scholarly journals The Extract Welch Starfruit Leaves Of Water Levels, Proteins And Fats Skipjack (Katsuwonus Pelamis ) Smoke

2019 ◽  
Vol 2 (1) ◽  
pp. 1-7
Author(s):  
Ida Astuti ◽  
Asniati Ningsih
Keyword(s):  
Energy Source ◽  
Amino Acids ◽  
Water Content ◽  
Nutrient Content ◽  
Water Levels ◽  
Katsuwonus Pelamis ◽  
Food Ingredients ◽  
Living Things ◽  
Randomized Design ◽  
Completely Randomized Design

Some food ingredients are needed by living things because they contain food substances needed in growth. This substance is commonly called the nutrient content of the food. This substance is very important, especially in metabolic processes such as breaking protein into amino acids needed for the growth of babies, children, and also helps maintain the function of carbohydrates as an energy source. The purpose of this study was to determine the effect of extracts on nutrient levels of skipjack (Katsu wonu spelamis) fufu (smoke). This study used a completely randomized design, with two treatments (the use of preservatives and without preservatives) with 3 replications. Based on the results of the study it was found that the extract of the welch starfruit leaves did not significantly affect the protein and fat content but significantly affected the water content.

scholarly journals Effects of Addition of Skipjack Meat to Water Levels, Protein Levels and Ash Levels of Floss Sweet Corn

2020 ◽  
Vol 4 (1) ◽  
pp. 15-20
Author(s):  
Khairun Mutia
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Sweet Corn ◽  
Ash Content ◽  
Water Levels ◽  
Tuna Fish ◽  
Protein Levels ◽  
Fish Meat ◽  
Randomized Design ◽  
Completely Randomized Design

The aim of this study was to determine the concentration of tuna fish that can produce shredded which has good quality. The method used in this study was a completely randomized design (RAL) with 3 treatments and 3 replications. The treatments in this study were A1 (375 g of skipjack meat) A2 (250 g of skipjack meat) and A3 (125 g of skipjack meat). The results of this study resulted that A3 treatment with a concentration of 125 g of skipjack fish meat provided good quality fish with a water content of 7,17%, ash content of 2,72% and protein content of 33,22%.

scholarly journals Effect of Variations on the Type and Size of Organic Waste on Compost Water Content and Growth of Chili Plant

2020 ◽  
Vol 17 (1) ◽  
pp. 19-28
Author(s):  
Elida Novita ◽  
Idah Andriyani ◽  
Zakina Romadona ◽  
Hendra Andiananta Pradana
Keyword(s):  
Water Content ◽  
Vegetative Growth ◽  
Organic Waste ◽  
Statistical Tests ◽  
Nutrient Content ◽  
Coffee Pulp ◽  
Randomized Design ◽  
Plant Nursery ◽  
Matter Effect ◽  
Completely Randomized Design

Organic waste is potential as a compost material. It was supported by the amount of nutrient content. The compost block is a technology for utilizing organic material as a plant nursery. The research objective was to examine the variants of type and size of organic matter effect on the water content in compost blocks and vegetative growth of chili plants. The materials type of compost block were coffee pulp, tobacco petiole, and rice husks. Size variations in compost block were 10, 40 and 80 mesh. Experimental design on the types and sizes of organic materials using a Completely Randomized Design. The experimental results show that the highest value of water content in compost block with the watering of the same volume amount 51.22 mL of water is coffee pulp material with a range value of 40 - 50%. Coffee pulp and rice husk as compost block material influenced the vegetative growth of chili plants. The statistical tests that show a significant effect on the type and size of organic waste material on the chili plant growth i.e height and leaf area plants. The results become a consideration for variation type and size of organic waste choice for compost block materials.

scholarly journals THE EFFICIENCY OF WATER UTILIZATION ON VARIOUS THE LOCAL GRASSES WITH DIFFERENT WATER LEVELS

Pastura ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 36
Author(s):  
I Nyoman Bayu Paramartha ◽  
Anak Agung Ayu Sri Trisnadewi ◽  
Magna Anuraga Putra Duarsa
Keyword(s):  
Water Content ◽  
Animal Husbandry ◽  
Field Capacity ◽  
Water Levels ◽  
Utilization Efficiency ◽  
Treatment Combination ◽  
Water Utilization ◽  
Randomized Design ◽  
Growth Production ◽  
Completely Randomized Design

