scholarly journals The Addition Extract of Red Dragon Fruit (Hylocereus polyrhizus) Kefir and Aging Time on Ice Cream Made of Goat Milk

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
Najiah Ahmad ◽  
Edhy Mirwandhono ◽  
Armyn Hakim Daulay ◽  
Tri Hesti Wahyuni ◽  
Hamdan
Keyword(s):  
Aging Time ◽  
Block Design ◽  
Goat Milk ◽  
Ice Cream ◽  
Melting Time ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Two Factors ◽  
Department Faculty ◽  
Test Color

There is few people who like goat milk, that is why process of making goat milk into ice cream is needed. Therefore, a research has been done at Animal Production Laboratory of Husbandry Department, Faculty of Agriculture, University of North Sumatera, from April to May 2018. The design which used in this research is Randomized block design (RAK) with two factors: kefir concentration (P): (0%, 10%, 20%, 30%) and aging time (L): (6, 12, 18, 24 hours). Parameters which observed were overrun, melting time and organoleptic test (color, aroma, texture, taste). The results showed that the interaction between kefir concentration and aging time gave a significant effect to organoleptic result of flavor and did not give significant effect to overrun, melting time and organoleptic results (color, texture, taste). The concentration of  kefir had given significant effect to melting time and organoleptic results (color, aroma, texture, taste) and did not give significant effect to overrun result. The aging time gave a significant effect to overrun, melting time and organoleptic results (color, aroma, texture), and did not give a significant effect on organoleptic taste result. The best result was obtained in addition of kefir extract of red dragon fruit 30% with aging time aged 6 hours on ice cream made of goat milk.

scholarly journals The Effectiveness Test of Application Anthocyanin’s Extract in Fruit Jam From Several Biological

2019 ◽  
Vol 1 (1) ◽  
pp. 20
Author(s):  
Elfi Anis Saati ◽  
Hilwa Heidir ◽  
Moch. Wachid ◽  
Sri Winarsih ◽  
Abd. Haris ◽  
...  
Keyword(s):  
Block Design ◽  
Sugar Content ◽  
Anthocyanin Pigment ◽  
Randomized Block Design ◽  
Factor Ii ◽  
Dragon Fruit ◽  
Two Factors

The study is to investigate the effectiveness of several anthocyanins on quality of papaya jam. It was conducted using a randomized block design, arranged with two factors. The first factor is the anthocyanin with different source with several levels that of control (without pigment), canna flower, grape and skins dragon fruit, factor II is sugar content which is 40%, 50%, and 60%. The results of the study, indicating that there is significant to increase quality products. The best treatment is papaya jam with canna flower anthocyanin pigment and 60% sugar.

scholarly journals Pemanfaatan Limbah Kulit Buah Naga (Hylocereus costaricensis) dalam Pembuatan Teh Herbal dengan Penambahan Jahe

2017 ◽  
Vol 2 (3) ◽  
pp. 233-243
Author(s):  
Raudhatul Aiyuni ◽  
Heru Prono Widayat ◽  
Syarifah Rohaya
Keyword(s):  
Moisture Content ◽  
Sensory Evaluation ◽  
Block Design ◽  
Ash Content ◽  
Herbal Tea ◽  
Fruit Peel ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Two Factors ◽  
The Impact

