scholarly journals PENGARUH PENGGUNAAN BAHAN PENGASAP TONGKOL JANGUNG DAN SABUT KELAPA TERHADAP NILAI SENSORI DAN KIMIA IKAN TEMBANG (Sardinella Fimbriata) ASAP

2021 ◽  
Vol 4 (1) ◽  
pp. 62
Author(s):  
Arsad Arsad ◽  
Mohamad Nuh Ibrahim ◽  
Haslianti Haslianti
Keyword(s):  
Ash Content ◽  
Test Statistics ◽  
Corn Cob ◽  
Sensory Test ◽  
Smoked Fish ◽  
A Value ◽  
Chemical Content ◽  
Aoac Method ◽  
Difference Test ◽  
High Fish

ABSTRACT         This study aims to determine the influence of the use of coconut fiber smoke and corn cob against the smoke-high fish and the chemical content of smoked fish. This research uses the group Random Plan (RAK) consisting of three treatments, namely (P1) Coconut husks 3 Kg, (P2) Corn Cob 3 KG, (P3) coconut husks, and Corn cob 3 Kg. Analysis of sensory tests and chemical content (AOAC method). The highest sensory test value, (color) P3 6.76, (Bau) P3 6.38, (flavor) P1 7.05 and (texture) P3 6.14. The highest value of chemical content, the moisture content in Treatment (P3) with a value of 10.06%, ash content (P3) with a value of 8.48%, protein level with value, (P1) 46.64%, and fat with a value (P2) 16.02. The real Difference test statistics (DMRT) show that there are very real influences on, Aroma, ash content, and fat content. Keywords: Sardinella fimbriata, smoke, sensory test, chemical content.ABSTRAKPenelitian ini bertujuan untuk Mengetahui pengaruh pengunaan bahan pengasap sabut kelapa dan tongkol jagung terhadap ikan tembang asap nilai sensori dan kandungan kimia ikan tembang asap. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang terdiri tiga perlakuan yaitu (P1) Sabut Kelapa 3 Kg, (P2) Tongkol Jagung 3 Kg, (P3) Sabut Kelapa dan Tongkol Jagung 3 Kg. Analisis uji Sensori dan kandungan kimia (metode AOAC). Nilai uji Sensori tertinggi, (Warna) P3 6,76, (Bau) P3 6,38, (Rasa) P1 7,05 dan (Tekstur) P3 6,14. Nilai kandungan kimia tertinggi, kadar air pada perlakuan (P3) dengan nilai 10,06%, kadar abu (P3) dengan nilai 8,48%, kadar protein dengan nilai, (P1) 46,64% dan Lemak dengan nilai (P2) 16,02. Dari statistik uji beda nyata (DMRT) menunjukan bahwa terdapat pengaruh sangat nyata pada, Aroma, Kadar Abu dan  Kadar Lemak.Kata kunci: Sardinella  fimbriata, asap, uji sensori, kandungan kimia

scholarly journals PENGARUH PERBEDAAN PENAMBAHAN KONSENTRASI ANGGUR LAUT (Caulerpa racemosa) TERHADAP UJI ORGANOLEPTIK DAN UJI KIMIA PUDING ANGGUR LAUT

2020 ◽  
Vol 3 (2) ◽  
pp. 157
Author(s):  
La Ode Aldin Manitaras ◽  
Mohamad Nuh Ibrahim ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Ash Content ◽  
Fiber Content ◽  
Protein Levels ◽  
A Value ◽  
Randomized Design ◽  
Chemical Content ◽  
Aoac Method ◽  
Completely Randomized Design ◽  
Carbohydrate Levels ◽  
Difference Test

