scholarly journals Changes in the nutritional composition of okra fruit and seed during early development

2021 ◽  
pp. 67-79
Author(s):  
Tito Cachero ◽  
Beatriz Belonias
Keyword(s):  
Protein Content ◽  
Nutrient Content ◽  
Nutritional Composition ◽  
Fiber Content ◽  
Crude Fiber ◽  
Flower Opening ◽  
Crude Fiber Content ◽  
Standard Procedures ◽  
Fruit Maturity ◽  
Powdered Form

This study investigated the changes in nutrient content of the fruit and seed of Okra or Lady Finger during development and maturation. Okra flowers were tagged at flower opening or anthesis. Sample fruits (technically called capsules) that developed from the tagged flowers were collected at random at 3, 6, 9, 12, 15, 18, 21 and 24 days after anthesis (DAA). The pericarp and seed samples were oven-dried and ground to a powdered form and analyzed for chlorophyll, sugar, starch, crude protein and crude fiber content using standard procedures. Chlorophyll and crude fiber content were strongly positively correlated with fruit age, being lowest in the pericarp of young fruits and highest in older fruits. Sugar, starch and protein content were all negatively correlated with fruit age. They were highest in the pericarp of young 3-day old fruits and steadily decreased with maturity, reaching lowest levels at day 24. In the seeds, protein and starch contents were weakly correlated with fruit maturity. Throughout seed development, sugar remained relatively low while starch and protein content remained high. Based on the results, okra fruits are best harvested as fresh green vegetable at 9 DAA. At this stage, the fruits are succulent, less fibrous and are rich in proteins and carbohydrates. Although much younger fruits also have high nutrient content, they are too small in size, so harvesting them at this stage would not be practical and profitable.

scholarly journals PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG

2018 ◽  
Vol 7 (1) ◽  
pp. 12
Author(s):  
Utafiyani . ◽  
Ni Luh Ari Yusasrini ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Green Bean ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

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 PEMANFAATAN TEPUNG AMPAS KELAPA DALAM PEMBUATAN FLAKES CEREAL (KAJIAN PROPORSI TEPUNG AMPAS KELAPA: TEPUNG BERAS)

2020 ◽  
Vol 21 (3) ◽  
pp. 155-164
Author(s):  
Nurrahmah Fitra Sabilla ◽  
Erni Sofia Murtini
Keyword(s):  
Decision Making ◽  
Protein Content ◽  
Block Design ◽  
Rice Flour ◽  
Multiple Attribute Decision Making ◽  
Fat Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Multiple Attribute

