scholarly journals PENGARUH SUBSTITUSI BONGGOL PISANG (MUSA PARADISIACA) DAN PERENDAMAN KITOSAN TERHADAP KANDUNGAN GIZI DAN MUTU TEMPE

2021 ◽  
Vol 20 (2) ◽  
pp. 81-93
Author(s):  
Purwaningtyas Kusumaningsih ◽  
Keyword(s):  
Water Content ◽  
Ash Content ◽  
National Standard ◽  
Musa Paradisiaca ◽  
Significant Difference

The present study was to evaluate nutrition of tempeh made from banana tuber as soybean substituted. The soy beans and banana tuber were soak in 2% of chitosan as preservative before being mixed. Three formulations of soybean and banana tuber mixture: 70%+30% (TB1); 60%+40% (TB2) and 50%+50% (TB3), were established. For each formulations the parameter were evaluated: water content, ash, protein, fat, carbohydrate, fiber and pH. The result of three formulas analysis will compare with the control (100% soybeans). The water content from three formulas were under Indonesia’s National Standard for tempeh (3144:2015), it was more than 65%. The substitution soybean with banana tuber was not influence of ash content compared with the control. Otherwise the protein were decrease in the three formulas. The lowest percentage of fat is showed in TB3. The best carbohydrate result was obtained in TB3. The highest percentage of fiber was obtained in TB3. The pH was decreased in three formulas. In the Least Significant Difference (LSD) analysis, substitute of soybeans with banana tuber and 2% chitosan treatment were influence the water content, protein, fat, fiber and pH.

scholarly journals EVALUASI SIFAT KIMIA DAN SENSORI PERMEN JELLY JAMUR TIRAM PUTIH PADA BERBAGAI KONSENTRASI GELATIN

2021 ◽  
Vol 11 (1) ◽  
pp. 43-53
Author(s):  
Sussi Astuti ◽  
Dwi Ardiansyah ◽  
Susilawati Susilawati
Keyword(s):  
Data Analysis ◽  
Water Content ◽  
Block Design ◽  
Ash Content ◽  
Oyster Mushroom ◽  
Single Factor ◽  
Randomized Block Design ◽  
Significant Difference ◽  
Gelatin Concentration ◽  
Sugar Levels

The purpose of the research to determine the concentration of gelatin that produce white oyster mushroom jelly candy which appropriate with the chemical and sensory characteristic of standard ISO 3547.2-2008.  The research arranged in a Complete Randomized Block Design (CRBD) by a single factor that is gelatin concertration on six grade of 5%, 10%, 15%, 20%, 25%, and 30% with four repetition.  Data analysis of variance and a further test with the Least Significant Difference (LSD) at 5% level.  The results showed that the best treatment was found in 20% of gelatin concentration that produces flavor white oyster mushroom jelly candy with score of 2.98 (rather typical white oyster mushroom), elasticity with a score of 3.89 (chewy), color with score of 3.71 (like), the overall acceptance with score of 3.83 (like), the water content of 18.27% (bb), ash content of 0.25% (bb), reduced sugar levels of 0.28% (bb), and sucrose levels of 51.33% (bb) which appropriate with SNI jelly candy 3547.2-2008.

scholarly journals EKSTRAKSI PEKTIN DARI KULIT BUAH PISANG KEPOK (Musa paradisiaca)

2012 ◽  
Vol 1 (1) ◽  
pp. 49-53
Author(s):  
Farida Hanum ◽  
Martha Angelina Tarigan ◽  
Irza Menka Deviliany Kaban
Keyword(s):  
Solvent Extraction ◽  
Water Content ◽  
Extraction Method ◽  
Galacturonic Acid ◽  
Extraction Process ◽  
Ash Content ◽  
Extraction Time ◽  
Musa Paradisiaca ◽  
Food And Beverage

Pectin are polymer of D-galacturonic acid connected by β-1,4 glucosidic. Pectin are widely used in pharmaceutical, food and beverage industries. This research was expected to took advantage of banana peels (Musa paradisiaca) by producing pectin. The research used an extraction method by using acid solvent in additional to ethanol to form the sediment of pectin and the last step is drying in order to get dry pectin. The fixed variables which were used in this research were 10 grams banana peels, 10% water content of sample, and chloride acid solvent. Extraction process was carried out by pH 1; 1,5; 2; extraction time of 70, 80, 90, 100 minute, and temperature of 80 oC, 90 oC. The results showed that the highest yield of pectin extraction was obtained at temperature of 80 oC, pH 1,5 during 80 minute with 11,88% water content, 0,98% ash content, and 3,72% the methoxyl content.

scholarly journals Pembuatan Kopi dari Kulit Pisang Kepok (Musa paradisiaca Linn) dan Aktivitas Antioksidannya

