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).

scholarly journals PENGARUH RASIO PELARUT TERHADAP EKSTRAKSI DARI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus)

KOVALEN ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 280-289
Author(s):  
Amalia Noviyanty ◽  
Chitra Anggriani Salingkat ◽  
Syamsiar Syamsiar
Keyword(s):  
Solvent Ratio ◽  
Fruit Peel ◽  
Extract Yield ◽  
Randomized Design ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Ic50 Value ◽  
Ic50 Values ◽  
Completely Randomized Design ◽  
Peel Extract

This study aims to determine the effect of the ratio of solvents to extract yield, phenolics total and IC50 values ​​of red dragon fruit peel and also get the optimal solvent ratio to obtain extract yield, phenolics total and the highest or best IC50 values ​​of red dragon fruit peel extracts. The solvent ratio used there are 6 levels of the ratio: 2:1; 3:1; 4:1; 5:1; 6:1 and 7:1 (v/w). The data obtained were analyzed using a Completely Randomized Design that was applied to observations of extract yield, phenolics total and IC50 values, if the treatment had a very significant or significant effect followed by continued Tukey HSD test at 1% or 5% level. The results showed that the solvent ratio very significantly affected the extract yield, phenolics total and IC50 value of red dragon fruit peel extract.  The solvent ratio of 4:1 (v/w) produced extract yield, phenolics total and IC50 values the highest or best i.e  26.22%, 71.56 ppm, and 124.62 ppm. Keywords : IC50, the red dragon fruit skin, solvent ratio, phenolics total

scholarly journals Pengaruh Penambahan Ekstrak Kulit Buah Naga (Hylocereus polyrhizus) terhadap Karakteristik Krim Kunyit dan Daun Asam

2020 ◽  
Vol 8 (4) ◽  
pp. 569
Author(s):  
Yohanes Wiliam Pagur ◽  
Sri Mulyani ◽  
Lutfi Suhendra
Keyword(s):  
Antioxidant Capacity ◽  
Water Extract ◽  
Fruit Peel ◽  
Color Test ◽  
Separation Ratio ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract ◽  
Hylocereus Polyrhizus

The purpose of this study was to determine the effect of dragon fruit peel extract (Hylocereus polyrhizus) on the characteristics of turmeric cream and tamarind leaves. The concentration of dragon fruit peel extract treatment consisted of 6 levels, namely 0, 5, 10, 15, 20 and 25%. Each treatment was repeated 3 times, so that 18 experimental units were obtained. The variables observed in turmeric cream and tamarind leaves were homogeneity, viscosity, pH, dispersibility, adhesion, and separation ratio, antioxidant capacity, LAB color test. Data were observed and analyzed using a completely randomized design. The results showed that the extract of dragon fruit peel did not affect homogeneous separation ratio, viscosity, spread power, pH and antioxidant capacity, while color testing affected the brightness level of the cream and the yellowish value b. All treatments adding water extract of dragon fruit peel produce turmeric cream and tamarind leaves that are homogeneous, there is no separation, viscosity 6766-6850cP, spread ability 5.9-6.27 cm, adhesion 54.67-72.33s, pH 5.37-5.57, nalia color test values L 38.72 – 46.08, values A 27.41-34.98 values B 31.56-44.65 and antioxidant capacity 91,67-112,17. Keywords: Dragon fruit, turmeric and tamarind leaves, cream characteristics.

scholarly journals ORGANOLEPTIC TEST OF NOODLE FROM BROWN SEAWEED EXTRACT SUBTITUTION

2019 ◽  
Author(s):  
anni faridah ◽  
Rahmi Holinesti ◽  
wirnelis syarif
Keyword(s):  
Food Processing ◽  
Brown Seaweed ◽  
Food Products ◽  
Fruit Peel ◽  
Natural Colorant ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Quality Of Food ◽  
Betalain Pigment

