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%.

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 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 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 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 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 Populasi Hama dan Musuh Alami pada Tiga Cara Budidaya Padi Sawah di Sukamandi

Agrikultura ◽  
2018 ◽  
Vol 29 (1) ◽  
pp. 35
Author(s):  
N. Usyati ◽  
Nia Kurniawati ◽  
Ade Ruskandar ◽  
Oco Rumasa
Keyword(s):  
Natural Enemy ◽  
Block Design ◽  
Rice Variety ◽  
Rice Cultivation ◽  
Limiting Factors ◽  
Pest Damage ◽  
Organic Rice ◽  
Randomized Block Design ◽  
Rice Yields ◽  
The Difference

ABSTRACTPest and natural enemy population in three different rice cultivation in Sukamandi RegionSome on limiting factors in rice production include the cultivation system and pest damage. To suppress the damage, several control techniques have been applied, such as technical culture. The aim of this study was to gain information on population and pest damage, as well as natural enemy population in three different rice cultivation systems. The study was arranged in Randomized Block Design with three treatment and 9 replications. The treatments were: 1) organic rice cultivation, 2) semi organic, and 3) farmer technique. The used rice variety was Inpari 30. The plot size was 6 m x 90 m. The variables observed included population and pest damage, natural enemy population, and rice yields. Thirthy two rice hills were observed randomly in diagonal direction, with 2 weeks interval from two weeks after transplanting until harvest. The data were analyzed by analysis of variance (Anova) and the difference among the treatments was evaluated with Duncan multiple area test at 5% level. The results showed that brown plant hoppers population on organic rice cultivation is lower than semi-organic rice cultivation and farmer technique, but there were no difference of natural enemy population among treatments. The lowest yield was obtained from the organic rice cultivation (2.67 t/ha).Keywords: Rice cultivation, Pests, Natural enemiesABSTRAKBeberapa faktor pembatas produksi padi diantaranya adalah cara budidaya dan adanya serangan hama. Untuk menekan serangan hama, beberapa teknik pengendalian telah diterapkan diantaranya adalah pengendalian secara kultur teknis (cara budidaya). Pada MT-2 tahun 2016, penelitian dengan tujuan mendapatkan informasi mengenai populasi dan serangan hama, serta populasi musuh alami pada tiga cara budidaya padi telah dilakukan di lahan kebun percobaan Balai Besar Penelitian Tanaman Padi Sukamandi. Rancangan yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan tiga cara budidaya dan diulang sebanyak sembilan kali. Adapun cara budidaya yang digunakan terdiri atas:1) budidaya padi organik; 2) semi organik; 3) cara petani. Varietas yang digunakan adalah Inpari 30. Ukuran plot 6 m x 90 m. Variabel yang diamati meliputi populasi dan tingkat serangan hama, populasi musuh alami, dan hasil panen. Pengamatan dilakukan secara langsung di pertanaman pada 32 rumpun sampel secara acak diagonal dengan interval dua minggu sekali mulai umur tanaman dua minggu setelah tanam sampai menjelang panen. Data yang diperoleh dianalisis dengan analisis ragam (Anova) dan perbedaan antar perlakuan dievaluasi dengan uji wilayah berganda Duncan pada taraf 5%. Hasil penelitian menunjukkan bahwa populasi hama wereng coklat pada cara budidaya padi organik lebih rendah dibandingkan cara budidaya padi semi organik dan budidaya padi cara petani, tetapi tidak ada perbedaan populasi musuh alami pada cara budidaya padi organik, cara budidaya padi semi organik dan budidaya padi cara petani. Hasil panen terendah (2,67 t/ha) terlihat pada perlakuan budidaya padi organik.Kata Kunci: Budidaya padi, Hama, Musuh alami

scholarly journals STUDI TENTANG METODE PERBANYAKAN TANAMAN JERUK SIAM PONTIANAK (Citrus nobilis var microcarpa) SECARA VEGETATIF DI KEBUN PERCOBAAN PUNTEN DESA SIDOMULYO KOTA BATU

2019 ◽  
Vol 2 (1) ◽  
pp. 26
Author(s):  
Fenti Margareta ◽  
Budianto Budianto ◽  
Sutoyo Sutoyo
Keyword(s):  
Data Analysis ◽  
Research Method ◽  
Block Design ◽  
Research Result ◽  
Factorial Experiment ◽  
Real Difference ◽  
Randomized Block Design ◽  
Experiment Method ◽  
Result Show ◽  
Number Of Leaves

