scholarly journals KADAR ANTOSIANIN, TOTAL FENOL DAN SIFAT SENSORIS TEPUNG TAPE BERAS HITAM BERDASARKAN VARIASI METODE PENGOLAHAN DAN KONSENTRASI RAGI

2019 ◽  
Vol 9 (2) ◽  
pp. 94
Author(s):  
Marini Firia Dewi ◽  
Nurhidajah Nurhidajah ◽  
Siti Aminah
Keyword(s):  
Water Content ◽  
Research Design ◽  
General Public ◽  
Ash Content ◽  
Processing Method ◽  
Black Rice ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Yeast Concentration

Black rice tapai flour is a product that can familiarizing black rice to general public. The purpose of this research was to determine the best formula of black rice tapai flour based on anthosianin content, total phenol and characteristic sensory analization results. The research design used was a Completely Randomized Design (RAL) factorial with two factors, the processing method and yeast concentration. Each factor consists of three levels. Processing methods are steamed, team and boiling black rice using rice cooker and the concentration of yeast is 1%, 2% and 3% so that nine treatment combinations are repeated three times. The results showed that the black rice tapai flour with tim processing method + 2% yeast concentration is the best formula for tapai flour. Proximate value of black rice tapai flour with tim processing method + 2% yeast concentration is 11.3% water content, 7.74% protein, 4.63% fat, 19.21% fiber, 2.51% ash content and carbohydrate 54.61%.

scholarly journals PENGARUH PERBANDINGAN SEMOLINA DAN TEPUNG BERAS HITAM TERHADAP KARAKTERISTIK PASTA FETTUCINE BASAH

2019 ◽  
Vol 8 (1) ◽  
pp. 104
Author(s):  
Ni Kadek Nova Wulandari ◽  
I Gusti Ayu Ekawati ◽  
I Nengah Kencana Putra
Keyword(s):  
Antioxidant Capacity ◽  
Water Content ◽  
Rice Flour ◽  
Ash Content ◽  
Black Rice ◽  
Total Anthocyanin ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right ◽  
Effect Ratio

This study aims to determine the effect ratio of semolina and black rice flour to the characteristics of wet fettucine paste and to know the right ratio for semolina and black rice flour to produce wet fettucine paste with the best characteristics. This study used a Completely Randomized Design (RAL) with a comparison treatment of semolina and black rice flour : 100% : 0%; 90% : 10%; 80% : 20%; 70% : 30%; 60% : 40%; and 50% : 50%. The treatment was repeated 3 times to obtain 18 units of the experiment. The data obtained were analyzed by variance and if there was influence between treatments followed by Duncan test. The results showed that the use of semolina and black rice flour had significant effect on water content, ash content, antioxidant capacity, total anthocyanin, flavor, taste, texture, and overall acceptance of wet fettucine pasta. Ratio of 50% semolina and 50% black rice flour had the best characteristics with 56,49% water content, 0.69% ash content, 2.26 mg/100g total anthocyanin, 23.02% antioxidant capacity, color purplish black and ordinary, texture rather supple and rather liked, flavor rather liked, taste rather liked and overall acceptance ordinary.

scholarly journals Karakteristik Kimia dan Organoleptik Flakes Kacang Hijau dengan Penambahan Bahan Pengisi dan Air

2016 ◽  
Vol 8 (1) ◽  
pp. 24-28
Author(s):  
Maya Indra Rasyid
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Mung Bean ◽  
Protein Levels ◽  
Absorption Ratio ◽  
Bean Flour ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

(Chemical and Organoleptic Characteristics of Mung Bean Flakes with The Addition of Fillers and Water) ABSTRACT. The objective of this research was to determine the chemical and organoleptic characteristics of mung bean flakes with the addition of fillers and water. The study was conducted using completely randomized design with two factors namely the addition of fillers and water. The results showed that the addition of fillers and water has significant (P≤0,01) effect on the water absorption ratio and protein levels of mung bean flakes. The best treatment was obtained by the mung bean flour without the addition of fillers with 150% of addition water with water absorption ratio of 204%, water content of 5,7%, protein of 22,01%, starch levels of 61,76%, organoleptic values of aroma of 2,61, color of 2,42, crispness of 2,72 and flavor of 2,83.

scholarly journals FERMENTATION OF WHEY WASTE AS ORGANIC LIQUID FERTILIZER "PUCAFU"

