ANALISIS MUTU IKAN PATIN (Pangasius sp.) SALAI DENGAN PEMBERIAN KITOSAN DAN LAMA PENGASAPAN SEBAGAI RANCANGAN LKPD BIOLOGI SMA

The aims to determine the effect of chitosan concentration and smoking time on the quality of smoked catfish (Pangasius sp.) and produce Student Worksheet design. This research was divided into two step, there is experimental step and the Student Worksheet design. At the experimental step, used a factorial Completely Randomized Design (CRD). Factor I is the concentration of chitosan, and factor II is duration of smoking time. This study consisted of 12 treatments with 3 replications so that there were 36 experimental units. Parameters observed were protein content, fat content, water content and organoleptic on appearance, scent, taste and texture. The results showed that the effect of chitosan concentration and smoking time had an effect on treated with 3% chitosan and 3 days of smoking showed the best results, with the total protein content was 35.89%, fat content was 29.72% and water content was 15.27%. Meanwhile, the organoleptic test results of smoked catfish on the aspects of appearance, scent, taste and texture, the best treatment was also found in smoked catfish with 3% chitosan treatment and 3 days of smoking time. The results can be used as a student worksheet design on Food Additives material for class XI high school.

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Quality of Local Rams Meat Given Fermented Cassava Peel-Based Feed Using Local Microorganisms

Jurnal Peternakan Integratif ◽

10.32734/jpi.v8i1.4320 ◽

2020 ◽

Vol 8 (1) ◽

pp. 26-32

Author(s):

Dirja

Keyword(s):

Protein Content ◽

Water Content ◽

Fat Content ◽

Lamb Meat ◽

Randomized Design ◽

Significant Difference ◽

North Sumatra ◽

Cassava Peel ◽

Male Sheep

This research aims to examine the provision of fermented cassava peel using local microorganisms on the quality of local male lamb meat. This research was conducted at Mr. Praditya Rahardja farm, Jalan Bunga Rinte, Kecamatan Medan Tuntungan, Kota Medan, the Food Technology Laboratory of the Faculty of Agriculture and the Laboratory of Biochemistry/Chemistry Faculty of Mathematics and Natural Sciences, University of North Sumatra, using 12 local male sheep from December 2019 to march 2020. This research designed using a completely randomized design (CRD) with 4 treatments and 5 replications. The treatment is various levels of fermented cassava peel using local microorganisms consisted of P0: ration without the addition of fermented cassava peel using local microorganisms; P1: ration with the addition of 25% fermented cassava peel using local microorganisms; P2: ration with the addition of 50% fermented cassava peel using local microorganisms and P3: ration with the addition of 75% fermented cassava peel using local microorganism. This research parameters are meat water content, meat protein content, meat fat content and meat shrinkage.The results showed that the level of concentrate gave a very significant difference (P <0,01) of protein content and meat fat content, but did not provide a significant difference (P> 0,05) of water content and cooking meat shrinkage. The conclusion of this research is the provision of fermented cassava peel using local microorganisms has a very significant influence on the lamb meat quality of male local sheep

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Pengaruh Konsentrasi Natrium Metabisulfit Dan Lama Perendaman Terhadap Mutu Keripik Kentang

Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA) ◽

10.54367/retipa.v1i1.905 ◽

2020 ◽

pp. 1-7

Author(s):

Sanggam Dera Rosa Tampubolon

Keyword(s):

Protein Content ◽

Water Content ◽

Immersion Time ◽

Fat Content ◽

Ash Content ◽

Sodium Metabisulfite ◽

Content Increase ◽

Soaking Time ◽

Randomized Design

This study aims to determine the effect of the concentration and duration of soaking of Sodium Metabisulfite on the quality of potato chips. The study was conducted with a factorial Complete Randomized Design (CRD), which consisted of two treatment factors. The first factor concentration of Sodium Metabisulfite with the code N, consists of 4 levels, namely: N0 = 0% (control), N1 = 1%, N2 = 2% and N3 = 3%. The second factor of the immersion time with the code L, consists of 4 levels, namely: L0 = 0 minutes (control), L1 = 30 minutes, L2 = 60 minutes and L3 = 90 minutes. Data analysis was performed with LSR (Least Significant Ranges) test.The results showed that the concentration of Sodium Metabisulfite had a significantly different effect (P <0.01) on water content, ash content, protein content, and fat content. The higher the concentration of Sodium Metabisulfite, the fat content decreases, while the water content, ash content, and protein content increase. Soaking time gave a very significant effect (P <0.01) on the water content, ash content, protein content, and fat content. The longer the immersion time, the higher water content, and fat content while protein content, fat content content decrease. The interaction between Sodium Metabisulfite Concentration and soaking time had a very significant effect (P <0.01) on ash content.

