MUTU KIMIA DAN ORGANOLEPTIK NUGGET IKAN BARAKUDA (Sphyraena jello), DENGAN SUBTITUSI TEPUNG TAPIOKA DAN TEPUNG WORTEL (Daucus carota L.)

2020 ◽  
Vol 3 (1) ◽  
pp. 1
Author(s):  
Fitriani Sali ◽  
Asnani Asnani ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Analysis Of Variance ◽  
Daucus Carota ◽  
Test Results ◽  
Chemical Test ◽  
Daucus Carota L ◽  
Fish Meat ◽  
Randomized Design ◽  
Tapioca Flour ◽  
Range Test

ABSTRACT         This study aims to determine the chemical quality of horse coarse nuggets, with tapioca and carrot flour substitution (Discuss carota L). This study used a complete randomized design (CRD) consisting of four treatments N1 = 50% barracuda fish meat : tapioca flour 50% : carrot flour 0%.,  N2 = 50% barracuda fish meat : tapioca flour 45% : carrot flour 5%., N3 = 50% barracuda fish meat : tapioca flour 40% : carrot flour 10%., N4 = 50% barracuda fish meat : tapioca flour 35% : carrot flour 15% flour each treatment was repeated three times. Test results were analyzed using analysis of variance (ANOVA) analysis of variance if there were real differences, a multiple range test (DMRT) was performed with a confidence level of 95%. The results showed that the substitution of tapioca and carrot flour had a very significant effect on the highest value of color 8.1, aroma 7.4, texture 7.1. Chemical test of fish nugget with tapioca and carrot flour substitution are water content 35.74%, ash content 4.63%, protein content 15.83%, fat content 11.37%, crude fiber 6.26% and antioxidant 242.15 g/mL. Keywords: Barracuda fish, carrot flour, chemical test, nuggets, organoleptic test, tapioca flour.ABSTRAKPenelitian ini bertujuan untuk mengetahui mutu kimia nugget ikan barakuda dengan subtitusi tepung  tapioka dan tepung wortel. Penelitian ini menggunakan rancangan acak lengkap RAL yang terdiri dari empat perlakuan N1 = daging ikan barakuda 50% : tepung tapioka 50% : tepung wortel 0%., N2 = daging ikan barakuda 50% : tepung tapioka 45% : tepung wortel 5%., N3 = daging ikan barakuda 50% : tepung tapioka 40% : tepung wortel 10%., N4 = daging ikan barakuda 50% : tepung tapioka 35% : tepung wortel 15% masing- masing perlakuan diulang sebanyak tiga kali ulangan. Data hasil pengujian dianalisis menggunakan analisis ragam (ANOVA) analisis of variens jika terdapat  perbedaan nyata dilakukan uji Duncan multiple rangge test (DMRT) dengan tingkat kepercayaan 95%. Hasil penelitian menunjukan bahwa subtitusi tepung tapioka dan tepung wortel (Daucus carota L) berpengaruh sangat nyata terhadap nilai tertinggi warna 8.1, aroma 7.4, tekstur 7.1, pada uji kimia nugget ikan dengan subtitusi tepung tapioka dan wortel kadar air 35.74%, kadar abu 4.63%, kadar protein 15.83%, kadar lemak 11.37%, serat kasar 6.26% dan antioksidan 242.15 g/mL.Kata kunci: Ikan barakuda, nugget, tepung tapioka, tepung wortel, uji kimia, uji organoleptik.

scholarly journals Effect of Gadung Tuber Extract (Dioscorea hispida) on Mortality of Caterpillars (Spodoptera exigua) in Shallots (Allium cepa) in East Lombok

2021 ◽  
Vol 20 (3) ◽  
pp. 556
Author(s):  
Muhammad Mustarsidin ◽  
Syachruddin AR ◽  
Ahmad Raksun
Keyword(s):  
Allium Cepa ◽  
Analysis Of Variance ◽  
Experimental Research ◽  
Spodoptera Exigua ◽  
Test Results ◽  
Significance Level ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tuber Extract ◽  
Range Test

Plants that can be used as pesticides are Gadung tubers. Gadung tubers contain cyanide acid to kill armyworm pests because they contain dioscorin toxins which can cause nervous disorders. The purpose of this study was to determine the effect of Gadung tuber extract (Dioscorea hispida) on Caterpillar mortality (Spodoptera exigua) in Shallot plants. This type of research is experimental research. This study used a completely randomized design (CRD). The sample used was 5 caterpillars (Spodoptera exigua) in each polybag with 5 repetitions for each concentration of Gadung tuber extract, namely 0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%, so the total Caterpillar used was 150 Caterpillars. Gadung tuber extraction was carried out by maceration method with methanol solvent. Data were analyzed using a one-way analysis of variance at the 95% significance level, followed by DMRT (Duncans Multiple Range Test). The results showed that the Gadung tuber extract had a significant effect on the mortality of caterpillars (Spodoptera exigua) because the F count was greater than the F table (45.40>2.62), and the DMRT test results showed that the optimal concentration of Gadung tuber extract was 2.5%. Therefore, it can be concluded that the extract of Gadung tuber (Dioscorea hispida) affects the mortality of Caterpillars (Spodoptera exigua) in Shallots (Allium cepa).

