THE USE OF COCONUT WATER FOR RAW MATERIAL OF VINEGAR

2012 ◽  
Vol 2 (2) ◽  
pp. 53-61
Author(s):  
Hasanuddin Hasanuddin ◽  
Kurnia Herlina Dewi ◽  
Okta Wulandra
Keyword(s):  
Fruit Juice ◽  
Coconut Water ◽  
Raw Material ◽  
Aerobic Fermentation ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Two Stages ◽  
Water Waste ◽  
Range Test

Vinegar could be produced from any fruit juice. Coconut water as raw material was used by increasing sugar concentration. Vinegar is one of the alternatives in the use of coconut water waste. This is supported by the needs of the growing vinegar. Vinegar  manufacture involves two stages of fermentation (anaerobic and aerobic). Aerobic fermentation by adding yeast and sugar yield of 12% alcohol (the alcohol optimal), where as aerobic fermentation produces vinegar 4% -12.5% (SNI). The purpose of this study were to determine the optimal percentage of the addition of yeast and sugar to produce alcohol 12%, and to compare the quality of coco vinegar with SNI 01-3711-1995 vinegar. This study used factorial completely randomized design , the adding sugar and  yeast as treatment, 3 level of adding sugar and  yeast with 3 observations. Results of variance analysis  showed that the treatment was very real effect on levels of alcohol and alcohol pH. The Duncans Multiple Range Test (DMRT) showed that the highest quality levels of alcohol present in addition of 16% sugar and   6% of yeast. while the pH of alcohol contained in the addition of yeast 4.5% and sugar 10%

scholarly journals THE ADDITION OF COCONUT WATER AND THIAMINE TOWARDS CHRYSSANTHENUM MICRO CUTTINGS (Dendranthema grandiflora Tzvelev) IN VITRO

Agrivet ◽  
2021 ◽  
Vol 27 (1) ◽  
pp. 39
Author(s):  
Salma Nabila ◽  
Endah Budi Irawati ◽  
Rina Srilestari
Keyword(s):  
Water Concentration ◽  
Coconut Water ◽  
Fresh Weight ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Range Test ◽  
Growing Shoot

Chryssanthenum is ornamental plant with variety of shape and color which are unique and appealing. So that, it is in great demand in the community. The production of Chrissanthenum conventionally hampered by availability and quality of seeds. Thus, it needs research through tissue culture. The aim of this research is to know interaction between coconut water and thiamine and to determine the best coconut water and thiamine concentration toward Chryssanthenum micro cuttings. This research used laboratory experimental method by using completely randomized design with two factor. The 1st factor was coconut water concentration consisted of three level which were 5%, 10% and 15%. The 2nd factor was thiamine concentration consisted of three level which were 1mg/L, 2 mg/L and 3 mg/L. From the two factors, those were found that, there were nine combination of treatments and repeated 3 times. The variety  of data was analyzed by using Analysis of Variance (ANOVA) with level of α=5%, and continued by examining Duncan’s Multiple Range Test (DMRT) with level of α=5%. The result indicated that the interaction of coconut water concentration was 5% and thiamine was 1 mg/L on the parameters when growing shoot. There was also interaction on coconut water concentration which was 10 % and thiamine was 1 mg/L on the parameters in the number of shoots. interaction of coconut water combination was 15% and thiamine was 2 mg/L on  fresh weight. The addition of 10% coconut water and 1 mg/L thiamine showed the best result on shoot length.

scholarly journals Pemanfaatan Kotoran Ayam untuk Peningkatan Kualitas Pucuk Tebu Sebagai Pakan Ruminasia

2018 ◽  
Vol 21 (1) ◽  
pp. 33
Author(s):  
C I Sutrisno ◽  
B.W.H.E Prasetyono ◽  
E Ali
Keyword(s):  
Analysis Of Variance ◽  
Sugar Cane ◽  
Research Result ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Two Stages ◽  
Range Test ◽  
Better Than

<p>Experiment was carried out in two stages. The first was aimed to study the viabilty of microbe of dried-oven manure and dried-sunshine manure. Completely Randomized Design (CDR), 3 treatments and 4 replications, was used throughout the experiment with content of manure microbe as the parameters. The research result indicates that the way of draining degraded the viability of microbia manure. Manure microbia’s viability of dried-oven manure was better than that of the dried-sunshine manure.</p>The second was aimed to investigate the effect of dried-manure as starter with different time of fermentation on the quality of fermented sugar cane. Completely Randomized Design, factorial pattern 3x3 by 3 replications was employed during the experiment. The first factor was starter levels (A): 0, 15 and 30%, while the second was different time of fermentation (W): 0, 4 dan 8 week. Parameter perceived by fermented fiber component, which analysis by Analysis of Variance, while the differences among the treatment were tested with the Duncan Multiple Range Test (DMRT), continued by Polinomial Ortogonal. Fermented sugar cane by dry manure with different time of fermentation degraded the rate of NDF and ADF. The best performance was reached at 30% of starter and 4 weeks of fermentation.