ABSTRACT         The aims of this study were to determine the effect of increasing the concentration of sea grape on organoleptic value, chemical content, and syneresis test content of sea grape pudding. This study used the completely randomized design (CRD) consisting of four treatments, A (sea grape 16 g), B (sea grape 19 g), C (sea grape 22 g), and D (sea grape 25 g). Analysis of organoleptic tests, chemical and syneresis test (AOAC method). The highest organoleptic test scores, appearance, and scent are present in treatment A with a value of 4.38% and 4.48%, a sense of the treatment of C 4.18%, and the texture of the treatment D 4.31%. The highest value of chemical content, the water content in treatment A with a value of 54.28%, ash content, protein levels, carbohydrate levels, and fiber content are found in D treatment with grades 1.56%, 11.29%, 32.74%, and 5.32%. Respectively the highest syneresis test value is found in treatment A with a value of 82,90%. From Statistic real difference test (DMRT) shows that there is a very real influence on moisture content, ash content, protein levels, carbohydrate content, fiber content, and syneresis test in sea grape pudding. Keywords: Pudding, Sea Grapes, Chemical Content, Organoleptic, SyneresisABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi anggur laut terhadap nilai organoleptik, kandungan kimia dan kandungan uji sineresis puding anggur laut. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri empat perlakuan yaitu A (anggur laut 16 g), B (anggur laut 19 g), C (anggur laut 22 g) dan D (anggur laut 25 g). Analisis uji organoleptik, kandungan kimia dan uji sineresis (metode AOAC). Nilai uji organoleptik tertinggi, rupa dan aroma terdapat pada perlakuan A dengan nilai 4,38% dan 4,48%, rasa pada perlakuan C 4,18% dan tekstur pada perlakuan D 4,31%. Nilai kandungan kimia tertinggi, kadar air pada perlakuan A dengan nilai 54,28%, kadar abu, kadar protein, kadar karbohidrat dan kadar serat terdapat pada perlakuan D dengan nilai 1,56, 11,29%, 32,74% dan 5,32%. Nilai uji sineresis tertinggi terdapat pada perlakuan A dengan nilai 82,90%. Dari statistik uji beda nyata (DMRT) menunjukan bahwa terdapat pengaruh sangat nyata pada kadar air, kadar abu, kadar protein, kadar karbohidrat, kadar serat dan uji sineresis pada puding anggur laut.Kata kunci: Puding, Anggur Laut, Kandungan Kimia, Organoleptik, Sineresis

scholarly journals UJI KANDUNGAN KIMIA DAN CEMARAN LOGAM KERANG KIMA (Tridacna sp.) KERING YANG DIPERDAGANGKAN DI KABUPATEN KONAWE UTARA SULAWESI TENGGARA

2020 ◽  
Vol 3 (2) ◽  
pp. 194
Author(s):  
Samsul Alam ◽  
Kobajashi Togo Isamu ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Heavy Metals ◽  
Chemical Composition ◽  
Water Content ◽  
Metal Contamination ◽  
Descriptive Analysis ◽  
Fat Content ◽  
Ash Content ◽  
A Value ◽  
Chemical Content ◽  
Protein Treatment

The Test of Chemical Content and Metal Contamination of Dry Clam (Tridacna sp.) Traded in North Konawe Regency Southeast SulawesiABSTRACT         The aim of this study was to determine the characteristics of chemical composition (water, ash, protein, fat, and carbohydrate) and Metal Contamination of Dry Clam. The analysis of the data used in this study is to use descriptive analysis. The results of the analysis of the chemical content of the highest treatment of water content are found in P2 with a value of 25.84%. The highest ash content was found in the P2 treatment with a value of 13.84%. The highest level of protein treatment was at P3 with a value of 14.28%. The highest treatment fat content was in P3 with a value of 2.43% and the highest treatment carbohydrate content was in P2 with a value of 1.88% and. The results of the analysis of heavy metals were the highest Cd levels were at P3 with a value of 0.074 mg / Kg and the lowest was at P1 0.057 mg / Kg and the highest Pb metal at P3 0.026 mg / Kg the lowest was at P1 0.016 mg / Kg.Keywords: Clam (Tridacna sp.), Chemical content, Heavy metals ABSTRAKTujuan penelitian ini adalah untuk mengetahui karakteristik komposisi kimiawi (air, abu, protein, lemak, dan karbohidrat) dan cemaran Logam berat pada Kerang kima Kering. Analisis data yang digunakan dalam penelitian ini adalah menggunakan analisis deskriptif. Hasil analisis kadar kimia perlakuan kadar air tertinggi terdapat pada P2 dengan nilai 25,84%. Kadar abu tertinggi terdapat pada perlakuan P2 dengan nilai 13,84%. Perlakuan protein tertinggi terdapat pada P3 dengan nilai 14,28%. Kadar lemak perlakuan tertinggi terdapat pada P3 dengan nilai 2,43% dan kadar karbohidrat perlakuan tertinggi terdapat pada P2 dengan nilai 1,88% dan. Hasil analisis logam berat kadar Cd tertinggi pada P3 dengan nilai 0,074 mg / Kg dan terendah pada P1 0,057 mg / Kg dan logam Pb tertinggi pada P3 0,026 mg / Kg, terendah pada P1. 0,016 mg / Kg.Kata kunci Kerang kima (Tridacna sp.) kering, Kandungan Kimia, Logam berat

