Inovasi Rengginang Sebagai Pangan Sumber Serat dengan Penambahan Rumput Laut Undari pinnatifida

Abstract Rengginang is a traditional Indonesian food that made from steamed glutinous rice, formed into round plates, dried and then fried. Rengginang can be modern food as a source of fiber with the adding of seaweed. The purpose of this study was to determine the effect of the subtitution of seaweed on the physical, chemical, and organoleptic quality of rengginang and to determine the concentration of seaweed which can make rengginang as a source of fiber. This research was conducted by using Randomized Block Design (RAK) with single factor that is subtitution of seaweeds with concentration 0, 5, 10, 15, 20, and 25%. The best treatment of rengginang was obtained from the subtitution of 15% seaweed with water content 10.94% (bk), evaporation of water 4.38%, and volume development 112.73%, and hedonic value which includes color 5.50; aroma 6,10; taste 6.00; and texture 5,7 Abstrak Rengginang merupakan makanan tradisional Indonesia yang terbuat dari beras ketan yang dikukus, dibentuk lempengan bulat, dikeringkan kemudian digoreng. Penambahan bahan dari rumput laut digunaka untuk membuat rengginang memiliki kandungan serat yang tinggi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan rumput laut terhadap kualitas fisik, kimia, dan organoleptik rengginang serta untuk mengetahui konsentrasi rumput laut yang dapat membuat rengginang sebagai sumber serat. Penelitian dilakukan menggunakan Rancangan Acak Kelompok faktor tunggal yaitu penambahan rumput laut pada konsentrasi 0, 5, 10, 15, 20, dan 25%. Rengginang perlakuan terbaik didapatkan dari penambahan rumput laut 15% dengan kadar air 10,94% (bk), penguapan air 4,38%, volume pengembangan 112,73%, serta nilai hedonik yang meliputi warna 5,50 (agak suka) ; aroma 6,10 (suka) ; rasa 6,00 (suka) ; dan tekstur 5,7 (agak suka).

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Pengaruh Cara Penyembelihan dan Lama Penyimpanan Terhadap Kualitas Daging Ayam Broiler

Jurnal Teknologi dan Industri Pertanian Indonesia ◽

10.17969/jtipi.v12i1.16038 ◽

2020 ◽

Vol 12 (1) ◽

pp. 36-39

Author(s):

Anis Dliyaul Haq ◽

Irfan Irfan ◽

Yanti Meldasari Lubis

Keyword(s):

Water Content ◽

Skin Color ◽

Storage Time ◽

Block Design ◽

Chicken Meat ◽

Physical Chemical ◽

Randomized Block Design ◽

Duration Of Storage ◽

Better Than

Slaughtering is a method used to obtain food from farmed animals. Chicken slaughter is one of important factors affevting the halal and nutritional quality of meat. Chicken meat slaughtered is done according to islamic sharia and not according to Islamic sharia. Slaughtering is carried out according to islamic or halal sharia according LPPOM-MUI (2008). The storage time for food is a period of time that is safe and suitable for consumption in food and can be used by consumers according to their needs and can maintain the state of the food that is packed. Determine the quality of chicken meat whether or not accepted by consumers affect the physical, chemical and biological quality. The study aims to determine the effect of slaughtering methoda (according to Islamic sharia and not according to Islamic sharia) and duration of storage on the quality of chicken meat. This research uses factorial randomized block design (RBD) consisting of 2 factors. The first factor is the method of slaughtering, namely slaughtering by Islamic sharia and slaughtering not by Islamic sharia (neck slaughter broken). Slaughtering by Islamic sharia is chicken slaughtering in RPA that is halal certified, while slaughtering is not by Islamic sharia is chicken slaughtered in RPA that is certified not halal. The second factor is storage time, which is 0 hours (control), 3 hours, 6 hours and 9 hours. The result of this study showed that slaughter had a very significantly affected (P 0,01) on skin color. The treatmment duration significantly affected (P 0,05) on water content and suppleness. Research shows that the quality of chicken meat slaughtered according to Islamic sharia (P1) is better than meat slaughtered not according to Islamic sharia, especially in terms of; as higher skin color. As storage time increases, the water content

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QUALITY OF KWETIAW WITH ADDITIONAL DIFFERENT PERCENTAGE OF CANNA (Canna edulis Kerr.) STARCH

Jurnal Agroindustri ◽

10.31186/j.agroind.4.1.8-14 ◽

2014 ◽

Vol 4 (1) ◽

pp. 8-14

Author(s):

