scholarly journals Kajian Sifat Kimia dan Organoleptik Flakes Tepung Pisang Tongka Langit (Musa troglodytarum L) dan Tepung Jagung (Zea mays)

2018 ◽  
Vol 7 (1) ◽  
pp. 9-15
Author(s):  
Vita N Lawalata ◽  
Penuel Paulus Kdise ◽  
Gilian Tetelepta
Keyword(s):  
Zea Mays ◽  
Experimental Design ◽  
Value Added ◽  
Exact Formulation ◽  
Corn Flour ◽  
Randomized Experimental Design ◽  
Banana Flour ◽  
Carbohydrate Contents

Flakes made from tongka langit banana flour and corn flour are one of value-added diversified product of banana and corn. The aim of this research was to produce flakes made from tongka langit banana and corn flour with the exact formulation. A completely randomized experimental design with formulation of both flour was applied and was replicated twice. Results showed that the best treatment was found to be 20% banana flour and 80% corn flour. Flakes with this formulation were mostly accepted by panelists and had the moisture, ash, protein, fat, and carbohydrate contents of 5.12%, 3.65%, 3.37%, 1.78%, and 47.86%, respectively. Keywords: corn flour, flakes, tongka langit banana flour   ABSTRAK Flakes berbahan dasar tepung pisang tongka langit dan tepung jagung merupakan salah satu produk diversifikasi dari buah pisang dan jagung untuk meningkatkan nilai tambah kedua komuditi tersebut. Tujuan penelitian ini untuk menghasilkan produk flakes dengan formulasi tepung pisang tongka langit dan tepung jagung yang tepat. Penelitian ini didesain menggunakan Rancangan Acak Lengkap Faktor Tunggal yaitu formulasi tepung pisang tongka langit dan tepung jagung dan diulang sebanyak dua kali. Hasil penelitian menunjukan bahwa perlakuan terbaik terdapat pada formulasi tepung pisang tongka langit 20% dan tepung jagung 80% yang dapat diterima oleh panelis dengan komposisi kimia sebagai berikut kadar air : 5,12%, kadar abu : 3,65%, kadar protein : 3,37%, kadar lemak : 1,78% dan kadar karbohidrat : 47,86%. Kata kunci: tepung jagung, flakes, tepung pisang tongka langit

scholarly journals Karakteristik Kimia Food Bar Puree Pisang Tongka Langit (Musa trogodytarum) dengan Penambahan Kenari (Canarium indicum L.)

2019 ◽  
Vol 8 (2) ◽  
pp. 48-52
Author(s):  
Vita N Lawalata ◽  
Illonkha Maatoke ◽  
Gilian Tetelepta
Keyword(s):  
Experimental Design ◽  
Protein Content ◽  
Research Result ◽  
Fat Content ◽  
Snack Food ◽  
Randomized Experimental Design ◽  
Four Levels ◽  
Carbohydrate Contents ◽  
Better Than ◽  
Blended Food

Food bar is high caloric food made from blended food, enriched with nutrients, then formed into a compact bar shape. It is usually consumed either as breakfast or as snack food and is better than cakes or chocolates. This study was aimed to characterize the effect of canarium nut addition on the making of banana puree food bar. A completely randomized experimental design with four levels of treatments, i.e. 0%, 5%, 10% and 15% was applied in this research. Result showed that banana puree food bar with canarium nut addition caused not only a decrease in moisture, ash, and carbohydrate contents of 3.96%, 0.1%, and 2.6% but also an increase in protein content and fat content of 1.99% and 4.68%, respectively. Keywords: canarium nut, food bar, Musa troglodytarum, puree, tongka langit banana   ABSTRAK Food bar merupakan produk pangan berkalori tinggi yang dibuat dari campuran bahan pangan (blended food), diperkaya dengan nutrisi, kemudian dibentuk menjadi bentuk padat dan kompak (a food bar form). Food bar biasanya digunakan untuk sarapan atau sebagai makanan ringan (camilan), food bar merupakan makanan yang lebih baik dibandingkan dengan kue ataupun coklat. Penelitian ini bertujuan untuk mengkarakterisasi pengaruh penambahan kenari dalam pebuatan food bar puree pisang tongka langit. Penelitian ini menggunakan rancangan acak lengkap faktor tunggal dengan perlakuan penambahan kenari 0%, 5%, 10%, 15%. Hasil penelitian menunjukkan bahwa food bar puree pisang tongka langit dengan penambahan kenari menyebabkan terjadinya penuruanan kandungan air, abu, karbohidrat yaitu 3,96%, 0,1%, 2,6% dan peningkatan kadar protein sebesar 1,99% dan lemak 4,68%. Kata kunci: food bar, kenari, pisang tongka langit, puree, Musa troglodytarum

