scholarly journals PENGARUH SUBSTITUSI DAGING KEONG MAS (Pomacea canaliculata L) DAN DAGING AYAM TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI NUGGET

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Siti Nurhadia ◽  
Hermanto Hermanto ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Wheat Flour ◽  
Chicken Meat ◽  
Pomacea Canaliculata ◽  
Apple Snail ◽  
Chicken Nuggets ◽  
Nutritional Values ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Golden Apple Snail ◽  
Completely Randomized Design

ABSTRACTThis study aimed to determine the effect of golden apple snail and chicken meat substitution on the organoleptic characteristics and nutritional values of chicken nuggets. This study used a single factor completely randomized design (CRD), with five levels of treatment, namely P0 (0% golden apple snail meat: 50% chicken meat: 50% wheat flour), P1 (45% golden apple snail meat: 5% chicken meat: 50% flour), P2 (40% golden apple snail meat: 10% chicken meat: 50% flour), P3 (35% golden apple snail meat: 15% chicken meat: 50% flour), and P4 (30% golden apple snail meat: 52% chicken meat: 50% flour). Data were analyzed using Analysis of Variance (ANOVA). The results show that the substitution treatment of golden apple snail (Pomacea canaliculata l.) and chicken meat had a very significant effect on increasing color, taste, aroma, and texture. The P1 treatment (45% golden apple snail meat; 5% chicken meat and 50% wheat flour) was the most preferred treatment by panelists with preference scores of color, aroma, texture, and taste reached 3.74 (like), 3.93 (like), 3.68 (like), and 3.68 (like), respectively. Meanwhile, the analysis of the nutritional values shows that the selected treatment contained 30.68% water, 2.44% ash, 10.24% fat, 9.04% protein, and 47.6% carbohydrates. Based on the standard of SNI 01-6638-2002, the golden apple snail and chicken meat nuggets met the quality standards on water, ash, and protein contents.Keywords: golden apple snail meat, chicken meat, nuggets.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh subtitusi keong mas dan daging ayam terhadap karakteristik organoleptik dan nilai gizi pada pembuatan nugget. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) faktor tunggal, dengan lima Perlakuan P0 (daging keong mas 0% : daging ayam 50% : tepung terigu 50%), P1 (daging keong mas 45% : daging ayam 5% : tepung terigu 50%), P2 (daging keong mas 40% : daging ayam 10% : tepung terigu 50%), P3 (daging keong mas 35% : daging ayam 15% : tepung terigu 50%) dan P4 (daging keong mas 30% : daging ayam 52% : tepung terigu 50%). Data dianalisis menggunakan Analysis of Varian (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan Substitusi daging keong mas (pomacea canaliculata l.) dan daging ayam berpengaruh sangat nyata terhadap peningkatan warna, rasa, aroma dan tekstur.. Perlakuan P1 (daging keong mas 45%; daging ayam 5% dan tepung terigu 50%) merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar 3,74 (suka), 3,93 (suka), 3,68 (suka), 3,68 (suka), sedangkan berdasarkan analisis nilai gizi meliputi kadar air, abu, lemak, protein dan karbohidrat berturut-turut sebesar 30,68%, 2,44%, 10,24%, 9,04% dan 47,6%. Berdasarkan standar mutu SNI 01-6638-2002 produk nugget daging keong mas dan daging ayam telah memenuhi standar mutu pada kadar air, kadar abu, dan kadar protein. Sedangkan kadar lemak dan kadar karbohidrat belum memenuhi standar mutu SNI 01-6638-2002Kata kunci: daging keong mas, daging ayam, nugget.

scholarly journals EFEKTIVITAS MOLUSKISIDA BERBAHAN AKTIF NIKLOSAMIDA TERHADAP HAMA KEONG MAS (Pomacea canaliculata L.) PADA TANAMAN PADI

