scholarly journals Diversifikasi Pangan Melalui Pemanfaatan Sumberdaya Lokal”Uwi” Sebagai Bahan Mie Instant

2020 ◽  
Vol 21 (2) ◽  
pp. 94-99
Author(s):  
Wuryantoro Wuryantoro ◽  
Indah Rekyani Puspitawati
Keyword(s):  
Food Ingredient ◽  
Dry Land ◽  
Food Diversity ◽  
Randomized Design ◽  
Yellow Orange ◽  
Completely Randomized Design ◽  
The Difference ◽  
Tuber Color ◽  
Low Glycemic Index ◽  
Instant Noodles

Abstract— Uwi plants (Dioscorea sp.) as one of the types of tuber plants have the potential to support food diversity and food security in the future because it is very tolerant to be planted on dry land with a huge potential in Indonesia. The research aims to obtain a variety of diversified foods based on uwi plants. The research method used a completely randomized design laboratory scale consisting of six treatments repeated three times. These factors are the various colors of tubers used as research material including dark yellow (orange), yellow, murky white, white, purple and purple spurt. Observations include texture, elasticity, aroma, colour and taste through organoleptic tests. Instant noodles and wet noodles are used as a comparison. The study was conducted in the Agronomy Laboratory of the Faculty of Agriculture, Merdeka University, Madiun, from October to December 2018. The results showed that compared to conventional noodles as a control, the appearance of colour, taste, texture and aroma of noodles after being cooked was not much different. Whereas seen from the elasticity of uwi noodles has a lower elasticity. The difference is also in the appearance of raw dried noodles, the color and aroma are still inferior to dry noodles and instant noodles. Thus, uwi flour is potential to be developed as a food ingredient, considering that uwi carbohydrates have a low glycemic index.  Keywords—: food diversity; dry noodle; tuber color; uwi flour.

scholarly journals Diversifikasi Pangan Melalui Pemanfaatan Sumberdaya Lokal”Uwi” Sebagai Bahan Mie Instant

2019 ◽  
Vol 20 (1) ◽  
pp. 32-36
Author(s):  
Wuryantoro Wuryantoro ◽  
Indah Rekyani Puspitawati
Keyword(s):  
Food Ingredient ◽  
Dry Land ◽  
Food Diversity ◽  
Research Material ◽  
Randomized Design ◽  
Yellow Orange ◽  
Completely Randomized Design ◽  
The Difference ◽  
Low Glycemic Index ◽  
Instant Noodles

Uwi plants (Dioscorea sp.) as one of the types of tuber plants have the potential to support food diversity and food security in the future because it is very tolerant to be planted on dry land with a huge potential in Indonesia. The research aims to obtain a variety of diversified foods based on uwi plants. The research method used a completely randomized design laboratory scale consisting of six treatments repeated three times. These factors are the various colors of tubers used as research material including dark yellow (orange), yellow, murky white, white, purple and purple spurt. Observations include texture, elasticity, aroma, colour and taste through organoleptic tests. Instant noodles and wet noodles are used as a comparison. The study was conducted in the Agronomy Laboratory of the Faculty of Agriculture, Merdeka University, Madiun, from October to December 2018. The results showed that compared to conventional noodles as a control, the appearance of colour, taste, texture and aroma of noodles after being cooked was not much different. Whereas seen from the elasticity of uwi noodles has a lower elasticity. The difference is also in the appearance of raw dried noodles, the color and aroma are still inferior to dry noodles and instant noodles. Thus, uwi flour is potential to be developed as a food ingredient, considering that uwi carbohydrates have a low glycemic index.

scholarly journals Kandungan Gizi dan Organoleptik Biskuit dengan Subtitusi Tepung Sukun dan Stevia

2021 ◽  
Vol 13 (2) ◽  
pp. 136-145
Author(s):  
Arwin Muhlishoh ◽  
Aryanti Setyaningsih ◽  
Zuhria Ismawanti
Keyword(s):  
Diabetes Mellitus ◽  
Cane Sugar ◽  
Nutritional Content ◽  
Food Ingredient ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Significant Difference ◽  
Patients With Diabetes ◽  
Completely Randomized Design ◽  
Low Glycemic Index