scholarly journals Kajian Sifat Kimia dan Organoleptik Brownies Pisang Tongka Langit

2018 ◽  
Vol 7 (2) ◽  
pp. 60-63
Author(s):  
Erynola Moniharapon ◽  
Priscillia Picauly ◽  
Leonorang Lelmalaya
Keyword(s):  
Experimental Design ◽  
Wheat Flour ◽  
Total Sugar ◽  
Sensory Properties ◽  
Protein Fiber ◽  
Randomized Experimental Design ◽  
Banana Flour

This research was aimed to determine the effects of substitution of tongka langit banana flour on the chemical (moisture, protein, fiber, total sugar) and organoleptic (taste, texture, colour, overall likeness) properties of the steamed brownies. A completely randomized experimental design with four-level treatment. The ratio of banana flour and wheat flour. i.e.: (0%:100%), (25%:75%), (50%:50%), and (75%:25%). The result showed that ratio (25%:75%) was determined as the best ratio to produce brownies with the best chemical and sensory properties.

PENGARUH KONSENTRASI RAGI Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP KUALITAS CUKA TOMI-TOMI (Flacourtia inermis)

2015 ◽  
Vol 4 (2) ◽  
pp. 50-55
Author(s):  
Sandra J Nendissa ◽  
Rachel Breemer ◽  
Nikholaus Melamas
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Experimental Design ◽  
Total Dissolved Solids ◽  
Total Sugar ◽  
Dissolved Solids ◽  
Randomized Experimental Design ◽  
Two Factors ◽  
Four Levels

This objectives of this research were both to study and determine the best level of concentration of yeast Saccharomyces cereviseae and period of fermentation on the quality of tomi-tomi vinegar (Flacourtia inermis). A completely randomized experimental design with two factors of treatment was applied in this research. The first factor was concentration of yeast S. cereviseae having four levels of tretament, i.e.: without the addition of yeast 0.5, 1 and 1.5 g yeast. The second factor was period fermentation with 1, 2, 3, 4, and 5 weeks. The result indicated that the concentration of yeast S. cereviseae 1.5 g and period fermentation 5 week produced a good tomi-tomi vinegar with total acids 51.22%, total dissolved solids 8.35, total sugar 8.07% and pH 5.40.

scholarly journals Cultivation of gerbera irrigated with treated domestic effluents

2010 ◽  
Vol 14 (6) ◽  
pp. 582-588 ◽  
Author(s):  
Lisânea M. O. Damasceno ◽  
Aderson S. de Andrade Júnior ◽  
Hans R. Gheyi
Keyword(s):  
High Temperature ◽  
Experimental Design ◽  
Relative Humidity ◽  
Plant Development ◽  
Leaf Growth ◽  
Treated Wastewater ◽  
Nutritional Requirements ◽  
Randomized Experimental Design ◽  
Growth Production ◽  
Domestic Effluents

This paper evaluates the nutritional impact on growth, production and quality variables of gerbera crop when fertigated with treated domestic effluents. An experiment was carried out in greenhouse at the Embrapa Meio-Norte in Teresina, in the State of Piauí, Brazil, from July to October 2007. A completely randomized experimental design with five treatments and five replications was adopted. The treatments investigated were T1 - 100% of water and nutritional requirements of crop were met with chemical fertigation (N e K2 O); T2 - 25% volume of water through fertigation and 75% treated wastewater effluents (TWE); T3: 50% volume of water through fertigation and 50% TWE; T4: 75% volume of water with fertigation and 25% TWE; and T5 - 100% volume of water supplied through TWE. Leaf growth and plant development were favored by the application of 50% fertigation and 50% TWE (T3). As for commercial requirements, the best results for number of flowers were obtained with T4. However, concerning quality, T2 produced flowers in July and August with longer stems, but in the months of September and October, no treatment achieved this standard due to high temperature and low relative humidity of the air in the region.

