scholarly journals Effect of Fermentation Time and Starbio Bioactivator Type and Local Microorganism (MOL) “Ginta” on The Nutritional Quality of Cassava Tuber Skin (Manihot Utilisima)

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
Bahria Nasution ◽  
Hasnudi ◽  
Nurzainah Ginting ◽  
Yunilas ◽  
Hamdan
Keyword(s):  
Water Content ◽  
Crude Protein ◽  
Nutrient Content ◽  
Ash Content ◽  
Crude Fiber ◽  
Fermentation Time ◽  
Tuber Skin ◽  
Nutrition Research ◽  
Randomized Design ◽  
Factor Ii

BAHRIA NASUTION, 2018. "The Influence of Old Fermentation And Types Of Starbio Bioactivators And Local Microorganisms (MOL)" Ginta "Against Quality Nutritional Skin Cassava Bulbs (Manihot Utilisima). Guided by HASNUDI and NURZAINAH GINTING. The aim of this research is to know the nutrient content of cassava tuber skin waste (Manihot utilisima) fermented with starbio bioactivator type and local microorganism (MOL) "ginta". This research was conducted at Nutrition Research Lab for Nutritional Research on Goat Cut Sei Putih, from July to August 2017. The design used in this study was a complete randomized design (RAL) patterned 3x3 pattern with 3 replications. Factor I is fermentation starbio, fermentation of local microorganism (ginta), fermentation starbio + local microorganism (MOL) "ginta". Factor II is the fermentation length of 6.10 and 14 days. The parameters studied were water content, crude protein, crude fiber, ash content, crude fat, BETN. The result of bioactivator type research gave a very significant (P <0,01) to water content, crude protein, crude fiber and BETN of fermented cassava peel. The duration of fermentation had a very significant effect (P <0.01) on crude protein and lower ash, coarse, and coarse fat. The conclusion of fermentation using starbio can increase the crude protein, BETN and lower crude fiber, and ash content

scholarly journals Effect of duration of time and dosage on fermentation of cacao pod by using Indigenous Microorganism YL (MOIYL)

2019 ◽  
Vol 7 (1) ◽  
Author(s):  
E Wulandari ◽  
T H Wahyuni ◽  
Hasnudi ◽  
N Ginting ◽  
M Tafsin
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Protein A ◽  
Nutrient Content ◽  
Ash Content ◽  
Crude Fiber ◽  
Fermentation Time ◽  
Crude Fiber Content ◽  
Indigenous Microorganism ◽  
Randomized Design

The main problem with cocoa pod is the high crude fiber content and lowcrude protein. A treatment needed to change the nutritional content, one of which isfermentation. In this study, fermentation used Indigenous microorganisms which wereYL (MOIYL). This research lasted for 3 months which was carried out from July toSeptember 2018 at the Laboratory of Animal Production and the Laboratory of AnimalNutrition Sciences at the Faculty of Agriculture, University of North Sumatra. Theresearch design used was Factorial 4 x 4 Completely Randomized Design (CRD), with 3replications where factor 1 was the various levels of inoculum of Indigenous YL(MOIYL) and factor 2 was the length of fermentation (incubation) with measuredparameters of crude protein, crude fiber, crude fat, and ash content using proximateanalysis.The results showed that cocoa pod fermentation using Indigenous YL (MOIYL)microorganisms could improve the quality of nutrient content including the highestwater content with a dose of 3% with a 7 day fermentation of 11.75% and the lowestwithout Moiyl with 21 days fermentation time of 10.02%. highest crude protein with 5%dose with 7 days fermentation of 11.89% and the lowest without Moiyl with 28 daysfermentation of 7.18%, highest crude fat at 5% with 7 days fermentation at 1.33% andthe lowest without Moiyl with 28 days fermentation time is 1.22%, while the highestcrude fiber is 5% with 7 days fermentation of 21.3% and the lowest is 5% with 28 daysfermentation of 23.93%, the highest dry matter is 3% with 7 days fermentation timeequal to 88.24% and the lowest without Moiyl with 7 days long 89.95%, highest ashcontent with d osis 1% with a 7 day fermentation time of 9.52% and the lowest ashcontent without Moiyl with a 7 day fermentation time of 11.17%. The results of thisstudy concluded that cocoa pod fermentation using 5% Indigenous YL (MOIYL)microorganisms and 7 days fermentation time could increase water content, crudeprotein, and crude fat, while crude fiber, dry matter, and ash content decreased.

scholarly journals Utilization of Origin Bacteria-Pliek U (YNH11 Isolates) in Fermenting Process of Coconut Dregs Cocos (Nucifera L.)

