Slaughterhouse wastewater generally contains organic substances, fatty oils and ammonia which can cause pollution to the environment. This study aims to analyze the removal efficiency of ammonia, oil and grease and pH of the slaughterhouse wastewater from Banda Aceh using an anaerobic biofilter. The bioreactor was acclimatized for 30 days to form a biofilm layer before being used as a biofilter. The results showed a decrease in the oil and grease content and pH of the slaughterhouse wastewater after given 6 days contacted time. Ammonia parameter increased by 2.02%, while the efficiency of oil and grease and pH also increased by 96.667% and 30.927%, respectively. It can be concluded that the anaerobic plastic media biofilter has been able to reduce the oil grease content and pH of slaughterhouse below the quality standard, except for ammonia which exceeds the quality standard of Environmental Government Regulation no. 5 of 2014.
{"title":"The Application of Anaerobic Plastic Media Biofilter for Removal of Ammonia and Oil and Grease in Slaughterhouse Wastewater","authors":"V. Viena, Suarni Suarni, Irda Yunita","doi":"10.32672/SJAT.V3I1.2984","DOIUrl":"https://doi.org/10.32672/SJAT.V3I1.2984","url":null,"abstract":"Slaughterhouse wastewater generally contains organic substances, fatty oils and ammonia which can cause pollution to the environment. This study aims to analyze the removal efficiency of ammonia, oil and grease and pH of the slaughterhouse wastewater from Banda Aceh using an anaerobic biofilter. The bioreactor was acclimatized for 30 days to form a biofilm layer before being used as a biofilter. The results showed a decrease in the oil and grease content and pH of the slaughterhouse wastewater after given 6 days contacted time. Ammonia parameter increased by 2.02%, while the efficiency of oil and grease and pH also increased by 96.667% and 30.927%, respectively. It can be concluded that the anaerobic plastic media biofilter has been able to reduce the oil grease content and pH of slaughterhouse below the quality standard, except for ammonia which exceeds the quality standard of Environmental Government Regulation no. 5 of 2014.","PeriodicalId":423925,"journal":{"name":"Serambi Journal of Agricultural Technology","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127908751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The satisfaction of members is fundamental to group cohesion and eventual maximization of the potential of farmer groups as catalysts for agricultural and rural development in Nigeria. The study examined the factors associated with membership satisfaction in Irepodun Local Government Area of Kwara State, Nigeria. A two-stage random sampling procedure was used to select 120 respondents on which a questionnaire was administered. Descriptive statistics involving frequency counts, percentages, means and the Likert scale were used to present the results of the study. Pearson’s Product Momment Correlation and Chi-square analyses were used to test the hypotheses of the study. The result revealed that all the members were male (100%), married (97.5%) and had no formal education (68.3%). The groups were well organized as revealed by their regular meetings, democratically elected leadership and payment of dues. However joint ownership of assets was poor among the groups. Majority of the members benefitted in farm credit (100%), social gains (92.5%) and input distribution (73.3%). A moderate level of satisfaction (mean=3.01) was observed among members mostly in usage of monthly due (mean=4.62), timing of farmer's group (mean=4.06) and performance of your group officials (4.00). The factors associated with membership satisfaction were farm size and household size while derivation of benefits such as access to credit, input, extension training and social gains also positively influenced membership satisfaction. The study concluded that membership satisfaction was moderate and influenced by the identified factors. It therefore recommended farmers group should consider farm size of each members while distributing benefits like farm credit and inputs.
