PENGARUH LAMA PERENDAMAN DAN KONSENTRASI ASAP CAIR TERHADAP PENILAIAN ORGANOLEPTIK DAN KIMIA POKEA (Batissa violacea var. celebensis, von Martens 1897) ASAP

AbstrakPenelitian ini bertujuan Untuk mengetahui pengaruh lama perendaman asap cair, konsentrasi asap cair interaksi antara lama perendaman dan konsentrasi asap cair terhadap mutu pokea asap.Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) yang terdiri dari dua faktor. Faktor pertama yaitu waktu perendaman (5, 10, 15 menit), faktor kedua yaitu konsentrasi asap cair (2%, 4%, 6%) dengan tiga kali ulangan. Pokea asapterhadap interaksi lama perendaman dan konsentrasi asap cair terhadap organoleptikrupa, bau, tekstur, rasa, kadar air dan kadar protein berpengaruh sangat nyata. Kadar benzo(a)pyrene pada T3N1 sebesar 2,47 mg/kg, T3N2 sebesar 5,46 mg/kg dan T3N3 sebesar 3,84 mg/kg. Rerata organoleptik rupa diperoleh nilai tertinggi pada T2N2 sebesar 4 (suka), bau pada perlakuan T2N3 sebesar 4 (suka), rasa pada perlakuan T2N3 sebesar 3 (agak suka), tekstur pada perlakuan T2N3 sebesar 4 (suka), kadar air pada perlakuan T3N1 sebesar 9,91% dan kadar protein pada perlakuan T2N3 sebesar 45,69%. Kata kunci: Pokea, asap cair, kadar air, kadar protein, organoleptik AbstractThe aims of this study was to determine the effect of liquid smoke soaking time, liquid smoke concentration and interaction between soaking time and liquid smoke concentration on the quality of smoke pokea. This research used a Factorial Completely Randomized Design (FCRD) consisting of two factors. The first factor is soaking time (5, 10, 15 minutes), the second factor is the concentration of liquid smoke (2%, 4%, 6%) with three replications.Smokedpokea for interaction of soaking time and liquid smoke concentration on organoleptic appearance, odor, texture, taste, water content and protein content had a very significant effect. The level of benzo(a)pyrene on T3N1 was 2.47 mg/kg, T3N2 was 5.46 mg/kg and T3N3 was 3.84 mg/kg. The mean organoleptic obtained the highest value on T2N2 of 4 (likes), odor at T2N3 of 4 (likes), taste on T2N3 of 3 (rather like), texture on T2N3 of 4 (likes), water content on T3N1 was 9.91% and protein content in T2N3 was 45.69%.Key words: Pokea clam, liquid smoke, moisture content, protein content, organoleptic

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Pengaruh Konsentrasi Ragi dan Lama Fermentasi terhadap Kadar Air, Kadar Protein dan Organoleptik pada Tempe dari Biji Melinjo (Gnetum gnemon L)

Rona Teknik Pertanian ◽

10.17969/rtp.v12i1.13287 ◽

2019 ◽

Vol 12 (1) ◽

pp. 50-60

Author(s):

Ruka Yulia ◽

Arif Hidayat ◽

Amri Amin ◽

Sholihati Sholihati

Keyword(s):