scholarly journals Kualitas Organoleptik Telur Itik yang Diberi Pakan Maggot Hidup (Hermetia illucens)

2019 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
Aam Gunawan
Keyword(s):  
High Protein ◽  
Protein Source ◽  
Hermetia Illucens ◽  
Organoleptic Quality ◽  
Low Protein ◽  
Randomized Design ◽  
Living State ◽  
Completely Randomized Design ◽  
Range Test

Maggot black soldier fly (Hermetia illucens) is a protein source of feed which is highly favored by poultry, especially ducks and chickens. However, it is feared that the provision of live maggot in ducks will affect the organoleptic quality of the egg, especially its taste and aroma. Therefore this study aims to determine the organoleptic quality of duck eggs fed Hermetia illucens maggot feeds in a living state. The study used 120 alabio ducks which were placed in a postal cage. The design used was a completely randomized design, each treatment using six replications. Each replication is taken egg sample to be tested panelists. The panelists used were 67 panelists who were somewhat trained. The data obtained were analyzed of variance and Duncan's multiple range test. The treatments that were tried consisted of P1: low protein rations without live maggot, P2: low protein rations with live maggot administration 40 g/bird/day, P3: high protein rations without live maggot administration, and P4: high protein rations with live maggot administration 40g/bird/day. The results showed that the treatment affected the texture, flavor, and aroma of boiled eggs. Ducks fed with high protein ration coupled with the provision of live maggot 40 g/bird/day produce softer textures, tastes quite good, and aroma more fishy. Keywords: Maggot, duck eggs, organoleptics

scholarly journals The Physical of Biscuit Complete Ration Based on Hymenacne Acutigluma Supplemented with Different Legumes

2018 ◽  
Vol 68 ◽  
pp. 01021
Author(s):  
Riswandi ◽  
Basuni Hamzah ◽  
Agus Wijaya ◽  
Arfan Abrar ◽  
S Agus ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Water Absorption ◽  
Water Content ◽  
Animal Feed ◽  
Physical Quality ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

The aim of this research was to study the effects of supplementation different legumes on the physical quality of biscuit complete ration based on hymenacne acutigluma. This study was conducted in Animal Feed and Nutrition Laboratory of Agriculture Faculty, Sriwijaya University. This study was done in 2 months. A completely randomized design with four treatments and four replicates was used in this study. Each treatments were P0= 70% kumpai grass + 30% concentrate + 0% legume, P1= 55% kumpai grass + 7.5% lamtoro leaves + 7.5% water mimmosa + 30% concentrate, P2= 55% kumpai grass + 7.5% acacia leaves + 30% concentrate, and P3= 55% kumpai grass + 5% lamtoro leaves + 5% acacia leaves + 5 % water mimmosa + 30% concentrate. Variables measured were water content, density, average collision endurance, specific gravity and water absorption. The result indicated that The adding of different legumes in the ration significantly (P<0.05) affected the specific gravity and water absorption, but no significant effect on density, average collision endurance. Duncan Multirange Range Test showed that treatment of control (P0) had the highest of water absorption (264.56%). The highest content of water gravity was obtained in the treatment of adding lamtoro, acacia and water mimmosa (P3), namely 0.9 g/ml water gravity. The conclusion of this study is the addition of different legumes in kumpai grass-based diets can improve the physical quality of the complete ration biscuit. The addition of lamtoro leaves, water mimosa and acacia at the level of 5%, gave the best result in specific gravity and water absorption.

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 THE PROPORTION OF X AND Y SPERM, VIABILITY AND MOTILITY OF RAM SPERMATOZOA AFTER SEPARATED WITH WHITE EGG ALBUMIN

2017 ◽  
Vol 41 (1) ◽  
pp. 1 ◽  
Author(s):  
Moh Takdir ◽  
Ismaya Ismaya ◽  
Sigit Bintara
Keyword(s):  
Egg White ◽  
Egg Albumin ◽  
Randomized Design ◽  
Frozen Semen ◽  
Bottom Fraction ◽  
Completely Randomized Design ◽  
Ram Sperm ◽  
Artificial Vagina ◽  
Range Test

