Salah satu kebutuhan masyarakat perkotaan saat ini adalah tersedianya bahan makanan yang praktis, yaitu yang bersifat ready to cook (siap untuk dimasak) dan ready to eat (siap untuk dimakan). Ready of cook artinya hanya membutuhkan sedikit waktu untuk menyiapkan makanan. Salah satu bentuk makanan yang bersifat ready to cook adalah nugget. Penelitian ini bertujuan untuk mengetahui perbandingan berbagai bahan pengikat dan jenis ikan yang berbeda dalam menghasilkan mutu fish nugget dengan mutu fisik, kimia dan mutu organoleptik yang baik. Penelitian ini menggunakan Rancangan Faktorial dengan dasar Rancangan Acak Lengkap (RAL), yang terdiri atas 2 faktor. Faktor pertama adalah jenis bahan pengikat, meliputi: Tepung Terigu; Tepung Tapioka; Tepung Maizena dan Tepung Kentang. Faktor kedua adalah jenis ikan, yaitu: Ikan Tongkol dan Ikan Tenggiri. Setiap perlakuan diulang sebanyak 2 kali. Peubah yang diamati meliputi kadar air, lemak, protein, abu, serat kasar, karbohidrat dan uji kekerasan. Untuk melihat perbandingannya maka dilakukan pengamatan terhadap nugget sebelum dan setelah digoreng. Selain itu, dilakukan pengamatan terhadap uji organoleptik dan uji daya serap minyak. Data pengamatan dianalisis menggunakan uji F kemudian dilanjutkan dengan uji Tukey Honestly Significant Difference (Tukey-HSD) pada taraf 5%. Hasil penelitian menunjukkan penggunaan tepung maizena dan ikan tenggiri disukai oleh panelis (memiliki sifat fisik empuk dan penyerapan minyak rendah) dan sifat kimia (
This study aims to determine the effect of the concentration of the use of rice husk ash on the quality of copra oil and obtain the concentration of rice husk ash which has the best influence on the quality of copra oil. This research was carried out in the laboratory of Agro-Industry Faculty of Agriculture, University of Tadulako Palu. This study uses a Completely Randomized Design (CRD). The treatment that was tried was rice husk ash consisting of 6 concentration levels namely 0, 5, 10, 15, 20 and 25% (v / v). Each treatment was repeated 3 times so that there were 18 observation units. The parameters observed were oil recovery, water content, free fatty acid content and degree of oil clarity. The data obtained were analyzed by variance, when showing the effect continued with the BNJ test at the level of 5%. The results showed that the treatment of rice husk ash concentration had a very significant effect on recovery, moisture content, free fatty acid content and clarity of copra oil. the concentration of rice husk ash concentration of 20% gives a better influence on the quality of copra oil.
Perineal rupture cases in Indonesian occur in women at the age of 25-30 years are 24%, while at the age of 32-39 are 62%. Perineal rupture can cause female organ dysfunction, bleeding, and infection. One way to prevent perineal rupture is to do perineal massage to increase blood flow and elasticity of the perineal. This study aims to analyze the effect of perineal massage on the incidence of spontaneous perineal rupture in primigravida normal deliveries. This research method uses a literature review by conducting searches on the PubMed, Science Direct, and Google Scholar databases. The literature used is written in English and Indonesian. The articles in this study were published in 2014-2018. The keywords used are Perineal Massage, Rupture Perineum, and Primigravida Normal Labor. From the 12 articles which had been obtained, 8 articles discuss the benefits of perineal massage to prevent perineal rupture, 1 article discusses the comparison of perineal massage with kegel exercise, 1 article discusses risk factors that can affect the occurrence of perineal rupture, 1 article discusses knowledge and the period of service of the midwife related to perineal massage and 1 article discusses perineal massage which does not provide benefits to perineal rupture but perineal massage is safe during delivery. Perineal massage can increase the elasticity of the perineal muscles, relax the perineal tissue, prevent perineal tears, facilitate the delivery process so that labor complications do not occur, and reduce maternal morbidity
Target yang dicapai dari program PKM adalah: Meningkatnya keterampilan anggota kelompok tani di Desa Wombo Kalonggo tentang teknologi pengendalian hama dan penyakit pada budidaya bawang merah lokal Palu sedangkan luaran yang ingin dicapai dari program PKM ini adalah: Meningkatnya produksi bawang merah lembah palu melalui transformasi teknologi pengendalian hama dan penyakit bawang merah lembah palu secara terpadu. Dalam meningkatkan keterlibatan dan menciptakan kemandirian anggota kelompok tani pada pelaksanaan program PKM dengan pendekatan Participatory Rural Appraisal (PRA/RRA), secara bersama-sama dengan anggota kelompok tani dapat menyelesaikan dan memecahkan permasalahan yang dihadapi oleh anggota kelompok.Penguatan kapasitas sumber daya manusia petani secara individu dan kelompok, introduksi dan adopsi teknologi pertanian dengan basis ramah lingkungan dengan pendekatan model demonstrasi percobaan dengan metode sederhana Sekolah Lapangyang mencakup: Introduksi Teknologi Budidaya Tanaman Sehat, Introduksi Teknologi Bioinsektisida Berbahan Aktif Beauveria bassiana dan Trichoderma sp, Introduksi Teknologi Bioinsektisida Berbahan Aktif Trichoderma sp, TeknologiPupuk Organik,Teknologi Pasca Panen.
The purpose of this research is to know the effect of addition of noni flour as substitution of tapioca flour to protein content, moisture content, and ash content and organoleptic nature of tuna burger. This study used Completely Randomized Design (RAL) and Randomized Block Design (RAK). The experimental treatment were: B1 (0% noni flour + 15% tapioca flour), B2 (2.5% noni flour + 12.5% tapioca flour), B3 (5% noni flour + 10% tapioca flour), B4 7.5% noni flour + 7.5% tapioca flour). To know the effect of treatment, then the analysis of variance and if the treatment has real effect continued with BNT advanced test. Based on the result of the research, it can be concluded that the addition of noni flour as substitution of tapioca flour to 7.5% can increase the protein tuna burger protein by 14.87%, moisture content 71.07% and ash content 2.07%, and aroma, taste, color, and texture are relatively the same on all treatments
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