KAJIAN PRODUKSI NASI KUNING INSTAN DAN KARAKTERISTIKNYA

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Kirana Sanggrami Sasmitaloka ◽  
Imia Ribka Banurea ◽  
Sri Widowati Widowati
Keyword(s):  
Water Absorption ◽  
Research Method ◽  
Raw Materials ◽  
Water Volume ◽  
Rehydration Ratio ◽  
Drying Characteristics ◽  
Instant Form ◽  
Randomized Design ◽  
Cooking Water ◽  
Comparative Treatment

ABSTRACTThe manufacture of food products in an instant form can reduce obstacles in storage and distribution. The purpose of this study was to determine the characteristics of instant yellow rice produced using a cabinet dryer. The research method used was a non factorial Complete Randomized Design, with comparative treatment of rice and cooking water volume (1: 1,1; 1: 1,2; and 1: 1,3) as well as the type of yellow rice seasoning used (instant seasoning and processed seasoning). The best treatment is obtained on instant yellow rice produced using processed seasonings with a comparison of raw materials with cooking water volume of 1: 1,3. This product has a yield characteristic of 98.29%, rehydration time 4.32 minutes, kamba density 0.351 g/ml, water absorption 64.78%, development volume 174.51%, rehydration ratio 3.44, chroma value 30.29 and hue value 96.38.Keywords: instant yellow rice, rehydration time, drying, characteristics ABSTRAKPembuatan produk makanan dalam bentuk instan dapat menekan kendala dalam penyimpanan serta distribusi . Tujuan  penelitian ini adalah untuk mengetahui karakteristik nasi kuning instan yang diproduksi dengan menggunakan cabinet dryer. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap non faktorial, dengan perlakuan perbandingan beras dan volume air pemasakan (1:1,1; 1:1,2; dan 1:1,3) serta jenis bumbu nasi kuning yang digunakan (bumbu instan dan bumbu olahan). Perlakuan terbaik diperoleh pada nasi kuning instan yang diproduksi menggunakan bumbu olahan dengan perbandingan bahan baku dengan volume air pemasakan sebanyak 1:1,3. Produk ini memiliki karakteristik rendemen 98,29%, waktu rehidrasi 4,32 menit, densitas kamba 0,351 g/ml, daya serap air 64,78%, volume pengembangan 174,51%, rasio rehidrasi 3,44, nilai chroma 30,29 dan nilai hue 96,38.Kata kunci: nasi kuning instan, waktu rehidrasi, pengeringan, karakteristik

scholarly journals KANDUNGAN ENERGI METABOLIS SEMU PAKAN DAN ENERGI METABOLIS SEMU TERKOREKSI N PADA GANDUM DENGAN SUPLEMENTASI ENZIM SEBAGAI SUBSTITUSI JAGUNG

2018 ◽  
Vol 5 (3) ◽  
pp. 68
Author(s):  
Sandha Octavia ◽  
Irfan H. Junaidi ◽  
Eko Widodo
Keyword(s):  
Research Method ◽  
Raw Materials ◽  
Metabolizable Energy ◽  
Metabolic Energy ◽  
Crude Fiber ◽  
Randomized Design ◽  
Xylanase Enzyme ◽  
Completely Randomized Design ◽  
Nutrient Feed ◽  
Fiber Breaking

