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Evaluasi Mutu Hasil 4 Macam Olahan Mangga
No full textThe objective of this research was to evaluate the quality of four kinds of mango products i.e. puree, juice-syrup, jam and dried fruit. Mango varieties used were Carabao and Pico for puree, Gedong and Kensington Apple for juice syrup making Renteng, Kidang and Nenas for jam, Gadung and Lalijiwo for dried fruit. After processing, the product was kept in storage for five moths at room temperature, and than analyzed for quality and consumer acceptability. The result showed that the puree of Carabao, juice syrup of Gedong, jam of Renteng and dried fruit Gadung were more acceptabl
Pengaruh Ratio Molar Fitat:Zn Pada Diet Tempe Terhadap Pertumbuhan dan Spermatogenesis
No full textTelah dilakukan penelitian mengenai pengaruh ratio molar asam filet: Zn dalam diil lempe terhadap pertumbuhan dan spermatogenesis. sebagai hewan percobaan digunakan tikus putih jantan strain Wislar umur 21 hari. Untuk mendapatkan ratio molar yang bervariasi, digunakan tempe yang difermentasi seams 0, 36 dan 60 jam dan ditambahkan pula ZnSO4 sebanyak 7 ppm pada dill tempe tersebut. Hasil percobaan menunjukkan bahwa penambahan ZnSO4 dalam diit tempe meningkatkan nafsu makan dan berat badan tikus. Gambaran mikroskopik jaringan testis likus yang diberi pakan tempe fermentasi 0, 36 dan 60 jam selama 28 hurl dengan herbagai ratio molar Mal: Zn menunjukkan spermatogenesis dan berat organ testis yang normal. Penelitian ini menunjukkan bahwa diet tempe tidak berpengaruh negatif terhadap sistem reproduksi
Pemerkiraan Parameter Tumbukan Model Viskoelastik Tak Linier Berbentuk Bola dengan Menggunakan Metode Pelacak Parameter
No full textThe parameter tracking method was used to estimate the parameters of non linear viscoelastic spherical model during impact. A set of impact data of free Falling indoor lacrose ball used to estimate the parameters of the model. The results indicated that the three parameters of the Impact can be determined by the method appropriately. The impact parameters of non linear viscoelastic spherical object can be estimated with a single set of impact data
Beberapa Sifat Biskuit dari Campuran Tepung Beras Kaya Protein dan Tepung Kacang Hijau Untuk Makanan Tambahan Bayi Usia Di Bawah Dua Tahun
No full textThe objectives of this study were: (1) to evaluate some characteristics of biscuit made from high protein rice flour and mungbean flour mixture and (2) to evaluate the calori and protein consumption of the biscuit as suplement food among young children under two years old. Amylolitic enzyme was used to hydrolize the gelatinized starch in the rice flour into water soluble maltose and dextrin. Filtration and drying were done to separate the unhydrolized solid. The solid would contain higher protein, which consequently called High Protein Rice Flour (HPRF). The HPRF was mixed with mungbean flour at ratio of 6:4, 7:3 and 8:2, respectively. The mixed flour was then processed into biscuit.Result indicated that the biscuit contained 1.49-to-1.57% of ash, 9.37-to-9.88 of fat and 9.31-to-9.96 of protein, respectively. Water absorption capacity, oil absorbtion capacity and bulk density value were 1.71-to-1.81 g/g, 1.68-to-1.79 g/g and 0.48-to0.50 g/m1 respectively. Mixing HPRF and mungbean flour at ratio of 6:4 resulted in a superior quality, therefore, this product was then Oven to the young children. The biscuit contributed 17-to-23% of calori and 15-to-20% of protein for young children. It was alsc observed that biscuit made of HPRF and mungbean flour mixture was potential for contributing calori and protein requirement, especially for low income group
Peningkatan Produktivitas Tanah Marjinal dengan Teknologi Pengolahan Tanah Dalam (Deep tillage)
No full textThe study was carried out to increase the productivity of marginal soil by deep tillage method. The study was located in Mangunan, Giriredjo, Bantul, during the period of August to December 1995. Randomized Completely Block Design was employed with three replications and treatments. The treatments are : no plowing (A), soil plowing at the depth of 10 cm (B) and soil plowing at the depth of 50 cm (C). Result of the study revealed that the highest yield of Zea mays was found on the no plowed marginal soil. Those are 29,67 kw/ha for the plowed soil at the depth of 50 cm and 7,48 kw/ha for the no plowed marginal soil, respectively. Significant different of yield/ha was suspected due to more stable water supply from root zone (as indicated by higher water retention and total porosity), the lower soil penetration and soil bulk density of the plowed soil at the depth of 50 cm than at the no plowed soil. As a result a better growth yield of the plowed marginal soil at the depth of 50 cm than at no plowed marginal soil
Pengaruh Rasio Bungkil Kedelai dan Kacang Gude Terhadap Karakteristik Tahu
No full textSoybean oil cake and pigeonpea were the alternatives vegetable protein sources besides soybean. Their high protein content has not been considered yet in the food processing technology especially for tofu product. This study evaluated ratio of soybean oil cake to pigeonpea used in tofu processing, tofu characteristics and recovery, anti nutrition content and organoleptics characteristics of tofu. Ratio of soybean oil cake to pigeonpea used in this study were 100:0; 90:10; 80:20; 70:30; 60:40; and 50:50. The result showed that ratio of soybean oil cake to pigeonpea effected tofu characteristics and recovery. Ratio 100:0 gave the best result either in nutrition (protein) content or recovery, but the tofu contains the highest anti nutrition too. Tofu made from material with ratio of 90:10 and 80:20 had the same characteristics and better than others. Organoleptically, tofu made from material with ratio 100:0; 90:10 and 80:20 were valued higher than others. This study needs to be developed in order to find the best processing technique and condition in larger scale
Pemutihan dan Pengikatan Silang Pati Sagu dan Penggunaannya Untuk Bahan Substitusi Pada Pembuatan Bihun
No full textBleaching sago starch was conducted by using Ca002 and NaOCI ranging from 0.00-1.00% with continuous mixing. The use of CaOCl2 at 0.75% gave whitest starch, therefore bleaching using this method was adopted to produce starch for further treatment.The bleached starch was subjected to cross-linking using POCE3 ranging from 0.000-0.025%. Degree .of substitution of the modified starch were 0.0000-0.0018. Higher POCl3 addition resulted higher degree of substitution, with consequences of higher temperature of gelatinization, higher stability of the pastes and higher viscosity of the gels. The cross-linked starch could be used to substitute rice in rice noodle making at 20-60%. Higher degree of substitution and higher proportion of modified starch used gave higher breaking strength and stronger texture of the resulted noodle compared to that made from 100% of 1R-36 rice
