scholarly journals Proximate Analysis of Hotong Buru (Setaria italica) As A Culinary Material in Southern Buru Regency

2021 ◽  
Vol 4 (1) ◽  
pp. 297-303
Author(s):  
Ali Awan ◽  
Muhammad Tarmizi Kubangun ◽  
Tri Santi Kurnia
Keyword(s):  
Protein Content ◽  
Nutrient Content ◽  
Proximate Analysis ◽  
Carbohydrate Content ◽  
Raw Material ◽  
Nutritional Content ◽  
Chemical Test ◽  
Potential Alternative ◽  
The Right ◽  
Very High

Hotong Buru (S. italica) is a kind of cogon grass originating from the island of Buru. This plant produces seeds that are used as a very potential alternative food for rice because this plant can grow on various types of soil, even on sandy soils. Proximate analysis is a chemical test to determine the nutrient content of a feed or a feed raw material. Moreover, Hotong seeds have a protein content of around 11.2% and about 2.4% fat, while rice has a protein content of around 4.5% and 1-2% fat, which means that the protein and fat contents of Hotong seeds are over twice higher than that in rice. Judging from the carbohydrate content, the content of Hotong seeds is around 73%, almost the same as the carbohydrate content in rice, which is around 70-80%. This research was conducted to determine the nutritional content of Hotong Buru as a culinary ingredient. The research was conducted in the area of ​​South Buru Regency, namely processing Hotong Buru as a culinary ingredient, and in Baristand Ambon, namely proximate analysis. The results of the proximate analysis of 10 types of Hotong Buru in culinary preparations, resulted in the discovery of carbohydrate content with an average of 75.04, protein content with an average of 17.98, fat content with an average of 6.54, and fiber content with an average of 3.67, this proves that the nutritional content of culinary Hotong Buru is very high and can be used as the right staple substitute for rice

scholarly journals The Effect Of Fermentation On Nutrition Content (Protein, Fat, Carbohydrate And Fiber) In Processed Red Beans (Phaseolus Vulgaris L.)

2021 ◽  
Vol 13 (1) ◽  
pp. 104-110
Author(s):  
Erwin Indayanti ◽  
Sugeng Maryanto ◽  
Purbowati
Keyword(s):  
Protein Content ◽  
Fermentation Process ◽  
Nutrient Content ◽  
Carbohydrate Content ◽  
Nutritional Content ◽  
Randomized Design ◽  
Significant Difference ◽  
Soxhlet Method ◽  
Red Bean ◽  
Rhizopus Sp

Red bean tempeh is a processed product from nuts which is formed by the help of Rhizopus sp, mold through a fermentation process. One of the uses of red bean production through the boiling and fermentation process is an effort to increase the variety of red bean processing to increase the nutritional value of kidney beans. Purpose  To determine the nutritional content and analysis of nutritional content in boiled red beans and red bean tempeh. This study was a pre experimental design. With a completely randomized design approach. The research carried out is by making preparations in the form of boiled red beans and red bean tempeh and then tested for nutritional content. The analysis test for protein content used the kjedahl method, the fat content used the Soxhlet method, the carbohydrate content used the anthrone method, and the fiber content used the reflux method. Statistical analysis of different tests was performed using the independent t test, with data distribution normally distributed. The average yield of nutrient content in boiled red beans was 18.77% protein, 4.03% fat, 27.40% carbohydrates, and 18.25% fiber. The nutritional content of red bean tempeh is 12.26% protein, 3.96% fat, 34.75% highest carbohydrate, and 22.10% fiber. The most significant test results were the carbohydrate content (p = 0.001) and the protein content (p = 0.021). Fat (p = 0.965) and fiber (p = 0.399) content showed no significant difference. There are differences in the nutritional content of boiled red beans and red bean tempeh, namely in the carbohydrate content and protein content, which shows a significant difference (p <0.05).

scholarly journals CALORIE DENSITY AND NUTRIENT CONTENT OF COMMONLY CONSUMED SWEETMEATS OF JASHORE DISTRICT IN BANGLADESH