Abstrak. Tujuan penelitian untuk mengetahui pengaruh suhu pengeringan kulit buah naga dan konsentrasi penambahan jahe terhadap teh herbal serta mengetahui tingkat penerimaan konsumen terhadap teh herbal kulit buah naga dan jahe. Penelitian menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan 2 faktor. Faktor pertama adalah suhu pengeringan (T) yaitu T1 = 50⁰C, T2 = 60⁰C, T3 = 70⁰C. Faktor kedua adalah konsentrasi jahe (J) yaitu J1= 0%, J2= 10%, J3= 14%. Hasil penelitian menunjukkan bahwa suhu pengeringan berpengaruh sangat nyata (P≤0,01) terhadap kadar air, kadar abu, dan nilai organoleptik warna teh herbal kulit buah naga dan jahe yang dihasilkan, dan berpengaruh nyata (P≤0,05) terhadap nilai organoleptik rasa. Konsentrasi jahe (J) berpengaruh sangat nyata (P≤0,01) terhadap nilai organoleptik rasa teh herbal kulit buah naga dan jahe, dan berpengaruh nyata (P≤0,05) terhadap kadar air, dan nilai organoleptik warna. Interaksi suhu pengeringan dengan konsentrasi jahe (T×J) berpengaruh nyata (P≤0,05) terhadap nilai organoleptik rasa teh herbal kulit buah naga dan jahe. Berdasarkan hasil penelitian diperoleh perlakuan terbaik yaitu perlakuan dengan suhu pengeringan 50OC (T1) dan penambahan konsentrasi jahe 14% (J3) memiliki kadar air 10,89%, kadar abu 5,85%, aktivitas antioksidan 59,05% dan total fenol 6,07 mg GAE/g bahan. Utilization Of Waste Dragon Fruit Peel (Hylocereus Costaricensis) In The Production Of Herbal Tea With Additional Ginger Abstract. The purpose of this study was to know the impact of dried temperature and concentration additional of ginger and also to know the level of accept consumen for herbal tea dragon fruit peel and ginger. This study uses a randomized block design (RAK) Faktorial two factors. The first factor is dried temperature (T) that is T1 = 50⁰C, T2 = 60⁰C, T3 = 70⁰C. Factor II is consentration to add ginger (J) that is J1= 0%, J2= 10%, J3= 14%. The result of it showed that dried temperature obviously affected (P ≤ 0.01) on the moisture content, ash content, and sensory evaluation of color herbal tea dragon fruit peel and ginger, and obviously affected (P≤0,05) to the sensory evaluation of taste. While, the ginger consentration obviously affected (P ≤ 0.01) on the sensory evaluation of taste herbal tea dragon fruit peel and ginger, and obviously affected (P≤0,05) on the moisture content, and sensory evaluation of color. The interaction type of dried temperature with the ginger consentration obviously affected (P≤0,05) on the on the sensory evaluation of taste herbal tea dragon fruit peel and ginger. The best treatment is obtained from dried temperature 50°C (T1) and the addition of ginger concentration of 14% (J3) that product moisture content of  10,89%, ash content 5,85%,  antioxidant activity 59,05% and total phenol 6.07 mg GAE / g of material.

scholarly journals The Effect Cuttings Part and Planting Media Composition to The Growth Seeds Dragon Fruit (Hylocereus costaricensis (Web) Britton & Rose)

1970 ◽  
Vol 6 (2) ◽  
pp. 294-299
Author(s):  
Adli Rifqi Alka Siregar ◽  
Lisa Mawarni ◽  
Chairani Hanum
Keyword(s):  
Block Design ◽  
Stem Cuttings ◽  
Media Composition ◽  
Palm Fruit ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Two Factors ◽  
Planting Materials ◽  
North Sumatra ◽  
Range Test

The factors affect the success of cuttings is composition of planting media and position of planting materials. The experiment aims to determine response growth dragon fruit seeds on various composition of planting media. It was conducted in the field of research Agriculture Faculty, North Sumatra University, Medan with the height about 32 meters above sea level on April to August 2016. The design used factorial randomized block design with two factors and three repetitions. The first factor is part of the stem cuttings with three variety i.e. bottom stem, center stem, top stem and the second factor is planting media with four variety i.e. sand 100%, sand 50% + sludge 50%, sand 50% + empty palm fruit bunches (EPFB) 50%, sand 50% + sludge 25% + EPFB 25%. Data were analyzed using analysis of variance followed by Duncan’s multiple range test (DMRT). The results showed that part of the stem cuttings hasn’t effect to all observation parameters.The best planting media composition is present in the treatment sand 50% + sludge 25% + EPFB 25%. Interaction about both of factors hasn’t effect to all observation parameters.

scholarly journals Physico-Chemical Characteristics of Ice Cream Made from Coconut Milk Cream and Kidney Nut Puree

