The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of the "Gatotkaca" Analog Rice

This study aimed to evaluate the effect of the ratio of gatot and red beans USAge on water content and organoleptic characteristics from "Gatotkaca" analog rice. The material in this study was gatot (fermented cassava) and red beans. The experimental design used was a completely randomized design (CRD) with 4 treatments and 5 replications. This study consisted of 4 different analog rice formulations, namely T1 (90% gatot: 10% red beans); T2 (85% gatot: 15% red beans); T3 (80% gatot: 20% red beans); T4 (75% gatot: 25% red beans). Data were analysed using Analysis of Variance (ANOVA) with the significance level 5%. The results showed that the difference in the ratio of the USAge of gatot but red beans didn't have a significant effect (p>0.05) on the water content and organoleptic characteristics. Treatment with a ratio of gatot and 85% red beans 15% gatot was the best treatment

Efek Pemanfaatan Karaginan Sebagai Edible Coating Terhadap Ph, Total Mikroba Dan H2s Pada Bakso Selama Penyimpanan 16 Jam

The aim of this experiment was to know the influence of carreginan used as cover edible coating to pH, count of microbia and H2S in beaf meatballs keeped in 16 hours. The treatments were arranged used randomized design with 5 treatments and 4 replication. The edible coating treatment were used in difference consentration include: T0 = without covering, T1, T2, T3, and T4 = covering used edible coating with 0,5%, 1%, 1,5%, and 2% concentration. The variables were tested was pH, count of microbia and H2S. The result of this experiment was showed that beef meatballs on the keeping time was significant affected (P<0,05) to pH, count of microbia, and H2S. The pH of beef meat balls was: 6,51; 6,4; 6,44; 6,54 and 6,48. The count of microbia was: 4,78, 4,63, 4,40 4,23, and 4,15 (CFU/M1). The meatballs without treatment (T0) was produced H2S, beside all meatballs with treatment did not produced H2S. The best pH was in treatment edible coating with 0,5% concentration, the best result of the count of microbia was in treatment edible coating with 0,5% concentration and H2S did not produced

Kadar Lemak, Kekenyalan dan Cita Rasa Nugget Ayam yang Disubstitusi dengan Hati Ayam Broiler

The research objective was to know of the fat content, elasticity and flavour of livers-substituted chicken nugget. The design of the research was Completely Randomized Design with 5 treatments and 4 replications. The treatments are T0 (0%), T1 (10%), T2 (20%), T3 (30%), and T4 (40%) respectively. The fat content testing is using soxhlet extraction method. The data were analyzed by ANOVA, if the treatments significant was continued by Duncan Multiple Range Test. The elasticity and flavour were tested by panelist. The data were analyzed by non parametric Kruskal Wallis H-Test, if the treatments significant was continued by Wilcoxon. The average of the fat content are T0 (12,92%), T1 (12,12%), T2 (10,66%), T3 (10,02%), and T4 (9,77%). The elasticity are T0 (3,32), T1 (3,4), T2 (3,12), T3 (2,8), and T4 (2,7). The flavour are T0 (4,12), T1 (3,96), T2 (3,52), T3 (3,52), and T4 (3,32). The result showed that the substitution by broiler chicken livers was significant (P<0,05) the fat content and flavour while there aren't significant (P>0,05) to the elasticity. It means that livers-substitution more 40% is acceptable to consumers

Pengaruh Marinasi Ekstrak Kulit Nenas (Ananas Comocus L. Merr) Pada Daging Itik Tegal Betina Afkir Terhadap Kualitas Keempukan Dan Organoleptik

This research aims to study the effect of pineapple peel extract marinate in Tegal's duck meat second grade forward of tenderness and organoleptic properties. Design research used a completely randomized consisting of 4 treatments and 5 replications. Treatment is meat marinated in pineapple peel extract for 60 min with various concentrations are: 0% (distilled water), 5%, 10%, and 15%. The results showed marinated pineapple peel extract significantly affect for tenderness and organoleptic properties include color and flavor indicated on the p value <0.05, while the organoleptic properties of the texture are not significant, although the results showed the meat tends to be soft

