scholarly journals Pemanfaatan Limbah Hasil Perikanan: Lem Ikan Berbahan Baku Sisik Ikan yang Berbeda

2018 ◽  
Vol 1 (2) ◽  
pp. 60
Author(s):  
Dea Kurnia Sari
Keyword(s):  
Water Content ◽  
Wood Surface ◽  
Nile Tilapia ◽  
Surface Damage ◽  
National Standard ◽  
Fish Scales ◽  
Randomized Design ◽  
Different Types ◽  
The Difference ◽  
Tilapia Scale

Fishery processing industry such as fillet fish and boneless milkfish which are increasing rapidly raises new problem, that is industrial waste which one of them is fish scales. Fish scales in the know contain collagen which can be used as adhesive or glue and can be one of the innovations for waste processing of scales. The purpose of this study was to determine the effect of different fish scales on quality of fish glue from three different types of fish scales. The material used in this study is the scales of fish Seabass (Lates calcarifer), nile tilapia (Oreochromis niloticus), and milkfish (Chanos chanos Forks), acetic acid, NaOH, and aquadest. The research method used is experimental laboratories using Completely Randomized Design with treatment of three different types of fish scales with three repetitions each. The results obtained were analyzed using the analysis of variance, stickiness value, wood surface damage, viscosity, pH and water content of fish glue. To know the difference between treatments, the data were analyzed with real honest difference analysis. The results of this study showed that fish scales differed significantly (P <0.05) on all analysis, but not pH of fish glue. Based on the results of this study that meets the Indonesian National Standard no. 06-6049-1999 on Quality Requirements of Polyvinyl Acetate Emulsion For Wood Working Adhesives, Seabass fish scales is the best fish glue with quality: stickiness value 8.64 N/mm2, 40.47 % wood surface damage, viscosity 7.68 poise, pH 4.80, and water content of 59.92 %. Keywords: Fish glue; Milkfish Scale; Nile Tilapia Scale; Seabass Scale

scholarly journals PENGARUH PENGGUNAAN ASAM ASAM ASETAT, ASAM KLORIDA DAN ASAM SITRAT TERHADAP KARAKTERISTIK LEM DARI LIMBAH SISIK IKAN KAKAP MERAH (Lutjanus argentimaculatus)

2020 ◽  
Vol 3 (2) ◽  
Author(s):  
Mariani Mariani ◽  
Haslianti Haslianti ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Acetic Acid ◽  
Citric Acid ◽  
Hydrochloric Acid ◽  
Water Content ◽  
Wood Surface ◽  
Surface Damage ◽  
Red Snapper ◽  
Fish Scales ◽  
Duncan Multiple Range Test ◽  
Range Test

ABSTRACT         The aim of this study was to determine the effect of acetic acid, hydrochloric acid, and citric acid on the physical characteristics of glue from red snapper scales. This study used a completely randomized design (CRD) with one factor of the acid solvent type (5% acetic acid, 5% hydrochloric acid, and 5% citric acid with 150 g of fish scales. Observation data were analyzed using ANOVA (Analysis of Variance) at the 95% level, if there is a significant difference (p <0.05) then a further test is carried out with the DMRT (Duncan Multiple Range Test) tests at the 95% significant level. The results obtained showed that the effect of acetic acid, hydrochloric acid, and citric acid on the characteristics of glue from red snapper fish scales had a significant effect on the adhesive strength value of fish glue, wood surface damage, viscosity, water content but not the pH of fish glue. The best results for the stickiness of fish glue, wood surface damage, fish glue viscosity, pH, and water content were obtained on extraction using acetic acid 6.61; 40.75; 3.60; 4.46; and 48,26 respectively. The results obtained showed that the effect of using acetic acid, hydrochloric acid, and citric acid on the characteristics of glue from red snapper fish scales had a significant effect on the adhesive strength value of fish glue, wood surface damage, viscosity, water content but not the pH of fish glue. Keywords: Acetic acid, citric acid,  fish glue, fish scales, hydrochloric acid.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan asam asetat, asam klorida, dan asam sitrat terhadap karakteristik fisik lem dari sisik ikan kakap merah dan untuk mengetahui pengaruh penambahan asam asetat, asam klorida dan asam sitrat terhadap karakteristik kimia lem dari sisik ikan kakap merah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu jenis pelarut asam (asam asetat 5%, asam klorida 5%, dan asam sitrat 5% dengan sisik ikan sebanyak 150 g. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (p<0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan bahwa pengaruh penggunaan asam asetat, asam klorida dan asam sitrat terhadap karakteristik lem dari limbah sisik ikan kakap merah memberikan pengaruh nyata terhadap nilai keteguhan rekat lem ikan, kerusakan permukaan kayu, viskositas, kadar air namun tidak dengan pH lem ikan. Hasil terbaik untuk uji keteguhan rekat lem ikan, kerusakan permukaan kayu, viskositas, pH lem ikan dan kadar air lem ikan terdapat pada ekstraksi menggunakan asam asetat dengan nilai masing-masing 6.61; 40.75; 3.60; 4.46 dan 48.26.Kata kunci: Asam asetat, asam klorida, asam sitrat, lem ikan, sisik ikan

