scholarly journals Formulasi food bar berbasis pangan lokal tinggi asam amino esensial untuk anak balita stunting

2021 ◽  
Vol 6 (2) ◽  
pp. 163
Author(s):  
Made Darawati ◽  
Andi Eka Yunianto ◽  
Tetty Herta Doloksaribu ◽  
AASP. Chandradewi
Keyword(s):  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Proximate Analysis ◽  
Test Results ◽  
Additional Food ◽  
A Value ◽  
Randomized Design ◽  
Microbial Analysis ◽  
Aoac Method ◽  
Essential Amino Acid Content

Local food can be used as an alternative to additional food for toddlers, namely food bars. The study was conducted in June-November 2017. The design of this research was experimental using a completely randomized design (CRD). The food bar formulation was mixed with 20g and 25g tuna, while 20g and 25g mackerel fish. Organoleptic test data were analyzed using ANOVA. Proximate analysis of food bars using the AOAC method. Food bars' essential amino acid content was carried out using LCMS and total microbial analysis using the ALT method. Food bar analysis selected from the test results by semi-trained panelists and consumer panelists is f4 with 25g tuna mixing with indicators of color (p= 0,000), aroma (p= 0,003), taste (p= 0,040), and texture (p= 0,167). Food bar in 100 grams contains: energy 470,77 kcal, 15,65% protein, 24,13% fat, 47,74% carbohydrates, 2.14% ash, and 10.33% water. The results of the total microbial test on the food bar showed a value of 4,5 x 102 cfu/g and an Aw value of 0,86. Food bar formula F4 is a formula selected by panellists that contain ten high essential amino acids

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 EKSTRAK KARAGINAN RUMPUT LAUT (Eucheuma cottonii) YANG DIPEROLEH DARI PANTAI TABLOLONG

2021 ◽  
Vol 3 (3) ◽  
pp. 119-127
Author(s):  
Runa Matias Ruku ◽  
Alfred G.O Kase ◽  
Hartini R.L Solle
Keyword(s):  
Fat Content ◽  
Ash Content ◽  
Test Results ◽  
A Value ◽  
Randomized Design ◽  
Yield Test ◽  
Completely Randomized Design ◽  
Quantitative Descriptive ◽  
Treatment Concentration

ABSTRACTEucheuma cottonii (E. cottonii) seaweed is a low level plant that has a high nutritional value. One of the ingredients that play a role in the formation of texture is carrageenan.Carrageenan is a type of hydrocolloid extracted from the seaweed of the red algae group (Rhodophyceae). The purpose of this study was to determine the quality of yields of Seaweed Carrageenan Extract (E. cottonii) obtained from Tablolong beach in the form of yield, ash content and fat content. The method used in this study is an experimental method with a completely randomized design (CRD) and for fat testing using quantitative descriptive methods. This study uses various concentrations of 0.1 N KOH, 0.2 N KOH, 0.3 N KOH and 0.4 N KOH. The results of the carrageenan yield test show that the addition of 0.1 N KOH concentration has a value of 56.10, KOH 0 , 2 N 62.16, KOH 0.3 N 72.73 and the best treatment was at P4 KOH 0.4 N 80.90. Carrageenan ash content test results showed that the addition of KOH concentration value obtained P1 KOH 0.1 N was 60.50, P2 KOH 0.2 N was 70.70, P3 KOH 0.3 N was 80.50, and P4 KOH 0.4 with a value of 90.50. The results of the carrageenan fat content of 0.1 KOH treatment has a fat content of 0, 2 while the treatment of KOH 0,2, KOH 0,3, KOH 0,4 have no fat content by showing the value (0). The results showed that the highest yield in the treatment of KOH concentration of 0.4 N with a value 80.95% and carrageenan ash content has the highest value in the treatment concentration of 0.4 N with a value of 90.50% while the fat content has a value of 0.2 in the treatment of KOH concentration of 0.1 N Keywords: Carrageenan, extract of E. cottonii seaweed.

scholarly journals PENGARUH LAMA PENGERINGAN TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK DENDENG IKAN TERI (Stolephorus sp.)

