ANALISIS KADAR LEMAK BIJI HOTONG (Sertica italica (L.) Beauv)  DENGAN LAMA WAKTU PENYIMPANAN DI KABUPATEN BURU SELATAN

Background: Hotong seeds are a growing and fertile plant on Buru Island and have been exploited by local people as an alternative source of carbohydrates. However, its utilization is still very simple as a result of not knowing the pattern of utilization in other form. Hotong seeds are the smallest cereal seeds weighing 15.2 kg each. Hotong seeds have the highest nutrient content, diameter hot seeds at the base of the larger than the tip and center. The color of seeds are varied hot yellow, brownish and red. Method: This study was an experimental study using Completely Randomized Design (RAL) with long storage treatment (0, 6, 8, and 12 months). Each treatment was repeated three times. The parameters observed were fat content in hotong seeds. Analysis of fat content using descriptive analysis method. Results: The results showed that the fat content of Hotong seeds of Waelo Village differed in control and on each treatment of storage duration. In the control of low fat content of 3.3591%, fat content increased in storage of 6 months and 8 months that is 3.5491% and 3.7242% and then decreased at 12 months ie 3.9322%, where from each treatment fat content the highest was obtained at 12 months storage treatment. Conclusion: There are different amounts of fat content in Hotong seeds of Waelo Village on the controls as well as on any storage treatment duration.

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The Influence of Types of Fishing Handline Catches of Kurisi Fish (Nemipterus nematophorus)

JURNAL SUMBERDAYA AKUATIK INDOPASIFIK ◽

10.46252/jsai-fpik-unipa.2020.vol.4.no.2.110 ◽

2020 ◽

Vol 4 (2) ◽

pp. 173

Author(s):

Julius Mose Rahaningmas

Keyword(s):

Statistical Analysis ◽

Descriptive Analysis ◽

Analysis Method ◽

Effective Time ◽

Randomized Design ◽

Completely Randomized Design ◽

The Difference

The fishing of kurisi fish (nemipterus nematophorus) using handline in Watdek waters Southeast Maluku district in November 2019. Types of anchovy bait (sardinella leiogaster) and tumel (dendronereis pinnaticirris) are used to catch kurisi fish. The fishing time is divided into two, namely at 07.00 – 10.00 a.m and at 14.00 – 17 p.m. The method used is a comparative descriptive analysis method to see the difference in the time of catching kurisi fish to the catching result and statistical analysis of a completely randomized design (CRD) to see the influence of the bait on the number of catching result. The total number of kurisi fish caught was 498. Tumel bait gets the most catches, 352 (71%), while anchovy bait only get 146 fish (29%). The most effective time for catching kurisi fish is at 07.00 a.m – 10.00 a.m, getting 349 fish (74%) and at 14.00 – 17.00 p.m get 123 fish (26%).

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POTENSI SARI LIDAH BUAYA DAN SARI LEMON DALAM MEREDUKSI FORMALIN PADA TAHU

Jurnal SainHealth ◽

10.51804/jsh.v2i1.172.13-20 ◽

2018 ◽

Vol 2 (1) ◽

pp. 13

Author(s):

Connie Daniela ◽

Herla Rusmarilin ◽

Hotnida Sinaga

Keyword(s):

Shelf Life ◽

Immersion Time ◽

Formalin Test ◽

Aloe Vera ◽

Storage Duration ◽

Storage Treatment ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design

Formalin compounds that are carcinogenic, but often used as preservative tofu to extanding shelf life. This study aims to determine the effect of concentration and duration immersion of aloe vera and lemon in reducing formalin. Tofu first soaked 5% formalin then added aloe vera and lemon juices. This experiment used completely randomized design consisting of two factors, concentration of aloe vera and lemon juices, 100%:0%, 80%:20%, 60%:40%, 40%:60%, 20%:80%, 0%:100% and immersion time 30, 60, 90 (minutes) and completely nonfactorial design, treatment for storage duration 0, 3, 6, 9 (days). The parameters used are formalin test using HPLC, protein, and total microbes. The sample on storage treatment is the greatest formaldehyde reduction. Formaldehyde, protein, total microbes, of tofu 5% formalin soaked 84.214 mg/kg, 3,7939%, 1,6x104 (cfu/ml). The best treatment in decreasing formalin content is 100% aloe vera with 90 minute immersion, the remainder of formalin 28.678 ppm or 67% decreased levels of formalin in tofu, 5,5815% protein, total microbes 0, 3, 6, and 9 (days) were 7,0x104, 1,8x105, 9,3x105, and 1,5x106 (cfu/ml). Aloe vera contains saponins that act as surfactants capable of reducing formaldehyde to tofu.

