scholarly journals Viscosity and organoleptic test of gude bean soy sauce (Cajanus cajan L.)

2021 ◽  
Vol 1 (2) ◽  
pp. 71-78
Author(s):  
Maria - Kiliroong ◽  
Hadi Wael ◽  
Alwi Smith ◽  
Syahran Wael
Keyword(s):  
Biology Education ◽  
Pigeon Pea ◽  
Sweet Taste ◽  
Soy Sauce ◽  
Study Program ◽  
Average Value ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Research Type

Gude nuts are known as wooden nuts on Kisar Island, which is an area that uses wood nuts as food. This study aims to determine the viscosity value and organoleptic test of pigeon pea sauce based on the weight of the beans. This research was conducted in February - March 2021 at the Laboratory of the Biology Education Study Program, FKIP, Pattimura University, Ambon and a viscosity test at the Ambon Industrial Standardization and Research Institute (Baristand) using an experimental research type and the research design used was a completely randomized design ( RAL), using 3 treatments, namely the weight of pigeon pea 150 g, 300 g and 450 g and using 2 replications to obtain 6 samples. This study showed that the weight of pigeon pea had an effect on the viscosity and organoleptic of soy sauce. From the viscosity analysis, the highest viscosity was obtained, namely 608.065 cp with a weight of 450 g pigeon pea, while for pigeon pea 300 g 411.065 cp and 150 g gude beans at 141 cp and organoleptic test obtained the average value of the texture of soy sauce on the treatment of pigeon pea and soy sauce 450 g pigeon pea 300 g with an average value of 4 (very thick) and peanut gude 150 g with an average value of 3 (thick). In the flavor of  pigeon pea sauce 300 g and 150 g have an average value of 3 (fragrant), while for the treatment of 450 g peanuts is 4 (very fragrant). The color of the soy sauce in the pigeon pea sauce treatment was 450 g and 300 g with an average value of 4 (very black), and the 150 g peanut sauce treatment was 3 (black). In the treatment of 450 g of pigeon pea sauce and 300 g of pigeon pea sauce, the average value was 3 (sweet). For 150 g of pigeon pea soy sauce, on average the panelists gave a score of 2 (less sweet). There is an influence on the viscosity because the weight of the nuts used is different. while the organoleptic test showed a thick, fragrant, less sweet, and sweet taste.

scholarly journals PERTUMBUHAN POPULASI Spirulina platensis DALAM MEDIA LIMBAH CAIR BAHAN OLAHAN KECAP DAN MEDIA ZARROUK

2018 ◽  
Vol 5 (2) ◽  
pp. 209-219
Author(s):  
Junedi Tinambunan ◽  
Marini Wijayanti ◽  
Dade Jubaedah
Keyword(s):  
Growth Rate ◽  
Population Density ◽  
Specific Growth Rate ◽  
Spirulina Platensis ◽  
Specific Growth ◽  
Liquid Waste ◽  
Soy Sauce ◽  
Study Program ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACTThe aims of this research were to study the influence of mixed industrial soy sauce liquid waste and Zarrouk medium mixture on population density and specific growth rate of Spirulina platensis on a short periode. This study has been conducted from March to April 2017 in the Laboratory of Aquaculture, Aquaculture study Program, Faculty of Agriculture, University of Sriwijaya. This research was arranged according to completely randomized design (CRD) with 5 treatment levels and 3 replications. The treatment levels consisted of P1 (0 % industrial soy sauce liquid waste + 100 % Zarrouk medium), P2 (25 % industrial soy sauce liquid waste + 75 % Zarrouk medium), P3 (50 % industrial soy sauce liquid waste + 50 % Zarrouk medium), P4 (75 % industrial soy sauce liquid waste + 25 % Zarrouk medium), P5 (100 % industrial soy sauce liquid waste + 0 % Zarrouk medium). The parameters observed during the study were population density and the maximum specific growth rate. The result of this study showed that the treatment P2 gave the best in maximum density (60.6 g.L-1 ) and specific growth rate (14.66%. day-1). Keywords: Spirulina platensis, the liquid waste ketchup, Zarrouk media.

scholarly journals PEMBUATAN COOKIES SUBSTITUSI TEPUNG TALAS (Colocasia esculenta (L) Schot) DAN TEPUNG DAUN KELOR (Moringa oleifera Lamk)

2019 ◽  
Vol 2 (1) ◽  
pp. 167
Author(s):  
Dila Yunita Ardianti ◽  
Rista Anggriani ◽  
Sukardi Sukardi
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Data Retrieval ◽  
Sweet Taste ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Taro Flour ◽  
Completely Randomized Design ◽  
Organoleptic Parameters