2020 ◽  
pp. 174-179
Author(s):  
Md. Mohsin Alam ◽  
Dr. A.K. Obidul Huq ◽  
Israt Jahan ◽  
Eyad Ahmed
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Nutrient Content ◽  
Proximate Analysis ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Subtraction Method ◽  
Standard Methods ◽  
Calorie Density

The purpose of the current study was to analyze the nutrient content of some commonly consumed sweetmeats of Jashore district in Bangladesh and calculation of the their calorie densities. The selected samples for the study were as follows: Rosogolla (sponge, white), Kalojam, Laddu (mewa), Chomchom (black, brown, white), Shondesh (para, chinir, cake), Doi (mishit, tok, tok-mishti). Sweetmeats were collected from three different popular shops of Jahsore Sadar in Jashore district during the period of October, 2019 to December, 2019. Proximate analysis of the samples was conducted in triplicate by various standard methods and calorie densities were calculated by amount of energy per gram of food. Ash content ranged from 2 to 5.33%, moisture content ranged from 25.66 to 69.3%, protein content ranged from 2.19 to 4.05%, fat content ranged from 0.64 to 2.55%. In case of dietary fiber, highest fiber content was found in laddu (1.37%) and lowest fiber content was found in kalojam (0.73%). However, carbohydrate content was measured by subtraction method and highest carbohydrate content was found in chinir sondesh (64%) and lowest carbohydrate content was found in tok doi (22.68%). Afterwards, Sweets were ranked in descending order according to their calorie densities. It was seen that chinir sondesh was the most calorie densed foods and tok doi was the least amongst the studied samples. KEYWORDS: Calorie density, nutrient, sweetmeats, Jashore, Bangladesh.

scholarly journals Analysis Of Nutritional Content in Petai (Parkia Speciosa Hassk.) With Various Food Processing Methods

2021 ◽  
Vol 13 (2) ◽  
pp. 168-176
Author(s):  
Sisca Ulivia ◽  
Sugeng Maryanto ◽  
Indri Mulyasari
Keyword(s):  
Protein Content ◽  
Food Processing ◽  
Absorption Spectrometry ◽  
Nutrient Content ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Potassium Content ◽  
Chemistry Laboratory ◽  
Nutritional Content ◽  
Processing Methods

Petai (Parkia speciosa Hassk.) is a plant commonly grown and consumed in Indonesia. Indonesian people usually consume Petai in fresh or processed form such as boiled and fried which can be used as an alternative sources of energy and potassium. This research aim to analyze protein, fat, carbohydrate and potassium content in Petai with various food processing methods This study used descriptive analytic design. The objects of this research used Petai were obtained from Kedung District, Jepara Regency, Central Java Province. This treatment used on this research were are fresh Petai, boiled Petai and fried Petai. Processing techniques performed were boiling and frying Petai with the skin until the processing was complete, stripping the skin of Petai seeds, next step is the Petai seeds were tested for nutritional content, analysis of nutrient protein content by kjeldahl method, fat content by soxhlet method, carbohydrate content by difference method and potassium content by Atomic Absorption Spectrometry method. Analysis of nutrient content was conducted at Chemistry Laboratory, Satya Wacana Cristian University, Salatiga.The highest protein content was found in boiled Petai (11.59g / 100g), and the lowest was found in fried Petai (4.96g / 100g). The highest fat content was found in fried Petai (0.75g / 100g), and the lowest was found in fresh Petai (0.15g / 100g). The highest carbohydrate content was found in fried Petai (80g / 100g), and the lowest was found in boiled Petai (63.7g / 100g). The highest potassium content was found in boiled Petai (143mg / 100g), and the lowest was found in fried Petai (106mg / 100g) he highest protein and potassium content was found in boiled Petai, while the highest fat and carbohydrate content was found in fried Petai

scholarly journals Research on formula establishment to produce nutritional seasoning powder from pangasius by-product hydrolysed protein