{"title":"Identification of factors associated with satisfaction of farmers-group members in Kwara State Nigeria","authors":"S. Komolafe, A. Awoyemi, S. Jimba, G. Adesiji","doi":"10.32672/sjat.v2i1.1542","DOIUrl":"https://doi.org/10.32672/sjat.v2i1.1542","url":null,"abstract":"The satisfaction of members is fundamental to group cohesion and eventual maximization of the potential of farmer groups as catalysts for agricultural and rural development in Nigeria. The study examined the factors associated with membership satisfaction in Irepodun Local Government Area of Kwara State, Nigeria. A two-stage random sampling procedure was used to select 120 respondents on which a questionnaire was administered. Descriptive statistics involving frequency counts, percentages, means and the Likert scale were used to present the results of the study. Pearson’s Product Momment Correlation and Chi-square analyses were used to test the hypotheses of the study. The result revealed that all the members were male (100%), married (97.5%) and had no formal education (68.3%). The groups were well organized as revealed by their regular meetings, democratically elected leadership and payment of dues. However joint ownership of assets was poor among the groups. Majority of the members benefitted in farm credit (100%), social gains (92.5%) and input distribution (73.3%). A moderate level of satisfaction (mean=3.01) was observed among members mostly in usage of monthly due (mean=4.62), timing of farmer's group (mean=4.06) and performance of your group officials (4.00). The factors associated with membership satisfaction were farm size and household size while derivation of benefits such as access to credit, input, extension training and social gains also positively influenced membership satisfaction. The study concluded that membership satisfaction was moderate and influenced by the identified factors. It therefore recommended farmers group should consider farm size of each members while distributing benefits like farm credit and inputs.","PeriodicalId":423925,"journal":{"name":"Serambi Journal of Agricultural Technology","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131427278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Lipstick or lip dye is a cosmetic dose that serves to coloring, decorative the lips, as a moisturizing material and protect the lips from exposure the sun to provide optimum results. Lipstick should not contain chemicals such as lead (Pb) because the Pb is a heavy metal that is very dangerous when continuously used on the skin, because it will be absorbed into the blood and attack the body organ causing the onset of disease. According to BPOM that the lead rate on the lipstick does not exceed the permissible limit of 20 mg/kg or 20 ppm.This research aims to know the levels contained in the samples are 4 brands of matte lipstick that are sold in the Aceh market in Banda Aceh City with the method of atomic absorption spectrophotometry (AAS). The results showed that on the 4 brands of lipstick matte contain heavy metal lead (Pb) with a rate still qualified allowed by BPOM is samples A, B, C, and D, respectively at 0.24 ppm; 0.10 ppm; 2.87 ppm and 1.32 ppm, so that the 4 brands of lipstick matte are still used.
{"title":"Analysis of Lead Heavy Metal (Pb) Contamination on Matte Lipstick Preparations for Sale in Banda Aceh City Aceh Market","authors":"Rizki Andalia, M. A. Suzanni, R. Rini","doi":"10.32672/sjat.v2i1.2053","DOIUrl":"https://doi.org/10.32672/sjat.v2i1.2053","url":null,"abstract":"Lipstick or lip dye is a cosmetic dose that serves to coloring, decorative the lips, as a moisturizing material and protect the lips from exposure the sun to provide optimum results. Lipstick should not contain chemicals such as lead (Pb) because the Pb is a heavy metal that is very dangerous when continuously used on the skin, because it will be absorbed into the blood and attack the body organ causing the onset of disease. According to BPOM that the lead rate on the lipstick does not exceed the permissible limit of 20 mg/kg or 20 ppm.This research aims to know the levels contained in the samples are 4 brands of matte lipstick that are sold in the Aceh market in Banda Aceh City with the method of atomic absorption spectrophotometry (AAS). The results showed that on the 4 brands of lipstick matte contain heavy metal lead (Pb) with a rate still qualified allowed by BPOM is samples A, B, C, and D, respectively at 0.24 ppm; 0.10 ppm; 2.87 ppm and 1.32 ppm, so that the 4 brands of lipstick matte are still used.","PeriodicalId":423925,"journal":{"name":"Serambi Journal of Agricultural Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128886304","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Wahyuzan Wahyuzan, L. Hakim, Rahmat Afrizal, Asmeri Lamona, Khairuni Khairuni, Liya Fitriyana
Traditional medicine in Indonesia has been known by the public before formal health services using modern medicine. Indonesia has many type of herbal plants which have medicinal properties including dadap (Erythrina orientalis). This study aims to utilized dadap herbal liniment by modifying heating in Vigin Cocanut Oil. The study conducted in the laboratory of Agricultural Product Processing using a Factorial Completely Randomized Design (CRD). The first factor is the addition of 250 ml (M1), 375 ml (m2), and 400 ml (M3) Virgin Cocanut Oil treatment. The second factor is the heating tim of 5 minutes (L1), 10 minutes (L2), and 15 minutes (L3). Observation variable consisted of yield, Specific gravity, and organoleptic test of aroma and colored. The result showed an average yield of 87.70-91.88%. The highest yield was found in the treatment of adding 400 ml Virgin Cocanut Oil and 15 minutes of heating time. The highest type of weight was found in the treatment of addition of 325 ml Virgin Cocanut Oil and 5 minutes heating time. Based on the organoleptic scent test, the everage penalist gives a like answer. Organoleptic colors of reudeuep herbal products is according to SNI number 06-23-2006.
