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Diversifikasi Produk Tepung Pati Garut (Maranta arundinaceae, Linn.) Menjadi Sohun
Full text linkAbstrakBerbagai upaya telah dilakukan untuk mengatasi permasalahan terhadap tingginya ketergantungan impor terigu, salah satunya adalah mengembangkan tepung umbi-umbian yang ada di wilayah Nusantara. Diantara umbi potensial adalah garut terutama tepung pati garut. Tujuan penelitian ini adalah divesrsifikasi tepung pati garut menjadi produk sohun. Umbi garut dibuat tepung pati garut, selanjutnya dibuat sohun. Parameter sohun yang dibuat diuji meliputi penentukan rasio pati dan air untuk gelatinisasi, penentuan rasio pati tergelatinasi dengan pati kering, penentuan cara gelatinasi serta pengujian total cooking loss dan uji sensoris terhadap sohun yang dihasilkan. Pengembangan produk tepung pati garut menjadi sohun menunjukkan bahwa proses pembuatan sohun dengan bahan utama tepung pati garut memerlukan rasio pati dengan air adalah 1:8, rasio pati yang digunakan gelatinasi dan pati kering 1: 11 serta proses pemasakan dengan pengukusan. Sohun yang diproduksi dari tepung pati garut meskipun berbeda dengan sohun komersial namun miliki rasa yang diterima konsumen dan total cooking loss (6,4249 %) yang memenuhi persyaratan sohun. Tepung pati garut potensial untuk diversifikasi pangan menjadi produk sohun
The Variance of Strong Acid and Long Time Soaking Solutions on Quality of pH and Protein Gelatin of Sheep Skin
Full text linkThis study aims to determine the quality of pH and sheep skin gelatin protein that is hydrolyzed using strong acid. The main ingredient of this research is sheep skin originated from Brebes Regency which is 1 - 2 years old. The research method used Randomized Completely Randomized Design (RAL) 2 x 3 factorial pattern where the first factor is soaking material (HCl 2% v / v and H2SO4 2% v / v) and second factor is the duration of immersion (2 hours, 3 hours and 4 hour), then continued with the real difference test using Duncan Multiple Range Test (DMRT). The test results showed sheep skin gelatin value that is pH 3,52 - 3,85 and protein 88,80 - 90,47%. HCl 2% ability to hydrolyze sheep skin collagen is better than 2% H2SO4. Highest pH and protein values occur at 4 hours of soaking time
Pengaruh Penambahan Tepung Tulang Sotong (Cuttelfish bone) dalam Ransum terhadap Konsumsi Pakan, Pertambahan Bobot Badan, dan Karkas Ayam Pedaging
Full text linkAbstractThis research was conducted to to know influence of cuttlefish bone flour in ransum to feed consumption, average daily gain, and carcasse weight. The research use 60 day old chick of broilers which were devided into 4 treatments, that is 1) control treatment (T-0), broiler were given concentrate feed without addition of cuttlefish bone flour, 2) T-1, broiler were given concentrate feed with addition of cuttlefish bone flour as much as 1%, 3) T-2, broiler were given concentrate feed with addition of cuttlefish bone flour as much as 1.5%, and 4) T-3, broiler were given concentrate feed with addition of cuttlefish bone flour as much as 2%.The variables observed feed consumption, average daily gain, and carcasse weight. The result showed that feed consumption is 54.59 (T-0), 55.71 (T-1), 58.77 (T-2), 58.55 g/head/day (T-3), average daily gain is 38.8 (T-0), 41.5 (T-1), 40.6 (T-2) and 38.7 (g/head/day T-3), and carcasse weight 531.33 (T-0), 750.67 (T-1), 761.67 (T-2), 770.67 g/head/day (T-3). Research conclusion is addition of cuttlefish bone flour in ration not yet to improve feed consumption, and average daily gain, but can improve carcasse weight of broiler.Keywords : Broiler, carcasse, and cuttlefish bone flour