Effect of Binder Types and Its Concentrations on Sausage Formulations from Asian Green Mussel and Tempeh Flour

Asian green mussels are fishery products found in both traditional and modern markets, but the characteristics of fresh products are rapidly decreasing in physical and chemical quality. Processed product is one option to extend the shelf life and one of product is made into sausage due to its heating process can kill microorganisms. The purpose of this study is to improve consistency of texture that will affect organoleptic characteristics by adding variations of hydrocolloid types with different concentrations. The Completely Randomized Design (CRD) was used as the design of experiment with hydrocolloid type variables, such as alginate, carrageenan, and CMC with 3 variations of concentrations specifically 1%, 2%, and 3%. The results of this study had a significant influence on the physical and chemical properties of sausages (P <0.05). Sausage from Asian green mussels and tempeh flour with the addition of 2% CMC was chosen as the best formulation because it has the highest level of preference from sensory evaluation. Some physical properties of these sausages include texture 120.11 ± 16.5 mm/g.s, water holding capacity (WHC) 52.43 ± 0.04%, and emulsion stability 73.23 ± 0.37%. In addition, the chemical characteristics of this sausage are water content of 52.50 ± 0.09%, ash content of 2.49 ± 0.26%, protein content of 19.94 ± 0.35%, and fat content of 12.72 ± 0.56%. Hopefully, the development of this product can be one of the strategies in utilizing Asian green mussels in extending their shelf life.

Download Full-text

Heat Unit Establishment as Harvest Criteria on “Mas Kirana” Banana at Various Times of Anthesis

Journal of Tropical Crop Science ◽

10.29244/jtcs.5.2.41-48 ◽

2018 ◽

Vol 5 (2) ◽

pp. 41-48

Author(s):

Muhammad Syaifuddin Abdurrohim ◽

Winarso Drajat Widodo ◽

Ketty Suketi

Keyword(s):

Shelf Life ◽

Fruit Size ◽

Heat Unit ◽

Randomized Design ◽

Completely Randomized Design ◽

Physical And Chemical Quality ◽

Fruit Shelf Life ◽

Physical And Chemical ◽

Minimum Heat

The method for determining the appropriate time to harvest banana could affect the shelf life and quality of banana fruits during storage. The objectives of this study were to establish the heat unit as harvesting criteria of banana “Mas Kirana” and to evaluate how heat unit affects fruit shelf life and postharvest maturity characteristics. The research was conducted at PTPN VIII Parakansalak Plantation, Sukabumi, West Java, Indonesia, in November 2017 to February 2018. Laboratory analysis was conducted in Postharvest Laboratory, Department of Agronomy and Horticulture IPB in February to April 2018. The experiment was organized in a completely randomized design with a single factor of eight different flower tagging times after anthesis. Each treatment was replicated five times totaling 40 experimental units. The results showed that the different times of anthesis did not affect fruit size, weight per hand, number of fruits per hand and weight per fruit. Different time of anthesis did not affect respiration rate, fruit shelf life, physical and chemical quality. The minimum heat unit of 650ºC degree days can be used as harvesting criteria for banana “Mas Kirana”. The number of day after anthesis was 39 to 43 with fruit shelf life of 12 to 16 days.

Download Full-text

CHARACTERIZATION OF SORGUM MUFFIN (Sorghum bicolor) OF KD 4 VARIETY WITH SOAKING GRAIN AND SORGUM FLOUR CONCENTRATION TREATMENT

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v18n1.2021.37-44 ◽

2021 ◽

Vol 18 (1) ◽

pp. 37

Author(s):

Ita Yustina ◽

Ana Nurhasanah ◽

SS. Antarlina

Keyword(s):