Breadfruit flour is a local food ingredient that can be used as a substitute for flour with a low glycemic index content, as well as high levels of starch, amylose and resistant starch. While stevia is a source of natural sweeteners with a sweetness level of 200-300 times sweeter than cane sugar. Both ingredients are safe for patients with diabetes mellitus. This study was conducted to evaluate the nutritional and organoleptic content of biscuits substituted with breadfruit and stevia flour. Nutritional content was carried out by proximate test. Meanwhile, the organeleptic test was carried out by the hedonic test. The study was conducted using a completely randomized design with four proportion factors adding 15-50% breadfruit flour, while 8 grams of stevia was added. There was a significant difference in the average organoleptic test for each treatment of breadfruit flour and stevia biscuit formulations (p<0.05). From the results of the different test using Tukey HSD, it is known that the respondents "rather like" the taste, aroma, texture and appearance of the F1 biscuit formulation which is statistically the same as the F0 biscuit formulation (control) (p> 0.05). There was no significant difference in the average chemical quality test (moisture, ash, protein, fat, carbohydrate, and crude fiber content) in each treatment group of breadfruit flour and stevia biscuit formulations (p>0.05). Biscuit F1 is the product of choice in the manufacture of biscuits substituted with breadfruit flour and stevia with nutritional and organoleptic content close to the control. ABSTRAK Tepung sukun merupakan bahan pangan lokal yang dapat digunakan sebagai pengganti terigu dengan kandungan indeks glikemik rendah, serta kadar pati, amilosa dan pati resisten yang tinggi.  Sedangkan stevia adalah sumber bahan pemanis alami dengan tingkat kemanisan 200-300 kali lebih manis dari pada gula tebu. Kedua bahan tersebut aman untuk pasien diabetes mellitus. Penelitian ini dilakukan untuk mengevaluasi kandungan gizi dan organoleptik pada biskuit yang disubtitusi tepung sukun dan stevia. Kandungan gizi dilakukan dengan uji proksimat. Sedangkan uji organeleptik dilakukan dengan uji hedonik. Penelitian dilakukan menggunakan Rancangan Acak Lengkap dengan empat faktor proposi penambahan tepung sukunsebanyak 15 – 50%, sedangkan stevia ditambahkan sebesar 8 gram. Terdapat perbedaan yang signifikan rata-rata uji organoleptik pada tiap perlakuan formulasi biskuit tepung sukun dan stevia (p<0,05). Dari hasil uji beda menggunakan Tukey HSD, diketahui bahwa responden “agak suka” terhadap rasa, aroma, tekstur dan kenampakan formulasi biskuit F1 yang secara statistik sama dengan formulasi biskuit F0 (kontrol) (p>0,05). Tidak terdapat perbedaan yang signifikan rata-rata uji mutu kimia (kadar air, abu, protein, lemak, karbohidrat, dan serat kasar) pada tiap kelompok perlakuan formulasi biskuit tepung sukun dan stevia (p>0,05). Biskuit F1 merupakan produk terpilih pada pembuatan biskuit subtitusi tepung sukun dan stevia dengan kandungan gizi dan organoleptik mendekati kontrol.

scholarly journals SUBSTITUSI SORGUM DAN UBI JALAR PUTIH PADA ROTI BAGEL SEBAGAI ALTERNATIF SELINGAN UNTUK PENDERITA DIABETES[Substitution of Sorghum and White Sweet Potato on Bagels an Alternative Snack for Diabetics]

2019 ◽  
Vol 14 (1) ◽  
pp. 75 ◽  
Author(s):  
Vina Nur Ashfiyah
Keyword(s):  
Sweet Potato ◽  
Glycemic Index ◽  
Nutritional Requirement ◽  
Nutrient Value ◽  
Randomized Design ◽  
Protein Fiber ◽  
Completely Randomized Design ◽  
The Difference ◽  
Difference Test ◽  
Low Glycemic Index

Bread is a favorite food for Indonesian people as an alternative snack or breakfast. Bagel is one of breads that gain popularity in Indonesia. Sorghum and white sweet potato as local staple foods could be used as substitute ingredients for decreasing the consumption of wheat flour and made a low glycemic index snacks that suitable for diabetics. The aim of this research was to analyze the effect of sorghum and white sweet potato substitution toward acceptability (color, aroma, taste, and texture), nutrient value (energy, carbohydrate, fat, protein, fiber) and the glycemic index of bagel. This research was an experimental study with Completely Randomized Design with 8 repetitions. There were one control formula (F0) and two substitute formulas, F1 (substitution with white sweet potato 20%), and F2 (substitution with white sweet potato 20% and sorgum 10%). The untrained panelists were 30 diabetics. The difference test was analyzed by Kruskall Wallis dan Mann Whitney with confidence level 95% (α≤0.05). The result showed that the most favorite formula was F1 and there were no significant differences among the formulas in color (p=0.360), aroma (p=0.940), taste (p=0.160), and texture (p=0.120). The nutrient value of F1 can fulfilled the nutritional requirement of diabetics snacks which contain, energy 85%, carbohydrate 99%, fat 40%, protein 92%, and fiber 260%. It also have low glycemic index (54.6), so it can be and alternative snack for diabetics.

