scholarly journals PEMANFAATAN HIJAUAN RAWA TERMODIFIKASI SEBAGAI PAKAN LENGKAP GRANULE TERHADAP KARKAS DAN DAGING KAMBING LOKAL

2020 ◽  
Vol 6 (2) ◽  
pp. 97
Author(s):  
Achmad Jaelani ◽  
Muhammad Irwan Zakir
Keyword(s):  
Protein Digestibility ◽  
Fiber Content ◽  
Crude Fiber ◽  
Tannin Content ◽  
Alternative Source ◽  
Promising Alternative ◽  
Goat Meat ◽  
Crude Fiber Content ◽  
Ruminant Animals

Swamps forage generally have crude fiber content and tannin content which is quite high. Unlike the case with legumes which are high in protein content but crude fiber content, and tannins that are not too high compared to swamp forages. The presence of tannin in swamp forage, has an impact on palatability, digestibility and biological value of feed. In such a situation, modification of swamp forages with tree legumes is a promising alternative source of feed for goats.         Protein in small ruminant animals is generally degraded in the rumen before reaching the abomasum, where absorption of nutrients occurs. As a result, protein digestibility will be reduced because it is damaged during the journey to the abomasum, so there needs to be modification so that protein damage to the rumen can be reduced. One way is to create a protein protector that is able to protect protein by using tannin which is quite abundant in swamp forages. In addition to functioning as a protein protector, tannin is also useful as an anthelmintic agent (anti-parasite) in goats, so that it will reduce the occurrence of worm disease in goats so that it will reduce the use of worm parasitic drugs which will have an impact on goat performance.           The specific objectives of this study were to analyze the ability of a combination of swamp forage with modified legume as a complete feed granule with different tannin content on the quality of local carcass and goat meat          Trial feeding was carried out on 12 male local goats aged 1.5-2 years, body weight 33-35 kg. At this stage a modified swamp and legume forage in the form of granules was modified as a complete feed on the performance of local meat-producing goats. Parameters measured included: Carcass quality, physical and organoleptic quality of meat.          The results showed that the application of swamp forage and indigofera legume on male goats affected the cut weight and carcass percentage. Giving a combination of swamp forage with indigofera legume with different tannin content affects the physical properties of goat meat which includes cooking losses, water holding capacity, but does not affect the tenderness of meat, and pH. 

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 FEATURES OF THE CHEMICAL COMPOSITION OF CORN GRITS AT THE DIFFERENT DEGERMINATOR MODES IN THE DENT CORN PROCESSING

2020 ◽  
Vol 14 (2) ◽  
Author(s):  
R. Rybchynskyi ◽  
S. Sots ◽  
I. Kustov
Keyword(s):  
Chemical Composition ◽  
Fat Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Intermediate Products ◽  
Crude Fiber Content ◽  
Operation Modes ◽  
Dent Corn ◽  
Corn Processing

This article is devoted to the study of transforming the chemical composition of corn grits at the different operation modes of degerminator in the dent corn processing. The experiment was conducted in industrial conditions on Skvyrskyi grain processing factory Ltd. during the processing of kernels using the degerminator of Bühler company. The operation modes of the degerminator were changed for 5 times during the experiment by means of the regulation of the gap between the shell and the drum. The study has shown that in terms of the low operation mode of the degerminator (the passage of the sieve Ø3.0 – 34.9%) there is a high output of fine fractions of the intermediate products, but the quality level of the overtail product of the degerminator is the best by fat content 1.81% and crude fiber content 6.72%, which indicates a minimal germ and bran content. In case of the increase of the gap (the passage of the sieve Ø3.0 – 12.4%), the output of fine fractions of the intermediate products, as well as the output of feed germ meal, declines, at the same time the overtail product has the high number of remnants of the germ and bran after the degerminator, as the fat content increases to 2.80% and crude fiber content increases to 9.82%. It was also found that the change of degerminator modes (increase in the passage of the sieve Ø 3.0 from 34.9 to 12.4%) leads to a decrease in the starch content from 79.36 to 75.43%, the protein content does not change. In order to provide the high quality of corn groats products, it is advisable to control the quality of the overtail products of the degerminator by the fat content. The fat content in the overtail product must not be higher than 2.2% – during the production of long shelf life products, and not higher than 2.5% – during the production of common corn products. For prompt regulation of the degerminator operation modes, it was offered to use release indicator, which can be determined by means of sieving of the 100 g of the overtail products using the Ø 3.0 sieve. In order to provide the fat content in groats within 0.6–0.8% and 0.8–1.0%, the general extraction of the fine products (release indicator) with the Ø 3.0 sieve use in the dent corn processing should vary within the range of 27–32% and 22–27%, respectively.

