scholarly journals Tongkol (Euthynnus affinis) fermentation on organoleptics and its biochemistry

2020 ◽  
Vol 4 (3) ◽  
Author(s):  
Ni Made Darmadi ◽  
Dewa Gede Semara ◽  
I Made Kawan
Keyword(s):  
Acetic Acid ◽  
Research Method ◽  
Ph Value ◽  
Plate Count ◽  
Total Plate Count ◽  
Randomized Design ◽  
End Products ◽  
Completely Randomized Design ◽  
Euthynnus Affinis

The technology to improve the quality of feed ingredients is fermentation. In general, all fermentation end products usually contain compounds that are simpler and easier to digest than the original ingredients. Tongkol fish can be fermented into Fermented Tongkol (Euthynnus affiis). The research method used was a completely randomized design with three treatments and three replications. The treatment used three types of fermen. Data were analyzed using ANOVA and LSD Advanced Test. The results showed that the best treatment was treatment using a combination of fermen 50% Bromelin with 50% Papain. with the results of iji, namely: Dissolved Protein 17,447%, Water content 71,781 %, Free Fatty Acid (FFA) 1,941 %, Total Plate Count  4.6x106 cfu, pH value 5,420, Butyric Acid 2,767 %, Acetic Acid 1,810 % and Lactic Acid 2,720 % and Organoleptic Favored by consumers.

scholarly journals PENGARUH INFUSA DAUN KELOR (Moringa oleifera) SEBAGAI PRESERVATIF ALAMI TERHADAP KUALITAS DAGING BABI

2020 ◽  
Vol 8 (1) ◽  
pp. 1-23
Author(s):  
Selviani Trivoningsi Dangur ◽  
Novalino H. G. Kallau ◽  
Diana Agustiani Wuri
Keyword(s):  
Moringa Oleifera ◽  
Ph Value ◽  
Biceps Femoris ◽  
Laboratory Research ◽  
Plate Count ◽  
Total Plate Count ◽  
Randomized Design ◽  
Experimental Laboratory ◽  
Completely Randomized Design

Pork is one of the most consumption types of meat in the East Nusa Tenggara region.. Moringa leaf are one part of the plant which is known to have antimicrobial compounds.The aimof this research was to determine the influence of Moringa leaf infusion as a natural preservative to the quality of pork.This research is an experimental laboratory research and used a total of 48 samples of thigh pork (Biceps femoris). This research used a completely randomized design with factorial pattern. The first factor was concentration of infusion Moringa leaf consist of 0% (K0), 5% (K1), 10% (K2), and 15% (K3) and the second factor was time of storage consist of  0,6, 12, and 18 hours with 3 replications. The parameters of porkquality that have been examined: color, texture, odor, value in the Eber test, pH value, and total plate count (TPC) value.The results showed that the addition of Moringa leaf infusion change the color and odor. The Eber test shows the K3 group can last up to 18 hours. There was no significant effect of infusion concentration (P> 0.05) on the pH value and there was a very significant effect on the time of storage (P<0.01) on the pH value. There was a significant effect of infusion concentration (P<0.05) and very significant effect on the time of storage (P <0.01) on the TPC value. The value of TPC in the K3 group was below of the Standar Nasional Indonesia contamination limit for laying less than 12 hours at room temperature.

scholarly journals Efek Agitasi Susu Probiotik yang ditambahkan Buah Naga Merah (Hylocereus polyrhizus) terhadap Uji Sensorik dan Total Plate Count

2016 ◽  
Vol 1 (1) ◽  
pp. 816-823
Author(s):  
Feby Zalika Parindra ◽  
Yusdar Zakaria ◽  
Yurliasni Yurliasni
Keyword(s):  
Ph Value ◽  
Plate Count ◽  
Milk Processing ◽  
Total Plate Count ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Microbial P ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Hylocereus Polyrhizus