Feed broiler is one important factor that is very supportive of other factors when broiler maintenance. One way to reduce the use of maize is to use alternative raw materials of wheat. Wheat can be obtained and the price is cheaper than corn but contains a high Non Starch Polysaccharide, while the poultry digestive tool is not able to digest such crude fiber because it has no crude fiber-breaking enzymes so it needs enzyme addition to the efficient use of nutrient feed. The research method used is the experimental method using Completely Randomized Design consisting of 4 treatments 5 replications. The treatment is as follows P0 (without wheat and xylanase); P1 (substitution of maize with 20% wheat); P2 (maize substitution with 40% wheat) and P3 (substitution of maize with 60% wheat). The observed variables are metabolic energy of pseudo-feed and metabolically correlated false energy n. Data were analyzed by analysis of variance (ANOVA) if there are differences among the treatments followed by Duncan's Test. The results showed that the use of wheat with a xylanase enzyme supplementation as a substitute corn provides highly significant effect (P<0.01) on the apparent metabolize energy of feed and apparent metabolize energy corrected N. The addition of xylanase enzymes in feed with the substitution of wheat by 20 percent produce the best feed metabolizable energy among other treatments.  Keywords : Broiler, Wheat, Enzymes, Energy, Feed

scholarly journals Water Absorption by Hydrogel Using Fertilizers

2020 ◽  
Vol 10 (2) ◽  
pp. 26
Author(s):  
Jose F. Sobrinho ◽  
Francisca Edineide L. Barbosa
Keyword(s):  
Water Absorption ◽  
Water Retention ◽  
Water Volume ◽  
Distilled Water ◽  
Total Water ◽  
Randomized Design ◽  
Application Methods ◽  
Completely Randomized Design ◽  
The One ◽  
Fertilizer Solutions

It was sought, in this research, to evaluate the effects of fertilizer solutions on water retention by hydrogel as well as if the application methods and fertilizers affect water retention when the hydrogel is added to the soil. In laboratory works (experiment 1), the completely randomized design was used taking into account four treatments: distilled water; Urea (UR &ndash; 2.0 g L-1 ) and Magnesium Sulfate + Monoammonium Phosphate (MS + MAP &ndash; 2.0 g L-1 &nbsp;each). Regarding the experiment 2, considering soil columns, a 2x3x2 factorial was used, corresponding to two hydrogel application methods: dry and mixed to the soil or diluted in water and concentrated in the center of the column; three fertilizer solutions: distilled water, UR (2.0 g L-1 ) and MS + MAP (2.0 g L-1 &nbsp;each) with two cycles and three repetitions. An additional witness (hydrogel free) was also added. Total water volume absorbed by hydrogel, volume stored in the soil after each cycle, pH and electrical conductivity (EC) of leached solutions were all analyzed. The MS solution was the one who impacted the most the water absorption by the hydrogel, principally when the hydrogel was not present in the soil. The pH and EC of leached solutions evidenced the fertilizer solutions salinity.

scholarly journals KARAKTERISTIK DAN UJI POT ORGANIK BERBAHAN DASAR LIMBAH KULIT GALAM (Melaleuca cajuputi) DAN ENCENG GONDOK (Eichornia crassipes) SEBAGAI PENGGANTI POLYBAG

2021 ◽  
Vol 9 (3) ◽  
pp. 310
Author(s):  
Noor Mirad Sari ◽  
Violet Violet ◽  
Khairun Nisa ◽  
Shinta Ajar
Keyword(s):  
Waste Water ◽  
Water Absorption ◽  
Water Content ◽  
Water Hyacinth ◽  
Research Method ◽  
Randomized Design ◽  
Melaleuca Cajuputi ◽  
Density Values ◽  
Completely Randomized Design ◽  
Eichornia Crassipes

The forestry and plantation sectors till now, the mass supply of seeds still using polybags made from plastic. The purpose of the study was to examine the physical characteristics and test the organic pots based on waste from galam skin and water hyacinth as well as to find out the best basic ingredients for making organic pots. The research method used was Completely Randomized Design (CRD) with 5 treatments and 3 replications. The results of organic pot testing for water content ranged from 4.2133 – 6.033%, all treatments met the SNI standard 03-2105-2006 (<14%). The range of water absorption values is 97.9981 – 176.2218% and the SNI 03-2105-2006 standard does not require water absorption values. Density values ranged from 0.3584 – 0.8767 gr/cm3, A, C, D, E treatments were included in the SNI 03-2105-2006 standard. The best treatment of organic pot water content was in treatment A (100% galam peel waste), water absorption was found in treatment E (100% water hyacinth) and the best density was found in treatment E (100% water hyacinth. Results of organoleptic test of organic pots Based on the preference for color and texture, the highest was found in treatment A (100% galam bark waste) with a very hard texture and blackish color

scholarly journals Pemanfaatan pewarna alami sebagai pengganti zat pewarna sintetis Rhodamin B pada es krim