2019 ◽  
Vol 1 (2) ◽  
pp. 98-109
Author(s):  
Sukis Ramadhan Putra ◽  
Saifuddin Hasjim
Keyword(s):  
Active Ingredient ◽  
Chemical Control ◽  
Pomacea Canaliculata ◽  
Apple Snail ◽  
Efficient Treatment ◽  
Mechanical Control ◽  
Randomized Design ◽  
Result Show ◽  
Golden Apple Snail ◽  
Completely Randomized Design

Golden apple snails (Pomacea canaliculata L.) is one of important pests in rice cultivation that could making damage up to 90%. Some attempt to control that often done among them is mechanical control and chemical control by using molluscicide. One of type of molluscicide that is have predominence to control golden apple snail is molluscicide with active ingredient of niclosamide with character contact pesticide. The purpose of this research to know the effectivity of molluscicide niclosamide to control golden apple snail pest by treatment of various concentration. This research was conducted in the Lampeji Village, Jember using Completely Randomized Design with 6 treatment and 4 replication with concentration of molluscicide each of which is 0 ml/l, 1 ml/l, 2 ml/l, 3 ml/l, 4 ml/l, and 5 ml/l. The observed variables is mortality of golden apple snail, crops damage intensity, and total eggs group produced by golden apple snail. The result show that treatments of molluscicide with active ingredient of niclosamide could control golden apple snail with value 61,75% until 89,06%. The effective and efficient treatment is application treatment with value of concentration is 3ml/l with value 84,68%. Application of molluscicide with active ingredient of niclosamide also affected in crops damage intensity. The result of crops damage intensity is coming up with score from 8,28% until 23,03%.  Treatments of molluscicide with active ingredient of niclosamide overall could reduce potention of spawn eggs from golden apple snail pest. Eggs only found in control found 1 to 3 eggs group, whereas in P1-P5 no.

scholarly journals Utilization of Golden Apple Snail (Pomacea canaliculata) Shells as Liming Materials for Pangasius sp Culture in Swamp Fish Pond

2018 ◽  
Vol 68 ◽  
pp. 04016
Author(s):  
Dade Jubaedah ◽  
Marini Wijayanti ◽  
Marsi ◽  
Nazario Rizaldy
Keyword(s):  
Ph Value ◽  
Fish Growth ◽  
Pomacea Canaliculata ◽  
Fish Ponds ◽  
Apple Snail ◽  
Randomized Design ◽  
Golden Apple Snail ◽  
Survival And Growth ◽  
Completely Randomized Design ◽  
Soil And Water

Liming ponds is intended to increase swamp soil and water fish ponds pH. The golden apple snail (Pomacea canalicuata) is one kinds of agriculture pest which is potentially used as material of lime. The golden apple snail shells containing CaO (91.62%) and MgO (1.66%). This study aims to determine the best dosage of lime derived from golden apple snail shells to increase the pH of soil and water, as well as the survival and growth rate of catfish fingerlings. This study used Completely Randomized Design (CRD) with 5 treatments (4 treatments of different dosage of lime derived from golden apple snails and 1 treatment using calcite and 3 replications. The treatments used consisted of different dosages of lime : P1) 4 ton/ha; P2) 5 ton/ha; P3) 6 ton/ha; P4) 7 ton/ha and P5) calcite 6 ton/ha equivalent to CaO. The result showed that maximal pH value of P4 (lime derived from P. canaliculata 7 ton/ha) is almost same as pH of P5 (calcite 6 ton/ha) but P4 is faster to reach than that of P5. At the final day of research P4 has no significant different with calcite 6 ton/ha (P5) for alkalinity, fish growth and feed efficiency.

scholarly journals SIFAT ORGANOLEPTIK NUGGET DAGING BROILER MENGGUNAKAN TEPUNG TEMPE

ZOOTEC ◽  
2017 ◽  
Vol 37 (2) ◽  
pp. 314
Author(s):  
Ermila Nile ◽  
I. Wahyuni ◽  
T.A Ransaleleh ◽  
L. Ch. M. Karisoh
Keyword(s):  
Chicken Meat ◽  
Soybean Flour ◽  
Chicken Nuggets ◽  
Fermented Soybean ◽  
Chicken Nugget ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Hedonic Scale

