Completely Randomized Design Method Research Articles

Evaluation and Analysis of the Effects of Feed Supplements, Including both Organic and Inorganic Selenium, on the Production of Layer Eggs

This research aims to evaluate and analyze the provision of additional feed in the form of selenium (Se) on the performance of egg production produced by layers. This research took the main object in the form of 60 weeks old laying hens with the Isa Brown strain. The research was carried out using a Completely Randomized Design (CRD) method with Duncan’s advanced test. The results of this study explain that providing additional feed in the form of selenium (Se) in several doses has a very real influence on egg production performance (egg weight, feed intake, mortality, daily egg production, and FCR). The best dose of selenium was shown in treatment three (commercial feed + organic selenium dose of 150 grams/ton of inorganic selenium feed + vitamin E dose of 1000 grams/ton of feed). The presence of selenium and vitamin E given as additional feed for laying hens can increase egg weight, egg production, minimize mortality rates, and increase appetite.

Organoleptic Testing Of The Use Of Purple Sweet Potato Flour On The Quality Of Cookies

Cookies are dry cakes made from soft dough with a high fat content that are relatively crispy when broken and the cross-section of the pieces has a dense texture, made from a mixture of wheat flour, refined sugar, margarine, meizena flour and powdered milk. Purple sweet potatoes are more focused on developing flour and starch because the color of the flour produced is more like purple sweet potato flour, and purple sweet potatoes tend to be more fragrant and have a distinctive taste of purple sweet potatoes. So purple sweet potato flour can be used in making cookies. This research aims to analyze the effect of using 15%, 40% and 45% purple sweet potato flour on the quality of the shape, color, aroma, texture and taste of the cookies produced. This type of research is a pure experiment using a Completely Randomized Design method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for the quality of cookies with the effect of using purple sweet potato flour. The data obtained was then tabulated in table form and Analysis of Variance (ANOVA) was carried out, if Fh>Ft then continued with the Duncan Test. The results of the research showed that there was a significant effect of using 15%, 40%, and 45% purple sweet potato flour on the quality of color (purple), aroma (fragrant purple sweet potato), and sweetness (sweet taste and distinctive taste of sweet potato). The best results from the cookie quality test using purple sweet potato flour were 45%.

The Effect Of Adding Carboxy Methyl Cellulose (Cmc) On The Characteristics Of Orange Sweet Potato Jam

This Study aims to analyze the effect of addition Carboxy Methyl Cellulose (CMC) as much as 0%, 0.5%, 1%, 1.5% and 2% on the quality of color, aroma, soft texture, easy to spread texture and taste of orange sweet potato jam. This type of research is a pure experiment using a Completely Randomized Design method consisting of 5 treatments and 3 repetitions. To analyze the quality of orange sweet potato jam, an organoleptic test was carried out involving 3 expert panelists. The data obtained was then tabulated and continued with ANOVA. If F count > F table then proceed with the Duncan test. The results of this research show that the addition of CMC has an effect on the quality of the soft texture and the texture is easy to spread. Meanwhile, the quality of color, aroma and taste has no effect. The results of data analysis obtained the highest overall achievement scores, namely color 3.67 (2%), aroma 3.67 (2%), easy to spread texture 4.00 (2%), soft texture 4.00 (2%), and taste 4.00 (2%). The best quality test results for orange sweet potato jam with the addition of CMC were in treatment X4 with the addition of 2% CMC.