scholarly journals The effect of the comparison of fig leaves with stevia leaves and drying time on the quality of fig leaf teabags

2021 ◽  
Vol 332 ◽  
pp. 08003
Author(s):  
Tantri A. Iranza ◽  
Ismed Suhaidi ◽  
Rona J. Nainggolan
Keyword(s):  
Water Content ◽  
Total Sugar ◽  
Fiber Content ◽  
Total Phenol ◽  
Crude Fiber ◽  
Drying Time ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design

Comparison of fig leaves with stevia leaves and drying time were evaluated for their effect on the quality of fig leaf teabags. The study was designed using a factorial completely randomized design with 2 factors: the ratio of fig leaves to stevia leaves (D) and drying time (P). The results of the analysis showed that the ratio of fig leaves and stevia leaves had a very significant effect on the water content, total sugar, and total phenol and had no significant effect on the crude fiber content. Drying time has a very significant effect on water content, total phenol, and crude fiber content, and has no significant effect on total sugar. The interaction between the 2 factors gave a very significant effect on the total phenol. The best fig leaf tea formulation is 95% fig leaf: 5% stevia leaf and 120 minutes drying time with antioxidant activity content of 23.81 g/mL.

scholarly journals ANALISIS KANDUNGAN NUTRISI MIE KERING YANG DISUBTITUSIKAN AMPAS KELAPA

KOVALEN ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 252-262
Author(s):  
Sylvia Florensy Bawias ◽  
Syamsuddin ◽  
Prismawiryanti ◽  
Ni Ketut Sumarni
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Total Protein ◽  
Fiber Content ◽  
Crude Fiber ◽  
Total Protein Content ◽  
Nutritional Content ◽  
Organoleptic Quality ◽  
Crude Fiber Content

Research has been carried out on the nutritional content of dried noodles substituted with coconut pulp. This study aims to determine the highest total protein content, highest crude fiber content and the highest water content and organoleptic quality of dried noodles substituted with coconut pulp. Dry noodles are made from wheat flour and coconut pulp as the main ingredients. The material ratio is varied to 90:10; 80:20; 70:30 and without the addition of coconut pulp flour. Dry noodles without the addition of coconut pulp flour produced the highest total protein content of 18.57%(b/b) and at the ratio of 70:30 the highest crude fiber was 17.55% (w/w) and the highest water content was 2.63% (w/w). Based on the quality of organoleptic dry noodles the most preferred is at the ratio of 90:10. Keywords: Dry noodles, coconut pulp flour, total protein content, crude fiber content, water content, organoleptic quality

scholarly journals PENGARUH METODE DAN SUHU BLANCHING TERHADAP PERSENYAWAAN SERAT BATANG PISANG SEBAGAI BAHAN BAKU PEMBUATAN ARES

Pro Food ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 609
Author(s):  
Arin Tria Agustin
Keyword(s):  
Dietary Fiber ◽  
Fiber Content ◽  
Crude Fiber ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Crude Fiber Content ◽  
Combination Of Methods ◽  
Banana Stem