Moisture Content ◽

Protein Content ◽

Fermentation Time ◽

Randomized Design ◽

Two Factors ◽

Gnetum Gnemon ◽

Completely Randomized Design ◽

Yeast Concentration

Abstrak. Tujuan penelitian ini adalah mengetahui pengaruh konsentrasi ragi, lama fermentasi dan interaksi antara konsentrasi dan lama fermentasi terhadap mutu tempe biji melinjo. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) faktorial dengan dua faktor yang terdiri dari 3 level dengan 2 kali ulangan. Konsentrasi ragi (R) sebanyak 3 level R1 = 1%, R2 = 2%, R3 = 3%. Lama fermentasi (F) sebanyak 3 level F1 = 18 jam, F2 = 24 jam, dan F3 = 36 jam. Hasil penelitian menunjukkan bahwa konsentrasi ragi berpengaruh nyata (P 0,05) terhadap warna dan tidak berpengaruh (P 0,05) nyata terhadap kadar air, kadar protein, rasa, aroma dan tekstur tempe biji melinjo. Lama fermentasi berpengaruh nyata (P 0,05) terhadap kadar air dan kadar protein tidak berpengaruh nyata (P 0,05) terhadap warna, aroma, rasa dan tekstur tempe biji melinjo. Interaksi antara konsentrasi ragi dan lama fermentasi (RF) tidak berpengaruh nyata (P 0,05) terhadap kadar air, kadar protein, warna, aroma, rasa dan tekstur tempe biji melinjo. Perlakuan terbaik pada konsentrasi ragi 1% dan lama fermentasi 24 jam (R1F2) dengan kadar air 69,72%, kadar protein 4,69%, warna 3,90 (suka), rasa 4,08 (suka), aroma 4,03 (suka) dan tekstur 3,95 (suka). The Influence of Yeast Concentration and Fermentation Time on Moisture Content, Protein Content and Organoleptic on Tempeh from Melinjo Seeds (Gnetum Gnemon L) Abstract. The aim of this study was to determine the effect of yeast concentration, fermentation time and interaction between concentration and fermentation time on the quality of melinjo seed tempeh. This study uses factorial completely randomized design (RAL) consisting of two factors and three levels with two replications. Yeast concentrations (R) are R1 = 1%, R2 = 2%, R3 = 3%. The fermentation times (F) are F1 = 18 hours, F2 = 24 hours, and F3 = 36 hours. The results showed that the yeast concentration had a significant effect (P 0.05) on the color and had no effect (P 0.05) on moisture content, protein content, taste, aroma and texture of melinjo seed tempeh. The fermentation time had a significant effect (P 0.05) on the moisture and protein content and had no effect (P 0.05) on the color, aroma, taste and texture of melinjo seed tempeh. The interaction between yeast concentration and fermentation time (RF) did not have a significant effect (P 0.05) on moisture content, protein content, color, aroma, taste and texture of melinjo seed tempeh. The best treatment was obtained at yeast concentration of 1% and 24-hour fermentation time (R1F2) with a moisture content of 69.72%, protein content 4.69%, color 3.90 (likes), taste 4.08 (likes), aroma 4.03 (likes) and texture 3.95 (likes).

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KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma)

Jurnal Pendidikan Teknologi Pertanian ◽

10.26858/jptp.v5i0.8566 ◽

2019 ◽

Vol 5 ◽

pp. 115

Author(s):

Syahri Fadhila Al-Farid ◽

Jamaluddin Jamaluddin ◽

Andi Sukainah

Keyword(s):

Protein Content ◽

Water Content ◽

Zingiber Officinale ◽

Carbohydrate Content ◽

Test Results ◽

Artocarpus Heterophyllus ◽

Randomized Design ◽

Completely Randomized Design ◽

Red Ginger

This study aims to determine the quality of jackfruit seed juice drinks with the addition of red ginger and to determine the level of acceptance of panelists on jackfruit seed juice drinks. Parameters observed included water content, protein content, carbohydrate content and organoleptic including color, taste, aroma and texture. This study used a Completely Randomized Design (CRD) consisting of one factor, namely the concentration of red ginger juice with four treatments, namely: 0%, 6%, 12%, 18%, each repeated three times. The results showed that jackfruit seed juice drink with the addition of 18% red ginger was the best treatment from the results of organoleptic tests. The proximate test results showed that the best treatment was 3.13% water content in 12% ginger treatment, 2.17% protein in 18% red ginger treatment and 95.61 carbohydrate in 18% red ginger treatment.

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QUALITY OF FEMALE BALI DUCK MEAT FED DIET CONTAINT FERMENTED PAPAYA LEAF MEAL

Majalah Ilmiah Peternakan ◽

10.24843/mip.2021.v24.i01.p04 ◽

2021 ◽

Vol 24 (1) ◽

pp. 19

Author(s):

SITI N. W. ◽

I N. S. SUTAMA ◽

N. M. S. SUKMAWATI ◽

I N. ARDIKA

Keyword(s):

Protein Content ◽

Water Content ◽

Matter Content ◽

Water Holding Capacity ◽

Dry Matter Content ◽

Leaf Meal ◽

Randomized Design ◽

Completely Randomized Design ◽

Water Holding

The research objective was to know the effect of fermented papaya leaf meal in diet to quality of female bali duck meat. The design used was Completely Randomized Design with 3 treatments and 5 replicates, each treatment used 2 female bali duck on the age of 12 weeks. The 3 treatments were levels of fermented papaya leaf meal i.e. 0%, 8% and 16% for treatment A, B, and C respectively. Variables observed were diminishing cook meat, water holding capacity, pH, water content, protein content, fat content and dry matter content. The research results showed that water content, diminishing cook and pH of the treatments A, B and C were non significantly different (P>0.05). Di- minishing row meat of the treatment B was significantly higher (P<0.05) but, its water holding capacity was lower significantly different (P<0.05) than the A and C. Meat protein content of the treatment C was higher significantly (P<0.05) but, its muscular fat was lower significantly (P < 0.05) compare to the treatments A and B. From the re- sults of the study it can be concluded that the addition of fermented papaya leaf meal at the level of 8%-16% in the ration can improve the quality of the meat of female bali ducks aged 26 weeks.

