scholarly journals Pengaruh Penambahan Sukrosa pada Manisan Kulit Semangka

2018 ◽  
Vol 1 (1) ◽  
pp. 10
Author(s):  
Sri Wahyuni Ntau
Keyword(s):  
Vitamin C ◽  
Data Processing ◽  
Water Content ◽  
Economic Value ◽  
Second Phase ◽  
Test Results ◽  
Know How ◽  
Engineering Data ◽  
Sugar Levels ◽  
Two Stages

Skin watermelon is a waste of fruit watermelon that pemanfaatanya as food still low. this study aims to know how to take advantage of the skin watermelon be sweets and find out the influence the addition of sucrose in candied skin watermelon. benefits of this study can optimize waste skin watermelon in order to have the economic value of a high. this study using the method consists of two stages of the first stage of immersion skin watermelon by using the calcium hydroxide, the second phase of boiling skin watermelon using sucrose. engineering data processing using the design of randomized complete (RAL), which consists of three treatment and three replicates. Of the test results organoleptic treatment is best  treatment A1 with water content 44,4%, sugar levels 10,27% and vitamin C is 2,41%.Keywords : sucrose, watermelon, skin watermelon

scholarly journals Pengaruh Perbandingan Tepung Ampas Kelapa dengan Tepung Terigu Terhadap Mutu Brownies

2018 ◽  
Vol 1 (1) ◽  
pp. 59
Author(s):  
Irma Hasan
Keyword(s):  
Data Processing ◽  
Water Content ◽  
Wheat Flour ◽  
Economic Value ◽  
Coconut Oil ◽  
Gluten Free ◽  
Waste Oil ◽  
Low Fat ◽  
Food Ingredients ◽  
Engineering Data

waste oil is the result addition to the manufacture of coconut milk, coconut meat processed into coconut oil of processing way wet be procured byproduct waste oil. until now utilization is limited to feed and partly be Tempe bongkrek for food. based on the analysis of waste oil still high-value when used as the flour for food ingredients high protein. this study aims untukmengetahui the influence of waste oil terhada water content, karbohidat and organoleptic (color, taste, aroma and texture) brownies.manfaat this study is to provide information on the broad about making brownies with the addition of flour waste oil and can be applied to the product food economic value because flour waste oil has a high content protein, low fat, and gluten-free. this study using the method is composed of creation phase flour waste oil and making process brownies. engineering data processing using the design of randomized complete (RAL), which consists of three treatment and three replicates. brownies the generated then in the test of the content of water content, level of carbohydrate and test organoleptic (color, taste, aroma and texture). of research results brownies of wheat flour and flour dregs coconut obtained highest average that is in the treatment with a comparison of wheat flour 55 grams and flour dregs coconut 45 grams with water content 39,0%, comparison of wheat flour 75 grams and flour dregs coconut 25 grams grading carbohydrates 45,8% and test organoleptic each preferred by panelists terms of aroma, color, taste. Keywords : Sago Flour, All Purpose Flour, Bread Flour, The Addition Of Sago

scholarly journals Analisis Kandungan Vitamin C dan β-Karoten Lada Katokon Toraja, Cabai Besar dan Cabai Keriting di Makassar

DEDIKASI ◽  
2019 ◽  
Vol 21 (1) ◽  
Author(s):  
Sri Suhadiyah ◽  
Elis Tambaru ◽  
A. Masniawati
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Water Content ◽  
Capsicum Annuum ◽  
Spectrophotometric Method ◽  
Dry Weight ◽  
Test Results ◽  
Titration Method ◽  
Capsicum Annuum L ◽  
Β Carotene

