Mechanization of Ginger Slicing for Peasant Farmers

Dual (cushion and spring) compartment ginger slicing machine was developed to address the dificulties associaed with manual slicing of ginger. However, there is no establisbed operational perfomance on record for this particular machine; thus, the need for this study. To achieve this, the machine perfomance was evaluated at the Department of Agricultural and Bio-Environmental Engineering, Waziri Umaru Federal Polytechnic, Birnin Kebbi in April, 2019 interms of Slicing Efficiency and Percent Broken and Bruises at a ginger moisture content of 80.2 and 78.5%, using completely randomized Design (CRD) with 5 x 2 x 2 factorial experiment. The experiment was conducted with one horse power petrol engine. The data collected were analyzed using Analysis of Variance (ANOVA) for significance level of the experimental factors and their interactions and those found significant were further analyzed using Duncan Multiple Range Test (DMRT) for mean separations at (P0.05), respectively. The results showed that, the highest mean Slicing Efficiencies for cushion and spring compartments were: 61.2 and 45.1%, respectively. The lowest mean Percent Broken and Bruises was with cushion compartment as 38.8% and 54.9% spring compartment, respectively.

Download Full-text

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

Jurnal Fish Protech ◽

10.33772/jfp.v4i1.18143 ◽

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

Download Full-text

Effect of Gadung Tuber Extract (Dioscorea hispida) on Mortality of Caterpillars (Spodoptera exigua) in Shallots (Allium cepa) in East Lombok

JURNAL BIOLOGI TROPIS ◽

10.29303/jbt.v20i3.2356 ◽

2021 ◽

Vol 20 (3) ◽

pp. 556

Author(s):

Muhammad Mustarsidin ◽

Syachruddin AR ◽

Ahmad Raksun

Keyword(s):

Allium Cepa ◽

Analysis Of Variance ◽

Experimental Research ◽

Spodoptera Exigua ◽

Test Results ◽

Significance Level ◽

Randomized Design ◽

Completely Randomized Design ◽

Tuber Extract ◽

Range Test

Plants that can be used as pesticides are Gadung tubers. Gadung tubers contain cyanide acid to kill armyworm pests because they contain dioscorin toxins which can cause nervous disorders. The purpose of this study was to determine the effect of Gadung tuber extract (Dioscorea hispida) on Caterpillar mortality (Spodoptera exigua) in Shallot plants. This type of research is experimental research. This study used a completely randomized design (CRD). The sample used was 5 caterpillars (Spodoptera exigua) in each polybag with 5 repetitions for each concentration of Gadung tuber extract, namely 0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%, so the total Caterpillar used was 150 Caterpillars. Gadung tuber extraction was carried out by maceration method with methanol solvent. Data were analyzed using a one-way analysis of variance at the 95% significance level, followed by DMRT (Duncans Multiple Range Test). The results showed that the Gadung tuber extract had a significant effect on the mortality of caterpillars (Spodoptera exigua) because the F count was greater than the F table (45.40>2.62), and the DMRT test results showed that the optimal concentration of Gadung tuber extract was 2.5%. Therefore, it can be concluded that the extract of Gadung tuber (Dioscorea hispida) affects the mortality of Caterpillars (Spodoptera exigua) in Shallots (Allium cepa).

Download Full-text

Kandungan Total Bakteri dan Total Fungi pada Pellet Limbah Penetasan yang Dibuat dengan Penambahan Bentonit

Jurnal Agripet ◽

10.17969/agripet.v16i2.3192 ◽

2016 ◽

Vol 16 (2) ◽

pp. 69

Author(s):

Aprilian Adi Nugroho ◽

Sri Sumarsih ◽

Bambang Sulistiyanto

Keyword(s):