ABSTRACT This study aims to determine the combination of methods and temperature of blanching treatment on crude fiber content, total dietary fiber, insoluble dietary fiber content and soluble dietary fiber content of banana steam as raw material of ares. The experimental design used in this study was Completely Randomized Block Design (CRBD) factorial with six treatments and three repetitions to obtain 18 samples. The combination of treatment consisted of M1T1 (steaming 75°C), M1T2 (steaming 85°C), M2T1 (boiling 75°C), M2T2 (boiling 85°C), M3T1 (boiling with Na2S2O5 0,1% solution 75°C), M3T2 (boiling with Na2S2O5 0,1% solution 85°C). The result of this study were analyzed using ANOVA (Analysis of Variance) diversity analysis at 5% level using Co-Stat Software. The result that had significant differences were continued to analyzed using Honestly Significant Different Test (BNJ) at 5% real level. The result showed that the combination of methods and temperature of blanching treatment did have a significant effect oncrude fiber content, insoluble dietary fiber content, soluble dietary fiber content dan total dietary fiber content. The best result of banana stem based on nutritional quality of fiber was steaming 75°C treatment with crude fiber content 0.5413%, total dietary fiber content 22.059%, insoluble dietary fiber content 19.978% and soluble dietary fiber content 2.081%. The best result of Ares based on nutritional quality of fiber was steaming 75°C treatment with crude fiber content 4,321%, total dietary fiber content 46,057%, insoluble dietary fiber content 42,112% and soluble dietary fiber content 3,945%. Keywords: ares, banana stem, blanching, crude fiber, dietary fiber. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi metode dan suhu blanching terhadap kadar serat kasar, kadar serat pangan total, kadar serat pangan tidak larut dan kadar serat pangan larut batang pisang sebagai bahan baku pembuatan Ares. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) pola faktorial dengan enam kombinasi perlakuan dan tiga kali pengulangan sehingga diperoleh 18 sampel. Kombinasi perlakuan terdiri dari M1T1 (pengukusan 75°C), M1T2 (pengukusan 85°C), M2T1 (perebusan 75°C), M2T2 (perebusan 85°C), M3T1 (perebusan dengan larutan Na2S2O5 0,1% 75°C), M3T2 (perebusan dengan larutan Na2S2O5 0,1% 85°C). Data hasil pengamatan diuji dengan analisis keragaman pada taraf nyata 5% menggunakan software Co-Stat. Apabila terdapat perbedaan nyata, maka dilakukan uji lanjut Beda Nyata Jujur (BNJ) pada taraf 5%. Hasil terbaik batang pisang berdasarkan mutu nutrisi serat yaitu perlakuan pengukusan 75°C dengan kadar serat kasar 0,5413%, kadar serat pangan tidak larut 19,978%, kadar serat pangan larut 2,081% dan kadar serat pangan total 22,059%. Hasil terbaik pada ares berdasarkan mutu nutrisi serat adalah perlakuan pengukusan pada suhu 75°C dengan kadar serat kasar 4,321%, serat pangan total 46,057%, serat pangan tidak larut 42,112% dan serat pangan larut 3,945%. Kata kunci: Ares, batang pisang, blanching, serat kasar, serat pangan.

scholarly journals Pemanfaatan Tepung Ampas Tahu dan Karagenan pada Pembuatan Bakso Jamur Merang (Volvariella volvaceae)

2018 ◽  
Vol 3 (4) ◽  
pp. 840-848
Author(s):  
Lutfi Alvian ◽  
Eva Murlida ◽  
Syarifah Rohaya
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Mean Value ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Average Value ◽  
Crude Fiber Content ◽  
Two Factors

Abstrak. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung ampas tahu dan karagenan pada pembuatan bakso jamur merang terhadap mutu bakso jamur merang yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri atas dua faktor. Faktor pertama adalah konsentrasi tepung ampas tahu (T) yang terdiri atas tiga taraf yaitu T1 = 6%, T2= 9%, T3 = 12%. Faktor kedua adalah konsentrasi karagenan (B) terdiri atas dua taraf yaitu B1= 3%, B2= 6%. Kombinasi penelitian dalam penelitian ini adalah 3 x 2 = 6 kombinasi perlakuan dengan menggunakan tiga (3) kali ulangan, sehingga diperoleh 18 satuan percobaan. Berdasarkan penelitian, diperoleh nilai rata-rata hasil analisis bakso jamur merang yaitu: kadar air 75,75%, kadar abu 2,90%. Uji organoleptik secara hedonik diperoleh nilai rata-rata pada warna 3,37 (biasa), aroma 2,86 ( biasa), tekstur 2,86 (biasa) dan rasa 2,96 (biasa). Uji gigit (kekenyalan) diperoleh nilai rata-rata 5,71 (dapat diterima, kenyal). Analisis kadar protein dan kadar serat kasar yang dianalisis hanya 6 sampel berdasarkan perlakuan terbaik dengan metode rangking dari kadar air, kadar abu, organoleptik, dan uji gigit (kekenyalan). Analisis kadar protein diperoleh nilai rata-rata 17,39%  dan kadar serat kasar diperoleh nilai rata-rata 4,14%. Abstract. This research was aimed to determine the effect of addition of tofu and carrageenan dregs flour on the manufacture of mushroom meatballs on the quality of mushroom meatballs produced. This research used Factorial Random Design (RAL) which was consisted of two factors. The first factor was the concentration of dregs flour tofu (T) consisting of three levels, namely T1 = 6%, T2 = 9%, T3 = 12%. The second factor was the concentration of carrageenan (B) consists of two levels, namely B1 = 3%, B2 = 6%. The combination of the research in this study was 3 x 2 = 6 treatment combinations using three (3) replications, so that 18 experimental units were obtained. Based on the research, the average value of meatballs mushroom analysis results were water content 75.75%, ash content 2.90%. The organoleptic test hedonic obtained the average value on the color 3.37 (netral), aroma 2.86 (netral), texture 2.86 (netral) and taste 2.96 (netral). The test of bite (elasticity) was obtained by mean value 5,71 (acceptable, chewy). Protein content and crude fiber content were analyzed by only 6 the best treatment based on water content, ash content organoleptic and test of bite (elasticity). Analysis of protein content was obtained by mean value 17.39% and the mean of crude fiber content was 4.14%

