scholarly journals ANALISIS SIFAT FISIK DAN KIMIA PATI DARI TIGA VARIETAS SUKUN (Artocarpus sp.)

2017 ◽  
Vol 6 (2) ◽  
pp. 59-63
Author(s):  
Syane Palijama ◽  
Josephina Talahatu ◽  
Izaac Joshua Huwae
Keyword(s):  
Water Content ◽  
Food Resource ◽  
Ash Content ◽  
Agricultural Products ◽  
Agricultural Commodity ◽  
Swelling Power ◽  
High Carbohydrate ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Physical And Chemical

Breadfruit as an agricultural commodity with high carbohydrate content, can be functioned whether as a food reserve or as an alternative food resource. It also can improve diversity among food products and add value to the product as well, when it is being processed into starch. More ever, the process of making breadfruit into starch can reduce number of unused fruits as a result of bad fruit quality and rotten fruit. The starch can be used as a basic ingredient of various processed agricultural products. This research was aimed to analyze physical and chemical of starch contained in three breadfruit varieties. A completely randomized design was applied in this research with three levels of treatments, i.e.: ‘batu’ breadfruit starch (A1), ‘duri’ breadfruit starch (A2), and ‘kapas’ breadfruid starch (A3). Analyzed variables were water content, ash, amylase content, swelling power and solubility. Result indicated that ‘batu’ breadfruit starch had the highest value on variables of ash content, amylase content and solubility which were 0,09 percent, 19,67 percent and 24,07 percent respectively, while its water content and swelling power which were 3,74 percent and 17’37 g/g was the lowest value among other breadfruit starch. The highest water content and swelling power which were 6,64 percent and 20,01 g/g were found in ‘duri’ breadfruit starch.  Keywords: breadfruit, starch, variety   ABSTRAK Sukun (Artocarpus sp.) sebagai salah satu komoditas pertanian penghasil karbohidrat yang cukup tinggi dan berperan penting sebagai cadangan pangan ataupun sebagai bahan pangan alternatif. Pengolahan sukun menjadi pati dapat meningkatkan diversifikasi produk pangan dan dapat memberi nilai tambah dan mengangkat sukun menjadi komoditas yang bernilai tinggi. Selain itu, pengolahan sukun menjadi pati diharapkan dapat mengurangi jumlah sukun yang terbuang percuma karena rusak ataupun busuk, karena dapat berguna sebagai bahan utama olahan produk pertanian. Penelitian ini bertujuan untuk mengetahui sifat fisik dan kimia dari tiga varietas sukun. Rancangan yang digunakan adalah rancangan acak lengkap yaitu varietas sukun yang terdiri dari tiga perlakuan yaitu: A1 (Pati Sukun Batu), A2 (Pati Sukun Duri), dan A3 (Pati Sukun Kapas). Peubah yang diamati berupa kadar air, kadar abu, kadar amilosa, swelling power dan daya larut. Hasil penelitian ini menunjukkan bahwa; pati sukun batu (A1) memiliki kadar abu, kadar amilosa dan daya larut tertinggi masing-masing sebesar 0,09%, 19,67% dan 24,07% dan memiliki kadar air dan swelling power terendah masing-masing sebesar 3,74% dan 17,37 g/g. Pati sukun duri (A2) memiliki nilai kadaar air dan swelling power tertinggi masing-masing sebesar 6,64% dan 20,01 g/g. Kata kunci: pati, sukun, varietas

scholarly journals PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 304-310
Author(s):  
Siska Cicilia ◽  
Eko Basuki ◽  
Agustono Prarudiyanto ◽  
Ahmad Alamsyah ◽  
Dody Handito
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Potato Starch ◽  
Ash Content ◽  
Randomized Design ◽  
Alternative Materials ◽  
Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

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

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.

scholarly journals Effects of Addition of Skipjack Meat to Water Levels, Protein Levels and Ash Levels of Floss Sweet Corn

2020 ◽  
Vol 4 (1) ◽  
pp. 15-20
Author(s):  
Khairun Mutia
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Sweet Corn ◽  
Ash Content ◽  
Water Levels ◽  
Tuna Fish ◽  
Protein Levels ◽  
Fish Meat ◽  
Randomized Design ◽  
Completely Randomized Design

The aim of this study was to determine the concentration of tuna fish that can produce shredded which has good quality. The method used in this study was a completely randomized design (RAL) with 3 treatments and 3 replications. The treatments in this study were A1 (375 g of skipjack meat) A2 (250 g of skipjack meat) and A3 (125 g of skipjack meat). The results of this study resulted that A3 treatment with a concentration of 125 g of skipjack fish meat provided good quality fish with a water content of 7,17%, ash content of 2,72% and protein content of 33,22%.

scholarly journals The Effect of the addition of Durian (Durio Zibethinus Murr) Flesh on Gayo Arabica Wine Coffee Characteristics