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Teknologi Pengolahan Samosa dengan Penambahan Daun Kelor (Moringa oleifera)

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v16n3.2019.123-128 ◽

2020 ◽

Vol 16 (3) ◽

pp. 123

Author(s):

Andika Kuncoro Widagdo ◽

Siti Hamidah

Keyword(s):

Nutritional Value ◽

Descriptive Analysis ◽

Nutrient Content ◽

Whitney Test ◽

Plant Parts ◽

Mann Whitney Test ◽

Received Power ◽

Randomized Design ◽

Sensory Reception ◽

Completely Randomized Design

Daun kelor merupakan tanaman yang banyak ditemui di Indonesia. Tanaman ini mengandung banyak gizi, tetapi pemanfaatannya masih rendah. Agar gizi tersebut dapat dimanfaatkan maka perlu dilakukan inovasi makanan yang dapat diterima oleh masyarakat. Salah satu inovasi yang dipilih adalah samosa. Pemilihan hidangan tersebut dikarenakan rasa dari rempah dapat menutupi rasa dan aroma khas daun kelor. Penelitian dilaksanakan untuk mengetahui daya terima secara sensoris dan nilai gizi (energi dan ß-karoten) samosa. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 6 kali pengulangan pada 4 formula. Formula kontrol (F0) dan 3 formula modifikasi (F1,F2, dan F3), samosa diujikan kepada 50 panelis tidak terlatih dengan penambahan kelor sebesar 17,5%; 20% dan 22,5%. Analisis data menggunakan analisis deskriptif dan analisis statistik menggunakan uji Kruskal Wallis dan Mann Whitney Test (a = 0,05). Analisis daya terima menunjukkan bahwa formula samosa daun kelor dapat diterima secara umum (rasa, aroma, tekstur, dan warna) dengan kategori suka (3) hanya pada formula F1 (penambahan daun kelor paling sedikit). Warna dan tekstur tidak berbeda nyata, sedangkan aroma berbeda nyata. Formula terbaik yang direkomendasikan yaitu F1 (daun kelor 17,5%) dengan kandungan zat gizi sebesar 164 kkal dan 604 mcg ß-karoten per 100 g. Received Power and Samosa Nutrition Substance with Addition Of Moringa olieferaMoringa leaves are plant parts that are commonly found in Indonesia. This plant contains high nutrients, but its use is still limited. To utilize these nutrients, it is necessary to innovate a food that accepted by the communities. One of the food was samosa, the choice of the dish was due to the taste of the spices that able to cover the flavor and aroma typical of moringa leaves. This research was carried out to determine the sensory reception and nutritional value (energy and ß-carotene) of samosa. The study was conducted using a completely randomized design (CRD) with six replicates on four formulas. Control formula (F0) and three modified samosas recipes (F1, F2, and F3), were tested to 50 untrained panelist with the addition of moringa were 17,5%; 20% and 22.5%. Data analysis used descriptive analysis and statistical analysis using the Kruskal Wallis test and Mann Whitney Test (a = 0.05). Analysis of acceptability indicate that samosa with F1 formula (the least addition of moringa leaves) was generally accepted (taste, aroma, texture, and color) with the category of the likes (3), Color and texture were not significantly different mean while aroma was significantly different. The best formula recommended is F1 (17,5% moringa leaves) with nutrient content of 164 kcal and 604 mcg ß-carotene per 100 g of samosa.

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Analisis Zat Gizi dan Organoleptik Olahan Sosis Ikan Gabus sebagai Pangan Alternatif Mencegah Stunting

Jurnal Kesehatan Manarang ◽

10.33490/jkm.v7i2.552 ◽

2021 ◽

Vol 7 (2) ◽

pp. 130

Author(s):

Chaerunnimah Chaerunnimah ◽

Aswita Amir ◽

Retno Sri Lestari ◽

Adriyani Adam

Keyword(s):

Protein Intake ◽

Nutrient Content ◽

Fat Content ◽

Nutrient Analysis ◽

Organoleptic Quality ◽

Descriptive Research ◽

Low Protein ◽

Randomized Design ◽

Nutritional Analysis ◽

Completely Randomized Design

The prevalence of stunting in Indonesia is still high at 30,8%. Low protein intake is one of the causes of stunting. The purpose of this study was to determine the nutritional analysis and organoleptic quality in cork fish sausages. This study used a completely randomized design with 3 repetitions. Nutrient analysis was obtained from the Luff schroll test for carbohydrates, fat test with shoxlet and protein test with micro kjedhall. Organoleptic quality with acceptance of taste, texture, color and aroma by descriptive. Research results with univariate analisis were the highest nutrient content of protein and carbohydrate in formula F1 (100%) is protein (16.71%) and carbohydrate (20.14%) and the highest fat content in formula F3 (60%) is as much as (18.52%). The most preferred organoleptic quality for aroma and taste is in formula F1 (100%), texture is in formula F2(80%) and the most preferred color is in formula F3 (60%). The recommendation for prevent stunting can be used F1 formula.