Aplikasi Formulasi Bahan Pembenah Tanah terhadap Beberapa Sifat Kimia Tanah Berpasir dan Produksi Tanaman Padi

Sandy soil is part of the soil fraction with low nutrient content, organic matter, and cation exchange capacity. This is due to the leaching process so that nutrients are easily lost. The research aimed to improve the chemical characteristics of sandy soil and rice crop production due to the application of humic acid and silica. This research used of Completely Randomized Design method using soil amendment materials, namely humic acid (A) at the of 60 kg/ha and silica (S) at the of 5 tons/ha consisting of 6 combinations of comparisons repeated 4 times. Variables of analysis parameters include pH, cation exchange capacity, organic matter, N-NH4+, N-NO3- and rice crop production. The data obtained were analyzed by analysis of variance (ANOVA). If the results showed a significant effect, it was continued with the Honestly Significant Difference (HSD) test at the 5% level. The results showed that the application of soil amendment in the from humic acid and silica with various treatments on sandy soil was only able to improve CEC by 3,18% and Organic-C by 0,08%. In contrast soil pH and N-available didn`t give significant results in improving soil chemical properties and rice crop production. It`s recommended to conduct further research on the dose used in soil amendments so that it can effect nitrogen parameters and rice crop production in sandy soil. Keywords: humic acid, silica, sandy soil

Characteristics of Mirabilis jalapa Nanoemulsion: Its Application on Mortality and Morphological Changes of Spodoptera frugiperda: Third Instar Larvae.

&lt;b&gt;Background and Objective:&lt;/b&gt; Previously the &lt;i&gt;Mirabilis jalapa&lt;/i&gt; nanoemulsion formulations was characterized through PSA analysis, UV-VIS spectrophotometry, SEM to observe the morphology of the formed nanoemulsion and FTIR analysis. But, this study aims to characterize &lt;i&gt;M. jalapa&lt;/i&gt; nanoemulsion formulations and its application on the mortality and morphology of 3rd instar &lt;i&gt;Spodoptera frugiperda&lt;/i&gt; larva. &lt;b&gt;Materials and Methods:&lt;/b&gt; Several &lt;i&gt;M. jalapa&lt;/i&gt; nanoemulsion formulations were applied to observe the mortality of 3rd instar &lt;i&gt;S. frugiperda&lt;/i&gt; larvae using the Completely Randomized Design (CRD) method. The best formulation was tested from the characterization results to determine the level of larval mortality. The data obtained were analyzed using ANOVA and Tukey's &lt;i&gt;post hoc&lt;/i&gt; test. &lt;b&gt;Results:&lt;/b&gt; The 3rd instar &lt;i&gt;S. frugiperda&lt;/i&gt; larvae showed a 67%±12 mortality rate 48 hrs after the 5th treatment (T5) application compared to the control group and causing the bodies of insects experiencing mortality to turn black and dehydrated. The results showed that &lt;i&gt;M. jalapa&lt;/i&gt; nanoemulsion had a significant effect (p-value 0.016<0.05). &lt;b&gt;Conclusion:&lt;/b&gt; The potential of using &lt;i&gt;M. jalapa&lt;/i&gt; in the form of nanoemulsions as an effective alternative to control the pest &lt;i&gt;S. frugiperda&lt;/i&gt;.

The Effect of Soursop and Betel Leaf Extracts as Organic Pesticides in Pest Control of Spodoptera exigua (Lepidoptera: Noctuidiae) on Onion (Alium ascalonicum L.) Cultivation

Spodoptera exigua is a major pest in onion cultivation. S.exigua larvae have a rapid spread and can cause yield losses of up to 20-100% if not controlled. Soursop leaf extract and betel leaf pesticides can cause mortality in S.exigua pests. This is due to secondary metabolites found in soursop leaf extract and betel leaf such as acetogenin, alkaloids, flavonoids, terpenoids, steroids, saponins and tannins. The purpose of this study was to determine the effectiveness of soursop leaf extract and betel leaf and the combination of both in controlling S.exigua pests. This study used a non-factorial Complete Randomized Design method with 7 treatments, namely P0 = Control, P1 = 30% soursop leaf extract, P2 = 60% soursop leaf extract, P3 = 30% betel leaf extract, P4 = 60% betel leaf extract, P5 = 15% soursop leaf extract + 15% betel leaf extract, P6 = 30% soursop leaf extract + 30% betel leaf extract. The results showed that the P2 treatment had the highest mortality rate with 67.50% mortality and the P3 treatment had the lowest mortality rate of 25.00%. Symptoms of attack show that the larvae are initially actively eating and then begin to stay away from feed, the larvae then show a change in color to brown and slowly remain still and die. The duration of pest mortality showed the fastest mortality occurred in 24 hours with the death of 20 larvae, larval mortality continued to increase with each observation. Testing on natural enemies showed results that the use of soursop leaf extract did not show any death

