Analisis Zat Gizi dan Organoleptik Olahan Sosis Ikan Gabus sebagai Pangan Alternatif Mencegah Stunting

The prevalence of stunting in Indonesia is still high at 30,8%. Low protein intake is one of the causes of stunting. The purpose of this study was to determine the nutritional analysis and organoleptic quality in cork fish sausages. This study used a completely randomized design with 3 repetitions. Nutrient analysis was obtained from the Luff schroll test for carbohydrates, fat test with shoxlet and protein test with micro kjedhall. Organoleptic quality with acceptance of taste, texture, color and aroma by descriptive. Research results with univariate analisis were the highest nutrient content of protein and carbohydrate in formula F1 (100%) is protein (16.71%) and carbohydrate (20.14%) and the highest fat content in formula F3 (60%) is as much as (18.52%). The most preferred organoleptic quality for aroma and taste is in formula F1 (100%), texture is in formula F2(80%) and the most preferred color is in formula F3 (60%). The recommendation for prevent stunting can be used F1 formula.

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Kualitas Organoleptik Telur Itik yang Diberi Pakan Maggot Hidup (Hermetia illucens)

AL ULUM JURNAL SAINS DAN TEKNOLOGI ◽

10.31602/ajst.v5i1.2418 ◽

2019 ◽

Vol 5 (1) ◽

pp. 1

Author(s):

Aam Gunawan

Keyword(s):

High Protein ◽

Protein Source ◽

Hermetia Illucens ◽

Organoleptic Quality ◽

Low Protein ◽

Randomized Design ◽

Living State ◽

Completely Randomized Design ◽

Range Test

Maggot black soldier fly (Hermetia illucens) is a protein source of feed which is highly favored by poultry, especially ducks and chickens. However, it is feared that the provision of live maggot in ducks will affect the organoleptic quality of the egg, especially its taste and aroma. Therefore this study aims to determine the organoleptic quality of duck eggs fed Hermetia illucens maggot feeds in a living state. The study used 120 alabio ducks which were placed in a postal cage. The design used was a completely randomized design, each treatment using six replications. Each replication is taken egg sample to be tested panelists. The panelists used were 67 panelists who were somewhat trained. The data obtained were analyzed of variance and Duncan's multiple range test. The treatments that were tried consisted of P1: low protein rations without live maggot, P2: low protein rations with live maggot administration 40 g/bird/day, P3: high protein rations without live maggot administration, and P4: high protein rations with live maggot administration 40g/bird/day. The results showed that the treatment affected the texture, flavor, and aroma of boiled eggs. Ducks fed with high protein ration coupled with the provision of live maggot 40 g/bird/day produce softer textures, tastes quite good, and aroma more fishy. Keywords: Maggot, duck eggs, organoleptics

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ANALISIS KADAR LEMAK BIJI HOTONG (Sertica italica (L.) Beauv) DENGAN LAMA WAKTU PENYIMPANAN DI KABUPATEN BURU SELATAN

Biopendix: Jurnal Biologi, Pendidikan dan Terapan ◽

10.30598/biopendixvol2issue2page101-105 ◽

2016 ◽

Vol 2 (2) ◽

pp. 101-105

Author(s):

Christina Namarubessy ◽

Ali Awan

Keyword(s):