Physical Properties ◽

Chemical Properties ◽

Sorghum Flour ◽

Randomized Design ◽

Sorghum Grains ◽

Completely Randomized Design ◽

Physical And Chemical ◽

And Chemical Properties

By processing sorghum grains into flour, the use of sorghum grains to support food diversification can be made more varied. The research objective was to determine the physical and chemical properties of sorghum muffins and changes of physical properties of sorghum muffins during storage. The research uses a completely randomized design with two factor, grain soaking duration (hours) and ratio of concentration of whole sorghum flours with gluten flour (%) and consists of nine treatments combination. The result shows that treatment has a significant effect on the power expansion, degree of brightness, fat, and preference for organoleptic properties. The best treatment was 24-hours of soaking, 25% whole sorghum flour, 75% gluten flour that produces expanded power at 138,83%, degree of brightness (L) at 67.03, redness (a) at +4.33, yellowness (b) at +27.37, water content of 12.59%, protein content of 6.95%, fat content of 2.46%, score of color at 3.20, texture score at 3.13, aroma score at 3.16, taste score at 3.24, and for overall acceptance at 3.53 (like). Changes of physical properties of sorghum muffins during storage for 3 days can be explained with the linear equation. For all parameter (weight loss, volume loss, brightness loss), the value of constant a in the equation of sorghum muffin was lower than control muffin that indicated quality loss of sorghum muffins is higher than control muffin. Increasing the concentration of sorghum flour resulted a decrease in the quality of the muffins. The soaking treatment of the seeds in making sorghum flour can maintain the quality of the muffin.

Download Full-text

CORRELATION BETWEEN ADDED ROSSELA (HIBISCUS SABDARIFFA L) TO PHYSICAL AND CHEMICAL PROPERTIES OF KALAMANSI FRUIT ORANGE POWDER AS A DRINK

Jurnal Agroindustri ◽

10.31186/j.agroind.7.2.63-71 ◽

2017 ◽

Vol 7 (2) ◽

pp. 63-71

Author(s):

Kurnia Herlina Dewi ◽

Zulman Efendi ◽

Ida Apri Yanti

Keyword(s):

Vitamin C ◽

Water Content ◽

Chemical Properties ◽

Added Value ◽

Development Effort ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Addition Rate ◽

Orange Powder ◽

Physical And Chemical

The product development effort based on kalamansi aims to extend the shelf life, make the product more durable and increase the added value and fulfill the consumer demand for the practicality in the use. The purpose of this study was Determine the effect of rossela addition to physical and chemical characteristics, determine the effect of rossela addition to organoleptic characteristics. The research design used in this study was Completely Randomized Design (RAL) with treatment of percentage of dry rosella powder: 0%, 2.5%, and 5%, in which each treatment was repeated three repetitions so that nine treatment units were obtained. Parameters observed in water content, solubility rate, pH and organoleptic (flavor, aroma, color). The results showed that the greater percentage of rosella addition, water content, solubility rate and vitamin C were higher, following the equation y = 0,188x + 3,7733 for water content, Y = 6,4x + 37,767 for soluble time . Each addition of rosella occurs a decrease in pH following the equation Y = -0.086x + 4.215. While vitamin C levels follow the equation Y = 5,514x + 16,818. The panelist's preference for the product is good; evidenced by the three tests (aroma, flavor and color) have the highest level of addition of 5% rosella addition. The higher the rosella addition rate ratio the panelist prefers. The panelist's favorite level is at an average of 3 which is quite like.

Download Full-text

Physical and Chemical Characteristic of Halal Gelatin Extracted from Buffalo Hide with Addition of Pineapple Rind at Different Ratio

Indonesian Journal of Halal Research ◽

10.15575/ijhar.v1i1.4109 ◽

2019 ◽

Vol 1 (1) ◽

pp. 1-4

Author(s):

Aprizal Aprizal ◽

Irdha Mirdhayati ◽

Yendraliza Yendraliza

Keyword(s):

