scholarly journals Sensoris Sosis Ayam dengan Penambahan Ekstrak Rosella (Hibiscus sabdariffa) dan Filler Berbeda

2021 ◽  
Vol 10 (1) ◽  
pp. 8-15
Author(s):  
Aryanti Candra Dewi ◽  
Jamhari Jamhari ◽  
Setiyono Setiyono
Keyword(s):  
Research Design ◽  
Wheat Flour ◽  
Analysis Of Variance ◽  
Sensory Quality ◽  
Variance Analysis ◽  
Hibiscus Sabdariffa ◽  
Sensory Testing ◽  
Anova Analysis ◽  
Extract Concentration ◽  
Sensory Qualities

Penelitian bertujuan untuk mengetahui pengaruh pemberian ekstrak Rosella, pemberian filler tepung terigu dan mocaf, serta interaksi antara pemberian ekstrak Rosella dan pemberian filler tepung terigu dan mocaf terhadap sensoris sosis ayam. Rancangan penelitian menggunakan analisis variansi pola faktorial (3 konsentrasi ekstrak Rosella × 3 kombinasi filler) konsentrasi ekstrak Rosella 0, 4, 8 dan imbangan filler tepung terigu : tepung mocaf 100:0, 50:50, dan 0:100. Pengujian sensoris dilakukan oleh panelis. Kualitas sensoris dianalisis dengan analisis ragam ANOVA, dilanjutkan uji lanjut Duncan’s new Multiple Ranges Test (DMRT). Parameter yang diamati adalah kualitas sensoris berupa warna, rasa, aroma, tekstur, dan daya terima. Hasil penelitian menunjukkan bahwa penambahan ekstrak Rosella sampai 8% mampu meningkatkan warna dan tekstur sosis ayam.Kata Kunci: Filler, Ekstrak Rosella, Sosis, SensorisThis study aims to determine the effect of adding Rosella extract, giving wheat flour and mocaf as filler, and the interaction between adding Rosella extract and giving wheat flour and mocaf as filler for chicken sausage sensory. The research design used factorial variance analysis (3 concentrations of Rosella extract × 3 filler combinations). Rosella extract concentration were 0, 4, and 8. The balance of wheat flour filler with mocaf flour were 100:0, 50:50, and 0:100. Sensory testing was carried out by panelists. Sensory quality was analyzed using ANOVA analysis of variance, followed by Duncan’s new Multiple Ranges Test (DMRT). The parameters observed were sensory qualities in the form of color, taste, aroma, texture, and acceptance. The results showed that the addition of Rosella extract up to 8% was able to improve the color and texture of chicken sausage.Keywords: Filler, Rosella extract, Sausage, Sensory

scholarly journals STUDI PENAMBAHAN KARAGENAN RUMPUT LAUT (Eucheuma cottonii) DALAM PEMBUATAN MIE BASAH BERBASIS TEPUNG SAGU (Metroxylon sp.)

2019 ◽  
Vol 2 (2) ◽  
pp. 251
Author(s):  
Ode Kaudin ◽  
Andi Besse Patadjai ◽  
Kobajashi Togo Isamu
Keyword(s):  
Analysis Of Variance ◽  
Sensory Quality ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Physical Quality ◽  
Significance Level ◽  
Crude Fiber Content ◽  
A Value ◽  
Range Test

