scholarly journals KANDUNGAN SERAT KASAR DARI BAKASANG IKAN TUNA (Thunnus sp.) PADA BERBAGAI KADAR GARAM, SUHU DAN WAKTU FERMENTASI

2018 ◽  
Vol 18 (1) ◽  
pp. 31
Author(s):  
Abdul R.H. Korompot ◽  
Feti Fatimah ◽  
Audy D. Wuntu
Keyword(s):  
Salt Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Tuna Fish ◽  
Fermentation Products ◽  
Fermentation Time ◽  
Crude Fiber Content ◽  
Industry Research ◽  
Good Nutrition ◽  
The Right

KANDUNGAN SERAT KASAR DARI BAKASANG IKAN TUNA (Thunnus sp.) PADA BERBAGAI KADAR GARAM, SUHU DAN WAKTU FERMENTASI ABSTRAKBakasang ikan tuna adalah salah satu produk fermentasi yang umumnya dibuat dari jeroan ikan tuna dengan penambahan garam. Oleh karena itu, dilakukan penelitian dengan tujuan Mengetahui kandungan serat kasar dari bakasang ikan tuna (Thunnus sp.) pada berbagai kondisi pengolahan. Kajian yang dilakukan meliputi pengujian analisis kadar serat kasar. Penelitian telah dilaksanakan bulan Januari sampai Maret di Laboratorium Biokimia Universitas Sam Ratulangi dan Laboratorium Badan Riset dan Standarisasi Industri Manado. Hasil terbaik kadar serat kasar bakasang ikan tuna dengan kadar garam terbaik kadar garam 30%, suhu 50oC dan waktu fermentasi 15 hari yaitu 1,0018% yang menunjukan kandungan gizi yang baik untuk kesehatan.Kata kunci : Ikan Tuna (Thunnus sp.), Gizi, Bakasang, Serat Kasar THE RIGHT FIBER CONTENT OF THE TUNA FISH BAKASANG (Thunnus sp.) ON VARIOUS CONDITIONS OF SALT, TEMPERATUREAND FERMENTATION TIMEABSTRACT Bakasang tuna is one of the fermentation products that are generally made from tuna innards by detailing the salt. Therefore, research is conducted with the aim of containing crude fiber content from tuna tuna (Thunnus sp.) In various processing conditions. The study included the testing of crude fiber content. The research has been conducted from January to March in the Biochemical Laboratory of Sam Ratulangi University and Laboratory of Manado Industry Research and Standards Agency. The best results of crude fiber content of tuna fish with salt content of 30% salt, 50oC temperature and fermentation time of 15 days is 1.0018% indicating good nutrition for health.Keyword: Tuna (Thunnus sp.), Nutrition, Bakasang, Rough Fiber

scholarly journals OPTIMASI ERMENTASI TEPUNG SINGKONG DAN APLIKASINYA PADA PEMBUATAN MAKANAN STIK

2019 ◽  
Vol 2 (1) ◽  
pp. 61-68
Author(s):  
Made Suladra
Keyword(s):  
Water Content ◽  
Room Temperature ◽  
Cassava Starch ◽  
Fiber Content ◽  
Crude Fiber ◽  
Total Acid ◽  
Fermentation Time ◽  
Cassava Flour ◽  
Crude Fiber Content ◽  
Starch Fermentation

