scholarly journals PEMANFAATAN HASIL SAMPING PENGOLAHAN IKAN PEPEREK (Leiognathus equulus) MENJADI TEPUNG IKAN

2019 ◽  
Vol 2 (1) ◽  
pp. 11
Author(s):  
Noviyanti Lunda ◽  
Moh Nuh Ibrahim ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Observational Data ◽  
Analysis Of Variance ◽  
Fish Meal ◽  
Calcium Content ◽  
Proximate Analysis ◽  
Raw Material ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Randomized Design ◽  
Range Test

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh perlakuan tulang, kepala dan jeroan terhadap uji organoleptik, uji proksimat dan uji mineral tepung ikan peperek. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan yaitu perlakuan A (tulang), perlakuan B (Kepala) dan perlakuan C (Jeroan) dan ulangan sebanyak empat kali. Kandungan kimia protein diuji dengan metode Spektofotometri, kadar karbohidrat diuji dengan metode karbohidrat total dan uji mineral kalsium diuji dengan metode peniteran subtitusi. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil tertinggi untuk penilaian organoleptik meliputi kenampakan, bau dan tekstur terdapat pada perlakuan A, dimana memiliki nilai kenampakan 8,04, nilai bau 8,02 dan nilai tekstur 8,04. Hasil tertinggi pada uji proksimat meliputi kadar protein yaitu 31,51% dan kadar karbohidrat yaitu 0,032% dan nilai tertinggi untuk uji mineral meliputi kadar kalsium terdapat pada perlakuan A yaitu 0,54%. Kata Kunci: Tepung ikan, kepala, tulang, jeroan, ikan peperek AbstractThis study aims to determine the effect of differences raw material (head, bone and viscera) onorganoleptic test, proximate analysis and calcium of peperek fish meal. This study use dacompletely randomized design (CRD) consisting of three treatments, A (bone), B (head) and C (Viscera) and four time replication. Observational data were analyzed using ANOVA (Analysis of Varience) at the level of 95% (P>0,05), and continued with DMRT test (Duncan Multiple Range Test). There sult of this study for organoleptic test such as appearance, odor and texture were 8,04, 8,02, 8,04 respectively. Proximate analysis such as protein and  carbohidrat were  31,51 %  and 0,032 %  respctively. The  highest value  of calcium content is 0,54%.Key woard:, fiSh meal, bone, head, viscera, pererek fish

scholarly journals Pengaruh Rasio Daun Dan Buah Belimbing Wuluh terhadap Kapasitas Antioksidan, Kadar Tanin dan Sifat Fisik Minuman Fungsional Jamu Daun Belimbing Wuluh (Averrhoa Bilimbi, L.)

2021 ◽  
Vol 1 (3) ◽  
pp. 213-221
Author(s):  
Rosa Abidin ◽  
Rina Mariana ◽  
Teti Setiawati
Keyword(s):  
Herbal Medicine ◽  
Antioxidant Capacity ◽  
Analysis Of Variance ◽  
Chemical Properties ◽  
Selling Price ◽  
Duncan Multiple Range Test ◽  
Tannin Content ◽  
Anova Analysis ◽  
Randomized Design ◽  
Range Test

