scholarly journals PENGARUH PENAMBAHAN TEPUNG GAPLEK DENGAN KONSENTRASI YANG BERBEDA TERHADAP MUTU SILASE CAIR DARI KEPALA UDANG VANAME (Litopenaeus vannamei)

2020 ◽  
Vol 3 (1) ◽  
pp. 125
Author(s):  
Suriani Suriani ◽  
Asnani Asnani ◽  
Kobajashi Togo Isamu
Keyword(s):  
Protein Content ◽  
Litopenaeus Vannamei ◽  
Proximate Composition ◽  
Liquid Product ◽  
Ash Content ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Cassava Flour ◽  
Shrimp Head ◽  
Range Test

Effect of Acquisition of Cassava Flour With Differentcontributions to The Quality of Liquid Silage From The Heads of Vaname Shrimp (Litopenaeus vannamei) ABSTRACT         Silage is a liquid product from the process of fermentation of grass, fish or waste that is used as a mixture of feed. Generally, silage is made from fish or fish waste. Fish silage is a liquid product made from the remnants of processed fishery products that are not utilized by humans without any other treatment except by acid or by bacterial inoculation. The purpose of this study was to determine the effect of the use of cassava flour on sensory values (color and aroma) and proximate composition (water content, ash content, protein content, and pH) on the liquid silage of shrimp head. This study used a Completely Randomized Design (CRD) consisting of four treatments with a ratio of cassava flour and shrimp heads respectively: 10: 90% (P1), 20: 80% (P2), 30: 70% (P3) and 40: 60% (P4) and repeated three times. Data from observations were analyzed using ANOVA (Analysis of Variance) and DMRT (Duncan Multiple Range Test) tests, each at a 95% confidence level. The results obtained indicate that the use of cassava flour has a significant influence on the sensory value which includes the color and aroma of liquid shrimp silage. The P1 treatment showed a brownish-orange color and a typical silage aroma/odor without additional odor. Proximate composition of silage includes: water content 74.2% -82.6%, ash content 1.9% -3.2%, protein content 7.4% -11.9% and pH ranges from 4.3-5.4. Keywords: Silage, Vaname shrimp head (Litopenaeus vannamei), cassava flour, Sensory Test, Proximate Composition. ABSTRAKSilase merupakan produk cair hasil proses fermentasi rerumputan, ikan ataupun limbahnya yang digunakan sebagai campuran pakan. Umumnya silase terbuat dari ikan atau limbah ikan. Silase ikan adalah suatu produk cair yang dibuat dari sisa-sisa olahan hasil perikanan yang tidak dimanfaatkan oleh manusia tanpa perlakuan lain kecuali dengan asam atau dengan inokulasi bakteri. Tujuan penelitian ini adalah untuk mengetahui  pengaruh penggunaan tepung gaplek terhadap nilai sensori (warna dan aroma) dan komposisi proksimat (kadar air, kadar abu, kadar protein dan pH) pada silase cair kepala udang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan dengan perbandingan tepung gaplek dan kepala udang berturut-turut: 10:90% (P1), 20:80% (P2), 30:70% (P3) dan 40:60% (P4) dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) dan uji DMRT (Duncan Multiple Range Test) masing-masing pada taraf kepercayaan 95%. Hasil penelitian yang diperoleh menunjukkan bahwa penggunaan tepung gaplek memberikan pengaruh yang nyata terhadap nilai sensori yang meliputi warna dan aroma silase cair kepala udang. Perlakuan P1 menunjukkkan warna jingga kecoklatan dan aroma/bau asam khas silase tanpa bau tambahan. Komposisi proksimat silase meliputi: kadar air 74,2%-82,6%, kadar abu 1,9%-3,2%, kadar protein 7,4%-11,9% dan pH berkisar 4,3-5,4.Kata kunci: Silase, Kepala udang vaname (Litopenaeus vannamei), Tepung gaplek, Uji Sensori dan 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 PENGARUH PENGGUNAAN Sargassum sp. DAN TEPUNG TAPIOKA TERHADAP SIFAT SENSORI DAN KOMPOSISI PROKSIMAT PETIS KEPALA UDANG VANNAME (Litopenaeus vannamei)

