scholarly journals Analisis protein dan kualitas organoleptik nugget ikan lemuru (Sardhella Lemuruu)

2021 ◽  
Vol 2 (2) ◽  
pp. 116
Author(s):  
Amalia Amalia ◽  
Andriani Andriani
Keyword(s):  
Protein Content ◽  
Economic Value ◽  
P Value ◽  
Chemical Test ◽  
Average Value ◽  
Randomized Design ◽  
Quality Testing ◽  
Completely Randomized Design ◽  
One Way Anova ◽  
Main Attraction

Background: Processing meat from lemuru fish into nuggets is one of the uses of the art of utilizing fish products that have low economic value into high ones, besides that, the most important thing is the high nutritional content and quality which is the main attraction for this product.Objective: The aim of the study was to determine the effect of adding lemuru on organoleptic properties and protein content.Methods: The study used an experimental method with a Non-Vactorial Completely Randomized Design (CRD) with 3 treatments and 3 repetitions. The lemuru fish nuggets were then tested for organoleptic (taste, color, aroma, texture) in the nutrition laboratory and analyzed for protein content at Goods Quality Testing and Certification Center of Aceh. Statistical analysis using one-way Anova test.Results: Statistical results have shown that there is no significant effect on the addition of 150 gr, 200 gr, and 250 gr lemuru fish on the color of the nuggets (p value > 0.05), but a significant effect on the texture with the addition of 250 gr fish with an average value of 4.10 (like ), taste with the addition of 250 g of fish with an average value of 4.47 (likes) and aroma with the addition of 250 g of fish with an average value of 4.00 (likes) with a p value of < 0.05. Furthermore, the protein test had no significant effect with the addition of 150 gr, 200 gr, 250 gr lemuru fish (p= 0.123).Conclusion: The addition of lemuru fish had a significant effect on the texture, taste, and aroma of the nuggets, the results of the chemical test of protein content did not significantly affect the protein content of the nuggets.

scholarly journals Pemanfaatan sukun muda untuk peningkatan nilai gizi abon ikan tongkol

2021 ◽  
Vol 2 (2) ◽  
pp. 185
Author(s):  
Eva Fitriyaningsih
Keyword(s):  
Experimental Design ◽  
Nutritional Value ◽  
Economic Value ◽  
Chemical Properties ◽  
Animal Nutrition ◽  
P Value ◽  
Randomized Design ◽  
Study Results ◽  
Completely Randomized Design ◽  
Actual Participation

Background: Using young breadfruit to increase the breadfruit usability and economic value, one of the efforts is through the enrichment of the type of processed breadfruit products, breadfruit provides nutritional value that is beneficial to health, one of the help of breadfruit is increasing breadfruit for shredded products.Objectives: This study aims to find out how to improve young breadfruit 20%, 30%, 40% of the chemical properties (carbohydrate, protein, and fiber) of shredded tuna.Methods: This study used an experimental design with a non-factorial Completely Randomized Design (CRD) with three preparations and three repetitions. Then the chemical tests (carbohydrate, protein, and fiber) at the Laboratory of Animal Nutrition and Feed Technology of the Faculty of Agriculture, Syiah Kuala University, Banda Aceh.Results: The study results showed actual participation in young breadfruit 20%, 30%, and 40% of the chemical properties (carbohydrate, protein, and fiber) in shredded tuna with a p-value < 0.05.Conclusion: Agreeing that 20%, 30%, and 40% of young breadfruit were approved for shredded tuna's chemical properties (carbohydrate, protein, and fiber).

Uji Kualitas Sie Balu Daging Kerbau Dengan Pemberian Persentase Bawang Putih (Allium sativum) yang Berbeda

2017 ◽  
Vol 2 (4) ◽  
Author(s):  
Arif Fadhilah ◽  
Cut Aida Fitri ◽  
Amhar Abubakar
Keyword(s):  
Protein Content ◽  
Allium Sativum ◽  
Fat Content ◽  
Meat Weight ◽  
Buffalo Meat ◽  
Randomized Design ◽  
Quality Testing ◽  
Completely Randomized Design ◽  
Banda Aceh

