scholarly journals Impact of phosphorus and sulphur nutrients as sole and in combination from organic sources and integration of organic and inorganic source on groundnut quality

2021 ◽  
Vol 9 (1) ◽  
pp. 297-302
Author(s):  
Punitha Premanandarajah ◽  
Vassanthini Ratnarajah
Keyword(s):  
Sewage Sludge ◽  
Protein Content ◽  
Oil Content ◽  
Farmyard Manure ◽  
Poultry Manure ◽  
Sole Source ◽  
Chemical Fertilizer ◽  
Randomized Design ◽  
Single Super Phosphate ◽  
Completely Randomized Design

A pot experiment was conducted to study the effect of phosphorus and sulphur nutrients as sole and in combination from organic and integration of organic and inorganic sources on groundnut quality. Two studies were conducted to select best phosphorus and sulphur sources by using farmyard manure, poultry manure (PM), vermicompost and sewage sludge. There were six treatments in study one and two, including inorganic source of single super phosphate (SSP) and no phosphorus (control) in trial one and no sulphur (control) in trial two. They were replicated four times in a completely randomized design. Among them the selected best source poultry manure was combined with chemical fertilizer (CF) single super phosphate to supply phosphorus and sulphur by having six treatments (Control, 100%PM, 75%PM + 25%CF, 50%PM + 50%CF, 25%PM + 75% CF, 100% CF) and were replicated three times in a completely randomized design. The oil and protein content of kernels were increased as a result of phosphorus and sulphur. Poultry manure as a sole source of phosphorus and sulphur exhibited the highest oil and protein content. 25% poultry manure with 75% chemical fertilizer as a combination exhibited the highest oil content (45.20%) and 75% poultry manure with 25% chemical fertilizer as a combination resulted in the highest protein content (12.50%) of kernels.

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 Effect of biofertilizer obtained by anaerobic digestion of cassava effluent on the development of crambe plants

2017 ◽  
Vol 21 (10) ◽  
pp. 681-685 ◽  
Author(s):  
Andressa C. Neves ◽  
Camila N. Bergamini ◽  
Rafaela de O. Leonardo ◽  
Manoel P. Gonçalves ◽  
Dilcemara C. Zenatti ◽  
...  
Keyword(s):  
Anaerobic Digestion ◽  
Plant Development ◽  
Root Biomass ◽  
Oil Content ◽  
Final Height ◽  
Control Treatment ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Shoot And Root Biomass ◽  
Number Of Branches

ABSTRACT This study aimed to evaluate the effect of applying increasing doses of biofertilizer obtained by the anaerobic digestion of cassava effluent on the development of crambe plants. The experiment was conducted in a protected environment at the Federal University of Paraná (UFPR), Palotina Sector, between April and August 2015. A completely randomized design was used, and five different treatments with the following doses were applied in five replicates: 0, 40, 80, 120, and 160 kg ha-1 of K2O. The following parameters related to plant development were evaluated: final height, stem diameter, number of branches, dry shoot and root biomass, mass of the grains, and oil content. The 160 kg K2O ha-1 dose was found to have the best influence on the plant development, because all the measured parameters reached their highest values at this dose, except for oil content, which attained the highest percentage in the case of the control treatment (0 kg ha-1 of K2O). This study proved that the biofertilizer obtained by anaerobic digestion of cassava effluent can be used as an alternative to regular fertilizers in cultivating crambe.

scholarly journals KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma)

2019 ◽  
Vol 5 ◽  
pp. 115
Author(s):  
Syahri Fadhila Al-Farid ◽  
Jamaluddin Jamaluddin ◽  
Andi Sukainah
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Zingiber Officinale ◽  
Carbohydrate Content ◽  
Test Results ◽  
Artocarpus Heterophyllus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Ginger

This study aims to determine the quality of jackfruit seed juice drinks with the addition of red ginger and to determine the level of acceptance of panelists on jackfruit seed juice drinks. Parameters observed included water content, protein content, carbohydrate content and organoleptic including color, taste, aroma and texture. This study used a Completely Randomized Design (CRD) consisting of one factor, namely the concentration of red ginger juice with four treatments, namely: 0%, 6%, 12%, 18%, each repeated three times. The results showed that jackfruit seed juice drink with the addition of 18% red ginger was the best treatment from the results of organoleptic tests. The proximate test results showed that the best treatment was 3.13% water content in 12% ginger treatment, 2.17% protein in 18% red ginger treatment and 95.61 carbohydrate in 18% red ginger treatment.