2018 ◽  
Vol 6 (2) ◽  
Author(s):  
H L Harahap ◽  
Yunilas ◽  
N Ginting ◽  
E Mirwandhono ◽  
A H Daulay
Keyword(s):  
Water Content ◽  
Crude Protein ◽  
Cocos Nucifera ◽  
Proximate Analysis ◽  
Ash Content ◽  
Crude Fiber ◽  
Fermentation Time ◽  
Randomized Design ◽  
Cocos Nucifera L ◽  
North Sumatra

Coconut plants are common in Indonesia, which is the second largest copra producer in the world. Coconut dregs has never been used before, as result it is one of large wastes in Indonesia. The main problems of coconut dregs were the content of crude fiber and crude fat which are high and low crude protein. Special attention was needed to improve the nutritional content by using fermentation technology. Fermentation was used in this study by using bacteria which had derived from the coconut plant itself called pliek u, isolate (YNH11). This study was conducted for 3 months starting from April to July 2018 at the Animal Production Laboratory and the Laboratory of Animal Food Nutrition Sciences Faculty of Agriculture, University of North Sumatra. This research was designed using a Completely Randomized Design (CRD) factorial pattern of 3 x 3, with 3 replications where remarked as factor 1 was the various levels of bacterial inoculum YNH11 from pliek u and factor 2 was the duration of fermentation (incubation). the parameters measured were water content, dry ingredient , crude protein, crude fiber, crude fat, and ash content using proximate analysis. The results showed that coconut pulp fermentation using bacterial origin of pliek u (isolate YNH11) with the level of inoculum administration and fermentation time had an effect on the measured parameters. it eventually increased water content and crude protein, meanwhile it decresed crude fiber, crude fat, dry ingredient, and ash content as well.

scholarly journals Kecernaan Serat dan Fermentasi Kulit Buah dan Pelepah Nipah Menggunakan Mikro Organisme Lokal (MOL)

2021 ◽  
Vol 21 (1) ◽  
pp. 143
Author(s):  
Suryadi Suryadi ◽  
Ubaidillah Ubaidillah ◽  
Farizaldi Farizaldi
Keyword(s):  
Crude Protein ◽  
Crude Fiber ◽  
Fermentation Time ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Fruit Skin ◽  
Factor Ii ◽  
Cellulose Digestibility ◽  
Completely Randomized Design ◽  
Palm Fronds

This study aims: to determine the appropriate length of fermentation time for   nipah fruit skin and nipah midrib so that the nutritional value and digestibility of  cellulose and hemicellulose are increased. The study used a completely randomized design with 2 factor, namely: the type of material and the length of time of fermentation and was repeated 3 times. The first factor is the type of material: nipah fruit skin and palm fronds. Factor II, namely the lenght of fermentation time : 5 days, 10 days, 15 days and 20 hari hearts. Variables measured were crude fiber content, crude protein, cellulose digestibility and hemicellulose digestibility. The results showed that the digestibility of cellulose and hemicellulose digestibility of nipah fruit peels and palm fronds were significantly different (P<0,05) but the crude fiber and crude protein  (MOL).  In general, the digestibility of cellulose and hemicellulose inscreases with increasing fermentation time. The best digestibility occurred at 15 days of fermentation time for cellulose digestibility 64,69% and hemicellulose digestibility 72,43%. The interaction between nipah fruit skin and fermentation time of 20 days showed optimal results on hemicellulose digestibility.

scholarly journals PENGARUH LAMA PERKECAMBAHAN MILLET (Panicum milliaceum) TERHADAP KARAKTERISTIK FLAKES