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Pengaruh Edible Coating dari Kitosan dengan Konsentrasi Berbeda Terhadap Keumamah selama Masa Penyimpanan

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v4i1.6566 ◽

2019 ◽

Vol 4 (1) ◽

pp. 538-546

Author(s):

Sifa' Fauziyani ◽

Fahrizal Fahrizal ◽

Anshar Patria

Keyword(s):

Thiobarbituric Acid ◽

Edible Coating ◽

Plate Count ◽

Tuna Fish ◽

Penicillium Sp ◽

Randomized Design ◽

Completely Randomized Design ◽

The Difference ◽

Primary Substance ◽

Long Storage

Abstrak. Keumamah (ikan kayu) merupakan makanan tradisional khas Aceh yang dibuat dari ikan tuna.Tetapi ikan kayu (keumamah) tersebut tidak dikemas, yang menyebabkan ikan kayu (keumamah) cepat terserangbakteri dan pertumbuhan jamur jenis Penicillium sp. Untuk itu diperlukan alternatif pengawet alami dalampenelitian ini yaitu kitosan yang berasal dari cangkang kulit udang sebagai bahan dasar pembuatan ediblecoating. Tujuan penelitian ini adalah untuk mengetahui konsentrasi kitosan terbaik sebagai edible coating untukmemperpanjang masa simpan keumamah pada suhu ruang. Penelitian ini menggunakan Rancangan AcakLengkap (RAL) Faktorial dengan 2 faktor. Faktor pertama adalah konsentrasi Kitosan (K) yaitu K0 = 0%kontrol, K2 = 1% Kitosan, K2 = 2% kitosan. Faktor kedua adalah lama penimpanan (P) yaitu P1 =4 minggu,P2= 6 minggu, dan P3=8 minggu. Nilai a w yang dihasilkan pada penelitian ini 0,65, kadar air 4,35%, totalmikroba 7,51 cfu ml/gram, TBA 0,25 manoldehida/gram, kadar protein 36,79%, dan organoleptik tekstur 2,48.Perbedaan konsentrasi kitosan pada keumamah berpengaruh sangat nyata terhadap a w , dan lama penyimpananberpengaruh nyata terhadap kadar air, total mikroba, Thiobarbituric Acid (TBA), analisis protein, danorganoleptik deskriptif aroma . Berpengaruh nyata terhadap nilai organoleptik warna. Dan tidak berpengaruhnyata terhadap uji organoletik tekstur serta tidak terdapatnya bakteri E.coli pada keumamah berkonsentrasikitosan. Pada keumamah konsentrasi terbaik di tunjukkan pada konsentrasi 1% dan 2%.Abstract. Keumamah (wooden fish) is Acehnese traditional food made from tuna fish. But, tradisionalkeumamah was unpackaged, this caused easily attacked by pest and growth penicillium sp. Natural preservativeneeded in this study is chitosan shrimps skin shells as primary substance to make edible coating. The objective ofthis study is to obtain the best chitosan concretations as edible coating to extend keumamah shelf life in roomtemperature. This study used completely randomized design consisting of 2 factors. First factor is chitosanconsentration (K) K0=0% control, K1=1% Chitosan, K2=2% Chitosan. Second factor is long storage (P) P1= 4weaks, P2= 6 weaks, P3= 8 weaks. A w produced in this study is 0,65, moisture 4,35, total plate count 7,51, TBA,0,25 manoldehida/gram, Protein 36,79%, and organoleptic test texture 2,48. The difference of chitosanconsentration in keumamah influenced significantly to a w , and long storage influenced to moisture, TotalPlate Count (TPC), and fragrance and texture organoleptic and not influenced to Thiobarbituric Acid (TBA) andE. coli bacteria not found in keumamah coated by edible coating.

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Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

Jurnal Tanaman Industri dan Penyegar ◽

10.21082/jtidp.v8n1.2021.p37-48 ◽

2021 ◽

Vol 8 (1) ◽

pp. 37

Author(s):

Elsera Br Tarigan ◽

Edi Wardiana ◽

Handi Supriadi

Keyword(s):

Shelf Life ◽

Storage Temperature ◽

Storage Period ◽

Fat Content ◽

Test Method ◽

Life Test ◽

Coffee Plantations ◽

Randomized Design ◽

Completely Randomized Design ◽

And Storage

Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type which consisted of 3 types: thick alumunium foil 65m (AF65), thick alumunium foil 130m (AF130), and thick lamination 114m (L144). The second factor was the storage temperature which consisted of 3 levels: 25 oC, 35 oC, and 45 oC, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45 oC whereas coffee in AF65 packaging is ideally at 25 oC.

