scholarly journals Improved quality of color sumatra barb, Puntigrus tetrazona (Bleeker, 1855) with artificial feed enriched red spinach flour (Amaranthus tricolor L.)

2019 ◽  
Vol 19 (1) ◽  
Author(s):  
Gamel Koncara ◽  
Nur Bambang Priyo Utomo ◽  
Mia Setiawati ◽  
Muhamad Yamin
Keyword(s):  
Skin Color ◽  
Ornamental Fish ◽  
The Body ◽  
Amaranthus Tricolor ◽  
Color Quality ◽  
Randomized Design ◽  
Sumatra Island ◽  
Completely Randomized Design

The Sumatra barb (Puntigrus tetrazona) is one of the Indonesia indigenous ornamental fish from Sumatra island. The breeding of sumatra barb fish has actually seen a decline in color quality because this species cannot produce carotenoid in the body. To solve this problem, needed an alternative using supplementation the carotenoid in the feed. The objective of this study was aimed to determine the effectiveness of red spinach flour doses as feed on the quality of the sumatra barb. The sumatra barb ornamental fish, with weight about 0.54 g and length about 3.50 cm, were reared in the aquarium (30 cm x 20 cm x 20 cm). The completely randomized design with 4 treatments (A=0% (control), B=2%, C=4%, and D=6%) and 3 replications were analyzed in this study. Parameters in this study consisted of body skin color qualities (e.g. L = lightness, C = chroma, and H = hue) and the number of carotenoid in the skin, fins, and meat. The fish were reared for 42 days and given feed 3 times per day. This result showed that supplementation of red spinach flour by 6% with carotenoid 45.26 ppm in feed, 50.44 ppm in fins, 16.10 ppm in the skin, and 3.69 ppm in meat, could increase sumatra barb color qualities. It was indicated decreasing lightness 60.83%, increasing chroma 20.57%, and sustaining hue 87,09°.AbstrakIkan sumatra albino (Puntigrus tetrazona) merupakan salah satu ikan hias asli Indonesia yang berasal dari pulau Sumatera. Budidaya ikan sumatra albino mengalami penurunan dalam kualitas warna karena spesies ini tidak dapat memproduksi karotenoid dalam tubuhnya. Guna mengatasi permasalahan ini, maka dibutuhkan sebuah alternatif berupa penambahan karotenoid dalam pakan. Penelitian ini bertujuan untuk mengkaji efektivitas dosis tepung bayam merah sebagai pakan terhadap kualitas warna ikan sumatra albino. Ikan hias sumatra albino dengan bobot 0,54 g dan panjang 3,50 cm dipelihara di dalam akuarium (30 cm x 20 cm x 20 cm).Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan empatperlakuan (A=0% (kontrol), B=2%, C=4%, dan D=6%) dan tiga ulangan. Parameter yang diamati meliputi nilai kualitas warna kulit ikan (L=lightness, C=chroma, dan H=hue) dan total karotenoid pada kulit, sirip,serta daging ikan sumatra albino. Ikan dipelihara selama 42 hari dan diberi pakan tigakali sehari. Hasil penelitian menunjukkan bahwapenambahantepung bayam merah pada dosis 6%dengan kandungan karotenoid 45,26 ppm pada pakan, 50,44 ppm pada sirip, 16,10 ppm pada kulit, dan 3,69 ppm pada daging, dapat meningkatkan kualitas warna ikan sumatra albino. Hal tersebut diindikasikan dengan menurunnya nilai L=60,83%, meningkatnya nilai C=20,57%, dan mempertahankan nilai H=87,09°. 

scholarly journals Combination of Pumpkin Flour (Cucurbita moschata D.) and Carrot Flour (Daucus carota L.) on The Brightness Color of Koi Fish (Cyprinus carpio)

2021 ◽  
Vol 21 (1) ◽  
pp. 81
Author(s):  
M. Riswan Maulana ◽  
Muhammad Junaidi ◽  
Bagus Dwi Hari Setyono
Keyword(s):  
Ornamental Fish ◽  
Experimental Unit ◽  
Observation Data ◽  
Cucurbita Moschata ◽  
Body Color ◽  
Daucus Carota L ◽  
Color Quality ◽  
Randomized Design ◽  
Completely Randomized Design

Koi fish is one of the freshwater ornamental fish that has an attractive body color, so the color disorder needs attention. The natural feed for pumpkin flour combined with carrot flour in artificial feed aims to improve the color quality of the koi fish. The study used a completely randomized design design (CRD) with 5 treatments and 3 replications so that 15 experimental units were obtained, each experimental unit contained 10 koi fish, and there were 5 treatments; P0 100% Pellets, P1 contains 90% Pellets + 3% LK Flour + TW 7%, P2 contains 90% Pellets + 4% LK Flour + 6% W Flour, P3 contains 90% Pellets + 5% LK Flour + W 5 Flour %, P4 contains 90% Pellets + 6% LK Flour + 4% W Flour. In this study, the highest increase in color value in koi fish occurred in the P4 treatment with the addition of a combination of 6% pumpkin flour and 4% carrot flour. The parameters in the study were the increase in color quality, increase in length and weight of koi fish, SR, and water quality. Observation data were analyzed using analysis of variance (AN0VA).

