TINGKAT KEASINAN DAN UJI ORGANOLEPTIK TELUR AYAM RAS DENGAN WAKTU PERENDAMAN YANG BERBEDA

The purpose of this study was to determine the organoleptic value of salty taste in eggs soaked in salt solution with different soaking times. The materials used in this study were 90 eggs, rubbing ash and crust salt (table salt). The experimental design used was a completely randomized design (CRD) with 3 treatments and 3 replications. The parameters observed in this study were the organoleptic value and salinity level. The results showed that the duration of soaking eggs in a salt solution had a significant effect on the organoleptic value and salinity of the eggs (P 0.05) on the organoleptic value and the salinity level of the panelists preferred the results of soaking in a salt water solution with a long soaking time of 12 days.

Download Full-text

Biofiltration Efficiency of Algae Spirogyra hyalina to Reduce Salinity of Sea Water

International Journal of Applied Biology ◽

10.20956/ijab.v1i1.2003 ◽

2017 ◽

Vol 1 (1) ◽

pp. 9

Author(s):

Ayub Wirabuana Putra

Keyword(s):

Fresh Water ◽

Dosage Form ◽

Sea Water ◽

Salt Water ◽

Salinity Level ◽

Powder Form ◽

The Third ◽

Randomized Design ◽

Completely Randomized Design ◽

Level Reduction

Algae Spyrogyra hyalina is one species of fresh water algae that is very easy to find in Indonesia. This species of algae known to have a lot of potential, which until now unknown. One potential that tried to explore in this research is the ability of these algae for decreasing the level of salt water salinity into fresh water. This research is an experiment with a completely randomized design (CRD), three treatments and three replications. Testing is done by performing algae arbsorbtion using three forms (powder, granule, and paper) with different biomass (1 g, 2 g, and 4gr). Preparations then coupled into a transparent pipe. The results showed the real effect of the decreased levels of salinity brine through the circuit. Filter with the powder forms with 4gr biomass has the highest salinity level reduction of 15%o, then the dosage form of granules with biomass 4gr with decreased 5.23%o and the third dosage form of paper with 1 gram of biomass with a decrease of 4.23%o.Forms with other biomass have a decrease in the salinity level of not more than 4%o. Preparations with powder form and 4gr biomass can be used to reduce the salinity level in the salt water.

Download Full-text

Pengaruh Penambahan Buah Nangka Muda terhadap Sifat Fisik dan Organoleptik Abon Daging Itik Afkir

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v5i3.5726 ◽

2018 ◽

Vol 5 (3) ◽

pp. 95

Author(s):

Rasman Rasman ◽

Harapin Hafid ◽

Nuraini Nuraini

Keyword(s):

Physical Characteristic ◽

Salt Water ◽

Physical Characteristics ◽

Brown Sugar ◽

Cooking Oil ◽

Randomized Design ◽

Significant Difference ◽

Completely Randomized Design ◽

Physical Variables ◽

Materials Used

ABSTRAKPenelitian ini dilakukan untuk mengetahui sifat fisik dan organoleptik abon daging itik afkirdengan penambahan buah nangka muda. Bahan yang digunakan adalah daging itik afkir, buah nangka muda, bawang putih, bawang merah, kemiri, ketumbar, kelapa, gula merah, garam, air, dan minyak goreng. Rancanganpenelitian yang digunakan dalam penelitian ini yaitu rancangan acak lengkap terdiri dari 4 perlakuan (A0: 100% daging itik, A1: 85% daging itik dan 15% nangka muda, A2:70% daging itik dan 30% nangka muda,A3:55% daging itik dan 45% nangka muda) dengan3 ulangan untuk peubah fisik, dan 15 panelis untuk pengujian organoleptik.Hasil penelitian menunjukan bahwa penambahan buah nagka muda padaabon itik afkir tidak berpengaruh nyata terhadap pH dan rendemen abon. Sifat organoleptik (aroma, warna, rasa, dan tekstur)abon daging itik afkir tidak berbeda nyata dengan penambahan buah nangka muda.Katakunci: Abon, daging itik afkir, buah nangka muda, sifat fisik, sifat organoleptik.ABSTRACT This study was conducted to determine the physical characteristics and organoleptic qualities of spent duck abon with the addition of unripe jackfruit. The materials used were spent duck meat, unripe jackfruit, garlic, shallot, candlenut, coriander, coconut, brown sugar, salt, water, and cooking oil. The design used in this study is completely randomized design consisted of 4 treatment (A0: 100% duck meat, A1: 85% duck meat and 15% unripe jackfruit, A2: 70% duck meat and 30% unripe jackfruit, A3: 55% duck meat and 45% unripe jackfruit) with 3 repetition for physical variables, and 15 panelists for organoleptic test. The results of this study suggested that addition of unripe jackfruit in spent duck abon showed no significant difference for pH and rendemen. Organoleptic qualities (aroma, color, flavor and texture) of spent duck abon showed no significant difference with unripe jackfruit aditition.Keywords: abon, spent duck meat, unripe jackfruit, physical characteristic, organoleptic qualities

