This document summarizes a student research project that studied substituting tofu dregs for part of the ingredients in dakak-dakak, a traditional Indonesian snack. The study tested substitutions of 5, 10, and 15 grams of tofu dregs and evaluated the organoleptic qualities, fiber content, and protein level of the resulting dakak-dakak. It was found that substituting 5 grams of tofu dregs produced dakak-dakak with the best organoleptic rating and increased the fiber content to 0.61% and protein level to 4.07% per 100 grams. The study concluded that a 5 gram tofu dreg substitution produced nutritional improvements while maintaining preferred
A new precise accurate and reliable validated method for the determination of Capecitabine was developed by using
reverse phase high performance liquid chromatography in pharmaceutical dosage forms. Spectrophotometer
determination was carried out at an absorption maximum of 240nm by using methanol. The linearity was over the
concentration range of 20-120 μg/ml with correlation coefficient 0.999. Chromatographic separation was carried
out by using a mobile phase of methanol: Acetonitrile: water (80:20:80 V/V) on Waters 2487 dual absorbance
column in an isocratic mode at a flow rate of 1.1 ml/min with UV detection at 240 nm. The developed methods were
found to be precise and accurate for the estimation of Capecitabine in pharmaceutical dosage forms and could be
used for routine analysis.
Keywords: Capecitabine, RP-HPLC, Spectrophotometry, Waters 2487 dual absorbance detector, Nova pack 300 ×
3.9mm 5μ as column, 240nm
Design expert software assisted development and evaluation of cefpodoxime pro...Makrani Shaharukh
Cefpodoxime Proxetil is third generation, broad-spectrum Cephalosporin Antibiotic & it has an oral bioavailability of only 50% and biological half life 2 h so to improve it’s bioavailability sustain release matrix formulation was designed. Sustained release matrix tablets of Cefpodoxime Proxetil prepared by direct compression method based on combination of natural Acacia gum & Karaya gum polymers. 32 full factorial designs optimization study was carried out by using Design Expert Software to find the effect of independent variables, i.e., Acacia gum (X1) and Karaya gum (X2) concentration on dependent variables i.e., Hardness & % CDR. The drug excipient mixtures were subjected to preformulation studies. The tablets were subjected to physicochemical studies, in-vitro drug release, kinetic studies and stability studies. FTIR and DSC studies shown there was no interaction between drug and polymers. Matrix tablet of Cefpodoxime Proxetil were formulated well in term of hardness 5.07 ± 0. 5.93 ± 0.03 kg/cm2, thickness 2.25 ± 0.1 mm to 3.33 ± 0.3 mm, weight variation were within limits. In-vitro release studies show that almost 90 % of drug was release from all the formulation were within 12 h. Formulation F5 selected as a optimized one since it showed optimum hardness & sustained drug release within 12 h in comparison to other formulation. The F5 optimized formulations were subjected to stability studies and shown there were no significant changes in drug content, physicochemical parameters and release pattern. 32 full factorial design optimization technique was successfully used in this research work. Developed matrix tablets of Cefpodoxime Proxetil produced a sustained and effective drug release over a prolonged time frame that led to greater therapeutic efficacy.
The research was done for the completion of my Msc degree. the main aim of the research work is to evaluate and analyze various functional properties ( antioxidant and antimicrobial) of the underutilized ginger peel and further developing a ginger peel extract based edible film and its evaluation.
Response of pulps of different origins to the upgrading effect of bulk added ...Prof. Dr. Tamer Y A Fahmy
Soy-protein is used, for the first time, as bulk binder in papermaking from wood pulps (hardwood and softwood pulps). Wood pulps represent the major pulps used for paper production. A green denaturing method, involving only biodegradable compounds, was found sufficient to expose the functional groups of proteins. Addition of denatured soy-protein caused a considerable increase in all strength properties of paper, at all beating degrees. The effect was highest in non-wood (for comparison) followed by hardwood and softwood pulps respectively. This could be correlated to ratio of fiber length/width, fines, and hemicellulose content of pulps. The less the ratio, and the higher the fines and hemicellulose content, the more was the increase in strength properties; due to more exposed surfaces. The outstanding effect of soy-protein was magnifying the desired opacifying effect and retention of inorganic fillers e.g. kaolin, while eliminating the loss in strength, which occurs normally due to fillers.