2020 ◽  
Vol 1 (2) ◽  
pp. 172
Author(s):  
Junaidi Junaidi ◽  
Syahrizal Syahrizal
Keyword(s):  
Research Method ◽  
Raw Materials ◽  
Ice Cream ◽  
Food Additive ◽  
Milk Product ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Layer Chromatography ◽  
Rhodamin B

Background: Ice cream is a processed milk product that is made by freezing and mixing raw materials together. The making of ice cream uses additives that are developer ingredients, stabilizers and additional coloring agents.Purpose: The aim of this study was to determine the replacement of Rhodamin B as a food additive in ice cream.Method: This type of research is an experimental nature using a completely randomized design (CRD) which is a study of 3 treatments and 3 repetitions. The object of the study was ice cream which was sold by 3 ice cream vendors, with each trader taking ice cream samples. The research method is to use thin layer chromatography test followed by the development of research namely organoleptic testing and variance testing.Results: The results of the study showed that there was an influence on the acceptability of ice cream given the coloring of dragon fruit. While the color (p = 0.102) in making ice cream from durian fruit did not show a difference in acceptability in the formulations of 5%, 10%, and 15%.Conclusion: The most appropriate formulation for the acceptability of ice cream flavor is a 10% formulation with the addition of dragon fruit to the aroma, taste and texture. It is expected that consumers will be able to recognize food and beverages sold that contain Rhodamin B and for ice cream manufacturers it is better to use coloring from fruits in making ice cream so that

Pengaruh Pemberian Moringa oleifera Terhadap Kuantitas dan Kualitas Semen Sapi Peranakan Ongole

2020 ◽  
Vol 7 (2) ◽  
pp. 119
Author(s):  
Lukman Affandhy ◽  
Muchamad Luthfi ◽  
Dian Ratnawati ◽  
Frediansyah Firdaus
Keyword(s):  
Data Analysis ◽  
Analysis Of Variance ◽  
Research Method ◽  
Moringa Oleifera ◽  
The Third ◽  
Randomized Design ◽  
Leaf Powder ◽  
Completely Randomized Design ◽  
Second Period

