scholarly journals Innovation Utilization of Tofu Waste Into Flour With The Addition of Sodium Metabisulfit As Antibrowning

2019 ◽  
Vol 1 (1) ◽  
Author(s):  
Nailul Hidayat ◽  
Rita Sunartaty ◽  
Salfauqi Nurman ◽  
Irmayanti Irmayanti ◽  
Sholihati Sholihati
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Manufacturing Process ◽  
Immersion Time ◽  
Nutritional Value ◽  
Animal Feed ◽  
Ash Content ◽  
Soy Sauce ◽  
Sodium Metabisulfite ◽  
Bleaching Process

<pre>Tofu waste has a high nutritional value because in the manufacturing process, not all protein content can be extracted. At present the use of tofu waste is used as a manufacture of gusts, crackers, soy sauce and animal feed. Even though 100 grams of tofu waste still has a carbohydrate content of 11.07%, 4.71% protein, 1.94% fat and 0.8% ash. Tofu waste can be processed into flour by passing the bleaching process using sodium metabisulfite. The purpose of this study is to find out the making the flour  from tofu waste using sodium metabisulfite as anti browning. This research was carried out using factorial Randomized Complete Design (RAL) with variations in the concentration of sodium metabisulfite namely 0, 100,300 and 500 ppm and immersion duration of 30, 45, and 60 minutes. In this study, the best treatment was produced by soaking sodium p-metulfulfite 500 ppm with 60 minutes immersion time producing tofu flour with moisture content 9.43%, ash content 2.17%, organoleptic test aroma 3.87 (likes) color (4, 03) like it.</pre>

scholarly journals Analysis of Nutritional Composition in 23 Kinds of Edible Fungi

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Qiannan Yu ◽  
Meijuan Guo ◽  
Bin Zhang ◽  
Hao Wu ◽  
Yan Zhang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Dietary Fiber ◽  
Nutritional Value ◽  
Dry Weight ◽  
Nutritional Composition ◽  
Ash Content ◽  
National Standard ◽  
Edible Fungi ◽  
Standard Methods

To explore the differences in the main nutritional composition of 23 kinds of common edible fungi in the market, the moisture, ash, protein, fat, dietary fiber, carbohydrates, polysaccharides, and energy were analyzed using national standard methods. The results showed that the 23 kinds of edible fungi varied greatly in nutritional composition. Based on dry weight, the moisture content was 6.9∼15.5 g/100 g, the ash content ranged from 1.3 to 10.1 g/100 g, the protein content ranged from 8.5 to 36.9 g/100 g, the fat content was 0.5∼3.9 g/100 g, the dietary fiber content was between 14.4∼70.2 g/100 g, the carbohydrate content is 0.5∼37.3 g/100 g, the polysaccharide content was 2.1∼8.3 g/100 g, and the energy is about 751∼1322 100 g/kJ. All the 23 kinds of edible fungi can be regarded as high-protein low-fat foods, which have their own advantages in terms of nutritional value. This study provides reference for people to use edible fungi in a more scientific and reasonable way.

scholarly journals PEMANFAATAN KULIT BIJI KAKAO (THEOBROMA CACAO L) MENJADI PRODUK COOKIES COKLAT

2019 ◽  
pp. 44-50 ◽  
Author(s):  
Jumriah Langkong ◽  
Meta Mahendradatta ◽  
Mulyati M Tahir ◽  
Nurlaila Abdullah ◽  
Marina Reski
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Theobroma Cacao ◽  
Animal Feed ◽  
Economic Value ◽  
Fat Content ◽  
Ash Content ◽  
Cocoa Bean ◽  
Theobroma Cacao L ◽  
Process Product

Cocoa bean husk is one of the product of cocoa which is only utilized as animal feed and has low economic value. Economic value of cocoa bean husks can be enhanced by extracting the husk using methanol into powder and applied to a process product namely cookies. Cookies are types of biscuit which are made from soft dough, high in fat and relatively crisp. The purpose of this study was to determine the amount of powder that was added and its impact to the cookies product. The analysis was done for sensory test, moisture content, fat content and protein content. The result showed that water content ranged from 2.39% - 4.85%. Fat content ranged from 7.57% - 8.64%, and ash content ranged from 0.73% - 2.02%. In the organoleptic test, the color and odor which were preferred by the panelists was treatment A0 (control) whereas the taste and texture was treatment A1 (addition of 5% powder).

scholarly journals Proximate composition of two puffer fish species, Leiodon cutcutia and Dichotomyctere fluviatilis of Bangladesh