PEMANFAATAN IKAN MANYUNG (Arius thalassiunus) SEBAGAI PUPUK BOKASHI UNTUK MEDIA TANAM BIBIT TREMBESI (Samanea saman)

Kusan Hilir Sub-district is one of the coastal sub-districts in Tanah Bumbu Regency where most of the people work as fishermen. Fish caught by fishermen that do not have high selling value such as otek fish or manyung fish, and tembang fish or sardinella fish are often thrown into the sea so that they can pollute marine waters. The remaining fish or fish that are wasted have organic value, both organic-N, organic-P, and organic-K. The purpose of this study was to analyze the effect of using otek fish bokashi, firewood husks, and subsoil soil on the growing power of trambesi plants and determine the best composition of fish bokashi produced based on biomass in plants. The research was carried out using the Completely Randomized Design (CRD) method with 6 treatments and 5 replications with 3 plants and placed randomly by doing random numbers in the excel application with the treatment code P0 100% subsoil soil, 0% fish bokashi, 0% burnt husk, P1 subsoil 90%, fish bokashi 5%, burnt husk 5%, P2 subsoil 80%, fish bokashi 10%, burnt husk 10%, P3 subsoil 70%, fish bokashi 15%, burnt husk 15%, P4 subsoil 60%, fish bokashi 20%, burnt husk 20%, and P5 soil 50%, fish bokashi 25%, burnt husk 25%. Data analysis used in this study used the Anova test followed by the DMRT (Duncan Multiple Range Test) test. The results of observations or weighing on the wet weight and dry weight of plant biomass show that the treatment with the composition of 50% soil planting media, 25% fish bokashi, 25% burnt husk with an average wet weight of 174.44g and a dry weight of 88.64g has a very significant effect on 90 day trambesi seedlings, although the treatment with the composition of 90% subsoil soil planting media, 5% fish bokashi, 5% burnt husk, and the composition of 80% subsoil soil planting media, 10% fish bokashi, 10% burnt husk is not significantly different.

Organoleptic Test Of Yellow Pumpkin Puree Substitution On The Quality Of Puuf Pastry

Puff pastry is a delicious and savory food that is often made in hotels, has a soft texture that doesn't break easily when served, is layered, slightly dry and light brown in color, and has a distinctive aroma of fat, but the ingredients used are wheat flour. which is a material that is still imported with annual consumption reaching 6.2 tonnes in Adelia (2022), while in Indonesia the government recommends using local materials. To reduce the use of wheat flour, local food sources can be utilized, namely by using pumpkin which is processed into puree to be used as a partial replacement for the use of wheat flour (Nabilla et al 2021). This research aims to analyze the substitution of pumpkin puree for the quality of puff pastry as much as 20%, 30% and 40% for the quality of the shape, color, aroma, texture and taste of the puff pastry produced. This type of research is a pure experiment using a Completely Randomized Design method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for the quality of puff pastry with the substitution of pumpkin puree. The data obtained was then tabulated in table form and Analysis of Variance (ANOVA) was carried out, if Fh&gt;Ft then continued with the Duncan Test. The results of the study showed that there was a significant effect of using pumpkin puree of 20%, 30% and 40% on the quality of the texture (dry) and texture (crisp). The best result from the puff pastry quality test using pumpkin puree was 30%.

