KARAKTERISTIK FISIK BUBUR INSTAN TERSUBTITUSI TEPUNG PISANG TONGKA LANGIT

2015 ◽  
Vol 4 (2) ◽  
pp. 41-44
Author(s):  
Priscillia Picauly ◽  
Gilian Tetelepta
Keyword(s):  
Water Solubility ◽  
Physical Property ◽  
Rice Flour ◽  
Absorption Index ◽  
Randomized Design ◽  
Nutrition Value ◽  
Banana Flour ◽  
Completely Randomized Design ◽  
Four Levels

Instant porridge is sereal-based food that can be combined with fruits so it will contain better nutrition. To improve the nutrition value of instant porridge then substitute of one kind of banana originally from Maluku is Tongka langit banana. A good quality of instant porridge has a high nutrition and a best physical property. This research aims to characterize of the physical properties instant porridge that are substituted by Tongka langit banana flour and the rice flour. The design that is applied is completely randomized design with four levels of treatment in comparing the substitution between Tongka langit banana flour and the rice flour as follow 20%, 40%, 60% and 80%. According to the result of this research, the physical characteristic of instant porridge that are substituted by Tongka langit banana flour are bulk density (0.84-0.89 g/mL), water absorption index (3.49-4.05%), and water solubility index (0.02-0.04%).

scholarly journals PEMBERIAN STIMULAN PADA BIDANG SADAP DALAM MEMPENGARUHI PRODUKSI DAN KUALITAS LATEKS TANAMAN KARET (Hevea brasiliensis (Muell. Arg.)

2019 ◽  
Vol 4 (1) ◽  
pp. 38
Author(s):  
Hayata Hayata ◽  
Yulistiati Nengsih ◽  
Rahmanto Wibowo
Keyword(s):  
Quality Control ◽  
Ash Content ◽  
The Other ◽  
Rubber Content ◽  
Randomized Design ◽  
Treatment Factor ◽  
Completely Randomized Design ◽  
Four Levels ◽  
Latex Production

Production increasing of latex on rubber plants can be increased by using a stimulants. One of it  is Vicar 10 SL. The purpose of this study was to find out the effect of Vicar 10 SL on the production and quality of latex. This research was carried out in the Kasang Parit Village, Sekernan District, Muaro Jambi Regency, and the Goods Quality Control and Certification Center on Industry and trade department   in Jambi Province. The study was conducted in July to August 2017. The design used was a completely randomized design with one treatment factor as the Vicar 10 SL application with four levels of treatment, namely; Without treatment (V0/control), 1 ml/Tree (V1), 2 ml/tree (V2), 3 ml/tree (V3). There were 4 times  repeatation on each treatment. Using  fingers, a Vicar 10 SL solution was applied to the tapping groove which was adjusted to the treatment, and allowed to keep it 24 hours. Tapping is done in the next morning, by following the grooves and be stored in a cup and left until the latex stoped dripping. Vicar was given once a week during 30 days. Tapping was done 3 times a week. The variables observed were latex production (gram/tree/day), dry rubber content (%), latex ash content (%), and latex dirt content (%). Vicar giving 10 SL in the tapping site with a dose of 2 ml / tree gave the highest yield of latex production (93.38 grams / tree / day) and dry rubber content (75.50%) and was significantly different compared to the other treatments. Vicar giving 10 SL in tapping site had no significant effect on latex dirt content and latex ash contentKeywords: Latex, stimulant, product and quality Abstrak Peningkatan produksi lateks pada tanaman karet dapat ditingkatkan dengan menggunakan stimulan. Salah satu pemakaian yang digunakan adalah Vikar 10 SL. Tujuan penelitian ini adalah untuk megetahui penggunaan stimulan pada bidang sadap dalam mempengaruhi produksi dan kualitas lateks. Penelitian ini dilakukan di Desa kasang Parit Kecamatan Sekernan Kabupaten Muaro Jambi, dan Balai Pengujian dan Sertifikasi Mutu Barang (BPSMB) Disperindag Propinsi Jambi. Penelitian dilakukan pada bulan Juli sampai dengan Agustus 2017. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan satu faktor perlakuan pemberian stimulan (Vikar 10 SL) dengan empat taraf perlakuan  yaitu; Tanpa perlakuan (V0/kontrol),  1 ml/ Pohon (V1),  2 ml/pohon (V2), 3 ml/pohon  (V3). Setiap perlakuan diulang sebanyak 4 kali. Dengan menggunakan jari dioleskan larutan Vikar 10 SL pada alur sadap  yang disesuaikan dengan perlakuan, dan didiamkan selama 24 jam. Penyadapan dilakukan pada pagi hari esoknya, dengan mengikuti alur torehan dan ditampung dalam cawan dan dibiarkan sampai lateks berhenti menetes. Pemberian Vikar dilakukan sekali 7 hari selama 30 hari. Penyadapan dilakukan  3 kali dalam seminggu. Peubah yang diamati adalah produksi lateks (gram/pohon/hari)), kadar karet kering (%), kadar abu lateks (%), kadar kotoran lateks (%). Pemberian stimulan (Vikar 10 SL) pada bidang sadap dengan dosis 2 ml/pohon memberikan hasil yang tertinggi terhadap produksi lateks 93,38 gram/pohon/hari dan kadar karet kering 75,50 % dan berbeda nyata bila dibandingkan dengan perlakuan lainnya. Pemberian stimulan (Vikar 10 SL) pada bidang sadap berpengaruh tidak nyata terhadap kotoran lateks dan kadar abu lateksKata kunci :Lateks, stimulan, produksi dan kualitas

