PENGARUH EKSTRAKSI DAN JENIS BAHAN PENGIKAT TERHADAP PERMEN TABLET BUAH MENGKUDU (Morinda citrifolia)

2011 ◽  
Vol 1 (2) ◽  
pp. 98-114
Author(s):  
Lina Widawati
Keyword(s):  
Block Design ◽  
Score Test ◽  
Caproic Acid ◽  
Morinda Citrifolia ◽  
Correct Process ◽  
Main Research ◽  
Randomized Block Design ◽  
Alternative Product ◽  
Multiple Attribute ◽  
Binding Agents

Noni (Morinda Citrifolia) is a herb which has effect to cure cancer, high blood pressure, etc. Makes the smell and the taste of noni less delicious because there are a number of organic acid like caproic acid and caprilic acid in noni. Therefore it needs an alternative product such as pressed candy. Correct process of extraction and addition of binding agents can produce the pressed candy with the physical, chemical and organoleptic characteristic that are expected. The objective of  this research wash to know the optimum ratio of noni compared with ethanol so it can produce dry extrac of noni fruit with vitamin C and high activity antioxidant and also to know the influence of binding agents type in the making of noni pressed candy. This research use the Randomized Block Design (RBD), where at antecedent research consisted of 3 (three) levels which is ratio of noni fruit compared by ethanol (1:1, 1:2, 1:3) and best treatment used for the main research. Main research consisted of 3 (three) levels that was influence of binding agents type (maltodextrin 5%, gelatin 1,5% and gom arab 1%). Then its continued with the BNT test at ? = 0,05 (differing reality). Test of organoleptic done by hedonic score test. Best treatment uses multiple attribute method. The result of research show that the best treatment from dry filtrate of  noni fruit was with the ratio of noni fruit compared by ethanol = 1:3. Best treatment of noni fruit pressed candy is with the gelatin addition 1,5 %.

scholarly journals KARAKTERISTIK SARI BUAH SALAK VARIETAS NANGKA (Salacca zalacca Var. ambonesnsis) PADA PENAMBAHAN JENIS DAN KONSENTRASI PENSTABIL

2019 ◽  
Vol 7 (1) ◽  
pp. 98
Author(s):  
Yohannes Eko Putra Simanullang ◽  
Ida Bagus Wayan Gunam ◽  
Ni Made Wartini
Keyword(s):  
Block Design ◽  
Total Dissolved Solids ◽  
Total Sugar ◽  
Total Acid ◽  
Dissolved Solids ◽  
Arabic Gum ◽  
Main Research ◽  
Randomized Block Design ◽  
Stabilizer Concentration ◽  
Two Factors

The purpose of this study is to determine the type and concentration of stabilizers used in the functional drinks of salak juice and determine the type and concentration of stabilizers to produce the best characteristic salak juice. The main research aims to determine the type and concentration of stabilizers that product of salak juice. Primary research carried out by using a randomized block design (RBD) consisting of two factors The stabilizers used in this reseach that CMC, arabic gum, and gelatin. Concentration of the stabilizers used was 0.10%, 0.15%, 0.20% and 0.25%. The results showed that the type of stabilizers, concentration of stabilizers and interaction affected on the characteristics of functional fruit salak juice. The type and stabilizer concentration had an effect on total dissolved solids, viscosity, total sugar, stability, color scoring test, taste scoring test, aroma scoring test, and overall acceptance, but did not affect pH and total acid. The CMC stabilizer with a concentration of 0.25% is the best treatment for producing salak juice with characteristics of pH 4.12, total dissolved solids 13.60oBrix, total acid 0.58%, viscosity 32.0cP, total sugar 2.45%, stability with absorbance 0.580A, the color scoring rate was 3.85 (transparan yellow-pale yellow), the scoring rate was 3.80 (normal-specific), the level of aroma was 3.70 (normal-specific) and the level of overall accepted was 3.70 (normal – like). Keywords : Salak  juice, Stabilizers, Concentration , CMC, gelatin, gum arab

scholarly journals OPTIMALISASI PEMBUATAN ENZYME MODIFIED CHEESE (EMC) DENGAN KECEPATAN PENGADUKAN DAN SUHU FERMENTASI YANG BERVARIASI