The Effect Of Adding Red Dragon Fruit Skin On The Quality Of Dadiah Gelato

Indonesia is geographically located on the equator, which is a country with a tropical climate. Ice cream is a snack that is suitable to eat when the weather is hot. One type of ice cream is gelato. Gelato is a type of frozen dairy food dessert which is a processed product made from cow's milk and is included in the low-fat ice cream category. The main ingredients for gelato include cow's milk, whipped cream, egg yolks and sugar. Gelato has lower fat content (4-8%) and total solids (32-42%) than regular ice cream, but usually has higher sugar content (16-21%) to provide a smooth, scoopable texture. Ways are needed to develop gelato, such as adding curd and natural coloring from fruit. Dadiah has weaknesses in terms of its sour taste and fishy aroma which people don't like, therefore there needs to be innovation or efforts that can be made to attract people's interest in consuming dadiah, such as by adding dragon fruit skin. 30-35% of dragon fruit is the skin of the fruit, but it is often just thrown away as trash and considered waste without being used for anything more useful. Dragon fruit skin contains quite high levels of antioxidant compounds which are able to fight oxidation in the body. Red dragon fruit skin contains vitamin B1, vitamin B2, vitamin B3 and vitamin C, protein, fat, carbohydrates, crude fiber, thiamine, niacin, pyridoxine, cobalamin, glucose, phenol, betacyanin, polyphenols, carotene, phosphorus, iron and flavonoids. This research aims to analyze the effect of adding 15%, 25% and 35% of red dragon fruit skin on the quality of the color, aroma, texture, taste and preferences of the dadiah gelato produced. This type of research is a pure experiment using a Completely Randomized Design method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for the quality of gelato with the effect of adding red dragon fruit skin. The data obtained is then tabulated in table form and Analysis of Variance (ANOVA) is carried out, if Fh&gt;Ft then followed by the Duncan Test. The results of the research showed that there was a significant effect of adding red dragon fruit skin of 15%, 25% and 35% on color quality (pink fanta). The best result from the gelato quality test with the addition of red dragon fruit skin was 35%.

The Effect of Gamal Leaf Liquid Organic Fertilizer on the Growth of Arabica Coffee (Coffea Arabica L.) Seedlings in Polybags

This research was carried out for 3 months, namely from March 2023 to June 2023, located at the BPDAS-HL Palu-Poso Permanent Nursery, this study used the Complete Randomized Design method consisting of 4 treatments, namely P0 = 0%, P1 = 20%, P2 = 30% and P3 = 30%. The four treatments were repeated seven times, bringing the total sample to 28 experimental units. The parameters observed are the increase in seedling height, stem diameter and number of leaves. The data analysis used is fingerprint analysis (F test) fingerprint analysis shows that the best treatment, it will be continued with further tests, namely the BNJ test level of 5%. The results showed that the concentration treatment of liquid organic fertilizer made from gamal leaves had a real influence on the increase in height, stem diameter and number of leaves in arabica coffee seedlings. The best treatment in this study was 40% concentration treatment (P3) with an average seedling height of 15.27 cm, an average seedling stem diameter of 3.17 mm and an average number of seedling leaves of 12.28 strands and the results of BNJ fingerprint analysis with an average height of 5.59 cm, number of leaves of 1.2 strands and stem diameter of 0.88 mm.

Pengujian Aktivitas Antibakteri Gel Hand Sanitizer Kitosan Dengan Penambahan Ekstrak Daun Sirsak (Annona muricata L)

The objective of this study was to analyze a chitosan hand sanitizer gel formulated with an 8 mL, 10 mL, 12 mL and 14 mL leaf extract (Annona muricata L) against the bacterial inhibition of Staphylococcus aureus and Eschericia coli. The research consists of several stages, namely the test of chemicals against bacterial barrier resistance of the test, the manufacture of leaf extract, the testing of characteristics of hand sanitizer gels with test parameters including homogenity, barrier and bacteria barrier. The research design uses a non-factorial complete randomized design (RAL) method. Data analysis using ANOVA, when there is influence then further testing Duncan. The results showed an average barrier inhibition of 10.17 mm for E. coli and 11.47 mm for S. aureus. The result of the extraction of 280 grams of sardine leaves yielded 238.08 grams extract, a randement of 117.6%, the handsanitzer has been mixed perfectly, the strength ranging from 5 to 7 cm. Hand sanitizer gel gives a real effect on the bacterial resistance of E. coli and S. aureus. The resulting inhibition for S.aureus bacteria is 7.3 mm to 17.5 mm and for E.coli bacteria is 7.2 mm to 9 mm. Base on these results, the average diameter of the inhibition formed is classified as moderate to strong.

