scholarly journals BISKUIT SUBSTITUSI TEPUNG LABU KUNING (Cucubita Moschata Duch) DAN TEPUNG KECAMBAH KEDELAI (Glycine max L. Merr) SEBAGAI KONTRIBUSI UNTUK PEMENUHAN ANGKA KECUKUPAN GIZI (AKG)

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Wa Ode Nurul Maulidya Koila ◽  
La Karimuna ◽  
Hermanto Hermanto

ABSTRACTThe purpose of this research was to study the effect of pumpkin flour (Cucurbita Moschata Duch) and soybean sprout flour (Glycine max L. Merr) substitution on organoleptic assessment, nutritional content and nutritional contribution of biscuit products. This study used a completely randomized design (CRD) with various percentages of pumpkin flour and soybean sprouts flour substitution treatment, namely T0 (100%: 0% : 0%), T1 (50% : 45% : 5%), T2 (50% : 40% : 10%), T3 (50% : 35% : 15%), T4 (50% : 30% : 20%), and T5 (50% : 25% : 25%). The results show the substitution of pumpkin flour and soybean sprouts flour had a very significant effect on the characteristics of color, aroma, taste, and texture. T1 treatment was the most preferred by the panelists with preference scores of color, aroma, taste, and texture reached 3.56 (like), 3.40 (slightly like), 3.52 (like), and 3.64 (like), respectively. Meanwhile, the descriptive scale rating shows the panelists’ preference scores of color, aroma, and texture reached 3.62 (brown-yellow), 3.42 (slight aroma of pumpkin and soybeans sprouts), and 3.02 (slightly hard), respectively. The selected product contained 11.91% protein, 3.62% ash, 17.98% fat, 57.46 % carbohydrate, and 9.00% water. Based on the RDA for the interlude meal, the energy contribution of the T1 treatment was 122.90 kcal. The T1 treatment biscuit product was preferred by panelists. The protein and fat contents of the product met the national standard for biscuits. Keywords: substitution, pumpkin flour, soybean sprout flour, biscuitsABSTRAKTujuan dari penelitian ini untuk mempelajari pengaruh substitusi tepung labu kuning (Cucurbita Moschata Duch) dan tepung kecambah kedelai (Glycine max L. Merr) terhadap penilaian organoleptik, kandungan gizi dan kontibusi zat gizi produk biskuit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan berbagai presentase perlakuan substitusi tepung labu kuning dan tepung kecambah kedelai yaitu T0 (100% : 0% : 0%), T1 (50% : 45% : 5%, T2 (50% : 40% : 10%), T3 (50% : 35% : 15%), T4 (50% : 30% : 20%) dan T5 (50% : 25% : 25%). Hasil penelitian menunjukan substitusi tepung labu kuning dan tepung kecambah kedelai berpengaruh sangat nyata terhadap karakteristik warna, aroma, rasa, dan tekstur. Perlakuan T1 merupakan perlakuan yang paling disukai panelis dengan skor penilain kesukaan terhadap warna sebesar 3,56 (suka), aroma sebesar 3,40 (agak suka), rasa sebesar 3,52 (suka) dan tekstur sebesar 3,64 (suka), sedangkan penilaian skala deskriptif yang disukai panelis terhadap parameter warna sebesar 3,62 (Kuning kecoklatan), aroma sebesar 3,42 (agak berbau khas labu kuning dan kecambah kedelai) dan untuk tekstur sebesar 3,02 (agak keras). Kadar protein sebesar 11,91%, kadar abu 3,62%, kadar lemak 17,98%, kadar karbohidrat 57,46% dan kadar air sebesar 9,00%. Berdasarkan AKG makanan selingan kontribusi energi perlakuan T1 yaitu 122,90 kkal. Produk biskuit perlakuan T1 dapat diterima dan lebih disukai panelis. Kadar air, abu dan karbohidrat tidak memenuhi standar SNI biskuit, sedangkan kadar protein dan lemak telah memenuhi standar SNI biskuit.Kata kunci: substitusi, tepung labu kuning, tepung kecambah kedelai, biskuit

2015 ◽  
Vol 4 (1) ◽  
pp. 8-13
Author(s):  
Priscillia Picauly ◽  
Josefina Talahatu ◽  
Meitycorfrida Mailoa

