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 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 CORRELATION BETWEEN ADDED ROSSELA (HIBISCUS SABDARIFFA L) TO PHYSICAL AND CHEMICAL PROPERTIES OF KALAMANSI FRUIT ORANGE POWDER AS A DRINK

2017 ◽  
Vol 7 (2) ◽  
pp. 63-71
Author(s):  
Kurnia Herlina Dewi ◽  
Zulman Efendi ◽  
Ida Apri Yanti
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Chemical Properties ◽  
Added Value ◽  
Development Effort ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Addition Rate ◽  
Orange Powder ◽  
Physical And Chemical

The product development effort based on kalamansi aims to extend the shelf life, make the product more durable and increase the added value and fulfill the consumer demand for the practicality in the use. The purpose of this study was Determine the effect of rossela addition to physical and chemical characteristics, determine the effect of rossela addition to organoleptic characteristics. The research design used in this study was Completely Randomized Design (RAL) with treatment of percentage of dry rosella powder: 0%, 2.5%, and 5%, in which each treatment was repeated three repetitions so that nine treatment units were obtained. Parameters observed in water content, solubility rate, pH and organoleptic (flavor, aroma, color). The results showed that the greater percentage of rosella addition, water content, solubility rate and vitamin C were higher, following the equation y = 0,188x + 3,7733 for water content, Y = 6,4x + 37,767 for soluble time . Each addition of rosella occurs a decrease in pH following the equation Y = -0.086x + 4.215. While vitamin C levels follow the equation Y = 5,514x + 16,818. The panelist's preference for the product is good; evidenced by the three tests (aroma, flavor and color) have the highest level of addition of 5% rosella addition. The higher the rosella addition rate ratio the panelist prefers. The panelist's favorite level is at an average of 3 which is quite like.

scholarly journals Physical and Chemical Characteristic of Halal Gelatin Extracted from Buffalo Hide with Addition of Pineapple Rind at Different Ratio

2019 ◽  
Vol 1 (1) ◽  
pp. 1-4
Author(s):  
Aprizal Aprizal ◽  
Irdha Mirdhayati ◽  
Yendraliza Yendraliza
Keyword(s):  
Islamic Law ◽  
Chemical Properties ◽  
Chemical Characteristic ◽  
Ash Content ◽  
Physical And Chemical Properties ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Physical And Chemical ◽  
Extraction Agent ◽  
And Chemical Properties

The production of halal gelatin from buffalo hide waste which is animal be slaughtered according to Islamic law and using pineapple rind as an extraction agent was an alternative to produce halal gelatin. The availability of buffalo hide in Riau Province was stable and its hide had high protein content. This research was conducted to produced and determine the characteristics of halal gelatin from buffalo hide using solution of pineapple skin in terms of their physical and chemical properties. The Completely Randomized Design (CRD) was experimental design used with consist of 3 treatments and 4 replications. The treatment was ratio hide :  pineapple rind solution, namely 3:1, 3:2 , 3:3 w/v. The parameters observed were yield, viscosity, color, pH, ash content and moisture content. The results showed that immersion of buffalo hide in the solution of pineapple rind at different ratio gave highly significant increased the viscosity and ash content of gelatin but not significant effect to yield percentage , color, pH and moisture of gelatin. The yield percentage ranging from 5.99-7.33%, pH 4.83-4.85, viscosity was 1.95-2.20 cP, color 0.54-0.71 absorbance unit, ash 0.25-, 032% and moisture 9.97-9.99%. It can be concluded that the best treatment was ratio 3:2 and 3 : 3 according to had viscosity, pH, color, ash and moisture in line with the standard of gelatin by Gelatin Manufacture Institute of America (GMIA).

scholarly journals Physicochemical characteristics of wheat treated with diatomaceous earth and conventionally stored

2014 ◽  
Vol 38 (6) ◽  
pp. 546-553 ◽  
Author(s):  
Janete Deliberali Freo ◽  
Lidiane Borges Dias de Moraes ◽  
Gabriela Soster Santetti ◽  
Taís Luana Gottmannshausen ◽  
Moacir Cardoso Elias ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Diatomaceous Earth ◽  
Chemical Properties ◽  
Storage Period ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Wheat Grains ◽  
Gluten Content ◽  
Randomized Design ◽  
Physical And Chemical

