scholarly journals PENGARUH PENAMBAHAN RUMPUT LAUT (Eucheuma cottonii) TERHADAP KUALITAS SENSORIK DAN PROKSIMAT PUDING

2019 ◽  
Vol 2 (2) ◽  
pp. 244
Author(s):  
Ahmad Syafar ◽  
Haslianti Haslianti ◽  
Nur Asyik
Keyword(s):  
Analysis Of Variance ◽  
Observation Data ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Crude Fibre ◽  
Physical Test ◽  
Chemical Test ◽  
Significance Level ◽  
Range Test ◽  
Eucheuma Cottonii

ABSTRACT          The aims of this study are to determine the effect of seaweed (Eucheuma cottonii) and mackerel scad fish (Decapterus spp.) ratio for the organoleptic, physical and chemical test of crackers. This study used a Completely Randomized Design (CRD) which four treatments  P1 (FM 20%: S 5%: TF 75%), P2 (FM 15%: S 10%: TF 75%), P3 (FM 10% : S 15% : TF 75%) and P4 (FM 5%: S 20%: TF 75%) with three times replications. 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 by DMRT (Duncan Multiple Range Test) at 95% significance level. The result showed that seaweed and mackerel scad meat ratio had a significant effect on sensory values (aroma, taste, and crispness). The best results for the sensory test were found in P1 where the taste and aroma value was 7.8 and 7.7, while the best result for texture, crispness, and appearance are 7.2, 4.3 and 7.3 was found in P4. The chemical test on crackers for protein, water content and crude fibre was 6,97% - 11,50%, 3,80% - 4,96% and 1,81-4,44% respectively. The physical test of the rising volume shows that P4 had the highest value with 92%. Keywords: Chemical test, Puding, Sea weed (Eucheuma cottonii), sensoryABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan rumput laut terhadap uji sensorik dan uji kimia puding rumput laut (E. cottonii). Penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan yaitu : P1 = rumput laut 100g, P2= rumput laut 125g, P3=  rumput laut 150g, P4= rumput laut 200g dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf  95%, apabila terdapat berpengaruh nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian menunjukkan pengaruh sangat nyata terhadap nilai sensori meliputi warna dan tekstur sedangkan rasa berpengaruh sangat nyata namun diperoleh pengaruh tidak nyata pada aroma.  Hasil terbaik untuk penilaian sensori terdapat pada perlakuan P4 yaitu dimana memiliki nilai rasa 4,26, tekstur 5,49, aroma 4,4, dan rasa 4,5. Hasil penelitian menunjukkan kadar air antara 74,24%-68,49%, kadar abu 3,44%-3,30%, dan kadar protein 0,108%-0,133%.Kata kunci: Puding, Rumput laut (Eucheuma cottonii), sensori, Uji kimia

scholarly journals PENGARUH PERBANDINGAN RUMPUT LAUT (Eucheuma cottonii) DAN IKAN LAYANG (Decapterus spp.) PADA PEMBUATAN KERUPUK TERHADAP UJI ORGANOLEPTIK, FISIK DAN KIMIA KERUPUK

2019 ◽  
Vol 2 (2) ◽  
pp. 140
Author(s):  
Karmila Dawista ◽  
Hermanto Hermanto ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Analysis Of Variance ◽  
Observation Data ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Crude Fibre ◽  
Physical Test ◽  
Chemical Test ◽  
Significance Level ◽  
Range Test ◽  
Eucheuma Cottonii