scholarly journals Microbiota indigenous milk, mesophilic lipolytic and proteolytic colonial cheese matured, produced at different times of the year

2017 ◽  
Vol 18 (4) ◽  
pp. 549-559
Author(s):  
Elisângela Borsoi Pereira ◽  
Magali Soares dos Santos Pozza ◽  
Paula Martins Olivo ◽  
Osmar Dalla Santa ◽  
Suzana da Cruz Pires ◽  
...  
Keyword(s):  
Weight Loss ◽  
Lactic Acid ◽  
Experimental Design ◽  
Relative Humidity ◽  
Water Activity ◽  
Cultural Importance ◽  
The Third ◽  
Randomized Experimental Design ◽  
Double Factorial ◽  
Production Period

SUMMARY Cheese is the oldest form of preserving milk nutrients having nutritional, economic and cultural importance. The objective of this study was to identify the best time of the year for production, and period, in months, for maturation of traditional colonial cheese, through analysis of water activity, weight loss and counts of lactic acid, mesophilic microorganisms—proteolytic and lipolytic. Records of temperature and relative humidity (RH) were maintained. A completely randomized experimental design was used in a double factorial scheme, considering production periods and maturation times. For all production periods evaluated, there was a significant reduction in the periods for water activity values. The counts of lactic acid bacteria ranged from 104 to 109 CFU/g. There was also stability in the number of colonies for lipolytic mesophilic microorganisms, until the third month of maturation. Low counts of proteolytic mesophiles were observed for the samples produced in May and June (5.70 and 5.53 log), respectively. The production period for the months of May and June corresponding to RH of 80% and average temperatures of 15°C were the most effective for production. Due to the presence of Listeria, it is recommended to respect the minimum time of 60 days of maturation for commercialization.

scholarly journals Collection season and auxin treatment in the propagation by cuttings of mandarin hybrids

2016 ◽  
Vol 46 (2) ◽  
pp. 215-221 ◽  
Author(s):  
Andrés Iván Prato Sarmiento ◽  
Paulo Vitor Dutra de Souza ◽  
Sergio Francisco Schwarz
Keyword(s):  
Experimental Design ◽  
Vegetative Growth ◽  
Late Spring ◽  
Indolebutyric Acid ◽  
Rooted Cuttings ◽  
Exogenous Application ◽  
Auxin Treatment ◽  
Randomized Experimental Design

ABSTRACT Propagation by cuttings is an alternative for obtaining citrus rootstocks. The exogenous application of indolebutyric acid (IBA), cutting collection season and genotypes used may affect the rooting and vegetative growth of citrus rootstocks cuttings. Two experiments were conducted to study the influence of these factors. In the first one, semi-hardwood cuttings from the 'Sunki' mandarin hybrids H49 and H77 were collected in the fall and late spring of 2013 and treated with IBA (0 mg L-1, 1,500 mg L-1 and 3,000 mg L-1). For each collection season, a 2 x 3 (two genotypes x three IBA concentrations) factorial scheme was adopted, in a randomized blocks design. In the second experiment, the development of cuttings that rooted in the late spring was evaluated until grafting. In this case, a completely randomized experimental design was adopted, with the hybrids H49 and H77. The IBA treatments positively influenced rooting and number of roots only in the fall collection, peaking at 23.3 % of rooted cuttings. In the late spring collection, rooting was close to 100 %, with the IBA treatment being unnecessary. Around 50 % of cuttings from the 'Sunki' mandarin hybrids were ready for grafting at 14 months after cutting.

