scholarly journals PERBANDINGAN VOLUME DAN MASSA NUTRIEN OPTIMUM PADA KARAKTERISTIK KIMIA NATA DE LERI DARI LIMBAH AIR CUCIAN BERAS

2016 ◽  
Vol 4 (1) ◽  
pp. 26
Author(s):  
Hasmawati Wahab ◽  
Ahmadi Ahmadi ◽  
Hulyadi Hulyadi
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Vitamin B1 ◽  
Food Product ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Treatment Combination ◽  
Nutrient Source ◽  
Rice Water

In the processing of rice into the rice used is rice that has been whased away, while the rice water thrown away because it was considered important that the rice water that is not used will be waste, it is necessary alternative in their utilization. The alternative is to make a food product by a fermentation process using bacteria Acetobacterxylinum called nata de leri. It is caused rice water contain nutrients such as carbohydrates, protein, and vitamin B1 or thiamine. This study aimed to compare the volume and optimum mass of nutrients at chemical characteristicts of nata de leri generated. This type of research was Pre-Experimental by varying nutrient source used was suger as a carbon source and tofu waste water as a source of nitrogen. In this research, was adding four variations of nutrient source that has been 100:25 (g/mL), 125:50 (g/mL), 150:75 (g/mL), 175:100 (g/mL). Furthermore, the analisisproksimat include moisture content, ash content, fat content, protein content, and carbohydrate content. Best treatment combination was obtained on the addition of nutrient source 125:50 (g/mL) which generate 78,7217% moisture content, ash content of 1,0707%, fat content of 0,5636%, protein content of 0,4776% and the carbohydrate content 19,1893%.

scholarly journals Analysis of Nutritional Composition of Five Growing Waxy Vegetable Varieties In West Halmahera Regency North Maluku

Agrologia ◽  
2021 ◽  
Vol 10 (1) ◽  
Author(s):  
Fitri Wahyu Wijayanti ◽  
Stevani B. Fara
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Experimental Method ◽  
Fat Content ◽  
Nutritional Composition ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Nutritional Content ◽  
Sugarcane Plant

The wax vegetable plant (Saccharum edule) is a type of sugarcane plant, has many types and can be found in several regions in Indonesia. This study aims to determine the nutritional content of five varieties of vegetable Lilin cultivated in West Halmahera Regency North Maluku. This research is using experimental method. Using short white, long white, long white, red, short yellow and long yellow wax vegetables, which are cultivated in West Halmahera Regency, North Maluku. The variables observed included moisture content, fat content, protein content, ash and carbohydrate content. The results showed that the moisture content ranged from 87.59% - 91.76%, fat content ranged from 0.25% - 0.67%, protein content ranged from 3.19% - 4.17%, ash content ranged from 1, 40% - 1.56%, and the carbohydrate content ranges from 3.41% - 6.20%. In terms of nutritional content (fat, protein and carbohydrates), short yellow and long yellow varieties have a higher value.Keywords: Nutritional content, Candle Vegetables, West Halmahera

scholarly journals STUDI DAYA CERNA ZAT GIZI DAN AKTIVITAS ANTIOKSIDAN TEPUNG KECAMBAH KACANG HIJAU (Phaseolus radiatus L.)

2020 ◽  
Vol 9 (1) ◽  
pp. 1
Author(s):  
Febrielsa Rachmania Rachim ◽  
Ni Wayan Wisaniyasa ◽  
A.A. Istri Sri Wiadnyani
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Protein Content ◽  
Mung Bean ◽  
Protein Digestibility ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Starch Digestibility ◽  
Bean Sprout

The purpose of this study was to determine the nutrient digestibility and antioxidant activity of mung bean sprout flour. This study was conducted using 12 hours germination and without germination of mung bean, and each treatment was repeated three times. Mung bean flour and mung bean sprouts flour were tested for moisture content, ash content, protein content, fat content, carbohydrate content, protein digestibility, starch digestibility, total phenol, and antioxidant activity. The results showed that germination of mung bean had a very significant effect on moisture content, antioxidant activity (IC50), and total phenol, a significant effect on starch digestibility, and had no significant effect on ash content, protein content, fat content, carbohydrate content, and protein digestibility. The results showed that mung bean sprout flour has a moisture content of 6.74%, ash content 3.39%, protein content 32.13%, fat content 11.33%, carbohydrate content 46.41%, protein digestibility 46.80%, starch digestibility 93.45%, total phenol 22.02 mg/100 g, and antioxidant activity (IC50) 454.50 ppm. Keywords : mung bean, sprout flour, nutrient digestibility, antioxidant activity

scholarly journals FORMULASI FOODBARS BERBAHAN DASAR TEPUNG KULIT PISANG KEPOK DAN TEPUNG KEDELAI

