scholarly journals Pengaruh Kombinasi Tepung Ikan Sepat Siam (Trichogaster pectoralis) dan Tepung Terigu Terhadap Karakteristik Sensori dan Fisiko-Kimia Mantou

2018 ◽  
Vol 7 (1) ◽  
pp. 14-26
Author(s):  
Partha Aryani ◽  
Rodiana Nopianti ◽  
Indah Widiastuti
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Fish Meal ◽  
Block Design ◽  
Ash Content ◽  
Sensory Characteristics ◽  
Chemical Characteristics ◽  
Sensory Test ◽  
Average Value ◽  
Randomized Block Design

The purpose of this research was to determine the effect of combinations of fish meal and wheat flour to physicochemical and sensory of mantou. This research used a randomized block design consisted of one-factor treatment with three replications. Factor treatment consists of combinations fish meal and wheat flour 0 g : 100 g, 10 g : 90 g, 20 g : 80 g, 30 g : 70 g, 40 g : 60 g and 50g : 50 g. The parameters observed were physical characteristics (percentage level of development of bread, texture, and Whiteness), chemical characteristics (moisture content, ash, protein, lipid, carbohydrate, calcium and phosphor) and sensory characteristics (color, flavor, aroma, and texture). Result of this research showed that average value percentage level of development mantou were 3.49 to 1.85, texture was 661.53 gf to 1307.13 gf, whiteness was 63.32% to 51.20% moisture content were 35.92% to 30.79%, ash content was 1.73% to 3.99%, protein was 11.20% to 26.75%, lipid was 3.51% to 7.26%, carbohydrate was 47.64% to 31.21%, calcium was 7.21 mg/100g to 25.21 mg/100g, phosphor were 53.54 mg/100g to 51.53 mg/100g, and a sensory test had significantly (Fhitung>Ftabel) for color, flavor, aroma, and texture. The best treatments according to sensory characteristics were 20% of the fish meal.

EFFECT OF GRATED CASSAVA AS SUBSTITUTE FOR WHEAT FLOUR IN PROCESSING STEAMED CAKE

2014 ◽  
Vol 4 (1) ◽  
pp. 48-54
Author(s):  
Budi Santoso ◽  
Susi Imelda Siagian ◽  
Agus Wijaya
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Block Design ◽  
Ash Content ◽  
Crude Fiber ◽  
Chemical Characteristics ◽  
Average Value ◽  
Physical And Chemical Characteristics ◽  
Randomized Block Design ◽  
Physical And Chemical

The objective of research were to determine the physical and chemical characteristics, and organoleptic of steamed cake with grated cassava as an ingredient substitute for wheat flour. Research used a Non Factorial Complety Randomized Block Design (RALNF) with 5 level of treatments and 3 replication. Level of treatments research : A (wheat flour 0% and grated cassava 100%), B (wheat flour 20% and grated cassava 80%), C (wheat flour 40% and grated cassava 60%), D (wheat flour 60% and grated cassava 40%), E (wheat flour 80% and grated cassava 20%), and F (wheat flour 100% and grated cassava 0%). Results showed that steamed cakes with added grated cassava had significantly effect on the texture, moisture content, lightness, and hue but ash content and chroma not significant. The average value of texture, lightness, chroma, hue, moisture content and ash content of steamed cake is 618,33-1.273,47 gf; 65.30-75.20%; 32.33-38.03%; 83,27-86,87o; 29.84-40.41%; and 0.39-0.79%. Carbohydrate, protein, crude fiber, and HCN of steamed cake with grated cassava 80% and 40% were 44.88% and 49.9%; 3.37% and 2.90%; 3.94% and 2.91%, 1.72 and 1,14 mg /100 g respectively.

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 Karakteristik Fisiko Kimia dan Sensoris Burger Kerang Darah (Anadara granosa)

2018 ◽  
Vol 6 (2) ◽  
pp. 134-144
Author(s):  
Ervianti Ervianti ◽  
Herpandi Herpandi ◽  
Ace Baehaki
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Sensory Analysis ◽  
Block Design ◽  
Ash Content ◽  
Physical Characteristics ◽  
Chemical Characteristics ◽  
Randomized Block Design ◽  
Blood Clam ◽  
Anadara Granosa

The purpose of this research was to physical characteristics, chemical characteristics and sensory analysis burger blood clam. The Research was conducted in January until March 2017. This research used a randomized block design (RBD) consisted of one-factor treatment with two replications. Factor treatment consist of combinations blood clam and threadfin breams surimi 90% : 0%, 70% : 20%, 50% : 40%, 30% : 60%. The variables observed were chemical characteristics (moisture content, ash, protein, fat, and carbohydrate), physical characteristics (elasticity), and sensory analysis on appearance, flavor, texture, color and taste. Result of this research showed difference combinations blood clam and threadfin breams surimi had significantly effect on moisture content (68.15%, 69.85%, 70.84%, 71.14%), ash content (2.75%, 2.47%, 2.1%, 1.9%), protein content (14.72%, 15.43%, 18.18%, 19.44%) and fat content (5.38%, 3.78%, 2.51%, 1.6%) and elasticity (30.66 gf, 35.73 gf, 40.06 gf, 41.73 gf), The result of sensory analysis had significantly effect on appearance, texture, colour and flavor. The best treatment from the physical and sensory analysis was treatment A3 with combination blood clam and threadfin breams surimi 30% : 60%.

