scholarly journals PENGARUH SUBSTITUSI TEPUNG SELPIS (SELUANG DAN PISANG) TERHADAP KADAR PROTEIN, KALSIUM, DAYA TERIMA DAN MUTU ORGANOLEPTIK COOKIES

2020 ◽  
Vol 8 (1) ◽  
pp. 25-31
Author(s):  
Ayu Sagita Putri ◽  
Mars Khendra Kusfriyadi ◽  
Agnescia Clarissa Sera
Keyword(s):  
Freshwater Fish ◽  
Calcium Content ◽  
Sweet Taste ◽  
Local Foods ◽  
Protein Levels ◽  
Randomized Design ◽  
Kjeldahl Method ◽  
Banana Flour ◽  
Completely Randomized Design

Background: Insufficiency of nutrients intake such as protein and calcium may lead to the incidence of stunting in children under five years. In fact, Indonesia has many local foods like freshwater fish and local fruits which had abundant nutrients. Seluang is a typical Kalimantan freshwater fish contains high protein and calcium. The utilization of seluang fish flour and kepok banana flour as substitution in making cookies will increase the nutritional value of protein and calcium and may reduce the use of wheat flour.Objective: This study aims to analyse the effect of selpis (seluang and banana) flour substitution on protein, calcium, acceptability and organoleptic quality of cookies.Method: Experimental method with a completely randomized design (CRD) with five flour substitution treatments: 0%, 5%, 10%, 15%, 20% was used in this study. The protein content was tested by Kjeldahl method while the calcium content was tested by the AAS method.Results: Most of panelists preferred the original cookies (P1), characterized by yellowish in colour, fresh-baked aroma, slightly tough in texture and sweet-taste. The highest levels of protein and calcium were at P5 (20%) of 12.25% and 5.88 mg / 100 g.Conclusion: The substitution of seluang and kepok banana flours affect protein levels, calcium levels, acceptability (taste, color and aroma) of cookies but does not affect the texture of cookies.

Pengaruh Penambahan Air pada Pengolahan Susu Kedelai

2015 ◽  
Vol 4 (1) ◽  
pp. 8-13
Author(s):  
Priscillia Picauly ◽  
Josefina Talahatu ◽  
Meitycorfrida Mailoa
Keyword(s):  
Glycine Max ◽  
Physical Properties ◽  
Sweet Taste ◽  
Soya Milk ◽  
Randomized Design ◽  
Soybean Extract ◽  
Glycine Max L ◽  
Completely Randomized Design ◽  
Water Ratio

Soybean (Glycine max (L) Merr) is needed as an alternative diversification in order to increase protein consumption. Soybean can be processed into variety of foods and drinks. The most popular drink from soybean is soya milk which is made from soybean extract yielded from the addition of water. The amount of water added determine the quality of soya milk due to its effect on the chemical and physical properties of soya milk. This research was intended to find out the proper ratio of soybean and water in the processing of soya milk to yield the best quality. A completely randomized design was used with eight treatments of soybean and water ratio as follows, ratio of 1 : 6, ratio of 1 : 8, ratio of 1 : 10, ratio of 1 : 12, ratio of 1 : 14, ratio of 1 : 16, ratio of 1 : 18 and ratio of 1 : 20. Result showed the soybean and water ratio 1 : 10 in the processing of soya milk yielded milk having good quality according to its chemical with protein content of 2.53%, fat of 1.20%, sugar total of 1.60%, pH of 7.1, and organoleptic characteristies of both somewhat sweet taste and viscous texture.

KARAKTERISTIK FISIK BUBUR INSTAN TERSUBTITUSI TEPUNG PISANG TONGKA LANGIT

2015 ◽  
Vol 4 (2) ◽  
pp. 41-44
Author(s):  
Priscillia Picauly ◽  
Gilian Tetelepta
Keyword(s):  
Water Solubility ◽  
Physical Property ◽  
Rice Flour ◽  
Absorption Index ◽  
Randomized Design ◽  
Nutrition Value ◽  
Banana Flour ◽  
Completely Randomized Design ◽  
Four Levels

Instant porridge is sereal-based food that can be combined with fruits so it will contain better nutrition. To improve the nutrition value of instant porridge then substitute of one kind of banana originally from Maluku is Tongka langit banana. A good quality of instant porridge has a high nutrition and a best physical property. This research aims to characterize of the physical properties instant porridge that are substituted by Tongka langit banana flour and the rice flour. The design that is applied is completely randomized design with four levels of treatment in comparing the substitution between Tongka langit banana flour and the rice flour as follow 20%, 40%, 60% and 80%. According to the result of this research, the physical characteristic of instant porridge that are substituted by Tongka langit banana flour are bulk density (0.84-0.89 g/mL), water absorption index (3.49-4.05%), and water solubility index (0.02-0.04%).

scholarly journals Chocolate Bar with Moringa and Dates as Calcium-Rich Food with Low Glycemic Index for Endurance Athletes