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Pengaruh Umur terhadap Kualitas Gelatin Tulang Kaki Kambing melalui Pretreatment Asam Asetat (CH3COOH) (Effect of Age on Gelatin Quality of Goat Bones through Pretreatment of Acetic Acid (CH3COOH))

Jurnal Ilmu dan Teknologi Peternakan ◽

10.20956/jitp.v8i2.9800 ◽

2020 ◽

Vol 8 (2) ◽

pp. 85-90

Author(s):

Hasma - Hasma ◽

Effendi Abustam ◽

Ratmawati Malaka ◽

Muhammad Irfan Said ◽

Rifqi Rifqi

Keyword(s):

Acetic Acid ◽

Protein Content ◽

Water Content ◽

Ash Content ◽

Acid Pretreatment ◽

Randomized Design ◽

Completely Randomized Design ◽

Effect Of Age ◽

Test Treatment

The purpose of this study was to determine the effect of the slaughtering age of goats on goat bone gelatin quality. The study was conducted using a completely randomized design (CRD). Data showing influence are further analyzed using the Duncan test. Treatment consisted of age-old 1-year goat bone (T1), 2-year-old goat bone (T2), and 3-year-old goat bone (T3). Each treatment was repeated 3 times. The results showed that the younger the goat age (1 year), the higher the value of yield, protein content, water content, yellowish color level (b), and viscosity. While the fat content, ash content, the level of brightness (L), and redness (a) in the colors show variable results. Each parameter showed a significant effect (P <0.05). Conclusion, 1-year-old goat leg bone gelatin with acetic acid pretreatment (CH3COOH) concentration of 5% has good quality compared to ages 2 and 3 years.

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Pengaruh Konsentrasi Natrium Metabisulfit Dan Lama Perendaman Terhadap Mutu Keripik Kentang

Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA) ◽

10.54367/retipa.v1i1.905 ◽

2020 ◽

pp. 1-7

Author(s):

Sanggam Dera Rosa Tampubolon

Keyword(s):

Protein Content ◽

Water Content ◽

Immersion Time ◽

Fat Content ◽

Ash Content ◽

Sodium Metabisulfite ◽

Content Increase ◽

Soaking Time ◽

Randomized Design

This study aims to determine the effect of the concentration and duration of soaking of Sodium Metabisulfite on the quality of potato chips. The study was conducted with a factorial Complete Randomized Design (CRD), which consisted of two treatment factors. The first factor concentration of Sodium Metabisulfite with the code N, consists of 4 levels, namely: N0 = 0% (control), N1 = 1%, N2 = 2% and N3 = 3%. The second factor of the immersion time with the code L, consists of 4 levels, namely: L0 = 0 minutes (control), L1 = 30 minutes, L2 = 60 minutes and L3 = 90 minutes. Data analysis was performed with LSR (Least Significant Ranges) test.The results showed that the concentration of Sodium Metabisulfite had a significantly different effect (P <0.01) on water content, ash content, protein content, and fat content. The higher the concentration of Sodium Metabisulfite, the fat content decreases, while the water content, ash content, and protein content increase. Soaking time gave a very significant effect (P <0.01) on the water content, ash content, protein content, and fat content. The longer the immersion time, the higher water content, and fat content while protein content, fat content content decrease. The interaction between Sodium Metabisulfite Concentration and soaking time had a very significant effect (P <0.01) on ash content.

