scholarly journals Substitution of Synthetic Dye with Secang Wood Solution in Ku’uTraditional Cakes

2021 ◽  
Vol 2 (2) ◽  
pp. 59-65
Author(s):  
Siti Nur Rahmatia Tolinggi
Keyword(s):  
Rice Flour ◽  
Natural Dye ◽  
Synthetic Dyes ◽  
Test Results ◽  
Green Beans ◽  
Synthetic Dye ◽  
Recommended Treatment ◽  
Randomized Design ◽  
Glutinous Rice ◽  
Pink Pigment

Ku’u cake is a traditional food made from glutinous rice flour filled with green beans, has a chewy texture and has a pink pigment. The Ku cake is shaped like a turtle shell. The research objectives were to determine the addition of secang wood solution that can be used as a natural dye, to determine the anthocyanin levels, antioxidant activity, and to determine the level of acceptance of the panelists from traditional ku dumplings with natural dye of secang wood. The design in this study used a completely randomized design (CRD) with 4 treatments (P0: synthetic dye (control), P1: 2% secang wood synthetic dye, P2: 4% secang wood synthetic dye and P3: secang wood synthetic dye 6%) . The results showed the effect of making the cake using synthetic dyes with secang wood solution had a significant effect on anthocyanin levels, antioxidant levels and color levels. The values of anthocyanin levels at P0, P1, P2, and P3 were: 2.51, 3.27, 3.79 and 4.45, the antioxidant levels were (P0: 2.15 P1: 3,38 P2: 4,27 and P3: 6,49) and the color content, P0: 30,54 P1: 43,98 P2: 33,06 and P3: 32,43. For organoleptic test results on color, taste, aroma and texture, the recommended treatment is P1.

scholarly journals Analisis Kualitatif Rhodamin B pada Kue Ku yang Beredar di Pasar Tradisional Kabupaten Sleman Yogyakarta

2016 ◽  
Vol 3 (1) ◽  
pp. 33
Author(s):  
Siti Fatimah ◽  
Dian Wuri Astuti ◽  
Suryani Dwi Lestari
Keyword(s):  
Rhodamine B ◽  
Food Additives ◽  
Rice Flour ◽  
Synthetic Dyes ◽  
Food Grade ◽  
Traditional Markets ◽  
Glutinous Rice ◽  
Red Color ◽  
Negative Impacts ◽  
Red Dye

Background : A food additive used to obtain food products that taste delicious, attractive, durable, easy in its distribution. Food additives that are often used in society is dye. Many fraud by producers to attract consumers such as the use of non-food grade dyes or food grade with doses exceeding the rules. Rhodamine B is a dangerous synthetic dyes are often added to foods as a dye. Kue Ku is made from a mixture of potatoes, coconut milk, glutinous rice flour, salt, sugar and red dye. The red color on my cake due to the addition of the dye rhodamine B. The use of rhodamine B can cause negative impacts on the health of consumers, thus attracting researchers to examine the presence of rhodamine B dye on my cake circulating in traditional markets Sleman, Yogyakarta. Method : The method is a descriptive study with the aim to describe or illustrate the existence of rhodamine B on kue Ku  samples circulating in traditional markets Sleman, Yogyakarta. The method used for laboratory test is by thin-layer chromatography. Results : In this study showed 15,38% of Kue Ku samples have been investigated positive for rhodamine B. Conclusion : There dye rhodamine B on Kue Ku circulating in traditional markets Sleman, Yogyakarta.

KARAKTERISTIK FISIK BUBUR INSTAN TERSUBTITUSI TEPUNG PISANG TONGKA LANGIT

2015 ◽  
Vol 4 (2) ◽  
pp. 41-44
Author(s):  
Priscillia Picauly ◽  
Gilian Tetelepta
Keyword(s):  
Water Solubility ◽  
Physical Property ◽  
Rice Flour ◽  
Absorption Index ◽  
Randomized Design ◽  
Nutrition Value ◽  
Banana Flour ◽  
Completely Randomized Design ◽  
Four Levels

Instant porridge is sereal-based food that can be combined with fruits so it will contain better nutrition. To improve the nutrition value of instant porridge then substitute of one kind of banana originally from Maluku is Tongka langit banana. A good quality of instant porridge has a high nutrition and a best physical property. This research aims to characterize of the physical properties instant porridge that are substituted by Tongka langit banana flour and the rice flour. The design that is applied is completely randomized design with four levels of treatment in comparing the substitution between Tongka langit banana flour and the rice flour as follow 20%, 40%, 60% and 80%. According to the result of this research, the physical characteristic of instant porridge that are substituted by Tongka langit banana flour are bulk density (0.84-0.89 g/mL), water absorption index (3.49-4.05%), and water solubility index (0.02-0.04%).

