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

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.

scholarly journals Pengaruh Formulasi Jamur Tiram Putih (Pleurotus oestreatus) dan Tapioka Terhadap Sifat Fisik, Organoleptik, dan Kimia Kerupuk

2017 ◽  
Vol 16 (3) ◽  
Author(s):  
Sussi Astuti ◽  
Suharyono A.S. ◽  
Nopena Fitra
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Block Design ◽  
Ash Content ◽  
Product Diversification ◽  
Oyster Mushroom ◽  
Randomized Block Design ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
Standard Quality

White oyster (Pleurotus oestreatus) mushroom has high nutrition content. The white oystermushroom processing to be cracker product is one of product diversification efforts frommushroom. This research was conducted to find out the best formulation of tapioca andoyster mushroom to produce the best characteristics of oyster mushroom crackers. Thesecharacteristics include expansion volume, sensory, and chemist. This research was designedin a Completely Randomized Block Design with 3 replication. The treatments had 7formulation levels of tapioca and oyster mushroom flour, that were N1 (0% : 100%), N2(10% : 90%), N3 (20% : 80%), N4 (30% : 70%), N5 (40% : 60%), N6 (50% : 50%), and N7(60% : 40%), respectively. Data were analiyzed with analysis of varians to find out thetreatment effects, then the data were further analyzed with Honestly Significant Difference(HSD) test on level of 5% to find the best formulation. The results showed that formulationN2 (10% white oyster mushroom and 90% tapioca) was the best formulation with expansionvolume of 452,28%, crunchy texture, rather-typical of oyster mushroom taste, rather-typicalof oyster mushroom aroma, water content of 7,20% (%db), ash content of 1,03% (%db), fatcontent of 0,46% (%db), protein content of 1,66% (%db), and fibre content of 0,24% (%db).However, the protein content didn’t include the qualification of cracker standard quality(SNI 01-2713-1999).Keywords : white oyster mushroom, tapioca, cracker

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

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.

scholarly journals Pengaruh Perbandingan Puree Wortel (Daucus carota L.) Dan Terigu Terhadap Karakteristik Roti Tawar

2020 ◽  
Vol 9 (2) ◽  
pp. 193
Author(s):  
Norma Yunita ◽  
I Made Sugitha ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Block Design ◽  
Ash Content ◽  
Loaf Volume ◽  
Carotene Content ◽  
Daucus Carota L ◽  
Randomized Block Design ◽  
Carrot Puree ◽  
Orange Color

This research was conducted with the to determine the comparative effect of carrot puree and wheat flour on the characteristic of bread and to know of the exact comparison of carrot puree and wheat flour to obtain the best characteristic of bread. The experimental design used was a Randomized Block Design (RBD) with treatment factor ratio of carrot puree and wheat flour that was 0%: 100%, 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60%, and 50 %: 50%. The treatment was repeated 3 times to obtain 18 experimental units. Data were analyzed with the Anova test and if the treatment had an effect on the variables then proceeded with the Duncan test. The results showed that the comparison of carrot puree and wheat flour affected the water content, ash content, swelling power, total carotene, color, aroma, texture, taste, pore uniformity, and overall acceptance. Comparison of 30% carrot puree: 70% wheat flour produced the best characteristics of bread with the criteria water content of 16.13%, ash content of 1.37%, loaf volume of 123.65% and total carotene content of 13.01 mg/100 g. Orange color, slightly carrot aroma, soft texture, pore uniformity (uniform) liked and overall acceptance of bread very liked. Keywoards : bread, wheat flour, carrot puree.

scholarly journals Karakteristik Fisiko-Kimia dan Sensori Nugget Rumput Laut dengan Penambahan Tepung Ikan Motan (Thynnichthys thynnoides)

2018 ◽  
Vol 6 (2) ◽  
pp. 163-173
Author(s):  
Ricky Setyo Aditomo ◽  
Rodiana Nopianti ◽  
Indah Widiastuti
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Sensory Analysis ◽  
Research Method ◽  
Fish Meal ◽  
Block Design ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Physical Analysis ◽  
Randomized Block Design

