scholarly journals Study of Proportion of Milk with Lesser Yam Filtrate and Starter Concentration for Producing Synbiotic Yoghurt

2021 ◽  
Vol 2 (02) ◽  
pp. 20-25
Author(s):  
Rosida Rosida ◽  
Sintha Soraya Santi ◽  
Rohman
Keyword(s):  
Preference Score ◽  
Cow’S Milk ◽  
Soluble Fiber ◽  
Total Dietary Fiber ◽  
Cow's Milk ◽  
Randomized Design ◽  
Factor Ii ◽  
Significant Difference ◽  
Two Factors ◽  
Completely Randomized Design

This study aimed to determine the effect of the proportion of cow's milk with lesser yam filtrate and starter concentration on the characteristics of synbiotic yoghurt. The research used a factorial completely randomized design (CRD) with two factors, factor I was the proportion of cow's milk with lesser yam filtrate (100:0; 60:40; 50:50; 40:60; 0:100) and factor II was the starter cocentration (3%, 5%, 7%). The data obtained were analyzed using analysis of variant (ANOVA) and if there was a significant difference between treatments, then continued with Duncan's test at the 5% level. Synbiotic yoghurt from proportion of cow's milk with lesser yam filtrate (50:50) and 5% starter concentration was the best treatment with total Lactic Acid Bacteria of 7.23 log CFU/ml; pH 4.20; total dietary fiber 3.05%, soluble fiber content 1.3%, inulin content 1.2%, fat content 0.41% and soluble protein content 2.66% with an average texture preference score of 6.13 (like much); taste core 6.02 (like much) and smell score 5.20 (like).

The Influence Of Giving Fertilizer And Fertilizer (N) Fertilizer Time On Plant Growth And Production Sawi Pakcoy (Brassica rapa L.)

Nabatia ◽  
2018 ◽  
Vol 6 (1) ◽  
pp. 43
Author(s):  
Abdul Wachid ◽  
Achmad Sairi
Keyword(s):  
N Fertilization ◽  
Fertilizer N ◽  
Randomized Design ◽  
Affected Plant ◽  
Significant Difference ◽  
Two Factors ◽  
Wet Weight ◽  
Number Of Leaves ◽  
Completely Randomized Design ◽  
Goat Manure

The average pakcoy mustard production in Indonesia is still quite low at 20 tons / ha. This study aims to determine the effect of goat manure and nitrogen fertilizer (N) on the growth and production of mustard greens. This research was carried out in Plaosan village, Wonoayu sub-district, Sidoarjo regency, using factorial completely randomized design with 2 factors, factor 1: without goat manure (control) (P0), goat manure 100 grams / polybag (P1 ), 200 gram goat manure / polybag (P2). Factor 2: giving nitrogen at 7 hst (K1), giving nitrogen at 14 hst (K2), giving nitrogen at 21 hst (K3). Of the two factors, 9 treatment combinations were repeated and repeated 3 times so that 27 experimental units were obtained. The results showed that goat manure significantly affected plant height, number of leaves and wet weight. However, when giving nitrogen (N) there was no significant difference in each treatment, while there was interaction between goat manure and nitrogen (N) fertilization time on the wet weight of mustard pakcoy plants with the best treatment in K2P2 with an average of 231,8.

scholarly journals Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang Berbeda

2013 ◽  
Vol 13 (2) ◽  
pp. 31-35
Author(s):  
Yusdar Zakaria ◽  
Yurliasni Yurliasni ◽  
Mira Delima ◽  
Ely Diana
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Ph Value ◽  
Acid Value ◽  
Fresh Milk ◽  
Randomized Design ◽  
Significant Difference ◽  
Two Factors ◽  
Completely Randomized Design

Analyze of acidity and amount of lactic acid bacteria of yogurt made from different milk types and lactobacillus casei percentageABSTRACT. The objective of this experiment is to determine the effect of milk types and percentages of Lactobacillus casei as a starter to the amount of Lactic Acid Bacteria in yogurt and its pH value and Lactic Acid value.  Factorial Completely Randomized Design with two factors and three replications was applied.  The A factor was the milk types that were a1 = Powder Milk, a2 = Fresh Milk and a3 = UHT milk.  The B factor was the percentages of Lactobacillus casei  (b1 = 5% and b2 = 10%).  Parameters observed were the level of lactic acid, the pH value of yogurt and the amount of lactic acid bacteria.  The result showed  significantly difference (P0.01) from the use of milk types and Lactobacillus casei percentages on the lactic acid level, and there are no interaction between factors.  There was also significant different (P0.01) showed from pH value and an interaction between both factors was presented.  In addition there was significant difference (P0.05) showed by the amount of lactic acid bacteria, and an interaction between both factors was also existed.  The research concluded that the higher the percentage of starter, the higher the level of lactic acid and the amount of lactic acid bacteria of yogurt that made from all milk types.  On the contrary, the higher the percentage of starter, the lower the pH value of yogurt.