The parts of the starfruit plant, namely the leaves and fruit of the starfruit, have the potential to be made into a functional drink. Efforts that have been developed to use the leaves and fruit of starfruit are herbal medicine. This study aims to determine the chemical properties (antioxidant capacity and tannin content), physical properties (color) and differences in the selling price of the herbal medicine for starfruit leaves with different leaf and fruit ratios. The research design used was a completely randomized design (CRD) with a factor of different ratios between leaves and fruit with two repetitions. Data were analyzed using ANOVA (Analysis of Variance). If there are differences, then proceed with the Duncan Multiple Range Test (DMRT). The results showed that the highest antioxidant capacity and tannin content of starfruit leaves were found in the ratio of 80 percent: 20 percent herbal medicine. The highest color brightness (L) is found in the herbal ratio 60 percent: 40 percent. The redness color (a -) is in the ratio 80 percent: 20 percent and the yellow color (b +) is the highest in the ratio of 60 percent: 40 percent herbal medicine. Bagian tanaman belimbing wuluh yaitu daun dan buah belimbing wuluh sangat berpotensi untuk dibuat minuman fungsional. Upaya yang dikembangkan untuk pemanfaatan daun dan buah belimbing wuluh adalah sebagai jamu. Penelitian ini memiliki tujuan untuk mengetahui sifat kimia (kapasitas antioksidan dan kadar tanin), sifat fisik (warna) dan perbedaan harga jual jamu daun belimbing wuluh dengan rasio daun dan buah yang berbeda. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan faktor yaitu rasio yang berbeda antara daun dan buah dengan dua kali pengulangan. Data dianalisis menggunakan ANOVA (Analysis of Variance). Jika terdapat perbedaan, maka dilanjutkan dengan Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa kapasitas antioksidan dan kadar tanin jamu daun belimbing wuluh tertinggi terdapat pada rasio jamu 80 persen: 20 persen. Kecerahan warna (L) tertinggi terdapat pada rasio jamu 60 persen: 40 persen. Warna kemerahan (a+) terdapat pada rasio 80 persen: 20 persen dan warna kuning (b+) tertinggi terdapat pada rasio jamu 60 persen: 40 persen.

scholarly journals KARAKTERISTIK KIMIA TEPUNG SILASE LIMBAH IKAN TUNA (Thunnus sp.) DENGAN PENAMBAHAN TEPUNG JAGUNG

2020 ◽  
Vol 3 (1) ◽  
pp. 74
Author(s):  
Safitra Safitra ◽  
Asnani Asnani ◽  
Sri Rejeki
Keyword(s):  
Analysis Of Variance ◽  
Chemical Characteristics ◽  
Duncan Multiple Range Test ◽  
Corn Flour ◽  
Anova Analysis ◽  
Tuna Fish ◽  
Fish Waste ◽  
Chemical Test ◽  
Randomized Design ◽  
Range Test

Chemical characteristics of Silage Flour from Tuna Fish Waste (Thunnus sp.) with cornflour additionABSTRACT         The purpose of this study was to determine the chemical characteristics and the effect of the addition of cornflour to tuna waste silage flour.  This study used a Completely Randomized Design (CRD) consisting of four treatments, namely TS1 (5% addition to corn flour), TS2 (10% adding corn flour), TS3 (15% adding corn flour), TS4 (20% adding cornflour)  ) and repeat three times.  Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a real difference (P> 0.05) then a further test was performed with a DMRT (Duncan Multiple Range Test) tests at a 95% level.  The results showed that the effect of adding cornflour to fish waste silage flour had a significant effect on the chemical content test value.  The results of the chemical test of the silage flour show water content between 10.4% -8.4%, ash content of 24.2% -7.9%, protein content of 47.5% -43.3%, and fat content of 4.6  % -2.1%. Keywords: Silage flour, tuna waste (Thunnus sp.), Cornflour and proximate composition.ABSTRAKTujuan penelitian ini adalah untuk mengetahui karakteristik kimia  dan pengaruh penambahan tepung jagung pada tepung silase limbah ikan tuna. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan yaitu perlakuan TS1 (5% penambahan tepung Jagung), TS2 (10% penambahan tepung jagung), TS3   (15% penambahan tepung jagung), TS4 (20% penambahan tepung jagung) dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf  95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan bahwa pengaruh penambahan tepung jagung pada tepung silase limbah ikan memberikan pengaruh nyata terhadap nilai uji kandungan kimia. Hasil uji kandungan kimia tepung silase menunjukkan kadar air antara 10,4%-8,4%, kadar abu 24,2%-7,9%, kadar protein 47,5%-43,3%, dan kadar lemak 4,6%-2,1%.Kata kunci: Tepung silase, limbah ikan tuna (Thunnus sp.), tepung jagung serta komposisi proksimat

scholarly journals PENGARUH PENAMBAHAN DAGING GURITA (Octopus cyanea) TERHADAP NILAI ORGANOLEPTIK DAN KANDUNGAN PROKSIMAT STIK GURITA

2019 ◽  
Vol 2 (1) ◽  
pp. 18
Author(s):  
Yani Yani ◽  
Moh Nuh Ibrahim ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Analysis Of Variance ◽  
Observation Data ◽  
Test Results ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
A Value ◽  
Randomized Design ◽  
Aoac Method ◽  
Completely Randomized Design ◽  
Range Test