Chili is one of the spices that are consumed by many Indonesians. It has several vitamins, one of which isvitamin C and ß-carotene is a pro-vitamin A which plays an important role in the formation of vitamin A. The studywas conducted in August 2018 and sampling from the regions Toraja and Malino. This study aims to determine thelevels of vitamin C in several types of chilli obtained by using iodine titration method and the levels of ß-caroteneby spectrophotometric method at a wavelength of 460-480 nm. The chili sample was first measuredmorphologically, weighed by base and dry weight and its water content. The test results showed vitamin C levels ofPepper Katokon Toraja Capsicum annuum L. Var. Sinensis is tested with seeds (0.129% / 10 g) and seedless(0.182% / 10 g). Large Chili Capsicum annuum L. Var. Abreviatum Fingerhuth was tested with seeds (0.220% / 10g) and seedless (0.223% / 10 g). Curly Chili Capsicum annuum L. Var. Longum sendt was tested with seeds(0.537% / 10 g) and seedless (0.592% / 10 g). Test results showed the levels of β-carotene Pepper Katokon TorajaCapsicum annuum L. Var. sinensis were tested with seeds (5.888mg / kg) and seedless (6.073mg / kg). Large ChiliCapsicum annuum L. Var. Abreviatum Fingerhuth was tested with seeds (5.529mg / kg) and seedless (6.338mg /kg). Curly Chili Capsicum annuum L. Var. Longum sendt was tested with seeds (6.655mg / kg) and seedless(6.942mg / kg). Conclusion The highest content of vitamin C and ß-carotene was found in Curly Chili Capsicumannuum L. Var. Longum sendt without seeds.

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

scholarly journals Pengaruh Penambahan Ekstrak Kecambah dan Kadar Gula Pasir Terhadap Karakteristik Nata De Soya dari Limbah Cair Tahu

2021 ◽  
Vol 6 (2) ◽  
pp. 112-119
Author(s):  
Dewi Lestari ◽  
Siti Fatimah
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Nitrogen Source ◽  
Mung Bean ◽  
Organic Nitrogen ◽  
Green Bean ◽  
Test Results ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Maximum Limit

The manufacture of Nata de soya uses additional chemicals in Zwavelzure Ammonia (ZA) which functions as a nitrogen source. ZA is dangerous if consumed at the maximum limit, so it needs to be replaced with natural ingredients. Sprout is one of the natural ingredients containing organic nitrogen. This mung bean sprout will be used as a nitrogen source to replace the function of ZA. This study aims to determine the effect of adding green bean extract and sugar as characteristics of Nata de soya. This study is prepared using a completely randomized design (CRD). According to the Standard National Indonesian (SNI), the best test results obtained are 98.76% water content, 12.68% vitamin C, 22.74% yield, 1.1 cm thickness, and less than 4.5% fiber content.ABSTRAKPembuatan nata de soya menggunakan bahan kimia tambahan berupa Zwavelzure Ammoniak (ZA) yang berfungsi sebagai sumber nitrogen. ZA berbahaya jika dikonsumsi dalam batas maksimum sehingga perlu diganti dengan bahan alami. Kecambah adalah salah satu bahan alami yang mengandung nitrogen organik. Kecambah kacang hijau inilah yang akan digunakan sebagai sumber nitrogen untuk menggantikan fungsi dari ZA. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak kecambah kacang hijau dan gula sebagai karakteristik nata de soya. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL). Didapat hasil uji terbaik kadar air 98,76%, vitamin c 12,68%, rendemen 22,74%, ketebalan 1,1 cm dan kadar serat kurang dari 4,5% sesuai Standar Nasional Indonesia (SNI).

scholarly journals MUTU SAUERKRAUT KUBIS DAN WORTEL GRADE RENDAH DENGAN KONSENTRASI GARAM YANG BERBEDA

2021 ◽  
Vol 1 (2) ◽  
pp. 101-112
Author(s):  
Ranny Nakdiyani
Keyword(s):  
Weight Loss ◽  
Lactic Acid ◽  
Vitamin C ◽  
Water Content ◽  
Economic Value ◽  
Low Grade ◽  
Concentration Data ◽  
Physical Test ◽  
Chemical Test ◽  
Total Dissolved Solid

