scholarly journals Kandungan Gizi dan Organoleptik Biskuit dengan Subtitusi Tepung Sukun dan Stevia

2021 ◽  
Vol 13 (2) ◽  
pp. 136-145
Author(s):  
Arwin Muhlishoh ◽  
Aryanti Setyaningsih ◽  
Zuhria Ismawanti
Keyword(s):  
Diabetes Mellitus ◽  
Cane Sugar ◽  
Nutritional Content ◽  
Food Ingredient ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Significant Difference ◽  
Patients With Diabetes ◽  
Completely Randomized Design ◽  
Low Glycemic Index

Breadfruit flour is a local food ingredient that can be used as a substitute for flour with a low glycemic index content, as well as high levels of starch, amylose and resistant starch. While stevia is a source of natural sweeteners with a sweetness level of 200-300 times sweeter than cane sugar. Both ingredients are safe for patients with diabetes mellitus. This study was conducted to evaluate the nutritional and organoleptic content of biscuits substituted with breadfruit and stevia flour. Nutritional content was carried out by proximate test. Meanwhile, the organeleptic test was carried out by the hedonic test. The study was conducted using a completely randomized design with four proportion factors adding 15-50% breadfruit flour, while 8 grams of stevia was added. There was a significant difference in the average organoleptic test for each treatment of breadfruit flour and stevia biscuit formulations (p<0.05). From the results of the different test using Tukey HSD, it is known that the respondents "rather like" the taste, aroma, texture and appearance of the F1 biscuit formulation which is statistically the same as the F0 biscuit formulation (control) (p> 0.05). There was no significant difference in the average chemical quality test (moisture, ash, protein, fat, carbohydrate, and crude fiber content) in each treatment group of breadfruit flour and stevia biscuit formulations (p>0.05). Biscuit F1 is the product of choice in the manufacture of biscuits substituted with breadfruit flour and stevia with nutritional and organoleptic content close to the control. ABSTRAK Tepung sukun merupakan bahan pangan lokal yang dapat digunakan sebagai pengganti terigu dengan kandungan indeks glikemik rendah, serta kadar pati, amilosa dan pati resisten yang tinggi.  Sedangkan stevia adalah sumber bahan pemanis alami dengan tingkat kemanisan 200-300 kali lebih manis dari pada gula tebu. Kedua bahan tersebut aman untuk pasien diabetes mellitus. Penelitian ini dilakukan untuk mengevaluasi kandungan gizi dan organoleptik pada biskuit yang disubtitusi tepung sukun dan stevia. Kandungan gizi dilakukan dengan uji proksimat. Sedangkan uji organeleptik dilakukan dengan uji hedonik. Penelitian dilakukan menggunakan Rancangan Acak Lengkap dengan empat faktor proposi penambahan tepung sukunsebanyak 15 – 50%, sedangkan stevia ditambahkan sebesar 8 gram. Terdapat perbedaan yang signifikan rata-rata uji organoleptik pada tiap perlakuan formulasi biskuit tepung sukun dan stevia (p<0,05). Dari hasil uji beda menggunakan Tukey HSD, diketahui bahwa responden “agak suka” terhadap rasa, aroma, tekstur dan kenampakan formulasi biskuit F1 yang secara statistik sama dengan formulasi biskuit F0 (kontrol) (p>0,05). Tidak terdapat perbedaan yang signifikan rata-rata uji mutu kimia (kadar air, abu, protein, lemak, karbohidrat, dan serat kasar) pada tiap kelompok perlakuan formulasi biskuit tepung sukun dan stevia (p>0,05). Biskuit F1 merupakan produk terpilih pada pembuatan biskuit subtitusi tepung sukun dan stevia dengan kandungan gizi dan organoleptik mendekati kontrol.

scholarly journals Diversifikasi Pangan Melalui Pemanfaatan Sumberdaya Lokal”Uwi” Sebagai Bahan Mie Instant

2020 ◽  
Vol 21 (2) ◽  
pp. 94-99
Author(s):  
Wuryantoro Wuryantoro ◽  
Indah Rekyani Puspitawati
Keyword(s):  
Food Ingredient ◽  
Dry Land ◽  
Food Diversity ◽  
Randomized Design ◽  
Yellow Orange ◽  
Completely Randomized Design ◽  
The Difference ◽  
Tuber Color ◽  
Low Glycemic Index ◽  
Instant Noodles

