scholarly journals VARIAN IKAN NIKE (Awaous melanocephalus) DAN IKAN CAKALANG (Katsuwonus pelamis) TERHADAP MUTU KERUPUK

2018 ◽  
Vol 5 (2) ◽  
pp. 44
Author(s):  
Desi Arisanti
Keyword(s):  
Water Content ◽  
Ash Content ◽  
Nutritional Content ◽  
Katsuwonus Pelamis ◽  
Hedonic Method ◽  
Average Water ◽  
The Mean ◽  
Processed Form ◽  
Current Utilization

the current utilization of nike fish and tuna is still limited to fresh condition. Crackers are a very popular food by all levels of society. Utilization of nike fish and tuna in processed form with longer shelf life has not been done. Nutritional content of both types of fish is a reason in the selection as a basic ingredient in making crackers. The purpose of this research is to know the formulation of nike fish and tuna to the quality of crackers. The observation parameters in this study are the level of favorite or hedonic method, water content, ash content, bloom and texture analizer. The results showed that the average water content of nike fish crackers and skipjack fish from treatment A1 3.3%, treatment A2 3.29%, A3 3.77%. Mean of ash content at treatment of A1 1,97%, treatment of A2 1,55%, treatment of A3 1,58%. The average of A1 is 283,54%, A2 242,75%, A3 182,23%. and the mean of analyzer analyzer test at A1 1185,6%, A2 708,9%, and A3 783,83%. Based on the results and the discussion that has been done on the quality of crackers, it can be concluded that the best formula and liked by the panelists is formula A1

Perbandingan Mutu Tempe Dari Kacang Kedelai Dengan Kacang Tanah

1970 ◽  
Vol 2 (1) ◽  
pp. 43-46
Author(s):  
Riska Ahsanunnisa
Keyword(s):  
Chemical Analysis ◽  
Water Content ◽  
Ash Content ◽  
Organoleptic Test ◽  
Quality Testing ◽  
Long Time ◽  
Average Water

Tempe is traditional Indonesian food that has been known for a long time. Research on the quality of tempe with variations of peanut and soybean aims to see the variation of tempe making using peanut and soybean. Quality testing in this study through organoleptic test and chemical analysis such as water content, and ash content. The result of organoleptic test on flavour showed that panelist preferential T2 much higher than T1. The average water content respectively were 59,11% for soybean and 55,17% for peanut. Meanwhile the average ash content the highest were soybean 0,67% and for the peanut were 0,59%.

scholarly journals PERBANDINGAN SIFAT GELATIN YANG BERASAL DARI KULIT IKAN PATIN (Pangasius hypophthalmus) DAN GELATIN YANG BERASAL DARI KULIT IKAN KOMERSIL

2017 ◽  
Vol 1 (1) ◽  
pp. 1-8
Author(s):  
Ira Oktaviani ◽  
Fitra Perdana ◽  
Azlaini Yus Nasution
Keyword(s):  
Raw Materials ◽  
Economic Value ◽  
Ash Content ◽  
Fish Gelatin ◽  
Additional Material ◽  
Commercial Fish ◽  
Average Water ◽  
The Mean ◽  
Fish Fins

