scholarly journals Pengaruh fortifikasi ekstrak kulit buah naga super merah (Hylocereus costaricensis) terhadap kandungan antioksidan tape singkong kuning (Manihot utilissima Pohl)

2020 ◽  
Vol 11 (1) ◽  
pp. 52-65
Author(s):  
Ni’matusyukriyah Ni’matusyukriyah ◽  
Muh. Aniar Hari Swasono
Keyword(s):  
Antioxidant Activity ◽  
Block Design ◽  
Nutrient Content ◽  
Color Intensity ◽  
Test Analysis ◽  
Organoleptic Test ◽  
The People ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Effectiveness Index

The super red dragon fruit peels waste that is under utilized by the people and prefers to be thrown away, has a lot of nutrient content over the fruit flesh, and the decline in people's interest in fermented cassava causes the loss of cassava farmers. Therefore, it is necessary to do research on the innovation of fermented cassava which also adds value to the nutritional content. This study aims to determine the effect of the addition of super red dragon fruit peels percentage and the addition of yeast percentage to antioxidant activity. The method used in the study of the manufacture of antioxidant fortified yellow cassava using factorial Randomized Block Design (RBD) consisting of 2 factors, the first factor consists of 3 levels and the second factor consists of 3. Of the two factors obtained 6 combinations of treatments. Each treatment was repeated three times, so that 18 treatment combinations were obtained. Tests carried out include physicochemical tests (antioxidant activity, pH, color intensity) and organoleptic tests (color, aroma, taste and texture). Analysis of physicochemical test using ANOVA. If it is significantly different, then it is followed by the Tukey method and to find the best treatment according to physicochemical parameters using the Zelleny method. Organoleptic test analysis uses the Friedman test and to find the best treatment according to organoleptic parameters using Effectiveness Index. The results of this study indicate that the combination treatment of the addition of super red dragon fruit peels by 30% w/v and the percentage yeast of 0.4% w/w is the best results according to physicochemical test parameters with the following characteristics: DPPH% Inhibition (83.115%), pH (4.53), L color intensity (50.2), Color intensity a + (47.7), Color intensity b + (12,32). The best treatment organoleptic test was obtained from a combination of treatment the percentage of the addition of super red dragon fruit peels by 30% b / v and the percentage of yeast 0.4% b / b provided that the average color organoleptic test score was 3.97 (likes), flavor 3 , 77 (likes), texture 2.77 (enough), taste 3.5 (likes).

scholarly journals PEMANFAATAN EKSTRAK BELIMBING WULUH DAN EKSTRAK KULIT BUAH NAGA DALAM PEMBUATAN SELAI

2021 ◽  
Vol 8 (2) ◽  
pp. 62
Author(s):  
Nurul Aini ◽  
Dody Handito ◽  
Siska Cicilia
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Block Design ◽  
Fruit Peel ◽  
Significance Level ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Significant Difference ◽  
Sensory Tests

This study aims to determine the concentration of starfruit juice and dragon fruit peel on the quality of jam. The experimental design used was a one-factor Randomized Block Design (RAK) with six treatments and three replications to obtain 18 samples. The treatments were the concentration of starfruit juice and dragon fruit peel extract with P1 (100% : 0%), P2 (85% : 15%), P3 (70% : 15%), P4 (55% : 45%), P5 ( 40% : 60%) and P6 (25% : 75%). Parameters observed were vitamin C levels, antioxidant activity, spread, and color as well as sensory tests (color, aroma, and taste). Data analysis results were tested by analysis of variance at a significance level of 5% using Co-Stat software. If there is a significant difference, then the orthogonal polynomial further test is carried out, while the physical and sensory tests are further tested using the Honest Significant Difference test at a significance level of 5%. The results showed that the concentration of star fruit juice and dragon fruit pulp did not have a different effect on vitamin C levels but had a significantly different effect on antioxidant activity, spread, and color. P6 treatment resulted in the highest antioxidant activity of 77.27%, 12.80 mg of vitamin C content, 10.1 cm of smearing power, and sensory properties that were acceptable to the panelists.

