Pengaruh Penambahan Karaginan Terhadap Mutu Permen Jelly Dari Buah Pedada (Sonneratia Caseolaris)

The purpose of the study was to obtain the effect of the addition of carrageenanon the quality of jelly candy pedada fruit (Sonneratia caseolaris). The experiment research used a completely randomized design (CRD), which consists of four treatments and four replications. The treatments were KP1 (5%Addition of carrageenan:45% pedadajuice), KP2 (10%Addition of carrageenan:40% pedadajuice), KP3 (15%Addition of carrageenan:35% pedada juice), and KP4 (20%Addition of carrageenan:30% pedadajuice). Data were obtain using ANOVA and DNMRT at 5%. The result showed that the treatments has significantlyaffected on water content, reducing sugar content, color, flavor, and overall assessment. Meanwhile on ash content, flavour, and texture the treatments did not significantly affected. The best treatment is KP4(20%Addition of carrageenan:30% pedadajuice) with a water content (18.71%), ash content (1.46%), levels of reducing sugars (12.32%). Moreover the sensory assesment showed that panelists prefered the jelly candy

Penambahan Karaginan terhadap Mutu Sirup Kulit Kayu Manis

This study aims to determine the best concentration of carrageenan on the quality of cinnamon bark syrup. Research conducted experiments using a completely randomized design (CRD) with 7 treatment that K0 = without carrageenan ; K1 = Carragenan 1 %; K2 = Carragenan 1.2 %; K3 = Carragenan 1.4 %; Carragenan K4 = 1.6 %; Carragenan K5 = 1.8 %; K6 = Carragenan 2 %. The results showed that the concentration of carrageenan significantly affect the pH value, the viscosity of the sucrose concentration, homogeneity of the emulsion, the color of the hedonic test, the color and flavor of the descriptive test. Concentration K1 (addition of carrageenan 1 %) with a pH of 4.22; levels of sucrose 64.88 %; levels sinamaldehid 0.6429 %; viscosity 40.75 g/cm.s in the first week and 32.87 g/cm.s on the second week , the homogeneity of the emulsion 95.83 % in the first week and 94.17 % in the second week

Kajian Mutu Mi Instan yang Terbuat dari Tepung Jagung Lokal Riau dan Pati Sagu

The purpose of this study was to obtain the best ratio of corn flour and sago starch on the quality of instant noodles. A completely randomized design with five treatments and flour replications was used. The treatment consist were JST1 (corn flour 60% : sago starch 30% : tapioca 10%), JST2 (corn flour 55% : sago starch 35% : tapioca 10%), JST3 (corn flour 50% : sago starch 40% : tapioca 10%), JST4 (corn flour 45% : sago starch 45% : tapioca 10%) and JST5 (corn flour 40% : sago starch 50% : tapioca 10%). The results show that the ratio of corn flour and sago starch were significantly affected the quality of instant noodles. The best treatment of this study was JST2 with, water content before frying of 10,73% (w/w), moisture content after frying of 6,39% (w/w), protein content of 7,42% (w/w), total acid number of 0,14% (w/w), the intackness of 95,36% (w/w), and rehydration time 10 of minutes 6 seconds

Kajian Pemanfaatan Tepung Labu Kuning (Cucurbita Moschata Durch) Dan Tepung Tempe Dalam Pembuatan Kukis

The purpose of this research was to acquire best cookies which has high nutrition content from pumpkin flour and tempe flour and meet quality standard of cookies (SNI 01-2973-1992.This research used Complete Randomized Design (CRD) with four treatments and four replications. The treatments were P1 (65% pumpkin flour, 5% tempe flour), P2 (60% pumpkin flour, 10% tempe flour), P3 (55% pumpkin flour, 15% tempe flour) and P4 (50% pumpkin flour, 20% tempe flour). Data were analized using ANOVA and DNMRT at 5% level. The result showed that cookies from different pumpkin flour and tempe flour gave the significant effect to the moisture content, ash content, protein content, β-caroten content, valuation of description organoleptic and valuation of hedonic organoleptic to the colour, flavor, taste, total value, but non significant to texture in hedonic value and organoleptic assessment to the level of children like of cookies. The best cookies in this research is P3 with has 4,54% moisture content, 1,89% ash content, 10,71% protein content and 9,31% β-caroten content