Randomized Experimental Design

2013 ◽  
pp. 1620-1620
Author(s):  
Kristine M. Molina ◽  
Kristine M. Molina ◽  
Heather Honoré Goltz ◽  
Marc A. Kowalkouski ◽  
Stacey L. Hart ◽  
...  
Keyword(s):  
Experimental Design ◽  
Randomized Experimental Design

scholarly journals Pengaruh Substitusi Tepung Ubi Jalar Ungu Terhadap Karakteristik Kue Kering

2018 ◽  
Vol 7 (1) ◽  
pp. 30-35
Author(s):  
Helen C.D. Tuhumury ◽  
La Ega ◽  
Nuram Keliobas
Keyword(s):  
Chemical Composition ◽  
Experimental Design ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Anthocyanin Content ◽  
Potato Flour ◽  
Nutritional Content ◽  
Randomized Experimental Design ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

The objective of the study was to determine the concentation ratio between purple sweet potato flour and wheat flour in order to produce purple sweet potato cookies having particular nutritional content and preffered by consumers. A completely randomized experimental design was applied in this study. One experimental factor which was ratio of purple sweet potato flur and wheat flour consisting five level of treatments, was as signed i,e 100%: 0%, 80:20%, 60%:40%, and 20%: 80% respectively. Variables measured were chemical composition (protein, fat, moisture, anthocyanin content) and sensory properties (colour, taste, texture, overall likeness). Results showed that most variables were influenced by the ratio of sweet potato flour and wheat flour, excluding moisture content. The ratio of 80% sweet potato flour : 20% wheat flour resulted in cookies with good characteristics and mostly preffered by parelists. Anthocyamin content of this particular cookies (80%: 20%) was similar to that of sweet potato flour.  Keywords: cookies, purple sweet potato flour, wheat flour   ABSTRAK  Penelitian ini bertujuan untuk menentukan konsentrasi tepung ubi jalar ungu dan tepung terigu yang tepat untuk menghasilkan kue kering ubi jalar ungu dengan kandungan gizi tertentu dan disukai. Rancangan yang digunakan adalah rancangan acak lengkap yang terdiri satu faktor dengan lima taraf perlakuan yaitu : Perbandingan tepung ubi jalar ungu dan tepung terigu 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%. Peubah yang di amati adalah komposisi kimia (penentuan kadar protein, kadar lemak, kadar air, kandungan antosianin) dan uji organoleptik (warna, rasa, tekstur, tingkat kesukaan). Hasil penelitian menunjukan bahwa perlakuan perbadingan tepung ubi jalar ungu dan tepung terigu mempengaruhi peubah-peubah yang diamati, sedangkan untuk kadar air tidak berbeda nyata. Berdasarkan hasil penelitian perlakuan perbandingan tepung ubi jalar ungu dan tepung terigu 80% : 20% dapat menghasilkan kue kering yang terbaik dan disukai. Kandungan antosianin kue kering ubi jalar dengan formulasi 80 : 20% tidak berbeda jauh dengan kandungan antosianin tepung ubi jalar. Kata kunci: kue kering, tepung terigu, tepung ubi jalar ungu

scholarly journals PRODUKTIVITAS LAHAN DAN NKL PADA TUMPANGSARI TIGA VARIETAS JAGUNG PULUT (Zea mays caratina Kulesh) DENGAN BERBAGAI INTERVAL WAKTU TANAM KACANG TANAH (Archis hipogaea L.) SEBAGAI TANAMAN SELA

AGRICA ◽  
2020 ◽  
Vol 10 (2) ◽  
Author(s):  
Kristono Yohanes Fowo
Keyword(s):  
Zea Mays ◽  
Experimental Design ◽  
Dry Weight ◽  
Land Productivity ◽  
Local Varieties ◽  
Dry Land ◽  
Maize Varieties ◽  
Maize Variety ◽  
Two Factors ◽  
Cultivation Technology

