scholarly journals Cell Proportion and Dimension of Sukun (Breadfruit) (Artocarpus communis FORST) Wood “A Potential Multipurpose Tree Species”

2017 ◽  
Vol 4 (1) ◽  
pp. 1-6
Author(s):  
Sri Nugroho Marsoem ◽  
Harry Feryanto ◽  
Hiroyuki Yamamoto
Keyword(s):  
Fiber Length ◽  
Fiber Diameter ◽  
Added Value ◽  
Community Forest ◽  
Multipurpose Tree ◽  
The North ◽  
Randomized Design ◽  
Multipurpose Tree Species ◽  
Completely Randomized Design ◽  
Cell Proportion

Sukun (Artocarpus communis FORST), also known as breadfruit, is a multipurpose tree and is mostly grown in community forest. In an effort to increase the added value of Sukun trees grown in community forest, a study on the cell proportion and dimension of the wood was conducted by using Sukun trees grown on Karangmojo Village, Bantul Regency, Yogyakarta. Samples for the study were taken from pith to bark in the north direction of the stem. Cell proportion as well as fiber dimension were then observed. The properties observed were analyzed by analysis of variance using a Completely Randomized Design. The result shows that the wood was composed of fiber of only 37.91%, while its rays, parenchyma, and vessel are of 26.60%, 23.85% and 11.61% respectively. The wood had a rather long average fiber length that is 1.65 mm and fiber diameter of 42.48 µm, lumen diameter of 37.28 µm and cell-wall thickness of 2.60 µm.

scholarly journals Characteristics of yellow sweet potato flakes (Ipomoea batatas L.) with the addition of moringa leaf flour (Moringa oleifera)

2021 ◽  
Vol 883 (1) ◽  
pp. 012026
Author(s):  
G H Augustyn ◽  
V N Lawalata ◽  
S G Sipahelut
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Moringa Oleifera ◽  
Ash Content ◽  
Added Value ◽  
Organoleptic Properties ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Potato Flakes

Abstract Flakes made from yellow sweet potato flour are one of the products with the addition of moringa leaf flour to increase the added value of the two commodities. The purpose of this study was to characterize the chemical and organoleptic properties of yellow sweet potato flakes with the addition of moringa leaf flour and determine the best treatment. This research was designed using a Completely Randomized Design with the addition of 0%, 2%, 4%, 6%, 8% moringa leaf flour, and repeated twice. The results showed that the addition of 4% moringa leaf flour was the best treatment because it was following SNI, with chemical characteristics of 3.43% moisture content, 1.88% ash content, 7.24% fat content, 2.05% protein content, 80.54% carbohydrate content, 4.81% fiber content and organoleptic characteristics of color (3.93 like), taste (3.76 like), aroma (3.40 like), crispness (3.90 like), and overall (3.90 like).

scholarly journals KARAKTERISTIK FISIK FLAKE BERBAHAN BAKU TEPUNG JAGUNG, TEPUNG AMPAS TAHU DAN MOCAF

2019 ◽  
Vol 2 (2) ◽  
pp. 47
Author(s):  
Nur Karimah Rakhmawati ◽  
Ahmad Nafi ◽  
Andrew Setiawan Rusdianto
Keyword(s):  
Physical Properties ◽  
Water Absorption ◽  
Protein Content ◽  
Physical Characteristic ◽  
Local Food ◽  
Added Value ◽  
Corn Flour ◽  
Randomized Design ◽  
Three Stages ◽  
Completely Randomized Design

