Analisis Lama Penyimpanan Kemplang Ikan Palembang yang Diproses dengan Panas dari Gelombang Mikro dan yang Digoreng

Palembang fish crackers have a thick characteristic with a strong fishy aroma. Puffing of the thick fish cracker requires particular technique, for example the deep-frying techniques should use two different heating temperatures to obtain good quality of crackers. Another alternative method is to use heat from microwaves. One of the disadvantages of crackers that are processed with heat from the microwave is the easiness of the crackers lose its crispness. This study aimed to analyze the shelf-life of fish crackers puffed by microwave heat and deep-frying technique in some types of packaging. The research design was a factorial completely randomized design with two factors namely the type of packaging (polypropylene, nylon, metalized plastic) and type of crackers (microwaved and fried). Analysis of variance showed that all treatments have a significant effect on water content. The indicator used for the prediction of shelf-life is water content. The water content changes during storage at room temperature for all treatments followed a first-order kinetic with the lowest k value for fish cracker packed in metalized plastic packaging with 57 days storage time (microwavable fish crackers) and 45 days (fried fish crackers)

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PENGARUH LAMA PERENDAMAN DAN KONSENTRASI ASAP CAIR TERHADAP PENILAIAN ORGANOLEPTIK DAN KIMIA POKEA (Batissa violacea var. celebensis, von Martens 1897) ASAP

Jurnal Fish Protech ◽

10.33772/jfp.v2i1.6487 ◽

2019 ◽

Vol 2 (1) ◽

pp. 110

Author(s):

Prilya Zhatrawati Mentang ◽

Moh Nuh Ibrahim ◽

Kobajashi Togo Isamu

Keyword(s):

Moisture Content ◽

Protein Content ◽

Water Content ◽

Soaking Time ◽

Liquid Smoke ◽

Randomized Design ◽

Two Factors ◽

The Mean ◽

Completely Randomized Design

AbstrakPenelitian ini bertujuan Untuk mengetahui pengaruh lama perendaman asap cair, konsentrasi asap cair interaksi antara lama perendaman dan konsentrasi asap cair terhadap mutu pokea asap.Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) yang terdiri dari dua faktor. Faktor pertama yaitu waktu perendaman (5, 10, 15 menit), faktor kedua yaitu konsentrasi asap cair (2%, 4%, 6%) dengan tiga kali ulangan. Pokea asapterhadap interaksi lama perendaman dan konsentrasi asap cair terhadap organoleptikrupa, bau, tekstur, rasa, kadar air dan kadar protein berpengaruh sangat nyata. Kadar benzo(a)pyrene pada T3N1 sebesar 2,47 mg/kg, T3N2 sebesar 5,46 mg/kg dan T3N3 sebesar 3,84 mg/kg. Rerata organoleptik rupa diperoleh nilai tertinggi pada T2N2 sebesar 4 (suka), bau pada perlakuan T2N3 sebesar 4 (suka), rasa pada perlakuan T2N3 sebesar 3 (agak suka), tekstur pada perlakuan T2N3 sebesar 4 (suka), kadar air pada perlakuan T3N1 sebesar 9,91% dan kadar protein pada perlakuan T2N3 sebesar 45,69%. Kata kunci: Pokea, asap cair, kadar air, kadar protein, organoleptik AbstractThe aims of this study was to determine the effect of liquid smoke soaking time, liquid smoke concentration and interaction between soaking time and liquid smoke concentration on the quality of smoke pokea. This research used a Factorial Completely Randomized Design (FCRD) consisting of two factors. The first factor is soaking time (5, 10, 15 minutes), the second factor is the concentration of liquid smoke (2%, 4%, 6%) with three replications.Smokedpokea for interaction of soaking time and liquid smoke concentration on organoleptic appearance, odor, texture, taste, water content and protein content had a very significant effect. The level of benzo(a)pyrene on T3N1 was 2.47 mg/kg, T3N2 was 5.46 mg/kg and T3N3 was 3.84 mg/kg. The mean organoleptic obtained the highest value on T2N2 of 4 (likes), odor at T2N3 of 4 (likes), taste on T2N3 of 3 (rather like), texture on T2N3 of 4 (likes), water content on T3N1 was 9.91% and protein content in T2N3 was 45.69%.Key words: Pokea clam, liquid smoke, moisture content, protein content, organoleptic