Abstract— Uwi plants (Dioscorea sp.) as one of the types of tuber plants have the potential to support food diversity and food security in the future because it is very tolerant to be planted on dry land with a huge potential in Indonesia. The research aims to obtain a variety of diversified foods based on uwi plants. The research method used a completely randomized design laboratory scale consisting of six treatments repeated three times. These factors are the various colors of tubers used as research material including dark yellow (orange), yellow, murky white, white, purple and purple spurt. Observations include texture, elasticity, aroma, colour and taste through organoleptic tests. Instant noodles and wet noodles are used as a comparison. The study was conducted in the Agronomy Laboratory of the Faculty of Agriculture, Merdeka University, Madiun, from October to December 2018. The results showed that compared to conventional noodles as a control, the appearance of colour, taste, texture and aroma of noodles after being cooked was not much different. Whereas seen from the elasticity of uwi noodles has a lower elasticity. The difference is also in the appearance of raw dried noodles, the color and aroma are still inferior to dry noodles and instant noodles. Thus, uwi flour is potential to be developed as a food ingredient, considering that uwi carbohydrates have a low glycemic index.  Keywords—: food diversity; dry noodle; tuber color; uwi flour.

scholarly journals Diversifikasi Pangan Melalui Pemanfaatan Sumberdaya Lokal”Uwi” Sebagai Bahan Mie Instant

2019 ◽  
Vol 20 (1) ◽  
pp. 32-36
Author(s):  
Wuryantoro Wuryantoro ◽  
Indah Rekyani Puspitawati
Keyword(s):  
Food Ingredient ◽  
Dry Land ◽  
Food Diversity ◽  
Research Material ◽  
Randomized Design ◽  
Yellow Orange ◽  
Completely Randomized Design ◽  
The Difference ◽  
Low Glycemic Index ◽  
Instant Noodles

Uwi plants (Dioscorea sp.) as one of the types of tuber plants have the potential to support food diversity and food security in the future because it is very tolerant to be planted on dry land with a huge potential in Indonesia. The research aims to obtain a variety of diversified foods based on uwi plants. The research method used a completely randomized design laboratory scale consisting of six treatments repeated three times. These factors are the various colors of tubers used as research material including dark yellow (orange), yellow, murky white, white, purple and purple spurt. Observations include texture, elasticity, aroma, colour and taste through organoleptic tests. Instant noodles and wet noodles are used as a comparison. The study was conducted in the Agronomy Laboratory of the Faculty of Agriculture, Merdeka University, Madiun, from October to December 2018. The results showed that compared to conventional noodles as a control, the appearance of colour, taste, texture and aroma of noodles after being cooked was not much different. Whereas seen from the elasticity of uwi noodles has a lower elasticity. The difference is also in the appearance of raw dried noodles, the color and aroma are still inferior to dry noodles and instant noodles. Thus, uwi flour is potential to be developed as a food ingredient, considering that uwi carbohydrates have a low glycemic index.

Effect of planting date and density on calendula and peppermint herbs

2014 ◽  
Vol 1 (1) ◽  
pp. 25-29
Author(s):  
Rahim Mohammadian ◽  
Behnam Tahmasebpour ◽  
Peyvand Samimifar
Keyword(s):  
Mutual Effect ◽  
Dry Weight ◽  
Planting Date ◽  
Mass Reduction ◽  
Flower Number ◽  
Planting Dates ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Total Maximum

A factorial experiment was conducted with a completely randomized design to evaluate the effects of planting date and density on calendula herbs and peppermint. It had 3 replicates and was done in Khosroshahr research farm, Tabriz in 2006. Under studied factors were: 3 planting dates (10 May, 25 May and 10 June) in 4 densities (25, 35, 45, 55) of the plant in square meters. The results of variance a nalysis showed that there was 1% probability significant difference between the effects of planting date and bush density on the leave number, bush height and the bush dry weight. But the mutual effect of the plant date in mentioned traits density was insignificant. Regarding the traits mean comparison, the total maximum dry weight was about the 55 bush density in mm. Also, the bush high density in mm causes the bush growth and its mass reduction. When there is the density grain, the flower number will increase due to bush grain in surface unit. Overall, we can conclude that 10 June planting and 45 bush density in mm is the most suitable items and results in favored production with high essence for these crops.

