STUDY ON ASCORBIC ACID FOR FORTIFICATIONOF RICE CASSAVA

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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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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Pengaruh proses blanching dan penambahan karagenan pada kualitas selai lembaran belimbing wuluh (Averrhoa bilimbi L.)

TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian ◽

10.35891/tp.v11i2.2196 ◽

2020 ◽

Vol 11 (2) ◽

pp. 152-161

Author(s):

Devi Rahmah Fauzi ◽

Hapsari Titi Palupi

Keyword(s):

Vitamin C ◽

Shelf Life ◽

Water Content ◽

Block Design ◽

Added Value ◽

Index Method ◽

Tukey Test ◽

Randomized Block Design ◽

Effectiveness Index

Belimbing wuluh (Averrhoa bilimbi L.) is one of the fruit plants native to Indonesia. Processing of Belimbing wuluh into slice jam is necessary in order to have extended shelf life and to give added value of this fruit. This study aims to determine the effect of blanching and concentration of carrageenan on the quality of belimbing wuluh sheet jam. The method of this research was a randomized block design (RBD) consisting of 2 factors. The first factor were Blanching, (B1) = With Blanching, (B2) = Without Blanching. The second factor was the concentration of carrageenan, carrageenan (K1) = 5%. K2 = 10%. K3 = 15%. The result were analyzed by performed ANOVA using Minitab18 software and continued by the Tukey test. The best treatment was analyzed using the De Garmo Effectiveness Index method. The best treatments found in the B2K2 treatment (without blanching and concentration of carrageenan 10%.) has an average of water content 19.68%; vitamin C 14.51 mg / g; texture 0.50 N / mm2; color L 35.50; a* 13.20; b* 20.80; (organoleptic) texture 3,40 (like); color 3,33 (like); taste 3,47(like); and flavor 3.30 (like).

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Enhancing Chromium Phytostabilization Using Chelator (Agrobacterium sp. I26 and Manure) to Support Growth and Quality of Rice (Oryza sativa L.)

Sains Tanah - Journal of Soil Science and Agroclimatology ◽

10.15608/stjssa.v15i2.20818 ◽

2018 ◽

Vol 15 (2) ◽

pp. 83 ◽

Cited By ~ 1

Author(s):

Riani Dwi Utari ◽

Mohammad Masykuri ◽

Retno Rosariastuti

Keyword(s):

Research Output ◽

Oryza Sativa L ◽

Block Design ◽

Industrial Area ◽

Good Growth ◽

Chemical Fertilizers ◽

Randomized Block Design ◽

Two Factors ◽

Control Application

There are many of rice field which is located near the industrial area. The industrial waste contains heavy metals (chromium) which will cause contamination of rice if the waste isn’t treated properly. The used of chemical fertilizers can cause chromium contamination. It needs an effort to do remediation, such as using phytostabilization mechanism. This research aimed to determine the role of chelator in chromium phytostabilization and its influence on the growth and quality of rice. The study was conducted in Waru village, Karanganyar in May to October 2018. This research was factorial design used completely randomized block design with two factors, namely chemical fertilizers and chelator (Agrobacterium sp. I26, and manure). The parameters observed are chromium content and uptake by plant tissues (roots, shoot and rice), plant height and a number of clumps. Research output was without chemical fertilizer-chelator Agrobacterium sp. I26 that can increase the chromium uptake in roots as big as 95.38 %, increased up to 10 % in the shoot and decreased up to 92.38 % in rice compared to control. Application of Agrobacterium sp. I26 can be recommended to produce good quality and quantity of rice (good growth and free from harmful pollutants such as chromium metal).

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The Effectiveness Test of Application Anthocyanin’s Extract in Fruit Jam From Several Biological

Indonesian Journal of Natural Pigments ◽

10.33479/ijnp.2019.01.1.20 ◽

2019 ◽

Vol 1 (1) ◽

pp. 20

Author(s):

Elfi Anis Saati ◽

Hilwa Heidir ◽

Moch. Wachid ◽

Sri Winarsih ◽

Abd. Haris ◽

...

