scholarly journals Pengaruh penambahan tepung sortgum dan bit root terhadap karakteristik flake

2021 ◽  
Vol 12 (2) ◽  
pp. 287-295
Author(s):  
Nur Fitri Hidayati ◽  
Muh. Aniar Hari Swasono
Keyword(s):  
Food Plants ◽  
Index Test ◽  
Processed Food ◽  
Dry Land ◽  
Sorghum Flour ◽  
Randomized Design ◽  
Calculation Results ◽  
Completely Randomized Design ◽  
Effectiveness Index ◽  
Organoleptic Parameters

One of the potential dry land food plants developed in Indonesia is sorghum. Sorghum is a kind of grass crop and is still a family with rice, corn and wheat. The carbohydrate content in the seeds is quite high, so it can be consumed as staple food, along with the development of many innovations that are done to make this plant to be better known and in the community's favor, one of the processed sorghum is Flakes, Sorghum Flakes is a processed food based on sorghum with the addition of beetroot root, sugar, salt and water. This study aims to determine the effect of the addition of sorghum flour (30 gr, 60 gr, 90 gr) and beetroot flour (5 gr, 10gr, 15 gr) to the characteristics of Flakes, Organoleptic parameters were analyzed statistically using the Fridmen test while to find out the best treatment in the test Organoleptic tests were carried out on the effectiveness index test, the experimental design used the Completely Randomized Design (CRD) method with 2 factors and 3 repetitions. The best treatment is determined by the effectiveness index test with the calculation results show the best treatment is on S2B2 with a formulation of 60gr sorghum flour and 10gr beetroot flour

scholarly journals PENGARUH LAMA PENGUKUSAN TERHADAP KUALITAS KERUPUK SINGKONG DENGAN BAHAN DASAR TEPUNG CASAVA

AGRICA ◽  
2019 ◽  
Vol 12 (2) ◽  
pp. 38-43
Author(s):  
Yuyun Wahyuni
Keyword(s):  
Ash Content ◽  
Consumer Acceptance ◽  
Physical Factors ◽  
Food Ingredients ◽  
Randomized Design ◽  
Treatment Factor ◽  
Completely Randomized Design ◽  
Processed Products ◽  
Organoleptic Parameters

Cassava is also known as cassava, an annual tropical and sub-tropical tree from the Euphorbiaceae family. Tubers widely recognized as staple foods. Cassava has advantages compared to other food ingredients. Aside from being a staple food, many kinds of cassava processed products have utilized by our community, including cassava crackers. This study used a Completely Randomized Design (CRD) with 5 (five) treatments and 4 (four) replications or 5 x 4 to obtain 20 experimental units. The treatment factor is steaming length, which consists of 5 levels of steaming time as follows: A: 30 minutes, B: 60 minutes, C: 90 minutes, D: 120 minutes, E: 150 minutes. The quality of cassava crackers to be tested or measured based on their physical appearance is related to consumer acceptance. In conducting organoleptic testing, panelists influenced by several factors. Factors that influence panelists include physical factors and psychological factors. The organoleptic parameters observed included color, taste, and degree of crispness. Laboratory tests include carbohydrate tests, water content, ash content, protein, and fat content. The conclusion was that the effect of steaming time had no significant effect on moisture content, ash content, protein, and crispness, while the effect of steaming duration had a significant impact on the levels of fat, carbohydrate, taste, and color in cassava crackers. The best quality of the five treatments was treatment 5 (p5), ie, steaming time with 150 minutes

scholarly journals Carotenoid Retention in Immature Corn Ear Grains Subjected to Different Thermal Treatments

2015 ◽  
Vol 7 (12) ◽  
pp. 177
Author(s):  
Natália Alves Barbosa ◽  
Maria Cristina Dias Paes ◽  
Paulo Evaristo Oliveira Guimarães ◽  
Joelma Pereira
Keyword(s):  
Vitamin A ◽  
High Performance ◽  
Nutritional Value ◽  
Thermal Treatments ◽  
Processed Food ◽  
Total Carotenoids ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Corn Grains

