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 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 Karakteristik Fisikokimia dan Sensoris Nugget Kijing (Pilsbryoconcha exilis)

2018 ◽  
Vol 7 (1) ◽  
pp. 76-85
Author(s):  
Ina Permata Sari ◽  
Herpandi Herpandi ◽  
Shanti Dwita Lestari
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Water Content ◽  
Sensory Analysis ◽  
Block Design ◽  
Ash Content ◽  
Sensory Characteristics ◽  
Chemical Characteristics ◽  
Physical Chemical ◽  
Randomized Block Design

The purpose of this research was to observe the effects of threadfin breams surimi (Nemiptarus nematophorus) and mussel (Pilsbryoconcha exilis) to physical, chemical and sensory characteristics of nugget. This research used randomized block design (RBD) consisted of one factor treatment and three replications. Factor treatment consisted of combination ratio threadfin breams surimi and mussel 100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, 0% : 100%. The variables observed were physical characteristics (elasticity), chemical characteristics (moisture content, ash, protein, fat, carbohydrate, and iron) and sensory analysis on appereance, flavour, taste and texture of the final products. Different combinations of threadfin breams surimi and mussel had significant effect on elasticity (222.53 gf, 278.33 gf, 300.66 gf, 312.13 gf, 452.86 gf), ash content (3.26%, 2.51%, 2.23%, 1.63%, 1.45%), protein content (8.27%, 12.11%, 14.8%, 17.14%, 20.73%), carbohydrate content (17.32%, 14.34%, 11.11%, 8.42%, 3.5%), and iron (23.61%, 18.56%, 12.77%, 7.24%, 1.54%). Based on the results, the greater addition of surimi concentration caused the increasing value of elasticity, protein, and water content. While the greater addition of mussel concentration resulted on the increased value of ash, fat and iron. This research showed that the combination of 75% threadfin breams surimi and 25% mussel produced on nugget with the best characteristics.

scholarly journals PENGARUH PERBANDINGAN MOCAF (Modified Cassava Flour) DENGAN TEPUNG KACANG HIJAU (Vigna radiata) TERHADAP KARAKTERISTIK TUILE

2019 ◽  
Vol 8 (3) ◽  
pp. 293
Author(s):  
I Made Dwi Purnama Rianta ◽  
Putu Timur Ina ◽  
I Wayan Rai Widarta
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Mung Bean ◽  
Block Design ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour

This research was conducted with the aims to determine the effect of mocaf and mung bean flour to the characteristics of tuile and get a certain ratio of mocaf and mung bean flour which able to produce tuile with the best characteristics. This research used randomized block design with treatment factor is the ratio of mocaf and mung bean flour which consist of 6 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; and 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment. The data were analyzed with Analysis of Variance method and if the treatment had an effect on the variable, the Duncan test were performed. The results showed that the ratio of mocaf and mung bean flour had an effect on water content, ash content, protein content, crude fiber content, carbohydrate content, color, taste (hedonic test), texture (hedonic test and scoring test) and overall acceptance (hedonic test). Ratio of 70% mocaf : 30% mung bean flour is the best characteristic with 1,16% water content, 1,46% ash content, 8,54% protein content, 15,49% fat content, 73,33% carbohydrate content, 5,36% crude fiber content, rather liked color, rather liked flavor, crunchy and liked texture, rather liked taste, and overall acceptance is rather liked. Keyword: mocaf, mung bean flour, tuile

scholarly journals PENGARUH TEKNIK DAN WAKTU PENGGORENGAN NON VAKUM DAN VAKUM TERHADAP KARAKTERISTIK ORGANOLEPTIK, DAN KIMIA TUMPI-TUMPI TUNA (Thunnus sp.)

2019 ◽  
Vol 2 (2) ◽  
pp. 226
Author(s):  
Yulis Adrianti ◽  
Tamrin Tamrin ◽  
Kobajashi Togo Isamu
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Block Design ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Frying Time ◽  
Tuna Fish ◽  
Average Value ◽  
Vacuum Frying

