scholarly journals KADAR LEMAK ES KRIM TEPUNG DAUN KELOR (Moringa oleifera) BERDASARKAN VARIASI VOLUME SARI KACANG TANAH (Arhacis hypogea)

2017 ◽  
Vol 4 (1) ◽  
pp. 38-43
Author(s):  
Stella Faubun ◽  
H Sinay
Keyword(s):  
Moringa Oleifera ◽  
Ice Cream ◽  
Fat Content ◽  
Food Ingredient ◽  
The Public ◽  
Arachis Hypogea ◽  
Randomized Design ◽  
Basic Biology ◽  
Biology Laboratory ◽  
One Way Anova

Background: Moringa leaves are rich in nutrients and are a source of antioxidants, but are underutilized by the public as a food ingredient because they smell ‘unpleasant '. In an effort to increase the benefits to extend the shelf life of the product and also attract the interest of the community to consume Moringa leaves, Moringa leaves can be processed into flour, then made ice cream with the addition of peanut juice. Method: Implementation of this research was conducted at the Pattimura University Basic Biology Laboratory. This study uses a Completely Randomized Design (CRD). Data from the research results were analyzed using inferential statistics One Way Anova (ANOVA). Results: There was an effect of adding variations of peanut juice (Arachis hypogea) to fat content in Moringa oleifera leaf ice cream ie control of 4,457%, addition of 50 ml peanut juice as much as 5,207%, addition of 75 ml peanut juice as much as 5,956% and the addition of 100 ml peanut juice, fat content of 5.993%. Conclusion: There is an effect of adding variations in peanut juice (Arachis hypogea) to fat content in Moringa oleifera leaf ice cream.

scholarly journals KADAR LEMAK ES KRIM TEPUNG DAUN KELOR (Moringa oleifera) BERDASARKAN VARIASI VOLUME SARI KACANG TANAH (Arhacis hypogea)

2016 ◽  
Vol 2 (2) ◽  
pp. 170-175
Author(s):  
Stella Faubun ◽  
H Sinay
Keyword(s):  
Shelf Life ◽  
Moringa Oleifera ◽  
Ice Cream ◽  
Fat Content ◽  
Arachis Hypogea ◽  
Randomized Design ◽  
Peanut Extract ◽  
Completely Randomized Design

Background: Moringa leaves are rich in nutrients and are a source of antioxidants, but are underutilizedby the community as a food because of its 'langu' smell. In an effort to increase the benefits to extendthe shelf life of products and also attract people to consume the leaves of Moringa leaves leaf can beprocessed into flour, then made ice cream with the addition of peanut essence to see the fat content.Method: This study used Completely Randomized Design (RAL). The data were analyzed using OneWay Anova inferential statistics.Result: There is influence of addition of variation of peanut extract (Arachis hypogea) to fat content inice cream Moringa leaves (Moringa oleifera) that is control 4,457%, addition of 50 ml peanut essenceas much as 5,207%, addition of 75 ml peanut sauce 5,956% , and the addition of groundnut peanuts100 ml fat content of 5.993%.Conclusion: There is an effect of addition of peanut pollen (Arachis hypogea) variation on fat contentin ice cream Moringa leaves (Moringa oleifera).

scholarly journals Chocolate Bar with Moringa and Dates as Calcium-Rich Food with Low Glycemic Index for Endurance Athletes

2020 ◽  
Vol 1 (2) ◽  
pp. 119-126 ◽  
Author(s):  
Inni Fatmawati ◽  
Putri Ronitawati ◽  
Vitria Melani ◽  
Nazhif Gifari ◽  
Rachmanida Nuzrina
Keyword(s):  
Glycemic Index ◽  
Moringa Oleifera ◽  
Calcium Content ◽  
Phoenix Dactylifera ◽  
Endurance Athletes ◽  
Local Foods ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
One Way Anova ◽  
Low Glycemic Index

