scholarly journals The organoleptic quality of liquid food formula made from snail (Pila ampullacea), tempeh, and moringa leaves

10.5219/1672 ◽  
2021 ◽  
Vol 15 ◽  
pp. 961-969
Author(s):  
Fery Lusviana Widiany ◽  
Mochammad Sja'bani ◽  
Susetyowati ◽  
Emy Huriyati
Keyword(s):  
Moringa Oleifera ◽  
T Test ◽  
Liquid Food ◽  
Measured Variable ◽  
Organoleptic Quality ◽  
Moringa Oleifera Leaves ◽  
The Difference ◽  
Color Texture

This study aims to determine the organoleptic quality of liquid food formula made from snail (Pila ampullacea), tempeh, and moringa (Moringa oleifera) leaves. The study was conducted in Yogyakarta, Indonesia. It involved 25 moderately trained panelists and also 5 trained panelists, who met the criteria. The measured variable was the organoleptic quality, which included aspects of color, texture, taste, and aroma. The formula tested was a powder formula made from the snail, tempeh, and moringa leaves. The proportion of snail flour, tempeh flour, and moringa leaves flour was 50:30:20. It was found that more than 50% of panelists liked the liquid food formula based on color, texture, taste, and aroma. Independent t-test to determine the difference between the organoleptic quality of the two groups showed p = 0.710 for color, p = 0.335 for texture, p = 0.603 for taste, and p = 0.880 for aroma. In conclusion, most of the panelists liked the liquid food formula products made from snail, tempeh, and moringa leaves based on the organoleptic quality result. There was no difference between the organoleptic quality studies of the two groups in the aspect of color, texture, taste, and aroma.

scholarly journals UJI ORGANOLEPTIK SELAI BUAH SALAK (Salacca edulis REINW) BERDASARKAN PENAMBAHAN GULA

2016 ◽  
Vol 3 (1) ◽  
pp. 40-45
Author(s):  
Nurmiati Asmar Suneth ◽  
Prelly M.T Tuapattinaya
Keyword(s):  
Research Use ◽  
Processed Foods ◽  
Fruit Crops ◽  
Tropical Fruit ◽  
Organoleptic Quality ◽  
Descriptive Research ◽  
Sugar Addition ◽  
Research Type ◽  
Color Texture

Background: Salak is one of Indonesia's native tropical fruit crops and is one of the interesting commodities to be developed to meet domestic and export needs. Salak can be processed foods such as salak jam. Method: This research was conducted on March 8-16, 2016. This research use descriptive research type. The parameters measured and observed are the color, texture, taste, and level of fondness. Results: The results showed that the higher the sugar addition, the higher the organoleptic value, the highest degree of the sensitivity to the color, texture, and taste was on the 100 gram sugar treatment and the lowest on the 0 gram sugar treatment. Conclusion: Based on the results of the study can be concluded that the addition of sugar has an effect on organoleptic quality of fruit jam.

scholarly journals Pengembangan model pembelajaran berbasis alam untuk meningkatkan kualitas proses belajar anak usia dini

2016 ◽  
Vol 3 (1) ◽  
pp. 16
Author(s):  
Betty Yulia Wulansari ◽  
Sugito Sugito
Keyword(s):  
Learning Process ◽  
Qualitative Data ◽  
Descriptive Analysis ◽  
Learning Model ◽  
Process Quality ◽  
T Test ◽  
Early Age ◽  
The Difference ◽  
Learning Principles

Tujuan penelitian ini adalah: (1) untuk mengembangkan model pembelajaran berbasis alam untuk anak usia dini, dan (2) untuk mengetahui perbedaan kualitas proses belajar antara Model PBA dan model pembelajaran konvensional. Metode penelitian ini adalah penelitian pengembangan. Data dikumpulkan menggunakan lembar observasi dan lembar catatan lapangan. Data kualitatif dianalisis menggunakan analisis deskriftif dan data kuantatif dianalisis menggunakan analisis independent sample t-test. Hasil penelitian ini adalah (1) produk penelitian ini adalah Model PBA untuk anak usia dini. Prinsip pembelajarannya yaitu belajar tentang alam, belajar dengan menggunakan alam, dan belajar bersama alam, dan (2) ada perbedaan kualitas proses belajar yang signifikan antara model Model PBA dan pembelajaran konvensional dan. Hal ini ditunjukkan oleh hasil SPSS 16 uji terbatas yaitu thit= -3,008< ttabel= -1,717  dan hasil uji diperluas yaitu nilai thit= -2,159< ttabel= -2,024. Model PBA dapat meningkatkan kualitas proses belajar anak karena model ini mengakomodasi karakteristik belajar anak.Kata Kunci: model pembelajaran berbasis alam, anak usia dini, proses belajar Developing Nature-Based Learning Model for Improving Learning Process Quality of Early Age ChildrenAbstractThis research aims to: (1) develop nature-based learning model for early age children, and (2) know the difference of nature-based learning model and conventional learning model on early age children learning process. The research method was developmental research.The data were collected through observation guide and fieldnotes. The qualitative data were analyzed through descriptive analysis and the quantitative data were analyzed through independent sample t-test. The result of the research are (1) the research product is a nature-based learning model for early age children. The learning principles are learning about nature, learning through nature, and learning with nature, and(2) there are different significant result quality on learning process between the nature-based learning model and conventional learning model. It has been proven on the result of SPSS 16 program which is shown value of tcount= -3,008 < ttable= -1,717 and enlarged testing that value of tcount= -2,159< ttable= -2,024. The nature-based learning model increased learning process quality because it was accommodate learning characteristic of children.Keywords: nature-based learning process, early age children, learning process

