scholarly journals NILAI SENSORI, pH DAN TVB PETIS DARI CAIRAN PEMINDANGAN IKAN LAYANG (Decapterrus sp.) YANG DIOLAH MENGGUNAKAN ASAM YANG BERBEDA

2020 ◽  
Vol 3 (2) ◽  
pp. 200
Author(s):  
Alfiyyah Nur Rahmah ◽  
Asnani Asnani ◽  
Sri Rejeki
Keyword(s):  
Food Product ◽  
Mean Value ◽  
Sensory Properties ◽  
Ph Values ◽  
Randomized Design ◽  
Flying Fish ◽  
Different Types ◽  
Completely Randomized Design ◽  
Semi Solid

ABSTRACT         Petis is a processed or preserved product that is included in a sauce group that resembles thick, clay, and elastic pulp, black or brown in color depending on the type of material used and is a food product that has a semi-solid texture. A paste made from fish or shrimp broth that is cooked until thick. This study aims to determine the sensory properties, pH values, and TVB values of flying fish paste by using three different types of acid. This study used a Completely Randomized Design (CRD) with three treatments, namely the use of different types of acids, namely lime, vinegar, and starfruit, using concentrations of 0.4%. Based on the results of the test, showed that the different treatments significantly affected the sensory value taste. petis of lime has the highest mean value for the taste with content of 3,79. pH values and TVB values content of petis of lime were 5,13 and 7,408 mgN/100g.Keywords: Petis, Flying Fish, TVB, pHABSTRAKPetis merupakan kelompok pangan berbentuk pasta yang merupakan hasil samping dari pengolahan hasil perikanan yang terbuat dari kaldu ikan atau udang yang dimasak hingga pekat. Tujuan penelitian ini adalah untuk mengetahui sifat sensori, nilai pH dan nilai TVB petis dengan bahan utama cairan ikan layang pindang yang diolah menggunakan tiga jenis asam yang berbeda. Rancangan yang digunakan meliputi Rancangan Acak Lengkap (RAL) dengan perlakuan: jeruk nipis, asam cuka dan asam sunti masing-masing dengan konsentrasi yang sama (0,4%). Berdasarkan hasil uji menunjukkan bahwa penggunaan jenis asam pada pembuatan petis ikan layang berpengaruh nyata terhadap nilai sensori rasa petis, dimana perlakuan petis dengan penambahan jeruk nipis memiliki nilai rerata tertinggi untuk atribut rasa yaitu 3,79 (suka). Nilai pH dan nilai TVB perlakuan petis jeruk nipis masing-masing sebesar 5,13 dan 7,41mgN/100g.Kata kunci: Petis, Ikan Layang, TVB, pH

scholarly journals Digestibility and bioavailability of phosphorus from spray-dried yeasts in the diet of starting pigs (15-30 kg)

2013 ◽  
Vol 14 (2) ◽  
pp. 308-321
Author(s):  
Lina Maria Peñuela Sierra ◽  
Ivan Moreira ◽  
Antonio Claudio Furlan ◽  
Paulo Levi de Oliveira Carvalho ◽  
Ângela Rocio Poveda Parra ◽  
...  
Keyword(s):  
Live Weight ◽  
Basal Diet ◽  
Relative Bioavailability ◽  
Mean Value ◽  
Experimental Unit ◽  
Available Phosphorus ◽  
Standard Curve ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Spray Dried

Two experiments were carried out to determine the bioavailability of phosphorus in two spray-dried yeasts - sugarcane yeast (SCY), and sugarcane yeast + brewer's yeast (SCBY) - in starting pigs, by comparing different methods (Apparent Digestibility Coefficient of Phosphorus - ADCP; True Digestibility Coefficient of Phosphorus - TDCP; slope ratio; and standard curve). In experiment I, a digestibility assay were carried out using 30 cross breed pig with initial weigh of 22.69 ± 4.24kg, allotted in a completely randomized design. The mean ADCP and TDCP values were 62.68 and 64.15% for SCY and 77.01 and 79.33% for SCBY. ADCP and TDCP for SCBY were higher (P<0.05) than the values for SCY. In Experiment II, a growth test was conducted, 56 crossbred piglets, were utilized, with initial live weight of 15.11 ± 3.43kg, allotted in a completely randomized design, with seven treatments, four replications, and two pigs per experimental unit. The treatments consisted of a basal diet without supplementation with P and the same diet including supplementation with two levels of P (0.053% and 0.105%) from dicalcium phosphate, SCY and SCBY. The relative bioavailability mean value of 57.23% for SCY and 91.96% for SCBY, corresponding to 0.30% and 0.40% of available phosphorus, respectively.