Aktivitas Antifungi Air Perasan Bawang Merah (Allium ascalonicum L.) Terhadap Candida albicans Secara In Vitro

2017 ◽  
Vol 9 (2) ◽  
pp. 71
Author(s):  
Nurhasanah Nurhasanah ◽  
Fauzia Andrini ◽  
Yulis Hamidy
Keyword(s):  
Candida Albicans ◽  
Antifungal Activity ◽  
Allium Sativum ◽  
Fungicidal Activity ◽  
Positive Control ◽  
Negative Control ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design

Shallot (Allium ascalonicum L.) has been known as traditional medicine. Shallot which has same genus with garlic(Allium sativum L.) contains allicin that is also found in garlic and has been suspected has fungicidal activity toCandida albicans. It is supported by several researches. Therefore, shallot is suspected has antifungal activity too.The aim of this research was to know antifungal activity of shallot’s water extortion againsts Candida albicans invitro. This was a laboratory experimental research which used completely randomized design, with diffusion method.Shallot’s water extortion was devided into three concentrations, there were 50%, 100% and 200%. Ketoconazole 2%was positive control and aquadest was negative control. The result of this research based on analysis of varians(Anova), there was significant difference between several treatments and was confirmed with Duncan New MultipleRange Test (DNMRT) p<0,05, there was significant difference between 100% shallot’s water extortion with othertreatments, but there was no significant difference between 50% shallot’s water extortion with 200% shallot’s. Theconclusion was shallot’s water extortion had antifungal activity againsts Candida albicans with the best concentration100%, but it was lower than ketoconazole 2%.

PENGARUH LAMA PEREBUSAN SIMPLISIA DAUN APAH (Albertisia papuana Becc.) YANG DIGUNAKAN SEBAGAI PENYEDAP MAKANAN OLEH MASYARAKAT KAB. TANA TIDUNG TERHADAP ANGKA CEMARAN MIKROBA

2017 ◽  
Vol 2 (1) ◽  
pp. 22
Author(s):  
Rosnah Rosnah ◽  
Medi Hendra ◽  
Eko Kusumawati
Keyword(s):  
Microbial Contamination ◽  
Colony Growth ◽  
Dilution Series ◽  
Randomized Design ◽  
Significant Difference ◽  
Boiling Process ◽  
Completely Randomized Design

The purpose of this study is to determine the effect of long simplicia Apah’s leaves (Albertisia papuana Becc.) that’s used as a food’s flavoring by people of Kab. Tana Tidung against microbial contamination numbers. The design of research used a pattern completely randomized design (RAL), with a dilution series of samples 10-8, 10-9 and 10-10 and different boiling’s level (5, 10, 15, 20 and 25 minutes). The results obtained that the longer of boiling process is used, then the less the number of microbial contamination of colony growth. Average number of microbial contamination in samples in the boiling of 5 minutes is 92 x 1010 microbial colonies, in boiling 10 minutes is 87 x 1010 microbial colonies, in boiling 15 minutes is 56 x 1010 microbial colonies, in boiling 20 min is 44 x 1010 colonies of microbes and the boiling simplicia infuse for 25 minutes is 33 x 1010 colonies of microbes. Based of Analysis variance variety in each treatment showed that in boiling 20 minutes and 25 minutes showed real significant difference (p <0.05), but the boiling 5, 10 and 15 minutes there was no significant difference (P> 0.05). The results of the Anova, showed that in boiling treatment of simplicia Apah’s leaves (Albertisia papuana Becc.) significantly affects the growth of microbial colonies. Analysis of Least Significant Difference (LSD) at the level of 95%, the result that the effects of long boiling the simplicia Apah’s leaves (Albertisia papuana Becc.) which is used as a food flavoring by people of Kab. Tana Tidung, significant effect on the numbers of microbial contamination

scholarly journals INFLUENCE OF SUGARCANE STRAW AND SOWING DEPTH ON THE EMERGENCE OF WEED SPECIES

2015 ◽  
Vol 33 (3) ◽  
pp. 405-412 ◽  
Author(s):  
P. V. SILVA ◽  
P. A. MONQUERO ◽  
F. B. SILVA ◽  
N. C. BEVILAQUA ◽  
M. R. MALARDO
Keyword(s):  
Ricinus Communis ◽  
Seedling Emergence ◽  
Dry Mass ◽  
Weed Species ◽  
Sowing Depth ◽  
Sugarcane Straw ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Luffa Aegyptiaca

