PEMANFAATAN KARBON AKTIF UNTUK MENGURANGI CEMARAN FORMALIN PADA IKAN ASIN JAMBAL ROTI

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Erma Ayu Nurcahyani ◽  
Merkuria Karyantina ◽  
Nanik Suhartatik
Keyword(s):  
Active Carbon ◽  
Food Preservation ◽  
Hazardous Substances ◽  
Salted Fish ◽  
Hazardous Chemical ◽  
The People ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Safe Food ◽  
Chemical Material

Ikan asin adalah metode untuk pengawetan makanan menggunakan kombinasi penggaraman dan pengeringan matahari. Di kalangan masyarakat, pembuatan ikan asin banyak menggunakan bahan kimia berbahaya seperti formalin. Penambahan bahan berbahaya mempengaruhi kualitas terutama keamanan. Makanan yang aman didefinisikan sebagai makanan yang terbebas dari cemaran biologi, kimia, mikrobiologi, yang dapat mempengaruhi kesehatan. Karbon aktif diduga bersifat polar yang mampu mengadsorpsi formalin. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemberian karbon aktif dalam mengurangi cemaran formalin pada “jambal roti”. Rancangan percobaan yang digunakan untuk percobaan yaitu Rancangan Acak Lengkap (RAL) 2 faktorial, dengan faktor pertama yaitu konsentrasi karbon aktif 0, 3, dan 6% serta perlakuan kedua yaitu lama perebusan selama 5, 10, dan 15 menit. Penelitian ini dimulai dari pembuatan “jambal roti” dengan penambahan formalin dan perebusan dengan karbon aktif kemudian dianalisis uji kadar formalin, NaCl, protein, dan air. Hasil penelitian menunjukkan bahwa konsentrasi karbon aktif dan lama perebusan memberikan pengaruh yang signifikan pada kualitas jambal roti. Semakin tinggi konsentrasi karbon aktif dan lama perebusan maka semakin berkurangnya kadar formalin pada jambal roti. Hasil terbaik penelitian ini adalah karbon aktif 6% dan lama perebusan 15 menit. Menghasilkan formalin 3.21 ppm, NaCl 9.40%, protein 42.00%, dan air 30.02%. Kata kunci: Karbon Aktif, Formalin, Jambal Roti, Lama Perebusan. ABSTRACT                 Salted fish was a method for food preservation using combination of salting and sun drying. Among the people, the manufacture of salted fish use hazardous chemical material such as formaldehyde. The addition of hazardous substances affects the quality especially the safety. Safe food define as food that free from biological, chemical, microbiological contaminants that can affect health. Active carbon suspected to be polar which able to adsorb formaldehyde. The purpose of this research was to determine the influence of active carbon in reducing formaldehyde in salted fish “jambal roti”. The research used completely randomized design (CRD) with 2 factors, the first factor was the concentration of active carbon 0, 3, and 6% and the second was the boiling time (for 5, 10, and 15 min). This research was started from making “jambal roti” with the addition of formaldehyde and boiling with active carbon then analyzed for formaldehyde content, NaCl, protein, and moisture. The result showed that the concentration of active carbon and boiling time had a significant effect in quality salted fish “jambal roti”. The higher the concentration of active carbon and boiling time the more formaldehyde in “jambal roti” were removed. The best results of the research was 6% active carbon and 15 min of boiling time. Resulting 3.21 ppm of formaldehyde, 9.40% of NaCl, 42.00% of protein, and 30.02% of moisture. Keywords: Active Carbon, Formaldehyde, Jambal Roti, Boiling Time

scholarly journals Effect of salted fish waste and cow manure on NPK availability and uptake of lowland rice on peat soil in Pelalawan Riau

2020 ◽  
Vol 5 (1) ◽  
pp. 11
Author(s):  
Dian Syafitri Ompusunggu ◽  
Benito Heru Purwanto ◽  
Cahyo Wulandari ◽  
Sri Nuryani Hidayah Utami
Keyword(s):  
Soil Ph ◽  
Peat Soil ◽  
Lowland Rice ◽  
Cow Manure ◽  
Fish Waste ◽  
Salted Fish ◽  
Randomized Design ◽  
Npk Uptake ◽  
Completely Randomized Design

