Identification of Contamination Recharge Area of Bribin-Baron Karst Water System, Gunung Sewu, Indonesia

Adji, Tjahyo Nugroho; Haryono, Eko; Widyastuti, M; Sudarmadji, Sudarmadji

doi:10.31227/osf.io/vhwng

Cited by 6 publications

(7 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Tujuan analisa protein dalam makanan adalah untuk melihat jumlah kandungan protein dalam bahan makanan, menentukan tingkat kualitas protein dipandang dari sudut gizi, dan menelaah protein sebagai salah satu bahan kimia [6]. Hasil analisa kadar protein abon ikan layang tradisional asal banda pada penelitian ini berkisar 19,82 (Gambar 2).…”

Section: Nilai Kadar Proteinunclassified

MUTU ABON IKAN LAYANG (Decapterus sp.) ASAL BANDA

Sormin,

Naralyawan,

Tapotubun

2024

jinasua

View full text Add to dashboard Cite

Fish floss is a popular fish-based processed product with high culinary value. It product is widely produced on Banda Island, Maluku Province, Indonesia, which is known as a center for traditional fish processing production. This research aims to assess the quality of fish floss made from scad fish originating from Banda Island subjectively and objectively. This research was conducted using an exploratory observation method. It began with interviewing fish floss processors, purchasing the products, and analyzing them in the laboratory. The data from the analysis were presented in the form of tables and figures. The traditional fish floss processing methods carried out by the people of Banda Island through the stages of boiling, grinding the fish meat, and finally frying. The fish floss produced tradisionally has a soft texture, delicious taste, distinctive aroma, and relatively long shelf life. The average sensory evaluation scores for scad fish floss are : color 7.3, aroma 8.06, taste 7.66, texture 8.6, with a preference level ranging from like to very much like. The objective quality of escolar fish floss includes a protein content of 19.82%, fat content of 21.53%, moisture content of 6.96%, and ash content of 4.33%.

show abstract

Section: Nilai Kadar Proteinunclassified

MUTU ABON IKAN LAYANG (Decapterus sp.) ASAL BANDA

Sormin,

Naralyawan,

Tapotubun

2024

jinasua

View full text Add to dashboard Cite

show abstract

“…Uji kimia crackers meliputi kadar air, abu, protein dan lemak yang mengacu pada Sudarmadji et al (1997).…”

Section: Uji Kimiaunclassified

The Crackers of Modified Cassava Flour (MOCAF) and Cowpea Flour: Chemical and Sensory Properties

2023

View full text Add to dashboard Cite

Crackers are a type of snack that people of all ages like. They come in many different shapes and flavors and are sold in a lot of places. This research aimed to determine the best formulation of crackers using modified cassava flour (MOCAF) and cowpea flour based on their chemical and sensory properties. A completely randomized experimental design with five treatments and three replications was performed. The treatments were MKT0 (100 g MOCAF), MKT1 (90 g MOCAF:10 g cowpea flour), MKT2 (80 g MOCAF:20 g cowpea flour), MKT3 (70 g MOCAF:30 g cowpea flour), and MKT4 (60 g MOCAF:40 g cowpea flour). Chemical content (moisture, ash, protein, and fat), color analysis with a chromameter, and sensory assessment were observed. Based on the results obtained, 70 g MOCAF:30 g cowpea flour was the best treatment, which had 4.70% moisture, 1.76% ash, 8.34% protein, 17.79% fat, 77.59 L*, 6.46 a*, and 26.57 b* values in the color analysis. The crackers had a cream-brown color, a cowpea aroma, a cowpea taste, and a crunchy texture. The panelists also favored the overall hedonic assessment of the MKT3 crackers with a score of 1.60 (like).

show abstract

“…Chips ubi jalar diblender (Merek Philips), kemudian diayak dengan ayakan 80 mesh. Tepung ubi jalar dianalisis yani: Rendemen (Arniati, 2019), karbohidrat dinyatakan dalam persen glukosa (Qalsum et al, 2015), bulk density (Indriyani et al, 2014), kadar Abu (Sudarmadji et al, 1997), kadar air (AOAC, 2000), uji organoleptik warna dan aroma tepung ubi jalar menggunakan panelis tidak terlatih sebanyak 20 orang. Kriteria dan skor warna dan aroma pada tepung ubi jalar (Kiromi et al, 2023).…”

Section: Prosedur Penelitianunclassified

Efek Metode Blansing dan Suhu Pengeringan Terhadap Mutu Tepung Ubi Jalar (Ipomoea batatas L.)

Sabahannur,

Netty,

Ralle

et al. 2023

Agritekno

View full text Add to dashboard Cite

Sweet potato is the sixth food crop in the world, containing high amounts of carbohydrates with a low glycemic index value. Sweet potatoes are easily damaged during storage, so their shelf life is short. Sweet potato processing into flour is an alternative to sweet potato preservation. Blanching and drying are two processing steps that have an impact on the quality of sweet potato flour. The study aimed to examine the effect of the blanching method and drying temperature on the quality of sweet potato flour. The study used a two-factor Completely Randomized Design. The first factor was the blanching method, which had two levels: steamed blanching and blanching by boiling. The second factor was the drying temperature of 50°, 60°, and 70°C. The results showed that sweet potatoes blanched using boiling and dried at 60°C produced good-quality sweet potato flour based on a yield value of 36.12%, carbohydrates of 70.44%, bulk density of 0.52 g/mL, moisture content of 0.34% and ash content of 3.3%. The assessment results of the color and aroma of sweet potato flour using the scoring method produced a yellowish-white flour color (score of 3.53) and a slightly distinctive aroma of flour (score of 3.46).

show abstract

Identification of Contamination Recharge Area of Bribin-Baron Karst Water System, Gunung Sewu, Indonesia

Cited by 6 publications

References 1 publication

MUTU ABON IKAN LAYANG (Decapterus sp.) ASAL BANDA

MUTU ABON IKAN LAYANG (Decapterus sp.) ASAL BANDA

The Crackers of Modified Cassava Flour (MOCAF) and Cowpea Flour: Chemical and Sensory Properties

Efek Metode Blansing dan Suhu Pengeringan Terhadap Mutu Tepung Ubi Jalar (Ipomoea batatas L.)

Contact Info

Product

Resources

About