Analysis Of Variance ◽

Total Content ◽

Duncan Multiple Range Test ◽

Randomized Design ◽

Completely Randomized Design ◽

Bacteria And Fungi ◽

Total Fungi ◽

Number Of Bacteria ◽

Total Bacteria ◽

Range Test

ABSTRAK. Penelitian efek penambahan bentonit dalam proses pelleting terhadap total bakteri dan total fungi dari produk pellet limbah penetasan sebagai bahan pakan alternatif, telah dilaksanakan di Laboratorium Teknologi Pakan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro. Penambahan bentonit pada proses pelleting diharapkan mengurangi total bakteri dan total fungi pada pellet olahan limbah penetasan, sehingga aman digunakan sebagai bahan pakan alternatif. Pada penelitian ini limbah penetasan yang berupa cangkang telur, telur infertile, telur gagal menetas, serta DOC afkir dan mati dihancurkan, dicampur dengan bentonit dan dibuat pellet, untuk kemudian dianalisis kandungan total bakteri dan total fungi pada produk pellet. Perlakuan bentonit dilakukan dengan aras 0, 2, 4 dan 6% (B/B). Penelitian dilakukan dengan rancangan acak lengkap (RAL) 4 perlakuan dan 5 ulangan. Data dianalisis dengan analisis ragam dan dilanjutkan dengan uji wilayah ganda Duncan untuk mengetahui perbedaan antar perlakuan. Hasil menunjukkan bahwa pemberian bentonit dari berbagai level berpengaruh sangat nyata (P<0,01). Pemberian bentonit pada tingkat tertinggi (6%) mampu menekan total bakteri dan total fungi pada kisaran 105 cfu/g. Disimpulkan bahwa bentonit mampu menekan kandungan total bakteri dan total fungi pada produk pellet limbah penetasan. (Numbers of total bacteria and total fungi of hatchery waste pellets that made by adding bentonite) ABSTRACT. A Research about the effect of bentonite addition in the pelletizing process on total bacteria and total fungi of pellet product of hatchery waste as an alternative feedstuff, was done at Feed Technology Laboratory, Faculty of Animal and Agricultural Sciences, Diponegoro University. The addition of bentonite was expected to reduce the number of bacteria and fungi in the pellet product of hatchery waste, therefore, it could be used safely as an alternative feedstuff. In this experiment, the hatchery waste in the forms of eggshell, infertile eggs, un-hatched eggs, dead and culled DOC were blended, mixed with bentonite and pelleted,and then the number of total bacteria and total fungi of pellet was analyzed. The treatment was carried out with the level of bentonite i.e. 0, 2, 4 and 6% (w/w). Completely randomized design (CRD)was applied by 4 treatments and 5 replications of each. Data analyzed by analysis of variance (ANOVA), and followed by Duncan multiple range test (DMRT) to determine differences among the treatments. The results showed that administration of bentonite at various levels significantly affect the number of bacteria and fungi in the hatchery waste pellets (P <0.01). Administration of bentonite at the level of 6% shows the highest value on suppressing the content of total bacteria as well as fungi up to the range of total content 105cfu/g. In conclusion, the bentonite was able to suppress the total amount of bacteria and total fungi in the hatchery waste pellets.

Download Full-text

Pemanfaatan Tepung Biji Nangka dan Sale Pisang Ambon dalam Pembuatan Snack Bar

JURNAL AGROINDUSTRI HALAL ◽

10.30997/jah.v6i1.2164 ◽

2020 ◽

Vol 6 (1) ◽

pp. 001

Author(s):

Tuah Hamonangan Simanjorang ◽

Vonny Setiaries Johan ◽

Rahmayuni Rahmayuni

Keyword(s):

Moisture Content ◽

Protein Content ◽

Analysis Of Variance ◽

Ash Content ◽

Chemical Characteristics ◽

Seed Flour ◽

Randomized Design ◽

Yellow Color ◽

Completely Randomized Design ◽

Range Test

The purpose of this research was to obtain snack bar with the optimum sensory and chemical characteristics. This research used a completely randomized design with five treatments and three replications. Data were statistically analyzed using analysis of variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments performed were the differential ratio between jackfruit seed flour and dried slice of ambon banana, namely BNP1 (80:20), BNP2 (70:30), BNP3 (60:40), BNP4 (50:50) and BNP5 (40:60). The result showed that each treatment significantly affected all the observational parameters both chemically and sensory. Jackfruit seed flour : dried slice of ambon banana (40:60) is the optimum treatment which is preffered hedonically with a description of brownish yellow color, banana aroma, banana flavored and having soft level of hardness, having 23.98% moisture content, 2.05% ash content, 11.61% fat content, 5.86% protein content, 56.50% carbohydrate content and 0.88% crude fiber content.Keywords: snack bar, jackfruit seed flour, dried slice of ambon banana

Download Full-text

PENGARUH PENAMBAHAN DAGING GURITA (Octopus cyanea) TERHADAP NILAI ORGANOLEPTIK DAN KANDUNGAN PROKSIMAT STIK GURITA

Jurnal Fish Protech ◽

10.33772/jfp.v2i1.6460 ◽

2019 ◽

Vol 2 (1) ◽

pp. 18

Author(s):

Yani Yani ◽

Moh Nuh Ibrahim ◽

Suwarjoyowirayatno Suwarjoyowirayatno

Keyword(s):