Murna Muzaifa ◽

M. Ikhsan Sulaiman ◽

Liyuza Liyuza

Keyword(s):

Water Absorption ◽

Water Content ◽

Block Design ◽

Cooking Loss ◽

Single Factor ◽

Loss Color ◽

Randomized Block Design ◽

C 50

Research has been conducted to eximine the possibility of kwetiaw production from canna starch. The aim of this research was to study the effect of canna starch persentage on quality of kwetiaw. This study used randomized block design with single factor, the percentage of canna starch which consist of 5 levels : A = 0%, B = 25%, C = 50%, D = 75% and E = 100%. Parameter analyzed were water content, water absorption, cooking loss, color and texture (elasticity) of kwetiaw. The result showed that water content, water absorption and cooking loss values of kwetiaw tended to increase with increasing of canna starch substitution. Color of kwetiaw was preferred in 25% canna starch substitution and the preference was decrese with increasing of canna starch substitution. The texture of kwetiaw was preferred on 50% canna starch substitution.

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EVALUASI SIFAT KIMIA DAN SENSORI PERMEN JELLY JAMUR TIRAM PUTIH PADA BERBAGAI KONSENTRASI GELATIN

Jurnal Agroindustri ◽

10.31186/j.agroindustri.11.1.43-53 ◽

2021 ◽

Vol 11 (1) ◽

pp. 43-53

Author(s):

Sussi Astuti ◽

Dwi Ardiansyah ◽

Susilawati Susilawati

Keyword(s):

Data Analysis ◽

Water Content ◽

Block Design ◽

Ash Content ◽

Oyster Mushroom ◽

Single Factor ◽

Randomized Block Design ◽

Significant Difference ◽

Gelatin Concentration ◽

Sugar Levels

The purpose of the research to determine the concentration of gelatin that produce white oyster mushroom jelly candy which appropriate with the chemical and sensory characteristic of standard ISO 3547.2-2008. The research arranged in a Complete Randomized Block Design (CRBD) by a single factor that is gelatin concertration on six grade of 5%, 10%, 15%, 20%, 25%, and 30% with four repetition. Data analysis of variance and a further test with the Least Significant Difference (LSD) at 5% level. The results showed that the best treatment was found in 20% of gelatin concentration that produces flavor white oyster mushroom jelly candy with score of 2.98 (rather typical white oyster mushroom), elasticity with a score of 3.89 (chewy), color with score of 3.71 (like), the overall acceptance with score of 3.83 (like), the water content of 18.27% (bb), ash content of 0.25% (bb), reduced sugar levels of 0.28% (bb), and sucrose levels of 51.33% (bb) which appropriate with SNI jelly candy 3547.2-2008.

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Avaliação do desempenho produtivo e da qualidade físico-química dos frutos de tomateiro cereja produzidos sob a influência de porta-enxertos

Revista Agraria Academica ◽

10.32406/v4n3/2021/61-71/agrariacad ◽

2021 ◽

Vol 4 (3) ◽

pp. 61-71

Author(s):

Antonia Mirian Nogueira de Moura Guerra ◽

◽

Ítalo José da Silva Rodrigues ◽

Keyword(s):

Room Temperature ◽

Block Design ◽

Physicochemical Characteristics ◽

Chemical Quality ◽

Cherry Tomato ◽

Physical Chemical ◽

Randomized Block Design ◽

And Storage ◽

Storage Temperatures

The objective was to evaluate the production and post-harvest quality of fruit from grafted and non-grafted tomatoes. The experiment was carried out in a randomized block design with five treatments (Jiloeiro, Berinjeleira, Jurubeba, 'Intacto' rootstock and the witness the cherry tomato without grafting) and 16 replicates. In the evaluation of physical-chemical quality, the experiment followed a randomized block design in a 5x2 factorial scheme (rootstocks and storage temperatures, 10 ºC and room temperature) four replications. For a better productive contribution of the cherry tomato, the use of rootstocks from Jurubeba and Intacto is indicated, however, the use of a rootstock did not contribute to the durability and physicochemical characteristics of the fruit. When conditioned at 10 ºC, the fruits showed a better visual and physical-chemical aspect in relation to the ambient temperature, with increased durability of the product in all treatments.

