scholarly journals SIFAT ORGANOLEPTIK DAGING KELELAWAR DENGAN WAKTU PEMASAKAN YANG BERBEDA

ZOOTEC ◽  
2018 ◽  
Vol 38 (2) ◽  
pp. 278
Author(s):  
Elisabeth Ruba ◽  
Tiltje Andretha Ransaleleh ◽  
Delly B.J. Rumondor ◽  
Conny K.M. Palar ◽  
John E.G. Rompis
Keyword(s):  
Experimental Design ◽  
Consumer Preferences ◽  
Animal Husbandry ◽  
Cooking Time ◽  
Organoleptic Properties ◽  
Randomized Design ◽  
Favorite Color ◽  
Completely Randomized Design ◽  
Cooking Times ◽  
Color Texture

THE ORGANOLEPTIC PROPERTIES OF BAT MEAT WITH DIFFERENT COOKING TIMES. A study that aims to determine the level of consumer preferences in processed bat meat with different cooking time. This research was conducted from July 27 until August 31, 2017 at Animal Production Technology Laboratory Faculty of Animal Husbandry of Sam Ratulangi University of Manado . This study uses 3000 grams of bat meat. The experimental design used was Completely Randomized Design 4 treatments and 30 replications. Treatment arrangement as follows: R1 = 750 grams of bat meat cooked for 15 minutes; R2 = 750 grams of bat meat cooked for 30 minutes; R3 = 750 grams of bat meat cooked for 45 minutes; R4 = 750 grams of bat meat cooked for 60 minutes.The results showed that the level of favorite color, texture, tenderness and taste gives a real effect on the duration of cooking timebat. However, the level of aroma preferences does not affect the cooking time. Based on the research results can be concluded that the cooking time of bats meat for 60 minutes gives the nature of color, texture, aroma, tenderness and taste that can be accepted by consumers. Keywords: Bat meat, organoleptic, cooking time

scholarly journals PENGARUH FREKUENSI PENYIRAMAN AIR MENGGUNAKAN SPRINKLER TERHADAP RESPON FISIOLOGIS DAN PERTUMBUHAN SAPI PERANAKAN SIMMENTAL

2015 ◽  
Vol 39 (2) ◽  
pp. 109
Author(s):  
Kusuma Adhianto ◽  
Siswanto (Siswanto) ◽  
Citra Nindya Kesuma
Keyword(s):  
Experimental Design ◽  
Key Words ◽  
Physiological Response ◽  
Animal Husbandry ◽  
Animal Nutrition ◽  
Randomized Design ◽  
Feed Analysis ◽  
Completely Randomized Design

<p>The objective of the research was to measure the effects of watering frequency using sprinkler on the physiological response and production of simmental grade cattle. Experiment was conducted during 45 days starting on December 2014 to January 2015 in Gunung Madu Plantation Cooperative farms, Gunung Batin district, Central Lampung regency. Feed analysis was carried out in the Laboratory of Animal Nutrition and Feed, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The experimental design used in this study was performed by using a Completely Randomized Design with treatment of control (P0), frequency of watering 1 time (P1) and frequency of watering 2 times (P2). Based on the results of research, we concluded that watering frequency treatment significantly (P&lt;0.01) effected on the physiological response of Simmental grade cattle. However, treatment have not significantly effecting on consumption and growth of Simmental grade cattle.</p><p>(Key words: Physiological response, Production, Sprinkler)</p>

scholarly journals Pengaruh Perbandingan Modified Cassava Flour (Mocaf) dan Puree Labu Kuning (Cucurbita Moschata) Terhadap Karakteristik Brownies Kukus

2021 ◽  
Vol 10 (2) ◽  
pp. 246
Author(s):  
I Gusti Agung Anggi Putri Arina ◽  
Putu Timur Ina ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Experimental Design ◽  
Water Content ◽  
Ash Content ◽  
Cucurbita Moschata ◽  
Cassava Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Test Color ◽  
Range Test ◽  
Color Texture

The study aims to determine the effect comparison of mocaf with pumpkin puree to the characteristics of steamed brownies and to find out the best comparison mocaf with  pumpkin puree to produce brownies with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) with a comparison of mocaf and puree of pumpkin consisting of 5 treatments namely: 100%: 0%; 90%: 10%; 80%: 20%; 70%: 30%; 60%: 40%. The treatment was repeated 3 times so that they were obtained 15 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan’s Multiple Range Test (DMRT). Comparison of mocaf and pumpkin puree affected water content, ?-carotene, ?-carotene bleaching, hedonic test (color, texture, aroma, taste and overall rate) and scoring test (texture). Ratio of 60% mocaf and 40% puree of pumpkin had the best characteristics with water content of 34,49%, ash content of 1,10%, ?-carotene of 6,82 mg/100g, ?-carotene bleaching of 1,34 mg/ml, the texture was liked and very soft, the color, aroma, taste and the fullness of acceptance was liked.

