The Effect of Fermentation on The Nutrients of  Processed Cowpea  (Vigna unguiculata l. Walp)

Cowpea is a type of legume in Indonesia but utilization not optimal. Cowpea can be used as a basic of making tempeh. The purpose of the study is to know the effect of fermentation on the nutrients of processed cowpea. The design of the study was Pra Eks/imen Design with Completely Randomized Design in laboratory to test nutrients which were repeated 3 times. Data analysis used SPSS (Statistical Product Service Solution) application. The measurement of carbohydrate used anthron method, crude fiber used refluks method, total protein used kjeldhal method, and fat used soxhlet method. Nutrients of boiled cowpea is carbohydrate content of 31,21%; crude fiber content of 13,94%; total protein content of 26,71% and fat content of 7,35%. Nutrients of cowpea tempeh is carbohydrate content of 26,71%; crude fiber content 17,21%; total protein content of 15,38% and fat content of 1,44%. There are not statistical different nutrients of boiled cowpea and tempeh cowpea, but different values

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Pengaruh Rasio Tepung Ampas Kelapa dan Singkong Parut Terhadap Sifat Kimia dan Sensoris Kue Klenyem

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2021.v10.i01.p14 ◽

2021 ◽

Vol 10 (1) ◽

pp. 153

Author(s):

Ika Septiana ◽

Luh Putu Trisna Darmayanti ◽

I Made Sugitha

Keyword(s):

Protein Content ◽

Water Content ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Fiber Content ◽

Crude Fiber ◽

Crude Fiber Content ◽

Randomized Design ◽

Yellow Color

This research aims to determine the comparison effect of coconut pulp flour with grated cassava on the characteristics of klenyem cake, and to find out the exact ratio of coconut flour and grated cassava so as to produce the best characteristics of klenyem cake. The experimental design used Completely Randomized Design (CRD) with treatment of coconut pulp flour and grated cassava ratio consist 6 levels : 20% : 80%; 30% : 70%; 40% : 60; 50% : 50%; 60% : 40%; 70% : 30%. Each treatment was repeated 3 times so obtained 18 experimental units. The parameters observed were water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and the sensory test of the klenyem cake.The data obtained were using Analysis of Variance (ANOVA) and if the significant effect to the variables, followed by The Duncan Multiple Range Test (DMRT). The results showed that the comparison of coconut pulp flour and grated cassava have a significant effect on the water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, color and texture (scoring), aroma, taste and overall acceptance (hedonic). Comparison of coconut pulp flour with grated cassava 40%: 60% has been able to produce the best characteristics of klenyem cake. The parameter results of 40% coconut pulp flour with 60% grated cassava that is water content 32.54%, ash content 1.78%, protein content 2.85%, fat content 33.72%, carbohydrate content 33.61%, crude fiber content 21.62%, yellow color, soft texture, aroma liked, taste liked and overall acceptance liked.

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PENGARUH PERBANDINGAN IKAN KEMBUNG (Rastrelliger kanagurta L.) DAN BIJI NANGKA (Artocarpus heterophyllus) TERHADAP KARAKTERISTIK NUGGET

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2020.v09.i04.p01 ◽

2020 ◽

Vol 9 (4) ◽

pp. 357

Author(s):

Lucia Amitasya Sinaga ◽

Luh Putu Trisna Darmayanti ◽

I Putu Suparthana

Keyword(s):

Protein Content ◽

Water Content ◽

Fat Content ◽

Carbohydrate Content ◽

Fiber Content ◽

Crude Fiber ◽

Crude Fiber Content ◽

Randomized Design ◽

Completely Randomized Design ◽

Range Test

This research aims to determine the comparison effect of mackerel with jackfruit seeds on the characteristics of nuggets, and to find out the exact ratio of it’s to produce the best characteristics of fish nuggets. The completely Randomized Design (CRD) was used in this treatment with mackerel and jackfruit seeds ratio as a treatment consist 6 levels : 100%: 0%; 90%: 10%; 80%: 20 ; 70%: 30%; 60%: 40%; 50%: 50%. Each treatment was repeated 3 times to obtain 18 experimental units. The data obtained were analysis ANOVA and if variance nuggets effect to the variables, followed by The Duncan Multiple Range Test (DMRT). The results showed that the comparison of mackerel and jackfruit seeds give a significant effect to the water content, fat content, protein content, carbohydrate content, crude fiber content, hardness, taste (hedonic), texture (hedonic and scoring), and overall acceptance (hedonic). The 50%: 50% ratio of mackerel with jackfruit seeds produces the best characteristics of the product,contain (32,92% water content, ash content 1,90%, fat content 17,63%, protein content 4,65%, carbohydrate content 42,87%, crude fiber content 10,14%) taste liked, aroma liked, texture and overall acceptance liked.