Penelitian ini dilaksanakan di Laboratorium Ilmu dan Tehnologi Pengolahan Daging Program Studi Peternakan Fakultas Pertanian Universitas Syiah Kuala Banda Aceh. Penelitian ini berlangsung selama dua bulan dari Maret sampai April 2016. Tujuan penelitian ini adalah untuk mengamati Uji Kualitas Sie Balu Daging Kerbau Dengan Pemberian Persentase Bawang Putih (Allium sativum) Yang Berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan 5 ulangan. Perlakuan P0 adalah pada pemberian 0 % (kontrol), perlakuan P1 adalah pemberian 10 % bawang putih dari berat daging, perlakuan P2 adalah pemberian 15 % bawang putih dari berat daging, perlakuan P3 adalah pemberian 20 % bawang putih dari berat daging. Parameter yang diamati dalam penelitian ini adalah Kandungan protein dan Kandungan lemak. Hasil penelitian menunjukkan bahwa sie balu daging kerbau yang diberi berbagai persentase bawang putih berpengaruh sangat nyata (P0,01) terhadap kandungan protein dan kandungan lemak.A Quality Testing of Cured Buffalo Meat by Giving a DifferentPercentage of Garlic (Allium sativum)The purpose of this study was to observe the Quality Testing of Cured Buffalo Meat by Giving Different Percentage of Garlic (Allium Sativum). This study used Completely Randomized Design (RAL) with 4 treatment of 5 replications. Treatment P0 was given 0% garlic (control); P1 treatment was given 10% garlic of the meat weight, P2 treatment was given 15% garlic of the meat weight, P3 treatment was given 20% garlic of the meat weight. The parameters observed in this study were the content of protein and fat. The results showed that cured buffalo meat which was given various percentage of garlic had a significant effect (P 0,01) on protein content and fat content.

scholarly journals Analisis Kandungan Protein Kasar dan Serat Kasar Silase Pakan Komplit Berbahan Dasar Kombinasi Jerami Padi dan Daun Lamtoro Sebagai Pakan Ternak Ruminansia

bionature ◽  
2019 ◽  
Vol 19 (2) ◽  
Author(s):  
Darmawan Jamaluddin ◽  
Nurhaeda Nurhaeda ◽  
Rasbawati Rasbawati
Keyword(s):  
Protein Content ◽  
Rice Straw ◽  
Crude Protein ◽  
Fiber Content ◽  
Crude Fiber ◽  
Average Value ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Ruminant Feed

Abstract. The purpose of this study was to determine the increase in protein content and decrease in crude fiber in complete feed silage based on rice straw and lamtoro leaves as ruminant feed. This study used a completely randomized design (CRD) with 4 treatment levels and 3 replications namely J0 = 100% rice straw (control), J1 = 60% rice straw and lamtoro leaves 40% J2 = 70% rice straw and lamtoro leaves 30% J3 = 80% rice straw and lamtoro leaves 20%. The results showed that the combination of rice straw and lamtoro leaves had a very significant effect on the value of crude protein and crude fiber in complete feed silage. The highest average to the lowest protein content was J1 (11.45), J2 is equal to (9.50), J3 is equal to (8.44), and J0 is equal to (6.60). The average value of the highest crude fiber content to the lowest is (35.19), J3 is equal to (33.82), J2 is equal to (32.35), and J1is equal to (30.55). From the results of the study it is known that the best treatment that can be recommended is J1 treatment with a combination of 60% rice straw and lamtoro leaves 40%. Keywords: coarse protein, coarse fiber, complete feed silage, lamtoro leaves and rice straw.

scholarly journals Pengaruh ablasi mata terhadap kecepatan kematangan gonad kepiting bakau (Sylla serrata) betina

2014 ◽  
Vol 1 (1) ◽  
pp. 14
Author(s):  
Muhammad Robi ◽  
Erlangga Erlangga
Keyword(s):  
Survival Rate ◽  
Economic Value ◽  
Gonadal Development ◽  
Scylla Serrata ◽  
Mud Crab ◽  
Average Value ◽  
Gonadal Maturity ◽  
Mangrove Crab ◽  
Randomized Design ◽  
Completely Randomized Design