Red dragon fruit peel has not been used in food processing. Red dragon fruit peel is a source of betalain pigment which can be used as natural colorant in food. Red dragon fruit peel contains antioxidants, antimicrobials, and fibers that are very beneficial for human health. Betalain pigment is unstable at high temperatures, so the application of red dragon fruit peel on food products in this study were jam, kue ku (a kind of Indonesian traditional cake), ice cream and rolled pan cake. The aim of the research was to analyze the quality of food products using red dragon fruit peel. This research was an experiment by using a single factor of complete randomized design. The primery data were collected from 30 panelists and analyzed by variant (ANAVA). If it was significantly different, the Duncan test was done. The result of the research showed that betalain pigment affected to the color, texture, and taste to all products

scholarly journals The Physical of Biscuit Complete Ration Based on Hymenacne Acutigluma Supplemented with Different Legumes

2018 ◽  
Vol 68 ◽  
pp. 01021
Author(s):  
Riswandi ◽  
Basuni Hamzah ◽  
Agus Wijaya ◽  
Arfan Abrar ◽  
S Agus ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Water Absorption ◽  
Water Content ◽  
Animal Feed ◽  
Physical Quality ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

The aim of this research was to study the effects of supplementation different legumes on the physical quality of biscuit complete ration based on hymenacne acutigluma. This study was conducted in Animal Feed and Nutrition Laboratory of Agriculture Faculty, Sriwijaya University. This study was done in 2 months. A completely randomized design with four treatments and four replicates was used in this study. Each treatments were P0= 70% kumpai grass + 30% concentrate + 0% legume, P1= 55% kumpai grass + 7.5% lamtoro leaves + 7.5% water mimmosa + 30% concentrate, P2= 55% kumpai grass + 7.5% acacia leaves + 30% concentrate, and P3= 55% kumpai grass + 5% lamtoro leaves + 5% acacia leaves + 5 % water mimmosa + 30% concentrate. Variables measured were water content, density, average collision endurance, specific gravity and water absorption. The result indicated that The adding of different legumes in the ration significantly (P<0.05) affected the specific gravity and water absorption, but no significant effect on density, average collision endurance. Duncan Multirange Range Test showed that treatment of control (P0) had the highest of water absorption (264.56%). The highest content of water gravity was obtained in the treatment of adding lamtoro, acacia and water mimmosa (P3), namely 0.9 g/ml water gravity. The conclusion of this study is the addition of different legumes in kumpai grass-based diets can improve the physical quality of the complete ration biscuit. The addition of lamtoro leaves, water mimosa and acacia at the level of 5%, gave the best result in specific gravity and water absorption.

scholarly journals PENGARUH KONSENTRASI DAUN BELIMBING WULUH (Averhoa bilimbi L.) DAN LAMA PENYIMPANAN TERHADAP KUALITAS FISIK TELUR PUYUH

2020 ◽  
Vol 20 (3) ◽  
Author(s):  
SARI WIJI UTAMI ◽  
Silfiatus Saadah ◽  
Fatimatuz Zuhro
Keyword(s):  
Egg White ◽  
Egg Weight ◽  
Physical Quality ◽  
Star Fruit ◽  
Randomized Design ◽  
Interaction Treatment ◽  
Completely Randomized Design ◽  
Haugh Unit

The purpose of this research was to analize physical quality of quail eggs which has soaked with wuluh star fruit leaves extract and has storaged for some weeks. This research used 108 quail eggs, 0 day old. This research used a Completely Randomized Design with 6 leaves extract concentrastion treatments (0%, 10%, 15%, 20%, 25%, and 30%) and 6 durations of storage treatments (0, 1, 2, 3, 4, and 5 weeks) with three replication. The data were analyzed by ANOVA 5% and continued with Duncan test. The result showed that leaves extract concentrastion treatments gave significant effect to egg weight, eggshell weight, egg white weight, yolk score, albumin pH, Haugh Unit (HU), and the shell thick of quail eggs. The interaction treatment gave significant effect to eggshell wheight, albumin pH, and the shell thick of quail eggs.