2020 ◽  
Vol 2 (2) ◽  
pp. 439-452
Author(s):  
Chairunnisa Oktofyani ◽  
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Dietary Fiber ◽  
Food Waste ◽  
Physicochemical Characteristic ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Soy Flour ◽  
Banana Peel

This study aims to formulate and produce foodbars made from banana peel and soy flour. The use of banana skin aims to utilize food waste that has high enough fiber. The use of soy flour that has high protein. The ratio of the use of kepok banana peel flour and soy flour at formulation F1, F2, F3, F4 and F5 are 50:50, 40:60, 30:70, 20:80 and 10:90 respectively. Banana kepok leather flour produced has a moisture content 5.73%, ash content 11.86%, protein content 6.70%, fat content 16.44% and carbohydrate 59.27%, while soy flour produced has the moisture content 4.80%, ash content 3.88%, protein content 41.64%, fat content 28.44% and carbohydrate 21.24%. Based on the results of the hedonic, F5 was chosen as the selected formula of foodbar. The results of physicochemical characteristic of selected formula with the parameter of moisture content, ash content, protein content, fat content, carbohydrate content, dietary fiber content and texture test levels were 6.70%, 2.71%, 18.79%, 27.20%, 44.60% and 14.76 respectivily.

scholarly journals Studies on physico-chemical parameters of biscuits using wheat, sorghum and groundnut blend flour

2020 ◽  
Vol 11 (2) ◽  
pp. 77-83
Author(s):  
Rohit Kumar Maurya ◽  
Devendra Kumar
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Chemical Properties ◽  
Storage Period ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Chemical Parameters ◽  
Sorghum Flour ◽  
Physico Chemical

Biscuits are feasible to provide complete enrichment and contain different amount of protein, fat, mineral, carbohydrate and calorific energy. Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on physico-chemical parameters. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). After preparation of biscuit physico-chemical properties viz., moisture content, fat content, ash content, protein content and carbohydrate content were evaluated just fresh and after 30, 60 and 90 days of storage period. The study revealed that the moisture content increased with the increase of storage period for all treatments. The value of moisture content 4.76 per cent was obtained maximum in the treatment T3 after 90 days of storage period. The ash content change with increase of storage period was slightly decreased in all treatments. The minimum ash content (0.88%) was found in the treatment T3 after 90 days storage period. The fat content of biscuits sample decreased with increase in storage period in case of all treatments. Data obtained for protein content after 30, 60, 90 days of storage indicated that in case of all samples, the value decreased for all treatments. Highest protein content (13.5%) was observed in treatment T3 for the fresh biscuits sample. Carbohydrate content was obtained minimum in T3 (64.27%) at 0 day (fresh) and maximum in T1 (66.48%) at 90 days. The average value was calculated for diameter and thickness as T1 (40 mm) and (0.9 mm), T2 (40 mm) and (0.9 mm), T3 (40 mm) and (0.8 mm), respectively. There were no changes in diameter and thickness in different treatment of biscuits because ingredients were same in all treatments. The result showed that spread ratio was observed as 44.44, 44.44 and 50 for treatments T1, T2 and T3, respectively. Fresh biscuit samples with wheat flour 70% + sorghum flour 20% + groundnut flour 10% (T2) rated highest score (7.8) than other treatments.

scholarly journals ANALISIS KANDUNGAN GIZI SELAI POH LEMBONGAN OLEH-OLEH LANGKA KHAS NUSA PENIDA

2021 ◽  
Vol 9 (1) ◽  
pp. 54-61
Author(s):  
I wayan Karta
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Protein Content ◽  
Research Method ◽  
Laboratory Tests ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Nutritional Content ◽  
Mango Fruit