This study aims to determine the efficiency of water utilization in the local grasses of Axonopus compressus, Paspalum conjugatum, and Oplismenus burmanni with different water levels. The study was conducted in the Laboratory of Greenhouse, Faculty of Animal Husbandry Udayana University, Denpasar. Completely randomized design of 3 × 3 nested patterns was used in this study with a type of grass treatment: Axonopus compressus, Paspalum conjugatum, Oplismenus burmanni, and water levels i.e 100% field capacity (KL) (K1), 75% (KL) (K2), and 50% (KL) (K3) thus there are 9 treatment combinations namely PK1, PK2, PK3, OK1, OK2, OK3, AK1, AK2, dan AK3. Each treatment combination was repeated four times so there were 36 research pots. The variables observed were efficiency of water utilization, growth, production and growth characteristics. The results show that Paspalum conjugatum grass has the highest responsiveness on the efficiency of water utilization at giving different water levels compared to grass Axonopus compressus and Oplismenus burmanni. This study concluded that there was an increase in water utilization efficiency at the provision of 75% KL (K2) moisture content on grass Axonopus compressus and Paspalum conjugatum, whereas in grass Oplismenus burmanni the provision of different water content had no effect on improving water utilization efficiency. Key words: Axonopus compressus, Paspalum conjugatum, Oplismenus burmanii, water content, water utilization efficiency

scholarly journals ORGANOLEPTIC PROPERTIES AND NUTRITIOUS CONTENT OF BISCUIT BASED ON LOCAL FOOD

2018 ◽  
Vol 12 (1) ◽  
pp. 30
Author(s):  
Rosa Hadiana Putri ◽  
Anak agung Sagung Putri Chandradewi ◽  
Reni Sofiyatin ◽  
Made Darawati
Keyword(s):  
Local Food ◽  
Nutrient Content ◽  
Soy Flour ◽  
Soybean Flour ◽  
Corn Flour ◽  
Organoleptic Properties ◽  
Food Ingredients ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Taste Assessment

Abstract: Biscuits are bakery products made by baking. Local food ingredients in West Nusa Tenggara is potential to be utilized as the ingredients for making biscuits, for instance corn, soybeans, yellow pumpkins and katuk leaves (Sauropus androgynous). Preliminary trials used limited panellists, it was obtained the most delightful formulas were 12 g of corn flour, 12 g soy flour, 12 g pumpkin flour, and 5 g katuk leaves flour. The objective study was to identify the organoleptic properties and nutritious content of biscuits based on local food. The methods was experimental research in laboratory by using Completely Randomized Design of single factor with addition of 25%, 30% and 35% soybean flour. Assessment of organoleptic properties utilized trained panelists somewhat and consumers. The addition of soybeans to biscuits had a significant effect on the texture and taste of biscuits. The results of the color assessment employed panelists are somewhat trained 3.12 - 3.46; Scent assessment 3.28-3.52; Texture assessment 3.14-3.68 and taste assessment 3.40-3.76. The result of color assessment used consumer panelist 4.24-4.4; Scent assessment 4.2; texture assessment 4.8-5 and taste assessment 3.2-4.2. Biscuits contain 469,415 kcal, 13,815% protein, 21,815% fat, 54.455% carbohydrate, 6.49% water, and 3.44% ash. The best treatment is a biscuit with 25% added soybean flour (t1).Keywords: Biscuits; Nutrient Content; Organoleptic Properties.

scholarly journals Performance, gut morphometry and enzymatic activity of broilers fed neonatal supplementation in housing

2018 ◽  
Vol 40 (1) ◽  
pp. 38423
Author(s):  
Tatiane Souza dos Santos ◽  
Adriano Barbieri ◽  
Robert Guaracy Aparecido Cardoso Araujo ◽  
Gustavo Do Valle Polycarpo ◽  
Daniela Felipe Pinheiro ◽  
...  
Keyword(s):  
Amino Acids ◽  
Polynomial Regression ◽  
Pancreatic Enzyme ◽  
Broiler Chicks ◽  
Quadratic Effect ◽  
Linear Effect ◽  
Intestinal Length ◽  
Randomized Design ◽  
Relative Organ Weight ◽  
Completely Randomized Design

The objective was to evaluate the performance, relative organ weight, morphometry, intestinal length and pancreatic enzyme activity of broilers receiving neonatal supplementation. A total of 900 Cobb 500 broiler chicks was housed in 30 boxes of 2.5 m². The treatments were divided in a completely randomized design with six replications, and consisted of five inclusion levels (0.0, 2.5, 5.0, 7.5 and 10 grams per bird). The supplement used was based of amino acids, vitamins and minerals, which was provided on the ration on the first day in the housing. Statistical analysis was performed using SAS (2008) and when significant broken down using a polynomial regression. Due to the inclusion of the neonatal supplement in the period from one to seven and one to 21 days of age, the feed intake presented a linear effect and the weight gain, a quadratic effect. The relative weights of the gizzard and liver showed a quadratic effect, and the inclusions of 4.18 and 3.41 grams/bird provided the lowest weights, respectively. The jejunum villi height decreased with supplementation as well as the activity of pancreatic lipase. It can be concluded that neonatal supplementation benefited the performance of birds up to 21 days of age.