2019 ◽  
Vol 3 (1) ◽  
pp. 94
Author(s):  
Allikha Bias Mentari ◽  
Siti Nur Kholisoh ◽  
Taufik Nor Hidayat ◽  
Umar Hafidz Asy'ari Hasbullah
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Bulk Density ◽  
Study Design ◽  
Ash Content ◽  
Banana Peel ◽  
Phenol Content ◽  
Musa Paradisiaca ◽  
Randomized Design ◽  
Fruit Maturity

Processing coffee from kepok banana peel is an option in diversifying food preparations and providing non-caffeine coffee. This study aims to study the characteristics of banana peel coffee based on fruit maturity and oven duration. In addition, it also analyzes total phenol and its antioxidant activity. The study design used a factorial randomized design with the first factor of fruit maturity (unripe and ripe) and the second factor of oven length (5, 10, and 15 minutes). Banana skin coffee has a yield ranging from 8.6 to 11.6%. Bulk density ranges from 0.43-0.48g/ml. Water content ranges from 3.9-6.39%. Ash content ranges from 0.92-6.79%. The content of phenol ranges from 0.6 to 2.46 mg PE/g. The coffee phenol content of ripe banana peel is larger than unripe. The longer oven increases the phenol content. IC50 and EC50 decrease with increasing phenol. The antioxidant activity of ripe banana peel coffee is larger than unripe

TINGKAT PENERIMAAN KONSUMEN TERHADAP BAKSO IKAN LELE DENGAN KONSENTRASI DAGING YANG BERBEDA

2016 ◽  
Vol 1 (1) ◽  
pp. 8-13
Author(s):  
Musdalifah Musdalifah ◽  
Wendy Alexander Tanod
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Ash Content ◽  
Consumer Acceptance ◽  
National Standard ◽  
Central Sulawesi

Increased production of catfish in Central Sulawesi was not followed by an increase in the consumption of meat catfish. Diversification of products made from meat catfish, into attractive products such as meatballs need to be done. This study aims to determine consumer acceptance of meatball use catfish meat. This study uses 4 treatments and 3 repetitions. The parameters tested in each treatment, the ash content, moisture content and organoleptic assessment. The treatments were given, namely variations in the concentration of meat catfish 200 g, 400 g, 600 g and 800 g. The results showed the ash content meatballs catfish ranging from 0.64% to 0.93%. The water content meatball catfish of each treatment ranged between 66.75% - 70%. Value organoleptic appearance meatballs catfish range of 6.33 to 6.83. Smell value of meatballs catfish ranging from 6.50 to 6.83. Flavor value of meatballs catfish ranging from 6.33 to 6.83. Texture value of meatballs catfish ranging from 6.33 to 6.83. From the results of this study concluded that the levels of ash and water content meatball catfish from each treatment were given still meet the Indonesian National Standard and meatballs catfish with meat concentrations of 600 g and 800 g preferably panelists

scholarly journals UJI MUTU REFINED KARAGINAN DARI Eucheuma spinosum BERDASARKAN PERBEDAAN KONSENTRASI KALIUM HIDROKSIDA DENGAN METODE MICROWAVE ASSITED EXTRACTION (MAE)

2021 ◽  
Vol 2 (02) ◽  
pp. 38
Author(s):  
Yanu Andhi Arto
Keyword(s):  
Water Content ◽  
Ash Content ◽  
Gelling Agent ◽  
Alkaline Solutions ◽  
Microwave Assisted Extraction ◽  
Sulfate Content ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Significant Difference ◽  
Carrageenan Quality

Carrageenan in the pharmaceutical industry can be used as a stabilizer, thickener, gelling agent, emulsifier, and binder. Alkaline solutions such as KOH have two functions, which help extract polysaccharides to be more perfect and accelerate the elimination of 6-sulfate from the monomer unit to 3,6-anhydro-D-galactose so that it can improve the quality of carrageenan. The purpose of this study is to evaluate the effect of  to determine the effect KOH of differences concentration on yield carrageenan characteristics from the extraction results Microwave-assisted extraction (MAE). The carrageenan quality parameters tested water content, ash content, sulfate content and viscosity. The Eucheuma spinosum originating from the waters of Sumenep, Madura was extracted at the Phytochemical Laboratory of Pharmacy Program, Hang Tuah University, Surabaya using different concentrations of KOH 10%, 15%, and 20% with the Microwave Assisted Extraction (MAE) method which was then filtered and neutralized with filtration and neutralized with The HCl is then precipitated with ethanol 96%, drying and grinding until to obtain a fine carrageenan is powder. The carrageenan obtained was then calculated the for yield percentage and analyzed for the water content, ash content, sulfate content and viscosity. The concentration of KOH affects % yield where an average increase in yield results along with increasing the concentration of KOH, the highest yield at 20% concentration of KOH is 37.41% ± 1.186 and an analysis of the standard carrageenan quality test is carried out where those that meet the quality requirements are water content, ash content, and sulfate content. As for viscosity, there was no significant difference in the KOH concentrations of 15% and 20%.