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PENGARUH PENGGUNAAN FILLER YANG BERBEDA TERHADAP NILAI pH, KADAR AIR, CITARASA DAN KEKENYALAN BAKSO DAGING SAPI

ZOOTEC ◽

10.35792/zot.38.2.2018.21258 ◽

2018 ◽

Vol 38 (2) ◽

pp. 388

Author(s):

Esterlita E. Sepang ◽

C.K.M. Palar ◽

M. Sompie ◽

G.D.G. Rembet

Keyword(s):

Water Content ◽

Wheat Flour ◽

Ph Value ◽

High Protein ◽

Corn Flour ◽

Randomized Design ◽

The Mean ◽

Completely Randomized Design ◽

Tapioca Flour

THE EFFECT OF DIFFERENT FILLER ON pH, WATER CONTENT, FLAVOR AND ELASTICITY OF BEEF MEATBALL. This research was aimed to determine the effect of different fillers on pH, water content, flavor and elasticity of beef meatball. This study used Completely Randomized Design (CRD) with four treatments and four replicates at each treatment. The treatments were involving 15% concentration of different fillers (R) including: R1 = tapioca flour, R2= sagu flour, R3 = corn flour, and R4 = wheat flour. The Variables were pH, water content, flavor and elasticity. The mean difference was tested using BNJ Test. The results showed that the filler of each flour in beef meatball significantly affected (P<0.05) on flavor, but did not affect the pH value, water content and elasticity onthe beef meatballs. It was concluded that the use of wheat flour(high protein) produced the best meatball quality of flavors, very preferred by panelists.Key words: beef, meatball, fillers.

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Effect of Soaking Time of Bamboo Shoot and Concentrations of Lime Paste on Quality of Bamboo Shoot Chips

Serambi Journal of Agricultural Technology ◽

10.32672/sjat.v1i1.1099 ◽

2019 ◽

Vol 1 (1) ◽

Author(s):

Herda Hervina ◽

Rahmat Afrizal ◽

Fadlan Hidayat

Keyword(s):

Water Content ◽

Ash Content ◽

Bamboo Shoot ◽

Soaking Time ◽

Randomized Design ◽

Completely Randomized Design

<p>The aim of this reserch are to deteremine the effect of lime paste concentration and time soaking, to determine the best condition of making bamboo shoot chips. The resuls of analysis were processed by using Completely Randomized Design factorial with two repeatation. The lowest water content obtained at the condition of concentration of lime paste of 3% (K2) dan time soaking (L1) of 15 minutes is 4,03. While, the lowest ash content obtained at the concentration of lime paste (K3) of 5% dan soaking time (L3) of 25 minutes is 3,63. The best organoleptic of taste was obtained at concentration of lime paste (K3) of 5% and soaking time (L3) of 25 minutes that was 6,80. The best organoleptic of flavour was obtained at concentration of lime paste (K2) of 3% and soaking time (L2) of 20 minutes that was 6,07. While, the best organoleptic of texture was obtained at concentration of lime paste (K3 and K2) of 3% and 5% and soaking time (L1) of 15 minutes that was 3,04.</p>

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PROFIL ASAM AMINO DENDENG GILING IKAN LELE DUMBO (Clarias gariepinus) DENGAN PENAMBAHAN KONSENTRASI ASAP CAIR YANG BERBEDA (Amino Acid Profiles of Dumbo Catfish (Clarias gariepinus) Jerked Meat Processed with Different Concentration of Liquid Smoke)

SAINTEK PERIKANAN Indonesian Journal of Fisheries Science and Technology ◽

10.14710/ijfst.14.2.136-140 ◽

2019 ◽

Vol 14 (2) ◽

pp. 136

Author(s):

Rizky Amalia Ramadayanti ◽

Fronthea Swastawati ◽

Slamet Suharto

Keyword(s):