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 Kualitas Sosis Daging Ayam Dengan Penambahan Tepung Tapioka

2020 ◽  
Vol 5 (2) ◽  
pp. 64
Author(s):  
Bulkaini Bulkaini ◽  
Djoko Kisworo ◽  
Sukirno Sukirno ◽  
Rani Wulandani ◽  
Maskur Maskur
Keyword(s):  
Protein Content ◽  
Nutritional Value ◽  
Ash Content ◽  
The Other ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tapioca Flour ◽  
Addition Level ◽  
Range Test

The study was aimed to determine the effect of tapioca flour addition atvarious levels on the quality of chicken sausage. The research was design based on a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatment of tapioca flour addition level were: 0%, 10%, 20% and 30%. Data ofsausage quality were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test. The results showed that the addition of tapioca flour in the process of chicken sausage making were significantly affect (P <0.05) moisture and protein content, while the fat and ash content were not significantly effected (P> 0.05) by the treatment. The addition of 10% tapioca flour obtained the highest nutritional value of protein (17.67 ± 0.93) % as compared to the other levels.

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 Chemical Quality of Culled Duck Meatball (Anasplathyryncos) Substituted with Edamame Flour (Glycine max (L) Merril) Filler

2020 ◽  
Vol 25 (4) ◽  
pp. 191
Author(s):  
Agus Hadi Prayitno ◽  
T H Rahman
Keyword(s):  
Negative Impact ◽  
Sodium Tripolyphosphate ◽  
Monosodium Glutamate ◽  
Good Effect ◽  
Chemical Quality ◽  
Test Results ◽  
Randomized Design ◽  
Glycine Max L ◽  
Tapioca Flour

<p class="abstrak2">This study aimed to determine the effect of edamame flour filler substitution on the chemical quality of culled duck meatballs. The research material consisted of culled duck meat, tapioca flour, edamame flour, albumen, garlic, onion, salt, pepper, monosodium glutamate, sodium tripolyphosphate, and ice. The edamame flour filler substitution treatments were P0 (0%), P1 (5%), P2 (10%), P3 (15%), and P4 (20%) from total filler. Each treatment consisted of five replications. The parameters which tested were moisture, protein, fat, fiber, and ash contents. Data on chemical quality results were analyzed by analysis of variance using completely randomized design and if there was significantly different (P&lt;0.01), then it’ll be further tested by the Duncan's New Multiple Range Test. Results showed that the substitution of edamame flour filler starting from the level of 5% was significantly affected water content, protein, fat, fiber, and ash of culled duck meatballs. Edamame flour can be used as a filler substitution up to 20% level by giving a good effect on increasing the meatball protein content, but also having a negative impact with increasing the fat content of culled duck meatballs.</p>

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 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 PERBANDINGAN IKAN TEMBANG (Sardinella sp.) DAN TEPUNG TAPIOKA TERHADAP NILAI SENSORI DAN KIMIA KERUPUK IKAN

2020 ◽  
Vol 3 (1) ◽  
pp. 87
Author(s):  
Armin Armin ◽  
Mohamad Nuh Ibrahim ◽  
Sri Rejeki
Keyword(s):  
Proximate Composition ◽  
Sensory Quality ◽  
Anova Analysis ◽  
Significance Level ◽  
Test Range ◽  
Multiple Test ◽  
Randomized Design ◽  
Tapioca Flour ◽  
Range Test