Pengaruh ovaprim, aromatase inhibitor, dan hipofisa terhadap kualitas telur ikan Lele Dumbo (Clarias gariepinus)

2017 ◽  
Vol 5 (1) ◽  
Author(s):  
Erwin A. Aziz ◽  
Ockstan Kalesaran
Keyword(s):  
Survival Rate ◽  
Experimental Design ◽  
Aromatase Inhibitor ◽  
Fish Larvae ◽  
Clarias Gariepinus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Hatching Eggs

This study aimed to determine the effect of ovaprim hormone, aromatase inhibitor and pituitary on the quality of the catfish eggs (Clarias gariepinus). Experimental Design used was Completely Randomized Design (CRD) with four treatments, each with three replications. Treatment A: ovaprim; treatment B: Aromatase inhibitors, treatment C: hypophysis and treatment D: Control. The results showed that the difference in treatment gave highly significant effect on fertilization and hatching eggs but no significant effect on the survival rate of larvae. Aromatase inhibitor hormone was the best because it provided highly significant effect on fertilization (92.66%), hatchability of eggs (95%), and surviva rate (81.33%) of fish larvae.   Keywords : Clarias gariepinus. Ovaprim, Aromatase Inhibitor, Hypophysis, egg, larvae

scholarly journals PERBEDAAN PEMBERIAN LARUTAN VITAMIN B KOMPLEKS PADA TELUR TETAS TERHADAP HASIL TETAS AYAM KAMPUNG

2018 ◽  
Vol 12 (1) ◽  
pp. 31-51
Author(s):  
Aprilianto Bayu Arisandy ◽  
Agustina Widyasworo ◽  
Eddy Trijana Sudani
Keyword(s):  
Research Method ◽  
Domestic Chicken ◽  
Vitamin B ◽  
Research Material ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Chicken Eggs

ABSTRACT The research was conducted at Mrs. Sripurwanti's farm in Rejotangan Village, Rejotangan Sub-district, Tulung Agung Regency. The research was conducted from 1 March to 1 April 2017. The aim of the research to determine the difference in the solution of Vitamin B Complex to the results of domestic chicken include hatchability, mortality and hatching weight. Research material using selected 225 eggs of chicken eggs and Vitamin B Complex as many as 30 grains. The research method used is experiments with Completely Randomized Design (RAL). The study was divided into 5 treatments and 5 replications per repeat consisting of 9 eggs. Treatment consists of the addition of Vitamin B complex as much as 0, 45 mg, 90 mg, 135 mg, and 180 mg The results are expected can provide information about alternative moisture enhancer ingredients namely Vitamin B Komplek. The results showed that vitamin B complex was not significant (P> 0.05) to hatchability, live eggs and die 2nd candling , mortality, and hatching weight. Vitamin B complex has significant effect (P <0,05) on hatchability and mortality based on candling to 2. Result of the research can be concluded that giving Vitamin B Complex as much as 45 mg deserves to be additive addition of humidity because it can increase the percentage of hatchability by 15%

scholarly journals Pengaruh Edible Coating dari Kitosan dengan Konsentrasi Berbeda Terhadap Keumamah selama Masa Penyimpanan

2019 ◽  
Vol 4 (1) ◽  
pp. 538-546
Author(s):  
Sifa' Fauziyani ◽  
Fahrizal Fahrizal ◽  
Anshar Patria
Keyword(s):  
Thiobarbituric Acid ◽  
Edible Coating ◽  
Plate Count ◽  
Tuna Fish ◽  
Penicillium Sp ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Primary Substance ◽  
Long Storage