ORGANOLEPTIC CHARACTERISTICS OF CHICKEN NUGGET USING TEMPE FLOUR. The purpose of this research was to determine the organoleptic characteristics of chicken nuggets using tempe (fermented soybean) flour. This research was using  Completely Randomized Design (CRD) and hedonic scale with 40 panelists and 4 treatments as follows, R0 = 300 grams chicken meat without tempe flour, R1 = 300 grams chicken meat added with 10% tempe flour, R2 = 300 grams chicken meat added with 20% tempe flour, R3 = 300 grams chicken meat added with 30% tempe flour. The variables observed in this study were including color, flavor, texture, tenderness and taste. The results showed that the treatments affected significantly the color, taste and tenderness of chicken nuggets, but did not affect the flavor and texture of chicken nuggets. Therefore, it can be concluded that organoleptic characteristics of chicken nugget using tempe flour up to twenty percent were preferred by panelists.Key words : Organoleptic, Tempe Flour, Chicken Nugget

PENGARUH SUBSTITUSI TEPUNG BUAH LINDUR (Bruguiera Gymnorrhiza) TERHADAP KARAKTERISTIK ORGANOLEPTIK, NILAI GIZI DAN AKTVITAS ANTIOKSIDAN BROWNIES

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Wd Wd Sitti Aisyah Nurul Fahlani ◽  
Tamrin Tamrin ◽  
Kobajashi Togo Isamu
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
National Standards ◽  
Bruguiera Gymnorrhiza ◽  
Nutritional Values ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test ◽  
Color Texture

ABSTRACT                     This study aimed to analyze the effect of lindur fruit flour substitution on organoleptic characteristics, nutritional value, and antioxidant activity of lindur fruit flour brownies. This research was conducted using a completely randomized design (CRD) with various percentages of formulation of substitution of lindur fruit flour:wheat flour, namely M1 = (100%:0%), M2 = (90%:10%), M3 = (80%:20 %), M4 = (70%:30%), and M5 = (60%:40%). The research data were analyzed using analysis of variance, with further testing using Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the HCN content of lindur fruit flour reached 21.81 mg/kg. The M3 treatment was the most preferred treatment by the panelists with hedonic rating scores of color, texture, aroma, and taste reached 4.14 (like), 4.13 (like), 3.79 (like), and 4.30 (like), respectively. The nutritional values of selected M3 brownies show that it contained 30.57% water, 1.20% ash, 3.70% fat, 5.63% protein, and 58.90% carbohydrate. Analysis of antioxidant activity in selected M3 brownies was 465.58 ppm which is categorized as very weak. It can be concluded that the substitution of lindur fruit flour in making brownies had a very significant effect on color, texture, and taste. However, the effect was not significant on the aroma and the analysis of the nutritional value of the selected treatment. The brownie product substituted with lindur fruit flour met the national standards for water, ash, and fat contents.Keyword: Brownies, Lindur Fruit ABSTRAK    Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung buah lindur terhadap karakteristik organoleptik, nilai gizi, dan aktivitas antioksidan brownies tepung buah lindur. Penelitian ini dilakukan dengan menggunakan Rancangan Acak  Lengkap  (RAL) dengan berbagai presentase formulasi, substitusi tepung buah lindur: tepung terigu yaitu M1 =  (100% : 0%), M2 = (90% : 10%), M3 = 80% : 20%), M4 = (70% : 30%), dan M5 = (60% : 40%). Data hasil penelitian dianalisis menggunakan sidik ragam (Analysis of Varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan analisis kadar HCN tepung buah lindur yaitu 21,81 mg/kg. Perlakuan M3 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,14 (suka), tekstur  4,13 (suka), aroma 3,79 (suka) dan rasa 4,30 (suka). Analisis Nilai gizi produk browies tepilih M3 meliputi kadar air (30,57%), kadar abu (1,20), Kadar lemak (3,70%), kadar protein (5,63%) dan kadar karbohidrat (58,90%). Analisis aktivitas antioksidan pada brownies terplih M3 yaitu 465,58 ppm dengan kategori sangat lemah. Dapat disimpulkan bahwa substiusi tepung buah lindur pada pembuatan brownies berpengaruh sangat nyata terhadap warna, tekstur, dan rasa. Tetapi berpengaruh tidak nyata terhadap aroma. dan analisis nilai gizi perlakuan terpilih. Berdasarkan standar mutu SNI brownies, bahwa produk brownies substitusi tepung buah lindur sudah memenuhi standar mutu SNI untuk kadar air dan kadar abu serta kadar lemak.Kata kunci:   Brownies, tepung, Buah Lindur