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PENGARUH PERBANDINGAN TERIGU DENGAN TEPUNG KECAMBAH JAGUNG (Zea mays L.) TERHADAP KARAKTERISTIK FLAKES

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i02.p04 ◽

2019 ◽

Vol 8 (2) ◽

pp. 140

Author(s):

I Dewa Gede Dwi Agastia Utama ◽

Ni Wayan Wisaniyasa ◽

I Wayan Rai Widarta

Keyword(s):

Tensile Strength ◽

Protein Content ◽

Water Content ◽

Wheat Flour ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Fiber Content ◽

Crude Fiber Content ◽

Randomized Design

This study aims to determine the effect of wheat flour ratio with corn sprouts flour on the characteristics of flakes produced and the exact composition of wheat flour with corn sprouts flour that is able to produce flakes with the best characteristics. The experimental design used was Completely Randomized Design with treatment factor that is the comparative treatment of flour with corn sprouts flour which consist of 5 levels: 50%:50%; 40%:60%; 30%:70%; 20%:80%; 10%:90%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The comparison of wheat flour with corn sprout flour significantly affected water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, tensile strength, color (hedonic test), aroma (hedonic test), texture (hedonic test and scoring ), taste (hedonic test) as well as overall acceptance (hedonic test) flakes. Comparison of 30% wheat flour : 70% corn sprouts flour produces flakes with the best characteristics, namely: water content was 2.94%, ash content was 2.99%, fat content was 11.60%, protein content was 14.40%, carbohydrate content was 68.08%, crude fiber content was 6.25%, tensile strength was 4.24 N, color liked, aroma some liked, texture crispy and liked, taste liked and overall acceptance liked.

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PENGARUH LAMA PERKECAMBAHAN MILLET (Panicum milliaceum) TERHADAP KARAKTERISTIK FLAKES

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2018.v07.i04.p04 ◽

2018 ◽

Vol 7 (4) ◽

pp. 175

Author(s):

I Gusti Agung Ayu Sintia Padma Dewi ◽

I Gusti Ayu Ekawati ◽

I Desak Putu Kartika Pratiwi

Keyword(s):

Protein Content ◽

Water Content ◽

Fat Content ◽

Ash Content ◽

Fiber Content ◽

Crude Fiber ◽

Tannin Content ◽

Germination Time ◽

Crude Fiber Content ◽

Randomized Design

The purpose of this research was to know the effect of germination time of millet (Panicum milliaceum) on the characteristics of flakes and to know the right germination time of millet on the characteristics of flakes. The experimental design used was completely randomized design with the germination time of millet treatment, namely 24 hours (T1), 48 hours (T2), 72 hours (T3), 96 hours (T4), and 120 hours (T5). The treatment was repeated 3 repetitions then obtained 15 units of the experiment, the data obtained from the result were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the germination of millet had significant effect to water content, ash content, protein content, fat content, crude fiber content, tannin content, taste level (hedonic test), and overall acceptance of flakes. 120 hours germination time of millet had the best characteristics with water content 1,36%, ash content 2,65%, protein content 9,93%, fat content 7,86%, carbohydrate content 78,20%, crude fiber content 5,93, tannin content 0,31%, color liked, flavor liked, texture crispy and liked, taste liked and overall acceptance liked.

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PENGARUH PERBANDINGAN TEPUNG HANJELI (Coix lacryma-Jobi, L.) DENGAN BUAH SALAK KERING (Salacca edulis Reinw.) TERHADAP KARAKTERISTIK SNACK BAR

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i01.p07 ◽

2019 ◽

Vol 8 (1) ◽

pp. 57

Author(s):

Ni Putu Putri Dewanty Saraswati ◽

I Gusti Ayu Ekawati ◽

I Nengah Kencana Putra

Keyword(s):

Protein Content ◽

Water Content ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Fiber Content ◽

Crude Fiber Content ◽

Randomized Design ◽

Completely Randomized Design ◽

The Right

This study aims to determine the effect of hanjeli flour and dried snake fruit to the characteristics of snack bar produced and the right ratio of hanjeli flour and dried snake fruit that is able to produce snack bar with the best characteristics. The Completely Randomized Design was used in the research with treatment that is the ratio of hanjeli flour and dried snake fruit which consist of 5 levels: 90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The result showed that hanjeli flour and dried snake fruit had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, hardness, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic) and overall acceptance (hedonic). Comparison of 50% hanjeli flour : 50% dried snake fruit produces snack bar with the best characteristics, namely: water content 18.43%, ash content 1,82%, fat content 16.63%, protein content 7.84%, carbohydrate content 55.29%, crude fiber content 3,14%, calori total 402,10 kcal, color liked, aroma very liked, texture little crumbly and liked, taste liked and overall acceptance liked.