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Wanda Krisna Dinata ◽  
Novizar Nazir ◽  
Gunarif Taib
Keyword(s):  
Data Analysis ◽  
Water Content ◽  
Ash Content ◽  
Significance Level ◽  
Sensory Test ◽  
Durio Zibethinus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Addition Amount ◽  
Range Test

The effect of durian flesh on the characteristics of Gayo Arabica wine coffee quality by fermentation methods has been investigated. This study aims to determine the effect of giving durian flesh to the characteristics of the Arabica Gayo wine coffee and to determine the optimum addition amount of durian flesh. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. Data analysis using ANOVA was then continued with Duncan's New Multiple Range test (DNMRT) at a significance level of 5%.  The treatments were: the addition of durian flesh 0, 25, 50, 75, and 100 g to 1000 g of a coffee cherry. Based on the sensory test, the highest score was obtained by adding 0 g of durian flesh to 1000 g coffee cherry (Score: 76.5)  which was followed by the addition of 75 g of durian pulp to 1000 g coffee cherry (score: 72.75).  The results showed that the addition of durian pulp had a significant effect on the ash content and caffeine content but did not significantly affect the water content.

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 Characterization of Physical and Chemical Properties of Effervescent Tablets Temulawak (Curcuma zanthorrhiza) in the Various Proportion of Sodium Bicarbonate and Tartaric Acid

2020 ◽  
Vol 142 ◽  
pp. 03006
Author(s):  
Herlina ◽  
Nita Kuswardhani ◽  
Maria Belgis ◽  
Adinda Tiara
Keyword(s):  
Sodium Bicarbonate ◽  
Water Content ◽  
Tartaric Acid ◽  
Chemical Properties ◽  
Ash Content ◽  
Physical And Chemical Properties ◽  
Randomized Design ◽  
The Right ◽  
Physical And Chemical ◽  
And Chemical Properties

The purpose of this study was to determine the effect of comparative treatment of the proportion of Sodium bicarbonate and tartaric acid on the physical and chemical properties of effervescent tablets temulawak, as well as knowing the proportions of sodium bicarbonate and tartaric acid right to produce a good effervescent tablets temulawak. The research method uses a single completely randomized design namely the ratio of sodium bicarbonate: tartaric acid, (F1 = 2.0: 2.5; F2 = 2.5: 2.0; F3 = 3.0; 1.3; F4 = 3 , 5: 1,0, and F5 = 4.0: 0.5y). each treatment was repeated 3 (three) times. The resulted data were analyzed by ANOVA test. The results showed that the proportion of sodium bicarbonate and tartaric acid significantly affected color lightness, hardness, hygroscopicity, solubility times, water content, ash content, and not significantly affect viscosity and pH. The right proportion of sodium bicarbonate acid tartaric acid for making effervescent tablets temulawak is A1 treatment (proportion of sodium bicarbonate and tartaric acid 2.0: 2.5) with the attributes of water content of 66.72%, hardness of 2.20 kg, hygroscopicity of 25.43 g, solubility times of 35 seconds, viscosity 1.75 MPa.S, water content 1.19%, ash content 3.10%, and pH = 5.1.

scholarly journals PENGARUH PERBANDINGAN TEPUNG HANJELI (Coix lacryma-Jobi, L.) DENGAN BUAH SALAK KERING (Salacca edulis Reinw.) TERHADAP KARAKTERISTIK SNACK BAR

2019 ◽  
Vol 8 (1) ◽  
pp. 57
Author(s):  
Ni Putu Putri Dewanty Saraswati ◽  
I Gusti Ayu Ekawati ◽  
I Nengah Kencana Putra
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right

This study aims to determine the effect of hanjeli flour and dried snake fruit to the characteristics of snack bar produced and the right ratio of hanjeli flour and dried snake fruit that is able to produce snack bar with the best characteristics. The Completely Randomized Design was used in the research with treatment that is the ratio of hanjeli flour and dried snake fruit which consist of 5 levels: 90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The result showed that hanjeli flour and dried snake fruit had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, hardness, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic) and overall acceptance (hedonic). Comparison of 50% hanjeli flour : 50% dried snake fruit produces snack bar with the best characteristics, namely: water content 18.43%, ash content 1,82%, fat content 16.63%, protein content 7.84%, carbohydrate content 55.29%, crude fiber content 3,14%, calori total 402,10 kcal, color liked, aroma very liked, texture little crumbly and liked, taste liked and overall acceptance liked.

scholarly journals Addition of Red Ginger Powder (Zingiber officinale Rosc.) in Making Herbal Tea of Avocado Leaf (Persea americana Mill.)