2019 ◽  
Vol 2 (2) ◽  
pp. 202
Author(s):  
Dariyani Dariyani ◽  
Kobajashi Togo Isamu ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Water Content ◽  
Proximate Analysis ◽  
Chemical Parameters ◽  
Drying Time ◽  
Organoleptic Test ◽  
A Value ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACT          The aim of this study was to determine the effect of drying time on the chemical and organoleptic characteristics of anchovy (Stolephorus sp.). This study used a Completely Randomized Design (CRD) consisting of three treatments, with three-time replication  P1 (6 hours, 65oC), P2 ( 7 hours, 65oC), P3 and (8 hours, 65oC). The results showed that the drying time of the organoleptic value has a very significant effect on color with the highest value of 8.04, and a very significant effect on the aroma with a value of 8.05, and no significant effect on taste and texture with the highest values of 7.47 and 7.79. Chemical parameters observed on have a very significant effect on water content, ash, protein and fat with values of 12.6%, 9.1%, 43.6%, and 12.3%, respectively. Keywords: Anchovy, Organoleptic Test, Proximate analysis and drying time.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh lama pengeringan terhadap karakteristik kimia dan organoleptik dendeng ikan teri (Stolephorus sp.). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL)  yang terdiri dari 3 perlakuan lama pengeringan yang berbeda yaitu P1 (6 jam, 65°C), P2 (7 jam, 65°C), P3 dan (8 jam, 65°C). Hasil penelitian ini menunjukan bahwa lama pengeringan terhadap nilai organoleptik yang diamati berpengaruh sangat nyata terhadap warna dengan nilai tertinggi 8,04, dan berpengaruh sangat nyata terhadap aroma dengan nilai 8,05, serta tidak berpengaruh nyata terhadap rasa dan tekstur dengan nilai tertinggi 7,47, dan 7,79. Lama pengeringan terhadap parameter kimia yang diamati terhadap nilai kadar air, kadar abu, kadar protein dan kadar lemak berpengaruh sangat nyata dengan nilai tertinggi 12,6%, 9,1%, 43,6% dan 12,3%.Kata kunci: Ikan Teri, Uji organoleptik, Uji Proksimat dan Waktu Pengeringan.

scholarly journals STUDI FORMULASI RUMPUT LAUT (Kappaphycus alvarezii) DAN TEPUNG SAGU (Metroxylon sp.) TERHADAP KOMPOSISI KIMIA, STABILITAS DAN SIFAT SENSORI PADA PRODUK CENDOL RUMPUT LAUT

2019 ◽  
Vol 2 (1) ◽  
pp. 1
Author(s):  
Selin Lolopayung ◽  
Asnani Asnani ◽  
Kobajashi Togo Isamu
Keyword(s):  
Kappaphycus Alvarezii ◽  
Gravimetric Method ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Stability Test ◽  
Test Results ◽  
A Value ◽  
Randomized Design ◽  
Chemical Content ◽  
Sensory Tests