The research was designed to determine the optimal fermentation time and the amount of cassava flour which can be used to produce sticks food crispy cassava flour. This research was done in two stages; The first stage, the optimization of fermentation used completely randomized design (CRD) with time at room temperature for fermentation; 1 day, 2 days 3 days and 4 days. The water content, total acid content and fiber content were analyzed. The second stage, cassava starch fermentation time selected was used for production of food sticks using a CRD with 4 treatments of cassava flour; 0%, 25%, 50%, 75%. baking testing, moisture, reducing sugar, crude fiber content, and organoleptic tests were analyzed. Data were analyzed by using ANOVA and the differences among treatments were tested by the method Duncan`s Multiple Ranges Test (DMRT) at the level of 5%. The results showed shredded cassava fermentation by R. oryzae AT3 at room temperature for 3 days in a sealed plastic to produce cassava flour that have; the water content of 13.10%, total acid 1.01%, crude fiber 3.08%, and white flour. Stick dough composition consisting of 50% flour and 50% of cassava starch fermented for 3 days were the best sticks food, preferred, and have organoleptic properties; crisp texture, light brown and slightly savory taste tasted cassava flour. Stick food with the addition of 50% cassava flour has a water content of 2.24%, crude fiber of 2.23%, reduced sugar of 2.27%, and fried after baking of 77.50%.

scholarly journals PENGARUH RASIO DAGING AYAM BROILER (Gallus domesticus) DENGAN JAMUR MERANG (Volvariella volvacea S.) TERHADAP KARAKTERISTIK TUM AYAM

2019 ◽  
Vol 8 (3) ◽  
pp. 303
Author(s):  
Kiki Iqlima Rahmadaeni ◽  
I Ketut Suter ◽  
I Made Sugitha
Keyword(s):  
Broiler Chicken ◽  
Cholesterol Content ◽  
Fat Content ◽  
Chicken Meat ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Straw Mushroom ◽  
The Right

The aims of this research was to determine the effect of the ratio of broiler chicken meat with straw mushroom to the characteristics of chicken tum and to determine the right comparison between chicken meat and straw mushroom that can produce chicken tum with the best characteristics. This study used a Completely Randomized Design with a treatment ratio between meat of broiled chicken and mushroom 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50. This treatment was repeated 3 times so that was obtained as many as 18. Experimental units data were analyzed with Analysis of Variance (ANOVA) and then followed by Duncan's test. The ratio of  broiler chicken and straw mushroom significantly influenced texture, color hedonik, fat content and crude fiber content. Not significant effect to taste hedonic, flavor hedonic, overall hedonic and cholesterol content. The best treatment was 50% of broiler chicken meat with 50% straw mushroom , with the characteristic of chicken tum the analysis of fat content 9,33%, crude fiber content 11,16%, cholesterol content 2,22%, the texture, color, taste, flavor and overall were acceptance.   Keyword: chicken tum, straw mushrooms, fiber contetnt, fat contetnt.

scholarly journals KARAKTERISTIK BISKUIT DENGAN PEMANFAATAN UMBI DAN PASTA DAUN SINGKONG (Manihot esculenta Cranz)

2018 ◽  
Vol 7 (3) ◽  
pp. 140
Author(s):  
Ni Kadek Diah Ayu Paramitha ◽  
Putu Timur Ina ◽  
I Desak Putu Kartika Pratiwi
Keyword(s):  
Water Content ◽  
Block Design ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Cassava Flour ◽  
Cassava Leaves ◽  
Crude Fiber Content ◽  
Randomized Block Design ◽  
The Right

The purposes of this research were to know the effect comparation of cassava flour and cassava leaves paste on the characteristics of biscuit and to know the right comparation from cassava flour and cassava leaves paste to produce biscuit the best characteristics. The experimental design was used randomized block design with the treatment comparation of cassava flour and cassava leaves paste that 95% : 5%, 92% : 8%, 89% : 11%, 86% : 14%, 83% : 17%; and 80% : 20%. The treatment was repeated as many as 3 times so that 18 experimental units were obtained. The data was analyzed with ANOVA and if the influential on variable observed continued with the Duncan test. The results showed that the comparation of cassava flour and cassava leaves paste significantly affected to water content, ash content, crude fiber content, chlorofil total, beta karoten total, and hedonic test (colour, aroma, texture, taste, and overall acceptance) and scoring test (texture). Comparation from cassava flour and cassava leaves paste (92% : 8%) is the best characteristics with water content is 2,77%, ash content was 2,58%, crude fiber content is 15,39%, chlorofil total is 22,93%, beta karoten total is 434,96% , color liked, flavor of cassava leaves liked, texture very crispy and liked, taste liked, and overall acceptance liked.

