scholarly journals Effects of Addition of Skipjack Meat to Water Levels, Protein Levels and Ash Levels of Floss Sweet Corn

2020 ◽  
Vol 4 (1) ◽  
pp. 15-20
Author(s):  
Khairun Mutia
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Sweet Corn ◽  
Ash Content ◽  
Water Levels ◽  
Tuna Fish ◽  
Protein Levels ◽  
Fish Meat ◽  
Randomized Design ◽  
Completely Randomized Design

The aim of this study was to determine the concentration of tuna fish that can produce shredded which has good quality. The method used in this study was a completely randomized design (RAL) with 3 treatments and 3 replications. The treatments in this study were A1 (375 g of skipjack meat) A2 (250 g of skipjack meat) and A3 (125 g of skipjack meat). The results of this study resulted that A3 treatment with a concentration of 125 g of skipjack fish meat provided good quality fish with a water content of 7,17%, ash content of 2,72% and protein content of 33,22%.

scholarly journals KOMPOSISI KIMIA DAN NILAI SENSORIK STIK IKAN TUNA (Thunnus sp.) DENGAN PENAMBAHAN TEPUNG BUAH MANGROVE (Bruguiera gymnorrhiza)

2020 ◽  
Vol 3 (1) ◽  
pp. 17
Author(s):  
Dina Dina ◽  
Asnani Asnani ◽  
Sri Rejeki
Keyword(s):  
Chemical Composition ◽  
Protein Content ◽  
Water Content ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Bruguiera Gymnorrhiza ◽  
Tuna Fish ◽  
Fish Meat ◽  
Randomized Design ◽  
Completely Randomized Design

Chemical Composition and Sensoric Value of Tuna Fish Sticks (Thunnus sp.) with Addition of Mangrove Flour (Bruguiera gymnorrhiza)ABSTRACT         This study aims to determine the effect of the addition of mangrove flour to sensory properties and water content and protein content of tuna sticks. This study used a Completely Randomized Design (CRD) with a combination of the use of fish meat and mangrove flour (from total stick ingredients) in a row: 50: 0% (I50M0), 45: 5% (I45M5), 40:10% (I40M10), and 35:15% (I35M15). The results showed the addition of mangrove flour with different concentrations significantly affected the sensory properties of color, aroma, texture, appearance and water content and protein content of tuna sticks but did not significantly affect the taste sensory attributes. The sensory attributes of color, aroma, texture, appearance, water content and protein content obtained the highest average values were 7.08, 6.07, 7.03, 6.6, 9.52 respectively and 14.58 while the sensory attributes of taste obtained the highest average values around 6.71. The combination of the use of fish meat and mangrove flour on the color and aroma sensory attributes of the I35M15 treatment is preferred while the sensory attributes of the texture, taste, and appearance of I40M10 are preferred. Keywords: Bruguiera gymnorrhiza, mangroves, sensoric, Thunnus sp., tuna sticks.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung mangrove terhadap sifat sensorik dan komposisi kimia stik ikan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan kombinasi penggunaan daging ikan dan tepung mangrove (dari total bahan stik) berturut-turut:50:0 % (I50M0), 45:5 % (I45M5), 40:10 % (I40M10), dan 35:15 % (I35M15). Hasil penelitian menunjukkan penambahan tepung mangrove dengan konsentrasi yang berbeda berpengaruh nyata terhadap sifat sensorik warna, aroma, tekstur, kenampakan dan kadar air serta kadar protein stik tuna namun tidak berpengaruh nyata pada atribut sensorik rasa.  Nilai rerata tertinggi pada atribut sensorik warna, aroma, tekstur, kenampakan, kadar air  dan kadar protein berturut-turut yaitu 7.08, 6.07, 7.03, 6.6, 9.52 dan 14.58 sedangkan pada atribut sensorik rasa diperoleh nilai rerata tertinggi sekitar 6,71. Kombinasi penggunaan daging ikan dan tepung mangrove pada atribut sensorik warna dan aroma perlakuan I35M15 lebih disukai sedangkan pada atribut sensorik tekstur, rasa dan kenampakan I40M10 lebih disukai dibandingkan pada perlakuan I35M15.Kata kunci: Bruguiera gymnorrhiz, mangrove, sensorik, stik tuna, Thunnus sp. 