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Block Design ◽  
Economic Value ◽  
Primary Research ◽  
Fermentation Time ◽  
Main Research ◽  
Fermentation Temperature ◽  
Randomized Block Design ◽  
Preliminary Study ◽  
Water Amount

Enzyme Modified Cheese (EMC) is the cheese flavor that was being made through an accelerated enzymatic process by biochemical processes that occur on protein and fat in natural cheese. The research objective is to determine the effect of stirring speed and temperature of fermentation in the manufacture of Enzyme Modified Cheese (EMC) that was made with raw materials Cheddar cheese. The benefits of this research are as diversification to dairy products thereby increasing the economic value and flavor. The study consisted of preliminary and primary research. The preliminary study aims to determine the optimal fermentation time consisting of 6 hours, 8 hours and 10 hours in the manufacturing of Enzyme Modified Cheese (EMC) that taken for the reference for main research. The main research aims to determine the stirring speed and optimal fermentation temperature for the manufacture of Enzyme Modified Cheese (EMC). Stirring speed used was 50 RPM, 60 RPM, and 70 RPM, while the fermentation besides, temperature used was 400C, 450C, and 500C. The experimental design to be used in the research was (3x3) factorial in a randomized block design (RBD) with three replications. Preliminary and primary research responses include chemical response that consists of a water amount, protein amount and fat amount, as well as sensory responses to the aroma and flavor. Based on the results of this study concluded that the sample was selected from the preliminary study is a sample with a fermentation time of 10 hours. Results of a major study presented stirring speed factors affect the water amount, fat amount, aroma and flavor. Fermentation temperature factors affect the water amount, fat amount, aroma and flavor. The interaction between the rate of stirring and the temperature of fermentation affect the water amount, protein amount, aroma and flavor.

scholarly journals PENGARUH KONSENTRASI BAHAN PENGISI DAN SODIUM TRIPOLYPHOSPHATE (Na5P3O10) TERHADAP KARAKTERISTIK SOSIS JAMUR TIRAM PUTIH (Pleurotus ostreatus)

2018 ◽  
Vol 5 (1) ◽  
pp. 25
Author(s):  
Iyan Sofyan
Keyword(s):  
Sodium Tripolyphosphate ◽  
Block Design ◽  
Ash Content ◽  
Filler Material ◽  
Physical Analysis ◽  
Primary Research ◽  
Main Research ◽  
Hardness Level ◽  
Randomized Block Design ◽  
Preliminary Research

The purpose of the research is to determine the effect of the concentration of filler material and concentration sodium tripolyphosphate to the characteristics of white oyster mushrooms sausage. The research method consists of preliminary research and primary research. The preliminary research conducted to determine the type of filler material to be used in the main research. The primary research is to determine of the varying concentration of filler material and sodium tripolyphosphate concentration.The Experimental design that used in this research is a Randomized Block Design with factorial pattern of 3x3 in followed by Duncan test. . The first factor of the primary research is the concentration of filler material (a) that is 8.00% (a1), 8.25% (a2), 8.50% (a3) and 8.75% (a4). The second factor of the primary research is the concentration of sodium tripolyphosphate (b) that is 12% (b1), 13% (b2), 14% (b3), and 15% (b4). Observation parameter conducted to physical analysis covering hardness level by using penetrometer appliance. Organoleptic test that covering color, aroma, texture, and flavor. and also chemical analysis of selected samples covering protein rate, fiber rate, and ash content rate.The results of research showed that the chosen sample a3b1 treatment with (filler material concentration (a) 15%, and sodium tripolyphosphate (b) 0.24%). has a hardness level of 7.80 mm / sec, protein content  of 4.9%, ash content of 0, 95% and fiber content of 6.86%. based on organoleptics test show that the value of a favorite on the attributes of color, flavor, taste and texture are 4.62, 2.30, 4.65, 4.44 respectively.  

