scholarly journals EKSTRAK KARAGINAN RUMPUT LAUT (Eucheuma cottonii) YANG DIPEROLEH DARI PANTAI TABLOLONG

2021 ◽  
Vol 3 (3) ◽  
pp. 119-127
Author(s):  
Runa Matias Ruku ◽  
Alfred G.O Kase ◽  
Hartini R.L Solle
Keyword(s):  
Fat Content ◽  
Ash Content ◽  
Test Results ◽  
A Value ◽  
Randomized Design ◽  
Yield Test ◽  
Completely Randomized Design ◽  
Quantitative Descriptive ◽  
Treatment Concentration

ABSTRACTEucheuma cottonii (E. cottonii) seaweed is a low level plant that has a high nutritional value. One of the ingredients that play a role in the formation of texture is carrageenan.Carrageenan is a type of hydrocolloid extracted from the seaweed of the red algae group (Rhodophyceae). The purpose of this study was to determine the quality of yields of Seaweed Carrageenan Extract (E. cottonii) obtained from Tablolong beach in the form of yield, ash content and fat content. The method used in this study is an experimental method with a completely randomized design (CRD) and for fat testing using quantitative descriptive methods. This study uses various concentrations of 0.1 N KOH, 0.2 N KOH, 0.3 N KOH and 0.4 N KOH. The results of the carrageenan yield test show that the addition of 0.1 N KOH concentration has a value of 56.10, KOH 0 , 2 N 62.16, KOH 0.3 N 72.73 and the best treatment was at P4 KOH 0.4 N 80.90. Carrageenan ash content test results showed that the addition of KOH concentration value obtained P1 KOH 0.1 N was 60.50, P2 KOH 0.2 N was 70.70, P3 KOH 0.3 N was 80.50, and P4 KOH 0.4 with a value of 90.50. The results of the carrageenan fat content of 0.1 KOH treatment has a fat content of 0, 2 while the treatment of KOH 0,2, KOH 0,3, KOH 0,4 have no fat content by showing the value (0). The results showed that the highest yield in the treatment of KOH concentration of 0.4 N with a value 80.95% and carrageenan ash content has the highest value in the treatment concentration of 0.4 N with a value of 90.50% while the fat content has a value of 0.2 in the treatment of KOH concentration of 0.1 N Keywords: Carrageenan, extract of E. cottonii seaweed.

scholarly journals THE EFFECT OF CHICKEN FEET GELATIN TO CHARACTERISTIC OF JELLY CANDY

2021 ◽  
Vol 18 (2) ◽  
pp. 87
Author(s):  
Miskiyah Miskiyah ◽  
Juniawati Juniawati ◽  
Nur Afni Oktafia ◽  
Siti Chairiyah Batubara
Keyword(s):  
Water Content ◽  
Sugar Content ◽  
Ash Content ◽  
Reducing Sugar ◽  
Sucrose Content ◽  
Test Results ◽  
Treatment Combination ◽  
Randomized Design ◽  
Completely Randomized Design

Jelly candy is a soft textured candy processed with hydrocolloid components such as gum, pectin, agar, starch, carrageenan, gelatin. These are used to modify the chewy texture. This study aimed was to determine the effect of the combination of chicken feet gelatin and agar on the quality of jelly candy. Processing of chicken feet gelatin jelly candy based on Caeccar et.al (2018) method by modification. The study used a completely randomized design (CRD) with one factor, five levels and three replications. The factors studied were the ratio of chicken feet gelatin and agar 80:20; 60:40; 40:60; 20:80; 0:100. Product quality characteristics observed in this study were water content, ash content, reducing sugar content, sucrose content, and organoleptic quality. The results showed that the combination of chicken feet gelatine and agar were significantly affected water, ash, reducing sucrose content. Jelly candy with a treatment combination of 80% chicken feet gelatine and 20% agar was the best treatment. The results of the analysis of the candy were water content of 11.02± 0.04%, ash content of 0.89± 0.00%, reducing sugar content of 10.83± 0.01%, sucrose content of 50.68± 0.28%. The organoleptic test results showed that chicken feet gelatine improved the texture and taste of jelly candy.