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THE EFFECT OF SLICE THICKNESS AND FRYING TEMPERATURE CHARACTERISTICS OF PUMPKIN CHIPS BY VACUUM FRYING METHOD

Jurnal Agroindustri ◽

10.31186/j.agroind.3.2.83-97 ◽

2013 ◽

Vol 3 (2) ◽

pp. 83-97

Author(s):

Sugito Sugito ◽

Hermanto Hermanto ◽

Arfah Arfah

Keyword(s):

Antioxidant Activity ◽

Moisture Content ◽

Water Content ◽

Block Design ◽

Ash Content ◽

Slice Thickness ◽

Frying Temperature ◽

Physical Chemical ◽

Vacuum Frying ◽

Randomized Block Design

The objective of research was to determine the effect of slice thickness and frying temperature on the physical, chemical and sensorycharacteristics of pumpkin chips by vacuum frying method. Research used a Factorial Completely Randomized Block Design with 2 treatments and 3 replications. A factor (the slice thickness: 1, 2, and 3 mm) and B factor (frying temperature : 80, 90, and 100oC). The results showed that the slice thickness had significant effect on the crispy texture, yield, and water content of pumpkin chips. The temperature had significant effect on the lightness, chroma, crispy texture, yield, and moisture content. Interaction slice thickness and temperature had significant effect on the water content of pumpkin chips. A3B3 treatment (slice thickness 3 mm and frying temperature 100oC) was the best treatment with physical characteristic (yield 17.47%, crispy texture 183.6 gf, colour with 54.63% lightness, 42.17% chroma and 54.90o hue), chemical cha-racteristic (1.63% water content, 8.08% ash content) and sensory characteristics by scoring preferences 3.48 crispy texture, 3.2 flavour, 2 colour and 3.32 taste. A3B3 treatment had 1.58 dissoluble fiber content, 12.92 mg/mL IC50 antioxidant activity, 21.90 fat rate,1.46 ppm total carotene.

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Karakteristik Fisikokimia dan Sensoris Nugget Kijing (Pilsbryoconcha exilis)

Jurnal FishtecH ◽

10.36706/fishtech.v7i1.5983 ◽

2018 ◽

Vol 7 (1) ◽

pp. 76-85

Author(s):

Ina Permata Sari ◽

Herpandi Herpandi ◽

Shanti Dwita Lestari

Keyword(s):

Moisture Content ◽

Protein Content ◽

Water Content ◽

Sensory Analysis ◽

Block Design ◽

Ash Content ◽

Sensory Characteristics ◽

Chemical Characteristics ◽

Physical Chemical ◽

Randomized Block Design

The purpose of this research was to observe the effects of threadfin breams surimi (Nemiptarus nematophorus) and mussel (Pilsbryoconcha exilis) to physical, chemical and sensory characteristics of nugget. This research used randomized block design (RBD) consisted of one factor treatment and three replications. Factor treatment consisted of combination ratio threadfin breams surimi and mussel 100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, 0% : 100%. The variables observed were physical characteristics (elasticity), chemical characteristics (moisture content, ash, protein, fat, carbohydrate, and iron) and sensory analysis on appereance, flavour, taste and texture of the final products. Different combinations of threadfin breams surimi and mussel had significant effect on elasticity (222.53 gf, 278.33 gf, 300.66 gf, 312.13 gf, 452.86 gf), ash content (3.26%, 2.51%, 2.23%, 1.63%, 1.45%), protein content (8.27%, 12.11%, 14.8%, 17.14%, 20.73%), carbohydrate content (17.32%, 14.34%, 11.11%, 8.42%, 3.5%), and iron (23.61%, 18.56%, 12.77%, 7.24%, 1.54%). Based on the results, the greater addition of surimi concentration caused the increasing value of elasticity, protein, and water content. While the greater addition of mussel concentration resulted on the increased value of ash, fat and iron. This research showed that the combination of 75% threadfin breams surimi and 25% mussel produced on nugget with the best characteristics.

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Nitrogen fertilization and spacing in productivity and quality of passion fruit implanted with advanced seedlings

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452021004 ◽

2021 ◽

Vol 43 (5) ◽

Author(s):

Gabriel Stefanini Mattar ◽

Luís Felipe Villani Purquerio ◽

Laura Maria Molina Meletti ◽

Sílvia Regina de Toledo Valentini ◽

Laís Fernanda de Paula ◽

...

