scholarly journals Analysis of Nutritional Composition of Five Growing Waxy Vegetable Varieties In West Halmahera Regency North Maluku

Agrologia ◽  
2021 ◽  
Vol 10 (1) ◽  
Author(s):  
Fitri Wahyu Wijayanti ◽  
Stevani B. Fara
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Experimental Method ◽  
Fat Content ◽  
Nutritional Composition ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Nutritional Content ◽  
Sugarcane Plant

The wax vegetable plant (Saccharum edule) is a type of sugarcane plant, has many types and can be found in several regions in Indonesia. This study aims to determine the nutritional content of five varieties of vegetable Lilin cultivated in West Halmahera Regency North Maluku. This research is using experimental method. Using short white, long white, long white, red, short yellow and long yellow wax vegetables, which are cultivated in West Halmahera Regency, North Maluku. The variables observed included moisture content, fat content, protein content, ash and carbohydrate content. The results showed that the moisture content ranged from 87.59% - 91.76%, fat content ranged from 0.25% - 0.67%, protein content ranged from 3.19% - 4.17%, ash content ranged from 1, 40% - 1.56%, and the carbohydrate content ranges from 3.41% - 6.20%. In terms of nutritional content (fat, protein and carbohydrates), short yellow and long yellow varieties have a higher value.Keywords: Nutritional content, Candle Vegetables, West Halmahera

scholarly journals ANALISIS KANDUNGAN GIZI SELAI POH LEMBONGAN OLEH-OLEH LANGKA KHAS NUSA PENIDA

2021 ◽  
Vol 9 (1) ◽  
pp. 54-61
Author(s):  
I wayan Karta
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Protein Content ◽  
Research Method ◽  
Laboratory Tests ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Nutritional Content ◽  
Mango Fruit

Poh Lembongan mango is a typical mango from the island of Nusa Penida. During the harvest season the fruit is abundant and not used. The use of this mango fruit needs to be done research, so that it can be used as a souvenir product by processing it into jam. The purpose of this study was to analyze the nutritional content of the mango poh lembongan jam, and to test the organoleptic to determine the acceptability of the product as a souvenir.The research method used is descriptive, namely by laboratory tests and organoleptic tests. Laboratory tests were carried out by analyzing moisture content, ash content, fat content, protein content, carbohydrate content, and vitamin C. Organoleptic tests were carried out on the assessment of the aroma, taste, viscosity and acceptability parameters of 15 panelists.The results showed that the content of this jam was 19.649% water content; ash content 0.165%; fat content 0.573%; protein content of 0.907%, carbohydrate content of 78.705%, and vitamin C of 20.476%. Vitamin C which is quite high in jam gives the product the opportunity to be used as healthy food. Organoleptic tests show that the taste, aroma, texture can still be accepted by the community. Poh Lembongan mango jam has the potential to be developed into a typical souvenir product from Nusa Penida Island.

scholarly journals PERBANDINGAN VOLUME DAN MASSA NUTRIEN OPTIMUM PADA KARAKTERISTIK KIMIA NATA DE LERI DARI LIMBAH AIR CUCIAN BERAS

2016 ◽  
Vol 4 (1) ◽  
pp. 26
Author(s):  
Hasmawati Wahab ◽  
Ahmadi Ahmadi ◽  
Hulyadi Hulyadi
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Vitamin B1 ◽  
Food Product ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Treatment Combination ◽  
Nutrient Source ◽  
Rice Water

In the processing of rice into the rice used is rice that has been whased away, while the rice water thrown away because it was considered important that the rice water that is not used will be waste, it is necessary alternative in their utilization. The alternative is to make a food product by a fermentation process using bacteria Acetobacterxylinum called nata de leri. It is caused rice water contain nutrients such as carbohydrates, protein, and vitamin B1 or thiamine. This study aimed to compare the volume and optimum mass of nutrients at chemical characteristicts of nata de leri generated. This type of research was Pre-Experimental by varying nutrient source used was suger as a carbon source and tofu waste water as a source of nitrogen. In this research, was adding four variations of nutrient source that has been 100:25 (g/mL), 125:50 (g/mL), 150:75 (g/mL), 175:100 (g/mL). Furthermore, the analisisproksimat include moisture content, ash content, fat content, protein content, and carbohydrate content. Best treatment combination was obtained on the addition of nutrient source 125:50 (g/mL) which generate 78,7217% moisture content, ash content of 1,0707%, fat content of 0,5636%, protein content of 0,4776% and the carbohydrate content 19,1893%.

scholarly journals STUDI DAYA CERNA ZAT GIZI DAN AKTIVITAS ANTIOKSIDAN TEPUNG KECAMBAH KACANG HIJAU (Phaseolus radiatus L.)