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KARAKTERISTIK PASTA BAWANG MERAH (Allium ascalonicum L.) BERDASARKAN PERBEDAAN SISTEM EMULSI

Jurnal TAMBORA ◽

10.36761/jt.v5i1.997 ◽

2021 ◽

Vol 5 (1) ◽

pp. 40-45

Author(s):

Anni Nuraisyah ◽

Wawat Rodiahwati ◽

Rhestu Isworo Isworo ◽

Mikhratunnisa

Keyword(s):

Protein Content ◽

Water Content ◽

Oil Palm ◽

Fat Content ◽

Test Results ◽

Randomized Design ◽

Stirring Time ◽

Completely Randomized Design

Bima Regency has great potential in producing shallots (Alliumascalonicum L.) because it can be planted throughout the year so that the production is abundantRed onion. Onion processing aims to maintain agesave and the quality of the onion. This study compared the characteristics of the pastashallots with two different emulsifying systems. Use of an emulsion systemthe right one affects the quality of the shallot paste. The research was conducted in a scalelaboratory using a completely randomized design (CRD) with two treatments andthree replications, the first treatment was addition of shortening with lecithin, andthe second treatment adding starch with oil palm. Characteristics of onion pastered that want to be investigated are water content (AOAC 2005), protein content (AOAC, 2005) andfat content (AOAC, 2005). The test results of shallot paste show thatThe addition of CMC 0.3% for 7 minutes had the lowest water content (44.11%).While the addition of 6% lecithin 4 minutes has a higher water contentcompared to other treatments (51.27%). The highest protein content is found intreatment with the addition of CMC 0.3% 7 minutes is 3.05%. while lowest onlecithin addition treatment 6% 4 minutes is 2.63%. Fat content of shallot pasteThe highest was the treatment with the addition of CMC by 0.3% with timestirring 7 minutes (0.89%), while the lowest was found in treatment withaddition of 6% lecithin with a stirring time of 4 minutes (0.82%).

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PENGARUH PERBANDINGAN IKAN KEMBUNG (Rastrelliger kanagurta) DENGAN SAYUR GONDA (Sphenoclea zeylanica Gaertner) TERHADAP KARAKTERISTIK BAKSO

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2020.v09.i04.p07 ◽

2020 ◽

Vol 9 (4) ◽

pp. 426

Author(s):

Brogina Mayank Dini ◽

Luh Putu Trisna Darmayanti ◽

I Ketut Suter

Keyword(s):

Antioxidant Capacity ◽

Protein Content ◽

Water Content ◽

Chlorophyll Content ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Total Chlorophyll ◽

Total Chlorophyll Content ◽

Randomized Design

This research was conducted with the aim to determine the effect of comparison of mackerel with gonda vegetable on meatballs characteristics and get a comparison of mackerel with specific gonda vegetable that can produce meatballs with the best characteristics. This study uses a Completely Randomized Design (CRD) with treatment that is the comparison of mackerel with gonda vegetable consisting of 6 levels: 100%: 0%; 95%: 5%; 90%: 10%; 85%: 15%; 80%: 20%; 75%: 25%. Each treatment was repeated 3 times so that obtained 18 units. The data is then analyzed by analysis of variance and if the treatment influences the proposed variable then it is continued by Duncan. The results showed that the comparison of mackerel and gonda vegetable had a very significant effect on water content, ash content, fat content, protein content, carbohydrate content, total chlorophyll content, antioxidant capacity, color (scoring), texture, aroma, overall acceptance and no significant effect for texture, aroma and taste. Comparison of 80% mackerel and 20% gonda vegetables had the best characteristics, with 62.99% water content, 1.56% ash content, 1.28% fat content, 8.75% protein content, 25.43% carbohydrate content, 18.39% total chlorophyll content, antioxidant capacity 25.63%. Sensory properties obtained are color (rather green, rather like), texture (rather like), flavor (liked) and overall acceptance (like).

