scholarly journals The Effect of Gelatin from Different Fish Skin on Physical and Sensory Characteristics of Marsmallow

2019 ◽  
Vol 21 (1) ◽  
pp. 17
Author(s):  
Izmy Nur Aziza ◽  
Yudhomenggolo Sastro Darmanto ◽  
Retno Ayu Kurniasih
Keyword(s):  
Water Content ◽  
Gel Strength ◽  
Partial Hydrolysis ◽  
Fish Skin ◽  
Parametric Data ◽  
Randomized Design ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
Fish Skin Gelatin

Gelatin is one type of protein obtained from partial hydrolysis of natural collagen. Utilization of gelatin has been widely applied to food, especially in foods related to elastic texture, for example marshmallow. The purpose of this research was to determine the quality of various types of gelatin based on gel strength, elsticity, water content, hedonic and to know the best marshmallow. The experimental design was complete randomized design. The treatment was different fish skin gelatin, namely patin, payus, and cobia with concentration of 7.39%. The parameters consisted of gelatin tests (yield, gel strength, viscosity) and marshmallow tests (gel strength, elasticity, water content and hedonic). Parametric data were analyzed with Analysis of Varience test and continued with Honestly Significant Difference test. The results showed that the use of different skin had significantly different (P<0.05) on yield, gel strength and viscosity, with the result of patin (13.24%, 280.56 bloom, 2.05 cP), payus (15.47%, 328 bloom, 3.18 cP), cobia 17.88%, 392.24 bloom, 5.63, respectively. The use of gelatin from payus and cobia had significantly different (P<0.05) to marshmallow characteristic. Marshmallow with gelatin skin of cobia fish had gel strength 1564.19 g.cm, elasticity 95.16 mm, water content 14.41% and hedonic test with interval of of 7.52 < μ < 7.91 which was means liked by panelists.

scholarly journals Quality of Cultured Wader Pari During Storage at Different Temperature

2017 ◽  
Vol 20 (2) ◽  
pp. 339 ◽  
Author(s):  
Mala Nurilmala ◽  
Agoes Mardiono Jacoeb ◽  
Rofi Ahmad Dzaky
Keyword(s):  
Molecular Weight ◽  
Functional Group ◽  
Gel Strength ◽  
Yellowfin Tuna ◽  
Fish Skin ◽  
Alternative Source ◽  
Food Industries ◽  
Sds Page ◽  
Fish Skin Gelatin

Gelatin is one of the products which become a necessity for various industries, i.e. food and non-food industries. The application of gelatin has been increasing year by year in Indonesia. However, there is no<br />gelatin industry in Indonesia so far. Thus, it is necessary to find an alternative source of gelatin, especially from fishery by products.Thus, the purpose of this research was to extract fish skin gelatin of yellowfin tuna with temperature treatments (55, 65 and 75oC). In addition, the properties of resulted gelatin were determined including yield, pH, gel strength, viscosity, functional groups, molecular weight profiles, and amino acid composition. The extraction at 75oC was chosen as the best result. The yield was 17%; pH 5.3; gel strength 1789.55 gf, viscosity 104.2 Cp, respectively. There was functional group amide A, I, II, dan III. SDS-PAGE showed β, α1 dan α2 bands for tuna skin gelatin. In addition, the main amino acids were glycine and proline.

scholarly journals Quality of Local Rams Meat Given Fermented Cassava Peel-Based Feed Using Local Microorganisms

2020 ◽  
Vol 8 (1) ◽  
pp. 26-32
Author(s):  
Dirja
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Lamb Meat ◽  
Randomized Design ◽  
Significant Difference ◽  
North Sumatra ◽  
Cassava Peel ◽  
Male Sheep

This research aims to examine the provision of fermented cassava peel using local microorganisms on the quality of local male lamb meat. This research was conducted at Mr. Praditya Rahardja farm, Jalan Bunga Rinte, Kecamatan Medan Tuntungan, Kota Medan, the Food Technology Laboratory of the Faculty of Agriculture and the Laboratory of Biochemistry/Chemistry Faculty of Mathematics and Natural Sciences, University of North Sumatra, using 12 local male sheep from December 2019 to march 2020. This research designed using a completely randomized design (CRD) with 4 treatments and 5 replications. The treatment is various levels of fermented cassava peel using local microorganisms consisted of P0: ration without the addition of fermented cassava peel using local microorganisms; P1: ration with the addition of 25% fermented cassava peel using local microorganisms; P2: ration with the addition of 50% fermented cassava peel using local microorganisms and P3: ration with the addition of 75% fermented cassava peel using local microorganism. This research parameters are meat water content, meat protein content, meat fat content and meat shrinkage.The results showed that the level of concentrate gave a very significant difference (P <0,01) of protein content and meat fat content, but did not provide a significant difference (P> 0,05) of water content and cooking meat shrinkage. The conclusion of this research is the provision of fermented cassava peel using local microorganisms has a very significant influence on the lamb meat quality of male local sheep