<p>Processed food products may undergo changes in chemical composition during processing, leading to potential losses in nutritional value. The objective of this study was to determine carotenoid retention in immature grains of normal corn (BRS1030) and corn biofortified (BRS4104) with vitamin A precursors subjected to different thermal treatments: cooking in a microwave, cooking in a pressure cooker, cooking in a pot with a lid and cooking in a pot without a lid. The experiment had a completely randomized design in a factorial scheme (cultivar and type of cooking). The carotenoids were extracted in a sequential organic solvent scheme and quantified by high-performance liquid chromatography (HPLC). The results were submitted to analysis of variance (ANOVA), and when significant, the means were compared using the least significant difference (LSD) test (p = 0.05). Despite cultivars, the concentrations of carotenoid vitamin A precursors and total carotenoids in the immature corn grains were reduced after cooking the ears in a microwave or in a pressure cooker. The best treatments for preserving carotenoids according to the conditions studied are cooking in a pot with a lid and in a pot without a lid.</p>

scholarly journals Uji Organoleptik pada Pengaruh Penambahan Rumput Laut Kappaphycus alvarezii (Doty, 1985) Florideophyceae: Solieriaceae dan Gracillaria verrucosa (Hudson, 1950) Rhodophyceae: Gracilariaceae Terhadap Produk Mie Suket Segoro

2021 ◽  
Vol 10 (1) ◽  
pp. 72-77
Author(s):  
Lailatul Atiqoh ◽  
AB Susanto ◽  
Gunawan Widi Santosa
Keyword(s):  
Physical Properties ◽  
Wheat Flour ◽  
Kappaphycus Alvarezii ◽  
Gel Strength ◽  
Processed Food ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The One

Mie merupakan suatu jenis makanan hasil olahan tepung yang sudah dikenal dan digemari oleh sebagian besar masyarakat Indonesia. Rumput laut K. alvarezii merupakan rumput laut penghasil karaginan (karigenofit)danG. verrucosa merupakan rumput laut penghasil agar (agarofit).Penelitian ini bertujuan untuk mengetahui pengaruh untuk mengetahui pengaruh penambahan rumput laut terhadap karakteristik sifat fisik mie (gel strength) dan penerimaannya dalam masyarakat, meliputi kesukaan terhadap tekstur, rasa, aroma, warna, dan kenampakan mie.Penelitian dilakukan secara eksperimental menggunakan rancangan acak lengkap (RAL) dengan 7 perlakuan dan 4 ulangan dengan perbedaan konsentrasi penambahan rumput laut segar yakni: Kontrol (karagenan + terpung terigu), A (K.alvarezii + karagenan + terpung terigu),B (G.verrucosa + karagenan + tepung terigu). Kemudian dilakukan uji organoleptik yang meliputi tekstur, warna, rasa dan aroma produk mie. Hasil penelitian menunjukkan bahwa uji organoleptik terhadap tekstur mie yang paling disukai yaitu pada perlakuan A2 (4,30), dan yang tidak disukai yaitu padaperlakuan B3 (3,27). Rasa yang paling disukai yaitu perakuan A2 (3,74) dan yangtidak disukai pada perlakuan B3 (2,64). Aroma yang paling disukai yaitu pada perlakuan A3 (3,63) dan yang tidak disukai yaitu pada perlakuan B1 (2,71). Warna yang paling disukai yaitu pada perlakuan B3 (3,67) dan yang tidak disukai yaitu perlakuan A2 (3,53). Kenampakan yang paling disukai yaitu pada mie dengan perlakuan A3(3,80) dan yang tidak disukai yaitu pada perlakuan B3 (3,54 Hasil dari ANOVA gel strength menunjukkan bahwa penambahan rumput laut berpengaruh nyata terhadap sifat fisik mie P<0.05). Noodle is a type of processed food that is well-known and favored by most Indonesian people. K. alvarezii seaweed is a carrageenan-producer seaweed (carregenophyte) and G. verrucosa is agar-producer seaweed (agarophyte). This study aims to determine the effect of the addition of seaweed to the characteristics of the physical properties of noodles (gel strength) and its acceptance in community, including preference for texture, taste, scent, color, and appearance of noodles. The research was conducted experimentally using a completely randomized design (CRD) with 7 treatments and 4 replications with different concentrations of fresh seaweed addition namely: Control (carrageenan + wheat flour) , A (K. alvarezii + carrageenan + wheat flour), B (G.verrucosa + carrageenan + wheat flour). Then the organoleptic test was performed which included the texture, color, taste and aroma of the noodle product. The results showed that the most preferred organoleptic test on the texture of noodles was in the treatment A2 (4.30), and the one that was disliked was the B3 treatment (3.27). The most preferred flavor is rooting A2 (3.74) and which is not preferred in B3 treatment (2.64). The most preferred scent was in treatment A3 (3.63) and the one that was disliked was in treatment B1 (2.71). The most preferred color is the B3 treatment (3.67) and the least preferred one is the A2 treatment (3.53). The most preferred appearance was noodles with A3 treatment (3.80) and the undesirable one was on B3 treatment (3.54 results from ANOVA gel strength showed that the addition of seaweed significantly affected the physical properties of noodles P <0.05).