Pengaruh ovaprim, aromatase inhibitor, dan hipofisa terhadap kualitas telur ikan Lele Dumbo (Clarias gariepinus)

2017 ◽  
Vol 5 (1) ◽  
Author(s):  
Erwin A. Aziz ◽  
Ockstan Kalesaran
Keyword(s):  
Survival Rate ◽  
Experimental Design ◽  
Aromatase Inhibitor ◽  
Fish Larvae ◽  
Clarias Gariepinus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Hatching Eggs

This study aimed to determine the effect of ovaprim hormone, aromatase inhibitor and pituitary on the quality of the catfish eggs (Clarias gariepinus). Experimental Design used was Completely Randomized Design (CRD) with four treatments, each with three replications. Treatment A: ovaprim; treatment B: Aromatase inhibitors, treatment C: hypophysis and treatment D: Control. The results showed that the difference in treatment gave highly significant effect on fertilization and hatching eggs but no significant effect on the survival rate of larvae. Aromatase inhibitor hormone was the best because it provided highly significant effect on fertilization (92.66%), hatchability of eggs (95%), and surviva rate (81.33%) of fish larvae.   Keywords : Clarias gariepinus. Ovaprim, Aromatase Inhibitor, Hypophysis, egg, larvae

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

scholarly journals PEMANFAATAN BIJI KETAPANG (Terminalia catappa) SEBAGAI SUMBER PROTEIN DAN SERAT PADA PRODUK MAKANAN STIK

2019 ◽  
Vol 1 (1) ◽  
pp. 27-33
Author(s):  
Eman Darmawan
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Test Method ◽  
Snack Food ◽  
Organoleptic Properties ◽  
Seed Flour ◽  
A Value ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design

The purpose of this study was to determine the effect of substitution ketapan seed to chemical and organoleptic properties of  the resulted snack food, knowing the exact level of substitution, so obtain the snack food liked the panelists. The design used in this study was completely randomized design (CRD) with single factor that influences the concentration of seed flour substitution ketapan seed consisting of 5 treatments. Each treatment be repeated 3 times. The data obtained was analyzed by Analysis of Variance (ANOVA), if there was a difference between the treatment of advanced test conducted by Duncan`s Multiple Ranges Test Method (DMRT) at the level of 5%. Substitution of wheat flour with ketapan seed flour  affects the snack food produced, which can reduce the water content of the snack food and increase levels of protein and fiber snack food. Ketapan seed flour substitution preferred by the panelists was substitution ketapan seed flour up to 30% with a value of 3.52 and the criteria snack food produced had a water content of 3.67%, 15.10% db protein content, fiber content of 3.64 % db, brownish yellow color (2.95), a rather tasted wheat flour (3.35), and crispy (3.60).

scholarly journals PENGARUH PEMBERIAN RANSUM KOMERSIL DENGAN PENAMBAHAN BAHAN PAKAN LOKAL TERFERMENTASI AMONIUM SULFAT DAN UREA TERHADAP BOBOT HIDUP, BOBOT KARKAS, DAN BOBOT GIBLET ITIK HIBRIDA JANTAN

2020 ◽  
Vol 4 (3) ◽  
pp. 205-210
Author(s):  
Amir Husein ◽  
Rudy Sutrisna ◽  
Dian Septinova
Keyword(s):  
Ammonium Sulphate ◽  
Live Weight ◽  
Animal Husbandry ◽  
University Research ◽  
Carcass Weight ◽  
Research Material ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Male Hybrid ◽  
Level Of Significance

This research aimed to know the influence of giving a commercial ration with addition of local feed fermented with ammonium sulphate and urea and to find out the best ration on live weight, carcass weight, and giblet weight of male hybrid ducks. This research was carried out in July 2018--August 2018 in the cage of ducks, Department of Animal Husbandry, Faculty of Agriculture, Lampung University. Research material used consisted of 40 male hybrid ducks. This study used a Completely Randomized Design (CRD). Data was analysed using analysis of variance at 5% level of significance. The results showed that there was no different effect of treatments on live weight (1,552--1,717 g / duck), carcass weight (805,6--1.016 g / duck), and giblet weight (106.8--118.45 g /duck) of male hybrid ducks. Keywords: Carcass weight, Giblet weight, Live weight, Male hybrid duck.

scholarly journals PENGARUH NAUNGAN TERHADAP PERTUMBUHAN SEMAI MAKILA (Litsea angulata)

2017 ◽  
Vol 1 (3) ◽  
pp. 262
Author(s):  
Edom Bayau
Keyword(s):  
Experimental Design ◽  
Rheumatic Diseases ◽  
Seedling Growth ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Good For

   Makila (Litsea angulata) is a type of commercial timber and is very attractive to many people because of good quality and can also be used as a medicine in curing rheumatic diseases should be assigned the paramount concern. cultivation / reproduce makila can be done in a fast way is through the nursery in the field. in nurseries should also pay attention to things that affect makila, one of which is related to the intensity of sunlight makila seedling growth. The research conducted at the location of the greenhouse Faculty of Agriculture, University of Pattimura which take place september until november 2014 with the aim to determine the seedling growth makila (Litsea angulata) to determine what percentage of shade is good for seedling growth makila (Litsea angulata). The experimental design used was completely randomized design (CRD) with 5 (five) treatments, the seedlings without using Shade, Shade 30 percent, 50 percent Shade, Shade 65 percent, and Shade 75 percent. The results showed that the seedling Makila (Litsea angulata) is a kind of tolerance with all shade or kind makila able to grow in places that are open and shaded place.