Abstrak. Keumamah (ikan kayu) merupakan makanan tradisional khas Aceh yang dibuat dari ikan tuna.Tetapi ikan kayu (keumamah) tersebut tidak dikemas, yang menyebabkan ikan kayu (keumamah) cepat terserangbakteri dan pertumbuhan jamur jenis Penicillium sp. Untuk itu diperlukan alternatif pengawet alami dalampenelitian ini yaitu kitosan yang berasal dari cangkang kulit udang sebagai bahan dasar pembuatan ediblecoating. Tujuan penelitian ini adalah untuk mengetahui konsentrasi kitosan terbaik sebagai edible coating untukmemperpanjang masa simpan keumamah pada suhu ruang. Penelitian ini menggunakan Rancangan AcakLengkap (RAL) Faktorial dengan 2 faktor. Faktor pertama adalah konsentrasi Kitosan (K) yaitu K0 = 0%kontrol, K2 = 1% Kitosan, K2 = 2% kitosan. Faktor kedua adalah lama penimpanan (P) yaitu P1 =4 minggu,P2= 6 minggu, dan P3=8 minggu. Nilai a w yang dihasilkan pada penelitian ini 0,65, kadar air 4,35%, totalmikroba 7,51 cfu ml/gram, TBA 0,25 manoldehida/gram, kadar protein 36,79%, dan organoleptik tekstur 2,48.Perbedaan konsentrasi kitosan pada keumamah berpengaruh sangat nyata terhadap a w , dan lama penyimpananberpengaruh nyata terhadap kadar air, total mikroba, Thiobarbituric Acid (TBA), analisis protein, danorganoleptik deskriptif aroma . Berpengaruh nyata terhadap nilai organoleptik warna. Dan tidak berpengaruhnyata terhadap uji organoletik tekstur serta tidak terdapatnya bakteri E.coli pada keumamah berkonsentrasikitosan. Pada keumamah konsentrasi terbaik di tunjukkan pada konsentrasi 1% dan 2%.Abstract. Keumamah (wooden fish) is Acehnese traditional food made from tuna fish. But, tradisionalkeumamah was unpackaged, this caused easily attacked by pest and growth penicillium sp. Natural preservativeneeded in this study is chitosan shrimps skin shells as primary substance to make edible coating. The objective ofthis study is to obtain the best chitosan concretations as edible coating to extend keumamah shelf life in roomtemperature. This study used completely randomized design consisting of 2 factors. First factor is chitosanconsentration (K) K0=0% control, K1=1% Chitosan, K2=2% Chitosan. Second factor is long storage (P) P1= 4weaks, P2= 6 weaks, P3= 8 weaks. A w produced in this study is 0,65, moisture 4,35, total plate count 7,51, TBA,0,25 manoldehida/gram, Protein 36,79%, and organoleptic test texture 2,48. The difference of chitosanconsentration in keumamah influenced significantly to a w , and long storage influenced to moisture, TotalPlate Count (TPC), and fragrance and texture organoleptic and not influenced to Thiobarbituric Acid (TBA) andE. coli bacteria not found in keumamah coated by edible coating.

scholarly journals Pengaruh penambahan tepung sortgum dan bit root terhadap karakteristik flake

2021 ◽  
Vol 12 (2) ◽  
pp. 287-295
Author(s):  
Nur Fitri Hidayati ◽  
Muh. Aniar Hari Swasono
Keyword(s):  
Food Plants ◽  
Index Test ◽  
Processed Food ◽  
Dry Land ◽  
Sorghum Flour ◽  
Randomized Design ◽  
Calculation Results ◽  
Completely Randomized Design ◽  
Effectiveness Index ◽  
Organoleptic Parameters

One of the potential dry land food plants developed in Indonesia is sorghum. Sorghum is a kind of grass crop and is still a family with rice, corn and wheat. The carbohydrate content in the seeds is quite high, so it can be consumed as staple food, along with the development of many innovations that are done to make this plant to be better known and in the community's favor, one of the processed sorghum is Flakes, Sorghum Flakes is a processed food based on sorghum with the addition of beetroot root, sugar, salt and water. This study aims to determine the effect of the addition of sorghum flour (30 gr, 60 gr, 90 gr) and beetroot flour (5 gr, 10gr, 15 gr) to the characteristics of Flakes, Organoleptic parameters were analyzed statistically using the Fridmen test while to find out the best treatment in the test Organoleptic tests were carried out on the effectiveness index test, the experimental design used the Completely Randomized Design (CRD) method with 2 factors and 3 repetitions. The best treatment is determined by the effectiveness index test with the calculation results show the best treatment is on S2B2 with a formulation of 60gr sorghum flour and 10gr beetroot flour

scholarly journals Produktivitas Rumput Hamil (Panicum maximum cv Hamil) yang Ditanam Menggunakan Benih Berbeda

2021 ◽  
Vol 26 (3) ◽  
pp. 444-449
Author(s):  
Ahmad Fanindi ◽  
Endang Sutedi ◽  
Harmini Harmini
Keyword(s):  
Reproductive Traits ◽  
Morphological Characters ◽  
Selection Method ◽  
Panicum Maximum ◽  
Plant Materials ◽  
Randomized Design ◽  
Different Types ◽  
Completely Randomized Design ◽  
The Difference ◽  
Generative Phase