scholarly journals Tolerance of F6 Red Rice Lines against Iron (Fe) Stress

2021 ◽  
Vol 10 (1) ◽  
pp. 64-77
Author(s):  
Eries D Mustikarini ◽  
G Ibnu Prayoga ◽  
R Santi ◽  
Siti Khodijah ◽  
T Lestari
Keyword(s):  
Stress Resistance ◽  
Growth And Yield ◽  
Soil Types ◽  
Food Crops ◽  
Red Rice ◽  
Dry Land ◽  
Tolerance Level ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Selection Of

Dryland area in Indonesia reaches 108.8 millions ha (69.4%) of the total dry land with the potential to expand the area of food crops reaching 7.1 million ha, which is dominated by ultisol and oxisol soil types. Plant constraint cultivation on ultisol soil types is the acidic soil pH with high Al and Fe levels. One of the efforts that can be made to cultivate plants on ultisol soil is the selection of plants that are tolerant of Fe stress. This study aimed to determine a tolerance level and F6 red rice lines that were tolerant of iron (Fe) stress in ultisol soils. The experimental design used was factorial Completely Randomized Design (CRD) consisting of 2 factors, the first factor consisted of 12 treatments (10 test lines and 2 comparison varieties) and the second factor  was iron stress with concentrations (0 ppm and 551,55 ppm). The stress was applied after 3 WAP. The stress resistance test to iron (Fe) should that all lines of red rice F6 on ultisol soils have a score of 1 which indicates the stress tolerance of Fe at a concentration of 551,55 ppm Fe. The 23A-56-30-25-12 and 23A-56-30-25-13 lines were the best lines that were tolerant of 551,55 ppm iron (Fe) stress with the highest growth and yield. The lines tested can be developed on ultisol soils because they are tolerant of Fe.

scholarly journals CHARACTERIZATION OF SORGUM MUFFIN (Sorghum bicolor) OF KD 4 VARIETY WITH SOAKING GRAIN AND SORGUM FLOUR CONCENTRATION TREATMENT

2021 ◽  
Vol 18 (1) ◽  
pp. 37
Author(s):  
Ita Yustina ◽  
Ana Nurhasanah ◽  
SS. Antarlina
Keyword(s):  
Physical Properties ◽  
Chemical Properties ◽  
Sorghum Flour ◽  
Randomized Design ◽  
Sorghum Grains ◽  
Completely Randomized Design ◽  
Physical And Chemical ◽  
And Chemical Properties

<p class="Abstrak"><span lang="EN-GB">By processing sorghum grains into flour, the use of sorghum grains to support food diversification can be made more varied. The research objective was to determine the physical and chemical properties of sorghum muffins and changes of physical properties of sorghum muffins during storage. The research uses a completely randomized design with two factor, grain soaking duration (hours) and ratio of concentration of whole sorghum flours with gluten flour (%) and consists of nine treatments combination. The result shows that treatment has a significant effect on the power expansion, degree of brightness, fat, and preference for organoleptic properties. The best treatment was 24-hours of soaking, 25% whole sorghum flour, 75% gluten flour that produces expanded power at 138,83%, degree of brightness (L) at 67.03, redness (a) at +4.33, yellowness (b) at +27.37, water content of 12.59%, protein content of 6.95%, fat content of 2.46%, score of color at 3.20, texture score at 3.13, aroma score at 3.16, taste score at 3.24, and for overall acceptance at 3.53 (like). Changes of physical properties of sorghum muffins during storage for 3 days can be explained with the linear equation. For all parameter (weight loss, volume loss, brightness loss), the value of constant a in the equation of sorghum muffin was lower than control muffin that indicated quality loss of sorghum muffins is higher than control muffin. Increasing the concentration of sorghum flour resulted a decrease in the quality of the muffins. The soaking treatment of the seeds in making sorghum flour can maintain the quality of the muffin.</span></p>

scholarly journals PEMANFAATAN PANGAN LOKAL UNTUK PRODUKSI TORTILLA FUNGSIONAL BERBASIS LABU KUNING

2018 ◽  
Vol 3 (2) ◽  
pp. 50-59
Author(s):  
If'all If'all ◽  
Mappiratu Mappiratu ◽  
Syahraeni Kadir
Keyword(s):  
Sweet Potato ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Processed Food ◽  
Carotene Content ◽  
Food Substance ◽  
Randomized Design ◽  
Other Substances ◽  
Completely Randomized Design ◽  
And Performance