2020 ◽  
Vol 1 (2) ◽  
pp. 119-126 ◽  
Author(s):  
Inni Fatmawati ◽  
Putri Ronitawati ◽  
Vitria Melani ◽  
Nazhif Gifari ◽  
Rachmanida Nuzrina
Keyword(s):  
Glycemic Index ◽  
Moringa Oleifera ◽  
Calcium Content ◽  
Phoenix Dactylifera ◽  
Endurance Athletes ◽  
Local Foods ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
One Way Anova ◽  
Low Glycemic Index

This research aims to provide chocolate for endurance athletes by utilizing the potential of highly nutritious local foods. The ingredients used are chocolate, moringa leaves (Moringa oleifera), and dates (Phoenix dactylifera). This research method uses a Completely Randomized Design (CRD) with One Way Anova statistical analysis. Samples were analyzed by testing in a food laboratory. In this study, moringa powder was used for its calcium content and dates were used for its carbohydrates content with a low glycemic index. In 100 grams of developed chocolate contains 3.27 g of water, 1.83 g of ash, 30.4 g of fat, 5.32 g of protein, 59.1 g of carbohydrate, 0.38 g of crude fiber, 427.07 mg of calcium.

scholarly journals PEMBUATAN YOGHURT SINBIOTIK KACANG MERAH (Phaseolus vulgaris L.) DENGAN PENGGUNAAN BAKTERI ASAM LAKTAT DENGAN PENAMBAHAN PREBIOTIK

2020 ◽  
Vol 2 (2) ◽  
pp. 476-486
Author(s):  
Agatha Sonya Sekarningrum ◽  
◽  
Seveline Seveline ◽  
Keyword(s):  
Lactic Acid ◽  
Phaseolus Vulgaris ◽  
Lactic Acid Bacteria ◽  
Phaseolus Vulgaris L ◽  
Randomized Design ◽  
Probiotic Product ◽  
Banana Flour ◽  
Completely Randomized Design ◽  
The Right

Manufacture of probiotic product that has been done a lot is manufacture of yoghurt. In the process, addition of red beans and prebiotic is done to add value to the product. Addition of Lactic Acid Bacteria and inulin in the form of banana flour with different amounts is done to find the right synbiotic yogurt formulation. This research was conducted to test the quality of product physically, chemically, microbiology and organoleptics. This research was conducted using a Completely Randomized Design with the first factor being the BAL levels added and the second factor being the levels of inulin added. Based on the tests, the results obtained that the formulation using L. plantarum as much as 1% and 2% commercial inulin is the right formulation with results that are in accordance with SNI 2891: 1992 standards. The total value of LAB resulting from the formulation is 3.24 x 106 cfu/ml with a total non-fat solid of 11.16%.

scholarly journals The Effect of Moringa Leaf Flour Addition in Steamed Sponge Cake Made from a Mixture of Wheat and Banana Flours

2019 ◽  
Vol 2 (2) ◽  
pp. 26-36
Author(s):  
Fenny Indah Sari ◽  
Hotnida Sinaga ◽  
Linda Masniary Lubis
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Specific Volume ◽  
Moringa Oleifera ◽  
Sponge Cake ◽  
Randomized Design ◽  
Composite Flours ◽  
Banana Flour ◽  
Completely Randomized Design

The aim of this study was to determine the suitable Moringa oleifera leaf added for steamed sponge production, which was made from the mixture of wheat and banana flours. This research was conducted. This research was conducted by using completely randomized design with 2-factors, namely percentage of moringa leaf flour (K): (0,0% ; 1,0% ; 2,0%) and comparison of mixture wheat flour and banana flour (P): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75%). The results showed that the addition of more moringa leaf flour increased the ash, protein and crude fiber contents in the composite flours. The increment might be related to higher ash, protein and fiber contents in moringa leaf flour than that of in both wheat flour and banana flour. In addition, higher banana flour substitution raised the moisture and ash contents. Meanwhile, the specific volume of cake decreased because banana flour does not have gluten. Based on the protein content and organoleptic values, the addition of 2% moringa leaf flour and the ratio of wheat flour to banana flour (75%:25%) produced the best quality of steamed sponge cake.

scholarly journals Sensory quality of custard tart as affected by varying levels of Mabolo (Dispyros blancoi A. DC) Flesh

2020 ◽  
pp. 85-96
Author(s):  
Loraine Baclayon ◽  
Julious Cerna ◽  
Lynette Cimafranca
Keyword(s):  
Sweet Taste ◽  
The Philippines ◽  
Randomized Design ◽  
Optimum Formulation ◽  
Baked Products ◽  
Completely Randomized Design ◽  
Different Levels ◽  
Single Factor Experiment ◽  
Recommended Level

