scholarly journals Efek Perendaman Terhadap Kandungan Serat Kasar, pH dan Skor Sensori Rumput Laut Kappaphycus alvarezii

2020 ◽  
Vol 8 (3) ◽  
pp. 88
Author(s):  
Alfris Ekaputra Tuwokona Tamungku ◽  
Eunike L Mongi ◽  
Silvana D Harikedua ◽  
Grace Sanger ◽  
Helen J Lohoo ◽  
...  
Keyword(s):  
Ph Value ◽  
Kappaphycus Alvarezii ◽  
Fiber Content ◽  
Raw Material ◽  
Crude Fiber ◽  
Well Water ◽  
Crude Fiber Content ◽  
Demineralized Water ◽  
Sensory Score ◽  
Eucheuma Cottonii

One type of seaweed that is widely used in Indonesia is Kappaphycus alvarezii . This type of seawed is also known as Eucheuma cottonii. The purpose of this study was to compare the value of crude fiber content, pH, and sensory score of Kappaphycus alvarezii after being soaked with 2 different types of water (well water and demineralized water). Soaking process is intended for making seaweed -ice by using dried seaweed as raw material. The parameters tested in this study were crude fiber, pH and sensory using Hedonic scale 1-9. The results indicated that Kappaphycus alvarezii soaked with demineralized water had higher crude fiber content (1.37%) compared to seaweed soaked in well water (1.24%). Likewise, the pH level of seaweed products that are soaked with demineralized water have a higher pH value (6.27) than seaweed products that are soaked in well water (6.19). Furthermore, organoleptic test results show that seaweed products that are soaked with water demineralization was more preferable by panelist in terms of appearance, odor, texture and taste.Salah satu jenis rumput laut yang banyak dimanfaatkan di Indonesia adalah rumput laut Kappaphycus alvarezii . Rumput laut ini juga dikenal dengan nama Eucheuma cottonii. Tujuan penelitian ini adalah membandingkan nilai kadar serat kasar, pH, dan skor sensori rumput laut Kappaphycus alvarezii setelah direndam dengan 2 jenis air berbeda (air sumur dan air demineralisasi). Proses perendaman ditujukan untuk pembuatan es rumput laut dengan menggunakan rumput laut kering. Parameter yang diuji pada penelitian ini adalah serat kasar, pH dan uji sensori menggunakan uji Hedonik skala 1 – 9. Hasil analisa menunjukkan bahwa rumput laut Kappaphycus alvarezii yang direndam dengan air demineralisasi memiliki kandungan serat kasar yang lebih tinggi (1.37%) dibandingkan dengan rumput laut yang direndam dengan air sumur (1.24%). Pada pengujian kadar pH, produk rumput laut yang direndam dengan air demineralisasi memiliki nilai pH yang lebih tinggi (6.27) dari pada produk rumput laut yang direndam dengan air sumur (6.19), Selanjutnya, hasil uji organoleptik menunjukkan bahwa produk rumput laut yang direndam dengan air demineralisasi lebih disukai panelis dari segi kenampakan, bau, tekstur dan rasa.

scholarly journals Nori Preference Level based on the Condition of the Raw Material Eucheuma cottonii Seaweed

2019 ◽  
pp. 1-10 ◽  
Author(s):  
Dinda Widu Ramasari ◽  
Evi Liviawaty ◽  
Atikah Nurhayati ◽  
Rusky Intan Pratama ◽  
Eddy Afrianto
Keyword(s):  
Water Content ◽  
Raw Materials ◽  
Kappaphycus Alvarezii ◽  
Raw Material ◽  
Crude Fiber ◽  
Test Results ◽  
Crude Fiber Content ◽  
Physical Tests ◽  
Bayes Test ◽  
Eucheuma Cottonii