scholarly journals Studi Pembuatan Minuman Serbuk Ekstrak Mawar Merah dengan Metode Foam Mat Drying

2020 ◽  
Vol 3 (1) ◽  
pp. 88
Author(s):  
Nisa Rahmawati ◽  
Elfi Anis Saati ◽  
Mochammad Wachid
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Total Dissolved Solids ◽  
Ash Content ◽  
National Standard ◽  
Color Intensity ◽  
Dissolved Solids ◽  
Sugar Addition ◽  
Different Types ◽  
Egg Albumen

Foam mat drying is a drying method that produced powder with better quality compared to conventional drying. The research aimed to analyze the effect of egg albumen concentration as a foaming agent and the addition of different types of sugar on red rose instant powder properties. Nested design by two factors with 3 replications was applied in this research. The first was concentration of egg albumen as the nest with 3 levels (6%, 8%, and 10%) and the second was the addition type of sugar as the nested part with 3 types (granulated sugar, corn sugar, and palm sugar). The results showed that the effect of concentration egg albumen significant (p< 0.05) on the water content, pH, total dissolved solids, anthocyanin levels, antioxidant activity, color intensity (L and a+) and appearance. The different types of sugar addition gave a significant effect (p<0.05) on water content, total dissolved solids, appearance, aroma, and taste. Water content and an ash content of red rose instant powder has been according to the Indonesian National Standard (SNI 01-4320-1996) instant powder drink. The best treatment proved by the concentration of 6% egg albumen and the addition of corn sugar with the value of moisture content of 2.46 %, an ash content of 0.42 %, solubility 86.47 %, water absorption 35.44 %, pH 4.11, total dissolved solid 10.2 ˚Brix, anthocyanin level 77.24 mg/L, antioxidant activity 69.82%, color intensity (L: 49.8 and a +: 36.4) and hedonic tests (appearance, aroma, and taste) of red rose instant powder were accepted by panelist.

scholarly journals Optimization of Coffee-Clove-Ginger Formulated Powder Based on Antioxidant Activity and Physicochemical Properties

2018 ◽  
Vol 5 (1) ◽  
Author(s):  
Arisa Puji Lestari ◽  
Siti Susanti ◽  
Anang Mohamad Legowo
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Antioxidant Status ◽  
Chemical Properties ◽  
Ash Content ◽  
Extract Content ◽  
Significant Difference ◽  
Ginger Powder ◽  
Ground Coffee ◽  
Optimal Formula

The development of coffee products as functional drinks is hoped to increase the popularity of coffee as a healthy drink. One way of improving is by adding spices into the coffee. The objective of this research was to obtain optimization of coffee-spice formulated powder based on its antioxidant activity, water content, ash content, and extract content. The spices used in this research were ginger powder and cloves(1:1). In this research, the ratio of coffee:spices (%,b/b) tested varied with F0(100%: 0%), F1(95%: 5%), F2(90%:10%), F3(85%:15%), and F4(80%:20%) each ratios underwent 4 repetitions of tests. F0-F4 was roasted for 35 minutes at 20 °C. The results showed that all formulas except F4 had met the SNI certifications of ground coffee. F1 had the lowest(p<0.05) water(5.58%) and ash content(4.63%), while its extract content(29.68%) was the highest(p<0.05) out of all the other varying ratios of coffee: spices formula (F1-F4). There was no significant difference between F1 and F0(100% coffee). F4 had the lowest IC50(21.62μg/mL) among other formulas. Thus the formula with the lowest proportion of spices was considered as the optimal formula based on the water content, ash content, and extract content, whereas of antioxidant status, the formula with the highest proportion of spices was considered the best formula. The more the proportion of spices in the formula, the better the antioxidant status, but less optimum in terms of its other chemical properties. It is hoped that the spiced coffee formula could potentially serve as a functional beverage for the community.

scholarly journals Pengaruh Formulasi Jamur Tiram Putih (Pleurotus oestreatus) dan Tapioka Terhadap Sifat Fisik, Organoleptik, dan Kimia Kerupuk

2017 ◽  
Vol 16 (3) ◽  
Author(s):  
Sussi Astuti ◽  
Suharyono A.S. ◽  
Nopena Fitra
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Block Design ◽  
Ash Content ◽  
Product Diversification ◽  
Oyster Mushroom ◽  
Randomized Block Design ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
Standard Quality