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PERCEPATAN PENGOMPOSAN TANDAN KOSONG KELAPA SAWIT (TKKS) DENGAN PEMBERIAN UREA (Acceleration Composting Empty Fruit Bunches (Efb) With The Application Of Urea)

AgriPeat ◽

10.36873/agp.v18i02.14 ◽

2019 ◽

Vol 18 (02) ◽

pp. 113-124

Author(s):

Journal Journal

Keyword(s):

Weight Loss ◽

Water Content ◽

Palm Oil ◽

Organic N ◽

Empty Fruit Bunches ◽

Randomized Design ◽

Compost Application ◽

Completely Randomized Design ◽

Total P

ABSTRAK Kelapa sawit merupakan tanaman perkebunan yang memegang peranan penting dalam industri pangan. Luas perkebunan kelapa sawit di Indonesia pada tahun 2014 mencapai 10 juta Ha. Pertumbuhan yang pesat diikuti dengan produksi crude palm oil (CPO) dan palm karnel oil (PKO) yang juga meningkat, sekaligus produk sampingan berupa limbah. Salah satu limbah pabrik kelapa sawit yang jumlahnya besar adalah tandan kosong kelapa sawit (TKKS). Tandan kosong kelapa sawit merupakan limbah organik yang berpotensi dimanfaatkan dibidang pertanian. Akan tetapi, TKKS memiliki nilai C/N yang cukup tinggi, akibatnya sukar dan lama untuk terdekomposisi. Salah satu cara pemanfaatan TKKS adalah dengan dilakukan pengomposan dengan pengkayaan urea. Diharapkan dengan perlakuan tersebut TKKS akan cepat terdekomposisi dan dapat segera dimanfaatkan oleh tanaman. Penelitian ini bertujuan untuk (1) mengetahui pengaruh pemberian urea terhadap pengomposan TKKS dan (2) mengetahui pengaruh peningkatan dosis urea terhadap kualitas kompos TKKS. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) faktor tunggal dengan 5 perlakuan, yaitu U1 (urea 0 g setara dengan nilai C/N=), U2 (urea 30,9 g setara dengan nilai C/N=), U3 (urea 79,3 g setara dengan nilai C/N=), U4 (urea 176,1 g setara dengan nilai C/N=) dan U5 (urea 466,3 g setara dengan C/N = ) dan 9 ulangan, sehingga diperoleh 45 satuan percobaan. Hasil penelitian menunjukan bahwa pemberian urea berpengaruh sangat nyata terhadap susut bobot, kadar air, nilai pH kompos, C-organik, N-total, P-tersedia, dan nilai C/N, selain itu pemberian urea mengakibatkan terjadi perubahan tekstur dan warna pada kompos TKKS. Pemberian dosis urea 466,3 g mampu meningkatkan kandungan N-total, serta menurunkan nilai C/N dan nilai pH kompos. Pemberian dosis urea 79,3 g atau setara dengan C/N = mampu meningkatkan kandungan P-tersedia dan kadar air, menurunkan susut bobot dan kandungan C-organik, serta menunjukan perubahan tekstur dan warna yang lebih baik. Kata kunci: tanda kosongkelapa sawit (TKSS), kompos, urea ABSTRACT Empty fruit bunches (EFB) is a solid wastes produced in large quantity from palm oil industry. Empty fruit bunches can be used as compost material, additionally difficult to decompose because it contain cellulose, hemicellulose, and lignin, as well as value of ratio C/N is high. Use EFB as compost material through the provision of urea has been done in this research. Urea are expected to reduce the value of ratio C/N and became a starter for microbial decomposers. The purpose of this research were (1) to determine the effect of urea on composting of EFB and (2) to determine the effect of increasing doses of urea to the quality of compost of EFB. This research was used a single factor of Completely Randomized Design (CRD) with 5 treatments, namely U1 (urea 0 g), U2 (urea 30,9 g), U3 (urea 79,3 g), U4 (urea 176,1 g), and U5 (urea 466,3 g), and 9 replications, until result 45 experimental units. The result showed that urea significant effect on weight loss, water content, value of pH compost, C-organic, N-total, P-available, and value of ratio C/N, besides urea resulted Widodoe, K. dkk Percepatan Pengomposan Tandan Kosong Kelapa Sawit…..…. 114 in a change in texture and color on the compost EFB. Application of urea 466,3 g was able to increase the content of N-total, reduce the value of ratio C/N and the value of pH compost. Application of urea 79,3 g can improve the content of P-available and water content, reduce the weight loss and the content of C-organic, and showed the changes in texture and color as better. Keywords: empty fruit bunches, compost, urea