Kepiting bakau (Scylla serrata) merupakan jenis golongan Crustaceae   yang mengandung protein hewani yang cukup tinggi dan memiliki nilai ekonomis yang tinggi. Ablasi mata merupakan salah satu cara untuk menghilangkan hambatan perkembangan telur (gonad) pada kepiting bakau. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) non factorial dengan 4 perlakuan dan 3 ulangan. Adapun perlakuan dalam penelitian ini adalah perlakuan A (ablasi satu pasang mata), perlakuan B (ablasi mata kiri), C (ablasi mata kanan), D (tanpa ablasi).   Hasil penelitian menunjukkan bahwa kecepatan kematangan gonad tertinggi pada perlakuan C (ablasi mata kanan) yaitu pertumbuhan gonad mencapai 21,53% dan terendah terjadi  D (tanpa ablasi)  pertumbuhan gonad hanya 14,8%. Analisa statistik dengan uji F menunjukan bahwa ablasi mata berpengaruh terhadap kecepatan kematangan gonad kepiting bakau. Pertambahan bobot tertinggi  terdapat pada perlakuan C (ablasi mata kanan) yaitu sebesar 2,67 gr kemudian disusul oleh D (tanpa ablasi)  sebesar 1,89 gr  dan terakhir  pada B (ablasi mata kiri) dengan nilai rata-rata sebesar 0,77 gr. Tingkat kelangsungan hidup terbaik terdapat pada perlakuan D (tanpa ablasi)   yaitu 100%, perlakuan B (ablasi mata kiri) 77,77%, perlakuan C (ablasi mata kanan) 66,66% dan kelansungan hidup terendah terjadi pada perlakuan A (ablasi satu pasang mata) 0%. Rata-rata kualitas air selama penelitian adalah suhu 27 0C dan Ph 7,65.Mangrove crab (Scylla serrata) have been classifying in Crustaceae clas that containing high animal protein and high economic value. Ablation of the eye is an solution to eliminate the egg development (gonads) barriers in the mangrove crab. The research design used a completely randomized design (CRD) non- factorial with 4 treatments and 3 replications. Treatment in this study were the treatment of A (ablation of the pairs of eyes), treatment B (left eye ablation), treatment C (right eye ablation), D (without ablation). The results showed that the highest rate of gonadal maturation was in treatment C (right eye ablation) where gonadal development growth reached 21.53 %, whereas the lowest was in treatment D (without ablation) where gonadal development growth was only 14.8 %. Statistical analysis by F test showed that ablation of the eye was affected the mud crab gonadal maturity. The Weight gain was found highest in the treatment C (right eye ablation) that reached 2.67 g and followed by treatment D (without ablation) 1.89 grams and the last in the treatment B (left eye ablation) with was an average value 0.77 grams. The higest survival rate was found in treatment D (without ablation) 100 %, treatment B (left eye ablation) 77.77 %, treatment C (right eye ablation) 66.66 % and the lowest survival rate was occurred in treatment A (ablation of the pairs of eyes) 0 %. The avarge values of water quality during the study showed that the temperature was reched 27 0C and pH was 7, 65.

scholarly journals Percentage of Carcass and Protein Content of Breast Meat of Native Chicken Given Apu-Apu Flour (Pistia stratiotes)

2020 ◽  
Vol 5 (1) ◽  
pp. 22-28
Author(s):  
Muhammad Basri ◽  
Muhammad Nur Hidayat ◽  
R. Rusny
Keyword(s):  
Protein Content ◽  
Research Design ◽  
Pistia Stratiotes ◽  
Chicken Breast ◽  
Breast Meat ◽  
Average Value ◽  
Randomized Design ◽  
Native Chicken ◽  
Completely Randomized Design ◽  
Chicken Breast Meat

The research aimed to determine the percentage of carcass and protein content of super native chicken breast meat given rations containing apu-apu flour (Pistia stratiotes). The research design used was completely randomized design (C.R.D.) with five treatments and three replications.  Each test consisted of three super three-month-old native chickens. Apu-apu flour levels in each treatment, namely P0 (0%), P1 (5%), P2 (10%), P3 (15%) and P4 (20%). The study was conducted for four weeks. The percentage of carcasses in each treatment were P0 (67.51%), P1 (69.33%), P2 (69.47%), P3 (68.76%) and P4 (70.88%). Furthermore, protein content in breast meat, namely P0 (25.21%), P1 (26.03%), P2 (25.43%), P3 (25.86%) and P4 (25.35%).  There were no significant effects (P> 0.05) of fluorine in rations on the carcass percentage and protein content of super native chicken breast meat. The highest average value of carcass percentage was in the treatment of 20% Pistia stratiotes flour, while the highest breast meat protein content was in the treatment of 5% Pistia stratiotes flour.

