scholarly journals SIFAT PRO-OKSIDAN SARI JERUK NIPIS (Citrus aurentifolia) TERHADAP AKTIFITAS ANTIOKSIDAN TEH HIJAU (Camellia sinensis)

2019 ◽  
Vol 1 (1) ◽  
pp. 19-26
Author(s):  
Sudjatini Sudjatini
Keyword(s):  
Optimum Condition ◽  
Green Tea ◽  
Antioxidative Activity ◽  
Radical Scavenging ◽  
Optimum Temperature ◽  
Randomized Design ◽  
Significant Difference ◽  
Treatment Factor ◽  
Completely Randomized Design ◽  
Range Test

The research was designed to understand the effect of addition of extract citrus on the antioxidative activity of green tea and to determine the optimum temperature  at the process of green tea extraction to get the best antioxidative activity.Two treatment factors were arranged in completely randomized design with three replications. First treatment factor was the temperature extraction of green tea consisted of 30, 60 and 100 oC, whereas the second treatment factor was concentration of extract citrus consisted of 0.0, 0.2, 0.4, 0.6, 0.8 and 1 %. The contents of polyphenol, tannin, total  acids were chemically determined, whereas antioxidative activity was determined by radical scavenging affect (RSA). Data were analyzed using analysis of variance (ANOVA) and Duncan’s Multiple Range Test (DMRT) if there was a significant difference in treatment effects.The research’s results show that there was insignificant interaction between temperature extraction of green tea and concentration of added extract citrus. Eventhough concentration of extract citrus did not significantly affect the contents of polyphenol and tannin but it affected significantly the contents of total acids and antioxidative activity of extract tea. The antioxidative activity at the concentration of extract citrus of 0.2 % was significantly greater than without extract citrus (as check treatment). The following increase in concentration of extract citrus until 1 % did not significantly increase in antioxidative activity. The temperature of tea extraction affected significantly on the contents of  polyphenol, tannin, total acids, and antioxidative activity of extract green tea. The highest values were obtained  at 100 oC and the the lowest at 30 oC. Temperature extraction of green tea of 100 oC and the addition of 0.2 % extract citrus was the optimum condition. At this condition,  the extract green tea contained polyphenol, tannin, total acids, and antioxidative activity as high as  13.77, 12.77, 0.69 and 93.37 %, respectively.

scholarly journals KARAKTERISTIK MUTU SIRUP RUMPUT LAUT (Eucheuma spinosum)

2021 ◽  
Vol 4 (1) ◽  
pp. 1
Author(s):  
La Ode Muhammad Anharullah ◽  
Haslianti Haslianti ◽  
Nur Asyik
Keyword(s):  
Analysis Of Variance ◽  
Confidence Level ◽  
Quality Characteristics ◽  
Ash Content ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Range Test

ABSTRACT         The aim of this study was to determine the quality characteristics of seaweed Syrup (Eucheuma spinosum). This study used a Completely Randomized Design (CRD) consisting of 3 treatments, namely: P1 = 100 gr seaweed: 200 gr sugar: 3.5 L water: CMC 0.3 gr, P2 = 120 gr seaweed: 200 granulated sugar gr: water 3,5 L: CMC 0,3 gr, P3 = Seaweed 140 gr: sugar 200 gr: water 3,5 L: CMC 0,3 gr: with three times replications. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a significant difference (P> 0.05), further tests were carried out with the DMRT (Duncan Multiple Range Test) tests at a 95% confidence level. The results obtained showed that the concentration of seaweed (E. spinosum), water, and taste did not significantly affect the aroma and taste of seaweed syrup. The best treatment was in the treatment of P1 with a scent value of 3.46 with a rather like category, and P1 for a taste of 3.46 with a somewhat like category. The chemical value of seaweed syrup is the value of water content ranging from 38.96% -43.21%, ash content ranges from 0.82-1.34%. Keywords: Syrup, seaweed (Eucheuma spinosum), chemistry and sensoryABSTRAKTujuan penelitian ini adalah untuk mengetahui Karakteristik Mutu Sirup Rumput Laut (Eucheuma spinosum). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu : P1 = Rumput laut 100 gr : gula pasir 200 gr : air 3,5 L : CMC 0,3 gr, P2 = Rumput laut 120 gr : gula pasir 200 gr: air 3,5 L : CMC 0,3 gr, P3 = Rumput laut 140 gr : gula pasir 200 gr : air 3,5 L : CMC 0,3 gr : dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf kepercayaan 95%. Hasil penelitian yang diperoleh menunjukkan bahwa Kosentrasi rumput laut (E. Spinosum), air dan rasa berpengaruh tidak nyata terhadap aroma dan rasa sirup rumput laut. Perlakuan terbaik terdapat pada perlakuan P1 dengan nilai aroma sebesar 3,46 dengan kategori  agak suka, dan P1 rasa 3,46 dengan kategori agak suka. Nilai kimia sirup rumput laut yaitu nilai kadar air berkisar 38,96%-43,21%, kadar abu berkisar 0,82-1,34%.Kata kunci: Sirup, rumput laut (Eucheuma spinosum), kimia dan sensori

