scholarly journals Kandungan Kadar Air dan Kadar Protein pada Bakso Ayam Broiler dengan Putih Telur Sebagai Bahan Pengenyal pada Konsentrasi yang Berbeda

bionature ◽  
2019 ◽  
Vol 19 (2) ◽  
Author(s):  
Munassir B Munassir B ◽  
Nurhaeda Nurhaeda ◽  
Irmayani Irmayani
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Water Content ◽  
Broiler Chicken ◽  
Egg White ◽  
Average Value ◽  
Average Water

Abstract. This study aims to determine the effect of egg white at different concentrations on the content of water content and protein content in broiler chicken meatballs. This research uses Completely Randomized Rangcangan (CRD) with three replications and treatment four times, namely T0 = Control, T2 = 15 grams of Egg White, T2 = 30 grams of Egg White, T3 = 75 grams of White Egg. Variety analysis showed the addition of egg whites as pengeyal material at different concentrations significantly affected the content of water content and did not significantly affect the content of protein content. The average water content in the highest to lowest broiler chicken meatballs was obtained from P3 treatment of (61.48%), P0 (58.48%), P1 (53.58%), and P2 (43.32%). The average protein content in the lowest broiler chicken meatballs was obtained from treatment P0 (12.54%), P2 (13.29%), P1 (14.13%), and P3 (15.32%). From the results of research the content of water content and protein content with egg whites as different pengeyal ingredients is 43 grams of egg white. The best water content obtained in P2 treatment with an average value of 43.32%. The best protein content obtained in P3 treatment with an average value of 15.32%.Keywords: broiler, egg white, moisture content, protein content

scholarly journals Kandungan Protein dan Kadar Air Bakso Daging Ayam Broiler pada Penambahan Bahan Pengenyal yang Berbeda

bionature ◽  
2019 ◽  
Vol 19 (2) ◽  
Author(s):  
Rusli Rusli ◽  
Intan Dwi Novieta ◽  
Rasbawati Rasbawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Broiler Chicken ◽  
Animal Husbandry ◽  
Egg White ◽  
Chicken Meat ◽  
Randomized Design ◽  
Average Water ◽  
Completely Randomized Design ◽  
The University

Abtract. The study aimed to determine the effect of different meatball enhancers on meatbel protein and to determine the effect of different meatball enhancers against meatball water content. This research was conducted in june 2018 at the Laboratory of the Faculty of Agriculture, Animal Husbandry and Fisheries of the University of Muhammadiyah Parepare. Research using broiler chicken meat, water, flavorings, garlic, pepper, salt, egg white, carrageenan, gelatin, tissue, and ice cubes. The study used a completely randomized design (CRD) with four treatment levels and three replications, namely T0 = without ingreadients, T1 = crisp egg white, T2 = crustacean, T = gelatin. The results of the study showed that with the addition of pulses that the protein content of meatballs had a very real effect and water content in meatball with the addition of different ingredients that are influential real to meatball water content. The highest average protein value to the lowest is T0 is 6.52, T2 is 6.46, T1 is 6.33, T3 is 4,15. The highest average water volues to the lowest were T1 at 63.35, T0 at 63.05, T3 at 62.58, and T2 at 62.44. From the results of the study, it is known that the best treatment and can be recommended is T2 treatment with karagenan crusher.Keywords: Proteins, water content, broiler chicken meat, egg white, carrageenan, and gelatin.

KARAKTERISTIK ABON IKAN GABUS (Channa striata) DENGAN SUBTITUSI KLUWIH (Artocarpus camansi)

2018 ◽  
Vol 16 (2) ◽  
pp. 219-226
Author(s):  
Sri Rizqi Annisa ◽  
Dewi Larasati ◽  
Endang Bekti K
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Analysis Of Variance ◽  
Fiber Content ◽  
Substitution Treatment ◽  
Fish Fillet ◽  
Organoleptic Test ◽  
Average Water ◽  
Channa Striata

The aim of this study was to determine the characterization of shredded mureel fish with kluwih substitution on water content, protein content, fiber content and organoleptic (preference for crispness and taste). This study uses a simple Randomized Complete Design (RCD) with the substitution treatment of kluwih and mureel fish, with the following ratio: S1 (240g: 60g), S2 (210g: 90g), S3 (180g: 120g), S4 (150g: 150g), S5 (120g: 180g). Data were analyzed statistically by analysis of variance and if there was a significant effect, further testing was done with BNJ at the level of 5%. The results showed that kluwih substitution in the manufacture of mureel fish shredded had an average: water content of 8.33-10.62%, protein :16.83-22.00%, fiber : 6.79-6.99%, score crispness 2-6.12, taste score 2.6-6.6. Based on the results of the analysis of the variety of kluwih substitutes and mureel fish have a significant effect on water content, protein content and crisp organoleptic test, taste on mureel fish fillet, and no significant effect on fiber content. The best kluwih substitution in S3 treatment with 120 grams of substitute kluwih and 180 grams of mureel fish.

