The purpose of this research was to study the effect of catfish and young jackfruit ratio on quality and sensory nuggets. A completely randomized design with four treatments and four replications was conducted in the research. The treatments were PN1 (70 catfish meat: 30 young jackfruits), PN2 (60 catfish meat: 40 young jackfruits), PN3 (50 catfish meat: 50 young jackfruits), and PN4 (40 catfish meat: 60 young jackfruits). Data obtained were statistically analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at a 5% level. The results showed that the combination ratio of catfish and young jackfruit significantly affected water, ash, fat, protein, and crude fiber content, as well as descriptive sensory assessments such as color, aroma, taste, texture, and hedonic assessment of the nugget. The best treatment was PN1 (70 catfish meat: 30 young jackfruit) which had fulfilled quality requirements of fish nuggets (SNI 7758-2013) i.e. 58.36% moisture content with a maximum value of 60%, 1.81% ash content with a maximum value of 2,5%, 4.94% fat content with a maximum value of 15%, 14.38% protein content with a minimum value of 5%, and 5.14% crude fiber content. The overall sensory assessment of the nugget was a yellow color, flavorful of patins fish aroma, the very taste of patin fish (according to typical raw materials), and rather hard texture.
Snack bar is a solid rod-shaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which formed into one with binder. The purpose of this research was to get the best formulation of yellow pumpkin flour and green beans flour on the chemical and sensory characteristics of snack bar. This research was conducted experimentally by using a completely randomized design (CRD) with four treatments and four replications. The treatments in this research was the ratio of yellow pumpkin flour and green beans flour, which were LK1 (80:20), LK2 (60:40), LK3 (40:60) and LK4 (20:80). Data obtained were statistically analyzed using analysis of variance (ANOVA). If the F count is greater than or equal to the F table, further tests will be continued with duncan’s new multiple range test (DNMRT) at 5% level. The best treatments in this research was the ratio of yellow pumpkin flour and green beans flour (20:80) where 18.29% moisture content, 2.49% ash content, 7.83% protein content, 13.16% fat content, 2.01% crude fiber content, 58.22% carbohydrat content, 382.69 kcal energy. The descriptive test showed that the snack bar had yellowish brown color, a little flavoring green beans, solid, a little green bean taste and overall assessment hedonically was favored by panelists.Keywords: snack bar, yellow pumpkin, green beans
Tapai is one of the typical Indonesian fermented products. This research utilized Lactobacillus plantarum 1 RN2-53 and natural dyes made from plants in the production of cassava tapai. The objectives of this research were to improve the quality of probiotic cassava tapai and to obtain the chemical, microbiological and sensory characteristics of the cassava tapai. Natural dyes used were purple sweet potato extract, red dragon fruit extract and narrow-leaf pleomele extract. The results showed that cassava tapai made with the addition of Lactobacillus plantarum 1 RN2-53 and the addition of natural dyes from plants had different chemical and microbiological characteristics. Tapai made with the addition of red dragon fruit extract generally had a lower pH value and a higher total titrated acid compared to tapai made with the addition of purple sweet potato extract and narrow-leaf pleomele extract, but the alcohol content of tapai made with the addition of purple sweet potatoes extract was higher than the others. The number of lactic acid bacteria was around 109 and had met the probiotic food criteria.
In Riau Province, the majority of community farming is oil palm gardening. But at present, the market mechanism causes the price of palm oil purchased from the population to be very low. In the Village of Kiyap Jaya, Bandar Sei Kijang District, planting of palm trees has begun in between the oil palm plants which were pioneered by one of the oil palm farmers. The location is in Lubuk Ogung Village, which is adjacent to Kiyap Jaya Village and has not yet cultivated sugar palm plants to develop sugar palm centers in Lubuk Ogung Village. The target communities of village development activities are villagers including small-scale oil palm farmers who own oil palm or yard plots. Community service activities consist of contacting village officials and material preparation; preparation of Human Resources (farmers) with the formation of four groups of sugar palm farmers; land allocation; theoretical training and technical practice of seedling and cultivation of palm trees and nursery and hatchery activities and planting of palm seeds in the prepared land location. The benefit of the activity is that the farmer understands the economic prospects of sugar palm products that are very high so that they have the motivation to pursue sugar palm seedlings and planting; farmers have the ability to breed and cultivate sugar palm plants, and the farmers carry out the practice of seed seeding in groups to become high quality and economically valuable palm saplings. The implementation of the activity was considered successful.
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