scholarly journals KARAKTERISTIK MUTU DAN ORGANOLEPTIK PERMEN JELLY RUMPUT LAUT (Eucheuma spinosum)

2021 ◽  
Vol 4 (1) ◽  
pp. 54
Author(s):  
La Ode Kamaluddin ◽  
Haslianti Haslianti ◽  
Muhammad Syukri Sadimantara
Keyword(s):  
Analysis Of Variance ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Chemical Test ◽  
Significance Level ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Range Test

ABSTRACT            The aim of this study was to determine the quality and organoleptic characteristics of seaweed jelly candy (E. spinosum). This study used a Completely Randomized Design (CRD) consisting of 3 treatments: P1 = Seaweed: sucrose: water = 100 gr: 100 gr: 30 ml, P2 = Seaweed: sucrose: water = 120: 100: 30 ml, P3 = Seaweed: sucrose: water = 140 gr: 100: 30 ml: with there times replication. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a significant difference (P> 0.05) then a further test was performed with a DMRT (Duncan Multiple Range Test) tests at a 95% significance level. The results obtained showed that the concentration of seaweed (E. spinosum), sucrose, and water significantly affected the color, texture, aroma, and taste of seaweed jelly candy. The best treatment was in of P1 with a color value of 3.42 with a category like P1 texture 3.90 with a very like category, P1 aroma 3.58 with a very like category, and P1 a taste of 3.98 with a very like category. The chemical value of seaweed jelly candy is the value of water content 10.16% -13.26%, ash content 0.32-0.44%, and protein content 2.92% -4.17%. Keywords: Chemical test. Jelly candy, seaweed (Eucheuma spinosum), sensory and sucroseABSTRAKTujuan penelitian ini adalah untuk mengetahui karakteristik mutu dan organoleptik  permen jelly rumput laut (E. spinosum). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu : P1 = Rumput laut: sukrosa : air = 100 gr : 100 gr: 30 ml, P2 = Rumput laut: sukrosa : air = 120 : 100 : 30 ml, P3 = Rumput laut : sukrosa : air = 140 gr : 100 : 30 ml : dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan bahwa Kosentrasi rumput laut (E. spinosum), sukrosa dan air berpengaruh nyata terhadap warna, tekstur, aroma dan rasa permen jelly rumput laut. Perlakuan terbaik terdapat pada perlakuan P1 dengan nilai warna sebesar 3,42 (suka), P1 tekstur 3,90 (sangat suka), P1 aroma 3,58 (sangat suka)dan P1 rasa 3,98 (sanagt suka). Nilai kimia permen jelly rumput laut yaitu nilai kadar air berkisar 10.16%-13.26%, kadar abu berkisar 0,32-0.44% dan kadar protein berkisar 2,92%-4.17%.Kata kunci: Uji kimia, pernen jelly, rumput laut (E. spinosum), sensorik dan sukrosa 

Komposisi, Sifat Fisik dan Tingkat Kesukaan Nasi Ungu

2015 ◽  
Vol 4 (1) ◽  
pp. 25-32
Author(s):  
Agustina Souripet
Keyword(s):  
Physical Properties ◽  
Chemical Properties ◽  
Significance Level ◽  
Randomized Design ◽  
Physico Chemical ◽  
Test Parameters ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Range Test