2020 ◽  
Vol 3 (2) ◽  
pp. 151
Author(s):  
Sri Winarsih ◽  
Nilam Sitaresmi Cahyo ◽  
Sukardi Sukardi ◽  
Devi Dwi Siskawardani
Keyword(s):  
Block Design ◽  
Ice Cream ◽  
Coconut Milk ◽  
National Standards ◽  
Melting Time ◽  
Fishy Odor ◽  
Kidney Beans ◽  
Randomized Block Design ◽  
Physico Chemical ◽  
Optimum Formulation

Coconut milk cream is a vegetable fat to replace animal fat in making ice cream. coconut milk cream not having a fishy odor and is rich antioxidants. While kidney nut have the potential as an emulsifier and also rich antioxidants. the purpose of this study was to obtain an optimum formulation of coconut milk and kidney beans to produce ice cream with good characteristics. The study used a simple randomized block design that was repeated three times. The treatment are the proportion of coconut milk cream and kidney nut puree. the results of this study showed that ice cream have moisture 65.79 to 72.61%, 48.99% antioxidant activity, fat content was in accordance with Indonesian national standards (25.32%),overrun value (36.03%) and melting time (8.72 minutes).

scholarly journals PENGARUH PENAMBAHAN GULA DAN KONSENTRASI STARTER KHAMIR TERHADAP KARAKTERISTIK WINE BUAH NAGA MERAH

2019 ◽  
Vol 7 (2) ◽  
pp. 268
Author(s):  
Rike Pratiwi ◽  
Ida Bagus Wayan Gunam ◽  
Nyoman Semadi Antara
Keyword(s):  
Block Design ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Soluble Solid ◽  
Fruit Wine ◽  
Randomized Block Design ◽  
Sugar Addition ◽  
Dragon Fruit ◽  
Two Factors ◽  
Soluble Solid

The purpose of this research was to evaluate the influences of the sugar addition and the yeast starter concentration used in wine processing on the characteristic of red dragon fruit wine. The research was experimental research that designed using Randomized Block Design. Two factors were experimented, namely the sugar concentrations (22oBrix, 25oBrix and 28oBrix) and yeast starter concentration (5%, 10% and 15%). The experiment was carried out in two block experiment, so that totally was done 18 unit. The result of this research showed that the interaction treatments of the addition of sugar and the addition of yeast starter concentration significantly affected the ethanol content, reducing sugar content and the total phenol of red dragon fruit wine. Otherwise, the interaction treatments did not significantly affect the total soluble solid and the acidity of the wine. The organoleptic test showed that the panelist prefered the wine which produced with 28oBrix sugar content and the addition of 15% yeast starter. The etanol content, reducing sugar content, total soluble solid, pH and the phenol content of this wine were 11.24%; 1.756%; 12.10oBrix; 3.75 and 1.637 mg/100 g, respectively. The methanol was not detected containing in the wine. Keyword:  sugar, yeast starter, red dragon fruit wine.

PENGARUH KOMPOS SAMPAH KOTA DAN PUPUK KANDANG SAPI TERHADAP PERTUMBUHAN DAN HASIL TANAMAN PAKCOY (BRASSICA RAPA, L. CHINENSIS) PADA ALUVIAL KABUPATEN INDRAMAYU

2018 ◽  
Vol 9 (2) ◽  
pp. 153-163
Author(s):  
Wiwik Ambarsari ◽  
Henly Yuliana
Keyword(s):  
Plant Height ◽  
Brassica Rapa ◽  
Block Design ◽  
Cattle Manure ◽  
Growth And Yield ◽  
Randomized Block Design ◽  
Two Factors ◽  
Number Of Leaves ◽  
Experimental Garden

The study aimed to determine the effect of the combination of city waste compost and cattle manure on the growth and yield of pakcoy plants (Brassica rapa, L. Chinensis) in Aluvial, Indramayu Regency. The study was conducted at the Experimental Garden of the Faculty of Agriculture, Wiralodra University, Indramayu Regency from March to August 2018. This study used Factorial Pattern Randomized Block Design with two factors. The first factor is city waste compost and the second factor is cattle manure with 4 levels: 0%, 3.0%, 6.0%, and 9.0%, repeated twice. The results showed that there was an independent influence between city waste compost and cattle manure on plant height and number of leaves. The best combination to increase the feasibility weight of pakcoy consumption is by giving city waste compost 9.0% (S4) and cattle manure 6.0% (K3).