scholarly journals IDENTIFIKASI KANDUNGAN ZAT MAKANAN PADA BIJI BUAH DI PASAR BANDAR LAMPUNG

2017 ◽  
Vol 5 (1) ◽  
pp. 23
Author(s):  
Ayyub Wibowo ◽  
Farida Fathul
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Water Content ◽  
Lipid Content ◽  
Random Sampling ◽  
Sampling Design ◽  
Survey Method ◽  
Traditional Markets ◽  
Materials Used ◽  
Avocado Seed

The purpose of this study was to determine the water content, protein, and fat in the avocado seed jackfruit and durian obtained from traditional markets in Bandar Lampung. Materials used in this research are the seeds of avocado, jackfruit seeds, and seeds of durian. The material obtained from the three traditional markets, namely Bandar Lampung Bambu Kuning, Markets Teluk, and Market Way Halim. This research was conducted using a survey method with the sampling design. Samples were taken three replications from each market using purposive random sampling.  The results showed that: (1) the moisture content of 81.28% jackfruit seeds, avocado seed 60.16%, and 45.95% durian seeds (2) The lipid content of crude oil in the avocado seed 11: 40%, 10 durian seeds, 98%, and jackfruit seeds 10: 25% (3) the protein content in seeds 11.70% jackfruit, durian 6: 56% of fruit seeds, and avocado seed 6: 52%. Keywords: Avocado Seeds,Seeds of Jackfruit, Durian Fruit Seeds

OPTIMALISASI PEMBERIAN PUTIH TELUR AYAM RAS UNTUK MENINGKATKAN KEMEKARAN KERUPUK IKAN BELUT (OPTIMIZATION OF RAS CHICKEN EGG WHITE GIVING TO INCREASE EFFLORESCENCE EEL FISH CRACKERS)

2016 ◽  
Vol 2 (4) ◽  
pp. 96
Author(s):  
Candra Candra ◽  
Rabiatul Adawyah
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Egg White ◽  
Design Parameters ◽  
Sensory Test ◽  
Chicken Egg ◽  
Industry Standards ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Swamp Eel

Penelitian ini bertujuan untuk mencari konsentrasi putih telur yang optimal untuk meningkatkan kemekaran kerupuk ikan belut dengan perlakuan A tanpa pemberian putoh telur, perlakuan B penambahan putih telur 25 ml, perlakuan C penambahan putih telur 50 ml dan perlakuan D penambahan putih telur 75 ml.  Semua perlakuan dilakukan ulangan tiga kali ulangan dengan Rancangan Acak Lengkap.  Parameter yang diamati adalah kadar protein, kadar air, kadar karbohidrat, uji kerenyahan, uji kemekaran dan uji sensoris.  Berdasarkan hasil penelitian dapat disimpulkan  pemberian putih telur mampu meningkatkan kandungan protein dan kemekaran dan kerenyahan kerupuk ikan belut serta memenuhi Standar Industri Indonesia.This study aims to find the optimal concentration of egg whites to increase efflorescence swamp eel crackers with treatment A without giving egg white, egg white treatment B adding 25 ml, treatment C the addition of 50 ml of egg white and egg white treatment D adding 75 ml. All treatments are performed replications with three replications completely randomized design. Parameters measured were protein content, moisture content, carbohydrate content, crispness test, efflorescence and sensory test. Based on the results of this study concluded giving egg whites to increase the protein content and efflorescence and crispy swamp eel crackers and meet industry standards of Indonesia.

scholarly journals PENGARUH TEKNIK DAN WAKTU PENGGORENGAN NON VAKUM DAN VAKUM TERHADAP KARAKTERISTIK ORGANOLEPTIK, DAN KIMIA TUMPI-TUMPI TUNA (Thunnus sp.)