ABSTRACT  Flake is made from cereals such as wheat, corn, rice, or tubers. Indonesia's wheat imports in 2017 rose about 9% to11.48 million tons. One of the local food stuffs used in the manufacture of flake is corn flour. However, the protein content is still very low at around 9.2%. Then needed other materials that can increase the added value of the dregs know. The addition of mocaf containing starch is high enough to help maintain flake crispness. The purpose of this research is to know lightness, hue, water absorption, and rehydration time of corn flour flour, dregs and mocaf. This research was conducted on three stages, namely: 1) making tofu waste flour, 2) flake processing, 3) physical properties test. The design of the study used CRD (Completely Randomized Design) factorial with one factor, namely: corn flour, tofu waste flour, and mocaf (5% : 35% : 60%; 5% : 40% : 55%; 5% : 45% : 50%; 5% : 50% : 45% dan 5% : 55% : 40%) with four repetitions. The result of analysis showed that flake of corn flour, tofu waste flour and mocaf  had the physical characteristic of color with lightness value of about 72,83 - 80,75; hue value of about 107.36 - 108.03 (yellow); water absorption value of about 67.27 - 117.25%; and  rehydration time of about 321 - 562 seconds. Keywords: flake, mocaf, tofu waste flour, corn flour  ABSTRAK  Flake terbuat dari serealia seperti gandum, jagung, beras, atau umbi-umbian. Impor gandum Indonesia pada 2017 naik sekitar 9% menjadi 11,48 juta ton. Oleh sebab itu perlu inovasi dalam rangka pemberdayaan pangan lokal untuk pembuatan flake dengan menggunakan bahan tepung jagung. Namun, kandungan proteinnya masih sangat rendah yaitu sekitar 9,2%. Maka diperlukan bahan lain yang dapat meningkatkan nilai tambah yaitu ampas tahu. Penambahan mocaf yang mengandung pati cukup tinggi dapat membantu mempertahankan kerenyahan flake.Tujuan penelitian ini untuk mengetahui lightness, hue, daya serap air, dan waktu rehidrasi flake tepung jagung, tepung ampas tahu dan mocaf. Penelitian ini dilakukan dengan tiga tahap, yaitu: 1) pembuatan tepung ampas tahu, 2) pembuatan flake, 3) uji fisik. Rancangan penelitian menggunakan RAL (Rancangan Acak Lengkap) dengan perlakuan formulasi tepung jagung, tepung ampas tahu dan mocaf (5% : 35% : 60%; 5% : 40% : 55%; 5% : 45% : 50%; 5% : 50% : 45% dan 5% : 55% : 40%) dilakukan empat kali pengulangan. Hasil analisis menunjukkan bahwa flake tepung jagung, tepung ampas tahu dan mocaf memiliki karakteristik fisik lightness 72,83 – 80,75; nilai hue 107,36 –108,03 (yellow); nilai daya serap air 67,27 – 117,25%; dan waktu rehidrasi 321 – 562 detik. Kata Kunci: flake, mocaf, tepung ampas tahu, tepung jagung

scholarly journals (194) Productivity and Quality of 14 “Saladette”-type Tomato Varieties under Field Conditions

HortScience ◽  
2005 ◽  
Vol 40 (4) ◽  
pp. 1032B-1032
Author(s):  
Rubén Macias-Duarte ◽  
Raul Leonel Grijalva-Contreras ◽  
Fabián Robles-Contreras ◽  
Manuel de Jesus Valenzuela-Ruiz
Keyword(s):  
Fruit Shape ◽  
Fruit Weight ◽  
Field Conditions ◽  
Tomato Production ◽  
Experimental Station ◽  
The North ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
High Yields

In the north of Sonora, Mexico, it is possible to obtain high yields and quality in “saladette”-type tomato production in two cycles, spring and summer. However, seed varieties adapted to the temperature conditions of these seasons that have a high potential for quality and yield are needed. The objective of this experiment was to evaluate 14 varieties of “saladette”-type tomato (indeterminate). The evaluation was carried out in the INIFAP-CIRNO Experimental Station (Magdalena of Kino, Sonora) in Spring–Summer 2002 under field conditions, in furrows 2 m apart and three plants per linear meter (15,150 plants/ha). The date of seedling transplant was 29 May under a drip-irritation system. In the trials, we used a completely randomized design with two replications. We measured the yield, fruit weight, and shape. The harvest period was from 20 Aug. to 30 Nov. The results indicated that the highest yields were obtained from SSC-1020, `Brigade', `Azteca', `Purepecha', and `Yaqui' with 77.7, 74.8, 73.3, 71.8, and 69.7 t·ha-1, respectively. The lowest yields corresponded to `Rio Grande', `Silvestre', and `Fierce Rio' with 51.5, 50.4, and 36.9 t·ha-1, respectively. The highest fruit weights were from `Purepecha', SSC-1020, and `Yaqui' with 109, 108, and 102 g, respectively. The fruit shape was oval-square in all varieties.

scholarly journals Soil quality in two coffee crop systems in the Amazon biome

2020 ◽  
Vol 24 (6) ◽  
pp. 379-384
Author(s):  
Nirvani S. Henrique ◽  
Katia L. Maltoni ◽  
Glaucia A. Faria
Keyword(s):  
Soil Conservation ◽  
Basal Respiration ◽  
Base Saturation ◽  
Al Content ◽  
The North ◽  
Randomized Design ◽  
Soil Basal Respiration ◽  
Biological Attributes ◽  
Completely Randomized Design ◽  
Wet Climate

