scholarly journals Studi Kesukaan Panelis Terhadap Tempe dari Biji Lotus (Nelumbo nucifera) dan Kedelai (Glycine max)

2019 ◽  
Vol 8 (2) ◽  
pp. 34-41
Author(s):  
Mairili Yana Sarti ◽  
Sherly Ridhowati ◽  
Shanti Dwita Lestari ◽  
Rinto Rinto ◽  
Wulandari Wulandari
Keyword(s):  
Glycine Max ◽  
Sensory Analysis ◽  
Research Method ◽  
Block Design ◽  
Nelumbo Nucifera ◽  
Soybean Seeds ◽  
Randomized Block Design ◽  
Hedonic Quality ◽  
Better Than

This study aims to determine whether tempeh from lotus seeds can be accepted by panellist  through hedonic tests and hedonic quality. This research method uses a randomized block design (RCBD) with different proportions of lotus seeds as a treatment and repeated 3 times. Treatment with different proportions of lotus seeds is A0 (100% soybean seeds), A1 (50% soybean seeds-50% lotus seeds) and A2 (100% lotus seeds). The parameters of this study include sensory analysis of hedonic and hedonic quality (appearance, color, texture, aroma and taste). The hedonic quality sensory results significantly affect the appearance, texture, aroma and color while the hedonic effect significantly on the color but not significantly affect the taste, texture and aroma parameters. Tempe with the proportion of lotus seeds were as much as 50% better than 100% lotus seed tempeh, both of the characteristics of the quality of hedonic and hedonic.

scholarly journals Lignification of the plant and seed quality of RR soybeans sprayed with herbicide glyphosate

Revista CERES ◽  
2013 ◽  
Vol 60 (2) ◽  
pp. 286-292
Author(s):  
Cristiane Fortes Gris ◽  
Edila Vilela de Resende Von Pinho ◽  
Maria Laene de Moreira Carvalho ◽  
Rafael Parreira Diniz ◽  
Thaís de Andrade
Keyword(s):  
Seed Quality ◽  
Lignin Content ◽  
Block Design ◽  
Accelerated Aging ◽  
Soybean Seeds ◽  
Randomized Block Design ◽  
Physiological Quality ◽  
Hand Weeding ◽  
Herbicide Glyphosate

Differences in levels of lignin in the plant between conventional and transgenic cultivars RR has been reported by several authors, however, there are few studies evaluating the influence of spraying of glyphosate on the lignin in the plant and RR soybean seeds. The aim of this study was to evaluate the physiological quality of RR transgenic soybean seeds and the lignin contents of plants sprayed with the herbicide glyphosate. The assays were conducted both in greenhouse and field in the municipality of Lavras, MG, in the agricultural year 2007/08. The experiment was arranged in a splitplot design with four replicates, considering the treatments hand weeding and herbicide glyphosate as plots, and five RR soybean cultivars (BRS 245 RR, BRS 247 RR, Valiosa RR, Silvânia RR and Baliza RR) as splitplots. In the greenhouse, the cultivars tested were BRS 245 RR and Valiosa RR in a randomized block design with four replicates. The sprayings were carried out at stages V3, V7 and early R5 (3L/ha). The 1000 seed weight, mechanical injury, germination and germination velocity index, emergence velocity index, accelerated aging, electrical conductivity and water soaking seed test, lignin content in the seed coat, in the stem and legumes were determined. The spraying of glyphosate herbicide, in greenhouse and field, did not alter the physiological quality of seeds and the lignin contents in the plant.

scholarly journals Physiological quality of soybean seeds stored after industrial treatments with different chemicals

2021 ◽  
Vol 10 (2) ◽  
pp. e6310212279
Author(s):  
Renata Cristiane Pereira ◽  
Lucas Caiubi Pereira ◽  
Alessandro Lucca Braccini ◽  
Larissa Vinis Correia ◽  
Murilo Fuentes Pelloso ◽  
...  
Keyword(s):  
Block Design ◽  
Accelerated Aging ◽  
Storage Period ◽  
Original Data ◽  
Soybean Seeds ◽  
Randomized Block Design ◽  
Seedling Length ◽  
Physiological Quality ◽  
Main Components

