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).

scholarly journals Potency of Different Seaweeds as Diets for Developing Abalone (H. squamata) Culture in Nusa Penida Island, Bali

2018 ◽  
Vol 47 ◽  
pp. 02004
Author(s):  
Tri Heru Prihadi ◽  
Rasidi ◽  
Idil Ardi ◽  
Ani Widiyati ◽  
Dwi Budi Wiyanto
Keyword(s):  
Data Analysis ◽  
Experimental Design ◽  
Growth Performance ◽  
Shell Length ◽  
Economic Value ◽  
High Potency ◽  
Randomized Design ◽  
Variant Analysis ◽  
Completely Randomized Design ◽  
Seaweed Culture

Nusa Penida island is one of center for seaweed culture in Bali province. Seaweed that cultured is Euchema spinosum and Euchema cottoni spread around coastal. There also found wild seaweed, such as Ulva sp and Gracillaria sp. Abalone (H. squamata) is one of kind Mollusca which high economic value, but abalone cultured is not yet develop in Nusa Penida island, although this island have high potency for developing abalone culture. Abalone culture needs seaweeds as a diet. The abundance of seaweeds as abalon diet is important for developing abalon culture in Nusa Penida Island in the future. The aim of this research was to asses the potency of seaweeds as diet for developing abalone culture in Nusa Penida island. Research was done in Batununggul village, Nusa Penida Island. Experimental design was used Completely Randomized Design (CRD) with 3 treatments and 3 replications. The treatments were used different seaweeds as diet for abalone culture: (DG=Diet Gracillaria sp, DS=Diet Spinosum sp. and DU=Diet Ulva sp.). Abalon were cultured for 4 months by feeding the diet at satiation. Data analysis was used analysis varian (Anova) with SPSS. 16. The result showed abalon fed with Gracillaria sp (DG) at 4.73 g was the highest growth by 4.73 g, followed DU by 3.93 g and DS by 3.43 g. Meanwhile the abalon shell length fed with Gracillaria sp (DG) was the highest growth by 6.55 mm, followed DU by 5.97 mm and DS by 5.60 mm. Based on variant analysis showed growth performance (length shell and weight) abalon, all treatments were not significantly different (P>0.05). The conclusion this research, the three species of seaweed can be used as diet for abalone culture. These seaweeds have same potency as diet for developing abalone culture in Nusa Penida Island

scholarly journals Nutritional Characteristics of Berunok (Paracaudina australis) Flour

2021 ◽  
Vol 934 (1) ◽  
pp. 012087
Author(s):  
R Karnila ◽  
M Haq
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Economic Value ◽  
Proximate Analysis ◽  
Average Yield ◽  
Randomized Design ◽  
Yield Value ◽  
Nutritional Characteristics ◽  
Completely Randomized Design ◽  
Two Stages

Abstract Berunok has been a commodity with low economic value, so it is necessary to use Berunok which has high nutritional value. This study aims to determine the proximate content of P. australis. Parameters measured were yield value and proximate analysis of berunok flour. This study consisted of two stages, namely sample preparation and manufacture of berunok flour, analysis of the chemical composition of berunok flour. The research design used a completely randomized design (CRD). The results showed that berunok flour had a dry texture, very smooth, and brownish in color. While the chemical composition contained in Berunok flour is water content of 8.19%, ash content of 37.21% (db), protein content of 48.78% (db ), fat content of 3.44% (db), and carbohydrate content by a difference of 10.57% (db). The average yield value of 83.34%.

scholarly journals PENGARUH FREKUENSI PENYIRAMAN AIR MENGGUNAKAN SPRINKLER TERHADAP RESPON FISIOLOGIS DAN PERTUMBUHAN SAPI PERANAKAN SIMMENTAL

2015 ◽  
Vol 39 (2) ◽  
pp. 109
Author(s):  
Kusuma Adhianto ◽  
Siswanto (Siswanto) ◽  
Citra Nindya Kesuma
Keyword(s):  
Experimental Design ◽  
Key Words ◽  
Physiological Response ◽  
Animal Husbandry ◽  
Animal Nutrition ◽  
Randomized Design ◽  
Feed Analysis ◽  
Completely Randomized Design

