scholarly journals Karakteristik Sensoris Chikuwa dengan Perbedaan Bahan Baku Surimi Ikan

2021 ◽  
Vol 10 (1) ◽  
pp. 53-66
Author(s):  
Dwi Inda Sari ◽  
Siti Hanggita ◽  
Herpandi Herpandi ◽  
Reistha Warayu
Keyword(s):  
Chemical Analysis ◽  
Protein Content ◽  
Oreochromis Niloticus ◽  
Raw Materials ◽  
Block Design ◽  
Gel Strength ◽  
Clarias Batrachus ◽  
Physical Analysis ◽  
Surimi Gel ◽  
Randomized Block Design

        Increased production of aquacultured freshwater fish, such as Pangasius pangasius, Oreochromis niloticus, and Clarias batrachus, wich have low commercial value as potential alternative raw materials for surimi. This study aimed to determine the sensory characteristics of chikuwa produced using different raw materials of surimi and increase the diversity of processed fishery products that are highly nutritious with recommended physical quality. This research used the randomized block design (RBD) method with three repetitions. The treatment used were the difference in raw materials of surimi, P1 (Pangasius pangasius), P2 (Oreochromis niloticus) and P3 (Clarias batrachus). Parameters in this research included physical analysis of surimi (gel strength), chemical analysis of surimi (protein content and moisture content), and chikuwa sensory analysis. The results showed that Pangasius pangasius had a significant effect on surimi gel strength, surimi protein content and surimi water content, but had no significant effect on Oreochromis niloticus and Clarias batrachus. Based on the chemical analysis results, all raw materials for surimi have met the standard of SNI 01-2694-2013 except for Pangasius pangasius surimi protein (11,94%). Different raw materials of surimi had a significant effect on the appearance, taste, color, and texture of the organoleptic test. However, it had no significant effect on the chikuwa aroma parameters. Chikuwa (P1) produced the best characteristics from an organoleptic.

scholarly journals Karakteristik Fisiko-Kimia dan Sensori Nugget Rumput Laut dengan Penambahan Tepung Ikan Motan (Thynnichthys thynnoides)

2018 ◽  
Vol 6 (2) ◽  
pp. 163-173
Author(s):  
Ricky Setyo Aditomo ◽  
Rodiana Nopianti ◽  
Indah Widiastuti
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Sensory Analysis ◽  
Research Method ◽  
Fish Meal ◽  
Block Design ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Physical Analysis ◽  
Randomized Block Design

The purpose of the research was to know the physicochemical and sensory characteristic of seaweed nugget with an addition of carp fish meal. The research was conducted from March 2016 until February 2017. The research method used a randomized block design (RBD). The treatments were 0%, 10%, 20%, 30% and 40% of fish meal. The parameters of this research were chemical analysis such as water content, ash content, protein content, carbohydrate content, and calcium; physical analysis was hardness, color and sensory analysis (color, taste, and texture). The results showed that treatments gave significant effect on water content, ash content, protein content, lipid content, carbohydrate content, calcium, lightness, chroma, hardness, and taste, but there was no effect on hue, color and texture. The water content was 47.01%-48.19%, ash was 1.29%-4.36%, protein was 2.26%-7.10%, lipid was 11.83%-14.79%, carbohydrate was 26.75%-36.42%, calcium was 15.11 mg/100g-48.46 mg/100g. The lightness of this seaweed nugget were 33.70%-63.43%, chroma 25.00%-35.10%, texture 26.97 gf – 50.80 gf. Taste sensory analysis of seaweed nugget were 2.72 (unlike) – 3.84 (like). The best treatment found in this research was A1.

scholarly journals Karakteristik Fisiko-Kimia dan Sensori Bakso Ikan Parang-parang (Chirocentrus dorab) dengan Substitusi Tepung Buah Pedada (Sonneratia caseolaris)

2018 ◽  
Vol 7 (1) ◽  
pp. 1-13
Author(s):  
Mutiara Pertiwi ◽  
Herpandi Herpandi ◽  
Rodiana Nopianti
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Sensory Analysis ◽  
Block Design ◽  
Ash Content ◽  
Physical Analysis ◽  
Sonneratia Caseolaris ◽  
Cutting Test ◽  
Randomized Block Design ◽  
Requirements Quality