PERCEPATAN PENGOMPOSAN TANDAN KOSONG KELAPA SAWIT (TKKS) DENGAN PEMBERIAN UREA (Acceleration Composting Empty Fruit Bunches (Efb) With The Application Of Urea)

AgriPeat ◽  
2019 ◽  
Vol 18 (02) ◽  
pp. 113-124
Author(s):  
Journal Journal
Keyword(s):  
Weight Loss ◽  
Water Content ◽  
Palm Oil ◽  
Organic N ◽  
Empty Fruit Bunches ◽  
Randomized Design ◽  
Compost Application ◽  
Completely Randomized Design ◽  
Total P

                                                                                                                                   ABSTRAK Kelapa sawit merupakan tanaman perkebunan yang memegang peranan penting dalam industri pangan. Luas perkebunan kelapa sawit di Indonesia pada tahun 2014 mencapai 10 juta Ha. Pertumbuhan yang pesat diikuti dengan produksi crude palm oil (CPO) dan palm karnel oil (PKO) yang juga meningkat, sekaligus produk sampingan berupa limbah. Salah satu limbah pabrik kelapa sawit yang jumlahnya besar adalah tandan kosong kelapa sawit (TKKS). Tandan kosong kelapa sawit merupakan limbah organik yang berpotensi dimanfaatkan dibidang pertanian. Akan tetapi, TKKS memiliki nilai C/N yang cukup tinggi, akibatnya sukar dan lama untuk terdekomposisi. Salah satu cara pemanfaatan TKKS adalah dengan dilakukan pengomposan dengan pengkayaan urea. Diharapkan dengan perlakuan tersebut TKKS akan cepat terdekomposisi dan dapat segera dimanfaatkan oleh tanaman. Penelitian ini bertujuan untuk (1) mengetahui pengaruh pemberian urea terhadap pengomposan TKKS dan (2) mengetahui pengaruh peningkatan dosis urea terhadap kualitas kompos TKKS. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) faktor tunggal dengan 5 perlakuan, yaitu U1 (urea 0 g setara dengan nilai C/N=), U2 (urea 30,9 g setara dengan nilai C/N=), U3 (urea 79,3 g setara dengan nilai C/N=), U4 (urea 176,1 g setara dengan nilai C/N=) dan U5 (urea 466,3 g setara dengan C/N = ) dan 9 ulangan, sehingga diperoleh 45 satuan percobaan. Hasil penelitian menunjukan bahwa pemberian urea berpengaruh sangat nyata terhadap susut bobot, kadar air, nilai pH kompos, C-organik, N-total, P-tersedia, dan nilai C/N, selain itu pemberian urea mengakibatkan terjadi perubahan tekstur dan warna pada kompos TKKS. Pemberian dosis urea 466,3 g mampu meningkatkan kandungan N-total, serta menurunkan nilai C/N dan nilai pH kompos. Pemberian dosis urea 79,3 g atau setara dengan C/N = mampu meningkatkan kandungan P-tersedia dan kadar air, menurunkan susut bobot dan kandungan C-organik, serta menunjukan perubahan tekstur dan warna yang lebih baik. Kata kunci: tanda kosongkelapa sawit (TKSS), kompos, urea                                                                                                                                        ABSTRACT Empty fruit bunches (EFB) is a solid wastes produced in large quantity from palm oil industry. Empty fruit bunches can be used as compost material, additionally difficult to decompose because it contain cellulose, hemicellulose, and lignin, as well as value of ratio C/N is high. Use EFB as compost material through the provision of urea has been done in this research. Urea are expected to reduce the value of ratio C/N and became a starter for microbial decomposers. The purpose of this research were (1) to determine the effect of urea on composting of EFB and (2) to determine the effect of increasing doses of urea to the quality of compost of EFB. This research was used a single factor of Completely Randomized Design (CRD) with 5 treatments, namely U1 (urea 0 g), U2 (urea 30,9 g), U3 (urea 79,3 g), U4 (urea 176,1 g), and U5 (urea 466,3 g), and 9 replications, until result 45 experimental units. The result showed that urea significant effect on weight loss, water content, value of pH compost, C-organic, N-total, P-available, and value of ratio C/N, besides urea resulted Widodoe, K. dkk Percepatan Pengomposan Tandan Kosong Kelapa Sawit…..…. 114 in a change in texture and color on the compost EFB. Application of urea 466,3 g was able to increase the content of N-total, reduce the value of ratio C/N and the value of pH compost. Application of urea 79,3 g can improve the content of P-available and water content, reduce the weight loss and the content of C-organic, and showed the changes in texture and color as better. Keywords: empty fruit bunches, compost, urea