PENGARUH EKSTRAK DAUN MIMBA TERHADAP PERKEMBANGAN HAMA Callosobruchus chinensis L. (Coleoptera : Bruchidae)

AGRICA ◽  
2019 ◽  
Vol 1 (2) ◽  
pp. 32-37
Author(s):  
Yustina M.S.W Puu ◽  
Hildegardis Nalti Nansi
Keyword(s):  
Mung Bean ◽  
Leaf Extract ◽  
Callosobruchus Chinensis ◽  
Spawning Activity ◽  
Green Beans ◽  
Leaf Extracts ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Contact Poison ◽  
Neem Leaf Extract

Callosobruchus Chinensis is a pest that damages mung bean seeds in storage and causes damage to both the quality and quantity of seeds. This study aims to determine the effectiveness of neem leaf extracts in suppressing the development of the Callosobruchus Chinensis pest as one of the postharvest pests in the commodity green beans. This research conducted at the Laboratory of the Faculty of Agriculture, University of Flores, by using a Completely Randomized Design (CRD) with five treatments and three replications. The concentration of neem leaf extract treatment is 0 ml / l, 25 ml / l, 30 ml / l, 35 ml / l, and 40 ml / l. The results showed that the concentration of neem leaf extract 40 ml / l caused mortality of C. Chinensis imago as contact poison by 99% and nerve poison by 47%. While the effectiveness of the limb leaf extract on spawning activity was 86%.

scholarly journals Effect of Storage Temperature on Beauveria bassiana (Bals.) Vuill. Viability on Several Carriers

2006 ◽  
Vol 22 (1) ◽  
Author(s):  
Sri Sukamto
Keyword(s):  
Beauveria Bassiana ◽  
Storage Temperature ◽  
Ultra Violet ◽  
Rice Flour ◽  
Plant Diseases ◽  
Maize Flour ◽  
The Third ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tapioca Flour

One of the entomopatogenous fungus types commonly observed and showed potency as myco-insectiside is Beauveria bassiana(Bals.) Vuill.In order to support effectiveness and patogenous activity of B. bassiana, it is necessary to add a carrying agent that protects its spores from ultra violet ray. This study aims to investigate the effect of storage temperature on viability of B. Bassianaspores on the carrier material. The observation was carried out in the Laboratory of Plant Diseases, Indonesian Coffee and Cocoa Research Institute. The research was arranged in completely randomized design by three factors. The first factor was carrier (C), that consists of C1 = rice flour, C2 = maize flour and C3 = tapioca flour. The second factor was dosage (D), that consists of D1 = 1 g B. bassiana+ 1 g carrier; D2 = 1 g B. bassiana+ 5 g carrier and D3 = 1 g B. bassiana+ 10 g carrier. The third factor was temperature of the storage (T),that consists of T1 = 5oC; T2 = 23oC and T3 = 29oC. Viability of B. Bassiana spores was examined by observing development of 100 blastopores randomly and determined under light microscope with 400 times magnification. Observation was conducted in two replicates after the spores of B. bassiana were kept in the storage for 2, 4, 8 and 16 weeks. The result showed that by adding 1 g tapioca flour and temperature of storage of 5oC was potentiall in keeping viability of B. bassianaspores at least for 2 months. It was due to that tapioca flour gave better effect than rice and maize flours in keeping the storage and appropriate low temperature. Viability of B. bassianaspores decreased with increasing carrier dosage, temperature and duration of the storage. Whereas, storage at 5oC was found to be a better condition in keeping viability of dry pure B. bassianaspores longer than conditions of 23o and 29oC. Key word:Beauveria bassiana, temperature, viability,carrier.

scholarly journals Short Communication: The color fastness of cotton cloth dyed with dye extracted from skin of shallot (Allium ascalonicum)

2019 ◽  
Vol 20 (9) ◽  
Author(s):  
Sarwono Sarwono ◽  
SIGIT SANTOSA ◽  
NADIA SIGI PRAMESWARI
Keyword(s):  
Short Communication ◽  
Color Change ◽  
Natural Dye ◽  
Cotton Cloth ◽  
Color Fastness ◽  
Test Results ◽  
Grey Scale ◽  
Shed Light ◽  
Scale Data

Abstract. Sarwono, Santosa S, Prameswari NS. 2019. Short Communication: The color fastness of cotton cloth dyed with dye extracted from skin of shallot (Allium ascalonicum). Biodiversitas 20: 2475-2479. Inventing new sources of materials in textile coloration industry in Indonesia, especially batik industry, is necessary for the preservation of Indonesia’s textile heritage. Focusing on the exploitation of Allium ascalonicum L., this present study aimed at discovering whether shallot skin can be used as a natural dye for textile through the fixation of alum, chalk, and tunjung. It also tried to shed light on the method of applying dye from the skin of shallot to cotton cloth for batik and measured the color fastness. The test of color fastness was done using Staining Scale and Grey Scale. Data were gathered through observation and analyzed descriptively. The results of color fastness test showed that the color fastness of cotton cloth dyed with extract of shallot skin using alum fixation was fairly good based on color change and sufficient based on staining scale. The test results using chalk fixation showed that the color fastness was poor based on color change, but sufficient based on staining scale. Other results with tunjung fixation showed that the color fastness was sufficient. 