2021 ◽  
Vol 63 (6) ◽  
pp. 50-56
Author(s):  
Thi Thu Hien Bui ◽  
◽  
Thanh Binh Nguyen ◽  
Thi Diem Pham ◽  
Thi Minh Nguyet Bui ◽  
...  
Keyword(s):  
Protein Content ◽  
Salt Content ◽  
Value Added ◽  
Research Process ◽  
Raw Material ◽  
Nutritional Content ◽  
Powder Product ◽  
Ginger Powder ◽  
Pepper Powder ◽  
By Products

The processing of pangasius fish has produced a number of by-products with economic and biological value such as heads, bones, and fins, but these products have not been fully utilised. The hydrolysed protein powder from pangasius by-products has a high nutritional content, attractive taste and mainly used as the raw material in the production of some value-added food products. The purpose of this study was to develop a formula to create seasoning products from protein powder hydrolysed pangasius by-products. The main ingredients such as pangasius protein powder, starch, basic spices (salt, sugar, onion powder, ginger, pepper, etc.) were studied and selected in the recipe for seasoning powder. In which, the research process to determine the ratio of the main ingredients was done with 25-45% protein powder from pangasius by-products combined with 20-35% modified starch; 16-24% salt; 5-20% sugar; 0.5-2% spice mixture of onion powder, ginger powder, pepper powder. Product quality was assessed through sensory criteria, protein content, carbohydrates, etc. Research results had built a formula for producing nutritional seasoning products from protein powder hydrolysed pangasius by-products with protein content 18-22%, carbohydrates 30-33%, salt content 18-20%, moisture content ≤10%, and food safety criteria meet the requirements according to current regulations.

scholarly journals Utilization of Shrimp Shell Waste as Alternative Raw for Mariculture

2021 ◽  
Vol 324 ◽  
pp. 03006
Author(s):  
Tri Yulianto ◽  
Dwi Septiani Putri ◽  
Shavika Miranti ◽  
Wiwin Kusuma Atmaja Putra
Keyword(s):  
Fish Meal ◽  
Raw Materials ◽  
Nutrient Content ◽  
Proximate Analysis ◽  
Raw Material ◽  
Fish Feed ◽  
Microsoft Excel ◽  
Feed Production ◽  
Shrimp Shell ◽  
Shrimp Shell Waste

Feed is still one of the problems in aquaculture because it takes about 70% of operational costs. High prices is caused by imported raw materials for feed production. One possible effort to overcome this problem is to find alternative local raw materials to replace imported fish meal. The purpose of this study was to examine the proximate content of shrimp shell wastes from processing shrimp crackers (Paneus sp.) to be used as shrimp flour. Samples were colledted three times in a month, at the beginning, middle and end of the month. The waste of the heads, shells and tails of the shrimp were turned into flour for laboratory testing through proximate analysis. The data were tabulated using the Microsoft Excel softwareand then analyzed descriptively by comparing the nutrient content of shrimp waste flour with the feed requirements of mariculture. The results showed that shrimp shell flour contained protein, fat, carbohydrates and ash content of around 27.4%, 2.07%, 14.84% and 47.27%. while the resulting randemen ranged from 81.75%. Therefore, shrimp shell flour can be used as an alternative raw material for preparing marine fish feed.

scholarly journals Pembuatan Bokasi Berbahan Dasar Jerami Bagi Masyarakat Kelompok Tani Di Desa Borikamase Kabupaten Maros

2021 ◽  
Vol 10 (1) ◽  
pp. 71
Author(s):  
Dian Safitri ◽  
Nurul Magfirah ◽  
Irmawanty Irmawaty ◽  
Haerul Syam
Keyword(s):  
Organic Fertilizer ◽  
Nutrient Content ◽  
Rice Fields ◽  
Raw Material ◽  
Organic Fertilizers ◽  
High Price ◽  
Farming Communities ◽  
Farming Community ◽  
Synthetic Fertilizers ◽  
The Right