Islamic Law ◽

Chemical Properties ◽

Chemical Characteristic ◽

Ash Content ◽

Physical And Chemical Properties ◽

Randomized Design ◽

Completely Randomized Design ◽

Physical And Chemical ◽

Extraction Agent ◽

And Chemical Properties

The production of halal gelatin from buffalo hide waste which is animal be slaughtered according to Islamic law and using pineapple rind as an extraction agent was an alternative to produce halal gelatin. The availability of buffalo hide in Riau Province was stable and its hide had high protein content. This research was conducted to produced and determine the characteristics of halal gelatin from buffalo hide using solution of pineapple skin in terms of their physical and chemical properties. The Completely Randomized Design (CRD) was experimental design used with consist of 3 treatments and 4 replications. The treatment was ratio hide : pineapple rind solution, namely 3:1, 3:2 , 3:3 w/v. The parameters observed were yield, viscosity, color, pH, ash content and moisture content. The results showed that immersion of buffalo hide in the solution of pineapple rind at different ratio gave highly significant increased the viscosity and ash content of gelatin but not significant effect to yield percentage , color, pH and moisture of gelatin. The yield percentage ranging from 5.99-7.33%, pH 4.83-4.85, viscosity was 1.95-2.20 cP, color 0.54-0.71 absorbance unit, ash 0.25-, 032% and moisture 9.97-9.99%. It can be concluded that the best treatment was ratio 3:2 and 3 : 3 according to had viscosity, pH, color, ash and moisture in line with the standard of gelatin by Gelatin Manufacture Institute of America (GMIA).

Download Full-text

Karakteristik Sosis dengan Fortifikasi β-Caroten dari Labu Kuning (Cucurbita moschata) (Sausage Characteristics as Affected by β-Caroten Fortification of Pumpkin (Cucurbita moschata))

Buletin Peternakan ◽

10.21059/buletinpeternak.v33i2.124 ◽

2012 ◽

Vol 33 (2) ◽

pp. 111

Author(s):

Agus Hadi Prayitno ◽

Firdha Miskiyah ◽

Afina Viyunnur Rachmawati ◽

Tombak Mahesa Baghaskoro ◽

Bekti Putra Gunawan ◽

...

Keyword(s):

Ph Value ◽

Physical Characteristics ◽

Sensory Characteristics ◽

Chemical Characteristics ◽

Cucurbita Moschata ◽

Physical Chemical ◽

Randomized Design ◽

Completely Randomized Design ◽

Physical And Chemical ◽

Water Holding

The objectives of the experiment were to evaluate physical, chemical, and sensory characteristics of sausage by using fortification with β-caroten of pumpkin. There were five treatments of fortification with β-caroten of pumpkin as the filler substitutions on sausage processing. The treatments were: 0% (control), 25, 50, 75, and 100% of the filler. There were five replications in each treatment. The data of physical and chemical characteristics from the completely randomized design were analysed by analysis of variance. The data of sensory characteristics were analysed by the analysis of non parametric test of Hedonic Kruskal-Wallis. The results showed that sausage fortified with β-caroten of pumpkin as the filler substitutions up to 100% level on sausage processing affected significantly (P<0.01) on physical characteristics of sausage (decreased water-holding capacity, increased tenderness and it did not affect pH value of sausage), chemical characteristics of sausage (decreased moisture, increased protein, fiber, β-caroten, and it did not affect the fat content of sausage), and sensory characteristics of sausage (increased taste, decreased color, aroma, texture, touchness, and acceptability of sausage).(Key words: Sausage, Pumpkin, β-caroten, Physical characteristics, Chemical, Sensory)

Download Full-text

PERTUMBUHAN BIBIT KELAPA SAWIT (Elaeis quineensis Jacq) PADA MEDIUM ULTISOL YANG DIAPLIKASI KOMPOS Mucuna bracteata

DINAMIKA PERTANIAN ◽

10.25299/dp.2019.vol35(3).7701 ◽

2021 ◽

Vol 35 (3) ◽

pp. 125-134

Author(s):

Taufik Ristumoyo Rambe ◽

Adiwirman ◽

Wawan

Keyword(s):