This study aimed to relate the smallest set of variables that compose the quality of soybean seeds lot under study, as well as to evaluate the influence of four industrial seed treatments and their respective slurry volumes on the physiological potential. The experiment was carried out in a completely randomized block design with 4 replicates and 24 treatments. The chemical treatments were: control (T1), micronutrient + polymer + drying powder (T2), bioregulator + polymer + drying powder (T3) and micronutrient + bioregulator + polymer + drying powder (T4). The seeds were stored for periods of 0, 15, 30, 45, 60 and 90 days and were subsequently evaluated for their physiological potential. In each storage period, the variable germination, first count, accelerated aging, emergence speed index, final emergence in the sand substrate, aerial part length, root length and total seedling length were evaluated. The main components of the standard germination test and first count were the ones that most contributed to explaining the variability of the original data. Increasing the volume of the slurry in the industrial seed treatment reduces the physiological quality of soybean seeds during storage.

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 Physical and Flavor Profiles of Arabica Coffee as Affected by Cherry Storage Before Pulping

2014 ◽  
Vol 30 (2) ◽  
pp. 137-158
Author(s):  
Yusianto . ◽  
Dwi Nugroho
Keyword(s):  
Bulk Density ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Block Design ◽  
Green Coffee ◽  
Arabica Coffee ◽  
Randomized Block Design ◽  
Water Replacement ◽  
Specialty Coffee

Harvesting and pulping process of coffee cherry in the same day is inaccesible. Storage of coffee cherry before pulping was carried out incorrectly. Some storage treatments before pulping of Arabica coffee cherry had been examined at Indonesian Coffee and Cocoa Research Institute using Arabica coffee cherries from Andungsari Experimental Garden, Bondowoso, East Java. Treatments of the experiment were method and period of cherry storage. Methods of coffee cherry storage were put in plastic sacks; immerse in water, without water replacement; and immerse in water with daily water replacement. Period of coffee cherry storage were 0, 1, 2, 3, 4, 5, 6, and 7 days. After storage treatments, the coffee cherries were pulped, fermented, washed, sundried, and dehulled. The experiment were carried out using randomized block design with three replications. Observation of coffee cherry during storage periods was done on the physical and temperature. Observation of the green coffee were done on the color dan bulk density. The green coffee were roasted at medium roast level for sensory analysis. Observation of roasting profile were out-turn, bulk density and pH of roasted coffee. Sensory analysis used Specialty Coffee Association of America method. Methods and period of cherry storage before pulping significanly influence on the cherry color, parchment color, green coffee color, and the flavor profile of Arabica coffee. Color of dry parchment changed to be red-brown becouse of cherry immersed in water for two days or more. In plastic sacks, Arabica coffee cherry may be stored only for two days, but underwater with or without water replacement, should be not more than five days. Green and sensory quality of Arabica coffee will be deteriorated after five days storage underwater. Coffee cherry storage immerse in water with daily replacing water may improve sensory quality of Arabica coffee.Key word: Arabica coffe, storage, pulping, flavor, physical perqutions 

scholarly journals PENGARUH BIO-SLURRY DAN FOSFOR TERHADAP PERTUMBUHAN DAN HASIL BUNGA KOL (Brassica oleracea L.) DATARAN RENDAH

2019 ◽  
Vol 1 (2) ◽  
pp. 125-137
Author(s):  
Mia Ayu Oktaviani ◽  
Usmadi Usmadi
Keyword(s):  
Research Method ◽  
Block Design ◽  
Growth And Yield ◽  
Phosphorus Fertilizer ◽  
Fresh Weight ◽  
Total Leaf Area ◽  
Yield And Quality ◽  
Randomized Block Design ◽  
Brassica Oleracea L

Cultivation of cauliflower with bio-slurry and phosphorus fertilizer was done as an effort to improve soil fertility to increase growth and yield of cauliflower. The study was conducted to determine the effect of bio-slurry with phosphorus fertilizer on growth and yield of lowland cauliflower. The experiment was carried out at Agrotechnopark of Jember University screenhouse from February to May 2018. The research method used a Randomized Block Design (RBD) with split plot enviromental design on 3 levels of bio-slurry factor and 4 levels phosphorus factor was repeated 3 times. The first factor was liquid bio-slurry consisting of no bio-slurry; 500 ml bio-slurry / plant; 1000 ml of bio-slurry / plant. The second factor was phosphorus fertilizer (TSP) consisting of 0 g / plant; 1.5 g / plant; 3 g / plant; 9 g / plant. The experimental results showed that the interaction between the bio-slurry dose and phosphorus fertilizer had a significant effect on the yield and quality of the flowers except for the fresh weight of the flower. The treatment of TSP fertilizer affects growth except for chlorophyll content and total leaf area. The bio-slurry treatment can increase the fresh weight of cauliflower.Keywords:cauliflower, bio-slurry and phosphorus

scholarly journals The role of glyphosate in RR soybean production and seed quality