2020 ◽  
Vol 9 (1) ◽  
pp. 1
Author(s):  
Febrielsa Rachmania Rachim ◽  
Ni Wayan Wisaniyasa ◽  
A.A. Istri Sri Wiadnyani
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Protein Content ◽  
Mung Bean ◽  
Protein Digestibility ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Starch Digestibility ◽  
Bean Sprout

The purpose of this study was to determine the nutrient digestibility and antioxidant activity of mung bean sprout flour. This study was conducted using 12 hours germination and without germination of mung bean, and each treatment was repeated three times. Mung bean flour and mung bean sprouts flour were tested for moisture content, ash content, protein content, fat content, carbohydrate content, protein digestibility, starch digestibility, total phenol, and antioxidant activity. The results showed that germination of mung bean had a very significant effect on moisture content, antioxidant activity (IC50), and total phenol, a significant effect on starch digestibility, and had no significant effect on ash content, protein content, fat content, carbohydrate content, and protein digestibility. The results showed that mung bean sprout flour has a moisture content of 6.74%, ash content 3.39%, protein content 32.13%, fat content 11.33%, carbohydrate content 46.41%, protein digestibility 46.80%, starch digestibility 93.45%, total phenol 22.02 mg/100 g, and antioxidant activity (IC50) 454.50 ppm. Keywords : mung bean, sprout flour, nutrient digestibility, antioxidant activity

scholarly journals FORMULASI FOODBARS BERBAHAN DASAR TEPUNG KULIT PISANG KEPOK DAN TEPUNG KEDELAI

2020 ◽  
Vol 2 (2) ◽  
pp. 439-452
Author(s):  
Chairunnisa Oktofyani ◽  
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Dietary Fiber ◽  
Food Waste ◽  
Physicochemical Characteristic ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Soy Flour ◽  
Banana Peel

This study aims to formulate and produce foodbars made from banana peel and soy flour. The use of banana skin aims to utilize food waste that has high enough fiber. The use of soy flour that has high protein. The ratio of the use of kepok banana peel flour and soy flour at formulation F1, F2, F3, F4 and F5 are 50:50, 40:60, 30:70, 20:80 and 10:90 respectively. Banana kepok leather flour produced has a moisture content 5.73%, ash content 11.86%, protein content 6.70%, fat content 16.44% and carbohydrate 59.27%, while soy flour produced has the moisture content 4.80%, ash content 3.88%, protein content 41.64%, fat content 28.44% and carbohydrate 21.24%. Based on the results of the hedonic, F5 was chosen as the selected formula of foodbar. The results of physicochemical characteristic of selected formula with the parameter of moisture content, ash content, protein content, fat content, carbohydrate content, dietary fiber content and texture test levels were 6.70%, 2.71%, 18.79%, 27.20%, 44.60% and 14.76 respectivily.

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 Chemical Composition of Fish Head Flavor Crackers

2020 ◽  
pp. 34-38
Author(s):  
Junianto . ◽  
Hanifah Nurul Amran ◽  
Walim Lili ◽  
Iis Rostini
Keyword(s):  
Chemical Composition ◽  
Moisture Content ◽  
Protein Content ◽  
Experimental Method ◽  
Basic Science ◽  
Fat Content ◽  
Ash Content ◽  
Science Program

This study aims to determine the chemical composition of fish flavor crackers. This research was carried out in the laboratory of the Integrated Basic Science Program at Padjadjaran University in January 2020. The method used in this research was the experimental method. The parameters observed in this study were moisture content, ash content, protein content and fat content in the most favourite flavor powder crackers (10%) with control (0%). Data from the measurement of chemical composition in crackers were analyzed by a comparative descriptive . Based on the result of this study  it was found taht fish head flavor crackers had of moisture content of 4.17%, ash content of 2.94%, protein content of 0.40%, and fat content of 14.16%.

scholarly journals FORMULASI SURIMI IKAN PATIN DAN PUREE WORTEL YANG BERBEDA TERHADAP MUTU PROKSIMAT NUGGET IKAN

2018 ◽  
Vol 3 (1) ◽  
pp. 1-9 ◽  
Author(s):  
Fitra Mulia Jaya ◽  
Indah Anggraini Yusanti
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Experimental Method ◽  
Fat Content ◽  
Ash Content ◽  
The People ◽  
Randomized Design ◽  
Carrot Puree