ABSTRACT The aim of this research was to determine the proportion, viability and motility of X and Y ram spermatozoa separated with egg white albumin. Sperm samples derived from Garut ram, which was collected by using an artificial vagina. Observations were made on spermatozoa fraction above and below each medium fraction treatment. There are treatment egg white albumin as separation medium, each medium consisting of fractions top and bottom fraction with different concentration: 1) P0 = sperma before separation (control); 2) P1 = 10% above fraction + 30% lower fraction; P2 = 25% + 45%; P3 = 25% + 75%. Data proportion of X and Y, viability and motility were analyzed statistically by Completely Randomized Design patern in the direction followed by Duncan’s Multiple Range Test for data with a real difference. Separation with egg white albumin affect significantly increased the proportion of spermatozoa X and Y (P≤0.05), but tends to decrease the viability and motility of spermatozoa.The proportion of spermatozoa X and Y was highest in treatment P3,76.76% of spermatozoa X (fraction above 25%) and 79.81% spermatozoa Y (75% lower fraction), with an average viability obtained respectively 68,9% (fraction above) and 59,7% (bottom fraction), motility 77,5% (fraction above) dan 84,0% (bottom fraction). It was concluded that the egg white albumin is very effective in changing the proportions of X and Y ram sperm with the quality of spermatozoa after separation feasible for applications insemination or processed into frozen semen.  (Keywords: Garut ram, White egg albumin, Spermatozoa X and Y) 

scholarly journals Pengaruh Penambahan Buah Asam (Tamarindus indica L.) Terhadap Karakteristik Loloh Don Teter (Solanum erianthum)

2021 ◽  
Vol 10 (1) ◽  
pp. 108
Author(s):  
I Wayan Ryantama Swastika Braja ◽  
I Dewa Gede Mayun Permana ◽  
I Ketut Suter
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Total Phenolics ◽  
Raw Material ◽  
Total Flavonoids ◽  
Tamarindus Indica ◽  
Total Solids ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

Loloh teter leaf is one of the traditional drinks in Bali, it made from raw material of teter leaf and other matter such as tamarind fruit, sugar and salt. The study aims to determine the effect of additional tamarind fruit (Tamarindus indica L.) to produce Loloh Teter leaf (Solanum erianthum) with the best characteristics. The experimental design used was a Completely Randomized Design (CRD) with the addition of tamarind fruit treatment consisting of 6 levels, namely : 0%, 0.5%, 1%, 1.5%, 2% and 2.5%. The treatment was repaeated 3 times for abtaining obtained 18 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan Multiple Range Test (DMRT). The results of this study indicate that the treatment of tamarind fruit addition has a very significant effect (P<0,01) on total phenolics, total flavonoids, vitamin C, antioxidant activity, total solids, color (hedonic test) and taste (scoring test). The best treatment in this study was the addition of 2,5% tamarind fruit with the total phenolics 0.86 GAE/100ml, total flavonoids 0.48 QE/100ml, vitamin C 26.39 mg/100ml, antioxidant activity 47.05% with IC50 valued 271,382.73 ppm, total solids 7.44%, the color is usual as well as, the aroma is rather liked, the teste is sour and rather liked and overall acceptance is rather liked.

scholarly journals PENGARUH PENGGUNAAN KONSENTRASI AIR KELAPA MUDA PADA PENGENCER NACL FISIOLOGIS TERHADAP KUALITAS SPERMATOZOA IKAN TAWES ( Puntius javanicus)

2015 ◽  
Vol 2 (2) ◽  
Author(s):  
Muhammad Rizal ◽  
Farah Diana ◽  
Dewi Mariani
Keyword(s):  
Coconut Water ◽  
Replication Sample ◽  
Sample Quality ◽  
Randomized Design ◽  
Mortality Index ◽  
Completely Randomized Design

This study aims to knowing influence using cocentration of coconut water in physiology of NaCl dilution to spermatozoa quality ofPuntius javanicus. This research was counducted at Meunasah Krueng Village, Beutong Subdistrict, Nagan Raya District from 18th – 20th May 2015. This study was using completely randomized design with 5 treatmentand 3 replication. Sample was saved in refrigerator (3 days) with temperature 4oC and it is oberved sample quality and data was collected in daily. Result of the study show water coconut concentration (7%) giving result for best quality of spermatozoa, where mortality index average of spermatozoa is up to 80,55%, viability value of spermatozoa is up to 65,88% and spermatozoa mortality is up to 23,88%. In addtion, coconut water in in physiology of NaCl dilution have been affecting to spermatozoa quality of Puntius javanicus.

scholarly journals Substitusi Tepung Ikan dengan Tepung Limbah Ikan Hiu (Carcharhinus sp.) terhadap Pertumbuhan, Efisiensi Pakan dan Survival Rate Ikan Lele Dumbo (Clarias sp.) [Subtitution of Fish Mill with Shark Waste Mill (Carcharhinus sp.) on Growth, Feed Efficiency and Fish Survival Rate of African Catfish (Clarias sp.) ]