scholarly journals Effect Of Corn Straw Fermentation Time (Zea mays L) Using Aspergillus niger On Nutritional Concept

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Dicky Kurniawan ◽  
Sri Sukaryani ◽  
Engkus Ainul Yakin
Keyword(s):  
Aspergillus Niger ◽  
Protein Content ◽  
Ph Value ◽  
Ash Content ◽  
Optimal Time ◽  
Corn Straw ◽  
Fermentation Time ◽  
Average Value ◽  
Randomized Design ◽  
Completely Randomized Design

This study aims to determine the optimal time of fermentation using Aspergillus niger on the pH value, dissolved protein and levels of ash content corn straw. The design used was a Completely Randomized Design (CRD) of unidirectional pattern consisting of 4 treatments repeated 3 times namely P0 : corn straw fermented with Aspergillus niger for 0 days, P1 : corn straw fermented with Aspergillus niger for 4 days, P2 : fermented corn straw with Aspergillus niger for 8 days, P3 : corn straw fermented with Aspergillus niger for 12 days. The parameters observed were pH value, dissolved protein and ash content. The results showed that corn straw fermented with Aspergillus niger had a very significant effect (P <0.01) on the pH value, dissolved protein content and ash content. Corn straw fermentation using Aspergillus niger for 0 - 12 days has a very significant effect on the pH value, dissolved protein content and ash content (P <0.01). The average pH value of the treatment  P0: 5,00, P1: 6,13, P2: 6,51, P3: 6,84 The average value of dissolved protein content in the treatment P0: 27,09%, P1: 33,31%, P2: 24,14%, P3: 25,51%. The average value of ash content in the P0: 8,91%, P1: 11,34%, P2: 10,06%, P3: 9,22%,  As well as the optimal time achieved in fermentation for 4 days for dissolved protein content and ash content.  Keywords: Corn straw, Aspergillus niger, Fermentation, pH value, Dissolved protein content, Ash content

UJI MEKANIKA PAPAN PARTIKEL BERBAHAN DASAR KULIT SERABUT NIPAH (Nyfa fruticans Wurmb) DENGAN PEREKAT RESIN POLYESTER

2021 ◽  
Vol 4 (2) ◽  
pp. 308
Author(s):  
Muhammad Ega Saputra ◽  
Rosidah ◽  
Gusti Abdul Rahmat Thamrin
Keyword(s):  
Polyester Resin ◽  
Economic Value ◽  
Raw Material ◽  
Modulus Of Rupture ◽  
Medium Density ◽  
Particle Board ◽  
Palm Fiber ◽  
Average Value ◽  
Randomized Design ◽  
Completely Randomized Design

. In an effort to maximize the increase in economic value nipah plants, it is used to produce sugar, there also needs to be innovations that make nipah plants into high-value products, including the utilization of palm fiber for raw material for making particle boards. The objectives to be achieved in this research are Analyzing the mechanical properties of particle boards from palm oil with polyester resin adhesive. Particle board raw material used for palm fiber, The adhesive used is polyester resin by comparison A = 1:7, B = 1:8, C = 1:9. Static analysis of the data used is a completely randomized design (CRD) with three levels of treatment and three replications so the total number of trials is nine. The resulting density value includes medium density. Value of the resulting density in the treatment A (1:7), B (1:8), C (1:9) successively produce 0,78 gr/cm³, 0,69 gr/cm³, 0,62 gr/cm³. The average value of Modulus of Elasticity (MoE) The resulting effect is not real and does not meet SNI 03-2105-2006 min 20.400 kg/cm² except in the treatment A2, A3, B1, B3 that meets the standards SNI, Modulus of Rupture (MoR) The result has no real effect and the value produced meets SNI 03-2105-2006 for all treatments that require a minimum 82 kg/cm² in all treatments.Keywords: Particle Board; SNI 03-2105-2006; Polyester Resin; MoE; MoR

scholarly journals EFEKTIVITAS PEMANFAATAN SAMPAH MERANG PADI (Oryza sativa} SEBAGAI PENGAWET MIE TIAW BASAH

2017 ◽  
Vol 3 (2) ◽  
pp. 103
Author(s):  
Yulia Yulia
Keyword(s):  
Statistical Tests ◽  
Water Concentration ◽  
Effective Concentration ◽  
P Value ◽  
West Kalimantan ◽  
Purposive Sampling ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
One Way Anova ◽  
Number Of Bacteria

