scholarly journals Analisis Kadar Protein Dan Tingkat Kesukaan Nugget Ikan Gabus Dengan Penambahan Tepung Wortel

2018 ◽  
Vol 1 (1) ◽  
pp. 37
Author(s):  
Yulianti Yulianti ◽  
Khairun Mutia
Keyword(s):  
Protein Content ◽  
Nutritional Value ◽  
High Protein ◽  
Second Phase ◽  
High Protein Content ◽  
Randomized Design ◽  
Time Test ◽  
Completely Randomized Design ◽  
Two Phases ◽  
Tapioca Flour

Snakehead fish one species of freshwater having high protein content. In addition snakehead fish has a lot of meat and white so that it can be processed into products such as nuggets. The addition of carrot flour nuggets in processing aims to increase the nutritional value and reduce the use of a binder such as flour. This research uses the method developed consists of two phases,  in the first making carrot flour and the second phase of making nuggets snakehead fish with formulation flour carrot (20g , 30g, 40g) , tapioca flour ( 80g , 90g, 70g) and wheat flour (50g, 30g, 40g). Data analysis using a completely randomized design (CRD) with three time test. The results snakehead fish nuggets are a high protein content from 16.03 to 24.7% and and favored by the panel both in terms of taste, color, aroma and texture. Keyword : snakehead fish, nugget, carrot

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.

Insight into the gastro-duodenal digestion resistance of soybean proteins and potential implications for residual immunogenicity

2017 ◽  
Vol 8 (4) ◽  
pp. 1599-1610 ◽  
Author(s):  
Elisabetta De Angelis ◽  
Rosa Pilolli ◽  
Simona L. Bavaro ◽  
Linda Monaci
Keyword(s):  
Protein Content ◽  
Nutritional Value ◽  
Adverse Reactions ◽  
High Protein ◽  
Soybean Proteins ◽  
Human Diet ◽  
High Protein Content ◽  
Insight Into

Soy is an important component of the human diet thanks to its nutritional value and high protein content; however, it also represents a risk for allergenic consumers due to its potential to trigger adverse reactions in sensitized individuals.

scholarly journals Karakteristik Kimia dan Organoleptik Kamaboko Surimi Tetelan Ikan Tuna

2021 ◽  
Vol 10 (2) ◽  
pp. 74-82
Author(s):  
Vonda M N Lalopua ◽  
Aria Onsu
Keyword(s):  
Protein Content ◽  
Protein Quality ◽  
Quality Standard ◽  
High Protein ◽  
Sago Starch ◽  
White Meat ◽  
Design Data ◽  
Fish Meat ◽  
Randomized Design ◽  
Completely Randomized Design

Tuna loin waste called “tetelan” is a waste of tuna loin processing, consisting of red meat and some white meat. “Tetelan” is fish meat that sticks to the bone or unused meat because of its ununiform size. This loin waste contains high protein but smells fishy. To reduce the fishy smells, “tetelan” tuna was processed to surimi kamaboko due to the steaming process and spices' addition to improving the texture properties of kamaboko carrageenan was added while surimi was processed. The research objective was to determine the effect of carrageenan concentrations on the chemical and organoleptic properties of kamaboko “tetelan” tuna. The research used an experimental method, with a single treatment named concentration of carrageenan and sago starch consisted of 3 levels of carrageenan concentration 1.0, 1.5, and 2.0%. Kamaboko was analyzed chemically involved moisture, ash, fat and protein content, and organoleptic involved aroma, taste and texture. Organoleptic test data (aroma, taste, texture) were analyzed using the Friedman test followed by multiple comparison tests. Meanwhile, the chemical data were analyzed using a Completely Randomized Design. Data analysis showed that the concentration of carrageenan and sago starch did not significantly affect the taste, aroma, and texture of kamaboko. The treatment applied significantly influenced the ash content of kamaboko. Kamaboko “tetelan” tuna showed a high protein content above the kamaboko protein quality standard. Keywords: Carrageenan; chemistry; organoleptic.   ABSTRAK Limbah hasil pengolahan tuna loin berupa tetelan ikan yang terdiri dari jenis daging merah dan sebagian daging ikan putih. Tetelan berupa daging ikan yang menempel pada tulang ikan atau daging ikan yang tidak dapat dimanfaatkan karena sayatannya yang tidak merata. Daging ikan tuna mengandung protein tinggi tetapi memiliki kelemahan berbau amis, sehingga kurang disukai konsumen. Pemanfaatan tetelan ikan tuna sebagai bahan baku surimi untuk diolah menjadi kamaboko diharapkan dapat mengurangi bau amis karena adanya proses pengukusan dan penambahan bumbu. Penambahan konsentrasi karagenan bertujuan untuk meningkatkan sifat tekstur kamaboko. Tujuan penelitian untuk mengetahui pengaruh konsentrasi karagenan terhadap sifat kimia dan organoleptik kamaboko tetelan ikan tuna. Penelitian menggunakan metode eksperimen, dengan perlakuan tunggal konsentrasi karagenan terdiri dari tiga taraf yaitu konsentrasi karagenan 1,0, 1,5, dan 2%. Kamaboko di analisa kimia (kadar air, abu, lemak dan protein) serta organoleptik (aroma, rasa dan tekstur). Data uji organoleptik (aroma, rasa, tekstur) dianalisis mengggunakan uji Friedman dilanjutkan dengan uji perbandingan berganda. Sedangkan data kimia dianalisis dengan rancangan acak lengkap. Hasil uji Friedman menunjukkan perlakuan konsentrasi karagenan tidak berpengaruh nyata terhadap rasa, aroma dan tekstur kamaboko, sedangkan perlakuan hanya berpengaruh terhadap kadar abu kamaboko. Tetapi kadar protein kamaboko surimi tetelan tuna tinggi di atas standar mutu kamaboko. Kata kunci: Karagenan; organoleptik; sifat-sifat kimia.