ABSTRAK  Penelitian bertujuan untuk mengetahui pengaruh pemberian bubuk daun Moringa oleifera (MO) terhadap kuantitas dan kualitas semen sapi peranakan ongole (PO). Metode penelitian menggunakan percobaan lapang dengan rancangan acak lengkap dengan tiga perlakuan pemberian MO sebesar 0 kg/ekor/hari (P1); 0,05 kg/ekor/hari (P2) dan 0,1 kg/ekor/hari (P3). Analsis data menggunakan one way analysis of variance. Masing-masing perlakuan terdiri atas empat ekor dengan tiga periode pengamatan sebagai ulangan, yaitu periode pertama dan ketiga tanpa MO, dan periode kedua diberikan MO pada P2 dan P3. Hasil penelitian menunjukan bahwa volume dan pH semen perlakuan P1, P2 dan P3 tidak berbeda semua periode pengamatan. Motilitas massa spermatozoa P2 dan P3 periode kedua dan ketiga menunjukan nilai +++ berbeda nyata (P<0,05) dibandingkan dengan P1 (++); motilitas individu  perlakuan P1 menunjukkan nilai terendah 60,56±2,94 % (P<0,05) dibandingkan P2 dan P3 pada periode kedua dan ketiga (75,50±2,29 dan 72,50±2,34%). Konsentrasi spermatozoa P2 dan P3 periode kedua dan ketiga menunjukkan rata-rata  >1.350 juta/ml berbeda nyata (P<0,05) daripada P1 (876±152juta/ml), sedangkan total spermatozoa motil menunjukkan nilai tertinggi 5.647±829 juta/ml pada P3 periode kedua.Viabilitas spermatozoa P2 dan P3 menunjukkan nilai >88-89 % beda nyata (P<0,05) daripada P1 (<84 %) pada periode kedua dan ketiga, sedangkan nilai abnormalitas spermatozoa yang terbaik adalah P2 sebesar 4,30% pada periode kedua dan P3 sebesar 5,33% pada periode ketiga. Disimpulkan pemberian bubuk daun MO dengan dosis 0,1 kg/ekor/hari dapat memperbaiki kuantitas dan kualitas semen (viabilitas dan total spermatozoa motil) sapi pejantan PO.Kata kunci:  kuantitas dan kualitas semen, Moringa oleifera, sapi pejantan ABSTRACTThe research aimed to determine the effect of Moringa oleifera (MO) leaf powder on the quantity and quality of semen of ongole crossbreed. The research method used was a field experiment with a completely randomized design with three treatments giving MO of 0 kg/head/day (P1); 0.05 kg/head/day (P2) and 0.1 kg/head/day (P3). Each treatment consisted of four heads with three periods of observation as replications, namely the first and third periods without MO, and the second period was given MO on P2 and P3. Data analysis used a one-way analysis of variance. The results showed that the volume and pH of semen treated P1, P2, and P3 didn’t different in all observation periods. The second and third period spermatozoa mass motility of P2 and P3 showed that the value of +++ was significantly different (P<0.05) compared to P1 (++); Individual motility of P1 treatment showed the lowest value 60,56±2,94 % (P<0.05) compared to P2 and P3 in the second and third periods (75,50±2,29 and 72,50±2,34%). The second and third periods of P2 and P3 spermatozoa concentrations showed an average of >1,350 million/cc significantly different (P<0.05) than P1 (876±152 million/cc), while the total motile spermatozoa showed the highest value of 5,647±829 million/cc in the second period P3. The spermatozoa viability of P2 and P3 showed values >88-89% significantly different (P<0.05) than P1 (<84%) in the second and third periods, while the best spermatozoa abnormalities were P2 at 4.30% in the second period and P3 at 5.33% in the third period. It was concluded that the giving of MO leaf powder at a dose of 0,1 kg/head/day could improve the quantity and quality of semen (viability and total motile spermatozoa) of Ongole Crossbreed bulls. Keywords: bulls, Moringa oleifera, quantity and quality of semen

scholarly journals Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices

2018 ◽  
Vol 2018 ◽  
pp. 1-12 ◽  
Author(s):  
Hai-ou Wang ◽  
Qing-quan Fu ◽  
Shou-jiang Chen ◽  
Zhi-chao Hu ◽  
Huan-xiong Xie
Keyword(s):  
Electron Microscopy ◽  
Freeze Drying ◽  
Hot Water ◽  
The Novel ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Drying Characteristics ◽  
Promising Alternative ◽  
Freeze Dried ◽  
Apple Slices

The effect of hot-water blanching (HWB) on drying characteristics and product qualities of dried apple slices with the novel integrated freeze-drying (NIFD) process was investigated by comparing with 3 different FD methods. Compared with the NIFD process without HWB pretreatment (VF-FD), the NIFD process with HWB pretreatment (HWB-VF-FD) resulted in a significantly higher mass loss and more sufficient freezing in vacuum-frozen samples, significantly higher rehydration ratio (RR), higher shrinkage ratio (SR), smaller Vitamin C (VC) content and lower hardness and better apparent shape in freeze-dried samples, and fewer change to the color of the dried or rehydrated samples (p<0.05). Compared with the conventional FD process with HWB pretreatment (HWB-PF-FD), HWB-VF-FD cost significantly less processing time and FD time and obtained significantly higher RR (p<0.05), almost the equivalent SR, VC content, and hardness, and similar appearance in dried samples. The microstructure of apple cell tissues was analyzed by transmission electron microscopy and scanning electron microscopy to interpret the above differences in drying characteristics and product qualities. The results suggested that the NIFD process of apple slices with HWB pretreatment was a promising alternative method to decrease drying time, achieve similar product quality, and simplify the process steps of the conventional FD technology.