Poh Lembongan mango is a typical mango from the island of Nusa Penida. During the harvest season the fruit is abundant and not used. The use of this mango fruit needs to be done research, so that it can be used as a souvenir product by processing it into jam. The purpose of this study was to analyze the nutritional content of the mango poh lembongan jam, and to test the organoleptic to determine the acceptability of the product as a souvenir.The research method used is descriptive, namely by laboratory tests and organoleptic tests. Laboratory tests were carried out by analyzing moisture content, ash content, fat content, protein content, carbohydrate content, and vitamin C. Organoleptic tests were carried out on the assessment of the aroma, taste, viscosity and acceptability parameters of 15 panelists.The results showed that the content of this jam was 19.649% water content; ash content 0.165%; fat content 0.573%; protein content of 0.907%, carbohydrate content of 78.705%, and vitamin C of 20.476%. Vitamin C which is quite high in jam gives the product the opportunity to be used as healthy food. Organoleptic tests show that the taste, aroma, texture can still be accepted by the community. Poh Lembongan mango jam has the potential to be developed into a typical souvenir product from Nusa Penida Island.

The Improvement of Food Quality and Safety of Fish Skin Crackers in Serangan Bali

2017 ◽  
Vol 3 (6) ◽  
pp. 119
Author(s):  
Ni Made Darmadi ◽  
Dewa Gede Semara Edi ◽  
I Made Kawan
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fat Content ◽  
Ash Content ◽  
Fish Skin ◽  
Economic Sectors ◽  
Food Quality And Safety ◽  
Processed Products ◽  
Micro Analysis ◽  
Flavor Enhancer

Indonesia’s government is attempting to improve the leading economic sectors such as the fishing industry, together with its processed products that could strengthen the national economy. Therefore, small industries should be able to improve the quality and security of their products for consumers’ assurance. Fish Skin Cracker is one of the products from domestic industry in Serangan, Bali, which made from Tuna and Shark. Those kinds of crackers are processed by adding spices, in which the spices would be different among processors and result in different quality. This research was aimed to investigate the best-quality fish skin cracker among the processors, based on the microbiological, chemical, and organoleptic analyzes. This research used Descriptive Method. Based on the results of analyzes, it was discovered that the best Tuna Skin Crackers were those from processor number 2 with values of quality analyzes; Moisture Content 6.1%, Ash Content 0.04%, Protein Content 59.33%, Fat Content 25.98%, TVB 14.21mg N %, TMA 7.45mg N%, Micro Analysis 4.9 x 104 Colony/gr, Organoleptic rates: texture 6, taste 7, aroma 6, and color 6. Processor number 2 used garlic, salt, and flavor enhancer as the seasoning. Meanwhile, the best Shark Skin Crackers were those from Processor number 5 with values of quality analyzes; Moisture Content 9.3%, Ash Content 0.04%, Protein Content 86.94%, Fat Content 3.7%, TVB 20.08mg N%, TMA 10.64mg N%, Micro Analysis 2.1 x 104 colony/gr, Organoleptic rates: texture 6, taste 6, smell 6, and color 6. Processor number 5 used garlic, coriander, turmeric, flavor enhancer, and lime juice as the seasoning.

scholarly journals Pengaruh Perbandingan Terigu Dengan Tepung Kecambah Kacang Merah (Phaseolus vulgaris (L.) Terhadap Karakteristik Pancake

2020 ◽  
Vol 9 (2) ◽  
pp. 117
Author(s):  
Lucky Arisonna Roring ◽  
Ni Wayan Wisaniyasa ◽  
I Dewa Gede Mayun Permana
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Bean Sprout ◽  
Crude Fiber Content ◽  
Red Bean ◽  
Bean Sprouts

This study was aimed to determine the effect of wheat flour comparison with red bean sprout flour on the characteristics of pancakes and to determine the exact concentration of red bean sprout flour that was able to produce pancakes with the best characteristics. This study used a randomized block design with the ratio of flour and red bean sprouts (100%: 0%, 60%: 40%, 50%: 50%, 40%: 60%, 30%: 70%), repeated three times to obtain 15 units of experiment. The data obtained were then analyzed by variants and if there was any effect on the treatment, then continued with Duncan test. The variables observed were moisture content, ash content, protein content, fat content, carbohydrate levels, coarse fiber content, and sensory characteristics. The results showed that the addition of red bean sprout effected moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, colour, aroma, taste, texture, and overall acceptance of pancake. The best characteristic of pancake substitution was 50% wheat flour and 50% red bean sprout flour that produced moisture content 36.14%, ash content 1.86%, fat content 24.15%, protein content 8.31%, carbohydrate content 29.53 %, crude fiber content 16.81%, light brown colour (liked), typical aroma of red beans (liked), soft texture (liked), flavour of red beans (liked), and overall acceptance (liked). Keywords: wheat flour, red bean sprouts, characteristics, pancakes.