Soybean (Glycine max (L) Merr) is needed as an alternative diversification in order to increase protein consumption. Soybean can be processed into variety of foods and drinks. The most popular drink from soybean is soya milk which is made from soybean extract yielded from the addition of water. The amount of water added determine the quality of soya milk due to its effect on the chemical and physical properties of soya milk. This research was intended to find out the proper ratio of soybean and water in the processing of soya milk to yield the best quality. A completely randomized design was used with eight treatments of soybean and water ratio as follows, ratio of 1 : 6, ratio of 1 : 8, ratio of 1 : 10, ratio of 1 : 12, ratio of 1 : 14, ratio of 1 : 16, ratio of 1 : 18 and ratio of 1 : 20. Result showed the soybean and water ratio 1 : 10 in the processing of soya milk yielded milk having good quality according to its chemical with protein content of 2.53%, fat of 1.20%, sugar total of 1.60%, pH of 7.1, and organoleptic characteristies of both somewhat sweet taste and viscous texture.


2021 ◽  
Vol 35 (1) ◽  
pp. 1-6
Author(s):  
Desita Salbiah ◽  
Nelly Andria

The Lamprosema indicata Fabricius larvae is one of the main pests in soybean plantations, which cause up to 80% damage. The alternative control is the use of neem Leafs (Azadirachta indica A. Juss) which have the potential as a botanical insecticide. This research aims to find out the effective concentration of neem Leafs extract to control Lamprosema indicata F. larvae on soybean (Glycine max L. Merill). The research was conducted at the Laboratory Plant Pest and Experimental Farm in the Faculty of Agriculture, University of Riau from May to October 2018. The research was carried out by using a completely randomized design (CRD) with 6 treatments and 4 replications to obtain 24 experimental units. Treatment consist of several concentrations of neem leafs extract 0 g.l-1 water, 20 g.l-1 water, 40 g.l-1 water, 60 g.l-1 water, 80 g.l-1 water and 100 g.l-1 water. The results showed that the concentration of 80 g.l-1 water was effective to control the L. indicata larvae with an initial death time of 5.50 hours and total mortality was 87.50%.


Biosfera ◽  
2015 ◽  
Vol 32 (1) ◽  
pp. 59
Author(s):  
Kiki Ayuningrum ◽  
Iman Budisantoso ◽  
Kamsinah Kamsinah

The purpose of this study was to evaluate the response of administration of a combination of 2,4-D and BAP on the growth of soybean callus subculture and determine the combination of 2,4-D and BAP most good for the growth of soybean callus subculture. The study design used completely randomized design (CRD) with a pattern factorials. The factor one e.i 2,4-D consists of 4 levels, namely: 0, 5, 10, and 15 ppm. A factor of 2 e.i BAP consists of 4 levels, namely: 0, 2, 4, dan 6 ppm. Every combination treatment repeated three times. Parameters measured include the percentage is growing callus, type of callus, dry weight and wet weight of soybean callus. The results showed that administration of the hormone 2,4-D and BAP can spur the growth of soybean callus subculture, the combination of BAP 2 ppm and 10 ppm of 2,4-D is the best combination for a percentage of callus and growing callus types, whereas the wet weight and the weight dried callus is not driven by a combination of the hormone 2,4-D and BAP


Author(s):  
Mika Margareta

Soybeans (Glycine max (L) Merr.) are legumes that contain high vegetable protein, fat source, vitamins, and minerals.  One of the products is soy milk.  Soy milk has a strong beany flavour and a chalky mouthfeel.  The flavour of soybeans in soy milk can be reduced by applying the appropriate processing techniques.  One of the important steps in processing soybeans into soy milk is to soak soybeans.  Studies related to soaking soybeans to soy milk are rarely found.  This research was intended to find out the long-lasting influence of soybean to the organoleptic characteristics of soy milk so that the soy milk is produced by its acceptance (good acceptance).  A completely randomized design was used with three treatments of soybean soaking long as follows, 6 hours, 12 hours, and 24 hours.  The organoleptic data was carried out with ANOVA method at α=5% and followed by DMRT.  The results showed that long soaking the soybean only affected the level of taste and overall acceptance of soy milk.  In addition, the best soaking time of soybean was 12 hours because it was able to influence the taste level of flavor with the highest acceptance and the most distinct acceptance compared to other treatment with a preferred assessment score and gave the highest value of the favorite level on all parameters.