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh penambahan daging gurita terhadap nilai organoleptik, proksimat stik gurita. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan yaitu P1 (Daging gurita 35%), P2 (Daging gurita 45%), P3 (Daging gurita 55%). Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (p>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncam Multiple Range Test) pada taraf nyata 95%. Kandungan protein dan lemak diuji menggunakan metode AOAC dan kandungan karbohidrat di uji menggunakan metode nelson-smogiy. Hasil uji kandungan kadar lemak dan karbohidrat tertinggi terdapat pada perlakuan P1 dengan nilai 34,27% dan 7,81% dan Kandungan protein tertinggi pada perlakuan P3 dengan nilai 32,04%. Hasil penelitian ini menunjukan bahwa terdapat pengaruh nyata terhadap kandungan lemak dan karbohidrat serta tidak terdapat pengaruh nyata pada kandungan air dan protein pada stik gurita. Kata kunci: Daging gurita (Octopus cyanea), stik gurita, kandungan proksimat, uji organoleptik  AbstractThis study aims to determine the effect Octopus cyanea addition on organoleptic values and proximate content of octopus sticks. This research method used a completely randomized design (CRD) consisting of three treatments P1 (35% octopus meat), P2 (45% octopus meat), P3 (55% octopus meat). Observation data were analyzed using ANOVA (Analysis of Variance) at the level 95%, if there were significant differences (p>0,05) then further testing was carried out with DMRT (Duncan Multiple Range Test) at 95%. The content of protein and fat was tested by the AOAC method and the carbohydrate content was tested by the nelson-smogiy method. The highest test results for the content of  fat and carbohydrate were found in treatment P1 with a value of 34.27% and 7.81% and the highest protein content found in treatment P3 with a value of 32.04%. The results of this study indicated that there is a real effect on the content of fat and carbohydrates and there is no significant effect on the water content and protein of octopus sticks. Key words: Octopus cyanea, octopus stick, proximate content, organoleptic value

scholarly journals PENGARUH PERBANDINGAN KOSENTRASI GLUKOSA DAN SUKROSA TERHADAP KUALITAS SENSORI DAN KIMIA PERMEN JELLY RUMPUT LAUT (Eucheuma cottonii)

2019 ◽  
Vol 2 (2) ◽  
pp. 234
Author(s):  
Arifi Jaldin ◽  
Haslianti Haslianti ◽  
Nur Asyik
Keyword(s):  
Analysis Of Variance ◽  
Sucrose Concentration ◽  
Chemical Quality ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Significance Level ◽  
Randomized Design ◽  
Range Test ◽  
Eucheuma Cottonii

The Effect of Comparison of Glucose and Sucrose Concentration on the Sensory and Chemical Quality of Jelly Candy (Eucheuma cottonii) ABSTRACT          The aims of this study were to determine the effect of different concentrations of glucose and sucrose on the sensory and chemical quality of seaweed jelly candy (Eucehuma cottonii). The study used a Completely Randomized Design (CRD) consisting of 4 treatments, namely : P1 (glucose : sucrose  = 45% : 0%), P2 (glucose : sucrose = 0% : 45%, P3 (glucose : sucrose = 30% : 15%), P4 (glucose : sucrose = 15% : 30%) with time three replications. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a real difference (P> 0.05) then a further test was performed with a DMRT (Duncan Multiple Range Test) tests at a 95% significance level. The results obtained show a real effect on sensory values which include color, texture, and taste but no significant effect on the scent. The best results for sensory assessment were found in the P4 treatment which has a taste value of 4.5, texture of 4.2, the scent of 4.0, and a taste of 4.2. The results showed the water content between 22.83%-17.01%, ash content of 0.11%-0.18%. and protein content of 3.75%-5.77%. Keywords: chemistry, glucose, jelly candy, seaweed (Eucheuma cottonii), sensory, and sucroseABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh perbedaan kosentrasi glukosa dan sukrosa terhadap kualitas sensori dan  kimia permen jelly rumput laut (E. cottonii). Penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan yaitu : P1 (glukosa : sukrosa = 45% : 0%), P2 (glukosa : sukrosa = 0% : 45 %), P3 (glukosa : sukrosa = 30%  : 15%), P4 (glukosa : sukrosa = 15% : 30%) dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf  95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan pengaruh nyata terhadap nilai sensori yang meliputi warna, tekstur, dan rasa namun diperoleh pengaruh tidak nyata pada aroma. Hasil terbaik untuk penilaian sensori terdapat pada perlakuan P4 yaitu memiliki nilai rasa 4,5, tekstur 4,2, aroma 4,0, dan rasa 4,2. Hasil penelitian menunjukkan kadar air antara 22,83%-17,01%, kadar abu 0,11%-0,18%. dan kadar protein 3,75%-5,77%..Kata kunci: glukosa, kimia, permen jelly, rumput laut (Eucheuma cottonii), sensori, sukrosa