scholarly journals PENGARUH SUBTITUSI JAGUNG MANIS TERHADAP KUALITAS DADIAH

2018 ◽  
Vol 9 (2) ◽  
pp. 92
Author(s):  
Fatmawati Fatmawati Fatmawahttp://jpk.ppj.unp.ac.id/index.ti ◽  
Anni Faridah ◽  
Elida Elida
Keyword(s):  
Sweet Corn ◽  
Design Method ◽  
Buffalo Milk ◽  
Test Format ◽  
Color Quality ◽  
Randomized Design ◽  
Yellow Color ◽  
Variant Analysis ◽  
Completely Randomized Design

The purpose of this study was to analyze the effect of sweet corn substitution by 0%, 25%, 50% and 75% on the quality of color, smell, texture and taste of the amount of buffalo milk used. This type of research belongs to a kind of pure experiment using a completely randomized design method of one factor. This research was conducted in Kanagarian Gadut Pakan Raba'a Jorong Lareh Nan Panjang Payakumbuh. The research instrument used is organoleptic test format given to 5 expert panelists namely dadiah farmers. The data obtained is tabulated and do Variant Analysis (ANAVA), if Fcount> Ftable then proceed with Duncan test. The results of the data analysis obtained the highest overall score, yellow color quality is 4.00 (X3), quality smells typical dadiah 4.00 (X0), sweet corn quality 3.33 (X3), soft texture quality 3.80 (X0), solid texture quality 4.00 (X3) ,quality of sweet corn flavor 3.53 (X3) and acid taste 3,73 (X3).

scholarly journals Cinnamon and Gotu Kola Supplementation to Produce High Antioxidant and Low Cholesterol of Quail Pectoral Meat

2019 ◽  
Vol 11 (1) ◽  
pp. 148-155
Author(s):  
Sunarno Sunarno ◽  
Siti Zubaedah ◽  
Almalina Nabila Sulistyo Rini ◽  
Eryanti Sekarsari ◽  
Rully Rahadian
Keyword(s):  
Centella Asiatica ◽  
The Body ◽  
Feed Supplement ◽  
Polyphenol Compounds ◽  
Cholesterol Levels ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Optimum Formula ◽  
Low Cholesterol

Cholesterol in quail meat is one of the factors causing consumers to control consumption of quail meat. On the other hand, the antioxidant content in quail meat could attracts the consumers. Cinnamon (Cinnamomum sp.) bark and gotu kola (Centella asiatica) leaves are medicinal plants that contain many polyphenol compounds. The objective of this study was to obtain the most optimum formula made from cinnamon and gotu kola as a feed supplement to produce the quail meat which has low cholesterol but rich in antioxidants. This study used a completely randomized design which consisting of six groups with three replications. The six groups included one control (P0), 5 treatments consisted of 5% cinnamon (P1), 5% gotu kola (P2), combination of cinnamon and gotu kola powder with ratio 5%:5% (P3), 5%:10% (P4) and 10%:5% (P5).  The results showed that food supplements made from cinnamon bark and gotu kola leaves could increase the body weight, antioxidant levels, and reduce cholesterol levels in quail meat. Cinnamon as feed supplement with a concentration of 5% or a combination of cinnamon and gotu kola with a ratio of 5%: 10% provided the best effect on antioxidants and cholesterol level in meat. The use of cinnamon and gotu kola supplementation to produce high antioxidant and low cholesterol of quail met have not studied yet. The result of the study would be beneficial for developing the healthy, safe and good quality of quail meat.

scholarly journals PENAMBAHAN TEPUNG PUCUK Indigofera zollingeriana (Miquel, 1855) DALAM PAKAN UNTUK MENINGKATKAN KUALITAS WARNA IKAN SUMATRA Puntigrus tetrazone (Bleeker, 1855)

2019 ◽  
Vol 7 (2) ◽  
pp. 889
Author(s):  
Enggi Rizki Pratama ◽  
Berta Putri ◽  
Luki Abdullah ◽  
Indra Gumay Yudha ◽  
Dwi Mulyasih
Keyword(s):  
Experimental Design ◽  
Freshwater Fish ◽  
Body Shape ◽  
Ornamental Fish ◽  
Fish Feed ◽  
Leaf Meal ◽  
Color Quality ◽  
Randomized Design ◽  
Indigofera Zollingeriana ◽  
Completely Randomized Design