Abstrak.  Suatu penelitian telah dilakukan untuk mengetahui efek agitasi susu probiotik yang ditambahkan buah naga merah (Hylocereus Polyrhizus). Penelitian ini dilakukan di Laboratorium Ilmu dan Teknologi Pengolahan Susu Fakultas Pertanian Universitas Syiah Kuala pada tanggal 29 April - 31 Mei 2016. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 2x4 dengan 3 kali ulangan yang terdiri dari 2 faktor, A, agitasi yaitu (A1) dan (A2) non agitasi. Dan faktor B yaitu konsentrasi buah naga merah (B1) 20%,  (B2) 25%,  B3 (30%) dan (B4) 35%. Parameter yang diamati adalah derajat keasaman (pH), total mikroba dan uji organoleptik. Hasil penelitian menunujukkan bahwa terdapat pengaruh yang sangat nyata (P0,01) terhadap derajat keasaman (pH) dan berpengaruh nyata terhadap total mikroba (P0,05) serta terdapat interaksi antara kedua perlakuan. Sedangkan untuk uji organoleptik terdapat pengaruh yang sangat nyata (P0,01) terhadap kekentalan dan warna susu probiotik.  nilai derajat keasaman pH 4,03 - 4,11 dengan agitasi (pengadukan) masih sesuai dengan standar (SNI) 01-2981-1992. Sedangkan nilai total mikroba optimal terjadi pada penambahan buah naga sebanyak 30% baik agitasi maupun non agitasi. Effects of Milk Probiotic Agitation Added Red Dragon Fruit (Hylocereus Polyrhizus) on Sensory Test and Total Plate Coun Abstract.  A study about effects of milk probiotic agitation added red dragon fruit (Hylocereus Polyrhizus)  has been conducted to determine to test sensory and total plate count. This research was held at the Laboratory of Science and Milk Processing Technology, Agriculture Fakulty Syiah Kuala University on April 29 to May 31, 2016. This study used a completely randomized design (CRD) 2x4 factorial design with three replications consisting of two factors, A, agitation (A1) and (A2) non agitation. And factor B is the concentration of red dragon fruit (B1) 20%, (B2) 25%, B3 (30%) and (B4) 35%. The observed parameter is the degree of acidity (pH), total microbial and organoleptic tests. The results of the study indicate that the there is a  highly significant influence (P 0,01) to the degree of acidity (pH) and total significantly affected the total microbial (P 0.05), and there is interaction between the two treatments. As for organoleptic tests are highly significant effect (P 0.01) the thickness and color of probiotic milk. acidity pH value of 4.03 to 4.11 with agitation (stirring) is still in accordance with the standard (SNI) 01-2981-1992. While the total value of optimal microbial occurred upon addition of dragon fruit by 30% both agitation and non agitation

scholarly journals Pengaruh Penggunaan Ekstrak Kunyit (Curcuma domestica) Terhadap Mutu Kerupuk Cumi (Loligo sp.) [Effect of Using Turmeric Extract (Curcuma domestica) on The Quality of Squid Crackers (Loligo sp.)]

2019 ◽  
Vol 11 (1) ◽  
pp. 55
Author(s):  
Jumiati Jumiati ◽  
Dewi Ratnasari ◽  
Achmad Sudianto
Keyword(s):  
Protein Content ◽  
Nutrient Content ◽  
Proximate Analysis ◽  
Plate Count ◽  
Test Analysis ◽  
Total Plate Count ◽  
Turmeric Extract ◽  
Randomized Design ◽  
Completely Randomized Design