Download Full-text

Quality Improvement of White Pepper with Processing through Optimizing the Ratio of Starter Culture from Acetobacter sp., Bacillus subtilis, and Bacillus cereus

HAYATI Journal of Biosciences ◽

10.4308/hjb.29.1.87-96 ◽

2021 ◽

Vol 29 (1) ◽

pp. 87-96

Author(s):

Kirana Sanggrami Sasmitaloka ◽

Hernani Hernani

Keyword(s):

Fermentation Process ◽

Starter Culture ◽

High Quality ◽

Soaking Time ◽

White Pepper ◽

Randomized Design ◽

Short Period ◽

Study Characteristics ◽

Completely Randomized Design

Fermentation process using known microbial species can be exploited for the processing of white pepper. It is expected to generate quality of white pepper in a short period soaking time. This research aimed to study characteristics of white pepper through a fermentation process by addition of combination isolates of Acetobacter sp., B. subtilis, and B. cereus. After threshing, 2 kg of fresh pepper berries was soaked in water mixed with starter culture. The experiment used a completely randomized design, two replications. The treatment consisted of: A) starter culture ratio of Acetobacter sp.: B. subtillis: B. cereus (A1 = 0:0:0; A2 = 1:1:1; A3 = 2:1:1; A4 = 1:2:1; and A5 = 1:1:2) and soaking time (B1 = 5 and B2 = 7 days). Fermented pepper was decorticated, washed, and dried. The best treatment was fermented for 7 days with the combination isolates of Acetobacter sp., B. subtilis, and B. cereus with ratio 2:1:1. This condition produced white pepper in fulfilling in requirement of SNI standards with piperine and essential oil contents and TPC of 5.95%, 2.95% and 1.1 x 102 CFU/g, respectively. This process is expected to generate high quality of white pepper in a short soaking time.

Download Full-text

Accelerated ageing as a vigour test on chickpea seeds

Australian Journal of Crop Science ◽

10.21475/ajcs.20.14.02.p1957 ◽

2020 ◽

pp. 339

Author(s):

Letícia Betânia Xavier Dias ◽

Pedro Afonso de Melo Queiroz ◽

Lara Bernardes da Silva Ferreira ◽

Marco Antônio Moreira de Freitas ◽

Érica Fernandes Leão Araújo ◽

...

Keyword(s):