KANDUNGAN ACID DETERGENT FIBER (ADF) DAN NEUTRAL DETERGENT FIBER (NDF) PADA RUMPUT Brachiaria humidicola PADA UMUR DEFOLIASI BERBEDA

This study aims to determine the content of neutral detergent fibre (NDF) and acid detergent fibre (ADF) of Brachiaria humidicola grass at different depoliation ages. This research is a pure experiment using the Completely Randomized Design (CRD) method with three treatments (40 days, 50 days and 60 days) and three replications. The results showed that depoliation age had no significant effect (P&gt;0.05) on the NDF and ADF content of Brachiaria humidicola grass with NDF values ranging from 64.20% to 65.49%, while ADF values ranged from 36.75% to 43.99%.

Chemical Characterization of Coffee from Several Region of Indonesia (Cafein value, pH and Total Acid)

Coffee contains an active compound derived from the alkaloid group called caffeine. The content of active chemical compounds and various chemical properties of coffee are influenced by the area of the coffee is grown, the height of the plantation land, the type of coffee, and the processing process. In this research, a quantitative analysis of the chemical compounds and chemical properties of coffee from various regions in Indonesia was carried out with the aim of determining the caffeine content and acidity level (pH) as well as the total acid contained. This parameter is important to analyze due to it could influence the level of consumer acceptance. The method used in this research is the Completely Randomized Design (CRD) method using one research factor, the origin of the coffee area including Aceh coffee, Papua coffee, Wonosalam coffee, Sidikalang coffee and Ngawi coffee with the parameters observed being caffeine content, pH value and total titrated acid. The results showed that the caffeine content in Arabica Aceh, Excelsa Ngawi, Arabica Papua, Robusta Sidikalang and Excelsa Wonosalam meets the provisions of SNI 01-3542-2004, not more than 2% from 0.2% - 1.78%, the pH of these five coffee regions has significant differences from 5.69-6.55. These pH value has still considered safe for human consumption. Furthermore, the total acid value of these five types of coffee ranges from 0.97 to 1.36, with the total acid value of Sidikalang robusta being different from coffee from other regions.

Dried probiotics enhances immunity and liver function of final production laying hens maintained at upper temperatures zone

Dried probiotics (DP) are feed additives, capable of increasing body resistance and maintaining the balance of the microbial ecosystem in the digestive tract against pathogenic bacteria. Biological age and environmental temperature are important factors determining immunity and liver function. This investigation was performed to evaluate the effect of dry probiotics on immunity (lymphocytes, neutrophils and their balance) and liver function of layer-phase laying hens. This study used 40 layer-phase hens aged 70 weeks with the Completely Randomized Design (CRD) method. It was divided into 4 treatments and 5 replicates., each treatment was without dry probiotics in the diet, 2% dry probiotics in the diet, 3% dry probiotics in the diet, and 4% dry probiotics in the diet. Blood sampling was done every month during the three-month experimental period. The results showed that feeding 4% dry probiotics in the diet had a significant effect (P<0.05) on the levels of lymphocytes, neutrophils and transferase enzyme profile. The immunity and liver function of laying hens appeared to be optimized by feeding 4% dry probiotics in the ration.