scholarly journals PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 304-310
Author(s):  
Siska Cicilia ◽  
Eko Basuki ◽  
Agustono Prarudiyanto ◽  
Ahmad Alamsyah ◽  
Dody Handito
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Potato Starch ◽  
Ash Content ◽  
Randomized Design ◽  
Alternative Materials ◽  
Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

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 Chemical composition of essential oil extracted from leaves of Campomanesia adamantium subjected to different hydrodistillation times

2017 ◽  
Vol 47 (1) ◽  
Author(s):  
Juliana Dantas de Oliveira ◽  
Daniely Karen Matias Alves ◽  
Mayker Lazaro Dantas Miranda ◽  
José Milton Alves ◽  
Marcelo Nogueira Xavier ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Oil Content ◽  
Chemical Constituents ◽  
Caryophyllene Oxide ◽  
Fruit Species ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACT: Campomanesia adamantium is a native fruit species of the Cerrado and is used in food and medicines and as bee pasture. The chemical composition of essential oils obtained from plants of the same species have varying constituent proportions due to the influence of extractive factors, environmental, genetic and ontogenetic. This study aimed to identify the influence of hydrodistillation time on the content and chemical composition of essential oil extracted from the leaves of C. adamantium . Treatments consisted of five extraction times (1, 2, 3, 4, and 5h) using Clevenger with five replications in a completely randomized design. It was observed that after two hours of hydrodistillation, the essential oil content remains constant. Regarding the chemical constituents of essential oil, variation of the proportions of the compounds tested occurred at all hydrodistillation times. The compounds spathulenol oxygenated sesquiterpenes and caryophyllene oxide were the majority in the five hydrodistillation times.

Uji Kualitas Sie Balu Daging Kerbau Dengan Pemberian Persentase Bawang Putih (Allium sativum) yang Berbeda

2017 ◽  
Vol 2 (4) ◽  
Author(s):  
Arif Fadhilah ◽  
Cut Aida Fitri ◽  
Amhar Abubakar
Keyword(s):  
Protein Content ◽  
Allium Sativum ◽  
Fat Content ◽  
Meat Weight ◽  
Buffalo Meat ◽  
Randomized Design ◽  
Quality Testing ◽  
Completely Randomized Design ◽  
Banda Aceh

Penelitian ini dilaksanakan di Laboratorium Ilmu dan Tehnologi Pengolahan Daging Program Studi Peternakan Fakultas Pertanian Universitas Syiah Kuala Banda Aceh. Penelitian ini berlangsung selama dua bulan dari Maret sampai April 2016. Tujuan penelitian ini adalah untuk mengamati Uji Kualitas Sie Balu Daging Kerbau Dengan Pemberian Persentase Bawang Putih (Allium sativum) Yang Berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan 5 ulangan. Perlakuan P0 adalah pada pemberian 0 % (kontrol), perlakuan P1 adalah pemberian 10 % bawang putih dari berat daging, perlakuan P2 adalah pemberian 15 % bawang putih dari berat daging, perlakuan P3 adalah pemberian 20 % bawang putih dari berat daging. Parameter yang diamati dalam penelitian ini adalah Kandungan protein dan Kandungan lemak. Hasil penelitian menunjukkan bahwa sie balu daging kerbau yang diberi berbagai persentase bawang putih berpengaruh sangat nyata (P0,01) terhadap kandungan protein dan kandungan lemak.A Quality Testing of Cured Buffalo Meat by Giving a DifferentPercentage of Garlic (Allium sativum)The purpose of this study was to observe the Quality Testing of Cured Buffalo Meat by Giving Different Percentage of Garlic (Allium Sativum). This study used Completely Randomized Design (RAL) with 4 treatment of 5 replications. Treatment P0 was given 0% garlic (control); P1 treatment was given 10% garlic of the meat weight, P2 treatment was given 15% garlic of the meat weight, P3 treatment was given 20% garlic of the meat weight. The parameters observed in this study were the content of protein and fat. The results showed that cured buffalo meat which was given various percentage of garlic had a significant effect (P 0,01) on protein content and fat content.