{"title":"Herba Reudeuep With Modification of Heating In Virgin Cocanut Oil","authors":"Wahyuzan Wahyuzan, L. Hakim, Rahmat Afrizal, Asmeri Lamona, Khairuni Khairuni, Liya Fitriyana","doi":"10.32672/sjat.v2i1.2054","DOIUrl":"https://doi.org/10.32672/sjat.v2i1.2054","url":null,"abstract":"Traditional medicine in Indonesia has been known by the public before formal health services using modern medicine. Indonesia has many type of herbal plants which have medicinal properties including dadap (Erythrina orientalis). This study aims to utilized dadap herbal liniment by modifying heating in Vigin Cocanut Oil. The study conducted in the laboratory of Agricultural Product Processing using a Factorial Completely Randomized Design (CRD). The first factor is the addition of 250 ml (M1), 375 ml (m2), and 400 ml (M3) Virgin Cocanut Oil treatment. The second factor is the heating tim of 5 minutes (L1), 10 minutes (L2), and 15 minutes (L3). Observation variable consisted of yield, Specific gravity, and organoleptic test of aroma and colored. The result showed an average yield of 87.70-91.88%. The highest yield was found in the treatment of adding 400 ml Virgin Cocanut Oil and 15 minutes of heating time. The highest type of weight was found in the treatment of addition of 325 ml Virgin Cocanut Oil and 5 minutes heating time. Based on the organoleptic scent test, the everage penalist gives a like answer. Organoleptic colors of reudeuep herbal products is according to SNI number 06-23-2006.","PeriodicalId":423925,"journal":{"name":"Serambi Journal of Agricultural Technology","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127779651","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The purpose of this research was to determine thepotential land resource for the forage development. The method used is descriptive method by direct observation. The results showed that the overall physiographic conditions of the area in both sites flat to undulating (0-8% slope). All areas are included in the regional development of farm area (Rantau Panyang and Keude Field) included in the moderately suitable (S2) with 2 (two) sub-class of S2wa,fh,nr; and S2wa, fh, lp, nr, in turn, results Actual land suitability evaluation included in the category of moderately suitable land suitability class (S2) with two sub-classes namely S2wa,fh,lp,nr and S2fh, lp, nr.There is a difference between areas in the Rantau Panyang and Keude Lapang good views from the species and botanical composition of the species that dominate in the location of the Rantau Panyang is Cyperus bifax and Imperata cylindrica in the location of Lapang.
{"title":"Analysis of land supporting capacity in development potential for ruminant in Bireuen District","authors":"R. Salima, I. R. Aprita, Fadlan Hidayat","doi":"10.32672/sjat.v2i1.1903","DOIUrl":"https://doi.org/10.32672/sjat.v2i1.1903","url":null,"abstract":"The purpose of this research was to determine thepotential land resource for the forage development. The method used is descriptive method by direct observation. The results showed that the overall physiographic conditions of the area in both sites flat to undulating (0-8% slope). All areas are included in the regional development of farm area (Rantau Panyang and Keude Field) included in the moderately suitable (S2) with 2 (two) sub-class of S2wa,fh,nr; and S2wa, fh, lp, nr, in turn, results Actual land suitability evaluation included in the category of moderately suitable land suitability class (S2) with two sub-classes namely S2wa,fh,lp,nr and S2fh, lp, nr.There is a difference between areas in the Rantau Panyang and Keude Lapang good views from the species and botanical composition of the species that dominate in the location of the Rantau Panyang is Cyperus bifax and Imperata cylindrica in the location of Lapang.","PeriodicalId":423925,"journal":{"name":"Serambi Journal of Agricultural Technology","volume":"78 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130566057","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The purpose of this research is to obtain a formula of dried noodles with the addition of red spinach and a combination of drying temperature with better nutritional value and can be sensitively accepted. This research consisted of two factors, the addition of red spinach paste (B) consisting of 3 levels, namely: B1: 35%, B2: 40%, B3: 45% and drying temperature (S) consisted of 3 levels, namely S1: 65 oC S2: 70 oC S3: 75 oC. The addition of red spinach paste and drying temperature have an effect on increasing panelist acceptance of dried red spinach noodle products. Based on hedonic organoleptic testing, red spinach dried noodles with the treatment of adding 45% red spinach paste and a drying temperature of 75 oC are the best formulas most favored by panelists. Dry noodles with the addition of 45% red spinach paste and a drying temperature of 75 oC contain water content, ash content, water absorption and taste organoleptic value 4.10 (like), color 4.10 (like), odor 4.30 (like) and texture 4.20 (like ).