Tiger barb (Puntigrus tetrazona) is one of the ornamental freshwater fish which has unique body shape and color compare to another ornamental fish. Fish color quality is caused by chromatophore pigmen cells in the epidermis layer. Increasing of color quality in fish can be reach through the addition of indigofera leaf meal that contain carotenoid. The aim of this research to study the effect of addition meal of Indigoferazollingerianaleaf on colour quality and growth of tiger barb. The experimental design used completely randomized design with 5 treatments i.e 0%, 5%, 10%, 15%, 20% of I. zollingeriana meal added in fish feed. The results showed that the addition of I. zollingeriana meal could increase tiger barb color quality. The addition of 15% I. zollingeriana meal was the best treatment

scholarly journals Effect of Tubifex and Carrot Meal Combination on Color Quality of Botia Chromobotia macracanthus

2020 ◽  
Vol 147 ◽  
pp. 01007
Author(s):  
Yuli Andriani ◽  
Rosidah ◽  
Iskandar ◽  
Agus Priyadi ◽  
Satria N. Firdaus
Keyword(s):  
Color Change ◽  
Ornamental Fish ◽  
Average Score ◽  
Optimum Dose ◽  
Color Quality ◽  
Randomized Design ◽  
Commercial Feed ◽  
Feed Control ◽  
Average Body

Colour is the most important indicators of quality in ornamental fish, making the exploration to find new sources of pigments in ornamental fish is growing. This study aimed to determine the optimum dose of tubifex and carrot meal combination to enhance the quality of color in Botia Chromobotia macracanthus. This study was designed using Completely Randomized Design with six treatments in triplicates: a) commercial feed (control), b) 70% Tubifex + 3% carrot meal + 27% commercial feed, c) 60% Tubifex + 4% carrot meal + 36% commercial feed, d) 50% Tubifex + 5 % carrot meal + 45% commercial feed, e) 40% Tubifex + 6% carrot meal + 54% commercial feed, and f) 30% Tubifex + 7% carrot meal + 63% commercial feed. Parameters observed were color change level, which was tested using the Kruskal-Wallis method; survival rate (SR) tested using analysis of variance through the F test; and water quality. Results showed that the best color enhancement seen in treatment with 50% Tubifex + 5% carrot meal + 45% commercial feed combination with an average body color of 5.04 in Toca Colour Finder code 0605. The caudal fin color was enhanced with an average score of 3.93 in code 0805.

scholarly journals Pengaruh Lama Perendaman Buah dan Fermentasi terhadap Warna Kulit Tanduk dan Citarasa Kopi Robusta

2019 ◽  
Vol 6 (1) ◽  
pp. 33
Author(s):  
Khalimatus Sa'diyah ◽  
Usman Ahmad ◽  
Sukrisno Widyotomo ◽  
Yusianto Yusianto
Keyword(s):  
Skin Color ◽  
B Value ◽  
Green Beans ◽  
Fermentation Time ◽  
A Value ◽  
Randomized Design ◽  
Plastic Bag ◽  
Completely Randomized Design ◽  
Cup Quality

<em>Pulping and fermentation of coffee cherry determine the quality of green beans and coffee flavors. Delay in pulping will cause the slime stick to the hull skin hence decreasing the bean quality and flavor. The objective of this study was to examine the effect of soaking before pulping and fermentation time to the color of coffee hull skin and the cup quality. The research was carried out at the experimental station of Indonesian Coffee and Cocoa Research Institute in Malang Regency (ICCRI) and ICCRI laboratory in Jember Regency from July 2018 to January 2019. Experiments used factorial completely randomized design. The first factor was cherry soaking duration (0, 24, 48, and 72 hours) and the second factor was fermentation duration (0, 24, and 48 hours) and then combined into 12 treatments, with three replications. Ten kilograms of coffee cherries were soaked prior to pulping then fermented in a plastic bag and added with </em>Lactobacillus casei<em> 2,5 x 10<sup>7</sup></em><em> cfu/ml as starter.  Parameters observed were color of hull skin </em>(<em>L</em><em> value</em>, <em>a*</em><em>, dan b*) and the cup quality.  The results showed that soaking the cherry decreased the green beans quality which is indicated by less brightness (L), high a* value, and decreasing b* value of hull skin color. While the fermentation treatment can increase the value of L, decrease the a* value, and increase the b* value. The interaction of treatment of soaking and fermentation time significantly affected the lightnessl a* and b* value. Soaking and fermentation treatments did not significantly affect to the flavor, salt/acid, balance, and total score of coffee flavor. Soaking is not recommended for more than 48 hours and fermentation should be carried out 48 hours.</em>

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

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%).

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