Pengaruh konsentrasi ekstrak daun mimba dan biji pinang terhadap mortalitas keong mas (Pomacea canaliculata L.)

2020 ◽  
Vol 1 (1) ◽  
pp. 9
Author(s):  
Niswatul Ma'wa ◽  
Mohammad Hoesain
Keyword(s):  
Raw Materials ◽  
Design Method ◽  
Raw Material ◽  
Mortality Data ◽  
Pomacea Canaliculata ◽  
Areca Nut ◽  
Apple Snail ◽  
Leaf Extracts ◽  
Randomized Design ◽  
Golden Apple Snail

The golden Apple Snail is one of the rice pest that damaging by shredding the leaves of young plant. The common control has some negative impacts on the environment, so that the application of phyto-moluscides becomes a solution forming environmentally friendly agriculture. Neem and areca nut are one of the raw materials that can be used to control golden apple snails. This study aims to determine the effect of the concentration of neem and areca leaf extracts so the result of the study can be information and recomendations for controlling golden apple snail. This study uses a factorial Completely Randomized Design method, the first factor is extract raw material consisting of neem leaf, areca nut, and combination, while the second factor is consentration 0.25 g/L, 0.50 g/L, 0.75 g/L and control, each treatment gets 3 replications. Extract was applied by direct aplication method. Observations are carried out every 12 hours for 96 hours after aplication. The observed variable is behavior change, inhibition of eating activity and golden snail mortality. Data was analyzed by ANOVA then continued whit Duncan’s advanced test. Based on the result on the parameters that have been tested, raw materials and concentration have the effect of changing behavior from the start of the aplication, inhibition of eating activity, even an increase in mortality of up to 100% in the treatment of areca extract and combination application.

scholarly journals PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT HIJAU (Ulva lactuca L.) DAN TEPUNG SUKUN (Artocarpus altilis) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MIE BASAH

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Sartika Sartika ◽  
Tamrin Tamrin ◽  
Sri Rejeki
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
National Standards ◽  
Cassava Flour ◽  
Artocarpus Altilis ◽  
Assessment Scores ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Green Seaweed ◽  
Completely Randomized Design

ABSTRACTThis study aimed to determine the effect of breadfruit flour and green seaweed flour formulation on the physicochemical and organoleptic characteristics of wet noodles. This study used a completely randomized design (CRD) using the formulations of wheat flour, breadfruit flour and green seaweed flour M1 (70:28:2), M2 (70:26:4), M3 (70:24:6), and M4 (70:22:8). The results show that the formulation of breadfruit flour and green seaweed flour had a very significant effect on improving the organoleptic characteristics of color, aroma, taste, and texture of wet noodles. The best product based on the organoleptic assessment was found in the M4 formulation (70% wheat flour formulation, 22% breadfruit flour, and 8% green seaweed flour) with assessment scores of color, aroma, taste, and texture, reached 3.81 (like), 2.98 (slightly like), 2.92 (slightly like) and 3.84 (like), respectively. The chemical analysis shows that the best wet noodle product contaiend 57.68% water, 1.23% ash, and 0.09% crude fiber. The highest antioxidant activity was obtained in the M4 treatment, which reached 62.50%. Based on the results of the study, the wet noodle product with the formulation of breadfruit flour and green seaweed flour was preferred by the panelists and met the national standards for ash and water contents.Keywords: wet noodle, fermented cassava flour, breadfruit flourABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh formulasi tepung sukun dan tepung rumput laut hijau terhadap karakteristik fisikokimia dan organoleptik mie basah. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan menggunakan formulasi tepung terigu, tepung sukun dan tepung rumput laut hijau M1 (70:28:2), M2 (70:26:4), M3 (70:24:6), M4 (70:22:8). Hasil penilaian menunjukan bahwa formulasi tepung sukun dan tepung rumput laut hijau berpengaruh sangat nyata terhadap peningkatan uji organoleptik warna, aroma, rasa dan tekstur mie basah. Berdasarkan penilaian organoleptik terdapat pada formulasi M4 (formulasi tepung terigu 70%, tepung ubi sukun 22%, dan tepung rumput laut hijau 8%) dengan skor penilaian terhadap karakteristik organoleptik warna 3,81 ( suka), aroma 2,98 (agak suka), rasa 2,92 (agak suka) dan tekstur 3,84 (suka). Nilai analisis kimia dari produk mie basah terbaik meliputi : kadar air 57,68%, kadar abu 1,23%, kadar serat kasar 0,09%. Aktivitas antioksidan tertinggi pada perlakuan M4 (terigu 70%: tepung sukun 22% : dan tepung rumput laut 8%) sebesar 62,50%. Berdasarkan hasil penelitian, produk Mie basah formulasi tepung sukun dan tepung rumput laut hijau dapat diterima (disukai) oleh panelis dan memiliki kadar abu dan kadar air yang telah memenuhi standar SNI.Kata kunci: mie basah, tepung sukun, tepung rumput laut hijau.