The low yield of rice in thick peat can be overcome by provisioning complete nutrients. Various efforts have been made to increase the productivity of Indonesian peatlands, one of which is by adding salted fish waste and cow manure. This research was carried out on a plastic house scale from October 2017 to January 15, 2018, in Pelalawan District, Pelalawan Regency, Riau. This research was arranged in a Completely Randomized Design (CRD), consisting of eight treatments, namely L0 = Control, L1 = 1.5 ton.ha-1 of fish waste, L2 = 2.25 ton.ha-1 of fish waste, L3 = 7 tons/ha of cow manure, L4 = 15 ton.ha-1 of cow manure, L5 = 1.5 ton.ha-1 of fish waste + 7 ton.ha-1 of cow manure, L6 = 1.5 ton.ha-1 of fish waste + 15 ton.ha-1 of cow manure, L7 = 2. 25 ton.ha-1 of fish waste + 7 ton.ha-1 of cow manure, and L8 = 2.25 ton.ha-1 of fish waste + 15 ton.ha-1 of cow manure. The results showed that the application of cow manure and salted fish waste could increase soil pH, total NPK, and NPK uptake. The application of 2.25 tons/ha of fish waste and 15 tons/ha of cow manure resulted the best results in soil pH, total NPK, and NPK uptake, therefore it is recommended for the cultivation of lowland rice on peat soil.

scholarly journals TINGKAT KELANGSUNGAN HIDUP BENIH IKAN BETOK (A.TESTUDINEUS, BLOCH) YANG DIPELIHARA DIDALAM WADAH YANG MENGGUNAKAN SHELTER BAMBU, PARALON DAN TEMPURUNG KELAPA

2020 ◽  
Vol 5 (2) ◽  
pp. 63
Author(s):  
M Yusuf Arifin ◽  
Muhammad Sugihartono ◽  
Agusten Roy Marpaung
Keyword(s):  
Research Design ◽  
Growth Rates ◽  
Survival Rates ◽  
Environmental Design ◽  
Control Treatment ◽  
Treatment Control ◽  
Growth And Survival ◽  
The People ◽  
Randomized Design ◽  
Completely Randomized Design

Betok fish is very popular with the people because of the delicious and tasty taste of the meat, therefore this type of fish is quite potential for cultivation. (Muslim 2008) in (Anggara et al 2013). Most people who cultivate betok fish (A.testudineus, Bloch) do not understand their character or behavior, so that many farmers experience complaints in maintenance, especially in their growth and survival. As an alternative to the maintenance of Betok fish (A. testudineus, Bloch), the growth rates and viability of the Betok (A. testudineus, Bloch) fry were reared in a container using a shellter. The research design used was an environmental design RAL (completely randomized design) consisting of 4 (four) treatments and 3 (three) replications. The treatments were as follows: Treatment A: Betok fish seeds (A. testudineus, Bloch) without treatment (control), Treatment B: Betok fish seeds (A. testudineus, Bloch) were given a bamboo shellter ,, Treatment C; Betok fish (A. testudineusBloch) was given a coconut shell shellter, Treatment D: Betok fish (A.testudineusBloch) was given a paralon shellter. The results showed that betok (A. tetstudineus, Bloch) seeds were maintained using a shelter (Treatment C and B) resulted in better survival rates (99.35% & 98.07%) than treatments A and D (96.15% & 96.79%).

scholarly journals PENGARUH KONSENTRASI LARUTAN GULA TERHADAP SEDIAAN SIRUP SELEDRI (APIUM GRAVEOLENS L.)

2019 ◽  
Vol 10 (2) ◽  
pp. 1-8
Author(s):  
Adita Silvia Fitriana
Keyword(s):  
Antioxidant Activity ◽  
Traditional Medicine ◽  
Functional Food ◽  
Leaf Extract ◽  
Apium Graveolens ◽  
The People ◽  
Randomized Design ◽  
Ic50 Values ◽  
Completely Randomized Design

  Abstract   Celery plants (Apium graveolens L.) have long been used as ingredients of traditional medicine as antihypertensive by the people of Indonesia. This study aims to determine the effect of variations in the addition of celery leaf extract on the manufacture of functional food in the form of syrup from celery leaf extract (Apium graveolens L.) on organoleptic assessment and the quality of syrup preparations. This study used a Completely Randomized Design (CRD) consisting of 5 types of treatment and each treatment was repeated 3 times. Variation of addition of celery leaf extract as follows: (M0) = 0% (control), (M1) = 0.33% (0.55 g), (M2) = 0.39% (0.65 g), (M3 ) = 0.51% (0.85 g) and (M4) = 0.6% (1 g). The results showed that celery leaf extract had antioxidant activity with IC50 values ​​of 98.24 µg / mL and positive (+) containing flavonoids. The addition of celery leaf extract to syrup has a very significant effect on organoleptics (aroma and taste), 7th day pH and viscosity, and all homogeneous syrups. The most preferred treatment panelist was treatment M1 (0.33%) with a scoring score of 4.03 (likes) and a taste of 3.93 (likes) and according to SNI. While the panelists preferred the treatment of M4 (0.6%) with a scoring score of 3.24 (rather like) and flavor of 2.87 (rather like) but according to SNI. The fewer additions of celery leaf extract, the syrup is increasingly preferred by panelists.   Keywords: celery, formulation, syrup

scholarly journals Pertumbuhan Tanaman Nanas pada Berbagai Konsentrasi IBA Secara In Vitro

