QUALITY OF KWETIAW WITH ADDITIONAL DIFFERENT PERCENTAGE OF CANNA (Canna edulis Kerr.) STARCH

Research has been conducted to eximine the possibility of kwetiaw production from canna starch. The aim of this research was to study the effect of canna starch persentage on quality of kwetiaw. This study used randomized block design with single factor, the percentage of canna starch which consist of 5 levels : A = 0%, B = 25%, C = 50%, D = 75% and E = 100%. Parameter analyzed were water content, water absorption, cooking loss, color and texture (elasticity) of kwetiaw. The result showed that water content, water absorption and cooking loss values of kwetiaw tended to increase with increasing of canna starch substitution. Color of kwetiaw was preferred in 25% canna starch substitution and the preference was decrese with increasing of canna starch substitution. The texture of kwetiaw was preferred on 50% canna starch substitution.

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Inovasi Rengginang Sebagai Pangan Sumber Serat dengan Penambahan Rumput Laut Undari pinnatifida

Pro Food ◽

10.29303/profood.v7i1.169 ◽

2021 ◽

Vol 7 (1) ◽

pp. 812-820

Author(s):

Istiqomaturrosyidah Istiqomaturrosyidah ◽

Erni Sofia Murtini

Keyword(s):

Water Content ◽

Block Design ◽

Single Factor ◽

Organoleptic Quality ◽

Hedonic Value ◽

Physical Chemical ◽

Randomized Block Design ◽

Glutinous Rice

Abstract Rengginang is a traditional Indonesian food that made from steamed glutinous rice, formed into round plates, dried and then fried. Rengginang can be modern food as a source of fiber with the adding of seaweed. The purpose of this study was to determine the effect of the subtitution of seaweed on the physical, chemical, and organoleptic quality of rengginang and to determine the concentration of seaweed which can make rengginang as a source of fiber. This research was conducted by using Randomized Block Design (RAK) with single factor that is subtitution of seaweeds with concentration 0, 5, 10, 15, 20, and 25%. The best treatment of rengginang was obtained from the subtitution of 15% seaweed with water content 10.94% (bk), evaporation of water 4.38%, and volume development 112.73%, and hedonic value which includes color 5.50; aroma 6,10; taste 6.00; and texture 5,7 Abstrak Rengginang merupakan makanan tradisional Indonesia yang terbuat dari beras ketan yang dikukus, dibentuk lempengan bulat, dikeringkan kemudian digoreng. Penambahan bahan dari rumput laut digunaka untuk membuat rengginang memiliki kandungan serat yang tinggi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan rumput laut terhadap kualitas fisik, kimia, dan organoleptik rengginang serta untuk mengetahui konsentrasi rumput laut yang dapat membuat rengginang sebagai sumber serat. Penelitian dilakukan menggunakan Rancangan Acak Kelompok faktor tunggal yaitu penambahan rumput laut pada konsentrasi 0, 5, 10, 15, 20, dan 25%. Rengginang perlakuan terbaik didapatkan dari penambahan rumput laut 15% dengan kadar air 10,94% (bk), penguapan air 4,38%, volume pengembangan 112,73%, serta nilai hedonik yang meliputi warna 5,50 (agak suka) ; aroma 6,10 (suka) ; rasa 6,00 (suka) ; dan tekstur 5,7 (agak suka).

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EVALUASI SIFAT KIMIA DAN SENSORI PERMEN JELLY JAMUR TIRAM PUTIH PADA BERBAGAI KONSENTRASI GELATIN

Jurnal Agroindustri ◽

10.31186/j.agroindustri.11.1.43-53 ◽

2021 ◽

Vol 11 (1) ◽

pp. 43-53

Author(s):

Sussi Astuti ◽

Dwi Ardiansyah ◽

Susilawati Susilawati

Keyword(s):

