scholarly journals Effect of Addition of Moringa Leaves (Moringa oleifera) on Chemical Characteristics and Nutritional Value of Chicken Sausage Chips

2021 ◽  
Vol 16 (4) ◽  
pp. 347-353
Author(s):  
F. Lindasari ◽  
P. R. Kale ◽  
D. Darmakusuma
Keyword(s):  
Nutritional Value ◽  
Moringa Oleifera ◽  
Chemical Characteristics ◽  
Anova Analysis ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Livestock Products ◽  
Processed Products ◽  
Content Information ◽  
Heating Technology

The leading cause of malnutrition in NTT province is the lack of balanced nutrition, one of which is macronutrients such as carbohydrates, proteins, and fats. So, there is a need for innovation from livestock products rich in readily available animal protein, one of which is chicken. Utilization of the results of heating technology Moringa leaf flour which is rich in micro and macronutrients is available in the province of NTT, so that it can provide processed products in the form of chicken sausage chips with the addition of Moringa leaf flour. This study aims to determine the effect of adding Moringa leaf flour P0, P1, P2, and P3 on chicken sausage chips' chemical characteristics and nutritional value. Each treatment P0 Moringa leaf flour (0%), P1 Moringa leaf flour (1%), P2 Moringa leaf flour (2%), P3 Moringa leaf flour (3%). The experimental method used is a simple, completely randomized design (CRD) with four treatments and four replications. Analysis of the ANOVA (Analysis of Variance) data and Duncan's further test, while the nutritional value content was calculated according to BPOM regulation NO 19 of 2019 concerning Nutrition Label Reference. The results showed that the addition of Moringa leaf flour had a significant effect on the chemical characteristics of P<0.05. According to the National Food and Drug Administration Agency (BPOM), for appropriate nutritional content, information on the nutritional value of chicken sausage chips.

scholarly journals Nutritional Value of Cookies made from the mixture of Mocaf flour (Modified Cassava Flour) and Ketapang seeds (Terminalia catappa L.)

2020 ◽  
Vol 4 (1) ◽  
pp. 48-53
Author(s):  
Rina Yenrina ◽  
Tuty Anggraini ◽  
Annesa Kadri
Keyword(s):  
Fatty Acid ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Food Products ◽  
Ash Content ◽  
Anova Analysis ◽  
Cassava Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

Efforts in developing food products continue to be carried out such as utilizing local commodities so that non-wheat flour processing can be used as a substitute for making food products in order to overcome dependence on wheat flour. One such effort is to make cookies from local ingredients, modified cassava flour known as MOCAF (Modified cassava flour).  This research was aimed to determine the effective mixture of Mocaf flour and ketapang seed on the characteristic of cookies based on nutritional value. The research design used a completely randomized design (CRD), with 5 treatments and 3 replications. This data was analyzed with ANOVA (analysis of variance) and if the data was significantly different analyzed continued with Duncan’s New Multiple Range Test (DNMRT) at the level 5%. The treatments used were A (100% Mocaf flour : 0% Ketapang seed), B (90% Mocaf flour : 10% Ketapang seed), C (80% Mocaf flour : 20% Ketapang seed), D (70% Mocaf flour : 30% Ketapang seed), E (60% Mocaf flour : 40% Ketapang seed). The results showed that the Mocaf flour and ketapang seed comparison significantly influenced the protein content, fat content, energy, texture, free fatty acid, and carbohydrate content, but not significantly affect moisture content and ash content.

scholarly journals STUDY ON SUBSTITUTION OF Moringa Oleifera FLOUR AND BREADFRUIT FLOUR (Artocarpus altilis) IN MAKING SUPPLEMENTARY FOODS FOR PREGNANT WOMEN

2021 ◽  
Vol 20 (2) ◽  
pp. 102-110
Author(s):  
Aryanti Setyaningsih ◽  
Keyword(s):  
Pregnant Women ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Energy Content ◽  
Organoleptic Properties ◽  
Supplementary Food ◽  
Artocarpus Altilis ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Supplementary Foods