The aim of this research was to analyze the composition and physico-chemical properties of purple rice that is preferred by group of people in Bali. Purple rice were made with various pasta proportions, which were 100, 200, 300, 400 and 500 g were added to 700 g of rice. Physical properties include texture and color of purple rice with various proportion of pasta were analyzed followed by hedonic test. Parameters observed were, texture, color, and overall preference of purple rice. This research was designed as completely randomized design with 2 replicates and data of the results were analyzed using ANOVA at the significance level of 95%, followed by Duncan’s Multiple Range Test, if there was a significant difference. The results of research indicated that purple rice had texture of 2,19–2,37 N, with lightness of 42,7–54,97, tending to be blueish red (purple) with degree of redness of +8,33 until +15,13 and blueness degree of +1 until +4,60. Purple rice made from a mixture of ratio of 100 g rice: 300 g was preferred by panelists with texture of 2,26 N, lightness of 48,93, tending to be blueish red (purple) with degree value redness of +14,40 and blueness degree of +2,37.

scholarly journals Pengaruh Padat Tebar Ikan Lele Terhadap Laju Pertumbuhan Dan Survival Rate Pada Sistem Akuaponik [ The Effect Of Stocking Density On Survival Rate And Grow Rate Of Aquaponic System]

2019 ◽  
Vol 6 (1) ◽  
pp. 55
Author(s):  
Ongky Wijaya, Boedi Setya Rahardja, Prayogo
Keyword(s):  
Growth Rate ◽  
Survival Rate ◽  
Urban Areas ◽  
Statistical Tests ◽  
Stocking Density ◽  
Recirculating Aquaculture ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Range Test

Abstract Increasing consumption of catfish and dairy products encourage increased domestic production of catfish. During the period of 5 years (2005-2009), catfish production has been increased significantly with an average annual growth reached 32%. In 2008 production reached 114.371 tonnes and in 2009 production increased by almost 75% to about 200 thousand tons. Aquaponic is a bio-integration that links recirculating aquaculture principles to the production of crops / vegetables hydroponically (Diver, 2006). Aquaponic technology has proven to successfully produce an optimal fish on less land and limited water resources, including in urban areas (Ahmad, 2007). This study aims to find out the influences of catfish stocking density difference on the growth rate and survival rate of catfish on aquaponic. The experimental design used was completely randomized design (CRD). Analysis of the data processed using Analysis of Variance (ANOVA) to know whether there is influance the growth rate and survival rate between the treatment given. If there are significantly difference then proceed by Duncan's Multiple Range Test. Based on the research obtained the result that there are significant differences in the survival rate (p> 0.01) and there is a significant difference to the rate of growth (p> 0,01). From the results of statistical tests that have been done show that the highest survival rate is in treatment 4 (87.5333%) and the highest growth rate is in treatment 4 (30.5333%). The lowest Survival found in treatment 1 (53.134%). Lowest growth rate found in treatment 1 (16.6%).

scholarly journals The effect of pretreatment using hydrochloric acid on the characteristics of buffalo hide gelatin

2017 ◽  
Vol 42 (1) ◽  
pp. 14 ◽  
Author(s):  
S. Mulyani ◽  
F. M. C. S. Setyabudi ◽  
Y. Pranoto ◽  
U. Santoso
Keyword(s):  
Secondary Structure ◽  
Hydrochloric Acid ◽  
Optimum Condition ◽  
Gel Strength ◽  
Ash Content ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Hcl Concentration ◽  
Difference Test

The objective of the research was to identify the effect of the concentration of hydrochloric acid (HCl) on yield and the characteristics of gelatin from buffalo hide. A completely randomized design was used with various concentrations of HCl treatment 0.3M, 0.6M, 0.9 M, 1.2 M and 1.5M, and four times replication, followed by least significant difference test. The HCl concentration gave significantly effect (P<0.05) on yield, viscosity, pH, gel strength and redness of gelatin. The highest yield (29.17%) was obtained at a concentration of HCl 0.9M. The highest gel strength and viscosity at concentration of 1.2M, were 293.41g bloom and 22.17 cp, respectively. The pH of the gelatin were 5.08 to 5.52. The lightness level (L*) was 69.92-70.97, whereas the redness ranged (a*)  from 0.55 to 1.54 and the yellowness ranged (b*) from 17.54 to 19.59. The moisture, protein and ash concentrations of gelatin were 7.05±0.07-8.92±0.06%, protein content of 83.38±0.06 -91.11±0.03%, and the ash content 0.53 ± 0.04 to 1.23 ± 0.09%, respectively. Based on the spectra absorption of infrared were detected four areas amides: amide A (3402.43-3448.72 cm-1), amide I (1635.65 cm-1), amide II (1527.62 cm-1) and amide III (1242.16 cm-1). The differences in the concentration of HCl had impact on yield,characteristics and secondary structure of buffalo hide gelatin. The HCl concentration at 0.9M was the optimum condition to obtain the highest yield. The characteristics of buffalo hide gelatin after pretreatment using hydrochloric acid had met the standards of GMIA (2012). 