scholarly journals Soybean waste in particleboard production

2018 ◽  
Vol 42 (2) ◽  
pp. 186-194 ◽  
Author(s):  
Evelyn Hoffmamm Martins ◽  
Alan Pereira Vilela ◽  
Rafael Farinassi Mendes ◽  
Lourival Marin Mendes ◽  
Lívia Elisabeth Vasconcellos de Siqueira Brandão Vaz ◽  
...  
Keyword(s):  
Water Absorption ◽  
Water Immersion ◽  
Eucalyptus Grandis ◽  
Raw Material ◽  
Modulus Of Rupture ◽  
High Yield ◽  
Thickness Swelling ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Hybrid Eucalyptus

ABSTRACT Brazil is the second largest soybean producer in the world, with a yield of around 96.2 million tons per crop. This high yield leads to a great amount of waste resulting from soybean cultivation, which can reach approximately 41 million tons of waste per year. This material has lignocellulosic properties, which may enable its use as a raw material for particleboard production. Therefore, the objective of this study was to evaluate the use of soybean pods in particleboard production. For particleboard manufacture, wood of the hybrid Eucalyptus urophylla and Eucalyptus grandis was used, added with soybean pods, at proportions of 0%, 25%, 50%, 75% and 100%. For particleboard evaluation, a completely randomized design was used, with five treatments and three replicates, using linear regression and the Scott-Knott test at 5% significance for comparison among the different treatments. The properties apparent density, compaction ratio, water absorption after 2 and 24 hours, thickness swelling after 2 and 24 hours in water immersion, internal bonding, modulus of rupture and modulus of elasticity in bending properties were evaluated. The ratio soybean pod waste and eucalyptus particles in the panels led to an increase in water absorption values and thickness swelling, in addition to a decrease in mechanical properties. The production of panels with approximately 23% soybean pods is feasible.

scholarly journals Use of Chlorella sp. for coating ‘tommy atkins’ mango fruits stored under refrigeration

2018 ◽  
Vol 39 (2) ◽  
pp. 565 ◽  
Author(s):  
Agda Malany Forte de Oliveira ◽  
Railene Hérica Carlos Rocha ◽  
Wellinghton Alves Guedes ◽  
George Alves Dias ◽  
José Franciraldo de Lima
Keyword(s):  
Relative Humidity ◽  
Raw Materials ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Fruit Maturation ◽  
Chlorella Sp ◽  
Randomized Design ◽  
Completely Randomized Design

The number of studies on edible coatings that are used for extending the shelf life of fruits has steadily increased. For this purpose, it is necessary to choose raw materials with characteristics that maintain product quality. The objective of this study is to evaluate the effect of coatings of Chlorella sp. on the post-harvest conservation of ‘Tommy Atkins’ mango fruits. The experiment was conducted using a completely randomized design, and spray treatments (T) with 0%, 1%, 2%, 3%, or 4% of Chlorella sp. were applied to the fruits. After the treatments, the fruits were stored for 28 days (21 days at 10 °C and 42% relative humidity and 7 days at 25 °C and 42% relative humidity), and were analyzed on day 28. There was higher pulp firmness in fruits as the concentration of Chlorella sp. was increased, and the concentration of ascorbic acid was comparatively higher (22.17%) in fruits treated with 3% Chlorella sp. The percentage of soluble solids and the soluble solids/titratable acidity ratio were decreased as the coating concentrations were decreased. The use of Chlorella sp. at 1% and 2% allowed fruit maturation without compromising fruit quality attributes during the 28-day storage period.