The large number of rice fields in Borikamase Village, resulting in high production of hay, requires an appropriate effort to use straw into organic fertilizer or bokashi which is environmentally friendly as well as safe for plants. The use of straw into bokashi or organic fertilizer needs to be taught to the farming community, so the community service team focuses on providing assistance and training to the community in utilizing straw as a raw material in making bokashi by using microorganisms as the source of fermentation. In addition, the high price of synthetic fertilizers on the market makes farmers in Borikamase Village feel heavy in providing nutritional supplies to their agricultural areas, so that this training is expected to help farmers by obtaining fertilizers that are cheap, safe, and of good quality to fertilize. The existence of biotechnology applications, provides the right solution in overcoming the damage to bald mountains and the scarcity and high price of synthetic fertilizers, namely by processing straw into bokashi or organic fertilizers with high nutrient content and are safe for the environment. In addition, providing knowledge and skills for farming communities as agents of reform in restoring ecosystem balance through the application of bokashi made of straw on rice fields. Keywords: Training, Mentoring, Boricamase, Straw

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 SUBSTITUSI TEPUNG ALMOND DENGAN TEPUNG KEMIRI (Aleurites moluccana Wild) TERHADAP KARAKTERISTIK KULIT MACARON

2019 ◽  
Vol 8 (2) ◽  
pp. 122
Author(s):  
Ida Ayu Ganitri Adnyasuari ◽  
I Gusti Ayu Ekawati ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Analysis Of Variance ◽  
Block Design ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Randomized Block Design ◽  
The Right ◽  
Aleurites Moluccana

This research aims to identify the substitution of almond flour with candlenut flour on the characteristics of macaron shell, and to identify the right concentration of almond flour with candlenut flour on the characteristics of macaron shell. This research used randomized block design with the treatment ratio of almond flour with candlenut flour, which consists of 6 levels such as: 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%, and 0% : 100%. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed using Analysis of Variance and if the treatment had an effect on the parameter, the Duncan test was performed. The result showed that substitution of almond flour with candlenut flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, swelling, flavor (hedonic), texture (hedonic), taste (scoring) and overall acceptance (hedonic). Substitution of almond flour with candlenut flour 40% had the best characteristics, with 2,40% water content, 2,51% ash content, 9,40% protein content, 18,98% fat content, 66,70% carbohydrate content, 130,81% swelling, color, flavor, taste, and overall acceptance liked, taste candlenut medium and texture very soft.

scholarly journals Arganoleptic and proximate analysis of natto (yellow soy fermented food by the bacterium Bacillus Subtilis Natto)

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Sahirman Hir Man
Keyword(s):  
Protein Content ◽  
Proximate Analysis ◽  
Fat Content ◽  
Fermented Food ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Average Water ◽  
Bacterium Bacillus Subtilis ◽  
Bacterium Bacillus ◽  
Probiotic Food

This research aims to conduct organoleptic and proximate analysis of yellow soybean natto which is a food fermented from soybeans by Basillus subtillus natto. Natto is a traditional food originating from Japan that is classified as a probiotic food because it is consumed in fresh condition with the bacteria Basillus subtillus natto in it. Organoleptic analysis of natto in this study consisted of tests of texture, taste, color and aroma, while proximate analysis consisted of analysis of water content, protein content, fat content, carbohydrate content, and ash content. The results of the yellow soybean natto analysis show that the natto originating from Vedca Cianjur has a slimy sticky texture, brown color, a slightly sour and musty aroma like semangit tempeh and the savory taste of soybeans which is the distinctive aroma of natto. Proximate analysis shows that natto contains an average water level of  58.4± 0.50 %wb, average protein content of 20,1 ± 0.65 %wb, average fat content of 9.4 ± 0.42% wb, average carbohydrate content of 7.6 ± 0.47% wb, and the average ash content of 2.3 ± 0.19% wb. Keywords: physical, proximate, natto, Basillus subtillus natto 

scholarly journals Pengaruh Penggunaan Ekstrak Kunyit (Curcuma domestica) Terhadap Mutu Kerupuk Cumi (Loligo sp.) [Effect of Using Turmeric Extract (Curcuma domestica) on The Quality of Squid Crackers (Loligo sp.)]

