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).

KARAKTERISTIK KIMIA DAN SENSORI SNACK BAR DARI LABU KUNING DAN KACANG HIJAU

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Muhamad Alhadi ◽  
Shanti Fitriani ◽  
Rahmayuni Rahmayuni
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Analysis Of Variance ◽  
Fat Content ◽  
Ash Content ◽  
Green Beans ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

Snack bar is a solid rod-shaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which formed into one with binder.  The purpose of this research was to get the best formulation of yellow pumpkin flour and green beans flour on the chemical and sensory characteristics of snack bar.  This research was conducted experimentally by using a completely randomized design (CRD) with four treatments and four replications.  The treatments in this research was the ratio of yellow pumpkin flour and green beans flour, which were LK1 (80:20), LK2 (60:40), LK3 (40:60) and LK4 (20:80).  Data obtained were statistically analyzed using analysis of variance (ANOVA).  If the F count is greater than or equal to the F table, further tests will be continued with duncan’s new multiple range test (DNMRT) at 5% level. The best treatments in this research was the ratio of yellow pumpkin flour and green beans flour (20:80) where 18.29% moisture content, 2.49% ash content, 7.83% protein content, 13.16% fat content, 2.01% crude fiber content, 58.22% carbohydrat content, 382.69 kcal energy.  The descriptive test showed that the snack bar had yellowish brown color, a little flavoring green beans, solid, a little green bean taste and overall assessment hedonically was favored by panelists.Keywords: snack bar, yellow pumpkin, green beans

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 Pembuatan Snack Bar dari Tepung Pisang Kepok (Musa paradisiaca formatypica) dan Pure Pisang Ambon Hijau (Musa paradisiaca sapientum)

2021 ◽  
Vol 13 (1) ◽  
pp. 31-36
Author(s):  
George Hutapea ◽  
Noviar Harun ◽  
Shanti Fitriani
Keyword(s):  
Protein Content ◽  
Sweet Taste ◽  
Fat Content ◽  
Ash Content ◽  
Sensory Assessment ◽  
Musa Paradisiaca ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

Snack bar was a solid rod-shaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which can be consumed as a snack.  Binder is needed in making a snack bar.  Puree can be used as binder in making snack bar.  The snack bar in this research was made from kepok plantain flour and ambon hijau banana puree.  The purpose of this research was to obtain the best ratio of kepok plantain flour and ambon hijau banana puree in making snack bar with the best chemical and sensory characteristics.  This research used a completely randomized design of one factor with four different formulations; kapok plantain flour and ambon hijau banana puree composite in the ratio of 50:50 (TP1), 40:60 (TP2), 30:70 (TP3) and 20:80 (TP4) mixed with other snack bar ingridients. Treatments with 4 replicat, which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%.  The result showed that the ratio of kepok plantain flour and ambon hijau banana puree significantly affected the parameters except fat content and protein content, while sensory assessment had a significantly effected except the parameters of color and density hedonic.  Based on the results, the ratio of kepok banana flour : ambon hijau banana puree (40:60) was chosen as the best formula which had chemical characteristics of 25.55% moisture content, 1.33% ash content, 10.47% fat content, 1.47% protein content, crude fiber content 4.83%, and carbohydrate content of 56.35% and the panelists preferred hedonically with a description of yellowish brown, banana flavored, sweet taste and solid texture.

scholarly journals PENGARUH PERBANDINGAN IKAN KEMBUNG (Rastrelliger kanagurta L.) DAN BIJI NANGKA (Artocarpus heterophyllus) TERHADAP KARAKTERISTIK NUGGET

2020 ◽  
Vol 9 (4) ◽  
pp. 357
Author(s):  
Lucia Amitasya Sinaga ◽  
Luh Putu Trisna Darmayanti ◽  
I Putu Suparthana
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

This research aims to determine the comparison effect of mackerel with jackfruit seeds on the characteristics of nuggets, and to find out the exact ratio of it’s to produce the best characteristics of fish nuggets. The completely Randomized Design (CRD) was used in this treatment with mackerel and jackfruit seeds ratio as a treatment consist 6 levels : 100%: 0%; 90%: 10%; 80%: 20 ; 70%: 30%; 60%: 40%; 50%: 50%. Each treatment was repeated 3 times to obtain 18 experimental units. The data obtained were analysis ANOVA and if variance nuggets effect to the variables, followed by The Duncan Multiple Range Test (DMRT). The results showed that the comparison of mackerel and jackfruit seeds give a significant effect to the water content, fat content, protein content, carbohydrate content, crude fiber content, hardness, taste (hedonic), texture (hedonic and scoring), and overall acceptance (hedonic). The 50%: 50% ratio of mackerel with jackfruit seeds produces the best characteristics of the product,contain (32,92% water content, ash content 1,90%, fat content 17,63%, protein content 4,65%, carbohydrate content 42,87%, crude fiber content 10,14%) taste liked, aroma liked, texture and overall acceptance liked.