This research aims to determine the organoleptic properties and nutritional value of the biskuit formulation by substituting Moringa leaf flour and breadfruit flour as a modified form of PMT biskuits for pregnant women. The breadfruit flour which has a high carbohydrate and fiber content and moringa flour have rich in iron can be used in substituting biskuits as supplementary food for pregnant women. This study used a completely randomized design with four variations of biskuit formulation with breadfruit and moringa flour substitutions, namely F0 (kontrol), F1 (20 g moringa flour: 40 g breadfruit flour), F2 (15 g moringa flour: 30 g flour. breadfruit), F3 (10 g moringa flour: 20 g breadfruit flour). Data were analyzed using ANOVA and followed by Mann Whitney at the 95% confidence level (α: 0.05). The results showed that difference based on the supplementary food biskuit formulation of pregnant women with Moringa leaf flour and breadfruit flour on color, aroma, texture, and taste. The results of the organoleptic test on biskuits showed that F0 was the most preferred in terms of color, taste, aroma, and texture. The higher of moringa flour and breadfruit flour substitution , the lower the overall preference for the resulting biskuits. Based on the results of the proximate biskuit test, it is known that the F1 formulation has the highest energy content, protein content, fat content, ash content, and iron content compared to other formulations. The water content and carbohydrate content of F1 formulation biskuits had the lowest levels.

Pengaruh Pemberian Moringa oleifera Terhadap Kuantitas dan Kualitas Semen Sapi Peranakan Ongole

2020 ◽  
Vol 7 (2) ◽  
pp. 119
Author(s):  
Lukman Affandhy ◽  
Muchamad Luthfi ◽  
Dian Ratnawati ◽  
Frediansyah Firdaus
Keyword(s):  
Data Analysis ◽  
Analysis Of Variance ◽  
Research Method ◽  
Moringa Oleifera ◽  
The Third ◽  
Randomized Design ◽  
Leaf Powder ◽  
Completely Randomized Design ◽  
Second Period

ABSTRAK  Penelitian bertujuan untuk mengetahui pengaruh pemberian bubuk daun Moringa oleifera (MO) terhadap kuantitas dan kualitas semen sapi peranakan ongole (PO). Metode penelitian menggunakan percobaan lapang dengan rancangan acak lengkap dengan tiga perlakuan pemberian MO sebesar 0 kg/ekor/hari (P1); 0,05 kg/ekor/hari (P2) dan 0,1 kg/ekor/hari (P3). Analsis data menggunakan one way analysis of variance. Masing-masing perlakuan terdiri atas empat ekor dengan tiga periode pengamatan sebagai ulangan, yaitu periode pertama dan ketiga tanpa MO, dan periode kedua diberikan MO pada P2 dan P3. Hasil penelitian menunjukan bahwa volume dan pH semen perlakuan P1, P2 dan P3 tidak berbeda semua periode pengamatan. Motilitas massa spermatozoa P2 dan P3 periode kedua dan ketiga menunjukan nilai +++ berbeda nyata (P<0,05) dibandingkan dengan P1 (++); motilitas individu  perlakuan P1 menunjukkan nilai terendah 60,56±2,94 % (P<0,05) dibandingkan P2 dan P3 pada periode kedua dan ketiga (75,50±2,29 dan 72,50±2,34%). Konsentrasi spermatozoa P2 dan P3 periode kedua dan ketiga menunjukkan rata-rata  >1.350 juta/ml berbeda nyata (P<0,05) daripada P1 (876±152juta/ml), sedangkan total spermatozoa motil menunjukkan nilai tertinggi 5.647±829 juta/ml pada P3 periode kedua.Viabilitas spermatozoa P2 dan P3 menunjukkan nilai >88-89 % beda nyata (P<0,05) daripada P1 (<84 %) pada periode kedua dan ketiga, sedangkan nilai abnormalitas spermatozoa yang terbaik adalah P2 sebesar 4,30% pada periode kedua dan P3 sebesar 5,33% pada periode ketiga. Disimpulkan pemberian bubuk daun MO dengan dosis 0,1 kg/ekor/hari dapat memperbaiki kuantitas dan kualitas semen (viabilitas dan total spermatozoa motil) sapi pejantan PO.Kata kunci:  kuantitas dan kualitas semen, Moringa oleifera, sapi pejantan ABSTRACTThe research aimed to determine the effect of Moringa oleifera (MO) leaf powder on the quantity and quality of semen of ongole crossbreed. The research method used was a field experiment with a completely randomized design with three treatments giving MO of 0 kg/head/day (P1); 0.05 kg/head/day (P2) and 0.1 kg/head/day (P3). Each treatment consisted of four heads with three periods of observation as replications, namely the first and third periods without MO, and the second period was given MO on P2 and P3. Data analysis used a one-way analysis of variance. The results showed that the volume and pH of semen treated P1, P2, and P3 didn’t different in all observation periods. The second and third period spermatozoa mass motility of P2 and P3 showed that the value of +++ was significantly different (P<0.05) compared to P1 (++); Individual motility of P1 treatment showed the lowest value 60,56±2,94 % (P<0.05) compared to P2 and P3 in the second and third periods (75,50±2,29 and 72,50±2,34%). The second and third periods of P2 and P3 spermatozoa concentrations showed an average of >1,350 million/cc significantly different (P<0.05) than P1 (876±152 million/cc), while the total motile spermatozoa showed the highest value of 5,647±829 million/cc in the second period P3. The spermatozoa viability of P2 and P3 showed values >88-89% significantly different (P<0.05) than P1 (<84%) in the second and third periods, while the best spermatozoa abnormalities were P2 at 4.30% in the second period and P3 at 5.33% in the third period. It was concluded that the giving of MO leaf powder at a dose of 0,1 kg/head/day could improve the quantity and quality of semen (viability and total motile spermatozoa) of Ongole Crossbreed bulls. Keywords: bulls, Moringa oleifera, quantity and quality of semen