Pumpkin is a source of nutrition potential to be developed as an alternative food substance by processing it to form processed food such as snack in addition to serving it as steamed, boiled, fried, and baked food or cooking it with other substances.  Pumpkin contains 78.77% carbohydrate, 3.74% protein, 1.34% fat, and 2.80% raw fiber.  The research aimed at studying the chemical and organoleptic qualities of pumpkin based tortilla produced from the best ratio of pumpkin, cassava and sweet potato.  The research used a Completely Randomized design with a single factor of various weights of pumpkin addition.  The treatment tested were seven levels of pumpkin weights including 500 g, 750 g, 1000 g, 1250 g, 1500 g, 1750 g and 2000 g.  Each treatment was replicated thrice; therefore, there were 21 experimental units.  Parameter tested were chemical characteristics of the tortilla such as carotene content, water content and ash content, and organoleptic quality including color, aroma, taste, crisp and performance of the tortilla.  The research results showed that the pumpkin significantly affected all chemical characteristics and all organoleptic qualities except aroma quality.  The contents of carotene, water and ash increased with raising pumpkin weights.  The level of panelists’ predilection on tortilla decreased with increasing use of pumpkin.  The ratio of 1000 g of pumpkin to 1000 g cassava and 250 g sweet potato fluor was the best formula for producing the best tortilla chemical and organoleptic qualities.

scholarly journals Diversifikasi Pangan Melalui Pemanfaatan Sumberdaya Lokal”Uwi” Sebagai Bahan Mie Instant

2020 ◽  
Vol 21 (2) ◽  
pp. 94-99
Author(s):  
Wuryantoro Wuryantoro ◽  
Indah Rekyani Puspitawati
Keyword(s):  
Food Ingredient ◽  
Dry Land ◽  
Food Diversity ◽  
Randomized Design ◽  
Yellow Orange ◽  
Completely Randomized Design ◽  
The Difference ◽  
Tuber Color ◽  
Low Glycemic Index ◽  
Instant Noodles

Abstract— Uwi plants (Dioscorea sp.) as one of the types of tuber plants have the potential to support food diversity and food security in the future because it is very tolerant to be planted on dry land with a huge potential in Indonesia. The research aims to obtain a variety of diversified foods based on uwi plants. The research method used a completely randomized design laboratory scale consisting of six treatments repeated three times. These factors are the various colors of tubers used as research material including dark yellow (orange), yellow, murky white, white, purple and purple spurt. Observations include texture, elasticity, aroma, colour and taste through organoleptic tests. Instant noodles and wet noodles are used as a comparison. The study was conducted in the Agronomy Laboratory of the Faculty of Agriculture, Merdeka University, Madiun, from October to December 2018. The results showed that compared to conventional noodles as a control, the appearance of colour, taste, texture and aroma of noodles after being cooked was not much different. Whereas seen from the elasticity of uwi noodles has a lower elasticity. The difference is also in the appearance of raw dried noodles, the color and aroma are still inferior to dry noodles and instant noodles. Thus, uwi flour is potential to be developed as a food ingredient, considering that uwi carbohydrates have a low glycemic index.  Keywords—: food diversity; dry noodle; tuber color; uwi flour.

scholarly journals Diversifikasi Pangan Melalui Pemanfaatan Sumberdaya Lokal”Uwi” Sebagai Bahan Mie Instant

2019 ◽  
Vol 20 (1) ◽  
pp. 32-36
Author(s):  
Wuryantoro Wuryantoro ◽  
Indah Rekyani Puspitawati
Keyword(s):  
Food Ingredient ◽  
Dry Land ◽  
Food Diversity ◽  
Research Material ◽  
Randomized Design ◽  
Yellow Orange ◽  
Completely Randomized Design ◽  
The Difference ◽  
Low Glycemic Index ◽  
Instant Noodles

Uwi plants (Dioscorea sp.) as one of the types of tuber plants have the potential to support food diversity and food security in the future because it is very tolerant to be planted on dry land with a huge potential in Indonesia. The research aims to obtain a variety of diversified foods based on uwi plants. The research method used a completely randomized design laboratory scale consisting of six treatments repeated three times. These factors are the various colors of tubers used as research material including dark yellow (orange), yellow, murky white, white, purple and purple spurt. Observations include texture, elasticity, aroma, colour and taste through organoleptic tests. Instant noodles and wet noodles are used as a comparison. The study was conducted in the Agronomy Laboratory of the Faculty of Agriculture, Merdeka University, Madiun, from October to December 2018. The results showed that compared to conventional noodles as a control, the appearance of colour, taste, texture and aroma of noodles after being cooked was not much different. Whereas seen from the elasticity of uwi noodles has a lower elasticity. The difference is also in the appearance of raw dried noodles, the color and aroma are still inferior to dry noodles and instant noodles. Thus, uwi flour is potential to be developed as a food ingredient, considering that uwi carbohydrates have a low glycemic index.