2020 ◽  
Vol 3 (1) ◽  
pp. 133
Author(s):  
Arniati Johan ◽  
Asnani Asnani ◽  
Sri Rejeki
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Litopenaeus Vannamei ◽  
Proximate Composition ◽  
Ash Content ◽  
Tapioca Starch ◽  
A Value ◽  
Shrimp Head ◽  
Tapioca Flour

Effect of Sargassum sp. and Tapioca Flour on The Properties of Sensory and Proximate  of Shrimp Head Vaname (Litopenaeus vannamei) Paste ABSTRACT         Seaweed Sargassum sp. is not much utilized but has the potential as a manufacturing agent or stabilizer in the manufacture of petis. This research aims to determine the quality of paste from the head of shrimp Vaname that is made with a combination of filler material Sargassum sp. and tapioca flour with different concentrations. The study uses complete random design (RAL) with four treatments with the composition of shrimp head broth, tapioca starch, and Sargassum sp slurry. Consecutive: 90:10:0% (P1), 90:2:8% (P2), 90:4:6% (P3), and 90:6:4% (P4). The characteristics of the paste tested are sensory properties and proximate composition. The results showed P3 treatment resulted in the best sensory value on the attribute of flavors with a value of 7.4 criteria dominant shrimp taste sweet and salty enough, the category is very fond. The value of water content is 29.86%, ash content is 5.66%, 16.79% protein content, fat content is 0.21%, carbohydrate content is 46.26% and fiber content is 1.12%. Proximate content produced shrimp paste in accordance with SNI 01-23346-2006. Keywords: tapioca flour, Sargassum sp., shrimp head Vannamei pasteABSTRAKRumput laut jenis Sargassum sp. belum banyak dimanfaatkan padahal mempunyai potensi sebagai bahan pengental atau pengstabil dalam pembuatan petis. Penelitian ini bertujuan untuk mengetahui kualitas petis dari kepala udang Vaname yang dibuat dengan kombinasi bahan pengisi yaitu rumput laut Sargassum sp. dan tepung tapioka dengan konsentrasi yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dengan komposisi kaldu kepala udang, tepung tapioka dan bubur Sargasum sp. berturut-turut: 90:10:0 % (P1), 90:2:8 % (P2), 90:4:6 % (P3), dan 90:6:4 % (P4). Karakteristik petis yang diuji yaitu sifat sensori dan komposisi proksimat. Hasil penelitian menunjukkan perlakuan P3 menghasilkan nilai sensori terbaik pada atribut rasa dengan nilai sebesar 7,4 kriteria rasa udang dominan manis dan asin cukup,  kategori sangat suka. Nilai kadar air yaitu 29,86%, kadar abu 5,66%, kadar protein 16,79%, kadar lemak 0,21%, kadar karbohidrat 46,26% dan kadar serat 1,12%. Kandungan proksimat petis yang dihasilkan sesuai SNI 01-23346-2006.Kata kunci: Tepung tapioka, Sargassum sp., petis kepala udang Vanamei

scholarly journals UJI KUALITAS GELATIN DARI TULANG IKAN TUNA SIRIP KUNING (Thunnus albacares) MENGGUNAKAN JENIS ASAM YANG BERBEDA

2019 ◽  
Vol 2 (2) ◽  
pp. 218
Author(s):  
Rini Safitri ◽  
Kobajashi Togo Isamu ◽  
Nur Illiyin Akib
Keyword(s):  
Analysis Of Variance ◽  
Proximate Composition ◽  
Ph Value ◽  
Yellowfin Tuna ◽  
Real Difference ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
A Value ◽  
Range Test

