scholarly journals UJI AKTIVITAS INOKULUM TEMPE DARI BAHAN LIMBAH KULIT PISANG TERHADAP MUTU TEMPE KEDELAI

Pro Food ◽  
2017 ◽  
Vol 3 (1) ◽  
pp. 200
Author(s):  
Muhammad Triyono ◽  
Nazaruddin Nazaruddin ◽  
Wiharyani Werdiningsih
Keyword(s):  
Experimental Design ◽  
Moisture Content ◽  
Protein Content ◽  
Key Words ◽  
Ash Content ◽  
Banana Peel ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Total Fungi

Banana pulp can be used as a substrate in the manufacture of tempeh inoculum. The aimed of this study was to determine the activity of the  tempe inoculum from banana pulp to the quailty of chemical, organoleptic and microbiological soybean tempeh. The experimental design used in this study was completely randomized design (CRD) with one factor was the concentration of inoculum (LIPI inoculum and banana pulp inoculum) with different concentrations on each treatment. Parameters measured were moisture content, ash content, protein content, total fungi, misellium observations, and also favorite sightings include compactness misellium raw tempeh, aroma and texture. The results showed that LIPI inoculum concentrations of 0.2%, Banana Peel (KP) 0.1%; 0.2%; 0.3%; and 0.4% had no different effect on moisture content, protein content, and ash content, but significantly different effect on the misellium compactness, texture, and flavor. The use of 0.3% inoculum of banana pulp is the best treatment for the quality of soybean tempeh with misellium compactness, texture, and aroma which preferred by the panelists with a moisture content of 58.66%, ash content of 0.73%, and protein content 20,31 % according to SNI 01-3144-1992. Key words: banana pulp, inoculum, soybean tempeh   ABSTRAK Limbah kulit pisang dapat dijadikan sebagai substrat dalam pembuatan inokulum tempe. Penelitian ini bertujuan untuk mengetahui aktivitas inokulum bahan limbah kulit pisang terhadap mutu kimia, organoleptik dan mikrobiologi tempe kedelai. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu konsentrasi inokulum (Inokulum Buatan LIPI dan inokulum limbah kulit pisang) dengan konsentrasi yang berbeda pada tiap perlakuan. Parameter yang diamati adalah kadar air, kadar abu, kadar protein, total jamur, pengamatan misellium, dan juga kesukaan penampakan tempe mentah meliputi kekompakan misellium, aroma dan tekstur. Hasil menunjukkan bahwa faktor konsentasi inokulum LIPI 0,2%, Kulit Pisang (KP) 0,1%, KP 0,2%, KP 0,3%, KP 0,4% memberikan pengaruh tidak berbeda nyata terhadap kadar air, kadar protein, kadar abu, tetapi memberikan pengaruh berbeda nyata terhadap kesukaan kekompakan misellium, tekstur, dan aroma. Penggunaan inokulum kulit pisang dengan konsentrasi 0,3% merupakan perlakuan terbaik terhadap mutu tempe kedelai dengan kekompakan misellium, tekstur, dan aroma yang disukai oleh panelis dengan kadar air 58,66%, kadar abu 0,73%, dan kadar protein 20,31% sesuai dengan SNI 01-3144-1992. Kata kunci: inokulum, kulit pisang, tempe kedelai

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 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 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 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 NILAI KIMIA DAN SENSORI SERTA AKTIVITAS ANTIOKSIDAN CENDOL DENGAN PENAMBAHAN ANGGUR LAUT (Caulerpa racemosa) PADA KONSENTRASI YANG BERBEDA

2019 ◽  
Vol 2 (1) ◽  
pp. 69
Author(s):  
Sutrisno Prasetyo Battu ◽  
Asnani Asnani ◽  
Andi Besse Patadjai
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Key Words ◽  
Rice Flour ◽  
Ash Content ◽  
Caulerpa Racemosa ◽  
Randomized Design ◽  
Dpph Method ◽  
Chemical Content ◽  
Completely Randomized Design