PENGARUH SUBSTITUSI TEPUNG BUAH LINDUR (Bruguiera Gymnorrhiza) TERHADAP KARAKTERISTIK ORGANOLEPTIK, NILAI GIZI DAN AKTVITAS ANTIOKSIDAN BROWNIES

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Wd Wd Sitti Aisyah Nurul Fahlani ◽  
Tamrin Tamrin ◽  
Kobajashi Togo Isamu
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
National Standards ◽  
Bruguiera Gymnorrhiza ◽  
Nutritional Values ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test ◽  
Color Texture

ABSTRACT                     This study aimed to analyze the effect of lindur fruit flour substitution on organoleptic characteristics, nutritional value, and antioxidant activity of lindur fruit flour brownies. This research was conducted using a completely randomized design (CRD) with various percentages of formulation of substitution of lindur fruit flour:wheat flour, namely M1 = (100%:0%), M2 = (90%:10%), M3 = (80%:20 %), M4 = (70%:30%), and M5 = (60%:40%). The research data were analyzed using analysis of variance, with further testing using Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the HCN content of lindur fruit flour reached 21.81 mg/kg. The M3 treatment was the most preferred treatment by the panelists with hedonic rating scores of color, texture, aroma, and taste reached 4.14 (like), 4.13 (like), 3.79 (like), and 4.30 (like), respectively. The nutritional values of selected M3 brownies show that it contained 30.57% water, 1.20% ash, 3.70% fat, 5.63% protein, and 58.90% carbohydrate. Analysis of antioxidant activity in selected M3 brownies was 465.58 ppm which is categorized as very weak. It can be concluded that the substitution of lindur fruit flour in making brownies had a very significant effect on color, texture, and taste. However, the effect was not significant on the aroma and the analysis of the nutritional value of the selected treatment. The brownie product substituted with lindur fruit flour met the national standards for water, ash, and fat contents.Keyword: Brownies, Lindur Fruit ABSTRAK    Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung buah lindur terhadap karakteristik organoleptik, nilai gizi, dan aktivitas antioksidan brownies tepung buah lindur. Penelitian ini dilakukan dengan menggunakan Rancangan Acak  Lengkap  (RAL) dengan berbagai presentase formulasi, substitusi tepung buah lindur: tepung terigu yaitu M1 =  (100% : 0%), M2 = (90% : 10%), M3 = 80% : 20%), M4 = (70% : 30%), dan M5 = (60% : 40%). Data hasil penelitian dianalisis menggunakan sidik ragam (Analysis of Varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan analisis kadar HCN tepung buah lindur yaitu 21,81 mg/kg. Perlakuan M3 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,14 (suka), tekstur  4,13 (suka), aroma 3,79 (suka) dan rasa 4,30 (suka). Analisis Nilai gizi produk browies tepilih M3 meliputi kadar air (30,57%), kadar abu (1,20), Kadar lemak (3,70%), kadar protein (5,63%) dan kadar karbohidrat (58,90%). Analisis aktivitas antioksidan pada brownies terplih M3 yaitu 465,58 ppm dengan kategori sangat lemah. Dapat disimpulkan bahwa substiusi tepung buah lindur pada pembuatan brownies berpengaruh sangat nyata terhadap warna, tekstur, dan rasa. Tetapi berpengaruh tidak nyata terhadap aroma. dan analisis nilai gizi perlakuan terpilih. Berdasarkan standar mutu SNI brownies, bahwa produk brownies substitusi tepung buah lindur sudah memenuhi standar mutu SNI untuk kadar air dan kadar abu serta kadar lemak.Kata kunci:   Brownies, tepung, Buah Lindur