Abstract     The utilization of Patin fish surimi (Pangasius hypopthalmus) become the instant  products such as nugget has not been maximized because the information about the content of nutrition and innovation is still limited.  So, the  people are not interested in  taking  the  advantages of surimi of Patin  to the best quality products. The method of   this research was  experimental method with complete randomized design including factors consisting of 5 treatments of surimi catfish and carrot puree formulation, those were SW 1: 100% Surimi, SW 2: 90 Surimi and 10% Puree Carrot, SW 3: 80 Surimi and 20% Puree Carrots, SW 4: 70 Surimi and 30% Puree Carrots, SW 5: 60 Surimi and 40% Puree Carrots repeated 3 times. The result of this research obtained by nugget treatment with surimi was 80% Surimi and 20% Puree Wortel (SW3) formula was the best treatment based on  moisture content was 60.86%, ash content was 2.13%, fat content  was 1.31% and protein content was 6.33%.Abstrak      Pemanfaatan surimi ikan Patin (Pangasiushypopthalmus) menjadi produk siap saji seperti nugget belum maksimal dikarenakan informasi tentang kandungan gizi  dan inovasinya masih terbatas.sehingga masyarakat tidak tertarik untuk memanfaatkan surimi ikan Patin menadi produk yang bernilai tambah. Metode yang digunakan dalam penelitian ini adalah metode eksperimen dengan rancangan acak lengkap meliputi faktor yang terdiri dari 5 perlakuan formulasi surimi ikan patin dan puree wortel yaitu SW 1 : 100% Surimi , SW 2 : 90 Surimi dan 10% Puree Wortel , SW 3 : 80 Surimi dan 20% Puree Wortel,  SW 4 : 70 Surimi dan 30% Puree Wortel , SW 5 : 60 Surimi dan 40% Puree Wortel  yang diulang sebanyak 3 kali. Hasil analisa didapatkan perlakuan nugget dengan formulasi surimi 80% Surimi dan 20% Puree Wortel (SW3) merupakan perlakuan terbaik berdasarkan nilai kadar kadar air 60,86%, kadar abu 2,13%, kadar lemak 1,31% dan kadar protein 6,33%.Kata Kunci :Nugget, Puree Wortel, Surimi, Proksimat 

scholarly journals Studies on physico-chemical parameters of biscuits using wheat, sorghum and groundnut blend flour

2020 ◽  
Vol 11 (2) ◽  
pp. 77-83
Author(s):  
Rohit Kumar Maurya ◽  
Devendra Kumar
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Chemical Properties ◽  
Storage Period ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Chemical Parameters ◽  
Sorghum Flour ◽  
Physico Chemical

Biscuits are feasible to provide complete enrichment and contain different amount of protein, fat, mineral, carbohydrate and calorific energy. Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on physico-chemical parameters. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). After preparation of biscuit physico-chemical properties viz., moisture content, fat content, ash content, protein content and carbohydrate content were evaluated just fresh and after 30, 60 and 90 days of storage period. The study revealed that the moisture content increased with the increase of storage period for all treatments. The value of moisture content 4.76 per cent was obtained maximum in the treatment T3 after 90 days of storage period. The ash content change with increase of storage period was slightly decreased in all treatments. The minimum ash content (0.88%) was found in the treatment T3 after 90 days storage period. The fat content of biscuits sample decreased with increase in storage period in case of all treatments. Data obtained for protein content after 30, 60, 90 days of storage indicated that in case of all samples, the value decreased for all treatments. Highest protein content (13.5%) was observed in treatment T3 for the fresh biscuits sample. Carbohydrate content was obtained minimum in T3 (64.27%) at 0 day (fresh) and maximum in T1 (66.48%) at 90 days. The average value was calculated for diameter and thickness as T1 (40 mm) and (0.9 mm), T2 (40 mm) and (0.9 mm), T3 (40 mm) and (0.8 mm), respectively. There were no changes in diameter and thickness in different treatment of biscuits because ingredients were same in all treatments. The result showed that spread ratio was observed as 44.44, 44.44 and 50 for treatments T1, T2 and T3, respectively. Fresh biscuit samples with wheat flour 70% + sorghum flour 20% + groundnut flour 10% (T2) rated highest score (7.8) than other treatments.

scholarly journals KARAKTERISASI IKAN TERI (Stolephorus sp.) ASAP “KAHOLEO” YANG DIPRODUKSI DARI KOTA BAUBAU SULAWESI TENGGARA

2019 ◽  
Vol 2 (1) ◽  
pp. 130
Author(s):  
Wa Ode Sriyani ◽  
Moh Nuh Ibrahim ◽  
Kobajashi Togo Isamu
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fat Content ◽  
Nutritional Composition ◽  
Ash Content ◽  
General Description ◽  
Chemical Test ◽  
Polycyclic Aromatic ◽  
The City