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

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 LAMA PERKECAMBAHAN MILLET (Panicum milliaceum) TERHADAP KARAKTERISTIK FLAKES

2018 ◽  
Vol 7 (4) ◽  
pp. 175
Author(s):  
I Gusti Agung Ayu Sintia Padma Dewi ◽  
I Gusti Ayu Ekawati ◽  
I Desak Putu Kartika Pratiwi
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Tannin Content ◽  
Germination Time ◽  
Crude Fiber Content ◽  
Randomized Design

The purpose of this research was to know the effect of germination time of millet (Panicum milliaceum) on the characteristics of flakes and to know the right germination time of millet on the characteristics of flakes. The experimental design used was completely randomized design with the germination time of millet treatment, namely 24 hours (T1), 48 hours (T2), 72 hours (T3), 96 hours (T4), and 120 hours (T5). The treatment was repeated 3 repetitions then obtained 15 units of the experiment, the data obtained from the result were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the germination of millet had significant effect to water content, ash content, protein content, fat content, crude fiber content, tannin content, taste level (hedonic test), and overall acceptance of flakes. 120 hours germination time of millet had the best characteristics with water content 1,36%, ash content 2,65%, protein content 9,93%, fat content 7,86%, carbohydrate content 78,20%, crude fiber content 5,93, tannin content 0,31%, color liked, flavor liked, texture crispy and liked, taste liked  and overall acceptance liked.

scholarly journals Kualitas Sosis Daging Ayam Dengan Penambahan Tepung Tapioka

2020 ◽  
Vol 5 (2) ◽  
pp. 64
Author(s):  
Bulkaini Bulkaini ◽  
Djoko Kisworo ◽  
Sukirno Sukirno ◽  
Rani Wulandani ◽  
Maskur Maskur
Keyword(s):  
Protein Content ◽  
Nutritional Value ◽  
Ash Content ◽  
The Other ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tapioca Flour ◽  
Addition Level ◽  
Range Test

The study was aimed to determine the effect of tapioca flour addition atvarious levels on the quality of chicken sausage. The research was design based on a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatment of tapioca flour addition level were: 0%, 10%, 20% and 30%. Data ofsausage quality were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test. The results showed that the addition of tapioca flour in the process of chicken sausage making were significantly affect (P <0.05) moisture and protein content, while the fat and ash content were not significantly effected (P> 0.05) by the treatment. The addition of 10% tapioca flour obtained the highest nutritional value of protein (17.67 ± 0.93) % as compared to the other levels.

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 Pengaruh Rasio Tepung Ampas Kelapa dan Singkong Parut Terhadap Sifat Kimia dan Sensoris Kue Klenyem

2021 ◽  
Vol 10 (1) ◽  
pp. 153
Author(s):  
Ika Septiana ◽  
Luh Putu Trisna Darmayanti ◽  
I Made Sugitha
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Yellow Color

This research aims to determine the comparison effect of coconut pulp flour with grated cassava on the characteristics of klenyem cake, and to find out the exact ratio of coconut flour and grated cassava so as to produce the best characteristics of klenyem cake. The experimental design used Completely Randomized Design (CRD) with treatment of coconut pulp flour and grated cassava ratio consist 6 levels : 20% : 80%; 30% : 70%; 40% : 60; 50% : 50%; 60% : 40%; 70% : 30%. Each treatment was repeated 3 times so obtained 18 experimental units. The parameters observed were water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and the sensory test of the klenyem cake.The data obtained were using Analysis of Variance (ANOVA) and if the significant effect to the variables, followed by The Duncan Multiple Range Test (DMRT). The results showed that the comparison of coconut pulp flour and grated cassava have a significant effect on the water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, color and texture (scoring), aroma, taste and overall acceptance (hedonic). Comparison of coconut pulp flour with grated cassava 40%: 60% has been able to produce the best characteristics of klenyem cake. The parameter results of 40% coconut pulp flour with 60% grated cassava that is water content 32.54%, ash content 1.78%, protein content 2.85%, fat content 33.72%, carbohydrate content 33.61%, crude fiber content 21.62%, yellow color, soft texture, aroma liked, taste liked and overall acceptance liked.

Sign in / Sign up

Export Citation Format

Share Document