Data Analysis ◽

Water Content ◽

Block Design ◽

Ash Content ◽

Oyster Mushroom ◽

Single Factor ◽

Randomized Block Design ◽

Significant Difference ◽

Gelatin Concentration ◽

Sugar Levels

The purpose of the research to determine the concentration of gelatin that produce white oyster mushroom jelly candy which appropriate with the chemical and sensory characteristic of standard ISO 3547.2-2008. The research arranged in a Complete Randomized Block Design (CRBD) by a single factor that is gelatin concertration on six grade of 5%, 10%, 15%, 20%, 25%, and 30% with four repetition. Data analysis of variance and a further test with the Least Significant Difference (LSD) at 5% level. The results showed that the best treatment was found in 20% of gelatin concentration that produces flavor white oyster mushroom jelly candy with score of 2.98 (rather typical white oyster mushroom), elasticity with a score of 3.89 (chewy), color with score of 3.71 (like), the overall acceptance with score of 3.83 (like), the water content of 18.27% (bb), ash content of 0.25% (bb), reduced sugar levels of 0.28% (bb), and sucrose levels of 51.33% (bb) which appropriate with SNI jelly candy 3547.2-2008.

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PENGARUH PENGGUNAAN TEPUNG KUNYIT ( Curcuma domestica Val.) DAN LAMA PENYIMPANAN TERHADAP KUALITAS SOSIS IKAN TENGGIRI (Scomberomorus sp)

Jurnal Pengolahan Pangan ◽

10.31970/pangan.v4i2.25 ◽

2019 ◽

Vol 4 (2) ◽

pp. 65-73

Author(s):

Syaifuddin

Keyword(s):

Water Content ◽

Storage Time ◽

Ph Value ◽

Block Design ◽

Microbiological Quality ◽

Chemical Quality ◽

Storage Duration ◽

Randomized Block Design ◽

And Storage

This study aims to determine the effect of giving levels of turmeric flour and storage time on microbiological quality, sensory quality and chemical quality of mackerel fish sausages. The method used in this research is descriptive research used to observe the total number of bacterial colonies and molds, while experimental research using Factorial randomized block design (RBD) for analyzing sensory tests. Completely Randomized Design (CRD) factorial pattern for analyzing water content and pH tests. The results showed the administration of turmeric flour can inhibit bacteria and mold for 12 hours. Sensory testing showed an interaction between the level of turmeric flour treatment and storage time. Chemical testing shows the storage time can cause fluctuations in water content. The pH test shows the level of turmeric flour can increase the pH value, and the pH value will decrease during storage. The conclusion of the study is that the level of turmeric flour and storage time affect the quality of sausage microbes. The interaction between the level of turmeric flour and the length of storage has an influence on the taste and texture of fish sausages during storage by inhibiting the growth of microbes so as to maintain quality degradation. levels of turmeric flour and storage duration affect the chemical quality of sausages

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Pengaruh Pemangkasan Tajuk Terhadap Produktivitas dan Mutu Buah Jeruk Keprok Pulung (Effect of Pruning Canopy on Productivity and Fruit Quality of Mandarin cv Pulung)

Jurnal Hortikultura ◽

10.21082/jhort.v29n2.2019.p199-208 ◽

2020 ◽

Vol 29 (2) ◽

pp. 199

Author(s):

Agus Sugiyatno ◽

NFN Yenni ◽

Buyung Al Fanshuri

Keyword(s):