Stainless Steel ◽

Salt Solution ◽

Saline Solution ◽

Deionized Water ◽

Accelerated Ageing ◽

Ageing Test ◽

Randomized Design ◽

Initial Characterization ◽

Completely Randomized Design ◽

Saline Test

The objective of this work was to establish the temperature and the period of exposure needed to perform the traditional accelerated ageing test with saturated NaCl salt solution on chickpea seeds. Eight seed lots from two cultivars, including four seeds each, were subjected to germination and vigour tests for initial characterization. Following the methodology of the traditional accelerated ageing test. The seeds were placed on stainless steel screens in boxes with 40 mL deionized water. They were kept at 41 and 45º Celsius for 24 and 48 hours. Furthermore, the accelerated ageing test using [40 g of NaCl in 100 mL of water, thus providing 76% of relative humidity in air] NaCl (salt) solution in place of the deionized water was performed. Aged seeds were sowed in germination paper and kept in a germination chamber at 41º and 45º Celsius. The evaluations were performed five and eight days after sowing. The statistical analysis was performed with a completely randomized design and four replications. The traditional ageing of both cultivars showed a water content higher than the tolerated limits at 48 hour period and 41 and 45 °C. In the saturated saline test, the cultivar BRS Aleppo produced consistent results at temperatures 45 °C for 24 h. The cultivar Cícero showed a low correlation with the initial characterization as the results of accelerated ageing. Thus, for ‘BRS Aleppo’, the recommended accelerated ageing methodology was application of saturated saline solution, when seed exposed to 41 °C for 24 hours with germination evaluation at the first count date. For 'Cicero', satisfactory results were not obtained, and new studies are required to establish a methodology.

Download Full-text

PENGARUH PENGGUNAAN BUBUK JAHE MERAH (Zingiber officinale var. Rubrum) TERHADAP SIFAT ORGANOLEPTIK BAKSO DAGING KAMBING

ZOOTEC ◽

10.35792/zot.38.1.2018.18536 ◽

2017 ◽

Vol 38 (1) ◽

pp. 93

Author(s):

Afikra Armansyah, ◽

Friets S. Ratulangi ◽

Godlief D.G. Rembet

Keyword(s):

Zingiber Officinale ◽

Randomized Design ◽

Ginger Powder ◽

Completely Randomized Design ◽

Acceptance Levels ◽

Materials Used ◽

Tapioca Flour ◽

Red Ginger ◽

Hedonic Quality

THE UTILIZATION OF RED GINGER POWDER (Zingiber officinale var. Rubrum) ON ORGANOLEPTIC CHARACTERISTIC OF MUTTON MEATBALLS. This study was conducted to evaluate the utilization of red ginger powder on the organoleptic characteristic of mutton meatballs. The materials used were fresh mutton meat on the hamstrings, tapioca flour, salt, flavoring, garlic, pepper, red ginger powder, ice cubes and processing equipment tools. The experimental design used in this study was a Completely Randomized Design of five treatments with 30 replications. The treatment was 300 g of meat and 0 g red ginger powder (R0), 300 g of meat and 1.5 g red ginger powder (R1), 300 g of meat and 3.0 g red ginger powder (R2), 300 g of meat and 4.5 g red ginger powder (R3), and 300 g of meat and 6 g red ginger powder (R4). Organoleptic testing performed was using the hedonic quality test. The variables measured consisted of color, flavor, taste and elasticity of meatballs. Determination of the average difference among treatments was done by Tukey (HSD) test. The results showed that the treatments affected significantly on flavor and taste. However, treatments did not affect significantly on color and elasticity of meatballs. The use of 3g red ginger powder could provide acceptance levels on organoleptic characteristic of mutton meatballs. Keywords: Mutton meat, red ginger, Meatballs

Download Full-text

Performa Ayam Arab dengan Pemberian Energi-Protein pada Level Berbeda

Jurnal Sains dan Teknologi Peternakan ◽

10.31605/jstp.v1i1.422 ◽

2019 ◽

Vol 1 (1) ◽

pp. 7-12

Author(s):

Windawati Alwi ◽

Laily Agustina ◽

Muhammad Zain Mide

Keyword(s):

Analysis Of Variance ◽

Protein Level ◽

Egg Production ◽

Feed Consumption ◽

Feed Conversion ◽

Randomized Design ◽

Optimal Feed ◽

Completely Randomized Design ◽

Materials Used

This research aimed to determine the effect of different energy and protein level giving in Arabic chicken on feed consumption, egg production and feed conversion. The materials used for this experiment were 80 heads of arabic chicken 5 months age and maintained for 6 weeks (36 days). The method used was completely randomized design (CRD) which consists of 4 treatments and 10 replications that R1 (protein 15% and EM 2 500 Kcal), R2 (protein 16% and EM 2 600 Kcal), R3 (protein 17% and EM 2 700 Kcal) and R4 (protein 18% and EM 2 800 Kcal). Analysis of variance showed that treatment significantly (P<0.05) on feed consumption, egg production and feed conversion. It could be concluded that more increasing energy and protein, the higher egg production, feed consumption and generates optimal feed conversion. Energy and protein with a protein level of 18% and energy 2 800 Kcal kg-1 showed better performance.