Abstract: Effectiveness Of Rice Straw Waste As Wet Tiaw Noodle Preservative. One of common food in community of West Kalimantan is wet noodles. Wet noodles moisture content can reach 52% so that the endurance or durability is quite short. This research was aimed to analyze the effectiveness of the concentration of ki water as a natural preservative in wet tiaw noodles by looking at the number of bacteria. This research is an experiment with a completely randomized design (CRD) for homogeneous study group. Sampling was done by purposive sampling (30 samples) with concentration 0,5 %, 1 %, 1,5 %, 2 % and 2,5 %. The data were analyzed by using one way ANOVA and benferony to identify the most effective concentration. Results of statistical analysis showed no difference in the number of germs on wet noodles that do not use and use ki water for wet tiaw noodles with p value of 0.000. But there are also results of statistical tests showed no difference in the number of germs in ki water concentration 0.5% and 1%, 1.5% and 2% and 2% and 2.5%. The most effective of ki water concentration was 2.5%.Abstrak: Efektivitas Pemanfaatan Sampah Merang Padi Sebagai Pengawet Mie Tiaw Basah. Salah satu produk pangan yang umum di kalangan masyarakat Kalimantan Barat adalah mie tiaw. Kadar air mie tiaw dapat mencapai 52% sehingga daya tahan cukup singkat. Tujuan penelitian adalah menganalisis efektivitas konsentrasi air ki sebagai pengawet alami pada mie tiaw basah dengan melihat angka kuman. Penelitian ini merupakan penelitian eksperimen dengan rancangan acak lengkap (RAL) karena kelompok penelitian homogen. Pengambilan sampel dilakukan secara purposive sampling dengan jumlah sampel 30 sampel dengan konsentrasi air ki 0,5 %, 1 %, 1,5 %, 2 % dan 2,5 %. Analisis data dilakukan menggunakan uji statistik one way anova dilanjutkan uji bonferroni untuk megetahui konsentrasi yang paling efektif. Hasil penelitian ada perbedaan angka kuman antara mie tiaw yang tidak menggunakan dan menggunakan air ki (p value <0,05). Namun terdapat juga hasil uji statistik yang menunjukkan tidak terdapat perbedaan angka kuman pada mie tiaw konsentrasi air ki 0,5% dan 1%, 1,5% dan 2% serta 2% dan 2,5%. Konsentrasi air ki yang paling efektif adalah 2,5%.

scholarly journals Effect of Fermentation of Acacia Leaves (Acacia Mangium) Using Aspergillus Niger on Nutrient Content

2021 ◽  
Vol 3 (2) ◽  
pp. 64
Author(s):  
Sri Sukaryani ◽  
Engkus Ainul Yakin ◽  
Diyah Kartika Wulan
Keyword(s):  
Aspergillus Niger ◽  
Protein Content ◽  
Soluble Protein ◽  
Acacia Mangium ◽  
Nutrient Content ◽  
Crude Fiber ◽  
Average Value ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design

Acacia (Acacia mangium) is a multipurpose plant, useful for fuel, hedge plants, and available throughout the year. Fermentation on acacia leaves needs to be done to reduce crude fiber and increase the dissolved protein content of the feed ingredients. This study aims to determine the effect of the nutritional content of acacia leaves (Acacia magium) fermented using Aspergillus niger as much as 0-2%. The method used in this research is the experimental method of fermenting acacia leaves (Acacia magium). The experimental design used was a completely randomized design (CRD) consisting of three treatments and three repetitions. The treatments were as follows: P0= Fermentation with Aspergillus niger as much as 0% of 300 grams of acacia leaves, P1= Fermentation with Aspergillus niger as much as 1% of 300 grams of acacia leaves, P2= Fermentation with Aspergillus niger as much as 2% of 300 grams of acacia leaves for 7 days . Parameters observed were soluble protein, soluble fat, crude fiber. The average value of crude fat P0: 7.18%, P1: 8.33%, P2:15,47%. The average value of dissolved protein content P0: 2.89%, P1: 2.93%, P2: 3 ,51%. The average value of crude fiber P0: 68.23%, P1: 68.40%, P2: 68.90%. From the results of this study, it can be concluded that Acacia leaves (Acacia Mangium) fermented using Aspergillus niger had a significant effect on crude fat content, but did not significantly affect soluble protein content and crude fiber content of acacia (Acacia Mangium) leaves.

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

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