scholarly journals Nori Preference Level based on the Condition of the Raw Material Eucheuma cottonii Seaweed

2019 ◽  
pp. 1-10 ◽  
Author(s):  
Dinda Widu Ramasari ◽  
Evi Liviawaty ◽  
Atikah Nurhayati ◽  
Rusky Intan Pratama ◽  
Eddy Afrianto
Keyword(s):  
Water Content ◽  
Raw Materials ◽  
Kappaphycus Alvarezii ◽  
Raw Material ◽  
Crude Fiber ◽  
Test Results ◽  
Crude Fiber Content ◽  
Physical Tests ◽  
Bayes Test ◽  
Eucheuma Cottonii

Aims: To determine the level of preference of panelists for Nori based on the condition of raw materials of dry and semi-dried Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed. Study Design: The research was conducted experimentally. Place and Duration of Study: Organoleptic tests were carried out in the Laboratory of Fisheries Product Processing Faculty of Fisheries and Marine Sciences, University of Padjadjaran. Physical tests and chemical tests conducted at the Laboratory of Research and Biological Resources and Biotechnology Research Institute at the Society (LPPM), IPB, between March 2019 and April 2019. Methodology: The research was conducted experimentally consisted of 3 treatments with 20 semi-trained panelists as replication from Fisheries students of Fisheries and Marine Science Faculty, University of Padjadjaran who had experienced the organoleptic assessment. Hedonic tests were to determine the level of panelists preference for the products which included appearance, aroma, texture, and flavor, the results were statistically analyzed using Friedman Test and Bayes Test. Physical tests (thickness and hardness) and chemical tests (water content and crude fiber content) were carried out on the most preferred treatment product and analyzed descriptively. Results: The organoleptic test results of Nori from Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed with dry raw material conditions had the highest average value on each characteristic compared to other treatments, appearance of 7.70, aroma of 7.00, texture of 7.50, and flavor of 7.90. The Bayes test results on the treatment of Nori from Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed with dry raw materials conditions having the highest alternative which was 8.54 with the most influential taste criteria for the assessment. The thickness of the Nori was 0.108 mm, the hardness was 1916.16 gf, water content of Nori was 17.23% and crude fiber content was 10.10%. Conclusion: The treatment of Nori with raw materials of dry conditions was the most preferred by panelists.

scholarly journals Efek Perendaman Terhadap Kandungan Serat Kasar, pH dan Skor Sensori Rumput Laut Kappaphycus alvarezii

2020 ◽  
Vol 8 (3) ◽  
pp. 88
Author(s):  
Alfris Ekaputra Tuwokona Tamungku ◽  
Eunike L Mongi ◽  
Silvana D Harikedua ◽  
Grace Sanger ◽  
Helen J Lohoo ◽  
...  
Keyword(s):  
Ph Value ◽  
Kappaphycus Alvarezii ◽  
Fiber Content ◽  
Raw Material ◽  
Crude Fiber ◽  
Well Water ◽  
Crude Fiber Content ◽  
Demineralized Water ◽  
Sensory Score ◽  
Eucheuma Cottonii