Assessment of Ginger and Black Pepper as Feed Additives on Growth Performance...Premier Publishers
This study examined the growth and carcass characteristics of broiler chickens fed diets with ginger (Zingiber officinale L) and black pepper (Piper guineense Schum & Thonn) additives. A total of 240 day old unsexed Anak-2000 broiler chicks were allotted to four treatments in a completely randomized design. Treatment 1 was the control with no additive, Treatment 2 had 0.5% ginger powder, Treatment 3 had 0.5% black pepper powder, while Treatment 4 had a mixture of 0.25% ginger and 0.25% black pepper. From the results obtained, the ginger, black pepper and their combination diets were significantly different (p<0.05) in weight gain from the control diet, with the ginger diet recording the highest value of 2299.09g per bird, as against 1821.77g per bird from the control. Average feed intake was highest in the ginger diet with 5130.14g as against the control diet that had the least with 4420.71g. The ginger and combination diets gave better feed conversion ratio of 2.23 and 2.28 respectively, which was also significantly different from the control. Mortality recorded in the control treatment was highest with 5.00% and significantly different from the other treatments. Plucked weight of experimental birds was highest in diet 2 with 2165.53g and least in the control diet with 1710.31g. It can be concluded that the addition of the natural plant additives improved the measured parameters in comparison to the control diet and thus suggest that they hold considerable potential as growth promoting agents in broiler production.
A new precise accurate and reliable validated method for the determination of Capecitabine was developed by using
reverse phase high performance liquid chromatography in pharmaceutical dosage forms. Spectrophotometer
determination was carried out at an absorption maximum of 240nm by using methanol. The linearity was over the
concentration range of 20-120 μg/ml with correlation coefficient 0.999. Chromatographic separation was carried
out by using a mobile phase of methanol: Acetonitrile: water (80:20:80 V/V) on Waters 2487 dual absorbance
column in an isocratic mode at a flow rate of 1.1 ml/min with UV detection at 240 nm. The developed methods were
found to be precise and accurate for the estimation of Capecitabine in pharmaceutical dosage forms and could be
used for routine analysis.
Keywords: Capecitabine, RP-HPLC, Spectrophotometry, Waters 2487 dual absorbance detector, Nova pack 300 ×
3.9mm 5μ as column, 240nm
Design expert software assisted development and evaluation of cefpodoxime pro...Makrani Shaharukh
Cefpodoxime Proxetil is third generation, broad-spectrum Cephalosporin Antibiotic & it has an oral bioavailability of only 50% and biological half life 2 h so to improve it’s bioavailability sustain release matrix formulation was designed. Sustained release matrix tablets of Cefpodoxime Proxetil prepared by direct compression method based on combination of natural Acacia gum & Karaya gum polymers. 32 full factorial designs optimization study was carried out by using Design Expert Software to find the effect of independent variables, i.e., Acacia gum (X1) and Karaya gum (X2) concentration on dependent variables i.e., Hardness & % CDR. The drug excipient mixtures were subjected to preformulation studies. The tablets were subjected to physicochemical studies, in-vitro drug release, kinetic studies and stability studies. FTIR and DSC studies shown there was no interaction between drug and polymers. Matrix tablet of Cefpodoxime Proxetil were formulated well in term of hardness 5.07 ± 0. 5.93 ± 0.03 kg/cm2, thickness 2.25 ± 0.1 mm to 3.33 ± 0.3 mm, weight variation were within limits. In-vitro release studies show that almost 90 % of drug was release from all the formulation were within 12 h. Formulation F5 selected as a optimized one since it showed optimum hardness & sustained drug release within 12 h in comparison to other formulation. The F5 optimized formulations were subjected to stability studies and shown there were no significant changes in drug content, physicochemical parameters and release pattern. 32 full factorial design optimization technique was successfully used in this research work. Developed matrix tablets of Cefpodoxime Proxetil produced a sustained and effective drug release over a prolonged time frame that led to greater therapeutic efficacy.
The research was done for the completion of my Msc degree. the main aim of the research work is to evaluate and analyze various functional properties ( antioxidant and antimicrobial) of the underutilized ginger peel and further developing a ginger peel extract based edible film and its evaluation.