scholarly journals Effect of the Types and Percentages of Stabilizer on the Quality of Instant Garfish Condiment

2020 ◽  
Vol 3 (1) ◽  
pp. 10-22
Author(s):  
Christine Marchelina ◽  
Hotnida Sinaga ◽  
Linda Masniary Lubis
Keyword(s):  
Vitamin C ◽  
Water Absorption ◽  
Color Index ◽  
Water Solubility ◽  
Absorption Index ◽  
Arabic Gum ◽  
Randomized Design ◽  
Two Factors

The purpose of this research was to determine the effect of stabilizer types and percentages on the quality of instant garfish condiment. The research used a group randomized design factorial with two factors, i.e.: types of stabilizer (CMC; Arabic gum; gelatin) and percentage of stabilizer (0.0%; 0.5%; 1%; 1.5%). The results showed that stabilizer types had a highly significant effect on water absorption index, water solubility index, vitamin C, and color index. Moreover, the stabilizer had no significant effect on organoleptic aroma and taste. In the meantime, stabilizer percentages had a highly significant effect on water absorption index, water solubility index, vitamin C, color index, and organoleptic aroma. However, the stabilizer percentages gave no significant effect on organoleptic taste. Interaction between the two factors had a highly significant effect on water absorption index and vitamin C and had a significant effect on color index. Furthermore, the interaction had no significant effect on water solubility index, organoleptic aroma and taste. The best treatment product was resulted from the use of 1.5% CMC as stabilizer.

scholarly journals PEMBUATAN YOGHURT SINBIOTIK KACANG MERAH (Phaseolus vulgaris L.) DENGAN PENGGUNAAN BAKTERI ASAM LAKTAT DENGAN PENAMBAHAN PREBIOTIK

2020 ◽  
Vol 2 (2) ◽  
pp. 476-486
Author(s):  
Agatha Sonya Sekarningrum ◽  
◽  
Seveline Seveline ◽  
Keyword(s):  
Lactic Acid ◽  
Phaseolus Vulgaris ◽  
Lactic Acid Bacteria ◽  
Phaseolus Vulgaris L ◽  
Randomized Design ◽  
Probiotic Product ◽  
Banana Flour ◽  
Completely Randomized Design ◽  
The Right

Manufacture of probiotic product that has been done a lot is manufacture of yoghurt. In the process, addition of red beans and prebiotic is done to add value to the product. Addition of Lactic Acid Bacteria and inulin in the form of banana flour with different amounts is done to find the right synbiotic yogurt formulation. This research was conducted to test the quality of product physically, chemically, microbiology and organoleptics. This research was conducted using a Completely Randomized Design with the first factor being the BAL levels added and the second factor being the levels of inulin added. Based on the tests, the results obtained that the formulation using L. plantarum as much as 1% and 2% commercial inulin is the right formulation with results that are in accordance with SNI 2891: 1992 standards. The total value of LAB resulting from the formulation is 3.24 x 106 cfu/ml with a total non-fat solid of 11.16%.

scholarly journals PENGARUH SUBSTITUSI TEPUNG SELPIS (SELUANG DAN PISANG) TERHADAP KADAR PROTEIN, KALSIUM, DAYA TERIMA DAN MUTU ORGANOLEPTIK COOKIES