Aims: To determine the level of preference of panelists for Nori based on the condition of raw materials of dry and semi-dried Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed. Study Design: The research was conducted experimentally. Place and Duration of Study: Organoleptic tests were carried out in the Laboratory of Fisheries Product Processing Faculty of Fisheries and Marine Sciences, University of Padjadjaran. Physical tests and chemical tests conducted at the Laboratory of Research and Biological Resources and Biotechnology Research Institute at the Society (LPPM), IPB, between March 2019 and April 2019. Methodology: The research was conducted experimentally consisted of 3 treatments with 20 semi-trained panelists as replication from Fisheries students of Fisheries and Marine Science Faculty, University of Padjadjaran who had experienced the organoleptic assessment. Hedonic tests were to determine the level of panelists preference for the products which included appearance, aroma, texture, and flavor, the results were statistically analyzed using Friedman Test and Bayes Test. Physical tests (thickness and hardness) and chemical tests (water content and crude fiber content) were carried out on the most preferred treatment product and analyzed descriptively. Results: The organoleptic test results of Nori from Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed with dry raw material conditions had the highest average value on each characteristic compared to other treatments, appearance of 7.70, aroma of 7.00, texture of 7.50, and flavor of 7.90. The Bayes test results on the treatment of Nori from Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed with dry raw materials conditions having the highest alternative which was 8.54 with the most influential taste criteria for the assessment. The thickness of the Nori was 0.108 mm, the hardness was 1916.16 gf, water content of Nori was 17.23% and crude fiber content was 10.10%. Conclusion: The treatment of Nori with raw materials of dry conditions was the most preferred by panelists.

scholarly journals Utilization of fermented sago pulp as a source of carbohydrate in feed for Nile tilapia Oreochromis niloticus

2020 ◽  
Vol 19 (2) ◽  
pp. 106-117
Author(s):  
I Kadek Sumiana ◽  
Julie Ekasari ◽  
Dedi Jusadi ◽  
Mia Setiawati
Keyword(s):  
Incubation Time ◽  
Nile Tilapia ◽  
Dry Matter ◽  
Glucose Absorption ◽  
Fiber Content ◽  
Neutral Detergent Fiber ◽  
Raw Material ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Carbohydrate Digestibility