2019 ◽  
Vol 2 (2) ◽  
pp. 226
Author(s):  
Yulis Adrianti ◽  
Tamrin Tamrin ◽  
Kobajashi Togo Isamu
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Block Design ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Frying Time ◽  
Tuna Fish ◽  
Average Value ◽  
Vacuum Frying

The Effect of Comparison of Seaweed (Eucheuma cottonii) and Flying Fish (Decapterus spp.) In Production of crackers to Organoleptic, Physical and Chemistry AnalysisABSTRACT          This study aims to determine the effect of non-vacuum and vacuum frying techniques and time on the organoleptic and chemical characteristics of tumpi-tumpi tuna (Thunnus sp.). This study used a randomized block design (RBD) with two treatment factors namely the first factor is a frying technique consisting of two levels, namely non-vacuum frying techniques and vacuum frying techniques. The second factor is frying time consisting of three levels is (ten minutes), T2 (twenty minutes), dan T3 (thirty minutes). Organoleptic tests include color, scent, taste, and texture, while chemical testing uses the method BSN 01-2354.2-2006 include water content, ash content, fat content, and carbohydrate content. Based on the results of the research test, showed that the effect of the technique and the time of non-vacuum and vacuum frying on the organoleptic test is color with an average value of 6,46, aroma with an average value of 6,13, taste with an average value of 5,81, and texture with an average value of 5,45. While the proximate test results that the best water content is in the V1T3treatment with an average value of 3,05%, the best ash content is in the V0T3treatment with an average value of 5,27%, the best fat content is in the V0T3treatment with an average value of 14,18%, the best protein content was found in the V1T3treatment with an average value of 13,21%, and carbohydrate content was found in the V0T3treatment with an average value of 65,51%. The conclusion of this research is the effect of the technique and non-vacuum and vacuum frying time have a very significant effect, while the interaction has no significant effect on organoleptic values. While the best proximate test result was found in V0T3treatment with an average value of ash content of 5,27%, the fat content of 14,18%, carbohydrate 65,51%, and for water and protein content of the best treatment was found in V1T3with successive value according to 3,05% and 13,21%. Keywords: Tuna fish (Thunnus sp.), non-vacuum, vacuum, tumpi-tumpi, organoleptic, dan chemistry ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh teknik dan waktu penggorengan non vakum dan vakum terhadap karakteristik organoleptik dan kimia tumpi-tumpi tuna (Thunnus sp.). Metode penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor perlakuan yaitu faktor pertama teknik penggorengan yang terdiri dari 2 taraf yaitu teknik penggorengan non vakum (V0) dan teknik penggorengan vakum (V1). Faktor kedua adalah waktu penggorengan yang terdiri dari 3 taraf yaitu T1 (10 menit), T2 (20 menit), dan T3 (30 menit). Uji organoleptik meliputi warna, aroma, rasa, dan tekstur, sedangkan uji kimia menggunakan metode BSN 01-2354.2-2006 meliputi kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat. Berdasarkan hasil penelitian, menunjukkan bahwa pengaruh teknik dan waktu penggorengan non vakum dan vakum terhadap uji organoleptik yaitu warna dengan nilai rata-rata 6,46, aroma dengan nilai rata-rata 6,13, rasa dengan nilai rata-rata 5,81, dan tektur dengan nilai rata-rata 5,45. Sedangkan hasil uji proksimat yaitu kadar air terbaik terdapat pada perlakuan V1T3 dengan nilai rata-rata sebesar 3,05%, kandungan kadar abu terbaik terdapat pada perlakuan V0T3 dengan nilai rata-rata sebesar 5,27%, kandungan kadar lemak terbaik terdapat pada perlakuan V0T3  dengan nilai rata-rata sebesar 14,18%, kandungan kadar protein terbaik terdapat pada perlakuan V1T3 dengan nilai rata-rata sebesar 13,21%, dan kandungan kadar karbohidrat terbaik terdapat pada perlakuan V0T3  dengan nilai rata-rata sebesar 65,51%. Kesimpulan pada penelitian ini adalah pengaruh teknik dan waktu penggorengan non vakum dan vakum berpengaruh sangat nyata, sedangkan pada interaksi berpengaruh tidak nyata pada nilai organoleptik sedangkan hasil uji proksimat terbaik terdapat pada perlakuan V0T3 dengan nilai rata-rata kadar abu 5,27%,  kadar lemak 14,18%, karbohidrat 65,51% dan untuk kadar air, dan kadar protein perlakuan terbaik terdapat pada V1T3 dengan nilai berturut-turut 3,05%, dan 13,21%..Kata kunci: Ikan tuna (Thunnus sp.), non vakum, vakum, tumpi-tumpi, organoleptik, dan kimia 

scholarly journals KARAKTERISASI FISIKOKIMIA IKAN BAGE (MAKANAN TRADISIONAL SUMBAWA) MENGGUNAKAN OVEN PENGERING

2021 ◽  
Vol 5 (1) ◽  
pp. 34-39
Author(s):  
Rhestu Isworo ◽  
Anni Nuraisyah
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Average Moisture Content ◽  
Drying Process

