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 PEMBERIAN STIMULAN PADA BIDANG SADAP DALAM MEMPENGARUHI PRODUKSI DAN KUALITAS LATEKS TANAMAN KARET (Hevea brasiliensis (Muell. Arg.)

2019 ◽  
Vol 4 (1) ◽  
pp. 38
Author(s):  
Hayata Hayata ◽  
Yulistiati Nengsih ◽  
Rahmanto Wibowo
Keyword(s):  
Quality Control ◽  
Ash Content ◽  
The Other ◽  
Rubber Content ◽  
Randomized Design ◽  
Treatment Factor ◽  
Completely Randomized Design ◽  
Four Levels ◽  
Latex Production

Production increasing of latex on rubber plants can be increased by using a stimulants. One of it  is Vicar 10 SL. The purpose of this study was to find out the effect of Vicar 10 SL on the production and quality of latex. This research was carried out in the Kasang Parit Village, Sekernan District, Muaro Jambi Regency, and the Goods Quality Control and Certification Center on Industry and trade department   in Jambi Province. The study was conducted in July to August 2017. The design used was a completely randomized design with one treatment factor as the Vicar 10 SL application with four levels of treatment, namely; Without treatment (V0/control), 1 ml/Tree (V1), 2 ml/tree (V2), 3 ml/tree (V3). There were 4 times  repeatation on each treatment. Using  fingers, a Vicar 10 SL solution was applied to the tapping groove which was adjusted to the treatment, and allowed to keep it 24 hours. Tapping is done in the next morning, by following the grooves and be stored in a cup and left until the latex stoped dripping. Vicar was given once a week during 30 days. Tapping was done 3 times a week. The variables observed were latex production (gram/tree/day), dry rubber content (%), latex ash content (%), and latex dirt content (%). Vicar giving 10 SL in the tapping site with a dose of 2 ml / tree gave the highest yield of latex production (93.38 grams / tree / day) and dry rubber content (75.50%) and was significantly different compared to the other treatments. Vicar giving 10 SL in tapping site had no significant effect on latex dirt content and latex ash contentKeywords: Latex, stimulant, product and quality Abstrak Peningkatan produksi lateks pada tanaman karet dapat ditingkatkan dengan menggunakan stimulan. Salah satu pemakaian yang digunakan adalah Vikar 10 SL. Tujuan penelitian ini adalah untuk megetahui penggunaan stimulan pada bidang sadap dalam mempengaruhi produksi dan kualitas lateks. Penelitian ini dilakukan di Desa kasang Parit Kecamatan Sekernan Kabupaten Muaro Jambi, dan Balai Pengujian dan Sertifikasi Mutu Barang (BPSMB) Disperindag Propinsi Jambi. Penelitian dilakukan pada bulan Juli sampai dengan Agustus 2017. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan satu faktor perlakuan pemberian stimulan (Vikar 10 SL) dengan empat taraf perlakuan  yaitu; Tanpa perlakuan (V0/kontrol),  1 ml/ Pohon (V1),  2 ml/pohon (V2), 3 ml/pohon  (V3). Setiap perlakuan diulang sebanyak 4 kali. Dengan menggunakan jari dioleskan larutan Vikar 10 SL pada alur sadap  yang disesuaikan dengan perlakuan, dan didiamkan selama 24 jam. Penyadapan dilakukan pada pagi hari esoknya, dengan mengikuti alur torehan dan ditampung dalam cawan dan dibiarkan sampai lateks berhenti menetes. Pemberian Vikar dilakukan sekali 7 hari selama 30 hari. Penyadapan dilakukan  3 kali dalam seminggu. Peubah yang diamati adalah produksi lateks (gram/pohon/hari)), kadar karet kering (%), kadar abu lateks (%), kadar kotoran lateks (%). Pemberian stimulan (Vikar 10 SL) pada bidang sadap dengan dosis 2 ml/pohon memberikan hasil yang tertinggi terhadap produksi lateks 93,38 gram/pohon/hari dan kadar karet kering 75,50 % dan berbeda nyata bila dibandingkan dengan perlakuan lainnya. Pemberian stimulan (Vikar 10 SL) pada bidang sadap berpengaruh tidak nyata terhadap kotoran lateks dan kadar abu lateksKata kunci :Lateks, stimulan, produksi dan kualitas