2018 ◽  
Vol 7 (4) ◽  
pp. 175
Author(s):  
I Gusti Agung Ayu Sintia Padma Dewi ◽  
I Gusti Ayu Ekawati ◽  
I Desak Putu Kartika Pratiwi
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Tannin Content ◽  
Germination Time ◽  
Crude Fiber Content ◽  
Randomized Design

The purpose of this research was to know the effect of germination time of millet (Panicum milliaceum) on the characteristics of flakes and to know the right germination time of millet on the characteristics of flakes. The experimental design used was completely randomized design with the germination time of millet treatment, namely 24 hours (T1), 48 hours (T2), 72 hours (T3), 96 hours (T4), and 120 hours (T5). The treatment was repeated 3 repetitions then obtained 15 units of the experiment, the data obtained from the result were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the germination of millet had significant effect to water content, ash content, protein content, fat content, crude fiber content, tannin content, taste level (hedonic test), and overall acceptance of flakes. 120 hours germination time of millet had the best characteristics with water content 1,36%, ash content 2,65%, protein content 9,93%, fat content 7,86%, carbohydrate content 78,20%, crude fiber content 5,93, tannin content 0,31%, color liked, flavor liked, texture crispy and liked, taste liked  and overall acceptance liked.

scholarly journals Pengaruh Rasio Tepung Ampas Kelapa dan Singkong Parut Terhadap Sifat Kimia dan Sensoris Kue Klenyem

2021 ◽  
Vol 10 (1) ◽  
pp. 153
Author(s):  
Ika Septiana ◽  
Luh Putu Trisna Darmayanti ◽  
I Made Sugitha
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Yellow Color

This research aims to determine the comparison effect of coconut pulp flour with grated cassava on the characteristics of klenyem cake, and to find out the exact ratio of coconut flour and grated cassava so as to produce the best characteristics of klenyem cake. The experimental design used Completely Randomized Design (CRD) with treatment of coconut pulp flour and grated cassava ratio consist 6 levels : 20% : 80%; 30% : 70%; 40% : 60; 50% : 50%; 60% : 40%; 70% : 30%. Each treatment was repeated 3 times so obtained 18 experimental units. The parameters observed were water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and the sensory test of the klenyem cake.The data obtained were using Analysis of Variance (ANOVA) and if the significant effect to the variables, followed by The Duncan Multiple Range Test (DMRT). The results showed that the comparison of coconut pulp flour and grated cassava have a significant effect on the water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, color and texture (scoring), aroma, taste and overall acceptance (hedonic). Comparison of coconut pulp flour with grated cassava 40%: 60% has been able to produce the best characteristics of klenyem cake. The parameter results of 40% coconut pulp flour with 60% grated cassava that is water content 32.54%, ash content 1.78%, protein content 2.85%, fat content 33.72%, carbohydrate content 33.61%, crude fiber content 21.62%, yellow color, soft texture, aroma liked, taste liked and overall acceptance liked.

scholarly journals Formulasi dan Analisis Nilai Gizi Bakso Kotak dari Jamur Tiram Putih (Pleurotus Ostreatus)

2019 ◽  
Vol 5 (2) ◽  
pp. 166
Author(s):  
Sri Rahayu Lamadjido ◽  
Umrah Umrah ◽  
Jamaluddin Jamaluddin
Keyword(s):  
Water Content ◽  
Pleurotus Ostreatus ◽  
Meat Products ◽  
Nutrient Content ◽  
Ash Content ◽  
Processed Meat ◽  
Plant Materials ◽  
Nutrient Analysis ◽  
Randomized Design ◽  
Oyster Mushrooms

Meatballs are processed meat products that very popular in Indonesia. Making meatballs is not just using animal material only, but also can be used plant materials such as oyster mushrooms. The meatballs can be made in various forms, such as a round shape or a box shape. This study aims to determine the nutrient content (moisture, ash, fat, protein, and carbohydrates) in several formula meatballs box of oyster mushroom (Pleurotus ostreatus) and find the best formula on the meatballs box oyster mushrooms, the nutrients (fat, protein, and carbohydrates), as well as the ash and moisture content. The study was designed using completely randomized design (CRD), which consists of six treatments and two replications. Parameters measured were as hedonic organoleptic include color, aroma, flavor and texture, using 15 panelists and nutrient analysis includes the levels of fat, protein, carbohydrate, ash content and water content. The results showed that the formulation of meatballs box, panelists preferred the formula II from another formula with a value of 3.06 based on color, aroma, flavor, and texture. The results of nutritional analysis were fat content of 0.77, protein content of 16:28 value, carbohydrate content of 31.4, ash content of 1:46 and water content of 9.44.