scholarly journals KUALITAS KIMIA DAN ORGANOLEPTIK BURGER IKAN TUNA YANG DISUBTITUSI DENGAN TEPUNG BUAH MENGKUDU (Morinda citrifolia)

2018 ◽  
Vol 3 (1) ◽  
pp. 1-8
Author(s):  
Evi Huzaibah ◽  
Asrawaty Asrawaty ◽  
Minarny Gobel
Keyword(s):  
Moisture Content ◽  
Block Design ◽  
Experimental Treatment ◽  
Ash Content ◽  
Morinda Citrifolia ◽  
Randomized Block Design ◽  
Randomized Design ◽  
Effect Of Treatment ◽  
Completely Randomized Design ◽  
Tapioca Flour

The purpose of this research is to know the effect of addition of noni flour as substitution of tapioca flour to protein content, moisture content, and ash content and organoleptic nature of tuna burger. This study used Completely Randomized Design (RAL) and Randomized Block Design (RAK). The experimental treatment were: B1 (0% noni flour + 15% tapioca flour), B2 (2.5% noni flour + 12.5% tapioca flour), B3 (5% noni flour + 10% tapioca flour), B4 7.5% noni flour + 7.5% tapioca flour). To know the effect of treatment, then the analysis of variance and if the treatment has real effect continued with BNT advanced test. Based on the result of the research, it can be concluded that the addition of noni flour as substitution of tapioca flour to 7.5% can increase the protein tuna burger protein by 14.87%, moisture content 71.07% and ash content 2.07%, and aroma, taste, color, and texture are relatively the same on all treatments

scholarly journals PENGARUH PERBANDINGAN SARI EDAMAME (Glycin Max L. Merrill) DENGAN SARI BLACK MULBERRY (Morus nigra L.) DAN KONSENTRASI PENSTABIL TERHADAP KARAKTERISTIK MINUMAN EDAMUBERRY

2020 ◽  
Keyword(s):  
Vitamin C ◽  
Protein Content ◽  
Research Design ◽  
Block Design ◽  
Main Research ◽  
Morus Nigra ◽  
Randomized Block Design ◽  
Two Factors ◽  
Preliminary Research ◽  
Two Stages

The purpose of this research was to determine the effect of edamame juice ratio with black mulbery juice and concentration of stabilizer to the characteristics of Edamuberry beverage. The Research consist of two stages : preminary research and main research. The main research conducted is to make Edamuberry beverage by using stabilizer that has been obtained form preliminary research. This research design was used factorial pattern 3x3 in Randomized Block Design (RBD), which consists of two factors. The ratio of edamame juice to black mulber y juice of three levels are 1:2, 1,5:1,5, 2:1 and concentration of stabilizer of three levels are 0,1%, 0,2% and 0,3%. The response in the research was flavor, colour, taste, protein content of the kjedahl method, vitamin C content iodimetry method, and viscosity with viscometer. The result of preliminary research showed that Edamuberry beverage with additions CMC stabilizer prefered by consumers and have viscosity 145 mPas, stability 13,7oBrix, and pH 5,9. The result of main research were showed that : the ratio of edamame juice to black mulbery juice affected the colour, taste, protein content, vitamin C content and viscosity but does not affected flavor. CMC concentration affected the colour, taste and viscosity. The interaction ratio of edamame juice to black mulbery juice and CMC concentration affect to colour, taste and viscosity. The selected sample in the main research is a1b1 (ratio of edamame juice to black mulbery juice 1:2 and CMC concentration 0,1%) with a protein content 3,301%, vitamin C content 27,007 mg/100g and viskosity 91,667 mPas.

scholarly journals PENGARUH BAHAN PENGEKSTRAK TERHADAP KARAKTERISTIK EKSTRAK SENYAWA FUNGSIONAL DARI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus)