scholarly journals PENGARUH MULTI NUTRIENT SAUCE (MNS) DENGAN DOSIS YANG BERBEDA DALAM RANSUM TERHADAP KECERNAAN PROTEIN KASAR DAN SERAT KASAR PADA DOMBA

2020 ◽  
Vol 4 (1) ◽  
pp. 14-20
Author(s):  
M Alvin Rifqi Fadilla, Erwanto, Muhtarudin, dan Agung Kusuma Wijaya
Keyword(s):  
Crude Protein ◽  
Block Design ◽  
Animal Husbandry ◽  
Protein Digestibility ◽  
Crude Fiber ◽  
Significance Level ◽  
Randomized Block Design ◽  
Significant Difference ◽  
Department Faculty ◽  
Difference Test

The purpose of this research was to determine the effect of addition of Multinutrient Sauce (MNS) in the ration on digestibility of crude protein and crude fiber in sheep.  This research was conducted in May—July 2019 at the People's Farm of Kebagusan Village, Gedong Tataan District, Pesawaran Regency.  The digestibility analysis of crude protein and crude fiber was carried out at the Laboratory of Animal Nutrition and Feed, Animal Husbandry Department, Faculty of Agriculture, University of Lampung.  This study used a randomized block design (RBD) based on sheep body weight with six groups and three treatments, namely R0 (ration without MNS); R1 (R0 + MNS 5%); and R2 (R0 + MNS 10%).  The data obtained were analyzed using ANOVA at a 5% significance level or 1% significance, and continued with further test using Least Significant Difference Test (LSD) if there is significant results.  The results showed that the addition of 10% MNS in the ration had a significant effect (P<0.05) on increasing the digestibility of crude protein and crude fiber in sheep.   Keywords: multi nutrient sauce (MNS), digestibility of crude protein, digestibility of crude fiber, sheep.

scholarly journals Serapan Hara N, P, K dan Pertumbuhan Tanaman Jagung Pada Berbagai Dosis Pupuk Anorganik dan Organik di Tanah Inceptisol

2021 ◽  
pp. 55-66
Author(s):  
Mulyati Mulyati ◽  
Baharuddin AB ◽  
R Sri Tejo Wulan
Keyword(s):  
Plant Growth ◽  
Nutrient Uptake ◽  
Agronomic Traits ◽  
Block Design ◽  
Organic Fertilizer ◽  
Fertilizer Application ◽  
Organic Fertilizers ◽  
Randomized Block Design ◽  
Two Factors ◽  
Inorganic And Organic

The use of inorganic fertilizers has an important role in increasing plant growth and production. But it also causes various problems such as decreasing soil organic matter, soil acidity, soil degradation, nutrient imbalance and increasing environmental pollution. Therefore, it needs to be balanced with the provision of organic fertilizers. A field experiment was conducted to study the effect of application of various doses of inorganic and organic fertilizers on N, P, K nutrient uptake and maize plant growth. The experimental design used was a randomized block design arranged in a factorial manner consisting of two factors. The first factor is the dose of inorganic fertilizer (A): 0, 150 and 300 kg ha-1 phonska and the second factor is organic fertilizer plus (P): 0, 10, 20 tons ha-1. The two factors were combined and each treatment combination was repeated three times. The data obtained were analyzed by analysis of variance at the 5% level of significance. The results showed that there was no interaction between the application of inorganic and organic fertilizers on the growth and nutrient uptake of N, P and K. However, the application of inorganic and organic fertilizers had a significant effect on all tested agronomic traits except for plant height. Nutrient uptake of N, P and K also increased significantly due to the application of inorganic and organic fertilizers. The balance of inorganic and organic fertilizer application increases the availability of nutrients as well as the uptake of N, P, and K nutrients by maize plants.

scholarly journals Peran Pupuk Organik dalam Peningkatan Efisiensi Pupuk Anorganik pada Padi Sawah (Oryza sativa L.)