Response of pulps of different origins to the upgrading effect of bulk added ...Prof. Dr. Tamer Y A Fahmy
Soy-protein is used, for the first time, as bulk binder in papermaking from wood pulps (hardwood and softwood pulps). Wood pulps represent the major pulps used for paper production. A green denaturing method, involving only biodegradable compounds, was found sufficient to expose the functional groups of proteins. Addition of denatured soy-protein caused a considerable increase in all strength properties of paper, at all beating degrees. The effect was highest in non-wood (for comparison) followed by hardwood and softwood pulps respectively. This could be correlated to ratio of fiber length/width, fines, and hemicellulose content of pulps. The less the ratio, and the higher the fines and hemicellulose content, the more was the increase in strength properties; due to more exposed surfaces. The outstanding effect of soy-protein was magnifying the desired opacifying effect and retention of inorganic fillers e.g. kaolin, while eliminating the loss in strength, which occurs normally due to fillers.
Assessment of Ginger and Black Pepper as Feed Additives on Growth Performance...Premier Publishers
This study examined the growth and carcass characteristics of broiler chickens fed diets with ginger (Zingiber officinale L) and black pepper (Piper guineense Schum & Thonn) additives. A total of 240 day old unsexed Anak-2000 broiler chicks were allotted to four treatments in a completely randomized design. Treatment 1 was the control with no additive, Treatment 2 had 0.5% ginger powder, Treatment 3 had 0.5% black pepper powder, while Treatment 4 had a mixture of 0.25% ginger and 0.25% black pepper. From the results obtained, the ginger, black pepper and their combination diets were significantly different (p<0.05) in weight gain from the control diet, with the ginger diet recording the highest value of 2299.09g per bird, as against 1821.77g per bird from the control. Average feed intake was highest in the ginger diet with 5130.14g as against the control diet that had the least with 4420.71g. The ginger and combination diets gave better feed conversion ratio of 2.23 and 2.28 respectively, which was also significantly different from the control. Mortality recorded in the control treatment was highest with 5.00% and significantly different from the other treatments. Plucked weight of experimental birds was highest in diet 2 with 2165.53g and least in the control diet with 1710.31g. It can be concluded that the addition of the natural plant additives improved the measured parameters in comparison to the control diet and thus suggest that they hold considerable potential as growth promoting agents in broiler production.
Genetic Variability for Antioxidant Activity and Total Phenolic Content in Fo...CrimsonpublishersNTNF
Total phenolic content and antioxidant activity were evaluated in 139 diverse genotypes of four pulse crops including 54 genotypes of chickpea (Cicer arietinum), 37 lentil (Lens culinaris), 21 pigeonpea (Cajanus cajan), and 26 blackgram (Vigna mungo). Results indicate significant genotypic variation (p < 0.01) for total phenolic content (TPC) as well as antioxidant activity (AOA). Amongst the four major pulse crops tested, maximum mean phenolic content was recorded in blackgram genotypes (7.01mg GAE/g), followed by lentil (3.46mg GAE/g), pigeonpea (3.32mg GAE/g) and chickpea (2.30mg GAE/g). In general, the Mediterranean landraces of lentil had higher phenolic content as compared to the other lentil varieties and breeding lines. Amongst the chickpea genotypes the phenolic content ranged from 0.40 to 5.63mg GAE/g and comparatively higher value for phenolic content was recorded in desi types (2.67mg GAE/g) as compared to the Kabuli types (1.05mg GAE/g). The antioxidant activity (AOA) was assayed in mature dry seeds utilizing DPPH (2,2-Diphenyl-1-picryl hydrazyl) radical scavenging assay which ranged from 1.73 to 19.14μmole Trolox/g tissue. As observed for TPC, highest AOA was also recorded in blackgram genotypes (19.14μmole Trolox/g tissue), followed by pigeonpea (2.72μmole Trolox/g tissue), chickpea (2.05μmole Trolox/g tissue) and lentil (1.73μmole Trolox/g tissue). Highly significant genotypic as well as phenotypic correlation (p<0.01) was recorded between phenolic content and antioxidant activity in chickpea, lentil as well as blackgram (rG values ranging from 0.268 to 0.850 and rP from 0.253 to 0.817), however, surprisingly the values were non-significant in case of pigeonpea. Strongest genotypic correlation was recorded in chickpea (rG=0.850), followed by lentil (rG =0.744), and blackgram (rG =0.268). High broad-sense heritability (h2bs) (0.89 to 0.97) for phenol content was recorded which indicates that substantial portion of total variation for phenolic content is due to genetic effects.