scholarly journals Physicochemical, Microbiological and Sensory Properties of Fermented Whey using Kombucha Inoculum

2019 ◽  
Vol 43 (1) ◽  
Author(s):  
Fitri Suciati ◽  
Nurliyani Nurliyani ◽  
Indratiningsih Indratiningsih
Keyword(s):  
Green Tea ◽  
Black Tea ◽  
Acetic Acid Bacteria ◽  
Solid Content ◽  
Sensory Properties ◽  
Whey Protein Concentrate ◽  
Plate Count ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Different Levels

This research aimed to determine physicochemical, microbiological and sensory properties of fermented whey using kombucha inoculum. The material used were kombucha, black tea, green tea, and whey protein concentrate. The research used factorial completely randomized design. The first factor was kombucha inoculum using different mediums (black and green tea) at different levels (5; 10; 15; dan 20%) as a second factor. The whey was fermented at 37oC for 39 hours. Research showed the use of kombucha inoculum using different medium (black and green tea) at different levels (5; 10; 15; dan 20%) did not affect (p>0.05) on microbiological properties (the number of Total Plate Count, total lactic acid bacteria, total acetic acid bacteria, and total yeast), dissolved protein content, lactose content, viscosity and acceptability. Black and green tea kombucha inoculum can be used in whey fermentation. Black tea kombucha fermented whey with 20% level addition has the best solid content. Relatively, kombucha fermented whey is quite acceptable.

scholarly journals KAJIAN SIFAT ORGANOLEPTIK DAN DAYA TERIMA ES KRIM JALOR (JAMBU BIJI DAN SARI DAUN KELOR)

2019 ◽  
Vol 4 (1) ◽  
pp. 47
Author(s):  
Nadya Natasya
Keyword(s):  
Adolescent Girls ◽  
Experimental Research ◽  
Young Women ◽  
Leaf Extract ◽  
Ice Cream ◽  
Food Product ◽  
Acceptance Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Moringa Leaf Extract

Background: Young women generally have characteristics of unhealthy meal habits and many of them lack of nutrients needed, so there is a need to have an alternative nutritionally rich and attractive food product through the manufacture of JALOR Ice Cream which is produced from Milk, Guava and Moringa Leaf Extract, to increase iron in order to prevent iron deficiency.Methods: This study was conducted using an experimental research design. The experiment was carried out using a Completely Randomized Design (CRD) using 5 treatments with the addition of Moringa Leaf Extract: t1 (10%), t2 (20%), t3 (30%), t4 (40%) and t5 (50%). The experiment were carried out on hedonic tests on 20 panelists with 5 scales, namely: 5 = Very like, 4 = Like, 3 = Neutral, 2 = Dislike, and 1 = Very dislike. Acceptance test was conducted on young women.Result: The results of the organoleptic test showed that JALOR Ice Cream was chosen on treatment t2 with the addition of 20% Moringa Leaf Extract. The results of the adolescent girls' acceptance of selected JALOR Ice Cream products showed that all (100%) panelists were at the level of good category.Conclusion: JALOR Ice Cream is with the addition of 20% Moringa Leaf Extract is the most preffered. The acceptance of Ice Cream can be well received by panelists.

scholarly journals KARAKTERISTIK ORGANIOLEPTIK OTAK-OTAK IKAN YANG DIBERI EDIBLE COATING KARAGINAN DENGAN PENAMBAHAN ASAP CAIR

2015 ◽  
Vol 4 (2) ◽  
Author(s):  
Eka Irma Q Bariah ◽  
Siegfried Berhimpon ◽  
Eunike Louisje Mongi
Keyword(s):  
Environmentally Friendly ◽  
Food Product ◽  
Edible Coating ◽  
The Other ◽  
Liquid Smoke ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
New Type ◽  
Completely Randomized Design

Edible coating is a new type of packaging made of biopolymer. The advantages of edible coating is enable to protect the food product, the original appearance of the product can be maintained and the product can be eaten as well as environmentally friendly. The study aim was to look at the organoleptic characteristics of fish cake coated with edible coating of carrageenan were given a liquid smoke. The treatments  given were variation of carrageenan concentration i,e. 0%, 1%, 1,5%, 2%, 2,5%, 3%. The experiment was designed using a Completely Randomized Design (CRD). To determine the effect of treatments, the data were tested using organoleptical tests consists of hedonic and texture.The results shown that hedonic test of the appearance and color of the raw sample have significant effect (p>0,05), while the other test showed no significant effect (p>0,05). However, the organoleptical score for taste, smell and texture shown a tendency that the fish cake coated, have  higher score than without coated. Keywords: Edible coating, Carrageenan, Fish cake, Liquid smoke.