scholarly journals Pengaruh proporsi penambahan daun katuk (Sauropus androgynus L. Merr.) terhadap sifat fisiko kimia selai lembaran apel

2020 ◽  
Vol 11 (1) ◽  
pp. 79-87
Author(s):  
Eva Nirwana Anwar ◽  
Rekna Wahyuni
Keyword(s):  
Experimental Design ◽  
Water Content ◽  
Block Design ◽  
Raw Material ◽  
Friedman Test ◽  
Nutritional Content ◽  
The People ◽  
Randomized Block Design ◽  
Effectiveness Index ◽  
Parameter Values

Anna apple jam is defined as an apple jam that is modified into apple jam in sheet form (sheet jam). Apple anna makes it possible as a raw material for making jam sheets because it has high pectin, which is 9-15% and has acidity in accordance with the requirements, which is 3.46. Katuk plant (Sauropus androgynous L.Merr.) has long been known by the people in Indonesia as a vegetable plant with high nutritional content. Flavonoids contained in katuk leaves (Sauropus androgunus (L) Merr) have the ability as a powerful antioxidant. The experimental design used was a randomized block design (RBD) consisting of 1 factor with 5 treatments: K1 (Addition of 0% katuk leaf pulp, 100% apple pulp), K2 (Addition of katuk leaf pulp 5%, 95% apple pulp ), K3 (Addition of katuk leaf pulp 10%, the pulp of apples 90%), K4 (Addition of katuk leaf pulp 15%, 85% apple pulp) and K5 (Addition of katuk leaf pulp 20%, apple pulp 80%). Data obtained after the treatment of the organoleptic test (flavor, taste, texture, and color) on each variable was entered in the table to be analyzed by Friedman Test. Where as in the treatment of physicochemical tests (water content, antioxidants, texture, and color) were analyzed by F test and if there were differences were analyzed by 5% LSD test. The best treatment based on effectiveness index was K2 (addition of katuk leaf pulp 5%, apple pulp 95%) with physicochemical parameter values ​​namely water content (45.69%), antioxidants (96.67 mg/ml), texture (1.17), color b + (7.47) and organoleptic parameter values ​​are taste (4.44), flavor (4), color (4.28), texture (3.76).

scholarly journals Ekstraksi Antosianin dari Buah Senggani (Melastoma polyanthum BI.) dengan Variasi Rasio Bahan dengan Pelarut dan Konsentrasi Asam Sitrat

2018 ◽  
Vol 3 (4) ◽  
pp. 835-839
Author(s):  
Trysia Zulfina ◽  
Novi Safriani ◽  
Nida El Husna
Keyword(s):  
Antioxidant Activity ◽  
Citric Acid ◽  
Acid Concentration ◽  
Block Design ◽  
Color Intensity ◽  
Colour Intensity ◽  
Citric Acid Concentration ◽  
Total Anthocyanin ◽  
Randomized Block Design ◽  
Two Factors