scholarly journals THE EFFECT OF SOIL WATER CONTENT AND GAMAL BOKASHI ON VEGETATIVE GROWTH OF SWEET CORN (ZEA MAYS SACCARATA)

2018 ◽  
Vol 4 (2) ◽  
pp. 112
Author(s):  
Nur Afifah Usman ◽  
Anthon Monde ◽  
Uswah Hasanah
Keyword(s):  
Zea Mays ◽  
Water Content ◽  
Vegetative Growth ◽  
Sweet Corn ◽  
Field Capacity ◽  
Groundwater Levels ◽  
Randomized Design ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
Water Treatments

This research aimed to get the moisture content and dose of bokashi gamal accordance with the vegetative growth of the sweet corn  plant (Zea mays saccarata) and the benefit of this study was to provide the information on the effects of agriculture on groundwater levels and bokashi gamal to plants. The research design using factorial completely randomized design. The first factor bokashi gliricidia with 3 levels of treatment was without bokashi gamal (B0), bokashi gamal 20 t.ha-1(B20), and bokashi gamal 40 t.ha-1 (B40). The second factor levels with 3 levels of water treatments, namely, water content 50% field capacity (K50), the water content of 75% field capacity (K75), and water content 100% of field capacity (K100). Treatment was repeated three times to obtain 27 experimental units. Data analyzed by analysis of variance according to the design used and conducted a further test using Honestly Significant Difference (HSD). The results showed the interaction between water content and Bokashi Gamal significantly affected the vegetative growth of the plants sweet corn. The water content of 50-75% and gamal bokashi 20-40 t.ha-1gave the best to plant vegetative growth of sweet corn.

Mutu Kimia Dan Organoleptik Nugget Ikan Tuna Dengan Penambahan Berbagai Kombinasi Tepung Wortel

2018 ◽  
Vol 4 (1) ◽  
Author(s):  
If'all If'all ◽  
Minarny Gobel ◽  
Fahmi Fahmi ◽  
Irfan Pakaya
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Chemical Quality ◽  
Maize Starch ◽  
Maize Flour ◽  
Tapioca Starch ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design

The purpose of this research is to know and study various combination of carrot flour to chemical quality and organoleptic quality of tuna nugget. This study used Completely Randomized Design (RAL) with 4 treatments, and 4 replications. The research that will be done is as follows: R0 = 15% tapioca starch + 5% cornstarch + 0% carrot flour; R1 = 10% tapioca starch + 5% maize starch + 5% carrot flour; R2 = 5% tapioca starch + 5% maize flour + 10% carrot flour and R3 = 5% tapioca starch + 15% carrot starch. Each treatment was repeated four times, so there were 16 experimental units. To know the effect of the experiment, then the diversity test is done and if the result of the diversity test show the real effect, then continued with the test of the Least Significant Difference (LSD). The results showed that the addition of various carrot starch combinations had significant effect on protein content, crude fiber and tuna nugget fat but no significant effect on water content, b-carotene and organoleptic qualities of tuna nugget. a 10% tapioca starch combination, 5% cornstarch and 5% carrot flour give the highest levels of protein, coarse fiber, tuna nugget fat. Combination of 5% tapioca starch and 15% carrot flour gave the organoleptic qualities of tuna nuggets tend to be favored by panelists.

PERCEPATAN PENGOMPOSAN TANDAN KOSONG KELAPA SAWIT (TKKS) DENGAN PEMBERIAN UREA (Acceleration Composting Empty Fruit Bunches (Efb) With The Application Of Urea)

AgriPeat ◽  
2019 ◽  
Vol 18 (02) ◽  
pp. 113-124
Author(s):  
Journal Journal
Keyword(s):  
Weight Loss ◽  
Water Content ◽  
Palm Oil ◽  
Organic N ◽  
Empty Fruit Bunches ◽  
Randomized Design ◽  
Compost Application ◽  
Completely Randomized Design ◽  
Total P