Studies show the efficacy of the use of diatomaceous earth for insect control, however, lack studies on the effects of physical and chemical properties of wheat flour added diatomaceous earth. The aim of this study was to assess the physicochemical characteristics of wheat grains treated with increasingly higher dosages of diatomaceous earth and conventionally stored for a 180-day period. Samples containing 10 kg of wheat grains were treated with 0.0, 2.0 and 4.0 g kg-1 of diatomaceous earth and then conventionally stored. Analyses of grain hectoliter mass and ash content, as well as flour gluten content, flour color, alveography and farinography were performed at 0, 60, 120 and 180 days of storage. The experiment was carried out in a totally randomized design. The grain ash content and intensity of color component L* of wheat flour increase proportionally to the application of increasing doses of diatomaceous earth and longer storage periods. The grain hectoliter mass and values of +b* chromaticity coordinate, wet gluten content and gluten content in wheat flour diminish with the application of increasing doses of diatomaceous earth and longer storage periods. The gluten strength and dough stability of flour obtained from wheat grains without addition of diatomaceous earth increase with the storage period; this behavior was not observed in treatments with the application of 2.0 and 4.0 g kg-1 diatomaceous earth. The application of increasing doses of diatomaceous earth changes the physical and chemical characteristics of wheat grains stored, with consequent reduction of the flour technological quality.

Effect of Tofu Dregs Flour Substitution and Tongkol Fish (Euthynnus affinis) on Patty Burger Quality

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Muhammad Daiyan ◽  
Tengku Mia Rahmiati ◽  
Amri Amin
Keyword(s):  
Water Content ◽  
Chemical Properties ◽  
Ash Content ◽  
Color Test ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Euthynnus Affinis

Tongkol fish and tofu dregs have protein that can replace as a beef so that they can be used as a filling for burgers. This research used a completely randomized design (CRD) 2 factorial that used was the addition of cob fish = 150 grams, 200 grams and 250 grams and the addition of tofu dregs flour = 40 grams, 60 grams and 80 grams. The best treatment chosen for the results of this study was the quality burger patty with chemical properties of 78.95% water content, 3.38% ash content, content protein 16.54%,  color organoleptic test 4.06 (likes), taste 4.00 (likes), texture 3.98 (likes), hedonic color  test 4.13 (brownish red), aroma 4.18 (moderate) , texture 3.90 (soft) and unpleasant aroma 3.15 (moderate).

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 Pengolahan Bekatul dan Spirulina Menjadi Cookies Kaya Protein

2021 ◽  
Vol 10 (3) ◽  
pp. 309
Author(s):  
Diki Danar Tri Winanti ◽  
Susilawati Susilawati ◽  
Zulferiyenni Zulferiyenni
Keyword(s):  
Water Content ◽  
Rice Bran ◽  
Chemical Properties ◽  
Nutritional Content ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Local Product ◽  
Completely Randomized Design ◽  
Sensory Tests ◽  
Range Test

The rice bran and spirulina are Indonesia's local product that have high nutritional content. Their postharvest with processed it to cookie hoped to enhance diversification of rice bran and spirulina in order to increase people's nutritional intake. The purpose of the study was to study the postharvest of rice bran and spirulina to cookies with rich of protein. This research used Completely Randomized Design (CRD) method and the advanced test Duncan Multiple Range Test (DMRT) with four treatments of cookies was 13.3%, 11.1%, 8.8%, and 6.6% rice bran. The analysis used proximate tests (water content, proteins, fat, and ash) and hedonically sensory tests (color score, aroma, taste, texture, and overall acceptance). The best cookies were 11,1% concentration of rice bran. Their chemical properties were 3.34% water content, 7.26% protein, 37.2% fat, and 47.01% carbohydrates that have filled up the National Standart of Indonesia (SNI) of biscuits whereas ash content 4.31% exceeds the maximum limit. The sensory characteristics of coockie was neutral color, neutral aroma, rather fond taste, liking texture, and overall like. Keywords:   cookies, rice bran, sensory test, spirulina

scholarly journals MAKING DRY NOODLES MADE FROM CASSAVA FLOUR (MANIHOT ESCULENTA CRANTZ) AND CASSAVA STARCH

2020 ◽  
Vol 8 (2) ◽  
pp. 103-109
Author(s):  
Adnan Engelen ◽  
Rahmat A Rahman ◽  
Arif Murtaqi Akhmad Mutsyahidan
Keyword(s):  
Content Analysis ◽  
Texture Analysis ◽  
Chemical Properties ◽  
Cassava Starch ◽  
Ash Content ◽  
Color Analysis ◽  
Manihot Esculenta Crantz ◽  
Cassava Flour ◽  
Randomized Design ◽  
Physical And Chemical