ABSTRACT The form of occupation of the state of Rondônia, Brazil, favored the extensive agriculture, which resulted in a fast deforestation. The removal of forests and inadequate soil management and use, combined with a hot and wet climate, affected the soil chemical, physical, and biological attributes. In search for less impacting and alternatives that promote greater soil conservation for coffee production in the North region of Brazil, the objective of this work was to evaluate the effects of two coffee crop systems on the soil chemical and microbiological attributes. The treatments consisted of a shaded coffee crop (SCC) and a full-sun coffee crop (FCC). A completely randomized design was used, with four clusters per treatment and seven sampling points per cluster, which constituted a replication, totaling 28 replications per treatment. The data were collected in April 2018, in a rural property in the municipality of Cacoal, state of Rondônia, Brazil (11º21’50’’S, 61º20’10’’W, and altitude of 238 m). The soil organic matter, pH, P, K, Ca, Mg, Al, H+Al, base saturation, and basal respiration were determined. The soil under SCC had higher Ca content, pH, and base saturation, and lower potential acidity (H+Al) and Al content than that under FCC. The litterfall on the soil under FCC presented higher N and Mg contents. The soil basal respiration increased in the first 5 cm depth in the treatment with SCC.

scholarly journals PRODUKTIVITAS KARET PADA LAHAN HKM JAYA LESTARI KABUPATEN WAY KANAN PROVINSI LAMPUNG

2018 ◽  
Vol 1 (1) ◽  
pp. 36
Author(s):  
Supriadi ◽  
Melya Riniarti ◽  
Samsul Bahri
Keyword(s):  
Tree Species ◽  
Plant Age ◽  
Rubber Plantation ◽  
Community Forest ◽  
Multipurpose Tree ◽  
Multipurpose Tree Species ◽  
Productivity Rate

Rubber was one of favorite multipurpose tree species which planted by community forest, since its produced latex with high value.  Jaya Lestari community forest was located on Mananga Jaya Village, Way Kanan District, Lampung Province.  This research aimed to collect data’s of rubber productivity based on plant age in Jaya Lestari community forest areas.  Research conducted by interview 230 household.  The result showed that rubber harvested since 6 years old.  The productivity rate increased until 25 years old than decreased gradually.  The highest  productivity was 2,5 tone/ha/years on ten years old rubber.  In average farmer had 0,1—2 ha rubber plantation, with plant distance were 4 x 6 m.

Evaluation of Varieties of Caupi Bean to Meloidogyne Incognita Parasitism

2019 ◽  
pp. 1-9
Author(s):  
Gilberto Antonio Torres Júnior ◽  
Fernandes Antonio de Almeida ◽  
Erik Gomes Sampaio ◽  
Francisco Tarcísio Lucena ◽  
Maria Lucia Tiburtino Leite ◽  
...  
Keyword(s):  
Vigna Unguiculata ◽  
Meloidogyne Incognita ◽  
Socioeconomic Development ◽  
The North ◽  
Randomized Design ◽  
Reaction Test ◽  
Wide Adaptation ◽  
Completely Randomized Design ◽  
Pathogenic Agents ◽  
Moderately Resistant

The culture of Cowpea (Vigna unguiculata L.) of wide adaptation of the various edaphoclimatic conditions of Brazil is of fundamental importance for the socioeconomic development of the north and northeast regions, however, the productivity can be limited by pathogenic agents, such as phytonematodes, belonging to the genus Meloidogyne. Due to this condition, the objective was to evaluate the behavior of different varieties of cowpea against the parasitism of M. incognita. The reaction test was performed with inoculation of 5.000 eggs/juveniles in the region of the root. The experiment was carried out in a greenhouse, with a completely randomized design, with 14 varieties (Bastiãozinho; Mosqueado; Maravilha; Balinha; Garanhão; Sempre verde; Canapuzinho; Canapu branco; Paulistinha; Pujante; Canapu da Vagem Roxa; Rajado PE; Costela de Vaca e Setentão) with five replications. 60 Sixty days after inoculation, some agronomic characteristics and parasitism were evaluated. All varieties were susceptible to M. incognita, with RR > 1. However, the Paulistinha variety proved to be moderately resistant.

Herba Reudeuep With Modification of Heating In Virgin Cocanut Oil

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Wahyuzan Wahyuzan ◽  
Lukmanul Hakim ◽  
Rahmat Afrizal ◽  
Asmeri Lamona ◽  
Khairuni Khairuni ◽  
...  
Keyword(s):  
Modern Medicine ◽  
Heating Time ◽  
Agricultural Product ◽  
Average Yield ◽  
Herbal Products ◽  
The Public ◽  
Randomized Design ◽  
Herbal Plants ◽  
Medicinal Properties ◽  
Completely Randomized Design