Oil Palm ◽

Elaeis Guineensis ◽

Chemical Properties ◽

Physical And Chemical Properties ◽

Soil Medium ◽

Randomized Design ◽

Completely Randomized Design ◽

Physical And Chemical ◽

Acidity Level ◽

And Chemical Properties

The first problem faced in cultivating oil palm is the procurement of seeds. Ultisol soil when used for breeding media has several problems such as having a wet saturation of less than 35% at a depth of 125 cm below the upper limit of the argillic horizon. Ultisol has an acidity level of less than 5.5, low to moderate organic matter and low nutrition. The addition of organic material such as the LCC Mucuna bracteata compost is highly recommended because it will improve the physical, biological, and chemical properties of the soil, so that it increases the availability of nutrients in the soil to be optimal. This study aims to determine the effect of LCC mucuna bracteata compost on ultisol soil medium and determine the dosage/dose of LCC Mucuna Bracteata compost which provides the best growth of oil palm seedlings (Elaeis guineensis Jacq). This research was carried out experimentally with a Completely Randomized Design (CRD), consisting of 5 treatments and 4 replications. The results of this study indicate that distributing doses of 400 g/8 kg of soil improved the physical and chemical properties of the soil and the vegetative growth of oil palm seeds.

Download Full-text

KUALITAS FISIK DAN KIMIA TELUR PINDANG MENGGUNAKAN DAUN JAMBU BIJI (Psidium guajava L) SERTA GARAM NaCl DENGAN KONSENTRASI BERBEDA

ZOOTEC ◽

10.35792/zot.40.2.2020.29732 ◽

2020 ◽

Vol 40 (2) ◽

pp. 615

Author(s):

Sasmita Nusi ◽

Merri D. Rotinsulu ◽

Moureen Tamasoleng ◽

Rahmawaty Hadju

Keyword(s):

Chemical Properties ◽

Psidium Guajava ◽

Chemical Quality ◽

Physical Chemical ◽

Randomized Design ◽

Physical And Chemical Quality ◽

Guava Leaves ◽

Physical And Chemical ◽

And Chemical Properties

PHYSICAL AND CHEMICAL QUALITY OF PINDANG EGGS USING GUAVA LEAVES (PSIDIUM GUAJAVA L) AND NACL SALT WITH DIFFERENT CONCENTRATIONS. This study aims to determine the physical and chemical quality of pindang eggs using guava leaves and NaCl salt with different concentrations. The material used was egg, guava leaves, NaCl salt. This research used complete randomized design (CRD) with a factorial of 3x3 with 3 times replicated. Factor A consists of guava leaves with 3 levels namely 2.5%, 5%, and 7.5%. Factor B consists of NaCl salt with 3 levels namely 2.5%, 5%, and 7.5%. Analysis of the variance showed that the distribution of guava leaves and NaCl salt was significant (P<0.01) on egg weight, moisture, gel forces, and non significant (P>0.01) on pH. Based on the results of such studies, it can be concluded that the best for the physical and chemical properties of the pindang egg was treatment of 7.5% of guava leaves and 7.5% of the NaCl salt.Keywords: Pindang Eggs, Guava Leaves, NaCl Salt, Physical-Chemical Properties

Download Full-text

IDENTIFIKASI MUTU FISIK, KIMIA DAN ORGANOLEPTIK ES KRIM DAGING KULIT MANGGIS (Garcinia mangostana L.) DENGAN VARIASI SUSU KRIM

AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian ◽

10.37676/agritepa.v2i1.103 ◽

2015 ◽

Vol 2 (1) ◽

Author(s):

Nopita Haryanti ◽

Ahmad Zueni

Keyword(s):