ABSTRACTThis study aimed to evaluate sago pulp fermentation method and its effect on crude fiber content, digestibility, and utilization of sago pulp as a feed raw material for Nile tilapia. Fermentation was done using three different fermenters, i.e. yeast tapai and baker’s yeast with five doses of 10 g/kg, 20 g/kg, 50 g/kg,70 g/kg,100 g/kg, respectively, and sheep rumen liquid with five doses of 100 mL/kg, 200 mL/kg, 300 mL/kg, 500 mL/kg and 1000 mL/kg. The incubation time was 0, 24, 72, and 96 hours. In the digestibility test, tilapia (25 g) was stocked at a density of 7 fish/aquarium. Three different diets were applied in quadruplicate, i.e. reference diet (100% reference diet), unfermented sago pulp (AS), and fermented sago pulp (ASF). Three different dietary treatments (in quadruplicate) containing different carbohydrate sources were tested, i.e. cassava flour as a comparion (G), unfermented sago pulp (AS), and fermented sago pulp (ASF). Fermentation of sago pulp with tapai yeast at a dose of 50 g/kg at 72 hours incubation time could reduce crude fiber by 35.76%, neutral detergent fiber (NDF) by 32.68%, and hemicellulose by 60.39%. Fermentation with yeast tapai could significantly increase sago pulp dry matter digestibility by 34% and carbohydrate digestibility by 21%, as well as increase glucose absorption. The growth experiment showed that the use of ASF diets resulted in higher specific growth rate (3.31 ± 0.12%/ day), protein retention (47.34 ± 5.23%) and fat retention (85.58 ± 5.44%) than those of AS dietary. In conclusion, fermentation of sago pulp using yeast tapai at a dose of 50 g/kg at 72 hours incubation could reduce crude fiber content and increase dry matter and carbohydrate digestibilities, so that it can be used as a source of carbohydrates in tilapia diet. Keywords : carbohydrate, digestibility, fermentation, fiber, Nile tilapia, sago pulp   ABSTRAK Penelitian ini bertujuan mengevaluasi metode fermentasi ampas sagu dan pengaruhnya terhadap kandungan serat kasar, kecernaan, dan pemanfaatan ampas sagu sebagai bahan baku pakan ikan nila. Fermentasi dilakukan dengan penambahan tiga perlakuan bahan fermentor yaitu ragi tape dan ragi roti ditambahkan dengan dosis masing-masing sebanyak 10 g/kg, 20 g/kg, 50 g/kg, 70 g/kg, 100 g/kg, dan cairan rumen domba yang ditambahkan dengan dosis 100 mL/kg, 200 mL/kg, 300 mL/kg, 500 mL/kg, dan 1000 mL/kg. Lama waktu inkubasi 0, 24, 72, dan 96 jam. Pada uji kecernaan digunakan ikan nila (25 g) yang dipelihara dengan kepadatan tujuh ekor per akuarium. Pada uji ini dilakukan tiga perlakuan pakan dengan empat ulangan, yaitu pakan acuan, ampas sagu tanpa fermentasi (AS), dan ampas sagu fermentasi (ASF). Percobaan dilakukan dengan tiga perlakuan pakan (4 ulangan) dengan tiga sumber karbohidrat yang berbeda yaitu gaplek (G) sebagai pembanding, ampas sagu (AS), dan ampas sagu fermentasi (ASF). Fermentasi ampas sagu dengan menggunakan ragi tape sebanyak 50 g/kg dengan lama inkubasi 72 jam dapat menurunkan serat kasar tertinggi sebanyak 35.76%, dan menurunkan fraksi serat neutral detergent fiber (NDF) dan hemisellulosa masing-masing sebanyak 32.68% dan 60.39%. Perlakuan fermentasi ampas sagu dapat meningkatkan nilai kecernaan bahan sebesar 34%, kecernaan karbohidrat sebesar 21%, serta penyerapan glukosa. Hasil uji pertumbuhan menunjukkan bahwa perlakuan ASF memberikan nilai laju pertumbuhan spesifik (3.31 ± 0.12%/hari), retensi protein (47.34 ± 5.23%) dan retensi lemak (85.58 ± 5.44%) yang lebih tinggi dibandingkan perlakuan AS (P<0.05). Dapat disimpulkan bahwa fermentasi ampas sagu dengan menggunakan ragi tape pada dosis 50 g/kg selama 72 jam dapat menurunkan kadar serat kasar dan meningkatkan kecernaan bahan dan karbohidrat sehingga dapat digunakan sebagai sumber karbohidrat pada pakan ikan nila. Kata kunci : ampas sagu, fermentasi, ikan nila, karbohidrat, kecernaan, serat

scholarly journals The Level of Nori's Relief Made from Raw Seaweed Mixed Gelidium sp. and Eucheuma cottonii

2019 ◽  
pp. 1-9
Author(s):  
Dini Rismariyanti Abdulah ◽  
Evi Liviawaty ◽  
Iskandar . ◽  
Eddy Afrianto
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Experimental Method ◽  
Study Design ◽  
Design Research ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Preference Tests ◽  
Eucheuma Cottonii

Aims: This research aims to obtain the most preferred Nori made from the mixture of Gelidium sp. and Eucheuma cottonii seaweed. Study Design:  Research was conducted experimentally. Methodology: The method used in this research was an experimental method with 5 mixed treatments of Gelidium sp. and E. cottonii with 20 semi-trained panelists involved in preference tests. The treatment was a mixture of Gelidium sp. and E. cottonii 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40% and 50%: 50%. The observed variables consisted of hedonic tests namely appearance, aroma, texture, taste. Chemical tests were water content and crude fiber content. Results: The results showed that the mixture of Nori made from seaweed Gelidium sp. and Eucheuma cottonii  at 70%: 30% proportions was the most preferred over other treatments, with a moisture content of 15.35% and the crude fiber content of 5.36%. The median value of hedonic Nori test of Gelidium sp. and Eucheuma. cottonii on appearance and texture 9 was very preferred, the value of aroma and taste 7 were also preferred. Conclusion The mixture of Nori made from seaweed Gelidium sp. and Eucheuma. cottonii 70%: 30% was most preferred by panelists.

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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