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 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 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 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 Kandungan Total Bakteri dan Total Fungi pada Pellet Limbah Penetasan yang Dibuat dengan Penambahan Bentonit

2016 ◽  
Vol 16 (2) ◽  
pp. 69
Author(s):  
Aprilian Adi Nugroho ◽  
Sri Sumarsih ◽  
Bambang Sulistiyanto
Keyword(s):  
Analysis Of Variance ◽  
Total Content ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Bacteria And Fungi ◽  
Total Fungi ◽  
Number Of Bacteria ◽  
Total Bacteria ◽  
Range Test

ABSTRAK. Penelitian efek penambahan bentonit dalam proses pelleting terhadap total bakteri dan total fungi dari produk pellet limbah penetasan sebagai bahan pakan alternatif, telah dilaksanakan di Laboratorium Teknologi Pakan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro. Penambahan bentonit pada proses pelleting diharapkan mengurangi total bakteri dan total fungi pada pellet olahan limbah penetasan, sehingga aman digunakan sebagai bahan pakan alternatif. Pada penelitian ini limbah penetasan yang berupa cangkang telur, telur infertile, telur gagal menetas, serta DOC afkir dan mati dihancurkan, dicampur dengan bentonit dan dibuat pellet, untuk kemudian dianalisis kandungan total bakteri dan total fungi pada produk pellet. Perlakuan bentonit dilakukan dengan aras 0, 2, 4 dan 6% (B/B). Penelitian dilakukan dengan rancangan acak lengkap (RAL) 4 perlakuan dan 5 ulangan. Data dianalisis dengan analisis ragam dan dilanjutkan dengan uji wilayah ganda Duncan untuk mengetahui perbedaan antar perlakuan. Hasil menunjukkan bahwa pemberian bentonit dari berbagai level berpengaruh sangat nyata (P<0,01). Pemberian bentonit pada tingkat tertinggi (6%) mampu menekan total bakteri dan total fungi pada kisaran 105 cfu/g. Disimpulkan bahwa bentonit mampu menekan kandungan total bakteri dan total fungi pada produk pellet limbah penetasan. (Numbers of total bacteria and total fungi of hatchery waste pellets that made by adding bentonite) ABSTRACT. A Research about the effect of bentonite addition in the pelletizing process on total bacteria and total fungi of pellet product of hatchery waste as an alternative feedstuff, was done at Feed Technology Laboratory, Faculty of Animal and Agricultural Sciences, Diponegoro University. The addition of bentonite was expected to reduce the number of bacteria and fungi in the pellet product of hatchery waste, therefore, it could be used safely as an alternative feedstuff. In this experiment, the hatchery waste in the forms of eggshell, infertile eggs, un-hatched eggs, dead and culled DOC were blended, mixed with bentonite and pelleted,and then the number of total bacteria and total fungi of pellet was analyzed. The treatment was carried out with the level of bentonite i.e. 0, 2, 4 and 6% (w/w). Completely randomized design (CRD)was applied by 4 treatments and 5 replications of each. Data analyzed by analysis of variance (ANOVA), and followed by Duncan multiple range test (DMRT) to determine differences among the treatments. The results showed that administration of bentonite at various levels significantly affect the number of bacteria and fungi in the hatchery waste pellets (P <0.01). Administration of bentonite at the level of 6% shows the highest value on suppressing the content of total bacteria as well as fungi up to the range of total content 105cfu/g. In conclusion, the bentonite was able to suppress the total amount of bacteria and total fungi in the hatchery waste pellets.