ABSTRACT          The purpose of this study was to determine the effect of adding carrageenan to the sensory quality, proximate and physical quality of sago flour-based wet noodles. This study used a Completely Randomized Design (CRD) using an experimental method with a concentration of 51% flour composite material, 41% sago flour with the addition of carrageenan consisting of three treatments, addition of carrageenan T0 (control 0%), T1 (8%), and T2 (10%) and repeated three times. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a real difference (P> 0.05) then a further test was performed with a DMRT (Duncan Multiple Range Test) tests at a 95% significance level. The results of the study were drawn from the best assessment results of the highest sensory value obtained in the T2 treatment with a color value of 5.13, suppleness 7.20, taste 7.73, and aroma 6.23. Proximate composition of wet noodles was obtained at T2 treatment, water content with a value of 35.94%, the protein content of 5.07%, fat content of 1.39%, ash content of 5.47%, carbohydrate content of 31.45% and the crude fiber content of 15,16%. The physical quality of wet noodles can be obtained at T2 treatment, wet noodle development test with a value of 0.83 mm (millimeters) and water absorption test with a value of 1.04%. The results showed that there was a significant influence on the addition of carrageenan to the proximate quality and physical quality of wet noodles but did not have a significant effect on sensory quality on the aroma attributes. Keywords: Carrageenan, Wet noodles, Sago flourABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan karagenan terhadap kualitas sensorik, proksimat dan kualitas fisik mie basah berbasis tepung sagu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan metode eksperimen dengan konsentrasi bahan komposit tepung terigu 51%, tepung sagu 41% dengan penambahan karagenan yang terdiri dari tiga perlakuan, penambahan karagenan T0 (kontrol 0%), T1 (8%), dan T2 (10%) dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf  95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian diambil dari hasil penilaian terbaik dari nilai tertinggi sensorik yang diperoleh pada perlakuan T2 dengan nilai warna 5,13, kekenyalan 7,20, rasa 7,73, dan aroma 6,23. Komposisi proksimat mie basah diperoleh pada perlakuan T2, kadar air dengan nilai 35,94%, kadar protein 5,07%, kadar lemak 1,39%, kadar abu 5,47%, kadar karbohidrat 31,45% dan kadar serat kasar 15,16%. Kualitas fisik mie basah basah dapat diperoleh pada perlakuan T2, uji pengembangan mie basah dengan nilai 0,83 mm (mili meter) dan  uji daya serap air dengan nilai 1,04%. Hasil menunjukkan bahwa terdapat pengaruh nyata penambahan karagenan terhadap kualitas proksimat dan kualitas fisik mie basah namun tidak memberikan pengaruh nyata terhadap kualitas sensorik pada atribut aroma.Kata kunci: Karagenan, Mie basah, Tepung sagu

scholarly journals KARAKTERISTIK SENSORI DAN FISIKO-KIMIA MIE BASAH DENGAN SUBSTITUSI DAGING IKAN CENDRO (Tylosurus crocodilus)

2020 ◽  
Vol 3 (1) ◽  
pp. 58
Author(s):  
Astri Rahayu ◽  
Asnani Asnani ◽  
Nur Asyik
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Protein Content ◽  
Wheat Flour ◽  
Analysis Of Variance ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Sensory Test ◽  
A Value ◽  
Range Test