Download Full-text

PENGARUH KONSENTRASI DAN LAMA PERENDAMAN A. pintoi DENGAN URIN TERNAK SAPI TERHADAP PERTUMBUHAN TANAMAN A. pintoi

ZOOTEC ◽

10.35792/zot.37.1.2017.13507 ◽

2016 ◽

Vol 37 (1) ◽

pp. 15

Author(s):

Novalia Lumban Gaol ◽

Ch. L. Kaunang ◽

Rustandi . ◽

F. Dompas

Keyword(s):

Urine Concentration ◽

Plant Roots ◽

Root Weight ◽

Factor B ◽

Soaking Time ◽

Arachis Pintoi ◽

Randomized Design ◽

Cow Urine ◽

Completely Randomized Design ◽

Plant Length

INFLUENCE OF CONCENTRATION AND SOAKING TIME OF A. pintoi IN THE COW URINE ON PLANT GROWTH. Cow urine has an auksin a, auksin b, and IAA (hetero auksin) that can stimulate plant roots. The present study was conducted to determine the influence of concentration and soaking time in the cow urine on Arachis pintoi (A. pinto) growth. This study used Completely Randomized Design (CRD) in Factorial arrangement with 2 factors A and B. Factor A= urine concentration: A1 = urine 75% + water 25% and A2; urine 50% + water 50%; and factor B = soaking time: B1 = 1 hour; B2 = 2 hours; Dan, B3 = 3 hours. Treatments were replicated 4 times. Parameters measured were: leaves amount (sheets), plant length (cm), and root weight (g). Research results showed that mean leaves amount ranged from 41,65 to 46,77 sheets, plant length 35,97-36,67 cm, and root weight 1,95-1,72 g. Utilization of cow urine with a different concentration and soaking time gave a non significant different (P>0.05) on leaves amount, plant length, and root weight. It can be concluded that cow urine concentration and soaking time do not effect leaves amount, plant length, and root weight of Arachis pintoi (A. pinto). Key words: Cow urine concentration, Soaking time, A. pintoi.

Download Full-text

Penggunaan Macam Pupuk dan Bentuk Aplikasinya Terhadap Pertumbuhan Bibit Kelapa Sawit di Pembibitan Utama

Jurnal Agroqua Media Informasi Agronomi dan Budidaya Perairan ◽

10.32663/ja.v12i1.252 ◽

2014 ◽

Vol 12 (1) ◽

pp. 1

Author(s):

Nurseha Nurseha ◽

Danner Sagala ◽

Antonius Dalle

Keyword(s):

Plant Height ◽

Oil Palm ◽

Experiment Design ◽

Measured Variable ◽

Randomized Design ◽

Application Methods ◽

Completely Randomized Design ◽

Materials Used

The goal of this research was to know the effect of kinds and application methods of fertilizer on oil palm in main nursery.. The materials, used were Oil Palm Tenera Variety, Blitz Fertilizer and Mutiara Fertilizer. The experiment design was completely randomized design with 8 treatments in 5 replications. The treatment were fertilizer kinds and the application methods consisted of granular formed mutiara fertilizer, dissolved mutiara fertilizer, granular formed blitz fertilizer by 50% mutiara fertilizer dosage, dissolved blitz fertilizer by 50% mutiara fertilizer dosage, granular formed blitz fertilizer by 100% mutiara fertilizer dosage, dissolved blitz fertilizer by 100% mutiara fertilizer dosage, granular formed blitz fertilizer by 150% mutiara fertilizer dosage, dissolved blitz fertilizer by 150% mutiara fertilizer dosage. Mutiara fertilizer dosage were 10 grams/seedling for 5 month old, 15 grams/seedling for 6 month old and 15 grams/seedling for 7 month old. Measured variable were plant height, the girth of the stem and midrib number. The results showed that the use of blitz fertilizer by 100% mutiara fertilizer dosage with dissolved application gave the best growth in oil palm seedlings in the main nursery