scholarly journals PENGARUH PERBANDINGAN IKAN KEMBUNG (Rastrelliger kanagurta) DENGAN SAYUR GONDA (Sphenoclea zeylanica Gaertner) TERHADAP KARAKTERISTIK BAKSO

2020 ◽  
Vol 9 (4) ◽  
pp. 426
Author(s):  
Brogina Mayank Dini ◽  
Luh Putu Trisna Darmayanti ◽  
I Ketut Suter
Keyword(s):  
Antioxidant Capacity ◽  
Protein Content ◽  
Water Content ◽  
Chlorophyll Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Total Chlorophyll ◽  
Total Chlorophyll Content ◽  
Randomized Design

This research was conducted with the aim to determine the effect of comparison of mackerel with gonda vegetable on meatballs characteristics and get a comparison of mackerel with specific gonda vegetable that can produce meatballs with the best characteristics. This study uses a Completely Randomized Design (CRD) with treatment that is the comparison of mackerel with gonda vegetable consisting of 6 levels: 100%: 0%; 95%: 5%; 90%: 10%; 85%: 15%; 80%: 20%; 75%: 25%. Each treatment was repeated 3 times so that obtained 18 units. The data is then analyzed by analysis of variance and if the treatment influences the proposed variable then it is continued by Duncan. The results showed that the comparison of mackerel and gonda vegetable had a very significant effect on water content, ash content, fat content, protein content, carbohydrate content, total chlorophyll content, antioxidant capacity, color (scoring), texture, aroma, overall acceptance and no significant effect for texture, aroma and taste. Comparison of 80% mackerel and 20% gonda vegetables had the best characteristics, with 62.99% water content, 1.56% ash content, 1.28% fat content, 8.75% protein content, 25.43% carbohydrate content, 18.39% total chlorophyll content, antioxidant capacity 25.63%. Sensory properties obtained are color (rather green, rather like), texture (rather like), flavor (liked) and overall acceptance (like).

scholarly journals The Characteristic of Calcium Fortified Fish Keropok from Belida Fish Bone

2017 ◽  
Vol 19 (3) ◽  
pp. 233
Author(s):  
Indrati Kusumaningrum ◽  
Andi Noor Asikin
Keyword(s):  
Experimental Design ◽  
Moisture Content ◽  
Protein Content ◽  
Calcium Content ◽  
Fish Bone ◽  
Fat Content ◽  
Ash Content ◽  
Chemical Characteristics ◽  
East Kalimantan ◽  
Calcium Source

Abstract<br />Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properly<br />yet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bone<br />powder as calcium source which can be added to various food formulations such as keropok. The aim of<br />this study was to determine the chemical characteristics of belida fishbone powder added keropok Observed<br />parameters in this study were moisture content, ash content, protein content, fat content, calcium content,<br />phosphor content and whiteness. The method applied the experimental design was Completely Randomized<br />Design with five treatments of 0% (K0), 5% (K1), 10% (K2), 15% (K3) dand 20% (K4) fishbone powder<br />addition with three replications to each treatments. The results showed that the addition of belida bone<br />powder hadn’t significant effect to moisture of fortified keropok while had significant effect on ash, protein,<br />fat, calcium, phosphor content and whitness. The higher addition of fishbone powder increasing the value of<br />ash, calcium, phosphor and whiteness but decreasing protein and fat content of fortifief keropok. The result<br />showed that K3 was the best treatment with 5.64% calcium content.<br /><br />

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

2021 ◽  
Vol 2 (2) ◽  
pp. 1-6
Author(s):  
Ardiyan Dwi Masahid ◽  
Maria Belgis ◽  
Helyas Vintan Agesti
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Functional Properties ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Water Holding Capacity ◽  
Rhizopus Oligosporus ◽  
Swelling Power ◽  
Water Holding

Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).

Sign in / Sign up

Export Citation Format

Share Document