{"title":"Physical and Sensory Characterization of Red Spinach Noodles (Amaranthus tricolor L.) with Drying Temperature Variations","authors":"Irmayanti Irmayanti","doi":"10.32672/sjat.v2i1.1895","DOIUrl":"https://doi.org/10.32672/sjat.v2i1.1895","url":null,"abstract":"The purpose of this research is to obtain a formula of dried noodles with the addition of red spinach and a combination of drying temperature with better nutritional value and can be sensitively accepted. This research consisted of two factors, the addition of red spinach paste (B) consisting of 3 levels, namely: B1: 35%, B2: 40%, B3: 45% and drying temperature (S) consisted of 3 levels, namely S1: 65 oC S2: 70 oC S3: 75 oC. The addition of red spinach paste and drying temperature have an effect on increasing panelist acceptance of dried red spinach noodle products. Based on hedonic organoleptic testing, red spinach dried noodles with the treatment of adding 45% red spinach paste and a drying temperature of 75 oC are the best formulas most favored by panelists. Dry noodles with the addition of 45% red spinach paste and a drying temperature of 75 oC contain water content, ash content, water absorption and taste organoleptic value 4.10 (like), color 4.10 (like), odor 4.30 (like) and texture 4.20 (like ).","PeriodicalId":423925,"journal":{"name":"Serambi Journal of Agricultural Technology","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132239048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Komolafe, A. Awoyemi, Ridwanullahi Ridwanullahi, G. Adesiji
Assessing the level farmers’ usage of fertilizer deep placement is important to improve the efficiency of soil nutrient. Extension organisations responsible for the dissemination of the technology will immensely benefit by knowing the level of usage of the technology for future extension programme implementation. In light of this, we examined the use of urea deep placement technology among rice farmers. Frequency count was used to identify rice farmers that use Urea Deep Placement technology and Pearson Product Moment Correlation (PPMC) was employed to determine factors associated to use of the technology. The study found that majority (85.8%) were aware of UDP technology between the year 2012 to 2013 (61.6%) mainly through agricultural extension agents (55%) and fellow farmers (25%). Majority (81.7%) tried it but few (11.7%) adopted it. Labour intensiveness (58.3%) is one of the reasons for non-adoption while the few adopters (10%) adopted because the technology increases productivity. Age of farmers is positively related the use of UDP technology. The study focuses on the use of urea deep placement technology provided by extension services among farmers; however, these farmers may have an interest in other types of fertilizer and methods of application that have not been investigated. The study provides an insight to show the usage of UDP among farmers engaged in rice production as a means to improve the efficiency of soil nutrient.