One type of seaweed that is widely used in Indonesia is Kappaphycus alvarezii . This type of seawed is also known as Eucheuma cottonii. The purpose of this study was to compare the value of crude fiber content, pH, and sensory score of Kappaphycus alvarezii after being soaked with 2 different types of water (well water and demineralized water). Soaking process is intended for making seaweed -ice by using dried seaweed as raw material. The parameters tested in this study were crude fiber, pH and sensory using Hedonic scale 1-9. The results indicated that Kappaphycus alvarezii soaked with demineralized water had higher crude fiber content (1.37%) compared to seaweed soaked in well water (1.24%). Likewise, the pH level of seaweed products that are soaked with demineralized water have a higher pH value (6.27) than seaweed products that are soaked in well water (6.19). Furthermore, organoleptic test results show that seaweed products that are soaked with water demineralization was more preferable by panelist in terms of appearance, odor, texture and taste.Salah satu jenis rumput laut yang banyak dimanfaatkan di Indonesia adalah rumput laut Kappaphycus alvarezii . Rumput laut ini juga dikenal dengan nama Eucheuma cottonii. Tujuan penelitian ini adalah membandingkan nilai kadar serat kasar, pH, dan skor sensori rumput laut Kappaphycus alvarezii setelah direndam dengan 2 jenis air berbeda (air sumur dan air demineralisasi). Proses perendaman ditujukan untuk pembuatan es rumput laut dengan menggunakan rumput laut kering. Parameter yang diuji pada penelitian ini adalah serat kasar, pH dan uji sensori menggunakan uji Hedonik skala 1 – 9. Hasil analisa menunjukkan bahwa rumput laut Kappaphycus alvarezii yang direndam dengan air demineralisasi memiliki kandungan serat kasar yang lebih tinggi (1.37%) dibandingkan dengan rumput laut yang direndam dengan air sumur (1.24%). Pada pengujian kadar pH, produk rumput laut yang direndam dengan air demineralisasi memiliki nilai pH yang lebih tinggi (6.27) dari pada produk rumput laut yang direndam dengan air sumur (6.19), Selanjutnya, hasil uji organoleptik menunjukkan bahwa produk rumput laut yang direndam dengan air demineralisasi lebih disukai panelis dari segi kenampakan, bau, tekstur dan rasa.

scholarly journals PENGARUH PENAMBAHAN Eucheuma cottonii DAN Sargassum sp. TERHADAP KOMPOSISI KIMIA, AKTIVITAS ANTIOKSIDAN SERTA SIFAT SENSORI SELAI UBI JALAR UNGU (Ipomoea batatas Poir)

2020 ◽  
Vol 3 (1) ◽  
pp. 43
Author(s):  
Umi Kalsum ◽  
Asnani Asnani ◽  
Kobajashi Togo Isamu
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Water Content ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Sensory Properties ◽  
Crude Fiber ◽  
Test Results ◽  
Purple Sweet Potato ◽  
Eucheuma Cottonii

The effect of addition of Eucheuma cotttonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam (Ipomoea batatas Poir) ABSTRACT         This study aims to determine the effect of the addition of Eucheuma cottonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam. This study used a Completely Randomized Design (CRD) consisting of four treatments using the combination of Sargassum sp., E. cottonii and purple sweet potatoes respectively: 45: 5: 50% (S1), 40: 10: 50% (S2), 35 : 15 : 50 % (S3), 30 : 20 : 50% (S4) and repeat three times. The results of the research obtained showed a real effect on sensory values which included color, aroma, and texture. The test results of the chemical content of jam showed water content between 27.62 %, ash content 1.59 %, crude fiber 1.44 % and carbohydrates 88.96 %. The test results of antioxidant content with percentage inhibitor (IC50) that is 337.81 μg / mL respectively. The results of this study indicate that there is an influence on the content of water content, ash, crude fiber, total carbohydrates and antioxidant content present in the purple sweet potato jam in each treatment.Keywords: Eucheuma cottonii, Ipomoea batatas, chemical composition and antioxidants, Sargassum sp., Jam, Sensory test ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan rumput laut jenis Eucheuma cottonii dan Sargassum sp. terhadap komposisi kimia, aktivitas antioksidan dan sifat sensori selai ubi jalar ungu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari  empat perlakuan kombinasi penggunaan Sargassum sp., E. cottonii dan ubi jalar ungu, yaitu berturut-turut: 45: 5: 50 % (S1), 40: 10: 50 % (S2), 35: 15: 50 % (S3), serta 30: 20: 50 % (S4), ulangan sebanyak tiga kali. Hasil penelitian yang diperoleh menunjukkan pengaruh nyata terhadap nilai sensori yang meliputi warna, aroma dan tekstur. Hasil uji kandungan kimia selai menunjukkan kadar air 27,62 %, kadar abu 1,59%, serat kasar 1,44 % dan karbohidrat 88,96 %. Hasil uji kandungan antioksidan dengan nilai persentase penghambat (IC50) yaitu 337,81 g/mL. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh terhadap kandungan kadar air, abu, serat kasar, karbohidrat total dan kandungan antioksidan yang ada pada selai ubi jalar ungu pada setiap perlakuan.Kata kunci: Eucheuma cottonii, Ipomoea batatas Poir, komposisi kimia dan antioksidan, Sargassum sp., Selai, uji sensori.