Abstrak.  Senggani (Melastoma polyanthum BI.) adalah tanaman hias yang tumbuh pada lahan semak dan memiliki buah dengan ukuran kecil yang berwarna ungu atau merah muda. Warna ungu pekat pada buah senggani berasal dari kandungan senyawa antosianin yang berpotensi untuk dijadikan sebagai sumber zat warna alami. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan rasio bahan dengan pelarut dan konsentasi asam sitrat terhadap intensitas warna dari ekstrak buah senggani. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) pola faktorial yang terdiri atas 2 (dua) faktor. Faktor pertama adalah rasio bahan dengan pelarut (P) yang terdiri dari 4 taraf yaitu: P1=1:5, P2=1:10, P3=1:15, P4=1:20. Faktor kedua adalah konsentrasi asam sitrat (A) yang terdiri dari 2 taraf yaitu: A1=0,4%, A2=20%. Setiap perlakuan diulang sebanyak 3 kali sehingga diperoleh 24 satuan percobaan. Hasil sidik ragam menunjukkan bahwa Rasio bahan : pelarut berpengaruh sangat nyata (P≤0,01) terhadap aktivitas antioksidan, derajat keasaman (pH), intensitas warna ekstrak buah senggani. Konsentrasi asam sitrat berpengaruh sangat nyata (P≤0,01) terhadap total antosianin, aktivitas antioksidan, intensitas warna. Berdasarkan hasil analisis intensitas warna ekstrak buah senggani, perlakuan terbaik diperoleh pada kombinasi perlakuan antara rasio bahan : pelarut 1:5 dan konsentrasi asam sitrat 20% (P1A2) dengan karakteristik ekstrak memiliki intensitas warna 0,57. Abstract. Senggani (Melastoma Polyanthum BI.) is an ornamental plant that grows on a bushland and has a fruit with a small size that is purple or pink. The colour of the fruit comes from anthocyanin compound that is potential to be used as a source of natural dyes. This study aimed to determine the effect of the ratio between material and solvent and the concentration of citric acid on the color intensity of the senggani fruit extract. Randomized Block Design (RAK) of factorial pattern consisting of 2 (two) factors was used. The first factor was the ratio between material and the solvent (P) consisted of 4 levels: P1 = 1: 5, P2 = 1: 10, P3 = 1: 15, P4 = 1: 20. The second factor was the concentration of citric acid (A) consisted of 2 levels: A1 = 0.4%, A2 = 20%. Each treatment was repeated 3 times to obtain 24 units of experiment. The results showed that the ratio between material and solvent has an effect (P≤0.01) on the antioxidant activity, the degree of acidity (pH), the intensity of the extract color of the fruit of senggani. Citric acid concentration was highly significant (P≤0.01) to total anthocyanin, antioxidant activity, and colour intensity. Based on the analysis of the intensity of the extract color of the senggani fruit, the best treatment was obtained from the combination between the ratio of the ingredient: solvent 1: 5 solvent and 20% citric acid concentration (P1A2) where the extract has the color intensity of 0.57.Keywords: Senggani, Melastoma polyanthum BI., colour intensity, citric acid.

scholarly journals PENGARUH PENAMBAHAN SERBUK DAUN STEVIA DAN PEKTIN DAUN CINCAU HIJAU TERHADAP SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK SELAI BUAH NAGA MERAH

2021 ◽  
Vol 4 (1) ◽  
pp. 66-81
Author(s):  
Verta Hedyana ◽  
Mochammad Wachid ◽  
Noor Harini
Keyword(s):  
Water Content ◽  
Block Design ◽  
Color Intensity ◽  
Acid Addition ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Leaf Powder ◽  
Total Dissolved Solid

Dragon fruit can be processed into a jam with sugar, pectin, and acid addition. Pectin can be extracted from natural ingredient such as green grass jelly leaf. Stevia leaf powder can be added to a jam as natural sweetener. This study used factorial randomized block design with 3 levels concentration of pectin (0.75%, 1%, 1.25%) and 3 levels concentration of stevia powder (0.5%, 0.75%, 1%). The analyzed parameter such as water content, pH, spreadability, color intensity, total dissolved solid, and organoleptics. Based on the result, there was an interaction between the pectin concentration of green grass jelly leaves and the concentration of stevia leaves on texture and colour of dragon fruit jam.

scholarly journals The Effectiveness Test of Application Anthocyanin’s Extract in Fruit Jam From Several Biological

2019 ◽  
Vol 1 (1) ◽  
pp. 20
Author(s):  
Elfi Anis Saati ◽  
Hilwa Heidir ◽  
Moch. Wachid ◽  
Sri Winarsih ◽  
Abd. Haris ◽  
...  
Keyword(s):  
Block Design ◽  
Sugar Content ◽  
Anthocyanin Pigment ◽  
Randomized Block Design ◽  
Factor Ii ◽  
Dragon Fruit ◽  
Two Factors