Analysis Of Variance ◽

Observation Data ◽

Test Results ◽

Duncan Multiple Range Test ◽

Anova Analysis ◽

A Value ◽

Randomized Design ◽

Aoac Method ◽

Completely Randomized Design ◽

Range Test

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh penambahan daging gurita terhadap nilai organoleptik, proksimat stik gurita. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan yaitu P1 (Daging gurita 35%), P2 (Daging gurita 45%), P3 (Daging gurita 55%). 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 (Duncam Multiple Range Test) pada taraf nyata 95%. Kandungan protein dan lemak diuji menggunakan metode AOAC dan kandungan karbohidrat di uji menggunakan metode nelson-smogiy. Hasil uji kandungan kadar lemak dan karbohidrat tertinggi terdapat pada perlakuan P1 dengan nilai 34,27% dan 7,81% dan Kandungan protein tertinggi pada perlakuan P3 dengan nilai 32,04%. Hasil penelitian ini menunjukan bahwa terdapat pengaruh nyata terhadap kandungan lemak dan karbohidrat serta tidak terdapat pengaruh nyata pada kandungan air dan protein pada stik gurita. Kata kunci: Daging gurita (Octopus cyanea), stik gurita, kandungan proksimat, uji organoleptik AbstractThis study aims to determine the effect Octopus cyanea addition on organoleptic values and proximate content of octopus sticks. This research method used a completely randomized design (CRD) consisting of three treatments P1 (35% octopus meat), P2 (45% octopus meat), P3 (55% octopus meat). Observation data were analyzed using ANOVA (Analysis of Variance) at the level 95%, if there were significant differences (p>0,05) then further testing was carried out with DMRT (Duncan Multiple Range Test) at 95%. The content of protein and fat was tested by the AOAC method and the carbohydrate content was tested by the nelson-smogiy method. The highest test results for the content of fat and carbohydrate were found in treatment P1 with a value of 34.27% and 7.81% and the highest protein content found in treatment P3 with a value of 32.04%. The results of this study indicated that there is a real effect on the content of fat and carbohydrates and there is no significant effect on the water content and protein of octopus sticks. Key words: Octopus cyanea, octopus stick, proximate content, organoleptic value

Download Full-text

Pengaruh Pemberian Probiotik Berbeda Pada Pakan Komersial Terhadap Pertumbuhan Dan Efisiensi Pakan Ikan Lele Sangkuriang (Clarias Sp.) [ The Present Effect Of Different Probiotics On Commercial Feed Towards Growth And Feed Efficiency Of Sangkuriang Catfish (Clarias Sp.) ]

Jurnal Ilmiah Perikanan dan Kelautan ◽

10.20473/jipk.v6i1.11381 ◽

2019 ◽

Vol 6 (1) ◽

pp. 49

Author(s):

Muhammad Arief, Nur Fitriani, Sri Subekti

Keyword(s):

Growth Rate ◽

Experimental Method ◽

Analysis Of Variance ◽

Feed Efficiency ◽

Duncan Multiple Range Test ◽

Randomized Design ◽

Commercial Feed ◽

Completely Randomized Design ◽

Range Test ◽

Significant Data

Abstract Freshwater culture commodity such as sangkuriang catfish (Clarias sp.) has high sufficient demand. One way to fullfil necessity of sangkuriang catfis demand is accelerate the growth. The aim of this research is to determine the present effect of different probiotics on commercial feed towards growth and feed efficiency of sangkuriang catfish. The research using experimental method, using Completely Randomized Design (CRD). Sangkuriang catfish kept in 30 days with four treatments and five replications, that is P1 (control), P2 (5% probiotics A), P3 (5% probiotics B), and P4 (5% probiotics C). The obtained data were processed by Analysis of Variance (ANOVA) and followed by Duncan Multiple Range Test if there was significant data. The result showed that different probiotics giving significant effect to growth rate and feed efficiency (p<0,05). The best sangkuriang catfish (Clarias sp.) growth rate is P2 treatment 2,88% ± 0,38, and the lowest is P1 treatment at 1,73% ± 0,7. The best feed efficiency is P2 treatment at 54,69% ± 9,67 and the lowest is P1 treatment at 30,27% ± 12,65

Download Full-text

Pengaruh Pemberian Tepung Limbah Udang Fermentasi dalam Ransum Puyuh terhadap Kualitas Telur

Jurnal Agripet ◽

10.17969/agripet.v17i2.8069 ◽

2017 ◽

Vol 17 (2) ◽

pp. 95-103 ◽

Cited By ~ 1

Author(s):

Andi Mulyadi ◽

Edjeng Suprijatna ◽

Umiyati Atmomarsono

Keyword(s):