Standardization and bacteria inhibitory test of purified extract of mahogany (Swietenia mahagoni (L.) Jacq) seeds and leaves

2019 ◽  
Vol 10 (3) ◽  
pp. 2132-2138
Author(s):  
Virsa Handayani ◽  
Rezki Amriati Syarif ◽  
Ahmad Najib ◽  
Aktsar Roskiana Ahmad ◽  
Abdullah Mahmud ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Heavy Metal ◽  
Bitter Taste ◽  
Drying Shrinkage ◽  
Ash Content ◽  
Water Soluble ◽  
Lead Contamination ◽  
Specific Parameter ◽  
Chemical Content ◽  
Swietenia Mahagoni

Mahogany (Swietenia mahagoni (L.) Jacq) is one of the plants that is often used by the community as traditional medicine. One of them is antifungal, antibacterial, antidiabetic, and eczema. This study aims to obtain standardized extracts from mahogany seeds and leaves. Standardization of purified extract of mahogany has been carried out according to the monographs of extract standardization guidelines, which include testing of specific and non-specific parameters. The results of the specific parameter testing showed that the purified extract of mahogany seeds is a thick extract, brown to reddish, smells distinctive and has a bitter taste. While the purified extract of mahogany leaves is a thick extract, greenish-brown in color, distinctive smell and has a bitter taste. The chemical content of purified extract of mahogany seeds and leaves showed the presence of flavonoids, alkaloids, terpenoids and saponins. Water-soluble essence levels in mahogany seeds and leaves was 14.84% and 10.28%. While the ethanol-soluble essence levels in mahogany seeds and leaves were 15.38% and 12.43%. Testing of non-specific parameters on mahogany seeds and leaves showed the results of drying shrinkage levels of 0.22% and 8.84%, moisture content of 2.60% and 4.04%, total ash content of 1.71% and 1.93%, levels acidic insoluble ash 0.38% and 0.32%, Total Plate Number (ALT) of mahogany seed bacteria 1x102 colonies/g, Number of mahogany mold seeds 4x10 colonies/g, heavy metal lead contamination and cadmium in mahogany seeds 0.0607µg/g and<0.003µg/g. The inhibitory diameter of each concentration of seeds against Escherichia coli, 3%, 5%, 7%, and 9%, is 12,67; 13,67; 17,67; and 19,67 mm, respectively. The inhibitory diameter of each concentration of leaves against Escherichia coli, 3%, 5%, 7%, and 9%, is 10,27; 10,90; 13,46; and 15,68 mm, respectively.

scholarly journals ADSORPSI KARBON AKTIF DARI TONGKOL JAGUNG SEBAGAI ADSORBEN ION LOGAM Cu2+

2017 ◽  
Vol 2 (1) ◽  
pp. 24
Author(s):  
Dewi Putri Yuniarti
Keyword(s):  
Adsorption Capacity ◽  
Active Carbon ◽  
Metal Ion ◽  
Agricultural Waste ◽  
Mesh Size ◽  
Ash Content ◽  
Corn Cob ◽  
Waste Water Sample ◽  
Work Shop