Keyword(s):

Block Design ◽

Sugar Content ◽

Anthocyanin Pigment ◽

Randomized Block Design ◽

Factor Ii ◽

Dragon Fruit ◽

Two Factors

The study is to investigate the effectiveness of several anthocyanins on quality of papaya jam. It was conducted using a randomized block design, arranged with two factors. The first factor is the anthocyanin with different source with several levels that of control (without pigment), canna flower, grape and skins dragon fruit, factor II is sugar content which is 40%, 50%, and 60%. The results of the study, indicating that there is significant to increase quality products. The best treatment is papaya jam with canna flower anthocyanin pigment and 60% sugar.

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PEMANFAATAN EKSTRAK BELIMBING WULUH DAN EKSTRAK KULIT BUAH NAGA DALAM PEMBUATAN SELAI

Jurnal Agrotek UMMat ◽

10.31764/jau.v8i2.4527 ◽

2021 ◽

Vol 8 (2) ◽

pp. 62

Author(s):

Nurul Aini ◽

Dody Handito ◽

Siska Cicilia

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Block Design ◽

Fruit Peel ◽

Significance Level ◽

Randomized Block Design ◽

Dragon Fruit ◽

Significant Difference ◽

Sensory Tests

This study aims to determine the concentration of starfruit juice and dragon fruit peel on the quality of jam. The experimental design used was a one-factor Randomized Block Design (RAK) with six treatments and three replications to obtain 18 samples. The treatments were the concentration of starfruit juice and dragon fruit peel extract with P1 (100% : 0%), P2 (85% : 15%), P3 (70% : 15%), P4 (55% : 45%), P5 ( 40% : 60%) and P6 (25% : 75%). Parameters observed were vitamin C levels, antioxidant activity, spread, and color as well as sensory tests (color, aroma, and taste). Data analysis results were tested by analysis of variance at a significance level of 5% using Co-Stat software. If there is a significant difference, then the orthogonal polynomial further test is carried out, while the physical and sensory tests are further tested using the Honest Significant Difference test at a significance level of 5%. The results showed that the concentration of star fruit juice and dragon fruit pulp did not have a different effect on vitamin C levels but had a significantly different effect on antioxidant activity, spread, and color. P6 treatment resulted in the highest antioxidant activity of 77.27%, 12.80 mg of vitamin C content, 10.1 cm of smearing power, and sensory properties that were acceptable to the panelists.

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EFISIENSI PENGGUNAAN Trichoderma sp UNTUK MENGENDALIKAN PENYAKIT LAYU FUSARIUM (Fusarium oxysporium) DAN PERTUMBUHAN BIBIT TANAMAN PISANG

Jurnal Ilmiah Pertanian ◽

10.31849/jip.v14i2.256 ◽

2018 ◽

Vol 14 (2) ◽

pp. 14-28

Author(s):

Bukhari Bukhari ◽

Nuryulsen Safridar

Keyword(s):