2019 ◽  
Vol 11 (1) ◽  
pp. 55
Author(s):  
Jumiati Jumiati ◽  
Dewi Ratnasari ◽  
Achmad Sudianto
Keyword(s):  
Protein Content ◽  
Nutrient Content ◽  
Proximate Analysis ◽  
Plate Count ◽  
Test Analysis ◽  
Total Plate Count ◽  
Turmeric Extract ◽  
Randomized Design ◽  
Completely Randomized Design

AbstrakKerupuk cumi saat ini cukup banyak diminati masyarakat di semua kalangan karena kandungan gizi cumi yang tinggi terutama kandungan proteinnya yaitu 17,9 g/100 g cumi segar. Penelitian ini bertujuan untuk mengetahui mutu kerupuk cumi (Loligo sp.) yang terbaik dengan penambahankunyit(Curcuma domestica) yang berbeda. Analisis yang dilakukan meliputi: analisa proksimat (kadar : air, abu, lemak, protein, dan karbohidrat), dan uji Total Plate Count (TPC Penelitian ini merupakan penelitian eksperimental menggunakan Rancangan Acak Lengkap (RAL), dengan empat perlakuanyaitu: tanpa pemberian ekstrak kunyit (O) , pemberian dosis 12,5% (A), 15% (B) dan 17,5% (C) masing-masing enam ulangan. Hasil analisa uji proksimat, penggunaan ekstrak kunyit pada pembuatan kerupuk cumi berpengaruh nyata terhadap mutu kerupuk cumi dengan pemakaian ekstrak kunyit terbaik yaitu: dosis kunyit 12,5% (kadar air : 9,622%), dosis kunyit 17,5% ( kadar lemak: 4,765%), dosis kunyit 17,5% (kadar protein : 18,112%), dosis kunyit 12,5% (kadar karbohidrat : 68,253%), dan dosis kunyit 12,5% (kadar abu: 1,278%). Penggunaan ekstrak kunyit berpengaruh sangat nyata terhadap TPC pada kerupuk cumi, perlakuan yang paling baik adalah perlakuan C dengan nilai TPC sebesar 28.350 koloni/ gram. Penggunaan esktrak kunyit sebagai bahan anti bakteri pada proses pembuatan kerupuk cumi mampu menghambat aktivitas bakteri dan mempunyai kandungan gizi yang cukup tinggi. AbstractSquid crackers are currently quite popular with people in all circles because of the high nutritional content of squid, especially the protein content of 17.9 g / 100 g of fresh squid. This study aims to determine the quality of the best squid crackers (Loligo sp.) by adding different turmeric (Curcuma domestica). The analysis carried out included: Proximate analysis (levels: water, ash, fat, protein, and carbohydrates), and Total Plate Count (TPC) tests. This study used an experimental method, completely randomized design (CRD), with 4 treatments without the administration of turmeric extract (O), dosing 12.5% (A), 15% (B) and 17.5% (C) respectively 6 repetitions. The results of the proximate test analysis, the use of turmeric extract on the making of squid crackers had a significant effect on the quality of squid crackers with the use of the best turmeric extract: 12.5% turmeric dose (moisture content: 9.622%), 17.5% turmeric dose ( fat content: 4.765%), turmeric dosage 17.5% (protein content: 18.112%), 12.5% turmeric dose (carbohydrate level: 68.253%), and 12.5% turmeric dose (ash content: 1.278%). The use of turmeric extract has a very significant effect on TPC on squid crackers, the best treatment is treatment C with a TPC value of 28,350 colonies / gram. The use of turmeric extract as an anti-bacterial ingredient in the process of making squid crackers is able to inhibit bacterial activity and has a fairly high nutrient content.

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