Garam adalah bahan yang mempengaruhi kualitas fermentasi sauerkraut. Garam digunakan untuk menghilangkan air dari sayuran dan digunakan oleh bakteri asam laktat untuk tumbuh. Kubis dan wortel kelas rendah dapat diolah dengan sauerkraut untuk meningkatkan nilai ekonomi. Inti dari penelitian ini adalah untuk mendapatkan konsentrasi garam yang dapat memanfaatkan kol dan wortel sauerkraut terbaik. Desain penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yang terdiri dari 4 taraf (A1: 2,5%; A2: 5%; A3: 7,5%; A4: 10%) dan 4 pengulangan. Kualitas Sauerkraut dianalisis dengan uji organoleptik (mutu hedonik dan hedonik), uji fisik (susut bobot), uji kimia (pH, kadar air dan total padatan terlarut), vitamin C dan konsentrasi asam laktat. Data diolah secara statistik menggunakan aplikasi SPSS dengan analisis satu arah (ANOVA). Tindak lanjut Duncan dilakukan untuk mengetahui perbedaan antara perlakuan jika ANOVA memiliki efek yang signifikan. Formulasi terbaik adalah sauerkraut dengan konsentrasi garam 2,5%. Selain itu sauerkraut memiliki penurunan berat badan 4,55%, keasaman (pH) 3,70%, kadar air 91,11%, total padatan terlarut 7,40 Brix, vitamin C 3,29 mg / 100 g dan asam laktat 1,86%.  ABSTRACT: Salt is an ingredient that affects the quality of sauerkraut fermentation. Salt is used to remove water from vegetables that are used as lactic acid to grow. Low grade class of cabbage and carrot can be processed sauerkraut to increase economic value. The main of this research was to get concentration of salt that can be preserve the best sauerkraut cabbage and carrot . The research design used was Completely Randomized Design (CRD) with one factor consisting of 4 treatments levels (A1:2,5% ; A2:5% ; A3:7,5% ; A4:10%) and 4 repetitions. Sauerkraut’s quality analized by organoleptic test (hedonic and hedonic quality), physical test (weight loss test), chemical test (pH, water content and total dissolved solids), vitamin C and lactic acid concentration. Data was processed statistically using SPSS application with one way analysis (one ways ANOVA). Duncan’s follow-up was carried out to find out the differences between treatments if ANOVA had a significant effect. The best formulation is sauerkraut with 2,5% salt concentration. In addition sauerkraut has weight loss 4,55%, acidity (pH) 3.70%, water content 91,11%, total dissolved solid 7,40 Brix, vitamin C 3,29 mg/100 g and lactic acid 1,86%. Keywords: Sauerkraut, Salt, Fermentation

scholarly journals Formulation of Indonesian traditional functional drink wedang empon based on Zingiberaceae rhizomes mixed with fruits

2021 ◽  
Vol 913 (1) ◽  
pp. 012028
Author(s):  
D Fitriarni ◽  
Martanto ◽  
E. E. Rifkowaty
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Test Results ◽  
Phenol Content ◽  
Product Analysis ◽  
Yield Value ◽  
Functional Drink ◽  
Unpleasant Smell

Abstract Wedang empon is a rhizome-based drink, one of the most popular functional drinks in Indonesia. This drink is consumed as a drink that is believed to increase the body's immunity and maintain a healthy body. This is due to the potential content of secondary metabolites contained in it. The purpose of this study was to combine empon-based drinks with several types of fruit and flower extracts. The development of this empon-based drink was carried out to provide variations in taste, aroma, and color as well as its nutritional content. Therefore, in this study, wedang empon drink which has been combined with several fruits and flowers was analyzed for product quality with several parameters such as phenol content, vitamin C, and product hedonic tests to find out how consumers respond to the resulting product. In this study, an analysis of the moisture content of the dried product was also carried out to ensure that the water content was within the permissible limits. The research started from material preparation, formulation, characterization and product analysis. Based on the results of the analysis, it was found that in general the yield value of the water content was less than 10%. Overall, the total phenol content of all treatments ranged from 14.75-43.32 mg GAE 100 g-1 and the highest total phenol content was detected in the combination of rosella with wedang empon ingredients. The amount of vitamin C ranged from 42.1013-107 mg/100 g and samples of wedang empon mixed with lakum were the highest. Hedonic test results ranged from 63.556 to 90.667, taste ranged from 63.556 to 90.667, aroma number ranged from 67.11 to 79.556, then color ranged from 70.222 to 84,889. This means that there are differences in the effect of adding different ingredients to the taste of wedang empon. By mixing the rhizome drink with fruit and flower extract will help improve the sensory properties of the drink so that this drink can be more accepted by many consumers of all ages or for those who don't even like the unpleasant smell of wedang empon drinks.

scholarly journals Suitability of the tetrazolium test methodology for recently harvested and stored coffee seeds

2012 ◽  
Vol 36 (4) ◽  
pp. 415-423 ◽  
Author(s):  
Aline da Consolação Sampaio Clemente ◽  
Maria Laene Moreira de Carvalho ◽  
Renato Mendes Guimarães
Keyword(s):  
Sodium Hypochlorite ◽  
Second Phase ◽  
Test Results ◽  
Manual Removal ◽  
Test Methodology ◽  
Negative Effect ◽  
Uniform Manner ◽  
Two Stages ◽  
Manual Extraction ◽  
Tetrazolium Test