Keyword(s):

Nitrogen Fertilization ◽

Block Design ◽

Passion Fruit ◽

Chemical Quality ◽

Maximum Production ◽

Physical Chemical ◽

Randomized Block Design ◽

Management Techniques ◽

Yellow Passion Fruit

Abstract The use of advanced seedlings associated with the annual cultivation of passion fruit are important management techniques for living with the fruit-hardening virus (FEV). However, this technology still needs information on nitrogen fertilization and spacing between plants, so that it is possible to recover crop’s productivity. The objective of this research was to identify the nitrogen dose (N) and the most suitable spacing for annual orchards installed with advanced seedlings (1.2 m high) of yellow passion fruit. The experiment was carried out in the field, in Mogi Mirim, SP, between October 2017 and July 2018. A randomized block design was used in subdivided plots; the treatments were doses of N in coverage such as 0, 60, 120, 180 and 240 kg ha-1 and spacing between plants of 2.0 and 4.0 m and 3.0 m between lines. The dose found for maximum production, 15.4 kg of fruit pl-1, and adequate physical-chemical quality of the fruit for the yellow passion fruit was 130.7 kg ha-1 of N. The most densified spacing, of 2 x 3 m, provided greater productivity and number of thousand fruits per hectare, respectively, 20.7 t ha-1 and 139.5 thousand fruits ha-1.

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PENGARUH PENGGUNAAN TEPUNG KUNYIT ( Curcuma domestica Val.) DAN LAMA PENYIMPANAN TERHADAP KUALITAS SOSIS IKAN TENGGIRI (Scomberomorus sp)

Jurnal Pengolahan Pangan ◽

10.31970/pangan.v4i2.25 ◽

2019 ◽

Vol 4 (2) ◽

pp. 65-73

Author(s):

Syaifuddin

Keyword(s):

Water Content ◽

Storage Time ◽

Ph Value ◽

Block Design ◽

Microbiological Quality ◽

Chemical Quality ◽

Storage Duration ◽

Randomized Block Design ◽

And Storage

This study aims to determine the effect of giving levels of turmeric flour and storage time on microbiological quality, sensory quality and chemical quality of mackerel fish sausages. The method used in this research is descriptive research used to observe the total number of bacterial colonies and molds, while experimental research using Factorial randomized block design (RBD) for analyzing sensory tests. Completely Randomized Design (CRD) factorial pattern for analyzing water content and pH tests. The results showed the administration of turmeric flour can inhibit bacteria and mold for 12 hours. Sensory testing showed an interaction between the level of turmeric flour treatment and storage time. Chemical testing shows the storage time can cause fluctuations in water content. The pH test shows the level of turmeric flour can increase the pH value, and the pH value will decrease during storage. The conclusion of the study is that the level of turmeric flour and storage time affect the quality of sausage microbes. The interaction between the level of turmeric flour and the length of storage has an influence on the taste and texture of fish sausages during storage by inhibiting the growth of microbes so as to maintain quality degradation. levels of turmeric flour and storage duration affect the chemical quality of sausages

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PENGARUH KOMPOSISI PUPUK KS, ZA, DAN UREA, SERTA DOSIS N TERHADAP MUTU TEMBAKAU BESUKI NO

Jurnal Penelitian Tanaman Industri ◽

10.21082/jlittri.v6n3.2000.80-87 ◽

2020 ◽

Vol 6 (3) ◽

pp. 80

Author(s):

MOCHAMMAD SHOLEH ◽

ABDUL RACHMAN ◽

MACHFUDZ MACHFUDZ

Keyword(s):

Block Design ◽

Leaf Thickness ◽

Loamy Soil ◽

Double Row ◽

Organoleptic Quality ◽

Randomized Block Design ◽

Two Factors

Effect of KS, AS, and urea Compositions and N-dosages on quality of Besuki cigar tobaccoThe experiment was conducted on loamy soil at Ajung, Jember from June 1999 to March 2000. The objective was to study the effect of Kalk Salpetcr (KS), ammonium sulphates (AS), and urea compositions and N-dosages on quality of Besuki cigar tobacco. The treatment consisted of two factors i.e. fertilizer composition and N dosages. The first factor was 5 levels of fertilizer composition, i.e. KS; KS(50%)+AS (50%); AS; KS(50%)+urea (50%) and uea. The second factor was 3 level of N-dosages, i.e. 60, 90 and 120 kg N/ha. The treatments were arranged in factorially randomized block design with 3 replications. Planting space was double row (100+70) cm x 40 cm wiUi a population of 168 plants per plot. Results showed thai AS or urea as side dressing fertilizer was not significantly different from KS fertilizer on the percentage of warpper (dekblad) and binder (omblad) quality, leaf thickness, and burning capacity. But especially on organolcptic AS or urea as side dressing fertilizer decreased organoleptic quality, i.e. the taste was bitter and irritating, less aromatic, bad smell, ash color changed from white to black, and decreased ash resistance. All of those characteristics were not desirable in cigar factory. Based on organolcptic quality we suggest the following : (I) AS and urea should be used as a starter only not as side dressing fertilizer, (2) KS fertilizer still perform Ihe best result (3) recommended N-dosage was 60 kg N/ha.