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Karakteristik Kimia dan Organoleptik Flakes Kacang Hijau dengan Penambahan Bahan Pengisi dan Air

Jurnal Teknologi dan Industri Pertanian Indonesia ◽

10.17969/jtipi.v8i1.5251 ◽

2016 ◽

Vol 8 (1) ◽

pp. 24-28

Author(s):

Maya Indra Rasyid

Keyword(s):

Water Absorption ◽

Water Content ◽

Mung Bean ◽

Protein Levels ◽

Absorption Ratio ◽

Bean Flour ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design

(Chemical and Organoleptic Characteristics of Mung Bean Flakes with The Addition of Fillers and Water) ABSTRACT. The objective of this research was to determine the chemical and organoleptic characteristics of mung bean flakes with the addition of fillers and water. The study was conducted using completely randomized design with two factors namely the addition of fillers and water. The results showed that the addition of fillers and water has significant (P≤0,01) effect on the water absorption ratio and protein levels of mung bean flakes. The best treatment was obtained by the mung bean flour without the addition of fillers with 150% of addition water with water absorption ratio of 204%, water content of 5,7%, protein of 22,01%, starch levels of 61,76%, organoleptic values of aroma of 2,61, color of 2,42, crispness of 2,72 and flavor of 2,83.

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Influence of Post Shooting Spray and Bunch Bagging on Per Day Productivity and Fruit Quality of Banana (Musa paradisiaca L.)

Journal of Scientific Research and Reports ◽

10.9734/jsrr/2021/v27i1130464 ◽

2021 ◽

pp. 129-136

Author(s):

D. R. Paradva ◽

M. J. Patel ◽

H. L. Kacha

Keyword(s):

Humic Acid ◽

Gibberellic Acid ◽

Shelf Life ◽

Blue Colour ◽

College Of Agriculture ◽

Musa Paradisiaca ◽

Randomized Design ◽

Completely Randomized Design ◽

Horticultural Research

Aims: To determine the effect of post shooting spray and bunch bagging on per day productivity and quality of banana (Musa paradisiaca L.)” Study Design: Completely Randomized Design (Factorial) with three repetitions. Place and Duration of Study: Experiment was carried out at the Horticultural Research Farm, Department of Horticulture, B. A. College of Agriculture, AAU, Anand during the year 2017-18 and 2018-19 Methodology: The experiment comprises of twenty four treatment combinations involving two varieties viz. Grand Naine and William with six levels of post shooting sprays namely; control, humic acid 2 %, 2, 4-D 30 mg/l, gibberellic acid (GA3) 100 mg/l, CPPU 4 mg/l and sulphate of potash (SOP) 2 % with two bunch bagging viz., non- woven material bag covering and blue colour polyethylene sleeve (6 % perforated) bag covering. Post shooting sprays were given twice i.e. 1st spray after complete opening of inflorescence and 2nd spray after 30 days of first spray with covering the bunch immediately after second spray. Results: The results indicated that the Grand Naine variety recorded significantly minimum harvest days, maturity days. Whereas, William variety was recorded significantly shelf life and fruit appearances. In case of per day productivity is concerned, both the varieties were equally important. The post shooting spray of GA3 100 mg/l recorded significantly improves per day productivity and fruit appearances. Whereas, post shooting spray of SOP 2 % recorded minimum harvest day and maturity days. While, post shooting sprays of CPPU 4 mg/l showed significantly maximum shelf life. The non-woven material bag covering was significantly better among all quantitative and qualitative parameters as compared to blue colour polyethylene sleeve bag covering. While, post shooting spray of CPPU 4 mg/l with non-woven material bag covering showed significantly expand the shelf life of fruit. Conclusion: Grand Naine variety recorded significantly minimum harvest and maturity days. Whereas, William variety was recorded significantly shelf life and fruit appearances. The post shooting spray of GA3 100 mg/l was improved per day productivity and fruit appearances. Whereas, post shooting sprays of CPPU 4 mg/l showed significantly enhancing the shelf life. The non-woven material bag covering on banana bunches was found significantly better among all quantitative and qualitative parameters.