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh perbandingan bubur rumput laut dan tepung sagu terhadap kandungan kimia, sensori dan stabilitas cendol rumput laut, metode penelitan ini menggunakan rancangan acak lengkap (RAL) dan uji Kruskal Wallis yang terdiri dari 3 perlakuan yaitu dengan variasi penambahan konsentrasi rumput laut (R) dan tepung sagu (S) yang berbeda dimana perlakuan RS1 (R=30% : S=70%),  RS2 (R=20% : S=80%) dan RS3 (R=10% : S=90%). Kandungan air, abu dan serat diuji menggunakan metode Gravimetri, kandungan karbohidrat Spektrofotometri, uji stabilitas menggunakan metode Saade dan Aslamyah dan uji sensori menggunakan metode Kruskal Wallis (SPSS 16.0). Hasil uji kandungan air, abu dan serat tertinggi terdapat pada perlakuan RS1 dengan nilai 85,50; 0,12 dan 1,76%. Kandungan karbohidrat tertinggi terdapat pada perlakuan RS3 dengan nilai 16,08% dan hasil nilai stabilitas tertinggi terdapat pada perlakuan RS3 dengan waktu 275 menit. Hasil penelitian ini menunjukkan bahwa tidak terdapat pengaruh pada kandungan kimia air, abu, serat dan uji stabilitas, sedangkan kandungan karbohidrat terdapat penggaruh nyata yang ada pada cendol rumput laut pada setiap perlakuan. Kata kunci : Cendol, rumput laut, tepung sagu, komposisi kimia, uji sensori AbstractThis study aims to determine the effect of the comparison of seaweed and sagu flour on the chemical, sensory and stability content of seaweed cendol, this research method uses a completely randomized design (CDR) and non-parametric (Kruskal Wallis) consisting of 3 treatments with additional variations Different concentrations of seaweed (R) and sagu flour (S) where RS1 (R=30%: S=70%), RS2 (R=20%: S=80%) and RS3 (R=10%: S=90%). Water, ash and fiber content were tested by the Gravimetric method,  carbohydrate  content  was tested  by the  spectrophotometric,   stability test  tested by Saade and Aslamyah  methods and sensory  tests by the Kruskal Wallis method (SPSS 16.0). The higher test results of water, ash and fiber content were found in the treatment of RS1 with a value of 85.50; 0.12 and 1.76%, the higher carbohydrate content was found in the RS3 treatment with a value of 16.08% and the higher stability test results were found on RS3 treatment with 275 minutes. The study indicate that there is no effect on the chemical content of water, ash, fiber and stability test, and the carbohydrate content of the significant effect is present in seaweed cendol in each treatment.                                                                                      Key words: Cendol, seaweed, sagu flour, chemical composition, sensory test

scholarly journals “SUBSTITUSI TEPUNG Cucurbita moschata (Duch.) Poir TERHADAP KADAR β-KAROTEN DAN DAYA TERIMA CAKE LABU KUNING”

2021 ◽  
Vol 4 (1) ◽  
pp. 7-15
Author(s):  
Frederika Pellu Dimu ◽  
Andriani Rafael ◽  
Sonya T.M Nge
Keyword(s):  
Cucurbita Moschata ◽  
Test Results ◽  
Alternative Source ◽  
Carotene Content ◽  
Tukey Test ◽  
A Value ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Collection Methods ◽  
Β Carotene

ABSTRACTPumpkin (Cucurbita moschata (Duch.) Poir ) is one of the vegetables that is rich in β-carotene as a precursor of vitamin A and has a fairly high carbohydrate content. Pumpkin processing can be done to produce various kinds of products, one of which is cake. Cake is a baked dough and liquid dough made from flour, sugar, salt, ingredients, shortening, milk, eggs, and aroma enhancer. This study aims to determine the levels of β-carotene contained in pumpkin cake and to determine the acceptability of β-carotene in pumpkin cake. This research is an experimental research. The experimental design used was Completely Randomized Design (CRD) with 1 control 4 treatments and each treatment was repeated 3 times. The research phase consisted of making flour and making cake. Data collection methods include organoleptic tests and β-carotene tests. Data were analyzed using analysis of variance / ANOVA to determine differences in quality, and if there is an influence then proceed with the Tukey test. Organoleptic test results show that the best treatment of pumpkin cake in terms of color is A1 with a value of 3.88, in terms of aroma namely A0 with a value of 3.92, in terms of texture is A0 with a value of 4.28 and in terms of taste is A0 with value of 4.16. As for the β-carotene test, the treatment of pumpkin cake with the highest β-carotene content was found in A4 with an average of 0.262 and the lowest level was in A0 with an average of 0.018. Based on research data, pumpkin flour is worthy of being used as an alternative source of flour because the resulting cake meets SNI quality standards both in terms of color, taste, aroma, texture and β-carotene content.Keywords : Cake, Pumpkin, β-Carotene, Organoleptic

scholarly journals THE QUALITY OF SEAHORSE JUVENILES Hippocampus barbouri AFTER MODIFYING NATURAL FEED Artemia NAUPLII TO Phronima sp.

