scholarly journals Karakteristik Organoleptik Teh Daun Binahong dengan Penambahan Kayu Manis

2019 ◽  
Vol 8 (2) ◽  
pp. 53-57
Author(s):  
Muhammad Yasir ◽  
Meittycorfrida Mailoa ◽  
Priscillia Picauly
Keyword(s):  
Experimental Design ◽  
Sensory Characteristics ◽  
Research Results ◽  
Randomized Experimental Design ◽  
Phytochemical Compounds ◽  
The Right

This study was aimed to determine the right concentration of cinnamon addition in the binahong leaf tea based on its sensory characteristics along with its phytochemical compounds composition. A completely randomized experimental design with three levels of cinnamon concentration i.e.; 20%, 30%, and 40% was applied in this research. Results showed that right concentration of cinnamon addition in the binahong leaf tea was 40% and contained phytochemical compounds such as alkaloids, saponins, flavonoids, steroids, triterpenoids and phenolics. Keywords: binahong leaves, cinnamon, tea drink   ABSTRAK Penelitian ini bertujuan untuk mendapatkan konsentrasi penambahan kayu manis yang tepat terhadap teh daun binahong berdasarkan sifat organoleptik dan komposisi senyawa fitokimianya. Penelitian ini menggunakan rancangan acak lengkap yang terdiri dari satu faktor yaitu konsentrasi kayu manis dengan tiga taraf perlakuan yaitu; 20%, 30%, dan 40%. Hasil penelitian menunjukkan bahwa teh daun binahong yang terbaik yaitu penambahan kayu manis dengan konsentrasi 40% yang mengandung senyawa fitokimia alkaloid, saponin, flavonoid, steroid, triterpenoid dan fenolik. Kata kunci: daun binahong, kayu manis, minuman teh

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

PENGARUH HEAT MOISTURE TREATMENT PATI SAGU TERHADAP KARAKTERISTIK KIMIA STIK SARUT (PANGAN TRADISIONAL MALUKU)

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Gilian Tetelepta ◽  
Priscillia Picauly
Keyword(s):  
Experimental Design ◽  
Ash Content ◽  
Sago Starch ◽  
Heat Moisture Treatment ◽  
Moisture Contents ◽  
Crude Fiber Content ◽  
Moisture Treatment ◽  
Randomized Experimental Design ◽  
Result Show ◽  
The Right

The purpose of this research was to determine the appropriate heat moisture treatment modified with different moisture contents to produce sarut stick. A completely randomized experimental design with native sago starch and different moisture content (24%, 27%, dan 30%) and 3 replications was applied in this research. The result show that the HMT treatment of 27% was found to be the right treatment with the highest levels namely water content 2,83%, ash content of 0,87%, protein content of 2,13%, fat content 8,11%, carbohydrate content 86,06% and crude fiber content 13,16%.

KEBIJAKAN MODERASI PIDANA MATI

2017 ◽  
Vol 10 (2) ◽  
pp. 193
Author(s):  
Mei Susanto ◽  
Ajie Ramdan
Keyword(s):  
Human Rights ◽  
Death Penalty ◽  
Capital Punishment ◽  
Criminal Code ◽  
Right To Life ◽  
Life Imprisonment ◽  
Research Results ◽  
Moderation Model ◽  
The Right

ABSTRAKPutusan Nomor 2-3/PUU-V/2007 selain menjadi dasar konstitusionalitas pidana mati, juga memberikan jalan tengah (moderasi) terhadap perdebatan antara kelompok yang ingin mempertahankan (retensionis) dan yang ingin menghapus (abolisionis) pidana mati. Permasalahan dalam penelitian ini adalah bagaimana kebijakan moderasi pidana mati dalam putusan a quo dikaitkan dengan teori pemidanaan dan hak asasi manusia dan bagaimana kebijakan moderasi pidana mati dalam RKUHP tahun 2015 dikaitkan dengan putusan a quo. Penelitian ini merupakan penelitian doktrinal, dengan menggunakan bahan hukum primer dan sekunder, berupa peraturan perundang-undangan, literatur, dan hasil-hasil penelitian yang relevan dengan objek penelitian. Penelitian menyimpulkan, pertama, putusan a quo yang memuat kebijakan moderasi pidana mati telah sesuai dengan teori pemidanaan khususnya teori integratif dan teori hak asasi manusia di Indonesia di mana hak hidup tetap dibatasi oleh kewajiban asasi yang diatur dengan undang-undang. Kedua, model kebijakan moderasi pidana mati dalam RKUHP tahun 2015 beberapa di antaranya telah mengakomodasi amanat putusan a quo, seperti penentuan pidana mati di luar pidana pokok, penundaan pidana mati, kemungkinan pengubahan pidana mati menjadi pidana seumur hidup atau penjara paling lama 20 tahun. Selain itu masih menimbulkan persoalan berkaitan dengan lembaga yang memberikan pengubahan pidana mati, persoalan grasi, lamanya penundaan pelaksanaan pidana mati, dan jenis pidana apa saja yang dapat diancamkan pidana mati.Kata kunci: kebijakan, KUHP, moderasi, pidana mati. ABSTRACTConstitutional Court’s Decision Number 2-3/PUU-V/2007, in addition to being the basis of the constitutionality of capital punishment, also provides a moderate way of arguing between retentionist groups and those wishing to abolish the death penalty (abolitionist). The problem in this research is how the moderation policy of capital punishment in aquo decision is associated with the theory of punishment and human rights and how the moderation policy of capital punishment in the draft Criminal Code of 2015 (RKUHP) is related with the a quo decision. This study is doctrinal, using primary and secondary legal materials, in the form of legislation, literature and research results that are relevant to the object of analysis. This study concludes, firstly, the aquo decision containing the moderation policy of capital punishment has been in accordance with the theory of punishment, specificallyy the integrative theory and the theory of human rights in Indonesia, in which the right to life remains limited by the fundamental obligations set forth in the law. Secondly, some of the modes of moderation model of capital punishment in RKUHP of 2015 have accommodated the mandate of aquo decision, such as the determination of capital punishment outside the main punishment, postponement of capital punishment, the possibility of converting capital punishment to life imprisonment or imprisonment of 20 years. In addition, it still raises issues regarding the institutions that provide for conversion of capital punishment, pardon matters, length of delay in the execution of capital punishment, and any types of crime punishable by capital punishment. Keywords: policy, criminal code, moderation, capital punishment.

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 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

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