2018 ◽  
Vol 4 (2) ◽  
Author(s):  
Dewi Fortuna Ayu ◽  
Azmi Wirzan ◽  
Faizah Hamzah
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Zingiber Officinale ◽  
Ash Content ◽  
Persea Americana ◽  
Herbal Tea ◽  
Randomized Design ◽  
Ginger Powder ◽  
Completely Randomized Design ◽  
Red Ginger

The purpose of this research was to obtain the best addition of red ginger powder in making herbal tea of avocado leaf. This research used a Completely Randomized Design with five treatments and three replications. The treatments used were BJ1 (without addition of red ginger powder), BJ2 (addition of red ginger powder 2%), BJ3 (addition of red ginger powder 4%), BJ4 (addition of red ginger powder 6%), and BJ5 (addition of red ginger powder 8%). The result showed that addition of red ginger powder significantly effected water content, ash content, antioxidant activity (IC50), polyphenol content,  and sensory assesment descriptively and hedonically and also overall assesment. The treatment chosen from the result was BJ5 (addition of red ginger powder 8%).  This treatment had water content 4.43%, ash content 5.57%, and antioxidant activity (IC50) 44.63 µg/mL. The best treatment on descriptive test of herbal tea had tawny colour, no rotten flavour, and rather bitter and spicy.  The result of hedonic test showed that colour, flavour, and taste of herbal tea were preferred by panelists and also assessment overall preferred by panelists.

scholarly journals Pengaruh Penambahan Bubuk Coklat terhadap Sifat Fisik, Kimia, dan Organoleptik Minuman Instan Bekatul

2016 ◽  
Vol 1 (2) ◽  
pp. 121
Author(s):  
Abdul Hadi ◽  
Nadia Siratunnisak
Keyword(s):  
Water Content ◽  
Rice Bran ◽  
Chemical Properties ◽  
Ash Content ◽  
Control Treatment ◽  
Selling Price ◽  
Cocoa Powder ◽  
Randomized Design ◽  
Physical And Chemical ◽  
The Impact

The instant beverage product ingredients bran is a powder made from rice bran with the addition of sugar, saffron and cocoa powder. The addition of the cocoa powder bran instant drinks can enhance the flavor of drinks, so the demand by the public and boost the selling price of rice bran. This study is experimental by using bran as the manufacture of beverages physical, chemical and organoleptic. The experimental design used was completely randomized design (CRD) with 4 treatments with 3 repetitions. Based on the physical properties of rice bran instant drink water content showed that the more the addition of cocoa powder the higher the water content, pH is highest in treatment T3 (BC 250, BK 250), while the ash content is highest in the control treatment. Based on the organoleptic test of the instant beverage bran with the addition of 350, 300, 250 grams of cocoa powder to the acceptability of flavor, color, aroma and texture result of variance (ANOVA) significantly affect the taste, aroma, color, texture in instant drinks bran. The impact of the addition of cocoa powder in instant drinks bran to the taste, aroma, levels of protein, fiber, starch, pH, moisture content and ash content with a variety of treatments (T0, T1, T2, and T3). Keywords:  Rice bran, cocoa powder, physical and chemical properties

scholarly journals Pengaruh Perbandingan Mocaf Dengan Tepung Daun Papasan (Coccinia Grandis) Terhadap Karakteristik Kue Stik

2021 ◽  
Vol 10 (2) ◽  
pp. 256
Author(s):  
Ni Kadek Ayu Puspitayanti ◽  
Ni Luh Ari Yusasrini ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Breaking Strength ◽  
Calcium Content ◽  
Ash Content ◽  
Total Chlorophyll ◽  
Total Chlorophyll Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

This study aims to determine the effect of mocaf comparison with papasan leaf flour on the characteristics of stick cake and to find out the proper mocaf comparison with papasan leaf flour so as to produce the best stick cake characteristics. The Completely Randomized Design (CRD) was used a with the treatment of mocaf comparison and papasan leaf flour which consists of 5 levels, namely: 100% mocaf: 0% papasan leaf flour, 95% mocaf: 5% papasan leaf flour, 90% mocaf: 10 % papasan leaf flour, 85% mocaf: 15% papasan leaf flour, and 80% mocaf: 20% papasan leaf flour. The research data were analyzed of variance (ANOVA) and if the treatment had a significant effect it was continued with Duncan's Multiple Range Test (DMRT). The results showed that the comparison of mocaf and papasan leaf flour to the resulting sticks had a very significant effect on water content, ash content, antioxidant activity, total chlorophyll, calcium levels, breaking strength of cake sticks and sensory properties including texture, taste, color, aroma , and overall acceptance. The best characteristics produced in the treatment of 95% mocaf: 5% papasan leaf flour that produces a water content of 1.70%, ash content of 4.24%, antioxidant activity of 11.39%, total chlorophyll content of 89.52 mg / L , calcium content of 238.73 mg /g, fracture power of 13.07 N, and sensory characteristics include greenish brown color and like, aroma like, taste rather typical of papasan leaves and very like, crispy and like texture, overall acceptance of likes.

Sign in / Sign up

Export Citation Format

Share Document