scholarly journals The Level of Nori's Relief Made from Raw Seaweed Mixed Gelidium sp. and Eucheuma cottonii

2019 ◽  
pp. 1-9
Author(s):  
Dini Rismariyanti Abdulah ◽  
Evi Liviawaty ◽  
Iskandar . ◽  
Eddy Afrianto
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Experimental Method ◽  
Study Design ◽  
Design Research ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Preference Tests ◽  
Eucheuma Cottonii

Aims: This research aims to obtain the most preferred Nori made from the mixture of Gelidium sp. and Eucheuma cottonii seaweed. Study Design:  Research was conducted experimentally. Methodology: The method used in this research was an experimental method with 5 mixed treatments of Gelidium sp. and E. cottonii with 20 semi-trained panelists involved in preference tests. The treatment was a mixture of Gelidium sp. and E. cottonii 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40% and 50%: 50%. The observed variables consisted of hedonic tests namely appearance, aroma, texture, taste. Chemical tests were water content and crude fiber content. Results: The results showed that the mixture of Nori made from seaweed Gelidium sp. and Eucheuma cottonii  at 70%: 30% proportions was the most preferred over other treatments, with a moisture content of 15.35% and the crude fiber content of 5.36%. The median value of hedonic Nori test of Gelidium sp. and Eucheuma. cottonii on appearance and texture 9 was very preferred, the value of aroma and taste 7 were also preferred. Conclusion The mixture of Nori made from seaweed Gelidium sp. and Eucheuma. cottonii 70%: 30% was most preferred by panelists.

scholarly journals Difference in Types of Freshwater Fish as Raw Materials for the Preference Level of Korean Fish Cake

2019 ◽  
pp. 1-7
Author(s):  
Muthia Nurlestari Putri ◽  
Rusky Intan Pratama ◽  
Yuli Andriani ◽  
Iis Rostini
Keyword(s):  
Freshwater Fish ◽  
Raw Materials ◽  
Raw Material ◽  
Average Score ◽  
Test Results ◽  
Chemical Test ◽  
Red Tilapia ◽  
A Value ◽  
Physical Tests ◽  
Fat Level

Aims: This research aims to determine the effect of different types of freshwater fish as raw material for making Korean fish cake to the level of preference of panelists. Place and Duration of Study: Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University in February-March 2019. Methodology: The method used in the research was the experimental method with the treatment of three different freshwater fish raw materials, namely freshwater pomfret, catfish and red tilapia. Data processing using Friedman Test and Bayes Test. The observations made are the hedonic test which includes appearance, aroma, texture and taste. Physical tests in the form of a folding test and bite test, chemical tests include tests of water, protein and fat levels. Results: The results showed that Korean fish cake with raw materials of red tilapia was Korean fish cake which was most preferred by panelists with an average score of appearance, aroma, texture and taste are 7.50; 6.70; 7.30 and 6.90. Folding test with a value of 5 (very rubbery), bite test with a value of 8 (strong). Chemical test results of water content is 38.38%, protein level is 15.64% and fat level is 9.05%. Conclusion: Korean fish cake with raw materials of red tilapia was Korean fish cake which was most preferred by panelists.

scholarly journals PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG

2018 ◽  
Vol 7 (1) ◽  
pp. 12
Author(s):  
Utafiyani . ◽  
Ni Luh Ari Yusasrini ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Green Bean ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

scholarly journals Formulation of Coated Tablets Film of Jengkol Fruit Seeds (Pithecellobium lobatum Benth.) as A Selenium Herbal Supplement