ABSTRACT This study aimed to understand the influence of sowing depth and the amount of sugarcane straw on the emergence of weed species Luffa aegyptiaca Miller (Cucurbitaceae); Mucuna aterrima Piper & Tracy (Fabaceae - Leguminosae) and Ricinus communis (Euphorbiaceae). A completely randomized design with a 5 x 4 x 3 factorial layout with four replications was used, at five sowing depths (0, 2, 4, 8 and 10 cm), four different amounts of sugarcane straw (0, 5, 10 and 15 t ha-1) and three different evaluation periods (7, 14 and 21 days after sowing). After sowing, different amounts of sugarcane straw (0, 5, 10 and 15 t ha-1) were deposited on soil. Seedling emergence was analyzed at 7, 14 and 21 days after sowing, counting the number of seedlings that had emerged. At the end of the trial, weed height (cm), leaf area (cm2) and shoot dry mass (g) were measured. In relation to emergence ability, studied species presented different responses according to sowing depth and to the amount of sugarcane straw deposited on the soil. For the L.aegyptiacaand M.aterrima, no significant difference was observed in the interaction between depth and sugarcane straw, showing the adaptation of these species to no-burn sugarcane system. For R.communis, seeds placed at 0 cm of sugar cane straw depth were observed to favor the emergence of seedlings.

scholarly journals Application of sorting dependent criterias in determination of volume and area bruising of “Golab-Kohanz” apple in Iran

Genetika ◽  
2012 ◽  
Vol 44 (1) ◽  
pp. 177-187 ◽  
Author(s):  
Ahmad Dadashpour
Keyword(s):  
Contact Surface ◽  
Surface Material ◽  
Drop Height ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Damage Criteria ◽  
Apple Fruits ◽  
Area And Volume

Apple fruits are subjected to different loading damage from harvesting to supermarket shelf. Bruising has been attracted many researchers as one of the most important damage criteria. In this research, the effects of some factors such as counter-face material, drop height and linear velocity of apples (conveyor speed) were investigated. Influence of these factors on bruising of ?Golab-Kohanz? variety was analyzed by a Completely Randomized Design (CRD) with factorial test at three levels of drop height (10, 20 and 30 cm), conveyor speed (0.05, 0.1 and 0.15 ms- 1) and four counter-face materials (wood, steel, plastic and cardboard). Tests were conducted at three replications with 108 treatments. Analysis of variance results showed that the effects of drop height and counter-face material on bruising area at 1% level was significant while bruising volume only affected by contact surface material (P<0.01). Mean comparison test indicated that there was no significant difference among levels of conveyor speed on the area and volume bruising. Also, there was no significant difference among levels of drop height on volume bruising while it was significant on the area bruising. Steel and wooden material had no significant effect on the area and volume bruising but their differences with plastic and cardboard were significant. Therefore, drop height and counter-face material must be considered in designing the apple processing systems.

scholarly journals UJI PENGGUNAAN BERBAGAI MEDIA TUMBUH DAN PEMBERIAN PUPUK GROWMORE PADA AKLIMATISASI TANAMAN ANGGREK Dendrobium

2019 ◽  
Vol 15 (2) ◽  
pp. 105-114
Author(s):  
GUSTI MARLINA ◽  
MARLINDA MARLINDA ◽  
HENI ROSNETI
Keyword(s):  
Plant Height ◽  
Growth Media ◽  
Growing Media ◽  
Randomized Design ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
Number Of Leaves ◽  
Completely Randomized Design ◽  
Difference Test ◽  
Honestly Significant Difference Test

The research objective was determine the effect of various growth media and growmore fertilizer on the acclimatization of Dendrobium orchids. study used a Completely Randomized Design (CRD) Factorial consisting of 2 factors, the first is (M) of growing media which consists of 3 levels, namely: M1 (medium fern root), M2 (wood charcoal medium), M3 (coir media coconut) and the second is (G) growmore fertilizer which consists of 4 levels, namely: G0 (without Growmore fertilizer), G1 (Growmore fertilizer 2 g / liter), G2 (fertilizer Growmore 4 g / liter), G3 (Growmore fertilizer 6 g / liter). Determine the growth of orchid plants, observations were made with the following parameters Growth Percentage (%), Plant Height (cm), Number of leaves (strands), and Number of tillers (stems). Data obtained were analyzed statistically, then continued with the Honestly Significant Difference Test (BNJ) at the level of 5%. The results showed that the single treatment of the use of growing media did not have a significant effect on the parameters of observation of growth percentage (%), plant height (cm), number of leaves (strands), and number of tillers (stems). The growth of growmore fertilizer also did not show a significant effect on the parameters of observation of growth percentage (%), plant height (cm), number of leaves (strands), and number of tillers (stems). Interaction of the use of various growth media and growmore fertilizer did not show a significant effect on the percentage of growth (%), plant height (cm), number of leaves (strands), and number of tillers (stems).