2014 ◽  
Vol 4 (2) ◽  
pp. 287-292
Author(s):  
Zarmiyeni Zarmiyeni ◽  
Siti Munawarah Munawarah
Keyword(s):  
Tissue Culture ◽  
Plant Growth ◽  
Butyric Acid ◽  
Market Demand ◽  
Indole Butyric Acid ◽  
The People ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
A New Technique

       The people of Hulu Sungai Utara Regency are very fond of pineapple, this can be seen from the continued increase in market demand for pineapple. Pineapple production in Hulu Sungai Utara Regency from 2010-2013 continues to increase. However, the availability of pineapple is still widely supplied from other regions. This is due to limited land and the availability of superior seeds. Therefore we need a new technique to overcome this problem by multiplying it in vitro. This study aims (i) to determine the response of pineapple plant growth to various concentrations of IBA (Indole Butyric Acid) in vitro and (ii) to obtain the best IBA (Indole Butyric Acid) concentration for pineapple plant growth in vitro. The study was conducted in the Amuntai STIPER tissue culture laboratory from March to June 2014, using a Completely Randomized Design (CRD) with 5 treatment levels, 4 replications. The factor tested was the IBA concentration, i1 = 1.5 ppm, i2 = 2 ppm, i3 = 2.5 ppm, i4 = 3 ppm, and i5 = 3.5 ppm. The results showed no known response and the best concentration of IBA on pineapple plant growth.

scholarly journals PEMBERIAN AMELIORAN DAN ISOLAT BAKTERI FIKSASI NITROGEN NON SIMBIOTIK (FNNS) UNTUK MENINGKATKAN PERTUMBUHAN DAN SERAPAN N TANAMAN PADI GOGO (Oryza sativa L.) PADA MEDIUM ULTISOL

Jurnal Solum ◽  
2018 ◽  
Vol 15 (2) ◽  
pp. 40
Author(s):  
Yoggie Prathama ◽  
Nelvia Nelvia ◽  
Al Ikhsan Amri
Keyword(s):  
Plant Height ◽  
Symbiotic Nitrogen Fixation ◽  
Upland Rice ◽  
Oryza Sativa L ◽  
N Uptake ◽  
Bacterial Isolates ◽  
Dry Land ◽  
The People ◽  
Randomized Design ◽  
Completely Randomized Design

The need of rice as the staple food of the people of Indonesia has a deficit every year. Upland rice cultivation in dry land such as Ultisols became one of the alternatives to meeting the needs of rice. However, productivity of crop in Ultisols is low because of some problems of acidity and nutrients deficiency. It is necessary input such as ameliorants like biochar cocopeat of oil palm empty bunch compost (OPEBC) and the use of bacterial non-symbiotic nitrogen fixation (NSNF) to fix the problems. The research aims to study the effect of application of ameliorant and suspensions of bacterial isolates of NSNF on growth and N uptake by upland rice in Ultisols medium. The research was conducted at the Green House of the Faculty of Agriculture, University of Riau, Pekanbaru from Mei to September 2017. The research in form factorial experiment was arranged a completely randomized design (CRD). The first factor were ameliorant, consists of six type (biochar, cocopeat, OPEBC, biochar+cocopeat, biochar+OPEBC, each doses 50 g polybag-1 and without ameliorant as a control). The second factor were suspensions of bacterial isolates of NSNF, consists of three levels (10 and 20 ml polybag-1 and without bacterial isolates as a control). The parameters observed were plant height, number of tillers, weight of dry shoot and roots, N uptake by shoot and roots. The results show that the application of ameliorant (biochar, cocopeat, OPEBC, biochar + cocopeat, biochar + OPEBC), each doses of 50 g polybag-1 and suspensions of bacterial isolates of NSNF doses of 0, 10 and 20 ml polybag-1 increased plant height, number of tillers, weight of dry shoot and N uptake by shoot compared to control and the application of without ameliorant with suspension of bacterial isolates of NSNF doses of 0, 10 and 20 ml polybag-1.Key words : biochar, cocopeat, palm oil empty bunch, upland rice, ultisol

scholarly journals Natural Food Preservation Based on Randu Leaf Extract (Ceiba pentadra) and White Onion (Allium sativum) Extract on The Intensity of Bacterial Series In Tomato and Bakso Beef

