Pengaruh Cara Pengolahan Terhadap Sifat Fisikokimia Pisang Tongka Langit (Musa troglodytarum)

2015 ◽  
Vol 4 (1) ◽  
pp. 14-18
Author(s):  
Gilian Tetelepta ◽  
Josefina Talahatu ◽  
Syane Palijama
Keyword(s):  
Ph Value ◽  
Sugar Content ◽  
Nutrient Content ◽  
Ash Content ◽  
Tannin Content ◽  
Physicochemical Changes ◽  
Randomized Design ◽  
High Nutrient ◽  
Completely Randomized Design ◽  
Banana Cultivar

Tongka Langit banana (Musa troglodytarum) is one of the banana cultivar which is useful for health and has high nutrient content. It can be eaten raw and can be processed into various products. This research was aimed to study effect of tongka langit banana processing on its tannin content and other physicochemical changes result from those processes. A completely randomized design was used with five levels of treatment, i.e.: no processing, roasted tongka langit banana, fried tongka langit banana, boiled tongka langit banana, steamed tongka langit banana. Results showed that roasted tongka langit banana can reduce tannin content to the lowest of 0.155% and risen respectively by fried of 0.166%, boiled of 0.170%, and steamed banana of 0.171 %. Besides that, roasted tongka langit banana had sugar content of 9.49%, vitamin C of 2.76 mg, moisture content of 76.9%, ash content of 1.58% and pH value 5.2. Among all processing methods applied, roasted tongka langit banana resulted in better physichochemical properties.

scholarly journals Perbandingan Komposisi Ukuran Serat Batang Aren dengan Pasir Sebagai Substrat Hidroponik Seladaarenga wood fiber composition; sand; fiber size; lettuce; hydroponic substrate

2016 ◽  
Vol 18 (1) ◽  
pp. 22
Author(s):  
Dwi Hardjoko ◽  
Sumiyati Sumiyati
Keyword(s):  
Wood Fiber ◽  
Nutrient Content ◽  
Wood Fibers ◽  
Fiber Composition ◽  
Randomized Design ◽  
Fiber Size ◽  
High Nutrient ◽  
Increase Productivity ◽  
Completely Randomized Design ◽  
Lettuce Yield

<p>Lettuce (<em>Lactuca sativa</em> L.) is vegetables with high nutrient content and interest more people, meanwhile producing optimum, yet, therefore, need hydroponic substrate to increase productivity. The orange wood fiber is a waste produced by palm industry manufacturer. The waste of Arenga wood fibers has not used maximum yet, so if it’s piled up will be affects the ecosystem in around. We need to utilize the waste of Arenga wood fiber to be a substrate hydroponic. The aim of this research is to know the maximum of Arenga wood fiber composition in several sizes which is combined with the sands. It’s for increasing the growth and lettuce yield. The method of this research is completely randomized design with two factorials. They are the Arenga wood fiber composition with sand and size of Arenga wood fiber. The main variable of observation is root length, wide of leaves, and fresh weight of lettuce. The result of observation showed that the Arenga wood fiber composition and the sand composition for cultivation lettuce consist of 25% of Arenga wood fiber and 75% (1:3) of various size of sand. The highest root was 12.6 cm and it produced wide of leaves was 1602.3 cm<sup>2</sup> and increased the fresh plants until 53.7 g.</p>

scholarly journals PENGARUH PENAMBAHAN BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP MUTU PERMEN KARAMEL SUSU

2019 ◽  
Vol 5 (1) ◽  
pp. 85
Author(s):  
Marlina Marlina ◽  
Mohammad Wijaya ◽  
Kadirman Kadirman
Keyword(s):  
Moisture Content ◽  
Sugar Content ◽  
Research Data ◽  
Ash Content ◽  
Cooking Time ◽  
Fruit Pulp ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Chemical Testing