scholarly journals The Comparison between Tree Sorrel and Snake Plant on the Hatchability Inhibition of Apple Snail Eggs

2020 ◽  
Vol 11 (1) ◽  
pp. 43-50
Author(s):  
Fatimatuzzahra Fatimatuzzahra ◽  
Adetha Putriana ◽  
Jemmy Jumadi ◽  
Dian Fita Lestari ◽  
Bambang Sri Anggoro
Keyword(s):  
Data Analysis ◽  
Positive Control ◽  
Pomacea Canaliculata ◽  
Apple Snail ◽  
Control Data ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Negative Controls ◽  
One Way Anova

This study aimed to compare and determine the hatchability inhibition of the tree sorrel extract (Averrhoa bilimbi L.) and snake plant as natural ovicide of apple snail (Pomacea canaliculata L.). This study employed the completely randomized design (CRD). The negative controls were the extracts with the concentrations of 1%, 1.5%, 2%, 2.5%, 3%, and a positive control. Data analysis used was one-way ANOVA and then continued by Least Significant Difference (LSD) test. The results showed that tree sorrel extract with 3% concentration had the highest inhibitory on the hatchability of apple snail eggs compared to the snake plant extract (Sansevieria trifasciata P.) with a comparison value of 19.47%. Perbandingandaya Hambat Tetas Telur Keong Mas dari Buah Belimbing Wuluh dan Daun Lidah MertuaAbstrak: Tujuan penelitian ini untuk membandingkan dan mengetahui daya hambat tetas telur keong mas dari ekstrak buah belimbing wuluh (Averrhoa bilimbi L.) dan daun lidah mertua sebagai ovisida alami keong mas (Pomacea canaliculata L.). Desain penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan konsentrasi yaitu kontrol negatif, 1%, 1,5%, 2%, 2,5%, 3% dan kontrol positif. Analisis data menggunakan uji One Way Anova dilanjutkan dengan ujiBeda NyataTerkecil (BNT). Hasil penelitian menunjukkan bahwa ekstrak buah belimbing wuluh dengan konsentrasi 3% mempunyai daya hambat tertinggi terhadap penetasan telur keong mas dibandingkan ekstrak daun lidah mertua (Sansevieria trifasciata P.), yaitu sebesar 19,47%.

scholarly journals PENGARUH SUBSTITUSI TEPUNG UBI JALAR KUNING (Ipomoea batatas L) DAN TEPUNG WORTEL (Daucus carota L) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI BISKUIT

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Fatmasari Fatmasari ◽  
Ansharullah Ansharullah ◽  
Mariani L
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Ipomoea Batatas ◽  
Potato Flour ◽  
Daucus Carota L ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Sweet Potato Flour ◽  
Completely Randomized Design ◽  
Β Carotene