International Journal of Engineering and Science Invention (IJESI)inventionjournals
International Journal of Engineering and Science Invention (IJESI) is an international journal intended for professionals and researchers in all fields of computer science and electronics. IJESI publishes research articles and reviews within the whole field Engineering Science and Technology, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
Formulation and process optimization of phalahari muffin produced from sugar,...SukhveerSingh31
Muffin is small cup-shaped
quick bread that is generally dominated by sweet
taste and can be served with hot meal or consumed
as a snack. Muffin is characterized by typical porous
structure and high volume.
Dear all
who and all seeing this ppt thanks for reading here is small brief information about this presentation. It contain the lab scale biscuits preparation which were fortified with flaxseed powder and fenugreek leaves. the increase or decrease of and quality attributes and reason for it. this is 6 moths study of my UG program hope it will use full to who have been chosen baking technology as their domain and to all food technologist .
Regards
Pallavi
This study was conducted to study the effects of supplementation alfalfa silage with orange pulp and difference of Lactobacillus buchneri on in vitro dry matter digestibility and gas production. wilted alfalfa with no additive (control), wilted Alfalfa and orange pulp (1750 g wilted Alfalfa mixed with 750 g fresh orange pulp) treated with LAB for final application rates of 0, 2.5, 5 and 7.5 g LAB inoculant/ton of wilted alfalfa and orange pulp (LAB0, LAB1, LAB2, LAB3, respectively). Alfalfa hay harvested at flowering stage and after 24 hours wilted and mixed orange pomace with ratio of 2100 g and 760 g, respectively, and was ensiled for 90 days. The data were analyzed in a completely randomized design with three replications. After 24 h incubation, treatments AO (alfalfa + orange pulp) and CON (without additive) had the highest and lowest in vitro gas production (p<0.05) and adding orange pulp and molasses increased gas production. Adding inoculant decreased in vitro DM digestibility. Results showed that ensiling alfalfa with orange pulp and molasses can improved silage quality and increased gas production and in vitro DM digestibility.
A Study of the Preparation and Evaluation of Noodles from Black Riceijtsrd
This study looked at the effects of substituting different amounts of black rice flour for wheat flour on the qualitative traits of ready made noodles. The findings showed that compared to wheat flour, the black rice BR type had greater levels of crude protein, crude fat, ash, and fiber. The greatest levels of the vitamin B complex group were found in black rice. According to the findings, Black rices is an excellent source of anthocyanin and antioxidant activity. Noodles were functionally evaluated and content of polyphenolics, flavonoids, and anthocyanin were improved compared to the control. Moreover, Black rice can be excellent ingredient to increase the nutritional value and antioxidant properties of noodles. Mahima Patel | Dhanya Joseph "A Study of the Preparation and Evaluation of Noodles from Black Rice" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1 , February 2023, URL: https://www.ijtsrd.com/papers/ijtsrd52832.pdf Paper URL: https://www.ijtsrd.com/home-science/food-and-nutrition/52832/a-study-of-the-preparation-and-evaluation-of-noodles-from-black-rice/mahima-patel
Genetic Variability for Antioxidant Activity and Total Phenolic Content in Fo...CrimsonpublishersNTNF