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh perbandingan konsentrasi anggur laut terhadap kandungan kimia, sensori danaktivitas antioksidan cendol anggur laut. Penelitian ini menggunakan Rancangan Acak lengkap (RAL)yang terdiri dari tiga perlakuan yaitu penggunaan anggur laut, tepung beras dan tepung kanji (1:1) dengan variasi konsentrasi berturut-turut 10:90% (AT1),20:80% (AT2)dan 30:70% (AT3). Kandungan kimia kadar air dan kadar abu, kadar karbohidrat dan aktivitas antioksidan (metode DPPH).Nilai kadar air (89,87%) dan kadar abu (0,13%) tertinggi terdapat pada perlakuan AT3 dan merupakan perlakuan yang paling disukai secara uji sensori, sedangkan nilai kadar karbohidrat (24,59%) tertinggi terdapat pada perlakuan AT1. Nilai aktivitas antioksidan diperoleh  (585,558 µg/mL) terdapat pada perlakuan AT3. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh kandungan kimia dan aktivitas antioksidan yang ada pada cendol pada setiap perlakuan.  Kata kunci: Caulerpa racemosa, cendol, kandungan kimia, antioksidan   AbstractThe purpose of this study was to determine the effect of the ratio of concentration of sea grapes to the chemical content, sensory and antioxidant activity of sea grapes cendol. This study uses a completely randomized design (CRD) which consists of three treatments, namely the use of sea grapes, rice flour and starch (1:1) with variations in concentrations of 10: 90% (AT1), 20:80% (AT2) and 30:70% (AT3). Chemical content of water content and ash content, carbohydrate content and antioxidant activity (DPPH method). The highest moisture content (89.87%) and ash content (0.13%) was found in the AT3 treatment and was the most preferred treatment by sensory test, while the highest carbohydrate value (24.59%) was found in the AT1 treatment. The value of antioxidant activity obtained (585,558 µg / mL) was found in the AT3 treatment. The results of this study indicate that there are effects of chemical content and antioxidant activity on cendol in each treatment. Key words: Caulerpa racemosa, cendol, chemical content, antioxidants

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 Potensi Tepung Ubi Jalar Ungu (Ipomea batatas L.) dalam Pembuatan Bolu Kemojo sebagai Makanan Khas Provinsi Riau

2016 ◽  
Vol 8 (1) ◽  
pp. 6-11
Author(s):  
Syahli Putra Turelanda ◽  
Noviar Harun ◽  
Rahmayuni Rahmayuni
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Sweet Potato ◽  
Ash Content ◽  
Potato Flour ◽  
Sucrose Content ◽  
Randomized Design ◽  
Sweet Potato Flour ◽  
Completely Randomized Design ◽  
Purple Sweet Potato

(Effect Potential Use of Purple Sweet Potato Flour ss Ingredient in Kemojo Cake, Riau Province Traditional Food) ABSTRACT. The purpose of this study was to obtain an optimal ratio of purple sweet potato flour to wheat flour to produce good quality kemojo cake product. This study uses a completely randomized design (CDR) completely randomized design (CRD) with five treatment. The analyzed of kemojo cake includes moisture content, ash content, protein content, sucrose content and sensory assessment. The result showed that  kemojo cake best treatment is TUJ2 with moisture content of 24.32%, ash content of 0.80%, protein content of 13.25%, sucrose content of 21.82% and descriptive sensory showed light purple colour (score 2.80), a hint of sweet potato flavour (score 3.00), a little bit of purple sweet potato scent (score 3.03), the chewy texture (score 3.00) and panelist favored overall (score 2.06).

scholarly journals Perbandingan tumpukan beras Bulog terhadap populasi kutu beras (Sitophilus oryzae L.) dan mutu beras selama masa simpan di Kabupaten Jayawijaya

2021 ◽  
Vol 17 (2) ◽  
pp. 86-92
Author(s):  
Anti Uni Mahanani ◽  
Inrianti
Keyword(s):  
Protein Content ◽  
Research Method ◽  
Sitophilus Oryzae ◽  
Ash Content ◽  
Rice Weevil ◽  
Pest Population ◽  
Randomized Design ◽  
Final Weight ◽  
Completely Randomized Design

This study was aimed to find out the effect of rice pile on pest population and the quality of rice during storage; find out which pile of Bulog rice produces the populations of Rice Weevil pest the most during storage; find out which pile of Bulog rice that produces the best quality during storage. This research was conducted in the laboratory of STIPER Petra Baliem Wamena and the Faculty of Agricultural, Universitas Gadjah Mada Yogyakarta. The observation was done in 1 year, from March 2019 to March 2020. The materials and tools used are Bulog rice, rice weevil pest, cartons, plastics, digital scales, stationary, and oven. The research method applies a Completely Randomized Design. The treatments are G1: 15 Bulog rice pile; G2: 20 Bulog rice pile; G3: 25 Bulog rice pile. The results showed that: 1) The rice pile affected the pest population and the quality of rice during storage; 2) G3 condition produced more rice weevil population than others; 3) G1 condition produced the highest final weight of rice, the lowest broken rice, the highest intact rice, the lowest water content, and ash content, and the highest fat content, protein content, and carbohydrate content.