Download Full-text

EFEKTIVITAS KUNYIT (Curcuma domestica) SEBAGAI PEREDUKSI FORMALIN PADA TAHU

Jurnal SainHealth ◽

10.51804/jsh.v1i1.72.1-14 ◽

2017 ◽

Vol 1 (1) ◽

pp. 1

Author(s):

Zainal Berlian ◽

Elfira Rosa Pane ◽

Sri Hartati

Keyword(s):

Storage Time ◽

Solution Concentration ◽

Active Compounds ◽

Soaking Time ◽

Organoleptic Test ◽

Time Treatment ◽

Randomized Design ◽

Completely Randomized Design ◽

And Storage

The use of formalin increasingly widely circulated among sellers tahu, because nature tahu easily broken then the sellers know much use out using formalin. Turmeric has active compounds that issaponin. It can be used to minimize the presence of formaldehyde in tahu This study used tahu immersed in 5% formalin solution added a solution of turmeric. The research carried on in the Laboratory of the Polytechnic Palembang Health Nutrition Department. Determination of formaldehyde using a spectrophotometer test. The study used a completely randomized design (CRD) with a model of Factorial three factors, namely soaking treatment (60 minutes, 75 minutes, 90 minutes) giving a solution of Turmeric (0 %, 10 %, 15 %, 20 %) and storage factor (0, 24, 48, 72 hours). The parameters used are formaldehyde levels and organoleptic test. These results indicate that treatment of soaking time did not significantly affect the levels of formaldehyde in tahu that F count -0.022 smaller than F table 6.94. Treatment addition of turmeric solution concentration does not significantly affect the levels of formaldehyde at 0.864 tahu that F count is smaller than F table 3.16. The storage time treatment also did not significantly affect the levels of formaldehyde in tahu that F count -11.16 smaller than 2.73. However, the interaction between the immersion treatment, turmeric solution concentration and storage time significantly affect the levels of formaldehyde in the tahu, namely 282.16 F count larger than F table 1.75. And the results of organoleptic able to change the texture of aroma and color in tahu with decreasing levels of formaldehyde in tahu. In this study, formaldehyde levels lowest in 90 minutes soaking treatment, the concentration of 20 % deposit 72 hours .

Download Full-text

14. PENGARUH LAMA PERENDAMAN LARVA DALAM HORMON METIL TESTOSTERON ALAMI TERHADAP PENJANTANAN IKAN LELE DUMBO (Clarias gariepinus) The Effect of Soaking Time of African Catfish Larvae (Clarias gariepinus) in Natural Methyl Testosterone Hormone on Masculinization

Jurnal Medika Veterinaria ◽

10.21157/j.med.vet..v10i2.4629 ◽

2016 ◽

Vol 8 (1) ◽

Author(s):

Rosmaidar R

Keyword(s):

Immersion Time ◽

Clarias Gariepinus ◽

African Catfish ◽

Soaking Time ◽

Experimental Animals ◽

Randomized Design ◽

Significant Difference ◽

Completely Randomized Design ◽

Difference Test ◽

Banda Aceh

The purpose of this study was to determine the effect of immersion time on African catfish (Clarias gariepinus) larvae in natural methyl testosterone hormone on masculinization. This study was conducted in Center of Fish Culture Lamnyong, Banda Aceh. Experimental animals used in this study were 270 African catfish larvae aged 10 days. The study was designed using completely randomized design (CRD) with 3 treatments and 3 replications. African catfish larvae aged 10 days in group P1, P2, and P3 were immersed in natural methyl testosterone hormone for 10 hours, 20 hours, and 30 hours, respectively. Observations were carried out until fish reach 50 days old. Data were analyzed by analysis of variance (Anova) followed by least significant difference test (LSD). Percentage of male catfish observed in P1, P2, and P3 were 64.24 %, 93.11%, dan 59.94% respectively. As a conclusion, immersion with natural methyl testosterone hormone can change the sex of catfish to be male. ____________________________________________________________________________________________________________________ Key words: african catfish, methyl testosterone natural, masculinization

Download Full-text