Gelatin is widely used in the food, pharmaceutical, and cosmetic industries. The demand for gelatin increases every year, gelatin derived from pigs and cows is the main source of gelatin in the market. Gelatin that is sourced from other animals such as from poultry and fish is only about 1%. Gelatin from fish becomes a better prospect to develop. Gelatin raw materials can be obtained from the skin, bones, and fish fins. Fish skin is a waste processing of fishery products, such as in the manufacture of meatballs, crackers, and so forth, which has no economic value and even harmful. “Patin” catfish is one of the most developed fish due to the high demand from both domestic and international market. Kampar Regency Riau Province is one of the centers of “patin”catfish development in Indonesia. Gelatin is valuable for the pharmaceutical and cosmetic industries because it is used in various formulations. This study aims to see the quality of gelatin obtained from catfish skin obtained by acidification process which will be continued utilization as additional material in cosmetic manufacture. In this study, gelatin obtained from “patin” catfish skin extraction was evaluated organoleptically including odor, taste, and shape, moisture content, ash content, pH, and protein contained therein, which results were compared with gelatin derived from commercial fish skins. In organoleptis, the resulting odor is dry powder, odorless, and tasteless, the average water content of commercial fish gelatin is 10.03% and of catatin gelatin is 9.92%, the mean ash content obtained from commercial gelatin fish 2,1958% and “patin” catfish gelatin equal to 0,15%, average protein content on gelatin of commercial fish equal to 85,68% and from “patin” catfish gelatin equal to 88,38%, pH obtained in commercial fish gelatin 6.4 and from “patin”catfish gelatin of 5.7.

scholarly journals Pengaruh Penambahan Sukrosa dan Pektin Terhadap Mutu Kimia Permen Jelly Buah Srikaya (Annona Squamosa L.)

2019 ◽  
Vol 4 (2) ◽  
pp. 257-265
Author(s):  
Maidayana Maidayana ◽  
Zaidiyah Zaidiyah ◽  
Cut Nilda
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Ash Content ◽  
Annona Squamosa ◽  
Tropical Fruit ◽  
Randomized Design ◽  
Two Factors ◽  
Average Water ◽  
P Factor

Abstrak: Buah srikaya merupakan buah daerah tropis yang pada saat ini masih sedikit pemanfaatannya dalam proses pengolahan. Buah srikaya juga mengandung gizi yang tinggi. Selama ini buah srikaya hanya diolah menjadi produk selai, dodol, sirup dan manisan. Selain itu, buah srikaya juga dapat diolah menjadi permen jelly. Penelitia bertujua untu mengetahui pengaru penambaha sukrosa pektin terhadap mutu fisikokimia permen jelly srikaya. Rancangan penelitian yang digunakan adalah rancanga aca lengka faktoria yang terdiri dari 2 (dua) faktor yaitu konsentrasi gula (G) dan konsentrasi pektin (P). Faktor I terdiri dari 3 taraf yaitu G1 = 30%, G2 = 45%, dan G3 = 60%, sedangkan faktor ke II terdiri dari tiga taraf yaitu P1 = 0,5%, P2 = 1% dan P3 = 1,5%. Ulangan dilakukan sebanyak 2 kali sehingga diperoleh 18 satuan percobaan. Hasil penelitian menunjukkan bahwa interaksi antara perlakuan berpengaruh sangat nyata terhadap kadar air dan kadar abu serta berpengaruh tidak nyata terhadap vitamin C, pH, dan total padatan terlarut. Hasil analisis permen jelly srikaya menghasilkan rata-rata kadar air 20,96%, kadar abu 5,58%. Berdasarkan perlakuan terbaik dengan metode rangking dengan konsentrasi gula 60% dan pektin 1% diperoleh kadar abu sebesar 4,072%, kadar air sebesar 21,37%, pH 4,04, vitamin C sebesar 43,12 mg/100g dan total padatan terlarut sebesar 2,90 0BrixThe Effect Of Addition Of Sucrose and Pectin To The Q uality Of Candy Chemicals Of Srikaya Fruit Jelly ( Annona Squamosa L)1 Abstract: Srikaya is a tropical fruit which is processing. In limited why srikaya fruit srikaya contains high nutrition. But has srikaya fruit is only processed into jam, dodol, syrup and sweets. In addition, srikaya fruit can also currently be processed into jelly candy. This study aims to determine the effect of adding sucrose and pectin to chemical quality of srikaya jelly candy. The research was condusted usis factorial complete randomized design consisting of 2 (two) factors. The first factor is the concentration of sugar (G) and the second factor the concentration of pectin (P). Factor I consists of 3 levels, namely G1 = 30%, G2 = 45%, and G3 = 60%, while the second factor consists of three levels, namely P1 = 0.5%, P2 = 1%, and P3 = 1.5 %. The repetition of this expenriment was done twice so that 18 units were obtained and followed with least significance different test. The result shomed that the interaction between treatments had a very significant effect on water content and ash content. The results of the analysis of jelly sugar candy produced an average water content of 20.96%, ash content of 5.580%.