scholarly journals Pemanfaatan sukun muda untuk peningkatan nilai gizi abon ikan tongkol

2021 ◽  
Vol 2 (2) ◽  
pp. 185
Author(s):  
Eva Fitriyaningsih
Keyword(s):  
Experimental Design ◽  
Nutritional Value ◽  
Economic Value ◽  
Chemical Properties ◽  
Animal Nutrition ◽  
P Value ◽  
Randomized Design ◽  
Study Results ◽  
Completely Randomized Design ◽  
Actual Participation

Background: Using young breadfruit to increase the breadfruit usability and economic value, one of the efforts is through the enrichment of the type of processed breadfruit products, breadfruit provides nutritional value that is beneficial to health, one of the help of breadfruit is increasing breadfruit for shredded products.Objectives: This study aims to find out how to improve young breadfruit 20%, 30%, 40% of the chemical properties (carbohydrate, protein, and fiber) of shredded tuna.Methods: This study used an experimental design with a non-factorial Completely Randomized Design (CRD) with three preparations and three repetitions. Then the chemical tests (carbohydrate, protein, and fiber) at the Laboratory of Animal Nutrition and Feed Technology of the Faculty of Agriculture, Syiah Kuala University, Banda Aceh.Results: The study results showed actual participation in young breadfruit 20%, 30%, and 40% of the chemical properties (carbohydrate, protein, and fiber) in shredded tuna with a p-value < 0.05.Conclusion: Agreeing that 20%, 30%, and 40% of young breadfruit were approved for shredded tuna's chemical properties (carbohydrate, protein, and fiber).

scholarly journals PENGARUH WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN PEGAGAN (Centella asiatica (L.) Urban)

2020 ◽  
Vol 9 (4) ◽  
pp. 482
Author(s):  
Ni Komang Trisna Rahayu ◽  
I Dewa Gede Mayun Permana ◽  
GA. Kadek Diah Puspawati
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Leaf Extract ◽  
Centella Asiatica ◽  
Total Flavonoid ◽  
Time Duration ◽  
Time Treatment ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Effect On Yield

This research aimed to determine the effect of maceration time on the antioxidant activity of pegagan leaf extract and to determine the best maceration time with highest antioxidant activity of pegagan leaf extract. The experimental design used was Completely Randomized Design with maceration time duration there were 18, 24, 30, 36, 42, and 48 hours. All of the treatment repeated three times to obtained 18 units of experiments. The data analyzed by analyze of variance, if the treatment had a significant effect followed by The Duncan Test. The results showed that the maceration time treatment had a significant effect on yield, total phenolik, total flavonoid, total tannin and antioxidant activity of pegagan leaf extract. The 24 hour maceration time was the best treatment with antioxidant activity 66.67%, IC50 632.82 ppm, a yield of 24.30%, a total phenolik of 57.85 mgGAE / g, a total flavonoid of 105.28 mgQE / g. total tannin 54.09 mgTAE / g.

scholarly journals Time of introducing component crop influences productivity of intercropping system

2020 ◽  
Vol 55 (2) ◽  
pp. 10-25
Author(s):  
M. O. Iwuagwu ◽  
D. A. Okpara ◽  
C. O. Muoneke
Keyword(s):  
Experimental Design ◽  
Field Experiment ◽  
The Other ◽  
Growth And Yield ◽  
Pod Yield ◽  
South Eastern ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Cropping Seasons ◽  
Horticultural Research

Field experiment was conducted at National Horticultural Research Institute (NIHORT), Mbato Sub-station, Okigwe, Imo State, South-eastern Nigeria in the 2012 and 2013 cropping seasons to establish the most appropriate time to introduce component crops in cocoyam/cowpea mixture. Five different planting schemes (two and four weeks before, two and four weeks after and same day) and two cowpea genotypes (climbing Akidienu and erect IT97K-499-35) were used. The component crops were grown in monocultures to assess the productivity of the systems. The experimental design used was a completely randomized design with three replicates. Growth and yield of cocoyam and the cowpea genotypes increased significantly (P<0.05) when either of the component crops was planted earlier than the other. Intercropping reduced significantly (P<0.05) cocoyam yield by 0.7 − 74% in IT97K-499-35 and 22 − 80% in Akidienu. Sowing the cowpea genotypes the same day or before cocoyam resulted in over-yielding of cowpea, whereas sowing Akidienu and IT97K-499-35 after cocoyam caused pod yield reductions of 64% − 73% and 32% − 59% on average, respectively. Cocoyam planted two weeks before IT97K-499-35 produced more satisfactory yields of the intercrops than the other planting schedules with LER, LEC and ATER of 2.15, 1.03 and 1.57, respectively.

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