2020 ◽  
Vol 5 (2) ◽  
pp. 83
Author(s):  
Fakhirah Ahmad ◽  
Syafiuddin Syafiuddin ◽  
Haryati Haryati
Keyword(s):  
Amino Acid ◽  
Amino Acid Analysis ◽  
Substitution Rate ◽  
Essential Amino Acids ◽  
Proximate Analysis ◽  
Quality Analysis ◽  
Artemia Nauplii ◽  
Randomized Design ◽  
Significant Difference ◽  
C 50

This study aims to determine the substitution rate of Artemia naupli to Phronima sp., which produces high-quality seahorses H. Barbouri juveniles This research was carried out using CRD (Completed Randomized Design) with five treatments and three replications. The treatments were natural feeding with different levels of substitution, (A) 100% Artemia nauplii, (B) 75% Artemia nauplii+25% Phronima sp. (C) 50% Artemia nauplii +50% Phronima, (D) 25% Artemia nauplii+75% Phronima sp. and (E) 100% Phronima sp. Data were analyzed with Analysis of Variance and W-Tuckey test to determine the significant difference between the treatments. The parameters of the study included the analysis of feed quality (proximate and amino acid analysis) and survival. Results of the ANOVA indicated that the substitution of Artemia nauplii to Phronima sp. had a significant effect (P <0.05) on survival rate. Based on the result of the proximate analysis of Phronima, the protein and fat content is insufficient for juvenile requirements, which only ranged from 37,12% and 3,82%. The results of the amino acid analysis of Phronima, the total of essential amino acids are deficient in juvenile requirements. The treatments of C and D produces the highest survival value of 96,67%. While in E treatment produce the lowest survival value of 63,33%. Based on the juvenile quality analysis, it can be concluded that the use of Phronima as an alternative feed for seahorse juveniles H. barbouri can be given at a substitution rate of up to 75%.

scholarly journals Amino Acid Composition of Five Wild Edible Fruits of Assam, North-East India

2019 ◽  
Vol 31 (4) ◽  
pp. 825-828
Author(s):  
Anuck Islary ◽  
Jatin Sarmah ◽  
Sanjay Basumatary
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Acid Content ◽  
Essential Amino Acid ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
North East India ◽  
North East ◽  
Wild Edible Fruits ◽  
Essential Amino Acid Content

In this study, amino acids profiles of 5 wild edible fruits viz. Grewia sapida, Ottelia alismoides, Aporosa dioica, Antidesma bunius and Eugenia operculata found in Assam of North-East India were investigated by RP-HPLC equipped with C18 column. A total of 17 amino acids in varying compositions were identified and 8 of these are essential amino acids and 9 of these are non-essential amino acids. In all of the 5 wild fruits, 6 different amino acids were identified and these were aspartic acid (1.151-3.837 %), glutamic acid (2.283-9.667 %), arginine (0.904-7.187 %), valine (0.142-1.029 %), leucine (1.849-19.665 %), and histidine (0.467-12.986 %). A. bunius fruit showed the highest non-essential amino acid content whereas O. alismoides fruit displayed the highest essential amino acid content. Leucine was found to be the most abundant essential amino acid whereas glutamic acid was detected to be the most abundant non-essential amino acid.

scholarly journals PENGARUH SUBTITUSI TEPUNG DAUN KELOR (Moringa oleifera Lam.) TERHADAP SIFAT ORGANOLEPTIK DAN KADAR KALSIUM SNACK BAR

2020 ◽  
Vol 4 (2) ◽  
pp. 216
Author(s):  
Nur Fahlia
Keyword(s):  
Wheat Flour ◽  
Moringa Oleifera ◽  
Substitution Effect ◽  
Proximate Analysis ◽  
Test Results ◽  
Randomized Design ◽  
High Calcium ◽  
Completely Randomized Design ◽  
Serving Size ◽  
Moringa Oleifera Lam