The purpose of the research was to know the physicochemical and sensory characteristic of seaweed nugget with an addition of carp fish meal. The research was conducted from March 2016 until February 2017. The research method used a randomized block design (RBD). The treatments were 0%, 10%, 20%, 30% and 40% of fish meal. The parameters of this research were chemical analysis such as water content, ash content, protein content, carbohydrate content, and calcium; physical analysis was hardness, color and sensory analysis (color, taste, and texture). The results showed that treatments gave significant effect on water content, ash content, protein content, lipid content, carbohydrate content, calcium, lightness, chroma, hardness, and taste, but there was no effect on hue, color and texture. The water content was 47.01%-48.19%, ash was 1.29%-4.36%, protein was 2.26%-7.10%, lipid was 11.83%-14.79%, carbohydrate was 26.75%-36.42%, calcium was 15.11 mg/100g-48.46 mg/100g. The lightness of this seaweed nugget were 33.70%-63.43%, chroma 25.00%-35.10%, texture 26.97 gf – 50.80 gf. Taste sensory analysis of seaweed nugget were 2.72 (unlike) – 3.84 (like). The best treatment found in this research was A1.

THE EFFECT OF SLICE THICKNESS AND FRYING TEMPERATURE CHARACTERISTICS OF PUMPKIN CHIPS BY VACUUM FRYING METHOD

2013 ◽  
Vol 3 (2) ◽  
pp. 83-97
Author(s):  
Sugito Sugito ◽  
Hermanto Hermanto ◽  
Arfah Arfah
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Water Content ◽  
Block Design ◽  
Ash Content ◽  
Slice Thickness ◽  
Frying Temperature ◽  
Physical Chemical ◽  
Vacuum Frying ◽  
Randomized Block Design

The objective of research was to determine the effect of slice thickness and frying temperature on the physical, chemical and sensorycharacteristics of pumpkin chips by vacuum frying method. Research used a Factorial Completely Randomized Block Design with 2 treatments and 3 replications. A factor (the slice thickness: 1, 2, and 3 mm) and B factor (frying temperature : 80, 90, and 100oC). The results showed that the slice thickness had significant effect on the crispy texture, yield, and water content of pumpkin chips. The temperature had significant effect on the lightness, chroma, crispy texture, yield, and moisture content. Interaction slice thickness and temperature had significant effect on the water content of pumpkin chips. A3B3 treatment (slice thickness 3 mm and frying temperature 100oC) was the best treatment with physical characteristic (yield 17.47%, crispy texture 183.6 gf, colour with 54.63% lightness, 42.17% chroma and 54.90o hue), chemical cha-racteristic (1.63% water content, 8.08% ash content) and sensory characteristics by scoring preferences 3.48 crispy texture, 3.2 flavour, 2 colour and 3.32 taste. A3B3 treatment had 1.58 dissoluble fiber content, 12.92 mg/mL IC50 antioxidant activity, 21.90 fat rate,1.46 ppm total carotene.

scholarly journals Karakteristik Fisikokimia dan Sensoris Nugget Kijing (Pilsbryoconcha exilis)

2018 ◽  
Vol 7 (1) ◽  
pp. 76-85
Author(s):  
Ina Permata Sari ◽  
Herpandi Herpandi ◽  
Shanti Dwita Lestari
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Water Content ◽  
Sensory Analysis ◽  
Block Design ◽  
Ash Content ◽  
Sensory Characteristics ◽  
Chemical Characteristics ◽  
Physical Chemical ◽  
Randomized Block Design

The purpose of this research was to observe the effects of threadfin breams surimi (Nemiptarus nematophorus) and mussel (Pilsbryoconcha exilis) to physical, chemical and sensory characteristics of nugget. This research used randomized block design (RBD) consisted of one factor treatment and three replications. Factor treatment consisted of combination ratio threadfin breams surimi and mussel 100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, 0% : 100%. The variables observed were physical characteristics (elasticity), chemical characteristics (moisture content, ash, protein, fat, carbohydrate, and iron) and sensory analysis on appereance, flavour, taste and texture of the final products. Different combinations of threadfin breams surimi and mussel had significant effect on elasticity (222.53 gf, 278.33 gf, 300.66 gf, 312.13 gf, 452.86 gf), ash content (3.26%, 2.51%, 2.23%, 1.63%, 1.45%), protein content (8.27%, 12.11%, 14.8%, 17.14%, 20.73%), carbohydrate content (17.32%, 14.34%, 11.11%, 8.42%, 3.5%), and iron (23.61%, 18.56%, 12.77%, 7.24%, 1.54%). Based on the results, the greater addition of surimi concentration caused the increasing value of elasticity, protein, and water content. While the greater addition of mussel concentration resulted on the increased value of ash, fat and iron. This research showed that the combination of 75% threadfin breams surimi and 25% mussel produced on nugget with the best characteristics.