The study is to investigate the effectiveness of several anthocyanins on quality of papaya jam. It was conducted using a randomized block design, arranged with two factors. The first factor is the anthocyanin with different source with several levels that of control (without pigment), canna flower, grape and skins dragon fruit, factor II is sugar content which is 40%, 50%, and 60%. The results of the study, indicating that there is significant to increase quality products. The best treatment is papaya jam with canna flower anthocyanin pigment and 60% sugar.

scholarly journals The Effect of Population Density and Intercropping with Tomato on the Growth and Yield of Winged Bean (Psophocarpus tetragonolobus)

2019 ◽  
Vol 6 (02) ◽  
pp. 81-88
Author(s):  
Gerson Hans Maure ◽  
Muhammad Achmad Chozin ◽  
Edi Santosa
Keyword(s):  
Population Density ◽  
Photosynthetic Activity ◽  
Block Design ◽  
Nutrient Content ◽  
Winged Bean ◽  
Growth And Yield ◽  
Psophocarpus Tetragonolobus ◽  
Randomized Block Design ◽  
High Nutrient ◽  
Almost All

Winged bean (Fabaceae) is a tropical crop that has high nutrient content, and almost all parts of the plant are edible. The research aimed to evaluate the growth and production of winged bean in an intercropping system with tomato. The study was conducted at the Cikabayan Experimental Field of Bogor Agricultural University, Bogor, Indonesia, in a randomized block design with three replications during the rainy season of December 2017 to June 2018. Winged beans were planted in high and low population densities and intercropped with three tomato genotypes, “Tora”, F70030081-12-16-3 and “Apel Belgia”. Monoculture winged bean was assigned as control. Tomatoes were planted between the rows of the winged beans in the intercropping treatment. The results showed that the growth of winged bean in monoculture and intercropping systems was not significantly different. The photosynthetic activity of winged bean at three to five weeks after planting remained high, indicating that the vegetative growth was optimal in both systems. Intercropping increased the winged bean number of pods per plant by 12.66-19.52% compared to monoculture, irrespective of population density. Therefore, winged bean could be considered as suitable to grow in intercropping systems.

scholarly journals Pemanfaatan Limbah Kulit Buah Naga (Hylocereus costaricensis) dalam Pembuatan Teh Herbal dengan Penambahan Jahe

2017 ◽  
Vol 2 (3) ◽  
pp. 233-243
Author(s):  
Raudhatul Aiyuni ◽  
Heru Prono Widayat ◽  
Syarifah Rohaya
Keyword(s):  
Moisture Content ◽  
Sensory Evaluation ◽  
Block Design ◽  
Ash Content ◽  
Herbal Tea ◽  
Fruit Peel ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Two Factors ◽  
The Impact