scholarly journals KARAKTERISTIK MUTU SIRUP RUMPUT LAUT (Eucheuma spinosum)

2021 ◽  
Vol 4 (1) ◽  
pp. 1
Author(s):  
La Ode Muhammad Anharullah ◽  
Haslianti Haslianti ◽  
Nur Asyik
Keyword(s):  
Analysis Of Variance ◽  
Confidence Level ◽  
Quality Characteristics ◽  
Ash Content ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Range Test

ABSTRACT         The aim of this study was to determine the quality characteristics of seaweed Syrup (Eucheuma spinosum). This study used a Completely Randomized Design (CRD) consisting of 3 treatments, namely: P1 = 100 gr seaweed: 200 gr sugar: 3.5 L water: CMC 0.3 gr, P2 = 120 gr seaweed: 200 granulated sugar gr: water 3,5 L: CMC 0,3 gr, P3 = Seaweed 140 gr: sugar 200 gr: water 3,5 L: CMC 0,3 gr: with three times replications. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a significant difference (P> 0.05), further tests were carried out with the DMRT (Duncan Multiple Range Test) tests at a 95% confidence level. The results obtained showed that the concentration of seaweed (E. spinosum), water, and taste did not significantly affect the aroma and taste of seaweed syrup. The best treatment was in the treatment of P1 with a scent value of 3.46 with a rather like category, and P1 for a taste of 3.46 with a somewhat like category. The chemical value of seaweed syrup is the value of water content ranging from 38.96% -43.21%, ash content ranges from 0.82-1.34%. Keywords: Syrup, seaweed (Eucheuma spinosum), chemistry and sensoryABSTRAKTujuan penelitian ini adalah untuk mengetahui Karakteristik Mutu Sirup Rumput Laut (Eucheuma spinosum). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu : P1 = Rumput laut 100 gr : gula pasir 200 gr : air 3,5 L : CMC 0,3 gr, P2 = Rumput laut 120 gr : gula pasir 200 gr: air 3,5 L : CMC 0,3 gr, P3 = Rumput laut 140 gr : gula pasir 200 gr : air 3,5 L : CMC 0,3 gr : dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf kepercayaan 95%. Hasil penelitian yang diperoleh menunjukkan bahwa Kosentrasi rumput laut (E. Spinosum), air dan rasa berpengaruh tidak nyata terhadap aroma dan rasa sirup rumput laut. Perlakuan terbaik terdapat pada perlakuan P1 dengan nilai aroma sebesar 3,46 dengan kategori  agak suka, dan P1 rasa 3,46 dengan kategori agak suka. Nilai kimia sirup rumput laut yaitu nilai kadar air berkisar 38,96%-43,21%, kadar abu berkisar 0,82-1,34%.Kata kunci: Sirup, rumput laut (Eucheuma spinosum), kimia dan sensori

scholarly journals KARAKTERISTIK MUTU DAN ORGANOLEPTIK PERMEN JELLY RUMPUT LAUT (Eucheuma spinosum)

2021 ◽  
Vol 4 (1) ◽  
pp. 54
Author(s):  
La Ode Kamaluddin ◽  
Haslianti Haslianti ◽  
Muhammad Syukri Sadimantara
Keyword(s):  
Analysis Of Variance ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Chemical Test ◽  
Significance Level ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Range Test