PENGARUH LAMA PENGUKUSAN TERHADAP KUALITAS KERUPUK SINGKONG DENGAN BAHAN DASAR TEPUNG CASAVA

AGRICA ◽  
2019 ◽  
Vol 12 (2) ◽  
pp. 38-43
Author(s):  
Yuyun Wahyuni
Keyword(s):  
Ash Content ◽  
Consumer Acceptance ◽  
Physical Factors ◽  
Food Ingredients ◽  
Randomized Design ◽  
Treatment Factor ◽  
Completely Randomized Design ◽  
Processed Products ◽  
Organoleptic Parameters

Cassava is also known as cassava, an annual tropical and sub-tropical tree from the Euphorbiaceae family. Tubers widely recognized as staple foods. Cassava has advantages compared to other food ingredients. Aside from being a staple food, many kinds of cassava processed products have utilized by our community, including cassava crackers. This study used a Completely Randomized Design (CRD) with 5 (five) treatments and 4 (four) replications or 5 x 4 to obtain 20 experimental units. The treatment factor is steaming length, which consists of 5 levels of steaming time as follows: A: 30 minutes, B: 60 minutes, C: 90 minutes, D: 120 minutes, E: 150 minutes. The quality of cassava crackers to be tested or measured based on their physical appearance is related to consumer acceptance. In conducting organoleptic testing, panelists influenced by several factors. Factors that influence panelists include physical factors and psychological factors. The organoleptic parameters observed included color, taste, and degree of crispness. Laboratory tests include carbohydrate tests, water content, ash content, protein, and fat content. The conclusion was that the effect of steaming time had no significant effect on moisture content, ash content, protein, and crispness, while the effect of steaming duration had a significant impact on the levels of fat, carbohydrate, taste, and color in cassava crackers. The best quality of the five treatments was treatment 5 (p5), ie, steaming time with 150 minutes

scholarly journals PUPUK KANDANG DIPERKAYA FOSFAT ALAM DALAM BENTUK GRANULAR DAN DIINOKULASI BIODEKOMPOSER UNTUK MENINGKATKAN NUTRISI JERAMI JAGUNG MANIS SEBAGAI HIJAUAN PAKAN LOKAL DI LAHAN KERING

Pastura ◽  
2017 ◽  
Vol 5 (1) ◽  
pp. 42
Author(s):  
Dwi Retno Lukiwati ◽  
Endang Dwi Purbawati ◽  
Retno Iswarin Pujaningsih
Keyword(s):  
Zea Mays ◽  
Corn Stover ◽  
Crude Protein ◽  
Nutritive Value ◽  
Sweet Corn ◽  
Dry Land ◽  
Granular Form ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Soil Level

Manure enriched with rock phosphate (RP) and inoculated with biodecomposer very important to improve the dry land fertility. The objective of the research was to investigate the influence of some kind of manure enriched with RP in granular form and biodecomposer inoculated on sweet corn (Zea mays saccharata) stover nutrient as local forage feed for ruminant. A field experiment of completely randomized design with 7 treatments and four replicates was conducted on vertisol soil. Level of P (RP), N (urea) and K (KCl) fertilizers was 66 kg P/ha, 200 kg N/ha, and 125 kg K/ha, respectively. All of manure application at 30 t/ha, and enriched with RP. The treatments were T0 (manure), T1 (manure+EM4), T2 (manure+starTmik), T3 (manure+stardec), T4 (manure granular+EM4), T5 (manure granular+starTmik), and T6 (manure granular+stardec). The sweet corn was harvested at 70 days after planting, the stover was cut and measured for crude protein (CP), phosphorus (P), and calcium (Ca) concentration. The result showed that the treatment significantly affected to the nutritive value of sweet corn stover. The result of DMRT showed that effect of some kind of manure enriched with RP was not significantly different on CP, P, and Ca concentration of sweet corn stover. Conclusion, manure enriched by RP with or without biodecomposer, in granular or non-granular form, resulted in similar on CP, P, and Ca concentration of sweet corn stover.Keywords: biodecomposer, manure, phosphorus, stover, Zea mays saccharata.

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