scholarly journals Variability of energy woodchips and their economic effects

2016 ◽  
Vol 58 (2) ◽  
pp. 62-71 ◽  
Author(s):  
Arkadiusz Gendek ◽  
Tomasz Nurek
Keyword(s):  
Power Plant ◽  
Water Content ◽  
Quality Parameters ◽  
Ash Content ◽  
Economic Effects ◽  
Physical Parameters ◽  
Transport Distance ◽  
Green Matter ◽  
Forested Areas ◽  
Average Water

Abstract The main aim of the work is to assess physical parameters of forest woodchips and their impact on the prices achieved by the supplier in transactions with a power plant. During fragmentation of logging residue, high content of green matter and contaminants negatively impacts the quality parameters that serve as basis for settlements. The analysis concerns data on the main parameters - water content, fuel value, sulphur and ash content - from 252 days of deliveries of forest chips to a power plant. The deliveries were realised from forested areas on an average about 340 km from the plant. Average water content and the resultant fuel value of forest chips was within 27-47% and 8.7-12.9 GJ×Mg-1 (appropriately), respectively. They depend on the month in which they are delivered to the power plant. The threshold values for the above-mentioned parameters are set by the plant at a real level and the suppliers have no problems with meeting them. The parameter that is most frequently exceeded is ash content (11.5% of cases). The settlement system does not differentiate on the basis of the transport distance but gives possibility to lower the settlement price when the quality parameters are not met but provides no reward for deliveries with parameters better than the average ones. On the basis of results obtained, it was calculated that average annual settlement price is lower than the contract price by about 0.20 PLN×GJ-1, which in case of the analysed company may translate into an average daily loss of about 700 PLN.

scholarly journals PENGARUH KOMPOSISI SEKAM PADI TERHADAP PARAMETER FISIS BRIKET TEMPURUNG KELAPA

2018 ◽  
Vol 3 (1) ◽  
pp. 37-42
Author(s):  
Maria Lurumutin Umrisu ◽  
Redi K. Pingak ◽  
Albert Zicko Johannes
Keyword(s):  
Water Content ◽  
Rice Husk ◽  
Ash Content ◽  
The Other ◽  
Coconut Shell ◽  
Thickness Variation ◽  
Physical Parameters ◽  
Better Than

ABSTRAK Briket bioarang merupakan salah satu bahan bakar yang berasal dari biomassa. Biomassa yang digunakan dalam penelitian ini adalah tempurung kelapa dan sekam padi. Penelitian ini bertujuan untuk mengetahui pengaruh variasi komposisi sekam padi dan variasi perekat terhadap parameter fisis briket tempurung kelapa. Hasil penelitian ini menunjukkan nilai densitas, nilai kadar air, nilai porositas dan nilai kadar abu, secara berturut-turut berkisar antara (0.69  - 1.12 ), (3,33% - 7,57%.), (16,66% - 31,88%.), (38,46% - 66,66%.). Analisis menunjukkan bahwa secara umum, komposisi sekam padi berbanding terbalik dengan nilai densitas, nilai kadar air dan nilai kadar abu briket dan berbanding lurus dengan nilai porositas briket. Berdasarkan nilai densitas, nilai kadar air, dan nilai kadar abu briket, dapat disimpulkan bahwa dalam penelitian ini briket dengan komposisi 40% tempurung kelapa dan 60% sekam padi memiliki kualitas yang lebih baik dibandingkan dengan komposisi lainnya. Kata Kunci : Briket, Tempurung kelapa, Sekam padi, Densitas, Kadar air, Porositas dan Kadar abu. ABSTRACT Bio-briquette is one of the fuels that comes from biomass. The biomass used in this research is coconut shell and rice husk. The aims of this research are to know the influence of variation of rice husk composition and thickness variation on physical parameters of shell briquettes. The results of this study indicate that the density, moisture value, porosity and ash values, respectively ranged between (0.69  - 1.12 ), (3,33% - 7,57%.), (16,66% - 31,88%.), (38,46% - 66,66%.). The analysis showed that in general, the composittion of rice husk is inversely proportional to density, moisture value and briquette ash value, otherwise the composition of rice husk is directly proportional briquette porosity value. Based on density value, mositure value and ash value it can be concluded that in this research the quality  of briquettes with composition 40% coconut shell and 60% rice husk is better than the other compositions. Keywords: Briquette, Coconut shell, Rice husk, Density, Water content, Porosity and Ash content.