Water Content ◽

Fruit Quality ◽

Maintenance Treatment ◽

Block Design ◽

Total Sugar ◽

Total Acid ◽

Randomized Block Design ◽

The Mean ◽

Fruit Diameter

Pemangkasan merupakan tindakan dalam budidaya tanaman yang berperan penting dalam mengatur percabangan tanaman. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemangkasan tajuk tanaman terhadap produktivitas dan mutu buah jeruk keprok Pulung. Penelitian dilaksanakan pada bulan Agustus 2015 – Agustus 2016 di Kebun Percobaan (KP) Tlekung Balai Penelitian Tanaman Jeruk dan Buah Subtropika (Balitjestro) pada tanaman jeruk keprok Pulung berumur 6 tahun. Penelitian berdasarkan Rancang Acak Kelompok (RAK) dengan lima perlakuan, yaitu pemangkasan pemeliharaan (P), pemangkasan bentuk V (V), pemangkasan lorong (L), pemangkasan samping (S), dan tidak dipangkas (K). Setiap perlakuan diulang lima kali dengan sembilan unit tanaman per ulangan. Hasil penelitian menunjukkan bahwa jumlah bunga tertinggi diperoleh pada perlakuan pemangkasan bentuk V (V), yaitu 85,30%, jumlah buah tertinggi pada perlakuan pemangkasan bentuk V (V) dan perlakuan pemangkasan samping (S) masing-masing sebesar 208,8 buah/pohon dan 201 buah/pohon. Rerata diameter dan bobot buah tertinggi diperoleh pada perlakuan pemangkasan pemeliharaan (P), yaitu 66,20 mm dan 143,75 g. Dari hasil analisis buah jeruk, total gula tertinggi (7,5%) dan total asam terendah (1,79%) diperoleh pada tanaman yang diperlakukan pemangkasan samping (S), sedangkan total karotenoid tertinggi (10,63 µg/g) terdapat pada tanaman yang diperlakukan pemangkasan lorong (L) dan kadar air yang tertinggi sebesar 90,08% dimiliki oleh tanaman kontrol (tanpa pemangkasan). Perlakuan pemangkasan samping (S) dapat direkomendasikan untuk diterapkan di petani karena menghasilkan jumlah buah yang tinggi dengan rasa yang manis.KeywordsJeruk; Kanopi; Pemangkasan; Produktifitas; Mutu buahAbstractPruning plays an important role in regulating branching of fruit plants. This research was aimed to examine the effect of canopy pruning on productivity and fruit quality of mandarin cv Pulung. The study was conducted at the Experimental Farm Tlekung ICSFRI on 6 year old tree of mandarin cv. Pulung. The observation was carried out from August 2015 until August 2016. The study was analyzed by using a Randomized Block Design (RBD) with five treatments and five replicates. The treatments were consisted of pruning for maintenance (P), V shape pruning (V), alley shape pruning (L), side pruning (S), and unpruning (K). The results indicate that the highest number of flowers is shown by V shape pruning treatment (V) i.e. 85.30%, the highest number of fruits is performed by V shape pruning treatment (V) and side pruning treatment (S), with the average of 208.8 and 201 fruits per tree. The mean fruit diameter and weight is the highest in pruning for maintenance treatment (P), i.e. 66.20 mm and 143.75 g, respectively. The highest total sugar (7.5%) and lowest total acid (1.79%) were obtained in the side pruning treatment (S), while the highest total caratenoid (10.63 µg / g) was found in the alley pruning treatment (L) and the highest water content of 90.08% is owned by the control (unpruning). Results of the study suggest that side pruning treatment (S) can be recommended as the best pruning practice to farmers since it may produce highest number of fruits and sweetest taste.

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Karakteristrik Enkapsulat Ekstrak Pewarna Fungsional Bunga Rosella (Hibiscus sabdariffa L.) pada Perlakuan Perbandingan Kasein-Maltodekstrin

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI ◽

10.24843/jrma.2019.v07.i04.p03 ◽

2019 ◽

Vol 7 (4) ◽

pp. 509

Author(s):

Putu Dwi Ariyanti Lestari ◽

Luh Putu Wrasiati ◽

Ni Putu Suwariani

Keyword(s):

