scholarly journals Pemanfaatan Tepung Biji Nangka dan Sale Pisang Ambon dalam Pembuatan Snack Bar

2020 ◽  
Vol 6 (1) ◽  
pp. 001
Author(s):  
Tuah Hamonangan Simanjorang ◽  
Vonny Setiaries Johan ◽  
Rahmayuni Rahmayuni
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Analysis Of Variance ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Seed Flour ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design ◽  
Range Test

The purpose of this research was to obtain snack bar with the optimum sensory and chemical characteristics.  This research used a completely randomized design with five treatments and three replications.  Data were statistically analyzed using analysis of variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%.  The treatments performed were the differential ratio between jackfruit seed flour and dried slice of ambon banana, namely BNP1 (80:20), BNP2 (70:30), BNP3 (60:40), BNP4 (50:50) and BNP5 (40:60). The result showed that each treatment significantly affected all the observational parameters both chemically and sensory. Jackfruit seed flour : dried slice of ambon banana (40:60) is the optimum treatment which is preffered hedonically with a description of brownish yellow color, banana aroma, banana flavored and having soft level of hardness, having 23.98% moisture content, 2.05% ash content, 11.61% fat content, 5.86% protein content, 56.50% carbohydrate content and 0.88% crude fiber content.Keywords: snack bar, jackfruit seed flour, dried slice of ambon banana

KARAKTERISTIK KIMIA DAN SENSORI SNACK BAR DARI LABU KUNING DAN KACANG HIJAU

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Muhamad Alhadi ◽  
Shanti Fitriani ◽  
Rahmayuni Rahmayuni
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Analysis Of Variance ◽  
Fat Content ◽  
Ash Content ◽  
Green Beans ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

Snack bar is a solid rod-shaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which formed into one with binder.  The purpose of this research was to get the best formulation of yellow pumpkin flour and green beans flour on the chemical and sensory characteristics of snack bar.  This research was conducted experimentally by using a completely randomized design (CRD) with four treatments and four replications.  The treatments in this research was the ratio of yellow pumpkin flour and green beans flour, which were LK1 (80:20), LK2 (60:40), LK3 (40:60) and LK4 (20:80).  Data obtained were statistically analyzed using analysis of variance (ANOVA).  If the F count is greater than or equal to the F table, further tests will be continued with duncan’s new multiple range test (DNMRT) at 5% level. The best treatments in this research was the ratio of yellow pumpkin flour and green beans flour (20:80) where 18.29% moisture content, 2.49% ash content, 7.83% protein content, 13.16% fat content, 2.01% crude fiber content, 58.22% carbohydrat content, 382.69 kcal energy.  The descriptive test showed that the snack bar had yellowish brown color, a little flavoring green beans, solid, a little green bean taste and overall assessment hedonically was favored by panelists.Keywords: snack bar, yellow pumpkin, green beans

scholarly journals The Effect of Addition Moringa Leaves (Moringa oleifera) on the Nutritional Content and Sensory Characteristic of Crackers

2021 ◽  
Vol 5 (2) ◽  
Author(s):  
Maria Liko K Tapun ◽  
Kesuma Sayuti ◽  
Daimon Syukri
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fat Content ◽  
Ash Content ◽  
Crude Fiber ◽  
Nutritional Content ◽  
Protein Levels ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