scholarly journals Produktivitas Rumput Hamil (Panicum maximum cv Hamil) yang Ditanam Menggunakan Benih Berbeda

2021 ◽  
Vol 26 (3) ◽  
pp. 444-449
Author(s):  
Ahmad Fanindi ◽  
Endang Sutedi ◽  
Harmini Harmini
Keyword(s):  
Reproductive Traits ◽  
Morphological Characters ◽  
Selection Method ◽  
Panicum Maximum ◽  
Plant Materials ◽  
Randomized Design ◽  
Different Types ◽  
Completely Randomized Design ◽  
The Difference ◽  
Generative Phase

Reproductive traits determine the selection method in plant breeding. The benggala grass of the Hamil cultivar was thought to be apomictic; thus, a study was conducted to determine its reproduction. The research began by studying the morphological characters, continued with observing the generative phase and seed production of the cultivar planted from seeds (generative) and from pols (vegetative). The experiment was conducted in the greenhouse of the Research Institute of Animal Production. The experimental design was a completely randomized design with ten replications, and the treatments were different types of plant materials: seeds and pols. The Hamil cultivar taken from RIAP Collection was planted in pots with a diameter of 40 cm and a height of 30 cm. The results showed that most of the morphological characters of the Hamil cultivar planted from seeds and from pols were not different (P >0.05), so it was presumed that they were apomictic. The difference in morphology was only in the length and width of the flag leaves and the length of the internodes, where the cultivars planted using seeds were higher. The production of seeds, pithy seed weight, and seed germination of cultivars planted using seeds were higher (P <0.05). Further research is needed to determine the apomixis properties based on cytologically Hamil cultivars.   Keywords: apomixis, benggala grass, morphology, plnting material; seed

scholarly journals ANALISIS KEBUTUHAN OKSIGEN UNTUK DEKOMPOSISI BAHAN ORGANIK SEDIMEN DI KAWASAN MANGROVE DESA BEDONO DEMAK

2016 ◽  
Vol 5 (4) ◽  
pp. 285-292
Author(s):  
Mia Arista Sari ◽  
Pujiono Wahyu Purnomo ◽  
Haeruddin Haeruddin
Keyword(s):  
Organic Matter ◽  
Oxygen Demand ◽  
Sedimentary Organic Matter ◽  
Oxygen Requirement ◽  
Ph Values ◽  
Randomized Design ◽  
Decomposition Of Organic Matter ◽  
Completely Randomized Design ◽  
Organic Deposits

