Utilization Of Tobacco Stem (Nicotiana tabaccum L) As Tray Egg Filler

Generally only used the leaves of tobacco plants as raw material for cigarette and stems discarded as waste. The use of waste tobacco rod has the potential to be converted into primary packaging such as trays range chicken eggs because it has a high cellulose content. Tobacco rod contains a relatively high amount of cellulose, reaching 56.10 percent of dried tobacco stalks. The process is done in making pulp fiber or tobacco stem malalui process of alkali (NaOH) with specific concentration to produce pulp that is good. The use of NaOH aims to degrade lignin by means of partial overhaul of bond. The existence of lignin in the pulp generally unfavorable effect on the quality of pulp for fiber becomes rigid, Statistical data analysis using ANOVA If treatment showed differences do a further test using Duncan's Multiple Range Test (DMRT) at significance level of 5 percent. The data generated is the highest grammage at 5 percent NaOH treatment amounted to 201.1 g.m-2 and the lowest 15 percent NaOH treatment 132.8 g.m-2, the highest thickness of 5 percent NaOH treatment of 2.509 mm and the lowest 15percent NaOH treatment of 1,835 mm. The highest density of 5 percent NaOH treatment of 80.81 kg.m-3 and the lowest at 10 percent NaOH treatment of 57.61 kg.m-3. While the highest tensile resistance in the treatment of 10percent NaOH 76.27 N.m-1 and the lowest at 5 percent NaOH treatment is 45.82 N.m-1, the highest thickness of 5percent NaOH treatment of 2.509 mm and the lowest 15 percent NaOH treatment of 1,835 mm. The highest density of 5 percent NaOH treatment of 80.81 kg.m-3 and the lowest at 10 percent NaOH treatment of 57.61 kg.m-3. While the highest tensile resistance in the treatment of 10 percent NaOH 76.27 N.m-1 and the lowest at 5 percent NaOH treatment is 45.82 N.m-1, the highest thickness of 5 percent NaOH treatment of 2.509 mm and the lowest 15 percent NaOH treatment of 1,835 mm. The highest density of 5 percent NaOH treatment of 80.81 kg.m-3 and the lowest at 10 percent NaOH treatment of 57.61 kg.m-3. While the highest tensile resistance in the treatment of 10 percent NaOH 76.27 N/m and the lowest at 5 percent NaOH treatment is 45.82 N.m-1

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KAJIAN KARAKTERISTIK KIMIA, FISIK, DAN SENSORIS KERIPIK SIMULASI BERBAHAN DASAR IKAN BANDENG (Chanos chanos) DAN TEPUNG KACANG HIJAU (Vigna radiata L.) SEBAGAI MAKANAN RINGAN SUMBER PROTEIN

Jurnal Teknologi Hasil Pertanian ◽

10.20961/jthp.v11i2.29062 ◽

2018 ◽

Vol 11 (2) ◽

pp. 99

Author(s):

Fadlilah Arrosyid ◽

Sigit Prabawa ◽

Bara Yudhistira ◽

Windi Atmaka

Keyword(s):

Protein Content ◽

Nutritive Value ◽

Significance Test ◽

Raw Material ◽

Physical Analysis ◽

Chanos Chanos ◽

Significance Level ◽

Crude Fiber Content ◽

Randomized Design ◽

Range Test

Diversification of food products one of which can be applied to snacks.. One type of snack that is quite successful in the market is the chips. To improve the value of the nutritive value of these chips is by making simulation chips. Based on protein content of milkfish and mung beans are high then used as raw material for the manufacture of simulated chips.This study aims to determine the best simulation of milkfish and mung beans flour based on characteristics of chemical, physical, and sensory. Experimental design using in this research was Completely Randomized Design (CRD) with one factor, that was ratio variation of milkfish and mung bean flour. Based on the results of chemical, physical, and sensory analyzes obtained were analyzed statistically by using one way ANOVA method, if there was a difference, it was followed with significance test using Duncan’s Multiple Range Test (DMRT) at significance level of α = 0,05. Based on the results of the study showed the best formulation results on F3 (20% milled milkfish meat + 80% mung beans flour). Result of chemical analysis of simulation chips at F3 that is moisture content 3,53% wb; ash content 3,44% db, fat content 25,78% db; protein content 18,84% db; carbohydrate content 51,93% db; FFA content of 0.45% db; crude fiber content 5,57% db; and total calories 527.17 kcal / 100gram. Result of physical analysis of simulation chips on F3 that is hardness 7,95 N and wholeness 92,97%. While on the sensory analysis the highest F3 value on parameters of color, texture, and overall.