Descriptive Analysis ◽

Nutrient Content ◽

Fat Content ◽

Analysis Method ◽

Storage Duration ◽

Alternative Source ◽

Storage Treatment ◽

Randomized Design ◽

Completely Randomized Design ◽

Long Storage

Background: Hotong seeds are a growing and fertile plant on Buru Island and have been exploited by local people as an alternative source of carbohydrates. However, its utilization is still very simple as a result of not knowing the pattern of utilization in other form. Hotong seeds are the smallest cereal seeds weighing 15.2 kg each. Hotong seeds have the highest nutrient content, diameter hot seeds at the base of the larger than the tip and center. The color of seeds are varied hot yellow, brownish and red. Method: This study was an experimental study using Completely Randomized Design (RAL) with long storage treatment (0, 6, 8, and 12 months). Each treatment was repeated three times. The parameters observed were fat content in hotong seeds. Analysis of fat content using descriptive analysis method. Results: The results showed that the fat content of Hotong seeds of Waelo Village differed in control and on each treatment of storage duration. In the control of low fat content of 3.3591%, fat content increased in storage of 6 months and 8 months that is 3.5491% and 3.7242% and then decreased at 12 months ie 3.9322%, where from each treatment fat content the highest was obtained at 12 months storage treatment. Conclusion: There are different amounts of fat content in Hotong seeds of Waelo Village on the controls as well as on any storage treatment duration.

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Karakteristik fisik dan kimia velva buah naga dan sayur wortel dengan penambahan labu kuning

AcTion Aceh Nutrition Journal ◽

10.30867/action.v4i2.181 ◽

2019 ◽

Vol 4 (2) ◽

pp. 134

Author(s):

Saskiyanto Manggabarani ◽

Wanda Lestari ◽

Herlina Gea

Keyword(s):

Nutrient Content ◽

Fat Content ◽

Basic Material ◽

Nutrient Analysis ◽

Average Value ◽

Randomized Design ◽

Dragon Fruit ◽

Frozen Dessert ◽

Hedonic Quality ◽

One Way Anova

Velva is a type of frozen dessert made from fruit that contains nutrients that help the body's metabolic processes and as a source of energy. The addition of vegetables is done to replace fruits that are more expensive and as a source of antioxidants. The aim is to determine the acceptability and hedonic quality and nutritional content of the best formulas for Velva products. Experimental research using a completely randomized design (CRD) approach to the formulation of the basic material for making dragon fruit Velva with the addition of carrot and pumpkin vegetables that is five treatments and two replications to obtain 10 experimental units, the data were analyzed by One Way ANOVA with Duncan test. The results based on hedonic tests show that F3 (80% Carrot + Yellow Pumpkin 20%) averaged 3,51 best-selected formulas. Whereas the hedonic quality test showed that F1 (Carrot 100%) average value of 3,51 the best-selected formula. Organoleptically selected best Velva showed F5 as the best Velva formula ranging from 3.49 organoleptic average test results and nutrient analysis results with nutrient content values. Water content is 77,4%, fat content is 7,4%, protein content is 2,9%, carbohydrate content is 15.3164% ash content is 4,3%. Conclusion; the best dragon fruit Velva formula, carrot vegetable, and pumpkin are the best in hedonic and hedonic quality in formula F5 (60% carrot and 40% pumpkin) containing low-fat content based on SNI frozen dessert.Velva sejenis frozen dessert terbuat dari buah yang mengandung kandungan zat gizi yang membantu proses metabolisme tubuh dan sebagai sumber energi. Penambahan sayur dilakukan untuk mengganti buah yang harganya lebih mahal dan sebagai sumber antioksidan. Tujuan untuk mengetahui daya terima dan mutu hedonik serta kandungan gizi formula terbaik terhadap produk velva. Penelitian eksperimen menggunakan rancangan acak lengkap (RAL) pendekatan formulasi dari bahan dasar pembuatan velva buah naga dengan penambahan sayur wortel dan labu kuning yaitu lima perlakuan dan dua kali ulangan sehingga diperoleh 10 unit percobaan, data dianalisis dengan One Way Anova dengan uji Duncan. Hasil uji hedonik menunjukkan bahwa F3 (Wortel 80% + Labu Kuning 20%) rata-rata 3,51 formula terpilih terbaik. Uji mutu hedonik menunjukkan bahwa F1 (Wortel 100%) nilai rata-rata 3,51 formula terpilih terbaik. Velva terpilih terbaik secara organoleptik menunjukkan F5 sebagai formula velva terbaik berkisar 3,49 nilai rata-rata uji organoleptik dan hasil analisis zat gizi dengan nilai kandungan zat gizi. Kadar air 77,5%, kadar lemak 7,4%, kadar protein 2,9%, kadar karbohidrat 15,3% kadar abu 4,3%. Kesimpulan; formula velva buah naga, sayur wortel dan labu kuning yang terbaik secara hedonik dan mutu hedonik pada formula F5 (60% wortel dan 40% labu kuning) yang mengandung kadar lemak rendah berdasarkan SNI frozen dessert.