Characteristics of Sensory and Physico-Chemistry of Wet Noodles with Substitution of Needle Fish Meat (Tylosurus crocodilus) ABSTRACT         The aims of this study were to determine the effect of substitution of needlefish meat on sensory properties (color, aroma, taste and texture physical properties (water absorption, and developmental power) and chemical properties (moisture content and protein content) in wet noodle  This study used Completely Randomized Design (CRD) consisting of 4 treatments, namely M0 (Wheat flour 100%), M1 (Wheat flour 95%: Needlefish meat 5%), M2 (Wheat flour 90%: Needlefish meat 10%),  M3 (Wheat flour 85%: Needlefish meat 15%) that repeated for three times. Observed data were analyzed using ANOVA (Analysis of variance) at the 95% confidence level, (P> 0.05) and testing was carried out by the DMRT (Duncan Multiple Range Test) tests. The results obtained showed that substitution of  Needlefish meat on wet noodles had a very significant effect on sensory values, physical properties and chemical values of wet noodles. the best treatment sensory test was obtained in treatment M1 with a fairly good panelist assessment. The mean sensory color, aroma, taste, and texture with categories (likes). The physical properties of wet noodles absorption were highest in treatment M0 (control) with a value of (60%), the development of wet noodles was highest in treatment M0 (control) with a value of 95%. The chemical analysis of the highest moisture content in the M0 treatment (control) with a moisture content of (64.06%) and the highest protein content in the M3 treatment was (12.29%). Keywords: wet noodles, needlefish meat, sensory  test, physical test, chemical testABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh substitusi daging ikan cendro terhadap sifat sensori (warna, aroma, rasa, dan tekstur) sifat fisik (daya serap air, dan daya pengembangan) serta sifat kimia (kadar air dan kadar protein) pada mie basah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan yaitu M0 (Tepung terigu 100%), M1(Tepung terigu 95% : daging ikan cendro 5%), M2 (Tepung terigu 90% : daging ikan cendro 10%), M3 (Tepung terigu 85% : daging ikan cendro 15%). dan diulang sebanyak tiga kali. Data hasil pengamatan dianalisis menggunakan ANOVA (Analysis of variance) pada taraf kepercayaan 95%,  (P>0,05) dan uji lanjut dengan  DMRT (Duncan Multiple Range Test).  Hasil penelitian yang diperoleh  menunjukkan bahwa substitusi daging ikan cendro terhadap mie basah memberikan pengaruh  nyata terhadap nilai sensori, sifat fisik dan nilai kimia mie basah. Perlakuan terbaik uji sensori yang meliputi warna, aroma, rasa, dan tekstur diperoleh pada perlakuan M1 (Tepung terigu 95% : daging ikan cendro 5%),  penilaian panelis yang cukup baik, dengan kategori (suka). Sifat  fisik daya serap air mie basah tertinggi pada perlakuan M0 (Tepung terigu 100%) dengan nilai sebesar (60%), daya kembang mie basah  tertinggi pada perlakuan M0 (kontrol) dengan nilai sebesar 95%. Analisis kimia  kadar air tertinggi pada perlakuan M0 (kontrol) dengan nilai kadar air sebesar (64,06%) dan kadar protein  tertinggi pada perlakuan M3 (Tepung terigu 85% : daging ikan cendro15%) sebesar (12,29%).Kata kunci: analisis kimia, analisis sensori, analisis sifat fisik, mie basah, daging ikan cendro,

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

Επίδραση αναλόγου της προστακυκλίνης στην επούλωση αναστομώσεων του παχέος εντέρου επίμυων σε συνθήκες αποφρακτικού ειλεού

2012 ◽  
Author(s):  
Γεώργιος Γαλανόπουλος
Keyword(s):  
Analysis Of Variance ◽  
Anova Analysis ◽  
Exact Test ◽  
Fisher's Exact Test ◽  
Significant Difference ◽  
Fisher’S Exact Test