scholarly journals PENGARUH PENGGUNAAN FILLER YANG BERBEDA TERHADAP NILAI pH, KADAR AIR, CITARASA DAN KEKENYALAN BAKSO DAGING SAPI

ZOOTEC ◽  
2018 ◽  
Vol 38 (2) ◽  
pp. 388
Author(s):  
Esterlita E. Sepang ◽  
C.K.M. Palar ◽  
M. Sompie ◽  
G.D.G. Rembet
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Ph Value ◽  
High Protein ◽  
Corn Flour ◽  
Randomized Design ◽  
The Mean ◽  
Completely Randomized Design ◽  
Tapioca Flour

THE EFFECT OF DIFFERENT FILLER ON pH, WATER CONTENT, FLAVOR AND ELASTICITY OF BEEF MEATBALL. This research was aimed to determine the effect of different fillers on pH, water content, flavor and elasticity of beef meatball. This study used Completely Randomized Design (CRD) with four treatments and four replicates at each treatment. The treatments were involving 15% concentration of different fillers (R) including: R1 = tapioca flour, R2= sagu flour, R3 = corn flour, and R4 = wheat flour. The Variables were pH, water content, flavor and elasticity. The mean difference was tested using BNJ Test. The results showed that the filler of each flour in beef meatball significantly affected (P<0.05) on flavor, but did not affect the pH value, water content and elasticity onthe beef meatballs. It was concluded that the use of wheat flour(high protein) produced the best meatball quality of flavors, very preferred by panelists.Key words: beef, meatball, fillers.

scholarly journals Nilai Gizi dan Organoleptik Bakso Daging Ayam Yang Ditambahkan Tepung Kacang Koro Pedang (Canavalia gladianta)

2020 ◽  
Vol 6 (2) ◽  
pp. 232
Author(s):  
Ni Made Andry Kartika ◽  
Alimuddin Alimuddin
Keyword(s):  
Chemical Composition ◽  
Moisture Content ◽  
Crude Protein ◽  
Nutritional Value ◽  
Ash Content ◽  
Crude Fiber ◽  
Average Value ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tapioca Flour

Meetball is a common food in society and has good nutritional volue. Sword koro can be used as a binder besides having better quality and protein than tapioca flour. This study aims to determine the effect koro pedang flour to the nutritional value and organoleptic value f chicken meatballs. The method used in the study was a completely randomized designconsisting of 5 teatments and repeated 5 times, namely: KO (control), K1 (chicken meatballs + koro pedang flour 20%), K2 (chicken meatballs + koro pedang flour 25%), K3 (chicken meatballs + koro pedang flour 30%) and K4 (chicken meatballs + + koro pedang flour 35%). The variables measured ware the nutritional value or chemical composition (moisture content, ash content, fat content, and crure protein), and the organoleptic value of chicken meatballs with the addition of koro pedang flour (Canavalia Gladiante). Analysis of the data used the analysis of variance based on completely randomized design CRD), from the results of different analyzes followed by the LSD test. The results showed that the nutritional value showed very significant results or all treatments (K1,K2,K3 dan K4) were significantly different(P>0.01) for crude protein, crude fiber, crude fat and ash. Maenwhile, for the water content in this treatment, no significant results were found. The highest average value is shown in the K4 tretment for protein, crude fat, crude fiber and ash. The organoleptic value showed significant results (P<0.05) on the K1 treatment for taste, color, texture and acceptance. Maenwhile, the aroma is insignificant because the aroma of the meatballs added with koro flour has a very strong and distinctive aroma

scholarly journals The Effect of Katuk Leaf Supplementation in the Ration on the Number of Erythrocytes and Hemoglobin Value in Rex Rabbits