The leaves of M oleifera contain high protein and crude fiber. Thus the addition of  M oleifera leaves is expected to increase protein levels and crude fiber levels of crackers produced. This study aimed to determine the effect of the addition moringa leaves on the characteristics of crackers and the addition of the moringa leaves to product crackers on characteristics acceptable to panelists based on sensory analysis. This study used a Completely Randomized Design with 5 treatments, that was the addition of leaves A (4%), B (6%), C (8%), D (10%), E (12%), and 3 replications. The data were analyzed using ANOVA and continued with Duncan's New Multiple Range Test (DNMRT) at a significant level of 5%. The results show that the addition of moringa leaves a significant effect on moisture content, protein content, fat content, ash content, carbohydrates, crude fiber, but does not significantly affect on color, aroma, taste, and texture of the crackers. Based on nutritional content and sensory test, the crackers of treatment E (the addition of moringa leaves 12%) with the characteristics moisture content of 4.67%; protein content of 14.18%; fat content of 22.52%; ash content of 1.67%; carbohydrates of 56.96%; crude fiber of 15.50%; calories of 456.42 kcal/100g; the color of 3.43 (neutral); aroma of 3.83 (likes); a taste of 3.17 (neutral); and texture of 3.30 (neutral).

scholarly journals Stabilitas Emulsi dan Sensori Mayones Campuran Minyak Abdomen Ikan Patin dan Minyak Sawit Merah dengan Penambahan HPMC SS12 Sebagai Penstabil

2020 ◽  
Vol 12 (2) ◽  
pp. 63-70
Author(s):  
Dewi Fortuna Ayu ◽  
Tiara Septiani Lumban Gaol ◽  
Andarini Diharmi
Keyword(s):  
Moisture Content ◽  
Analysis Of Variance ◽  
Sensory Quality ◽  
Emulsion Stability ◽  
Sensory Test ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design ◽  
Range Test

The purpose of this research was to determine the effect of HPMC SS12 concentration on emulsion stability and sensory quality of mayonnaise made from patin and red palm mixture oil.  This study used a Completely Randomized Design (CRD) with five treatments and three replications. The treatments performed were P0 (without addition of HPMC SS12), P1 (addition of 2% HPMC SS12), P2 (addition of 3% HPMC SS12), P3 (addition of 4% HPMC SS12), and P4 (addition of 5% HPMC SS12).  Data were statistically analyzed using analysis of variance (ANOVA) and then continued with Duncan`s New Multiple Range Test (DNMRT) at 5% level.  Results of the research showed that the addition of HPMC SS12 significantly affected viscosity, degree of acidity (pH), emulsion stability, and sensory test of the mayonnaise thickness, but did not significantly affect moisture content, sensory test of the mayonnaise color and flavour.  The best treatment was P3 (addition of 4% HPMC SS12) which had 4.53 degree of acidity (pH), 16109.33 cP viscosity, 29.78% moisture content, 72.33% emulsion stability on the 1st day, and 71.33% emulsion stability on the 15th day.  Result of the descriptive test on the mayonnaise were orange somewhat yellow color, slightly rancid in aroma, and thick texture.  Result of the hedonic test on overall of the mayonnaise was rather preferred by panelists.

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

scholarly journals Kualitas Sosis Daging Ayam Dengan Penambahan Tepung Tapioka

2020 ◽  
Vol 5 (2) ◽  
pp. 64
Author(s):  
Bulkaini Bulkaini ◽  
Djoko Kisworo ◽  
Sukirno Sukirno ◽  
Rani Wulandani ◽  
Maskur Maskur
Keyword(s):  
Protein Content ◽  
Nutritional Value ◽  
Ash Content ◽  
The Other ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tapioca Flour ◽  
Addition Level ◽  
Range Test

The study was aimed to determine the effect of tapioca flour addition atvarious levels on the quality of chicken sausage. The research was design based on a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatment of tapioca flour addition level were: 0%, 10%, 20% and 30%. Data ofsausage quality were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test. The results showed that the addition of tapioca flour in the process of chicken sausage making were significantly affect (P <0.05) moisture and protein content, while the fat and ash content were not significantly effected (P> 0.05) by the treatment. The addition of 10% tapioca flour obtained the highest nutritional value of protein (17.67 ± 0.93) % as compared to the other levels.

scholarly journals PENGARUH PROPORSI DAMI NANGKA TERHADAP KARAKTERISTIK KIMIA, FISIK DAN ORGANOLEPTIK SELAI LEMBARAN NANAS