scholarly journals PENGARUH KONSENTRASI BUBUR BUAH PISANG TONGKA LANGIT (Musa troglodytarum) DAN CARBOXYL METHYL CELULOSE TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK SORBET AIR KELAPA

2016 ◽  
Vol 5 (2) ◽  
pp. 42
Author(s):  
Gelora H Augustyn ◽  
Dian Rumalean
Keyword(s):  
Vitamin C ◽  
Total Sugar ◽  
Coconut Water ◽  
Banana Fruit ◽  
Fruit Pulp ◽  
Randomized Design ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
Two Factors ◽  
Completely Randomized Design

This study has an objective to determine the influence the concentration of tongka langit banana fruit pulp and CMC on the coconut water sorbet that was produced. This research used factorial completely randomized design (CRD) with two factors consisting of the concentration of banana fruit pulp 50 g, 100 g, 150 g and the concentration of CMC 0 g, 0,5 g, 0,75 g, 1 g. The data were statistically tested using analysis of variance according to the design used, followed by test of honestly significant difference (HSD). The results indicated that the concentration of tongka langit banana fruit 150 g and CMC 1 g produced a good coconut water sorbet, with vitamin C 0.018%, total acids 1.64%, and total sugar 18.1%. Organoleptic values of the attribute value of taste 3.53 and color 4.03.

scholarly journals UJI PUPUK PETROGANIK DAN GRAND K TERHADAP PERTUMBUHAN SERTA PRODUKSI TANAMAN KACANG TANAH (Arachis hypogaea L.)

2020 ◽  
Vol 35 (3) ◽  
pp. 35-44
Author(s):  
Jack Swanri Pakpahan ◽  
Siti Zahrah ◽  
Sulhaswardi Sulhaswardi
Keyword(s):  
Relative Growth ◽  
Randomized Design ◽  
Affected Plant ◽  
Arachis Hypogaea L ◽  
Significant Difference ◽  
Main Effect ◽  
K Fertilizer ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Experimental Plots

ABSTRACT   This research was carried out at the Experimental Garden of the Faculty of Agriculture, Riau Islamic University, Pekanbaru, from April to July 2019.  The purpose of this study was to determine the effect of the interaction and main fertilizer of Petroganik and Grand K on the growth and production of peanut plants. The method used was a Completely Randomized Design which consisted of two factors. The first factor was P (Petroganik) and the second factor was K (Grand-K), each of which consisted of 4 levels of treatment so that there were 16 treatment combinations. Each treatment consisted of 3 replications, so there were 48 experimental plots, consisting of 12 plants and 3 plants as observational samples with the total number was 576 plants. Data from the latest observations were analyzed by variance (ANOVA) and further tested with the significant difference in honesty (BNJ) at the 5% significant level. The results showed the interaction of Petroganik and Grand-K fertilizers significantly affected plant height, relative growth rate and weight of 100 seeds. The best combination of treatment in the application of Petroganic fertilizer was 81 g/plot and Grand K fertilizer was 14 g/plot (P3K2). The main effect of real Petroganik fertilizer on all parameters of observation with the best treatment was the application of Petroganic fertilizer as much as 81 g/plot (P3). The main effect of Grand K fertilizer was significant on all parameters observed with the best treatment was the application of Grand K fertilizer of 14 g/plot (K2).

scholarly journals pH Degrees and Reductation Scores of Pasteurization Cow’s Milk in Different Time of Storaging

2008 ◽  
Vol 8 (1) ◽  
Author(s):  
Umar U ◽  
Razali R ◽  
Andi Novita
Keyword(s):  
Ph Value ◽  
Cow’S Milk ◽  
Control Group ◽  
Cow's Milk ◽  
Randomized Design ◽  
Group I ◽  
Live Stock ◽  
Refrigerator Temperature ◽  
Completely Randomized Design ◽  
Control Group Group

The aimed of this study was to determine the effect of storage time of pasteurized cow's milk in a the certain period of time on pH value and reductase score. A total of 4 liters of cow's milk as a cage samples purchased from UD. Atjeh Live stock Farm Lamnyong Darussalam wasexamined for pH value and reductase score after pasteurized and stored for 28 days at refrigerator temperature (2-4C). The design used in thisstudy was completely randomized design with five treatments and four replications. Group I was control group, group II, III, IV, and V werestored for 7, 14, 21, and 28 days, respectively. The results showed that pasteurized milk stored for 28 days showed a different pH values, but thedifference in pH within SNI standard (P 0.05). Based on the reductase score, milk is able to keep for only 2 weeks, while in third and fourthweek, the reductase score is not accepted by SNI standard with the value of 1.____________________________________________________________________________________________________________________Key words: reductation score, pH degrees, pasteurization, milk

scholarly journals KARAKTERISTIK SENSORIS DAN KANDUNGAN SERAT BISKUIT DARI JANTUNG PISANG (Musa paradisiaca) SEBAGAI MAKANAN SELINGAN ANAK OBESITAS