2021 ◽  
Vol 2 (3) ◽  
Author(s):  
Dolih Gozali ◽  
Mutakin Mutakin ◽  
Yunita Yunita ◽  
Norisca Aliza Putri
Keyword(s):  
Cardiovascular Disease ◽  
Water Content ◽  
Daily Intake ◽  
Epidemiological Studies ◽  
Crude Fiber ◽  
Wet Granulation ◽  
Herbal Supplement ◽  
Disintegration Time ◽  
Crude Fiber Content ◽  
Coated Tablet

The correlation between the high content of selenium (Se) in plasma and the low prevalence of cardiovascular disease has been published in previous epidemiological studies. The content of Se in the plasma is determined by daily intake. A preliminary surveillance of Se content of several plants showed that the seeds of jengkol (Pithecellobium lobatum Benth.) has the highest concentration of Se. This study aims to develop a pharmaceutical formulation of Se supplement for adjuvant therapy of cardiovascular disease. The jengkol seeds was made into film coated tablets with a wet granulation method. Optimization of the core tablet formula was carried out with variations of binder concentration and coating material. Evaluation was carried out on uniformity of size and weight, disintegration time, hardness and friability. The content evaluation was carried out including the levels of Se, water content, ash, fat, protein, carbohydrate and crude fiber. The results showed that the F3 had the lowest friability and highest hardness. The coating of tablets using PVA has covered the smell of jengkol seed. The evaluation results showed that film coated tablets contained the Se level content of 0.074 ± 0.004 µg/g, water content of 2.19%, ash content of 1.88%, fat content of 0.89%, protein content of 0.66%, carbohydrate content of 94.38% and crude fiber content 1.79%. The results showed that the jengkol seed film coated tablet formulation could be used as a supplement in additional therapy for cardiovascular disease.Keywords    : Pithecellobium lobatum, film coated tablet, herbal supplement, selenium

scholarly journals PENGARUH LAMA PERKECAMBAHAN MILLET (Panicum milliaceum) TERHADAP KARAKTERISTIK FLAKES

2018 ◽  
Vol 7 (4) ◽  
pp. 175
Author(s):  
I Gusti Agung Ayu Sintia Padma Dewi ◽  
I Gusti Ayu Ekawati ◽  
I Desak Putu Kartika Pratiwi
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Tannin Content ◽  
Germination Time ◽  
Crude Fiber Content ◽  
Randomized Design

The purpose of this research was to know the effect of germination time of millet (Panicum milliaceum) on the characteristics of flakes and to know the right germination time of millet on the characteristics of flakes. The experimental design used was completely randomized design with the germination time of millet treatment, namely 24 hours (T1), 48 hours (T2), 72 hours (T3), 96 hours (T4), and 120 hours (T5). The treatment was repeated 3 repetitions then obtained 15 units of the experiment, the data obtained from the result were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the germination of millet had significant effect to water content, ash content, protein content, fat content, crude fiber content, tannin content, taste level (hedonic test), and overall acceptance of flakes. 120 hours germination time of millet had the best characteristics with water content 1,36%, ash content 2,65%, protein content 9,93%, fat content 7,86%, carbohydrate content 78,20%, crude fiber content 5,93, tannin content 0,31%, color liked, flavor liked, texture crispy and liked, taste liked  and overall acceptance liked.

scholarly journals PENGARUH PERBANDINGAN TEPUNG BERAS DENGAN PASTA UBI JALAR UNGU (Ipomoea batatas L. Poir) TERHADAP KARAKTERISTIK CENDOL

2019 ◽  
Vol 8 (3) ◽  
pp. 248
Author(s):  
Putri Ayu Wulandari ◽  
I Made Sugitha ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Rice Flour ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Purple Sweet Potato