PEMANFAATAN TEPUNG KOMPOSIT PISANG GOROHO (Musa acuminate) DAN UBI JALAR KUNING (Ipomoea batatas. L) SEBAGAI BAHAN BAKU PEMBUATAN CRUST PIE

2020 ◽  
Vol 10 (2) ◽  
Author(s):  
Nizar Ria ◽  
Dekie Rawung ◽  
Erny J. N. Nurali
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Sensory Quality ◽  
Ash Content ◽  
Composite Flour ◽  
A Value ◽  
Randomized Design ◽  
Sweet Potato Flour ◽  
Completely Randomized Design

AbstractThe objectives of this study were to analyze the composition and sensory quality of the crust pie made of composite flour of goroho and yellow sweet potato. This study was conducted in a completely randomized design with 4 different composition ratio of goroho plantain flour to yellow sweet potato flour, i.e., A (80% : 20%), B (70%: 30%), C (60%: 40%), and D (50% : 50%). The results of the study showed that the chemical composition of pie crust were in a range of 2.87% - 4.74% for moisture content, 2.66% - 2.72% for ash content, 32.10% - 32.95% for fat content, 5.90% - 6.06% for protein content, 3.76% - 4.77% for crude fiber, and 50.04% - 55.50% for carbohydrates content. The pie crust made from composite flour 50% goroho : 50% yellow sweet potato was the most preferred by panelists in terms of color, aroma, taste and texture with a value of 3.89 (like).Keywords: pie crust, composite flour, goroho plantain, sweet potato

scholarly journals KARAKTERISTIK PASTA BAWANG MERAH (Allium ascalonicum L.) BERDASARKAN PERBEDAAN SISTEM EMULSI

2021 ◽  
Vol 5 (1) ◽  
pp. 40-45
Author(s):  
Anni Nuraisyah ◽  
Wawat Rodiahwati ◽  
Rhestu Isworo Isworo ◽  
Mikhratunnisa
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Oil Palm ◽  
Fat Content ◽  
Test Results ◽  
Randomized Design ◽  
Stirring Time ◽  
Completely Randomized Design

Bima Regency has great potential in producing shallots (Alliumascalonicum L.) because it can be planted throughout the year so that the production is abundantRed onion. Onion processing aims to maintain agesave and the quality of the onion. This study compared the characteristics of the pastashallots with two different emulsifying systems. Use of an emulsion systemthe right one affects the quality of the shallot paste. The research was conducted in a scalelaboratory using a completely randomized design (CRD) with two treatments andthree replications, the first treatment was addition of shortening with lecithin, andthe second treatment adding starch with oil palm. Characteristics of onion pastered that want to be investigated are water content (AOAC 2005), protein content (AOAC, 2005) andfat content (AOAC, 2005). The test results of shallot paste show thatThe addition of CMC 0.3% for 7 minutes had the lowest water content (44.11%).While the addition of 6% lecithin 4 minutes has a higher water contentcompared to other treatments (51.27%). The highest protein content is found intreatment with the addition of CMC 0.3% 7 minutes is 3.05%. while lowest onlecithin addition treatment 6% 4 minutes is 2.63%. Fat content of shallot pasteThe highest was the treatment with the addition of CMC by 0.3% with timestirring 7 minutes (0.89%), while the lowest was found in treatment withaddition of 6% lecithin with a stirring time of 4 minutes (0.82%).

scholarly journals PENGARUH LAMA PENGUKUSAN TERHADAP KUALITAS KERUPUK SINGKONG DENGAN BAHAN DASAR TEPUNG CASAVA

AGRICA ◽  
2019 ◽  
Vol 12 (2) ◽  
pp. 38-43
Author(s):  
Yuyun Wahyuni
Keyword(s):  
Ash Content ◽  
Consumer Acceptance ◽  
Physical Factors ◽  
Food Ingredients ◽  
Randomized Design ◽  
Treatment Factor ◽  
Completely Randomized Design ◽  
Processed Products ◽  
Organoleptic Parameters