scholarly journals Perlakuan Berbagai Dosis Pupuk ZA Pertumbuhan Dan Hasil Tanaman Bayam Merah (Amaranthus gangeticus)

2021 ◽  
Vol 5 (2) ◽  
pp. 180
Author(s):  
Edy Kustiani ◽  
Mariyono Mariyono ◽  
Bela Citra Ayuningtyas
Keyword(s):  
Analysis Of Variance ◽  
Nutritional Value ◽  
Environmental Design ◽  
Dry Weight ◽  
Growth And Yield ◽  
Dose Treatment ◽  
Randomized Design ◽  
Number Of Leaves ◽  
Completely Randomized Design ◽  
The Ideal

Red spinach (Amaranthus gangeticus) is one of the most popular vegetables because of its high nutritional value and easy cultivation. Efforts to increase the production of red spinach are to fertilize to meet the needs of both macro and micronutrients. This study aimed to determine the effect of ZA fertilizer dose on the growth and yield of red spinach. The environmental design used was a non-factorial, completely randomized design with four replications. The factors tested were the dose of ZA fertilizer which consisted of 6 levels, namely: without ZA fertilizer (D0); 0.4 gr/polybag (D1); 0.8 gr/polybag (D2); 1.2 gr/polybag (D3); 1.6 gr/polybag (D4); 2 gr/polybag (D5). The data obtained were analyzed using analysis of variance, and if the results were significantly different, the BNT test was continued at a 5% level. The growth and yield of red spinach showed significant differences due to the ZA fertilizer dose treatment. The ZA fertilizer dose treatment of 1.2 g/polybag (D3) resulted in the highest plant height, the number of leaves, and leaf area of red spinach at 14, 21, and 28 days after planting. The ZA fertilizer dose treatment of 1.2 g/polybag (D3) resulted in the highest wet and dry weight plants of 49.15 and 4.38 grams, respectively. The ZA 1.2 gr/polybag dose is the ideal dose to increase the productivity of red spinach.Bayam merah (Amaranthus gangeticus) termasuk sayuran penting yang disukai masyarakat karena bernilai gizi tinggi dan mudah pembudidayaannya. Upaya peningkatan hasil bayam merah salah satunya dengan pemupukan untuk menambah nutrisi yang dibutuhkan tanaman. Tujuan dari penelitian ini adalah mempelajari respon pertumbuhan dan hasil tanaman bayam merah pada perlakuan dosis pupuk ZA. Pelaksanaan penelitian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktor. Faktor yang diujikan adalah dosis pupuk ZA, terdiri 6 taraf, yaitu: tanpa pupuk ZA (D0); 0.4 gr/polybag (D1); 0.8 gr/polybag (D2); 1.2 gr/polybag (D3); 1.6 gr/polybag (D4); 2 gr /polybag (D5). Percobaan dilakukan dengan ulangan sebanyak 4 kali. Analisis data menggunakan analysis of variance (ANOVA), apabila berbeda nyata dilanjutkan uji Beda Nyata Terkecil (BNT) taraf 5%. Perlakuan dosis pupuk ZA berpengaruh nyata terhadap pertumbuhan dan hasil tanaman bayam merah. Perlakuan dosis pupuk ZA 1.2 gr/polybag (D3) menghasilkan tinggi, jumlah dan luas daun tanaman bayam merah tertinggi pada pengamatan umur 14, 21, dan 28 HST. Dosis pupuk ZA 1.2 gr/polybag (D3) juga menunjukkan berat basah dan berat kering tanaman tertinggi sebesar 49.15 dan 4.38 gram. Dosis ZA 1.2 gr/polybag merupakan dosis ideal untuk meningkatkan produktivitas tanaman bayam merah.