ABSTRAK Ampas kelapa merupakan hasil samping pengolahan santan kelapa yang pemanfaatannya masih terbatas. Nilai nutrisi ampas kelapa yang cukup baik membuatnya berpotensi untuk diolah menjadi produk pangan sarapan, yaitu flakes cereal. Ampas kelapa yang digunakan dapat meningkatkan kandungan serat flakes. Penggunaan tepung ampas kelapa dalam pembuatan flakes dikombinasikan dengan tepung beras putih. Penelitian bertujuan untuk mengetahui proporsi penggunaan tepung ampas kelapa: tepung beras yang tepat dalam pembuatan flakes dan pengaruhnya terhadap daya patah, tingkat rehidrasi dalam media saji, kadar air, kadar serat kasar, kadar protein, dan kadar lemak, serta untuk mendapatkan perlakuan terbaik dari parameter tersebut. Penelitian menggunakan desain Rancangan Acak Kelompok (RAK) satu faktor perlakuan berupa proporsi penggunaan tepung ampas kelapa: tepung beras yang terdiri dari 6 level (80:20, 70:30, 60:40, 50:50, 40:60, 30:70) dengan 5 kali pengulangan. Data yang didapatkan dianalisa dengan ANOVA dan dilanjutkan dengan uji lanjut BNT dengan selang kepercayaan 95%. Flakes perlakuan terbaik berdasarkan karakteristik fisik dan kimia ditentukan dengan metode Multiple Attribute Decision Making. Perhitungan nilai AKG dilakukan terhadap flakes perlakuan terbaik. Flakes perlakuan terbaik terbuat dari 80% tepung ampas kelapa dan 20% tepung beras, memiliki nilai daya patah sebesar 0,14±0,05 N, tingkat rehidrasi dalam media saji sebesar 61,67±0,98%, kadar air sebesar 3,4±0,26%, kadar serat kasar sebesar 12,12±0,78%, kadar protein sebesar 6,30±0,16%, kadar lemak sebesar 25,29±1,20%, kadar abu sebesar 1,95±0,18%, dan kadar karbohidrat sebesar 63,06±1,11%. Nilai AKG flakes perlakuan terbaik dalam satu takaran saji (30 g) adalah 11% lemak total, 3% protein, 6% karbohidrat total, 12% serat pangan tak larut, dengan nilai energi total sebesar 150 kkal. Kata Kunci: Flakes Cereal; Proporsi Tepung; Tepung Ampas Kelapa; Tepung Beras ABSTRACT Coconut dregs is a byproduct of coconut milk processing and its use is still limited. The good nutritional value of coconut dregs makes it potential to be processed into breakfast food, specifically cereal flakes. Coconut dregs can increase the fiber content of flakes. The use of coconut dregs flour combined with white rice flour. The objective of this research was to find the right proportion of coconut dregs flour:rice flour in producing cereal flakes and their effect on fracturability, rehydration, moisture content, crude fiber content, protein content, and fat content of flakes, also to obtain the best treatment of those parameters. This research used Randomized Block Design with 1 factor, the proportion of coconut dregs flour:rice flour in 6 differents level (80:20, 70:30, 60:40, 50:50, 40:60, 30:70) with 5 replications. The data were subjected to analysis of variance (ANOVA) and further tested by LSD test with 95% confidence interval. The best treatment results based on the physical and chemical characteristic of flakes was obtained by Multiple Attribute Decision Making method. The Recommended Dietary Allowance (%RDA) was calculated to the best treatment flakes. The best treatment was found in the flakes made with the proportion of 80% coconut dregs flour and 20% rice flour. The best flakes have the characteristics of 0,14±0,05 N fracturability, 61,67±0,98% rehydration, 3,4±0,26% water content, 12,12±0,78% crude fiber content, 6,30±0,16% protein content, 25,29±1,20% fat content, 1,95±0,18% ash content, and 63,06±1,11% carbohydrate content. The %RDA of the best treatment flakes in one serving size (30 g) are 11% total fat, 3% protein, 6% total carbohydrate, 12% insoluble dietary fiber, and 150 kcal total energy. Key words: Cereal flakes, Coconut Dregs Flour, Flour Proportion, Rice Flour

scholarly journals Pemberian Probiotik Pada Pengolahan Limbah Udang Yang Dimasak Dengan Tekanan Tinggi Terhadap Kandungan Protein Kasar Dan serat Kasar

2019 ◽  
Vol 1 (1) ◽  
pp. 73
Author(s):  
Agustono, Ika Agustin Handyani, Mirni Lamid
Keyword(s):  
High Pressure ◽  
Protein Content ◽  
Crude Protein ◽  
Fish Meal ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Protein Content ◽  
Alternative Feed ◽  
Crude Fiber Content ◽  
Prawn Waste

Abstract Feed is one of the factors determines the success of a fish farm. Feed-quality feed stuffs that require high quality also, which still rely on imports, especially fish meal and soybean oilcake. Effort to reduce dependence on import of feed stuff is searching for alternative feed stuffs that the quality is quite good, cheap, easily obtained and can reduce cost of production. One of the feed stuff as an alternative source of animal protein feed that need to be examined is the prawn waste. Prawn waste meal enough potential to be used as fish feed with a crude protein content 45.29% and 17.59% crude fiber was alternative feed stuff for fish meal. The usage of prawn waste as a feed stuff should be through the handling and processing to further improve the nutrient value of waste. Prawn waste processing in this research consists of two ways, that is waste cooking prawn on the high pressure (100 kpa), and conducted fermentation by using probiotic. The existence of microorganisms activity during the fermentation process will cause changes of feed stuffs either through physically and chemicals. Probiotic is a microbe colony that is rich in celulolytic, lignolytic and proteolytic bacteria. The aim of this research is to know the influence probiotic on the prawn waste cooked with high pressure to increase the protein content and to decrease the crude fiber content. Method as used in the research is experimental method. Experiment design that used at research is Completely Randomized Design with 4 treatments and replicates 5 times. To get the data is conducted procsimat analysis on the crude protein content and crude fibers from each experimental unit. That result data analyzed with the Analysis of Varian continued with Duncan’s Multiple Range Test. The results of research is known that dosaged probiotic at process of prawn waste cooked fermentation not different to crude protein contents of the waste cook fermented prawn. Crude fiber content of the waste cook fermented prawn using probiotik (P1, P2, P3) has decreased if compared with waste cooking fermented prawn without using probiotic (P0)