Cassava is also known as cassava, an annual tropical and sub-tropical tree from the Euphorbiaceae family. Tubers widely recognized as staple foods. Cassava has advantages compared to other food ingredients. Aside from being a staple food, many kinds of cassava processed products have utilized by our community, including cassava crackers. This study used a Completely Randomized Design (CRD) with 5 (five) treatments and 4 (four) replications or 5 x 4 to obtain 20 experimental units. The treatment factor is steaming length, which consists of 5 levels of steaming time as follows: A: 30 minutes, B: 60 minutes, C: 90 minutes, D: 120 minutes, E: 150 minutes. The quality of cassava crackers to be tested or measured based on their physical appearance is related to consumer acceptance. In conducting organoleptic testing, panelists influenced by several factors. Factors that influence panelists include physical factors and psychological factors. The organoleptic parameters observed included color, taste, and degree of crispness. Laboratory tests include carbohydrate tests, water content, ash content, protein, and fat content. The conclusion was that the effect of steaming time had no significant effect on moisture content, ash content, protein, and crispness, while the effect of steaming duration had a significant impact on the levels of fat, carbohydrate, taste, and color in cassava crackers. The best quality of the five treatments was treatment 5 (p5), ie, steaming time with 150 minutes

scholarly journals KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma)

2019 ◽  
Vol 5 ◽  
pp. 115
Author(s):  
Syahri Fadhila Al-Farid ◽  
Jamaluddin Jamaluddin ◽  
Andi Sukainah
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Zingiber Officinale ◽  
Carbohydrate Content ◽  
Test Results ◽  
Artocarpus Heterophyllus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Ginger

This study aims to determine the quality of jackfruit seed juice drinks with the addition of red ginger and to determine the level of acceptance of panelists on jackfruit seed juice drinks. Parameters observed included water content, protein content, carbohydrate content and organoleptic including color, taste, aroma and texture. This study used a Completely Randomized Design (CRD) consisting of one factor, namely the concentration of red ginger juice with four treatments, namely: 0%, 6%, 12%, 18%, each repeated three times. The results showed that jackfruit seed juice drink with the addition of 18% red ginger was the best treatment from the results of organoleptic tests. The proximate test results showed that the best treatment was 3.13% water content in 12% ginger treatment, 2.17% protein in 18% red ginger treatment and 95.61 carbohydrate in 18% red ginger treatment.

scholarly journals PEMBERIAN STIMULAN PADA BIDANG SADAP DALAM MEMPENGARUHI PRODUKSI DAN KUALITAS LATEKS TANAMAN KARET (Hevea brasiliensis (Muell. Arg.)

2019 ◽  
Vol 4 (1) ◽  
pp. 38
Author(s):  
Hayata Hayata ◽  
Yulistiati Nengsih ◽  
Rahmanto Wibowo
Keyword(s):  
Quality Control ◽  
Ash Content ◽  
The Other ◽  
Rubber Content ◽  
Randomized Design ◽  
Treatment Factor ◽  
Completely Randomized Design ◽  
Four Levels ◽  
Latex Production