2015 ◽  
Vol 43 (1) ◽  
pp. 8
Author(s):  
Totong Siwanto ◽  
Sugiyanta , ◽  
Maya Melati
Keyword(s):  
Oryza Sativa L ◽  
Block Design ◽  
Organic Fertilizer ◽  
Biological Properties ◽  
Paddy Rice ◽  
Inorganic Fertilizer ◽  
Growth And Yield ◽  
Research Station ◽  
Randomized Block Design ◽  
Two Factors

ABSTRACT<br />Application of organic fertilizer into the soil is designated as a source of macro, micro nutrients and organic acids; it also acts as soil ameliorant that improve physical, chemical and biological properties of soil. Application of high rates organic fertilizer has a constraint namely the availability and ease of application. Therefore, it is necessary to learn the use of organic fertilizer with low rates to improve the efficiency of chemical fertilizers. This research was aimed to study the effect of organic and inorganic fertilizers on growth and yield of paddy rice, as well as the efficiency of N, P, K inorganic fertilizer. Field experiment was conducted at Sawah Baru Research Station, University Farm IPB, Bogor, West Java from September to December 2013. The experiment used Randomized Block Design consisted of two factors: rates of organic fertilizer (0, 250, 500, 750, and 1,000 kg ha-1), and rates of inorganic fertilizer (0, 100, 200, 300, and 400 kg ha-1). The results suggested that the application of 1,000 kg organic fertilizer ha-1 + 400 kg inorganic fertilizer ha-1 did not show significant interaction. Application of organic fertilizer alone up to 1,000 kg ha-1 resulted in low growth and yield. Increasing rates of  application up to 400 kg inorganic fertilizer ha-1 increased the growth and yield of paddy rice. The highest N efficiency was 89.19% at a rate of 500 kg organic fertilizer ha-1 + 200 kg inorganic fertilizer ha-1, whereas the highest efficiency of P and K, respectively were 69.55% and 92.52% at a rate of 750 kg organic fertilizer ha-1 + 300 kg inorganic fertilizer ha-1.<br />Keywords: NPK, organic fertilizer, paddy rice

scholarly journals Growth Response of Mucuna Cuttings to Concentration and Duration of Soaking Shallot Extract

2021 ◽  
Vol 4 (2) ◽  
pp. 122-129
Author(s):  
Enda Sabda Gentri Sembiring ◽  
Julaili Irni ◽  
Rama Riana Sitinjak ◽  
Bayu Pratomo
Keyword(s):  
Growth Response ◽  
Block Design ◽  
Duncan Multiple Range Test ◽  
Soaking Time ◽  
Extract Concentration ◽  
Survival Percentage ◽  
Randomized Block Design ◽  
Two Factors ◽  
Number Of Leaves ◽  
Range Test

Introduction: This study aims to determine the growth response of Mucuna bracteata cuttings to the concentration and duration of soaking shallot extract. Materials and Methods: This study used a factorial Randomized Block Design (RBD) with two factors, namely: shallot extract concentration (P) consists of 4 levels, include P0= untreated, P1= 10 ml, P2= 20 ml, P3= 30 ml, meanwhile the soaking time (Q) consists of 4 levels, such as Q0= momentarily dipping, Q1= 15 minutes, Q2= 30 minutes, Q3= 45 minutes. The data was processed by ANOVA and if significant, then further tested with Duncan Multiple Range Test (DMRT) at the rate of 5%. Results: The concentration of shallot extract, soaking time and their interaction had a very significant effect on the survival percentage of Mucuna bracteata D.C. cuttings. The highest survival percentage of cuttings of Mucuna bracteata on the effect of shallot extract concentration and soaking time was obtained in the P0Q0, P0Q1, and P3Q2 treatments after the lid was opened at 4 weeks after planting. In the number of leaves also had significant effect in the interaction of two factors

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