scholarly journals PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 304-310
Author(s):  
Siska Cicilia ◽  
Eko Basuki ◽  
Agustono Prarudiyanto ◽  
Ahmad Alamsyah ◽  
Dody Handito
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Potato Starch ◽  
Ash Content ◽  
Randomized Design ◽  
Alternative Materials ◽  
Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

scholarly journals PENGARUH PERBANDINGAN KENTANG KUKUS DAN TEPUNG KACANG HIJAU (Phaseolus radiatus L.) TERHADAP KARAKTERISTIK FLAKES

2019 ◽  
Vol 8 (1) ◽  
pp. 66
Author(s):  
Lina Nindyawati ◽  
Putu Timur Ina ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Green Bean ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right

This study aims to determine the effect of steamed potatoes and green bean flour on the characteristics of flakes, and to know the right ratio of steamed potatoes and green bean flour which produced flakes with the best characteristics. The was used in this research completely randomized design with the treatment ratio of steamed potatoes and green bean flour, which consists of 6 levels such as: 35% : 65%, 40% : 60%, 45% : 55%, 50% : 50%, 55% : 45%, 60% : 40%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by variance analysis  and if the treatment had an effect on the variable then continued with Duncan test. The result showed steamed potatoes and green bean flour ratio had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic) and overall acceptance (hedonic). Ratio of 35% steamed potatoes and 65% green bean flour produced flakes with the best characteristics, with 2.41 % water content, 4.57 % ash content, 19.16% protein content, 10.20% fat content, 63.66% carbohydrate content, color liked, aroma liked, texture crunchy and liked, taste netral and overall acceptance rather liked.

scholarly journals PENGARUH PERBANDINGAN TEPUNG HANJELI (Coix lacryma-Jobi, L.) DENGAN BUAH SALAK KERING (Salacca edulis Reinw.) TERHADAP KARAKTERISTIK SNACK BAR

2019 ◽  
Vol 8 (1) ◽  
pp. 57
Author(s):  
Ni Putu Putri Dewanty Saraswati ◽  
I Gusti Ayu Ekawati ◽  
I Nengah Kencana Putra
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right

This study aims to determine the effect of hanjeli flour and dried snake fruit to the characteristics of snack bar produced and the right ratio of hanjeli flour and dried snake fruit that is able to produce snack bar with the best characteristics. The Completely Randomized Design was used in the research with treatment that is the ratio of hanjeli flour and dried snake fruit which consist of 5 levels: 90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The result showed that hanjeli flour and dried snake fruit had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, hardness, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic) and overall acceptance (hedonic). Comparison of 50% hanjeli flour : 50% dried snake fruit produces snack bar with the best characteristics, namely: water content 18.43%, ash content 1,82%, fat content 16.63%, protein content 7.84%, carbohydrate content 55.29%, crude fiber content 3,14%, calori total 402,10 kcal, color liked, aroma very liked, texture little crumbly and liked, taste liked and overall acceptance liked.

scholarly journals Pengaruh Umur terhadap Kualitas Gelatin Tulang Kaki Kambing melalui Pretreatment Asam Asetat (CH3COOH) (Effect of Age on Gelatin Quality of Goat Bones through Pretreatment of Acetic Acid (CH3COOH))

2020 ◽  
Vol 8 (2) ◽  
pp. 85-90
Author(s):  
Hasma - Hasma ◽  
Effendi Abustam ◽  
Ratmawati Malaka ◽  
Muhammad Irfan Said ◽  
Rifqi Rifqi
Keyword(s):  
Acetic Acid ◽  
Protein Content ◽  
Water Content ◽  
Ash Content ◽  
Acid Pretreatment ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Effect Of Age ◽  
Test Treatment

The purpose of this study was to determine the effect of the slaughtering age of goats on goat bone gelatin quality. The study was conducted using a completely randomized design (CRD). Data showing influence are further analyzed using the Duncan test. Treatment consisted of age-old 1-year goat bone (T1), 2-year-old goat bone (T2), and 3-year-old goat bone (T3). Each treatment was repeated 3 times. The results showed that the younger the goat age (1 year), the higher the value of yield, protein content, water content, yellowish color level (b), and viscosity. While the fat content, ash content, the level of brightness (L), and redness (a) in the colors show variable results. Each parameter showed a significant effect (P <0.05). Conclusion, 1-year-old goat leg bone gelatin with acetic acid pretreatment (CH3COOH) concentration of 5% has good quality compared to ages 2 and 3 years.