2014 ◽  
Vol 32 (2) ◽  
pp. 401-407 ◽  
Author(s):  
L.P. Albrecht ◽  
A.J.P. Albrecht ◽  
A.L. Braccini ◽  
R.S. Oliveira Jr. ◽  
L.H.S. Zobiole ◽  
...  
Keyword(s):  
Yield Components ◽  
Field Experiments ◽  
Seed Quality ◽  
Block Design ◽  
Soybean Seeds ◽  
Roundup Ready ◽  
Development Stages ◽  
Randomized Block Design

This study aimed to evaluate the production components and quality of RR soybean seeds (Roundup Ready®), after application of increasing rates of gliphosate. Field experiments were conducted in Mandaguari, Paraná, during two seasons. Treatments consisted of five doses of glyphosate. All applications were performed once, between development stages V4 and V5. The experiment was arranged in a completely randomized block design, with four replicates. Data were subjected to analysis of variance, and when significant, t-tests and a regression analysis were applied to verify the behavior of the treatments. The physiological and sanitary quality, yield and mass of one thousand seeds were evaluated. The results indicated that seed quality can be adversely affected by glyphosate, and also showed a probable reduction in yield components with increasing rates of application.

scholarly journals Pengaruh Cara Penyembelihan dan Lama Penyimpanan Terhadap Kualitas Daging Ayam Broiler

2020 ◽  
Vol 12 (1) ◽  
pp. 36-39
Author(s):  
Anis Dliyaul Haq ◽  
Irfan Irfan ◽  
Yanti Meldasari Lubis
Keyword(s):  
Water Content ◽  
Skin Color ◽  
Storage Time ◽  
Block Design ◽  
Chicken Meat ◽  
Physical Chemical ◽  
Randomized Block Design ◽  
Duration Of Storage ◽  
Better Than

Slaughtering is a method used to obtain food from farmed animals. Chicken slaughter is one of important factors affevting the halal and nutritional quality of meat. Chicken meat slaughtered is done according to islamic sharia and not according to Islamic sharia. Slaughtering is carried out according to islamic or halal sharia according LPPOM-MUI (2008). The storage time for food is a period of time that is safe and suitable for consumption in food and can be used by consumers according to their needs and can maintain the state of the food that is packed. Determine the quality of chicken meat whether or not accepted by consumers affect the physical, chemical and biological quality. The study aims to determine the effect of slaughtering methoda (according to Islamic sharia and not according to Islamic sharia) and duration of storage on the quality of chicken meat. This research uses factorial randomized block design (RBD) consisting of 2 factors. The first factor is the method of slaughtering, namely slaughtering by Islamic sharia and slaughtering not by Islamic sharia (neck slaughter broken). Slaughtering by Islamic sharia is chicken slaughtering in RPA that is halal certified, while slaughtering is not by Islamic sharia is chicken slaughtered in RPA that is certified not halal. The second factor is storage time, which is 0 hours (control), 3 hours, 6 hours and 9 hours. The result of this study showed that slaughter had a very significantly affected (P 0,01) on skin color. The treatmment duration significantly affected (P 0,05) on water content and suppleness. Research shows that the quality of chicken meat slaughtered according to Islamic sharia (P1) is better than meat slaughtered not according to Islamic sharia, especially in terms of; as higher skin color. As storage time increases, the water content

scholarly journals The effect of feeding various species of mulberry (Morus spp.) on the growth of silkworm and quality of cocoon hybrid BS 09

2021 ◽  
Vol 914 (1) ◽  
pp. 012017
Author(s):  
L Andadari ◽  
Minarningsih ◽  
Suwandi
Keyword(s):  
Environmental Factors ◽  
Research Method ◽  
Block Design ◽  
Shell Weight ◽  
Hybrid Species ◽  
Randomized Block Design ◽  
Key Factor ◽  
Morus Spp ◽  
Effect Of Feeding