scholarly journals The Difference Characteristicsof Collagen from Tilapia (Oreochromis niloticus) Bone, Skin, and Scales

2019 ◽  
Vol 22 (2) ◽  
pp. 403-410
Author(s):  
Romadhon Romadhon ◽  
Yudhomenggolo Sastro Darmanto ◽  
Retno Ayu Kurniasih
Keyword(s):  
Water Content ◽  
Oreochromis Niloticus ◽  
Raw Materials ◽  
Raw Material ◽  
Randomized Design ◽  
Fish Collagen ◽  
Different Types ◽  
Completely Randomized Design ◽  
The Difference ◽  
Residual Processing

Tilapia (Oreochromis niloticus) is one of the main commodities of freshwater fish in Indonesia. Mostly, tilapia is exported in the form of fillets which produce residual processing including bobe, skin, and scales which can reach 50 to 70% of the total weight of fish. The aimed of this study was to extract and characterize collagen from bone, skin, and scales of tilapia. The research method used a Completely Randomized Design (CRD) by treating the different types of collagen raw materials, namely bone, skin, and scales of tilapia. The results showed that the type of raw material affected the yield, water content, color, and pH (p<0.05). The collagen yield in this study was 0.53% (bone), 0.63% (scales) and 0.94% (skin). The small amount of amendment was caused by the concentration of acetic acid being too low. the smallest water content in tilapia fish collagen 2.17%; the best brightness of collagen in fish bones 76.91%; the value of the largest degree of white on fish scales 75.95%; pH content close to neutral fish collagen scales 6.49; Morphological results of collagen produced using SEM, the presence of pores seen in the collagen of tilapia fish due to the space between the collagen fibers while. Collagen from the skin and scales has the same morphology, which is shaped in small squares and smooth surface without pores

scholarly journals Produktivitas Rumput Hamil (Panicum maximum cv Hamil) yang Ditanam Menggunakan Benih Berbeda

2021 ◽  
Vol 26 (3) ◽  
pp. 444-449
Author(s):  
Ahmad Fanindi ◽  
Endang Sutedi ◽  
Harmini Harmini
Keyword(s):  
Reproductive Traits ◽  
Morphological Characters ◽  
Selection Method ◽  
Panicum Maximum ◽  
Plant Materials ◽  
Randomized Design ◽  
Different Types ◽  
Completely Randomized Design ◽  
The Difference ◽  
Generative Phase

Reproductive traits determine the selection method in plant breeding. The benggala grass of the Hamil cultivar was thought to be apomictic; thus, a study was conducted to determine its reproduction. The research began by studying the morphological characters, continued with observing the generative phase and seed production of the cultivar planted from seeds (generative) and from pols (vegetative). The experiment was conducted in the greenhouse of the Research Institute of Animal Production. The experimental design was a completely randomized design with ten replications, and the treatments were different types of plant materials: seeds and pols. The Hamil cultivar taken from RIAP Collection was planted in pots with a diameter of 40 cm and a height of 30 cm. The results showed that most of the morphological characters of the Hamil cultivar planted from seeds and from pols were not different (P >0.05), so it was presumed that they were apomictic. The difference in morphology was only in the length and width of the flag leaves and the length of the internodes, where the cultivars planted using seeds were higher. The production of seeds, pithy seed weight, and seed germination of cultivars planted using seeds were higher (P <0.05). Further research is needed to determine the apomixis properties based on cytologically Hamil cultivars.   Keywords: apomixis, benggala grass, morphology, plnting material; seed

scholarly journals The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice

2019 ◽  
Vol 6 (1) ◽  
Author(s):  
Eries Kusmiandany ◽  
Yoga Pratama ◽  
Yoyok Budi Pramono
Keyword(s):  
Experimental Design ◽  
Water Content ◽  
Analysis Of Variance ◽  
Significance Level ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Red Bean