Abstrak. Tujuan penelitian untuk mengetahui pengaruh suhu pengeringan kulit buah naga dan konsentrasi penambahan jahe terhadap teh herbal serta mengetahui tingkat penerimaan konsumen terhadap teh herbal kulit buah naga dan jahe. Penelitian menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan 2 faktor. Faktor pertama adalah suhu pengeringan (T) yaitu T1 = 50⁰C, T2 = 60⁰C, T3 = 70⁰C. Faktor kedua adalah konsentrasi jahe (J) yaitu J1= 0%, J2= 10%, J3= 14%. Hasil penelitian menunjukkan bahwa suhu pengeringan berpengaruh sangat nyata (P≤0,01) terhadap kadar air, kadar abu, dan nilai organoleptik warna teh herbal kulit buah naga dan jahe yang dihasilkan, dan berpengaruh nyata (P≤0,05) terhadap nilai organoleptik rasa. Konsentrasi jahe (J) berpengaruh sangat nyata (P≤0,01) terhadap nilai organoleptik rasa teh herbal kulit buah naga dan jahe, dan berpengaruh nyata (P≤0,05) terhadap kadar air, dan nilai organoleptik warna. Interaksi suhu pengeringan dengan konsentrasi jahe (T×J) berpengaruh nyata (P≤0,05) terhadap nilai organoleptik rasa teh herbal kulit buah naga dan jahe. Berdasarkan hasil penelitian diperoleh perlakuan terbaik yaitu perlakuan dengan suhu pengeringan 50OC (T1) dan penambahan konsentrasi jahe 14% (J3) memiliki kadar air 10,89%, kadar abu 5,85%, aktivitas antioksidan 59,05% dan total fenol 6,07 mg GAE/g bahan. Utilization Of Waste Dragon Fruit Peel (Hylocereus Costaricensis) In The Production Of Herbal Tea With Additional Ginger Abstract. The purpose of this study was to know the impact of dried temperature and concentration additional of ginger and also to know the level of accept consumen for herbal tea dragon fruit peel and ginger. This study uses a randomized block design (RAK) Faktorial two factors. The first factor is dried temperature (T) that is T1 = 50⁰C, T2 = 60⁰C, T3 = 70⁰C. Factor II is consentration to add ginger (J) that is J1= 0%, J2= 10%, J3= 14%. The result of it showed that dried temperature obviously affected (P ≤ 0.01) on the moisture content, ash content, and sensory evaluation of color herbal tea dragon fruit peel and ginger, and obviously affected (P≤0,05) to the sensory evaluation of taste. While, the ginger consentration obviously affected (P ≤ 0.01) on the sensory evaluation of taste herbal tea dragon fruit peel and ginger, and obviously affected (P≤0,05) on the moisture content, and sensory evaluation of color. The interaction type of dried temperature with the ginger consentration obviously affected (P≤0,05) on the on the sensory evaluation of taste herbal tea dragon fruit peel and ginger. The best treatment is obtained from dried temperature 50°C (T1) and the addition of ginger concentration of 14% (J3) that product moisture content of  10,89%, ash content 5,85%,  antioxidant activity 59,05% and total phenol 6.07 mg GAE / g of material.

scholarly journals Effect of Different Levels of Phosphorus, Phosphorus Solubilising Bacteria and Farmyard Manure on Nutrient Content and Uptake by Bt-Cotton

2021 ◽  
pp. 17-27
Author(s):  
K. V. S. L. Raj Rushi ◽  
P. Prasuna Rani ◽  
P. R. K. Prasad ◽  
P. Anil Kumar
Keyword(s):  
Block Design ◽  
Farmyard Manure ◽  
Nutrient Content ◽  
Inorganic Phosphorus ◽  
Phosphorus Fertilization ◽  
Growth Stages ◽  
Bt Cotton ◽  
Constant Weight ◽  
Plant Samples ◽  
Randomized Block Design

Aim: To determine the effect of integrated use of inorganic phosphorus along with phosphorus solubilising bacteria and farmyard manure on nutrient Content and uptake in Bt-Cotton. Study Design: The experiment was laid out in randomized block design with three replications. Place of Study: At College Farm, Agricultural College, Bapatla, Guntur district. Methodology: After the preliminary layout, the Tulasi-BG II hybrid of cotton was used as a test crop, with a spacing of 90 cm x 60 cm in the experimental site. Plant samples were collected at 45, 90 DAS, and harvest. Plant samples were shade dried and kept in hot air oven at 75°C until a constant weight was obtained. Samples were powdered and then analysed using standard chemical procedures. Results: The uptake of macronutrients viz., N, P, and K was markedly influenced by the treatments with maximum values recorded by the treatment that received 60 kg P2O5 ha-1 + FYM + PSB. Their uptake significantly differed with increase in dose of phosphorus applied at all growth stages. Combined use of 60 kg P2O5 ha-1 + FYM + PSB resulted in a significant increase in uptake of all micronutrients (Zn, Cu, Mn, and Fe) at all stages except Cu at 90 DAS. Conclusion: Application of phosphorus combined with FYM and PSB not only reduce inorganic phosphorus fertilization but also enhance the uptake of nutrients and plant nutrient content by providing favourable conditions for plant growth. Application of 30 kg P2O5 ha-1+ PSB + FYM was found to be on a par with addition of only 60 kg ha-1P2O5. Hence the P dose can be reduced to half by integrating with PSB and FYM.

