scholarly journals Performance Evaluation of a Portable Ginger Slicing Machine

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.

scholarly journals Mechanization of Ginger Slicing for Peasant Farmers

2020 ◽  
pp. 22-27
Author(s):  
I. Abubakar ◽  
J. M. Ahmed ◽  
M. Abubakar ◽  
J. K. Agunsoye ◽  
H. E. Audu
Keyword(s):  
Moisture Content ◽  
Analysis Of Variance ◽  
Factorial Experiment ◽  
Environmental Engineering ◽  
Duncan Multiple Range Test ◽  
Significance Level ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Peasant Farmers ◽  
Range Test

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.

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

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

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

scholarly journals Performance Evaluation of a Small-Scale Sugarcane Juice Extracting Machine

2021 ◽  
pp. 39-47
Author(s):  
N. Oji ◽  
S. A. Okaiyeto ◽  
Y. A. Unguwanimi ◽  
A. M. Sada ◽  
S. I. Ogijo ◽  
...  
Keyword(s):  
Performance Evaluation ◽  
Extraction Efficiency ◽  
Sugarcane Juice ◽  
Small Scale ◽  
Duncan Multiple Range Test ◽  
Machine Performance ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Statistical Analysis Software ◽  
Range Test

The study was aimed at evaluating the machine performance of a fabricated prototype of a sugarcane juice extractor. The study was conducted in the Department of Agricultural and Bio-resources engineering, Ahmadu Bello University, Zaria in May 2018. The machine was evaluated using two varieties of cane; Koma (saccharumbarberi) and Kantoma (saccharumofficinarum) in a factorial experiment with five (5) levels of crushing roller speeds (20, 30, 40, 50 and 60 rpm) and three levels of feed rates: one (1) cane stalk, two (2) cane stalks and three (3) cane stalks arranged in 2x5x3 in completely randomized design. Average values of measured parameters obtained from the five crushing speeds were used in plotting graphs in order to establish the relationships that exist between the measured parameters and speed of operation. Data collected for output capacity and extraction efficiency were analyzed using a statistical analysis software (SAS version 9.0). Analysis of Variance (ANOVA) and the Duncan Multiple Range Test (DMRT) were computed at 1 and 5 % levels of significance. The results of performance evaluation showed that the best output capacities of 152.4 and 154.2 kg/hr and the best efficiencies of 72.1 and 63.4% were obtained at the speed of 30 rpm and feed rate of one (1) cane stalk for koma and kantoma varieties respectively. The extraction losses of 17.8 and 21.5% were also recorded at the speed of 60 rpm for the two varieties respectively.

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

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).

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

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.

scholarly journals Pemberian Ekstrak Daun Katuk (Sauropus androgynus L. Merr) dalam Air Minum Kambing Peranakan Ettawa untuk Meningkatkan Produksi dan Kualitas Susu

2018 ◽  
Vol 18 (2) ◽  
pp. 90-94
Author(s):  
Dedhi Yustendi ◽  
Ainal Mardhiah
Keyword(s):  
Drinking Water ◽  
Milk Production ◽  
Leaf Extract ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Milk Volume ◽  
Data Volume ◽  
Completely Randomized Design ◽  
Range Test ◽  
Banda Aceh

ABSTRAK. Penelitian dilaksanakan pada kelompok ternak kambing perah di Desa Geucee Kayee Jatoe Kota Banda Aceh. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan persentase pemberian ekstrak daun katuk dalam air minum yaitu S0, S1, S2 dan S3 (0 %; 10%; 20 %, dan 30% ), tiap perlakuan diulang sebanyak 4 kali. Data volume produksi air susu yang diperoleh dianalisa dengan ANOVA, dan bila terdapat perbedaan, maka dilanjutkan dengan uji lanjut Duncan. Hasil penelitian menunjukkan pengaruh yang nyata (P0.05) terhadap volume air susu yang dihasilkan antar perlakuan S0, S1, S2 dan S3. Pemberian ekstrak daun katuk 10% (S1) dalam air minum memperlihatkan peningkatan produksi susu dan kualitas susu yang baik dibandingkan dengan pemberian 20% dan 30% dalam air minum. (Giving katuk leaf extract (Sauropus androgynus L. Merr) in drinking water Ettawa crossbreed goats to increase milk volume and milk quality) ABSTRACT. This research was carried out on a group of Ettawa crossbreed goats in Geucee Kayee Jatoe, Banda Aceh. This study used a completely randomized design with 4 (four) treatments of giving katuk leaves extract in drinking water, namely S0, S1, S2 and S3 (0%; 10%; 20%, and 30% of katuk leaf) and each group repeated 4 times. Data on milk production were analyzed by analysis of variant (ANOVA), and if there were differences, then followed by Duncan multiple range test (DMRT). The results showed that there was no significant effect (P 0.05) on the production of milk between treatments S0, S1, S2 and S3. Giving katuk leaf extract up to 10% (S1) in drinking water increase in milk production and quality compared to those giving 20% and 30% of katuk leaf.