scholarly journals Karakteristik Sensori dan Fisiko-Kimia Crackers dengan Penambahan Tepung Ikan Sepat Siam (Trichogaster pectoralis)

2018 ◽  
Vol 6 (2) ◽  
pp. 115-125
Author(s):  
Dahlia Puspita Sari ◽  
Rodiana Nopianti ◽  
Ace Baehaki
Keyword(s):  
Protein Content ◽  
Fish Meal ◽  
Block Design ◽  
Physicochemical Characteristics ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Wheat Starch ◽  
Sensory Characteristics ◽  
Chemical Characteristics

Crackers are a type of biscuits produced through a fermentation process. They are crunchy, have a flat shape and a rather salty taste, and when broken, they show a multi-layered cross-section. A study on the effects of the addition of siamese gourami fish meal on the sensory and physicochemical characteristics of crackers was carried out at the laboratory of Fishery Technology. This research used a randomized block design with five treatments of different types of the concentration of siamese gourami fish meal, i.e. 0%, 5%, 10%, 20% and 30%. The observed parameters were sensory characteristics, physical characteristics (color and crispiness) and chemical characteristics (water content, ash content, protein content, fat content, and carbohydrate content). The results suggest that the addition of siamese gourami fish meal significantly affects the sensory characteristics (appearance, odor, color, texture and crispiness), as well as chemical characteristics (ash content, moisture content, protein content, fat content, and carbohydrate content). The best treatment found in this research was A2 (20 g fish meal : 180 g wheat starch).

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 Pengaruh Perbandingan Puree Wortel (Daucus carota L.) Dan Terigu Terhadap Karakteristik Roti Tawar

2020 ◽  
Vol 9 (2) ◽  
pp. 193
Author(s):  
Norma Yunita ◽  
I Made Sugitha ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Block Design ◽  
Ash Content ◽  
Loaf Volume ◽  
Carotene Content ◽  
Daucus Carota L ◽  
Randomized Block Design ◽  
Carrot Puree ◽  
Orange Color

This research was conducted with the to determine the comparative effect of carrot puree and wheat flour on the characteristic of bread and to know of the exact comparison of carrot puree and wheat flour to obtain the best characteristic of bread. The experimental design used was a Randomized Block Design (RBD) with treatment factor ratio of carrot puree and wheat flour that was 0%: 100%, 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60%, and 50 %: 50%. The treatment was repeated 3 times to obtain 18 experimental units. Data were analyzed with the Anova test and if the treatment had an effect on the variables then proceeded with the Duncan test. The results showed that the comparison of carrot puree and wheat flour affected the water content, ash content, swelling power, total carotene, color, aroma, texture, taste, pore uniformity, and overall acceptance. Comparison of 30% carrot puree: 70% wheat flour produced the best characteristics of bread with the criteria water content of 16.13%, ash content of 1.37%, loaf volume of 123.65% and total carotene content of 13.01 mg/100 g. Orange color, slightly carrot aroma, soft texture, pore uniformity (uniform) liked and overall acceptance of bread very liked. Keywoards : bread, wheat flour, carrot puree.

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.

THE EFFECT OF SLICE THICKNESS AND FRYING TEMPERATURE CHARACTERISTICS OF PUMPKIN CHIPS BY VACUUM FRYING METHOD

2013 ◽  
Vol 3 (2) ◽  
pp. 83-97
Author(s):  
Sugito Sugito ◽  
Hermanto Hermanto ◽  
Arfah Arfah
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Water Content ◽  
Block Design ◽  
Ash Content ◽  
Slice Thickness ◽  
Frying Temperature ◽  
Physical Chemical ◽  
Vacuum Frying ◽  
Randomized Block Design

The objective of research was to determine the effect of slice thickness and frying temperature on the physical, chemical and sensorycharacteristics of pumpkin chips by vacuum frying method. Research used a Factorial Completely Randomized Block Design with 2 treatments and 3 replications. A factor (the slice thickness: 1, 2, and 3 mm) and B factor (frying temperature : 80, 90, and 100oC). The results showed that the slice thickness had significant effect on the crispy texture, yield, and water content of pumpkin chips. The temperature had significant effect on the lightness, chroma, crispy texture, yield, and moisture content. Interaction slice thickness and temperature had significant effect on the water content of pumpkin chips. A3B3 treatment (slice thickness 3 mm and frying temperature 100oC) was the best treatment with physical characteristic (yield 17.47%, crispy texture 183.6 gf, colour with 54.63% lightness, 42.17% chroma and 54.90o hue), chemical cha-racteristic (1.63% water content, 8.08% ash content) and sensory characteristics by scoring preferences 3.48 crispy texture, 3.2 flavour, 2 colour and 3.32 taste. A3B3 treatment had 1.58 dissoluble fiber content, 12.92 mg/mL IC50 antioxidant activity, 21.90 fat rate,1.46 ppm total carotene.