The purpose of this research was to know the physicochemical and sensory characteristic of wolf herring's fishballs with flour crabapple mangrove (Sonneratia caseolaris) substitution. The research was conducted from February until May 2017. This research used randomized block design with 5 treatments and was repeated 2 times as the group. The substitution treatments were 0%, 25%, 50%, 75% and 100% of flour apple crab mangrove. The parameters of this research were chemical analysis such as water content, ash content, protein content, lipid content and carbohydrate content. The physical analysis was texture (firmness), and sensory analysis was color, taste, aroma, visible, texture, teeth cutting test, and folding test. The results showed that treatment gave a significant effect on water content, ash content, and protein content. In the physical analysis, the results treatment gave significant effect on texture (firmness) and sensory analysis also a significant effect on visible, color, taste, texture, and folding test. The water content of wolf herring's fish balls 72.61%-79.60%, ash 1.91%-3.50%, protein 6.63%-16.57%, lipid 0.24%-0.38%, and carbohydrate 8.51%-10.01%. The texture (firmness) of this fishballs was 58.80gf-115.60gf. The visible sensory were 5.0-6.12, color 4.96-6.08, aroma 4.96-5.76, taste 4.60-5.64, texture 4.72-5.96, teeth cutting test 5.72-6.56, and folding test 2.84-4.0. Substitution of flour crabapple mangrove 75% and 100% able to make wolf herring's fishballs meet the requirements quality standards of moisture content, ash content, protein content, and fat content for fishball products.

scholarly journals Karakteristik Selai Lembar Rumput Laut (Eucheuma Cottonii) Dengan Penambahan Komposisi Gula

2019 ◽  
Vol 7 (2) ◽  
pp. 104-110
Author(s):  
Surya Lencana ◽  
Rodiana Nopianti ◽  
Indah Widiastuti
Keyword(s):  
Chemical Analysis ◽  
Water Content ◽  
Sensory Analysis ◽  
Research Method ◽  
Block Design ◽  
Ash Content ◽  
Physical Analysis ◽  
Randomized Block Design ◽  
Sensory Parameters ◽  
Eucheuma Cottonii

The purpose of this research were to know the formulation  and to know the physicochemical of the making of seaweed sheet jam (Eucheuma cottonii) The research was conducted on December 2016 until April 2017. This research method used Randomized Block Design (RBD). The sugar treatment on sheet jam consisted of 50%, 40% and 30%. The parameters of this research were chemical analysis such as water content, ash content, fat, carbohydrate, and coarse fiber while for physical analysis consisted of sensory analysis (color, taste, appearance, flavor and texture). The treatments significantly affected the chemicals parameters such as water and carbohydrate level. The treatments not affected the sensory parameters The water content of seaweed sheet jam produced between 43.78% to 56.52%, ash ranged from 0.26% to 0.57%, fat ranged from 0.2% to 0.27%, carbohydrate ranged from 4.37% to 9.13%. Flavors range from 4.76 (neutral) to 5.4 (like lightly). The best treatment of this research is A1 with 50% of sugar

scholarly journals Culinary and nutritional quality of common bean lines with Carioca grain type and interaction with environments

Revista CERES ◽  
2017 ◽  
Vol 64 (2) ◽  
pp. 159-166 ◽  
Author(s):  
Helton Santos Pereira ◽  
Renata Cristina Alvares ◽  
Leonardo Cunha Melo ◽  
Antônio Félix da Costa ◽  
Hélio Wilson Lemos de Carvalho
Keyword(s):  
Genetic Variability ◽  
Common Bean ◽  
Protein Content ◽  
Block Design ◽  
Genetic Effect ◽  
Cooking Time ◽  
High Protein ◽  
High Protein Content ◽  
Randomized Block Design ◽  
Distrito Federal

ABSTRACT The objectives of this work were to study the genetic variability and the interaction between genotypes and environments for cooking time and protein content of bean grains as well as to identify elite lines of Carioca grain type with short cooking time, high protein content and high adaptability and stability for these two traits. Sixteen experiments were conducted in a complete randomized block design with three replications during the rainy, dry and winter seasons, in Goiás, Distrito Federal, Pernambuco, Sergipe, Bahia and Paraná States, in 2009 and 2010. Each trial was composed by 16 elite lines of Carioca grain type and the data of cooking time and protein content were obtained. Data were submitted to analysis of variance and to stability and adaptability analysis, according to the methodology proposed by Annichiarico. Genetic variability was found for cooking time and for protein content among Carioca common bean elite lines; however, for protein content this variability is lower. The environmental effect is important for the expression of these traits and is larger than the genetic effect. The interaction between genotypes and environments is important for cooking time and for protein content of common beans. The lines CNFC 11951 and CNFC 11962 presents short cooking time, high protein content and high stability and adaptability for both traits.

scholarly journals SUBSTITUSI TEPUNG ALMOND DENGAN TEPUNG KEMIRI (Aleurites moluccana Wild) TERHADAP KARAKTERISTIK KULIT MACARON

2019 ◽  
Vol 8 (2) ◽  
pp. 122
Author(s):  
Ida Ayu Ganitri Adnyasuari ◽  
I Gusti Ayu Ekawati ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Analysis Of Variance ◽  
Block Design ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Randomized Block Design ◽  
The Right ◽  
Aleurites Moluccana