AbstrakPenelitian ini bertujuan untuk mengetahui komposisi kimia dan kandungan Polycyclic Aromatic Hidrocarbon (PAH) pada ikan teri asap “kaholeo” yang diproduksi dari Kota Baubau, Sulawesi Tenggara. Sampel diambil dari tiga produsen di Kelurahan Waruruma, Kota Baubau. Penelitian ini menggunakan metode deskriptif untuk memberikan gambaran umum tentang data yang telah diperoleh dengan ulangan sebanyak 3 kali (n=3). Parameter yang diamati yaitu uji organoleptik (warna, aroma, tekstur, dan rasa), uji kimia (kadar air, kadar protein, kadar lemak, dan kadar abu) serta uji PAH. Hasil dari penelitian ini menunjukkan bahwa kualitas ikan teri asap terbaik terdapat pada produsen III dengan nilai warna 3,96, aroma 3,79, tekstur 3,32, dan rasa 3,69. Hasil uji kimia menunjukkan bahwa nilai kadar air tertinggi terdapat pada produsen III sebesar 7,72%. Nilai kadar protein tertinggi terdapat pada produsen I sebesar 29,06%. Nilai kadar lemak tertinggi terdapat pada produsen III sebesar 4,12% dan nilai kadar abu tertinggi terdapat pada produsen I sebesar 0,12%. Hasil uji kandungan PAH menunjukkan bahwa produsen I memiliki kandungan PAH tertinggi yaitu naphthalene 8,19 ppm, acenaphthene 8,55 ppm, phenanthrene 21,96 ppm, pyrene 22,59 ppm, benzo(a)anthracene 4,21 ppm, dan benzo(a)pyrene 12,98 ppm. Kata kunci: Stolephorus sp., kaholeo, pengasapan, komposisi gizi AbstractThis study aims to determine the chemical composition and content of Polycyclic Aromatic Hydrocarbon (PAH) in "Kaholeo" smoked anchovy produced from the City of Baubau, Southeast Sulawesi. Samples were taken from three producers in Waruruma village, Baubau city. This study use a descriptive method to provide a general description of the data that has been obtained by three times replication (n=3). The parameters observed were organoleptic test (color, odor, texture, and taste), chemical test (moisture content, protein content, fat content, and ash content) and PAH test. The results of this study indicate that the best quality of smoked anchovy is found in producer III with a color value of 3,96, odor of 3,79, texture of 3,32, and flavor of 3,69. The chemical test results showed that the highest moisture content was producer III at 7,72%. The highest protein content value was producer I at 29,06%. The highest value of fat content was producer III at 4,12% and the highest ash content was producer I at 0,12%. The results of the PAH content showed that producer I had the highest PAH content, namely naphthalene 8,19 ppm, acenaphthene 8,5% ppm, phenanthrene 21,96 ppm, pyrene 22,59 ppm, benzo(a)anthracene 4,21 ppm, and benzo(a)pyrene 12,98 ppm. Key words: Stolephorus sp., kaholeo, fumigation, nutritional composition 

The Improvement of Food Quality and Safety of Fish Skin Crackers in Serangan Bali

2017 ◽  
Vol 3 (6) ◽  
pp. 119
Author(s):  
Ni Made Darmadi ◽  
Dewa Gede Semara Edi ◽  
I Made Kawan
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fat Content ◽  
Ash Content ◽  
Fish Skin ◽  
Economic Sectors ◽  
Food Quality And Safety ◽  
Processed Products ◽  
Micro Analysis ◽  
Flavor Enhancer

Indonesia’s government is attempting to improve the leading economic sectors such as the fishing industry, together with its processed products that could strengthen the national economy. Therefore, small industries should be able to improve the quality and security of their products for consumers’ assurance. Fish Skin Cracker is one of the products from domestic industry in Serangan, Bali, which made from Tuna and Shark. Those kinds of crackers are processed by adding spices, in which the spices would be different among processors and result in different quality. This research was aimed to investigate the best-quality fish skin cracker among the processors, based on the microbiological, chemical, and organoleptic analyzes. This research used Descriptive Method. Based on the results of analyzes, it was discovered that the best Tuna Skin Crackers were those from processor number 2 with values of quality analyzes; Moisture Content 6.1%, Ash Content 0.04%, Protein Content 59.33%, Fat Content 25.98%, TVB 14.21mg N %, TMA 7.45mg N%, Micro Analysis 4.9 x 104 Colony/gr, Organoleptic rates: texture 6, taste 7, aroma 6, and color 6. Processor number 2 used garlic, salt, and flavor enhancer as the seasoning. Meanwhile, the best Shark Skin Crackers were those from Processor number 5 with values of quality analyzes; Moisture Content 9.3%, Ash Content 0.04%, Protein Content 86.94%, Fat Content 3.7%, TVB 20.08mg N%, TMA 10.64mg N%, Micro Analysis 2.1 x 104 colony/gr, Organoleptic rates: texture 6, taste 6, smell 6, and color 6. Processor number 5 used garlic, coriander, turmeric, flavor enhancer, and lime juice as the seasoning.

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