Many reseerches about agricultural waste shows potency from this waste to be used as high quality of active carbon that can be used as (adsorbent) on gasoline and substances dissolved at solution. One of agricultural result in South Sumatera that is enough corn cob, where is solid waste that throun just. It is impossible since corncob contains about 40 % of cellulose. So, cellulose which can be used as an active carbon. There are two basic processes in the active carbon making, those are carbonization and activation. The aim of this study was to find out how the activated time gave influence to the adsorption capacity of active carbon as the metal ion Cu2+ adsorbent. The obtained data were analysed by using Atomic Adsorption Spectrophotometry (SNI 06-6989.6-2009). Moreover, the characteristic of the active carbon was ansalysed by Standart Nacional Indutrial (SNI 06-3730-1995). From the result of study, it was obtained that the activated time of 60 minutes with the activator H3PO4 0,5 M had the best adsorption capacity of 1.97 mg/g with the metal ion Cu2­+ concentration was 0,80 ppm. The characteristic of the missing part 9500C  20.54 %, water content of 11 %, ash content of 7 % and iodine number of 750.35 mg/g, pure active carbon 72.46 %, the density of bulk 0.31 g/ml, pass for the mesh size of 325 is 98 %. The adsorption capacity of active carbon from the corncob to the metal ion Cu2+ taken from the waste water sample at the shipyard painting work shop in Palembang was 0.1644 mg/g (97.60 %). Key words : Activated Carbon, Corn cob, Adsorption, AAS,  Copper (II) Metal Ion.

scholarly journals PHYSICAL AND CHEMICAL QUALITY CHARACTERISTICS OF CORN TORTILLAS WITH SUBSTITUTE PURPLE SWEET POTATO FLOUR

2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Nurfitrianti Bulotio ◽  
Adnan Engelen ◽  
Nursia Lateka
Keyword(s):  
Sweet Potato ◽  
Quality Characteristics ◽  
Ash Content ◽  
Chemical Quality ◽  
Potato Flour ◽  
A Value ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
Physical And Chemical Quality ◽  
Physical And Chemical

This study aimed to test the physical and chemical quality characteristics of corn tortillas with substitute purple sweet potato flour. This study used a completely randomized design (CRD) and LSD test if there was a significant effect. The tests carried out included organoleptic tests, air content analysis, ash content analysis, color analysis and texture analysis. The results showed that the best formulation of tortillas chips was a P4 treatment with the addition of 75% purple sweet potato flour: 25% corn, with a texture value of 4.267, taste 4.75 and aroma 4.56 and for the best color treatment found in the addition of P3 had a value of 4.31. The best treatment in the chemical analysis is the P4 treatment had a color value of -10.93, moisture content of 8.94 and ash content of 2.57. For texture analysis test the highest treatment was P2 treatment with the addition of 25% purple sweet potato flour: 75% corn with a value of 1139.15.

scholarly journals Analysis of the Quality of Mixed Coconut Shell Waste Briquettes with Various Biomass Additives as Alternative Fuels

2021 ◽  
Vol 4 (2) ◽  
Author(s):  
Yusraida Khairani Dalimunthe ◽  
Sugiatmo Kasmungin ◽  
Listiana Satiawati ◽  
Thariq Madani ◽  
Teuku Ananda Rizky
Keyword(s):  
Moisture Content ◽  
Calorific Value ◽  
Volatile Matter ◽  
Matter Content ◽  
Ash Content ◽  
Coconut Shell ◽  
Bamboo Charcoal ◽  
A Value ◽  
Shell Waste

The purpose of this study was to see the best quality of briquettes from the main ingredient of coconut shell waste<br />with various biomass additives to see the calorific value, moisture content, ash content, and volatile matter<br />content of the biomass mixture. Furthermore, further research will be carried out specifically to see the quality of<br />briquettes from a mixture of coconut shell waste and sawdust. The method used in this research is to conduct a<br />literature study of various literature related to briquettes from coconut shell waste mixed with various additives<br />specifically and then look at the best quality briquettes produced from these various pieces of literature. As for<br />what is determined as the control variable of this study is coconut shell waste and as an independent variable,<br />namely coffee skin waste, rice husks, water hyacinth, Bintaro fruit, segon wood sawdust, coconut husk, durian<br />skin, bamboo charcoal, areca nut skin, and leather waste. sago with a certain composition. Furthermore, this<br />paper also describes the stages of making briquettes from coconut shell waste and sawdust for further testing of<br />the calorific value, moisture content, ash content, volatile matter content on a laboratory scale for further<br />research. From various literatures, it was found that the highest calorific value was obtained from a mixture of<br />coconut shell waste and bamboo charcoal with a value of 7110.7288 cal / gr and the lowest calorific value was<br />obtained from a mixture of coconut shell waste and sago shell waste with a value of 114 cal / gr, then for the value<br />The highest water content was obtained from a mixture of coconut shell waste and rice husk with a value of<br />37.70% and the lowest water content value was obtained from a mixture of coconut shell waste 3.80%, then for the<br />highest ash content value was obtained from a mixture of coconut shell waste and coffee skin with a value of<br />20.862% and for the lowest ash content value obtained from a mixture of coconut shell and Bintaro fruit waste,<br />namely 2%, and for the highest volatile matter content value obtained from a mixture of coconut shell and coconut<br />husk waste with a value of 33.45% and for the value of volatile matter levels The lowest was obtained from a<br />mixture of coconut shell waste and sago skin waste with a value of 33 , 45%.