scholarly journals STUDY OF PLANT TOPING AND GROWING MEDIA COMPOSITION ON GROWTH AND YEALD OF MELON WITH HYDROPONIC DRIP SYSTEM

Agrivet ◽  
2018 ◽  
Vol 24 (2) ◽  
Author(s):  
Ery Anggono ◽  
Endah Budi Irawati ◽  
Darban Haryanto
Keyword(s):  
Field Trial ◽  
Research Method ◽  
Fruit Weight ◽  
Media Composition ◽  
Growing Media ◽  
Green House ◽  
Randomized Design ◽  
Fruit Diameter ◽  
Special Region

This research aims to find out the influence of toping on each melon tree towards the yield of melon, and the influence of the use of various growing media compositions towards the yield of melon. This research is conducted in green house at Kaliurang Street km 16.3, Umbulmartani, Pakem, Sleman Regency, the Special Region of Yogyakarta. The research was held when august to October 2017. The research method used is Field Trial which is arranged by using Complete Randomized Design with two treatment factors and is repeated three times. The first factor is the use of growing media in the form of husk charcoal and zeolite (100% : 0%), (85% : 15 %), (70% : 30%), and (55% : 45%). The second factors are performing toping and not performing toping. Based on the analysis, it is shown that there is no interaction between growing media composition and toping treatment based on growing parameters or yield. The growing media composition with husk charcoal and zeolite (85% : 15%) shows a good result in affecting the parameters of fruit weight and fruit diameter. Toping treatment gives a good result for the parameters of fruit weigh, fruit diameter, brix, and flesh thickness.Keywords: melon, toping, growing media composition, hydroponic drip system

scholarly journals KARAKTERISTIK AMPLANG IKAN LELE DUMBO (Clarias gariepinus) HASIL VARIASI RASIO DAGING IKAN LELE DAN TAPIOKA

2020 ◽  
Vol 14 (02) ◽  
pp. 143
Author(s):  
Priyanto Priyanto ◽  
Yuli Wibowo ◽  
Jay Jayus
Keyword(s):  
Raw Materials ◽  
Clarias Gariepinus ◽  
Raw Material ◽  
Chi Square ◽  
Organoleptic Test ◽  
Fish Flesh ◽  
Randomized Design ◽  
Protein Properties ◽  
Tapioca Flour ◽  
The Right

The demand for amplang crackers is now increasing. However, the price of its raw material, mackerel fish, is generally higher compare to other fishes, causing the higher cost of this type crackers production. Effort to explore other fish as an alternative raw material is required to overcome the problems. Catfish is one of the choices to be used as raw material since this fish is more available in a market in a lower price, but the protein properties of this fish is different to mackarel, which will be possible to affect the nature of the crackers obtained. To produce catfish amplang crackers to be similar to common amplang product, it is necessary to find out the right composition of catfish and tapioca flour used. Therefore, the purpose of this research was to characterize physico-chemically and organoleptically, the catfish amplang crackers made under different ratio of fish flesh and starch. The experiment was designed using completely randomized design. Physico-chemical data obtained were analyzed using ANOVA, while the organoleptic test data were examined using chi-square method. The effectiveness test was carried out to find the proper ratio of raw materials composition used. The results showed that the higher the ratio of the fish flesh and the starch composition, the lower the texture value of the crackers as an indication of the decrease of its crispness. Although the lightness of the crackers was lowered by the addition of more starch to the dough, its linear expansion and hygroscopicity were not affected. The results of organoleptic test showed that the panelist was prefer to a higher crispness of crackers. The most preferable cracker was the one with 1:2.25 ratio of catfish flesh and starch, showing the characteristic of 1.80% moisture, 2.08% ash, 5.75% protein, 23.55% fat, and 66,93% carbohydrate. Keywords: cracker, catfish, tapioca starch

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