{"title":"Use Of Urea Deep Placement Technology Among Rice Farmers In Kwara State, North Central Nigeria","authors":"S. Komolafe, A. Awoyemi, Ridwanullahi Ridwanullahi, G. Adesiji","doi":"10.32672/SJAT.V1I2.1541","DOIUrl":"https://doi.org/10.32672/SJAT.V1I2.1541","url":null,"abstract":"Assessing the level farmers’ usage of fertilizer deep placement is important to improve the efficiency of soil nutrient. Extension organisations responsible for the dissemination of the technology will immensely benefit by knowing the level of usage of the technology for future extension programme implementation. In light of this, we examined the use of urea deep placement technology among rice farmers. Frequency count was used to identify rice farmers that use Urea Deep Placement technology and Pearson Product Moment Correlation (PPMC) was employed to determine factors associated to use of the technology. The study found that majority (85.8%) were aware of UDP technology between the year 2012 to 2013 (61.6%) mainly through agricultural extension agents (55%) and fellow farmers (25%). Majority (81.7%) tried it but few (11.7%) adopted it. Labour intensiveness (58.3%) is one of the reasons for non-adoption while the few adopters (10%) adopted because the technology increases productivity. Age of farmers is positively related the use of UDP technology. The study focuses on the use of urea deep placement technology provided by extension services among farmers; however, these farmers may have an interest in other types of fertilizer and methods of application that have not been investigated. The study provides an insight to show the usage of UDP among farmers engaged in rice production as a means to improve the efficiency of soil nutrient.","PeriodicalId":423925,"journal":{"name":"Serambi Journal of Agricultural Technology","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116627863","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Noodle products are generally used as an energy source because they have high enough carbohydrates. Wet noodles are raw noodles which before being marketed experience boiling process in boiling water, with water content around 35% and after boiling the water content increases to 52%. Relatively high water content results in a short shelf life and generally wet noodles have a shelf life of 36 hours at room temperature. Red dragon fruit skin contains high enough fiber and natural antioxidants namely β-carotene, as well as betasianin natural dyes. The antioxidant content of β-carotene in red dragon fruit skin which prolongs the shelf life of wet noodles, because antioxidants can protect cells from damage caused by unstable molecules known as free radicals. The purpose of this study was to determine the interaction of the effect of the use of red dragon fruit skin extract and storage time on moisture content, microbial total and organoleptic tests of wet noodles. The research method is by observing the water content, microbial total and organoleptic test of wet noodles. The results of this study are where the analysis of water content with an average of 55.24%. The results of microbial total analysis with an average of 1008,667 x 10 3. Whereas the results of the organoleptic analysis of the color of wet noodles with an average value of 3.90 (likes) and organoleptic tests of texture of wet noodles with an average value of 3.75 (likes).
{"title":"The Effect of Use of Red Dragon Leather Skin Extract and Long Storage to Water Content, Total Microby and Organoleptic Test Wet Noodle","authors":"C. Ar, Teungku Mia Rahmiyati, Zikrillah Zikrillah","doi":"10.32672/sjat.v1i1.1131","DOIUrl":"https://doi.org/10.32672/sjat.v1i1.1131","url":null,"abstract":"Noodle products are generally used as an energy source because they have high enough carbohydrates. Wet noodles are raw noodles which before being marketed experience boiling process in boiling water, with water content around 35% and after boiling the water content increases to 52%. Relatively high water content results in a short shelf life and generally wet noodles have a shelf life of 36 hours at room temperature. Red dragon fruit skin contains high enough fiber and natural antioxidants namely β-carotene, as well as betasianin natural dyes. The antioxidant content of β-carotene in red dragon fruit skin which prolongs the shelf life of wet noodles, because antioxidants can protect cells from damage caused by unstable molecules known as free radicals. The purpose of this study was to determine the interaction of the effect of the use of red dragon fruit skin extract and storage time on moisture content, microbial total and organoleptic tests of wet noodles. The research method is by observing the water content, microbial total and organoleptic test of wet noodles. The results of this study are where the analysis of water content with an average of 55.24%. The results of microbial total analysis with an average of 1008,667 x 10 3. Whereas the results of the organoleptic analysis of the color of wet noodles with an average value of 3.90 (likes) and organoleptic tests of texture of wet noodles with an average value of 3.75 (likes).","PeriodicalId":423925,"journal":{"name":"Serambi Journal of Agricultural Technology","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129013351","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of this reserch are to deteremine the effect of lime paste concentration and time soaking, to determine the best condition of making bamboo shoot chips. The resuls of analysis were processed by using Completely Randomized Design factorial with two repeatation. The lowest water content obtained at the condition of concentration of lime paste of 3% (K2) dan time soaking (L1) of 15 minutes is 4,03. While, the lowest ash content obtained at the concentration of lime paste (K3) of 5% dan soaking time (L3) of 25 minutes is 3,63. The best organoleptic of taste was obtained at concentration of lime paste (K3) of 5% and soaking time (L3) of 25 minutes that was 6,80. The best organoleptic of flavour was obtained at concentration of lime paste (K2) of 3% and soaking time (L2) of 20 minutes that was 6,07. While, the best organoleptic of texture was obtained at concentration of lime paste (K3 and K2) of 3% and 5% and soaking time (L1) of 15 minutes that was 3,04.