Kajian Ekstraksi Karagenan Berdasarkan Variasi Rasio Rumput Laut (Eucheuma cottonii) dengan Nira Siwalan (Borrasus flaberina L.) dan Lama Perendaman serta Aplikasinya pada Bubuk Jelly Drink Nanas (Ananas comosus)

2020 ◽  
Vol 3 (2) ◽  
pp. 129
Author(s):  
Alfajri Ula Ashfarina ◽  
Noor Harini ◽  
Listiari Hendraningsih
Keyword(s):  
Moisture Content ◽  
Block Design ◽  
Gel Strength ◽  
Ash Content ◽  
Extraction Time ◽  
Gelling Agent ◽  
Ananas Comosus ◽  
Second Stage ◽  
Randomized Block Design ◽  
Stage 1

The extraction of carrageenan by Eucheumma cottonii using siwalan neera as a solvent which contains pottasium 236mg per 100g and others mineral. Carragenan extract applied on pineapple jelly drink powder as a gelling agent by different concentration. This research was conducted into two stages by 3 times repitition. First, carrageenan extraction using a Factorial Randomized Block Design (RBD) consisting of 2 factors. The first factor is the ratio of seaweed with neera siwalan (S) (1:10, 1:20, 1:30) and second factor is extraction time (T) (60 minutes, 90 minutes, and 120 minutes). Extract of carrageenan was analyzed on yield, viscosity, gel strength, moisture content and ash content. The second stage is application of carrageenan extract on pineapple jelly drink powder (K) with carrageenan concentration differently (K) of 0.5%, 1%, 1.5%, 2%, 2.5%. The parameters analyzed in the second stage are viscosity, gel strength, syneresis, and organoleptic (taste, suction power, and mouthfeel). The results shows that there was a significant effect on the Siwalan neera ratio on the carrageenan produced on yield, viscosity, gel strength, water content. The best carrageenan at stage 1 was produced from the treatment of seaweed and neera siwalan ratio 1:30 with extraction time of 120 minutes (S3T3), namely yield 82.87%, moisture content 15.3%, ash content 15.97%, gel strength 102.95 g/cm2 and 5,3 cP viscosity. The addition of the best extract carrageenan to pineapple jelly drink and it was obtained the best result namely the addition of carrageenan 1% (K2) with viscosity of 2.3 cP, gel strength 8.6615 g/cm2, sineresis (24 hours) 0.9183%, sineresis (48 Hours) 3.5430%, and sineresis (72 Hours) 5.1905%, taste 3.3 (enough in tasting), suction power 3.75 (easy to suck) and mouthfeel 2.9 (enough to feel the gel).

scholarly journals KUALITAS KIMIA DAN ORGANOLEPTIK BURGER IKAN TUNA YANG DISUBTITUSI DENGAN TEPUNG BUAH MENGKUDU (Morinda citrifolia)

2018 ◽  
Vol 3 (1) ◽  
pp. 1-8
Author(s):  
Evi Huzaibah ◽  
Asrawaty Asrawaty ◽  
Minarny Gobel
Keyword(s):  
Moisture Content ◽  
Block Design ◽  
Experimental Treatment ◽  
Ash Content ◽  
Morinda Citrifolia ◽  
Randomized Block Design ◽  
Randomized Design ◽  
Effect Of Treatment ◽  
Completely Randomized Design ◽  
Tapioca Flour

The purpose of this research is to know the effect of addition of noni flour as substitution of tapioca flour to protein content, moisture content, and ash content and organoleptic nature of tuna burger. This study used Completely Randomized Design (RAL) and Randomized Block Design (RAK). The experimental treatment were: B1 (0% noni flour + 15% tapioca flour), B2 (2.5% noni flour + 12.5% tapioca flour), B3 (5% noni flour + 10% tapioca flour), B4 7.5% noni flour + 7.5% tapioca flour). To know the effect of treatment, then the analysis of variance and if the treatment has real effect continued with BNT advanced test. Based on the result of the research, it can be concluded that the addition of noni flour as substitution of tapioca flour to 7.5% can increase the protein tuna burger protein by 14.87%, moisture content 71.07% and ash content 2.07%, and aroma, taste, color, and texture are relatively the same on all treatments

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