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 PENGARUH PENAMBAHAN EKSTRAK JAHE (Zingiber officinale) TERHADAP NILAI SENSORI, PROKSIMAT DAN DAYA SIMPAN DODOL RUMPUT LAUT (Kappaphycus alvarezii)

2020 ◽  
Vol 3 (1) ◽  
pp. 25
Author(s):  
Muhammad Ihsan Diki ◽  
Asnani Asnani ◽  
Nur Asyik
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Kappaphycus Alvarezii ◽  
Zingiber Officinale ◽  
Ash Content ◽  
Ginger Extract ◽  
Randomized Design ◽  
Best Value ◽  
Completely Randomized Design ◽  
Total Yeast

Effect of Addition of Ginger Extract (Zingiber officinale) to Sensory Values, Proximate and Storability Seaweed Dodol (Kappaphycus alvarezii) ABSTRACT         The aim of this study was to determine the effect of the addition of ginger to the sensory value (color, aroma, texture, and taste) proximate values (water content, ash, fat, protein, and carbohydrate) and storability (total yeast) of seaweed dodol. This study used a Completely Randomized Design (CRD) consisting of four treatments, which were a combination of seaweed and ginger extract, respectively: 100: 0% (D1), 90: 10% (D2), 85: 15% (D3) and 80: 20% (D4) and repeated three times. The results obtained showed that dodol with the addition of ginger extract did not significantly affect the sensory value of the color and texture while the aroma and taste attributes of seaweed dodol with the addition of ginger extract had a significant effect. The highest sensory value of colors and textures was found in treatments D1 3.77 (likes) and 4.01 (likes), aroma and taste found in treatments D3 4.45 (likes) and 4.51 (very likes). The best proximate test values were in the D1 treatment with a moisture content of 15.43%, ash content of 2.02% and carbohydrate content of 65.42%, while the best value for fat and protein content was in the D4 treatment with values of 18.01% and 5.21%. The best value for storability is in the D3 treatment with a range of total yeast value of 3.86-4.63 CFU/gr log that is stored for 9 days. Keywords: Dodol, Ginger Extract, Seaweed, Sensory Values, StorabilityABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan jahe terhadap nilai sensori (warna, aroma, tekstur dan rasa) perbedaan nilai proksimat (kadar air, abu, lemak, protein dan karbohidrat) dan daya simpan (angka total khamir) dodol rumput laut. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan yaitu kombinasi penggunaan Rumput laut dan ekstrak jahe, berturut-turut: 100:0% (D1), 90:10% (D2), 85:15% (D3) dan 80:20% (D4) dan ulangan sebanyak tiga kali. Hasil penelitian yang diperoleh menunjukan bahwa dodol dengan penambahan ekstrak jahe berpengaruh tidak nyata terhadap nilai sensori warna dan tekstur sedangkan pada atribut aroma dan rasa dodol rumput laut dengan penambahan ekstrak jahe berpengaruh nyata. Nilai sensori warna dan tekstur tertinggi terdapat pada perlakuan D1 3.77 (suka) dan 4.01 (suka), aroma dan rasa terdapat pada perlakuan D34.45 (suka) dan 4.51 (sangat suka). Nilai uji proksimat terbaik terdapat pada perlakuan D1dengan nilai kadar air 15.43% , kadar abu 2.02% dan kadar karbohidrat  65.42%, sedangkan nilai terbaik untuk kadar lemak dan protein terdapat pada perlakuan  D4  dengan nilai 18.01% dan 5.21%.Nilai terbaik untuk daya simpan terdapat pada perlakuan D3  dengan kisaran nilai angka total khamir 3.86-4.63 Log CFU/gr yang disimpan selama 9 hari.Kata kunci: Daya Simpan, Dodol, Ekstrak Jahe, Nilai Sensori, Rumput Laut

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