Water Content ◽

Encapsulation Efficiency ◽

Block Design ◽

Hibiscus Sabdariffa ◽

Single Factor ◽

Total Anthocyanin ◽

Brightness Level ◽

Randomized Block Design ◽

Functional Dyes

Rosella contains high levels of anthocyanin and can be used as a source of functional dyes. The making of functional dyes is carried out through the process of extraction and encapsulation. The aims of this study were to determine the effect of casein-maltodextrin encapsulation ratio on the encapsulation characteristics of rosella flower functional dye extract and determine the best encapsulation ratio of casein-maltodextrin in producing rosella functional dye extract encapsulates. Experiments in this study used a single factor randomized block design. These factors are the casein and maltodextrin ratio which consists of (maltodextrin), (1: 0.5), (1: 1), (1: 1.25), (1: 1.5), (1: 1.75), (1: 2.0), (1: 2.5) and (casein). The results showed that casein and maltodextrin comparison factors had a significant effect of yield, (P <0.01) on yield, total anthocyanin, surface anthocyanin level, encapsulation efficiency, solubility, brightness (L*), redness (a*), yellowish level (b*) but did not have a significant effect (P> 0.05) on water content. The comparison treatment between casein and maltodextrin 1: 0.5 is a treatment to produce encapsulate products of roselle flower functional dye extract with a yield of 42.86 percent, water content of 5.04 percent, surface anthocyanin total of 9.43 mg/g, surface anthocyanin level 1.66 mg/g, encapsulation efficiency 82.37 percent, solubility 45.84 percent, brightness level (L*) 60.86, redness level (a*) 25.64, yellowish level (b*) 29.61. Keywords: rosella (Hibiscus sabdariffa L.), extraction, casein, maltodextrin, encapsulation.

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UJI MUTU BENIH TIGA VARIETAS PADI (Oriza sativa L) PADA BEBERAPA WADAH SIMPAN The test quality seed of tree rice variety on the several storage containers

AgriPeat ◽

10.36873/agp.v20i02.142 ◽

2019 ◽

Vol 20 (02) ◽

pp. 75-80

Author(s):

Admin Journal

Keyword(s):

Water Content ◽

Block Design ◽

Rice Variety ◽

Test Quality ◽

Storage Container ◽

Randomized Block Design ◽

Physiological Quality ◽

Storage Containers ◽

And Storage

ABSTRACTThe aim of the study was to examine several storage containers for the quality of the seeds of threerice varieties. Using a randomized block design faktorial. The first factor is the storage container (W)consisting of W1 = open cardboard, W2 = gunny sack, W3 = plastic and W4 = can. The second factor isrice varieties consisting of V1 = inpara 3, V2 = situbagendit and V3 = towuti. The physiological qualityvariables observed are water content, germination power and the potential for maximum seed growth.The results showed that the storage container and variety had an effect on water content, germinationand the potential for maximum seed growth. The physiological quality of Towuti seeds can bemaintained for up to 70 days in a sealed storage container in the form of cans.Keywords: seeds, rice variety and storage container

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Pengaruh Cara Penyembelihan dan Lama Penyimpanan Terhadap Kualitas Daging Ayam Broiler

Jurnal Teknologi dan Industri Pertanian Indonesia ◽

10.17969/jtipi.v12i1.16038 ◽

2020 ◽

Vol 12 (1) ◽

pp. 36-39

Author(s):

Anis Dliyaul Haq ◽

Irfan Irfan ◽

Yanti Meldasari Lubis

Keyword(s):