Cookies are products that have a sweet taste with ingredients derived from wheat flour. Wheat flour can be replaced with local raw materials, such as taro flour. Moreover, cookies need to be added to functional compounds, namely Moringa leaf flour which has antioxidant properties and give a green color to the product produced. The purpose of this study was to determine the physical-chemical and organoleptic cookies substituted with taro flour and fortified with Moringa leaf flour and to determine the effect of using taro flour and Moringa leaf flour on antioxidant activity in cookies. This study used a Completely Randomized Design (CRD) which is arranged in a simple manner and with data retrieval, in which each study carried out 4 replications. The factor was the concentration of taro flour and moringa leaf flour. The parameters analyzed were water content, ash, protein, fat, carbohydrate, fiber, the activity of antioxidants, and color. While the organoleptic tests were color, taste, and texture. Cookies for substitution of taro flour and fortification of moringa leaf flour have a very significant effect on K1 (Wheat flour 40 g + Taro flour 50 g + Moringa leaf flour 10 g) on parameters 1,92% of water, 2,11% of ash, 23,34% of fat, 7,52% of the protein in color parameters produces greenish color (a-) 4.65 and yellowish color (b +) 15,83, and organoleptic test appearance 2,60, in treatment K5 (Wheat Flour 40 g + Taro flour 58 g + Moringa leaf flour 2 g) had a very significant effect on fiber content parameters 0,18%, carbohydrate content 71,59%, texture 36,43 N / m2 and in the organoleptic test taste 3.60, treatment K4 ( K4: 40 g of Wheat flour, 56 g of Taro flour, 4 g of Moringa leaf flour) has the highest brightness test value (L) of 46,00 and in the highest value organoleptic parameters of treatment K3 (40 g of Wheat Flour, 54 g of Taro Flour, 6 g of Moringa leaf flour) of 2,75.

scholarly journals Kandungan Protein Kecap Nira Lontar dengan Variasi Konsentrasi Tepung Tempe

2021 ◽  
Vol 5 (3) ◽  
pp. 130
Author(s):  
Mellissa Erlyn Stephanie Ledo
Keyword(s):  
Protein Content ◽  
Experimental Method ◽  
Palm Oil ◽  
Research Method ◽  
Soy Sauce ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Completely Randomized Design

Soy sauce is generally made from soybeans. However, palm oil has the potential to be used as an ingredient in soy sauce which can be combined with tempeh flour. This study aims to assess the protein content of lontar juice with variations in the concentration of tempeh flour. The research method used in this study was an experimental method with a completely randomized design (CRD) factorial, with the treatment of tempeh flour concentrations of 0%, 3%, 5%, 7%, 10%. The results showed that the treatment with the addition of 10% tempeh flour gave the product with the highest protein content compared to other treatments, namely 4.90%. In addition, the organoleptic test of soy sauce which includes color, aroma, taste, and viscosity in the addition of 10% tempeh flour showed the best results.

Pengaruh Penambahan Air pada Pengolahan Susu Kedelai

2015 ◽  
Vol 4 (1) ◽  
pp. 8-13
Author(s):  
Priscillia Picauly ◽  
Josefina Talahatu ◽  
Meitycorfrida Mailoa
Keyword(s):  
Glycine Max ◽  
Physical Properties ◽  
Sweet Taste ◽  
Soya Milk ◽  
Randomized Design ◽  
Soybean Extract ◽  
Glycine Max L ◽  
Completely Randomized Design ◽  
Water Ratio

Soybean (Glycine max (L) Merr) is needed as an alternative diversification in order to increase protein consumption. Soybean can be processed into variety of foods and drinks. The most popular drink from soybean is soya milk which is made from soybean extract yielded from the addition of water. The amount of water added determine the quality of soya milk due to its effect on the chemical and physical properties of soya milk. This research was intended to find out the proper ratio of soybean and water in the processing of soya milk to yield the best quality. A completely randomized design was used with eight treatments of soybean and water ratio as follows, ratio of 1 : 6, ratio of 1 : 8, ratio of 1 : 10, ratio of 1 : 12, ratio of 1 : 14, ratio of 1 : 16, ratio of 1 : 18 and ratio of 1 : 20. Result showed the soybean and water ratio 1 : 10 in the processing of soya milk yielded milk having good quality according to its chemical with protein content of 2.53%, fat of 1.20%, sugar total of 1.60%, pH of 7.1, and organoleptic characteristies of both somewhat sweet taste and viscous texture.