scholarly journals UJI MUTU BRIKET DARI PENCAMPURAN JERAMI DAN SEKAM PADI DARI LIMBAH PASCA PANEN DI LAHAN GAMBUT

2021 ◽  
Vol 9 (3) ◽  
pp. 282
Author(s):  
Fonny Rianawati ◽  
Zainal Abidin ◽  
Muhammad Naparin
Keyword(s):  
Water Content ◽  
Combustion Rate ◽  
Calorific Value ◽  
Volatile Matter ◽  
Ash Content ◽  
Rice Husks ◽  
Innovation And Technology ◽  
Density Values ◽  
Quality Value

This study aims to conduct a study of the quality value of briquettes made from mixing straw and rice husks which include a flame test and combustion rate which is expected to be used to educate people around the forest by providing innovation and technology regarding the use of post-harvest waste. The results showed that the value of the quality of briquettes made from variations in the mixing of straw and rice husks including the flame test of the combustion rate obtained results, for treatment A (100% straw) of 0.68 gr/minute, treatment B (100% husk) of 0 ,57 gr/minute, treatment C (Husk 75% + Straw 25%) was 0.40 gr/minute, treatment D (Husk 25% + Straw 75%) was 0.46 r/minute and treatment E (Husk 50% + Straw 50%) of 0.43 gr/minute. The value of the flame to boiling time for treatment A = 38.62 minutes, treatment B = 31.05, treatment C = 23.22 minutes, treatment D = 36.05 and treatment E = 27.95 minutes. Density values of all treatments, and the water content for treatment B and treatment C can meet SII. While other parameters: ash content, volatile matter, bound carbon and calorific value still cannot meet the standards, so it is recommended to carry out further research with other variations of treatment, in order to obtain briquettes with quality that can meet the standards.

scholarly journals THE EFFECT OF CHICKEN FEET GELATIN TO CHARACTERISTIC OF JELLY CANDY

2021 ◽  
Vol 18 (2) ◽  
pp. 87
Author(s):  
Miskiyah Miskiyah ◽  
Juniawati Juniawati ◽  
Nur Afni Oktafia ◽  
Siti Chairiyah Batubara
Keyword(s):  
Water Content ◽  
Sugar Content ◽  
Ash Content ◽  
Reducing Sugar ◽  
Sucrose Content ◽  
Test Results ◽  
Treatment Combination ◽  
Randomized Design ◽  
Completely Randomized Design