scholarly journals PENGARUH PENAMBAHAN TEPUNG UBI JALAR UNGU (Ipomea batatas L. var. ayamurasaki) TERHADAP KARAKTERISTIK HEALTH-PROMOTING YOGURT

2019 ◽  
Vol 8 (4) ◽  
pp. 341
Author(s):  
Gusti Chandra Rizki ◽  
Komang Ayu Nocianitri ◽  
I Made Sugitha
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Sweet Potato ◽  
Block Design ◽  
Potato Flour ◽  
Randomized Block Design ◽  
Health Promoting ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
The Right

This research aims to identify the effect of adding purple sweet potato flour to the characteristics of health-promoting yogurt and to identify the right concentration of purple sweet potato flour to produce health-promoting yogurt with the best characteristics. This research used a Randomized Block Design (RBD) of the addition of purple sweet potato flour with the concentration of 0%, 2%, 4%, 6%, 8%. Each treatment was repeated 3 times, resulting in 15 experimental units. The data were then Analyzed of Variance (ANOVA) method and if the treatment had an effect on the variable, the Duncan Multiple Range Test (DMRT) were performed. The results showed purple sweet potato flour has significant effect to lactic acid total, pH, antioxidant activity, color, texture, and taste of health-promoting yogurt and did not significantly affect LAB total, hedonic taste, aroma, and overall acceptance. The addition of 8% purple sweet potato flour resulted in the best characteristic under the following criteria: 1.23% of lactic acid total, 3.73 of pH, 90.33% of antioxidant activity, 13.19 log CFU/ml of LAB total, pink color and indefferent color, thick texture rather like, sour taste rather like, flavor and overall acceptance rather like. Keywords: health-promoting yogurt, purple sweet potato flour, antioxidant.  

scholarly journals EVALUASI KARAKTERISTIK KRIM EKSTRAK KUNYIT (Curcuma domestica Val.) PADA BERBAGAI FORMULASI

2018 ◽  
Vol 6 (1) ◽  
pp. 11
Author(s):  
Freddy Marthin Putra Simangunsong ◽  
Sri Mulyani ◽  
Amna Hartiati
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Block Design ◽  
Cream Formulation ◽  
Separation Ratio ◽  
Turmeric Extract ◽  
Randomized Block Design

This study aims to: 1) determine the effect of formulations on cream characteristics, 2) determine the formulations that produce the cream with the best characteristics. The experiments using Randomized Block Design consisted of 5 treatments and were grouped into 3. The cream was stored for 6 weeks and observed every 2 weeks, the 6th week data was tested with analysis of variances, followed by Duncan test. The variables observed were homogeneity, separation ratio, dispersion, stickiness, pH, viscosity, antioxidant capacity. The results of the cream research at 6 weeks were: the treatment had an effect on the spread, viscosity, adhesiveness, pH of cream at 6 weeks, but had no effect on antioxidant activity. During the storage of the cream remains homogeneous and does increase the separation of cream (F = 1), there is an increase in dissolved power and pH but the adhesion, viscosity, and antioxidant activity decreases. The best results are the first formulation (F1) characteristics: homogeneous creams and no separation (F = 1), 4,08 cm spread, 40.758 cp viscosity, 16.2 seconds adhesiveness, IC50 antioxidant activity: 48.39 ?g / mL and pH 8.17. Keywords: turmeric extract, stability, cream, formulation, antioxidants, IC50

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