2019 ◽  
Vol 8 (1) ◽  
pp. 25-33
Author(s):  
Ishtiak Ahmed Chowdhury ◽  
Md Rakibul Hasan ◽  
Suraiya Parveen ◽  
Shuvra Kanti Dey ◽  
Md Baki Billah
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fish Species ◽  
Lipid Content ◽  
Proximate Composition ◽  
Nutritional Value ◽  
Nutritional Composition ◽  
Ash Content ◽  
The Body ◽  
Puffer Fish

Protein, lipid, ash and moisture content in the body muscles of two commonly available puffer fish species in Bangladesh (Leiodon cutcutia and Dichtomyctere fluviatilis) have been analysed from January 2018 to June, 2018. The puffer fish species were collected from different habitats i.e., Leiodon cutcutia from freshwater and Dichtomyctere fluviatilis from estuarine water. The percentage of the proximate composition varied in different months in both the species. In Leiodon cutcutia, moisture content fluctuated from 79.32% to 87.61% with an average of 83.75%; protein content from 6.35% to 13.31% with an average of 9.49%; lipid content from 1.57% to 2.32% with an average of 1.92% and ash content from 2.30% to 3.27% with an average of 2.84%. In Dichotomyctere fluviatilis, moisture content fluctuated from 73.77% to 84.18% with an average of 77.49%; protein content from 10.03% to 19.77% with an average of 16.80%; lipid content from 0.92% to 1.71% with an average of 1.32% and ash content from 2.77% to 3.34% with an average of 3.05%. The comparative evaluation of the nutritional value of the studied fish species revealed that the puffer fish from estuarine environment might contain higher amount of nutrients. Thus, proper utilization of this species towards sustainable management, nutritional composition and biosecurity issues will lead to achieve sustainable blue economy. Jahangirnagar University J. Biol. Sci. 8(1): 25-33, 2019 (June)

scholarly journals Pengaruh Konsentrasi Natrium Metabisulfit Dan Lama Perendaman Terhadap Mutu Keripik Kentang

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.

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

Analisis Nutrisi Umbi Ubi Jalar (Ipomoea batatas (L.) Lam.) untuk Konsumsi Bayo dan Anak-anak Suku Dani di Distrik Kurulu Kabupaten Jayawijaya

Agrotek ◽  
2018 ◽  
Vol 3 (2) ◽  
Author(s):  
Andrew B. Pattikawa ◽  
Antonius Suparno ◽  
Saraswati Prabawardani
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Nutritional Value ◽  
Animal Feed ◽  
Ash Content ◽  
Infants And Children ◽  
Chemical Analyses ◽  
Food Crop ◽  
Sweet Potatoes ◽  
Development Center

<em>Sweet potato is an important staple food crop especially for the local people of Central Highlands Jayawijaya. There are many accessions that have always been maintained its existence to enrich their various uses. Traditionally, sweet potato accessions were grouped based on the utilization, such as for animal feed, cultural ceremonies, consumption for adults, as well as for infants and children. This study was aimed to analyze the nutritional value of sweet potatoes consumed by infants and children of the Dani tribe. Chemical analyses were conducted at the Laboratory of Post-Harvest Research and Development Center, Cimanggu, Bogor. The results showed that each of 4 (four) sweet potato accessions which were consumed by infants and children had good nutrient levels. Accession Sabe showed the highest water content (72.56%), vitamin C (72.71 mg/100 g), Fe (11.85 mg/100 g), and K levels (130.41 mg / 100 grams). The highest levels of protein (1.44%), fat (1.00%), energy (154.43 kkal/100 gram), carbohydrate (35.47%), starch (30.26%), reducing sugar (3.44%), riboflavin (0.18 mg/100 g), and vitamin A (574.40 grams IU/100 were produced by accession Manis. On the other hand, accession Saborok produced the highest value for ash content (1.32%), vitamin E (28.30 mg/100 g), and ?-carotene (64.69 ppm). The highest level of crude fiber (1.81 %) and thiamin (0.36 mg/100 g) was produced by accession Yuaiken.</em>

The Improvement of Food Quality and Safety of Fish Skin Crackers in Serangan Bali

2017 ◽  
Vol 3 (6) ◽  
pp. 119
Author(s):  
Ni Made Darmadi ◽  
Dewa Gede Semara Edi ◽  
I Made Kawan
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fat Content ◽  
Ash Content ◽  
Fish Skin ◽  
Economic Sectors ◽  
Food Quality And Safety ◽  
Processed Products ◽  
Micro Analysis ◽  
Flavor Enhancer