ABSTRACT          The Aim of this study was to determine the quality of gelatin from the yellowfin tuna bone of different acid types and to know the effect of the use of acid as an extraction material to the quality of the yellowfin tuna gelatin. This study uses a variety of different acid concentrations, namely the solution of hydrochloric acid 4% (A1), acetate 4% acid (A2) and 4% sulphuric acid (A3). The study made use of the complete random draft (RAL) consisting of 3 treatments and 3 times repeated. Data on the observation result is analyzed using ANOVA (Analysis of Variance) at 95%, if there is a real difference (P > 0.05) then the test is carried out with a test of DMRT (Duncan Multiple Range Test) in the real standard 95%. Analysis of sensory testing, proximate composition, pH value tests, and lowliness. The highest consecutive sensory values (aroma and color) are found in the treatment of (A1) and (A3) with a value of 6.2 and 6.1. The highest consecutive proximate composition values (moisture content, ash content, and protein levels) are noted in the (A2) and (A1) treatments with values of 12.51, 6.60 and 50.64. Highest pH value on the treatment of (A1) and (A2) with value 5. The highest yield values in the (A3) treatment with a value of 3%. From statistics of real difference test (DMRT) indicates that there is no noticeable difference in the gelatin color and aroma of the yellowfin Tuna fish bones by using altered acid types. Keywords: Gelatin, Lowliness, Proximate, PH value, sensory test, Tuna bone, and ABSTRAKPenelitian ini bertujuan untuk mengetahui kualitas gelatin dari tulang ikan tuna sirip kuning dari jenis asam yang berbeda dan untuk mengetahui pengaruh penggunaan asam sebagai bahan pengekstraksi terhadap kualitas gelatin ikan tuna sirip kuning. Penelitian ini menggunakan variasi konsetrasi asam yang berbeda yaitu larutan asam klorida 4% (A1), asam asetat4% (A2) dan asam sulfat 4%  (A3). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan dan 3 kali ulangan. 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%. Analisis uji sensori, komposisi proksimat, uji nilai pH dan rendemen. Nilai sensori tertinggi berturut-turut (aroma dan warna) terdapat pada perlakuan (A1) dan (A3) dengan nilai 6.2 dan 6.1. Nilai komposisi proksimat berturut-turut tertinggi (kadar air, kadar abu, dan kadar protein) terdapat pada perlakuan (A2) dan (A1) dengan nilai 12.51, 6.60 dan 50.64. Nilai pH tertinggi pada perlakuan (A1) dan (A2) dengan nilai 5. Nilai rendemen tertinggi pada perlakuan (A3) dengan nilai 3%. Dari statistik   uji beda nyata (DMRT) menunjukkan bahwa tidak terdapat perbedaan nyata pada warna dan aroma gelatin dari tulang ikan Tuna sirip kuning dengan menggunakan jenis asam yang berbeda.Kata kunci: Gelatin, Nilai pH,Proksimat, Rendemen, Tulang Ikan Tuna, dan Uji Sensori

scholarly journals Nutritional Value of Cookies made from the mixture of Mocaf flour (Modified Cassava Flour) and Ketapang seeds (Terminalia catappa L.)

2020 ◽  
Vol 4 (1) ◽  
pp. 48-53
Author(s):  
Rina Yenrina ◽  
Tuty Anggraini ◽  
Annesa Kadri
Keyword(s):  
Fatty Acid ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Food Products ◽  
Ash Content ◽  
Anova Analysis ◽  
Cassava Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

