PENGARUH LAMA WAKTU PEMANASAN TERHADAP  KUALITAS ORGANOLEPTIK DAN FISIK BISKUIT BIOSUPLEMEN  “MORINGA” KELINCI (BBCi)

Efi Rokana; Mubarak Akbar; Dyah Arie WK

doi:10.33366/bs.v22i3.4499

PENGARUH LAMA WAKTU PEMANASAN TERHADAP KUALITAS ORGANOLEPTIK DAN FISIK BISKUIT BIOSUPLEMEN “MORINGA” KELINCI (BBCi)

Efi Rokana, Mubarak Akbar, Dyah Arie WK

Abstract

This study aimed to determine the effect of heating time duration on the organoleptic and physical quality of rabbit moringa bio supplement biscuits (BBCi). This study used a completely randomized design (CRD) with 5 treatments and six replications. The research treatments were the duration of time heating at a temperature of 100°C (P), namely P1= 45 minutes; P2= 60 minutes; P3 = 75 minutes; P4 = 90 minutes; P5 = 105 minutes. The research variables included an organoleptic test, density test, water absorption, and shatter test. The results showed that different heating times showed a highly significant effect (P<0.01) on the density and shatter test of BBCi, while the variables of color, smell, texture, density, and water absorption showed no significant effect. (P>0.05). The highest average density and shatter test (%) of BBCi were 3.50±0.55 (P4) and 86.04±6.65 (P5). Whereas the lowest average density and shatter test (%) of BBCi was shown in the P1 = 1.00±0.00 and 11.20±12.32. The conclusion was that the best BBCi density and shatter test values were found in the treatment with a duration heating time of 90 and 105 minutes.

Keywords

organoleptic test; density test; rabbit moringa biosupplement biscuit; shatter test; water absorption

Full Text:

PDF

References

Andriani, M., Anandito, B. K., & Nurhartadi, E. 2013. Pengaruh Suhu Pengeringan Terhadap Karakteristik Fisik Dan Sensori Tepung Tempe"Bosok". Jurnal Teknologi Hasil Pertanian.

Anwar, F., Latif, S., Ashraf, M., & Gilani, A. H. 2007. Moringa oleifera: A food plant with multiple medicinal uses. In Phytotherapy Research.

Ashfaq, M., Basra, S. M. A., & Ashfaq, U. 2012. Moringa: A Miracle Plant of Agro-forestry. J. Agric. Soc. Sci.

Hustiany, R. 2006. Modifikasi Asilasi dan Suksinilasi Pati Tapioka Sebagai Bahan Enkapsulasi Komponen Flavor. Disertasi.

Ismi, R. S., Pujaningsih, R. I., & Sumarsih, S. 2018. Pengaruh Penambahan Level Molases Terhadap Kualitas Fisik Dan Organoleptik Pellet Pakan Kambing Periode Penggemukan. Jurnal Ilmiah Peternakan Terpadu.

Jahan, M. S., Asaduzzaman, M., & Sarkar, A. K. 2006. Performance of broiler fed on mash, pellet and crumble. International Journal of Poultry Science.

Khalil. 1999. Pengaruh Kandungan Air dan Ukuran Partikel terhadap Sifat Fisik Pakan Lokal : Kerapatan Tumpukan, Kerapatan Pemadatan Tumpukan dan Berat Jenis. Media Peternakan.

Krisnan, R. dan S. P. Ginting. 2009. Penggunaan Ssolid Ex-Decanter Sebagai Binder Pembuatan Pakan Komplit Berbentuk Pellet : Evaluasi Fisik Pakan Komplit Berbentuk Pellet. Seminar Nasional Teknologi Peternakan dan Veteriner. Bogor, 13 - 14 Agustus 2009; 480 – 486

Marhaeniyanto, E., Rusmiwari dan Sri Susanti, S., Peternakan, P., & Pertanian Universitas Tribhuwana Tunggadewi, F. 2015. Pemanfaatan Daun Kelor Untuk Meningkatkan Produksi Ternak Kelinci New Zealand White. Buana Sains.