This study aimed to evaluate the effect of the ratio of gatot and red beans usage on water content and organoleptic characteristics from "Gatotkaca" analog rice. The material in this study was gatot (fermented cassava) and red beans. The experimental design used was a completely randomized design (CRD) with 4 treatments and 5 replications. This study consisted of 4 different analog rice formulations, namely T1 (90% gatot: 10% red beans); T2 (85% gatot: 15% red beans); T3 (80% gatot: 20% red beans); T4 (75% gatot: 25% red beans). Data were analysed using Analysis of Variance (ANOVA) with the significance level 5%. The results showed that the difference in the ratio of the usage of gatot but red beans didn’t have a significant effect (p>0.05) on the water content and organoleptic characteristics. Treatment with a ratio of gatot and 85% red beans  15% gatot was the best treatment.

scholarly journals Studi Pembuatan Minuman Serbuk Ekstrak Mawar Merah dengan Metode Foam Mat Drying

2020 ◽  
Vol 3 (1) ◽  
pp. 88
Author(s):  
Nisa Rahmawati ◽  
Elfi Anis Saati ◽  
Mochammad Wachid
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Total Dissolved Solids ◽  
Ash Content ◽  
National Standard ◽  
Color Intensity ◽  
Dissolved Solids ◽  
Sugar Addition ◽  
Different Types ◽  
Egg Albumen

Foam mat drying is a drying method that produced powder with better quality compared to conventional drying. The research aimed to analyze the effect of egg albumen concentration as a foaming agent and the addition of different types of sugar on red rose instant powder properties. Nested design by two factors with 3 replications was applied in this research. The first was concentration of egg albumen as the nest with 3 levels (6%, 8%, and 10%) and the second was the addition type of sugar as the nested part with 3 types (granulated sugar, corn sugar, and palm sugar). The results showed that the effect of concentration egg albumen significant (p< 0.05) on the water content, pH, total dissolved solids, anthocyanin levels, antioxidant activity, color intensity (L and a+) and appearance. The different types of sugar addition gave a significant effect (p<0.05) on water content, total dissolved solids, appearance, aroma, and taste. Water content and an ash content of red rose instant powder has been according to the Indonesian National Standard (SNI 01-4320-1996) instant powder drink. The best treatment proved by the concentration of 6% egg albumen and the addition of corn sugar with the value of moisture content of 2.46 %, an ash content of 0.42 %, solubility 86.47 %, water absorption 35.44 %, pH 4.11, total dissolved solid 10.2 ˚Brix, anthocyanin level 77.24 mg/L, antioxidant activity 69.82%, color intensity (L: 49.8 and a +: 36.4) and hedonic tests (appearance, aroma, and taste) of red rose instant powder were accepted by panelist.

scholarly journals Sifat Kimia dan Organoleptik Permen Jelly Buah Naga (Hylocereus Polyrhizus) dengan Penambahan Karagenan sebagai Gelling Agent

Buletin Loupe ◽  
2020 ◽  
Vol 16 (01) ◽  
pp. 8-13
Author(s):  
Hamka Nurkaya
Keyword(s):  
Water Content ◽  
Economic Value ◽  
Chemical Properties ◽  
The Body ◽  
Gelling Agent ◽  
Agricultural Commodity ◽  
Average Value ◽  
Randomized Design ◽  
Dragon Fruit ◽  
The Difference

ABSTRACT Dragon fruit is an Indonesian agricultural commodity that contains many essential nutrients for the body. Dragon fruit is known to reduce cholesterol and balance blood sugar levels in the body. Unfortunately, dragon fruit is easily damaged. In addition, dragon fruit also often experiences price declines especially when the amount of harvest is abundant. Therefore, efforts are needed to process dragon fruit into processed products of high economic value; one example is to process them into jelly candies. In this research, jelly candies were made from dragon fruit by using carrageenan as a gelling agent. This study aims to determine the chemical properties and the level of preference of panelists on dragon fruit jelly candy with the addition of carrageenan at different concentrations. The experimental design used in this study is a completely randomized design with 1 treatment factor, namely the difference in carrageenan concentration (3%, 5%, and 7%). The results showed that the water content of dragon fruit jelly candy at all levels of carrageenan concentration had fulfilled SNI-3547-2-2008 with an average value ranging from 4.78 to 6.61% (maximum water content according to SNI was 20%). And the ash content required by SNI-3547-2-2008 for jelly candy is 3% according to the treatment of adding 3% carrageenan with a value of 2.91%. The organoleptic test showed that the best treatment that panelists prefer is the treatment with the addition of 3% carrageenan with an average value of aroma 3.33 (somewhat like), color 3.60 (like), taste 3.53 (like) and texture 3.45 (somewhat like).