ABSTRACT            The aim of this study was to determine the quality and organoleptic characteristics of seaweed jelly candy (E. spinosum). This study used a Completely Randomized Design (CRD) consisting of 3 treatments: P1 = Seaweed: sucrose: water = 100 gr: 100 gr: 30 ml, P2 = Seaweed: sucrose: water = 120: 100: 30 ml, P3 = Seaweed: sucrose: water = 140 gr: 100: 30 ml: with there times replication. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a significant difference (P> 0.05) then a further test was performed with a DMRT (Duncan Multiple Range Test) tests at a 95% significance level. The results obtained showed that the concentration of seaweed (E. spinosum), sucrose, and water significantly affected the color, texture, aroma, and taste of seaweed jelly candy. The best treatment was in of P1 with a color value of 3.42 with a category like P1 texture 3.90 with a very like category, P1 aroma 3.58 with a very like category, and P1 a taste of 3.98 with a very like category. The chemical value of seaweed jelly candy is the value of water content 10.16% -13.26%, ash content 0.32-0.44%, and protein content 2.92% -4.17%. Keywords: Chemical test. Jelly candy, seaweed (Eucheuma spinosum), sensory and sucroseABSTRAKTujuan penelitian ini adalah untuk mengetahui karakteristik mutu dan organoleptik  permen jelly rumput laut (E. spinosum). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu : P1 = Rumput laut: sukrosa : air = 100 gr : 100 gr: 30 ml, P2 = Rumput laut: sukrosa : air = 120 : 100 : 30 ml, P3 = Rumput laut : sukrosa : air = 140 gr : 100 : 30 ml : dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan bahwa Kosentrasi rumput laut (E. spinosum), sukrosa dan air berpengaruh nyata terhadap warna, tekstur, aroma dan rasa permen jelly rumput laut. Perlakuan terbaik terdapat pada perlakuan P1 dengan nilai warna sebesar 3,42 (suka), P1 tekstur 3,90 (sangat suka), P1 aroma 3,58 (sangat suka)dan P1 rasa 3,98 (sanagt suka). Nilai kimia permen jelly rumput laut yaitu nilai kadar air berkisar 10.16%-13.26%, kadar abu berkisar 0,32-0.44% dan kadar protein berkisar 2,92%-4.17%.Kata kunci: Uji kimia, pernen jelly, rumput laut (E. spinosum), sensorik dan sukrosa 

scholarly journals PENGARUH PENAMBAHAN DAGING IKAN GABUS (Channa striata) DAN RUMPUT LAUT (Sargassum sp.) TERHADAP KOMPOSISI KIMIA DAN NILAI ORGANOLEPTIK BROWNIS

2019 ◽  
Vol 2 (2) ◽  
pp. 165
Author(s):  
Nining Mariana ◽  
Tamrin Tamrin ◽  
Kobajashi Togo Isamu
Keyword(s):  
Analysis Of Variance ◽  
Fiber Content ◽  
Crude Fiber ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Chemical Test ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Channa Striata ◽  
Range Test