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 Pemanfaatan Tepung Biji Nangka dan Sale Pisang Ambon dalam Pembuatan Snack Bar

2020 ◽  
Vol 6 (1) ◽  
pp. 001
Author(s):  
Tuah Hamonangan Simanjorang ◽  
Vonny Setiaries Johan ◽  
Rahmayuni Rahmayuni
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Analysis Of Variance ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Seed Flour ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design ◽  
Range Test

The purpose of this research was to obtain snack bar with the optimum sensory and chemical characteristics.  This research used a completely randomized design with five treatments and three replications.  Data were statistically analyzed using analysis of variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%.  The treatments performed were the differential ratio between jackfruit seed flour and dried slice of ambon banana, namely BNP1 (80:20), BNP2 (70:30), BNP3 (60:40), BNP4 (50:50) and BNP5 (40:60). The result showed that each treatment significantly affected all the observational parameters both chemically and sensory. Jackfruit seed flour : dried slice of ambon banana (40:60) is the optimum treatment which is preffered hedonically with a description of brownish yellow color, banana aroma, banana flavored and having soft level of hardness, having 23.98% moisture content, 2.05% ash content, 11.61% fat content, 5.86% protein content, 56.50% carbohydrate content and 0.88% crude fiber content.Keywords: snack bar, jackfruit seed flour, dried slice of ambon banana

scholarly journals Pengaruh Pemberian Probiotik Berbeda Pada Pakan Komersial Terhadap Pertumbuhan Dan Efisiensi Pakan Ikan Lele Sangkuriang (Clarias Sp.) [ The Present Effect Of Different Probiotics On Commercial Feed Towards Growth And Feed Efficiency Of Sangkuriang Catfish (Clarias Sp.) ]

2019 ◽  
Vol 6 (1) ◽  
pp. 49
Author(s):  
Muhammad Arief, Nur Fitriani, Sri Subekti
Keyword(s):  
Growth Rate ◽  
Experimental Method ◽  
Analysis Of Variance ◽  
Feed Efficiency ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Commercial Feed ◽  
Completely Randomized Design ◽  
Range Test ◽  
Significant Data

Abstract Freshwater culture commodity such as sangkuriang catfish (Clarias sp.) has high sufficient demand. One way to fullfil necessity of sangkuriang catfis demand is accelerate the growth. The aim of this research is to determine the present effect of different probiotics on commercial feed towards growth and feed efficiency of sangkuriang catfish. The research using experimental method, using Completely Randomized Design (CRD). Sangkuriang catfish kept in 30 days with four treatments and five replications, that is P1 (control), P2 (5% probiotics A), P3 (5% probiotics B), and P4 (5% probiotics C). The obtained data were processed by Analysis of Variance (ANOVA) and followed by Duncan Multiple Range Test if there was significant data. The result showed that different probiotics giving significant effect to growth rate and feed efficiency (p<0,05). The best sangkuriang catfish (Clarias sp.) growth rate is P2 treatment 2,88% ± 0,38, and the lowest is P1 treatment at 1,73% ± 0,7. The best feed efficiency is P2 treatment at 54,69% ± 9,67 and the lowest is P1 treatment at 30,27% ± 12,65

KARAKTERISTIK ORGANOLEPTIK DAN PROKSIMAT MIE BASAH DENGAN PENAMBAHAN TEPUNG TERIPANG PASIR (Holothuria scabra)

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Ona Sri Vatma ◽  
Ansharullah Ansharullah ◽  
Asnani Asnani
Keyword(s):  
Wheat Flour ◽  
Analysis Of Variance ◽  
Confidence Level ◽  
Sea Cucumber ◽  
Proximate Analysis ◽  
Holothuria Scabra ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