scholarly journals Karakteristik Fisiko Kimia Tepung Ikan yang Diberi Pengawet Bawang Putih (Allium sativum) pada Masa Penyimpanan yang Berbeda

2019 ◽  
Vol 19 (1) ◽  
pp. 68-76
Author(s):  
Orlan Orlan ◽  
Nur Santy Asminaya ◽  
Firman Nasiu
Keyword(s):  
Water Content ◽  
Crude Protein ◽  
Storage Time ◽  
Allium Sativum ◽  
Fish Meal ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Factor B ◽  
Randomized Design ◽  
Storage Times

ABSTRAK. Penelitian ini bertujuan untuk mengetahui karakteristik fisiko kimia tepung ikan yang diberi tepung bawang putih (Allium sativum) pada masa penyimpanan yang berbeda. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap Pola Faktorial (RALF) dengan faktor A adalah tepung ikan dengan 3 level penambahan tepung bawang putih (0, 1, 2 dan 3%) dan Faktor B adalah lama penyimpanan tepung ikan (1, 2, 3 dan 4 minggu). Setiap perlakuan diulang sebanyak 3 kali. Variabel yang diamati dalam penelitian ini adalah Warna, Aroma, Kadar Air (KA), Kadar Abu (KA), Lemak Kasar (LK) dan Protein Kasar (PK). Hasil penelitian menunjukkan bahwa penambahan tepung bawang putih di dalam tepung ikan dengan level 0, 1, 2 dan 3% dengan lama penyimpanan yang berbeda berpengaruh nyata terhadap meningkatkan kadar air, tetapi menurunkan abu dan protein kasar. Interaksi antara level tepung bawang putih yang ditambahkan pada tepung ikan dan lama penyimpanan yang berbeda berpengaruh nyata (P˂0,05) terhadap kadar lemak kasar dan protein kasar. (Physicochemical characteristics of fish meal with garlic (Allium sativum) preservatives at different storage periods) ABSTRACT. This study aimed to determine the physicochemical characteristics of fish meal fed with garlic flour (Allium sativum) at different storage periods. The research design used was a Factorial Complete Randomized Design (RALF) with factor A being fish flour with 3 levels of adding garlic flour (0, 1, 2 and 3%) and Factor B was the storage time of fish meal (1, 2, 3 and 4 weeks). Each treatment was repeated 3 times. The variables observed in this study were colour, aroma, water content (KA), ash content (KA), crude fat (LK) and crude protein (PK). The results showed that the addition of garlic flour in fish meal with levels 0, 1, 2 and 3% with different storage periods significantly affected water content, but reduced ash and crude protein. The interaction between the level of garlic flour added to fish meal and the different storage times significantly (P˂0.05) on crude fat and crude protein.

scholarly journals KANDUNGAN NUTRISI SERAT BUAH KELAPA SAWIT YANG DIFERMENTASI DENGAN FESES KERBAU PADA LEVEL YANG BERBEDA

2018 ◽  
Vol 15 (1) ◽  
pp. 37
Author(s):  
Jepri Juliantoni ◽  
Dewi Ananda Mucra ◽  
Dewi Febrina
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Animal Husbandry ◽  
Nutrient Content ◽  
Matter Content ◽  
Crude Fiber ◽  
Dry Matter Content ◽  
Randomized Design ◽  
Fermentation Quality ◽  
Fruit Oil