scholarly journals PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG

2018 ◽  
Vol 7 (1) ◽  
pp. 12
Author(s):  
Utafiyani . ◽  
Ni Luh Ari Yusasrini ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Green Bean ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

scholarly journals Degradation of Phorbol Esters on the Jatropha curcas Linn. Seed by Biological Detoxification

2021 ◽  
Vol 226 ◽  
pp. 00020
Author(s):  
Hany Handajani ◽  
Riza Rahman Hakim ◽  
Ganjar Adhywirawan Sutaro ◽  
Boy Ronald Mavuso ◽  
Zhong–Wen Chang ◽  
...  
Keyword(s):  
Phorbol Ester ◽  
Jatropha Curcas ◽  
Crude Protein ◽  
Phorbol Esters ◽  
Fiber Content ◽  
Crude Fiber ◽  
Control Group ◽  
Crude Fiber Content ◽  
Biological Responses ◽  
Significant Difference

The application of fermentation is one of methods to increase food quality biologically. Availability of Jatropha curcas residual from oil factory be focused as a soybean meal or fish meal replacement. On the other hand, J. curcas residuals possess a toxic compound as well. This study aimed to examine the effect of Aspergillus niger on the nutrition and harmful content of J. curcas as a potential ingredient of feed. In brief, J. curcas residual was fermented with a detoxification method at 3 d, 5 d, and 7 d. Crude protein, fat, and crude fiber content were assessed to discover the biological responses of J. curcas post–fermentation while phorbol ester was evaluated to toxic content post–detoxification. The results showed that crude protein and fat content were highest on 7 d post–fermentation but it was no significant difference (p > 0.05). While crude fiber content showed significant difference which the 3 d fermentation had the highest content of fiber. For phorbol ester content, 3 d fermentation showed a better result than the control group (p < 0.05). The present findings suggest that A. niger is recommendable as starter to reduce fiber and toxic content of J. curcas residual at 3 d fermentation.

"ALLOMETRY" DETERMINISTIC APPROACHES IN CELL SIZE, CELL NUMBER AND CRUDE FIBER CONTENT RELATED TO THE PHYSICAL QUALITY OF KANGKONG (Ipomoea reptans) GROWN UNDER DIFFERENT PLANT DENSITY PRESSURES

2012 ◽  
Vol 09 ◽  
pp. 30-43
Author(s):  
A. SELAMAT ◽  
S. A. ATIMAN ◽  
A. PUTEH ◽  
N. A. P. ABDULLAH ◽  
M. T. M. MOHAMED ◽  
...  
Keyword(s):  
Cell Size ◽  
Plant Density ◽  
Total Yield ◽  
Cell Number ◽  
Fiber Content ◽  
Crude Fiber ◽  
Individual Plant ◽  
Crude Fiber Content ◽  
Size Number ◽  
Two Parameters

Kangkong, especially the upland type (Ipomoea reptans) is popularly consumed as a vegetable dish in the South East Asian countries for its quality related to Vitamins (A and C) and crude fiber contents. Higher fiber contents would prevent from the occurrence of colon cancer and diverticular disease. With young stem edible portion, its cell number and size contribute to the stem crude fiber content. The mathematical approach of allometry of cell size, number, and fiber content of stem could be used in determining the 'best' plant density pressure in producing the quality young stem to be consumed. Basically, allometry is the ratio of relative increment (growth or change) rates of two parameters, or the change rate associated to the log of measured variables relationship. Kangkog grown equal or lower than 55 plants m-2 produced bigger individual plant and good quality (physical) kangkong leafy vegetable, but with lower total yield per unit area as compared to those grown at higher densities.