2019 ◽  
Vol 7 (2) ◽  
pp. 199
Author(s):  
Novan Agil Permana ◽  
Yudi Cahyoko ◽  
Muhammad Arief
Keyword(s):  
Growth Rate ◽  
Survival Rate ◽  
Feed Efficiency ◽  
Quality Analysis ◽  
African Catfish ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Fish Survival ◽  
Range Test

Abstract Currently, African catfish is developing quite rapidly, because African catfish is one of the important commodities in the fishery. Efforts to increase the production of African catfish is to improve the quality of feed. The purpose of this study was to determine the effect of the use of shark waste mill on the growth rate, feed efficiency and survival rate of African catfish fishing. The research method was experimental with completely randomized design (CRD). The research consisted of five treatments and four replications. The treatments used were: (A) shark waste mill at 0% and fish mill by 50%, (B) 5% shark waste mill and 45% fish mill, (C) 10% waste shark mill and 40% fish mill, (D) 15% waste shark mill and fish mill and 35% (E) 20% shark waste mill and 30% fish mill. The main parameters measured were growth, feed efficiency and survival rate. Supporting parameters measured were water quality. Analysis of the data using analysis of variance (ANOVA) and to determine the differences between treatments tested by Duncan Multiple Range Test. The results showed that the giving of shark waste mil on ration had highly different effects on growth rate and feed eficiency of african catfish. The feeding of waste shark mill in ration had no significantly different effect on Survival Rate (SR). The best dose of shark waste mill is treatment C (10%) with growth rate (1,26%/day), feed eficiency (38,64%) and survival rate (55%).

scholarly journals Peningkatan Kualitas flakes Ganyong (canna edulis ker.) dan Bekatul Menggunakan Variasi Sayuran

2014 ◽  
Vol 18 (2) ◽  
Author(s):  
Haryo Sukamdani ◽  
L.M. Ekawati Purwijantiningsih ◽  
F. Sinung Pranata
Keyword(s):  
Staphylococcus Aureus ◽  
Raw Material ◽  
Plate Count ◽  
Soluble Fiber ◽  
Randomized Design ◽  
Cereal Product ◽  
Completely Randomized Design ◽  
And Staphylococcus Aureus ◽  
Insoluble Fiber

AbstractFlakes are ready to eat cereal product in order to provide a high caloric needs for those who consume them. Utilization of ganyong into flakes is one alternative that increases the diversification of processed ganyong prospects in the community. In order to improve the nutritional quality of flakes, especially fiber, other ingredients are added for flakes. Variety of vegetables and rice brand’s is used as the main raw material of flakes. Variety of vegetables is broccoli, spinach and carrots and with the addition of vegetables can be seen the influence of increasing the nutritional value from the resulting flakes. This research used completely randomized design (CRD). The results obtained in this study of flakes product are have variations of water content 0.03-0.36%, ash 2.69-3:09%, protein 5.72-6.36%, 0.96-3.08% fat, carbohydrate 87.47-90.61%, soluble fiber 1.59-4.4%, insoluble fiber 0.01-0.02%, total fiber 1.6-4.42%, texture 3349.8-3687.8 gf and microbiological tests such total plate count, molds and yeasts and Staphylococcus aureus that meets the ISO standard of cereal (SNI 01-4270 -1996). The results showed that the carrot flakes had the highest quality overall and flakes broccoli had the highest fiber content.Key words: Flakes, ganyong, variety of vegetables, rice bran’sAbstrakFlakes adalah produk makanan siap saji untuk menyediakan kalori bagi yang mengkonsumsinya. Pemanfaatan ganyong sebagai produk sereal adalah salah satu cara meningkatkan diversifikasi pangan di masyarakat. Dalam rangka meningkatkan kualitas gizi flakes, terutama serat maka bahan lain ditambahkan dalam pembuatan flakes. Variasi sayuran dan bekatul digunakan sebagai bahan baku utama pembuatan flakes. Variasi sayuran yang digunakan yakni brokoli, bayam dan wortel. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL). Hasil yang didapatkan dari penelitian ini yakni kadar air flakes 0,03-0,36%, kadar abu 2,69-3,09%, protein 5,72-6,36%, lemak 0,96-3,08%, karbohidrat 87,47-90,61%, serat larut 1,59-4,4%, serat tidak larut 0,01-0,02%, total serat 1,6-4,42%, tingkat kekerasan/ tekstur 3349,8-3687,8 gf dan tes mikrobiologi seperti angka lempeng total, kapang dan khamir, serta Staphylococcus aureus sesuai standar ISO sereal (SNI 01-4270 -1996). Hasil penelitian menunjukan bahwa flakes wortel mempunyai kualitas gizi tertinggi dan flakes brokoli mengandung serat tertinggi.Kata kunci: Flakes, ganyong, variasi sayuran, bekatul

Sign in / Sign up

Export Citation Format

Share Document