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EFFECTS OF FERMENTATION DURATION ON PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF THREE AGARWOODS (Aquilaria) LEAVES TEA

Jurnal Pangan dan Agroindustri ◽

10.21776/ub.jpa.2021.009.02.1 ◽

2021 ◽

Vol 9 (2) ◽

pp. 73-82

Author(s):

Anisa Leksono ◽

◽

Erni Sofia Murtini ◽

Keyword(s):

Antioxidant Activity ◽

Water Content ◽

Plant Species ◽

Black Tea ◽

Total Phenol ◽

Pharmacological Effects ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design

Aquilaria is one of the plant genus-producing agarwood. Aquilaria leaves have pharmacological effects which the potential to be processed into black tea. The aim of this study is to determine the effect of fermentation duration on physicochemical and organoleptic characteristics of Aquilaria leaves tea. This study employed a Completely Randomized Design with two factors; the plant species (A. crassna, A. malaccensis, and A. subintegra) and fermentation duration (0 minutes, 70 minutes, and 90 minutes). Parameters analyzed including water content, total phenol, and antioxidant activity. Organoleptic tests were performed on the color, taste, and aroma of the brewed tea. The results summarized that A. subintegra had the highest total phenol and antioxidant activity, but the taste of the tea was not favored. A. crassna fermented 70 minutes and A. malaccensis fermented 0 minutes were the most preferred, but both have lower total phenol and antioxidant activity than A. subintegra.

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THE ADDITION OF COCONUT WATER AND THIAMINE TOWARDS CHRYSSANTHENUM MICRO CUTTINGS (Dendranthema grandiflora Tzvelev) IN VITRO

Agrivet ◽

10.31315/agrivet.v27i1.4694 ◽

2021 ◽

Vol 27 (1) ◽

pp. 39

Author(s):

Salma Nabila ◽

Endah Budi Irawati ◽

Rina Srilestari

Keyword(s):

Water Concentration ◽

Coconut Water ◽

Fresh Weight ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

Range Test ◽

Growing Shoot

Chryssanthenum is ornamental plant with variety of shape and color which are unique and appealing. So that, it is in great demand in the community. The production of Chrissanthenum conventionally hampered by availability and quality of seeds. Thus, it needs research through tissue culture. The aim of this research is to know interaction between coconut water and thiamine and to determine the best coconut water and thiamine concentration toward Chryssanthenum micro cuttings. This research used laboratory experimental method by using completely randomized design with two factor. The 1st factor was coconut water concentration consisted of three level which were 5%, 10% and 15%. The 2nd factor was thiamine concentration consisted of three level which were 1mg/L, 2 mg/L and 3 mg/L. From the two factors, those were found that, there were nine combination of treatments and repeated 3 times. The variety of data was analyzed by using Analysis of Variance (ANOVA) with level of α=5%, and continued by examining Duncan’s Multiple Range Test (DMRT) with level of α=5%. The result indicated that the interaction of coconut water concentration was 5% and thiamine was 1 mg/L on the parameters when growing shoot. There was also interaction on coconut water concentration which was 10 % and thiamine was 1 mg/L on the parameters in the number of shoots. interaction of coconut water combination was 15% and thiamine was 2 mg/L on fresh weight. The addition of 10% coconut water and 1 mg/L thiamine showed the best result on shoot length.

