KINETIKA PERUBAHAN KUALITAS FISIK PISANG KEPOK (Musa acuminata) DIBAWAH PENGARUH VARIASI LAMA WAKTU PEMAPARAN OZON DAN SUHU RUANG PENYIMPANAN (original) (raw)
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JURNAL TEKNOLOGI PERTANIAN, 2014
Tujuan Penelitian ini adalah untuk mengetahui substitusi yang tepat pada pembuatan mie kering dengan substitusi tepung terigu dan tepung pisang kepok hasil penelitian pendahuluan dan mengetahui formulasi terbaik dari kombinasi perlakuan terhadap karakteristik mie kering. Tepung pisang kepok dibuat dengan dua perlakuan yaitu dengan metode blanching dan non blanching, dari analisa fisik yang dilakukan tepung pisang dengan metode blanching memiliki warna yang lebih putih. Analisa dilakukan untuk penentuan kadar air, kadar abu, kadar protein, dan swelling index serta dilakukan uji organoleptik mutu hedonik terhadap warna dan tekstur mie kering, serta rasa dan kekenyalan mie goreng.Hasil penelitian menunjukkan bahwa perlakuan dengan perbandingan tepung pisang 20 % : terigu 80 % menghasilkan mie kering dengan kualitas terbaik ditunjukkan dengan kadar air 8,33 %, kadar abu 2,067 %, kadar protein 38,76 %, dan swelling index 121,28%. Skor uji mutu hedonik terhadap perlakuan A2 tersebut adala...
SUBSTITUSI KULIT PISANG GOROHO (Musa acuminafe, sp) FERMENTASI TERHADAP KUALITAS TELUR AYAM PETELUR
Jambura Journal of Animal Science, 2023
This study aims to evaluate the feeding of fermented Goroho banana peel as a substitute for corn with different levels of egg quality in laying hens. The research material consisted of layer-phase laying hens aged 47 weeks. The feed used is basal feed and fermented Goroho banana peel feed ingredients. The research method used a complete randomized design (RAL) with 5 kinds of treatment and 5 replications, consisting of P0 (feed without fermented Goroho banana peel flour), P1 (feed + fermented Goroho banana peel corn substitution 5%), P2 (feed + fermented Goroho banana peel corn substitution 10%), P3 (feed + fermented Goroho banana peel corn substitution 15%), and P4 (feed + fermented Goroho banana peel corn substitution 20%). The research variables are egg yolk index, egg white index, eggshell thickness, egg volume, egg yolk color, and egg yolk cholesterol. The data obtained were analyzed with a complete randomized design and if there is a significant difference between treatments, followed by Duncan's multiple distance test. The results obtained showed that the substitution of banana peel fermented Goroho Rhizopus oligosphorus inoculum and Trichoderma viride optimally improved the quality of egg yolk index by 2.22% (P1: 0.460), egg volume by 9.80% (P2: 55.45 ml), and lower cholesterol levels by 21.14% (P3: 14.59).
EVALUASI NILAI GIZI TEPUNG PISANG GOROHO (Musa acuminate, sp) TERMODIFIKASI
Jurnal Teknologi Pertanian (Agricultural Technology Journal, 2020
ABSTRACTThe purpose of this research is to identify the chemical properties of goroho plantain flour produced through the process of modification of cold-boiled, cold-steamed and cold-roasted. The method used in this study is the experimental method. The parameters measured were starch content, amylose content, resistant starch content and in vitro digestibility of starch on modified goroho plantain flour. The results obtained in this study were an increase in starch content in cold-boiled treatment 79.29%, cold-steamed 76.83%, cold-roasted 72.86%, amylose content in cold-boiled treatment 25.54%, cold-boiled 24.37%, cold-roasted 21.40 %, resistant starch content of cold-boiled treatment 28.87%, cold-steamed 28.18%, cold-roasted 27.21%, and in vitro digestibility cold-boiled treatment 46.17%, cold-boiled 55.66%, cold-roasted 66.12%. The modification of goroho plantain flour with boiled, steamed and roasted treatments can increase the levels of resistant starch in goroho plantain flo...
HUBUNGAN KEKERABATAN FENETIK VARIETAS PISANG (Musa sp.) DI PULAU AMBON
Biopendix: Jurnal Biologi, Pendidikan dan Terapan, 2014
Background: Banana is a tropical fruit that has been popular in the community, and potentially developed in Indonesia. There are many varieties of bananas that grow wild or cultivated by the community. This leads to differences in characters between each type. The differences can be seen from the appearance of plants such as pseudo-stems, leaves, flowers, and fruit. The difference is important to know the relationship of kinship between species so that can be obtained initial information in improving the genetic properties that will produce plants with new varieties are superior. Methods: This study was conducted from December 2012 to May 2013 with the research site of Ambon Island and used exploratory methods based on the banana descriptor guidelines from the International Plant Genetic Resources Institute (IPGRI, 1996). Results: The study showed that 7 varieties were found and identified: forty-day bananas, Jawaka, Kepok, Ambon green, King, Gold and Horn with varying morphological appearance and formed 2 main clusters with close and distant kinship. Conclusion: Banana on the island of Ambon has the characterization so that many sources of potential diversity need to be revealed more.
Naturalis: Jurnal Penelitian Pengelolaan Sumber Daya Alam dan Lingkungan
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