Pro Food ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 685
Author(s):  
Ni Made Neni Parmiutari ◽  
Eko Basuki ◽  
Rucitra Widyasari
Keyword(s):  
Moisture Content ◽  
Analysis Of Variance ◽  
Chemical Properties ◽  
Randomized Design ◽  
Yellow Color ◽  
Significant Difference ◽  
L Value ◽  
Completely Randomized Design ◽  
Total Dissolved Solid ◽  
Difference Test

ABSTRACT             This study aims to determine the chemical properties (moisture content, pH and total dissolved solid), physical properties (texture and color) and organoleptics (taste, color, aroma, texture) in the different formulation of slice jam from mixture straw jackfruit and pineapple. This study used a Completely Randomized Design (CRD) with 6 treatments and 3 time replications and analyzed using Analysis of Variance at the 5% level and followed by Least Significant Difference test at the 5% level. These treatments include P0 (100 % pineapple), P1 (80% pineapple: 20% straw jackfruit), P2 (65% pineapple: 35% straw jackfruit), P3 (50% pineapple: 50% straw jackfruit), P4 (35% pineapple: 65% straw jackfruit), dan P5 (20% pineapple: 80% straw jackfruit). Observations made on moisture content, pH, total dissolved solid, texture, color and organoleptic taste, color, texture and aroma (scoring and hedonic). The results showed that the P3 treatment (50% straw jackfruit: 50% pineapple) was the preferred treatment for the panelists on the parameters of color, taste, and texture with the characteristics of moisture content 23.35%, pH 4.86, total dissolved solids 32,46oBrix, L value 44.79 and Hue value 70.67o and brownish yellow color, slightly pineapple taste, chewy texture and pineapple aroma and slightly jackfruit aroma. Keywords: pineapple, slice jam, straw jackfruit ABSTRAK       Penelitian ini bertujuan untuk mengetahui sifat kimia (kadar air, pH dan total padatan terlarut), sifat fisik (tekstur dan warna) dan organoleptik (rasa, warna, aroma, tekstur) pada formulasi selai lembaran dari campuran dami nangka dan buah nanas yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 6 perlakuan dan 3 kali ulangan dan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf 5% dan dilanjutkan dengan uji Beda Nyata Terkecil pada taraf 5%. Perlakuan diantaranya P0 (100 % buah nanas), P1 (80% buah nanas: 20% dami nangka), P2 (65% buah nanas: 35% dami nangka), P3 (50% buah nanas: 50% dami nangka), P4 (35% buah nanas: 65% dami nangka), dan P5 (20% buah nanas: 80% dami nangka). Pengamatan dilakukan terhadap kadar air, pH, total padatan terlarut, tekstur, warna dan organoleptik rasa, warna, tekstur dan aroma (skoring dan hedonik). Hasil penelitian menunjukkan bahwa perlakuan P3 (50% dami nangka : 50% buah nanas) merupakan perlakuan yang agak disukai panelis pada parameter warna, rasa, dan tekstur dengan karakteristik kadar air 23,35%, pH 4,86, total padatan terlarut 32,46oBrix, nilai L 44,79 dan nilai Hue 70,67o serta warna kuning kecokelatan, agak berasa asam nanas, tekstur kenyal dan beraroma nanas dan sedikit beraroma nangka. Kata kunci: buah nanas, dami nangka, selai lembaran

scholarly journals KARAKTERISTIK MUTU SIRUP RUMPUT LAUT (Eucheuma spinosum)

2021 ◽  
Vol 4 (1) ◽  
pp. 1
Author(s):  
La Ode Muhammad Anharullah ◽  
Haslianti Haslianti ◽  
Nur Asyik
Keyword(s):  
Analysis Of Variance ◽  
Confidence Level ◽  
Quality Characteristics ◽  
Ash Content ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Range Test