Στόχος της παρούσας διδακτορικής διατριβής ήταν η πειραματική μελέτη της επίδρασης της ιλοπρόστης (ανάλογο της προστακυκλίνης) στην επούλωση αναστομώσεων του παχέος εντέρου επίμυων σε συνθήκες αποφρακτικού ειλεού. Για τη μελέτη χρησιμοποιήθηκαν 80 άρρενες επίμυες, οι οποίοι χωρίστηκαν τυχαιοποιημένα σε 4 (1, 2, 3, 4) ομάδες, με 2 (α, β) ισοδύναμες υποομάδες έκαστη. Στην ομάδα 1 (ελέγχου) και 3 (ιλοπρόστη) διενεργήθηκε τμηματική εντερεκτομή και τελικοτελική αναστόμωση. Στην ομάδα 2 (ειλεός) και 4 (ειλεός και ιλοπρόστη) επιτεύχθηκαν αρχικά συνθήκες αποφρακτικού ειλεού και 24 ώρες μετά διενεργήθηκε τμηματική εντερεκτομή και τελικοτελική αναστόμωση. Η ιλοπρόστη χορηγήθηκε στις ομάδες 3 και 4 σε δόση 2μg/kg Β.Σ. σε 3ml διαλύματος NaCl 0,9% ενδοπεριτοναϊκά, διεγχειρητικά και κάθε ημέρα μέχρι τη θυσία, ενώ αντίστοιχα στις ομάδες 1 και 2 στα πειραματόζωα χορηγούνταν 3ml διαλύματος NaCl 0,9%. Σε κάθε ομάδα τα μισά πειραματόζωα (υποομάδα 1α, 2α, 3α, 4α) θυσιάστηκαν την 4η μετεγχειρητική ημέρα και τα υπόλοιπα (υποομάδα 1β, 2β, 3β, 4β) την 8η. Κατά τη νεκροτομή γινόταν μακροσκοπικός έλεγχος για ρήξη της αναστόμωσης, ύπαρξη περιτονίτιδος ή περιαναστομωτικού αποστήματος καθώς και ποσοτική αξιολόγηση των συμφύσεων σύμφωνα με την κλίμακα Van der Hamm. Ακολουθούσε μέτρηση της πίεσης διάσπασης και στη συνέχεια τμήμα της αναστόμωσης αποστέλλονταν για ιστολογική εξέταση κατά την οποία αξιολογούνταν η φλεγμονώδης αντίδραση (διήθηση από ουδετερόφιλα), η νεοαγγειογένεση, ο αριθμός των ινοβλαστών και η εναπόθεση νεοκολλαγόνου. Η ταξινόμηση των μικροσκοπικών ευρημάτων έγινε σύμφωνα με την κλίμακα Ehrlich και Hunt με τις τροποποιήσεις κατά Phillips. Επιπλέον, προσδιορίστηκε βιοχημικά η συγκέντρωση υδροξυπρολίνης και κολλαγενάσης I επί της αναστόμωσης. Για την συνοπτική παρουσίαση των αποτελεσμάτων υπολογίστηκαν απόλυτες και σχετικές συχνότητες (ποσοστά %), δείκτες κεντρικής τάσης (μέσοι όροι, διάμεσες τιμές) και δείκτες διασποράς (ελάχιστες τιμές, μέγιστες τιμές, τυπικές αποκλίσεις). Για τη σύγκριση των μέσων όρων χρησιμοποιήθηκε το κριτήριο της Ελάχιστης Σημαντικής Διαφοράς (Least Significant Difference-LSD), μετά από την εφαρμογή της μεθόδου ANOVA (Analysis of Variance). Για τις συγκρίσεις των ποσοστών, εφαρμόστηκε ο ακριβής έλεγχος του Fisher (Fisher’s Exact Test). Από την ανάλυση των πειραματικών δεδομένων προέκυψε ότι η ενδοπεριτοναϊκή χορήγηση ιλοπρόστης σε συνθήκες αποφρακτικού ειλεού, έχει ως αποτέλεσμα τον περιορισμό της αρνητικής δράσης του ειλεού στην επούλωση των αναστομώσεων του παχέος εντέρου. Συγκεκριμένα, την 4η και 8η μετεγχειρητική ημέρα ελαττώνει σημαντικά την απώλεια σωματικού βάρους. Επίσης, προάγει τη νεοαγγειογένεση, ενώ συγχρόνως αυξάνει τον πολλαπλασιασμό των ινοβλαστών και τη συγκέντρωση υδροξυπρολίνης. Επιπλέον, την 4η μετεγχειρητική ημέρα ελαττώνει τη φλεγμονώδη αντίδραση και μειώνει τη συγκέντρωση κολλαγενάσης Ι. Σταδιακά, την 8η μετεγχειρητική ημέρα αυξάνει τη σύνθεση νεοκολλαγόνου στην περιοχή της αναστόμωσης. Οι παραπάνω δράσεις έχουν ως αποτέλεσμα την αύξηση της μηχανικής ισχύος των αναστομώσεων, κατά την 4η και 8η μετεγχειρητική ημέρα, όπως αυτή προκύπτει από τη μέτρηση των πιέσεων διάσπασης. Συμπερασματικά, η άμεση μετεγχειρητική ενδοπεριτοναϊκή χορήγηση ιλοπρόστης ενισχύει τους μηχανισμούς επούλωσης και αντισταθμίζει την αρνητική δράση του ειλεού στην επούλωση των αναστομώσεων του παχέος εντέρου.

