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 Pengaruh Pemberian Margarin terhadap Sifat Fisiko Kimiawi dan Sensoris Sosis Ayam Petelur Afkir (The Effect of Margarine Application on Physicochemical and Sensory Properties of Culled Hens Layer Sausages)

2016 ◽  
Vol 36 (03) ◽  
pp. 279
Author(s):  
Hendronoto Arnoldus Walewengko Lengkey ◽  
Sofi Margritje Sembor ◽  
Dani Garnida ◽  
Primiani Edianingsih ◽  
Nanah Nanah ◽  
...  
Keyword(s):  
Experimental Design ◽  
Moisture Content ◽  
Protein Content ◽  
Fat Content ◽  
Sensory Properties ◽  
Not Given ◽  
Sensory Testing ◽  
Randomized Experimental Design ◽  
Layer Hens ◽  
Range Test

Research was aimed to determine the effect of margarine application on the physicochemical and sensory properties of culled layer hens sausages. In addition to utilizing the culled layer hens meat as a source of animal protein, as well as to diversify food, so that the resulting product can be accepted by consumers. This study was conducted in a completely randomized experimental design with four treatments unidirectional pattern with margarine giving addition 0.0 %; 2.5 %; 5.0 % and 7.5 % with four replications. The data obtained were statistically tested by analysis of variance (ANOVA), if there is a noticeable difference, then it continued to Duncan's multiple range test. The analysis showed that the water content, fat content, and pH sausage has significant effect, but the protein content was not significantly between the sausages were not given margarine (P-1) and the sausages are given margarine (P-2, P-3 and P-4). The sausage produced will increase the protein content, fat content, and pH with increasing percentage of margarine given, otherwise the moisture content will decrease. Based on sensory testing (appearance, color, flavor, texture and total acceptance), culled layer hens sausage can be accepted by consumers. Sausages were given margarine value ranges between 7.0 to 8.4 (just like - really like) and were not given margarine has lower value ranging from 5.2 to 6.9 (neutral - just like). ABSTRAKPenelitian mengenai pengaruh pemberian margarin terhadap sifat fisiko kimiawi dan sensoris sosis ayam petelur afkir adalah untuk mengetahui penambahan margarin terhadap kualitas sosis ayam petelur afkir, selain itu untuk memanfaatkan daging ayam petelur afkir sebagai sumber protein hewani, dan untuk melakukan penganekaragaman pangan, sehingga produk yang dihasilkan dapat diterima oleh konsumen. Penelitian ini dilakukan secara eksperimental dengan rancangan acak lengkap pola searah dengan empat perlakuan pemberian margarin 0,0 %; 2,5 %; 5,0 % dan 7,5 % dengan empat kali ulangan. Data yang diperoleh diuji secara statistik dengan analisa varian (ANOVA), apabila terdapat perbedaan yang nyata dilakukan Uji jarak berganda Duncan. Hasil analisis menunjukkan bahwa kadar air dan kadar lemak dan pH sosis berpengaruh nyata namun kadar protein tidak berpengaruh nyata antara sosis yang tidak diberikan margarin (P-1) dan sosis yang diberikan margarin (P-2, P-3, dan P-4). Sosis yang dihasilkan akan semakin meningkat kadar protein, kadar lemak dan pH dengan bertambahnya persentasi margarin yang diberikan, sebaliknya kadar airnya akan menurun. Berdasarkan uji sensoris (tampilan, warna, flavor, tekstur dan total penerimaan), maka sosis ayam petelur afkir dapat diterima oleh konsumen. Sosis yang diberi margarin nilainya berkisar antara 7,0 – 8,4 (cukup suka – sangat suka) dan yang tidak diberi margarin nilainya lebih rendah yaitu berkisar antara 5,2 – 6,9 (netral – cukup suka). Kata kunci: Ayam petelur afkir; sifat fisik; sifat kimiawi; margarin; sosis; sifat sensorik

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 The Characteristic of Calcium Fortified Fish Keropok from Belida Fish Bone