2020 ◽  
Vol 3 ◽  
pp. 437-439
Author(s):  
Muhammad Syarif Hidayat ◽  
Retno Sri Iswari ◽  
Siti Harnina Bintari
Keyword(s):  
Leaf Extract ◽  
Room Temperature ◽  
Allium Sativum ◽  
Food Preservation ◽  
Natural Food ◽  
Food Preservatives ◽  
Randomized Design ◽  
Garlic Bulb ◽  
Completely Randomized Design ◽  
Tuber Extract

The purpose of this study was to determine the effect of kapok leaf extract and garlic extract tubers effectively inhibit bacteria in tomatoes and beef meatballs. The research design uses a completely randomized design (CRD) which consists of one factor, namely food preservatives. Tomato and beef meatballs samples were immersed in kapok leaf extract and garlic bulb extract with different concentrations, namely 0, 50% and 50%, 100% garlic bulb extract and 100% kapok leaf extract for 15 minutes. Then the samples were stored at room temperature ranging from 22-31 degrees centigrade for 5 days. The results showed that the kapok leaf extract and garlic tuber extract effectively inhibited inhibiting bacteria.

scholarly journals The Response of Callus Formation from Tacca Chantrieri Leaves with Various Concentrations of 2,4-D and BAP by In Vitro

2021 ◽  
Vol 9 (1) ◽  
pp. 8
Author(s):  
Maya Sari ◽  
Mayta Novaliza Isda
Keyword(s):  
Methanol Extract ◽  
Callus Formation ◽  
Southeast China ◽  
Culture Techniques ◽  
Tropical Plant ◽  
Inflorescence Morphology ◽  
The People ◽  
Randomized Design ◽  
Completely Randomized Design

The an annual herbaceous tropical plant which is one of the species of the genus Tacca from the Dioscoreaceae family is Tacca chantrieri. T. chantrieri has a unique inflorescence morphology like that of a bat. The people of Southeast China and Thailand have used by T. chantrieri rhizome as traditional medicine because the methanol extract contains secondary metabolites such as diarylheptanoids, pseudofurostan, withanolide, taccalonolide, and saponins. To maintain its sustainability, it is necessary to propagate T. chantrieri by using in vitro culture techniques such as callus culture. The purpose of this study was to determine the response of T. chantrieri leaf callus formation and to determine the optimal concentration with various concentrations of 2,4-D and BAP in vitro. This study used a completely randomized design consisting of control treatments, 1 and 2 mg L-1 2,4-D and concentrations of 0.5; 1.0; 1.5; 2.0 2,4-D combined with 3 mg L-1 BAP. The observations were made for 60 days after planting. The results showed that the concentration of 1.5 mg L-1 2,4-D + 3 mg L-1 BAP affected the percentage of live explants and the percentage of callus formation by 100% respectively, and the time of callus appeared 18.75 days after planting.

scholarly journals Effect of onion top leaves extract on the quality of smoked Heterotis niloticus (Cuvier, 1829)

2018 ◽  
Vol 5 (2) ◽  
pp. 241-248
Author(s):  
Ibrahim Shehu Jega ◽  
Philomina Michael ◽  
Ibrahim Mohammed Ribah
Keyword(s):  
Crude Protein ◽  
Room Temperature ◽  
Storage Period ◽  
Food Preservation ◽  
Chemical Parameters ◽  
Crude Fibre ◽  
Randomized Design ◽  
Sensory Qualities ◽  
Completely Randomized Design