PERBANDINGAN TINGKAT KEPUASAN KUALITAS PROSES E-COMMERCE PADA PELANGGAN TRAVELOKA.COM

2018 ◽  
Vol 12 (2) ◽  
pp. 81
Author(s):  
Indri Irma Oktaviani ◽  
Reza Widhar Pahlevi
Keyword(s):  
Multivariate Analysis ◽  
Service Quality ◽  
Analysis Of Variance ◽  
Perceived Control ◽  
Information Quality ◽  
Quality Information ◽  
System Quality ◽  
Multivariate Analysis Of Variance ◽  
Anova Analysis ◽  
Perceived Enjoyment

ABSTRACTThe purpose of this paper is to examine quality satisfaction between transactional and relationalcustomers in process e-commerce on Traveloka.com. Transactional customers are defined as the newcustomers or the customers who may remain with the firm for a short time and may demonstrate defection behavior. Relational customers represent the customers who stay longer with the firm and have a very low probability of defecting. Quality satisfaction in this study is defined as customer satisfaction with system quality, information quality, service quality, perceived control, and perceived enjoyment. Business transactions over the internet or better known by the term e-commerce is not a new phenomenon in the business world. This research is a quantitative research using descriptivestatistical analysis techniques, MANOVA (Multivariate Analysis of Variance), and TWO WAY ANOVA (Analysis of Variance) conducted to test the study hypothesis. The samples include 60 persons who used Traveloka.com and have experienced on it in Indonesia. Result show that relational customers more satisfy with system quality, information quality, dan service quality than transactional customers. Moreover, perceived control and perceived enjoyment strengthen qualitysatisfaction of transactional and relational customers.Keywords : Eletronic Commerce (e-commerce), Quality Satisfaction, Transactional Customers, Relational CustomersABSTRAKPenelitian ini bertujuan untuk mengetahui perbandingan kepuasan kualitasantara pelanggan transaksional dan relasional dalam proses e-commerce pada Traveloka.com. Pelanggan transaksional yaitu pelanggan baru atau pelanggan yang mungkin ingat dengan perusahaan untuk waktu yang singkat dan dapat menunjukkan perilaku untuk beralih dari perusahaan.Pelanggan relasional mewakili pelanggan yang setia dengan perusahaan dan memiliki probabilitas sangat rendah untuk beralih.Kepuasan kualitas dalam penelitian ini didefinisikan sebagai kepuasan pelanggan terhadap kualitas sistem, kualitas informasi, kualitas layanan, kontrol yang dirasakan, dan kesenangan yangdirasakan. Transaksi bisnis melalui internet atau yang lebih dikenal dengan istilah e-commerce bukan menjadi suatu fenomena baru di dunia bisnis. Penelitian ini merupakan penelitian kuantitatif menggunakan teknik analisis statistik deskriptif, MANOVA (Multivariate Analysis of Variance), dan TWO WAY ANOVA (Analysis of Variance) digunakan untuk menguji hipotesis penelitian. Responden dalam penelitian ini sebanyak 60 orang yaitu pelanggan yang mempunyai pengalamanmenggunakan Traveloka.com di seluruh Indonesia.Hasil penelitian ini menunjukkan bahwa pelanggan relasional lebih puas dengan kualitas sistem, kualitas informasi, dan kualitas layanan daripada pelanggan transaksional; kontrol yang dirasakan serta kesenangan yang dirasakan memperkuat kepuasan kualitas pelanggan relasional dan pelanggan transaksional.

How does the nature of forages and pasture diversity influence the sensory quality of dairy livestock products?

2005 ◽  
Vol 2005 ◽  
pp. 245-245
Author(s):  
B. Martin ◽  
I. Verdier-Metz ◽  
S. Buchin ◽  
C. Hurtaud ◽  
J. B. Coulon
Keyword(s):  
Dairy Products ◽  
Sensory Quality ◽  
Health And Nutrition ◽  
Production Factors ◽  
Microbiological Characteristics ◽  
Nutritional Characteristics ◽  
Sensory Qualities ◽  
Livestock Products ◽  
Basic Link