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EKSTRAK KARAGINAN RUMPUT LAUT (Eucheuma cottonii) YANG DIPEROLEH DARI PANTAI TABLOLONG

Indigenous Biologi : Jurnal Pendidikan dan Sains Biologi ◽

10.33323/indigenous.v3i3.137 ◽

2021 ◽

Vol 3 (3) ◽

pp. 119-127

Author(s):

Runa Matias Ruku ◽

Alfred G.O Kase ◽

Hartini R.L Solle

Keyword(s):

Fat Content ◽

Ash Content ◽

Test Results ◽

A Value ◽

Randomized Design ◽

Yield Test ◽

Completely Randomized Design ◽

Quantitative Descriptive ◽

Treatment Concentration

ABSTRACTEucheuma cottonii (E. cottonii) seaweed is a low level plant that has a high nutritional value. One of the ingredients that play a role in the formation of texture is carrageenan.Carrageenan is a type of hydrocolloid extracted from the seaweed of the red algae group (Rhodophyceae). The purpose of this study was to determine the quality of yields of Seaweed Carrageenan Extract (E. cottonii) obtained from Tablolong beach in the form of yield, ash content and fat content. The method used in this study is an experimental method with a completely randomized design (CRD) and for fat testing using quantitative descriptive methods. This study uses various concentrations of 0.1 N KOH, 0.2 N KOH, 0.3 N KOH and 0.4 N KOH. The results of the carrageenan yield test show that the addition of 0.1 N KOH concentration has a value of 56.10, KOH 0 , 2 N 62.16, KOH 0.3 N 72.73 and the best treatment was at P4 KOH 0.4 N 80.90. Carrageenan ash content test results showed that the addition of KOH concentration value obtained P1 KOH 0.1 N was 60.50, P2 KOH 0.2 N was 70.70, P3 KOH 0.3 N was 80.50, and P4 KOH 0.4 with a value of 90.50. The results of the carrageenan fat content of 0.1 KOH treatment has a fat content of 0, 2 while the treatment of KOH 0,2, KOH 0,3, KOH 0,4 have no fat content by showing the value (0). The results showed that the highest yield in the treatment of KOH concentration of 0.4 N with a value 80.95% and carrageenan ash content has the highest value in the treatment concentration of 0.4 N with a value of 90.50% while the fat content has a value of 0.2 in the treatment of KOH concentration of 0.1 N Keywords: Carrageenan, extract of E. cottonii seaweed.

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LIMBAH TERNAK KELINCI SEBAGAI BAHAN BAKU PUPUK ORGANIK POTENSIAL

Jurnal Agroqua Media Informasi Agronomi dan Budidaya Perairan ◽

10.32663/ja.v16i2.506 ◽

2018 ◽

Vol 16 (2) ◽

pp. 152

Author(s):

Risvan Anwar ◽

Djatmiko Djatmiko

Keyword(s):

Raw Materials ◽

Organic Fertilizer ◽

Nutrient Content ◽

Raw Material ◽

Organic Fertilizers ◽

Animal Waste ◽

Livestock Waste ◽

Randomized Design ◽

Completely Randomized Design ◽

Many Sources

Many sources of raw materials which allegedly can enrich the nutrient content in the organic fertilizer. The weakness of organic fertilizer for this is the low level of nutrients contained in them.This study aims to determine the nutrient content contained in various combinations of organic fertilizer raw materials with rabbit animal waste as the main raw material.This study aims to determine the nutrient content in various combinations of organic fertilizer raw materials with rabbit animal waste as the main raw material. The experiment used a completely randomized design with raw materials as treatments, Livestock Waste Rabbit (LTK), Cow Manure (PKS) and Abu Straw Rice (AJP). Such treatment: B1 = LTK; B2 = LTK: PKS = 2: 1; B3 = LTK: AJP = 3: 1; B4 = LTK: PKS: AJP = 6: 2: 1; B5 = LTK: PKS: AJP = 5: 2: 1; B6 = LTK: PKS: AJP = 4: 2: 1; B7 = LTK: PKS: AJP = 3: 2: 1; B8 = LTK: PKS: AJP = 2: 2: 1; B9 = LTK: PKS: AJP = 1: 2: 1. The research concluded (a) Organic fertilizers are made from various materials raw has fulfilled SNI 19-7030-2004 about the specifications of Organic Waste Compost. (B) A combination of organic fertilizer raw materials significantly affect the nutrient content of manure. (C) Organic fertilizers expectations are: (a) Raw materials of animal wastes rabbit (LTK), (b) LTK: PKS: AJP = 6: 2: 1, (c) LTK: PKS: AJP = 2: 2: 1 and (d) LTK: PKS: AJP = 1: 2: 1.

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PENGARUH PERBANDINGAN KENTANG KUKUS DAN TEPUNG KACANG HIJAU (Phaseolus radiatus L.) TERHADAP KARAKTERISTIK FLAKES

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i01.p08 ◽

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.

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

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v2i4.5463 ◽

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.

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