scholarly journals KARAKTERISTIK KIMIA TEPUNG SILASE LIMBAH IKAN TUNA (Thunnus sp.) DENGAN PENAMBAHAN TEPUNG JAGUNG

2020 ◽  
Vol 3 (1) ◽  
pp. 74
Author(s):  
Safitra Safitra ◽  
Asnani Asnani ◽  
Sri Rejeki
Keyword(s):  
Analysis Of Variance ◽  
Chemical Characteristics ◽  
Duncan Multiple Range Test ◽  
Corn Flour ◽  
Anova Analysis ◽  
Tuna Fish ◽  
Fish Waste ◽  
Chemical Test ◽  
Randomized Design ◽  
Range Test

Chemical characteristics of Silage Flour from Tuna Fish Waste (Thunnus sp.) with cornflour additionABSTRACT         The purpose of this study was to determine the chemical characteristics and the effect of the addition of cornflour to tuna waste silage flour.  This study used a Completely Randomized Design (CRD) consisting of four treatments, namely TS1 (5% addition to corn flour), TS2 (10% adding corn flour), TS3 (15% adding corn flour), TS4 (20% adding cornflour)  ) and repeat three times.  Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a real difference (P> 0.05) then a further test was performed with a DMRT (Duncan Multiple Range Test) tests at a 95% level.  The results showed that the effect of adding cornflour to fish waste silage flour had a significant effect on the chemical content test value.  The results of the chemical test of the silage flour show water content between 10.4% -8.4%, ash content of 24.2% -7.9%, protein content of 47.5% -43.3%, and fat content of 4.6  % -2.1%. Keywords: Silage flour, tuna waste (Thunnus sp.), Cornflour and proximate composition.ABSTRAKTujuan penelitian ini adalah untuk mengetahui karakteristik kimia  dan pengaruh penambahan tepung jagung pada tepung silase limbah ikan tuna. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan yaitu perlakuan TS1 (5% penambahan tepung Jagung), TS2 (10% penambahan tepung jagung), TS3   (15% penambahan tepung jagung), TS4 (20% penambahan tepung jagung) dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf  95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan bahwa pengaruh penambahan tepung jagung pada tepung silase limbah ikan memberikan pengaruh nyata terhadap nilai uji kandungan kimia. Hasil uji kandungan kimia tepung silase menunjukkan kadar air antara 10,4%-8,4%, kadar abu 24,2%-7,9%, kadar protein 47,5%-43,3%, dan kadar lemak 4,6%-2,1%.Kata kunci: Tepung silase, limbah ikan tuna (Thunnus sp.), tepung jagung serta komposisi proksimat

scholarly journals Pemanfaatan sukun muda untuk peningkatan nilai gizi abon ikan tongkol

2021 ◽  
Vol 2 (2) ◽  
pp. 185
Author(s):  
Eva Fitriyaningsih
Keyword(s):  
Experimental Design ◽  
Nutritional Value ◽  
Economic Value ◽  
Chemical Properties ◽  
Animal Nutrition ◽  
P Value ◽  
Randomized Design ◽  
Study Results ◽  
Completely Randomized Design ◽  
Actual Participation