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STUDI PENAMBAHAN KARAGENAN RUMPUT LAUT (Eucheuma cottonii) DALAM PEMBUATAN MIE BASAH BERBASIS TEPUNG SAGU (Metroxylon sp.)

Jurnal Fish Protech ◽

10.33772/jfp.v2i2.9477 ◽

2019 ◽

Vol 2 (2) ◽

pp. 251

Author(s):

Ode Kaudin ◽

Andi Besse Patadjai ◽

Kobajashi Togo Isamu

Keyword(s):

Analysis Of Variance ◽

Sensory Quality ◽

Duncan Multiple Range Test ◽

Anova Analysis ◽

Physical Quality ◽

Significance Level ◽

Crude Fiber Content ◽

A Value ◽

Range Test

ABSTRACT The purpose of this study was to determine the effect of adding carrageenan to the sensory quality, proximate and physical quality of sago flour-based wet noodles. This study used a Completely Randomized Design (CRD) using an experimental method with a concentration of 51% flour composite material, 41% sago flour with the addition of carrageenan consisting of three treatments, addition of carrageenan T0 (control 0%), T1 (8%), and T2 (10%) and repeated three times. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a real 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 of the study were drawn from the best assessment results of the highest sensory value obtained in the T2 treatment with a color value of 5.13, suppleness 7.20, taste 7.73, and aroma 6.23. Proximate composition of wet noodles was obtained at T2 treatment, water content with a value of 35.94%, the protein content of 5.07%, fat content of 1.39%, ash content of 5.47%, carbohydrate content of 31.45% and the crude fiber content of 15,16%. The physical quality of wet noodles can be obtained at T2 treatment, wet noodle development test with a value of 0.83 mm (millimeters) and water absorption test with a value of 1.04%. The results showed that there was a significant influence on the addition of carrageenan to the proximate quality and physical quality of wet noodles but did not have a significant effect on sensory quality on the aroma attributes. Keywords: Carrageenan, Wet noodles, Sago flourABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan karagenan terhadap kualitas sensorik, proksimat dan kualitas fisik mie basah berbasis tepung sagu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan metode eksperimen dengan konsentrasi bahan komposit tepung terigu 51%, tepung sagu 41% dengan penambahan karagenan yang terdiri dari tiga perlakuan, penambahan karagenan T0 (kontrol 0%), T1 (8%), dan T2 (10%) 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 diambil dari hasil penilaian terbaik dari nilai tertinggi sensorik yang diperoleh pada perlakuan T2 dengan nilai warna 5,13, kekenyalan 7,20, rasa 7,73, dan aroma 6,23. Komposisi proksimat mie basah diperoleh pada perlakuan T2, kadar air dengan nilai 35,94%, kadar protein 5,07%, kadar lemak 1,39%, kadar abu 5,47%, kadar karbohidrat 31,45% dan kadar serat kasar 15,16%. Kualitas fisik mie basah basah dapat diperoleh pada perlakuan T2, uji pengembangan mie basah dengan nilai 0,83 mm (mili meter) dan uji daya serap air dengan nilai 1,04%. Hasil menunjukkan bahwa terdapat pengaruh nyata penambahan karagenan terhadap kualitas proksimat dan kualitas fisik mie basah namun tidak memberikan pengaruh nyata terhadap kualitas sensorik pada atribut aroma.Kata kunci: Karagenan, Mie basah, Tepung sagu

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PENGARUH PERBANDINGAN KOSENTRASI GLUKOSA DAN SUKROSA TERHADAP KUALITAS SENSORI DAN KIMIA PERMEN JELLY RUMPUT LAUT (Eucheuma cottonii)

Jurnal Fish Protech ◽

10.33772/jfp.v2i2.9474 ◽

2019 ◽

Vol 2 (2) ◽

pp. 234

Author(s):

Arifi Jaldin ◽

Haslianti Haslianti ◽

Nur Asyik

Keyword(s):