ABSTRACTThe purpose of this study was to determine the effect of the addition of sea cucumber flour on the organoleptic and proximate characteristics of wet noodles. This study consisted of four treatments, namely without the addition of sand sea cucumber flour (T0), the addition of 5% sea cucumber flour (T1), the addition of 10% sea cucumber flour (T2), and the addition of 15% sea cucumber flour (T3). The analyzed parameters were organoleptic and physicochemical values. This study used a completely randomized design (CRD). Data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the effect of adding sand sea cucumber flour had a very significant effect on organoleptic assessment in T1 treatment (95% wheat flour: 5% sea cucumber flour) with preference scores of color, aroma, taste, and texture reached 4.03 (like), 4.06 (like), 3.91 (like), and 4.06 (like). Proximate analysis of the best treatment shows that it contained 50.12% water, 1.18% ash, 0.20% fat, 7.23% protein, and 41.75% carbohydrate. The results show that the product met the standard of SNI 01-2987-1992 for ash, fat, and protein contents. Keywords: Sea Cucumber, Wet NoodlesABSTRAKTujuan penelitian ini untuk menentukan pengaruh penambahan tepung teripang pasir terhadap karakteristik organoleptik dan proksimat mie basah. Penelitian ini terdiri dari empat perlakuan yaitu tanpa penambahan tepung teripang pasir (T0), penambahan tepung teripang pasir 5% (T1), penambahan tepung teripang pasir 10% (T2), dan penambahan tepung teripang pasir 15% (T3), lalu dianalisis terhadap nilai organoleptik dan fisikokimia. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Data di analisis menggunakan Analysis of Varian (ANOVA) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa pengaruh penambahan tepung teripang pasir berpengaruh sangat nyata terhadap penilaian organoleptik pada perlakuan T1 (tepung terigu 95% : tepung teripang pasir 5%) sebesar warna 4.03 (suka), aroma 4.06 (suka), rasa 3.91 (suka), dan tekstur 4.06 (suka). Analisis proksimat perlakuan terbaik diperoleh nilai kadar air 50.12%, kadar abu 1.18%, kadar lemak 0.20%, kadar protein 7.23% dan kadar karbohidrat 41.75%. Berdasarkan hasil penelitian nilai kadar abu, kadar lemak, dan kadar protein telah memenuhi SNI 01-2987-1992.Kata kunci: Teripang Pasir, Mie Basah

PENGARUH PENAMBAHAN SARI JAHE (Zingiber Officinale) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK DODOL SERAT KEDELAI

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Lasran Lasran ◽  
Hermanto Hermanto ◽  
Muhammad Syukri Sadimantara
Keyword(s):  
Chemical Analysis ◽  
Confidence Level ◽  
Zingiber Officinale ◽  
Ash Content ◽  
National Standard ◽  
Crude Fiber ◽  
Ginger Extract ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

ABSTRACTThis study aimed to determine the effect of adding ginger juice on the organoleptic and chemical values of soy fiber dodol products. This study used a completely randomized design consisting of the addition of ginger extract (F), namely treatment F0 (0%), F1 (1%), F2 (2%), F3 (3%), and F4 (4%). Data were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test (DMRT) at a 95% confidence level (α=0.05). The addition of ginger juice had a very significant effect on the parameters of aroma, texture, color, and significantly different on taste. Based on the results of the organoleptic assessment, the most preferred treatment was F2 treatment (addition of 2% ginger juice) with color, aroma, and texture rating scores reached 3.89 (like), 3.80 (like), and 3.56 (like), respectively. The chemical analysis results show that the selected treatment had 17.53% water, 1.60% ash, 12.25% protein, 31.37% fat, 10.52% fiber, and 9.79% crude fiber. Among the five parameters, parameters of water, fat, protein, and crude fiber contents met the national standard but the ash content did not.Keywords: lunkhead, soybean dregs, gingerABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan sari jahe terhadap nilai organoleptik dan nilai kimia produk dodol serat kedelai. Penelitian ini menggunakan Rancangan Acak Lengkap yang terdiri atas penambahan sari jahe (F) yaitu perlakuan F0 (0%), F1 (1%), F2 (2%), F3 (3%) dan F4 (4%). Data dianalisis menggunakan Analisis ragam (Analysis of Varian) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Penambahan sari jahe berpengaruh sangat nyata terhadap parameter aroma, tekstur, warna dan berbeda nyata pada rasa. Berdasarkan hasil penilaian organoleptik diperoleh perlakuan terpilih yaitu perlakuan F2 (penambahan sari jahe 2%) dengan skor penilaian warna 3,89 (suka) aroma 3,80 (suka), tekstur 3,56 (suka).dengan nilai analisis kimia meliputi analisis kadar air 17,53%, kadar abu 1,60%, kadar protein 12,25%, dan kadar lemak 31,37%, kadar serat 10,52%, serat kasar 9,79%. dari 5 parameter ada 4 parameter kadar air, kadar lemak, kadar protein dan kadar serat kasar telah memenuhi SNI dan 1 parameter yaitu kadar abu tidak sesuai standar SNI.Kata kunci: dodol, ampas kedelai, jahe

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