2019 ◽  
Vol 6 (1) ◽  
pp. 23
Author(s):  
Nana Sutisna Achyadi
Keyword(s):  
Antioxidant Activity ◽  
Content Analysis ◽  
Vitamin C ◽  
Block Design ◽  
Raw Material ◽  
Main Research ◽  
Material Analysis ◽  
Randomized Block Design ◽  
Preliminary Research ◽  
Acidity Level

The purpose of this study is to determine the use of extracting materials suitable for dragon fruit skin extraction so that the functional compound (anthocyanin) obtained optimally.  The research method consisted of preliminary research and main research. Preliminary research was conducted to determine the maceration method (maceration and maceration modification with agitator) to be used in the main research and raw material analysis. The main research is conducted to determine the appropriate extracting agent (various types of acids and mixtures). The experimental design used in the study was Randomized Block Design (RAK) with 1x6 factorial pattern with 4 replications. Response variable in this research is physical response include analysis of dye and calculation of rendement and chemical response which include determination of acidity level (pH), vitamin C content analysis, water content analysis, and antioxidant activity analysis.  The result of preliminary research is obtained that the maceration method chosen is the usual maceration method and the result of raw material analysis which includes the vitamin C level of 184,937 mg vitamin C / 100 gram sample; analysis of dye where L * 37.56 a * 9.29 b * -0.31; and acidity level (pH) 4.73. While based on the results from the main study obtained that the selected extracting material is 2% tartrate (w / v). Response result obtained that is yield 19,09%; dye analysis with L* 48,12 a * 31.02 and b * 2,70; acidity level (pH) 0.73; rate of water 6,3%; vitamin C levels of 167.63 mg vitamin C / 100 gram samples; as well as antioxidant activity of 10,242.83 ppm.  

scholarly journals STUDI PEMBUATAN NUGGET FUNGSIONAL DARI IKAN CAKALANG (KATSUWONUS PELAMIS L.) DENGAN EKSTRAK BUAH MENGKUDU (MORINDA CITRIFOLIA L.)

2018 ◽  
pp. 69-77 ◽  
Author(s):  
Jalil Genesa ◽  
Nandi K Sukendar ◽  
Shinta Regia
Keyword(s):  
Block Design ◽  
Value Added ◽  
Morinda Citrifolia ◽  
Fruit Extract ◽  
Physical Content ◽  
Katsuwonus Pelamis ◽  
A Value ◽  
Randomized Block Design ◽  
Processed Products ◽  
Ice Water

Nugget skipjack fish with noni fruit extract is a processed food from fish meat. It is milled with the addition of noni fruit extract as a value added (fuctional) on nugget products. Noni fruit is less favored by people due to the bitter taste and the aroma is sting. Therefore , it was carried out addition of extract from noni fruit on nugget processed products. This research aimed to produce functional nugget product from skipjack fish with noni fruit extract and to know chemical and physical content of nugget and alkaloids content in nugget. The parameters were water content, ash content, fat content, protein content, carbohidrate content, organoleptic test, and alkaloids content. The expremental design was Randomized Block Design with 3 treatments and 3 replications. Alkaloids content was present in all treatments . The best treatment based on physical, chemical, and oreganoleptics test of nugget was F3 treatment (60% fih meat + 7% extract of noni + 23% filler + 10% ice water). Result of organoleptics test texture 3.59 (likes), color 3.48 (rather like), aroma 3.63 (like), and taste 3.77 (like).

scholarly journals Efficacy of Weed Management Practices on Weed Dynamics and Productivity of Blackgram

2020 ◽  
pp. 77-84
Author(s):  
Lipi Meher ◽  
Satyananda Jena ◽  
Manoranjan Satapathy ◽  
Bishnupriya Patra
Keyword(s):  
Weed Management ◽  
Management Practices ◽  
Block Design ◽  
Dry Weight ◽  
Cyperus Rotundus ◽  
Integrated Weed Management ◽  
Main Research ◽  
Randomized Block Design ◽  
Celosia Argentea ◽  
Hand Weeding