scholarly journals Internet Financial Reporting: Studi Komparasi Bank Umum Syariah Di Indonesia Dan Malaysia

2017 ◽  
Vol 3 (11) ◽  
pp. 886
Author(s):  
Taqiyah Dinda Insani ◽  
Noven Suprayogi
Keyword(s):  
Financial Reporting ◽  
Secondary Data ◽  
Reporting Quality ◽  
T Test ◽  
Quantitative Approach ◽  
Financial Reporting Quality ◽  
Islamic Banks ◽  
The Difference

The purpose of this study was to determine the differences of Internet Financial Reporting Quality. This study was using quantitative approach with independent sample t test and mann whitney u test. The population of this study was official website of islamic banks in Indonesia and Malaysia. determination of the number of samples using (sampling jenuh), where all of the population is used as a sampel. Data that being used was secondary data. The data was collected from official website of the sentral banks in each country. The result of this study showed that there was significant differences of Internet Fianncial Reporting Quality between Indonesia and Malaysia. The difference is caused there are significant differences between the quality of content and timeliness components. Meanwhile, there is no differences between technology and user support components.

PERSEPSI PENGGUNA JASA PENERBANGAN TERHADAP PELAYANAN MASKAPAI PENERBANGAN GARUDA INDONESIA DI KOTA BANDA ACEH

2014 ◽  
Vol 2 (1) ◽  
Author(s):  
Nadiya
Keyword(s):  
Service Quality ◽  
Key Words ◽  
Sampling Technique ◽  
T Test ◽  
Purposive Sampling ◽  
Good Assessment ◽  
The Difference ◽  
Differentiation Test ◽  
Banda Aceh

To determined whether the service quality of aviation is good can be seen from the ability of the service in achieving the expectation of the customer. This study aims to identify the difference between the expected service and the reality perceived by the customer in relation to the service of Garuda Indonesia airlines in Banda Aceh City.            This study used 99 customers of Garuda Indonesia Airline as the sample which is drawn by applying purposive sampling technique. Data was gathered by using questionnaire and analysis by using statistic tool, average differentiation test (t-test).            The result of statistic test shows t value is greater than the value of t-table. Thus, Ha is accepted while Ho is rejected which means there is average differentiation between the expected service and the perceived service of Garuda Indonesia’s customer            Generally, the customer has relatively good assessment towards the quality of Garuda Indonesia airlines. However, they still hope for better service in order to remains the gap between the expectation and the perceived service. Therefore, it is demanded for the management of Garuda Airlines to improve their provided service quality. Key words: User percepcion, Airline Service and Garuda Indonesia Banda Aceh  

scholarly journals The effect of Moringa oleifera leaves on the quality of Bali bulls semen

2021 ◽  
Vol 788 (1) ◽  
pp. 012146
Author(s):  
M A Jamili ◽  
A L Toleng ◽  
M Yusuf ◽  
Sahiruddin ◽  
Masturi ◽  
...  
Keyword(s):  
Moringa Oleifera ◽  
Moringa Oleifera Leaves

scholarly journals A comparison on the nutritional quality of proteins from Moringa oleifera leaves and seeds

2016 ◽  
Vol 2 (1) ◽  
Author(s):  
Martin Alain Mune Mune ◽  
Emilienne Carine Nyobe ◽  
Christian Bakwo Bassogog ◽  
Samuel Ren�� Minka
Keyword(s):  
Nutritional Quality ◽  
Moringa Oleifera ◽  
Moringa Oleifera Leaves

scholarly journals Improving Libido and Sperm Quality of Bali Bulls by Supplementation of Moringa oleifera Leaves

2017 ◽  
Vol 40 (2) ◽  
pp. 88-93 ◽  
Author(s):  
N.A. Syarifuddin ◽  
A.L. Toleng ◽  
D.P. Rahardja ◽  
Ismartoyo Ismartoyo ◽  
M. Yusuf
Keyword(s):  
Moringa Oleifera ◽  
Sperm Quality ◽  
Moringa Oleifera Leaves

scholarly journals Karakteristik Sponge Cake Dengan Perlakuan Penambahan Pasta Bit (Beta Vulgaris L.)