This study was conducted from January to March 2013 in the Laboratory of Nutrition and Chemistry, Faculty of Agriculture and Animal Husbandry of the State Islamic University of Sultan Syarif Kasim Riau and analysis of the nutrient content in Ruminant Nutrition Laboratory of the Faculty of Animal Husbandry, Andalas University in Padang. This study aimed to determine the effect of buffalo feces with different levels of fermentation fruit oil palm fiber (SBKS) for 21 day against pH, fermentation quality, dry matter content, crude fiber, crude protein, ash and BETN. The method used in this study is completely randomized design with 4 treatments and 3 replications. The treatment given is the number of buffalo feces levels (0%, 10%, 20% and 30%). The results showed that the addition of up to 30% buffalo feces fermentation SBKS gave highly significant effect (P <0.0 l) on the pH, but not significant effect (P> 0.05) increase levels of dry matter, crude protein and BETN, and declining levels of crude fiber and crude fat levels.

scholarly journals ANTIOXIDANT QUALITY OF PHYTOCHEMICAL COMPOUNDS AND CHEMICAL CHARACTERISTICS OF DRIED MATOA (POMETIA PINNATA) PEELS

2020 ◽  
Vol 21 (4) ◽  
pp. 604-610
Author(s):  
Mira Andriani ◽  
Nahrowi Nahrowi ◽  
Anuraga Jayanegara ◽  
Rita Mutia ◽  
Theo Mahiseta Syahniar
Keyword(s):  
Water Content ◽  
Crude Protein ◽  
Chemical Characteristic ◽  
Crude Fiber ◽  
Drying Temperature ◽  
Randomized Design ◽  
Phytochemical Compounds ◽  
Drying Treatment ◽  
Range Test

This study was aimed to examine the influence of drying temperature on phytochemical compounds and chemical characteristic of matoa (Pometia pinnata) peels. This study used a completely randomized design with the drying temperature treatments which was divided into P0 = freeze drying (control), P1 = 50Ë%C, P2 = 60Ë%C, and P3 = 70Ë%C, each treatment was dried for 48 hours. Variables observed were phytochemical compounds, water content, ashes content, crude protein, crude fat, crude fiber, IC50, malondialdehide/MDA and phenol. This study used analysis of variance followed by Duncan Multiple Range Test when the results showed significance dierence. It was calculated through Statistical Package for Social Science (SPSS) version 21.0. The results showed that the drying temperature influenced water content and IC 50. The phytochemical compounds of matoa peels were observed through qualitative screening included flavonoids, saponins, and tannins. The best results on the drying treatment of matoa peels was P1 (50Ë%C) which presented 9.47±0.14% water content, 3.74±0.07% ashes content, 4.89±0.03% crude protein, 0.46±0.04% crude fat, 34.42±2.16% crude fiber, 30.92±10.25 IC50, 12.85±1.49 mg/g MDA, and 0.85±0.23% phenol.

scholarly journals Formulasi dan Analisis Nilai Gizi Bakso Kotak dari Jamur Tiram Putih (Pleurotus Ostreatus)

2019 ◽  
Vol 5 (2) ◽  
pp. 166-174
Author(s):  
Sri Rahayu Lamadjido ◽  
Umrah Umrah ◽  
Jamaluddin Jamaluddin
Keyword(s):  
Water Content ◽  
Pleurotus Ostreatus ◽  
Meat Products ◽  
Nutrient Content ◽  
Ash Content ◽  
Processed Meat ◽  
Plant Materials ◽  
Nutrient Analysis ◽  
Randomized Design ◽  
Oyster Mushrooms

Meatballs are processed meat products that very popular in Indonesia. Making meatballs is not just using animal material only, but also can be used plant materials such as oyster mushrooms. The meatballs can be made in various forms, such as a round shape or a box shape. This study aims to determine the nutrient content (moisture, ash, fat, protein, and carbohydrates) in several formula meatballs box of oyster mushroom (Pleurotus ostreatus) and find the best formula on the meatballs box oyster mushrooms, the nutrients (fat, protein, and carbohydrates), as well as the ash and moisture content. The study was designed using completely randomized design (CRD), which consists of six treatments and two replications. Parameters measured were as hedonic organoleptic include color, aroma, flavor and texture, using 15 panelists and nutrient analysis includes the levels of fat, protein, carbohydrate, ash content and water content. The results showed that the formulation of meatballs box, panelists preferred the formula II from another formula with a value of 3.06 based on color, aroma, flavor, and texture. The results of nutritional analysis were fat content of 0.77, protein content of 16:28 value, carbohydrate content of 31.4, ash content of 1:46 and water content of 9.44.

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