Total phenolic content and antioxidant activity were evaluated in 139 diverse genotypes of four pulse crops including 54 genotypes of chickpea (Cicer arietinum), 37 lentil (Lens culinaris), 21 pigeonpea (Cajanus cajan), and 26 blackgram (Vigna mungo). Results indicate significant genotypic variation (p < 0.01) for total phenolic content (TPC) as well as antioxidant activity (AOA). Amongst the four major pulse crops tested, maximum mean phenolic content was recorded in blackgram genotypes (7.01mg GAE/g), followed by lentil (3.46mg GAE/g), pigeonpea (3.32mg GAE/g) and chickpea (2.30mg GAE/g). In general, the Mediterranean landraces of lentil had higher phenolic content as compared to the other lentil varieties and breeding lines. Amongst the chickpea genotypes the phenolic content ranged from 0.40 to 5.63mg GAE/g and comparatively higher value for phenolic content was recorded in desi types (2.67mg GAE/g) as compared to the Kabuli types (1.05mg GAE/g). The antioxidant activity (AOA) was assayed in mature dry seeds utilizing DPPH (2,2-Diphenyl-1-picryl hydrazyl) radical scavenging assay which ranged from 1.73 to 19.14μmole Trolox/g tissue. As observed for TPC, highest AOA was also recorded in blackgram genotypes (19.14μmole Trolox/g tissue), followed by pigeonpea (2.72μmole Trolox/g tissue), chickpea (2.05μmole Trolox/g tissue) and lentil (1.73μmole Trolox/g tissue). Highly significant genotypic as well as phenotypic correlation (p<0.01) was recorded between phenolic content and antioxidant activity in chickpea, lentil as well as blackgram (rG values ranging from 0.268 to 0.850 and rP from 0.253 to 0.817), however, surprisingly the values were non-significant in case of pigeonpea. Strongest genotypic correlation was recorded in chickpea (rG=0.850), followed by lentil (rG =0.744), and blackgram (rG =0.268). High broad-sense heritability (h2bs) (0.89 to 0.97) for phenol content was recorded which indicates that substantial portion of total variation for phenolic content is due to genetic effects.
International Journal of Engineering and Science Invention (IJESI)inventionjournals
International Journal of Engineering and Science Invention (IJESI) is an international journal intended for professionals and researchers in all fields of computer science and electronics. IJESI publishes research articles and reviews within the whole field Engineering Science and Technology, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
Formulation and process optimization of phalahari muffin produced from sugar,...SukhveerSingh31
Muffin is small cup-shaped
quick bread that is generally dominated by sweet
taste and can be served with hot meal or consumed
as a snack. Muffin is characterized by typical porous
structure and high volume.
Dear all
who and all seeing this ppt thanks for reading here is small brief information about this presentation. It contain the lab scale biscuits preparation which were fortified with flaxseed powder and fenugreek leaves. the increase or decrease of and quality attributes and reason for it. this is 6 moths study of my UG program hope it will use full to who have been chosen baking technology as their domain and to all food technologist .
Regards
Pallavi
This study was conducted to study the effects of supplementation alfalfa silage with orange pulp and difference of Lactobacillus buchneri on in vitro dry matter digestibility and gas production. wilted alfalfa with no additive (control), wilted Alfalfa and orange pulp (1750 g wilted Alfalfa mixed with 750 g fresh orange pulp) treated with LAB for final application rates of 0, 2.5, 5 and 7.5 g LAB inoculant/ton of wilted alfalfa and orange pulp (LAB0, LAB1, LAB2, LAB3, respectively). Alfalfa hay harvested at flowering stage and after 24 hours wilted and mixed orange pomace with ratio of 2100 g and 760 g, respectively, and was ensiled for 90 days. The data were analyzed in a completely randomized design with three replications. After 24 h incubation, treatments AO (alfalfa + orange pulp) and CON (without additive) had the highest and lowest in vitro gas production (p<0.05) and adding orange pulp and molasses increased gas production. Adding inoculant decreased in vitro DM digestibility. Results showed that ensiling alfalfa with orange pulp and molasses can improved silage quality and increased gas production and in vitro DM digestibility.