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 Analisis Tekno Eknonomi Pembuatan Pelet Ikan dari Limbah Sampah Organik di Kota Pekanbaru

2018 ◽  
Vol 15 (2) ◽  
pp. 121
Author(s):  
Ihsan Hidayat Ihsan
Keyword(s):  
Rice Bran ◽  
Production Cost ◽  
Organic Waste ◽  
High Volume ◽  
Ash Content ◽  
The Other ◽  
Fish Feed ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tapioca Flour

ABSTRACT              The high volume of waste in Pekanbaru City especially organic waste make a new idea with it to use become a more useful like a fish feed. Fish feed or usually called with a fish pellets is very important in cultivation fish because fish pellets be first matter in cultivation fish cause make a higher cost 60-70% from production cost and than very right if used organic waste to make a fish pellets cause will be lower the production cost. Method in this research is Completely Randomized Design with three treatment and every treatment different with waste composition measure like a 5 Kg, 3 Kg, and 2 Kg. The other material in this pellets is chicken cutting waste, rice bran, EM-4 liquid, and tapioca flour. The results from laboratory is treatment A with 5 Kg waste be the best on the other treatment with 22,66% protein, carbohydrate 22,70%, fat 4,50%, fiber 13,23%, water content 12,88%, and ash content 14,67%. Cost of goods sold is Rp.7.000/Kg and break event point is 226,60 Kg/year. The conclusion is very advantage this pellets if production with use a organic waste. Keyword: Waste, Fish Pellets, Completely Randomized Design

scholarly journals Nutritional Value of Cookies made from the mixture of Mocaf flour (Modified Cassava Flour) and Ketapang seeds (Terminalia catappa L.)

2020 ◽  
Vol 4 (1) ◽  
pp. 48-53
Author(s):  
Rina Yenrina ◽  
Tuty Anggraini ◽  
Annesa Kadri
Keyword(s):  
Fatty Acid ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Food Products ◽  
Ash Content ◽  
Anova Analysis ◽  
Cassava Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

Efforts in developing food products continue to be carried out such as utilizing local commodities so that non-wheat flour processing can be used as a substitute for making food products in order to overcome dependence on wheat flour. One such effort is to make cookies from local ingredients, modified cassava flour known as MOCAF (Modified cassava flour).  This research was aimed to determine the effective mixture of Mocaf flour and ketapang seed on the characteristic of cookies based on nutritional value. The research design used a completely randomized design (CRD), with 5 treatments and 3 replications. This data was analyzed with ANOVA (analysis of variance) and if the data was significantly different analyzed continued with Duncan’s New Multiple Range Test (DNMRT) at the level 5%. The treatments used were A (100% Mocaf flour : 0% Ketapang seed), B (90% Mocaf flour : 10% Ketapang seed), C (80% Mocaf flour : 20% Ketapang seed), D (70% Mocaf flour : 30% Ketapang seed), E (60% Mocaf flour : 40% Ketapang seed). The results showed that the Mocaf flour and ketapang seed comparison significantly influenced the protein content, fat content, energy, texture, free fatty acid, and carbohydrate content, but not significantly affect moisture content and ash content.

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 Analisis Kadar Protein Dan Tingkat Kesukaan Nugget Ikan Gabus Dengan Penambahan Tepung Wortel

2018 ◽  
Vol 1 (1) ◽  
pp. 37
Author(s):  
Yulianti Yulianti ◽  
Khairun Mutia
Keyword(s):  
Protein Content ◽  
Nutritional Value ◽  
High Protein ◽  
Second Phase ◽  
High Protein Content ◽  
Randomized Design ◽  
Time Test ◽  
Completely Randomized Design ◽  
Two Phases ◽  
Tapioca Flour

Snakehead fish one species of freshwater having high protein content. In addition snakehead fish has a lot of meat and white so that it can be processed into products such as nuggets. The addition of carrot flour nuggets in processing aims to increase the nutritional value and reduce the use of a binder such as flour. This research uses the method developed consists of two phases,  in the first making carrot flour and the second phase of making nuggets snakehead fish with formulation flour carrot (20g , 30g, 40g) , tapioca flour ( 80g , 90g, 70g) and wheat flour (50g, 30g, 40g). Data analysis using a completely randomized design (CRD) with three time test. The results snakehead fish nuggets are a high protein content from 16.03 to 24.7% and and favored by the panel both in terms of taste, color, aroma and texture. Keyword : snakehead fish, nugget, carrot