Pembuatan Permen Jelly Ektrak Jahe Merah dengan Penambahan Karagenan

The purpose of this research is to get the precise formulation of the red ginger extract and carrageenan thus producing jellycandies with good quality and appropriate quality standard based on SNI 3574-2-2008 jelly candies. This study was conducted experimentally using a completely randomized design (CRD) with five treatments and three replications. The treatment in this study was JK1 = red ginger extract + carrageenan (41.50 + 7.50), JK2 = red ginger extract + carrageenan (40.50 + 8.50), JK3 = red ginger extract + carrageenan (39.50 + 9.50), JK4 = red ginger extract + carrageenan (38.50 + 10.50), and JK5 = red ginger extract + carrageenan (37.50 + 11.50). Data were analyzed using analysis of variance and in a further test using DNMRT at 5% level. The treatment provides significant effect on moisture content, ash content, acidity (pH), reducing sugar, antioxidant and colour, aroma, taste descriptively. The best treatment in this study was JK1 = red ginger extract + carrageenan (41.50 + 7.50), with a water content of 12.84%, ash content of 0.85%, the degree of acidity (pH) 6.47, reducing sugar 19.74% and antioxidant 2.77 µg/ml as well as having the characteristics of 3.13 (slightly yellow-brown colour), 2.10 (ginger-flavored red), 2.23 (spicy flavor) and 3.20 (slightly chewy texture) and an overall assessment of jelly candy ginger extract and preferably carrageenan by panelist's

HUBUNGAN ANTsARA INTERAKSI SOSIAL TEMAN SEBAYA TERHADAP KEPERCAYAAN DIRI SISWA-SISWI DI MTS. AL-WASHLIYAH 16 PERBAUNGAN

Penelitian yang telah dilakukan berjudul, “Hubungan Antara Interaksi Sosial Teman Sebaya Terhadap Kepercayaan Diri Siswa-Siswi Di Mts. Al-Washliyah 16 Perbaungan”, yang dilatarbelakangi bahwasanya rendahnya kepercayaan diri yang dimiliki dalam diri siswa dapat mempengaruhi proses interaksi sosial siswa terutama diantara teman sebayanya. Metodologi penelitian yang diterapkan dalam penelitian ini adalah penelitian kuantitatif dengan jenis penelitian korelasional. Populasi dalam penelitian ini adalah seluruh siswa kelas VIII di MTs Al-Washliyah 16 Perbaungan dengan total 334 orang siswa. Sampel yang diambil dalam penelitian ini adalah 20% dari jumlah populasi sehingga diperoleh sebanyak 67 orang siswa sebagai sampel dalam penelitian ini. Teknik pengumpulan data yang digunakan dalam penelitian ini adalah 2 (dua) angket dengan skala likert yaitu angket tentang kepercayaan diri dan angket tentang interaksi sosial teman sebaya. Pengolahan data yang digunakan dalam penelitian ini adalah aplikasi IBM SPSS 21 for windows dengan menggunakan uji korelasi product moment. Berdasarkan hasil uji hipotesis melalui pearson correlation menghasilkan nilai r sebesar 0,385 dengan nilai signifikansi 0,001 < 0.05. Dari hal tersebut menunjukkan bahwa Ha diterima, yaitu terdapat hubungan antara interaksi sosial teman sebaya dengan kepercayaan diri. Dari hasil ini juga menunjukkan arah hubungan pada koefisien r bernilai positif, artinya terdapat hubungan yang positif atau semakin tinggi interaksi sosial teman sebaya maka semakin tinggi kepercayaan diri.Kata Kunci: Interaksi Sosial Teman Sebaya, Kepercayaan Dir