AbstrakKerupuk cumi saat ini cukup banyak diminati masyarakat di semua kalangan karena kandungan gizi cumi yang tinggi terutama kandungan proteinnya yaitu 17,9 g/100 g cumi segar. Penelitian ini bertujuan untuk mengetahui mutu kerupuk cumi (Loligo sp.) yang terbaik dengan penambahankunyit(Curcuma domestica) yang berbeda. Analisis yang dilakukan meliputi: analisa proksimat (kadar : air, abu, lemak, protein, dan karbohidrat), dan uji Total Plate Count (TPC Penelitian ini merupakan penelitian eksperimental menggunakan Rancangan Acak Lengkap (RAL), dengan empat perlakuanyaitu: tanpa pemberian ekstrak kunyit (O) , pemberian dosis 12,5% (A), 15% (B) dan 17,5% (C) masing-masing enam ulangan. Hasil analisa uji proksimat, penggunaan ekstrak kunyit pada pembuatan kerupuk cumi berpengaruh nyata terhadap mutu kerupuk cumi dengan pemakaian ekstrak kunyit terbaik yaitu: dosis kunyit 12,5% (kadar air : 9,622%), dosis kunyit 17,5% ( kadar lemak: 4,765%), dosis kunyit 17,5% (kadar protein : 18,112%), dosis kunyit 12,5% (kadar karbohidrat : 68,253%), dan dosis kunyit 12,5% (kadar abu: 1,278%). Penggunaan ekstrak kunyit berpengaruh sangat nyata terhadap TPC pada kerupuk cumi, perlakuan yang paling baik adalah perlakuan C dengan nilai TPC sebesar 28.350 koloni/ gram. Penggunaan esktrak kunyit sebagai bahan anti bakteri pada proses pembuatan kerupuk cumi mampu menghambat aktivitas bakteri dan mempunyai kandungan gizi yang cukup tinggi. AbstractSquid crackers are currently quite popular with people in all circles because of the high nutritional content of squid, especially the protein content of 17.9 g / 100 g of fresh squid. This study aims to determine the quality of the best squid crackers (Loligo sp.) by adding different turmeric (Curcuma domestica). The analysis carried out included: Proximate analysis (levels: water, ash, fat, protein, and carbohydrates), and Total Plate Count (TPC) tests. This study used an experimental method, completely randomized design (CRD), with 4 treatments without the administration of turmeric extract (O), dosing 12.5% (A), 15% (B) and 17.5% (C) respectively 6 repetitions. The results of the proximate test analysis, the use of turmeric extract on the making of squid crackers had a significant effect on the quality of squid crackers with the use of the best turmeric extract: 12.5% turmeric dose (moisture content: 9.622%), 17.5% turmeric dose ( fat content: 4.765%), turmeric dosage 17.5% (protein content: 18.112%), 12.5% turmeric dose (carbohydrate level: 68.253%), and 12.5% turmeric dose (ash content: 1.278%). The use of turmeric extract has a very significant effect on TPC on squid crackers, the best treatment is treatment C with a TPC value of 28,350 colonies / gram. The use of turmeric extract as an anti-bacterial ingredient in the process of making squid crackers is able to inhibit bacterial activity and has a fairly high nutrient content.

scholarly journals KUALITAS PERMEN JELLY SARI BUAH PEPAYA (Carica papaya L.) DENGAN PENAMBAHAN EKSTRAK KELOPAK BUNGA ROSELLA (Hibiscus sabdariffa L.)

2020 ◽  
Vol 4 (1) ◽  
pp. 26
Author(s):  
Livia Adriana ◽  
Franciscus Sinung Pranata ◽  
Yuliana Reni Swasti
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Carica Papaya ◽  
Plate Count ◽  
Hibiscus Sabdariffa ◽  
Total Anthocyanin ◽  
Total Plate Count ◽  
Randomized Design ◽  
Completely Randomized Design

Jelly candy is a favorite snack of various ages from children to adults because it has an attractive color, delicious aroma and taste, and a chewy texture. In this study, papaya juice (Carica papaya L.) was used as a base ingredient for making jelly candy because papaya is a fruit that is very easy to find and has a relatively cheap price. In order to improve the quality of the papaya jelly candy, roselle calyx extract (Hibiscus sabdariffa L.) was also added. Roselle calyx has been known to have high antioxidants because they contain anthocyanin pigments. The purpose of this study was to determine the effect of variations in the addition of roselle calyx extract to the papaya jelly candy. The experimental design in this study was a completely randomized design with variations in the addition of roselle calyx extract by 0% (control), 15%, 30%, and 45%. The parameters tested in this study include chemical, physical, microbiological, and organoleptic qualities. The results of the research that have been carried out show the addition of 45% roselle calyx extract can produce the best papaya jelly candy based on water content, total titrated acid, antioxidant activity, total anthocyanin, texture, color, and microbiological tests which include total plate count and numbers of yeast molds. Keywords : jelly candy, papaya juice, roselle calyx extract