scholarly journals Perbandingan Tepung Ketan dan Labu Siam (Sechium Edule) Terhadap Karakteristik Dodol

GEMA AGRO ◽  
2018 ◽  
Vol 23 (1) ◽  
pp. 33
Author(s):  
I Gede Arisudana ◽  
Anak Agung Made Semariyani ◽  
I Putu Candra ◽  
Luh Suriati
Keyword(s):  
Water Content ◽  
Block Design ◽  
Rice Flour ◽  
Ash Content ◽  
Total Sugar ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Sechium Edule ◽  
Randomized Block Design ◽  
Glutinous Rice

This study aims to determine the effect of the ratio of glutinous rice flour and the squash to the resulting dodol characteristics, and to obtain the appropriate ratio of glutinous flour and pistachio to produce dodol with good characteristics and acceptable to consumers. This study used Randomized Block Design (RBD) with 6 (six) comparative treatments namely: T0 (100% glutinous flour: 0% squash); T1 (80% glutinous flour: 20% squash): T2 (70% glutinous flour: 30% squash); T3 (60% glutinous flour: 40% squash); T4 (50% glutinous flour: 50% squash and T5 (40% glutinous flour and 60% squash) Each treatment was repeated 3 times to obtain 18 units of experiments. Based on the results, it can be concluded that the ratio of glutinous flour and gourd flakes have significant effect on water content, ash content, crude fiber content, pH, total sugar, texture, aroma, flavor and overall acceptance of dodol squash. The ratio of 70% starch flour and 30% pumpkin yields a good dodol of cauliflower and not significantly different from the control (100% glutinous flour: 0% squash). Characteristic dodol pumpkin with a ratio of 70% glutinous flour: 30% squash is as follows: water content 19.774%, ash 0.763%, crude fiber 0.925 %, pH 6.270, total sugar 14.660 brix, 4.286 (chewy, elastic, non-breakable) texture taste, 3.000 aroma (somewhat typical dodol squash), 4.286 (sweet legit) flavor, overall acceptance 5.714 (likes) and all these characteristics meet per the requirement of SNI dodol (SNI 01-2986-1992).

scholarly journals PENGARUH KADAR AIR SERASAH KAYU SUNGKAI TERHADAP KEBAKARAN HUTAN DI AREAL IUPHHK-HT PT. AYA YAYANG INDONESIA

2021 ◽  
Vol 4 (2) ◽  
pp. 234
Author(s):  
Aris Setiawan ◽  
Normela Rachmawati
Keyword(s):  
Water Content ◽  
Forest Fires ◽  
Block Design ◽  
Homogeneity Test ◽  
Normality Test ◽  
Randomized Block Design ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
Average Water ◽  
Difference Test

This study aims to determine the effect of Sungkai litter water content (Peronema canescens) on forest fires. The benefit of this research is to provide information and input on related institutions to take actions to prevent forest fires. The research object is Sungkai litter in the IUPHHK-HI area of PT. Aya Yayang Indonesia on 26-year-old plants, with 4 treatments and 5 groups. Sampling with the Stratified Random Sampling (layered random) method, data analysis using Randomized Block Design (RCBD). Based on the results of the study note that the largest average water content is in the dense canopy treatment and there is an understorey (29.67%) and a thin canopy treatment there is an understorey (27.07%) then dense canopy there is no understorey (21.80 %) and the treatment with the least water content is thin canopy treatment and no undergrowth (17.30%). The average of all samples of Sungkai litter water content (23.96%) is known to be less than 30% so according to. Ministry of Forestry and Forestry (1999), can be categorized as very vulnerable to forest fires. Based on the Diversity Analysis test, it is known that the treatment has a very significant effect, for the normality test (using Liliefors test) it is known that the data is spread normally while through the Bartlett Variety homogeneity test it is known that the data is homogeneous. Through Honestly Significant Difference test (BNJ) it is known that each treatment has a significantly different effect.Keywords: Kadar air; Serasah; Kebakaran hutan; Sungkai

scholarly journals Karakteristik Teh Daun Bambu Tali (Gigantochloa apus Kurz.) pada Metode Blansir dan Suhu Pengeringan