ABSTRACT          The Aim of this research was to determine the effect of addition of snakehead (Channa Striata) and seaweed (Sargassum sp.) meat on chemical and organoleptic composition with sensory analysis parameters (appearance, aroma, taste, color, texture) and chemical test (moisture, protein, carbohydrate, fat , and crude fiber content). This research  used a Completely Randomized Design (CRD) consisting of three treatments, namely P1 (milk fish and seaweed Sargassum sp. 20%), P2 (cork and seaweed Sargassum sp. 30%) and P3 (milk fish) and Sargassum sp. 40% seaweed) and repeat 3 times. The gathered were analyzed using ANOVA (Analysis of Variance) at the 95% level, if there were significant differences (P> 0.05) then a further test was carried out by the DMRT (Duncan Multiple Range Test) at 95% significant level. The results showed that the addition of milk fish  and seaweed fish from Sargassum sp. Brownies had no significant effect on sensory values which include appearance, color, taste, and texture, but sensory aroma had a significant effect. Based on the results of research on brownies with the addition of cork and seaweed Sargassum sp. The best treatment for sensory test in treatment P3 had 3.56 appearance value, 3.48 texture, 4.02 aroma, the best treatment for taste in P2 treatment is 3.08, and the best treatment for color in treatment P1 is 4, 44. The best treatment for chemical tests was found in treatment P3 with a moisture of 40.29%, carbohydrate 47.49%, protein 17.89%, fat 28.99%, and crude fiber content 27.73%. Keywords: brownish, chemical composition, sensory value, snakehead (Channa striata),ABSTRAKTujuan penelitian ini untuk mengetahui pengaruh penambahan daging ikan gabus (Channa Striata) dan rumput laut (Sargassum sp.) terhadap komposisi kimia dan organoleptik dengan parameter uji sensori (kenampakan, aroma, rasa, warna, tekstur) dan uji kimia (kadar air, kadar protein, kadar karbohidrat, kadar lemak, dan kadar serat kasar). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari  tiga perlakuan yaitu P1 (daging ikan gabus dan rumput laut Sargassum sp. 20%), P2 (daging ikan gabus dan rumput laut Sargassum sp. 30%) dan P3 (daging ikan gabus dan rumput laut Sargassum sp. 40%) dan ulangan sebanyak 3 kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf  95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan bahwa penambahan daging ikan gabus dan rumput laut Sargassum sp. terhadap brownis memberikan pengaruh tidak nyata terhadap nilai sensori yang meliputi kenampakan, warna, rasa, dan tekstur tetapi pada sensori aroma memberikan pengaruh nyata. Berdasarkan hasil penelitian brownis dengan penambahan daging ikan gabus dan rumput laut Sargassum sp. diperoleh perlakuan terbaik uji sensori pada perlakuan P3 dimana memiliki nilai kenampakan 3,56, tekstur 3,48, aroma 4,02, sedagkan perlakuan terbaik untuk rasa pada perlakuan P2 yaitu 3,08, dan perlakuan terbaik untuk warna  pada perlakuan P1 yaitu 4,44. Perlakuan terbaik pada uji kimia terdapat pada perlakuan P3 dengan nilai kadar air 40,29%, karbohidrat 47,49%, protein 17,89%, lemak 28,99%, dan serat kasar 27,73%.Kata kunci:  brownis, ikan gabus (Channa striata), komposisi kimia, nilai sensori.

scholarly journals Kandungan Total Bakteri dan Total Fungi pada Pellet Limbah Penetasan yang Dibuat dengan Penambahan Bentonit

2016 ◽  
Vol 16 (2) ◽  
pp. 69
Author(s):  
Aprilian Adi Nugroho ◽  
Sri Sumarsih ◽  
Bambang Sulistiyanto
Keyword(s):  
Analysis Of Variance ◽  
Total Content ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Bacteria And Fungi ◽  
Total Fungi ◽  
Number Of Bacteria ◽  
Total Bacteria ◽  
Range Test