Abstract Hybrid silkworm varieties, mulberry species, environmental factors, and rearing factors are essential for the cocoons’ quality. The species of silkworm feeding is a key factor in the sericulture industry, so the suitability of mulberry species for each silkworm hybrid species needs to be known. This study aimed to determine the effect of mulberry species on silkworm growth and quality of cocoons BS 09. The research method used was a randomized block design with four species of mulberry: Morus bombycis var Lembang, M. cathayana, M. multicaulis, and M. alba var Kanva 2 and one control species (mixed mulberry species). The research was carried out at Dramaga Research Forest, Bogor Regency. The determined parameters were the percentage of rearing, larva weight, cocoon weight, cocoon shell weight, and percentage of cocoon shell. The experiment results showed that the percentage of rearing was 97.5%-100% for all species of mulberry. The best result of the cocoon weight was feed treatment of M. multicaulis (1.89 g), but it was not significant with feed treatment of M. bombycis var Lembang or M. cathayana or M. alba var Kanva 2. M. cathayana feed treatments give the best results for the cocoon shell weight (0.44 gram) and percentage of cocoon shell (22.82%).

scholarly journals Soybean nutritional status and seed physiological quality with swine wastewater

2016 ◽  
Vol 20 (1) ◽  
pp. 16-21 ◽  
Author(s):  
Olga M. Passarin ◽  
Silvio C. Sampaio ◽  
Danielle M. Rosa ◽  
Ralpho R. dos Reis ◽  
Marcus M. Correa
Keyword(s):  
Nutritional Status ◽  
Block Design ◽  
Swine Wastewater ◽  
Soil Conditions ◽  
Soybean Seeds ◽  
Mineral Fertilization ◽  
Randomized Block Design ◽  
Physiological Quality ◽  
Higher Doses

ABSTRACT Swine wastewater application is a practice that can become viable in agriculture, for minimizing fertilization costs and improving soil conditions. Therefore, it is essential to establish criteria that define appropriate application doses from the agronomic and environmental perspectives. The objective of this study was to evaluate the effects of swine wastewater doses associated with mineral fertilization on soybean nutritional status and physiological quality of seed. The experiment was conducted in the agricultural year of 2010/2011, using twenty-four drainage lysimeters in randomized block design in 4 x 2 factorial scheme, with four swine wastewater doses (0, 100, 200 and 300 m3 ha-1) applied before sowing, associated with presence and absence of mineral fertilization, in three replicates. Leaves at the flowering stage were collected for determinations of N, P, K+, Ca+2, Mg+2, Cu+2, Zn+2, Mn and Fe. Symptoms of toxicity and nutritional deficiency were observed in the crop. Furthermore, higher doses of swine wastewater caused lower physiological quality in soybean seeds.

scholarly journals Karakteristik Fisik dan Sensoris Kemplang Asap Ikan Gabus (Channa striata) dengan Penambahan Asap Cair

2021 ◽  
Vol 9 (2) ◽  
pp. 113-120
Author(s):  
Herpandi Herpandi ◽  
Rinto Rinto ◽  
Indah Widiastuti ◽  
Sherly Ridhowati ◽  
Wulandari Wulandari ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Research Method ◽  
Block Design ◽  
Physical Analysis ◽  
Liquid Smoke ◽  
Randomized Block Design ◽  
Roasting Process ◽  
Treatment Factor ◽  
Channa Striata ◽  
The Difference

Crackers is a product made through a roasting process. This study aims to determine the effect of the addition of liquid smoke on the physical and sensory characteristics of snakehead fish crackers (Channa striata). This research method used a randomized block design (RBD) with one treatment factor and was carried out with 3 replications. The treatment used was the difference in the concentration of liquid smoke (0%, 2.5%, 5%, and 7.5%). The stages of this research include physical analysis (crispness) and sensory analysis (appearance, aroma, taste, and texture). The results showed that the treatment of different concentrations of liquid smoke had no significant effect on crispness (525.67 gf-580.67 gf). The results of sensory analysis showed that the treatment of different concentrations had a significant effect on appearance, aroma and taste, but had no significant effect on the texture of kemplang. The best treatment of this research is the A1 treatment with a liquid smoke concentration of 2.5%.

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