Analysis Of Variance ◽

Fusarium Wilt ◽

Block Design ◽

Wilt Disease ◽

Variance Test ◽

Medium Intensity ◽

Fusarium Wilt Disease ◽

Randomized Block Design ◽

Trichoderma Sp ◽

Two Factors

This research was conducted in Pante Cermin, Padang Tiji Subdistrict, Pidie District. in March to August 2015, with the aim to know the use efficienci of Trichoderma sp on the growth of several types of Banana seedlings (Musa Paracica L.) This research using Randomized Block Design (RAK) factorial pattern with the factors studied is the type of banana and trichoderma dose . Both factors consist of 4 levels: Banana Barangan (J1), Ambon banana (J2), Banana King (J3) and Geupok banana (J4). While the dose of Tricoderma sp is: TO = 0 g / seeds T1 = 15 g / seeds T2 = 30 g / seedlings and T3 = 45 g / seedlings. So there are 16 treatment combinations and repeated 3 times, which resulted in 48 experimental units.To determine the influence of each treatment and its interaction on the growth of banana seedlings, the analysis of variance (Test F) and continued with the test of Beda Nyata Jujur (BNJ) at 5% level.The results showed that the growth of good banana seedlings among 4 species studied was shown by Barangan bananas, but not unlike bananas. However, trichoderma administration until the age of 4 months has not shown the growth and intensity of different attacks. So it should be extended the study period to 6 months. After 6 months of research there has been a difference in growth and intensity of attack, where the intensity of the greatest attack is shown by T0 (without trichoderma). Medium intensity of smallest attack is shown by T3 (Dose trichoderma sp 45 gr / banana seedlings). The type of banana does not affect the growth and intensity of fusarium wilt attack. and the interaction of these two factors had no significant effect on the growth of banana seedlings and the intensity of Fusarium wilt disease.

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PENGARUH DOSIS RAGI DAN PENAMBAHAN GULA TERHADAP KUALITAS GIZI DAN ORGANOLEPTIK TAPE BIJI GANDUM

Agric ◽

10.24246/agric.2014.v26.i1.p75-84 ◽

2016 ◽

Vol 26 (1) ◽

pp. 75

Author(s):

Jalalina Abdillah ◽

Nugraheni Widyawati ◽

Suprihati

Keyword(s):

Analysis Of Variance ◽

Block Design ◽

Wheat Grain ◽

Christian University ◽

Randomized Block Design ◽

Honestly Significant Difference ◽

Sugar Addition ◽

Significant Difference ◽

And Mathematics

Tape yeast in certain dose is required in making tape. Addition of 5% sugar could increase the sweetness as well as energy for the microorganissm. The experiment about the effect of yeast dosage and sugar addition on the quality of wheat grain tape in the Laboratory of Faculty of Science and Mathematics Satya Wacana Christian University started from 29th February until 23rd April 2012. This research used Randomized Block Design (RBD) with six treatments as follows: 1% yeast; 2% yeast; 3% yeast; 1% yeast with sugar; 2% yeast with sugar; 3% yeast with sugar. Finally, data of the result were analyzed using analysis of variance (ANOVA) and honestly significant difference (HSD) at 5% level. The research showed that: 1) 1% yeast dose had the highest quality of wheat tape compared to 2% and 3% yeast dose, 2) 1% yeast dose with sugar gave the best taste from organoleptic test.

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SUBSTITUSI TEPUNG ALMOND DENGAN TEPUNG KEMIRI (Aleurites moluccana Wild) TERHADAP KARAKTERISTIK KULIT MACARON

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i02.p02 ◽

2019 ◽

Vol 8 (2) ◽

pp. 122

Author(s):

Ida Ayu Ganitri Adnyasuari ◽

I Gusti Ayu Ekawati ◽

Ni Made Indri Hapsari Arihantana

Keyword(s):

Protein Content ◽

Water Content ◽

Analysis Of Variance ◽

Block Design ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Randomized Block Design ◽

The Right ◽

Aleurites Moluccana

This research aims to identify the substitution of almond flour with candlenut flour on the characteristics of macaron shell, and to identify the right concentration of almond flour with candlenut flour on the characteristics of macaron shell. This research used randomized block design with the treatment ratio of almond flour with candlenut flour, which consists of 6 levels such as: 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%, and 0% : 100%. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed using Analysis of Variance and if the treatment had an effect on the parameter, the Duncan test was performed. The result showed that substitution of almond flour with candlenut flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, swelling, flavor (hedonic), texture (hedonic), taste (scoring) and overall acceptance (hedonic). Substitution of almond flour with candlenut flour 40% had the best characteristics, with 2,40% water content, 2,51% ash content, 9,40% protein content, 18,98% fat content, 66,70% carbohydrate content, 130,81% swelling, color, flavor, taste, and overall acceptance liked, taste candlenut medium and texture very soft.