The Effect of Comparison of Sardinella (Sardinella sp.) and Tapioca Flour to Sensory and Chemical Value of Fish Crackers ABSTRACT         The aim of this study was to determine the ratio of sardinella and tapioca flour to sensory quality, proximate composition, and rising volume of fish cracker fish crackers. This study used a Completely Randomized Design (CRD) consisting of (four) treatments, namely by comparison of sardinella and tapioca flour with concentrations: 40%:60%(P1), 45%:55%(P2), 50%:50%(P3), and 55%:45%(P4). Data gathered were statistically analyzed using ANOVA (Analysis of Variance) at 0.5% significance level, if there were significant differences, the analysis was continued using DMsRT   (Duncan Multiple Range Test). The results showed that the effect of the ratio of sardinella and tapioca flour on the sensory (quality of color, aroma, and crispness), proximate composition, and fish cracker rising volume had a significant effect. While other sensory attributes were not significantly different. The highest proximate composition in P3 with water content, protein, fat and ash  6,92%, 19,69% , 8,33% and 4,48% respectively. The highest value of the rising volume is shown in P1 with 91.28%. Keywords: Sardinella (Sardinella sp.),  sensory, proximate, rising volume.ABSTRAKPenelitian ini bertujuan untuk mengetahui perbandingan dari ikan tembang dan tepung tapioka terhadap kualitas sensori, komposisi proksimat, dan daya kembang kerupuk ikan.  Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri  dari 4 (empat) perlakuan yaitu dengan perbandingan ikan tembang dan tepung tapioka pada konsentrasi berturut-turut:40%:60% (P1), 45%:55% (P2), 50%:50% (P3) dan 55%:45% (P4).  Data yang terkumpul secara statistik dianalisis menggunakan ANOVA (Analysis of Varians) pada taraf nyata 0,5%, jika terdapat perbedaan nyata analisis dilanjutkan menggunakan DMRT (Duncam Multiple Test Range). Hasil menunjukkan bahwa pengaruh perbandingan ikan tembang dan tepung tapioka terhadap kualitas sensori (warna, aroma dan kerenyahan), komposisi proksimat dan uji fisik berpengaruh nyata. Atribut sensori rasa tidak menunjukkan perbedaan nyata. Komposisi proksimat terbaik ditunjukkan oleh perlakuan P3 yaitu kadar air 6,92%, kadar protein 19,69%, kadar lemak 8,33% dan kadar abu 4,48%. Komposisi volume pengembangan terbaik ditunjukkan oleh perlakuan P1 dengan nilai 91,28%.Kata kunci: Ikan Tembang (Sardinella sp.), Sensori, Proksimat, Volume Pengembangan

scholarly journals Pemanfaatan Kotoran Ayam untuk Peningkatan Kualitas Pucuk Tebu Sebagai Pakan Ruminasia

2018 ◽  
Vol 21 (1) ◽  
pp. 33
Author(s):  
C I Sutrisno ◽  
B.W.H.E Prasetyono ◽  
E Ali
Keyword(s):  
Analysis Of Variance ◽  
Sugar Cane ◽  
Research Result ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Two Stages ◽  
Range Test ◽  
Better Than

<p>Experiment was carried out in two stages. The first was aimed to study the viabilty of microbe of dried-oven manure and dried-sunshine manure. Completely Randomized Design (CDR), 3 treatments and 4 replications, was used throughout the experiment with content of manure microbe as the parameters. The research result indicates that the way of draining degraded the viability of microbia manure. Manure microbia’s viability of dried-oven manure was better than that of the dried-sunshine manure.</p>The second was aimed to investigate the effect of dried-manure as starter with different time of fermentation on the quality of fermented sugar cane. Completely Randomized Design, factorial pattern 3x3 by 3 replications was employed during the experiment. The first factor was starter levels (A): 0, 15 and 30%, while the second was different time of fermentation (W): 0, 4 dan 8 week. Parameter perceived by fermented fiber component, which analysis by Analysis of Variance, while the differences among the treatment were tested with the Duncan Multiple Range Test (DMRT), continued by Polinomial Ortogonal. Fermented sugar cane by dry manure with different time of fermentation degraded the rate of NDF and ADF. The best performance was reached at 30% of starter and 4 weeks of fermentation.

scholarly journals The Variance of Strong Acid and Long Time Soaking Solutions on Quality of pH and Protein Gelatin of Sheep Skin

2017 ◽  
Vol 1 (2) ◽  
pp. 88
Author(s):  
Muhamad Hasdar ◽  
Yuniarti Dewi Rahmawati
Keyword(s):  
Strong Acid ◽  
Test Results ◽  
Soaking Time ◽  
Randomized Design ◽  
Skin Collagen ◽  
Long Time ◽  
Difference Test ◽  
Range Test ◽  
Better Than

This study aims to determine the quality of pH and sheep skin gelatin protein that is hydrolyzed using strong acid. The main ingredient of this research is sheep skin originated from Brebes Regency which is 1 - 2 years old. The research method used Randomized Completely Randomized Design (RAL) 2 x 3 factorial pattern where the first factor is soaking material (HCl 2% v / v and H2SO4 2% v / v) and second factor is the duration of immersion (2 hours, 3 hours and 4 hour), then continued with the real difference test using Duncan Multiple Range Test (DMRT). The test results showed sheep skin gelatin value that is pH 3,52 - 3,85 and protein 88,80 - 90,47%. HCl 2% ability to hydrolyze sheep skin collagen is better than 2% H2SO4. Highest pH and protein values occur at 4 hours of soaking time.

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