This research aims to provide chocolate for endurance athletes by utilizing the potential of highly nutritious local foods. The ingredients used are chocolate, moringa leaves (Moringa oleifera), and dates (Phoenix dactylifera). This research method uses a Completely Randomized Design (CRD) with One Way Anova statistical analysis. Samples were analyzed by testing in a food laboratory. In this study, moringa powder was used for its calcium content and dates were used for its carbohydrates content with a low glycemic index. In 100 grams of developed chocolate contains 3.27 g of water, 1.83 g of ash, 30.4 g of fat, 5.32 g of protein, 59.1 g of carbohydrate, 0.38 g of crude fiber, 427.07 mg of calcium.

scholarly journals UJI VIABILITAS DAN VIGOR BIJI SIRSAK (Annona muricata L.) SETELAH APLIKASI KALIUM NITRAT (KNO3)

2018 ◽  
Vol 18 (2) ◽  
pp. 80
Author(s):  
Hillary Firginia Rori ◽  
Henny Lieke Rampe ◽  
Marhaenus Rumondor
Keyword(s):  
Potassium Nitrate ◽  
Annona Muricata ◽  
Germination Potential ◽  
Randomized Design ◽  
Vigor Index ◽  
Basic Biology ◽  
Completely Randomized Design ◽  
Index Value ◽  
Biology Laboratory ◽  
Test Level

UJI VIABILITAS DAN VIGOR BIJI SIRSAK (Annona muricata L.) SETELAH APLIKASI KALIUM NITRAT (KNO3)  ABSTRAKPenelitian ini bertujuan menentukan viabilitas dan vigor biji sirsak (Annona muricata L.) setelah aplikasi kalium nitrat (KNO3). Penelitian dilaksanakan di Laboratorium Biologi Dasar Fakultas MIPA Universitas Sam Ratulangi pada bulan Desember Tahun 2017 – Maret Tahun 2018. Penelitian menggunakan rancangan acak lengkap (RAL) dengan tiga kali ulangan. Perlakuan konsentrasi KNO3 dengan empat taraf perlakuan yaitu KNO3 0% (K0), KNO3 1%(K1), KNO3 2% (K2) dan KNO3 3% (K3). Parameter yang diamati adalah potensial berkecambah, keserampakan perkecambahan, indeks vigor dan koefisien vigor. Hasil penelitian menunjukkan aplikasi KNO3 berpengaruh nyata terhadap potensial berkecambah biji sirsak (Sig= 0,00) pada taraf uji 0,05. Hasil  pengamatan potensial berkecambah pada biji sirsak mencapai 100% pada 21 hari sesudah tanam (HST) dibandingkan kontrol yang berkecambah 100% pada 33 HST. Nilai keserampakan perkecambahan pada pengamatan hari ke 16, untuk perlakuan K2 dan K3 yaitu 6,65%. Pengamatan vigor biji sirsak diperoleh nilai indeks vigor yaitu 37,23 dan koefisien vigor yaitu 24.000. Pemberian KNO3 dapat meningkatkan viabilitas dan vigor biji sirsak.Kata kunci: Biji Sirsak, Viabilitas, Vigor, KNO3 TEST OF VIABILITY AND VIGOR SOUROPS SEEDS (Annona muricata L.) AFTER BEING APPLICATION KALIUM NITRAT (KNO3)ABSTRACTThis study aims to determine the viability and vigor of soursop seeds (Annona muricata L.) after application of potassium nitrate (KNO3). The research was conducted at Basic Biology Laboratory of Faculty of Mathematics and Natural Sciences of Sam Ratulangi University in December 2017 - March 2018. The research used completely randomized design (RAL) with three replications. Treatment of KNO3 concentration with four treatment levels were KNO3 0% (K0), KNO3 1% (K1), KNO3 2% (K2) and KNO3 3% (K3). The observed parameters were germination potential, germination performance, vigor index and vigor coefficient. The result showed that KNO3 application had significant effect on viability of soursop seeds including germination potential (Sig = 0,00) at the test level 0,05. Germination effect on the 16th day of K2 and K3 treatment, ie 6.65%. Potential germination observations on soursop seeds reached 100% at 21 HST compared to 100% germination control at 33 HST. Vigor seeds obtained vigor index value is 37.23 and vigor coefficient is 24. Aplication KNO3 rising viability and vigor sourops seed.Keywoards : Soursop seed, Viabilitas, Vigor, KNO3