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 THE EFFECT OF NANOCALCIUM ADDITION FROM SEMBILANG FISH (Paraplotosus albilabris) BONE ON MAKING BISCUITS

2019 ◽  
Vol 47 (1) ◽  
pp. 102
Author(s):  
Leona Arieska ◽  
Desmelati Desmelati ◽  
Sumarto Sumarto
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fish Bone ◽  
Fat Content ◽  
Ash Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Carbohydrate Levels ◽  
Phosphorus Levels

This study aims to determine the characteristics of biscuit quality with the addition of nanocalcium from the sembilang fish bone (Paraplotosus albilabris). The method used is non factorial completely randomized design with the treatment used in this study, namely the addition of nanocalcium from 4 levels, namely N0 (control: biscuits without the addition of nanocalsium), N1 (addition of 5% nanocalcium), N2 (addition of 10% nanocalsium ), N3 (addition of 15% nanocalcium). The parameters tested were organoleptic and proximate. The results of the study showed that the addition of 15% nanocalcium in Sembilang fish biscuits was the best treatment most panelists liked. Appearance characteristics are brilliant, intact and specific to fish biscuits, non-fishy aroma, and brittle and dense texture, with water content of 5.78%, ash content of 5.10%, fat content of 24.59%, protein content 6.82%, carbohydrate levels 57.71%, phosphorus levels 0.57% and calcium levels 14.14%.

scholarly journals Pengaruh Jenis Ikan dan Metode Pembuatan Abon Ikan terhadap Karakteristik Mutu dan Tingkat Penerimaan Konsumen

2017 ◽  
Vol 2 (3) ◽  
pp. 244-256
Author(s):  
Huthaimah Huthaimah ◽  
Yusriana Yusriana ◽  
Martunis Martunis
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Significant Influence ◽  
Production Method ◽  
Fat Content ◽  
Ash Content ◽  
Quality Characteristic ◽  
Acceptance Test ◽  
Tuna Fish ◽  
Randomized Design

Abstrak.Abon ikan merupakan produk olahan hasil perikanan yang dibuat dari daging ikan, atau olahan ikan yang diberi bumbu. Abon diolah dengan cara perebusan, penggorengan, pengepresan atau pemisahan minyak. Produk yang dihasilkan mempunyai bentuk lembut, rasa enak, dan memiliki dayaawet yang relatif lama. Jenis ikan yang baik untuk pembuatan abon adalah jenis ikan yang mempunyai serat yang kasar dan tidak mengandung banyak duri. Pada proses pemasakan abon ikan, selain penggorengan juga dapat dilakukan dengan metode penyangraian. Kedua metode ini akan mempengaruhi karakteristik mutu organoleptik produk abon yang di hasilkan.Tujuan dari penelitian ini adalah untuk mengkaji pengaruh jenis ikan dan metode pembuatan abon ikan, terhadap karakteristik mutu dan organoleptik.Rancangan percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor perlakuan.Faktor pertama yaitu metode pembuatan (P) yang terdiri dari 2 taraf yaitu metode penggorengan (P1) dan metode penyangaraian (P2).Faktor kedua yaitu jenis ikan (I) yang terdiri dari 2 taraf yaitu ikan tuna (I1) dan ikan tongkol (I2).Dari dua faktor perlakuan diperoleh unit percobaan yang berjumlah 2x2= 4 perlakuan, sehingga didapatkan ulangan sebanyak 3 kali dan diperoleh 12 satuan percobaan. Analisis yang dilakukan meliputi: kadar air, kadar abu, kadar protein, kadar lemak, serta uji organoleptik berupa uji kesukaan (skala hedonik) terhadap warna, aroma, rasa dan tekstur. Hasil penelitian menunjukkan bahwa pada jenis ikan berpengaruh sangat nyata (P≤0,01) terhadap kadar lemak, organoleptik rasa dan tekstur. Sedangkan pada kadar air, kadar abu, organoleptik warna dan aroma berpengaruh tidak nyata (P0,05). Pada metode pembuatan berpengaruh sangat nyata (P≤0,01) terhadap kadar lemak, kadar abu, dan organoleptik warna, aroma, rasa dan tekstur sedangkan kadar protein berpengaruh nyata (P0,05). Interaksi antara jenis ikan dan metode pembuatan berpengaruh sangat nyata terhadap organoleptik warna, aroma, rasa dan tekstur, sedangkan kadar protein, kadar lemak dan abu berpengaruh tidak nyata (P0,05).EFFECTS OF THE METHODS USED IN SHREDDED FISH PROCESSING ON QUALITY CHARACTERISTICS AND LEVEL OF CUSTOMERS’ ACCEPTANCE     Abstract Shredded fish one of processed fishery products made from fish meat or processed fish which are added with some additional ingredients. Shredded is processed by boiling, frying, pressing, or oil separation. This process produces a soft, tasty, and durable product. The species of fish that are suitable for this process are fish which have crude fiber and little pin bone. There are two common ways that can be used to make shredded fish i.e. frying or roasting. The use of these two methods will affect quality characteristic of organoleptic produced by the product. This study aimed at finding out the effects of types of methods and fish used in the process of making shredded fish. The experimental design employed in this study was Completely Randomized Design (CRD) with two factors. The first factor was production method (P) which consists of 2 levels i.e. frying method (P1) and roasting method (P2). The second factor was the species of fish (I) consisting two level i.e. Tuna fish (II) and Tongkol (another type of tuna) Fish. From two treatment factors, there were 2 x 2 = 4 treatment units, so there was 3 replications which resulted 12 experiment units. The analyses covered several components i.e. water content, ash content, protein content, fat content, as well as organoleptic test in a form of food acceptance test (hedonic scale) towards color, aroma, taste, and texture. The results showed that the types of fish used give significant effect (P≤0.01) on fat content, organoleptic taste, and texture. In addition, water content, ash content, organoleptic color and aroma have insignificant correlation (P0.05). The method used also showed significant influence (P≤0.01) towards fat content, ash content, and organoleptic of color, aroma, taste and texture, Besides, protein content also had significant influence (P0.05). The interaction between the species of fish and the processing method showed a significant influence on organoleptic of color, aroma, taste, and texture. Meanwhile, protein content, fat content, and ash content did not give significant influence (P0.05). 

