No abstract

The aim of the study was to evaluate the effect of heating on the chemical compositions and antifungal properties of nutmeg's oleoresin. Nutmeg's oleoresin was obtained by two steps, distillation followed by maceration. The nutmeg's oleoresin was heated at 100 o C, 120 o C and 180 o C. The chemical compositions were determined by GC-MS, and the antifungal properties by giant colony method. The result of the study showed that yield was 13.6%±0.2% and 24 components were identified. The nutmeg's oleoresin at 100ºC, 120ºC and 180 ºC identified 25, 21 and 20 components. Indeed, heating treatment on nutmeg's oleoresin did not decrease the antifungal properties.

Food bars are alternative fast foods with high calorific value because they are enriched with various nutrients available in natural ingredients. While the benefits that can be obtained from food bars made from various flour are the nutritional value in food bars such as calories, carbohydrates, reducing sugars, protein fats, water, ash, and fibre. Sweet potato (Ipomoea batatas) is a type of plant whose roots are edible. All sweet potato varieties can be used in making flour, sweet potato flour is a crushed sweet potato which is partially removed from its water content. The use of protein fortification of eel fish will enrich the nutrition of food products. The purpose of this study is expected to provide information about sweet potato plants as a source of carbohydrates that can be processed in making white sweet potato flour and eel fortification sago flour as an alternative food. So the researchers used a Completely Randomized Design, which consisted of one factor with the type of sweet potato flour, sago flour, fortification of eel fish meal. Morphological results of starch granules morphology in food bar products using Scanning Electron Microscopy (SEM). Starch granules micrographs in food bars in all treatments show that starch granules are not compact and still have quite large fibre between starch granules, and have non-uniform starch granule density due to fibre. In addition, the nutritional content of food bars shows that the use of sweet potato flour and sago flour, as well as the fortification of 5% eel fish meal (T2), provides the best value of formulation treatments that are recommended for development as food bar products. However, it is necessary to add other nutrients such as vitamins, minerals to enrich the nutritional value of food bars as energy and nutritious fast food.

Cassava is one of the local food sources that are widely available in almost every region. Cuttings are used to plant cassava, and these cuttings will produce a number of roots and buds. The main purpose of this study was to evaluate the effect of cuttings slices model and the number of buds on the growth of Tobelo local varieties of cassava. This study employed a factorial Randomized Block Design (RBD), with the cuttings slices model as the first factor, consisting of three levels, namely: flat slice, one-sided slice and two-sided slice. The second factor is the number of buds, which is divided into three levels, 1 bud, 2 buds and 3 buds. The observation parameters in this study include plant height, number of leaves, stem diameter and leaf area. The results have revealed that the model of two-sided sliced cuttings combined with the number of one bud is the most effective treatment in improving the growth of cassava plants of Tobelo local varieties. The models of one-sided and two-sided oblique cuttings slices yield the highest average value for the parameters of plant height, stem diameter and leaf area, while the treatment with one bud tends to give the best results for the growth parameters.

Penelitian ini bertujuan untuk mengkaji sifat fisik, kimia, dan organoleptik nugget ayam dengan bahan pengisi tepung pati ubi kayu dan tepung sagu dengan persentase yang berbeda. Perlakuan bahan pengisi yang digunakan pada penelitian ini yaitu P1 (100% tepung pati ubi kayu), P2 (75% tepung pati ubi kayu dan 25% tepung sagu), P3 (50% tepung pati ubi kayu dan 50% tepung sagu), P4 (25% tepung pati ubi kayu dan 75% tepung sagu), dan P5 (100% tepung sagu). Penelitian ini dilakukan menggunakan rancangan acak lengkap (RAL) dengan 3 kali ulangan. Sifat fisik yang diuji yaitu daya ikat air, nilai kekerasan, stabilitas emulsi, dan nilai pH. Sifat kimia yang diuji yaitu kadar air, protein, lemak, karbohidrat, dan abu. Sifat organoleptik diuji dengan uji hedonik (penampakan warna, aroma, rasa, dan tekstur). Data hasil uji sifat fisik dan kimia dianalisis dengan sidik ragam dan diuji lanjut dengan BNT. Data hasil uji sifat organoleptik dianalisis statistik non parametrik dengan uji Hedonic Kurskal Wallis dan diuji lanjut dengan Multiple Comparisson of Mean Rank Test. Hasil penelitian menunjukkan bahwa nugget ayam dengan bahan pengisi 100% tepung pati ubi kayu mempunyai sifat fisik yang lebih bagus dengan daya ikat air paling besar 47,30%, tingkat kekerasan paling rendah 676,22 gF, dan nilai pH paling mendekati normal 5,23. Sifat kimia nugget yang mendekati persyaratan nugget ayam menurut SNI adalah nugget dengan bahan pengisi 25% tepung pati ubi kayu dan 75% tepung sagu. Sifat organoleptik menunjukkan bahwa nugget yang mengandung bahan pengisi 100% tepung pati ubi kayu yang paling diterima oleh panelis. Kesimpulan yang dapat diambil bahwa tepung pati ubi kayu dan tepung sagu lokal di Provinsi Maluku Utara dapat dijadikan sebagai bahan pengisi nugget ayam. Tepung pati ubi kayu lokal dapat menggantikan 100% tepung tapioka komersil dan tepung sagu dapat mensubtitusi hingga 50% untuk mendapatkan nugget sesuai standar.