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Imam Satiyana ◽  
Mohandas Indradji ◽  
Ning Irianti
Keyword(s):  
Protein Content ◽  
Research Method ◽  
Nutritional Value ◽  
Basal Diet ◽  
The Body ◽  
Analysis Of Covariance ◽  
Normal Range ◽  
Research Material ◽  
Randomized Design ◽  
Completely Randomized Design

Increased productivity of rabbits was through improved feed. Katuk plant has high nutritional value and its leaves contain nutrients needed by the body. The protein content in feed greatly affects the character of the blood. The purpose of this study was to optimize the effect of using katuk leaf supplementation on the number of erythrocytes and the hemoglobin value of rex rabbits. The research material were 18 rex rabbits, basal feed added with katuk leaves. The research method used was Completely Randomized Design (CRD) with three treatments, each treatment repeated six times, so that there were 18 experimental units. The treatments were R0: basal diet without katuk leaf supplementation, R1: basal diet with 5% katuk leaf supplementation, R2: basal diet with 10% katuk leaf supplementation. The variables measured were the number of erythrocytes and the value of hemoglobin. Data were analyzed using analysis of covariance (ANCOVA). The results showed that rabbit rex erythrocytes were R0 = 4.7 ± 0.39 x 106/µL; R1 = 4.99 ± 0.28 x 106/µL; R2 = 4.76 ± 0.31 x 106/µ. The average result of the three treatments above was 4.83 ± 0.83 x 106/µL. The erythrocyte mean results were still in the normal range. The results of the analysis of variance showed that the three treatments did not show significant differences. The conclusion of the study was that katuk leaf supplementation can be given to rabbit rex up to a level of 10% without affecting the physiological process of livestock in terms of the number of erythrocytes and hemoglobin values which are relatively the same.Key words : erythrocytes, hemoglobin, katuk leaves, rabbit rex.

scholarly journals MUTU ORGANOLEPTIK, KANDUNGAN PROTEIN DAN BETAKAROTEN MIE SUBSTITUSI IKAN RUCAH DAN UBI JALAR KUNING

2018 ◽  
Vol 12 (2) ◽  
pp. 164
Author(s):  
Dyah Patria Nuringtyas ◽  
Annis Catur Adi
Keyword(s):  
Sweet Potato ◽  
Nutritional Value ◽  
Statistical Test ◽  
Supplementary Feeding ◽  
High Protein Content ◽  
Nutrient Value ◽  
Randomized Design ◽  
Trash Fish ◽  
Significant Difference ◽  
Completely Randomized Design

Trash fish have a high protein content while the yellow sweet potato have a high betacarotene content that potential to be processed as noodle for supplementary feeding of toddlers age 2–5 years. This research aimed to analyze organoleptic and nutritional value (protein and betacarotene) of noodle trash fi sh and yellow sweet potato subtitution. Type of this research was true experimental design with completely randomized design with 5 times replication in 3 formulas which were 1 controlled formula (F0) and 2 modifi ed formulas (F1 and F2). Untrained panelists were used 25 mother of toddler. Data was analyzed descriptively and statistically to know the acceptence of noodle using Kruskal Wallis and Mann Whitney test (α=0.05). Kruskal Wallis statistical test indicated that there was significant difference (p<0.05) on the acceptability of aroma and texture of noodle and there was no significant difference (p>0.05) on the acceptability of colour and fl avour. The result of organoleptic test showed that the most preferred noodle by the panelis was formula F2 (37.5 g trash fi sh fl our and 37.5 g yellow sweet potato puree). Nutrient value of formula F2 had 12.28 g of protein and 208.8 mcg of betacaroten. The best composition, acceptability and nutritional value is F2 (37.5 g trash fish and 37.5 g yellow sweet potato puree) and can be used for alternative of supplementary feeding for toddler.

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

scholarly journals Proteins and Bioactive Peptides in High Protein Content Foods

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1186
Author(s):  
Fidel Toldrá ◽  
Leticia Mora
Keyword(s):  
Enzymatic Hydrolysis ◽  
Protein Content ◽  
Human Body ◽  
Bioactive Peptides ◽  
High Protein ◽  
Microbial Fermentation ◽  
Gastrointestinal Digestion ◽  
High Protein Content ◽  
By Products

Foods and their industry by-products constitute very good sources of bioactive peptides, which can be naturally generated during processing but are also extensively produced through enzymatic hydrolysis, microbial fermentation, and even during gastrointestinal digestion in the human body [...]

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

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