Pengaruh Pemberian Moringa oleifera Terhadap Kuantitas dan Kualitas Semen Sapi Peranakan Ongole

2020 ◽  
Vol 7 (2) ◽  
pp. 119
Author(s):  
Lukman Affandhy ◽  
Muchamad Luthfi ◽  
Dian Ratnawati ◽  
Frediansyah Firdaus
Keyword(s):  
Data Analysis ◽  
Analysis Of Variance ◽  
Research Method ◽  
Moringa Oleifera ◽  
The Third ◽  
Randomized Design ◽  
Leaf Powder ◽  
Completely Randomized Design ◽  
Second Period

ABSTRAK  Penelitian bertujuan untuk mengetahui pengaruh pemberian bubuk daun Moringa oleifera (MO) terhadap kuantitas dan kualitas semen sapi peranakan ongole (PO). Metode penelitian menggunakan percobaan lapang dengan rancangan acak lengkap dengan tiga perlakuan pemberian MO sebesar 0 kg/ekor/hari (P1); 0,05 kg/ekor/hari (P2) dan 0,1 kg/ekor/hari (P3). Analsis data menggunakan one way analysis of variance. Masing-masing perlakuan terdiri atas empat ekor dengan tiga periode pengamatan sebagai ulangan, yaitu periode pertama dan ketiga tanpa MO, dan periode kedua diberikan MO pada P2 dan P3. Hasil penelitian menunjukan bahwa volume dan pH semen perlakuan P1, P2 dan P3 tidak berbeda semua periode pengamatan. Motilitas massa spermatozoa P2 dan P3 periode kedua dan ketiga menunjukan nilai +++ berbeda nyata (P<0,05) dibandingkan dengan P1 (++); motilitas individu  perlakuan P1 menunjukkan nilai terendah 60,56±2,94 % (P<0,05) dibandingkan P2 dan P3 pada periode kedua dan ketiga (75,50±2,29 dan 72,50±2,34%). Konsentrasi spermatozoa P2 dan P3 periode kedua dan ketiga menunjukkan rata-rata  >1.350 juta/ml berbeda nyata (P<0,05) daripada P1 (876±152juta/ml), sedangkan total spermatozoa motil menunjukkan nilai tertinggi 5.647±829 juta/ml pada P3 periode kedua.Viabilitas spermatozoa P2 dan P3 menunjukkan nilai >88-89 % beda nyata (P<0,05) daripada P1 (<84 %) pada periode kedua dan ketiga, sedangkan nilai abnormalitas spermatozoa yang terbaik adalah P2 sebesar 4,30% pada periode kedua dan P3 sebesar 5,33% pada periode ketiga. Disimpulkan pemberian bubuk daun MO dengan dosis 0,1 kg/ekor/hari dapat memperbaiki kuantitas dan kualitas semen (viabilitas dan total spermatozoa motil) sapi pejantan PO.Kata kunci:  kuantitas dan kualitas semen, Moringa oleifera, sapi pejantan ABSTRACTThe research aimed to determine the effect of Moringa oleifera (MO) leaf powder on the quantity and quality of semen of ongole crossbreed. The research method used was a field experiment with a completely randomized design with three treatments giving MO of 0 kg/head/day (P1); 0.05 kg/head/day (P2) and 0.1 kg/head/day (P3). Each treatment consisted of four heads with three periods of observation as replications, namely the first and third periods without MO, and the second period was given MO on P2 and P3. Data analysis used a one-way analysis of variance. The results showed that the volume and pH of semen treated P1, P2, and P3 didn’t different in all observation periods. The second and third period spermatozoa mass motility of P2 and P3 showed that the value of +++ was significantly different (P<0.05) compared to P1 (++); Individual motility of P1 treatment showed the lowest value 60,56±2,94 % (P<0.05) compared to P2 and P3 in the second and third periods (75,50±2,29 and 72,50±2,34%). The second and third periods of P2 and P3 spermatozoa concentrations showed an average of >1,350 million/cc significantly different (P<0.05) than P1 (876±152 million/cc), while the total motile spermatozoa showed the highest value of 5,647±829 million/cc in the second period P3. The spermatozoa viability of P2 and P3 showed values >88-89% significantly different (P<0.05) than P1 (<84%) in the second and third periods, while the best spermatozoa abnormalities were P2 at 4.30% in the second period and P3 at 5.33% in the third period. It was concluded that the giving of MO leaf powder at a dose of 0,1 kg/head/day could improve the quantity and quality of semen (viability and total motile spermatozoa) of Ongole Crossbreed bulls. Keywords: bulls, Moringa oleifera, quantity and quality of semen