Production increasing of latex on rubber plants can be increased by using a stimulants. One of it  is Vicar 10 SL. The purpose of this study was to find out the effect of Vicar 10 SL on the production and quality of latex. This research was carried out in the Kasang Parit Village, Sekernan District, Muaro Jambi Regency, and the Goods Quality Control and Certification Center on Industry and trade department   in Jambi Province. The study was conducted in July to August 2017. The design used was a completely randomized design with one treatment factor as the Vicar 10 SL application with four levels of treatment, namely; Without treatment (V0/control), 1 ml/Tree (V1), 2 ml/tree (V2), 3 ml/tree (V3). There were 4 times  repeatation on each treatment. Using  fingers, a Vicar 10 SL solution was applied to the tapping groove which was adjusted to the treatment, and allowed to keep it 24 hours. Tapping is done in the next morning, by following the grooves and be stored in a cup and left until the latex stoped dripping. Vicar was given once a week during 30 days. Tapping was done 3 times a week. The variables observed were latex production (gram/tree/day), dry rubber content (%), latex ash content (%), and latex dirt content (%). Vicar giving 10 SL in the tapping site with a dose of 2 ml / tree gave the highest yield of latex production (93.38 grams / tree / day) and dry rubber content (75.50%) and was significantly different compared to the other treatments. Vicar giving 10 SL in tapping site had no significant effect on latex dirt content and latex ash contentKeywords: Latex, stimulant, product and quality Abstrak Peningkatan produksi lateks pada tanaman karet dapat ditingkatkan dengan menggunakan stimulan. Salah satu pemakaian yang digunakan adalah Vikar 10 SL. Tujuan penelitian ini adalah untuk megetahui penggunaan stimulan pada bidang sadap dalam mempengaruhi produksi dan kualitas lateks. Penelitian ini dilakukan di Desa kasang Parit Kecamatan Sekernan Kabupaten Muaro Jambi, dan Balai Pengujian dan Sertifikasi Mutu Barang (BPSMB) Disperindag Propinsi Jambi. Penelitian dilakukan pada bulan Juli sampai dengan Agustus 2017. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan satu faktor perlakuan pemberian stimulan (Vikar 10 SL) dengan empat taraf perlakuan  yaitu; Tanpa perlakuan (V0/kontrol),  1 ml/ Pohon (V1),  2 ml/pohon (V2), 3 ml/pohon  (V3). Setiap perlakuan diulang sebanyak 4 kali. Dengan menggunakan jari dioleskan larutan Vikar 10 SL pada alur sadap  yang disesuaikan dengan perlakuan, dan didiamkan selama 24 jam. Penyadapan dilakukan pada pagi hari esoknya, dengan mengikuti alur torehan dan ditampung dalam cawan dan dibiarkan sampai lateks berhenti menetes. Pemberian Vikar dilakukan sekali 7 hari selama 30 hari. Penyadapan dilakukan  3 kali dalam seminggu. Peubah yang diamati adalah produksi lateks (gram/pohon/hari)), kadar karet kering (%), kadar abu lateks (%), kadar kotoran lateks (%). Pemberian stimulan (Vikar 10 SL) pada bidang sadap dengan dosis 2 ml/pohon memberikan hasil yang tertinggi terhadap produksi lateks 93,38 gram/pohon/hari dan kadar karet kering 75,50 % dan berbeda nyata bila dibandingkan dengan perlakuan lainnya. Pemberian stimulan (Vikar 10 SL) pada bidang sadap berpengaruh tidak nyata terhadap kotoran lateks dan kadar abu lateksKata kunci :Lateks, stimulan, produksi dan kualitas

scholarly journals PENGARUH PERBANDINGAN KENTANG KUKUS DAN TEPUNG KACANG HIJAU (Phaseolus radiatus L.) TERHADAP KARAKTERISTIK FLAKES

2019 ◽  
Vol 8 (1) ◽  
pp. 66
Author(s):  
Lina Nindyawati ◽  
Putu Timur Ina ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Green Bean ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right

This study aims to determine the effect of steamed potatoes and green bean flour on the characteristics of flakes, and to know the right ratio of steamed potatoes and green bean flour which produced flakes with the best characteristics. The was used in this research completely randomized design with the treatment ratio of steamed potatoes and green bean flour, which consists of 6 levels such as: 35% : 65%, 40% : 60%, 45% : 55%, 50% : 50%, 55% : 45%, 60% : 40%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by variance analysis  and if the treatment had an effect on the variable then continued with Duncan test. The result showed steamed potatoes and green bean flour ratio had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic) and overall acceptance (hedonic). Ratio of 35% steamed potatoes and 65% green bean flour produced flakes with the best characteristics, with 2.41 % water content, 4.57 % ash content, 19.16% protein content, 10.20% fat content, 63.66% carbohydrate content, color liked, aroma liked, texture crunchy and liked, taste netral and overall acceptance rather liked.

scholarly journals SIFAT FISIKO-KIMIA DAN ORGANOLEPTIK CAKE HASIL SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG SUWEG