2021 ◽  
Vol 1 (2) ◽  
pp. 93-100
Author(s):  
Hersa Khoirunisa
Keyword(s):  
Nutritional Value ◽  
Obese Children ◽  
Weighting Method ◽  
Total Dietary Fiber ◽  
High Fiber ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Test Result ◽  
Selection Of

Penelitian ini bertujuan untuk menghasilkan makanan fungsional berupa produk biskuit tinggi serat yang dapat dijadikan makanan selingan anak obesitas. Rancangan percobaan yang digunakan dalam penelitian ini adalah rancangan acak lengkap dengan factor berupa jenis formula. Pemilihan biskuit terbaik dilakukan dengan menggunakan metode pembobotan antara nilai gizi dan hasil uji hedonik. Biskuit F1 dengan subtitusi 35% dan F2 dengan subtitusi 45% tidak memiliki perbedaan yang nyata dari hasil analisis uji hedonik menggunakan ANOVA, sehingga F2 merupakan formula terpilih dengan kandungan serat yang lebih tinggi dari F1 setara dengan 13% dari Angka Kecukupan Gizi (AKG) serat. Satu takaran saji (50g) biskuit jantung pisang mengandung energi 220 Kal, 3.55g protein, 8.9g lemak, 31.64g karbohidrat, dan 3.99g total serat pangan.  ABSTRACT: The aim of this study was to produce functional foods in the form of high-fiber biscuit that could be used as a snack for obese children. The experimental design used in this study was a completely randomized design with the formulas as the treatment factor. The selection of the best biscuits was done by weighting method between nutritional value and the result of hedonic test. F1 biscuits with 35 % substitution of banana inflorescence flour and F2 with 45% substitution did not have significant difference by ANOVA of the hedonic test result, so F2 with higher fiber than F1 was chosen as the preferred formula, which could contribute 13% of fiber based on Recommended Dietary Allowance (RDA). One serving (50g) of banana inflorescence biscuits contains 220 Kal, 3.55g protein, 8.9g fat, 31.64g carbohydrate, and 3.99g of total dietary fiber. Keywords: Banana inflorescence, biscuit, fiber, obesity 

Effect of planting date and density on calendula and peppermint herbs

2014 ◽  
Vol 1 (1) ◽  
pp. 25-29
Author(s):  
Rahim Mohammadian ◽  
Behnam Tahmasebpour ◽  
Peyvand Samimifar
Keyword(s):  
Mutual Effect ◽  
Dry Weight ◽  
Planting Date ◽  
Mass Reduction ◽  
Flower Number ◽  
Planting Dates ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Total Maximum

A factorial experiment was conducted with a completely randomized design to evaluate the effects of planting date and density on calendula herbs and peppermint. It had 3 replicates and was done in Khosroshahr research farm, Tabriz in 2006. Under studied factors were: 3 planting dates (10 May, 25 May and 10 June) in 4 densities (25, 35, 45, 55) of the plant in square meters. The results of variance a nalysis showed that there was 1% probability significant difference between the effects of planting date and bush density on the leave number, bush height and the bush dry weight. But the mutual effect of the plant date in mentioned traits density was insignificant. Regarding the traits mean comparison, the total maximum dry weight was about the 55 bush density in mm. Also, the bush high density in mm causes the bush growth and its mass reduction. When there is the density grain, the flower number will increase due to bush grain in surface unit. Overall, we can conclude that 10 June planting and 45 bush density in mm is the most suitable items and results in favored production with high essence for these crops.

Aktivitas Antifungi Air Perasan Bawang Merah (Allium ascalonicum L.) Terhadap Candida albicans Secara In Vitro

2017 ◽  
Vol 9 (2) ◽  
pp. 71
Author(s):  
Nurhasanah Nurhasanah ◽  
Fauzia Andrini ◽  
Yulis Hamidy
Keyword(s):  
Candida Albicans ◽  
Antifungal Activity ◽  
Allium Sativum ◽  
Fungicidal Activity ◽  
Positive Control ◽  
Negative Control ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design

Shallot (Allium ascalonicum L.) has been known as traditional medicine. Shallot which has same genus with garlic(Allium sativum L.) contains allicin that is also found in garlic and has been suspected has fungicidal activity toCandida albicans. It is supported by several researches. Therefore, shallot is suspected has antifungal activity too.The aim of this research was to know antifungal activity of shallot’s water extortion againsts Candida albicans invitro. This was a laboratory experimental research which used completely randomized design, with diffusion method.Shallot’s water extortion was devided into three concentrations, there were 50%, 100% and 200%. Ketoconazole 2%was positive control and aquadest was negative control. The result of this research based on analysis of varians(Anova), there was significant difference between several treatments and was confirmed with Duncan New MultipleRange Test (DNMRT) p<0,05, there was significant difference between 100% shallot’s water extortion with othertreatments, but there was no significant difference between 50% shallot’s water extortion with 200% shallot’s. Theconclusion was shallot’s water extortion had antifungal activity againsts Candida albicans with the best concentration100%, but it was lower than ketoconazole 2%.