scholarly journals The effect of additional turmeric flour in rations on the performance and egg quality of laying chicken isa brown strain age 70th weeks

2021 ◽  
Vol 888 (1) ◽  
pp. 012054
Author(s):  
A Jaelani ◽  
N Abelina ◽  
R Samudera ◽  
T Rostini ◽  
Masganti ◽  
...  
Keyword(s):  
Research Method ◽  
Laying Hens ◽  
Egg Quality ◽  
Egg Mass ◽  
Feed Conversion ◽  
Unit Value ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Haugh Unit

Abstract This research aims to study and analyze the effect of adding turmeric flour (Curcuma domestica Val) in the rations on the performance of 70 weeks old Isa Brown strain of laying hens. The research method used in this study was an experimental method with a completely randomized design (CRD) step with five treatments and four replications. The number of chickens used was as many as 40 laying hens. The treatments given to the sample were P0 = feed without giving turmeric flour (control), P1 = feed with 0.3% turmeric flour, P2 = feed with 0.5% turmeric flour, P3 = feed with 0.7% turmeric flour and treatment P4 = feed by giving turmeric flour 0,9%. The results showed that giving turmeric flour in the rations of the Isa Brown strain of laying hens affected chicken performance and egg quality. This research concludes that giving turmeric flour a percentage of 0.7% in Isa Brown’s 70-week old laying hens is the best for ration consumption, Hen Day Production, egg weight, feed conversion, and egg quality: Haught Unit, yolk egg color, yolk egg index, grading egg and egg mass. Based on the haugh unit value, all eggs produced are still in the AA grade category

scholarly journals Motilitas dan viabilitas spermatozoa semen sexing kambing peranakan etawa (pe) menggunakan metode sedimentasi putih telur dengan pengencer yang berbeda