2017 ◽  
Vol 19 (3) ◽  
pp. 233
Author(s):  
Indrati Kusumaningrum ◽  
Andi Noor Asikin
Keyword(s):  
Experimental Design ◽  
Moisture Content ◽  
Protein Content ◽  
Calcium Content ◽  
Fish Bone ◽  
Fat Content ◽  
Ash Content ◽  
Chemical Characteristics ◽  
East Kalimantan ◽  
Calcium Source

Abstract<br />Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properly<br />yet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bone<br />powder as calcium source which can be added to various food formulations such as keropok. The aim of<br />this study was to determine the chemical characteristics of belida fishbone powder added keropok Observed<br />parameters in this study were moisture content, ash content, protein content, fat content, calcium content,<br />phosphor content and whiteness. The method applied the experimental design was Completely Randomized<br />Design with five treatments of 0% (K0), 5% (K1), 10% (K2), 15% (K3) dand 20% (K4) fishbone powder<br />addition with three replications to each treatments. The results showed that the addition of belida bone<br />powder hadn’t significant effect to moisture of fortified keropok while had significant effect on ash, protein,<br />fat, calcium, phosphor content and whitness. The higher addition of fishbone powder increasing the value of<br />ash, calcium, phosphor and whiteness but decreasing protein and fat content of fortifief keropok. The result<br />showed that K3 was the best treatment with 5.64% calcium content.<br /><br />

scholarly journals Pengaruh Substitusi Tepung Labu Kuning (Cucurbita moschata L) terhadap Nilai Gizi Brownies Kukus Labu Kuning

2021 ◽  
Vol 21 (1) ◽  
pp. 18-21
Author(s):  
Yani Subaktilah ◽  
Agung Wahyono ◽  
Silvia Oktavia Nur Yudiastuti ◽  
Qurrota A’yun Mahros
Keyword(s):  
Protein Content ◽  
Vitamin B1 ◽  
Chemical Characteristic ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Cucurbita Moschata ◽  
Agricultural Commodity ◽  
Mineral Contents ◽  
Nutrient Contents ◽  
Carbohydrate Contents

Pumpkin is one of an agricultural commodity which is rich in nutrients. Pumpkin also has high vitamin and  mineral contents including betacarotene, vitamin C and vitamin B1. Pumpkin flour  is suitable to be added into food products in order to increase the nutrient contents. The study aimed to know the effect of pumpkin flour substitution on the chemical characteristic of steamed brownies. The pumpkin flour substitution were 0%,20%,40%,60%, 80%, and 100% based on wheat flour weight. The result showed that the pumpkin flour substitution significantly increased the moisture contents, ash contents, and carbohydrate contents of steamed  brownies. The highest fat content, protein content, and carbohydrate content showed in those of 20% pumpkin flour substitusion. It contained  29,43% of fat content, 8,65% of protein content, and 8,65% of carbohydrate content, respectively.

scholarly journals Response of tomato varieties (Solanum lycopersicum L.) to water stress

2021 ◽  
Vol 13 (12) ◽  
Author(s):  
Delfina Salinas-Vargas ◽  
María de los Ángeles Maldonado-Peralta ◽  
Adelaido Rafael Rojas-Garcia ◽  
Andrés León-Villanueva ◽  
Perpetuo Álvarez-Vázquez ◽  
...  
Keyword(s):  
Water Stress ◽  
Experimental Design ◽  
Solanum Lycopersicum ◽  
Fruit Quality ◽  
Calcium Deficiency ◽  
Greenhouse Tomato ◽  
Solanum Lycopersicum L ◽  
Randomized Experimental Design ◽  
Phases Of Development ◽  
Four Levels