scholarly journals EKSTRAK KARAGINAN RUMPUT LAUT (Eucheuma cottonii) YANG DIPEROLEH DARI PANTAI TABLOLONG

2021 ◽  
Vol 3 (3) ◽  
pp. 119-127
Author(s):  
Runa Matias Ruku ◽  
Alfred G.O Kase ◽  
Hartini R.L Solle
Keyword(s):  
Fat Content ◽  
Ash Content ◽  
Test Results ◽  
A Value ◽  
Randomized Design ◽  
Yield Test ◽  
Completely Randomized Design ◽  
Quantitative Descriptive ◽  
Treatment Concentration

ABSTRACTEucheuma cottonii (E. cottonii) seaweed is a low level plant that has a high nutritional value. One of the ingredients that play a role in the formation of texture is carrageenan.Carrageenan is a type of hydrocolloid extracted from the seaweed of the red algae group (Rhodophyceae). The purpose of this study was to determine the quality of yields of Seaweed Carrageenan Extract (E. cottonii) obtained from Tablolong beach in the form of yield, ash content and fat content. The method used in this study is an experimental method with a completely randomized design (CRD) and for fat testing using quantitative descriptive methods. This study uses various concentrations of 0.1 N KOH, 0.2 N KOH, 0.3 N KOH and 0.4 N KOH. The results of the carrageenan yield test show that the addition of 0.1 N KOH concentration has a value of 56.10, KOH 0 , 2 N 62.16, KOH 0.3 N 72.73 and the best treatment was at P4 KOH 0.4 N 80.90. Carrageenan ash content test results showed that the addition of KOH concentration value obtained P1 KOH 0.1 N was 60.50, P2 KOH 0.2 N was 70.70, P3 KOH 0.3 N was 80.50, and P4 KOH 0.4 with a value of 90.50. The results of the carrageenan fat content of 0.1 KOH treatment has a fat content of 0, 2 while the treatment of KOH 0,2, KOH 0,3, KOH 0,4 have no fat content by showing the value (0). The results showed that the highest yield in the treatment of KOH concentration of 0.4 N with a value 80.95% and carrageenan ash content has the highest value in the treatment concentration of 0.4 N with a value of 90.50% while the fat content has a value of 0.2 in the treatment of KOH concentration of 0.1 N Keywords: Carrageenan, extract of E. cottonii seaweed.

Evaluation Of Precision Estimates For Fiber-Dimensional And Electrical Hygrometers For Water Activity Determinations

1987 ◽  
Vol 70 (6) ◽  
pp. 955-957
Author(s):  
William H Stroup ◽  
James T Peeler ◽  
Kent Smith
Keyword(s):  
Water Activity ◽  
Soy Sauce ◽  
Volatile Components ◽  
Sweetened Condensed Milk ◽  
A Value ◽  
Condensed Milk ◽  
Collaborative Studies ◽  
Percent Difference ◽  
Aoac Method ◽  
The Mean