ABSTRACT   This research is aimed to find out the most appropriate propagation method of Siamese Pontianak orange plant vegetatively. This research was done on 31st January 2019 until 31st March 2019 in experimentan garden of Punten, Sidomulyo village, Batu City. The method used in propagation of Siamese Pontianak orange planf vegetatively are insert grafting, side grafting, and top grafting. The research method used is Randomized Block Design (RAK) with non factorial experiment method that consist of 3 level that are insert grafting, side grafting, and top grafting that was repeated 9 times, so that obtained 27 experiment units. Data analysis used is ANNOVA and if there is real difference then it will be further tested using BNT. Parameters that are observed are: growing time of shoots, length of shoots, and the number of leaves. The research result show that insert grafting is an appropriate method in propagation of Siamese Pontianak orange plant with better result growing time of shoots, length of shoots, and number of leaves.   Keywords: Vegetatif Propagation Method, Siamese Pontianak Orange   ABSTRAK   Penelitian bertujuan untuk mengetahui metode perbanyakan tanaman jeruk Siam Pontianak yang tepat dilaksanakan pada 31 Januari 2019 sampai dengan 31 Maret 2019 di Kebun Percobaan Punten Desa Sidomulyo Kota Batu. Metode yang digunakan dalam perbanyakan tanaman jeruk Siam Pontianak Secara vegetatif yaitu okulasi sisip, sambung samping, dan sambung pucuk. Penelitian ini menggunakan Rancangan Acak Kelompok dengan metode percobaan non faktorial yang terdiri dari 3 taraf yaitu okulasi sisip, sambung samping, dan sambung pucuk yang diulang sebanyak 9 kali, sehingga diperoleh sebanyak 27 unit percobaan. Hasil penelitian menunjukkan bahwa okulasi sisip merupakan metode yang tepat dalam perbanyakan tanaman jeruk Siam Pontianak dengan hasil waktu tumbuh tunas, panjang tunas, dan jumlah daun yang lebih baik.   Kata kunci: Metode Perbanyakan Vegetatif, Jeruk Siam Pontianak

scholarly journals The Tolerance of Several Hybrid Corn (Zea mays L.) Varieties Type on Cob Rot in the Plateau of Simalungun Regency

2020 ◽  
Vol 8 (03) ◽  
pp. 289-295
Author(s):  
Warlinson Girsang ◽  
Rosmaria Girsang
Keyword(s):  
Plant Height ◽  
Zea Mays L ◽  
Block Design ◽  
Hybrid Corn ◽  
Randomized Block Design ◽  
Tolerant Variety ◽  
Different Types ◽  
The Difference ◽  
Rot Disease ◽  
Number Of Seeds

The research was carried out in Dolog Masagal Subdistrict, Simalungun Regency, altitude ± 1.100 m above sea level. The research was conducted from January to May 2019. The purpose of this study was to determine the tolerance level of several hybrid corn varieties to cob rot disease. Methods for conducting the research used randomized block design (RBD) with 1 factor. Types of hybrid corn varieties tested were: Pioneer 29 (V1), NK 99 (V2), Pioneer 12 (V3), NK 22 (V4), Pioneer 4 (V5), Nusantara I (V6), Asia 1 (V7).The parameters observed were: plant height, cob diameter, cob length containing seeds, number of seed rows per cob, number of seeds per row, number of seeds per cob,  husk cover in cob, cob rot intensity, the amount of dry production per plot, and the weight of 1.000 seeds. Based on the research results, different types of hybrid corn varieties produce different tolerances of cob rot resistance in the Simalungun highlands. The most tolerant variety of cob rot disease is Pioneer 29 (mild damage scale = 0 - 10%). Different types of varieties planted also affect various components of growth and production, among others: plant height, number of seeds per row, number of seed rows per cob, husk cover on cob, dry production per plot, and weight of 100 grains. As for the parameters of cob diameter, cob length containing seeds and the number of seed rows per cob, the difference in varieties did not significantly affect.

scholarly journals Supplementation Of Concentrate With Different Levels Of Protein On Nutrient Intake, Digestibility And Growth Of Red Chittagong Heifers

1970 ◽  
Vol 37 (1) ◽  
pp. 10-16
Author(s):  
S Barua ◽  
MJ Khan ◽  
AKFH Bhuiyan ◽  
MN Islam ◽  
SS Islam
Keyword(s):  
Block Design ◽  
Control Diet ◽  
Live Weight ◽  
Concentrate Supplementation ◽  
Protein Levels ◽  
Randomized Block Design ◽  
Concentrate Mixture ◽  
The Difference ◽  
Dietary Treatments ◽  
Different Levels

The study was undertaken to investigate the effects of concentrate supplementation with different protein levels on intake, digestibility and growth performance of Red Chittagong (RC) heifers fed urea molasses straw (UMS) based diet. Twelve RC heifers having average live weight of 124.83±43.15 kg and aged between 8 to 14 months were selected for 90 days feeding trial. Animals were divided into four groups having three animals in each and were randomly assigned to four dietary treatments in a Randomized Block Design (RBD). The experimental diets were formulated using urea molasses straw (UMS), German grass (Echinochloa grousgalli) with or without concentrate mix (having different levels of protein). All the animals received UMS ad libitum and German grass at the rate of 20% of total DM intake. In addition to UMS and German grass of control diet T0, animals on diets T1, T2 and T3 were supplied with concentrate mixture at the rate of 10% of DM intake containing 15, 20 and 25% CP, respectively. Average daily DM intake was 2.65, 3.06, 2.62 and 2.86 kg/100 kg LW for diets T0, T1, T2 and T3, respectively and the difference was non significant (P>0.05). The digestibility of DM, CP, EE, NFE and digestible nutrients (DCP, DEE and DNFE) for diets T1, T2 and T3 was significantly higher than those for diet T0. The daily average liveweight gain of RC heifers fed diets T0, T1, T2 and T3 were 100, 275, 333 and 291 g respectively (P<0.01). Concentrate mixture having 20% crude protein may be supplemented at the rate of 10% of DM intake per day for optimum growth of Red Chittagong heifers. DOI: http://dx.doi.org/10.3329/bjas.v37i1.9861 BJAS 2008; 37(1): 10-16

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