Poor Quality ◽

Plasma Radiation ◽

Plant Seeds ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

Goat Manure

Shallot variety of Bima Brebes is a shallot variety that is widely cultivated by farmers in Indonesia because it is easy to grow and adapt to the local environment. However, in reality many farmers use the previous harvest for the next planting seed so that the yields obtained will be of poor quality. This study aims to determine the effect of giving nitrogen through corona incandescent plasma discharge and goat fertilizer on the growth of shallots so that it can improve the quality of onion seedlings. This study used a Completely Randomized Design (CRD) with a factorial pattern using a corona incandescent plasma discharge factor and goat manure. The results showed an interaction between the two factors that can be seen from the plant height parameters which showed significant results in the treatment of plant seeds that were plasma radiation for 30 minutes and the planting media were given goat manure 65 g. Based on the results of the study it can be concluded that the administration of corona incandescent plasma discharge and goat manure on the cultivation of shallots varieties of Bima Brebes was able to accelerate the time of sprouting by 200.3% and increase the growth of onion plants.

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Pengaruh Lama Perebusan terhadap Kualitas Kimia dan Organoleptik Abon dari Bagian Dada dan Paha Ayam Petelur Afkir

Sains Peternakan ◽

10.20961/108-114 ◽

2017 ◽

Vol 10 (2) ◽

pp. 108

Author(s):

Eko Prasetyo ◽

Adi Magna Patriadi Nuhriawangsa ◽

Winny Swastike

Keyword(s):

Soxhlet Extraction ◽

Poultry Meat ◽

Chemical Quality ◽

Breast Meat ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

Meat Samples ◽

Meat Type

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THE USE OF PUMPKIN (Cucurbita moschata) PASTA ON THE DRIED NOODLES PRODUCTION

Jurnal Agroindustri ◽

10.31186/j.agroind.5.2.85-94 ◽

2015 ◽

Vol 5 (2) ◽

pp. 85-94

Author(s):

Novi Safriani ◽

Nida El Husna ◽

Rizka Rizkya

Keyword(s):

Beta Carotene ◽

Partial Substitution ◽

Carotene Content ◽

Drying Time ◽

Drying Temperature ◽

Bright Yellow ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design

The aim of this study was to utilize pumpkin pasta for partial substitution of wheat flourin the dried noodles production. More over, the effect of drying temperature and time on the characteristics of the dried noodles were investigated. This study was conducted using a completely randomized design factorial consisting of two factors: the drying temperature (50oC, 60oC and 70oC) and the drying time (60, 80 and 100 minutes). The results showed that the best quality of the dried noodles obtained from the treatment combination of the drying temperature and time: 70ºC for 60 minutes. The dried noodles have a moisture content of 9.35%, ash content of 1.53%, protein content of 11%, beta-carotene content of 0.67?g/g, cooking time of 6.62 minutes, the descriptive organoleptic value: color of 1.78 (bright yellow), texture of 2.15 (slightly crumbly), aroma of 2.56 (smell of pumpkin), and the hedonic organoleptic value: flavor of 1,77 (really like), elasticity of 1.98 (really like)

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Pengaruh Konsentrasi Ekstrak Daun Sirsak Terhadap Penurunan Kualitas Telur Ayam Ras Selama Penyimpanan

Jurnal Mutu Pangan : Indonesian Journal of Food Quality ◽

10.29244/jmpi.2020.7.2.85 ◽

2020 ◽

Vol 7 (2) ◽

pp. 85-89

Author(s):

Isye Jean Liur

Keyword(s):

Leaf Extract ◽

Egg Quality ◽

Egg Yolk ◽

Nutritional Content ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

Chicken Eggs ◽

Haugh Unit

Hen egg is easy to get and affordable. Besides having a complete nutritional content, chicken eggs are also easily damaged due to microbial activity during storage so that it can reduce egg quality. Therefore, a preservation process is needed to maintain egg quality. This study aims to determine the effect of soursop leaf extract concentrations on decreasing the quality of eggs. This research used a completely randomized design with two factors, the first factor was the concentration of soursop leaf extract (20, 30, 40%) and the second was the shelf life (0, 7, 14, 21 and 28 days). Observation included egg white index, egg yolk index, haugh unit, and weights of eggs. The results indicate that eggs with soursop leaf extract immersion treatment can maintain egg quality. The concentration of soursop leaf extract as much as 40% gives better results in maintaining the quality of eggs.

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PENGARUH KEMASAN TERHADAP MUTU SALE PISANG RAJA (Musa X paradisiaca AAB) SELAMA PENYIMPANAN

Canrea Journal: Food Technology, Nutritions, and Culinary Journal ◽

10.20956/canrea.v1i2.97 ◽

2018 ◽

pp. 118-126

Author(s):

Andi Nur Faidah Rahman ◽

Meta Mahendradatta ◽

Jusmiati Effendi

Keyword(s):

Storage Time ◽

Ash Content ◽

Reducing Sugar ◽

Vacuum Packaging ◽

Storage Quality ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

And Storage

Sale raja banana are foods processed by mature banana which have been through thedrying process. During storage, quality of sale raja banana decreased in terms of chemicalcomposition and organoleptics. It is needed a method to maintain the quality of sale rajabanana during storage by applying packaging technology. The purpose of this study was todetermine the effect of packaging methods (without packaging, HDPE packaging and HDPEvacuum packaging) and storage time on the chemical composition and organoleptic quality ofsale raja banana. The design of this study consisted of two factors: packaging using threetreatment levels (without packaging, HDPE packaging, and HDPE vacuum packaging) andstorage time with five levels of treatment (0, 7, 14, 21, and 28 days). Data was processed usingfactorial Completely Randomized Design (CRD) with three replications. The chemicalparameters analyzed were water content, ash content, reducing sugar, pH, and organoleptictests (including color, aroma, taste and texture). The results showed that the storage of saleraja banana with HDPE vacuum packaging for 28 days gave the best results for all parameters

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