2017 ◽  
Vol 2 (2) ◽  
pp. 7-13
Author(s):  
Muhammad Akhsan Akib ◽  
Henny Setiawati
Keyword(s):  
Organic Liquid ◽  
Total N ◽  
Organic C ◽  
Fermentation Time ◽  
Liquid Fertilizer ◽  
Randomized Design ◽  
Two Factors ◽  
Liquid Wastes ◽  
Completely Randomized Design ◽  
Yeast Concentration

Whey waste contains organic materials, particularly high complex proteins and amino acids in the form of suspended and dissolved solids, however the utilization of whey as a organic liquid fertilizer still has a less attention. Thus the Utilization of the whey waste through anaerobic process to be used as a organic liquid fertilizer is the purpose of the research. This research was conducted using factorial design with completely randomized design (CRD) which consists of two factors: the yeast concentration (without yeast; 0.25 and 0.50 g/500 ml of whey waste) and the fermentation time (0, 3, and 5 days). The variables measured were the content of organic C, C/N Ratio, and Total N, P2O5 and K2O contents. The results showed that the fermented whey waste on the different fermentation time and yeast concentration had increased the organic C and C/N ratio, but decreased P2O5 and K2O contents. The utilization of whey combined with solid or other liquid wastes gave a chance to produce a quality organic liquid fertilizer 

scholarly journals EFFECTS OF FERMENTATION DURATION ON PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF THREE AGARWOODS (Aquilaria) LEAVES TEA

2021 ◽  
Vol 9 (2) ◽  
pp. 73-82
Author(s):  
Anisa Leksono ◽  
◽  
Erni Sofia Murtini ◽  
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Plant Species ◽  
Black Tea ◽  
Total Phenol ◽  
Pharmacological Effects ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

Aquilaria is one of the plant genus-producing agarwood. Aquilaria leaves have pharmacological effects which the potential to be processed into black tea. The aim of this study is to determine the effect of fermentation duration on physicochemical and organoleptic characteristics of Aquilaria leaves tea. This study employed a Completely Randomized Design with two factors; the plant species (A. crassna, A. malaccensis, and A. subintegra) and fermentation duration (0 minutes, 70 minutes, and 90 minutes). Parameters analyzed including water content, total phenol, and antioxidant activity. Organoleptic tests were performed on the color, taste, and aroma of the brewed tea. The results summarized that A. subintegra had the highest total phenol and antioxidant activity, but the taste of the tea was not favored. A. crassna fermented 70 minutes and A. malaccensis fermented 0 minutes were the most preferred, but both have lower total phenol and antioxidant activity than A. subintegra.

scholarly journals PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 304-310
Author(s):  
Siska Cicilia ◽  
Eko Basuki ◽  
Agustono Prarudiyanto ◽  
Ahmad Alamsyah ◽  
Dody Handito
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Potato Starch ◽  
Ash Content ◽  
Randomized Design ◽  
Alternative Materials ◽  
Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

scholarly journals PENGARUH PERBANDINGAN KENTANG KUKUS DAN TEPUNG KACANG HIJAU (Phaseolus radiatus L.) TERHADAP KARAKTERISTIK FLAKES

2019 ◽  
Vol 8 (1) ◽  
pp. 66
Author(s):  
Lina Nindyawati ◽  
Putu Timur Ina ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Green Bean ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right

This study aims to determine the effect of steamed potatoes and green bean flour on the characteristics of flakes, and to know the right ratio of steamed potatoes and green bean flour which produced flakes with the best characteristics. The was used in this research completely randomized design with the treatment ratio of steamed potatoes and green bean flour, which consists of 6 levels such as: 35% : 65%, 40% : 60%, 45% : 55%, 50% : 50%, 55% : 45%, 60% : 40%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by variance analysis  and if the treatment had an effect on the variable then continued with Duncan test. The result showed steamed potatoes and green bean flour ratio had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic) and overall acceptance (hedonic). Ratio of 35% steamed potatoes and 65% green bean flour produced flakes with the best characteristics, with 2.41 % water content, 4.57 % ash content, 19.16% protein content, 10.20% fat content, 63.66% carbohydrate content, color liked, aroma liked, texture crunchy and liked, taste netral and overall acceptance rather liked.

scholarly journals Pengaruh Konsentrasi Ekstrak Umbi Bit (Beta vulgaris L.) dan Gelatin Terhadap Karakteristik Marshmallow

2018 ◽  
Vol 3 (4) ◽  
pp. 808-821
Author(s):  
Cut Betari Arhandhi ◽  
Yuliani Aisyah ◽  
Rasdiansyah Rasdiansyah
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Water Content ◽  
Beta Vulgaris ◽  
Natural Dyes ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Tuber Extract ◽  
Color Texture