ABSTRAK Salah satu peran penting mangrove bagi kehidupan biota akuatik adalah sebagai penyedia nutrien dari bahan organik yang dihasilkan. Proses dekomposisi bahan organik membutuhkan oksigen dan bantuan bakteri. Apabila kadar oksigen berkurang maka dapat mempengaruhi proses dekomposisi dan akhirnya dapat berpengaruh terhadap kehidupan bentos yang ada. Tujuan dari penelitian adalah  mengetahui kebutuhan oksigen yang digunakan dalam proses dekomposisi bahan organik pada kawasan mangrove. Penelitian bersifat eksperimental terhadap deposit bahan organik. Penelitian mengacu pada rancangan acak lengkap dengan 3 perlakuan (deposit organik mangrove padat, sedang, dan jarang) yang masing – masing diulang 3 kali. Penelitian dilakukan di kawasan mangrove desa Bedono, Demak. Peubah utama yang diukur adalah Disolved Oxygen, bahan organik sedimen secara berkala pada jam ke- 0, 12, 24, 36, 48, 60 dan 66. Peubah tambahan yang diukur adalah kelimpahan bakteri. Diukur penurunan Disolved Oxigen pada waktu tertentu. Diukur pula nilai bahan organik sedimen dan kelimpahan koloni bakteri. Hasil yang didapat yaitu nilai kebutuhan oksigen sedimen tertinggi pada stasiun 1 dengan kisaran 1,3 – 3,5. Nilai kebutuhan oksigen sedimen pada stasiun 2 berkisar antara 1,2 – 2,2 dan nilai kebutuhan oksigen sedimen pada stasiun 3 berkisar antara 0,8 - 2,7. Hasil kelimpahan koloni bakteri pada stasiun 1 berkisar antara 1 x 1011 – 1,5 x 1011Cfu/ml. Stasiun 2 berkisar antara 2 x 1011 - 22 x 1011Cfu/ml dan stasiun 3 berkisar antara 1 x 1011 - 2 x 1011Cfu/ml. Kualitas perairan seperti temperatur berikisar antara 27 - 32 ºC. Nilai salinitas beriksar antara 25 - 29‰ dan nilai pH berkisar antara 7 - 8. Kata kunci: Oksigen; Bahan Organik; Sedimen; Dekomposisi ABSTRACT One important role of mangrove for aquatic biota is a provider of nutrients from organic matter produced. The process of decomposition of organic matter need oxygen and help the bacteria. When oxygen levelsdecreases, it can affect the decomposition process and can ultimately affect the existing benthic life. The purpose of the research was to determine the need of oxygen used in the decomposition of organic matter in the mangrove areas. It is a experimental research on the deposit of organic material. The research refers to a completely randomized design with 3 treatments (dense mangrove organic deposits, medium, and rare) that eachs repeated three times. Research conducted in the mangrove areas Bedono village, Demak. The main variables measured were Disolved Oxygen, sedimentary organic matter on a regular basis on the hour 0, 12, 24, 36, 48, 60 and 66. Additional variables that measured the abundance of bacteria.MeasuredDisolvedOxigen decline at a certain time. Measured the value of sedimentary organic matter and the abundance of bacterial colonies. The result is the highest value of the oxygen requirement of sediment at station 1 is in the range of 1,3 to 3,5. The value of the oxygen requirement of sediment at station 2 ranged from 1,2 to 2,2 and the value ofsediment oxygen demand of the three stations ranged from 0,8 to 2,7. The result of the abundance of bacteria colonies from the at station 1 range from 1 x 1011 to 1,5 x 1011Cfu/ml. Station 2 ranging from 2 x 1011 -22 x 1011Cfu/ml and three stations ranged between 1 x 1011 -2 x 1011Cfu/ml. Water quality  such as temperature ranged from 27 - 32 ºC. Salinity value ranged from 25 - 29 ‰ and pH values ranged from 7-8.                                                                                                                              Keywords: Oxygen; Organic Matter; Sediment; Decompotition

scholarly journals Characteristic of Cowpea (Vigna unguiculata) Protein Concentrates Protein Fraction on their Solubility

2020 ◽  
Vol 13 (1) ◽  
pp. 30-37
Author(s):  
Ika Ratna Agustin ◽  
Yunianta ◽  
Teti Estiasih
Keyword(s):  
Functional Properties ◽  
Vigna Unguiculata ◽  
Food Product ◽  
Precipitation Method ◽  
Distilled Water ◽  
Maximum Solubility ◽  
Protein Concentrates ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
High Concentrations

Cowpea (Vigna unguiculata L. Walp) has a protein content of 22,9% to obtain the protein in high concentrations, is made as a concentrates or isolates protein. The aim of study to determine of chemical and functional properties of flour and cowpea protein concentrates on their solubility. The study uses a completely randomized design with precipitation method based on solvent, there is distilled water, 5% salt solution, alkaline solution (NaOH 0,5 N) and ethanol 70%. The result showed that cowpea protein fractions of albumin, globulin, glutelin and prolamin had different minimum and maximum solubility. Flour and cowpea protein concentrates had different chemical composition and functional properties. Flour and cowpea protein concentrates can be develop in various food product

Evaluation of Different Types of Substrates in Cocoa Nursery (Theobroma Cacao L.)

2017 ◽  
Vol 3 (01) ◽  
Author(s):  
Luis Tarquino Llerena Ramos ◽  
Cesar Ramiro Bermeo Toledo ◽  
Paula Marisol V
Keyword(s):  
Theobroma Cacao ◽  
Production Cost ◽  
Black Soil ◽  
Organic Substrates ◽  
Rice Husks ◽  
State Technical ◽  
Randomized Design ◽  
Different Types ◽  
Completely Randomized Design ◽  
Theobroma Cacao L