2020 ◽  
Vol 8 (3) ◽  
pp. 388
Author(s):  
I Gusti Ayu Krisna Dewi ◽  
Luh Putu Wrasiati ◽  
G.P. Ganda Putra
Keyword(s):  
Water Content ◽  
Block Design ◽  
Ash Content ◽  
Total Phenolic ◽  
Tea Leaves ◽  
Drying Temperature ◽  
Tukey Test ◽  
Randomized Block Design ◽  
Extract Content ◽  
Two Factors

Bambu Tali leaves are part of bamboo plants that have not been used optimally. Bambu Tali leaves can be used as a refreshing drink. The aims of this study is to determine the effect of blanching and drying temperature on the characteristics of the Bambu Tali leaves and to determine method of blanching and drying temperature which can produce the best characteristics of Bambu Tali tea leaves. This study used a Randomized Block Design with two factors. The first factor’s is the blanching method that is without blanching, steam blanching, and water blanching. The second factors that is drying temperature that consisting of 50oC, 60oC, and 70oC. Data were analyzed by analysis of variance and continued with Tukey test. The results showed that the blanching treatment and drying temperature significantly affected the water content, ash content, extract content in water, total phenolic, IC50, and organoleptic test. The steam blanching treatment with a drying temperature of 70oC is the best treatment to produce Tali’s bamboo tea leaves with a characteristics of water content is  5.17%, ash content is 5.52%, extract content in water is 35.70%, total phenolic is 36.92 mg GAE/g, and antioxidant activity of IC50 2,629.06 ppm, and color scoring of sensory evaluation is 3.55 (yellowish green to green), taste scoring is 3.55 (slightly astringent to astringent), Scent scoring of 3.45 (slightly leaf scent to leaf scent), and overall reception 4.90 (rather like). Keywords: Gigantochloa apus Kurz., blanching, drying temperature, tea.

scholarly journals CHARACTERISTICS OF SWEET DRY FRUIT TALOK (Muntingia calabura) WITH BLANCHING VARIATIONS AND TIME SOAKING IN CaCL2

2020 ◽  
Vol 20 (2) ◽  
Author(s):  
Anna Mardiana Handayani
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Block Design ◽  
Sweet Taste ◽  
Ash Content ◽  
Soaking Time ◽  
Lime Water ◽  
Anti Oxidant ◽  
Sugar Levels ◽  
Muntingia Calabura

ABSTRACTOne type of plant that can be used as a medicinal plant is talok or kersen (Muntingia calabura). Talok fruit is round and red when ripe. Ripe fruit for jaundice, to treat gout. Talok fruit is easily damaged, so it is not durable to store. Storage in fresh form, fruit quickly decays. The nutritional content of talok (kersen) is quite large but has not been utilized properly. This study aims to determine the characteristics of dried candied talok (kersen) with a variety of blanching and soaking time in lime water, in order to obtain good quality sweets and preferred by consumers. Candied fruit is expected to be used as filler for bakery products or other food products. This research was conducted at the Laboratory of the Faculty of Agricultural Technology, State Polytechnich of Jember. This study used a complete factorial randomized complete block design, with blanching variation factors (without blanching, water blanching, and steam blanching) and soaking time in betel lime water (1, 2, 3 and 4 hours). The analysis carried out included Water Content, Ash Content, Vitamin C, Total Sugar Levels, Antioxidant Levels, and Organoleptic Tests (color, sweet taste, talak fruit taste, overall preference). The results showed that dried candied talok fruit was favored by having a water content of 10.95%, ash content of 3.53%, vitamin C levels of 40.665 mg / 100 g, and anti-oxidant levels of 84.91%. The results were obtained from the long immersion treatment in betel lime water for 4 hours and with deep blanching treatment. In this treatment the panelists as a whole liked and still met the quality standards for dried sweetsKey words: dried candied kersen, blanching, time soaking

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