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ANALISIS KANDUNGAN NUTRISI MIE KERING YANG DISUBTITUSIKAN AMPAS KELAPA

KOVALEN ◽

10.22487/kovalen.2019.v5.i3.12573 ◽

2019 ◽

Vol 5 (3) ◽

pp. 252-262

Author(s):

Sylvia Florensy Bawias ◽

Syamsuddin ◽

Prismawiryanti ◽

Ni Ketut Sumarni

Keyword(s):

Protein Content ◽

Water Content ◽

Total Protein ◽

Fiber Content ◽

Crude Fiber ◽

Total Protein Content ◽

Nutritional Content ◽

Organoleptic Quality ◽

Crude Fiber Content

Research has been carried out on the nutritional content of dried noodles substituted with coconut pulp. This study aims to determine the highest total protein content, highest crude fiber content and the highest water content and organoleptic quality of dried noodles substituted with coconut pulp. Dry noodles are made from wheat flour and coconut pulp as the main ingredients. The material ratio is varied to 90:10; 80:20; 70:30 and without the addition of coconut pulp flour. Dry noodles without the addition of coconut pulp flour produced the highest total protein content of 18.57%(b/b) and at the ratio of 70:30 the highest crude fiber was 17.55% (w/w) and the highest water content was 2.63% (w/w). Based on the quality of organoleptic dry noodles the most preferred is at the ratio of 90:10. Keywords: Dry noodles, coconut pulp flour, total protein content, crude fiber content, water content, organoleptic quality

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PENGARUH PERBANDINGAN TEPUNG SUWEG (Amorphophallus campanulatus) DAN TEPUNG KACANG HIJAU (Vigna radiate) TERHADAP KARAKTERISTIK COOKIES

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i01.p06 ◽

2019 ◽

Vol 8 (1) ◽

pp. 48

Author(s):

Putu Ayu Gaudiya Waisnawi ◽

Ni Luh Ari Yusasrini ◽

Putu Timur Ina

Keyword(s):

Protein Content ◽

Mung Bean ◽

Fat Content ◽

Fiber Content ◽

Crude Fiber ◽

Crude Fiber Content ◽

Bean Flour ◽

Randomized Design ◽

Completely Randomized Design ◽

Carbohydrate Levels

The purpose of this study was to determine the ratio effect of suweg flour and mung bean flour to produce the best characteristics of cookies. The Completely Randomized Design was used in this study with a comparison of suweg flour with mung bean flour consisting of 5 levels: 90%: 10%; 80%: 20%; 70%: 30%; 60%: 40%; 50%: 50% The treatment was repeated 3 times for obtain 15 experimental units. Comparison of suweg flour and mung bean flour has a highly significant effect on fat content and crude fiber content and has a significant effect on protein content and carbohydrate levels of cookies. The comparison ratio of 60% suweg flour and 40% mung bean flour produces cookies with the best characteristics, namely: 1.37% moisture content, 2.29% ash content, 24.44% fat content, 8.89% protein content, carbohydrate content 63.01%, crude fiber content 21.78%, color, aroma, texture crispy, preference and overall acceptance were liked.

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Comparison of Nutritional Value of Milkfish Shredded with Milkfish Bone Shredded (Chanos Chanos)

International Journal of Scientific Research in Science and Technology ◽

10.32628/ijsrst2183129 ◽

2021 ◽

pp. 611-618

Author(s):

Mutemainna Karim ◽

Aryanti Susilowati ◽

Jawiana Saokani ◽

Yeni Savitri Andi Lawi

Keyword(s):

Protein Content ◽

Water Content ◽

Nutritional Value ◽

Calcium Content ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Fiber Content ◽