scholarly journals PENGARUH PERBANDINGAN MOCAF (Modified Cassava Flour) DENGAN TEPUNG KACANG HIJAU (Vigna radiata) TERHADAP KARAKTERISTIK TUILE

2019 ◽  
Vol 8 (3) ◽  
pp. 293
Author(s):  
I Made Dwi Purnama Rianta ◽  
Putu Timur Ina ◽  
I Wayan Rai Widarta
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Mung Bean ◽  
Block Design ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour

This research was conducted with the aims to determine the effect of mocaf and mung bean flour to the characteristics of tuile and get a certain ratio of mocaf and mung bean flour which able to produce tuile with the best characteristics. This research used randomized block design with treatment factor is the ratio of mocaf and mung bean flour which consist of 6 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; and 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment. The data were analyzed with Analysis of Variance method and if the treatment had an effect on the variable, the Duncan test were performed. The results showed that the ratio of mocaf and mung bean flour had an effect on water content, ash content, protein content, crude fiber content, carbohydrate content, color, taste (hedonic test), texture (hedonic test and scoring test) and overall acceptance (hedonic test). Ratio of 70% mocaf : 30% mung bean flour is the best characteristic with 1,16% water content, 1,46% ash content, 8,54% protein content, 15,49% fat content, 73,33% carbohydrate content, 5,36% crude fiber content, rather liked color, rather liked flavor, crunchy and liked texture, rather liked taste, and overall acceptance is rather liked. Keyword: mocaf, mung bean flour, tuile

scholarly journals Analisis Kandungan Protein Kasar dan Serat Kasar Silase Pakan Komplit Berbahan Dasar Kombinasi Jerami Padi dan Daun Lamtoro Sebagai Pakan Ternak Ruminansia

bionature ◽  
2019 ◽  
Vol 19 (2) ◽  
Author(s):  
Darmawan Jamaluddin ◽  
Nurhaeda Nurhaeda ◽  
Rasbawati Rasbawati
Keyword(s):  
Protein Content ◽  
Rice Straw ◽  
Crude Protein ◽  
Fiber Content ◽  
Crude Fiber ◽  
Average Value ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Ruminant Feed

Abstract. The purpose of this study was to determine the increase in protein content and decrease in crude fiber in complete feed silage based on rice straw and lamtoro leaves as ruminant feed. This study used a completely randomized design (CRD) with 4 treatment levels and 3 replications namely J0 = 100% rice straw (control), J1 = 60% rice straw and lamtoro leaves 40% J2 = 70% rice straw and lamtoro leaves 30% J3 = 80% rice straw and lamtoro leaves 20%. The results showed that the combination of rice straw and lamtoro leaves had a very significant effect on the value of crude protein and crude fiber in complete feed silage. The highest average to the lowest protein content was J1 (11.45), J2 is equal to (9.50), J3 is equal to (8.44), and J0 is equal to (6.60). The average value of the highest crude fiber content to the lowest is (35.19), J3 is equal to (33.82), J2 is equal to (32.35), and J1is equal to (30.55). From the results of the study it is known that the best treatment that can be recommended is J1 treatment with a combination of 60% rice straw and lamtoro leaves 40%. Keywords: coarse protein, coarse fiber, complete feed silage, lamtoro leaves and rice straw.