2020 ◽  
Vol 8 (1) ◽  
pp. 25-31
Author(s):  
Ayu Sagita Putri ◽  
Mars Khendra Kusfriyadi ◽  
Agnescia Clarissa Sera
Keyword(s):  
Freshwater Fish ◽  
Calcium Content ◽  
Sweet Taste ◽  
Local Foods ◽  
Protein Levels ◽  
Randomized Design ◽  
Kjeldahl Method ◽  
Banana Flour ◽  
Completely Randomized Design

Background: Insufficiency of nutrients intake such as protein and calcium may lead to the incidence of stunting in children under five years. In fact, Indonesia has many local foods like freshwater fish and local fruits which had abundant nutrients. Seluang is a typical Kalimantan freshwater fish contains high protein and calcium. The utilization of seluang fish flour and kepok banana flour as substitution in making cookies will increase the nutritional value of protein and calcium and may reduce the use of wheat flour.Objective: This study aims to analyse the effect of selpis (seluang and banana) flour substitution on protein, calcium, acceptability and organoleptic quality of cookies.Method: Experimental method with a completely randomized design (CRD) with five flour substitution treatments: 0%, 5%, 10%, 15%, 20% was used in this study. The protein content was tested by Kjeldahl method while the calcium content was tested by the AAS method.Results: Most of panelists preferred the original cookies (P1), characterized by yellowish in colour, fresh-baked aroma, slightly tough in texture and sweet-taste. The highest levels of protein and calcium were at P5 (20%) of 12.25% and 5.88 mg / 100 g.Conclusion: The substitution of seluang and kepok banana flours affect protein levels, calcium levels, acceptability (taste, color and aroma) of cookies but does not affect the texture of cookies.

scholarly journals PENGARUH PENGUNAAN BEBERAPA JENIS FILLER TERHADAP SIFAT KIMIA CHICKEN NUGGET AYAM PETELUR AFKIR

ZOOTEC ◽  
2017 ◽  
Vol 38 (2) ◽  
pp. 357
Author(s):  
Sylvia Komansilan ◽  
Sjaloom Sakul
Keyword(s):  
Rice Flour ◽  
Chemical Characteristic ◽  
Chemical Characteristics ◽  
Animal Science ◽  
Chicken Nugget ◽  
Carbohydrate Level ◽  
Randomized Design ◽  
Completely Randomized Design

THE INFLUENCE OF THE USE OF VARIOUS FILLERS TOWARDS THE CHEMICAL CHARACTERISTICS OF CHICKEN NUGGET. The objectives in this research is to observe and study the fillers that vary in producing the formulation of chicken nugget which were received by the consumers observed from the physical. This research was conducted at the Laboratory of Animal Science Sam Ratulangi University Manado, The Laboratory of Nutrient Faculty of Animal Science Sam Ratulangi University Manado. The material used in this research was meat and fat of non-productive layer (culled) as much as 6400 gram, devided into 16 samples, each sample weighed 100 gram fat and 300 gram meat. The research was carried out through an experient, a completely randomized design with four replications. The fillers used in this treatment were; T1 (Sago), T2 (Tapioka) T3 (Maizena), T4 (Glutten Rice). The Quality of chicken nugget according to the parameter ini this research was as follows; the chemical characteristic (pH, water, ash, fat, protein, and carbohydrate level). From the result of this research it was concluded that the filler which used tapioca (T2) and Sago (T1), had produced chicken nugget which was much better, compared to the use of maizena (T3), glutten rice flour (T4), and generally accepted by the consumers, supported by their characteristics.Keyword: Filler, Chicken Nugget, chemical characteristic

scholarly journals The Effect of Moringa Leaf Flour Addition in Steamed Sponge Cake Made from a Mixture of Wheat and Banana Flours

2019 ◽  
Vol 2 (2) ◽  
pp. 26-36
Author(s):  
Fenny Indah Sari ◽  
Hotnida Sinaga ◽  
Linda Masniary Lubis
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Specific Volume ◽  
Moringa Oleifera ◽  
Sponge Cake ◽  
Randomized Design ◽  
Composite Flours ◽  
Banana Flour ◽  
Completely Randomized Design