Background and Objectives: Water scarcity is limiting for tomato (Solanum lycopersicum L) production, due to its sensitive to drought in the different phases of development, so irrigation should be done in an optimal way; because of this, the objective was to evaluate four levels of irrigation in greenhouse tomato varieties. Methods: A completely randomized experimental design with factorial arrangement was used and various agronomic variables, fruit quality and biomass were measured as response variables. Results: Tomatoes were significantly affected (P?0.05) by variety factors (V), irrigation (R), and their interaction. 100% of variety P presented fruits of greater weight (122 g); while weight decreased to 84, 90, 34 and 18 g when reducing water up to 25%, in varieties Cid, P, E and C, respectively. However, in terms of yield and leaf area, 100% of the Cid variety presented the highest values, around 3.3 kg/plant and 8.6 m-2. Conclusions: Variety c was tolerant to water stress and also does not present apical rotting (calcium deficiency) in the fruit.

scholarly journals Karakteristik Mufffin dengan Penambahan Puree Pisang Tongka Langit (Musa troglodytarum)

2020 ◽  
Vol 9 (2) ◽  
pp. 48-57
Author(s):  
Helen C D Tuhumury ◽  
Agustina Souripet ◽  
Michael Warlauw
Keyword(s):  
Experimental Design ◽  
Vitamin C ◽  
Total Sugar ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Research Results ◽  
Physical Chemical ◽  
Randomized Experimental Design ◽  
Four Levels ◽  
Respective Concentration

This research was aimed to determine the effect of different tongka langit banana puree concentration on the physical, chemical, and sensory characteristics of muffin and determine the exact concentration of muffin with the best quality. A complete randomized experimental design with four levels of concentrations, i.e. 0% (control), 70%, 80%, and 90% was applied in this research. Results showed that the best physical, chemical, and sensory properties of muffins were obtained with the addition of 80% tongka langit banana puree.  A muffin with this respective concentration had an expansion volume of 118%, moisture, ash, vitamin, and total sugar contents of 26.09%, 1.56%, 0.60%, and 15.10%, subsequently. Based on its sensory characteristics, muffin with 80% banana puree was mostly preferred by panelists on aroma and overall likeness. The sensory characteristics of tongka langit banana were also maintained in the muffin. Keywords: muffin, physicochemical, sensory, tongka langit banana puree   ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh konsentrasi puree pisang tongka langit terhadap karakteristik fisik, kimia dan organoleptik muffin dan menentukan konsentrasi puree yang tepat yang menghasilkan muffin dengan karakteristik terbaik. Rancangan Acak Lengkap dengan faktor tunggal konsentrasi puree pisang tongka langit dengan level 0% (kontrol), 70%, 80%, dan 90% digunakan dalam penelitian ini. Hasil penelitian menunjukkan bahwa puree dengan konsentrasi 80% merupakan perlakuan yang tepat untuk menghasilkan muffin dengan karakteristik terbaik secara fisik, kimia dan organoleptik. Muffin dengan puree pisang tongka langit 80% memiliki volume pengembangan 118%, kadar air 26,09%, kadar abu 1,56%, kadar vitamin C 0,60%, total gula 15,10% dan lebih disukai panelis pada kategori aroma dan overall serta lebih mempertahankan karakteristik pisang tongka langit pada muffin. Kata Kunci: fisikokimia, muffin, organoleptik, puree pisang tongka langit

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 PENGARUH SUHU DAN LAMA PEMANGGANGAN TERHADAP TINGKAT KESUKAAN DAN KANDUNGAN GIZI SNACK FOOD BARS BERBAHAN DASAR TEPUNG PISANG GOROHO DAN TEPUNG AMPAS TAHU

2018 ◽  
Vol 6 (2) ◽  
pp. 41
Author(s):  
Rahmiyati Kasim ◽  
Siti Aisa Liputo ◽  
Marleni Limonu ◽  
Fadhilah Pratiwi Mohamad
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Raw Materials ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Effect Of Temperature ◽  
Snack Food ◽  
Banana Flour ◽  
Roasting Time