scholarly journals The Effect of the addition of Durian (Durio Zibethinus Murr) Flesh on Gayo Arabica Wine Coffee Characteristics

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Wanda Krisna Dinata ◽  
Novizar Nazir ◽  
Gunarif Taib
Keyword(s):  
Data Analysis ◽  
Water Content ◽  
Ash Content ◽  
Significance Level ◽  
Sensory Test ◽  
Durio Zibethinus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Addition Amount ◽  
Range Test

The effect of durian flesh on the characteristics of Gayo Arabica wine coffee quality by fermentation methods has been investigated. This study aims to determine the effect of giving durian flesh to the characteristics of the Arabica Gayo wine coffee and to determine the optimum addition amount of durian flesh. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. Data analysis using ANOVA was then continued with Duncan's New Multiple Range test (DNMRT) at a significance level of 5%.  The treatments were: the addition of durian flesh 0, 25, 50, 75, and 100 g to 1000 g of a coffee cherry. Based on the sensory test, the highest score was obtained by adding 0 g of durian flesh to 1000 g coffee cherry (Score: 76.5)  which was followed by the addition of 75 g of durian pulp to 1000 g coffee cherry (score: 72.75).  The results showed that the addition of durian pulp had a significant effect on the ash content and caffeine content but did not significantly affect the water content.

scholarly journals CASSAVA WASTE AS AN ADDITIONAL SOURCE OF ORGANIC COMPOSES

2019 ◽  
Vol 2 (2) ◽  
pp. 44-47
Author(s):  
Nadhia Nurul Haq
Keyword(s):  
Additional Source ◽  
Water Spinach ◽  
Fermentation Time ◽  
Significance Level ◽  
Randomized Design ◽  
Time Period ◽  
Completely Randomized Design ◽  
One Way Anova ◽  
Range Test ◽  
Cassava Waste

This research aims to determine the effectiveness of adding powder cassava waste in compost making. Versatile in making compost. This research uses a Completely Randomized Design consisting of 4 settings with 3 replications with different amounts. The parameters chosen were composting temperature, composting fermentation time period, composting humidity, acidity composting and continued with water spinach growth vegetative test. Data analysis using one-way ANOVA test and further tests with Duncan's Multi Range Test at 1% significance level. Research results for 30 days in making compost with cassava powder complement, like fertilizer after growth, Vegetative ground spinach (ipomoea reptans) did not show a significant effect or no effect

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

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

scholarly journals THE EFFECT OF WILD HONEY (Apis dorsata Fabr.) CONCENTRATIONS ON PH AND ORGANOLEPTIC VALUES OF ULTRA HIGH TEMPERATURE (UHT) MILK

2021 ◽  
Vol 1 (2) ◽  
pp. 142-152
Author(s):  
Selawati Palilati ◽  
Fahrullah ◽  
Ishak Korompot
Keyword(s):  
High Temperature ◽  
Ph Value ◽  
Average Score ◽  
Apis Dorsata ◽  
Significance Level ◽  
Uht Milk ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test ◽  
Ultra High Temperature

The research aims to observe the effect of addition wild honey (Apis dorsata Fabr.) on pH and organoleptic values of ultra high temperature milk (UHT). The research was  done using an experimental method using a non-factorial completely randomized design with five levels using SPSS 16. Different concentrations of wild honey (A1= control; A2= 5%; A3= 10%; A4= 15% and A5=20%) were used. The data was statistically analyzed using analysis of variance (ANOVA) with 5% significance level and further processed with Duncan's Multiple Range Test (DMRT). Organoleptic tests for colour, taste and overall preference were also done using qualitative tests (scores). The value of pH gave a significant value (P<0,01) between treatment. The higher the use of  wild honey concentration, the lower the pH value produced. The higher the concentration of wild honey, the higher the organoleptic value. The best treatment in terms of colour, taste, and level of preference was observed in the sample with the 20% honey concentration, each of which resulted in an average score of 4.

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