The characteristics of dairy products depend on both the processing technology and the chemical and microbiological characteristics of milk. The milk properties depend themselves on a number of production factors linked to animals (genetic and physiology) or feeding. Some of these factors, the way animal are fed in particular, are increasingly becoming the focus of consumers’ concern. In particular, grass-based diets are sensitive because grass carries a positive image that can be attractive to some, because it may confer special nutritional characteristics to the products and also because grass feeding is part of the basic link between products and their original land which is important in the case of labelled products (Protected Denomination of Origin [PDO]). The aim of this text is to take stock of the recent studies (Coulon et al., 2004), which have studied the effect of grass on the sensory qualities of cheeses and butter. Other dimensions of quality. i.e., health and nutrition, are not investigated.

scholarly journals Microplastic Depuration on Asaphis Detlorata

2020 ◽  
Vol 1 (2) ◽  
pp. 37-46
Author(s):  
Dian Fatriani Indah Saputri ◽  
Anwar Daud ◽  
Rachman Syah ◽  
Agus Bintara Birawida ◽  
Hasnawati Amqam ◽  
...  
Keyword(s):  
Research Design ◽  
Analysis Of Variance ◽  
Experimental Animal ◽  
Experimental Research ◽  
River Estuary ◽  
Circulation System ◽  
Randomized Design ◽  
Water Circulation System ◽  
Completely Randomized Design ◽  
Post Hoc

Depuration is an effort to reduce/eliminate contamination including microplastics, which one is using a water circulation system. This study aims to determine the effective depuration time to reduce the microplastic content in Asaphis detlorata This study used a quantitative approach with experimental research design with a completely randomized design. There are 450 shells used as an experimental animal where is the treatment consisted of four depuration times, namely 1;2;3; and 4 days with 3 repetitions of each treatment, while the control shells were without depuration. Analysis of variance (ANOVA) was used to see the effect of depuration treatment on the microplastic content. If the effect of the treatment was significantly different, then the post hoc test was continued to determine the differences between treatments. The results showed that Asaphis detlorata obtained from the mouth of the Lakatong river estuary were contaminated with microplastics ranging from 0.6 to 8.1 MPs/shellfish and an average of 3.96 MPs/shellfish. Depuration time significantly affected the microplastic content in shellfish depuration effectiveness. There is a tendency that the longer depuration time is decreased microplastic content in shellfish. The effective depuration time to reduce the microplastic content in Asaphis detlorata was 3 and 4 days. Further research is needed for a more effective depuration for cleaning microplastics in shellfish.

scholarly journals PENGARUH SUBTITUSI KEDELAI DENGAN FERMENTASI TEPUNG DAUN LAMTORO PADA PAKAN UDANG VANAME (Litopenaeus vannamei) TERHADAP NILAI KECERNAAN PROTEIN DAN KECERNAAN ENERGI

2019 ◽  
Vol 6 (3) ◽  
pp. 129
Author(s):  
Brian Zuliyan ◽  
Agustono Agustono ◽  
Woro Hastuti Satyantini
Keyword(s):  
Analysis Of Variance ◽  
Litopenaeus Vannamei ◽  
Anova Analysis

Udang vaname mulai dibudidayakan di Indonesia sejak tahun 2001. Kendala bagi pembudidaya yaitu biaya pakan pada udang dapat mencapai 50% dari biaya produksi sehingga untuk mengatasi tingginya harga pakan, maka perlu pakan alternatif berprotein tinggi dengan harga murah. Daun lamtoro merupakan salah satu leguminosa yang dapat digunakan sebagai bahan pakan tambahan karena mempunyai kadar protein yang cukup tinggi dan mudah dicerna. Kecernaan merupakan proses usus mencerna makanan dan penyerapan nutrisi pada pakan yang diberikan. Daya cerna pada ikan menggambarkan sebagian kecil dari nutrisi atau energi dalam bahan yang tidak termakan dan diekskresikan dalam bentuk feses. Penelitian ini bertujuan untuk mengetahui pengaruh pemanfaatan fermentasi tepung daun lamtoro sebagai subtitusi kedelai udang vaname (Litopenaeus vannamei) terhadap nilai kecernaan protein dan kecernaan energi. Metode penelitian yang digunakan adalah eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan P0 (kadar fermentasi tepung daun lamtoro 0%), P1 (kadar fermentasi tepung daun lamtoro 10%) , P2 (kadar fermentasi tepung daun lamtoro 20%) dan P3 (kadar fermentasi tepung daun lamtoro 30%). Parameter yang diukur adalah nilai kecernaan protein dan kecernaan energi. Analisa data menggunakan ANOVA (Analysis of variance) dan dilanjutkan dengan Uji Jarak Berganda Duncan. Hasil penelitian menunjukkan bahwa nilai kecernaan protein dan kecernan energi yang tidak jauh berbeda (P>0.05). Hal ini menunjukkan bahwa fermentasi tepung daun lamtoro dianggap mampu menggantikan bungkil kedelai sebagai bahan dasar pembuatan ransum pakan udang vaname dengan kadar fermentasi tepung daun lamtoro hingga 30%. Pemanfaatan fermentasi tepung daun lamtoro sebagai substitusi kedelai pada pakan udang vaname tidak memiliki pengaruh yang berbeda terhadap nilai kecernaan protein dan nilai kecernaan energi. 