Efforts in developing food products continue to be carried out such as utilizing local commodities so that non-wheat flour processing can be used as a substitute for making food products in order to overcome dependence on wheat flour. One such effort is to make cookies from local ingredients, modified cassava flour known as MOCAF (Modified cassava flour).  This research was aimed to determine the effective mixture of Mocaf flour and ketapang seed on the characteristic of cookies based on nutritional value. The research design used a completely randomized design (CRD), with 5 treatments and 3 replications. This data was analyzed with ANOVA (analysis of variance) and if the data was significantly different analyzed continued with Duncan’s New Multiple Range Test (DNMRT) at the level 5%. The treatments used were A (100% Mocaf flour : 0% Ketapang seed), B (90% Mocaf flour : 10% Ketapang seed), C (80% Mocaf flour : 20% Ketapang seed), D (70% Mocaf flour : 30% Ketapang seed), E (60% Mocaf flour : 40% Ketapang seed). The results showed that the Mocaf flour and ketapang seed comparison significantly influenced the protein content, fat content, energy, texture, free fatty acid, and carbohydrate content, but not significantly affect moisture content and ash content.

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 SENSORI DAN FISIKO-KIMIA MIE BASAH DENGAN SUBSTITUSI DAGING IKAN CENDRO (Tylosurus crocodilus)

2020 ◽  
Vol 3 (1) ◽  
pp. 58
Author(s):  
Astri Rahayu ◽  
Asnani Asnani ◽  
Nur Asyik
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Protein Content ◽  
Wheat Flour ◽  
Analysis Of Variance ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Sensory Test ◽  
A Value ◽  
Range Test

Characteristics of Sensory and Physico-Chemistry of Wet Noodles with Substitution of Needle Fish Meat (Tylosurus crocodilus) ABSTRACT         The aims of this study were to determine the effect of substitution of needlefish meat on sensory properties (color, aroma, taste and texture physical properties (water absorption, and developmental power) and chemical properties (moisture content and protein content) in wet noodle  This study used Completely Randomized Design (CRD) consisting of 4 treatments, namely M0 (Wheat flour 100%), M1 (Wheat flour 95%: Needlefish meat 5%), M2 (Wheat flour 90%: Needlefish meat 10%),  M3 (Wheat flour 85%: Needlefish meat 15%) that repeated for three times. Observed data were analyzed using ANOVA (Analysis of variance) at the 95% confidence level, (P> 0.05) and testing was carried out by the DMRT (Duncan Multiple Range Test) tests. The results obtained showed that substitution of  Needlefish meat on wet noodles had a very significant effect on sensory values, physical properties and chemical values of wet noodles. the best treatment sensory test was obtained in treatment M1 with a fairly good panelist assessment. The mean sensory color, aroma, taste, and texture with categories (likes). The physical properties of wet noodles absorption were highest in treatment M0 (control) with a value of (60%), the development of wet noodles was highest in treatment M0 (control) with a value of 95%. The chemical analysis of the highest moisture content in the M0 treatment (control) with a moisture content of (64.06%) and the highest protein content in the M3 treatment was (12.29%). Keywords: wet noodles, needlefish meat, sensory  test, physical test, chemical testABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh substitusi daging ikan cendro terhadap sifat sensori (warna, aroma, rasa, dan tekstur) sifat fisik (daya serap air, dan daya pengembangan) serta sifat kimia (kadar air dan kadar protein) pada mie basah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan yaitu M0 (Tepung terigu 100%), M1(Tepung terigu 95% : daging ikan cendro 5%), M2 (Tepung terigu 90% : daging ikan cendro 10%), M3 (Tepung terigu 85% : daging ikan cendro 15%). dan diulang sebanyak tiga kali. Data hasil pengamatan dianalisis menggunakan ANOVA (Analysis of variance) pada taraf kepercayaan 95%,  (P>0,05) dan uji lanjut dengan  DMRT (Duncan Multiple Range Test).  Hasil penelitian yang diperoleh  menunjukkan bahwa substitusi daging ikan cendro terhadap mie basah memberikan pengaruh  nyata terhadap nilai sensori, sifat fisik dan nilai kimia mie basah. Perlakuan terbaik uji sensori yang meliputi warna, aroma, rasa, dan tekstur diperoleh pada perlakuan M1 (Tepung terigu 95% : daging ikan cendro 5%),  penilaian panelis yang cukup baik, dengan kategori (suka). Sifat  fisik daya serap air mie basah tertinggi pada perlakuan M0 (Tepung terigu 100%) dengan nilai sebesar (60%), daya kembang mie basah  tertinggi pada perlakuan M0 (kontrol) dengan nilai sebesar 95%. Analisis kimia  kadar air tertinggi pada perlakuan M0 (kontrol) dengan nilai kadar air sebesar (64,06%) dan kadar protein  tertinggi pada perlakuan M3 (Tepung terigu 85% : daging ikan cendro15%) sebesar (12,29%).Kata kunci: analisis kimia, analisis sensori, analisis sifat fisik, mie basah, daging ikan cendro,