The Effect of Comparison of Seaweed (Eucheuma cottonii) and Flying Fish (Decapterus spp.) In Production of crackers to Organoleptic, Physical and Chemistry AnalysisABSTRACT          This study aims to determine the effect of non-vacuum and vacuum frying techniques and time on the organoleptic and chemical characteristics of tumpi-tumpi tuna (Thunnus sp.). This study used a randomized block design (RBD) with two treatment factors namely the first factor is a frying technique consisting of two levels, namely non-vacuum frying techniques and vacuum frying techniques. The second factor is frying time consisting of three levels is (ten minutes), T2 (twenty minutes), dan T3 (thirty minutes). Organoleptic tests include color, scent, taste, and texture, while chemical testing uses the method BSN 01-2354.2-2006 include water content, ash content, fat content, and carbohydrate content. Based on the results of the research test, showed that the effect of the technique and the time of non-vacuum and vacuum frying on the organoleptic test is color with an average value of 6,46, aroma with an average value of 6,13, taste with an average value of 5,81, and texture with an average value of 5,45. While the proximate test results that the best water content is in the V1T3treatment with an average value of 3,05%, the best ash content is in the V0T3treatment with an average value of 5,27%, the best fat content is in the V0T3treatment with an average value of 14,18%, the best protein content was found in the V1T3treatment with an average value of 13,21%, and carbohydrate content was found in the V0T3treatment with an average value of 65,51%. The conclusion of this research is the effect of the technique and non-vacuum and vacuum frying time have a very significant effect, while the interaction has no significant effect on organoleptic values. While the best proximate test result was found in V0T3treatment with an average value of ash content of 5,27%, the fat content of 14,18%, carbohydrate 65,51%, and for water and protein content of the best treatment was found in V1T3with successive value according to 3,05% and 13,21%. Keywords: Tuna fish (Thunnus sp.), non-vacuum, vacuum, tumpi-tumpi, organoleptic, dan chemistry ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh teknik dan waktu penggorengan non vakum dan vakum terhadap karakteristik organoleptik dan kimia tumpi-tumpi tuna (Thunnus sp.). Metode penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor perlakuan yaitu faktor pertama teknik penggorengan yang terdiri dari 2 taraf yaitu teknik penggorengan non vakum (V0) dan teknik penggorengan vakum (V1). Faktor kedua adalah waktu penggorengan yang terdiri dari 3 taraf yaitu T1 (10 menit), T2 (20 menit), dan T3 (30 menit). Uji organoleptik meliputi warna, aroma, rasa, dan tekstur, sedangkan uji kimia menggunakan metode BSN 01-2354.2-2006 meliputi kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat. Berdasarkan hasil penelitian, menunjukkan bahwa pengaruh teknik dan waktu penggorengan non vakum dan vakum terhadap uji organoleptik yaitu warna dengan nilai rata-rata 6,46, aroma dengan nilai rata-rata 6,13, rasa dengan nilai rata-rata 5,81, dan tektur dengan nilai rata-rata 5,45. Sedangkan hasil uji proksimat yaitu kadar air terbaik terdapat pada perlakuan V1T3 dengan nilai rata-rata sebesar 3,05%, kandungan kadar abu terbaik terdapat pada perlakuan V0T3 dengan nilai rata-rata sebesar 5,27%, kandungan kadar lemak terbaik terdapat pada perlakuan V0T3  dengan nilai rata-rata sebesar 14,18%, kandungan kadar protein terbaik terdapat pada perlakuan V1T3 dengan nilai rata-rata sebesar 13,21%, dan kandungan kadar karbohidrat terbaik terdapat pada perlakuan V0T3  dengan nilai rata-rata sebesar 65,51%. Kesimpulan pada penelitian ini adalah pengaruh teknik dan waktu penggorengan non vakum dan vakum berpengaruh sangat nyata, sedangkan pada interaksi berpengaruh tidak nyata pada nilai organoleptik sedangkan hasil uji proksimat terbaik terdapat pada perlakuan V0T3 dengan nilai rata-rata kadar abu 5,27%,  kadar lemak 14,18%, karbohidrat 65,51% dan untuk kadar air, dan kadar protein perlakuan terbaik terdapat pada V1T3 dengan nilai berturut-turut 3,05%, dan 13,21%..Kata kunci: Ikan tuna (Thunnus sp.), non vakum, vakum, tumpi-tumpi, organoleptik, dan kimia 

scholarly journals Pengaruh Perbedaan Proses Fermentasi Terhadap Karakteristik Fisik dan Kimia Kecap Ikan Sepat Siam (Trichogaster pectoralis)

2018 ◽  
Vol 7 (1) ◽  
pp. 36-48
Author(s):  
Suci Indah Sari ◽  
Indah Widiastuti ◽  
Shanti Dwita Lestari
Keyword(s):  
Protein Content ◽  
Research Method ◽  
Block Design ◽  
Ash Content ◽  
Fish Sauce ◽  
Fermentation Time ◽  
Fermentation Processes ◽  
Randomized Block Design ◽  
Treatment Factor ◽  
Effect On Yield

The purpose of the research was to know physic and chemical characteristics of siamese gouramy fish sauce using three different fermentation processes. This research method used a faktorial randomized block design (FRBD) with two treatment factor and done with three replications. The factor treatment were consists of a type of fermentation (spontaneous, pedioccus halophilus, enzyme papain) and fermentation time (30. 60. 90 day). This research shows that the different of fermentation type and fermentation time had significant effect on yield, pH, ash content, protein content, tvb and interaction between fermentation type and fermentation time had significant effect on chrome. The best product is papain enzyme addition and long fermentation during 90 days that produce the product had yield (58.8%), pH (6.04), ash content (23.82%), protein content (2.46 mg/mL), tvb (94.58 mg/100mg), viskositas (0.65 dPas), lightness (26.6), chrome (2.17), and hue (41)

scholarly journals Pengaruh Penambahan Soda Kue dan Rempah-Rempah Terhadap Karakteristik Ikan Kering Rendah Garam