Water Content ◽

Skin Color ◽

Storage Time ◽

Block Design ◽

Chicken Meat ◽

Physical Chemical ◽

Randomized Block Design ◽

Duration Of Storage ◽

Better Than

Slaughtering is a method used to obtain food from farmed animals. Chicken slaughter is one of important factors affevting the halal and nutritional quality of meat. Chicken meat slaughtered is done according to islamic sharia and not according to Islamic sharia. Slaughtering is carried out according to islamic or halal sharia according LPPOM-MUI (2008). The storage time for food is a period of time that is safe and suitable for consumption in food and can be used by consumers according to their needs and can maintain the state of the food that is packed. Determine the quality of chicken meat whether or not accepted by consumers affect the physical, chemical and biological quality. The study aims to determine the effect of slaughtering methoda (according to Islamic sharia and not according to Islamic sharia) and duration of storage on the quality of chicken meat. This research uses factorial randomized block design (RBD) consisting of 2 factors. The first factor is the method of slaughtering, namely slaughtering by Islamic sharia and slaughtering not by Islamic sharia (neck slaughter broken). Slaughtering by Islamic sharia is chicken slaughtering in RPA that is halal certified, while slaughtering is not by Islamic sharia is chicken slaughtered in RPA that is certified not halal. The second factor is storage time, which is 0 hours (control), 3 hours, 6 hours and 9 hours. The result of this study showed that slaughter had a very significantly affected (P 0,01) on skin color. The treatmment duration significantly affected (P 0,05) on water content and suppleness. Research shows that the quality of chicken meat slaughtered according to Islamic sharia (P1) is better than meat slaughtered not according to Islamic sharia, especially in terms of; as higher skin color. As storage time increases, the water content

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STUDI PEMBUATAN TABLET EFFERVESCENT DENGAN EKSTRAK BUNGA MAWAR MERAH (Rosa sp.) PADA PASCA POTONG BUNGA MAWAR DAN JENIS FILLER (NaHCO3, KHCO3, CaCO3)

AGRICA ◽

10.37478/agr.v4i1.464 ◽

2020 ◽

Vol 4 (1) ◽

pp. 9-37

Author(s):

Theovilla R. Rianty Dami

Keyword(s):

Water Quality ◽

Water Content ◽

Block Design ◽

Soluble Solid Content ◽

Colour Intensity ◽

Post Harvest ◽

Randomized Block Design ◽

Soluble Solid ◽

Pigment Extract

Red roses (Rosa sp) are a decorative plant species. Their petals contain the pigment anthocyanin, which is classified as a flavonoid and is able to capture free radicals. Due to their popularity, roses are an abundant resource and can be processed into effervescent drink tablets. This study aims to investigate the influence of time after harvest and filler type on the quality of the red rose extract powder, on effervescent tablets made from the said extract and on effervescent drink quality. The study was conducted in two stages. Phase I tested the quality of pigment extract of hybrid varieties of Dutch roses. Three post-harvest durations were tested using a Randomized Block Design: fresh, or 0 days after harvesting (U0), 2 days after harvesting (U1) and 4 days after harvesting (U2). Phase II used a Randomized Block Design arranged in factorial to test rose extracts taken from flowers at 3 post-harvest durations (U0, U1, U2) in combination with 3 different filler types [NaHCO3 (N0), KHCO3 (N1), CaCO3 (N2)]. Resulting pigment extracts were analyzed for water quality, pigment quality, pH, and colour intensity. Effervescent tablets made from the various pigment extracts were also measured for water quality, sugar level, pH, moisture content, tablet density, and colour intensity. Study findings revealed that time after harvest affected pigment extract pH, absorbance, light (L), and red (a+)/yellow (b+) colour intensity, while water content and soluble solid content and quantity were unaffected. Analysis of effervescent tablets found that time after harvest, was linked to differences in water content, texture, light intensity (L) and red (a+)/yellow (b+) intensity while there was no effect on moisture level. Analysis of effervescent tablet drinks found that harvest time and filler type affected pH, dissolution speed, colour intensity and flavour. However, neither time after cutting nor filler type had a significant effect on the quantity of soluble solid, colour, appearance or taste of the drinks.

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Variasi Kemasan dan Lama Penyimapanan Terhadap Mutu Sayur Okra (Abelmuschus esculentum)

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v3i4.9581 ◽

2018 ◽

Vol 3 (4) ◽

pp. 801-809

Author(s):

Diana Sukma ◽

Martunis Martunis ◽

Irfan Irfan

Keyword(s):