The aim of this study was to determine the suitable Moringa oleifera leaf added for steamed sponge production, which was made from the mixture of wheat and banana flours. This research was conducted. This research was conducted by using completely randomized design with 2-factors, namely percentage of moringa leaf flour (K): (0,0% ; 1,0% ; 2,0%) and comparison of mixture wheat flour and banana flour (P): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75%). The results showed that the addition of more moringa leaf flour increased the ash, protein and crude fiber contents in the composite flours. The increment might be related to higher ash, protein and fiber contents in moringa leaf flour than that of in both wheat flour and banana flour. In addition, higher banana flour substitution raised the moisture and ash contents. Meanwhile, the specific volume of cake decreased because banana flour does not have gluten. Based on the protein content and organoleptic values, the addition of 2% moringa leaf flour and the ratio of wheat flour to banana flour (75%:25%) produced the best quality of steamed sponge cake.

scholarly journals PENGARUH PENGGUNAAN BEBERAPA JENIS FILLER TERHADAP PALATABILITAS CHICKEN NUGGET AYAM PETELUR AFKIR

ZOOTEC ◽  
2018 ◽  
Vol 38 (2) ◽  
pp. 368
Author(s):  
Sjaloom Sakul ◽  
Sylvia Komansilan
Keyword(s):  
Animal Husbandry ◽  
Rice Flour ◽  
Animal Science ◽  
General Acceptance ◽  
Chicken Nugget ◽  
Randomized Design ◽  
Completely Randomized Design

THE INFLUENCE OF THE USE OF VARIOUS FILLERS TOWARDS THE PALATABILITY    OF CHICKEN NUGGET. The objectives in this research is to observe and study the fillers that vary in producing the formulation of chicken nugget which were received by the consumers observed from the physical. This research was conducted at the Laboratory of Animal Science Sam Ratulangi University Manado, The Laboratory of Nutrient Fakulty of Animal Husbandry Sam Ratulangi University Manado. The material used in this research was meat and fat of non-productive layer (culled) as much as 6400 gram, devided into 16 samples, each sample weighed 100 gram fat and 300 gram meat. The research was carried out through an experient, a completely randomized design with four replications. The fillers Used in this treatment are; T1 (Sago), T2 (Tapioka) T3 (Maizena), T4 (Glutten Rice). The Quality of chicken nugget according to the parameter ini this research was as follows; the palatability (Taste, texture, tenderness and general acceptance). From the result of this research it was concluded that the filler which used tapioca (T2) and Sago (T1), had produced chicken nugget which was much better, compared to the use of maizena (T3), glutten rice flour (T4), and generally accepted by the consumers, supported by their characteristics.Keyword: Palatability, Filler, Chicken Nugget, Organoleptic

scholarly journals Meat quality of lambs fed silk flower hay (Calotropis procera SW) in the diet

2011 ◽  
Vol 40 (6) ◽  
pp. 1266-1271 ◽  
Author(s):  
Roberto Germano Costa ◽  
Nelson Vieira da Silva ◽  
Paulo Sérgio de Azevedo ◽  
Ariosvaldo Nunes de Medeiros ◽  
Francisco Fernando Ramos de Carvalho ◽  
...  
Keyword(s):  
Calotropis Procera ◽  
Tissue Composition ◽  
Chemical Parameters ◽  
Physical Chemical ◽  
Randomized Design ◽  
Semimembranosus Muscle ◽  
Completely Randomized Design ◽  
Four Levels ◽  
Composition Ratios

The objective of this work was to evaluate the influence of using silk flower hay replacing corn and soybean meal on physical-chemical and sensorial traits of lamb meat. It was used 32 intact Morada Nova male lambs (12.7 ± 2 kg initial body weigth) on feedlot system, distributed in a completely randomized design with four levels (0, 15, 30 and 45% on dry matter basis). The use of silk flower hay in the diet influenced quality of meat and carcass, leg weight, tissue composition, moisture, juiciness and flavor. Replacing corn (26.67%) and soybean (3.33%) with silk flower hay does not affect the tissue composition, ratios and muscularity index of leg and physical-chemical parameters of semimembranosus muscle of Morada Nova lambs.

The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Silaturahmi Silaturahmi ◽  
Zaidiyah Zaidiyah ◽  
Tengku Mia Rahmiati
Keyword(s):  
Product Diversification ◽  
Fruit Peel ◽  
Physical Quality ◽  
Natural Colorant ◽  
Randomized Design ◽  
Solid Loss ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle.  The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml).  The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color).  The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

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

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