Analysis Of Variance ◽

Sucrose Concentration ◽

Chemical Quality ◽

Duncan Multiple Range Test ◽

Anova Analysis ◽

Significance Level ◽

Randomized Design ◽

Range Test ◽

Eucheuma Cottonii

The Effect of Comparison of Glucose and Sucrose Concentration on the Sensory and Chemical Quality of Jelly Candy (Eucheuma cottonii) ABSTRACT The aims of this study were to determine the effect of different concentrations of glucose and sucrose on the sensory and chemical quality of seaweed jelly candy (Eucehuma cottonii). The study used a Completely Randomized Design (CRD) consisting of 4 treatments, namely : P1 (glucose : sucrose = 45% : 0%), P2 (glucose : sucrose = 0% : 45%, P3 (glucose : sucrose = 30% : 15%), P4 (glucose : sucrose = 15% : 30%) with time three replications. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a real 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 show a real effect on sensory values which include color, texture, and taste but no significant effect on the scent. The best results for sensory assessment were found in the P4 treatment which has a taste value of 4.5, texture of 4.2, the scent of 4.0, and a taste of 4.2. The results showed the water content between 22.83%-17.01%, ash content of 0.11%-0.18%. and protein content of 3.75%-5.77%. Keywords: chemistry, glucose, jelly candy, seaweed (Eucheuma cottonii), sensory, and sucroseABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh perbedaan kosentrasi glukosa dan sukrosa terhadap kualitas sensori dan kimia permen jelly rumput laut (E. cottonii). Penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan yaitu : P1 (glukosa : sukrosa = 45% : 0%), P2 (glukosa : sukrosa = 0% : 45 %), P3 (glukosa : sukrosa = 30% : 15%), P4 (glukosa : sukrosa = 15% : 30%) 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 pengaruh nyata terhadap nilai sensori yang meliputi warna, tekstur, dan rasa namun diperoleh pengaruh tidak nyata pada aroma. Hasil terbaik untuk penilaian sensori terdapat pada perlakuan P4 yaitu memiliki nilai rasa 4,5, tekstur 4,2, aroma 4,0, dan rasa 4,2. Hasil penelitian menunjukkan kadar air antara 22,83%-17,01%, kadar abu 0,11%-0,18%. dan kadar protein 3,75%-5,77%..Kata kunci: glukosa, kimia, permen jelly, rumput laut (Eucheuma cottonii), sensori, sukrosa

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THE EFFECT OF THE TYPE OF ACID CATALYST AND TIME ON % YIELD OF BIOETHANOL FROM ELEPHANT GRASS (Pennistum Purpureum Schumach)

Jurnal Distilasi ◽

10.32502/jd.v4i2.2210 ◽

2020 ◽

Vol 4 (2) ◽

pp. 19

Author(s):

Netty - Herawati

Keyword(s):

Saccharomyces Cerevisiae ◽

Acid Catalyst ◽

Raw Material ◽

Cellulose Content ◽

Bioethanol Production ◽

Elephant Grass ◽

Fermentation Time ◽

Cattle Feed ◽

Good Nutrition ◽

High Cellulose

Elephant gass is cattle feed that contains good nutrition. One of its uses is converted into an energy source in the form bioethanol, Elephant grass has a high cellulose content reaching 40,85%, therefore elephant grass has the potential to be used as raw material in manufacture of bioethanol through the process of acid hydrolysis and fermentation. In research on percent yield of bioethanol from elephant grass chemically carried out at fixed conditions : grass weight 100 gr, temperature 100oC, water 1 liter, H2SO4 30 ml, hydrolysis timw 2 hours and conditions change : fermentation time 4,6,8 (day), saccharomyces cerevisiae starter 7%, 9%, 11%, 13%, HCl and H2SO4 catalys. From the research on chemical bioethanol production from elephant grass we got the best percent yield at 6 days of fermentation, 11% saccharomyces cerevisiae, HCl catalys which was 17,30%Keywords: bioethanol, fermentation, elephant grass,

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PRODUKSI ENZIM SELULASE OLEH AKTINOMISET MENGGUNAKAN FROND SAGU

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v16n2.2019.80-89 ◽

2019 ◽

Vol 16 (2) ◽

pp. 80

Author(s):

Sumarni Nompo ◽

Anja Meryandini ◽

Titi Candra Sunarti

Keyword(s):