This study aims to determine the effect of adding red dragon fruit to the chemical and hedonic content of caramel milk. This study used a method of adding 20%, 30%, and 40% red dragon fruit pulp for caramel milk candy with a cooking time of 2 hours at 80˚C. This research is a quantitative study (experiment) using a completely randomized design (CRD) with 4 treatments, each control, 20%, 30%, and 40% with 3 replications. The research data was obtained from the results of chemical testing (moisture content, ash content, fiber, reduction sugar, and antioxidants) and organoleptic (color, taste, aroma, and texture), data were analyzed using analysis of variance (ANOVA) and continued with DRMT test (Duncan ) at a 95% confidence level. The results showed that the addition of red dragon fruit pulp had an effect on caramel milk candy, the best research on the manufacture of caramel milk was the addition of 40% red dragon fruit pulp with characteristics of 3.54% moisture content, 1.98% ash content, 1.48% fiber content, decreased sugar content 2.18%, antioxidant content 53.77%, favorite color value 4.10, favorite aroma value 3.52, flavor 3.83, and favorite texture value 3.23

scholarly journals THE EFFECT OF CHICKEN FEET GELATIN TO CHARACTERISTIC OF JELLY CANDY

2021 ◽  
Vol 18 (2) ◽  
pp. 87
Author(s):  
Miskiyah Miskiyah ◽  
Juniawati Juniawati ◽  
Nur Afni Oktafia ◽  
Siti Chairiyah Batubara
Keyword(s):  
Water Content ◽  
Sugar Content ◽  
Ash Content ◽  
Reducing Sugar ◽  
Sucrose Content ◽  
Test Results ◽  
Treatment Combination ◽  
Randomized Design ◽  
Completely Randomized Design

Jelly candy is a soft textured candy processed with hydrocolloid components such as gum, pectin, agar, starch, carrageenan, gelatin. These are used to modify the chewy texture. This study aimed was to determine the effect of the combination of chicken feet gelatin and agar on the quality of jelly candy. Processing of chicken feet gelatin jelly candy based on Caeccar et.al (2018) method by modification. The study used a completely randomized design (CRD) with one factor, five levels and three replications. The factors studied were the ratio of chicken feet gelatin and agar 80:20; 60:40; 40:60; 20:80; 0:100. Product quality characteristics observed in this study were water content, ash content, reducing sugar content, sucrose content, and organoleptic quality. The results showed that the combination of chicken feet gelatine and agar were significantly affected water, ash, reducing sucrose content. Jelly candy with a treatment combination of 80% chicken feet gelatine and 20% agar was the best treatment. The results of the analysis of the candy were water content of 11.02± 0.04%, ash content of 0.89± 0.00%, reducing sugar content of 10.83± 0.01%, sucrose content of 50.68± 0.28%. The organoleptic test results showed that chicken feet gelatine improved the texture and taste of jelly candy.

scholarly journals Studi Invitro Daun Alpukat (Persea americana Mill.) Untuk Pengobatan Sariawan

2019 ◽  
Author(s):  
Rizki Rizki ◽  
Yelsi Sepri Melda ◽  
Mades Fifendy
Keyword(s):  
Candida Albicans ◽  
Saturated Fat ◽  
Nutrient Content ◽  
Persea Americana ◽  
Randomized Design ◽  
Avocado Fruit ◽  
High Nutrient ◽  
Completely Randomized Design ◽  
Test Level ◽  
Very High

Avocado (Persea americana Mill.) efficacious for treating various diseases. Avocado fruit has a very high nutrient content. Fruit contains 11 vitamins and 14 minerals that are beneficial. Avocados are rich in protein, riboflavin, niacin, potassium, essential oils, such as methylchavikol, alphapinene, tannins, and flavonoids. The pulp contains saturated fat, protein, sesqueterpenes, vitamin A, B1, and B2, and the leaves contain active compounds flavonoids, tannins, and quersetin. Candida albicans is a fungus that can cause various diseases, one sprue. Research has been conducted in order to determine the inhibition of leaf infusion avocado (Persea americana Mill.) on the growth of Candida albicans. This research was using a completely randomized design (CRD) with 6 treatments and 4 replications at each concentration infusion was 10%, 20%, 30%, 40%, 50%. Analysis of the data showed that treatment with each test level α f 5% significant and continued with HSD test. The results showed that 10% infusa avocado leaves (Persea americana Mill.) is able to inhibit the growth of Candida albicans.

scholarly journals Effect Of Corn Straw Fermentation Time (Zea mays L) Using Aspergillus niger On Nutritional Concept

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Dicky Kurniawan ◽  
Sri Sukaryani ◽  
Engkus Ainul Yakin
Keyword(s):  
Aspergillus Niger ◽  
Protein Content ◽  
Ph Value ◽  
Ash Content ◽  
Optimal Time ◽  
Corn Straw ◽  
Fermentation Time ◽  
Average Value ◽  
Randomized Design ◽  
Completely Randomized Design