Crude Fiber ◽

Crude Fiber Content

The use of fishbone waste as shredded product is one of the right alternatives to provide a source of calcium-rich food that is cheaper, easier to obtain and of course easily absorbed and reduces the adverse effects of environmental pollution. The purpose of this research is to create a diversified product of milk fishbone shredded as an alternative use of fishery byproducts and to compare the chemical or nutritional characteristics of fishbone shredded and shredded milkfish (Chanos chanos). This study uses a comparative method. The results showed that the nutritional content of fish bone shredded was not much different from shredded milkfish products. The nutritional value of fishbone shredded are: 6.86% water content, 38.71% protein content, 17.16% fat content, 23.63% carbohydrate content and 1.59% crude fiber content, 12.04% ash content, 1.70% calcium content, and 1.51% phosphorus content. While the nutritional value of milkfish shredded is: 7.89% water content, 42.2% protein content, 31.48% fat content, 9.30% carbohydrate content, 1.64% crude fiber content, 7.49% ash content, 2.54% calcium content, and 1.34% phosphorus content. The nutritional value of fishbone shredded is higher in carbohydrate content, crude fiber content, and ash content compared to milkfish shredded products. The nutrient content of fishbone shredded is lower in water content, protein content, and fat content when compared to milkfish shredded products. High levels of ash in milkfish floss have the potential to be a source of calcium and phosphorus minerals. Thus fishbone shredded can be used as a mineral food source to meet the nutritional needs of the community.

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PERUBAHAN MUTU FISIK DAN MUTU KIMIA KEDELAI SELAMA PENYIMPANAN

Jurnal Wacana Pertanian ◽

10.37694/jwp.v15i1.48 ◽

2019 ◽

Vol 15 (1) ◽

pp. 22

Author(s):

Ratna Wilis Arief ◽

Robet Asnawi

Keyword(s):

Protein Content ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Fiber Content ◽

Crude Fiber ◽

Soybean Seeds ◽

Chemical Quality ◽

Physical Quality ◽

Crude Fiber Content

Soybean is one of the leguminous plants and is the main source of protein and vegetable oil in the world. Soybean is the most important strategic main food crop after rice and corn. Caused of their high protein and fat content, soybean seeds have fast decreased quality during storage, both for consumption material and as a source of seeds. This study aims to determine changes in physical and chemical quality of several soybean varieties during storage. This research was conducted from February to August 2016 in the Agricultural Science Park (TSP) Natar. The study was conducted in a Randomized Block Design (RBD) with three replications. This study uses 4 soybean varieties, namely: Grobogan, Burangrang, Anjasmoro, and Argomulyo; packaged using polyethylene plastic bags (PE) 0.8 mm. Observation parameters included physical quality (split grains, broken grains, other colored grains, wrinkled grains, and impurities), hardness and chemical quality (moisture content, ash content, protein content, fat content, crude fiber content, and carbohydrate content). The observations showed that: Anjasmoro variety has the best physical quality (Quality I) compared to other varieties, both before storage (0 months), and after storage (6 months); There was increased water content, protein content, ash content, and crude fiber content, but a decrease in carbohydrate content in soybean seeds after storage for 6 months, while the ash content did not change significantly;There was increased the level of hardness of soybean seeds during storage for 4 soybean varieties that were used around 3,68% - 8,33%.

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Crambe: Seed Yield and Quality in Response to Nitrogen and Sulfur—A Case Study in Northeastern Poland

Agronomy ◽

10.3390/agronomy10091436 ◽

2020 ◽

Vol 10 (9) ◽

pp. 1436 ◽

Cited By ~ 1

Author(s):

Mateusz Sokólski ◽

Dariusz Załuski ◽

Krzysztof Jankowski

Keyword(s):

Protein Content ◽

Seed Yield ◽

Total Protein ◽

Block Design ◽

Fat Content ◽

Crude Fiber ◽

Total Protein Content ◽

Crude Fiber Content ◽

Seed Yield Components ◽

Northeastern Poland

The aim of this study was to determine the effect of nitrogen (0, 30, 60, 90, 120 kg ha−1) and sulfur (0, 15, and 30 kg ha−1) fertilization on the morphometric parameters of plants, seed yield components, seed and straw yield, N fertilizer use efficiency (NFUE), and quality of crambe seeds. The experiment had a randomized complete block design, and it was carried out in Bałcyny (northeastern Poland) in 2017–2019. In northeastern Poland, the average seed yields ranged from 0.96 to 1.64–1.82 Mg ha−1 (hulled seeds). Seed yield increased significantly in response to 120 kg N ha−1 and 15 kg S ha−1. The NFUE of crambe decreased by 28% with a rise in N rate. Hulled crambe seeds accumulated 324–394 g kg−1 DM of crude fat, 208–238 g kg−1 DM of total protein, and 118–137 g kg−1 DM of crude fiber. Nitrogen fertilization decreased the crude fat content (by 6%), and it increased the total protein content (by 11%) and the crude fiber content (by 14%) of crambe seeds. Sulfur fertilization increased crude fat content (by 4–5%) without inducing significant differences in the total protein content and the crude fat content of seeds.

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