This study aimed to determine the best formulation of dry noodle making from cassava flour and cassava starch and to see the physical and chemical properties of dry noodles. This study used a completely randomized design (CRD) and LSD test if there was a significant effect. The tests carried out included organoleptic tests, air content analysis, ash content analysis, color analysis and texture analysis. The results showed that the best formulation of dry noodles was a composition of 120 grams of cassava flour and 80 grams of cassava starch (M1) with a moisture content value of 9.81%, an ash content analysis of 8,7%, a color analysis of 22,1% and a texture analysis. 117,27% and had a savory taste, the aroma was not too strong and the color was a bit pale yellow.

scholarly journals Development of Jam Product from Peel and Flesh of Dragon Fruit as High Antioxidant Snack

2018 ◽  
Vol 2 (1) ◽  
pp. 42 ◽  
Author(s):  
Tessa Chairun Nisa ◽  
Avliya Quratul Marjan ◽  
Nanang Nasrullah
Keyword(s):  
Antioxidant Capacity ◽  
Water Content ◽  
Chemical Properties ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Total Flavonoid ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Hedonic Quality

<em>This study aims to determine the effect of different proportion of peel and flesh red dragon fruit of the jam to organoleptic test, to obtain the results of analysis of chemical properties and physical properties of jam, and also the selected formula. This research used experimental method by using Randomized Design. The organoleptic test was then analyzed using Kruskal Wallis and Mann-Whitney method. The result showed that proportion of peel and flesh of red dragon fruit has significant test (p&lt;0,005) on hedonic quality test of color, texture, taste, aftertaste and hedonic test of flavor and taste. Based on the hedonic test, water content, carbohydrate content, antioxidant capacity, total flavonoid, and viscosity of the selected formula were  F3 (peel (70 g) and flesh (30g)), with water content (30,95%), ash content (0,27%), protein content (0,65%), fat content (0,20%), carbohydrate content (67,93%), antioxidant capacity (164,79 mg AEAC), total flavonoid (0,430 mg/g), viscosity (1333,67 cP) and polish (15,5 cm).</em>

scholarly journals KAJIAN VARIASI KONSENTRASI CMC (CARBOXYL METHYL CELLULOSE) TERHADAP KARAKTERISTIK SENSORIS, FISIK DAN KIMIA SELAI UMBI BIT (Beta vulgaris L.) DENGAN PENAMBAHAN EKSTRAK KAYU MANIS (Cinnamomum sp.)

2018 ◽  
Vol 11 (1) ◽  
pp. 11
Author(s):  
Ridya Wardani ◽  
Kawiji Kawiji ◽  
Siswanti Siswanti
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Beta Vulgaris ◽  
Chemical Properties ◽  
Methyl Cellulose ◽  
Soluble Solids ◽  
Cinnamon Extract ◽  
Treatment Variation ◽  
Randomized Design ◽  
Physical And Chemical

<p>This research aims to determine the effect of CMC (Carboxyl Methyl Cellulose) concentration on the sensory, physical and chemical properties of beetroot jam (Beta vulgaris L.) cinnamon extract. This research used Completely Randomized Design (RAL) with 1 factor and 4 treatment variation. The results showed that the variation of CMC concentration given on beetroot jam has an effect on the sensory characteristics of color parameters, total dissolved solids, viscosity, water content, water activity and antioxidant activity. The preferred formulation of the panelis is beetroot jam with 1% and 1.5% CMC concentration. The total value of total soluble solids on the beetroot jam with the addition of 1% CMC of 42.54oBrix and CMC 1.5% of 50.73oBrix. The value  viscosity addition of CMC concentration 1% and 1.5% respectively amounted 9774,68 cP and 9858,1 cP. The value of water content with 1% addition of CMC is 46,81% and addition of CMC 1,5% is 51,57%. The activity of water on the beetroot jam with the addition of 1% CMC concentration is 0.88 and CMC 1.5% is 0.92. In testing of antioxidant activity of beetroot jam with addition of CMC1% and CMC 1,5% respectively 52,48% and 55,45%.</p>

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