                                                                                                                                   ABSTRAK Kelapa sawit merupakan tanaman perkebunan yang memegang peranan penting dalam industri pangan. Luas perkebunan kelapa sawit di Indonesia pada tahun 2014 mencapai 10 juta Ha. Pertumbuhan yang pesat diikuti dengan produksi crude palm oil (CPO) dan palm karnel oil (PKO) yang juga meningkat, sekaligus produk sampingan berupa limbah. Salah satu limbah pabrik kelapa sawit yang jumlahnya besar adalah tandan kosong kelapa sawit (TKKS). Tandan kosong kelapa sawit merupakan limbah organik yang berpotensi dimanfaatkan dibidang pertanian. Akan tetapi, TKKS memiliki nilai C/N yang cukup tinggi, akibatnya sukar dan lama untuk terdekomposisi. Salah satu cara pemanfaatan TKKS adalah dengan dilakukan pengomposan dengan pengkayaan urea. Diharapkan dengan perlakuan tersebut TKKS akan cepat terdekomposisi dan dapat segera dimanfaatkan oleh tanaman. Penelitian ini bertujuan untuk (1) mengetahui pengaruh pemberian urea terhadap pengomposan TKKS dan (2) mengetahui pengaruh peningkatan dosis urea terhadap kualitas kompos TKKS. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) faktor tunggal dengan 5 perlakuan, yaitu U1 (urea 0 g setara dengan nilai C/N=), U2 (urea 30,9 g setara dengan nilai C/N=), U3 (urea 79,3 g setara dengan nilai C/N=), U4 (urea 176,1 g setara dengan nilai C/N=) dan U5 (urea 466,3 g setara dengan C/N = ) dan 9 ulangan, sehingga diperoleh 45 satuan percobaan. Hasil penelitian menunjukan bahwa pemberian urea berpengaruh sangat nyata terhadap susut bobot, kadar air, nilai pH kompos, C-organik, N-total, P-tersedia, dan nilai C/N, selain itu pemberian urea mengakibatkan terjadi perubahan tekstur dan warna pada kompos TKKS. Pemberian dosis urea 466,3 g mampu meningkatkan kandungan N-total, serta menurunkan nilai C/N dan nilai pH kompos. Pemberian dosis urea 79,3 g atau setara dengan C/N = mampu meningkatkan kandungan P-tersedia dan kadar air, menurunkan susut bobot dan kandungan C-organik, serta menunjukan perubahan tekstur dan warna yang lebih baik. Kata kunci: tanda kosongkelapa sawit (TKSS), kompos, urea                                                                                                                                        ABSTRACT Empty fruit bunches (EFB) is a solid wastes produced in large quantity from palm oil industry. Empty fruit bunches can be used as compost material, additionally difficult to decompose because it contain cellulose, hemicellulose, and lignin, as well as value of ratio C/N is high. Use EFB as compost material through the provision of urea has been done in this research. Urea are expected to reduce the value of ratio C/N and became a starter for microbial decomposers. The purpose of this research were (1) to determine the effect of urea on composting of EFB and (2) to determine the effect of increasing doses of urea to the quality of compost of EFB. This research was used a single factor of Completely Randomized Design (CRD) with 5 treatments, namely U1 (urea 0 g), U2 (urea 30,9 g), U3 (urea 79,3 g), U4 (urea 176,1 g), and U5 (urea 466,3 g), and 9 replications, until result 45 experimental units. The result showed that urea significant effect on weight loss, water content, value of pH compost, C-organic, N-total, P-available, and value of ratio C/N, besides urea resulted Widodoe, K. dkk Percepatan Pengomposan Tandan Kosong Kelapa Sawit…..…. 114 in a change in texture and color on the compost EFB. Application of urea 466,3 g was able to increase the content of N-total, reduce the value of ratio C/N and the value of pH compost. Application of urea 79,3 g can improve the content of P-available and water content, reduce the weight loss and the content of C-organic, and showed the changes in texture and color as better. Keywords: empty fruit bunches, compost, urea

scholarly journals UJI PENGGUNAAN BERBAGAI MEDIA TUMBUH DAN PEMBERIAN PUPUK GROWMORE PADA AKLIMATISASI TANAMAN ANGGREK Dendrobium

2019 ◽  
Vol 15 (2) ◽  
pp. 105-114
Author(s):  
GUSTI MARLINA ◽  
MARLINDA MARLINDA ◽  
HENI ROSNETI
Keyword(s):  
Plant Height ◽  
Growth Media ◽  
Growing Media ◽  
Randomized Design ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
Number Of Leaves ◽  
Completely Randomized Design ◽  
Difference Test ◽  
Honestly Significant Difference Test