ABSTRACTThis study aimed to determine the effect of yellow sweet potato flour and carrot flour substitution on the organoleptic characteristics and nutritional value of biscuits. This study used a completely randomized design (CRD) with five treatments K0 (0% yellow sweet potato flour: 0% carrot flour: 100% wheat flour), K1 (75% yellow sweet potato flour: 5% carrot flour: 20% wheat flour ), K2 (70% yellow sweet potato flour: 10% carrot flour: 20% wheat flour), K3 (65% yellow sweet potato flour: 15% carrot flour: 20% wheat flour), and K4 (60% yellow sweet potato flour: 20% carrot flour: 20% wheat flour). Data were analyzed using analysis of variances (ANOVA). The results show that the substitution treatment of yellow sweet potato flour and carrot flour had a very significant effect on the organoleptic improvement of color, aroma, and taste. The most preferred treatment was the K1 treatment with preference values of color, aroma, texture, and taste reached 4.12 (very like), 4.40 (very like), 3.95 (like), and 4.07 (very like), respectively. The selected treatment had 4.66% water, 2.16% ash, 15.91% fat, 5.44% protein, 71.83% carbohydrate, and 2.15 mg/g β- carotene. Based on the SNI 01-2973-1992 standard, the yellow sweet potato flour and carrot flour biscuit products met the quality standards on water, fat, and carbohydrate contents.Keywords: yellow sweet potato flour, carrot flour, wheat flour, biscuits.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh substitusi tepung ubi jalar kuning dan tepung wortel terhadap karakteristik organoleptik dan nilai gizi biskuit. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan lima perlakuan K0 (Tepung ubi jalar kuning 0% : tepung wortel 0% : Tepung terigu 100%), K1 (Tepung ubi jalar kuning 75% : tepung wortel 5% : tepung terigu 20%), K2 (Tepung ubi jalar kuning 70% : tepung wortel 10% : tepung terigu 20%), K3 (Tepung ubi jalar kuning 65% : tepung wortel 15% : tepung terigu 20%), K4 (Tepung ubi jalar kuning 60% : tepung wortel 20% : tepung terigu 20%).. Data dianalisis menggunakan analysis of variances (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan substitusi tepung ubi jalar kuning dan tepung wortel berpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma dan rasa. Perlakuan terpilih diperoleh dari perlakuan K1 dengan nilai kesukaan terhadap warna sebesar 4,12 (sangat suka), aroma sebesar 4,40 (sangat suka), tekstur sebesar 3,95 (suka) dan rasa sebesar 4,07 (sangat suka). Perlakuan terpilih memiliki nilai kimia biskuit yaitu kadar air sebesar 4,66%, kadar abu sebesar 2,16%, kadar lemak sebesar 15,91%, kadar protein sebesar 5,44%, kadar karbohidrat sebesar 71,83% dan kadar β-karoten sebesar 2,15 mg/g. Berdasarkan standar mutu SNI 01-2973-1992 bahwa produk biskuit tepung ubi jalar kuning dan tepung wortel telah memenuhi standar mutu SNI pada kadar air, kadar lemak dan kadar karbohidrat.Kata kunci: tepung ubi jalar kuning, tepung wortel, tepung terigu, biskuit.

scholarly journals SIFAT ORGANOLEPTIK NAGET AYAM YANG MENGGUNAKAN TEPUNG KEDELAI SEBAGAI PENGGANTIAN SEBAGIAN DAGING

ZOOTEC ◽  
2017 ◽  
Vol 38 (1) ◽  
pp. 131
Author(s):  
Yolanda Angel Ratulangi ◽  
S.E. Siswosubroto ◽  
Friets Ratulangi ◽  
John E. G. Rompis
Keyword(s):  
Soybean Meal ◽  
Chicken Meat ◽  
Research Results ◽  
Tukey Test ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Materials Used