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Production and quality of okra produced with mineral and organic fertilization

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v23n2p97-102 ◽

2019 ◽

Vol 23 (2) ◽

pp. 97-102

Author(s):

Hemmannuella C. Santos ◽

Emmanuel M. Pereira ◽

Rafael L. S. de Medeiros ◽

Paulo M. de A. Costa ◽

Walter E. Pereira

Keyword(s):

Vitamin C ◽

Block Design ◽

Titratable Acidity ◽

Soluble Solids ◽

Organic Fertilization ◽

Randomized Block Design ◽

Number Of Leaves ◽

The Mean ◽

Organic Compost

ABSTRACT Okra, Abelmoschus esculentus (L.) Moench, is a vegetable with annual fruit native to hot regions of Africa, well adapted to the conditions of the Northeast and Southeast regions of Brazil, where it is widely used by small farmers. This study aimed to evaluate the effect of mineral and organic fertilization on the production and quality of okra fruits. The experiment was conducted in randomized block design, with three replicates and eleven treatments defined according to a Baconian matrix. Treatments consisted of doses of N (0, 100, 200 and 300 kg ha-1), P (0, 100, 200 and 300 kg ha-1) and K (0, 80, 160 and 240 kg ha-1), as well as absence and presence of organic compost (30 t ha-1). The following parameters were evaluated: plant height, stem diameter, number of leaves, production of fruits plant-1, number of fruits plant-1, fruit length and diameter and fruit quality (pH, soluble solids, titratable acidity, vitamin C and electrical conductivity). The crop is demanding in terms of K and N fertilizations, with increments of 15.8 and 36% in the mean number and diameter of fruits, respectively. Organic fertilization did not influence the vegetative growth of okra, but was beneficial to the production of fruits with higher vitamin C content, 52% higher than the contents found in fruits produced without such input.

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Pengaruh Persentase Penambahan Bubuk Daun Stevia rebaudiana Bertoni dan Lama Penyeduhan terhadap Karakteristik Minuman Kunyit Asam

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI ◽

10.24843/jrma.2021.v09.i02.p03 ◽

2021 ◽

Vol 9 (2) ◽

pp. 174

Author(s):

Aman Julianto ◽

Sri Mulyani ◽

Ni Made Wartini

Keyword(s):

Vitamin C ◽

Treatment Duration ◽

Block Design ◽

Stevia Rebaudiana ◽

Stevia Rebaudiana Bertoni ◽

Randomized Block Design ◽

Appropriate Treatment ◽

Two Factors ◽

Leaf Powder ◽

Brewing Time

The leaves of the Stevia rebaudiana Bertoni plant have glycoside compounds including stevioside and rebaudioside A which can be used as natural sweeteners to replace the artificial sweeteners such as aspartame. This sweetener has a sweetness level of 200-300 times that of sucrose, so it can be used as a non-calorie sweetener. One way to take advantage of these leaves is to brew directly on certain products. This study aims to determine the effect of the addition percentage and the duration of brewing stevia leaves on the characteristics of tamarind turmeric drink and determine the appropriate treatment to produce the best tamarind drink. This study used a randomized block design with two factors. The first factor is the percentage of addition of stevia leaves with 4 levels, namely 15, 20, 25 and 30%. The second factor is the length of brewing with 3 levels, namely 2, 3 and 4 minutes. The results showed that the treatment of the percentage of addition of stevia leaves had an effect on vitamin C levels and antioxidant activity of IC50. The treatment duration of brewing had an effect on the level of vitamin C, while the interaction between the percentage of addition and the duration of brewing had an effect on the ranking of sweetness and the preference for sour turmeric drink.. The addition of 15% stevia leaf powder by brewing for 2 minutes resulted in the best tamarind turmeric drink with the characteristics of IC50 namely 15.78 + 0.38 mg/ml, vitamin C level specifically 14.02 + 1.15 mg AAE/g extracts and ph was 3.33 + 0.18 and the sweet and hedonic taste ratings are slightly sweet and slightly likable, respectively. Keywords : Brewing time, stevia addition, turmeric-tamarind drink

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