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KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma)

Jurnal Pendidikan Teknologi Pertanian ◽

10.26858/jptp.v5i0.8566 ◽

2019 ◽

Vol 5 ◽

pp. 115

Author(s):

Syahri Fadhila Al-Farid ◽

Jamaluddin Jamaluddin ◽

Andi Sukainah

Keyword(s):

Protein Content ◽

Water Content ◽

Zingiber Officinale ◽

Carbohydrate Content ◽

Test Results ◽

Artocarpus Heterophyllus ◽

Randomized Design ◽

Completely Randomized Design ◽

Red Ginger

This study aims to determine the quality of jackfruit seed juice drinks with the addition of red ginger and to determine the level of acceptance of panelists on jackfruit seed juice drinks. Parameters observed included water content, protein content, carbohydrate content and organoleptic including color, taste, aroma and texture. This study used a Completely Randomized Design (CRD) consisting of one factor, namely the concentration of red ginger juice with four treatments, namely: 0%, 6%, 12%, 18%, each repeated three times. The results showed that jackfruit seed juice drink with the addition of 18% red ginger was the best treatment from the results of organoleptic tests. The proximate test results showed that the best treatment was 3.13% water content in 12% ginger treatment, 2.17% protein in 18% red ginger treatment and 95.61 carbohydrate in 18% red ginger treatment.

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The Physical of Biscuit Complete Ration Based on Hymenacne Acutigluma Supplemented with Different Legumes

E3S Web of Conferences ◽

10.1051/e3sconf/20186801021 ◽

2018 ◽

Vol 68 ◽

pp. 01021

Author(s):

Riswandi ◽

Basuni Hamzah ◽

Agus Wijaya ◽

Arfan Abrar ◽

S Agus ◽

...

Keyword(s):

Specific Gravity ◽

Water Absorption ◽

Water Content ◽

Animal Feed ◽

Physical Quality ◽

Randomized Design ◽

Completely Randomized Design ◽

Range Test

The aim of this research was to study the effects of supplementation different legumes on the physical quality of biscuit complete ration based on hymenacne acutigluma. This study was conducted in Animal Feed and Nutrition Laboratory of Agriculture Faculty, Sriwijaya University. This study was done in 2 months. A completely randomized design with four treatments and four replicates was used in this study. Each treatments were P0= 70% kumpai grass + 30% concentrate + 0% legume, P1= 55% kumpai grass + 7.5% lamtoro leaves + 7.5% water mimmosa + 30% concentrate, P2= 55% kumpai grass + 7.5% acacia leaves + 30% concentrate, and P3= 55% kumpai grass + 5% lamtoro leaves + 5% acacia leaves + 5 % water mimmosa + 30% concentrate. Variables measured were water content, density, average collision endurance, specific gravity and water absorption. The result indicated that The adding of different legumes in the ration significantly (P<0.05) affected the specific gravity and water absorption, but no significant effect on density, average collision endurance. Duncan Multirange Range Test showed that treatment of control (P0) had the highest of water absorption (264.56%). The highest content of water gravity was obtained in the treatment of adding lamtoro, acacia and water mimmosa (P3), namely 0.9 g/ml water gravity. The conclusion of this study is the addition of different legumes in kumpai grass-based diets can improve the physical quality of the complete ration biscuit. The addition of lamtoro leaves, water mimosa and acacia at the level of 5%, gave the best result in specific gravity and water absorption.