scholarly journals PENGARUH PEMBERIAN DOSIS RAGI TAPE (Kapang Amilolitik) TERHADAP PEMBUATAN TAPE PISANG KEPOK

2020 ◽  
Vol 10 (1) ◽  
pp. 11
Author(s):  
Fauziah K N ◽  
Kurnia K ◽  
Nita A
Keyword(s):  
Alcohol Metabolism ◽  
Alcohol Content ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Completely Randomized Design

Indonesia is known as an agrarian country with the majority of its population living as farmers. One of the results of abundant and diverse agriculture is fruits, including bananas. In this study, the banana used was Kepok banana with the aim of finding the best dose of yeast, using the organoleptic test and alcohol test. The method used in the form of a Completely Randomized Design with different yeast doses (0.5;1;1,5;2;2.5 grams) and carried out organoleptic test and alkohol test. The results showed that the tape with a dose of 2.5 grams of yeast had the highest alcohol content and the most favored organoleptic test respondents were treatment 4 with a dose of 2 grams of yeast. The conclusion from this study is that the more yeast doses given the faster the alcohol metabolism.

scholarly journals Pengendalian Hayati Hama Penggerek Buah Kakao (Conopomorpha cramerella) Menggunakan Semut Hitam (Dolichoderus thoracicus)

2020 ◽  
Vol 1 (1) ◽  
pp. 1-6
Author(s):  
Mihwan Sataral ◽  
Hendra Heri Robika ◽  
Zaedar A Masese
Keyword(s):  
Biological Agents ◽  
Average Value ◽  
Randomized Design ◽  
Pod Borer ◽  
Cocoa Production ◽  
Completely Randomized Design

Salah satu faktor yang menyebabkan penurunan produksi kakao yaitu serangan hama penggerek buah kakao. Semut hitam (Dolichoderus thoracicus) diketahui sebagai agen hayati pengendali hama penggerek buah kakao. Penelitian ini bertujuan untuk menghitung kemampuan memangsa semut hitam pada larva penggerek buah kakao, dan menghitung persentase larva penggerek buah kakao yang dimangsa serta mengukur potensi semut hitam sebagai agen hayati penggerek buah kakao. Penelitian ini di laksanakan di Desa Jaya Makmur Kecamatan Nuhon Kabupaten Banggai. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 6 perlakuan dan 3 ulangan, dengan masing-masing perlakuan sebagai berikut : P1 (20 larva:10 predator), P2 (20 larva:15 predator), P3 (20 larva:20 predator), P4 (20 larva:25 predator), P5 (20 larva:30 predator), P6 (20 larva:35 predator). Hasil penelitian menunjukkan bahwa perlakuan semut hitam pada larva penggerek buah kakaoSalah satu faktor yang menyebabkan penurunan produksi kakao yaitu serangan hama penggerek buah kakao. Semut hitam (Dolichoderus thoracicus) diketahui sebagai agen hayati pengendali hama penggerek buah kakao. Penelitian ini bertujuan untuk menghitung kemampuan memangsa semut hitam pada larva penggerek buah kakao, dan menghitung persentase larva penggerek buah kakao yang dimangsa serta mengukur potensi semut hitam sebagai agen hayati penggerek buah kakao. Penelitian ini di laksanakan di Desa Jaya Makmur Kecamatan Nuhon Kabupaten Banggai. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 6 perlakuan dan 3 ulangan, dengan masing-masing perlakuan sebagai berikut : P1 (20 larva:10 predator), P2 (20 larva:15 predator), P3 (20 larva:20 predator), P4 (20 larva:25 predator), P5 (20 larva:30 predator), P6 (20 larva:35 predator). Hasil penelitian menunjukkan bahwa perlakuan semut hitam pada larva penggerek buah kakao (Conopomorpha cramerella) berpengaruh sangat nyata terhadap larva penggerek buah kakao. Jumlah larva penggerek yang dimangsa tertinggi pada perlakuan P6 (20 larva:35 predator) dua minggu setelah aplikasi dengan nilai rata-rata 16,3 kemudian satu minggu setelah aplikasi dengan nilai rata-rata 14,3. Persentase jumlah larva penggerek yang dimangsa tertinggi pada perlakuan P6 yaitu 81% pada saat dua minggu setelah aplikasi dan 0,71% pada saat satu minggu setelah aplikasi. (Conopomorpha cramerella) berpengaruh sangat nyata terhadap larva penggerek buah kakao. Jumlah larva penggerek yang dimangsa tertinggi pada perlakuan P6 (20 larva:35 predator) dua minggu setelah aplikasi dengan nilai rata-rata 16,3 kemudian satu minggu setelah aplikasi dengan nilai rata-rata 14,3. Persentase jumlah larva penggerek yang dimangsa tertinggi pada perlakuan P6 yaitu 81% pada saat dua minggu setelah aplikasi dan 0,71% pada saat satu minggu setelah aplikasi. One of the factors that caused the decline in cocoa production was the attack of cocoa pod borer. Black ants (Dolichoderus thoracicus) are known to be biological agents to control cocoa pod borer. This study aims to calculated the ability to prey on black ants in the cocoa pod borer larvae, the percentage of cocoa pod borer larvae that are eaten and to measured the potential of black ants as biological agents of cocoa pod borer. This research was conducted in Jaya Makmur Village, Nuhon District, Banggai Regency. The research used a completely randomized design consisted of 6 treatments and 3 replications, with each treatment as follows : P1 (20 larvae: 10 predators), P2 (20 larvae: 15 predators), P3 (20 larvae: 20 predators), P4 (20 larvae: 25 predators), P5 (20 larvae: 30 predators), and P6 (20 larvae : 35 predators). The results showed that the treatment of black ants on cocoa pod borer larvae (Conopomorpha cramerella) had a very significant effected on the cocoa pod borer larvae. The highest number of dead borer larvae was in the P6 treatment (20 larvae: 35 predators) two weeks after application with an average value of 16.3 then one week after application with an average value of 14.3. The highest percentage of borer larvae preyed on the P6 treatment was 81% at two weeks after application and 0.71% at one week after application.