Mabolo (Diospyros blancoi A. DC) is an underutilized fruit in the Philippines. To add value and maximize the utilization of this nutritional fruit, the potential of mabolo for the production of highly saleable baked products, such as tarts, was explored. Specifically, the study aimed to formulate a custard tan filling with mabolo flesh as a flavorant using a single factor experiment arranged in a Completely Randomized Design (CRD). Six levels of mabolo flesh (0, 15, 30, 45, 60, & 75% w/w) were used. The sensory attributes for color, taste, aroma, texture, flavor, and general acceptability, were evaluated. The optimum formulation of the tart filling was determined using Regression analysis. Results showed that mabolo custard tart filling had yellowish-brown to brown color, moderately sweet to sweet taste, and soft to slightly fibrous texture. The mabolo fruit aroma and flavor in the tarts ranged from having none to perceptible. The Analysis of Variance revealed that different levels of mabolo flesh cause a significant effect on the color (p<0.01). The optimum formulation and the recommended level of mabolo flesh in custard tart filling production was 80.54% w/w.

scholarly journals DAYA TERIMA DAN ZAT GIZI PANCAKE SUBSTITUSI KACANG MERAH (PHASEOLUS VULGARIS L) DAN DAUN KELOR (MORINGA OLEIFERA) SEBAGAI ALTERNATIF JAJANAN ANAK SEKOLAH

2018 ◽  
Vol 13 (2) ◽  
pp. 133
Author(s):  
Dinda Zhara Heluq ◽  
Luki Mundiastuti
Keyword(s):  
Calcium Content ◽  
Nutrient Content ◽  
High Energy ◽  
Eating Habit ◽  
Phaseolus Vulgaris L ◽  
School Aged Children ◽  
Randomized Design ◽  
Wilcoxon Sign Rank ◽  
Completely Randomized Design

Nutritional problems among school aged children are still found in Indonesia. This problems caused by poor eating habit, such as the low consumption of vegetables and high consumption of snacks which only contain the high energy,fat, and sugar yet low in protein and micro nutrients. Improving the quality of snacks can be conducted to overcome the nutrition problems. This research was aimed to analyze the effect of substitution of red beans and moringa leavesto the acceptance and nutrient content (protein and calcium) in pancakes. This was an experimental study with the Completely Randomized Design. Five with repetitions with three formulas, i.e., a control formula and two modifi cationformulas (substituted with red beans and moringa leaves). The untrained panelist were 30 students of the fi fth-grade elementary school. Data was analyzed by Friedman and Wilcoxon Sign Rank (α=0.05) tests. The acceptance level demonstrated that the F1 was the most preferred formula by the panelists. There were no signifi cant differences in the aroma, fl avour, and texture (p>0.05) between formulas. Nonetheless, there was a signifi cant difference in color (p<0.05) between F0 and F1. The laboratory test showed that the protein and calcium content per 100 g of the F1 were, 5.27 g (7% higher than the F0) and 254,8 mg (304% higher than the F0) respectively. The F1 was the chosen formula because it had better acceptability and nutrient content than the control formula. The best acceptance, but also had. Thus, it is potential to become an alternative snack for school aged children.

scholarly journals Pengaruh Penambahan Tepung Daun Kelor pada Ransum terhadap Kandungan Nutrisi dan Fisik Telur Itik

2021 ◽  
Vol 9 (1) ◽  
pp. 42-48
Author(s):  
M. Indriati ◽  
E. Yuniarsih
Keyword(s):  
Egg Quality ◽  
Chemical Quality ◽  
Protein Levels ◽  
Leaf Meal ◽  
Cholesterol Levels ◽  
Design Variables ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Color Score

The aim of this study were to analyzed effect of adding Moringa leaf meal on feed in egg quality of duck.The livestock used were 27 ducks with 3 treatments and 3 replication and each replication there were 3ducks. P0 (feed + 0% Moringa), P1 (feed + 5% Moringa) and P2 (feed + 10% Moringa). Experimentaldesign used completely randomized design. Variables observed in this study were physical quality such asegg weight and yolk color score and chemical quality such as cholesterol and protein level. Observationwas carried out after 4 weeks of feed treatment. Significantly different result were seen in egg weightvariables (P<0.05), treatment of 5% and 10% moringa leaf in feed significanty decrease weight of eggs.Adding 5% and 10% moringa leaves increased a yolk color score, respectively 7.11 + 1.05 and 7.44 +0.52 compared with control 6.55 + 3.20. Cholesterol levels decrease in 5% feed treatment 14.07 + 2.07compared to control 15.46 + 1.43. The adition of 5% and 10% moringa leaves increased protein level10.90% and 10.86% respectively, compared to control 10.74%. However, base on statistical analysis ofyolk color score, cholesterol and protein levels were not significantly different (P>0.05).

The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Silaturahmi Silaturahmi ◽  
Zaidiyah Zaidiyah ◽  
Tengku Mia Rahmiati
Keyword(s):  
Product Diversification ◽  
Fruit Peel ◽  
Physical Quality ◽  
Natural Colorant ◽  
Randomized Design ◽  
Solid Loss ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle.  The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml).  The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color).  The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

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

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