<p>The objective of the research was to measure the effects of watering frequency using sprinkler on the physiological response and production of simmental grade cattle. Experiment was conducted during 45 days starting on December 2014 to January 2015 in Gunung Madu Plantation Cooperative farms, Gunung Batin district, Central Lampung regency. Feed analysis was carried out in the Laboratory of Animal Nutrition and Feed, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The experimental design used in this study was performed by using a Completely Randomized Design with treatment of control (P0), frequency of watering 1 time (P1) and frequency of watering 2 times (P2). Based on the results of research, we concluded that watering frequency treatment significantly (P&lt;0.01) effected on the physiological response of Simmental grade cattle. However, treatment have not significantly effecting on consumption and growth of Simmental grade cattle.</p><p>(Key words: Physiological response, Production, Sprinkler)</p>

scholarly journals Pengaruh Pupuk Organik Cair NASA terhadap Nitrogen Bintil Akar dan Produksi Macroptilium Atropurpureum

2012 ◽  
Vol 12 (2) ◽  
pp. 20-23
Author(s):  
M. Nur Husin
Keyword(s):  
Experimental Design ◽  
Dry Matter ◽  
Root Nodule ◽  
Animal Nutrition ◽  
Randomized Design ◽  
Matter Production ◽  
Plastic Bag ◽  
Macroptilium Atropurpureum ◽  
Completely Randomized Design ◽  
Banda Aceh

The effect of liquid organic fertilizing NASA on nitrogen root nodule and production of siratro ABSTRACT.  A study was carried out in Experimental Farm and Laboratory for Animal Nutrition of the Faculty of Agriculture in Syiah Kuala University, Darussalam Banda Aceh to know the dose of liquid organic fertilizing (LOF) NASA on nitrogen root nodule and production of Siratro plants. The study use pot (plastic bag) containing 15 kg of soil. The soil type was of kind of Alluvial. Experimental design was of Completely Randomized Design (CRD). Treatment with LOF NASA was of 0.00 cc/l water, 2.50 cc/l water, 5.00 cc/l water, 7.50 cc/l water, and 10 cc/l water. Result showed that a maximum nitrogen root nodule of Siratro 8.54 mg/m2/day and maximum dry matter production of Siratro 2.26 g/m2/day was founded at 10 cc/l water LOF NASA.

scholarly journals Bakso daging sapi dengan penambahan rumput laut sebagai alternatif makanan tinggi serat dan yodium

2021 ◽  
Vol 2 (1) ◽  
pp. 53
Author(s):  
Irmalawati Irmalawati ◽  
Rosi Novita
Keyword(s):  
Statistical Analysis ◽  
Nutritional Value ◽  
Chemical Properties ◽  
Iodine Content ◽  
Food Technology ◽  
Questionnaire Data ◽  
Nutritional Content ◽  
Randomized Design ◽  
Analysis Laboratory ◽  
Completely Randomized Design

Background: Seaweed is a low-level plant that has high nutritional value, such as protein, carbohydrates, fat, fiber and iodum. People really like the consumption of meatballs. The addition of seaweed to beef meatballs which increases the increase in better nutritional content with fiber and iodine content.Objectives: This study aims to develop a beef meatball formulation with the addition of seaweed as an alternative to foods high in fiber and iodine.Methods: The research design was an experiment through a completely randomized design. The time of the research was March 2019 and was carried out at the Food Technology Laboratory of the Nutrition Department and the Food Food Analysis Laboratory of the Faculty of Agriculture of Syiah Kuala. Panelists are trained nutrition alumni, totaling 25 people. Data were collected by interview, observation and checklist using an organoleptic questionnaire. Data were collected by interview and observation. The experimental formulations were FA = addition of 40% seaweed to beef meatballs, FB = 60% and FC = 80%. Statistical analysis using the Anova and Duncan test with 95% CI.Results: The results showed a significant effect of the addition of seaweed on the color (p= 0.000) and texture (p= 0.007) of beef meatballs. However, it had no effect on taste (p= 0.182) and aroma (p= 0.134). Chemically, seaweed meatball has a fiber content of 7.85% and an iodine content of 19.5%.Conclusion: The addition of seaweed to the manufacture of beef meatballs on the chemical properties of fiber and iodine has met SNI standards. The organoleptic results showed that the addition of seaweed had a significant effect on the color and texture of the beef meatballs, while the taste and aroma had no effect.