2017 ◽  
Vol 5 (1) ◽  
pp. 50-56 ◽  
Author(s):  
Yanpiterson Umbu Lele ◽  
Enike Dwi Kusumawati ◽  
Aju Tjatur Nugroho Krisnaningsih
Keyword(s):  
Significant Influence ◽  
Research Method ◽  
Egg Yolk ◽  
Egg White ◽  
Variance Analysis ◽  
Laboratory Research ◽  
Sedimentation Method ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRAK Tujuan penelitian ini adalah untuk mengetahui motilitas dan viabilitas spermatozoa semen hasil sexing kambing Peranakan Etawa (PE) dengan metode sedimentasi putih telur menggunakan pengencer yang berbeda. Materi yang digunakan dalam penelitian ini adalah semen segar kambing Peranakan Etawa (PE) berumur 2 tahun dan bobot badan 120 kg dari Balai Besar Inseminasi Buatan (BBIB)  Singosari Malang. Metode penelitian ini yang digunakan adalah penelitian laboratorium dengan menggunakan rancangan acak lengkap (RAL). Perlakuan terdiri dari semen sexing dengan menggunakan pengencer Andromed lapisan atas dan Andromed lapisan bawah dan Tris Aminomethan Kuning Telur lapisan atas dan Tris Aminomethan Kuning Telur lapisan bawah dengan masing-masing 10 ulangan. Variabel yang diamati adalah motilitas dan viabilitas spermatozoa semen sexing dengan pengencer yang berbeda, proses sexing menggunakan metode sedimentasi putih telur. Data yang diperoleh dianalisis menggunakan Analisis Varian  (ANOVA) apabila perlakuan memberikan perbedaan, maka dilanjutkan dengan Uji BNT. Hasil penelitian menunjukkan bahwa metode sedimentasi putih telur dengan pengencer yang berbeda pada kambing Peranakan Etawa (PE) memberikan pengaruh yang sangat nyata (P<0,01) terhadap motilitas dan viabilitas spermatozoa semen sexing. Motilitas dan viabilitas terbaik terdapat pada pengencer Tris aminomethan kuning telur lapisan atas sebesar 75,65%, 74,41% dan Andromed lapisan atas sebesar 65,4%, 60%. Berdasarkan hasil penelitian dapat disimpulkan bahwa kualitas spermatozoa semen sexing kambing PE dengan menggunakan pengencer Tris aminomethan memberikan hasil terbaik terhadap motilitas dan viabilitas. Berdasarkan hasil penelitian ini maka disarankan agar menggunakan pengencer Tris aminomethan kuning telur sebagai pengencer sexing spermatozoa.   ABSTRACT The purpose of this study was to determine the motility and viability of PE sperm sexing with egg white sedimentation method using different diluents. This research method used was laboratory research using a completely randomized design (CRD) treatment PE sexing sperm. The results showed that the quality of PE sperm goat with various diluents showed a significant influence (P<0,01). The variables observed were motility and viability of sperm. The data obtained were analyzed using variance analysis (ANOVA) with complete randomized design (CRD). Motility and viability at best against Tris aminomethane top layer of egg yolk 65,4% and the top layer of Andromed 75,65%, 74,41%. Based on the results it is suggested that using Tris aminomethane yolk as a diluents sexing sperm. It can be concluded that the quality of sexing sperm goat PE by using tris aminomethane diluent gives the best result on motility and viability.

scholarly journals "Base Genep" Instant Spices Quality For Sale In East Denpasar

2020 ◽  
Vol 4 (2) ◽  
pp. 142-150
Author(s):  
Sofia nggoweng ◽  
Ni Made Ayu Suardani singapurwa ◽  
I Nyoman Rudianta
Keyword(s):  
Escherichia Coli ◽  
Moisture Content ◽  
Water Content ◽  
Ph Value ◽  
Descriptive Study ◽  
Experimental Methods ◽  
Plate Count ◽  
Test Results ◽  
Total Plate Count

Instant spices is a mixture of several spices that are young to be found in the market at an affordable price, and are usually used immediately as a cooking spice for certain foods. This study aims to determine the quality of the "Base Genep" instant spices sold in the East Denpasar Market. This research is a descriptive study using survey and experimental methods in the laboratory. The number of samples to be studied was 44 samples from 81 populations. The variables in the study were moisture content, pH, Escherichia coli, Total Plate Count (TPC) and mold. The results showed that from 44 samples of "Basa Genep" instant seasoning water content test results obtained were 21.62% - 23.707%, while the pH value of 44 samples of "Basa Genep" instant spice was obtained between 2.2-2.5 so that it meets the requirements.

scholarly journals PERFORMANCE IMPROVEMENT OF YOGURT THROUGH THE VARIATION OF ROSELLE EXTRACT ADDITION AND FERMENTATION TIME

AGROINTEK ◽  
2021 ◽  
Vol 15 (2) ◽  
pp. 477-485
Author(s):  
Ike Sitoresmi Mulyo Purbowati ◽  
Karseno Karseno ◽  
Ali Maksum ◽  
Ibrahim Aldaw Ibrahim
Keyword(s):  
Performance Improvement ◽  
Research Method ◽  
Nutritional Value ◽  
Ph Value ◽  
Product Performance ◽  
Fermentation Time ◽  
Extract Concentration ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Functional Drink