ABSTRACT         The aim of this study was to determine the quality characteristics of seaweed Syrup (Eucheuma spinosum). This study used a Completely Randomized Design (CRD) consisting of 3 treatments, namely: P1 = 100 gr seaweed: 200 gr sugar: 3.5 L water: CMC 0.3 gr, P2 = 120 gr seaweed: 200 granulated sugar gr: water 3,5 L: CMC 0,3 gr, P3 = Seaweed 140 gr: sugar 200 gr: water 3,5 L: CMC 0,3 gr: with three times replications. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a significant difference (P> 0.05), further tests were carried out with the DMRT (Duncan Multiple Range Test) tests at a 95% confidence level. The results obtained showed that the concentration of seaweed (E. spinosum), water, and taste did not significantly affect the aroma and taste of seaweed syrup. The best treatment was in the treatment of P1 with a scent value of 3.46 with a rather like category, and P1 for a taste of 3.46 with a somewhat like category. The chemical value of seaweed syrup is the value of water content ranging from 38.96% -43.21%, ash content ranges from 0.82-1.34%. Keywords: Syrup, seaweed (Eucheuma spinosum), chemistry and sensoryABSTRAKTujuan penelitian ini adalah untuk mengetahui Karakteristik Mutu Sirup Rumput Laut (Eucheuma spinosum). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu : P1 = Rumput laut 100 gr : gula pasir 200 gr : air 3,5 L : CMC 0,3 gr, P2 = Rumput laut 120 gr : gula pasir 200 gr: air 3,5 L : CMC 0,3 gr, P3 = Rumput laut 140 gr : gula pasir 200 gr : air 3,5 L : CMC 0,3 gr : dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf kepercayaan 95%. Hasil penelitian yang diperoleh menunjukkan bahwa Kosentrasi rumput laut (E. Spinosum), air dan rasa berpengaruh tidak nyata terhadap aroma dan rasa sirup rumput laut. Perlakuan terbaik terdapat pada perlakuan P1 dengan nilai aroma sebesar 3,46 dengan kategori  agak suka, dan P1 rasa 3,46 dengan kategori agak suka. Nilai kimia sirup rumput laut yaitu nilai kadar air berkisar 38,96%-43,21%, kadar abu berkisar 0,82-1,34%.Kata kunci: Sirup, rumput laut (Eucheuma spinosum), kimia dan sensori

scholarly journals Mechanization of Ginger Slicing for Peasant Farmers

2020 ◽  
pp. 22-27
Author(s):  
I. Abubakar ◽  
J. M. Ahmed ◽  
M. Abubakar ◽  
J. K. Agunsoye ◽  
H. E. Audu
Keyword(s):  
Moisture Content ◽  
Analysis Of Variance ◽  
Factorial Experiment ◽  
Environmental Engineering ◽  
Duncan Multiple Range Test ◽  
Significance Level ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Peasant Farmers ◽  
Range Test

Dual (cushion and spring) compartment ginger slicing machine was developed to address the dificulties associaed with manual slicing of ginger. However, there is no establisbed  operational perfomance on record for this particular machine; thus, the need for this study. To achieve this, the machine perfomance was evaluated at the Department of Agricultural and Bio-Environmental Engineering, Waziri Umaru Federal Polytechnic, Birnin Kebbi in April, 2019 interms of Slicing Efficiency and Percent Broken and Bruises at a ginger moisture content of 80.2 and 78.5%, using completely randomized Design (CRD) with 5 x 2 x 2 factorial experiment. The experiment was conducted with one horse power petrol engine. The data collected were analyzed using Analysis of Variance (ANOVA) for significance level of the experimental factors and their interactions and those found significant were further analyzed using Duncan Multiple Range Test (DMRT) for mean separations at (P0.05), respectively. The results showed that, the highest mean Slicing Efficiencies for cushion and spring compartments were: 61.2 and 45.1%, respectively. The lowest mean Percent Broken and Bruises was with cushion compartment as 38.8% and 54.9% spring compartment, respectively.