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 PEMBERIAN PAKAN BERBEDA PADA BENIH IKAN SIDAT (Anguilla sp.) YANG BERASAL DARI KUALA BUBON SEBAGAI UPAYA DOMESTIKASI

2016 ◽  
Vol 3 (2) ◽  
Author(s):  
Sufal Diansyah ◽  
Neneng Marlian
Keyword(s):  
Growth Rate ◽  
Experimental Design ◽  
Economic Value ◽  
Average Weight ◽  
Biomass Growth ◽  
Feed Conversion ◽  
High Potency ◽  
Randomized Design ◽  
Feed Pellets ◽  
Completely Randomized Design

Eel (Anguilla sp) is an export commodity from fisheries and high economic value . Indonesia has high potency of eel elver and glass ell, but until now its use for aquaculture is still very low. The aims of this study were to fishculture system with enviromental approach and management of feeding the eel growth in container cultivation as domestication. This study was conducted from March to May 2016. The experimental design used was a completely randomized design  with three different feeding treatments and each treatment was repeated three times. The eel was used for this studied Anguilla sp. of stadia elver with an average weight 0,5 gram/fish. The results showed that different feeding treatment giving significantly affect all parameters. The best feeding was mixture of feed pellets and tubifex with a survival of 73.92 %, growth rate of 0.030 g, the biomass growth rate of 9.07 g/day, and the feed conversion of 1.32.

Pengaruh ovaprim, aromatase inhibitor, dan hipofisa terhadap kualitas telur ikan Lele Dumbo (Clarias gariepinus)

2017 ◽  
Vol 5 (1) ◽  
Author(s):  
Erwin A. Aziz ◽  
Ockstan Kalesaran
Keyword(s):  
Survival Rate ◽  
Experimental Design ◽  
Aromatase Inhibitor ◽  
Fish Larvae ◽  
Clarias Gariepinus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Hatching Eggs

This study aimed to determine the effect of ovaprim hormone, aromatase inhibitor and pituitary on the quality of the catfish eggs (Clarias gariepinus). Experimental Design used was Completely Randomized Design (CRD) with four treatments, each with three replications. Treatment A: ovaprim; treatment B: Aromatase inhibitors, treatment C: hypophysis and treatment D: Control. The results showed that the difference in treatment gave highly significant effect on fertilization and hatching eggs but no significant effect on the survival rate of larvae. Aromatase inhibitor hormone was the best because it provided highly significant effect on fertilization (92.66%), hatchability of eggs (95%), and surviva rate (81.33%) of fish larvae.   Keywords : Clarias gariepinus. Ovaprim, Aromatase Inhibitor, Hypophysis, egg, larvae

Effect of Ethephon and Packaging Practices On Ripening of Mango cv. Maldah

2021 ◽  
Vol 19 (1) ◽  
pp. 155-163
Author(s):  
S Sapkota ◽  
D Kc ◽  
H Giri ◽  
M Saud ◽  
M Basnet ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Control Treatment ◽  
Quality Performance ◽  
Plastic Packaging ◽  
Randomized Design ◽  
Acid Ratio ◽  
Ethephon Treatment ◽  
Completely Randomized Design ◽  
And Control ◽  
Juice Content

The present research was conducted on two factor Completely Randomized Design (CRD) with eight treatments and three replications. A set of experiments were carried out to evaluate the effect of postharvest ethephon treatment and packaging on ripening of mango cv. Maldah. The treatments consisted of ripening agent i.e., ethephon and control treatment under different packaging condition i.e., fiber with hole, fiber without hole, plastic with hole and plastic without hole. The result revealed that different packaging condition and ripening agents influenced the ripening behavior of mango. The highest TSS (15.26), sugar-acid ratio (23.66) and juice content (126.05) were recorded with fiber (without hole) and the lowest TSS (12.60), sugar-acid ratio (9.01) and juice content (116.05) with plastic (without hole). The highest TA (1.44) was recorded with plastic (without hole) and the lowest (0.66) with fiber (without hole). Similarly, the highest BT (2.83) was recorded with fiber (with hole) and the lowest (1.66) with plastic (without hole). Firmness, sweetness, TSS and juice content were the highest with the interaction effect of fiber bag (without hole) and ethephon treatment. In conclusion, mango fruits with ethephon treatment packed in fiber bag (without hole) enhances quality and ripening of mango whereas under controlled condition and without hole plastic packaging mangoes had low quality performance in terms of physio-chemical properties. SAARC J. Agric., 19(1): 155-163 (2021)