AGRICA ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 142-152
Author(s):  
Jenny E. R. Markus ◽  
Yuliana Tandi Rubak ◽  
Handy Tomasoei
Keyword(s):  
Wheat Flour ◽  
Positive Response ◽  
Ash Content ◽  
Substitution Treatment ◽  
Test Results ◽  
Friedman Test ◽  
Seed Technology ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Completely Randomized Design

This research was conducted in the Seed Technology laboratory and Laboratory of Microbiology, Faculty of Agriculture, University of Nusa Cendana, Kupang, which lasts from September to December 2013 with aims to investigate the influence of substitution of wheat flour with flour suweg the physicochemical properties and organoleptic cake. This study used a completely randomized design (CRD) with 5 treatments, namely substitution suweg flour to wheat flour: 0%, 10%, 20%, 30% and 40%. The parameters analyzed were proximate, softness, porosity, degree of development, test organoleptic colour, flavour, aroma, and texture. Organoleptic data obtained from the 20 panellists and subsequently analyzed by Friedman test, while ANOVA test if there is a real effect then tested further by using DMRT. The results showed that the substitution of different flour suweg provides a very significant effect on water content, fat, ash content, protein, carbohydrate esandtenderness cake. Based on the results of the organoleptic test, cake with flour substitution suweg the colour, aroma and taste of a real significant show, panellists liked the cake substitution suweg 40%, while the texture, the panellists still like to substitution of 40% flour suweg, an assessment of the texture with the highest scores on substitution treatment 10% flour suweg. Organoleptic test and Friedman test results it can be concluded that the cake treatment received a positive response from the panellists was a cake with 40% flour suweg treatment with a total of 66 rankings for colour, aroma as a total ranking of 68, and for a sense of the total ranking of 74. Similarly, some a score on the cake substitution acceptance panellists ranged from 3,1 to 3,4 and the obtained cake was elected with 40% substitution treatment suweg flour.

scholarly journals Kualitas Sosis Daging Ayam Dengan Penambahan Tepung Tapioka

2020 ◽  
Vol 5 (2) ◽  
pp. 64
Author(s):  
Bulkaini Bulkaini ◽  
Djoko Kisworo ◽  
Sukirno Sukirno ◽  
Rani Wulandani ◽  
Maskur Maskur
Keyword(s):  
Protein Content ◽  
Nutritional Value ◽  
Ash Content ◽  
The Other ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tapioca Flour ◽  
Addition Level ◽  
Range Test

The study was aimed to determine the effect of tapioca flour addition atvarious levels on the quality of chicken sausage. The research was design based on a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatment of tapioca flour addition level were: 0%, 10%, 20% and 30%. Data ofsausage quality were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test. The results showed that the addition of tapioca flour in the process of chicken sausage making were significantly affect (P <0.05) moisture and protein content, while the fat and ash content were not significantly effected (P> 0.05) by the treatment. The addition of 10% tapioca flour obtained the highest nutritional value of protein (17.67 ± 0.93) % as compared to the other levels.

scholarly journals Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy

2018 ◽  
Vol 1 (2) ◽  
pp. 162-171 ◽  
Author(s):  
Carly Purba ◽  
Hotnida Sinaga ◽  
Mimi Nurminah
Keyword(s):  
Vitamin C ◽  
Ash Content ◽  
Total Acid ◽  
Arabic Gum ◽  
Pineapple Juice ◽  
Randomized Design ◽  
Two Factors ◽  
Soluble Solid ◽  
Completely Randomized Design

The purpose of this research was to determine the effect of ratio of moringa leaves juice with pineapple juice and the best percentage of arabic gum on the quality of jelly candy. This research was using completely randomized design with two factors, i.e. : ratio of moringa leaves juice with pineapple juice (K): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) and arabic gum percentage (G): (1,0% ; 1,5% ; 2,0%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, total acid, lightness value (L*), hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. The results showed that the ratio of of moringa leaves juice with pineapple juice had highly significant effect on ash content, vitamin C content, total acid, lightness value, hedonic organoleptic test of colour, flavour, taste and score organoleptic value of colour. The ratio of  moringa leaves juice with pineapple juice (25%:75%) and 2,0% arabic gum percentage produces the best quality of jelly candy based on hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture.

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