2020 ◽  
Vol 4 (1) ◽  
pp. 8-14
Author(s):  
Nursyahra ◽  
Muhammad Rizki ◽  
Rizki

The low production of soybeans in the West Pasaman district is due to severeal factors, including the lack of community knowledge in soybean farming which results in less productive yields obtained by farmer and the high use of inorganic fertilizers continuously resulting in less productive soil. This study was experimental research using a completely randomized design (CRD). The treatments given were 6 treatments and 5 replications, the treatments used were 15 gram TSP (A treatment) as control treatments, 300 gram bokashi (B treatment), 400 gram bokashi  (C treatment), 500 gram bokashi (D treatment), 600 gram bokashi (E treatment), 700 gram bokashi (F treatment). The data obtained were analyzed by analysis of variance and then continued by LSD test at α level of 5%. Observed parameters were the number of planting seeds and weight of 50 seeds per plant. The results of this study indicated that bokashi fertilizer had no significant effect on the number of seeds but it had significant effect on the weight of 50 seeds and the best result was found in B treatment (300 gram bokashi/polybag). This research had environmental conditions with temperatures of 30 – 340 C, environmental humidity of  63 – 80%, wind speeds of  0,2 to 2,8 m/s, and soil pH of 5,4 to 7,0.


Jurnal Solum ◽  
2020 ◽  
Vol 17 (2) ◽  
pp. 29
Author(s):  
Elisa Ester Sirait ◽  
Nelvia Nelvia ◽  
Hafiz Fauzana

The use of organic matter in agricultural production is important in increasing crop production, especially in Ultisols. This study aimed to study the interaction between vermicompost and biochar on the growth and yield of soybean (Glycine max L.) in Ultisols. The research was carried out in the experimental station of the Faculty of Agriculture, Riau University, Bina Widya Tampan campus, Pekanbaru from July - September 2018. The research used factorial design form in a completely randomized design. The first factor is vermicompost which consists of 4 levels (doses of 0, 25, 50 and 75 g of polybag-1) while the second factor is biochar consisting of 4 levels (doses of 0, 25, 50 and 75 g of polybag-1) for each combination repeated 4 times. The parameters observed were the number of effective roots, proportion of effective nodules, plant height, number of primary branches, age of plants, age of harvest, proportion of well-fused pods, number of seeds, seed weight and weight of 100 seeds. The results showed that the interaction of vermicompost at a dose of 25 g.polybag-1 following a dose of 50 g.polybag-1 biochar increased the number of effective root nodules, the proportion of effective root nodules, the number of primary branches, the proportion of pithy pods, and accelerated plant age and soybean plant age compared without treatment but not significantly compared to other combinations.Key words : Soybean, vermicompost, biochar


2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Miya Maryati ◽  
Sri Wahyuni ◽  
RH Fitri Faradilla

ABSTRACTThis study aimed to determine the effect of tape yeast fermentation on taro tubers on the physical properties of flour and the hedonic organoleptic assessment of nastar cookies and the nutritional content of nastar cookies. This study used a factorial Completely Randomized Design (CRD) which consisted of two factors, namely yeast concentration and fermentation time. The yeast concentration (R) consisted of three levels, namely 0% tape yeast (R1), 3% tape yeast (R2), and 5% tape yeast (R3) while the fermentation time (F) consisted of three levels, namely 12 hours (F1), 24 hours (F2), and 36 hours (F3). The observational variables in this study consisted of organoleptic tests with hedonic scales and nutritional content analysis. The best treatment based on the organoleptic test of nastar cookies was the R2F2 sample with scores of color, aroma, taste, texture, and overall reached 4.52 (very like), 4.51 (very like), 4.51 (very like), 4.58 (very like), and 4.48 (like), respectively. The nutritional value of selected nastar cookie products R1F2 had 4.71% water, 1.13% ash, 5.55% fat, 5.88% protein, and 82.73% carbohydrate. Meanwhile, the R2F2 sample had 4.78% water, 1.13% ash, 7.97% fat, 7.02% protein, and 79.1% carbohydrate. The protein and fat contents of this cookie product did not meet the national standard, while the content of other ingredients met the national standard.Keywords: Nastar Cookies, Fermentation, Yeast Tape and Taro Flour.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh fermentasi ragi tape pada umbi talas terhadap sifat fisik tepung dan penilaian organoleptik hedonik cookies nastar serta kandungan gizi cookies nastar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari 2 faktor yaitu faktor pertama konsentrasi ragi dan faktor kedua lama fermentasi, faktor pertama yaitu konsentrasi ragi (R) yang terdiri atas tiga taraf yaitu 0 % ragi tape (R1), 3 % ragi tape (R2) dan 5 % ragi tape (R3). Faktor kedua yaitu lama fermentasi (F) yang terdiri atas tiga taraf yaitu selama 12 jam (F1), 24 jam (F2), dan selama 36 jam (F3).Variabel pengamatan pada penelitian ini terdiri dari uji organoleptik dengan skala hedonik dan analisis kandungan gizi. Perlakuan terbaik berdasarkan uji organoleptik cookies nastar yaitu R2F2 dengan skor penilaian kesukaan terhadap warna sebesar 4,52 (sangat suka), aroma 4,51 (sangat suka), rasa 4,51 (sangat suka), tekstur 4,58 (sangat suka) dan over all 4,48 (suka). Nilai gizi produk cookies nastar terpilih R1F2 dan R2F2 yang meliputi kadar air (4,71 %) dan (4,78 %), kadar abu (1,13 %) dan (1,13 %), kadar lemak (5,55 %) dan (7,97 %), kadar protein (5,88 %) dan (7,02 %) dan kadar karbohidrat (82,73 %) dan (79,1 %). Kadar protein dan lemak produk cookies ini belum memenuhi standar SNI, sedangkan kandungan bahan lainnya telah memenuhi standar SNI.Kata Kunci : Cookies Nastar, Fermentasi, Ragi Tape dan Tepung Talas.