Indonesia’s government is attempting to improve the leading economic sectors such as the fishing industry, together with its processed products that could strengthen the national economy. Therefore, small industries should be able to improve the quality and security of their products for consumers’ assurance. Fish Skin Cracker is one of the products from domestic industry in Serangan, Bali, which made from Tuna and Shark. Those kinds of crackers are processed by adding spices, in which the spices would be different among processors and result in different quality. This research was aimed to investigate the best-quality fish skin cracker among the processors, based on the microbiological, chemical, and organoleptic analyzes. This research used Descriptive Method. Based on the results of analyzes, it was discovered that the best Tuna Skin Crackers were those from processor number 2 with values of quality analyzes; Moisture Content 6.1%, Ash Content 0.04%, Protein Content 59.33%, Fat Content 25.98%, TVB 14.21mg N %, TMA 7.45mg N%, Micro Analysis 4.9 x 104 Colony/gr, Organoleptic rates: texture 6, taste 7, aroma 6, and color 6. Processor number 2 used garlic, salt, and flavor enhancer as the seasoning. Meanwhile, the best Shark Skin Crackers were those from Processor number 5 with values of quality analyzes; Moisture Content 9.3%, Ash Content 0.04%, Protein Content 86.94%, Fat Content 3.7%, TVB 20.08mg N%, TMA 10.64mg N%, Micro Analysis 2.1 x 104 colony/gr, Organoleptic rates: texture 6, taste 6, smell 6, and color 6. Processor number 5 used garlic, coriander, turmeric, flavor enhancer, and lime juice as the seasoning.

scholarly journals Pengaruh Perbandingan Terigu Dengan Tepung Kecambah Kacang Merah (Phaseolus vulgaris (L.) Terhadap Karakteristik Pancake

2020 ◽  
Vol 9 (2) ◽  
pp. 117
Author(s):  
Lucky Arisonna Roring ◽  
Ni Wayan Wisaniyasa ◽  
I Dewa Gede Mayun Permana
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Bean Sprout ◽  
Crude Fiber Content ◽  
Red Bean ◽  
Bean Sprouts

This study was aimed to determine the effect of wheat flour comparison with red bean sprout flour on the characteristics of pancakes and to determine the exact concentration of red bean sprout flour that was able to produce pancakes with the best characteristics. This study used a randomized block design with the ratio of flour and red bean sprouts (100%: 0%, 60%: 40%, 50%: 50%, 40%: 60%, 30%: 70%), repeated three times to obtain 15 units of experiment. The data obtained were then analyzed by variants and if there was any effect on the treatment, then continued with Duncan test. The variables observed were moisture content, ash content, protein content, fat content, carbohydrate levels, coarse fiber content, and sensory characteristics. The results showed that the addition of red bean sprout effected moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, colour, aroma, taste, texture, and overall acceptance of pancake. The best characteristic of pancake substitution was 50% wheat flour and 50% red bean sprout flour that produced moisture content 36.14%, ash content 1.86%, fat content 24.15%, protein content 8.31%, carbohydrate content 29.53 %, crude fiber content 16.81%, light brown colour (liked), typical aroma of red beans (liked), soft texture (liked), flavour of red beans (liked), and overall acceptance (liked). Keywords: wheat flour, red bean sprouts, characteristics, pancakes.

scholarly journals The Characteristic of Calcium Fortified Fish Keropok from Belida Fish Bone

2017 ◽  
Vol 19 (3) ◽  
pp. 233
Author(s):  
Indrati Kusumaningrum ◽  
Andi Noor Asikin
Keyword(s):  
Experimental Design ◽  
Moisture Content ◽  
Protein Content ◽  
Calcium Content ◽  
Fish Bone ◽  
Fat Content ◽  
Ash Content ◽  
Chemical Characteristics ◽  
East Kalimantan ◽  
Calcium Source

Abstract<br />Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properly<br />yet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bone<br />powder as calcium source which can be added to various food formulations such as keropok. The aim of<br />this study was to determine the chemical characteristics of belida fishbone powder added keropok Observed<br />parameters in this study were moisture content, ash content, protein content, fat content, calcium content,<br />phosphor content and whiteness. The method applied the experimental design was Completely Randomized<br />Design with five treatments of 0% (K0), 5% (K1), 10% (K2), 15% (K3) dand 20% (K4) fishbone powder<br />addition with three replications to each treatments. The results showed that the addition of belida bone<br />powder hadn’t significant effect to moisture of fortified keropok while had significant effect on ash, protein,<br />fat, calcium, phosphor content and whitness. The higher addition of fishbone powder increasing the value of<br />ash, calcium, phosphor and whiteness but decreasing protein and fat content of fortifief keropok. The result<br />showed that K3 was the best treatment with 5.64% calcium content.<br /><br />

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.

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