scholarly journals PENGARUH PENAMBAHAN HIDROKOLOID LAMBDA KARAGENAN TERHADAP MUTU MIKROBIOLOGIS ROTI SELAMA PENYIMPANAN

Pro Food ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 259-267
Author(s):  
Moegiratul Amaro ◽  
Mutia Devi Ariyana ◽  
Wiharyani Werdiningsih ◽  
Baiq Rien Handayani ◽  
Nazaruddin . ◽  
...  
Keyword(s):  
Aspergillus Niger ◽  
Water Content ◽  
Microbiological Quality ◽  
Total Coliform ◽  
National Standard ◽  
Natural Food ◽  
Observation Data ◽  
Randomized Design ◽  
Total Fungi

The purpose of this study was to examine the effect of lambda carragenan addition as a natural food additive alternative to bread to improve microbiological quality and prolong the shelf life. The method used in this study was completely randomized design (CRD) with 7 days of storage at room temperature as treatment and repeated three times. Observed parameters was moisture content, total microbes, total fungi and total E.coli. The concentration of lambda carragenan used was 0.4%. The observed data of water content was analyzed using Co-stat software with 5% significance Differences. If there was a real difference, then tested continued using Honestly Significance Differences (HSD) at level 5%. Microbiological quality observation data (total microbes, total fungi and total coliform) were analyzed descriptively. The results showed that the storage of bread with the addition of 0.4% lambda carrageenan caused the bread to last for 4 days of storage. Water content of bread decreased during 7 days storage. The microbiological quality of bread indicates that the storage of bread for 4 days was still acceptable in accordance with Indonesian National Standard (SNI) with total microbial 8.556 log cfu / ml, total mushroom 4,255 log cfu / ml, and amount of E.coli as much as <2,398 cfu / ml . The types of fungi that grow on bread with the addition of lambda carrageenan wer Aspergillus niger and Aspergillus flavus.Keywords: bread, hydrocolloid, lambda carrageenan, microbiological quality, shelf lifeABSTRAKTujuan dari penelitian ini adalah untuk mengkaji pengaruh penambahan lambda karaginan sebagai alternative bahan tambahan makanan (BTM) alami pada roti untuk meningkatkan mutu mikrobiologi dan memperpanjang masa simpan. Metode yang digunakan pada penelitian ini adalah rancangan acak lengkap dengan perlakuan lama penyimpanan selama 7 hari pada suhu ruang dan diulang sebanyak tiga kali. Parameter yang diuji antara lain kadar air, total mikroba, total jamur dan total E.coli. Konsentrasi lambda karaginan yang digunakan adalah 0,4%. Data hasil pengamatan kadar air dianalisis dengan software Co stat dengan taraf nyata 5%. Apabila terdapat beda nyata, maka dilakukan uji lanjut menggunakan uji Beda Nyata Jujur (BNJ) pada taraf 5%. Data hasil pengamatan mutu mikrobiologis (total mikroba, total jamur dan total koliform) dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa penyimpanan roti dengan penambahan 0,4 % lambda karagenan menyebabkan roti bertahan selama 4 hari penyimpanan. Kadar air roti mengalami penurunan selama penyimpanan 7 hari. Mutu mikrobiologis roti menunjukkan bahwa penyimpanan roti selama 4 hari masih dapat diterima sesuai dengan Standar nasional Indonesia (SNI) dengan jumlah total mikroba 8,556 log cfu/ml, total jamur 4,255 log cfu/ml, dan jumlah E.coli sebanyak <2,398 cfu/ml. Jenis jamur yang tumbuh pada roti dengan penambahan lambda karagenan adalah Aspergillus niger dan Aspergillus flavus.

scholarly journals Quality test of long-jawed mackerel (Rastrelliger sp.) fish flour

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 926-931
Author(s):  
I. Domili ◽  
R. Labatjo ◽  
L.A. Ntau ◽  
M.A. Anasiru ◽  
F.Y. Arbie
Keyword(s):  
Water Content ◽  
Design Research ◽  
Calcium Content ◽  
Quality Standard ◽  
Atomic Absorption Spectrophotometry ◽  
National Standard ◽  
Test Analysis ◽  
Randomized Design ◽  
Post Test