Background: Using young breadfruit to increase the breadfruit usability and economic value, one of the efforts is through the enrichment of the type of processed breadfruit products, breadfruit provides nutritional value that is beneficial to health, one of the help of breadfruit is increasing breadfruit for shredded products.Objectives: This study aims to find out how to improve young breadfruit 20%, 30%, 40% of the chemical properties (carbohydrate, protein, and fiber) of shredded tuna.Methods: This study used an experimental design with a non-factorial Completely Randomized Design (CRD) with three preparations and three repetitions. Then the chemical tests (carbohydrate, protein, and fiber) at the Laboratory of Animal Nutrition and Feed Technology of the Faculty of Agriculture, Syiah Kuala University, Banda Aceh.Results: The study results showed actual participation in young breadfruit 20%, 30%, and 40% of the chemical properties (carbohydrate, protein, and fiber) in shredded tuna with a p-value < 0.05.Conclusion: Agreeing that 20%, 30%, and 40% of young breadfruit were approved for shredded tuna's chemical properties (carbohydrate, protein, and fiber).

scholarly journals PENGARUH LAMA PENGUKUSAN TERHADAP KUALITAS KERUPUK SINGKONG DENGAN BAHAN DASAR TEPUNG CASAVA

AGRICA ◽  
2019 ◽  
Vol 12 (2) ◽  
pp. 38-43
Author(s):  
Yuyun Wahyuni
Keyword(s):  
Ash Content ◽  
Consumer Acceptance ◽  
Physical Factors ◽  
Food Ingredients ◽  
Randomized Design ◽  
Treatment Factor ◽  
Completely Randomized Design ◽  
Processed Products ◽  
Organoleptic Parameters

Cassava is also known as cassava, an annual tropical and sub-tropical tree from the Euphorbiaceae family. Tubers widely recognized as staple foods. Cassava has advantages compared to other food ingredients. Aside from being a staple food, many kinds of cassava processed products have utilized by our community, including cassava crackers. This study used a Completely Randomized Design (CRD) with 5 (five) treatments and 4 (four) replications or 5 x 4 to obtain 20 experimental units. The treatment factor is steaming length, which consists of 5 levels of steaming time as follows: A: 30 minutes, B: 60 minutes, C: 90 minutes, D: 120 minutes, E: 150 minutes. The quality of cassava crackers to be tested or measured based on their physical appearance is related to consumer acceptance. In conducting organoleptic testing, panelists influenced by several factors. Factors that influence panelists include physical factors and psychological factors. The organoleptic parameters observed included color, taste, and degree of crispness. Laboratory tests include carbohydrate tests, water content, ash content, protein, and fat content. The conclusion was that the effect of steaming time had no significant effect on moisture content, ash content, protein, and crispness, while the effect of steaming duration had a significant impact on the levels of fat, carbohydrate, taste, and color in cassava crackers. The best quality of the five treatments was treatment 5 (p5), ie, steaming time with 150 minutes

scholarly journals Initial development of lettuce in vermicompost at higher trichoderma doses

2018 ◽  
Vol 36 (1) ◽  
pp. 77-82
Author(s):  
Maria MS Wiethan ◽  
Gabriel S Bortolin ◽  
Renata S Pinto ◽  
Antonio Carlos F Silva
Keyword(s):  
Seed Germination ◽  
Leaf Biomass ◽  
Chemical Characteristics ◽  
Biological Product ◽  
Initial Development ◽  
Lettuce Seeds ◽  
Randomized Design ◽  
Emergency Stabilization ◽  
Completely Randomized Design ◽  
High Concentrations

ABSTRACT The study aimed to evaluate the initial development, as well as, the chemical characteristics of lettuce plants grown in substrate with high concentrations of bioagent (trichoderma). A completely randomized design with four replicates was used. The treatments, applied to a substrate composed of a blend of vermicompost and commercial substrate, were established by the following doses of the commercial product ICB Nutrissolo Trichoderma: T1) 0.0; T2) 1.0; T3) 2.0; T4) 4.0; T5) 8.0 and T6) 16.0x1011 conidia kg-1 of product. After inoculation, the substrate was placed in trays, where 50 lettuce seeds were sown on each replication. Plants were thinned after emergency stabilization, maintaining ten seedlings per tray. At 28 days after sowing, the characteristics percentage and emergence speed index, leaf area, fresh and dry leaf biomass, volume, length and surface area of the root were evaluated. We also determined the chemical characteristics of the leaves. The percentage of seed germination and the emergence speed index were lower at doses higher than 4.0x1011 conidia kg-1 of the biological product. All the studied doses influenced negatively in shoot and root development of the plants. The percentage of nutrients in the leaves was higher in treatments with ICB.

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.

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