scholarly journals PENGARUH PENAMBAHAN PURE TERUNG BELANDA (Solanum betacea Cav.) DENGAN GULA TERHADAP MUTU FISIK DAN KIMIA ES KRIM

2018 ◽  
pp. 31-40
Author(s):  
Nurlailah Abdullah ◽  
Zainal Zainal ◽  
Nurmadiah Nurmadiah
Keyword(s):  
Protein Content ◽  
Ice Cream ◽  
Fat Content ◽  
Sensory Properties ◽  
Fiber Content ◽  
Melting Time ◽  
Total Acid ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Solanum Betaceum

Ice cream is one of dairy products in the form of semi-frozen. This research utilizes terung belanda (Solanum betaceum Cav.) to increase the nutritional value of ice cream products. The purpose of this research was to get the best formulation between the addition of puree terung belanda (Solanum betaceum Cav.) with addition of sugar on ice cream making, knowing the physical characteristics (overrun and melting time) as well as chemical characteristics (fat content, protein content, fiber content, total acids and anthocyanins) ice cream, and determine the acceptability of ice cream through the sensory properties (color, aroma, flavor and texture). This study used the method Completely Randomized Design (RAL) descriptively quantitative with 3 replicates with 35% puree terung belanda + 15% sugar + 50% additional ingredients (A1), 30% puree terung belanda + 20% sugar + 50% additional ingredients (A2), and 25% puree terung belanda + 25% sugar + 50% additional ingredients (A3). The results show that the best formulation based on sensory properties is treatment of addition of 30% puree terung belanda + 20% sugar + 50% additional ingredients. Based on the results of statistical analysis showed that the addition of terung belanda (Solanum betaceum Cav.) on ice cream making a real effect on the level of 5% against the value of overrun, melting time, fiber content, anthocyanin levels, and total acid, but no significant effect on the increase of protein content and fat content.

scholarly journals Karakteristik fisik dan kimia velva buah naga dan sayur wortel dengan penambahan labu kuning

2019 ◽  
Vol 4 (2) ◽  
pp. 134
Author(s):  
Saskiyanto Manggabarani ◽  
Wanda Lestari ◽  
Herlina Gea
Keyword(s):  
Nutrient Content ◽  
Fat Content ◽  
Basic Material ◽  
Nutrient Analysis ◽  
Average Value ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Frozen Dessert ◽  
Hedonic Quality ◽  
One Way Anova