scholarly journals EFEK PENAMBAHAN ENZIM (Amylase, Protease, Xylanase) DALAM PAKAN TERHADAP BERAT TELUR DAN DIAMETER KUNING TELUR PADA ITIK CAMPURAN

2021 ◽  
Vol 11 (1) ◽  
pp. 39-47
Author(s):  
Bagus Uda Palgunadi ◽  
Ratna Widyawati ◽  
Dian Ayu Kartika Sari ◽  
Halimah Tusadiah
Keyword(s):  
Egg Yolk ◽  
Egg Weight ◽  
Experimental Animals ◽  
Anova Test ◽  
Average Value ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design

The purpose of this research aims to determine the effect of adding enzymes (amylase, protease, xylanase) in feed on egg weight and egg yolk diameter in mixed ducks. The experimental animals used were 24 laying ducks. The design used was a completely randomized design (CRD) with 4 treatments and 6 replications. The four treatments were P0 (Control), P1 (6 ducks with Avizym1502®5gram / kg), P2 (6 ducks with Avizym1502® 10gram / kg), and P3 (6 ducks given Avizym1502). ® 15gram / kg). This treatment is carried out once a day for 9 weeks. Before the treatment, the ducks were adapted for a week. After that, the initial egg weight and yolk diameter were measured at week 0, week 6, and week 9. Data obtained from the results of weighing eggs found an average value of P0 (59.1667 ± 3.9200a) g, P1 5gram / kg (56.1667 ± 2.9268a) g, P2 10gram / kg (60.1667 ± 4.9966a) g, and P3 15gram / kg (67.6667 ± 2.7325ᵇ) g. The results of data from examining the diameter of the egg yolk found an average value of P0 (45.03 ± 1.2956a) mm, P1 5gram / kg (44.35 ± 0.7969a) mm, P2 10gram / kg (45.75 ± 1.5694a) mm, and P3 15gram / kg (48.83 ± 0.7394ᵇ) mm. The data obtained were then analyzed using the ANOVA test which statistically showed that there was a significant difference (P <0.05) between egg weight and yolk diameter in mixed ducks treated with enzymes (amylase, protease, xylanase) in the feed.

scholarly journals Implementasi Pembelajaran Lesson Study Pada Matakuliah Genetika

2019 ◽  
Vol 5 (2) ◽  
pp. 154
Author(s):  
Mahrus Mahrus ◽  
Lalu Zulkifli ◽  
Syachruddin AR
Keyword(s):  
Lesson Study ◽  
Biology Education ◽  
Sampling Technique ◽  
Learning Processes ◽  
Study Program ◽  
Average Value ◽  
Research Areas ◽  
Education Study ◽  
Data Collection Technique ◽  
Faculty Of Education