This research was conducted at the experimental farm "La Maria" State Technical University of Quevedo, located at Km 7.5 Vía Quevedo - El Empalme, with the overall objective to determine the effect of different organic substrates on seedling growth cocoa nursery conditions. The specific objectives were to evaluate the growth of cocoa plants in different substrates study, identify the substrate that allows greater root development of seedlings of cacao and perform economic analysis of each of the treatments studied. The experiment was conducted under a completely randomized design with 10 treatments in three replicates and treatment means were compared with Duncan test at 95% probability. The treatments were: T1: 60% Bokashi + 40% black earth, T2: 60% Bokashi + 40% sawdust raft, T3: 60% Bokashi + 40% chaff burnt rice, T4: 40% Bokashi + 20% sawdust balsa + 20% black soil + 20% chaff burnt rice, T5: 60% vermicompost + 40% black earth, T6: 60% vermicompost + 40% sawdust raft, S7: 60% vermicompost + 40% chaff burnt rice, T8: 40% vermicompost + 20% black soil + 20% chaff burn rice + 20% sawdust raft, T9: 30% bokashi + 30% vermicompost + 20% black earth + 10% sawdust + 10% balsa burning rice chaff, T10: 75% + 25% black earth rice husks. The main results of this research it was observed that the planted in treating 9 (30% Bokashi, 30% vermicompost, 20% black soil, 10% sawdust balsa and 10% chaff burnt rice), was recorded 100% germination, plant also produced in this substrate were greater height, stem diameter, presence of leaves and root length. Treatment 10 (75% of black earth and 25% rice husks) produced the highest returns with 59.68% of the production of 1000 seedlings, meaning that for every dollar invested a profit of $ 0.60 was obtained for every dollar reversed, however, with treatment 9 (30% bokashi, 30% vermicompost + 20% black soil + 10% sawdust raft + 10% chaff burnt rice) plants showed better characteristics that are the basis for acceptance by the buyer, generating a return of 34.23%, as a result of higher production cost.

scholarly journals Effect of indolebutyric acid and cutting type on vegetative propagation of three Lippia species

2016 ◽  
Vol 46 (8) ◽  
pp. 1364-1367
Author(s):  
Luma dos Passos Bispo ◽  
Lenaldo Muniz de Oliveira ◽  
Marilza Neves do Nascimento ◽  
Carlos Alberto da Silva Ledo
Keyword(s):  
Vegetative Propagation ◽  
Indolebutyric Acid ◽  
Randomized Design ◽  
Different Types ◽  
Completely Randomized Design

ABSTRACT: The objective of this study was to evaluate the effect of different types of cuttings and indolebutyric acid (IBA) concentration on the vegetative propagation of Lippia insignis , L. lasiocalycina , and L. thymoides . The experiment was conducted in a 2×5 factorial table, by using 2 types of cuttings (apical and medial) and 5 IBA concentrations (0, 250, 500, 750, and 1000mg·L-1) in a Completely Randomized Design (CRD), with 4 replications and 10 cuttings per plot. For the propagation of L. insignis , apical cuttings are the most suitable, whereas for L. thymoides and L. lasiocalycina species, both apical and medial cuttings may be used. The application of IBA is not necessary for propagation by cutting of the three species of Lippia.

scholarly journals Analisis Nilai pH dan Tingkat Kerusakan Silase Pakan Komplit yang Diformulasi Dengan Daun Lamtoro (Leucaena leucocephala) Sebagai Pakan Ternak Ruminasia

bionature ◽  
2019 ◽  
Vol 19 (2) ◽  
Author(s):  
M Nurul Qadarullah ◽  
Munir Munir ◽  
Irmayani Irmayani
Keyword(s):  
Leucaena Leucocephala ◽  
Ph Value ◽  
Real Effect ◽  
Ph Values ◽  
Damage Rate ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Different Levels ◽  
Average Damage

Abstract. The purpose of this study was to determine the effect of adding lamtoro leaves (leucaenanleucocephale) on pH values and the level of damage at different levels. This study used a completely randomized design (CRD) with 4 treatment levels and 3 replications, namely J0= lamtoro leaf 0%, J1= addition of lamtoro leaves 40%, J2=addition of lamtoro leaves 30%, J3=addition of lamtoroleaves 20%. The results showed that the addition of lamtoro leaves to feed silage has a very real effect. on average the highest to lowest pH value is J0 is (5.16), J1 is (3.83), J2 is (4.67), and J3 is (4.73). Average damage to the highest to lewest is J0 is (6.67), J1 is (1.76), J2 is (4.38), and J3 is (4.78). From the results of the study, it is known that the best treatment and recommended defects are J1 treatment with the addition of lamtoro leaves 40%. Keywords: pH, damage rate, complete feed silage, lamtoro leaf, and rice strawid

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