ABSTRACT          The aims of this study are to determine the effect of seaweed (Eucheuma cottonii) and mackerel scad fish (Decapterus spp.) ratio for the organoleptic, physical and chemical test of crackers. This study used a Completely Randomized Design (CRD) which four treatments  P1 (FM 20%: S 5%: TF 75%), P2 (FM 15%: S 10%: TF 75%), P3 (FM 10% : S 15% : TF 75%) and P4 (FM 5%: S 20%: TF 75%) with three times replications. 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 by DMRT (Duncan Multiple Range Test) at 95% significance level. The result showed that seaweed and mackerel scad meat ratio had a significant effect on sensory values (aroma, taste, and crispness). The best results for the sensory test were found in P1 where the taste and aroma value was 7.8 and 7.7, while the best result for texture, crispness, and appearance are 7.2, 4.3 and 7.3 was found in P4. The chemical test on crackers for protein, water content and crude fibre was 6,97% - 11,50%, 3,80% - 4,96% and 1,81-4,44% respectively. The physical test of the rising volume shows that P4 had the highest value with 92%. Keywords: Crackers, mackerel scad fish (Decapterus spp.), seaweed (E. cottoni), organoleptic test, chemical testABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh perbandingan rumput laut (Eucheuma cottonii) dan ikan layang (Decapterus spp.) terhadap uji organoleptik, fisik dan kimia kerupuk. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan yaitu perlakuan P1(DI 20% : RL 5% : TT 75%), P2 (DI 15% : RL 10% : TT 75%), P3(DI 10% : RL 15% : TT 75%) dan P4(DI 5% : RL 20% : TT 75%) 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 aroma, rasa, dan kerenyahan.  Hasil terbaik untuk penilaian sensori terdapat pada perlakuan P1 dimana memiliki nilai rasa 7,8 dan aroma 7,7 sedangkan perlakuan terbaik untuk  tekstur  7,2 dan kerenyahan 4,3 terdapat pada perlakuan P4 dan kenampakkan 7,3,. Hasil penelitian menunjukkan kadar protein 6,97%-11,50 6,97%, kadar air antara 3,80%-4,96% dan kadar serat kasar 1,81%-4,44. Hasil uji fisik volume pengembangan menunjukkan nilai terbaik yaitu perlakuan P4 dengan nilai volume pengembangan 92%.Kata kunci: Eucheuma cottonii, Ikan layang (Decapterus spp), Kerupuk, uji organoleptik, uji kimia

scholarly journals UJI FISIK KIMIA DAN SENSORI KERUPUK IKAN TEMBANG (Sardinella sp.) DENGAN SUBTITUSI TEPUNG UBI JALAR PUTIH (Ipomea batatas L.)

2019 ◽  
Vol 2 (2) ◽  
pp. 260
Author(s):  
Sukma Sukma ◽  
Hermanto Hermanto ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Analysis Of Variance ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
White Potato ◽  
Physical Test ◽  
Chemical Test ◽  
Significance Level ◽  
Ipomea Batatas ◽  
Significant Difference ◽  
Range Test

Physico-chemical and sensory analysis of sardinella (Sardinella sp.) crackers with substitution of white sweet potato (Ipomea batatas L.) ABSTRACT          The aims of this study were to determine the effect of the addition of tembang fish meat (Sardinella sp.) And white potato flour (Ipomea batatas L.) substitution on the chemical and sensory physical tests of tembang fish crackers. This study used a Completely Randomized Design (CRD) consisting of three treatments, namely S1 (DI 25%: 0% TUJ: 75% TT), S2 (DI 25%: 5% TUJ: 70% TT), S3 (DI 25 %: TUJ 10%: TT 65%) and S4 (AT 25%: TUJ 15%: TT 60%) and repeat three times. 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) test at a 95% significance level. The results obtained show a real effect on sensory value which includes appearance, and a very significant effect on sensory value which includes aroma and taste. The best results for sensory assessment were in the S1 treatment which had a taste value of 8.37 and a aroma of 7.82 while the best treatment for a texture of 7.26 and a crispness of 4.42 were found in the S1 treatment and revealed 8.51. The results showed a protein content of 23.75%, a moisture content of 3.78% and a crude fiber content of 5.23%. The results of the physical development volume test showed the best value, namely S1 treatment with a development volume value of 1.49%. Keywords: Crackers, Sardinella fish (Sardinella sp.), Ipomea batatas L, physical test, chemical test and sensory testABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan daging ikan tembang (Sardinella sp.) dan subtitusi tepung ubi jalar putih  (Ipomea batatas L.) terhadap uji fisik kimia dan sensori kerupuk ikan tembang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari  tiga perlakuan yaitu perlakuan S1(DI 25% : TUJ 0% : TT 75%), S2 (DI 25% : TUJ 5% : TT 70%), S3(DI 25% : TUJ 10% : TT 65%) dan S4(DI 25% : TUJ 15% : TT 60%) 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 kenampakan, dan pengaruh sangat nyata terhadap nilai sensori yang meliputi aroma dan rasa. Hasil terbaik untuk penilaian sensori terdapat pada perlakuan S1 dimana memiliki nilai rasa 8,37 dan aroma 7,82 sedangkan perlakuan terbaik untuk  tekstur  7,26 dan kerenyahan 4,42 terdapat pada perlakuan S1 dan kenampakkan 8,51. Hasil penelitian menunjukkan kadar protein tertinggi 23,75%, kadar air tertinggi 3,78% dan kadar serat kasar tertinggi 5,23%. Hasil uji fisik volume pengembangan menunjukkan nilai terbaik yaitu perlakuan S1 dengan nilai volume pengembangan 1,49%.Kata kunci: Kerupuk, ikan tembang (Sardinella sp.), Ipomea batatas L, uji fisik, uji kimia dan uji sensori