ORGANOLEPTIC CHARACTERISTICS OF CHICKEN NAGET ENRICHED WITH SOYBEAN MEAL AS A PART OF MEAT REPLACER. The present study was designed to determine the utilization of soybean meal as a part of meat replacer on chicken naget characteristics. Materials used in the study were: breast part chicken meat, soybean meal, tapioca meal, milk, as well as spices.  A Completely Randomized Design (CRD) with 4 treatments and 35 replications was used in the present study. Variables measured were: organoleptic characteristics colors, textures, aroma, taste. Tukey test was further employed to analyze treatment differences. Different between treatment(s) was declared at P < 0.05.  Research results showed that soybean meal as a part of meat replacer on chicken naget gave a significant effect (P < 0.01) on colors, textures, aroma, and taste. It can be concluded that the utilization of soybean meal as a part of meat replacer on chicken naget can be used up to 20 g and it is organoleptically accepted.Key Words: Chicken meat, Chicken naget, Soybean meal, Organoleptic characteristics

Pengaruh Substitusi Tepung Ubi Gadung (Dioscorea hispida Dennst) Terhadap Organoleptik Dan Sifat Fisiko Kimia Roti Tawar

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Lilma Yanti ◽  
Ansharullah Ansharullah ◽  
Hermanto Hermanto
Keyword(s):  
Chemical Analysis ◽  
Physicochemical Properties ◽  
Wheat Flour ◽  
Ash Content ◽  
National Standard ◽  
Physical Analysis ◽  
White Bread ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACTThis study aims to determine the effect of substitution of gadung tuber flour on the organoleptic characteristics and physicochemical properties of white bread. This study used a completely randomized design (CRD) consisting of five treatments (wheat flour:gadung tuber flour) = 100:0 (A1), 90:10 (A2), 80:20 (A3), and 70:30 (A4) . The results show that the organoleptic assessments of aroma, taste, and texture were very significant but the effect on the product’s color was not significantly different. The selected treatment was the sample with the substitution of 90% wheat flour and 10% gadung tuber flour (A1) with average scores of color, texture, aroma, and taste reached 4.00 (like), 4.00 (like), 4.00 (like), 4.00 (like), respectively. The physical analysis shows that the selected sample had a volume of development of 18.97%. Meanwhile, the chemical analysis shows that the sample had 31.26% water, 1.25% ash, 11.504% protein, 8.02% fat, 47.94% carbohydrate, and HCN content of 19.44 ppm. Based on the results of the research, white bread products with the substitution of 90% wheat flour and 10% gadung tuber flour (A1) can be accepted (preferred) by the panelists and met the national standard, with the ash content that exceeds the national standard.Keywords: Bread from Gadung, organoleptic, physical, chemical.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung umbi gadung terhadap karakteristik organoleptik dan sifat fisiko kimia roti tawar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri atas lima perlakuan (tepung terigu : tepung umbi gadung) = 100 : 0 (A1), 90 : 10 (A2), 80 : 20 (A3), 70 :30 (A4). Hasil penelitian menunjukkan bahwa penilaian organoleptik aroma, rasa, dan tekstur berbeda sangat nyata serta berbeda tidak nyata pada warna dan perlakuan terpilih terdapat pada substitusi tepung terigu 90% dan tepung umbi gadung 10% (A1) dengan rerata warna sebesar 4,00 (suka), tekstur 4,00 (suka), aroma 4,00 (suka), rasa 4,00 (suka), analisis fisik yaitu nilai volume pengembangan 18,97 %, analisis kimia yaitu kadar air sebesar 31,26 %, kadar abu sebesar 1,25 %, kadar protein sebesar 11,504 %, kadar lemak sebesar 8,02 %, kadar karbohidrat sebesar 47,94 % dan kadar HCN sebesar 19,44 ppm. Berdasarkan hasil penelitian produk roti tawar dengan substitusi tepung terigu 90% dan tepung umbi gadung 10% (A1) dapat diterima (disukai) oleh panelis dan telah memenuhi standar SNI terkecuali pada kadar abu memiliki kadar yang melebihi standar SNI.Kata kunci: : Roti tawar dari Ubi Gadung, organoleptik, fisik, kimia

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