Velva is a type of frozen dessert made from fruit that contains nutrients that help the body's metabolic processes and as a source of energy. The addition of vegetables is done to replace fruits that are more expensive and as a source of antioxidants. The aim is to determine the acceptability and hedonic quality and nutritional content of the best formulas for Velva products. Experimental research using a completely randomized design (CRD) approach to the formulation of the basic material for making dragon fruit Velva with the addition of carrot and pumpkin vegetables that is five treatments and two replications to obtain 10 experimental units, the data were analyzed by One Way ANOVA with Duncan test. The results based on hedonic tests show that F3 (80% Carrot + Yellow Pumpkin 20%) averaged 3,51 best-selected formulas. Whereas the hedonic quality test showed that F1 (Carrot 100%) average value of 3,51 the best-selected formula. Organoleptically selected best Velva showed F5 as the best Velva formula ranging from 3.49 organoleptic average test results and nutrient analysis results with nutrient content values. Water content is 77,4%, fat content is 7,4%, protein content is 2,9%, carbohydrate content is 15.3164% ash content is 4,3%. Conclusion; the best dragon fruit Velva formula, carrot vegetable, and pumpkin are the best in hedonic and hedonic quality in formula F5 (60% carrot and 40% pumpkin) containing low-fat content based on SNI frozen dessert.Velva sejenis frozen dessert terbuat dari buah yang mengandung kandungan zat gizi yang membantu proses metabolisme tubuh dan sebagai sumber energi. Penambahan sayur dilakukan untuk mengganti buah yang harganya lebih mahal dan sebagai sumber antioksidan. Tujuan untuk mengetahui daya terima dan mutu hedonik serta kandungan gizi formula terbaik terhadap produk velva. Penelitian eksperimen menggunakan rancangan acak lengkap (RAL) pendekatan formulasi dari bahan dasar pembuatan velva buah naga dengan penambahan sayur wortel dan labu kuning  yaitu lima perlakuan dan dua kali ulangan sehingga diperoleh 10 unit percobaan, data dianalisis dengan One Way Anova dengan uji Duncan. Hasil uji hedonik menunjukkan bahwa F3  (Wortel 80% + Labu Kuning 20%) rata-rata 3,51 formula terpilih terbaik. Uji mutu hedonik menunjukkan bahwa F1 (Wortel 100%)  nilai rata-rata  3,51 formula terpilih terbaik. Velva terpilih terbaik secara organoleptik menunjukkan F5 sebagai formula velva  terbaik berkisar 3,49 nilai rata-rata uji organoleptik dan hasil analisis zat gizi dengan nilai kandungan zat gizi. Kadar air 77,5%, kadar lemak 7,4%, kadar protein 2,9%, kadar karbohidrat 15,3% kadar abu 4,3%. Kesimpulan; formula velva buah naga, sayur wortel dan labu kuning yang terbaik secara hedonik dan mutu hedonik pada formula F5 (60% wortel dan 40% labu kuning) yang mengandung kadar lemak rendah berdasarkan SNI frozen dessert.

scholarly journals PENGARUH PEMBERIAN SILASE LIMBAH IKAN TERHADAP LEMAK ABDOMINAL DAN LEMAK DAGING PADA BEBEK PEDAGING

2021 ◽  
Vol 21 (1) ◽  
pp. 1-4
Author(s):  
Reni Rakhmawati ◽  
Mei Sulistyoningsih ◽  
Atip Nurwahyunani ◽  
Karina Rinanda Priscilla
Keyword(s):  
Normal Level ◽  
Abdominal Fat ◽  
Fat Content ◽  
Nutritional Content ◽  
Fish Waste ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Meat And Eggs ◽  
One Way Anova

The purpose of this study to determine the effect of giving silage of fish waste to the level of meat fat and the abdominal fat of duck in Magelang. The role of duck farming is very important to provide the protein of Indonesian people for meat and eggs. The use of feeding ingredients that are easily available at relatively cheaper prices but still good nutritional content for the production, one of them is by utilizing silage of fish waste. Fish waste silage also contains the necessary ingredients for ducks. The design used in this study was a completely randomized design (CRD). The study consisted of 3 treatments there is P0 (control), P1 (fish silage 5%), P2 (fish silage 10%), and 4 repetitions. The analysis using one-way ANOVA with a level of 5%, if there is a difference, then Duncan's Multiple Distance Test is performed. The results showed that silage application of fish waste did not significantly affect the fat content of meat (P> 0.05). There was no significant effect on abdominal fat levels (P> 0.05). The result showed that the addition of fish silage food resulted in the normal level of meet fat and abdominal fat.