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INFLUENCIA DO HIDROGEL NO CRESCIMENTO E NO TEOR DE NUTRIENTES DAS MUDAS DE Eucalyptus dunnii

FLORESTA ◽

10.5380/rf.v45i2.34411 ◽

2014 ◽

Vol 45 (2) ◽

pp. 315 ◽

Cited By ~ 8

Author(s):

Márcio Navroski ◽

Maristela Machado Araujo ◽

Lia Rejane Silveira Reiniger ◽

Marlove Fátima Brião Muniz ◽

Mariane De Oliveira Pereira

Keyword(s):

Nutrient Content ◽

Dry Mass ◽

Seedling Production ◽

Nutritional Content ◽

Randomized Design ◽

Nutritional Analysis ◽

Eucalyptus Dunnii ◽

Completely Randomized Design ◽

Dickson Quality Index

Objetivou-se avaliar doses do hidro-retentor adicionado ao substrato sobre crescimento, teor nutricional e qualidade de mudas de Eucalyptus dunnii Maiden. O experimento foi realizado em delineamento inteiramente casualizado, com seis tratamentos, constituídos de concentrações crescentes do hidrogel (0; 1,5; 3,0; 4,5 e 6,0 g.L-1). Foram utilizadas seis repetições, cada uma composta por 24 plantas. Aos 90 dias após a semeadura, foi realizada a avaliação de parâmetros morfológicos das mudas e análise nutricional da parte aérea. A dose em torno de 4,5 g.L-1 ocasiona a melhor resposta quanto às variáveis avaliadas, proporcionando maior altura, diâmetro de coleto, massa seca da parte aérea e radicular e índice de qualidade de Dickson. O uso de doses abaixo de 3 g.L-1 ou acima de 4,5 g.L-1 diminuíram a qualidade das mudas. Todos os macronutrientes apresentaram maior teor na parte aérea (caule + folhas) na presença do hidrogel. O teor dos macronutrientes na parte aérea das mudas aumenta com a adição do hidrogel, porém diminui o teor dos micronutrientes. Em geral, o uso do polímero hidro-retentor aumentou a qualidade das mudas de E. dunnii.Palavras-chave: Produção de mudas; polímero hidroretentor; retenção de água e nutrientes; análise nutricional. AbstractDoses of hydrogel influencing growth and nutritional content in seedlings Eucalyptus dunnii. The objective was to evaluate different dosages of hidroretentor added to the substrate on the growth, nutrient content and quality of Eucalyptus dunnii Maiden. The experiment was conducted in a completely randomized design with six treatments, and increasing concentrations of the hydrogel (0, 1.5, 3.0, 4.5 and 6.0 g.L-1). Were six replicates, each consisting of 24 plants. At 90 days after sowing was evaluated morphological parameters of seedlings and nutritional analysis of the seedlings. The dose around 4.5 g.L-1 brings the best answer for the variables evaluated, providing greater height, diameter collect, shoot dry mass, root parts and Dickson quality index. The use of doses below 3 g.L -1 or above 4.5 g.L -1 decreased the quality of seedlings. All macronutrients showed higher content in shoots (leaves + stem) in the presence of the hydrogel. The macronutrient content of the shoots of seedlings increases with the addition of the hydrogel, but decreases the content of micronutrients. In general, the use of polymer hidroretentor increased the quality of the seedlings of E. dunnii.Keywords: Seedling production; polymer hidroretentor; retention of water and nutrients; nutritional analysis.