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Pengaruh Pemangkasan Tajuk Terhadap Produktivitas dan Mutu Buah Jeruk Keprok Pulung (Effect of Pruning Canopy on Productivity and Fruit Quality of Mandarin cv Pulung)

Jurnal Hortikultura ◽

10.21082/jhort.v29n2.2019.p199-208 ◽

2020 ◽

Vol 29 (2) ◽

pp. 199

Author(s):

Agus Sugiyatno ◽

NFN Yenni ◽

Buyung Al Fanshuri

Keyword(s):

Water Content ◽

Fruit Quality ◽

Maintenance Treatment ◽

Block Design ◽

Total Sugar ◽

Total Acid ◽

Randomized Block Design ◽

The Mean ◽

Fruit Diameter

Pemangkasan merupakan tindakan dalam budidaya tanaman yang berperan penting dalam mengatur percabangan tanaman. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemangkasan tajuk tanaman terhadap produktivitas dan mutu buah jeruk keprok Pulung. Penelitian dilaksanakan pada bulan Agustus 2015 – Agustus 2016 di Kebun Percobaan (KP) Tlekung Balai Penelitian Tanaman Jeruk dan Buah Subtropika (Balitjestro) pada tanaman jeruk keprok Pulung berumur 6 tahun. Penelitian berdasarkan Rancang Acak Kelompok (RAK) dengan lima perlakuan, yaitu pemangkasan pemeliharaan (P), pemangkasan bentuk V (V), pemangkasan lorong (L), pemangkasan samping (S), dan tidak dipangkas (K). Setiap perlakuan diulang lima kali dengan sembilan unit tanaman per ulangan. Hasil penelitian menunjukkan bahwa jumlah bunga tertinggi diperoleh pada perlakuan pemangkasan bentuk V (V), yaitu 85,30%, jumlah buah tertinggi pada perlakuan pemangkasan bentuk V (V) dan perlakuan pemangkasan samping (S) masing-masing sebesar 208,8 buah/pohon dan 201 buah/pohon. Rerata diameter dan bobot buah tertinggi diperoleh pada perlakuan pemangkasan pemeliharaan (P), yaitu 66,20 mm dan 143,75 g. Dari hasil analisis buah jeruk, total gula tertinggi (7,5%) dan total asam terendah (1,79%) diperoleh pada tanaman yang diperlakukan pemangkasan samping (S), sedangkan total karotenoid tertinggi (10,63 µg/g) terdapat pada tanaman yang diperlakukan pemangkasan lorong (L) dan kadar air yang tertinggi sebesar 90,08% dimiliki oleh tanaman kontrol (tanpa pemangkasan). Perlakuan pemangkasan samping (S) dapat direkomendasikan untuk diterapkan di petani karena menghasilkan jumlah buah yang tinggi dengan rasa yang manis.KeywordsJeruk; Kanopi; Pemangkasan; Produktifitas; Mutu buahAbstractPruning plays an important role in regulating branching of fruit plants. This research was aimed to examine the effect of canopy pruning on productivity and fruit quality of mandarin cv Pulung. The study was conducted at the Experimental Farm Tlekung ICSFRI on 6 year old tree of mandarin cv. Pulung. The observation was carried out from August 2015 until August 2016. The study was analyzed by using a Randomized Block Design (RBD) with five treatments and five replicates. The treatments were consisted of pruning for maintenance (P), V shape pruning (V), alley shape pruning (L), side pruning (S), and unpruning (K). The results indicate that the highest number of flowers is shown by V shape pruning treatment (V) i.e. 85.30%, the highest number of fruits is performed by V shape pruning treatment (V) and side pruning treatment (S), with the average of 208.8 and 201 fruits per tree. The mean fruit diameter and weight is the highest in pruning for maintenance treatment (P), i.e. 66.20 mm and 143.75 g, respectively. The highest total sugar (7.5%) and lowest total acid (1.79%) were obtained in the side pruning treatment (S), while the highest total caratenoid (10.63 µg / g) was found in the alley pruning treatment (L) and the highest water content of 90.08% is owned by the control (unpruning). Results of the study suggest that side pruning treatment (S) can be recommended as the best pruning practice to farmers since it may produce highest number of fruits and sweetest taste.

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