ABSTRAK. Penelitian efek penambahan bentonit dalam proses pelleting terhadap total bakteri dan total fungi dari produk pellet limbah penetasan sebagai bahan pakan alternatif, telah dilaksanakan di Laboratorium Teknologi Pakan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro. Penambahan bentonit pada proses pelleting diharapkan mengurangi total bakteri dan total fungi pada pellet olahan limbah penetasan, sehingga aman digunakan sebagai bahan pakan alternatif. Pada penelitian ini limbah penetasan yang berupa cangkang telur, telur infertile, telur gagal menetas, serta DOC afkir dan mati dihancurkan, dicampur dengan bentonit dan dibuat pellet, untuk kemudian dianalisis kandungan total bakteri dan total fungi pada produk pellet. Perlakuan bentonit dilakukan dengan aras 0, 2, 4 dan 6% (B/B). Penelitian dilakukan dengan rancangan acak lengkap (RAL) 4 perlakuan dan 5 ulangan. Data dianalisis dengan analisis ragam dan dilanjutkan dengan uji wilayah ganda Duncan untuk mengetahui perbedaan antar perlakuan. Hasil menunjukkan bahwa pemberian bentonit dari berbagai level berpengaruh sangat nyata (P<0,01). Pemberian bentonit pada tingkat tertinggi (6%) mampu menekan total bakteri dan total fungi pada kisaran 105 cfu/g. Disimpulkan bahwa bentonit mampu menekan kandungan total bakteri dan total fungi pada produk pellet limbah penetasan. (Numbers of total bacteria and total fungi of hatchery waste pellets that made by adding bentonite) ABSTRACT. A Research about the effect of bentonite addition in the pelletizing process on total bacteria and total fungi of pellet product of hatchery waste as an alternative feedstuff, was done at Feed Technology Laboratory, Faculty of Animal and Agricultural Sciences, Diponegoro University. The addition of bentonite was expected to reduce the number of bacteria and fungi in the pellet product of hatchery waste, therefore, it could be used safely as an alternative feedstuff. In this experiment, the hatchery waste in the forms of eggshell, infertile eggs, un-hatched eggs, dead and culled DOC were blended, mixed with bentonite and pelleted,and then the number of total bacteria and total fungi of pellet was analyzed. The treatment was carried out with the level of bentonite i.e. 0, 2, 4 and 6% (w/w). Completely randomized design (CRD)was applied by 4 treatments and 5 replications of each. Data analyzed by analysis of variance (ANOVA), and followed by Duncan multiple range test (DMRT) to determine differences among the treatments. The results showed that administration of bentonite at various levels significantly affect the number of bacteria and fungi in the hatchery waste pellets (P <0.01). Administration of bentonite at the level of 6% shows the highest value on suppressing the content of total bacteria as well as fungi up to the range of total content 105cfu/g. In conclusion, the bentonite was able to suppress the total amount of bacteria and total fungi in the hatchery waste pellets.

scholarly journals UJI SENSORI, FISIK DAN KIMIA KERUPUK IKAN DENGAN PENAMBAHAN KONSENTRASI DAGING IKAN GABUS (Channa striata) YANG BERBEDA

2019 ◽  
Vol 2 (2) ◽  
pp. 157
Author(s):  
Tresia Natalia ◽  
Hermanto Hermanto ◽  
Kobajashi Togo Isamu
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Analysis Of Variance ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Physical Test ◽  
Channa Striata ◽  
Range Test

ABSTRACT          The aim of this study was to determine the effect of the addition of Catfish (Channa striata) meat concentration which was different from the parameters observed in sensory tests (appearance, smell, taste, and crispnes), physical test ( volume of development) and chemical tests (water content, ash content, protein content and carbohydrate content) and in crackers. This study uses a Completely Randomized Design (CRD) which consists of three treatments namely treatment A (DG 30%), B (DG 40%) and C (DG 50%) and replications three times. Observation data were analyzed using ANOVA (Analysis of Variance) at the level of 95%, if there were significant differences (P> 0.05) then further testing was carried out with DMRT (Duncan Multiple Range Test) at 95% significance level. The results obtained showed that adding catfish  meat to fish crackers had no significant effect on sensory values which included appearance ,smell, and taste, but sensory crispness had a significant effect The best results for sensory assessment were found in treatment C where the value appearance 7,4, smell, 7,7, taste 7,4 and crispness 4,4 was in treatment A. The physical test results of the development volume show the best value of treatment A with a development volume of 140%. The best treatment for chemical tests was in treatment C with a water content of 10,90 % and protein content of 14,10%. While the best ash content of 2,35% and carbohydrate content of 43,82% in treatment A. Keywords: catfish (Channa striata), crackers, chemical test, physical and sensoryABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan konsentrasi daging ikan gabus (Channa striata) yang berbeda terhadap parameter yang diamati pada uji sensori (kenampakan, bau, rasa dan kerenyahan), uji fisik (volume pengembangan) dan uji kimia (kadar air, kadar abu, kadar protein dan kadar karbohidrat) pada kerupuk ikan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari  tiga perlakuan yaitu perlakuan A (daging ikan gabus 30%), B (daging ikan gabus 40%) dan C (daging ikan gabus 50%) dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf  95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan bahwa penambahan daging ikan gabus terhadap kerupuk ikan memberikan pengaruh tidak nyata terhadap nilai sensori yang meliputi kenampakan, bau, dan rasa, tetapi pada sensori kerenyahan memberikan pengaruh nyata. Hasil terbaik untuk penilaian sensori terdapat pada perlakuan C dimana memiliki nilai kenampakan 7,4, bau 7,7, rasa 7,4 sedangkan perlakuan terbaik untuk kerenyahan 4,4 terdapat pada perlakuan A. Perlakuan terbaik pada uji fisik volume pengembangan menunjukkan nilai terbaik yaitu perlakuan A dengan nilai volume pengembangan 140%. Perlakuan terbaik pada uji kimia terdapat pada perlakuan C dengan nilai kadar air 10,90%, kadar protein 14,10%, sedangkan perlakuan terbaik untuk kadar abu 2,35% dan kadar karbohidrat 43,82% terdapat pada perlakuan A. Kata kunci: (Channa striata), Ikan gabus, kerupuk, uji kimia, fisik, dan sensori