Solid State ◽

Room Temperature ◽

Specific Activity ◽

Cellulase Production ◽

Raw Material ◽

Submerged Cultivation ◽

Cellulose Content ◽

Cellulase Enzymes ◽

Specific Activities ◽

High Cellulose

Fround Sagu adalah pucuk batang sagu yang masih dibungkus oleh pelepah dan tidak diamnfaatkan oleh industri pengolahan sagu. Fround sagu memiliki kandungan serat dengan kandungan selulosa yang tinggi serta berpotensi dijadikan bahan baku untuk produksi selulase. Enzim selulase diproduksi melalui kultivasi substrat cair frond sagu oleh Aktinomiset. Subtart berupa tepung sagu dan ampas frond sagu, diinokulasi oleh isolat HJ4 (3b) dan HJ5 (4b). Kedua isolat diremajakan dalam medium ISP-4 selama 5 hari, kemudian diinokulasikan ke dalam media tepung frond sagu dan ampas frond dan diinkubasi dalam shaker pada suhu runag selama 9 hari. Kedua isolat Aktinomiset mampu menghasilkan enzim selulase pada kedua substrat dan metode kultivasi. Isolat HJ4 (3b) dan HJ4 (5b) pada perlakuan kultivasi substrat padat ampas frond sagu menghasilkan aktivitas spesifik yaitu endoglukase (CMCase) tertinggi yaitu 0.314 U mg-1 dan 0.294 U mg-1 dan aktivitas spesifik enzim eksoglukanase (FPase) yaitu 0.269 U mg-1 dan 0.258 U mg-1, sedangkan pada perlakuan kultivasi substat padat menggunakan tepung frond sagu dihasilkan aktivitas spesifik endoglukanase masing-masing sebesar 0.258 U mg-1 dan 0.254 U mg-1 serta aktivitas spesifik eksoglukanase 0.205 U mg-1 dan 0.198 U mg-1. Production of Cellulase Enzyme by Actinomycet Using Sago FrondSago frond is the upper part of sago trunk which is still wrapped by leaflet, and is not used by the sago processing industry. Sago frond contains fiber with high cellulose content that could potentially be used by as raw material for cellulase production. Cellulase enzymes were produced through both solid-state and submerged cultivation of sago frond by Actinomicycetes. Two substrates, sago frond flour and pulp of sago fronds, were inoculated by isolate HJ4 (3b) and HJ4 (5b). Both isolates were rejuvenated in Sp-4 medium for 5 days, then were inoculated into substrate of frond flour and hampas, and were incubated in a shaker at room temperature for 9 days. Both Actinomycetes isolates were able to produce cellulase enzymes by using both substrates and cultivation methods. The isolates of HJ4 (3b) and HJ4 (5b) by using pulp and solid-state cultivation produced the highest endoglucanase (CMCase) specific activity of 0.294 U mg-1 and 0.276 U mg-1 and exoglucanase (FPase) substrate specific activity os 0.252 U mg-1 and 0.241 U mg-1, while in the solid-state cultivation and by using sago fronds flour resulted in specific endoglucanase activities which were 0.242 U mg-1 and 0.238 U mg-1 and exoglucanase specific activities 0.192 U mg-1 and 0.185 U mg-1, respectively.

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Pengaruh kondisi genangan dan pemupukan silika terhadap hasil dan kualitas padi dua kultivar Poso

Kultivasi ◽

10.24198/kultivasi.v17i2.18118 ◽

2018 ◽

Vol 17 (2) ◽

Author(s):

Tati Nurmala ◽

Wan Priando ◽

Meddy Rachmadi

Keyword(s):