Herba Reudeuep With Modification of Heating In Virgin Cocanut Oil

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Wahyuzan Wahyuzan ◽  
Lukmanul Hakim ◽  
Rahmat Afrizal ◽  
Asmeri Lamona ◽  
Khairuni Khairuni ◽  
...  
Keyword(s):  
Modern Medicine ◽  
Heating Time ◽  
Agricultural Product ◽  
Average Yield ◽  
Herbal Products ◽  
The Public ◽  
Randomized Design ◽  
Herbal Plants ◽  
Medicinal Properties ◽  
Completely Randomized Design

Traditional medicine in Indonesia has been known by the public before formal health services using modern medicine. Indonesia has many type of herbal plants which have medicinal properties including dadap (Erythrina orientalis). This study aims to utilized dadap herbal liniment by modifying heating in Vigin Cocanut Oil. The study conducted in the laboratory of Agricultural Product Processing using a Factorial Completely Randomized Design (CRD). The first factor is the addition of 250 ml (M1), 375 ml (m2), and 400 ml (M3) Virgin Cocanut Oil treatment. The second factor is the heating tim of 5 minutes (L1), 10 minutes (L2), and 15 minutes (L3). Observation variable consisted of yield, Specific gravity, and organoleptic test of aroma and colored. The result showed an average yield of 87.70-91.88%. The highest yield was found in the treatment of adding 400 ml Virgin Cocanut Oil and 15 minutes of heating time. The highest type of weight was found in the treatment of addition of 325 ml Virgin Cocanut Oil and 5 minutes heating time. Based on the organoleptic scent test, the everage penalist gives a like answer. Organoleptic colors of reudeuep herbal products is according to SNI number 06-23-2006.

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

INFLUENCE OF FAT CONTENT ON RHEOLOGICAL PROPERTIES OF MOLTEN ICE CREAM COMPOUND COATINGS AND THICKNESS OF SOLIDIFIED PRODUCTS

2011 ◽  
Vol 34 (1) ◽  
pp. 144-159 ◽  
Author(s):  
DORRA GHORBEL ◽  
NAZIHA BARBOUCHE ◽  
HAÏTHEM RIAHI ◽  
AHMED BRAHAM ◽  
HAMADI ATTIA
Keyword(s):  
Rheological Properties ◽  
Ice Cream ◽  
Fat Content ◽  
Compound Coatings

scholarly journals The Robusta coffee grounds residues to adsorb the heavy metal Lead (Pb) in the water

2018 ◽  
Author(s):  
Anita Dewi Moelyaningrum ◽  
Khoirul Ngibad ◽  
S.Pd Lilla Puji Lestari ◽  
Dessy Agustina Sari ◽  
Cahya Fajar Budi Hartanto ◽  
...  
Keyword(s):  
High Carbon ◽  
Control Groups ◽  
Robusta Coffee ◽  
Randomized Design ◽  
Coffee Grounds ◽  
Coffee Ground ◽  
Completely Randomized Design ◽  
Post Hoc ◽  
One Way Anova ◽  
Ks Test

This paper has been published in IOP Conf. Series: Journal of Physics: Conf. Ser1i2e3s415161748(9200‘1’8“)”012058 Lead (Pb) were toxic. Lead found in pipes, batteries, paint, dyes ceramic glaze, gasoline, and final waste disposal. The robusta coffee grouds residues had high carbon, nitrogen etc which can adsorb heavy metal.The purpose of this study is to analyze the robusta coffee grounds residues to adsorb the Pb in the water. The method of this research is a True Experimental using completely randomized design (CRD) method. There were control groups (C) and three treatments groups (T1; T2;T3; 5gram/ litre; 8gram/ litre; 10gram/ litre) with six repetitions. The robusta coffee ground residues were contacted for 2 hours.Total samples were24 samples which analyzed each parameter of the Pb with Atomic Adsorption Spectophotometry Analysis. The results showed that the more coffee ground residues that are exposed, increasingly turbid. The KS test showed that data were a normal distribution (sig=0,324). One way ANOVA test; Turkey post Hoc showed that there was sig difference between the control and treatment (F=4,326, Sig= 0,017). There were sig difference between control and treatment 2 and 3 (Sig=0,019; Sig=0,038). Robusta coffee grounds residues can reuse to adsorb the Pb pollution in the water. It can be a solution for treating the lead pollution in the water because of it easy to the application.

Sign in / Sign up

Export Citation Format

Share Document