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 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 Nilai Gizi dan Organoleptik Bakso Daging Ayam Yang Ditambahkan Tepung Kacang Koro Pedang (Canavalia gladianta)

2020 ◽  
Vol 6 (2) ◽  
pp. 232
Author(s):  
Ni Made Andry Kartika ◽  
Alimuddin Alimuddin
Keyword(s):  
Chemical Composition ◽  
Moisture Content ◽  
Crude Protein ◽  
Nutritional Value ◽  
Ash Content ◽  
Crude Fiber ◽  
Average Value ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tapioca Flour

Meetball is a common food in society and has good nutritional volue. Sword koro can be used as a binder besides having better quality and protein than tapioca flour. This study aims to determine the effect koro pedang flour to the nutritional value and organoleptic value f chicken meatballs. The method used in the study was a completely randomized designconsisting of 5 teatments and repeated 5 times, namely: KO (control), K1 (chicken meatballs + koro pedang flour 20%), K2 (chicken meatballs + koro pedang flour 25%), K3 (chicken meatballs + koro pedang flour 30%) and K4 (chicken meatballs + + koro pedang flour 35%). The variables measured ware the nutritional value or chemical composition (moisture content, ash content, fat content, and crure protein), and the organoleptic value of chicken meatballs with the addition of koro pedang flour (Canavalia Gladiante). Analysis of the data used the analysis of variance based on completely randomized design CRD), from the results of different analyzes followed by the LSD test. The results showed that the nutritional value showed very significant results or all treatments (K1,K2,K3 dan K4) were significantly different(P>0.01) for crude protein, crude fiber, crude fat and ash. Maenwhile, for the water content in this treatment, no significant results were found. The highest average value is shown in the K4 tretment for protein, crude fat, crude fiber and ash. The organoleptic value showed significant results (P<0.05) on the K1 treatment for taste, color, texture and acceptance. Maenwhile, the aroma is insignificant because the aroma of the meatballs added with koro flour has a very strong and distinctive aroma

scholarly journals Evaluasi mutu dodol dengan penambahan rumput laut cokelat (Sargassum sp.) sebagai makanan olahan sehat

2021 ◽  
Vol 12 (2) ◽  
pp. 220-230
Author(s):  
Indira Karina ◽  
Desrizal
Keyword(s):  
Water Content ◽  
Nutritional Value ◽  
Brown Seaweed ◽  
Processed Food ◽  
Nutritional Content ◽  
Randomized Design ◽  
Food And Nutrition ◽  
Completely Randomized Design ◽  
Range Test

Dodol is an ingredient of traditional food which is already known by the Indonesian people, because it is tasty and the high nutritional content. One of a combination of refined products healthy with dodol in supporting the fulfillment of food and nutrition is seaweed, therefore the processing dodol with the addition of seaweed can be categorized as a product of processed food which is healthy and safe to be consumed by the consumer. The purpose of this research was to know the quality of dodol with the addition of brown seaweed through organoleptic/ teshedonic test (taste, color, and aroma) and proximate test (water content and ash content). The method used in this research was experimental method that was doing the experiment of making dodol by adding seaweed. Furthermore, the organoleptic test and proximate test are done. The research design used in this study was Completely Randomized Design (RAL) with 5 treatments and 3 replications. The data obtained were analyzed statistically with F test and Duncan's New Multiple Range Test (DNMRT) advanced test at 5% real level. The results showed the lowest water content found in treatment E (addition of 50% brown seaweed). The results of organoleptic assessment, dodol with the addition of brown seaweed most favored by panelists in terms of taste, color, and aroma is the C treatment (addition of 30% brown seaweed). The quality of Dodol rumput laut coklat most liked is with the addition of brown seaweed by 30%. The addition of brown seaweed can be a solution in improving the nutritional value and quality on the food like on the dodol also can reduce the water content in the dodol.

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