scholarly journals STUDI PENAMBAHAN KARAGENAN RUMPUT LAUT (Eucheuma cottonii) DALAM PEMBUATAN MIE BASAH BERBASIS TEPUNG SAGU (Metroxylon sp.)

2019 ◽  
Vol 2 (2) ◽  
pp. 251
Author(s):  
Ode Kaudin ◽  
Andi Besse Patadjai ◽  
Kobajashi Togo Isamu
Keyword(s):  
Analysis Of Variance ◽  
Sensory Quality ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Physical Quality ◽  
Significance Level ◽  
Crude Fiber Content ◽  
A Value ◽  
Range Test

ABSTRACT          The purpose of this study was to determine the effect of adding carrageenan to the sensory quality, proximate and physical quality of sago flour-based wet noodles. This study used a Completely Randomized Design (CRD) using an experimental method with a concentration of 51% flour composite material, 41% sago flour with the addition of carrageenan consisting of three treatments, addition of carrageenan T0 (control 0%), T1 (8%), and T2 (10%) and repeated three times. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a real difference (P> 0.05) then a further test was performed with a DMRT (Duncan Multiple Range Test) tests at a 95% significance level. The results of the study were drawn from the best assessment results of the highest sensory value obtained in the T2 treatment with a color value of 5.13, suppleness 7.20, taste 7.73, and aroma 6.23. Proximate composition of wet noodles was obtained at T2 treatment, water content with a value of 35.94%, the protein content of 5.07%, fat content of 1.39%, ash content of 5.47%, carbohydrate content of 31.45% and the crude fiber content of 15,16%. The physical quality of wet noodles can be obtained at T2 treatment, wet noodle development test with a value of 0.83 mm (millimeters) and water absorption test with a value of 1.04%. The results showed that there was a significant influence on the addition of carrageenan to the proximate quality and physical quality of wet noodles but did not have a significant effect on sensory quality on the aroma attributes. Keywords: Carrageenan, Wet noodles, Sago flourABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan karagenan terhadap kualitas sensorik, proksimat dan kualitas fisik mie basah berbasis tepung sagu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan metode eksperimen dengan konsentrasi bahan komposit tepung terigu 51%, tepung sagu 41% dengan penambahan karagenan yang terdiri dari tiga perlakuan, penambahan karagenan T0 (kontrol 0%), T1 (8%), dan T2 (10%) dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf  95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian diambil dari hasil penilaian terbaik dari nilai tertinggi sensorik yang diperoleh pada perlakuan T2 dengan nilai warna 5,13, kekenyalan 7,20, rasa 7,73, dan aroma 6,23. Komposisi proksimat mie basah diperoleh pada perlakuan T2, kadar air dengan nilai 35,94%, kadar protein 5,07%, kadar lemak 1,39%, kadar abu 5,47%, kadar karbohidrat 31,45% dan kadar serat kasar 15,16%. Kualitas fisik mie basah basah dapat diperoleh pada perlakuan T2, uji pengembangan mie basah dengan nilai 0,83 mm (mili meter) dan  uji daya serap air dengan nilai 1,04%. Hasil menunjukkan bahwa terdapat pengaruh nyata penambahan karagenan terhadap kualitas proksimat dan kualitas fisik mie basah namun tidak memberikan pengaruh nyata terhadap kualitas sensorik pada atribut aroma.Kata kunci: Karagenan, Mie basah, Tepung sagu

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