scholarly journals The effect of adding of tofu dregs flour on the physicochemical characteristics of shake flower cookies

2021 ◽  
Vol 332 ◽  
pp. 01003
Author(s):  
Wayuni Rahmawany ◽  
Sentosa Ginting
Keyword(s):  
Moisture Content ◽  
Dietary Fiber ◽  
Rice Flour ◽  
Physicochemical Characteristics ◽  
Total Dietary Fiber ◽  
General Acceptance ◽  
Hedonic Value ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design

The purpose of this study was to determine the effect of the addition of tofu dregs flour on the physicochemical characteristics of shake flower cookies. The analysis was carried out using a non-factorial completely randomized design with a ratio of tofu pulp flour: rice flour, namely 100% rice flour (control), 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60%, 50 % : 50%. Shake flower cookies significantly affects moisture content, crude fiber content, color hedonic value, taste, aroma, texture, and general acceptance. The shake flower cookies with the best treatment was found in the ratio of tofu dregs flour: rice flour (10%: 90%) and a total dietary fiber test was carried out.

scholarly journals Pengaruh penambahan serbuk jagung pada komposisi media tanam terhadap pertumbuhan miselium bibit F1 jamur tiram putih (Pleurotus ostreatus)

2021 ◽  
Vol 10 (2) ◽  
pp. 158-170
Author(s):  
Muhaeming Muhaeming ◽  
Jamilah Jamilah ◽  
Zulkarnaim Zulkarnaim
Keyword(s):  
Experimental Study ◽  
Analysis Of Variance ◽  
Pleurotus Ostreatus ◽  
Medium Composition ◽  
Oyster Mushroom ◽  
Control Treatment ◽  
Mycelium Growth ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design

Penambahan nutrisi perlu dilakukan untuk meningkatkan produktivitas pertumbuhan jamur tiram putih (Pleurotus ostreatus). Salah satu bahan yang dapat digunakan adalah serbuk jagung. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan serbuk jagung pada komposisi media tanam terhadap pertumbuhan miselium bibit F1 jamur tiram putih (Pleurotus ostreatus) dan mengetahui konsentrasi serbuk jagung yang paling baik digunakan pada pertumbuhan  miselium bibit F1 jamur tiram putih (Pleurotus ostreatus). Penelitian ini mengunakan Rancangan Acak Lengkap (RAL) 4 perlakuan dan 3 ulangan sehingga diperoleh 12 satuan percobaan; P0 (perlakuan kontrol), P1 (25%), P2 (50%), dan P3 (100%). Variabel yang diukur adalah persentase pertumbuhan miselium yang diamati pada hari ke-6, 12 dan 18 dan waktu penyebaran miselium Hari Setelah Inokulasi (HSI). Data hasil penelitian dianalisis menggunakan analysis of variance (ANOVA) dengan uji lanjut menggunakan uji Beda Nyata Terkecil (BNT). Hasil penelitian menunjukkan bahwa ada pengaruh pada pertumbuhan miselium bibit F1 jamur tiram putih (Pleurotus ostreatus) dengan penambahan serbuk jagung pada komposisi media tanam. Selain Itu, konsentrasi serbuk jagung yang memberikan hasil yang paling baik terhadap pertumbuhan miselium adalah P2 dengan konsentrasi 50%. Kata kunci : miselium F1; Pleurotus ostreatus; serbuk jagung  ABSTRACTAdditional nutrition needs to be done to increase the productivity of oyster mushroom (Pleurotus ostreatus) growth. One of the materials that can be used is corn powder. This study aimed to determine the effect of corn powder on the planting medium composition towards mycelium growth of oyster mushroom F1 seeds (Pleurotus ostreatus) and to find the best concentration of corn powder to grow mycelium seeds F1 oyster mushroom (Pleurotus ostreatus). This research was an experimental study using a Completely Randomized Design (CRD) with 4 treatments namely; P0 (control treatment), P1 (25%), P2 (50%), and P3 (100%), and 3 repetitions so that obtained 12 experimental units. The variables measured were the mycelium growth percentage on days 6, 12, and 18, and the mycelium widespread time after the day of inoculation. The data were analyzed using ANOVA then continued on the Least Significant Difference (LSD) test. The results showed that the addition of corn powder on oyster mushroom growing media affected mycelium growth of the oyster mushroom F1 seeds (Pleurotus ostreatus). It also found that the P2 with a 50% concentration of corn powder gave the widest mycelium growth.  Keywords: corn powder; mycelium; Pleurotus ostreatus

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