Lemuru production in Sumbawa has increased and is one of the processed productsthe famous one is bage fish. This bage fish is processed by a process of salting andpickling, then drying and frying. Request from the Sumbawa peopleThere are already many who want to bring this typical bage fish souvenir from the region. Bytherefore in this study a controlled drying process was carried out usingoven, and is expected to be a solution to improve the quality of bage fishphysicochemical and microbiological. The results showed that fresh lemuru hadthe average moisture content was 86%, protein content was 19.8%, fat content was 6.1%. Water contentThe highest bage fish was found in treatment with a temperature of 50 ° C for 2 hours (56.33%)while the lowest water content is found in 4 hours drying with a temperature of 60 ° C(28.41%). The highest TPC test value was obtained in bage fish drying at 50oCfor 2 hours, which is 21000 CFU / gr (2.1 x 104 CFU / gr).

scholarly journals Karakteristik Fisikokimia dan Sensoris Nugget Kijing (Pilsbryoconcha exilis)

2018 ◽  
Vol 7 (1) ◽  
pp. 76-85
Author(s):  
Ina Permata Sari ◽  
Herpandi Herpandi ◽  
Shanti Dwita Lestari
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Water Content ◽  
Sensory Analysis ◽  
Block Design ◽  
Ash Content ◽  
Sensory Characteristics ◽  
Chemical Characteristics ◽  
Physical Chemical ◽  
Randomized Block Design

The purpose of this research was to observe the effects of threadfin breams surimi (Nemiptarus nematophorus) and mussel (Pilsbryoconcha exilis) to physical, chemical and sensory characteristics of nugget. This research used randomized block design (RBD) consisted of one factor treatment and three replications. Factor treatment consisted of combination ratio threadfin breams surimi and mussel 100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, 0% : 100%. The variables observed were physical characteristics (elasticity), chemical characteristics (moisture content, ash, protein, fat, carbohydrate, and iron) and sensory analysis on appereance, flavour, taste and texture of the final products. Different combinations of threadfin breams surimi and mussel had significant effect on elasticity (222.53 gf, 278.33 gf, 300.66 gf, 312.13 gf, 452.86 gf), ash content (3.26%, 2.51%, 2.23%, 1.63%, 1.45%), protein content (8.27%, 12.11%, 14.8%, 17.14%, 20.73%), carbohydrate content (17.32%, 14.34%, 11.11%, 8.42%, 3.5%), and iron (23.61%, 18.56%, 12.77%, 7.24%, 1.54%). Based on the results, the greater addition of surimi concentration caused the increasing value of elasticity, protein, and water content. While the greater addition of mussel concentration resulted on the increased value of ash, fat and iron. This research showed that the combination of 75% threadfin breams surimi and 25% mussel produced on nugget with the best characteristics.

scholarly journals Pengaruh Lama Perendaman Dalam Larutan Natrium Metabisulfit Terhadap Karakteristik Tepung Labu Kuning

2019 ◽  
Vol 4 (3) ◽  
pp. 115-124
Author(s):  
Ulfa Reza ◽  
Bambang Sukarno Putra ◽  
Diswandi Nurba
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Test Data ◽  
Test Score ◽  
Starch Content ◽  
Sodium Metabisulfite ◽  
Soaking Time ◽  
Average Value ◽  
Organoleptic Test ◽  
Value Of Water