The application of moringa leaves flour is finite. This research aims to analyze the substitution effect of Moringa leaves flour on snack bars. This experimental research design uses a Completely Randomized Design (CRD) with three substitution levels including F1 (95% wheat flour and 5% Moringa leaves flour), F2 (90% wheat flour and 10% Moringa leaves flour) and F3 (85% wheat flour and 15% moringa leaves flour). Data from organoleptic test results were analyzed using the ANOVA test if there are significant differences followed by Duncan's further tests. While the results of proximate levels and calcium levels were analyzed using an independent t-test. The organoleptic analysis of the hedonic test showed that the selected snack bar formula was F2. The result of proximate analysis of selected snack bars contains 12.52% water, 1.65% ash, 19.61% fat, 9.23% protein, 56.99% carbohydrate, and 344.14 mg /100g calcium. The contribution of selected snack bar energy is 441.37 kcal per 100 grams and 203.03 kcal per serving size (46 gram). This research concludes that proximate levels in the form of water, ash, fat, protein, carbohydrate have significant differences (p <0.05) in each analysis.  Selected calcium snack bar levels have high calcium claims.      

scholarly journals Development of Potential Cempedik Fish (Osteochilus Spilurus) in East Belitung:Study of Consumption, Handling and Nutrition

2019 ◽  
Vol 6 (1) ◽  
Author(s):  
Ardiansyah Kurniawan ◽  
Andri Kurniawan ◽  
Yulian Fakhrurrozi
Keyword(s):  
Nutritional Value ◽  
Amino Acid Content ◽  
Stomach Contents ◽  
Essential Amino Acids ◽  
Frying Process ◽  
A Value ◽  
The People ◽  
Taste Processing ◽  
Quantitative Descriptive ◽  
Descriptive Method

Cempedik fish (Osteochilus spilurus) become high-value river wild fish in East Belitung as consumption fish. Knowledge of the nutritional value of Cempedik Fish is needed to provide information on benefits for human health and the basis of the domestication process. The research was carried out in August - November 2016 with a qualitative and quantitative descriptive method to identify the consumption and preferences of the people, the process of handling fish, the proximate composition and amino acid content of Cempedik Fish. More than 80% of respondents in Gantung and Manggar Subdistricts, East Belitung who know Cempedik Fish say they consume and like it. The handling of this fish takes precedence over the withdrawal of the stomach contents to reduce the bitter taste. Processing is dominated by the frying process. The protein content of Cempedik Fish shows a value of 13.99% in fresh conditions and 62.63% in fried products. The essential amino acids identified are histidine, ISO leucine, leucine, lysine, methionine, phenylalanine, threonine, and valine.

scholarly journals ANALYSIS OF ANTIOXIDANT CAPACITY AND GLUCOSE LEVEL OF BREADFRUIT LEAVES FUNCTIONAL DRINKS TREATED WITH DIFFERENT RATIO OF SWEETENERS

2019 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
Mazarina Devi ◽  
Budi Wibowotomo ◽  
Soenar Soekopitojo
Keyword(s):  
Antioxidant Capacity ◽  
Glucose Level ◽  
Quality Data ◽  
Test Results ◽  
A Value ◽  
Randomized Design ◽  
Lower Blood ◽  
Ic50 Value ◽  
Sugar Levels ◽  
Sensory Tests

Efforts to lower blood sugar levels for diabetes mellitus patients can take by consuming  a popular functional drinks which has been added by herbal ingredients such as breadfruit leaves. The aim of this research is to observe the effect of addition three-types of sweetener (aspartame, acesulfam k, and sorbitol) in different ratio (50%: 25%: 25%, 25%: 50%: 25%, 25%: 25%: 50%) to the antioxidant capacity and glucose level of functional drinks made from breadfruit leaves, as well as its number of calories and variety sensory tests (sour taste, sweetness and texture). The experimental design used a Completely Randomized Design with three replications. This study also employs 35 panellists to produce organoleptic quality data in two repetitions.  All collected data were then analyzed using ANOVA test followed by DMRT test. Results showed that the highest antioxidant capacity was obtained by ratio 25%: 25%: 50% of aspartame, acesulfam k, and sorbitol with IC50 value of 64,717 ppm. Meanwhile the lowest glucose level was resulted by ratio 50%: 25%: 25% of aspartame, acesulfam k, and sorbitol in value of 25.53 g/100g. The highest number of calorie was produced by ratio 25%: 25%: 50% of aspartame, acesulfam k, and sorbitol with a value of 126.44 cal. / 100gr. Whereas, the most preferred formulas of breadfruit drink formulas are found in ratio 25%: 25%: 50% of aspartame, acesulfam k, and sorbitol.

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