scholarly journals Short-Term Changes in Fertility Attributes and Soil Organic Matter Caused by the Addition of EM Bokashis in Two Tropical Soils

2015 ◽  
Vol 2015 ◽  
pp. 1-9
Author(s):  
Carlos Eduardo Pacheco Lima ◽  
Mariana Rodrigues Fontenelle ◽  
Luciana Rodrigues Borba Silva ◽  
Daiane Costa Soares ◽  
Antônio Williams Moita ◽  
...  
Keyword(s):  
Organic Matter ◽  
Soil Organic Matter ◽  
Organic Carbon ◽  
Total Organic Carbon ◽  
Poultry Manure ◽  
Principal Component ◽  
Tropical Soils ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Chemical Attributes

The present work aimed to evaluate the behavior of ten fertility attributes of soil organic matter physical fractions and total organic carbon upon addition of three EM Bokashis to a Rhodic Ferralsol (FRr) and a Dystric Cambisol (CMd). An experiment was carried out in greenhouse in which the soils were placed into plastic trays and cultivated with tomato. A completely randomized design was used with four repetitions and factorial scheme of 2 × 3 + 2, consisting of two soils (FRr and CMd), three EM Bokashis (Poultry Manure Bokashi (BPM); CNPH Bokashi (BC); and Cattle Manure Bokashi (BCM)), and two controls (both soils without addition of Bokashi). The following fertility attributes were evaluated: pH, Ca2+, Mg2+, K+, Na+, P, SB, H + Al, CEC, andV. Particulate organic carbon (POC) and mineral-associated organic carbon (MOC) and total organic carbon (TOC) were also investigated. Finally, the Principal Component Analysis was conducted in order to identify possible patterns related to soils when fertilized with EM Bokashi. The addition of EM Bokashi increased the soil fertility and contents of POC. Different EM Bokashi presents distinguished effects on each soil. The PCA suggests that BPM presents higher capacity to modify the analyzed chemical attributes.

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 PENINGKATAN DAYA TERIMA DAN KADAR PROTEIN NUGGET SUBSTITUSI IKAN LELE (CLARIAS BATRACHUS) DAN KACANG MERAH (VIGNA ANGULARIS)

2017 ◽  
Vol 11 (1) ◽  
pp. 106
Author(s):  
S R Widya Areta Humaniora Justisia ◽  
Annis Catur Adi
Keyword(s):  
Statistical Analysis ◽  
Amino Acid ◽  
Protein Content ◽  
Essential Amino Acid ◽  
Clarias Batrachus ◽  
Vigna Angularis ◽  
Treatment Combination ◽  
Randomized Design ◽  
Composition Formula ◽  
Completely Randomized Design

Catfi sh and red beans are high in protein and essential amino acid than can be processed into nuggets and used as high-protein snack alternative. This research aimed to determine the effect of catfi sh and red beans toward the acceptance and protein content, as well as determine the best composition to produce a good quality nuggets. Type of research in the development formula using true experimental with a completely randomized design. There were four (4) types of treatment (combination of catfi sh, catfi sh bones, and red beans) with three (3) times replication. Panelist used was 35 untrained panelists. Product acceptance was tested using statistical analysis Kruskal Wallis and Mann Whitney (ƒ¿ . 0.05). The result of organoleptic tests showed the most preferred nugget is F1 (combination of catfi sh and red beans). Highest increased protein per 100g nugget is F1 (combination of catfi sh and red beans) with 14.5 gcompare to F0 (catfi sh) with 11,5 g, there was signifi cant difference between F0 and F1, F2, F3, F4 to the characteristic of odour (p = 0.000), texture (p = 0.008), fl avor (p = 0.000), and form (p = 0.000). The best composition formula is F1 (combination of catfi sh and red beans).The best formula in terms of its composition, acceptability, and nutritionalvalue was F1 (combination of catfi sh and red beans).Keywords: acceptance, catfi sh, red beans, protein

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