PENGARUH SUBSTITUSI TEPUNG BUAH LINDUR (Bruguiera Gymnorrhiza) TERHADAP KARAKTERISTIK ORGANOLEPTIK, NILAI GIZI DAN AKTVITAS ANTIOKSIDAN BROWNIES

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Wd Wd Sitti Aisyah Nurul Fahlani ◽  
Tamrin Tamrin ◽  
Kobajashi Togo Isamu
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
National Standards ◽  
Bruguiera Gymnorrhiza ◽  
Nutritional Values ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test ◽  
Color Texture

ABSTRACT                     This study aimed to analyze the effect of lindur fruit flour substitution on organoleptic characteristics, nutritional value, and antioxidant activity of lindur fruit flour brownies. This research was conducted using a completely randomized design (CRD) with various percentages of formulation of substitution of lindur fruit flour:wheat flour, namely M1 = (100%:0%), M2 = (90%:10%), M3 = (80%:20 %), M4 = (70%:30%), and M5 = (60%:40%). The research data were analyzed using analysis of variance, with further testing using Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the HCN content of lindur fruit flour reached 21.81 mg/kg. The M3 treatment was the most preferred treatment by the panelists with hedonic rating scores of color, texture, aroma, and taste reached 4.14 (like), 4.13 (like), 3.79 (like), and 4.30 (like), respectively. The nutritional values of selected M3 brownies show that it contained 30.57% water, 1.20% ash, 3.70% fat, 5.63% protein, and 58.90% carbohydrate. Analysis of antioxidant activity in selected M3 brownies was 465.58 ppm which is categorized as very weak. It can be concluded that the substitution of lindur fruit flour in making brownies had a very significant effect on color, texture, and taste. However, the effect was not significant on the aroma and the analysis of the nutritional value of the selected treatment. The brownie product substituted with lindur fruit flour met the national standards for water, ash, and fat contents.Keyword: Brownies, Lindur Fruit ABSTRAK    Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung buah lindur terhadap karakteristik organoleptik, nilai gizi, dan aktivitas antioksidan brownies tepung buah lindur. Penelitian ini dilakukan dengan menggunakan Rancangan Acak  Lengkap  (RAL) dengan berbagai presentase formulasi, substitusi tepung buah lindur: tepung terigu yaitu M1 =  (100% : 0%), M2 = (90% : 10%), M3 = 80% : 20%), M4 = (70% : 30%), dan M5 = (60% : 40%). Data hasil penelitian dianalisis menggunakan sidik ragam (Analysis of Varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan analisis kadar HCN tepung buah lindur yaitu 21,81 mg/kg. Perlakuan M3 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,14 (suka), tekstur  4,13 (suka), aroma 3,79 (suka) dan rasa 4,30 (suka). Analisis Nilai gizi produk browies tepilih M3 meliputi kadar air (30,57%), kadar abu (1,20), Kadar lemak (3,70%), kadar protein (5,63%) dan kadar karbohidrat (58,90%). Analisis aktivitas antioksidan pada brownies terplih M3 yaitu 465,58 ppm dengan kategori sangat lemah. Dapat disimpulkan bahwa substiusi tepung buah lindur pada pembuatan brownies berpengaruh sangat nyata terhadap warna, tekstur, dan rasa. Tetapi berpengaruh tidak nyata terhadap aroma. dan analisis nilai gizi perlakuan terpilih. Berdasarkan standar mutu SNI brownies, bahwa produk brownies substitusi tepung buah lindur sudah memenuhi standar mutu SNI untuk kadar air dan kadar abu serta kadar lemak.Kata kunci:   Brownies, tepung, Buah Lindur

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