White oyster (Pleurotus oestreatus) mushroom has high nutrition content. The white oystermushroom processing to be cracker product is one of product diversification efforts frommushroom. This research was conducted to find out the best formulation of tapioca andoyster mushroom to produce the best characteristics of oyster mushroom crackers. Thesecharacteristics include expansion volume, sensory, and chemist. This research was designedin a Completely Randomized Block Design with 3 replication. The treatments had 7formulation levels of tapioca and oyster mushroom flour, that were N1 (0% : 100%), N2(10% : 90%), N3 (20% : 80%), N4 (30% : 70%), N5 (40% : 60%), N6 (50% : 50%), and N7(60% : 40%), respectively. Data were analiyzed with analysis of varians to find out thetreatment effects, then the data were further analyzed with Honestly Significant Difference(HSD) test on level of 5% to find the best formulation. The results showed that formulationN2 (10% white oyster mushroom and 90% tapioca) was the best formulation with expansionvolume of 452,28%, crunchy texture, rather-typical of oyster mushroom taste, rather-typicalof oyster mushroom aroma, water content of 7,20% (%db), ash content of 1,03% (%db), fatcontent of 0,46% (%db), protein content of 1,66% (%db), and fibre content of 0,24% (%db).However, the protein content didn’t include the qualification of cracker standard quality(SNI 01-2713-1999).Keywords : white oyster mushroom, tapioca, cracker

scholarly journals Analisis mutu briket arang dari limbah biomassa campuran kulit kopi dan tempurung kelapa dengan perekat tepung tapioka

2019 ◽  
Vol 4 (02) ◽  
pp. 110-120
Author(s):  
Bagus Setyawan ◽  
Rosiana Ulfa
Keyword(s):  
Water Content ◽  
Quality Standards ◽  
Quality Standard ◽  
Ash Content ◽  
Coconut Shell ◽  
National Standard ◽  
Biomass Waste ◽  
Heating Value ◽  
Tapioca Flour

Plantation wastes such as coffee skins and coconut shells in Indonesia have not been utilized optimally. Waste can be utilized for the manufacture of charcoal briquettes as an alternative fuel. The purpose of this study was to determine the quality of charcoal briquettes from biomass waste mixed with coffee skin and coconut shell with tapioca flour adhesive. This research is a type of laboratory experimental research. The study used a Completely Randomized Design (CRD) with 3 replications. Testing the quality of charcoal briquettes includes tests of water content, ash content, combustion rate, and heating value. The research data will be compared with the International charcoal briquette quality standards and the Indonesian National Standard (INS). The results showed that the water content and an ash content of the charcoal briquettes were still below the international charcoal briquette quality standards and INS. However, the heating value of this charcoal briquette is surpass the INS quality standard. The conclusion of the research is the quality of the charcoal briquettes from the waste of biomass of coffee husk and coconut shell with tapioca flour recorder in the aspects of water content and ash content is still below the international quality standard and SNI, but in the aspect of the heat value of the charcoal briquette the research results are above the SNI quality standard.

scholarly journals STUDI KADAR GIZI, SERAT DAN ANTOSIANIN TEPUNG KACANG MERAH DAN TEPUNG KECAMBAH KACANG MERAH (Phaseolus vulgaris L.)

2020 ◽  
Vol 9 (3) ◽  
pp. 282
Author(s):  
Ni Made Rizka Erwinda Sari ◽  
Ni Wayan Wisaniyasa ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Water Content ◽  
Ash Content ◽  
Crude Fiber ◽  
Phaseolus Vulgaris L ◽  
Bean Sprout ◽  
Crude Fiber Content ◽  
Bean Flour ◽  
Significant Difference ◽  
Red Bean ◽  
Bean Sprouts

The purpose of this study was to determine of nutrient, crude fiber and anthocyanin of red bean flour and red bean sprout flour. This study was conducted using two treatments, the first treatment without germination and the others using germination for 48 hours. Each treatment was repeated three times, then it made into flour. Red bean flour and red bean sprout flour were analyzed by paired T test. The results showed that red bean flours had a significant difference than red bean sprouts flour on water content, ash, protein, fat, carbohydrate, crude fiber, and anthocyanin. Water content, fat, carbohydrate and anthocyanin of red bean flour higher than red bean sprouts flour, but ash content, protein, and crude fiber of red bean sprouts flour higher than red bean flour. Characteristics of red bean flour and red bean sprout flour there were water content 6.33% and 5.13%, ash content 3.67% and 3.9%, fat content 4.11% and 2.81%, protein content 22.8% and 26.41%, carbohydrate content 63.09% and 61.75%, crude fiber content 3.88% and 4.17%, anthocyanin 3.37 mg/100g and 2.76 mg/100g.

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