Abstract The precision of instruments used in 3 collaborative studies conducted within the Food and Drug Administration over a 4-year period (1981, 1982, 1984) for water activity (a„) determinations according to the official AOAC method is evaluated. Calibration responses of the instruments were tested for linearity over the a„ range from 0.75 to 0.97. Average absolute percent difference between predicted and assigned a, values for the linear model ranged from 0.3 to 0.7% for a fiber-dimensional hygrometer (Abbeon) and 3 electrical hygrometers (Beckman, Rotronics, and Weather Measure). The calibration responses for another electrical hygrometer (Hygrodynamics) were nonlinear. The fiber-dimensional hygrometer yielded mean a„ values and precision estimates that did not differ significantly from those obtained with the electrical hygrometers for (NH4)2S04 slush, KN03 slush, sweetened condensed milk, pancake syrup, and cheese spread. However, the mean a„ value for a soy sauce was 0.838 for the electrical hygrometers compared with 0.911 for the fiber-dimensional hygrometer. The fiber-dimensional hygrometer was affected by a volatile components) in the soy sauce that caused an erroneously high a„ value. Pooled estimates of reproducibility (5X) in the 3 studies were 0.008 for the fiber-dimensional hygrometer and 0.010 for the electrical hygrometers; these values were not significantly different from those reported in the study that verified the current official AOAC method.

scholarly journals The Effect of the addition of Durian (Durio Zibethinus Murr) Flesh on Gayo Arabica Wine Coffee Characteristics

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Wanda Krisna Dinata ◽  
Novizar Nazir ◽  
Gunarif Taib
Keyword(s):  
Data Analysis ◽  
Water Content ◽  
Ash Content ◽  
Significance Level ◽  
Sensory Test ◽  
Durio Zibethinus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Addition Amount ◽  
Range Test

The effect of durian flesh on the characteristics of Gayo Arabica wine coffee quality by fermentation methods has been investigated. This study aims to determine the effect of giving durian flesh to the characteristics of the Arabica Gayo wine coffee and to determine the optimum addition amount of durian flesh. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. Data analysis using ANOVA was then continued with Duncan's New Multiple Range test (DNMRT) at a significance level of 5%.  The treatments were: the addition of durian flesh 0, 25, 50, 75, and 100 g to 1000 g of a coffee cherry. Based on the sensory test, the highest score was obtained by adding 0 g of durian flesh to 1000 g coffee cherry (Score: 76.5)  which was followed by the addition of 75 g of durian pulp to 1000 g coffee cherry (score: 72.75).  The results showed that the addition of durian pulp had a significant effect on the ash content and caffeine content but did not significantly affect the water content.

scholarly journals Viability of Hydrocarbon-degrading Bacterial Consortium Immobilized on Different Carriers

2019 ◽  
pp. 1-9
Author(s):  
Victor Ezebuiro ◽  
Ipeghan Jonathan Otaraku ◽  
Boma Oruwari ◽  
Gideon Chijioke Okpokwasili
Keyword(s):  
Survival Rate ◽  
Moisture Content ◽  
Crude Protein ◽  
Bacterial Consortium ◽  
Ash Content ◽  
Plate Count ◽  
Corn Cob ◽  
Saw Dust ◽  
Carrier Materials ◽  
Cassava Peel

Aim: Viability of hydrocarbon-degrading bacterial consortium immobilized on different carriers was studied. Methodology: Hydrocarbon-degrading bacteria were isolated from crude oil contaminated sites in Gio and K-Dera, Rivers State, Nigeria using enrichment method. Proximate analyses were carried out on the best carrier materials. Immobilization was by direct adsorption of the isolates onto the carrier materials and viability was determined by plate count method. The carrier materials tested included soya bran, sugarcane bagasse, corn cob, brown saw dust, white saw dust, cassava peel and red mud (bentonite). Results: The bacterial isolates demonstrated varied degradation capacity. The best carrier material was saw dust (103.6% survival) and corn cob (103.6% survival) followed by soya bran (94.4% survival rate) and cassava peel (94.4% survival rate). The saw dust had moisture content, 5.92%; ash content, 7.49%; crude protein, 2.2%; volatile matter, 74.28; and fixed carbon, 12.34%; whereas, the percentage chemical composition observed for soya bran were 10.11, 4.08, 5.22, 42.61, 18.37 and 8.89 for moisture content, ash content, crude fibre, crude protein, crude fat and carbohydrate, respectively. There was significant difference (p=0.05) between viability rate observed with the different carrier materials. Conclusion: This study showed that the agro-wastes used in this study can effectively enhance the viability of hydrocarbon-utilizing bacterial. The result is significant as it shows the possibility of using these carrier materials for bioremediation of hydrocarbon contaminated media.

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