scholarly journals THE USAGE OF FUNGI Trichoderma harzianum AND Aspergillus niger ON FERMENTATION OF BANANAS CORM (Musa sp.)

2019 ◽  
Vol 4 (2) ◽  
pp. 67
Author(s):  
Ibrahim Hadist
Keyword(s):  
Aspergillus Niger ◽  
Protein Content ◽  
Interaction Effect ◽  
Crude Fiber ◽  
Banana Weevil ◽  
Crude Fiber Content ◽  
Musa Sp ◽  
Randomized Design ◽  
Fiber Protein ◽  
Completely Randomized Design

The purpose of this study was to study the interaction between dosages of fungi (T. harzianum & A. niger) and fermentation duration on protein content, crude fiber of bananas corm, and  to determine the best treatment in fermentation. The method used is a Completely Randomized Design (CRD) with  factorial pattern. The first factor (D)  is the dose of fungi (T. harzianum and A. niger): 0.1%; 0.2% and 0.3% and the second factor (L) the fermentation duration: 24 hours, 48 hours, 72 hours and 96 hours. All treatments were replicated two times.  The variables that measured are: protein content and crude fiber content of the material. The data obtained were tested by F test, then Duncan analysis was carried out. The results of the experiment showed  the interaction effect between the both factors on the protein content and the crude fiber of banana weevils. The treatment T. harzianum at a dose of 0.3% and 72 hours of fermentation gave the highest protein content and the lowest crude fiber in bananas corm.Key Word : banana weevil, fermentation,  crude fiber, protein 

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.

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 PERBANDINGAN TEPUNG SUWEG (Amorphophallus campanulatus) DAN TEPUNG KACANG HIJAU (Vigna radiate) TERHADAP KARAKTERISTIK COOKIES

2019 ◽  
Vol 8 (1) ◽  
pp. 48
Author(s):  
Putu Ayu Gaudiya Waisnawi ◽  
Ni Luh Ari Yusasrini ◽  
Putu Timur Ina
Keyword(s):  
Protein Content ◽  
Mung Bean ◽  
Fat Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Carbohydrate Levels

The purpose of this study was to determine the ratio effect of suweg flour and mung bean flour to produce the best characteristics of cookies. The Completely Randomized Design was used in this study with a comparison of suweg flour with mung bean flour consisting of 5 levels: 90%: 10%; 80%: 20%; 70%: 30%; 60%: 40%; 50%: 50%  The treatment was repeated 3 times for obtain 15 experimental units. Comparison of suweg flour and mung bean flour has a highly significant effect on fat content and crude fiber content and has a significant effect on protein content and carbohydrate levels of cookies. The comparison ratio of 60% suweg flour and 40% mung bean flour produces cookies with the best characteristics, namely: 1.37% moisture content, 2.29% ash content, 24.44% fat content, 8.89% protein content, carbohydrate content 63.01%, crude fiber content 21.78%, color, aroma, texture crispy, preference and overall acceptance were liked.

scholarly journals PENGARUH PERBANDINGAN IKAN KEMBUNG (Rastrelliger kanagurta L.) DAN BIJI NANGKA (Artocarpus heterophyllus) TERHADAP KARAKTERISTIK NUGGET

2020 ◽  
Vol 9 (4) ◽  
pp. 357
Author(s):  
Lucia Amitasya Sinaga ◽  
Luh Putu Trisna Darmayanti ◽  
I Putu Suparthana
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

This research aims to determine the comparison effect of mackerel with jackfruit seeds on the characteristics of nuggets, and to find out the exact ratio of it’s to produce the best characteristics of fish nuggets. The completely Randomized Design (CRD) was used in this treatment with mackerel and jackfruit seeds ratio as a treatment consist 6 levels : 100%: 0%; 90%: 10%; 80%: 20 ; 70%: 30%; 60%: 40%; 50%: 50%. Each treatment was repeated 3 times to obtain 18 experimental units. The data obtained were analysis ANOVA and if variance nuggets effect to the variables, followed by The Duncan Multiple Range Test (DMRT). The results showed that the comparison of mackerel and jackfruit seeds give a significant effect to the water content, fat content, protein content, carbohydrate content, crude fiber content, hardness, taste (hedonic), texture (hedonic and scoring), and overall acceptance (hedonic). The 50%: 50% ratio of mackerel with jackfruit seeds produces the best characteristics of the product,contain (32,92% water content, ash content 1,90%, fat content 17,63%, protein content 4,65%, carbohydrate content 42,87%, crude fiber content 10,14%) taste liked, aroma liked, texture and overall acceptance liked.

