Penambahan putih telur sebagai peningkat protein pada tempe kedelai

Puteri, Novitasari Priskalia; Dewi, Lusiawati; Mahardika, Anggara

doi:10.33503/ebio.v5i02.768

Cited by 2 publications

(3 citation statements)

References 10 publications

(14 reference statements)

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“…The type of research is True Experimental. The methods in this study used a complete randomized design (Puteri et al, 2020). Test animals in the form of village chickens (Gallus gallus domestica).…”

Section: Methodsmentioning

confidence: 99%

Performance of Gallus gallus domesticus Induced by Turmeric (Curcuma longa L.) Powder before Puberty

Putra

Bare²,

Mansur³

et al. 2022

J. Edubiotik

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The lack of use of turmeric powder by farmers to increase the production of native chicken eggs such as increasing egg weight. The purpose of the research was to determine the effect of turmeric powder supplement (Curcuma longa L.) on the weight of native chicken eggs (Gallus gallus domesticus) that had been induced on standard feed before entering the pebertas period. The design of this study is to use a complete randomized design with a total of 3 treatments. Treatment consists of the first; chicken that is not given turmeric powder supplement (P0). Second; native chickens are given turmeric powder supplements at a dose of 216 mg/ chicken /day (P1). Third; is a native chicken given turmeric powder supplement with a dose of 324 mg/ chicken /day. Egg weight data is obtained from the results of measurements made every day when all chickens have laid eggs. One month's measurement data is taken from 28 days of measurement. All measurement data is analyzed with analysis of variance (ANOVA). If the data is influential, it is then tested with a Duncan test with a trust of 95 % (α>0.05). Supplementation of turmeric powder mixed in daily standard feed before entering puberty can have an effect on increasing the weight of free-range chicken eggs (Gallus gallus domesticus). There was a significant difference in free-range chickens that were given turmeric powder supplements at a dose of 324 mg/ chicken /day (483.6 mg) compared to chickens that did not receive turmeric powder supplements (405.4 mg).

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Section: Methodsmentioning

confidence: 99%

Performance of Gallus gallus domesticus Induced by Turmeric (Curcuma longa L.) Powder before Puberty

Putra

Bare²,

Mansur³

et al. 2022

J. Edubiotik

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show abstract

“…Heteropolymolydenum blue in a solution can be formed due to the oxidation reaction of the Cu aromatic group, which produces a blue color and can be detected using coulometry. The level of strength of this blue color depends on the content of tyrosine and tryptophan residues (Puteri et al, 2020). First, Lowry A reagent was made by adding Folin Ciocalteau solution.…”

Section: Protein Content Analysismentioning

confidence: 99%

“…The absorbance value was measured using a spectrophotometer UV-Vis (Shimadzu UV mini 1240, Japan) at 600 nm. If the absorbance value is high, the protein content is also high (Puteri et al, 2020).…”

Section: Protein Content Analysismentioning

confidence: 99%

The Addition Effect of Cheese to Tempeh Against Flavor, Function, and Product Attractiveness

2022

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Tempeh is a type of soybean-based food made by a fermentation process. Processing soybeans into tempeh can involve adding natural additives to increase nutritional value and to make it more fulfilled. Cheese is a food derived from animal milk with high protein content. Adding cheese to soybean tempeh fermentation can increase tempeh protein so that the protein in tempeh consists of vegetable and animal protein. The study's objective was to measure protein content, moisture content, and organoleptic tests (taste, smell, color, and mycelial appearance) on tempeh when given cheese powder. The method used is firstly drying cheese into powder, then making tempeh with cheese powder added to various concentrations (0%, 0.5%, 1%, 1.5%, and 2%). The Lowry method tested the protein content, while the water content was tested using gravimetry. An organoleptic test was carried out based on several parameters: odor, taste, color, and mycelium density. Results from this study, the results of the increase in protein levels from each given concentration. The water content did not provide a significantly different effect from any given concentration of cheese. And based on the organoleptic test, the addition of cheese to tempeh did not affect the mycelium's color, taste, smell, and density. Adding cheese to soybean tempeh can be an alternative in increasing protein content; besides, adding cheese does not significantly affect the product's taste, smell, color, and Mycelium distribution density.

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Penambahan putih telur sebagai peningkat protein pada tempe kedelai

Cited by 2 publications

References 10 publications

Performance of Gallus gallus domesticus Induced by Turmeric (Curcuma longa L.) Powder before Puberty

Performance of Gallus gallus domesticus Induced by Turmeric (Curcuma longa L.) Powder before Puberty

The Addition Effect of Cheese to Tempeh Against Flavor, Function, and Product Attractiveness

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