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 UJI FITOKIMIA DAN AKTIVITAS ANTIOKSIDAN CENDOL YANG DIFORMULASI DARI RUMPUT LAUT (Kappaphycus alvarezii) DAN TEPUNG SAGU (Metroxylon sagus Rottb.)

2019 ◽  
Vol 2 (1) ◽  
pp. 38
Author(s):  
Arum Ayu Gustiara Absyah Saleh ◽  
Asnani Asnani ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Antioxidant Activity ◽  
Analysis Of Variance ◽  
Kappaphycus Alvarezii ◽  
Observation Data ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Significance Level ◽  
Phytochemical Content ◽  
Dpph Method ◽  
Range Test

AbstrakTujuan penelitian adalah untuk mengetahui kandungan fitokimia dan aktivitas antioksidan pada bulir cendol rumput laut Kappahycus alvarezii dengan penambahan tepung sagu yang diekstraksi dengan pelarut methanol. Ekstrak diperoleh dengan cara maserassi terhadap bulir cendol rumput laut dan tepung sagu. Uji fitokimia dilakukan untuk mengetahui keberadaan senyawa alkaloid, flavonoid, saponin, streroid dan triterpenoid. Aktivitas antioksidan bulir cendol Kappaphycus alvarezii diuji dengan metode DPPH ( 1-1 difenil -2 pikrilhidrazil). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan yaitu perlakuan R1S1 (RL : 10% TS : 90%), R2S2 (RL : 20%: TS : 80%), R3S3 (RL 30 % TS : 70%) 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 mempelihatkan terdeteksi senyawa alkaloid, flavonoid, streroid dan triterpenoid sedangkan pada senyawa saponin tidak terdekteksi pada ekstrak metanol cendol Kappaphycus Alvarezii. Uji aktivitas antioksidan dengan metode DPPH menunjukan nilai IC50 terendah terdapat pada perlakuan R1S1 dengan jumlah IC50 652 ppm. Hal ini menunjukan bahwa adanya aktivitas antioksidan yang sangat lemah dari cendol  Kappaphycus alvarezii yang diekstraksi. Kata Kunci :    Aktivitas antioksidan, cendol, Kappaphycus alvarezii, Metroxylon sagus Rottb, fitokimia  AbstractThe aims  of this study was to determine the phytochemical content and antioxidant  on cendol seaweed (Kappaphycus alvarezii) with additions of sago flour (Metroxylon sagus Rottb.) extracted with methanol. Phytochemical tests were performed to determine the presence of alkaloids, flavonoids, saponins, triterpenoids and steroids. Antioxidant activity of seaweed cendol. Kaphaphycus alvarezii was tested by DPPH method (1-1- diphenyl-2-picrylhydrazl). This study used a Completely Randomized Design (CRD) which consists of three treatments R1S1( RL 10% : TS 90% ), R2S2 (RL 20% : TS 80%), R3S3 ( RL 30% : TS : 70%) and three times replication. 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. Phytochemical test showed there was compounds detected with alkaloids, flavonoids, triterpenoids and steroids. While the saponins compounds was not detected in methanol extract of Kappahycus alvarezi. The antioxidant activity by DPPH method showed that the high IC50 values is 652 ppm. That was indicated seaweed cendol from kappaphycus alvarezii has lower antioxidant activity. Key words:     Antioxidant activity, cendol, Kappaphycus alvarezii,Metroxylon sagus Rottb., phytochemical