scholarly journals Kandungan Bahan Kering, Serat Kasar Dan Protein Kasar Pada Daun Lamtoro (Leucaena glauca) Yang Difermentasi Dengan Probiotik Sebagai Bahan Pakan Ikan [The Content Of Dry Matter, Crude Fiber And Protein From Fermentation Of Leucaena glauca Leaf Using Probiotic As Fish Feed Material]

2019 ◽  
Vol 4 (2) ◽  
pp. 160
Author(s):  
Devy Rahmawati Putri, Agustono, Sri Subekti
Keyword(s):  
Protein Content ◽  
Crude Fiber ◽  
Fish Feed ◽  
Feed Material ◽  
Feed Ingredients ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Feed Costs ◽  
Pellet Form

Abstract Feed is the element that really support the activities of aquaculture, there for the feed that is available must be adequate and meet the needs of the fish. Efforts to reduce feed costs, some farmers use alternative feed ingredients as a substitute for feed ingredients. Lamtoro leaves in the form of a mixture of flour can be used as fish feed in pellet form. This research been used method with used Completely Randomized Design (CRD) with five treatments and four replications. The treatments used were control (P0), the provision of Probiotics 2% (P1), giving Probiotic 4% (P2), Probiotics administration 6% (P3) and the provision of Probiotics 8% (P4) with each repeated 4 times. Parameters observed were protein content of crude fiber and crude after fermentation for 7 days. These results indicate that administration of probiotics 8% gave significant effect toward crude fiber content in the leaves are fermented and lamtoro which been given Probiotics 6% gave a highly significant effect of the increase in crude protein content in the fermented leaves lamtoro.

scholarly journals Variasi Perbandingan Terigu Dan Tepung Millet (Panicum milliaceum) Terhadap Karakteristik Donat

2021 ◽  
Vol 10 (2) ◽  
pp. 185
Author(s):  
Yuliana . ◽  
I Desak Putu Kartika Pratiwi ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Crude Fiber ◽  
Tannin Content ◽  
Ratio Effect ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Golden Yellow ◽  
Completely Randomized Design

Donuts are flour based foods. The weakness of donuts is that the basic ingredients used are still imported, so there is an increase in the use of alternative flour, namely millet flour. The research aims to find out the ratio effect of wheat and millet flour to the characteristic of donut, and to determine the precise ratio between wheat and millet  flour which can produce donuts with the best characteristic. This research used a Completely Randomized Design with a treatmen of ratio between wheat flour and  millet  flour which consist by 6 levels: 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%. The treatment was repeated 3 times to obtain 18 experimental units. The data obtained were analyzed by variance and if treatment had a significant effect then followed by duncan test. The result of research showed that the ratio of 80% wheat and 20%  millet flour resulted in the best characteristic of donut with expand power of 116,69%, colour quantity L 52,77, a* 9,51, b*34,37, water content of 25.88% (wb),  protein content of 8.17% (wb), crude fiber content of  5,06% (wb), tannin content of 0,15% (wb), colour golden yellow,  flavor rather liked, texture rather liked and soft, appearance of rather large pores, taste rather liked and overall acceptance rather liked.

scholarly journals PENGARUH LAMA PERKECAMBAHAN MILLET (Panicum milliaceum) TERHADAP KARAKTERISTIK FLAKES

2018 ◽  
Vol 7 (4) ◽  
pp. 175
Author(s):  
I Gusti Agung Ayu Sintia Padma Dewi ◽  
I Gusti Ayu Ekawati ◽  
I Desak Putu Kartika Pratiwi
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Tannin Content ◽  
Germination Time ◽  
Crude Fiber Content ◽  
Randomized Design

The purpose of this research was to know the effect of germination time of millet (Panicum milliaceum) on the characteristics of flakes and to know the right germination time of millet on the characteristics of flakes. The experimental design used was completely randomized design with the germination time of millet treatment, namely 24 hours (T1), 48 hours (T2), 72 hours (T3), 96 hours (T4), and 120 hours (T5). The treatment was repeated 3 repetitions then obtained 15 units of the experiment, the data obtained from the result were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the germination of millet had significant effect to water content, ash content, protein content, fat content, crude fiber content, tannin content, taste level (hedonic test), and overall acceptance of flakes. 120 hours germination time of millet had the best characteristics with water content 1,36%, ash content 2,65%, protein content 9,93%, fat content 7,86%, carbohydrate content 78,20%, crude fiber content 5,93, tannin content 0,31%, color liked, flavor liked, texture crispy and liked, taste liked  and overall acceptance liked.

scholarly journals Pengaruh Rasio Tepung Ampas Kelapa dan Singkong Parut Terhadap Sifat Kimia dan Sensoris Kue Klenyem

