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All Journal Anjoro : International Journal of Agriculture and Business JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian
Akilie, Muhammad Sudirman
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance

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Analisis Sifat Fisiko Kimia Nasi dari Beras Nutrizink dan Ciherang Gorontalo Akilie, Muhammad Sudirman; Fitriani, A Nur; Abudi, Ikran
JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Vol 3 No 2 (2023): November
Publisher : Program Studi Teknologi Hasil Pertanian Fakultas Sains dan Teknologi Hasil Pertanian Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jasathp.v3i2.1231

Abstract

The aim of this research was to analize the physics-chemical such as water, zinc, whiteness index level and the organoleptic consist of the taste, colour, oudor, texture of nutrizink and ciherang rice from Gorontalo. The design of this research used factorial completely randomized design with two factors, which the first and the second factors were variety of rice and ratio water rice. The four treatments were nutrizink rice 200gram: water 200 ml, nutrizink rice 200gram: water 400 ml, ciherang rice 200gram: water 200 ml, ciherang rice 200gram: water 400 ml with three replications. The results showed that the factors of various rice and ratio water rice did not affect significantly on water level but it affected significantly to zinc level. The factor of ratio rice and water had whiteness index level significantly. There were no interaction factors between various of rice and ratio water rice on water, zinc and whiteness index level of nutrizink and ciherang rice from Gorontalo. The treatment of nutrizink rice, ratio of water and rice 1:2 = rice 200gram water 400 ml was the best base on the panelists acceptance of the taste, colour, oudor and texture of nutrizink and ciherang rice.
The effect of commercial liquid smoke immersion on tofu storage period Akilie, Muhammad Sudirman; Xyzquolyna, Deyvie; Gobel, Muh. Rifki
Anjoro: International Journal of Agriculture and Business Vol 2 No 1 (2021): Anjoro
Publisher : Agribusiness Department, Agriculture and Forestry Faculty, Universitas Sulawesi Barat, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (384.756 KB) | DOI: 10.31605/anjoro.v2i1.971

Abstract

The study aimed to analyze the effect of commercial liquid smoke immersion on tofu production for 3 hours with chemical characteristics indicated such as water content, ash content, total microbes, and organoleptic test. The method used in this study is Completely Randomized Design with four treatments for 0, 3, 5, and 7-days storage using 0.5% of commercial liquid smoke. The ANOVA statistics indicates that three hours tofu immersion in liquid smoke significantly impacts on water content and ash content for 0, 3, 5, and 7-days storage. There was a significant increase of total microbes during storage period. The best treatment based on organoleptic test covering flavor, color, and texture was the treatment with 0 day tofu storage period.
Co-Authors Abudi, Ikran Deyvie Xyzquolyna Fitriani, A Nur Gobel, Muh. Rifki