Traditional medicine in Indonesia has been known by the public before formal health services using modern medicine. Indonesia has many type of herbal plants which have medicinal properties including dadap (Erythrina orientalis). This study aims to utilized dadap herbal liniment by modifying heating in Vigin Cocanut Oil. The study conducted in the laboratory of Agricultural Product Processing using a Factorial Completely Randomized Design (CRD). The first factor is the addition of 250 ml (M1), 375 ml (m2), and 400 ml (M3) Virgin Cocanut Oil treatment. The second factor is the heating tim of 5 minutes (L1), 10 minutes (L2), and 15 minutes (L3). Observation variable consisted of yield, Specific gravity, and organoleptic test of aroma and colored. The result showed an average yield of 87.70-91.88%. The highest yield was found in the treatment of adding 400 ml Virgin Cocanut Oil and 15 minutes of heating time. The highest type of weight was found in the treatment of addition of 325 ml Virgin Cocanut Oil and 5 minutes heating time. Based on the organoleptic scent test, the everage penalist gives a like answer. Organoleptic colors of reudeuep herbal products is according to SNI number 06-23-2006.

The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Silaturahmi Silaturahmi ◽  
Zaidiyah Zaidiyah ◽  
Tengku Mia Rahmiati
Keyword(s):  
Product Diversification ◽  
Fruit Peel ◽  
Physical Quality ◽  
Natural Colorant ◽  
Randomized Design ◽  
Solid Loss ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle.  The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml).  The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color).  The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

PEMANFAATAN KARBON AKTIF UNTUK MENGURANGI CEMARAN FORMALIN PADA IKAN ASIN JAMBAL ROTI

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Erma Ayu Nurcahyani ◽  
Merkuria Karyantina ◽  
Nanik Suhartatik
Keyword(s):  
Active Carbon ◽  
Food Preservation ◽  
Hazardous Substances ◽  
Salted Fish ◽  
Hazardous Chemical ◽  
The People ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Safe Food ◽  
Chemical Material

Ikan asin adalah metode untuk pengawetan makanan menggunakan kombinasi penggaraman dan pengeringan matahari. Di kalangan masyarakat, pembuatan ikan asin banyak menggunakan bahan kimia berbahaya seperti formalin. Penambahan bahan berbahaya mempengaruhi kualitas terutama keamanan. Makanan yang aman didefinisikan sebagai makanan yang terbebas dari cemaran biologi, kimia, mikrobiologi, yang dapat mempengaruhi kesehatan. Karbon aktif diduga bersifat polar yang mampu mengadsorpsi formalin. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemberian karbon aktif dalam mengurangi cemaran formalin pada “jambal roti”. Rancangan percobaan yang digunakan untuk percobaan yaitu Rancangan Acak Lengkap (RAL) 2 faktorial, dengan faktor pertama yaitu konsentrasi karbon aktif 0, 3, dan 6% serta perlakuan kedua yaitu lama perebusan selama 5, 10, dan 15 menit. Penelitian ini dimulai dari pembuatan “jambal roti” dengan penambahan formalin dan perebusan dengan karbon aktif kemudian dianalisis uji kadar formalin, NaCl, protein, dan air. Hasil penelitian menunjukkan bahwa konsentrasi karbon aktif dan lama perebusan memberikan pengaruh yang signifikan pada kualitas jambal roti. Semakin tinggi konsentrasi karbon aktif dan lama perebusan maka semakin berkurangnya kadar formalin pada jambal roti. Hasil terbaik penelitian ini adalah karbon aktif 6% dan lama perebusan 15 menit. Menghasilkan formalin 3.21 ppm, NaCl 9.40%, protein 42.00%, dan air 30.02%. Kata kunci: Karbon Aktif, Formalin, Jambal Roti, Lama Perebusan. ABSTRACT                 Salted fish was a method for food preservation using combination of salting and sun drying. Among the people, the manufacture of salted fish use hazardous chemical material such as formaldehyde. The addition of hazardous substances affects the quality especially the safety. Safe food define as food that free from biological, chemical, microbiological contaminants that can affect health. Active carbon suspected to be polar which able to adsorb formaldehyde. The purpose of this research was to determine the influence of active carbon in reducing formaldehyde in salted fish “jambal roti”. The research used completely randomized design (CRD) with 2 factors, the first factor was the concentration of active carbon 0, 3, and 6% and the second was the boiling time (for 5, 10, and 15 min). This research was started from making “jambal roti” with the addition of formaldehyde and boiling with active carbon then analyzed for formaldehyde content, NaCl, protein, and moisture. The result showed that the concentration of active carbon and boiling time had a significant effect in quality salted fish “jambal roti”. The higher the concentration of active carbon and boiling time the more formaldehyde in “jambal roti” were removed. The best results of the research was 6% active carbon and 15 min of boiling time. Resulting 3.21 ppm of formaldehyde, 9.40% of NaCl, 42.00% of protein, and 30.02% of moisture. Keywords: Active Carbon, Formaldehyde, Jambal Roti, Boiling Time

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

Sign in / Sign up

Export Citation Format

Share Document