2021 ◽  
Vol 10 (1) ◽  
pp. 153
Author(s):  
Ika Septiana ◽  
Luh Putu Trisna Darmayanti ◽  
I Made Sugitha
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Yellow Color

This research aims to determine the comparison effect of coconut pulp flour with grated cassava on the characteristics of klenyem cake, and to find out the exact ratio of coconut flour and grated cassava so as to produce the best characteristics of klenyem cake. The experimental design used Completely Randomized Design (CRD) with treatment of coconut pulp flour and grated cassava ratio consist 6 levels : 20% : 80%; 30% : 70%; 40% : 60; 50% : 50%; 60% : 40%; 70% : 30%. Each treatment was repeated 3 times so obtained 18 experimental units. The parameters observed were water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and the sensory test of the klenyem cake.The data obtained were using Analysis of Variance (ANOVA) and if the significant effect to the variables, followed by The Duncan Multiple Range Test (DMRT). The results showed that the comparison of coconut pulp flour and grated cassava have a significant effect on the water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, color and texture (scoring), aroma, taste and overall acceptance (hedonic). Comparison of coconut pulp flour with grated cassava 40%: 60% has been able to produce the best characteristics of klenyem cake. The parameter results of 40% coconut pulp flour with 60% grated cassava that is water content 32.54%, ash content 1.78%, protein content 2.85%, fat content 33.72%, carbohydrate content 33.61%, crude fiber content 21.62%, yellow color, soft texture, aroma liked, taste liked and overall acceptance liked.

scholarly journals Karakteristik Mutu dan Sensori Nugget Ikan Patin (Pangasius hypopthalmus) dan Nangka (Artocarpus heterophyllus) Muda

2020 ◽  
Vol 12 (2) ◽  
pp. 40-48
Author(s):  
Dewi Fortuna Ayu ◽  
Diana Sari Sormin ◽  
Rahmayuni Rahmayuni
Keyword(s):  
Raw Materials ◽  
Fiber Content ◽  
Crude Fiber ◽  
Sensory Assessment ◽  
Crude Fiber Content ◽  
Maximum Value ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design ◽  
Range Test

The purpose of this research was to study the effect of catfish and young jackfruit ratio on quality and sensory nuggets.  A completely randomized design with four treatments and four replications was conducted in the research.  The treatments were PN1 (70 catfish meat: 30 young jackfruits), PN2 (60 catfish meat: 40 young jackfruits), PN3 (50 catfish meat: 50 young jackfruits), and PN4 (40 catfish meat: 60 young jackfruits).  Data obtained were statistically analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at a 5% level.  The results showed that the combination ratio of catfish and young jackfruit significantly affected water, ash, fat, protein, and crude fiber content, as well as descriptive sensory assessments such as color, aroma, taste, texture, and hedonic assessment of the nugget.  The best treatment was PN1 (70 catfish meat: 30 young jackfruit) which had fulfilled quality requirements of fish nuggets (SNI 7758-2013) i.e. 58.36% moisture content with a maximum value of 60%, 1.81% ash content with a maximum value of 2,5%, 4.94% fat content with a maximum value of 15%, 14.38% protein content with a minimum value of 5%, and 5.14% crude fiber content.  The overall sensory assessment of the nugget was a yellow color, flavorful of patins fish aroma, the very taste of patin fish (according to typical raw materials), and rather hard texture.

scholarly journals PENGARUH PERBANDINGAN TEPUNG HANJELI (Coix lacryma-Jobi, L.) DENGAN BUAH SALAK KERING (Salacca edulis Reinw.) TERHADAP KARAKTERISTIK SNACK BAR

2019 ◽  
Vol 8 (1) ◽  
pp. 57
Author(s):  
Ni Putu Putri Dewanty Saraswati ◽  
I Gusti Ayu Ekawati ◽  
I Nengah Kencana Putra
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right

This study aims to determine the effect of hanjeli flour and dried snake fruit to the characteristics of snack bar produced and the right ratio of hanjeli flour and dried snake fruit that is able to produce snack bar with the best characteristics. The Completely Randomized Design was used in the research with treatment that is the ratio of hanjeli flour and dried snake fruit which consist of 5 levels: 90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The result showed that hanjeli flour and dried snake fruit had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, hardness, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic) and overall acceptance (hedonic). Comparison of 50% hanjeli flour : 50% dried snake fruit produces snack bar with the best characteristics, namely: water content 18.43%, ash content 1,82%, fat content 16.63%, protein content 7.84%, carbohydrate content 55.29%, crude fiber content 3,14%, calori total 402,10 kcal, color liked, aroma very liked, texture little crumbly and liked, taste liked and overall acceptance liked.

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