Germination of coffee seeds occurs in a slow and non-uniform manner and the tetrazolium test (TZ) may be a quick alternative for assessment of viability, as long as the preparation and imbibition of the seeds is established. This study was performed in two stages: in the first, recently harvested seeds from three coffee cultivars were submitted to four methodologies for removal of the parchment: manual extraction or use of sodium hypochlorite (NaClO at 5%) and two periods of imbibition of the seeds in water (36 and 48 hours) for removal of the embryos. In the second phase, manual removal and the use of NaClO were compared for elimination of the parchment of stored seeds for monthly performance of the tetrazolium test for six months. Sodium hypochlorite is not efficient in total extraction of the parchment and has a negative effect on the results of the TZ test on low moisture coffee seeds. An imbibition time of 48 hours facilitates extraction of embryos and does not affect test results. The tetrazolium test on coffee seeds with different moisture and deterioration levels must be undertaken with manual removal of the parchments.

scholarly journals Organoleptic properties evaluation of Ternate Nutmeg (Myristica fragrans Houtt)

2021 ◽  
Vol 911 (1) ◽  
pp. 012087
Author(s):  
Baharuddin ◽  
Maryani ◽  
Suriani Laga ◽  
Andi Tenri Fitriyah ◽  
Nurhayati ◽  
...  
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
National Standard ◽  
Test Results ◽  
Drying Process ◽  
Organoleptic Properties ◽  
Post Harvest ◽  
Myristica Fragrans ◽  
Myristica Fragrans Houtt

Abstract Ternate City, North Maluku Province is a producer of nutmeg. The nutmeg that is cultivated comes from smallholder plantations. So far, post-harvest handling is still traditionally with simple equipment and poor hygienic which results in low-quality nutmeg. Efforts to improve post-harvest handling need to be done to improve the quality and farmer’s income. The purpose of this activity is to provide knowledge on good post-harvest handling of nutmeg in Ternate. One of the phases of activity carried out is through a survey to farmers to identify the organoleptic properties of nutmeg, as well as testing the water and vitamin C content of the nutmeg. The test results show that the drying process is not optimal because the resulting water content does not meet Indonesian National Standard (SNI), which is above 10%. The content of vitamin C in the flesh is 22 mg. Meanwhile, the organoleptic properties found that the colour, flavour, and taste were the most preferred by the farmer in the mace, seed, and flesh, respectively. The results of this activity can provide information about the characteristics of nutmeg that have been produced by Ternate farmers as a recommendation for proper post-harvest handling of nutmeg.

IMPROVE THE INTERETATION OF STUDY SUBJECTS PANCASILA AND CITIZENSHIP EDUCATION BY APPLYING KONSTEXTUAL LEARNING MODEL BERBASIS A TASK IN CLASS INFORMATICS XI SMK BINA ECLECTUS ACADEMIC YEAR 2015/2016

EDUKASI ◽  
2016 ◽  
Vol 13 (2) ◽  
Author(s):  
Hasanudin S. Usman
Keyword(s):  
Teaching And Learning ◽  
Learning Model ◽  
Positive Influence ◽  
Motivation To Learn ◽  
Test Results ◽  
Applied Learning ◽  
Know How ◽  
Design Activities ◽  
The Subject ◽  
Academic Year

The purpose of this research is to know how to incerease the students’ learning achievement that has been applied learning contextual task-based learning model and to know the influence of contextual learning in  the task-based teaching model to improve achievemen and motivation to learn the material pe civis lesson.   This research is an action research by theree rounds. Each round consists of four phases. Design activities are observation, and revesion. The subject of the research is XI grade students of Bina Informatika Ternate accademic year 2015/2016. Data obtained in the form of a formative test results, observation sheet teaching and learning activities. The results of the research showed that students’ achivement increased from round I to III that the round 1, (70.00 % ), (92,50 %)  3 cycles, conclusions of this research is the method of cooperatif learning can be a positive influence on students motivation and achievement in material udaya politics in Indonesia. It means that this model can be used as one of the alternative learning for Pkn.            Kata  kunci: PKn, cooperative learning method

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