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 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 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

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 PENAMBAHAN TINTA CUMI-CUMI (Loligo sp.) TERHADAP KANDUNGAN GIZI, FISIK, SENSORIK, DAN ANTIOKSIDAN MIE BASAH

2019 ◽  
Vol 2 (2) ◽  
pp. 210
Author(s):  
Nur Hutriani ◽  
Tamrin Tamrin ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Analysis Of Variance ◽  
Antioxidant Properties ◽  
Nutrient Content ◽  
Test Results ◽  
Nutritional Content ◽  
Anova Analysis ◽  
Index Method ◽  
Physical Test ◽  
Significance Level ◽  
Range Test

ABSTRACT          The aims of this study was to determine the effect of adding squid ink (Loligo sp.) To sensory, physical and antioxidant properties. This study used a Completely Randomized Design (CRD) consisting of five treatments addition of squid ink with three replications, namely N0 ( 0%), N1 ( 1%), N2 ( 1, 5%), N3 (2%), and N4 (2.5%). Data from observations were analyzed using ANOVA (Analysis Of Variance) at 95% level, if there is a real difference (P˃0.05), further tests were carried out with a DMRT (Duncan Multiple Range Test) test at 95% significance level. The results obtained showed that the addition of squid ink have a real effect on sensory values which included taste, aroma, and texture but the sensory value of the color have no significant effect. Based on the sensory test,  the best treatment test is done with the Effectiveness Index method of the best treatment results being the basis for testing the nutritional content, and antioxidants. The test results of nutrient content, antioxidants, and squid ink (Loligo sp.) Wet noodles in the best treatment were found in the N2 (water content of 56.93%, protein content 24.85%, ash content 0.5, and carbohydrate content 15.86%) and antioxidant testing (noodles without squid ink (Loligo sp.) 327.18 ppm, noodles with the addition of squid ink (Loligo sp.) 316.89 ppm and squid ink (Loligo sp. ) 267.90 ppm). The physical test results in the treatment of 10% N0, N1 23.33%, N2 30%, N3 40%, and N4 56.67%. Keywords: Antioxidants, nutritional content, Loligo sp., physical, and sensory.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan tinta cumi-cumi (Loligo sp.) terhadap sifat sensorik, fisik dan antioksidan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari lima perlakuan dan tiga kali ulangan yaitu N0 (penambahan tinta cumi-cumi 0%), N1 (penambahan tinta cumi-cumi 1%), N2 (penambahan tinta cumi-cumi 1,5%), N3 (penambahan tinta cumi-cumi 2%), dan N4 (penambahan tinta cumi-cumi 2,5%). Data hasil pengamatan dianalisis menggunakan ANOVA (Analysis Of Variance) pada taraf 95%, apabila terdapat beda nyata (P˃0,05) maka dilakukan uji lanjut dengan uji DMRT (Ducan Multiple Range Test) pada taraf nyata 95%.  Hasil penelitian yang diperoleh menunjukkan bahwa penambahan tinta cumi-cumi memberikan pengaruh nyata terhadap nilai sensorik yang meliputi rasa, aroma, dan tekstur tetapi pada nilai sensori warna memberikan pengaruh tidak nyata. Berdasarkan uji sensorik selanjutnya dilakukan uji perlakuan terbaik dengan metode Indeks Efektivitas hasil perlakuan terbaik menjadi dasar untuk uji kandungan gizi, dan antioksidan. Hasil uji kandungan gizi, antioksidan, dan tinta cumi-cumi (Loligo sp.) mie basah pada perlakuan tebaik terdapat pada perlakuan N2 (kadar air 56,93%, kadar protein 24,85%, kadar abu 0,5, dan kadar karbohidrat 15,86% ) dan pengujian antioksidan (mie tanpa tinta cumi-cumi (Loligo sp.) 327,18 ppm, mie dengan penambahan tinta cumi-cumi (Loligo sp.) 316,89 ppm dan tinta cumi-cumi (Loligo sp.) 267,90 ppm). Hasil pengujian fisik pada perlakuan N0 10%, N1 23,33%, N2 30%, N3 40%, dan N4 56,67%.Kata kunci: Antioksidan, fisik, kandungan gizi, Loligo sp., dan sensorik.

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