Treatment Level ◽

Significance Level ◽

Yield And Quality ◽

Split Plot ◽

Length Width ◽

Main Plot ◽

Yield Quality ◽

Wetland System ◽

Range Test

Sari : Padi dapat dibudidayakan dalam kondisi sebagai padi sawah ataupun padi gogo. Padi kultivar lokal asal Poso umumnya dibudidayakan dengan sistem padi gogo yang produktivitasnya rendah namun memiliki rasa pulen (amilase tinggi 20-25%). Pupuk silika dengan sistem budidaya sawah bisa mengoptimalkan hasil dan kualitas hasil. Penelitian ini bertujuan untuk mengetahui kultivar Poso yang mana yang produktivitasnya tinggi dengan rasa pulen, yang diberi dosis pupuk silika, dalam sistem budidaya yang tepat. Penelitian dilaksanakan bulan Agustus 2016 sampai dengan bulan Januari 2017, di Kebun Percobaan Fakultas Pertanian UNPAD Jatinangor. Penelitian menggunakan Rancangan Split-Split Plot, dalam 3 ulangan. Petak utama adalah Kultivar 36-Super dan Kultivar Togalu, faktor anak petak terdiri atas perlakuan sistem budidaya sawah dan sistem budidaya padi gogo, sedangkan faktor anak petak adalah aplikasi pupuk silika dengan dosis masing-masing 0 L/ha (kontrol); 0,5 L/ha; 1,0 L/ha dan 1,5 L/ha. Hasil penelitian menunjukkan bahwa pengaruh kultivar adalah kultivar 36-Super lebih baik dalam jumlah malai per rumpun, sedangkan kultivar togalu lebih baik terhadap jumlah malai per rumpun. Sistem sawah berpengaruh terhadap jumlah malai per rumpun. Pemberian pupuk silika 1 L/ha berpengaruh terhadap bobot gabah per rumpun, bobot 1000 butir, panjang gabah, lebar gabah, dan tebal gabah. Tidak terdapat efek interaksi dari ketiga perlakuan tersebut terhadap semua variabel hasil.Kata kunci : Kultivar Poso, pupuk silika, dan penggenangan.Abstract : Rice can be cultivated on lowland and upland cultivated conditions. Poso rice cultivars were a local cultivars which the low productivity and higher amylase contain(20-25%). Silica fertilizer on rice Poso cultivar in wetland system can optimalized yield and yield quality of rice. This study aimed to determine dosage of silica with cultivated system on yield and quality yield of Poso cultivar.The experiment was conducted from Agustus 2016 until January 2017, at the Eperiment Station of the Faculty of Agriculture, Padjadjaran University. The experimental design used Split-Split Plot Design, consisted of 16 treatmens. Data were analyzed by Fisher test then were continued by Duncan Multiple Range Test (DMRT) at 5% significance level. The main plot factor consisted of two levels, there were 36-Super Cultivar and Tagolu Cultivar. The sub plot factor consisted of flooding conditions, there were as dryland and wetland systems. The sub-sub plot factor consisted of four treatment level dosages of liquid silica, there were without silica (0 L/ha); 0.5 L/ha ; 1.0 L/ha ; and 1.5 L/ha. and repeated three times. The results showed that significant response on number of paniclesof cultivar 36- Super , and length of panicle of Tagolu cultivar. The wetland system has higher the number of panicle. The 1 L/ha silica dosage was higher grain weightand 1000 grains weight . The physical characters of grain were higher to length, width, and thickness of grain.There were not interaction effect between treatments to all variables. Key words : Poso cultivars, Silica fertilizer, floodingSari : Padi dapat dibudidayakan dalam kondisi sebagai padi sawah ataupun padi gogo. Padi kultivar local lokal asal Poso umumnya dibudidayakan dengan system sistem padi gogo yang produktivitasnya rendah namun memiliki rasa pulen (amilase tinggi 20-25%). Pupuk Silica silika dengan system sistem budidaya sawah bias bisamengoptimalkan hasil dan kualitas hasil. Penelitian ini bertujuan untuk mengetahui kultivar Poso yang mana yang produktivitasnya tinggi dengan rasa pulen, yang diberi dosis pupuk silicasilika, dalam system sistem budidaya yang tepat. Penelitian dilaksanakan bulan Agustus 2016 sampai dengan bulan Januari 2017, di Kebun Percobaan Fakultas Pertanian UNPAD Jatinangor. Penelitian menggunakan Rancangan Split- PSplit Plot, dalam 3 ulangan. Sebagai pPetak utama adalah Kultivar 36-Super dan Kultivar Togalu, Faktor faktor anak petak terdiri atas perlakuan system sistem budidaya sawah dan system sistem budidaya padi gogo, sedangkan fakytor anak petak adalah aplikasi pupuk silica silika dengan dosis masing-masing 0L/ha (controlkontrol); 0,5 L/ha; 1,0 L/ha dan 1,5 L/ha. Hasil penelitian menunjukkan bahwa pengaruh kultivar adalah kultivar 36-Super lebih baik dalam jumlah malai per rumpun, sedangkan kultivar togalu lebih baik terhadap jumlah malai per rumpun. Sistem sawah berpengaruh terhadap jumlah malai per rumpun. Pemberian pupuk Silica silika 1 L/ha berpengaruh terhadap bobot gabah per rumpun, bobot 1000 butir; ,panjang gabah; ,lebar gabah, dan tebal gabah. Tidak terdapat efek inyteraksi dari ketiga perlakuan ytersebut terhadap semua variablel hasil. Kata kunci : Kultivar Poso,; pupuk silicasilika,; dan penggenangan.