Assessment of Selected Nutritional and Anti-Nutritional Analysis of Sweet Potato Tubers Collected From Tepi Market, Southwestern Ethiopia

2020 ◽  
Author(s):  
Shisho Haile
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Acid Content ◽  
Proximate Analysis ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Local Market ◽  
Potato Tubers ◽  
Crude Fiber Content

Abstract Sweet potato is primarily used for nutrition and medicinal purposes. This study was done to determine proximate analysis and anti-nutritional factors of sweet potato tubers. The sample was randomly purchased fromTepi local market. Then it was analyzed for moisture content, ash content, crude fiber content, oxalate content and acid content. The result of the study showed that 87.6% moisture content, 7.5% ash content, 7.46 mg/100 gm oxalate content, 4.3% crude fiber content and 0.09 M acid content.

EQUATIONS FOR RECIPROCAL CONVERSIONS OF STARCH EQUIVALENT AND TOTAL DIGESTIBLE NUTRIENT VALUES

1962 ◽  
Vol 42 (2) ◽  
pp. 211-214
Author(s):  
J. Kielanowski ◽  
Aleksandra Ziolecka ◽  
Zofia Osińska
Keyword(s):  
Multiple Regression ◽  
Fiber Content ◽  
Crude Fiber ◽  
Regression Equations ◽  
Crude Fiber Content ◽  
Independent Variable ◽  
Total Digestible Nutrient

In order to facilitate reciprocal conversions of Starch Equivalents (SE) and Total Digestible Nutrients (TDN) values of feeds, multiple regression equations were computed for three different groups of feeds (concentrates, green roughages and silages, and dry roughages. These equations are: for concentrates, green roughages and silages, and dry roughages, respectively.[Formula: see text]Where Y = percentage TDN, X1 = percentage SE, and X2 = percentage crude fiber and[Formula: see text]Where Y = percentage SE; X1 = percentage TDN, and X2 = percentage crude fiber.The addition of the crude fiber content as the second independent variable in each equation resulted in a slight but marked gain in accuracy, especially for green and dry roughages, when compared with simple regressions of TDN on SE or vice versa.

scholarly journals The effect of chickpea (Cicer arietinim) husk on the properties of cracker biscuits

1970 ◽  
Vol 8 (1) ◽  
pp. 147-152 ◽  
Author(s):  
D Bose ◽  
M Shams-Ud-Din
Keyword(s):  
Extraction Process ◽  
Fiber Content ◽  
Crude Fiber ◽  
Total Carbohydrate ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Crude Fiber Content ◽  
Total Carbohydrate Content ◽  
Lower Protein ◽  
Aqueous Extraction Process

Chickpea (Cicer arietinim) husk was extracted by non-alkaline aqueous extraction process. The residual extracted husk was dried in a cabinet drier and finally ground. Both fresh husk and processed husk were analyzed for their composition. The processed husk (extracted ground husk) was incorporated into formulations of cracker biscuits at 0- 20% replacement levels of wheat flour and baking functionalities were evaluated. The studies on the effects of processed husk on biscuit’s qualities showed that the highest spread ratio of biscuits was achieved with 3% processed husk. Analysis of cracker biscuits containing various percentage of processed husk showed that biscuits with increasing level of processed husk had higher ash, fat, moisture and crude fiber content, while lower protein and total carbohydrate content. The amount of crude fiber content of biscuits significantly increased with the incorporation of processed husk when compared with conventional biscuits. The cracker biscuits containing various percentages of processed husks were evaluated for their sensory attributes. The results revealed that cracker biscuits containing 5% processed husk secured the highest score for overall acceptability among other substitution levels. Keywords: Chickpea husk; Cracker biscuits; Crude fiber; Baking propertiesDOI: 10.3329/jbau.v8i1.6412J. Bangladesh Agril. Univ. 8(1): 147-152, 2010

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