Food preservation techniques to improve the oxidative stability of fish-based foods are gaining renewed research interest in natural compounds of vegetable origin as valid alternatives to synthetic preservatives. This study was designed to determine the effect of Onion Top Leaves Extract (OTLE) on the chemical and sensory qualities of smoked Heterotis niloticus using four concentrations (0, 0.25, 0.5 and 0.75% w/w) and three storage periods replicated four times in a Completely Randomized Design (CRD). A total of 48 fresh samples of H. niloticus were treated with the different concentrations of OTLE, sundried for three hours and smoked using a modified portable drum kiln designed in the laboratory. The treated smoked samples were packaged in paper envelopes and stored at room temperature for a period of three weeks. The results indicated that OTLE concentration had significantly affected (P<0.05) moisture content, crude protein, crude fibre, nitrogen and total volatile base – nitrogen (TVB-N). The storage period was significantly affected (P<0.05) by OTLE for all tested chemical parameters except carbohydrates, (P>0.05). The results for sensory qualities indicated that after three weeks of storage, OTLE exerted a significant effect (P<0.05) on all sensory qualities tested in the study except general acceptability. The results for merit analysis showed that the samples treated with OTLE concentration of 0.25% ranked better followed by 0.5% while 0.75% recorded the lowest performance. For better optimisation of shelf life, chemical and sensory qualities of smoked H. niloticus, the product can be preserved in 0.25% w/w OTLE and stored for one week at room temperature in paper envelopes.Res. Agric., Livest. Fish.5(2): 241-248, August 2018

scholarly journals ANALISIS MUTU DAN ORGANOLEPTIK SIRUP EKSTRAK DAUN SELEDRI (APIUM GRAVEOLENS L.)

2019 ◽  
Vol 10 (2) ◽  
pp. 9-23
Author(s):  
Adita Silvia Fitriana
Keyword(s):  
Antioxidant Activity ◽  
Traditional Medicine ◽  
Functional Food ◽  
Leaf Extract ◽  
Apium Graveolens ◽  
The People ◽  
Randomized Design ◽  
Ic50 Values ◽  
Completely Randomized Design

Abstract   Celery plants (Apium graveolens L.) have long been used as ingredients of traditional medicine as antihypertensive by the people of Indonesia. This study aims to determine the effect of variations in the addition of celery leaf extract on the manufacture of functional food in the form of syrup from celery leaf extract (Apium graveolens L.) on organoleptic assessment and the quality of syrup preparations. This study used a Completely Randomized Design (CRD) consisting of 5 types of treatment and each treatment was repeated 3 times. Variation of addition of celery leaf extract as follows: (M0) = 0% (control), (M1) = 0.33% (0.55 g), (M2) = 0.39% (0.65 g), (M3 ) = 0.51% (0.85 g) and (M4) = 0.6% (1 g). The results showed that celery leaf extract had antioxidant activity with IC50 values ​​of 98.24 µg / mL and positive (+) containing flavonoids. The addition of celery leaf extract to syrup has a very significant effect on organoleptics (aroma and taste), 7th day pH and viscosity, and all homogeneous syrups. The most preferred treatment panelist was treatment M1 (0.33%) with a scoring score of 4.03 (likes) and a taste of 3.93 (likes) and according to SNI. While the panelists preferred the treatment of M4 (0.6%) with a scoring score of 3.24 (rather like) and flavor of 2.87 (rather like) but according to SNI. The fewer additions of celery leaf extract, the syrup is increasingly preferred by panelists.   Keywords: celery, formulation, syrup

scholarly journals Quality Of Duck Eggs At Different Soaking Times In Noni Leaf Extract Stored For 15 Days

2021 ◽  
Vol 3 (2) ◽  
pp. 85
Author(s):  
Sri Sukaryani ◽  
Engkus Ainul Yakin ◽  
Hardika Eka Rhamadanu
Keyword(s):  
Leaf Extract ◽  
Egg Quality ◽  
Chemical Compounds ◽  
Duncan Multiple Range Test ◽  
Extract Concentration ◽  
The People ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

 Duck eggs are one type of protein source food that is much favored by the people of Indonesia.  However, currently there are not many ways of preservation to maintain the quality of duck eggs in storage.  With preservation by immersion with noni leaf extract, it can be an alternative in maintaining the quality of duck eggs in storage for 15 days.  This is because noni leaves contain elements of chemical compounds such as amino acids, phenolic compounds, ursulic acid, alkaloids, phenols, and glycosides which are antimicrobial, antibacterial and anti-inflammatory.  This study aims to determine the effect of soaking duck eggs in noni leaf extract on the interior quality of duck eggs.  This study used a completely randomized design (CRD) with a concentration of 45% noni leaf extract with immersion time of 0, 12, 24, 36 and 48 hours with 3 replications.  To determine whether there is a difference in treatment using Duncan Multiple Range Test (DMRT) at the level of = 0.05.  The research variables are Albumen Insex, Yolk Index and Haugh Index.  Data were analyzed by SPSS.  The results of the study concluded that soaking duck eggs with noni leaf extract for 12-48 hours with an extract concentration of 45% had no significant effect on egg quality in this case the yolk index, albumen index and Haugh index.

Sign in / Sign up

Export Citation Format

Share Document