EFFECT OF LIQUID SMOKE FROM PYROLYSIS OF DURIAN SKIN AND ETANOL EXTRACT OF ORANGE PEEL AS BIO HAND SANITIZER

Liquid smoke resulting from pyrolysis of durian skin has antibacterial potential which is used as a basic ingredient for making bio hand sanitizer. Durian skin is difficult to degrade because it contains high levels of lignin, cellulose, and hemicellulose compounds, so with the use of durian skin, it is expert that it will be able to reduce durian skin waste. Bio hand sanitizer is formulated with essential oils to reduce the pungent aroma of smoke. This study aims to determine the antibacterial activity and characteristics of the durian skin liquid smoke bio hand sanitizer. This study used the Completely Randomized Design (CRD) method, with a comparison between durian peel liquid smoke and orange peel extract and the addition of 10 mL NaOH (1:3, 1:1,57, 1:1, and 3:1). The results of research based on characteristic tests obtained pH values of 4.81-7.36, viscosity 1392-3664 cps. Formula E (3:1) emerged as the best sample through organoleptic tests on each bio hand sanitizer preparation formula. It exhibited a yellow color, a runny texture, and a smoky aroma with the mixture. The antibacterial test demonstrated that the bio hand sanitizer preparation possessed antibacterial activity, and the resistance diameter for the test bacteria S. Aureus and E. Coli ranged from 21.51 to 31.14 mm

EFEKTIVITAS EKSTRAK KULIT DAN PERASAN JERUK LEMON (CITRUS LIMON L.) SEBAGAI INSEKTISIDA TERHADAP NYAMUK AEDES AEGYPTI

This study aims to determine the effectiveness of natural insecticides of lemon peel extract and lemon juice (Citrus limon L.) against the death of the Aedes aegypti mosquito. The experimental animals in this study were 600 Aedes aegypti mosquitoes. This type of research is an experimental study with the Complete Randomized Design method using 8 treatments and 3 replications. The treatment group consisted of positive control (Transflutrin), negative control (Aquadest), and lemon peel extract and juice (Citrus limon L.) with concentrations of 30%, 35% and 40%. Observations were made every 15 minutes for 1 hour exposure. The results showed that 30% lemon peel extract was able to kill 58.33% mosquitoes, a concentration of 35% was able to kill 78.33% mosquitoes and concentration of 40% was able to kill 86.66% mosquitoes. Lemon juice 30% can kill 25% mosquitoes, 35% concentration can kill 33.33% mosquitoes, and 40% concentration can kill 40% mosquitoes. Based on the results of the study, treatment using lemon peel extract at various concentrations had an effect on mosquito mortality, with the highest mortality reaching 86.6%. The treatment using lemon juice at various concentrations had no effect on mosquito mortality, with the lowest mortality being 25%. The results of the one way ANOVA calculation obtained P-value = 0.00 (P ≤ 0.05) means that there is a significant difference in the number of mosquitoes that die between treatment groups. Duncan's test results showed that lemon peel extract concentrations 30%, 35%, and 40% were the most effective concentrations compared to lemon juice. The conclusion of this study was lemon peel extract (Citrus limon L.) effective as a natural insecticide against Aedes aegypti mosquitoes.

Characteristics of Ice Cream with The Addition of Purple Sweet Potato and Porang Flour as A Stabilizer

Purple sweet potato and porang are local food ingredients that have potential as stabilizers because they have good hydrocolloid properties. This study was to determine the effect of the addition of porang flour and purple sweet potato with different percentages on ice cream characteristics. This research was prepared using the Complete Randomized Design method in a Nested pattern with 2 factors, first factor (A) is the addition of purple sweet potato(A1) and porang flour (A2), while the second factor (B) is different percentages (0%(B1), 1% (B2), 2% (B3), and 3% (B4)). The parameters observed in this study consisted of overrun, melting time, and emulsion stability (%). The results showed that the addition of purple sweet potato and porang flour with different percentages had a very significant effect (P &lt; 0.01) on overrun and emulsion stability, and a significant effect (P &lt; 0.05) on melting time. The use of purple sweet potato as a stabilizer produced ice cream with better overrun value and melting time compared to ice cream with porang flour stabilizer, but the use of porang flour as a stabilizer produced ice cream with better emulsion stability. The use of purple sweet potato and porang flour with a concentration of 1% produced ice cream with the best characteristics.