scholarly journals Dosis dan Waktu Aplikasi Boron Terhadap Pertumbuhan dan Hasil Kacang Hijau

2020 ◽  
Vol 22 (2) ◽  
pp. 64
Author(s):  
Krisna Cahya Nurani ◽  
Susilo Budiyanto ◽  
Endang Dwi Purbajanti
Keyword(s):  
Plant Height ◽  
Seed Weight ◽  
Root Nodules ◽  
Fertilizer Application ◽  
Green Beans ◽  
Great Demand ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Legume Plants ◽  
Generative Phase

<p>Green beans are legume plants that are in great demand because of their high nutrition content and include plants that require boron to support growth from the vegetative to generative phase. The study aims to assess the growth and production of green beans due to influence of the dose and time of boron application. The research was carried out using completely randomized design with factorial pattern 3×3 with 3 replications. The first factor was the treatment of boron doses of 1, 1.5, and 2 kg/ha was given once at 7 Day After Planting (DAP), fertilizer application twice at 7 and 28 DAP, and once given at 28 DAP. The results showed that dose of boron at a dose of 1 kg/ha was able to produce the number of affective root nodules and the best pod weight. The treatment of boron once at 7 DAP can increase plant height, flowering age, pod weight, and seed weight per pod. The interaction between dose and time of boron application affects the number of affective root nodules and seed weight per pod.</p>

scholarly journals Promoting Color Brightness of Clown Loach (Chromobotia macracanthus Bleeker) by Mixing Red Spinach (Amaranthus tricolor L.) Powder with Feed Stuff

2020 ◽  
pp. 21-30
Author(s):  
Ayi Yustiati ◽  
Syakirah Imtinan Zurwana ◽  
Achmad Rizal ◽  
Yuli Andriani
Keyword(s):  
Research Method ◽  
Survival Rates ◽  
Optimal Dose ◽  
Primary Data ◽  
Test Results ◽  
Growth Data ◽  
Amaranthus Tricolor ◽  
Randomized Design ◽  
Powder Addition ◽  
Completely Randomized Design

The purpose of this research is to determine the optimal dose of the addition of red spinach powder to artificial feed on the brightness of clown loach. This research was conducted at Aquaculture Laboratory Building 4 Faculty of Fisheries and Marine Sciences of Universitas Padjadjaran from April to May 2020. This research method is experimental with a Completely Randomized Design consisting of four treatments and three replications. The red spinach powder addition treatment used 0%, 2%, 4%, and 6% of the feed amount. The parameters observed are color value as primary data by using Toca Color Finder, while the growth, survival rate, and water quality as support data. Color assessment results were analyzed using the Kruskal-Wallis test, if there were significant differences, Z test would be performed. Growth data and survival rates were analyzed using Analysis of Variance (ANOVA). Because the F test results were not significantly different, the Duncan test was not carried out. The results showed that the addition of  6% red spinach powder is the best treatment with an increased color brightness value of 5,63.

scholarly journals EFFEKTIVITAS MIKROKAPSUL OLEORESIN FULI PALA (Myristica fragrans HOUTT) SEBAGAI PENGAWET DAGING AYAM BROILER

2020 ◽  
Vol 25 (1) ◽  
pp. 52
Author(s):  
Alston Millan
Keyword(s):  
Water Content ◽  
Broiler Chicken ◽  
Room Temperature ◽  
Ph Value ◽  
Chicken Meat ◽  
Test Results ◽  
Coating Technology ◽  
Randomized Design ◽  
Myristica Fragrans Houtt ◽  
Solid Liquid

Nutmeg oleoresin microcapsule is the solid, liquid, and gas coating technology of the nutmeg fruit.  The purpose of this study was to know how mace nutmeg oleoresin microcapsules could preserve the broiler chicken meat at room temperature during 4 days of observation. The experimental design used was a Completely Randomized Design (CRD) consisting of 5 treatments with mace concentration of nutmeg microcapsules oleoresin (0, 50, 100, 150, and 200) ppm. The variables observed were water content, pH value, total microbes, and organoleptic properties (color, aroma, and texture). The results showed that mace nutmeg oleoresin microcapsules did not affect (p> 0.05)  water content and sensory properties of broiler chicken meat, but had a significant effect (p <0.05) on the pH value and total microbe at the same day of room temperature storage. Panel organoleptic test results on the level of preference for meat color, aroma, and texture of chicken meat were in the range score of 3 (somewhat like) to 4 (somewhat dislike). The treatments of nutmeg oleoresin did not affect (p> 0.05) on color, the aroma, and the texture of broiler chicken meat. This research shows that marinating using oleoresin microcapsules has not been effective as a preservative to broiler chicken meat at room temperature. Keywords: chicken meat, mace nutmeg oleoresin microcapsules

Sign in / Sign up

Export Citation Format

Share Document