PENGARUH LAMA PENYIMPANAN TEPUNG IKAN RUCAH YANG DIBERI EKSTRAK DAUN KERSEN (MUNTINGIA CALABURA L.) DALAM KEMASAN PLASTIK TERHADAP KUALITAS FISIK ORGANOLEPTIK

2018 ◽  
Vol 16 (2) ◽  
pp. 143-151
Author(s):  
Endah Eka Purnamasari ◽  
Retno Iswarin Pujaningsih ◽  
Sri Mukodiningsih
Keyword(s):  
Leaf Extract ◽  
Storage Time ◽  
Fish Meal ◽  
Fungal Growth ◽  
Fungal Contamination ◽  
Physical Quality ◽  
Plastic Packaging ◽  
Randomized Design ◽  
Completely Randomized Design

This study aims to determine and evaluate effect of adding cherry leaf extract to preserving fish meal to the physical quality of organoleptics during storage. Extracting of leaf extract by extracting using socletation method. Fishmeal was treated with A0 (without extract) and A1 (with cherry leaf extract in ratio of 1: 10 extract (v / w) to the extract concentration of 50%, packed with polyethylene plastic packaging and stored at storage time T0 (0 storage time), T1 (2nd storage time) and T2 (4th storage time). Design used completely randomized design 2 x 3 factorial pattern with 5 replications. Parameters observed were organoleptic test (texture, color, flavour and fungal contamination). The results provided there were significantly different (P<0.05) of the treatments on color and fungal contamination, but not significantly different (P> 0.05) on texture and flavour.Cherry leaf extract was possible to maintain the organoleptics physical quality from aspects of color, texture and flavourand also able to suppress fungal growth in fish meal which was packed with polyethylene plastic packaging.

scholarly journals Study on the Physical Quality of Complete Rabbit Feed Pellets Using Different Forage Protein Sources

2021 ◽  
Vol 16 (4) ◽  
pp. 322-327
Author(s):  
T. A. Y. Foenay ◽  
T. N. I. Koni
Keyword(s):  
Data Analysis ◽  
Specific Gravity ◽  
Experimental Method ◽  
Impact Resistance ◽  
Physical Quality ◽  
Friction Resistance ◽  
Protein Sources ◽  
Randomized Design ◽  
Completely Randomized Design

This study evaluated the physical quality of complete rabbit feed containing different legumes. The study design was an experimental method using a Completely Randomized Design with four treatments and five replications. The treatments were as follows: P1 =complete feed without legume;P2 = complete feed with 10% moringa leaves meal; P3 = complete feed with 10% Leucaena leaves meal; P4 = complete feed with 10% turi leaves meal. Parameters measured were hardness, durability, density and specific gravity of rabbit pellet complete feed. Data analysis uses analysis of variance and if there is a treatment with a significant effect, then it is continued with Duncan's multiple distance test. The results showed that legumes had no significant effect on impact resistance, friction resistance, pile density, and specific gravity of the rabbit pellets produced. It was concluded that the use of legumes, namely Moringa, lamtoro and turi did not reduce the physical quality of the pellets.

scholarly journals KUALITAS FISIK DAGING DADA DAN PAHA BROILER YANG DIRENDAM DALAM LARUTAN DAUN SALAM (Syzygium polyanthum)

2018 ◽  
Vol 6 (1) ◽  
pp. 83
Author(s):  
Dian Septinova ◽  
Madi Hartono ◽  
Purnama Edy Santosa ◽  
Siti Hartika Sari
Keyword(s):  
Ph Value ◽  
Cooking Loss ◽  
Broiler Meat ◽  
Soaking Time ◽  
Physical Quality ◽  
Tukey Test ◽  
Randomized Design ◽  
Completely Randomized Design