scholarly journals ANALISIS KANDUNGAN NUTRISI MIE KERING YANG DISUBTITUSIKAN AMPAS KELAPA

KOVALEN ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 252-262
Author(s):  
Sylvia Florensy Bawias ◽  
Syamsuddin ◽  
Prismawiryanti ◽  
Ni Ketut Sumarni
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Total Protein ◽  
Fiber Content ◽  
Crude Fiber ◽  
Total Protein Content ◽  
Nutritional Content ◽  
Organoleptic Quality ◽  
Crude Fiber Content

Research has been carried out on the nutritional content of dried noodles substituted with coconut pulp. This study aims to determine the highest total protein content, highest crude fiber content and the highest water content and organoleptic quality of dried noodles substituted with coconut pulp. Dry noodles are made from wheat flour and coconut pulp as the main ingredients. The material ratio is varied to 90:10; 80:20; 70:30 and without the addition of coconut pulp flour. Dry noodles without the addition of coconut pulp flour produced the highest total protein content of 18.57%(b/b) and at the ratio of 70:30 the highest crude fiber was 17.55% (w/w) and the highest water content was 2.63% (w/w). Based on the quality of organoleptic dry noodles the most preferred is at the ratio of 90:10. Keywords: Dry noodles, coconut pulp flour, total protein content, crude fiber content, water content, organoleptic quality

scholarly journals The Effect of Fermentation on The Nutrients of Processed Cowpea (Vigna unguiculata l. Walp)

2021 ◽  
Vol 13 (2) ◽  
pp. 161-167
Author(s):  
Cicik Lestari ◽  
Sugeng Maryanto ◽  
Riva Mustika Anugrah
Keyword(s):  
Protein Content ◽  
Total Protein ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Total Protein Content ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Soxhlet Method

Cowpea is a type of legume in Indonesia but utilization not optimal. Cowpea can be used as a basic of making tempeh. The purpose of the study is to know the effect of fermentation on the nutrients of processed cowpea. The design of the study was Pra Eks/imen Design with Completely Randomized Design in laboratory to test nutrients which were repeated 3 times. Data analysis used SPSS (Statistical Product Service Solution) application. The measurement of carbohydrate used anthron method, crude fiber used refluks method, total protein used kjeldhal method, and fat used soxhlet method. Nutrients of boiled cowpea is carbohydrate content of 31,21%; crude fiber content of 13,94%; total protein content of 26,71% and fat content of 7,35%. Nutrients of cowpea tempeh is carbohydrate content of 26,71%; crude fiber content 17,21%; total protein content of 15,38% and fat content of 1,44%. There are not statistical different nutrients of boiled cowpea and tempeh cowpea, but different values

scholarly journals PENGARUH PERBANDINGAN TEPUNG SUWEG (Amorphophallus campanulatus) DAN TEPUNG KACANG HIJAU (Vigna radiate) TERHADAP KARAKTERISTIK COOKIES

2019 ◽  
Vol 8 (1) ◽  
pp. 48
Author(s):  
Putu Ayu Gaudiya Waisnawi ◽  
Ni Luh Ari Yusasrini ◽  
Putu Timur Ina
Keyword(s):  
Protein Content ◽  
Mung Bean ◽  
Fat Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Carbohydrate Levels

The purpose of this study was to determine the ratio effect of suweg flour and mung bean flour to produce the best characteristics of cookies. The Completely Randomized Design was used in this study with a comparison of suweg flour with mung bean flour consisting of 5 levels: 90%: 10%; 80%: 20%; 70%: 30%; 60%: 40%; 50%: 50%  The treatment was repeated 3 times for obtain 15 experimental units. Comparison of suweg flour and mung bean flour has a highly significant effect on fat content and crude fiber content and has a significant effect on protein content and carbohydrate levels of cookies. The comparison ratio of 60% suweg flour and 40% mung bean flour produces cookies with the best characteristics, namely: 1.37% moisture content, 2.29% ash content, 24.44% fat content, 8.89% protein content, carbohydrate content 63.01%, crude fiber content 21.78%, color, aroma, texture crispy, preference and overall acceptance were liked.

Sign in / Sign up

Export Citation Format

Share Document