Analysis Of Variance ◽

Egg Quality ◽

Waste Product ◽

Shrimp Waste ◽

Duncan Multiple Range Test ◽

Initial Weight ◽

Randomized Design ◽

Completely Randomized Design ◽

Range Test ◽

Haugh Unit

ABSTRAK. Limbah udang merupakan limbah hasil industri pengupasan udang yang terdiri dari kepala dan kulit yang dapat dimanfaatkan sebagai pakan alternatif dalam ransum puyuh. Penelitian ini bertujuan untuk mengevaluasi pengaruh pemberian Tepung Limbah Udang Fermentasi (TLUF) dalam ransum puyuh untuk meningkatkan kecernaan. Materi penelitian menggunakan 250 ekor puyuh umur 6 minggu dengan bobot awal rata-rata 140,95±9,58 (CV=6,80). Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) terdiri dari 5 perlakuan dan 5 ulangan, setiap unit percobaan terdiri dari 10 ekor puyuh. Pakan perlakuan yang digunakan adalah 0%, 5%, 7,5% dan 10% tepung limbah udang fermentasi, serta 7,5% tepung limbah udang tidak fermentasi. Data dianalisis menggunakan analisis ragam (ANOVA) dengan uji F pada taraf 5% dan apabila terdapat pengaruh perlakuan dilanjutkan dengan uji jarak berganda Duncan. Hasil penelitian menunjukkan bahwa pengaruh pemberian tepung limbah udang fermentasi dalam ransum puyuh berpengaruh nyata (P0,05) meningkatkan skor warna kuning telur tetapi tidak berpengaruh nyata (P0,05) terhadap indeks kuning telur, indeks putih telur dan nilai Haugh Unit. Kesimpulan dari penelitian ini adalah pemberian tepung limbah udang fermentasi 10% mampu meningkatkan skor warna kuning telur. (The effect of supplementation of quails diet with fermented shrimp waste meal on eggs quality)ABSTRACT. Shrimp waste is a waste product of shrimp peeling industry which consists of head and skin. These waste product, can be used as alternative feed stuffs for quails diet. The research was conducted to study the effect of supplemenetation of the diet with fermented shrimp waste meal on quails egg quality. The experimental animals used were 250 quails of 6 weeks old with the initial weight of 140,95±9,58 (CV=6,80). Completely Randomized Design was used with 5 treatments and 5 replicate cages of 10 quails each cage. The treatments were fermented shrimp waste meal with the levels of 0%, 5%, 7,5% and 10%, and 7,5% unfermented shrimp waste meal. Data were analyzed using analysis of variance and any differences among treatment means found in the analysis of variance were further tested by Duncan Multiple Range Test. The results showed that the fermented shrimp waste meal had significant affect on yolk colour (P0,05), but produced no significant effet (P0,05) on yolk index, albumen index and haugh unit. In conclusion 10% fermented shrimp waste meal can increased yolk colour.

Download Full-text

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

Download Full-text

KARAKTERISTIK MUTU SIRUP RUMPUT LAUT (Eucheuma spinosum)

Jurnal Fish Protech ◽

10.33772/jfp.v4i1.18137 ◽

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

Download Full-text

Performance Evaluation of a Portable Ginger Slicing Machine

Journal of Engineering Research and Reports ◽

10.9734/jerr/2019/v5i316925 ◽

2019 ◽

pp. 1-8

Author(s):

I. Abubakar ◽

D. D. Yusuf ◽

U. S. Muhammed ◽

A. Zakariyah ◽

J. K. Agunsoye ◽

...

Keyword(s):

Performance Evaluation ◽

Statistical Analysis ◽

Functional Performance ◽

Throughput Capacity ◽

Duncan Multiple Range Test ◽

Significance Level ◽

Randomized Design ◽

The Mean ◽

Completely Randomized Design ◽

Range Test

The study aimed at evaluating the functional performance of a developed portable ginger rhizomes slicing machine. The study was conducted at various levels of impeller speed, impeller gang and slicing compartment in the Department of Agricultural and Bioresources Engineering, Ahmadu Bello University, Zaria, Nigeria between April 2018 and June 2018. A factorial experiment in a Completely Randomized Design (CRD) was used. The indices for the performance evaluation were the Slicing Efficiency and Throughput Capacity. The machine was powered by one horse power petrol engine and ginger moisture content of 77.44%. Data collected were subjected to statistical analysis using Analysis of Variance (ANOVA) to test the significance level of the experimental factors and their interactions; and those found significant were further subjected to Duncan Multiple Range Test (DMRT) for mean separations at (P = .05), respectively. The results showed that, the ANOVA for all the factors evaluated and their interactions on Slicing Efficiency were highly significant at (P ≤ .01). However, the ANOVA for the factors evaluated on Throughput capacity were highly significant but interaction between type of compartment and speed of impeller was not significant at (P =.05). The mean Slicing Efficiencies for the cushion and spring compartments were: 63.5 and 50% while the mean Throughput Capacities were: 58.32 and 6.32 kg/h, respectively.

Download Full-text