The research objective was determine the effect of various growth media and growmore fertilizer on the acclimatization of Dendrobium orchids. study used a Completely Randomized Design (CRD) Factorial consisting of 2 factors, the first is (M) of growing media which consists of 3 levels, namely: M1 (medium fern root), M2 (wood charcoal medium), M3 (coir media coconut) and the second is (G) growmore fertilizer which consists of 4 levels, namely: G0 (without Growmore fertilizer), G1 (Growmore fertilizer 2 g / liter), G2 (fertilizer Growmore 4 g / liter), G3 (Growmore fertilizer 6 g / liter). Determine the growth of orchid plants, observations were made with the following parameters Growth Percentage (%), Plant Height (cm), Number of leaves (strands), and Number of tillers (stems). Data obtained were analyzed statistically, then continued with the Honestly Significant Difference Test (BNJ) at the level of 5%. The results showed that the single treatment of the use of growing media did not have a significant effect on the parameters of observation of growth percentage (%), plant height (cm), number of leaves (strands), and number of tillers (stems). The growth of growmore fertilizer also did not show a significant effect on the parameters of observation of growth percentage (%), plant height (cm), number of leaves (strands), and number of tillers (stems). Interaction of the use of various growth media and growmore fertilizer did not show a significant effect on the percentage of growth (%), plant height (cm), number of leaves (strands), and number of tillers (stems).

scholarly journals KECERNAAN IN VITRO SILASE SAMPAH SAYUR DAN DAUN GAMAL MENGGUNAKAN MIKROORGANISME RUMEN KAMBING

2015 ◽  
Vol 2 (3) ◽  
pp. 17
Author(s):  
Indrayani Indrayani ◽  
Harapin Hafid ◽  
Dian Agustina
Keyword(s):  
Organic Matter ◽  
Analysis Of Variance ◽  
Dry Matter ◽  
Vegetable Waste ◽  
Dry Matter Digestibility ◽  
Randomized Design ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
Completely Randomized Design

ABSTRACTThis study aims to determine the digestibility of dry matter and organic matter level waste silage mixed vegetables and Gliricidia leaves were tested in vitro. This study used a completely randomized design with 3 treatments and 3 replications. Each of these treatments is R0 (Gliricidia leaves 100%), R1 (Gliricidia leaves 70% + 30% silage vegetable waste), and R2 (Gliricidia leaves 40% + 60% silage vegetable waste). Data were analyzed using analysis of variance (ANOVA) and further testing using the test Honestly Significant Difference (HSD). The results of ANOVA showed that the mixture of vegetable waste silage was highly significant (p <0.05) on dry matter digestibility and significantly (p <0.05) on the digestibility of organic matter. It can be concluded that the mixed of vegetable waste silage and Gliricidia leaves can improved digestibility of dry matter and organic matter, treatment of 40% and 60% Gliricidia leaves plus waste vegetable produce silage dry matter digestibility and percentage of organic matter is best (72,24% and 68,19%).Keyword: Silage vegetable waste, gliricidia leaves, dry and organic matter digestibilityABSTRAKPenelitian ini bertujuan untuk mengetahui kecenaan bahan kering dan bahan organik tingkat campuran silase sampah sayur dan daun gamal yang diuji secara in vitro. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 3 perlakuan dan 3 ulangan. Masing-masing perlakuan tersebut ialah R0 (daun gamal 100%), R1 (daun gamal 70% + silase sampah sayur 30%), dan R2 (daun gamal 40% + silase sampah sayur 60%). Data yang diperoleh dianalisis dengan menggunakan analisis sidik ragam (ANOVA) dan uji lanjut menggunakan uji Beda Nyata Jujur (BNJ). Hasil analisis sidik ragam menunjukkan bahwa campuran silase sampah sayur berpengaruh sangat nyata (p<0,05) terhadap kecernaan bahan kering dan berpengaruh nyata (p<0,05) terhadap kecernaan bahan organik. Dapat disimpulkan bahwa perlakuan campuran silase sampah sayur dan daun gamal dapat meningkatkan kecernaan bahan kering dan bahan organik, perlakuan 40% daun gamal dan 60% silase sampah sayur menghasilkan persentase kecernaan bahan kering dan bahan organik yang terbaik yaitu (72,24% dan 68,19%).Kata kunci : Silase sampah sayur, daun gamal, kecernaan bahan kering, dan bahan organik.