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 Degradation of Phorbol Esters on the Jatropha curcas Linn. Seed by Biological Detoxification

2021 ◽  
Vol 226 ◽  
pp. 00020
Author(s):  
Hany Handajani ◽  
Riza Rahman Hakim ◽  
Ganjar Adhywirawan Sutaro ◽  
Boy Ronald Mavuso ◽  
Zhong–Wen Chang ◽  
...  
Keyword(s):  
Phorbol Ester ◽  
Jatropha Curcas ◽  
Crude Protein ◽  
Phorbol Esters ◽  
Fiber Content ◽  
Crude Fiber ◽  
Control Group ◽  
Crude Fiber Content ◽  
Biological Responses ◽  
Significant Difference

The application of fermentation is one of methods to increase food quality biologically. Availability of Jatropha curcas residual from oil factory be focused as a soybean meal or fish meal replacement. On the other hand, J. curcas residuals possess a toxic compound as well. This study aimed to examine the effect of Aspergillus niger on the nutrition and harmful content of J. curcas as a potential ingredient of feed. In brief, J. curcas residual was fermented with a detoxification method at 3 d, 5 d, and 7 d. Crude protein, fat, and crude fiber content were assessed to discover the biological responses of J. curcas post–fermentation while phorbol ester was evaluated to toxic content post–detoxification. The results showed that crude protein and fat content were highest on 7 d post–fermentation but it was no significant difference (p > 0.05). While crude fiber content showed significant difference which the 3 d fermentation had the highest content of fiber. For phorbol ester content, 3 d fermentation showed a better result than the control group (p < 0.05). The present findings suggest that A. niger is recommendable as starter to reduce fiber and toxic content of J. curcas residual at 3 d fermentation.

"ALLOMETRY" DETERMINISTIC APPROACHES IN CELL SIZE, CELL NUMBER AND CRUDE FIBER CONTENT RELATED TO THE PHYSICAL QUALITY OF KANGKONG (Ipomoea reptans) GROWN UNDER DIFFERENT PLANT DENSITY PRESSURES

2012 ◽  
Vol 09 ◽  
pp. 30-43
Author(s):  
A. SELAMAT ◽  
S. A. ATIMAN ◽  
A. PUTEH ◽  
N. A. P. ABDULLAH ◽  
M. T. M. MOHAMED ◽  
...  
Keyword(s):  
Cell Size ◽  
Plant Density ◽  
Total Yield ◽  
Cell Number ◽  
Fiber Content ◽  
Crude Fiber ◽  
Individual Plant ◽  
Crude Fiber Content ◽  
Size Number ◽  
Two Parameters

Kangkong, especially the upland type (Ipomoea reptans) is popularly consumed as a vegetable dish in the South East Asian countries for its quality related to Vitamins (A and C) and crude fiber contents. Higher fiber contents would prevent from the occurrence of colon cancer and diverticular disease. With young stem edible portion, its cell number and size contribute to the stem crude fiber content. The mathematical approach of allometry of cell size, number, and fiber content of stem could be used in determining the 'best' plant density pressure in producing the quality young stem to be consumed. Basically, allometry is the ratio of relative increment (growth or change) rates of two parameters, or the change rate associated to the log of measured variables relationship. Kangkog grown equal or lower than 55 plants m-2 produced bigger individual plant and good quality (physical) kangkong leafy vegetable, but with lower total yield per unit area as compared to those grown at higher densities.

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