Yogurt was a functional drink that was high in nutritional value but had a relatively short shelf life. Roselle extract had a high content of bioactive compounds, namely anthocyanin, polypHenol, and vitamin C. The integration of yogurt with roselle extract was expected to improve product performance both from the properties of health and sensory. This study aimed to determine the effect of roselle extract addition and fermentation time on the characteristics of roselle-based yogurt products.  The research method used was an experimental method with a completely randomized design with Duncan's further test with treatments (1) the addition of rosella extract consisted of 3 levels, namely 0.5, 1.5, and 2.5 %. (2) Fermentation time: 8, 12, and 16 hours. The observed variables included chemical (pH, total titrated acid/TTA, anthocyanins), microbiology (lactic acid bacteria/LAB), and sensory.  The fermentation time affects the pH value and TAT.  The 12 hours of fermentation time gave pH and TTA values, respectively: 3.77 and 1.23%. The variation in the addition of roselle extract significantly affected the anthocyanin, TTA, and LAB values. The addition of the extract as much as 1.5% gave the anthocyanins, TTA, and LAB value respectively 0.871 mg/mL, 1.31%, 561.11x 107CFU/mL.  The best treatment was yogurt with a roselle extract concentration of 1.5% and 20 hours of fermentation.  This yogurt had characteristic as follows: pH 3.7, TAT 1.33%, anthocyanins 0.8751 mg/mL, LAB 560 x 107 CFU/mL, reddish-yellow (4), distinctive aroma (4), Sour taste (4), fine texture (4), and liking (4).

scholarly journals Pengaruh Pemberian Nata De Nanno Dan Nannochloropsis oculata Terhadap Populasi Brachionus plicatilis [Effect Of Giving Nata De Nanno And Nannochloropsis oculata On Population Of Brachionus plicatilis]

2019 ◽  
Vol 5 (1) ◽  
pp. 85
Author(s):  
Indah Permata Sari, Laksmi Sulmartiwi, Boedi Setya Rahardja
Keyword(s):  
Research Method ◽  
Brachionus Plicatilis ◽  
Ph Value ◽  
Quality Parameters ◽  
Nannochloropsis Oculata ◽  
Treatment Delivery ◽  
Randomized Design ◽  
Temperature Ranges ◽  
Variant Analysis ◽  
Completely Randomized Design

Abstract This study aims to determine the effect of Nata De Nanno and Nannochloropsis oculata for Brachionus plicatilis population. The research method used was experimental with a Completely Randomized Design (CRD) with six treatments and four replications. The treatments used were: (A) Nata de Nanno 5x109 cells/L N. oculata, (B) Nata de Nanno 4x109 cells/L N. oculata, (C) Nata de Nanno 3x109 cells/L N. oculata, (D) N. oculata 5x109 cells/L, (E) N. oculata 4x109 cells/L and (F) N. oculata 3x109 cells/L. Analysis of data using variant analysis (ANOVA) and to determine the differences between treatments performed tests Distance Regression Duncan. The results showed that administration of Nata De Nanno and Nannochloropsis oculata for Brachionus plicatilis populations exert a significantly different (p<0,05) in each treatment delivery Nata De Nanno and Nannochloropsis oculata with the highest peak population of young B. plicatilis achieved on the fifth day of treatment D (N. oculata) with a concentration of 5x109 cells/L produce a population young B. plicatilis as much as 98,5 individuals/ml. The lowest peak population of young B. plicatilis on the fifth in treatment C (Nata de Nanno) with a concentration of 3x109 cells/L N. oculata 76,75 produce a population of young B. plicatilis 76,75 individuals/ml. Water quality parameters during the study was the temperature ranges between 27-31°C, a salinity of 31 ppt, pH value 7, DO (Dissolved oxygen) ranged between 5-8 mg/L, and ammonia levels ranged from 0-0.25 mg/L.

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