PENGARUH LAMA PEREBUSAN SIMPLISIA DAUN APAH (Albertisia papuana Becc.) YANG DIGUNAKAN SEBAGAI PENYEDAP MAKANAN OLEH MASYARAKAT KAB. TANA TIDUNG TERHADAP ANGKA CEMARAN MIKROBA

2017 ◽  
Vol 2 (1) ◽  
pp. 22
Author(s):  
Rosnah Rosnah ◽  
Medi Hendra ◽  
Eko Kusumawati
Keyword(s):  
Microbial Contamination ◽  
Colony Growth ◽  
Dilution Series ◽  
Randomized Design ◽  
Significant Difference ◽  
Boiling Process ◽  
Completely Randomized Design

The purpose of this study is to determine the effect of long simplicia Apah’s leaves (Albertisia papuana Becc.) that’s used as a food’s flavoring by people of Kab. Tana Tidung against microbial contamination numbers. The design of research used a pattern completely randomized design (RAL), with a dilution series of samples 10-8, 10-9 and 10-10 and different boiling’s level (5, 10, 15, 20 and 25 minutes). The results obtained that the longer of boiling process is used, then the less the number of microbial contamination of colony growth. Average number of microbial contamination in samples in the boiling of 5 minutes is 92 x 1010 microbial colonies, in boiling 10 minutes is 87 x 1010 microbial colonies, in boiling 15 minutes is 56 x 1010 microbial colonies, in boiling 20 min is 44 x 1010 colonies of microbes and the boiling simplicia infuse for 25 minutes is 33 x 1010 colonies of microbes. Based of Analysis variance variety in each treatment showed that in boiling 20 minutes and 25 minutes showed real significant difference (p <0.05), but the boiling 5, 10 and 15 minutes there was no significant difference (P> 0.05). The results of the Anova, showed that in boiling treatment of simplicia Apah’s leaves (Albertisia papuana Becc.) significantly affects the growth of microbial colonies. Analysis of Least Significant Difference (LSD) at the level of 95%, the result that the effects of long boiling the simplicia Apah’s leaves (Albertisia papuana Becc.) which is used as a food flavoring by people of Kab. Tana Tidung, significant effect on the numbers of microbial contamination

scholarly journals INFLUENCE OF SUGARCANE STRAW AND SOWING DEPTH ON THE EMERGENCE OF WEED SPECIES

2015 ◽  
Vol 33 (3) ◽  
pp. 405-412 ◽  
Author(s):  
P. V. SILVA ◽  
P. A. MONQUERO ◽  
F. B. SILVA ◽  
N. C. BEVILAQUA ◽  
M. R. MALARDO
Keyword(s):  
Ricinus Communis ◽  
Seedling Emergence ◽  
Dry Mass ◽  
Weed Species ◽  
Sowing Depth ◽  
Sugarcane Straw ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Luffa Aegyptiaca

ABSTRACT This study aimed to understand the influence of sowing depth and the amount of sugarcane straw on the emergence of weed species Luffa aegyptiaca Miller (Cucurbitaceae); Mucuna aterrima Piper & Tracy (Fabaceae - Leguminosae) and Ricinus communis (Euphorbiaceae). A completely randomized design with a 5 x 4 x 3 factorial layout with four replications was used, at five sowing depths (0, 2, 4, 8 and 10 cm), four different amounts of sugarcane straw (0, 5, 10 and 15 t ha-1) and three different evaluation periods (7, 14 and 21 days after sowing). After sowing, different amounts of sugarcane straw (0, 5, 10 and 15 t ha-1) were deposited on soil. Seedling emergence was analyzed at 7, 14 and 21 days after sowing, counting the number of seedlings that had emerged. At the end of the trial, weed height (cm), leaf area (cm2) and shoot dry mass (g) were measured. In relation to emergence ability, studied species presented different responses according to sowing depth and to the amount of sugarcane straw deposited on the soil. For the L.aegyptiacaand M.aterrima, no significant difference was observed in the interaction between depth and sugarcane straw, showing the adaptation of these species to no-burn sugarcane system. For R.communis, seeds placed at 0 cm of sugar cane straw depth were observed to favor the emergence of seedlings.

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