scholarly journals Effects of pre-sowing treatments on germination of Jatropha curcas L. seeds

2020 ◽  
Vol 7 (3) ◽  
pp. 645-649
Author(s):  
Onyekachi Chukwu ◽  
◽  
Ayobami A. Adeagbo ◽  
Chisom L. Umeh ◽  
Blessing C. Ojomah ◽  
...  
Keyword(s):  
Jatropha Curcas ◽  
Room Temperature ◽  
Cow Dung ◽  
River Bank ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Level Of Significance ◽  
Range Test ◽  
Successful Production

Successful production of healthy seedlings in a forest nursery can be ensured through seed treatment to enhance germination. This study assessed the effects of pre-sowing treatments on the germination of Jatropha curcas; to provide the best treatment for enhancing seedling production. The experiment was laid in a completely randomized design with four treatments: (i) control (T1), (ii) soaking in; water at room temperature at room temperature for 16 hours (iii) cow-dung slurry for 16 hours (iv) 98% concentrated sulphuric acid for 5 minutes Each treatment received 10 seeds and was replicated 5 times giving a total of 200 seeds sown in sterilized river bank sand. Germinated seeds were counted, converted to percentages and arsine values. The data were further subjected to analysis of variance and significant means were separated using Duncan multiple range test (DMRT) at 0.05 level of significance. The results showed that seeds with no pre-sowing treatment had the highest mean germination (66%), DMRT revealed that significant difference (P<0.05) existed between seeds with no pre-sowing treatment and other treatments. The study concluded that viable Jatropha curcas seeds have no germination problem; the seeds could be germinated without pre-sowing treatment.

Effect of planting date and density on calendula and peppermint herbs

2014 ◽  
Vol 1 (1) ◽  
pp. 25-29
Author(s):  
Rahim Mohammadian ◽  
Behnam Tahmasebpour ◽  
Peyvand Samimifar
Keyword(s):  
Mutual Effect ◽  
Dry Weight ◽  
Planting Date ◽  
Mass Reduction ◽  
Flower Number ◽  
Planting Dates ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Total Maximum

A factorial experiment was conducted with a completely randomized design to evaluate the effects of planting date and density on calendula herbs and peppermint. It had 3 replicates and was done in Khosroshahr research farm, Tabriz in 2006. Under studied factors were: 3 planting dates (10 May, 25 May and 10 June) in 4 densities (25, 35, 45, 55) of the plant in square meters. The results of variance a nalysis showed that there was 1% probability significant difference between the effects of planting date and bush density on the leave number, bush height and the bush dry weight. But the mutual effect of the plant date in mentioned traits density was insignificant. Regarding the traits mean comparison, the total maximum dry weight was about the 55 bush density in mm. Also, the bush high density in mm causes the bush growth and its mass reduction. When there is the density grain, the flower number will increase due to bush grain in surface unit. Overall, we can conclude that 10 June planting and 45 bush density in mm is the most suitable items and results in favored production with high essence for these crops.

Aktivitas Antifungi Air Perasan Bawang Merah (Allium ascalonicum L.) Terhadap Candida albicans Secara In Vitro

2017 ◽  
Vol 9 (2) ◽  
pp. 71
Author(s):  
Nurhasanah Nurhasanah ◽  
Fauzia Andrini ◽  
Yulis Hamidy
Keyword(s):  
Candida Albicans ◽  
Antifungal Activity ◽  
Allium Sativum ◽  
Fungicidal Activity ◽  
Positive Control ◽  
Negative Control ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design

Shallot (Allium ascalonicum L.) has been known as traditional medicine. Shallot which has same genus with garlic(Allium sativum L.) contains allicin that is also found in garlic and has been suspected has fungicidal activity toCandida albicans. It is supported by several researches. Therefore, shallot is suspected has antifungal activity too.The aim of this research was to know antifungal activity of shallot’s water extortion againsts Candida albicans invitro. This was a laboratory experimental research which used completely randomized design, with diffusion method.Shallot’s water extortion was devided into three concentrations, there were 50%, 100% and 200%. Ketoconazole 2%was positive control and aquadest was negative control. The result of this research based on analysis of varians(Anova), there was significant difference between several treatments and was confirmed with Duncan New MultipleRange Test (DNMRT) p<0,05, there was significant difference between 100% shallot’s water extortion with othertreatments, but there was no significant difference between 50% shallot’s water extortion with 200% shallot’s. Theconclusion was shallot’s water extortion had antifungal activity againsts Candida albicans with the best concentration100%, but it was lower than ketoconazole 2%.