Abstrak. Umbi bit merupakan salah satu bahan pangan yang dapat digunakan sebagai pewarna alami pada pembuatan soft candy seperti rshmallow. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan pola faktorial yang terdiri atas dua faktor. Faktor pertama yaitu konsentrasi ekstrak umbi bit (B) yang terdiri dari 3 taraf yaitu B1 = 5% B2 = 10% dan B3 = 15%. Faktor kedua adalah konsentrasi gelatin (G) yang terdiri dari 3 taraf yaitu G1 = 3% G2 = 5% dan G3 = 8%. Ulangan dilakukan sebanyak 3 kali sehingga diperoleh 27 satuan percobaan. Hasil penelitian menunjukkan bawa konsentrasi ekstrak umbi bit berpengaruh sangat nyata terhadap kadar air, vitamin C dan aktivitas antioksidan serta uji deskrpsi aroma, rasa, warna buram, tekstur, dan mouthfeel marshmallow umbi bit. Adapun konsentasi gelatin berengaruh nyata terhadap kadar vitamin C dan uji deskripsi tekstur marshmallow umbi bit. Marshmallow umbi bit memiliki kadar air yaitu sebesar 22,06%, kadar vitmin C 80,67 Mg dan aktivitas antioksidan sebesar 30%.Abstract: Beetroot is one of food that can be used as natural dyes in making of soft candy like marshmallows. This research was conducted using a Completely Randomized Design (CRD) with a factorial pattern consisting of two factors. The first factor is the concentration of beet tuber extract (B) which consists of 3 levels, namely B1 = 5% B2 = 10% and B3 = 15%. The second factor is the concentration of gelatin (G) which consists of 3 levels, namely G1 = 3% G2 = 5% and G3 = 8%. Tests were carried out 3 replications so that 27 trial units were obtained. The results showed that the concentration of coffee extract had a very significant effect on water content, vitamin C and antioxidant activity, as well as the description of aroma, flavor, opaque color, texture, and mouthfeel marshmallow tuber content. The concentration of gelatin significantly affected vitamin C levels and test description of marshmallow tuber tuber texture. Marshmallow beetroot has a water content of 22.06%, vitamin C content of 80.67 Mg and antioxidant activity of 30%.

scholarly journals Effects of Addition of Skipjack Meat to Water Levels, Protein Levels and Ash Levels of Floss Sweet Corn

2020 ◽  
Vol 4 (1) ◽  
pp. 15-20
Author(s):  
Khairun Mutia
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Sweet Corn ◽  
Ash Content ◽  
Water Levels ◽  
Tuna Fish ◽  
Protein Levels ◽  
Fish Meat ◽  
Randomized Design ◽  
Completely Randomized Design

The aim of this study was to determine the concentration of tuna fish that can produce shredded which has good quality. The method used in this study was a completely randomized design (RAL) with 3 treatments and 3 replications. The treatments in this study were A1 (375 g of skipjack meat) A2 (250 g of skipjack meat) and A3 (125 g of skipjack meat). The results of this study resulted that A3 treatment with a concentration of 125 g of skipjack fish meat provided good quality fish with a water content of 7,17%, ash content of 2,72% and protein content of 33,22%.

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 Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy

2018 ◽  
Vol 1 (2) ◽  
pp. 162-171 ◽  
Author(s):  
Carly Purba ◽  
Hotnida Sinaga ◽  
Mimi Nurminah
Keyword(s):  
Vitamin C ◽  
Ash Content ◽  
Total Acid ◽  
Arabic Gum ◽  
Pineapple Juice ◽  
Randomized Design ◽  
Two Factors ◽  
Soluble Solid ◽  
Completely Randomized Design

The purpose of this research was to determine the effect of ratio of moringa leaves juice with pineapple juice and the best percentage of arabic gum on the quality of jelly candy. This research was using completely randomized design with two factors, i.e. : ratio of moringa leaves juice with pineapple juice (K): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) and arabic gum percentage (G): (1,0% ; 1,5% ; 2,0%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, total acid, lightness value (L*), hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. The results showed that the ratio of of moringa leaves juice with pineapple juice had highly significant effect on ash content, vitamin C content, total acid, lightness value, hedonic organoleptic test of colour, flavour, taste and score organoleptic value of colour. The ratio of  moringa leaves juice with pineapple juice (25%:75%) and 2,0% arabic gum percentage produces the best quality of jelly candy based on hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture.

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