The objectives of the study were (1) to know there was or no interaction between soaking time in bay leaf and type of carcass to the physical quality of broiler meat; (2) To know the duration of optimum immersion for the physical quality of the muscles of the breast and thighs. This research was arranged using Completely Randomized Design (RAL) with factorial pattern. The first factor is the length of meat immersion in bay leaf solution, namely: P0: control; P1 (20 minutes); P2 (40 minutes); P3 (60 minutes). While the second factor is a piece of carcass, namely: K1 (thigh) and K2 (chest). Each treatment was repeated 3 times. The research variables were pH of meat, WHC, and cooking loss. The data obtained were proceed to variance analyze and further tested by BNT  Test for length of  immersion and Tukey test for carcass type at 5% level of significant. The results showed that there was no interaction (P>0,05) between soaking time and carcass cut. The duration of immersion had no significant (P>0,05) effect on pH, WHC, and cooking loss. Carcasses cut of thight and breast have a significant effect (P<0,05) on pH and cooking loss, but are not significant (P>0,05) for WHC. The pH value of the thigh meat is significantly (P<0,5) higher than the breast, but the cooking loss is lower. Keywords :  Bay Leaf, Breast, Thight, Broiler, Physical Quality

scholarly journals PENGARUH LAMA PERENDAMAN MENGGUNAKAN CUKA SAGUER TERHADAP PENINGKATAN KUALITAS FISIK DAGING ENTOK (Chairina moschata)

ZOOTEC ◽  
2015 ◽  
Vol 35 (2) ◽  
pp. 105
Author(s):  
Erlita N. Jengel ◽  
E. H.B. Sondakh ◽  
F. S. Ratulangi ◽  
C. K.M. Palar
Keyword(s):  
Analysis Of Variance ◽  
Water Holding Capacity ◽  
Soaking Time ◽  
Physical Quality ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Water Holding

THE EFFECT OF MARINATING TIME USING CUKA SAGUER ON PHYSICAL QUALITY INCREASING OF ENTOK MEAT (Chairina Moschata). This study aims to determine of physical quality of entok meat after marinating with cuka saguer. Cuka saguer using to soak meat in this research was obtained from fermentated yield of fluid from enau tree. The marinated meat in this research was entok meat. This experiment was arranged in a completely randomized design consisted of five treatments as followed R0 entok meat was without marinated , R1 entok meat was marinated for 20 minutes, R2 entok meat was marinated for 40 minutes, R3 entok meat was marinated for 60 minutes, R4 entok meat was marinated for 80 minutes and each treatment was conducted four times replication. If occur significant in analysis of variance so the average comparing was followed by DMRT test. The result showed The marinated entok meat using cuka saguer was significantly on pH and water holding capacity (WHC), while texture of meat no significant. In conclusion, the soaking time for 20 minutes with cuka saguer can be used to soak entok meat because able to maintain texture of meat and to increase WHC at the condition of pH normal.   Keywords: entok meat, cuka saguer, physical quality of meat

scholarly journals PENGARUH KOMBINASI SARIPATI BUAH NANAS DAN PEPAYA TERHADAP KUALITAS FISIK DAGING ITIK PETELUR AFKIR

2021 ◽  
Vol 5 (1) ◽  
pp. 30-36
Author(s):  
Anisa Ramadhani ◽  
Rr. Riyanti ◽  
Veronica Wanniatie ◽  
Dian Septinova
Keyword(s):  
Analysis Of Variance ◽  
Ph Value ◽  
Water Holding Capacity ◽  
Variance Analysis ◽  
Physical Quality ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Post Production ◽  
Water Holding

This research aimed to determine the effect of combination of pineapple and papaya fruit quintessence on pH, water holding capacity, and tenderness of meat of post production of laying duck. This research was conducted in December 2019 to January 2020 at Production and Reproduction of Livestock Laboratory, and Instrument Laboratory, Faculty of Agriculture University of Lampung. The materials of this research used were 20 pieces thigh meat of post production of laying duck. This research used a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatment were without marination of combination of pineapple and papaya fruit (P0), marination with 25% pineapple + 75% papaya (P1), marination with 50% pineapple + 50% papaya (P2), and marination with 75% pineapple + 25% papaya (P3). The variables observed were pH value, water holding capacity (WHC), and tenderness of laying duck meat. The data obtained were then analyzed by using variance analysis at 5% level, the result of which had significant effect were continued tested using the Least Significance Different (BNT). The results of the analysis of variance showed that the addition of laying duck meat with a combination of pineapple and papaya fruit quintessence did not effect (P>0,05) on physical quality of meat of post production of laying duck. Keywords: Laying duck meat, Papaya, Pineapple, Physical quality

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