PENGARUH LAMA FERMENTASI TERHADAP NILAI SENSORI, KOMPOSISI PROKSIMAT, DAN TOTAL BAKTERI TERASI IKAN BETE-BETE (Leiognathus equulus)

2019 ◽  
Vol 2 (2) ◽  
pp. 267
Author(s):  
Hestiani Hestiani ◽  
Asnani Asnani ◽  
Kobajashi Togo Isamu
Keyword(s):  
Protein Content ◽  
Proximate Composition ◽  
Duncan Multiple Range Test ◽  
Fermentation Time ◽  
Fermented Fish ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Sensory Tests ◽  
Total Bacteria ◽  
Range Test

ABSTRACT          The purpose of this study was to determine the effect of fermentation time on sensory values (appearance, odor, taste, and texture), proximate composition (water content and protein content) and total bacteria on fish paste. This study used a Completely Randomized Design (CRD) with fermentation periods of succession: 5, 10, 15 and 20 days, each treatment was repeated three times. Data were analyzed using ANOVA and differences between treatments were tested using DMRT (Duncan Multiple Range Test). The results obtained showed that the influence of fermented fish paste length had a real effect on sensory values which included appearance, odor, taste, and texture. The highest sensory value obtained in shrimp paste with 20 days fermentation time includes the appearance value of 7.9 (reddish-brown, rather brilliant), the smell of 7.9 (slightly less fragrant, a little extra odor), 7.8 flavor (delicious, medium fish taste, less sweet, enough salty taste and savory) and 7.7 (soft, homogeneous, somewhat rough). Fermentation for 20 days produced shrimp paste with water and protein content respectively 51.54 and 25.54% and the total bacteria was 7.81 Log CFU/gr. Keywords: Leiognathus equulus, Proximate Composition, Sensory Tests, Shrimp Paste, and Total Bacteria.ABSTRAKTujuan penelitian ini adalah untuk mengetahui  pengaruh lama fermentasi  terhadap nilai sensori (kenampakan, bau, rasa dan tekstur), komposisi proksimat (kadar air dan kadar protein) dan total bakteri terhadap terasi ikan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan  lama fermentasi berturut-turut: 5 , 10, 15 dan 20 hari, masing-masing perlakuan diulang tiga kali. Data dianalisa menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan menggunakan DMRT (Duncan Multiple Range Test). Hasil penelitian yang diperoleh menunjukkan bahwa pengaruh lama fermentasi terasi ikan memberikan pengaruh nyata terhadap nilai sensori yang meliputi kenampakan, bau, rasa dan tekstur. Nilai sensori tertinggi diperoleh pada terasi dengan lama fermentasi 20 hari meliputi nilai kenampakan 7,9 (coklat kemerahan, agak cemerlang), bau 7,9 (sedikit kurang harum,  sedikit bau tambahan), rasa 7,8 (enak, rasa ikan sedang, kurang manis, rasa asin cukup dan gurih) serta 7,7 (lembek, homogen, agak kasar). Fermentasi selama 20 hari menghasilkan terasi dengan kadar air dan protein berturut-turut 51,54 dan 25,54 % serta total bakteri adalah  7,81 Log CFU/gr.Kata kunci: Komposisi Proksimat, Leiognathus equulus, Terasi, Total Bakteri, dan  Uji Sensori.

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 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.

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