Abstrak. Tujuan penelitian ini adalah untuk mengetahui karakteristik tepung labu kuning.   Parameter penelitian meliputi rendemen, kadar air, derajat keasaman (pH), kadar pati, uji organoleptik hedonik warna dan aroma. Data di analisa menggunakan ANOVA dan  excel. Hasil penelitian menunjukkan  nilai rata-rata rendemen tepung labu kuning tertinggi terdapat pada perlakuan 0 menit yaitu 11,33%, nilai rata-rata kadar air tepung labu kuning tertinggi terdapat pada perlakuan 60 menit yaitu 9,33%, nilai rata-rata derajat keasaman (pH) tertinggi terdapat pada perlakuan 0 menit yaitu 6,79,  nilai rata-rata kadar pati tertinggi terdapat pada perlakuan 40 menit yaitu 72,95%, nilai rata-rata uji organoleptik hedonik warna tertinggi terdapat pada perlakuan 60 menit yaitu 4,20 dengan skor 4 (suka), nilai rata-rata uji organoleptik hedonik aroma tertinggi terdapat pada perlakuan 0 menit yaitu 3,71 dengan skor 4 (suka).The Effect of soaking time in sodium metabisulfite solution on the characteristics of pumpkin Abstract. The purpose of this study was to determine the characteristics of pumpkin flour. The research parameters included yield, moisture content, acidity (pH), starch content, hedonic organoleptic color and aroma test. Data was analyzed using ANOVA and Excel. The results showed that the highest yield of pumpkin flour was at 0 minutes treatment which was 11.33%, the highest average value of water content of pumpkin flour was at 40 minutes treatment which was 9.33%, the average value of acidity degree (pH) is highest in 0 minute treatment, which is 6,793, the highest average value of starch is found in 40 minutes treatment which is 72.95%, the highest average hedonic organoleptic test value is found in 60 minutes treatment which is 4,20 with a score 4 (likes),  the highest average hedonic organoleptic test score was found at 0 minutes treatment which was 3.71 with a score 4 (likes).

scholarly journals STUDI PEMBUATAN BROWNIES KUKUS DENGAN SUBSTITUSI TEPUNG DAUN SINGKONG (MANNIHOT UTILISSIMA)

2018 ◽  
pp. 11-22
Author(s):  
Zainal Zainal ◽  
Amran Laga ◽  
Rahmatiah Rahmatiah
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Crude Fibre ◽  
Cassava Flour ◽  
Average Value ◽  
Organoleptic Test ◽  
Cassava Leaves

Cassava leaves are abundant green leaves and affordable. This research uses cassava leaves of sleedlings type with white, pink stalk with light green leaf colour made into flour to be processed food products. The purpose of this research was to analyze the physical properties and chemical content of brownies steamed by the addition of cassava leaf flour based on a mineral test (Ca, P, Fe), water content, ash content, protein content, fat content, carbohydrate and crude fibre content. A panellist assessment of brownies steamed based on organoleptic test results and determining the formulation of good brownies cake products from the ratio of wheat flour and cassava flour used. This research was designed using Completely Randomized Design (RAL) with three replications such as  A0 (100% wheat flour: 0 (control)), A1 (85% wheat flour: 15% cassava flour), A2 (70% wheat flour: 30% cassava flour) and A3 (55% wheat flour: 45% cassava flour). The parameters observed were proximate tests which included (water content, ash content, protein content, fat content, carbohydrate content), mineral tests (Ca, P, Fe), crude fibrecontent, organoleptic test. The best treatment was A3 which has water content 20,83%, ash content 2,88%, protein content 9,48%, fat content 23,68%, carbohydrate 42,13% and fiber content 1,12%, content mineral calcium 12.56 g / kg, phosphorus 2.06 g / kg, iron 61.06 ppm. The result of the panellist's assessment of the level of preference to steamed brownies was A0 with the average value of organoleptic score is texture 4.08 (like), colour 4,1 (like), taste 4.04 (like), and flavour 4 (like)

scholarly journals Chemical properties of dadih from Tanjung Bonai Regency, Tanah Datar District, West Sumatera, Indonesia

2021 ◽  
Vol 888 (1) ◽  
pp. 012051
Author(s):  
S N Aritonang ◽  
E Roza ◽  
Yetmaneli ◽  
A Sandra
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Water Content ◽  
Research Method ◽  
Nutritional Value ◽  
Room Temperature ◽  
Chemical Properties ◽  
Buffalo Milk ◽  
Banana Leaves ◽  
Descriptive Method

Abstract Dadih derive from buffalo milk which is put into a bamboo tube and covered with banana leaves or plastic and then fermented at room temperature for 1-2 days until it forms lumps. This study aims to determine the nutritional value content (protein, fat, moisture content, pH and acidity). The research method is descriptive method and laboratory analysis. The sample used as material for this research is dadih from 5 farmers in Tajung Bonai Regency, Tanah Datar Regency. The results showed that the protein content for Dadihs ranged from 5.08-7.08%, fat content 5.57-8.09%, water content 72.38-78.74%, pH 4.4-4.9 and acidity 1.26-1.51%. From this research, it is concluded that the Tanjung Bonai Dadih has good nutritional value.

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