This study aims to determine the optimal time of fermentation using Aspergillus niger on the pH value, dissolved protein and levels of ash content corn straw. The design used was a Completely Randomized Design (CRD) of unidirectional pattern consisting of 4 treatments repeated 3 times namely P0 : corn straw fermented with Aspergillus niger for 0 days, P1 : corn straw fermented with Aspergillus niger for 4 days, P2 : fermented corn straw with Aspergillus niger for 8 days, P3 : corn straw fermented with Aspergillus niger for 12 days. The parameters observed were pH value, dissolved protein and ash content. The results showed that corn straw fermented with Aspergillus niger had a very significant effect (P <0.01) on the pH value, dissolved protein content and ash content. Corn straw fermentation using Aspergillus niger for 0 - 12 days has a very significant effect on the pH value, dissolved protein content and ash content (P <0.01). The average pH value of the treatment  P0: 5,00, P1: 6,13, P2: 6,51, P3: 6,84 The average value of dissolved protein content in the treatment P0: 27,09%, P1: 33,31%, P2: 24,14%, P3: 25,51%. The average value of ash content in the P0: 8,91%, P1: 11,34%, P2: 10,06%, P3: 9,22%,  As well as the optimal time achieved in fermentation for 4 days for dissolved protein content and ash content.  Keywords: Corn straw, Aspergillus niger, Fermentation, pH value, Dissolved protein content, Ash content

ANALISIS KANDUNGAN KIMIA BUAH TERONG BELANDA (Cyphomandra betacea) SETELAH DIOLAH MENJADI MINUMAN RINGAN

2019 ◽  
Vol 5 ◽  
pp. 21
Author(s):  
Anna Suzanna ◽  
Mohammad Wijaya ◽  
Ratnawaty Fadilah
Keyword(s):  
Experimental Design ◽  
Chemical Analysis ◽  
Vitamin C ◽  
Ph Value ◽  
Sugar Content ◽  
Soft Drinks ◽  
Total Sugar ◽  
Randomized Design ◽  
Chemical Content ◽  
Completely Randomized Design

The purpose of this study was to determine changes in the chemical content of the Dutch eggplant (C. betacea) after being processed into soft drinks. The experimental design used was a Completely Randomized Design (CRD) consisting of the concentration of addition of granulated sugar, namely: 0% (Control), 10%, 20% and 30%. The parameters observed in this study were chemical analysis (total sugar, fiber, vitamin C, anthocyanin, pH value) and organoleptic value of soft drinks. The results showed that sugar use affected changes in total sugar, fiber, vitamin C, anthocyanin and the pH value of soft drinks. Likewise the likes or acceptance of the panelists. The best treatment in terms of chemical and organoleptic tests, soft drinks with additional sugar content of 20% with total sugar 5.12%, crude fiber 0.16%, vitamin C 0.0223%, anthocyanin 47.52% and pH 5.67% , aroma value 7.3, taste value 7.5 and color value 5.05.

scholarly journals The analysis of nutrient and fiber content of banana (Musa paradisiaca) sold in Pontianak, Indonesia

2017 ◽  
Vol 15 (1) ◽  
pp. 21-25
Author(s):  
RIZKA HASANAH ◽  
ENTIN DANINGSIH ◽  
TITIN TITIN
Keyword(s):  
Vitamin C ◽  
Nutrient Content ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Total Carbohydrate ◽  
Musa Paradisiaca ◽  
Factorial Model ◽  
Randomized Design ◽  
Completely Randomized Design

Hasanah R, Daningsih E, Titin. 2017. The analysis of nutrient and fiber content of banana (Musa paradisiaca) sold in Pontianak, Indonesia. Biofarmasi (Rumphius J Nat Prod Biochem) 15: 21-25. This study aimed to find out the effect of varieties of banana and market places to nutrients and fiber of bananas which were sold in Pontianak. Completely Randomized Design (CRD) Factorial model with main factors of varieties of banana (barangan, masak hijau, singapura), market places namely traditional market, fruit stores, and side road kiosk, and the combination of varieties and market places of banana. The variable tests were carbohydrate, glucose, fructose, sucrose, protein, lipid, vitamin C, crude fiber, water and ash content test. The result was processed with SAS application 6.12 version using ANOVA CRD Factorial and significances followed by LSD α=0.05. Result found varieties of banana affected on significantly to total carbohydrate, glucose, fructose, sucrose, vitamin C, lipid, and water but did not significantly affect on crude fiber, and ash. The market places gave no significant effect on total carbohydrate, glucose, fructose, sucrose, protein, vitamin C, crude fiber, water but gave significant affect on ash content. The combination between varieties and market places affected significantly on specific nutrient content. Barangan was good on total carbohydrate, vitamin C, and ash whilst masak hijau was highest on glucose, fructose, sucrose, and crude fiber. In addition, singapura was highest on protein, lipid and water.