Reproductive traits determine the selection method in plant breeding. The benggala grass of the Hamil cultivar was thought to be apomictic; thus, a study was conducted to determine its reproduction. The research began by studying the morphological characters, continued with observing the generative phase and seed production of the cultivar planted from seeds (generative) and from pols (vegetative). The experiment was conducted in the greenhouse of the Research Institute of Animal Production. The experimental design was a completely randomized design with ten replications, and the treatments were different types of plant materials: seeds and pols. The Hamil cultivar taken from RIAP Collection was planted in pots with a diameter of 40 cm and a height of 30 cm. The results showed that most of the morphological characters of the Hamil cultivar planted from seeds and from pols were not different (P >0.05), so it was presumed that they were apomictic. The difference in morphology was only in the length and width of the flag leaves and the length of the internodes, where the cultivars planted using seeds were higher. The production of seeds, pithy seed weight, and seed germination of cultivars planted using seeds were higher (P <0.05). Further research is needed to determine the apomixis properties based on cytologically Hamil cultivars.   Keywords: apomixis, benggala grass, morphology, plnting material; seed

scholarly journals Analysis of Vitamin C Content of Red Dragon Fruit (Hylocereus polyrhizuz) and White Dragon Fruit (Hylocereus undatus) in Storage with Different Temperatures and Times

2018 ◽  
Vol 5 (2) ◽  
pp. 249
Author(s):  
N. Putri Sumaryani ◽  
Anak Agung Istri Mirah Dharmadewi
Keyword(s):  
Vitamin C ◽  
Storage Time ◽  
Temperature Treatment ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Different Temperatures ◽  
Completely Randomized Design ◽  
The Difference ◽  
Hylocereus Undatus ◽  
And Storage

This study was conducted to determine the temperature and storage time of the exact vitamin C content of red and white dragon fruit and the difference of vitamin C. The samples were taken from the plantation land in Ubud Andong Highway, Petulu, Gianyar Regency. Treated for 10 and 30 days with 2, 10, 20 and 300C temperature treatment with five repetitions using Completely Randomized Design Factorial pattern. Data obtained statistically using ANOVA (Analysis of Variance). The highest vitamin C content in red dragon fruit is 29.61 mg/ 100g temperature 100C for 10 days and the lowest is in 30 days storage with temperature 300C that is equal to 22,09 mg/ 100g. While the white dragon fruit content of vitamin C highest contained in storage with a temperature of 20C is 22.69 mg/ 100g with maximum storage of 10 days and the lowest at a temperature of 300C is 17.37 mg/ 100g.

scholarly journals PENGARUH INTENSITAS PEMOTONGAN TERHADAP PRODUKTIVITAS Indigofera zollingeriana

ZOOTEC ◽  
2020 ◽  
Vol 40 (2) ◽  
pp. 665
Author(s):  
Ivan H.G.M. Wagiu ◽  
Ch.L. Kaunang ◽  
M.M. Telleng ◽  
W.B Kaunang
Keyword(s):  
Dry Weight ◽  
Randomized Design ◽  
Optimal Productivity ◽  
Indigofera Zollingeriana ◽  
Completely Randomized Design ◽  
The Difference ◽  
Cutting Intensity

THE EFFECT OF DEFOLIATION INTENSITY ON PRODUCTIVITY OF Indigofera zollingeriana. This research aims to know the effect of defoliaion intensity on productivity (fresh production, dry weight production, proportion of leaves and stems) and to know the defoliation intensity with optimal productivity of forage Indigofera zollingeriana. This research was conducted in December 2019 until March 2020. It consisted of defoliation intensity at 75cm (T75), 100cm (T100), 125cm (T125), and 150cm (T150). The design used in this experiment is Completely Randomized Design. The variables in this research were 1. fresh production leaves and stems; 2. dry weight production leaves and stems; 3. the proportion of leaves and stems dry weight production of forages Indigofera zollingeriana. The results showed that the difference of intensity defoliation had a significantly effect (P<0,01) on productivity (fresh production, dry weight production, proportion of leaves and stems) forage Indigofera zollingeriana. Defoliation intensity 75 cm have significantly (P<0,01) fresh and dry weight leaf of Indigofera zollingeriana than hight defoliation 125 cm and 150 cm. Intensity defoliation 125 cm have significantly (P<0,01) leaf-stem ratio of Indigofera zollingeriana than any other. It conclude that intensity defoliation 125 cm have highly productivity.   Keywords: Indigofera zollingeriana, cutting intensity, productivity

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