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PENGARUH PENAMBAHAN TEPUNG DAUN INDIGOFERA ZOLLINGERIANA DALAM RANSUM TERHADAP PRODUKSI DAN BERAT TELUR AYAM ARAB

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v5i1.5062 ◽

2018 ◽

Vol 3 (1) ◽

pp. 51

Author(s):

Muhammad Amrullah Pagala ◽

Ali Bain ◽

Asis Surajat

Keyword(s):

Egg Production ◽

Feed Consumption ◽

Feed Conversion ◽

Egg Weight ◽

Randomized Design ◽

Spss Software ◽

Indigofera Zollingeriana ◽

Chicken Eggs ◽

Range Test

This study aimed to evaluate the effect of using leaf flour of Indigofera zollingeriana which was added to the ration on the productivity and quality of Arab chicken eggs. This research conducted in March to May of 2018. This research conducted at the Permata Poultry Farm Group in Wua Wua Village, Kendari. This research used a completely randomized design with four (4) treatments and four (4) replications. The experimental ration which was tested consisted of: P0 = The Ration contained 0% Indigofera leaf flour, P1 = ration containied 10% Indigofera leaf flour, P2 = Ration contained 15% Indigofera leaf flour, and P3 = Ration contained 20% Indigofera leaf flour. The parameters were observed feed consumption, egg weight, feed conversion, daily egg production. The research data were analyzed by using Analysis of Variance (ANOVA) based on RAL in using Statistical Product and Service Solutions (SPSS) software. If the treatment has a significant effect, further testing will be carried out with the Duncan Multiple Range Test. The results of this study showed that the addition leaf flour of indigofera zollingeriana in Arab chicken rations affected the feed conversion and egg weight of Arabic chicken, however indigofera leaf flour did not affect the feed consumption and egg production of Arab chickenKeywords: Indigofera Zollingeriana, Feed conversion, Egg Production, Arabic Chicken.

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PENGARUH PERBANDINGAN IKAN TEMBANG (Sardinella sp.) DAN TEPUNG TAPIOKA TERHADAP NILAI SENSORI DAN KIMIA KERUPUK IKAN

Jurnal Fish Protech ◽

10.33772/jfp.v3i1.11609 ◽

2020 ◽

Vol 3 (1) ◽

pp. 87

Author(s):

Armin Armin ◽

Mohamad Nuh Ibrahim ◽

Sri Rejeki

Keyword(s):

Proximate Composition ◽

Sensory Quality ◽

Anova Analysis ◽

Significance Level ◽

Test Range ◽

Multiple Test ◽

Randomized Design ◽

Tapioca Flour ◽

Range Test

The Effect of Comparison of Sardinella (Sardinella sp.) and Tapioca Flour to Sensory and Chemical Value of Fish Crackers ABSTRACT The aim of this study was to determine the ratio of sardinella and tapioca flour to sensory quality, proximate composition, and rising volume of fish cracker fish crackers. This study used a Completely Randomized Design (CRD) consisting of (four) treatments, namely by comparison of sardinella and tapioca flour with concentrations: 40%:60%(P1), 45%:55%(P2), 50%:50%(P3), and 55%:45%(P4). Data gathered were statistically analyzed using ANOVA (Analysis of Variance) at 0.5% significance level, if there were significant differences, the analysis was continued using DMsRT (Duncan Multiple Range Test). The results showed that the effect of the ratio of sardinella and tapioca flour on the sensory (quality of color, aroma, and crispness), proximate composition, and fish cracker rising volume had a significant effect. While other sensory attributes were not significantly different. The highest proximate composition in P3 with water content, protein, fat and ash 6,92%, 19,69% , 8,33% and 4,48% respectively. The highest value of the rising volume is shown in P1 with 91.28%. Keywords: Sardinella (Sardinella sp.), sensory, proximate, rising volume.ABSTRAKPenelitian ini bertujuan untuk mengetahui perbandingan dari ikan tembang dan tepung tapioka terhadap kualitas sensori, komposisi proksimat, dan daya kembang kerupuk ikan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 (empat) perlakuan yaitu dengan perbandingan ikan tembang dan tepung tapioka pada konsentrasi berturut-turut:40%:60% (P1), 45%:55% (P2), 50%:50% (P3) dan 55%:45% (P4). Data yang terkumpul secara statistik dianalisis menggunakan ANOVA (Analysis of Varians) pada taraf nyata 0,5%, jika terdapat perbedaan nyata analisis dilanjutkan menggunakan DMRT (Duncam Multiple Test Range). Hasil menunjukkan bahwa pengaruh perbandingan ikan tembang dan tepung tapioka terhadap kualitas sensori (warna, aroma dan kerenyahan), komposisi proksimat dan uji fisik berpengaruh nyata. Atribut sensori rasa tidak menunjukkan perbedaan nyata. Komposisi proksimat terbaik ditunjukkan oleh perlakuan P3 yaitu kadar air 6,92%, kadar protein 19,69%, kadar lemak 8,33% dan kadar abu 4,48%. Komposisi volume pengembangan terbaik ditunjukkan oleh perlakuan P1 dengan nilai 91,28%.Kata kunci: Ikan Tembang (Sardinella sp.), Sensori, Proksimat, Volume Pengembangan