The research aims to understand the effect of temperature and roasting time on the level to the preference level and nutrition value of  snack food made from goroho banana flour and less of tofu flour. This snack food bars is  good for diabetics, because using raw materials with low glicemic index. Design use is a complete random ( ral ) factorial, where consisting of 2 factors, the first is the temperature roasting consisting of 2 standard: 130 0C, 160 0C and the second factor is roasting time consisting of 2 standard: 30 minutes, 60 minutes. Consisting of four combinations treatment each treatment repeated three times, so composed of twelve units experiment. The research consisting of some stages that is the first stage is preparation raw materials which includes making banana flour goroho and flour dregs know , then making snack food bars and testing organoleptik and analysis proximate. The data obtained analyzed using ANNOVA. When there is significant differences between treatment, then continued with BNT test different (different real smallest ).The results of the analysis variety of results showed that combination treatment temperature and roasting time had have real impact on colors, flavor, texture, water content,  protein content, ash content, fat content and carbohydrate content but not have real impact to the odor of snack food bars. A snack food bars made from the banana flour goroho and less of tofu flour resulting in this research containing water content as much as 7,03-29,82 % , protein content 8,08-10,42 % , fat content 3,88-7,61%, ash content 1,05-1,97 %  , as much as 51,10-79,07 carbohydrate content. Keywoard : Snack food bars, temperature and period of roasting, diabetics, goroho bananan, tofu flour

scholarly journals ANALISA KANDUNGAN GIZI TEPUNG KACANG GUDE HITAM (Cajanus cajan) DENGAN BEBERAPA PERLAKUAN PENDAHULUAN

2017 ◽  
Vol 6 (1) ◽  
pp. 27
Author(s):  
Gelora H Augustyn ◽  
Erynola Moniharapon ◽  
Sani Resimere
Keyword(s):  
Experimental Design ◽  
Cajanus Cajan ◽  
Nutrient Content ◽  
Pigeon Pea ◽  
Ash Content ◽  
Fiber Content ◽  
Randomized Experimental Design ◽  
Pea Flour ◽  
Four Levels

This study was aimed to determine the nutrient content of the black pigeon pea flour that has been subjected to several pre-treatments. A completely randomized experimental design was applied in this study that consisted of four levels of treatments replicated 3 times. The results showed that either moisture, protein, fat, carbohydrate, or fiber content were significantly influenced by pre-treatments on processing of the black pigeon pea flour. However, the ash content was not significantly affected. The best result was obtained by A2 treatment that produced the black pigeon pea flour with the moisture, ash, protein, fat, carbohydrate and fiber contents of 6.16%, 0.94%, 24.32%, 2.94%, 65.64%, and 3.21%, respectively.

scholarly journals Formulation and Optimization by Experimental Design of Dairy Dessert Based on Lupinus albus L. and Stevia rebaudiana Extracts

2019 ◽  
Vol 38 (04) ◽  
Author(s):  
N. Zaouadi, Kumari ◽  
A. Hadj Ziane-Zafour, A ◽  
M. Ouazib, A ◽  
Y. Arab, A ◽  
K. Hacini A ◽  
...  
Keyword(s):  
Experimental Design ◽  
Protein Content ◽  
Design Method ◽  
Lupinus Albus ◽  
Chemical Properties ◽  
Stevia Rebaudiana ◽  
Amino Acid Profile ◽  
Fat Content ◽  
Experimental Design Method ◽  
Optimal Formula

The approximate chemical composition and amino acid profile of Lupinus albus seeds were studied. Protein content of lupin and lupin mlik seeds; 45.2(±0.09) g/100g and 7.25(±0.08) g/100g, respectively; fat content 9.04(±.14) g/100g and 6.01(±0.06) g/100g, respectively. Lupine seeds rich in leucine, lysine and proline: 4.168; 4.059 and 2.620 (g/100 g) respectively. This work made it possible, using the experimental design method, to carry out eighteen trials of dessert cream formulated with different concentrations of lupin milk. The reduction of the quantity of sucrose used to 7.15% instead of 11% and the use of 3.85% Stevia rebaudiana extract have resulted in a dessert cream that is lighter in sugar. The chemical properties of the formulated tests revealed a high protein content ranging from 8.36 to 16.25 g/100 g and a fat content ranging from 3.50 to 4.92 g/100 g. Finally an optimal formula was developed with good sensory characteristics.

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