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Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

Jurnal Tanaman Industri dan Penyegar ◽

10.21082/jtidp.v8n1.2021.p37-48 ◽

2021 ◽

Vol 8 (1) ◽

pp. 37

Author(s):

Elsera Br Tarigan ◽

Edi Wardiana ◽

Handi Supriadi

Keyword(s):

Shelf Life ◽

Storage Temperature ◽

Storage Period ◽

Fat Content ◽

Test Method ◽

Life Test ◽

Coffee Plantations ◽

Randomized Design ◽

Completely Randomized Design ◽

And Storage

Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type which consisted of 3 types: thick alumunium foil 65m (AF65), thick alumunium foil 130m (AF130), and thick lamination 114m (L144). The second factor was the storage temperature which consisted of 3 levels: 25 oC, 35 oC, and 45 oC, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45 oC whereas coffee in AF65 packaging is ideally at 25 oC.

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

Indigenous Biologi : Jurnal Pendidikan dan Sains Biologi ◽

10.33323/indigenous.v3i3.137 ◽

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.

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LIMBAH TERNAK KELINCI SEBAGAI BAHAN BAKU PUPUK ORGANIK POTENSIAL

Jurnal Agroqua Media Informasi Agronomi dan Budidaya Perairan ◽

10.32663/ja.v16i2.506 ◽

2018 ◽

Vol 16 (2) ◽

pp. 152

Author(s):

Risvan Anwar ◽

Djatmiko Djatmiko

Keyword(s):

Raw Materials ◽

Organic Fertilizer ◽

Nutrient Content ◽

Raw Material ◽

Organic Fertilizers ◽

Animal Waste ◽

Livestock Waste ◽

Randomized Design ◽

Completely Randomized Design ◽

Many Sources

Many sources of raw materials which allegedly can enrich the nutrient content in the organic fertilizer. The weakness of organic fertilizer for this is the low level of nutrients contained in them.This study aims to determine the nutrient content contained in various combinations of organic fertilizer raw materials with rabbit animal waste as the main raw material.This study aims to determine the nutrient content in various combinations of organic fertilizer raw materials with rabbit animal waste as the main raw material. The experiment used a completely randomized design with raw materials as treatments, Livestock Waste Rabbit (LTK), Cow Manure (PKS) and Abu Straw Rice (AJP). Such treatment: B1 = LTK; B2 = LTK: PKS = 2: 1; B3 = LTK: AJP = 3: 1; B4 = LTK: PKS: AJP = 6: 2: 1; B5 = LTK: PKS: AJP = 5: 2: 1; B6 = LTK: PKS: AJP = 4: 2: 1; B7 = LTK: PKS: AJP = 3: 2: 1; B8 = LTK: PKS: AJP = 2: 2: 1; B9 = LTK: PKS: AJP = 1: 2: 1. The research concluded (a) Organic fertilizers are made from various materials raw has fulfilled SNI 19-7030-2004 about the specifications of Organic Waste Compost. (B) A combination of organic fertilizer raw materials significantly affect the nutrient content of manure. (C) Organic fertilizers expectations are: (a) Raw materials of animal wastes rabbit (LTK), (b) LTK: PKS: AJP = 6: 2: 1, (c) LTK: PKS: AJP = 2: 2: 1 and (d) LTK: PKS: AJP = 1: 2: 1.

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

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i01.p08 ◽

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.