scholarly journals PENGARUH DOSIS RAGI DAN PENAMBAHAN GULA TERHADAP KUALITAS GIZI DAN ORGANOLEPTIK TAPE BIJI GANDUM

Agric ◽  
2016 ◽  
Vol 26 (1) ◽  
pp. 75
Author(s):  
Jalalina Abdillah ◽  
Nugraheni Widyawati ◽  
Suprihati
Keyword(s):  
Analysis Of Variance ◽  
Block Design ◽  
Wheat Grain ◽  
Christian University ◽  
Randomized Block Design ◽  
Honestly Significant Difference ◽  
Sugar Addition ◽  
Significant Difference ◽  
And Mathematics

<p>Tape yeast in certain dose is required in making tape. Addition of 5% sugar could increase the sweetness as well as energy for the microorganissm. The experiment about the effect of yeast dosage and sugar addition on the quality of wheat grain tape in the Laboratory of Faculty of Science and Mathematics Satya Wacana Christian University started from 29th February until 23rd April 2012. This research used Randomized Block Design (RBD) with six treatments as follows: 1% yeast; 2% yeast; 3% yeast; 1% yeast with sugar; 2% yeast with sugar; 3% yeast with sugar. Finally, data of the result were analyzed using analysis of variance (ANOVA) and honestly significant difference (HSD) at 5% level. The research showed that: 1) 1% yeast dose had the highest quality of wheat tape compared to 2% and 3% yeast dose, 2) 1% yeast dose with sugar gave the best taste from organoleptic test.</p>

scholarly journals KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma)

2019 ◽  
Vol 5 ◽  
pp. 115
Author(s):  
Syahri Fadhila Al-Farid ◽  
Jamaluddin Jamaluddin ◽  
Andi Sukainah
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Zingiber Officinale ◽  
Carbohydrate Content ◽  
Test Results ◽  
Artocarpus Heterophyllus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Ginger

This study aims to determine the quality of jackfruit seed juice drinks with the addition of red ginger and to determine the level of acceptance of panelists on jackfruit seed juice drinks. Parameters observed included water content, protein content, carbohydrate content and organoleptic including color, taste, aroma and texture. This study used a Completely Randomized Design (CRD) consisting of one factor, namely the concentration of red ginger juice with four treatments, namely: 0%, 6%, 12%, 18%, each repeated three times. The results showed that jackfruit seed juice drink with the addition of 18% red ginger was the best treatment from the results of organoleptic tests. The proximate test results showed that the best treatment was 3.13% water content in 12% ginger treatment, 2.17% protein in 18% red ginger treatment and 95.61 carbohydrate in 18% red ginger treatment.

scholarly journals Conservation of Alstroemeria cut flowers stored under refrigeration

2020 ◽  
Vol 43 ◽  
pp. e50016
Author(s):  
Vanessa Cury Galati ◽  
Ana Carolina Corrêa Muniz ◽  
João Emmauel Ribeiro Guimarães ◽  
Claudia Machado Fabrino Mattiuz ◽  
Ben Hur Mattiuz
Keyword(s):  
Storage Period ◽  
Postharvest Quality ◽  
Cut Flowers ◽  
Floral Longevity ◽  
Randomized Design ◽  
Significant Difference ◽  
Relative Water ◽  
Peroxidase Enzymes ◽  
Storage Temperatures

Alstroemeria flowers have shown great importance in the world trade of cut flowers due mainly to its beauty and wide variety of colors. However, the durability of its inflorescences is usually hampered by the rapid yellowing of the leaves, which impairs their decorative quality. Cut flowers require the use of technologies to improve postharvest quality and floral longevity. This research aimed to study the postharvest conservation of inflorescences of Alstroemeria cv. Ajax at different storage temperatures. Floral stems were placed in containers with distilled water and stored at four temperatures (4, 8, 12, and 22ºC) for 12 days. The following analyses were performed: fresh mass variation, respiratory activity, relative water content, soluble and reducing carbohydrate contents, polyphenol-oxidase and peroxidase enzymes, pigments (anthocyanin and carotenoids), and longevity. The experiment was conducted in a completely randomized design, the results were submitted to analysis of variance (ANOVA), and the effect of treatments submitted to F-test. Significant differences were compared using the least significant difference (LSD) at 95% confidence interval (p ≤ 0. 05). The temperatures of 8 and 12ºC were effective in maintaining the postharvest quality of inflorescences during storage period, as they remained turgid due to transpiration reduction caused by low temperatures, and longevity reaching 46 and 22 days, respectively.

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