A Study of the Preparation and Evaluation of Noodles from Black Riceijtsrd
This study looked at the effects of substituting different amounts of black rice flour for wheat flour on the qualitative traits of ready made noodles. The findings showed that compared to wheat flour, the black rice BR type had greater levels of crude protein, crude fat, ash, and fiber. The greatest levels of the vitamin B complex group were found in black rice. According to the findings, Black rices is an excellent source of anthocyanin and antioxidant activity. Noodles were functionally evaluated and content of polyphenolics, flavonoids, and anthocyanin were improved compared to the control. Moreover, Black rice can be excellent ingredient to increase the nutritional value and antioxidant properties of noodles. Mahima Patel | Dhanya Joseph "A Study of the Preparation and Evaluation of Noodles from Black Rice" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1 , February 2023, URL: https://www.ijtsrd.com/papers/ijtsrd52832.pdf Paper URL: https://www.ijtsrd.com/home-science/food-and-nutrition/52832/a-study-of-the-preparation-and-evaluation-of-noodles-from-black-rice/mahima-patel
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Model Attribute Check Company Auto PropertyCeline George
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This slide is special for master students (MIBS & MIFB) in UUM. Also useful for readers who are interested in the topic of contemporary Islamic banking.
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
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1. Kelompok 2 :
Reza Azzahra
Risa Nurzinah
"Organoleptic Quality, Fiber Content and Prot
ein Dakak-Dakak Tofu Dreg Subtitution"
2. Agenda Layout
01 CHAPTER I : INTRODUCTION
02 CHAPTER II : LITERATURE REVIEW
03 CHAPTER III : RESEARCH METHODS
04 CHAPTER IV : RESULT AND DISCUSSION
05 CHAPTER V : CONCLUSION AND RECOMENDATIONS
3. CHAPTERI : INTRODUCTION
Dakak-dakak have the
nutritional content of t
he fiber 0,8 gr and prot
ein 7 gr
Tofu dreg have the n
utritional content of
the fiber 16-23% and
protein 26,6 gr in 10
0 gram
SUBSTITUSI
NUTRIFIKASI
With the substitution tofu dreg of dakak-dakak, then i
s expected to increase the content of protein and fibe
r dakak-dakak
4. CHAPTERII
LITERATURE REVIEW
DAKAK-DAKAK
The stage of making
dakak-dakak
The composition of nutritional
value dakak-dakak
Recipes dakak-
dakak
Tools for making
dakak-dakak
Ingredients to make
dakak-dakak
Description of dakak-
dakak
5. CHAPTERII
LITERATURE REVIEW
2. Tofu dreg
a. Dry solid waste
b. Solid wet waste
c. Waste liquid
3. Fiber
a. Soluble dietary fiber
b. Insoluble dietary fiber
4. Protein
a. Animal protein
b. Vegetable protein
5. Substitution
7. CHAPTERIII
RESEARCHMETHODS
A. Type and research design
> The type of this research is Experiment
> The design used in this study is Completely Randomized
Design (RAL), where RAL is the simplest design compared
to other designs. This design uses 1 control 3 treatments a
nd 2 replications.
8. B. Time and place of research
Time September 2015 until june 2016
place Food Science Technology Laboratory (ITP) Nutrit
ion Poltekkes Kemenkes RI Padang (for making dakak-da
kak) and doing organoleptic quality test, while fiber content
test and protein level is done at Laboratory Agricultural Pro
ducts Technology Andalas University of Padang (UNAND)
from the best treatment
C. Materials and tools
CHAPTERIII
RESEARCHMETHODS
10. 2. Advances Research
the treatment to be tested in the follow-up study is the t
reatment with the addition of tofu dregs as much as 5 gram, 10 gr
am, and 15 gram
E. Observation
observation subjectively organoleptic test
observation objectively :
- test the fiber content of dakak-dakak
- test the protein content of dakak-dakak
CHAPTERIII
RESEARCHMETHODS
11. F. Processing and Analysis of Data
The data obtained from organoleptic test result
was statistically processed using analysis of variance (
ANOVA) at 5% real level, if result showed significant di
fference followed by Duncan New Multiple Range Test
(DNMRT) test at 5% level. Data on fiber content and pr
otein content on control and treatment were best analy
zed in narrative.
CHAPTERIII
RESEARCHMETHODS
15. CHAPTER IV
RESULT AND DISCUSSION
A. Organoleptic Test Result
6. Fiber Content of Dakak-Dakak
The fiber content test was performed on the best treatme
nt of treatment B with substitution of 5 grams of tofu waste wi
th fiber content of 0.61% in 3.2 grams of dakak-dakak (1 sma
ll dakak-takak). And for 100 grams of dakak-dakak produce fi
ber content as much as 2 gram.