This research aims to identify the substitution of almond flour with candlenut flour on the characteristics of macaron shell, and to identify the right concentration of almond flour with candlenut flour on the characteristics of macaron shell. This research used randomized block design with the treatment ratio of almond flour with candlenut flour, which consists of 6 levels such as: 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%, and 0% : 100%. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed using Analysis of Variance and if the treatment had an effect on the parameter, the Duncan test was performed. The result showed that substitution of almond flour with candlenut flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, swelling, flavor (hedonic), texture (hedonic), taste (scoring) and overall acceptance (hedonic). Substitution of almond flour with candlenut flour 40% had the best characteristics, with 2,40% water content, 2,51% ash content, 9,40% protein content, 18,98% fat content, 66,70% carbohydrate content, 130,81% swelling, color, flavor, taste, and overall acceptance liked, taste candlenut medium and texture very soft.

scholarly journals The plant nutrition impact on the quality and quantity parameters of maize hybrids grain yield based on different statistical methods

2020 ◽  
Vol 48 (4) ◽  
pp. 565-573
Author(s):  
Árpád Illés ◽  
S. M. Nasir Mousavi ◽  
Csaba Bojtor ◽  
Janos Nagy
Keyword(s):  
Grain Yield ◽  
Protein Content ◽  
Oil Content ◽  
Starch Content ◽  
Block Design ◽  
Maximum Yield ◽  
Maize Hybrids ◽  
Randomized Block Design ◽  
Significant Difference ◽  
Npk Fertilizer

AbstractIn recent years, producers of agricultural products have increased the use of chemical fertilizers per unit area. The goal of this research was to analyze the interaction of genotype in treatment (NPK fertilizer) on grain yield, protein content, oil content, and the starch content on 13 maize hybrids using analysis by the model of additive and multiplier effects AMMI and to evaluate genotypes, treatments, and their interactions using biplot in Hungary. Treatments include NPK0 (N: 0 kg/ha, P2O5:0 kg/ha, K2O: 0 kg/ha), NPK1 (N: 30 kg/ha, P2O5: 23 kg/ha, K2O: 27 kg/ha), NPK2 (N: 60 kg/ha, P2O5: 46 kg/ha, K2O: 54 kg/ha), NPK3 (N: 90 kg/ha, P2O5: 69 kg/ha, K2O: 81 kg/ha), NPK4 (N: 120 kg/ha, P2O5: 92 kg/ha, K2O: 108 kg/ha), NPK5 (N: 150 kg/ha, P2O5: 115 kg/ha, K2O: 135 kg/ha) in four replications based on complete randomized block design in 2019. The NPK fertilizer effects indicate that the fertilizers are different on yield genotype. AMMI analysis showed that there was a significant difference between genotypes, treatment, and the interaction effect of genotype * treatment at one percent. Besides, the maximum yield had Loupiac and NPK3 on grain yield, Loupiac and NPK2 on oil content, P0023, and NPK3 for starch content, DKC 3/ES4725 (DKC4725) and NPK3 for protein content. Also, GGE biplot analysis indicates that had maximum grain yield in Loupiac, protein content in P9978, oil content in MV Maronetta, and starch content in Sushi.

scholarly journals Effect of Different Nutrient Management Practices on Growth, Yield Attributes and Yield of Transplanted Pearl Millet (Pennisetum glaucum L.)

2021 ◽  
pp. 260-266
Author(s):  
Manish Yadav ◽  
N. J. Jadav ◽  
Dileep Kumar ◽  
C. H. Raval ◽  
Drashti Chaudhari ◽  
...  
Keyword(s):  
Protein Content ◽  
Management Practices ◽  
Nutrient Management ◽  
Pennisetum Glaucum ◽  
Block Design ◽  
Growth Yield ◽  
Growth And Yield ◽  
Yield Attributes ◽  
Randomized Block Design ◽  
Biological Yield

The Field experiment was conducted to evaluate the effect of fertility management on growth, yield attributes and yield of pearlmillet in a Randomized Block Design (RBD) with ten treatments and four replications during summer, 2019 at Anand, Gujarat. The experiment comprises of different nutrient management practices including 100% and 75% RDF with 15 t and 10 t FYM along with Bio NP consortia. A significant higher growth and yield parameters enhancement with the application of 100% RDF + 15 t FYM ha-1 + Bio NP Consortia was recorded in plant height, number of tillers, length of ear head, protein content and biological yield. The treatment T5 produced maximum (91.5 q ha-1) biological yield and statistically it was on par with T9 and T5. However, the lowest biomass production (73.0 q ha-1) was reported in treatment T1. Results of different nutrient management practices on days to 50% flowering, days to maturity, ear head girth and test weight were found non-significant.  Protein content of pearlmillet was increased from 7.5% to 9.06% under different nutrient management practices. 

scholarly journals KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SNACK BAR BERBASIS TEPUNG AMPAS TAHU, TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN KACANG KEDELAI (Glycine max.)