2018 ◽  
Vol 7 (1) ◽  
pp. 60-68
Author(s):  
Wiji Rahayu ◽  
Herpandi Herpandi ◽  
Indah Widiastuti
Keyword(s):  
Sodium Bicarbonate ◽  
Protein Content ◽  
Sensory Analysis ◽  
Block Design ◽  
Salt Content ◽  
Ash Content ◽  
A Value ◽  
Randomized Block Design ◽  
Treatment Factor ◽  
Dried Fish

This study aims to determine the effect of sodium bicarbonate and spices addition on the characteristics of low salted dried fish. This research method used a randomized block design (RBD) with one treatment factor and done with three replications. The treatment used in this research were the addition of sodium bicarbonate 2.5%, turmeric 0.2%, and combination of turmeric 0.2% and chili 0.2%. The results of this research showed that treatment did not significantly affect on the value of the yield, moisture content, acid insoluble ash content, salt content, and protein content of low salted dried fish. The results of sensory analysis showed that treatment significantly affect on the appearance and aroma while the taste and texture were not significant. The best product was treated with the addition of sodium bicarbonate by 2.5% which resulted in a product with a value of yield 27.6%, water content 28.83%, acid insoluble ash content 0.32%, salt content 5.83%, and the protein content 56.27%. The results of sensory analysis showed that the value for the appearance 8.3 (whole, clean, less neatly, eradiate by type), aroma 8.3 (less aroma, without additional aroma), flavour 6.91 (very tasty, specific type, without additional flavour), and texture 8.1 (dense, compact, bending, less dried).

scholarly journals The Differencies Addition of Cristal Sugar Ratio on Red Peanut Jam in Local North Maluku

2020 ◽  
Vol 13 (2) ◽  
pp. 479-485
Author(s):  
Nursafa Nursafa ◽  
Erna Rusliana Muhamad Saleh ◽  
Mustamin A. Masuku
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Research Method ◽  
Peanut Butter ◽  
Chemical Properties ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Organoleptic Properties ◽  
Dissolved Solids

Red peanut butter tends to be easy to make and doesn't require a lot of additional ingredients. Besides jam is a processed product that is very popular with many people, especially the mobility, because it is practical and preferred as a spread of bread for the breakfast menu. This study aims to determine the chemical and organoleptic properties of red peanut butter with the addition of different sugars. This research method uses a simple Randomized Complete Design (CRD) one factor consisting of 5 treatments and three replications so as to obtain 5x3 = 15 experimental units. The treatments consisted of 5 treatments namely adding 15% sugar (K1), adding 20% sugar (K2), adding 25% sugar (K3), adding 30% sugar (K4) and adding 35% sugar (K5) with peanut porridge 1 kg The parameters observed include chemical properties, namely water content, ash content, fat content, protein content, carbohydrate content, crude fiber and dissolved solids while for organoleptic properties include color, aroma, texture and taste. The addition of different sugars gives significantly different effects on water content, carbohydrate content, protein content, color, aroma, texture and taste. Red peanut butter is the best treatment, which is the addition of 35% sugar (K5).

scholarly journals Karakteristik Sifat Fisiko-Kimia Mi Basah Subtitusi Tepung Sorgum (Sorghum bicolor L. Moench) Diperkaya Serat Rumput Laut (Gracilaria sp.)

2019 ◽  
Vol 2 (2) ◽  
pp. 256
Author(s):  
Alifianti Nur Waqiah ◽  
Damat Damat ◽  
Desiana Nuriza Putri
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Block Design ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber Content ◽  
Randomized Block Design ◽  
Protein Flour ◽  
The Difference

Noodles are consisting of main high protein flour. Data consumption of noodles in 2014 in Indonesia gain 2,2 million ton, this number was going high gradually in every next year. The substitute material which has similarities with what has been used in the last decade is sorghum starch. The aim of this study was to determine the effect of the composition of sorghum starch with seaweed pulp. The research method in is factorial Randomized Block Design (RBD). The first factor used was the difference in the ratio of wheat flour with sorghum starch which was added at 80:20; 60:40; 50:50 Factor II is the addition of seaweed which is 10%, 20%, and 30%. Quality starch noodles within analysis: water content, ash content, protein content, fat content, crude fiber content, and organoleptic (texture, taste, color, and aroma (smell)). The best results were obtained in the T1R1 treatment which got rank 1 with water content 33.38%, ash content 2.05%, protein content 8.31%, fiber content 12.92%, fat content 1.22%, organoleptic aroma 2.94 with aroma value "Quite tasty", organoleptic texture 3.76 with a value of "springy", color organoleptic 3.73 which is "attractive", organoleptic taste 3.76 that is "delicious".

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