Abstract: The purpose of this study was to improve the results and learning process of Genetic subjects in the Biology Education Study Program through lesson study (LS). The research type is descriptive, the sampling technique used purposive. The study sample used 40 students in the sixth semester of class a Biology Education Study Program, Faculty of Education, University of Mataram in academic year 2017/2018. The research data collection technique used observation, documentation, and tests. Data on student learning outcomes and LS-based learning processes were analyzed descriptively. LS implementation in this study consisted of four cycles and each cycle consisted of three stages, namely: planning, implementation, and reflection. Classically the average value of students' cognitive achievement is 82.1% in cycle I and II while in cycle III and IV it increases to 82.67%. Data from LS implementation observation results obtained an average value of 91.63%. The conclusion of this study is the application of LS learning can improve student achievement and learning processes on Genetic subjects in the Biology Education Study Program. It is recommended to other researchers to conduct similar follow-up research in broader research areas, more samples, use more complex research designs, and use more subjects so that more optimal results can be found. Keywords: Lessons Study; learning; genetics; learning achievements; collaborative

scholarly journals SIFAT FISIKO-KIMIA DAN ORGANOLEPTIK CAKE HASIL SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG SUWEG

AGRICA ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 142-152
Author(s):  
Jenny E. R. Markus ◽  
Yuliana Tandi Rubak ◽  
Handy Tomasoei
Keyword(s):  
Wheat Flour ◽  
Positive Response ◽  
Ash Content ◽  
Substitution Treatment ◽  
Test Results ◽  
Friedman Test ◽  
Seed Technology ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Completely Randomized Design

This research was conducted in the Seed Technology laboratory and Laboratory of Microbiology, Faculty of Agriculture, University of Nusa Cendana, Kupang, which lasts from September to December 2013 with aims to investigate the influence of substitution of wheat flour with flour suweg the physicochemical properties and organoleptic cake. This study used a completely randomized design (CRD) with 5 treatments, namely substitution suweg flour to wheat flour: 0%, 10%, 20%, 30% and 40%. The parameters analyzed were proximate, softness, porosity, degree of development, test organoleptic colour, flavour, aroma, and texture. Organoleptic data obtained from the 20 panellists and subsequently analyzed by Friedman test, while ANOVA test if there is a real effect then tested further by using DMRT. The results showed that the substitution of different flour suweg provides a very significant effect on water content, fat, ash content, protein, carbohydrate esandtenderness cake. Based on the results of the organoleptic test, cake with flour substitution suweg the colour, aroma and taste of a real significant show, panellists liked the cake substitution suweg 40%, while the texture, the panellists still like to substitution of 40% flour suweg, an assessment of the texture with the highest scores on substitution treatment 10% flour suweg. Organoleptic test and Friedman test results it can be concluded that the cake treatment received a positive response from the panellists was a cake with 40% flour suweg treatment with a total of 66 rankings for colour, aroma as a total ranking of 68, and for a sense of the total ranking of 74. Similarly, some a score on the cake substitution acceptance panellists ranged from 3,1 to 3,4 and the obtained cake was elected with 40% substitution treatment suweg flour.

scholarly journals PIGEON PEA INITIAL GROWTH UNDER DIFFERENT CONCENTRATIONS OF ALUMINUM AND COMMERCIAL SUBSTRATE

2020 ◽  
Vol 7 (4) ◽  
pp. 1-6
Author(s):  
Gustavo Araújo Rodrigues ◽  
Breno De Jesus Pereira ◽  
Anacleto Ranulfo dos Santos ◽  
Francielle Medeiros Costa ◽  
Gilvanda Leão dos Anjos
Keyword(s):  
Dry Matter ◽  
Arid Regions ◽  
Aluminum Toxicity ◽  
Pigeon Pea ◽  
Organic Substrate ◽  
Initial Growth ◽  
Root Volume ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Substrate Concentrations

The incorporation of organic substrate into the soil can reduce aluminum toxicity in pigeon pea (Cajanus cajan (L.) Millsp.) plants, making it a viable alternative for use by small farmers in acidic soil regions such as the northeast semi-arid regions of Brazil that contain toxic aluminum in the soil. The aim of this study was to evaluate the effect of increasing aluminum doses and different commercial substrate concentrations on the initial growth of the pigeon pea. The experiment was undertaken in a greenhouse using a completely randomized design with a 5 × 3 factorial scheme. The first factor consisted of five doses of aluminum (0, 13.5, 27, 54, and 108 mg L-1) and the second factor consisted of three percentages of commercial substrate Vivato Slim Pro® (0%, 10%, and 20%), with five replicates per treatment, totaling 60 experimental units. The variables evaluated were plant height; total chlorophyll; shoot, root, and total dry matter; and root volume. The use of the commercial substrate attenuated the aluminum toxicity and favored the initial growth of pigeon pea plants, regardless of the concentration used. Thus, the aluminum was detrimental to the initial plant growth at all tested concentrations and showed more pronounced signs of toxicity on the root volume.

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