2021 ◽  
Vol 4 (1) ◽  
pp. 23-38
Author(s):  
Hadad Alwi Alwi ◽  
Damat Damat ◽  
Desiana Nuriza Putri
Keyword(s):  
Glycine Max ◽  
Phaseolus Vulgaris ◽  
Protein Content ◽  
Block Design ◽  
Ash Content ◽  
Phaseolus Vulgaris L ◽  
Protein Nutrition ◽  
Bean Flour ◽  
Randomized Block Design ◽  
Red Bean

The use of tofu dregs flour, red bean flour and chopped soybeans alarms to enrich the fiber and protein nutrition from the snack bar. The purpose of this study was to determine the interaction and effect of the addition of tofu pulp and red bean flour with soybeans on the physicochemical and organoleptic snack bars. The research used factorial randomized block design (RBD), the first factor was the ratio of the addition of tofu pulp flour and red bean flour with treatment T1 (14%; 86%), T2 (29%; 71%), T3 (43%; 57%) and the second factor was the addition of soybeans treated with K1 (10%), K2 (20%), K3 (30%). The results of the treatment of tofu dregs flour and red bean flour showed that the ash content in the T1 treatment (14%; 86%) was 3.20%, the fiber content in the T3 treatment (43%; 57%) was 6.54%, the protein content in T1 treatment (14%; 86%) namely 5.01%, organoleptic aroma test on T1 treatment (14%; 86%) namely 5.47 (delicious) and organoleptic taste test in T1 treatment (14%; 86%) namely 5.13 (delicious). The highest yield of chopped peanut treatment was at K1 (10%), namely 46.56 N.

scholarly journals Yield and Quality of Isabgol (Plantago ovata Forsk) as Influenced by Planting Geometry and Nutrient Levels under Eastern Dry Zone of Karnataka

2021 ◽  
pp. 82-87
Author(s):  
M. Eragegowda ◽  
A. P. Mallikarjuna Gowda ◽  
B. N. Maruthiprasad ◽  
T. N. Pushpa ◽  
M. N. Thimmegowda ◽  
...  
Keyword(s):  
Protein Content ◽  
Seed Yield ◽  
Block Design ◽  
Quality Parameters ◽  
Nutrient Levels ◽  
Planting Geometry ◽  
Yield And Quality ◽  
Randomized Block Design ◽  
Dry Zone ◽  
Swelling Factor

The experiment was laid out in a Factorial Randomized Block Design with sixteen treatments and replicated three times. The result indicated that the spacing of 22.5cm recorded significantly maximum number of spikes (36.50), seed yield (1221 kg /ha), husk yield (305 kg/ha), swelling factor (13.70 cc /g) and protein content (11.91%) in the seeds. Among the different nutrient levels, maximum number of spikes (35.79), seed yield (904 kg /ha), husk yield (225 kg/ha), swelling factor (13.93 cc /g) and protein content (12.24 %) of seeds were obtained with the application of 75 % RDF (37.5:18.75:22.50 + 7.5 t FYM.) and the interaction of row spacing of 22.5 cm and 75% RDF recorded maximum yiled and quality parameters found non significant.

scholarly journals Pengaruh Waktu Penyangraian Beras terhadap Komponen Bioaktif pada Bekasam Ikan Nila (Oreochromis niloticus)

2021 ◽  
Vol 10 (1) ◽  
pp. 9-16
Author(s):  
Rinto Rinto ◽  
Indah Widiastuti ◽  
Susi Lestari ◽  
Dwi Inda Sari ◽  
Putri Ayu Anisa
Keyword(s):  
Bioactive Compounds ◽  
Oreochromis Niloticus ◽  
Ph Value ◽  
Block Design ◽  
Vacuum Packaging ◽  
Treatment Control ◽  
Randomized Block Design ◽  
Acidity Level ◽  
Roasting Time

The objective of this research was to determine the effect of rice roasting time on bioactive compounds in bekasam from tilapia. This research used a Randomized block Design with four treatments. The treatments were the production of bekasam used rice (as a control) and rice with roasting time (0, 5, 10, 15 minutes). The parameters observed were acidity level (pH), lovastatin, peptide, and n-amino contents. The results of this study indicate that, roasting rice had a significant effect on the lovastatin content (54.35-57.73 ppm), where the highest lovastatin content was bekasam was produced by rice treatment (control). Rice roasting gived no significant affect to the pH value (6.12-6.35), peptide (9.24%-14.28%), and n-amino (0.014%-0.028%). Based on results of the research, fermentation bekasam process of tilapia fish with rice and rice roasting in the vacuum packaging has not been perfect.

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