MUTU ORGANOLEPTIK DAN KIMIA ABON IKAN GABUS (CHANNA STRIATA) YANG DISUBSTITUSI SUKUN (ARTOCARPUS ALTILIS)

2017 ◽  
Vol 2 (2) ◽  
pp. 61
Author(s):  
Widia Dara ◽  
Arlinda Arlinda
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Water Content ◽  
Proximate Analysis ◽  
Ash Content ◽  
Artocarpus Altilis ◽  
Randomized Design ◽  
Chemical Content ◽  
Channa Striata ◽  
Completely Randomized Design

<p><em>The aim of research was to determine the effect of substitution breadfruit (Artocarpus altilis) organoleptic  quality and chemical content  shredded. This research is experimental, with five treatments. Organoleptic tests carried snake head with breadfruit substitution processed into shredded. The study was conducted using a CRD (completely randomized design) with five treatments and two replications. Analyses were performed using analysis of variance to see the effect of adding breadfruit between treatments. If the results differ significantly (F count&gt; F table) then continued with DNMRT test at 5% level. Chemical proximate analysis conducted shredded. Shredded  most preferred is the treatment of C made from snake head  83.37% and 16.33% breadfruit. The protein content decreased with increasing number of substitutions breadfruit, otherwise the fiber content increases. Chemical Ingredients shredded were 438 Calories, 31.5% carbohydrate, 19.8% protein, 25.9% fat, 8% ash content and moisture content of 14.8% and 1,12 g fiber. Shredded is made of snake head 83.37% and 16.33% breadfruit meet standard SII shredded. Except for the water content is still rather high (14.8%) is in excess of the permitted standards SII shredded by 10%.</em></p>

scholarly journals PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OFBEEF MEATBALLS IN PALU CITY

2019 ◽  
Vol 5 (2) ◽  
pp. 104
Author(s):  
Sukisman Abdul Halid ◽  
Abdul Rahim
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Small And Medium Enterprises ◽  
Fat Content ◽  
Ash Content ◽  
Randomized Design ◽  
Microbiological Characteristics ◽  
Completely Randomized Design ◽  
Medium Enterprises

The aim of the study is to evaluate the physicochemical and microbiological characteristics of beef meatball produced and circulated in Palu City. The study used a completely randomized design with 8 micro, small and medium enterprises (MSMEs) where sampling was repeated three times to obtain 24 research samples. Parameters of analysis included water, ash, protein, fat, borax, formalin and total microbial content. The results show that beef meatball circulating in Palu City had water content (66.56 - 72.99%), ash content (1.28 - 1.99%), protein content (8.93– 10.76%). ), fat content (1.16 - 5.84%) and total microbes (1.92–7.97 log cfu / g) and borax content and beef meatball formalin showed negative values.

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