Amino Acid ◽

Moisture Content ◽

Protein Content ◽

Essential Amino Acid ◽

Clarias Gariepinus ◽

Phenol Content ◽

Liquid Smoke ◽

Randomized Design ◽

Amino Acid Profiles ◽

Completely Randomized Design

Lele dumbo merupakan salah satu komoditas penting perikanan budidaya di Indonesia. Perkembangan pengolahan ikan sekarang lebih variatif seperti pengolahan menjadi dendeng. Penambahan asap cair pada proses pembuatan dendeng dapat meningkatkan keawetan dendeng serta memberikan karakteristik sensori. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan konsentrasi asap cair yang berbeda terhadap kualitas dendeng. Rancangan percobaan yang digunakan adalah RAL (Rancangan Acak Lengkap). Perlakuan meliputi penambahan asap cair 0% sebagai kontrol, 1%, 3%, dan 5%. Parameter uji yang diamati adalah profil asam amino, kadar air, kadar protein, kadar fenol serta uji hedonik (kenampakan, bau, rasa, dan tekstur). Hasil penelitian menunjukkan bahwa dendeng dengan penambahan asap cair tetap memiliki asam amino yang lengkap. Lisin dan leusin dominan pada asam amino esensial dengan nilai 39702,77 - 51736,24 mg/kg, serta pada asam amino non esensial asam glutamat mendominasi dengan nilai 59915,6 - 64478,57 mg/kg. Perbedaan konsentrasi asap cair pada dendeng giling ikan lele dumbo memberikan pengaruh yang nyata terhadap penurunan kadar air, kenaikan protein dan fenol serta hedonik dendeng. Semakin besar konsentrasi yang digunakan, dendeng tidak diterima oleh panelis (p < 0,05). Catfish is one of nutritionally important aquaculture species in Indonesia. Nowadays, the development of its processed method becomes more various such as the production of jerked meat. Addition of liquid smoke could increase shelf life of catfish and give sensory characteristics. This study aimed to determine the effect addition liquid smoke with different concentration on quality characteristics of jerked meat. The research method used Completely Randomized Design (CRD) with four treatments such as addition of 0% liquid smoke as control, 1%, 3%, and 5%. Parameters test observed are amino acid profiles, moisture content, protein content, and phenol content also hedonic test. Jerked meat processed with liquid smoke still have a complete amino acid . Lysine and leucine dominated on essential amino acid with range 39702,77 – 51736,24 mg/kg, while glutamic acid dominated on non essential amino acid with range 59915,6 – 64478,57 mg/kg. Meanwhile, addition of liquid smoke gave a significantly different to the moisture content, protein content, phenol content also appearance, odor, flavor, and texture of catfish jerked meat (p < 0,05).

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STUDY ON PROCESSING OF DRIED CHILI INTO BLOCK CHILI

Jurnal Agroindustri ◽

10.31186/j.agroind.3.1.23-30 ◽

2013 ◽

Vol 3 (1) ◽

pp. 23-30

Author(s):

Khaeruddin Hidayat ◽

Muhammad Syaiful ◽

Kurnia Herlina Dewi

Keyword(s):

Moisture Content ◽

Water Content ◽

Consumer Acceptance ◽

Drying Process ◽

Drying Time ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design

The research objective is to obtain the drying period of various capacities dryer to reach the best moisture content in the process of blocks dried chili production and gaining the consumer acceptance to the product. This study used a completely randomized design (CRD) with two factors: the capacity of the material and the drying time and three times repetition. The measured parameters were changes of weight during drying process, moisture content, organoleptic tests and levels of acidity (pH). The results showed that the drying periods with best moisture in the process of blocks dried chili production are drying for 8 hours at capacity of 0.3 g/cm2, 10 hours at a capacity of 0.5 g/cm2 and 10 hours at a capacity of 1 g/cm2. The highest consumer acceptance to the product for the color, aroma and overall attributes is on the blocks dried chili with a water content of 41-60%, while for the aroma is on the blocks dried chili with a water content of 61-80%.

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Hydration methods and physiological potential of sweet corn seeds

Bioscience Journal ◽

10.14393/bj-v36n3a2020-47813 ◽

2020 ◽

Vol 36 (4) ◽

Author(s):

Jéssica de Lucena Marinho ◽

Inês Cristina De Batista Fonseca ◽

Claudemir Zucareli

Keyword(s):

Moisture Content ◽

Water Content ◽

Filter Paper ◽

Sweet Corn ◽

Humid Atmosphere ◽

Analysis Methodology ◽

Randomized Design ◽

Physiological Quality ◽

Completely Randomized Design

The evaluation of the physiological potential of sweet corn seeds is fundamental in the production process, because the germination and vigor reflect the potential for storage, commercialization and use of these seeds. The choice of vigor tests with an adequate and efficient analysis methodology is fundamental to obtaining reliable results. In this sense, the objective of this study was to assess the physiological potential of sweet corn seeds after hydration using different moistening methods to increase water content to 20%. First, the lot of seeds was characterized as to its moisture content and initial physiological potential. Subsequently, two experiments were conducted, both under a completely randomized design. In the first experiment, different volumes of water on the filter paper sheets were assessed for seed hydration a method that uses a wet substrate. In the second, four hydration methods were evaluated: wet substrate (WS), humid atmosphere (HU), immersion in water (IW) and addition of the required amount of water (WR). A constant temperature of 25ºC was used in both experiments and then the moisture content and physiological potential of seeds were determined. The humid atmosphere method reduces the physiological quality of sweet corn seeds because it favors the deterioration and hence is unsuitable for the hydration of seeds of this species. The wet substrate method, in an amount equivalent to 2.5 times the paper mass, increased the water content of sweet corn seeds to 20%, achieving the desired degree of moisture without altering their physiological potential.

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