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KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma)

Jurnal Pendidikan Teknologi Pertanian ◽

10.26858/jptp.v5i0.8566 ◽

2019 ◽

Vol 5 ◽

pp. 115

Author(s):

Syahri Fadhila Al-Farid ◽

Jamaluddin Jamaluddin ◽

Andi Sukainah

Keyword(s):

Protein Content ◽

Water Content ◽

Zingiber Officinale ◽

Carbohydrate Content ◽

Test Results ◽

Artocarpus Heterophyllus ◽

Randomized Design ◽

Completely Randomized Design ◽

Red Ginger

This study aims to determine the quality of jackfruit seed juice drinks with the addition of red ginger and to determine the level of acceptance of panelists on jackfruit seed juice drinks. Parameters observed included water content, protein content, carbohydrate content and organoleptic including color, taste, aroma and texture. This study used a Completely Randomized Design (CRD) consisting of one factor, namely the concentration of red ginger juice with four treatments, namely: 0%, 6%, 12%, 18%, each repeated three times. The results showed that jackfruit seed juice drink with the addition of 18% red ginger was the best treatment from the results of organoleptic tests. The proximate test results showed that the best treatment was 3.13% water content in 12% ginger treatment, 2.17% protein in 18% red ginger treatment and 95.61 carbohydrate in 18% red ginger treatment.

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PENGARUH PERBANDINGAN KENTANG KUKUS DAN TEPUNG KACANG HIJAU (Phaseolus radiatus L.) TERHADAP KARAKTERISTIK FLAKES

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i01.p08 ◽

2019 ◽

Vol 8 (1) ◽

pp. 66

Author(s):

Lina Nindyawati ◽

Putu Timur Ina ◽

Anak Agung Istri Sri Wiadnyani

Keyword(s):

Protein Content ◽

Water Content ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Green Bean ◽

Bean Flour ◽

Randomized Design ◽

Completely Randomized Design ◽

The Right

This study aims to determine the effect of steamed potatoes and green bean flour on the characteristics of flakes, and to know the right ratio of steamed potatoes and green bean flour which produced flakes with the best characteristics. The was used in this research completely randomized design with the treatment ratio of steamed potatoes and green bean flour, which consists of 6 levels such as: 35% : 65%, 40% : 60%, 45% : 55%, 50% : 50%, 55% : 45%, 60% : 40%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by variance analysis and if the treatment had an effect on the variable then continued with Duncan test. The result showed steamed potatoes and green bean flour ratio had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic) and overall acceptance (hedonic). Ratio of 35% steamed potatoes and 65% green bean flour produced flakes with the best characteristics, with 2.41 % water content, 4.57 % ash content, 19.16% protein content, 10.20% fat content, 63.66% carbohydrate content, color liked, aroma liked, texture crunchy and liked, taste netral and overall acceptance rather liked.

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PENGARUH PERBANDINGAN TERIGU DENGAN TEPUNG KECAMBAH JAGUNG (Zea mays L.) TERHADAP KARAKTERISTIK FLAKES

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i02.p04 ◽

2019 ◽

Vol 8 (2) ◽

pp. 140

Author(s):

I Dewa Gede Dwi Agastia Utama ◽

Ni Wayan Wisaniyasa ◽

I Wayan Rai Widarta

Keyword(s):

Tensile Strength ◽

Protein Content ◽

Water Content ◽

Wheat Flour ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Fiber Content ◽

Crude Fiber Content ◽

Randomized Design

This study aims to determine the effect of wheat flour ratio with corn sprouts flour on the characteristics of flakes produced and the exact composition of wheat flour with corn sprouts flour that is able to produce flakes with the best characteristics. The experimental design used was Completely Randomized Design with treatment factor that is the comparative treatment of flour with corn sprouts flour which consist of 5 levels: 50%:50%; 40%:60%; 30%:70%; 20%:80%; 10%:90%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The comparison of wheat flour with corn sprout flour significantly affected water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, tensile strength, color (hedonic test), aroma (hedonic test), texture (hedonic test and scoring ), taste (hedonic test) as well as overall acceptance (hedonic test) flakes. Comparison of 30% wheat flour : 70% corn sprouts flour produces flakes with the best characteristics, namely: water content was 2.94%, ash content was 2.99%, fat content was 11.60%, protein content was 14.40%, carbohydrate content was 68.08%, crude fiber content was 6.25%, tensile strength was 4.24 N, color liked, aroma some liked, texture crispy and liked, taste liked and overall acceptance liked.