This research was aimed to evaluate the quality of long-jawed mackerel fish flour, resulted from four different treatments, based on specific criteria, namely water content, protein, fat and calcium. This was a True Experimental Design Post test-Only Control Design research with a completely randomized design (CRD). The experimental method consisted of four treatments. Data regarding protein content was obtained by using Kjehdal method, water content using oven method, fat content using Soxhlet while calcium content using the Atomic Absorption Spectrophotometry method. The research data were processed statistically for ANOVA (Analysis of Variance) and continued with the LSD (Least Significance Different) test. ANOVA test analysis results showed that the water content (p = 0.02), protein (p = 0.00), fat (p = 0.00), and calcium (p = 0.00) significantly different between the four treatments. The fish flour produced meets quality standard based on Indonesian standard of fish flour registered by number Indonesian National Standard (SNI) 2715: 2013 in terms of water content, protein and fat.

scholarly journals QUALITY OF CORN SEEDS STORED IN DIFFERENT TYPES OF PACKAGING AND STRESS CONDITIONS

2020 ◽  
Vol 28 ◽  
pp. 185-191
Author(s):  
André Fernandes Capilheira ◽  
Joseano Graciliano da Silva ◽  
Jerffeson Araujo Cavalcante ◽  
Nander Ferraz Hornke ◽  
Gizele Ingrid Gadotti
Keyword(s):  
Water Content ◽  
Storage Temperature ◽  
Cold Test ◽  
Randomized Design ◽  
Different Types ◽  
Agricultural Potential ◽  
Physiological Quality ◽  
Completely Randomized Design ◽  
Sowing Period

Corn (Zea mays) is one of the most cultivated poaceae in the world with high agricultural potential. It is propagated through seeds, which sometimes remain stored until the sowing period. Among the various forms of storage, some aspects related to the environment and the type of material that constitutes the packaging may compromise the viability and vigor of these seeds. Therefore, the objective of this study was to evaluate the physiological quality of corn seeds stored in different types of packaging and subjected to conditions of high temperature and relative humidity throughout storage. For this purpose, water content, germination and vigor were evaluated through the cold test. A completely randomized design in a 4 x 4 factorial scheme (packaging x evaluation times) with four replications was used. Data were subjected to analysis of variance and regression, and the means were compared by Tukey test at 5% probability, using the Sisvar 5.3 statistical software. It was concluded that, in 45 days of storage, the water content in corn seeds reached values of up to 13.62%, which resulted in a reduction in the vigor due to high respiration caused by the storage temperature.

Variasi komposisi daun Ketapang dan kulit pisang sebagai media tumbuh pakan alami jentik nyamuk

2021 ◽  
Vol 9 (2) ◽  
Author(s):  
Riky R. Tununu ◽  
Jhonly Solang ◽  
Henneke Pangkey ◽  
Winda M. Mingkid ◽  
Reni L. Kreckhoff ◽  
...  
Keyword(s):  
Culture Media ◽  
Banana Peel ◽  
Mosquito Larvae ◽  
Randomized Design ◽  
Different Types ◽  
Two Factors ◽  
Completely Randomized Design ◽  
The Difference ◽  
Materials Used

This study aimed to 1) determine the best combination between ketapang and banana peels for the propagation of life feed mosquito larvae; 2) determine the culture media that can produce mosquito larvae optimally. The containers used in this study were 24 buckets with a size of 5 litres. Some of the materials used in the study were dried ketapang leaves, goroho banana peels, kepok banana peels and water. This study used a factorial Completely Randomized Design (CRD) consisting of two factors and three replications. The first factor was the difference in the number of ketapang leaves. The second factor was the difference in banana peels types. The first factor included the difference in the number of ketapang leaves, consisting of: Treatment 0 = without ketapang leaves, Treatment 1 = 50 grams of ketapang leaves, Treatment 2 = 75 grams of ketapang leaves, Treatment 3 = 100 grams of ketapang leaves. The second factor included differences in banana peels, which consist of: Treatment 1 = one kepok banana peel, Treatment 2 = one goroho banana peel. The results were different types of banana peels affected the numbers of mosquito larvae, where the best was kepok banana peels; the difference in weight of ketapang leaves did not have a significant effect on the number of mosquito larvae. The container used in this study was a bucket with a volume of 5 L. The banana peels used were goroho banana peels and ripe yellow kapok banana peels. Ketapang leaves were preapared with a weight 0f 0, 50, 75, and 100 grams, respectively. Shoe banana peels and  goroho banana, one skin eachand ketapang leaves 0, 50, 75, and 100 grams, respectively, put together wit the jalah used to wrap between ketapang leavesand spatu banana peels and goroho banana, then put into a container that has been filled wit 3 L of water.

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