Jelly candy is a soft textured candy processed with hydrocolloid components such as gum, pectin, agar, starch, carrageenan, gelatin. These are used to modify the chewy texture. This study aimed was to determine the effect of the combination of chicken feet gelatin and agar on the quality of jelly candy. Processing of chicken feet gelatin jelly candy based on Caeccar et.al (2018) method by modification. The study used a completely randomized design (CRD) with one factor, five levels and three replications. The factors studied were the ratio of chicken feet gelatin and agar 80:20; 60:40; 40:60; 20:80; 0:100. Product quality characteristics observed in this study were water content, ash content, reducing sugar content, sucrose content, and organoleptic quality. The results showed that the combination of chicken feet gelatine and agar were significantly affected water, ash, reducing sucrose content. Jelly candy with a treatment combination of 80% chicken feet gelatine and 20% agar was the best treatment. The results of the analysis of the candy were water content of 11.02± 0.04%, ash content of 0.89± 0.00%, reducing sugar content of 10.83± 0.01%, sucrose content of 50.68± 0.28%. The organoleptic test results showed that chicken feet gelatine improved the texture and taste of jelly candy.

scholarly journals PEMANFAATAN HASIL HUTAN BUKAN KAYU SEBAGAI REMPAH TAMBAHAN PADA MINUMAN HERBAL JAHE INSTAN (Utilization of Non-Timber Forest Products as Additional Spices in Instant Ginger Herbal Drinks)

2020 ◽  
Vol 15 (1) ◽  
pp. 48-59
Author(s):  
Eni Suhesti ◽  
Hadinoto Hadinoto
Keyword(s):  
Water Content ◽  
Forest Products ◽  
Total Dissolved Solids ◽  
Ash Content ◽  
Dissolved Solids ◽  
Rating Data ◽  
Physical Quality ◽  
Hedonic Rating ◽  
Randomized Design

1) Measure the physical quality of instant ginger herbal drinks 2) Test the effect of the type of instant ginger drink on the consumer's hedonic rating. This research was conducted at the Laboratory of the Faculty of Forestry, Universitas Lancang Kuning using a completely randomized design with research factors of the types of spices added, namely without adding spices, adding cinnamon spices and lime, and adding spices of lemongrass and tamarind spices. Data on beverage quality consists of water content, ash content, and total dissolved solids. Whereas consumer hedonic rating data includes aroma, taste, thickness, color and overall preference. Data on beverage quality were analyzed descriptively and compared with SNI. Hedonic test data was analyzed using variance analysis, followed by Duncan is multiple comparison test. The results showed that the physical quality of instant jeu herbal drinks made without the addition of NTFPs as well as the addition of NTFPs consisting of water content, ash content and total dissolved solids still met SNI regarding the quality of traditional beverage powder. The type of concoction of instant ginger herbal drinks has a significant effect on the hedonic rating of color, aroma, thickness and overall preference (overall).

scholarly journals Analisis Parameter Fisika dan Kimia Karaginan Kappaphycus alvarezii Doty 1985 (Florideophyceae : Solieriaceae) Dengan Variasi Ekstraksi dari Perairan Bluto

2019 ◽  
Vol 8 (4) ◽  
pp. 409-415
Author(s):  
Nursiana Suci Wulandari ◽  
Rini Pramesti ◽  
AB. Susanto
Keyword(s):  
Water Content ◽  
Alkaline Solution ◽  
Kappaphycus Alvarezii ◽  
Treatment Method ◽  
Extraction Methods ◽  
Gel Strength ◽  
Ash Content ◽  
Pre Treatment ◽  
Kappa Carrageenan