This research was aimed to identify the comparison effect of rice flour and purple sweet potato (Ipomoea batatas L. Poir) paste on the characteristics of cendol and to identify the right ratio of rice flour and purple sweet potato paste to produce cendol with the best characteristics. Completely randomized design was used in this research with treatment ratio of rice flour and purple sweet potato paste which consisted of 6 levels :  50% : 50%, 40% : 60%, 30% : 70%, 20% : 80%, 10% : 90%, and 0% : 100 %. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed with analysis of variance and if the treatment had an effect on the variable, the Duncan test was performed. The results showed that rice flour and purple sweet potato paste ratio had significant effect on water content, ash content, crude fiber content, antioxidant activity, anthocyanin, color, texture, flavor, taste, and overall acceptance of cendol. Making purple sweet potato cendol without using rice flour resulted the best characteristic under the following criteria: 89,47%  water content, 0,14% ash content, 1,44% crude fiber content, 93,42 mg/mL antioxidant activity, 1,37 mg/100g  anthocyanin, dark purple and very liked color, texture chewy and liked, flavor typical of purple sweet potato and liked, taste very typical of purple sweet potato and liked, and overall acceptance very liked.   Keyword : cendol, purple sweet potato paste, rice flour

Effect of Borax on Lightweight Material from Cullet and Fly Ash

2016 ◽  
Vol 690 ◽  
pp. 109-113 ◽  
Author(s):  
Sutthima Sriprasertsuk ◽  
Phatthiya Suwannason ◽  
Wanna T. Saengchantara
Keyword(s):  
Thermal Conductivity ◽  
Heat Treatment ◽  
Compressive Strength ◽  
Fly Ash ◽  
Sodium Silicate ◽  
Raw Materials ◽  
Raw Material ◽  
Test Results ◽  
Heat Process ◽  
Lightweight Material

This work investigated the recycling of fly ash waste and cullet as the raw materials for lightweight bodies produced by heat treatment and using sodium silicate as the binder. Borax was mixed with fly ash and cullet, and put into the block in dimension 10x10x2 cm3. The lightweight materials thus produced were then sintered at temperature of 800 °C. Density, compressive strength and thermal conductivity were determined. Borax showed a positive sintering effect on the porosity of lightweight material during the heat process. The compressive strength of lightweight material diminished with the reduction of density and thermal conductivity. Lightweight material manufactured with borax showed the lower density and thermal conductivity accompanied by the higher compressive strength. The test results indicated that using fly ash and cullet as the raw material with borax could obtain the lightweight material, thus enhancing the possibility of its reuse in a sustainable way.

scholarly journals Kajian Pemanfaatan Daging Ikan Kembung (Rastrelliger Spp) Sebagai Bahan Penyedap Rasa Alami Non MSG Dengan Pendekatan Bioekonomi Perikanan

2020 ◽  
Vol 2 (2) ◽  
pp. 56-68
Author(s):  
Teni Novianti
Keyword(s):  
Water Content ◽  
Raw Materials ◽  
Salt Content ◽  
Production Costs ◽  
Raw Material ◽  
Fish Yield ◽  
Food Ingredients ◽  
Quality Requirements ◽  
A Value ◽  
Alternative Material

Currently, most food products circulating in the community are processed using additives, both natural and synthetic. One of the potential food ingredients that can be used as a natural flavor enhancer from fishery raw materials is long jawed mackerel (Rastrelliger spp).  The purpose of this study was to studied preliminary research on the use of long jawed mackerel as an alternative material for natural non-MSG flavorings to replace synthetic flavors with a fisheries bioeconomic approach.  The procedure in this study consisted of several steps, namely the manufacture of natural flavorings from long jawed mackerel, calculation of fish yield, analysis of water content and salt content (NaCl). Based on the research results, the processing stages of non-MSG natural flavoring made from long jawed mackerel fish include the process of selecting raw materials, washing I, filling, washing II, refining I, weighing I, drying, refining II, sifting, weighing II and packaging. The amount of long jawed mackerel yield that can be used as the main raw material for the manufacture of natural non-MSG flavorings is 53% with the final weight of flavoring powder produced is 440 grams. The chemical analysis test of the long jawed mackerel flavoring was carried out 2 repetitions and the results of the water content test were 5.35% (has not met the SNI quality requirements), while the analysis of salt content (NaCl) on the long jawed mackerel flavoring has met the SNI quality requirements with a value of 12.09%. Bioeconomic analysis of fisheries is by calculating production costs and depreciation costs incurred during the processing of flavorings from long jawed mackerel. Based on the analysis, one production time produces 88 pcs of flavoring fish meat with a cost of production of Rp. 1,496 per pcs.

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