{"title":"Effect of Soaking Time of Bamboo Shoot and Concentrations of Lime Paste on Quality of Bamboo Shoot Chips","authors":"Herda Hervina, Rahmat Afrizal, Fadlan Hidayat","doi":"10.32672/sjat.v1i1.1099","DOIUrl":"https://doi.org/10.32672/sjat.v1i1.1099","url":null,"abstract":"The aim of this reserch are to deteremine the effect of lime paste concentration and time soaking, to determine the best condition of making bamboo shoot chips. The resuls of analysis were processed by using Completely Randomized Design factorial with two repeatation. The lowest water content obtained at the condition of concentration of lime paste of 3% (K2) dan time soaking (L1) of 15 minutes is 4,03. While, the lowest ash content obtained at the concentration of lime paste (K3) of 5% dan soaking time (L3) of 25 minutes is 3,63. The best organoleptic of taste was obtained at concentration of lime paste (K3) of 5% and soaking time (L3) of 25 minutes that was 6,80. The best organoleptic of flavour was obtained at concentration of lime paste (K2) of 3% and soaking time (L2) of 20 minutes that was 6,07. While, the best organoleptic of texture was obtained at concentration of lime paste (K3 and K2) of 3% and 5% and soaking time (L1) of 15 minutes that was 3,04.","PeriodicalId":423925,"journal":{"name":"Serambi Journal of Agricultural Technology","volume":"85 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114510173","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Bamboo shoots are bamboo plants that have many health benefits because they are rich in Food fiber and potassium. Making crackers with the addition of bamboo shoot flour is one way of using bamboo shoots in food. The purpose of this study was to see the effect of adding sodium bicarbonate, adding bamboo shoot flour and the interaction of adding sodium bicarbonate and bamboo shoot flour to the quality of cassava crackers. This study followed a completely randomized design with 2 levels with 3 levels namely bamboo shoot flour (10%, 20% and 30%) and sodium bicarbonat (0.01%, 0.02% and 0.03%). The results showed that the best treatment of water content was obtained at 0.01% NaHCO3 and 20% bamboo shoot flour at 12.26%. The best ash content was 10% bamboo shoot flour and 0.03% NaHCO3 2.26%. The color and taste organoleptic tests on bamboo shoot flour and NaHCO3 were 2.33 (disliked) in color and 2.47 (disliked), respectively
{"title":"The Effect of Sodium Bicarbonate (NaHCO3) and Bamboo Shoot Flour (Dendrocalamos Asper) addition on the Quality of Sweet Potato (Manihot Utilisima) Crackers","authors":"K. Nur, Rahmat Afrizal, Yuslinaini Yuslinaini","doi":"10.32672/sjat.v1i1.1125","DOIUrl":"https://doi.org/10.32672/sjat.v1i1.1125","url":null,"abstract":"Bamboo shoots are bamboo plants that have many health benefits because they are rich in Food fiber and potassium. Making crackers with the addition of bamboo shoot flour is one way of using bamboo shoots in food. The purpose of this study was to see the effect of adding sodium bicarbonate, adding bamboo shoot flour and the interaction of adding sodium bicarbonate and bamboo shoot flour to the quality of cassava crackers. This study followed a completely randomized design with 2 levels with 3 levels namely bamboo shoot flour (10%, 20% and 30%) and sodium bicarbonat (0.01%, 0.02% and 0.03%). The results showed that the best treatment of water content was obtained at 0.01% NaHCO3 and 20% bamboo shoot flour at 12.26%. The best ash content was 10% bamboo shoot flour and 0.03% NaHCO3 2.26%. The color and taste organoleptic tests on bamboo shoot flour and NaHCO3 were 2.33 (disliked) in color and 2.47 (disliked), respectively","PeriodicalId":423925,"journal":{"name":"Serambi Journal of Agricultural Technology","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116389083","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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