Kappaphycus alvarezii merupakan rumput laut merah penghasil karaginan yang dimanfaatkan dalam berbagai industri dan diperoleh melalui ekstraksi. Ekstraksi umumnya menggunakan larutan alkali sebagai pelarut dalam proses pemanasan maupun perendaman. Ekstraksi tanpa larutan alkali masih jarang dilakukan. Ekstraksi cara alkali, non-alkali maupun pre-treatment alkali mempengaruhi kualitas karaginan sehingga penelitian ini perlu dilakukan. Tujuan penelitian untuk memperoleh karaginan kualitas terbaik dari 3 metode ekstraksi. Parameter yang diambil meliputi rendemen, kadar air, kadar abu, kekuatan gel, viskositas dan analisis FTIR. Karaginan dihasilkan melalui ekstraksi secara alkali dengan pemanasan KOH, pre-treatment alkali dengan perendaman KOH sebelum pemanasan dan ekstraksi native pemanasan dengan air suling. Hasil penelitian didapatkan nilai rendemen terbaik dengan metode alkali (36,68±2,33%). Kadar air terbaik metode pre-treatment (3,91±0,84%). Kadar abu terbaik metode alkali (32,7±2,42%). Kekuatan gel terbaik dengan metode alkali (519±29,01g/cm2). Viskositas terbaik metode native (70,43±0,74 cPs). Hasil FTIR menunjukkan sampel yang dihasilkan jenis kappa karaginan. Kappaphycus alvarezii produces carrageenan which is widely used for industrial and obtained through extraction. Generally the extraction is using an alkaline solution as a solvent of heating or soaking process. Extraction without alkaline solution is infrequently performed. Different extraction methods affect the quality of the carrageenan, therefore the research has to be done. The purpose of this research is to obtain the best quality carrageenan from 3 different extraction methods. The parameters performed yield, water content, ash content, gel strength, viscosity and FTIR analysis. Carrageenan are produced through alkaline extraction treatment with KOH, pre-treatment alkaline with KOH and native extraction with distilled water. The results showed the best yield was alkaline method (36.68±2.33%), the best water content was pre-treatment method (3.91±0.84%), the best ash content was the alkaline method (32.7±2.42%), the best gel strength was the alkaline method (519 ± 29.01g/cm2), the best viscosity was the native method (70.43±0.74 cPs). Analysis FTIR showed the samples produced kappa carrageenan.

scholarly journals Kualitas Ikan Cakalang (Katsuwonus pelamis) Presto pada Beberapa Hari Penyimpanan

Jurnal MIPA ◽  
2015 ◽  
Vol 4 (1) ◽  
pp. 57
Author(s):  
Christiviany A. Lalompoh
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Storage Time ◽  
Plate Count ◽  
Katsuwonus Pelamis ◽  
High Temperature And Pressure ◽  
Total Plate Count ◽  
Mda Content ◽  
Temperature And Pressure

Telah dilakukan penelitian tentang kualitas ikan Cakalang (Katsuwonus pelamis) melalui proses presto pada beberapa hari penyimpanan. Ikan presto merupakan ikan yang direbus pada suhu dan tekanan tinggi sehingga menghasilkan ikan dengan duri yang lunak dan mudah untuk dikonsumsi. Pengolahan ikan dilakukan dengan menggunakan bumbu dan tanpa bumbu. Lama penyimpanan bergantung pada kerusakan ikan. Kualitas ikan yang diukur adalah kadar protein, kadar air, kadar malondialdehid (MDA), dan Total Plate Count (TPC). Hasil penelitian menunjukkan bahwa kadar protein ikan cakalang presto pada semua perlakuan, mengalami peningkatan setelah melalui proses presto. Kadar air dan nilai TPC pada semua perlakuan dan kadar MDA pada pemberian bumbu, belum melewati batas mutu, sedangkan kadar MDA ikan Cakalang presto tanpa pemberian bumbu, sudah melewati batas mutu yang ada.Studies about the quality of Cakalang fish (Katsuwonus pelamis) through presto process on several days storage has been carried out. Presto fish is a fish boiled at high temperature and pressure to produces spines fish that soft and easily consumed. Fish processed by using seasoning and without seasoning. The storage time depends on the desstruction of fish. Fish quality that measured are protein content, water content, malondialdehid (MDA) content, and Total Plate Count (TPC). The results showed that the protein content of Cakalang presto of all treatmens increased through the presto process. Water content and TPC value of all treatments and MDA content of seasoning treatment yet to pass the quality line, while MDA content of Cakalang presto without seasoning treatment has passed the existing quality line.

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