Kadar Vitamin A, Zat Besi (Fe) dan Tingkat Kesukaan Nugget Ayam yang Disubstitusi dengan Hati Ayam Broiler

The research objective was to know the influence of livers-substituted of chicken nugget on the content of vitamin A, Fe and the preferences. The design experiments of the research was completely randomized design with 5 treatments and 4 replications. The treatments are T0 = 0%, T1 = 10%, T2 = 20%, T3 = 30% and T4 = 40% respectively. The content of vitamin A and Fe were tested by UV-VIS Spectrophotometry method. The data were analyzed by ANOVA, if the treatments significant was continued by Duncan Multiple Range Test. The preferences were tested by 25 panelist. The data were analyzed by non-parametric Kruskal Wallis H-Test using SPSS software version 16.0, if the treatments significant was continued by Wilcoxon test. The average of the content of vitamin A are T0 = 8,44%, T1 = 13,13%, T2 = 16,51%, T3 = 21,02% and T4 = 23,90%; the content of ferum (Fe) are T0 = 12,06%, T1 = 10,40%, T2 = 9,13%, T3 = 6,08% and T4 = 5,42%; and the preferences are T0 = 4,12%, T1 = 3,84%, T2 = 3,24%, T3 = 3,32% and T4 = 3,16%. The analysis showed significant (P &lt; 0.05) to the content of vitamin A, Fe and the preferences

Pengaruh Edible Coating dengan Konsentrasi Berbeda terhadap Tekstur, Warna, dan Kekenyalan Bakso Sapi

Carragenan's edible coating is one of method to provide of shelf life longer of meatball. Research material is 500 grams fresh beef for each experimental parameter and additional materials manufacture of meatballs. Experimental design was completely randomized design (CRD) with 5 treatment, 4 replications and 25 person use as semi-professional panelists with parameters texture, color and firmness. The treatment given is T0: no edible coating, T1: 0.5%, T2: 1%, T3: 1.5%, T4: 2%. The study showed that using carragenan's edible coatings with different concentrations is significantly (P&lt;0.05) for texture, color and firmness of meatball. 1% of carragenan's edible coating is better than the others. The value from each parameter is texture 2.94, color 2.28, and firmness 2359.9 grams of force (gf). This method can be to maintain the quality of beef meatball

Kadar Protein dan Keempukan Nugget Ayam dengan Berbagai Level Substitusi Hati Ayam Broiler

The experiment were conducted to determine the protein content and tenderness of chicken nuggets with of broiler livers substitution. The research design was completely randomized design (CRD) with 5 treatments and 4 replications T0 = 0%, T1 = 10%, T2 = 20%, T3 = 30% and T4 = 40%. The data were analyzed by ANOVA at a significant of 5% and if the results showed that significant of the protein content and tenderness were continued by Duncan Multiple Range Test. The result showed that chicken nuggets with broiler livers substitution significant (P&lt;0,05) on the protein content and tenderness

Description of the Visual Image Magnification on Ginger Emulsion Using Kappa and Iota Carrageenan

This study aimed to analyze the magnification of visual image upon SEM analysis for determining the optimum view in order to obtain proper information of SEM image in ginger emulsion. The treatment in this research are without carrageenan, with iota carrageenan and with kappa carrageenan. Emulsion of ginger Graphical display testing according to using the Scanning Electron Microscope (SEM) method. The research showed that ginger emulsion with and without carrageenan were able to be seen clearly and the particle size were able to detected at a range 0.5-5 µm. The sample with iota carrageenan provided the information of separation among particles and it could not be seen clearly on the sample with kappa carrageenan. The low magnification of 250 times provided beneficial information to obtain the environment of particle