scholarly journals Effect of processing methods on nutrient and tannin content of tamarind seeds

2017 ◽  
Vol 1 (2) ◽  
pp. 78-82
Author(s):  
JOHANIS LY ◽  
OSFAR SJOFJAN ◽  
IRFAN H. DJUNAIDI ◽  
SUYADI SUYADI
Keyword(s):  
Nutrient Content ◽  
Semiarid Region ◽  
Tannin Content ◽  
Processing Methods ◽  
Randomized Design ◽  
Physical Processing ◽  
Completely Randomized Design

Ly J, Sjofjan O, Djunaidi IH, Suyadi.2017. Effect of processing methods on nutrient and tannin content of tamarind seeds. Trop Drylands 1: 78-82.The study aimed at evaluating the nutrient content and effect of physical processing methods on nutrient and tannin content of Indonesia’s tamarind seeds. There were four treatments allotted in this experiment following a completely randomized design: sun-dried seeds (T0), dry fried/roasted seeds (T1), moistening12 hours (T2) and 24 hours (T3) ground dry fried/roasted tamarind seeds kernel. Dry frying increased significantly (P<0.05) CP, EAA, and NEAA but reduced (P<0.05) CF; fat, SAFA, UFA and tannin contents of sun-dried tamarind seeds. Moistening 12-24 hours improved significantly (P<0.5) CP, SAFA, UFA; reduced (P<0.5) fat; CF; EAA, NEAA; and released 7-8.5% additional tannin contents of ground dry fried seeds kernel. The study highlighted that the Indonesia’s semiarid region tamarind seeds contain comprehensive nutrients and tannin compound. Dry frying, dehusked tamarind seeds and grinding followed by moistening the ground dry fried seeds’ kernel could eliminate tannin compound and improve the nutrient content of tamarind seeds kernel.

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 PENGARUH LAMA PENGUKUSAN TERHADAP KUALITAS KERUPUK SINGKONG DENGAN BAHAN DASAR TEPUNG CASAVA

AGRICA ◽  
2019 ◽  
Vol 12 (2) ◽  
pp. 38-43
Author(s):  
Yuyun Wahyuni
Keyword(s):  
Ash Content ◽  
Consumer Acceptance ◽  
Physical Factors ◽  
Food Ingredients ◽  
Randomized Design ◽  
Treatment Factor ◽  
Completely Randomized Design ◽  
Processed Products ◽  
Organoleptic Parameters

Cassava is also known as cassava, an annual tropical and sub-tropical tree from the Euphorbiaceae family. Tubers widely recognized as staple foods. Cassava has advantages compared to other food ingredients. Aside from being a staple food, many kinds of cassava processed products have utilized by our community, including cassava crackers. This study used a Completely Randomized Design (CRD) with 5 (five) treatments and 4 (four) replications or 5 x 4 to obtain 20 experimental units. The treatment factor is steaming length, which consists of 5 levels of steaming time as follows: A: 30 minutes, B: 60 minutes, C: 90 minutes, D: 120 minutes, E: 150 minutes. The quality of cassava crackers to be tested or measured based on their physical appearance is related to consumer acceptance. In conducting organoleptic testing, panelists influenced by several factors. Factors that influence panelists include physical factors and psychological factors. The organoleptic parameters observed included color, taste, and degree of crispness. Laboratory tests include carbohydrate tests, water content, ash content, protein, and fat content. The conclusion was that the effect of steaming time had no significant effect on moisture content, ash content, protein, and crispness, while the effect of steaming duration had a significant impact on the levels of fat, carbohydrate, taste, and color in cassava crackers. The best quality of the five treatments was treatment 5 (p5), ie, steaming time with 150 minutes

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