scholarly journals KARAKTERISTIK COOKIES DARI TEPUNG TERIGU DAN TEPUNG BIJI NANGKA DIMODIFIKASI SECARA ENZIMATIS

2021 ◽  
Vol 1 (1) ◽  
pp. 1
Author(s):  
Siska Cicilia ◽  
Eko Basuki ◽  
Ahmad Alamsyah ◽  
I Wayan Sweca Yasa ◽  
Lingga Gita Dwikasari ◽  
...  
Keyword(s):  
Protein Content ◽  
Fat Content ◽  
Ash Content ◽  
Chemical Parameters ◽  
Significance Level ◽  
Seed Flour ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Organoleptic Parameters

This study aims to determine the characteristics of cookies made from wheat with the addition of enzymatically modified jackfruit seed flour. This study used an experimental method with a one-factor Completely Randomized Design (CRD) consisting of 6 levels of the ratio of the use of wheat flour: modified jackfruit seed flour, namely P1=100% : 0%, P2=85% : 15% , P3=70% : 30% , P4=55% : 45% , P5=40% : 60% and P6=25% : 75% with 3 repetitions. Parameters observed included chemical parameters, namely moisture, ash, protein, fat content and organoleptic (color, taste, and texture). The observed data were analyzed for variance (Analysis of Variance) with a significance level of 5%. If there is a significant difference, the Polynomial Orthogonal (MOP) further test for chemical parameters and Duncan's test for organoleptic is carried out. The results showed that the addition of modified jackfruit seed flour with different concentrations gave significantly different effects on all chemical and organoleptic parameters. The higher the addition of modified jackfruit seed flour causes an increase in water content, ash content, protein content, fat content, darker color, denser texture and bitter taste. Treatment with a ratio of 55% flour: 45% modified jackfruit seed flour was the best treatment with 6.94% moisture content; 1.13% ash content; 7.95% protein content and 17.63% fat content.

scholarly journals Pembuatan Snack Bar dari Tepung Pisang Kepok (Musa paradisiaca formatypica) dan Pure Pisang Ambon Hijau (Musa paradisiaca sapientum)

2021 ◽  
Vol 13 (1) ◽  
pp. 31-36
Author(s):  
George Hutapea ◽  
Noviar Harun ◽  
Shanti Fitriani
Keyword(s):  
Protein Content ◽  
Sweet Taste ◽  
Fat Content ◽  
Ash Content ◽  
Sensory Assessment ◽  
Musa Paradisiaca ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

Snack bar was a solid rod-shaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which can be consumed as a snack.  Binder is needed in making a snack bar.  Puree can be used as binder in making snack bar.  The snack bar in this research was made from kepok plantain flour and ambon hijau banana puree.  The purpose of this research was to obtain the best ratio of kepok plantain flour and ambon hijau banana puree in making snack bar with the best chemical and sensory characteristics.  This research used a completely randomized design of one factor with four different formulations; kapok plantain flour and ambon hijau banana puree composite in the ratio of 50:50 (TP1), 40:60 (TP2), 30:70 (TP3) and 20:80 (TP4) mixed with other snack bar ingridients. Treatments with 4 replicat, which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%.  The result showed that the ratio of kepok plantain flour and ambon hijau banana puree significantly affected the parameters except fat content and protein content, while sensory assessment had a significantly effected except the parameters of color and density hedonic.  Based on the results, the ratio of kepok banana flour : ambon hijau banana puree (40:60) was chosen as the best formula which had chemical characteristics of 25.55% moisture content, 1.33% ash content, 10.47% fat content, 1.47% protein content, crude fiber content 4.83%, and carbohydrate content of 56.35% and the panelists preferred hedonically with a description of yellowish brown, banana flavored, sweet taste and solid texture.

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