A field experiment was conducted during kharif 2018 at the Agronomy Main Research Farm, Odisha University of Agriculture and Technology, Bhubaneswar to study the effect of Integrated weed management in blackgram. The experiment was laid out in a randomized block design with a total of eight treatments replicated thrice. Important predominant grass, sedge and broad-leaved weeds found in the experimental field were Eleusine indica (12.6%), Cyperus rotundus (8.9%) and Celosia argentea (9.7%), respectively. Severe weed competition in kharif blackgram recorded a yield loss of 66.7% in this experiment. Post Emergence application of Imazethapyr @ 0.75 kg/ha at 120 Days after sowing followed by one Hand Weeding at 30 DAS recorded lowest weed density (25.33 no./m2), weed dry weight (38.98 g/m2); highest weed control efficiency (83.4%) and lowest weed index (7.0%) at harvest.

scholarly journals Pengaruh Volume Koagulan Sari Buah Mengkudu (Morinda citrifolia L.) Terhadap Kadar Abu pada Koagulasi Lateks (Hevea brasiliensis)

2021 ◽  
Vol 4 (1) ◽  
Author(s):  
Ade Putra tri Prima ◽  
Jumar Jumar ◽  
Rabiatul Wahdah
Keyword(s):  
Plant Tissue ◽  
Contact Time ◽  
Block Design ◽  
Ash Content ◽  
Morinda Citrifolia ◽  
Experimental Unit ◽  
Correct Dose ◽  
Randomized Block Design ◽  
The Government

Rubber plants (Hevea brasilensis) include sap plants, because this group has plant tissue that contains a lot of latex and the sap flows out when the plant tissue is injured (Budiman, 2012). The obstacle most often encountered in the process of making rubber processed materials is the large number of farmers who use coagulation materials that are not recommended by the government, thus decreasing the quality of the rubber produced. Therefore, it is necessary to use alternative coagulants that do not degrade and damage the quality of rubber, such as noni juice. The purpose of this study was to determine whether the production of noni juice coagulant as a coagulant can affect the ash content of the latex and to determine the correct dose of noni juice coagulant in reducing the ash content of the latex. This study used a randomized block design (RBD) with a single factor and the factors studied were the addition of coagulant doses of noni juice with 7 treatments (K0: natural latex (control), K1: 25 ml, K2: 50 ml, K3: 75 ml. , K4: 100 ml, K5: 125 ml of noni juice coagulant material and K6: 25 ml of salvage 90 and added 1 l of latex per experimental unit). The results of this study indicate that the volume of the noni juice coagulant has a very significant effect on the contact time,  the gross weight of the bokar, and the ash content of the latex. The best dose of volume of noni juice coagulant to produce the lowest ash content of latex is the treatment of 75 ml of noni juice coagulant in 1 liter of liquid latex.

Innovation of Natural Preservation of Mackerel (Rastrelliger kanagurta) Using Coconut Coconut Ashes with Drying Time Variations on Hedonics

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Rika Agustina ◽  
Rita Sunartaty ◽  
Teuku Makmur
Keyword(s):  
Research Design ◽  
Block Design ◽  
Drying Time ◽  
Basic Ingredient ◽  
Randomized Block Design ◽  
Salt Substitute ◽  
Long Time ◽  
Time Variations ◽  
Rastrelliger Kanagurta

Coconut frond ash is one of the wastes from coconut trees which has not been maximally utilized. Coconut frond ash contains MgCl2 and KCl so that it can be used as a salt substitute in the process of preserving fish. In this study coconut frond ash was used as a basic ingredient for making dried mackerel with a long time of drying to storage. The purpose of this study was to determine the effect of drying time on mackerel storage. The research design used was a Randomized Block Design (RCBD) with 2 factors studied. The first factor is the drying time consists of 3 levels, namely P1 = 3 days, P2 = 4 days, P3 = 5 days. The second factor is storage which consists of 3 levels, namely S1 = 30 days, S2 = 60 days, S3 = 90 days. Each treatment was repeated 2 times to obtain 18 experimental units to observed hedonic tests. From the results of the study it can be stated that the treatment has a very significant effect (P≥0.01) on the hedonic test which includes (color, aroma, taste and texture).

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