Mendieta-Araica, B., Spörndly, R., Reyes-Sánchez, N., & Spörndly, E. 2011. Moringa (Moringa oleifera) leaf meal as a source of protein in locally produced concentrates for dairy cows fed low protein diets in tropical areas. Livestock Science.

Mutiara, T. K., Mutiara, T. K., Estiasih, T., & Sri, E. W. 2013. NOT - Effect Lactagogue Moringa Leaves (Moringa oleifera Lam) Powder in Rats White Female Wistar. J. Basic. Appl. Sci. Res.

N., Wati., Muthalib, R. A., & Dianita, R. 2020. Kualitas Fisik Biskuit Konsentrat Mengandung Indigofera Dengan Jenis Dan Konsentrasi Bahan Perekat Berbeda. Pastura.

Olson, M. E., Sankaran, R. P., Fahey, J. W., Grusak, M. A., Odee, D., & Nouman, W. 2016. Leaf protein and mineral concentrations across the “Miracle tree” genus moringa. PLoS ONE.

Retnani, Y, IG, P., Komalasari, N. R., & Taryati. 2015. Teknik Membuat Biskuit Pakan Ternak dari Limbah Pertanian. Penebar Swadaya.

Retnani, Yuli, Herawati, L., Widiarti, W., & Indahwati, E. 2012. Uji Sifat Fisik dan Palatabilitas Biskuit Limbah Tanaman Jagung sebagai Substitusi Sumber Serat untuk Domba (The Physical Characteristic and Palatability of Corn Plant Waste Biscuit as Fiber Substitution for Sheep). Buletin Peternakan.

Retnani, Yuli, Permana, I. G., & Purba, L. C. 2014. Physical characteristic and palatability of biscuit bio-supplement for dairy goat. Pakistan Journal of Biological Sciences. Riswandi., Imsya, A., Sandi, S., & Putra, A. S. S. (2017). Evaluasi Kualitas Fisik Biskuit Berbahan Dasar Rumput Kumpai Minyak dengan Level Legum Rawa (Neptunia Oleracea Lour) yang Berbeda. Jurnal Peternakan Sriwijaya.

Schmandke, H. 1973. N. A. M. Eskin, H. M. Henderson und R. J. Townsend: Biochemistry of Foods. 240 Seiten, 62 Abb. und 29 Tab. Academic Press, New York und London 1971.

Steel R.G.D Torrie J.H. 1995. Prinsip dan Prosedur Statistika (S. Bambang (Ed.); Kedua). PT Gramedia.

Trisyulianti, E., Suryahadi & V.N. Rakhma. 2003. Pengaruh penggunaan molases dan tepung gaplek sebagai bahan perekat terhadap sifat fisik wafer ransum komplit. Med. Pet. 26: 35 -40.

Widarta Rai Wayan I, Suter, I. K., Ni, Y. M., & W., P. A. 2011. Analisis Pangan. In Penuntun praktikum analisis pangan.

Zade, V. S., Dabhadkar, D. K., Thakare, V. G., & Pare, S. R. 2013. Effect of Aqueous Extract of Moringa oleifera Seed on Sexual Activity of Male Albino Rats. Biological Forum – An International Journal.

Zhang, J., Du, F., Peng, B., Lu, R., Gao, H., & Zhou, Z. 2010. Structure, electronic properties, and radical scavenging mechanisms of daidzein, genistein, formononetin, and biochanin A: A density functional study. Journal of Molecular Structure: THEOCHEM.

DOI: https://doi.org/10.33366/bs.v22i3.4499

Abstract - Print this article - Indexing metadata - How to cite item - Finding References - Email this article (Login required) - Email the author (Login required)

Abstract views: 268 | PDF views: 365