Land Productivity and NKL on Tumpangsari Three Maize Variety Cultivation (Zea mays caratina Kulesh) With Various Interval Time Plants (Archis hipogaea L.) as Select Plant. This study aims to determine the combination of timing planting and planting techniques that can improve the productivity of land and NKL values ??on the application of intercropping cultivation technology in dry land conditions in Ende-NTT. The experimental design using Division Split Plot (RPT) consists of two factors repeated three times. The treatment of corn varieties (V1: Local varieties, V2: Uri varieties, V3: Binthe Pulu varieties) while planting time was placed as subplot (T1: Maize planted 15 days after peanut planting T2: Corn is grown together with peanut planting T3: Corn is grown 15 days before planting peanuts, as comparison of each treatment is also planted in monculture, so that obtained 31 units of experiment plot The data collection is done by calculating dry weight of seeds produced by all plant crops in the harvest plots, and the crops in the harvest plots. The results show that intercropping crops between pulut and peanut crops in various pulses maize varieties and peanut planting times increased the productivity of the land 1, with the highest land productivity dida The maize varieties of Uri corn is grown simultaneously with groundnut planting (V2T2) of 1.52 and followed by treatment of local varieties of pulutans planted together with peanut plant (V1T2) of 1.46.

scholarly journals SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG PISANG TONGKA LANGIT UNTUK PEMBUATAN CRACKERS

2017 ◽  
Vol 6 (2) ◽  
pp. 39-44
Author(s):  
Gilian Tetelepta ◽  
Priscillia Picauly
Keyword(s):  
Vitamin A ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Intermediate Product ◽  
Provitamin A ◽  
Organoleptic Properties ◽  
Perishable Product ◽  
Banana Flour ◽  
Two Stages ◽  
Carbohydrate Contents

Tongka langit banana contain high nutrients including pro vitamin A and a total of carotene. However, it is also a perishable product, and would deteriorate if not processed or not completely consumed. Therefore, this banana should be processed into diverse products. It can be processed into intermediate product such as flour, which can be further applied in crackers making. This research was conducted in two stages. First stage was the making of tongka langit banana flour and the second was crackers making. The crackers were made from tongka langit banana flour and wheat flour having different ratios, i.e. 20 %: 80 %; 40 %: 60 %; 60 %: 40 %; 80 %: 20 %. Variables observed on crackers including moisture, ash, protein, fat, dietary fiber and carbohydrate contents, as well as organoleptic properties of taste, aroma, colour, texture and overall likeness. Results showed that ratio of banana flour to wheat flour of 40%:60% produced crackers with moisture, ash, protein, fat, fiber, and carbohydrate contents of 4.60%, 4.46%, 6.64%, 17.54%, 1.18% and 4.60%, respectively. In addition, organoleptic test revealed that crackers made from 40% banana flour and 60% wheat flour were mostly liked by panelists in terms of taste, colour, aroma, texture and overall likeness. Keywords: crackers, tongka langit banana   ABSTRAK Pisang tongka langit kaya akan kandungan gizi antara lain mengandung provitamin A dan total karotenoid yang sangat tinggi. Namun pisang tongka langit mudah mengalami kerusakan jika tertunda pengolahannya atau tidak habis dikonsumsi, oleh karena itu perlu dilakukan upaya diversifikasi terhadap pisang tongka langit. Pisang tongka langit dapat diolah menjadi bahan setengah jadi berupa tepung yang dapat diaplikasikan menjadi produk crackers. Penelitian ini dilakukan dalam dua tahap, tahap I adalah pembuatan tepung pisang tongka langit dan tahap II adalah pembuatan crackers dari tepung pisang tongka langit dan tepung terigu dengan empat taraf perlakuan perbandingan subtitusi tepung pisang tongka langit dan tepung terigu yaitu masing-masing 20 %: 80 %; 40 %: 60 %; 60 %: 40 %; 80 %: 20 %. Pengamatan yang dilakukan pada crackers yaitu analisa kadar air, abu, protein, lemak, serat pangan, karbohidrat dan uji organoleptik yang meliputi rasa, aroma, warna, tekstur dan tingkat kesukaan secara keseluruhan. Hasil penelitian menunjukkan bahwa formula crackers tepung pisang tongka langit 40% : 60% memiliki nilai kadar air berkisar antara 4,60%, kadar abu 4,46%, protein 6,64%, lemak 17,54%, serat 1,18% dan karbohidrat 4,60%. Sedangkan uji organoleptik menunjukkan bahwa crackers tepung pisang tongka langit 40% : tepung terigu 60% memiliki rasa, warna, aroma, tekstur dan tingkat penerimaan secara keseluruhan yang disukai panelis. Kata Kunci: crackers, pisang tongka langit

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