7. Protein Content of Dakak-Dakak
The test of protein content was performed on the best tre
atment of treatment B with 5 gram substitution, with protein c
ontent obtained that is 4.07% in 100 grams of dakak-dakak.
16. CHAPTER IV
DISCUSSION
Taste Colour
Based on the results
of the assessment o
f the organoleptic te
st on the taste of the
substituted donuts w
ith the tofu dregs, it i
s at the preferred val
ue by the panelist wi
th a savory taste.
The results of statistical test
s on the taste of a child ther
e is no significant difference
which means there is influen
ce from the addition of tofu d
regs to the taste of the daka
k-dakak.
The results of statistical test
s on the color of the dakak-d
akak there is no significant d
ifference which means there
is no effect of the addition of
tofu dregs to the color of the
dakak-dakak.
Based on the results
of the assessment o
f the organoleptic te
st on the color of the
dakak-dakak substit
uted with the tofu dr
egs, it is at the prefe
rred value by the pa
nelist with a yellowis
h white color.
17. CHAPTER IV
DISCUSSION
Aroma Texture
Based on the results
of the assessment o
f the organoleptic te
st on the aroma of d
akak-dakak substitut
ed with the tofu dreg
s, it is at the value pr
eferred by the paneli
st with the aroma ty
pical of rice flour.
The results of statistical te
sts on the color of dakak-d
akak there is no significant
difference which means th
ere is no effect of the addit
ion of tofu dregs to the aro
ma of dakak-dakak
The results of statistical te
sts on the color of the dak
ak-dakak there is no signifi
cant difference which mea
ns there is no effect of add
ing the dregs of tofu to the
texture of the dakak-dakak
Based on the results
of the assessment o
f the organoleptic te
st on the texture of d
akak-dakak substitut
ed with the tofu pulp
that has been proce
ssed into food, is at
a value favored by t
he panelist with a bri
ttle texture.
18. the best result is treatmen
t B which uses 5 gr of tofu
dregs substitution becaus
e it has the highest averag
e of 2.99.
The analysis of fiber conte
nt to the substitute dregs
of tofu dregs from the best
treatment of 5% substituti
on of tofu dreg resulting in
0.61% fiber in 3.2 grams (
1 piece of small size). In 1
00 grams the dakak-daka
k will produce 2 grams of f
iber content while the reco
mmended intake of fiber i
n a day of 25 grams / day,
meaning that in 100 gram
s of dakak-dakak can cont
ribute 2 grams of fiber or a
bout one-twelfth of a day
of fiber.
The protein content analy
sis of the dacial substitute
s of the dregs know from t
he best treatment of 5 gra
ms of tofu dregs substituti
on, resulting in a protein o
f 4.07% in 100 grams. For
the recommended protein
levels for snack or snack f
oods that is about 3 to 5 g
rams, meaning that in 100
grams of donates donated
as much as 4.07 grams pr
otein content.
The best trea
tment
Fiber content
Protein conte
nt
CHAPTER IV
DISCUSSION
19. CHAPTER IV
CONCLUSIONS
1. The average of the panelist's preference for the taste of the dakak-dakak
substitutes of tofu is at a preferable level.
2. The average value of the panelist's favorite level on the aroma of the tofu
dregs substitution knows at the preferable level
3. The average value of the panelist's preference to the texture of the tofu d
regs substitution knows that it is at the preferable level
4. The average value of the panelist's preference to the color of the tofu dre
gs substitution is at the preferable level
5. The best treatment result most favored by the panelists in the substitutio
n of tofu waste in the preparation of the dakak-dakak is treatment B that i
s 5 gram substitution
6. The best treatment fiber content in the dakak-dakak is 0.61% (2 gram) in
3.2 g of the dakak-dakak (one small-sized dakak-akak). In 100 grams of
dough produces as many as 25 small pieces of fruit.
7. The best protein content in dakak-dakak is 4.07% (4.07 gram) in 100 gra
ms of dakak-dakak
20. CHAPTER IV
RECOMENDATIONS
1. It is recommended to make the substituted donuts with
the tofu dregs using a 95: 5 gram ratio.
2. Suggested follow-up research to investigate the saving
/ endurance of dakak-dakak.