Weight Loss ◽

Water Content ◽

Block Design ◽

Real Effect ◽

Plastic Packaging ◽

Randomized Block Design ◽

Treatment Type ◽

Factor Ii ◽

Two Factors

Abstrak. sayur okra merupakan sumber sayuran yang kaya serat, mineral, serta vitamin. Penelitian ini bertujuan mempelajari pengaruh berbagi jenis kemasan plastik untuk mempertahankan mutu sayur okra selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Faktorial dua faktor. Faktor I jenis kemasan (K) terdiri atas tiga taraf : K1 (Plastik PE), K2 (Plastik PP), dan K3 (Plastik LDPE). Faktor II Lama Penyimpanyan (L) yang terdiri dari 2 taraf : L1 (6 hari ), L2 (12 hari), menggunakan tiga kali ulangan diperoleh 18 satuan percobaan. Analisis yang dilakukan meliputi kadar air, susut bobot, dan uji deskriptif berupa warna, tekstur dan penampakan. Hasil penilitian menunjukkan bahwa perlakuan jenis kemasan (K) berpengaruh sangat nyata terhadap susut bobot sayur okra (P≤0.01). Perlakuan jenis kemasan (K) berpengaruh sangat nyata terhadap warna sayur okra. Taraf perlakuan jenis kemasan (K), lama penyimpanan (L), dan interaksi kedua perlakuan (KL) berpengaruh sangat nyata terhadap nilai tekstur.PACKAGING AND OLD VARIATION STORAGE ON OKRA QUALITY VEGETABLES (Abelmuschus esculentum)Abstract. : okra vegetables are a source of vegetables that are rich in fiber, minerals, and vitamins. This study aims to study the effect of sharing types of plastic packaging to maintain the quality of okra vegetables during storage. This study used Factorial Randomized Block Design (RBD) two factors. The first type of packaging factor (K) consists of three levels: K1 (Plastic PE), K2 (Plastic PP), and K3 (Plastic LDPE). Factor II Length of Deployment (L) consisting of 2 levels: L1 (6 days), L2 (12 days), using three replications obtained 18 experimental units. The analysis carried out included water content, weight loss, and descriptive tests in the form of color, texture and appearance. The results of the study showed that the treatment of the type of packaging (K) had a very significant effect on the shrinkage of the okra vegetable weight (P (0.01). Treatment type of packaging (K) has a very real effect on the color of okra vegetables. The level of treatment of the type of packaging (K), length of storage (L), and the interaction of the two treatments (KL) had a very significant effect on the texture value.

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STUDY ON ASCORBIC ACID FOR FORTIFICATIONOF RICE CASSAVA

Jurnal Agroindustri ◽

10.31186/j.agroind.7.2.72-83 ◽

2017 ◽

Vol 7 (2) ◽

pp. 72-83

Author(s):

Harun Al-Rasyid ◽

Subeki Subeki ◽

Wisnu Satyajaya ◽

Agus Saptomi

Keyword(s):

Ascorbic Acid ◽

Vitamin C ◽

Water Content ◽

Analysis Of Variance ◽

Block Design ◽

Factorial Experiment ◽

Randomized Block Design ◽

Two Factors ◽

Agricultural Materials

Siger rice is an analog rice made from agricultural materials containing carbohydrates such as cassava. The purpose of this research was to know the effect of addition of ascorbic acid and steam duration to the quality of siger rice from cassava. The factorial experiment arranged in a Complete Randomized Block Design (CBRD) with two factors and three replications.. The first factor was the addition of ascorbic acid is 0% (A1), 0.1% (A2), 0.15% (A3), 0.2% (A4), 0.25% (A5), and 0.3% A6). The second factor was steam duration of 25 minutes (L1), 30 minutes (L2), and 35 minutes (L3). The data were analyzed using analysis of variance (ANNOVA) and continued with Least Significance Different (LSD) test. The results showed that the addition of ascorbic acid 0.2% with steaming for 35 minutes resulted in the best quality of siger rice with white color tending, somewhat similar to rice, rather soft, water content of 10.62%, 0.88% ash, protein 3,82%, fat 2.42%, crude fiber 1.13%, carbohydrates 81.12%, and vitamin C 0.61 mg/g.

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