Nabatia ◽  
2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Siska Melinda

The Effect of Cow Manure With Various Bioactivators And Giving Beef Broth To The Growth And Yield Of Soybeans (Glicine Max L. Merril) Supervised by Dwi fitriani, SP. MP and Dr.Ir.Ririn Harini,MP. The purpose of this study was to determine the interaction and effect of cow manure with various bioactivators and broth. This research was conducted in Pondok Kubang District, Central Bengkulu Regency, Bengkulu Province. The design used was a completely randomized design (CRD) factorial treatment 1, namely cow manure with various bioactivators A0 (Control) A1 (Yeast) A2 (Stale Rice) A3 (Rumen). The second treatment was giving control broth, 100 ml/L, 150 ml/L, 200 ml/L. Each treatment was repeated 3 times in order to obtain 48 experimental units by planting 3 plants for each experimental unit to obtain 144 plants. The results showed that the treatment of cow manure with various bioactivators had a significant effect on the parameters of leaf number 56 DAP, number of branches 56 DAP, number of root nodules, number of pithy pods, dry weight of planting, weight of planted seeds, weight of 100 seeds. and has not shown any effect on other parameters.


2002 ◽  
Vol 2 (2) ◽  
pp. 47-50
Author(s):  
Hasriadi Mat Akin ◽  
Muhammad Nurdin

Response of various soybean varieties [Glycine max (L.) Merril] againts peanut stripe potyvirus infection. This experiment was conducted to investigate the effect of PStV infection on soybean growth of various soybean varieties. Treatments were arranged in completely randomized design in split plot experiment with four replications. Main plots were virus-inoculated and uninoculated plants; subplots were eight soybean varieties (Wilis, Orba, MLG2521, Amerikana, Yellowbean, B3570, Slamet and Taichung). The results showed that infection decreased soybean growth indicated by reduction dry weight of soybean plant and reduction of soybean yield. Slamet variety compared to other varieties showed susceptible reaction indicated by the shortest incubation period (9,75 days), significant reduction of dry weigh of soybean plant, and the highest reduction of soybean yield (23,6%). Thaicung variety showed resistant reaction indicated by longest incubation period (14,3 days) and insignificant reduction of soybean growth and yield.


2021 ◽  
Vol 12 (3) ◽  
pp. 545-549
Author(s):  
Narmhikaa k

Fermented fish tonic (FFT) help to provide complex arrays of macro and micro nutrients and minerals. The present study was conducted to find out the effect of Fermented fish tonic on the growth and yield of Glycine max. (L) .The experimental design was Completely Randomized Design (CRD). Five treatments were defined with five replications viz. T1: Distilled water (Control), T2: 10, T3: 20, T4: 50 and T5: 100%. FFT. All the other management practices were followed uniformly. Growth and yield parameters were measured and analysed statistically using ANOVA test and means were compared with DMRT. Results proved that, application of 20% FFT significantly increased the plant height (9.6%), chlorophyll content (23.02%), number of leaves (43.66%), leaf area (65%), number of nodules (74.35%), and the total yield (75.28%) compared to the control plants. Therefore, this experiment concluds that application of 20% FFT increases the growth and yield on Glycine max. (L)


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