THE EFFECT OF ARABICA AND ROBUSTA COFFEE BLENDS ON CAFFEINE CONTENT, ACIDITY AND ORGANOLEPTIC PROPERTIES OF INSTANT COFFEE

One of the types of coffee in Indonesia that can be processed into instant coffee is Gayo coffee. This research was conducted to find out the quality of instant coffee brewed in a mixture of arabica and robusta Gayo coffee. The method used in this research is a complete randomized design method (RAL) consisting of five treatments of a mixture of arabica coffee and robusta Gayo by making observations on acidity levels (pH), caffeine levels, and organoleptic of instant coffee brewing. The results showed that the mixed instant coffee types of Arabica and Robusta Gayo from each formulation produced different levels of acidity with a pH value of 5.55 – 6.43 and a different caffeine concentration with a value of 2.79% - 3.27% and qualified the quality requirements of the 2014 Indonesian National Standard (SNI) with a caffeine concentration value above a minimum of 2.5%. The brewing taste favored by the panelists was Gayo instant coffee, a mixture of 50% Arabica: 50% Robusta with a mild sour and bitter taste, a pH value of 5.94, and a caffeine content of 3.19%. The color and aroma of the coffee brewing favored by the panelists was Gayo instant coffee, a mixture of 70% arabica: 30% robusta with the quality of the brewing color of dark chocolate, the aroma of a little spice, the pH value of 5.55 , and the caffeine content of 2.79%.

The Effect Of Using Chicken Egg Emulsifier And Duck Eggs On The Quality Of Ice Cream

Ice cream is a product derived from dairy processing and has a semi-solid texture and is consumed frozen. One of the most important ingredients in the manufacture of ice cream is emulsifier. Emulsifier consist of two types, namely natural emulsifiers and artificial (synthetic) emulsifiers. Artificial or synthetic emulsifiers come from human engineering, namely engineered fats while natural emulsifiers usually come from nature such as egg yolks. The use of egg yolks with the right concentration can increase the viscosity, texture and consumer liking. This study aims to analyze the quality of ice cream using an emulsifier from chicken eggs and duck eggs on the quality of color, aroma, texture, and taste of ice cream. This type of research is a pure experiment with a completely randomized design method (CRD) by studying two treatments X1 (duck egg yolk), X2 (chicken egg yolk) with 3 repetitions. The data collection technique was carried out by conducting an organoleptic test involving five expert panelists who were Lecturers of Catering Department of Family Welfare, Faculty of Tourism, Hospitality, Padang State University. The results obtained from the organoleptic test will be continued with statistical analysis using the T test. The results show that there are significant differences in the quality of color, aroma and taste in ice cream and there is no effect on the quality of texture. The best results were found in the X1 treatment, namely the use of duck eggs on the quality of ice cream

Analysis Of The Use Of White Sweet Potato Flour On The Quality Of Pineapple

Nastar is a semicircular round pastry with a diameter of 2 cm, made from a dough of wheat flour, butter, and eggs with pineapple jam filling. White sweet potatoes are more directed to the development of flour and starch because the color of the flour produced is more like wheat germ, and brightly colored sweet potatoes tend to have better starch levels. So that white sweet potato flour can be used in making nastar. This study aims to analyze the effect of using white sweet potato flour as much as 15%, 30%, and 45% on the quality of the shape, color, aroma, texture and taste of pineapple produced. This type of research is a pure experiment with the Complete Randomized Design method. The data used were primary data obtained directly from 3 expert panelists by filling in the organoleptic test format on the quality of pineapple with the influence of the use of white sweet potato flour. The data obtained is then tabulated in tabular form and carried out Variance Analysis (ANAVA), if Fh&gt;Ft then continued with the Duncan Test. The results showed that there was a significant influence of the use of 15%, 30%, and 45% white sweet potato flour on the quality of color (golden yellow at the top and brownish yellow at the bottom), aroma (fragrant), and nastar taste (sweet taste and distinctive taste of sweet potatoes). The best result of the pineapple quality test with the use of white sweet potato flour is 15%.