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PENGARUH LAMA PERKECAMBAHAN MILLET (Panicum milliaceum) TERHADAP KARAKTERISTIK FLAKES

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2018.v07.i04.p04 ◽

2018 ◽

Vol 7 (4) ◽

pp. 175

Author(s):

I Gusti Agung Ayu Sintia Padma Dewi ◽

I Gusti Ayu Ekawati ◽

I Desak Putu Kartika Pratiwi

Keyword(s):

Protein Content ◽

Water Content ◽

Fat Content ◽

Ash Content ◽

Fiber Content ◽

Crude Fiber ◽

Tannin Content ◽

Germination Time ◽

Crude Fiber Content ◽

Randomized Design

The purpose of this research was to know the effect of germination time of millet (Panicum milliaceum) on the characteristics of flakes and to know the right germination time of millet on the characteristics of flakes. The experimental design used was completely randomized design with the germination time of millet treatment, namely 24 hours (T1), 48 hours (T2), 72 hours (T3), 96 hours (T4), and 120 hours (T5). The treatment was repeated 3 repetitions then obtained 15 units of the experiment, the data obtained from the result were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the germination of millet had significant effect to water content, ash content, protein content, fat content, crude fiber content, tannin content, taste level (hedonic test), and overall acceptance of flakes. 120 hours germination time of millet had the best characteristics with water content 1,36%, ash content 2,65%, protein content 9,93%, fat content 7,86%, carbohydrate content 78,20%, crude fiber content 5,93, tannin content 0,31%, color liked, flavor liked, texture crispy and liked, taste liked and overall acceptance liked.

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QUALITY OF FEMALE BALI DUCK MEAT FED DIET CONTAINT FERMENTED PAPAYA LEAF MEAL

Majalah Ilmiah Peternakan ◽

10.24843/mip.2021.v24.i01.p04 ◽

2021 ◽

Vol 24 (1) ◽

pp. 19

Author(s):

SITI N. W. ◽

I N. S. SUTAMA ◽

N. M. S. SUKMAWATI ◽

I N. ARDIKA

Keyword(s):

Protein Content ◽

Water Content ◽

Matter Content ◽

Water Holding Capacity ◽

Dry Matter Content ◽

Leaf Meal ◽

Randomized Design ◽

Completely Randomized Design ◽

Water Holding

The research objective was to know the effect of fermented papaya leaf meal in diet to quality of female bali duck meat. The design used was Completely Randomized Design with 3 treatments and 5 replicates, each treatment used 2 female bali duck on the age of 12 weeks. The 3 treatments were levels of fermented papaya leaf meal i.e. 0%, 8% and 16% for treatment A, B, and C respectively. Variables observed were diminishing cook meat, water holding capacity, pH, water content, protein content, fat content and dry matter content. The research results showed that water content, diminishing cook and pH of the treatments A, B and C were non significantly different (P>0.05). Di- minishing row meat of the treatment B was significantly higher (P<0.05) but, its water holding capacity was lower significantly different (P<0.05) than the A and C. Meat protein content of the treatment C was higher significantly (P<0.05) but, its muscular fat was lower significantly (P < 0.05) compare to the treatments A and B. From the re- sults of the study it can be concluded that the addition of fermented papaya leaf meal at the level of 8%-16% in the ration can improve the quality of the meat of female bali ducks aged 26 weeks.

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Pengaruh Rasio Tepung Ampas Kelapa dan Singkong Parut Terhadap Sifat Kimia dan Sensoris Kue Klenyem

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2021.v10.i01.p14 ◽

2021 ◽

Vol 10 (1) ◽

pp. 153

Author(s):

Ika Septiana ◽

Luh Putu Trisna Darmayanti ◽

I Made Sugitha

Keyword(s):

Protein Content ◽

Water Content ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Fiber Content ◽

Crude Fiber ◽

Crude Fiber Content ◽

Randomized Design ◽

Yellow Color

This research aims to determine the comparison effect of coconut pulp flour with grated cassava on the characteristics of klenyem cake, and to find out the exact ratio of coconut flour and grated cassava so as to produce the best characteristics of klenyem cake. The experimental design used Completely Randomized Design (CRD) with treatment of coconut pulp flour and grated cassava ratio consist 6 levels : 20% : 80%; 30% : 70%; 40% : 60; 50% : 50%; 60% : 40%; 70% : 30%. Each treatment was repeated 3 times so obtained 18 experimental units. The parameters observed were water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and the sensory test of the klenyem cake.The data obtained were using Analysis of Variance (ANOVA) and if the significant effect to the variables, followed by The Duncan Multiple Range Test (DMRT). The results showed that the comparison of coconut pulp flour and grated cassava have a significant effect on the water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, color and texture (scoring), aroma, taste and overall acceptance (hedonic). Comparison of coconut pulp flour with grated cassava 40%: 60% has been able to produce the best characteristics of klenyem cake. The parameter results of 40% coconut pulp flour with 60% grated cassava that is water content 32.54%, ash content 1.78%, protein content 2.85%, fat content 33.72%, carbohydrate content 33.61%, crude fiber content 21.62%, yellow color, soft texture, aroma liked, taste liked and overall acceptance liked.

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