scholarly journals PEMANFAATAN BIJI KETAPANG (Terminalia catappa) SEBAGAI SUMBER PROTEIN DAN SERAT PADA PRODUK MAKANAN STIK

2019 ◽  
Vol 1 (1) ◽  
pp. 27-33
Author(s):  
Eman Darmawan
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Test Method ◽  
Snack Food ◽  
Organoleptic Properties ◽  
Seed Flour ◽  
A Value ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design

The purpose of this study was to determine the effect of substitution ketapan seed to chemical and organoleptic properties of  the resulted snack food, knowing the exact level of substitution, so obtain the snack food liked the panelists. The design used in this study was completely randomized design (CRD) with single factor that influences the concentration of seed flour substitution ketapan seed consisting of 5 treatments. Each treatment be repeated 3 times. The data obtained was analyzed by Analysis of Variance (ANOVA), if there was a difference between the treatment of advanced test conducted by Duncan`s Multiple Ranges Test Method (DMRT) at the level of 5%. Substitution of wheat flour with ketapan seed flour  affects the snack food produced, which can reduce the water content of the snack food and increase levels of protein and fiber snack food. Ketapan seed flour substitution preferred by the panelists was substitution ketapan seed flour up to 30% with a value of 3.52 and the criteria snack food produced had a water content of 3.67%, 15.10% db protein content, fiber content of 3.64 % db, brownish yellow color (2.95), a rather tasted wheat flour (3.35), and crispy (3.60).

scholarly journals Karakteristik Kimia dan Organoleptik Flakes Kacang Hijau dengan Penambahan Bahan Pengisi dan Air

2016 ◽  
Vol 8 (1) ◽  
pp. 24-28
Author(s):  
Maya Indra Rasyid
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Mung Bean ◽  
Protein Levels ◽  
Absorption Ratio ◽  
Bean Flour ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

(Chemical and Organoleptic Characteristics of Mung Bean Flakes with The Addition of Fillers and Water) ABSTRACT. The objective of this research was to determine the chemical and organoleptic characteristics of mung bean flakes with the addition of fillers and water. The study was conducted using completely randomized design with two factors namely the addition of fillers and water. The results showed that the addition of fillers and water has significant (P≤0,01) effect on the water absorption ratio and protein levels of mung bean flakes. The best treatment was obtained by the mung bean flour without the addition of fillers with 150% of addition water with water absorption ratio of 204%, water content of 5,7%, protein of 22,01%, starch levels of 61,76%, organoleptic values of aroma of 2,61, color of 2,42, crispness of 2,72 and flavor of 2,83.

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 EFFECTS OF FERMENTATION DURATION ON PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF THREE AGARWOODS (Aquilaria) LEAVES TEA

2021 ◽  
Vol 9 (2) ◽  
pp. 73-82
Author(s):  
Anisa Leksono ◽  
◽  
Erni Sofia Murtini ◽  
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Plant Species ◽  
Black Tea ◽  
Total Phenol ◽  
Pharmacological Effects ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

Aquilaria is one of the plant genus-producing agarwood. Aquilaria leaves have pharmacological effects which the potential to be processed into black tea. The aim of this study is to determine the effect of fermentation duration on physicochemical and organoleptic characteristics of Aquilaria leaves tea. This study employed a Completely Randomized Design with two factors; the plant species (A. crassna, A. malaccensis, and A. subintegra) and fermentation duration (0 minutes, 70 minutes, and 90 minutes). Parameters analyzed including water content, total phenol, and antioxidant activity. Organoleptic tests were performed on the color, taste, and aroma of the brewed tea. The results summarized that A. subintegra had the highest total phenol and antioxidant activity, but the taste of the tea was not favored. A. crassna fermented 70 minutes and A. malaccensis fermented 0 minutes were the most preferred, but both have lower total phenol and antioxidant activity than A. subintegra.

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