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Pemanfaatan Jerami Padi (Oryza Sativa L.) Sebagai Bahan Baku Dalam Pembuatan CMC (Carboximetil Cellulose)

Jurnal Rekayasa Proses ◽

10.22146/jrekpros.69569 ◽

2021 ◽

Vol 15 (2) ◽

pp. 194

Author(s):

RIZKA NURLAILA

Keyword(s):

Oryza Sativa ◽

Reaction Time ◽

Rice Straw ◽

Carboxymethyl Cellulose ◽

Oryza Sativa L ◽

Raw Material ◽

Cellulose Content ◽

Cosmetic Products ◽

High Cellulose

Rice straw is a waste from rice plants that contains 37.71% cellulose, 21.99% hemicellulose, and 16.62% lignin. High cellulose content in rice straw can be used as raw material for the manufacture of Carboxymethyl Cellulose (CMC). CMC is a cellulose derivative widely used in food, pharmaceutical, detergent, textile and cosmetic products industries as a thickener, stabilizer of emulsions, or suspensions and bonding. This study aims to process rice straw waste into CMC with variations in sodium monochloroacetate of 5,6,7,8 and 9 grams. The method used in this research is by synthesis using 15% NaOH solvent, with a reaction time of 3.5 hours and 5 grams of rice straw. The results showed that the best CMC was obtained at a concentration of 9 grams of sodium monochloroacete with a yield characterization of 94%, pH 6, water content of 13.39%, degree of substitution (Ds) of 0.80, and viscosity of 1.265 cP.

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Effect of forage Legetan (Synedrella nodiflora) fresh and hay on the physical quality of forage pellets

E3S Web of Conferences ◽

10.1051/e3sconf/202233500037 ◽

2022 ◽

Vol 335 ◽

pp. 00037

Author(s):

Bambang Suwignyo ◽

Rifqi Danang Subagya ◽

Andriyani Astuti ◽

Nafiatul Umami ◽

Ali Agus

Keyword(s):

Rice Bran ◽

Raw Materials ◽

Block Design ◽

Raw Material ◽

Duncan Multiple Range Test ◽

Physical Quality ◽

Significant Difference ◽

Synedrella Nodiflora ◽

Range Test

This study aimed to determine the effect of raw materials Legetan in the form of fresh and hay on the physical quality of pellets. Legetan (Synedrella nodiflora) was used as main ingredient, in the form of fresh and hay. The research method used a Randomized Completely Block Design (RCBD). Then, if there was a significant difference, it will be analyzed further using Duncan multiple range test (DMRT). The treatments consisted of P1 = 10% rice bran + 90% fresh Legetan; P2 = 20% rice bran + 80% fresh Legetan; P3 = 10% rice bran + 90% hay Legetan; P4 = 20% rice bran + 80% hay Legetan. The variables measured were rendement, color, texture, and price. The results showed that the utilization of Legetan forage as raw material, both hay and fresh with the proportions of rice bran either 10:90 or 20:80, had no significant effect on the physical quality of Legetan forage pellets. However, the higher the portions of Legetan forage in the forage pellets, the more affordable the pellet price will be.

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