scholarly journals Pengaruh Rasio Daun Dan Buah Belimbing Wuluh terhadap Kapasitas Antioksidan, Kadar Tanin dan Sifat Fisik Minuman Fungsional Jamu Daun Belimbing Wuluh (Averrhoa Bilimbi, L.)

2021 ◽  
Vol 1 (3) ◽  
pp. 213-221
Author(s):  
Rosa Abidin ◽  
Rina Mariana ◽  
Teti Setiawati
Keyword(s):  
Herbal Medicine ◽  
Antioxidant Capacity ◽  
Analysis Of Variance ◽  
Chemical Properties ◽  
Selling Price ◽  
Duncan Multiple Range Test ◽  
Tannin Content ◽  
Anova Analysis ◽  
Randomized Design ◽  
Range Test

The parts of the starfruit plant, namely the leaves and fruit of the starfruit, have the potential to be made into a functional drink. Efforts that have been developed to use the leaves and fruit of starfruit are herbal medicine. This study aims to determine the chemical properties (antioxidant capacity and tannin content), physical properties (color) and differences in the selling price of the herbal medicine for starfruit leaves with different leaf and fruit ratios. The research design used was a completely randomized design (CRD) with a factor of different ratios between leaves and fruit with two repetitions. Data were analyzed using ANOVA (Analysis of Variance). If there are differences, then proceed with the Duncan Multiple Range Test (DMRT). The results showed that the highest antioxidant capacity and tannin content of starfruit leaves were found in the ratio of 80 percent: 20 percent herbal medicine. The highest color brightness (L) is found in the herbal ratio 60 percent: 40 percent. The redness color (a -) is in the ratio 80 percent: 20 percent and the yellow color (b +) is the highest in the ratio of 60 percent: 40 percent herbal medicine. Bagian tanaman belimbing wuluh yaitu daun dan buah belimbing wuluh sangat berpotensi untuk dibuat minuman fungsional. Upaya yang dikembangkan untuk pemanfaatan daun dan buah belimbing wuluh adalah sebagai jamu. Penelitian ini memiliki tujuan untuk mengetahui sifat kimia (kapasitas antioksidan dan kadar tanin), sifat fisik (warna) dan perbedaan harga jual jamu daun belimbing wuluh dengan rasio daun dan buah yang berbeda. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan faktor yaitu rasio yang berbeda antara daun dan buah dengan dua kali pengulangan. Data dianalisis menggunakan ANOVA (Analysis of Variance). Jika terdapat perbedaan, maka dilanjutkan dengan Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa kapasitas antioksidan dan kadar tanin jamu daun belimbing wuluh tertinggi terdapat pada rasio jamu 80 persen: 20 persen. Kecerahan warna (L) tertinggi terdapat pada rasio jamu 60 persen: 40 persen. Warna kemerahan (a+) terdapat pada rasio 80 persen: 20 persen dan warna kuning (b+) tertinggi terdapat pada rasio jamu 60 persen: 40 persen.

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