PENAMBAHAN ENZIM CAIRAN RUMEN LIMBAH RUMAH POTONG HEWAN PADA PAKAN BERBASIS WHEAT POLLARD DENGAN PROSES PENGOLAHAN PADA KOMPOSISI KIMIA PAKAN

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
Dadik Pantaya., dkk
Keyword(s):  
Moisture Content ◽  
Research Data ◽  
Steam Temperature ◽  
Randomized Design ◽  
Durability Index ◽  
Feed Moisture ◽  
Completely Randomized Design ◽  
Enzyme Supplementation ◽  
Range Test ◽  
Basal Ration

The present study was conducted to clarify the effect of addition of enzymes from rumen liquor on performance broiler of pelleting feed with basal ration of wheat pollard with addition of enzymes and processing broiler diets. Ruminal enzymes were extracted from Australian Commercial Cross (ACC) cattles. Application of enzyme on wheat pollard. Enzyme was reacted with wheatpollard and mixed with another feedstuff before steam pelleting process. The combination nine experimental diets were used as follows three levels enzyme supplementation (0, 620 and 1.240 U/kg) and three levels steam temperature at (60, 80 and 100 oC) Feed particles size, hardness, PDI (Pellet Durability Index), moisture content, protein, GE and hemicellulosa were evaluated parameter devided into nine treatmens were used in this research. Data from Completely Randomized Design factorial 3 x 3 were analyzed with Anova, if differences were continued by Duncan’s new multiple range test. Enzyme supplementation decreased feed hardness and PDI. There were interaction beetwen enzyme and temperature for feed moisture content. Hemicellulosa was significantly reduced by steam temperature at 80 and 100 oC and enzyme supplementation 1.240 U/kgKey Words: enzyme liquor rumen, wheat pollard, steam pelleting, feed Chemical composition

PENGARUH LAMA PEREBUSAN SIMPLISIA DAUN APAH (Albertisia papuana Becc.) YANG DIGUNAKAN SEBAGAI PENYEDAP MAKANAN OLEH MASYARAKAT KAB. TANA TIDUNG TERHADAP ANGKA CEMARAN MIKROBA

2017 ◽  
Vol 2 (1) ◽  
pp. 22
Author(s):  
Rosnah Rosnah ◽  
Medi Hendra ◽  
Eko Kusumawati
Keyword(s):  
Microbial Contamination ◽  
Colony Growth ◽  
Dilution Series ◽  
Randomized Design ◽  
Significant Difference ◽  
Boiling Process ◽  
Completely Randomized Design

The purpose of this study is to determine the effect of long simplicia Apah’s leaves (Albertisia papuana Becc.) that’s used as a food’s flavoring by people of Kab. Tana Tidung against microbial contamination numbers. The design of research used a pattern completely randomized design (RAL), with a dilution series of samples 10-8, 10-9 and 10-10 and different boiling’s level (5, 10, 15, 20 and 25 minutes). The results obtained that the longer of boiling process is used, then the less the number of microbial contamination of colony growth. Average number of microbial contamination in samples in the boiling of 5 minutes is 92 x 1010 microbial colonies, in boiling 10 minutes is 87 x 1010 microbial colonies, in boiling 15 minutes is 56 x 1010 microbial colonies, in boiling 20 min is 44 x 1010 colonies of microbes and the boiling simplicia infuse for 25 minutes is 33 x 1010 colonies of microbes. Based of Analysis variance variety in each treatment showed that in boiling 20 minutes and 25 minutes showed real significant difference (p <0.05), but the boiling 5, 10 and 15 minutes there was no significant difference (P> 0.05). The results of the Anova, showed that in boiling treatment of simplicia Apah’s leaves (Albertisia papuana Becc.) significantly affects the growth of microbial colonies. Analysis of Least Significant Difference (LSD) at the level of 95%, the result that the effects of long boiling the simplicia Apah’s leaves (Albertisia papuana Becc.) which is used as a food flavoring by people of Kab. Tana Tidung, significant effect on the numbers of microbial contamination

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