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Uji Kualitas Sie Balu Daging Kerbau Dengan Pemberian Persentase Bawang Putih (Allium sativum) yang Berbeda

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v2i4.5463 ◽

2017 ◽

Vol 2 (4) ◽

Author(s):

Arif Fadhilah ◽

Cut Aida Fitri ◽

Amhar Abubakar

Keyword(s):

Protein Content ◽

Allium Sativum ◽

Fat Content ◽

Meat Weight ◽

Buffalo Meat ◽

Randomized Design ◽

Quality Testing ◽

Completely Randomized Design ◽

Banda Aceh

Penelitian ini dilaksanakan di Laboratorium Ilmu dan Tehnologi Pengolahan Daging Program Studi Peternakan Fakultas Pertanian Universitas Syiah Kuala Banda Aceh. Penelitian ini berlangsung selama dua bulan dari Maret sampai April 2016. Tujuan penelitian ini adalah untuk mengamati Uji Kualitas Sie Balu Daging Kerbau Dengan Pemberian Persentase Bawang Putih (Allium sativum) Yang Berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan 5 ulangan. Perlakuan P0 adalah pada pemberian 0 % (kontrol), perlakuan P1 adalah pemberian 10 % bawang putih dari berat daging, perlakuan P2 adalah pemberian 15 % bawang putih dari berat daging, perlakuan P3 adalah pemberian 20 % bawang putih dari berat daging. Parameter yang diamati dalam penelitian ini adalah Kandungan protein dan Kandungan lemak. Hasil penelitian menunjukkan bahwa sie balu daging kerbau yang diberi berbagai persentase bawang putih berpengaruh sangat nyata (P0,01) terhadap kandungan protein dan kandungan lemak.A Quality Testing of Cured Buffalo Meat by Giving a DifferentPercentage of Garlic (Allium sativum)The purpose of this study was to observe the Quality Testing of Cured Buffalo Meat by Giving Different Percentage of Garlic (Allium Sativum). This study used Completely Randomized Design (RAL) with 4 treatment of 5 replications. Treatment P0 was given 0% garlic (control); P1 treatment was given 10% garlic of the meat weight, P2 treatment was given 15% garlic of the meat weight, P3 treatment was given 20% garlic of the meat weight. The parameters observed in this study were the content of protein and fat. The results showed that cured buffalo meat which was given various percentage of garlic had a significant effect (P 0,01) on protein content and fat content.

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Perbandingan Komposisi Ukuran Serat Batang Aren dengan Pasir Sebagai Substrat Hidroponik Seladaarenga wood fiber composition; sand; fiber size; lettuce; hydroponic substrate

Agrosains: Jurnal Penelitian Agronomi ◽

10.20961/agsjpa.v18i1.18682 ◽

2016 ◽

Vol 18 (1) ◽

pp. 22

Author(s):

Dwi Hardjoko ◽

Sumiyati Sumiyati

Keyword(s):

Wood Fiber ◽

Nutrient Content ◽

Wood Fibers ◽

Fiber Composition ◽

Randomized Design ◽

Fiber Size ◽

High Nutrient ◽

Increase Productivity ◽

Completely Randomized Design ◽

Lettuce Yield

Lettuce (Lactuca sativa L.) is vegetables with high nutrient content and interest more people, meanwhile producing optimum, yet, therefore, need hydroponic substrate to increase productivity. The orange wood fiber is a waste produced by palm industry manufacturer. The waste of Arenga wood fibers has not used maximum yet, so if it’s piled up will be affects the ecosystem in around. We need to utilize the waste of Arenga wood fiber to be a substrate hydroponic. The aim of this research is to know the maximum of Arenga wood fiber composition in several sizes which is combined with the sands. It’s for increasing the growth and lettuce yield. The method of this research is completely randomized design with two factorials. They are the Arenga wood fiber composition with sand and size of Arenga wood fiber. The main variable of observation is root length, wide of leaves, and fresh weight of lettuce. The result of observation showed that the Arenga wood fiber composition and the sand composition for cultivation lettuce consist of 25% of Arenga wood fiber and 75% (1:3) of various size of sand. The highest root was 12.6 cm and it produced wide of leaves was 1602.3 cm2 and increased the fresh plants until 53.7 g.

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