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QUALITY OF FEMALE BALI DUCK MEAT FED DIET CONTAINT FERMENTED PAPAYA LEAF MEAL

Majalah Ilmiah Peternakan ◽

10.24843/mip.2021.v24.i01.p04 ◽

2021 ◽

Vol 24 (1) ◽

pp. 19

Author(s):

SITI N. W. ◽

I N. S. SUTAMA ◽

N. M. S. SUKMAWATI ◽

I N. ARDIKA

Keyword(s):

Protein Content ◽

Water Content ◽

Matter Content ◽

Water Holding Capacity ◽

Dry Matter Content ◽

Leaf Meal ◽

Randomized Design ◽

Completely Randomized Design ◽

Water Holding

The research objective was to know the effect of fermented papaya leaf meal in diet to quality of female bali duck meat. The design used was Completely Randomized Design with 3 treatments and 5 replicates, each treatment used 2 female bali duck on the age of 12 weeks. The 3 treatments were levels of fermented papaya leaf meal i.e. 0%, 8% and 16% for treatment A, B, and C respectively. Variables observed were diminishing cook meat, water holding capacity, pH, water content, protein content, fat content and dry matter content. The research results showed that water content, diminishing cook and pH of the treatments A, B and C were non significantly different (P>0.05). Di- minishing row meat of the treatment B was significantly higher (P<0.05) but, its water holding capacity was lower significantly different (P<0.05) than the A and C. Meat protein content of the treatment C was higher significantly (P<0.05) but, its muscular fat was lower significantly (P < 0.05) compare to the treatments A and B. From the re- sults of the study it can be concluded that the addition of fermented papaya leaf meal at the level of 8%-16% in the ration can improve the quality of the meat of female bali ducks aged 26 weeks.

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Pengaruh Konsentrasi Ekstrak Umbi Bit (Beta vulgaris L.) dan Gelatin Terhadap Karakteristik Marshmallow

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v3i4.9522 ◽

2018 ◽

Vol 3 (4) ◽

pp. 808-821

Author(s):

Cut Betari Arhandhi ◽

Yuliani Aisyah ◽

Rasdiansyah Rasdiansyah

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Water Content ◽

Beta Vulgaris ◽

Natural Dyes ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

Tuber Extract ◽

Color Texture

Abstrak. Umbi bit merupakan salah satu bahan pangan yang dapat digunakan sebagai pewarna alami pada pembuatan soft candy seperti rshmallow. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan pola faktorial yang terdiri atas dua faktor. Faktor pertama yaitu konsentrasi ekstrak umbi bit (B) yang terdiri dari 3 taraf yaitu B1 = 5% B2 = 10% dan B3 = 15%. Faktor kedua adalah konsentrasi gelatin (G) yang terdiri dari 3 taraf yaitu G1 = 3% G2 = 5% dan G3 = 8%. Ulangan dilakukan sebanyak 3 kali sehingga diperoleh 27 satuan percobaan. Hasil penelitian menunjukkan bawa konsentrasi ekstrak umbi bit berpengaruh sangat nyata terhadap kadar air, vitamin C dan aktivitas antioksidan serta uji deskrpsi aroma, rasa, warna buram, tekstur, dan mouthfeel marshmallow umbi bit. Adapun konsentasi gelatin berengaruh nyata terhadap kadar vitamin C dan uji deskripsi tekstur marshmallow umbi bit. Marshmallow umbi bit memiliki kadar air yaitu sebesar 22,06%, kadar vitmin C 80,67 Mg dan aktivitas antioksidan sebesar 30%.Abstract: Beetroot is one of food that can be used as natural dyes in making of soft candy like marshmallows. This research was conducted using a Completely Randomized Design (CRD) with a factorial pattern consisting of two factors. The first factor is the concentration of beet tuber extract (B) which consists of 3 levels, namely B1 = 5% B2 = 10% and B3 = 15%. The second factor is the concentration of gelatin (G) which consists of 3 levels, namely G1 = 3% G2 = 5% and G3 = 8%. Tests were carried out 3 replications so that 27 trial units were obtained. The results showed that the concentration of coffee extract had a very significant effect on water content, vitamin C and antioxidant activity, as well as the description of aroma, flavor, opaque color, texture, and mouthfeel marshmallow tuber content. The concentration of gelatin significantly affected vitamin C levels and test description of marshmallow tuber tuber texture. Marshmallow beetroot has a water content of 22.06%, vitamin C content of 80.67 Mg and antioxidant activity of 30%.

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