Ice Cream ◽

Garcinia Mangostana ◽

Mangosteen Peel ◽

Physical Chemical ◽

Randomized Design ◽

Comparative Treatment ◽

Completely Randomized Design ◽

Physical And Chemical Quality ◽

Physical And Chemical

Mangosteen is a fruit that is high antioxidant content, especially on the skin. Meat mangosteen skin has a chance to develop into one product is ice cream. Ice cream is a kind of semi-solids with a mixture of milk, sugar, flavors and emulsifiers. This study aims to determine the quality (physical, chemical and organoleptic) ice cream mangosteen rind. Making ice cream in this study includes the preparation of the dough, mixing, shaking, cooking, packaging and freezing agitation. Variation of treatment in this study is mangosteen peel meat : milk cream (100 : 600, 150 : 550, 200 : 500, 250 : 450 and 300 : 400) grams per milliliter. The study design used was completely randomized design (CRD) with five treatments and three replications, if significantly different followed by DMRT. The analysis is done of the overrun , melting speed, the levels of antioxidants and organoleptic (color, flavor and texture). Based on the analysis of physical and chemical quality of the research is on comparative treatment mangosteen peel 300 grams of meat and 400 milliliters of milk cream. While the results of the analysis of organoleptic quality in terms of color, taste and texture of the panelists preferred is the treatment of mangosteen peel 200 grams of meat and 500 grams of milk cream.Keywords : Mangosteen Skin Meat, Milk Cream, Ice Cream

Download Full-text

Coconut fiber biochar alters physical and chemical properties in sandy soils

Acta Scientiarum Agronomy ◽

10.4025/actasciagron.v43i1.51801 ◽

2021 ◽

Vol 43 ◽

pp. e51801

Author(s):

Simone Francieli Guarnieri ◽

Elisamara Caldeira do Nascimento ◽

Robson Ferreira Costa Junior ◽

Jorge Luiz Brito de Faria ◽

Francisco de Almeida Lobo

Keyword(s):

Water Retention ◽

Chemical Properties ◽

Sandy Soils ◽

Nutrient Retention ◽

Exchange Capacity ◽

Retention Capacity ◽

Randomized Design ◽

Completely Randomized Design ◽

Physical And Chemical ◽

Npk Fertilization

This work aimed to characterize the biochar produced from residues of coconut fruit and to evaluate how it might beneficially alter the retention capacity of water and nutrients in soils with a sandy texture. The biochar was produced in a retort furnace and later analyzed to determine its chemical and physical characteristics. Experiments to analyze the retention potential of the biochar for water and nutrients were performed in PVC columns filled to a 400 mm depth, with the upper 300 mm receiving treatments that consisted of 0, 1, 2, 3, 4, and 5% (p p-1) biochar mixed with soil. For the nutrient retention experiment, in addition to the biochar concentrations, the treatments received the same NPK fertilization. The experiments were performed in a completely randomized design with four replications. The water retention in the upper 300 mm, as well as the pH, effective cation exchange capacity (ECEC) of the substrate, base saturation, and concentrations of P and K, increased with increasing biochar concentration. Coconut biochar demonstrated potential for increasing water retention and improving nutrient retention in sandy soils.

Download Full-text

Sifat Mekanika Kayu Tumeh (Combretocarpus rotundatus Dans) pada Arah Radial

Daun Jurnal Ilmiah Pertanian dan Kehutanan ◽

10.33084/daun.v7i2.2015 ◽

2020 ◽

Vol 7 (2) ◽

pp. 163-170

Author(s):

Wahyu Supriyati ◽

Alpian Alpian

Keyword(s):

Building Materials ◽

Chemical Properties ◽

Comprehensive Understanding ◽

Central Kalimantan ◽

Randomized Design ◽

Completely Randomized Design ◽

Different Diameters ◽

Physical And Chemical ◽

And Chemical Properties

Communities in Kalimantan areas need wood for building materials. They use Tumeh wood (Combretocarpus rotundatus Dans) because of its found abundantly in forest area in Central Kalimantan. Tumeh is a kind of pioneer. Wood parts affect the quality of wood. The purpose of this study was to study the effect of the radial position on the mechanical properties of wood tumeh. The properties of the wood analyzed is hardness, Modukus of Rupture (MOR) and Mdukus of Elasticity (MOE) (British Standard No.373,1957). Data analysis using Completely Randomized Design (CRD. The results show that the location in the radial direction has no significant effect on hardness, MOR and MOE values.The highest value of hardness and MOR was near the bark and then decreased in the middle and near the heart, respectively. Meanwhile, the highest MOE value is near the heart, then decreases in the middle and near the bark, respectively This research can be continued on the physical and chemical properties of the wood for a more comprehensive understanding. Research in different directions and at different diameters can also be carried out as a comparison.

Download Full-text