2020 ◽  
Vol 7 (1) ◽  
pp. 43
Author(s):  
Fatika Ambarwati ◽  
Sri Mulyani ◽  
Bhakti Etza Setiani
Keyword(s):  
Antioxidant Activity ◽  
Beta Vulgaris ◽  
Sweet Taste ◽  
Sponge Cake ◽  
Organoleptic Quality ◽  
A Value ◽  
Red Beet ◽  
The Difference

Abstrak: Bit merah (Beta vulgaris L.) merupakan salah satu komoditas yang memiliki keunggulan sebagai zat pewarna alami dan sumber antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pasta bit merah (beta vulgaris L.) terhadap kualitas mutu sponge cake. Rancangan penelitian ini menggunakan (RAL) dengan 6 perlakuan 4 kali ulangan, perlakuan yang diberikan yaitu perbedaan konsentrasi penambahan pasta bit (b/b) yakni T0= 0% (kontrol) , T1=10%, T2= 20%, T3= 30%, T4= 40% dan T5= 50%. Hasil penelitian menunjukkan bahwa penambahan konsentrasi pasta bit yang berbeda memberikan pengaruh nyata (P<0,05) terhadap aktifitas antioksidan, morfologi crumb, warna (L*), mutu organoleptik tekstur, aroma dan overall sedangkan untuk parameter daya kembang, warna (a*) dan (b*) dan mutu organoleptik rasa tidak berpengaruh nyata. Penambahan pasta bit yang terbaik yakni perlakuan T5 (50%) dengan nilai daya kembang 74,75±3,50, morfologi crumb baik, aktifitas antioksidan 60%, warna (L*) 64,68, warna (a*) 5,79, warna (b*) 33,12, dan mutu organoleptik rasa manis, aroma tidak langu, tekstur agak lembut, dan Overall suka. Abstract: Red beet (Beta vulgaris L.) is a commodity that has advantages as a natural coloring agent and source of antioxidants. This study aims to determine the effect of the addition of red beet paste (Beta vulgaris L.) on the quality of sponge cake quality.The design of this study uses (CRD) with 6 treatments and 4 replications, the treatment given is the difference in the concentration of the addition of beet paste (b / b) namely T0= 0% (control), T1= 10%, T2= 20%, T3= 30%, T4= 40% and T5= 50%. The results showed that the addition of different concentrations of beet paste gave a significant effect (P <0.05) on antioxidant activity, crumb morphology, color (L *), organoleptic quality of texture, aroma and overall while for the parameters of developt capacity, color (a * ) and (b *) and organoleptic quality of taste have no significant effect. The best addition of beet paste is the treatment of T5 (50%) with a value of developt capacity 74.75 ± 3.50, good crumb morphology, antioxidant activity 60%, color (L *) 64.68, color (a *) 5.79 , color (b *) 33.12, and organoleptic quality of sweet taste, unpleasant aroma, rather soft texture, and overall like.

Effectiveness of Cookies Produced From Moringa Oleifera Leaves on Haemoglobin Level in Students at Islamic Junior High School Miftahul Hayat, Serang, Banten

2020 ◽  
Author(s):  
Dewi Indah Sari ◽  
◽  
Afni Yulianti ◽  
Ninik Wahyuni ◽  
◽  
...  
Keyword(s):  
High School ◽  
Haemoglobin Level ◽  
Junior High School ◽  
Moringa Oleifera ◽  
Junior High ◽  
Research Process ◽  
Quasi Experimental ◽  
Moringa Oleifera Leaves ◽  
The Difference ◽  
And Control

ABSTRACT Background: Anemia is very common in developing countries and is one of the most common complications of serious diseases. Based on the results of screening the Hb levels student at islamic junior high school Miftahul Hayat in 2018, it was found that 37 students had anemia. This study aimed to determine the effectiveness of cookies produced from moringa oleifera leaves on haemoglobin level in students at Islamic Junior High school Miftahul Hayat, Serang, Banten. Subjects and Method: This was a quasi-experimental. A sample of 37 students of MTS Miftahul Hayat, Serang, Banten and randomly allocated into two groups: intervention and control groups. The dependent variable was an increase in hemoglobin value. The independent variable was anemic student. The data were collected from checklist and analyzed using paired t- test. Results: The results of this study were obtained by respondents as many as 33 people because during the research process 4 people did not consume cookies produced from Moringa Oleifera leaves routinely for 14 days because they were sick so they were excluded from the study sample. Hb level before consume consume cookies produced from Moringa Oleifera leaves (Mean = 10.5 gr/ dl; SD= 0.56; p< 0.001). Hb level after consume cookies produced from Moringa Oleifera leaves (Mean= 13 gr/ dl; SD= 0.85). The difference in Hb levels (Mean = 2.5; SD = 0.88; p <0.001), and it was statically significant (p< 0.001) Conclusion: Consume cookies produced from Moringa Oleifera leaves is effective to improve haemoglobin levels in adolescent. Keywords: anemia, teenager, moringa oleifera leaves cookies Correspondence: Dewi Indah Sari. School of Health Polytechnics, Banten. Jl.Dr.Sitanala Kec.Neglasari Kota Tangerang. Email: [email protected] Mobile:+6281906061400 DOI: https://doi.org/10.26911/the7thicph.05.28

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