Factorial Pattern Research Articles

Preservation with Different Smoking Techniques to Extend the Shelf Life of “Urutan” Chicken

“Urutan” chicken is one of the processed meat products processed through the manufacture of meat dough, fat and complete Balinese spices ("Basa Genep"). Extending the shelf life of “urutan” chicken can be done by smoking process either by cold smoking method or hot smoking. Smoke can preserve food ingredients due to the presence of acid, phenolic and carbonyl compounds. The method used in this study is Randomized Block Design (RBD) with a factorial pattern consisting of 2 factors, namely Factor I is Hot Smoking Technique consisting of 3 levels and Factor II is Smoking Time consisting of 4 levels so that 12 treatment combinations are obtained and 2 repetitions are carried out so that 24 experimental units are obtained. The parameters observed include phenol content, water content, ash content, fat content, protein content, Esherichia coli and Salmonella sp. Statistical analysis shows that smoking time has a significant effect (sig <0.05) on the phenol content of “urutan” chicken, but does not have a significant effect (sig> 0.05) on the fat and protein content of “urutan” chicken. The fat content of “urutan” chickens in the smoking duration treatment at a temperature of 100 ° C ranged from 9.798 - 11.870%. The lowest fat content was obtained in 2 hours of smoking, which was 9.798% which was not significantly different from other treatments. The protein content of “urutan” chickens in the smoking treatments of 0.5, 1, 1.5 and 2 hours ranged from 11.788 -12.197%. The smoking duration did not have a significant effect on the protein content of “urutan” chickens, which was probably because the smoking duration of 0.5 -2 hours had not denatured the protein sequence. The phenol content of “urutan” chickens in the smoking treatments of 0.5, 1, 1.5 and 2 hours ranged from 0.206 - 0.312%. The highest phenol content was obtained in 2 hours of smoking at a smoking temperature of 100 ° C, which was 0.312%. The results showed that the longer the smoking, the higher the phenol content of “urutan” chickens. The lowest pH value was obtained in the 100 °C 2-hour smoking treatment of 5.16, which was significantly different from other treatments. The highest water content was obtained in the 100 °C 2-hour temperature treatment of 63.19%, which was significantly different from other treatments

Effect of maltodextrin concentration and temperature process on physicochemical characteristics of instant lemon (Citrus limon l) powder minute using crystallization machine

The purpose of this study was to determine the effect of maltodextrin concentration and drying temperature on the physicochemical characteristics of instant lemon powder drinks. The research used the randomized design group with a 3x3 factorial pattern consisting of two factors with two repeats so that 18 experimental units were obtained. There is a T factor which is a concentration of maltodextrin consisting of three levels, namely t1 (10%), t2 (15%), and t3 (20%), and a K factor that is a variation of the process temperature also consisting of three levels, namely k1 (50°C), k2 (60°C), and k3 (70°C). In this study, physical responses include solubility, dissolving time, amount of yield, hygroscopicity, bulk density, and scanning electron microscopy. Chemical responses correspond to water content, antioxidant activity, pH value, and vitamin C. The results showed that maltodextrin concentration can affect solubility, dissolving time, amount of yield, hygroscopicity, bulk density, water content, pH value, and vitamin C. Variations in process temperature affect solubility, dissolving time, amount of yield, hygroscopicity, bulk density, moisture content, pH value, and vitamin C. The interaction of maltodextrin concentration and process temperature variations affects hygroscopicity but not solubility response, dissolving time, yield amount, bulk density, water content, pH value, and vitamin C.

OPTIMASI MEDIA DAN TEKNIK STERILISASI UNTUK MENINGKATKAN KUALITAS MISELIUM BIBIT F2 JAMUR TIRAM (Pleurotus ostreotus)

F2 seeds are a derivative of F1 cultivation grown in a medium containing cellulose. Sorghum seeds and corn seeds contain cellulose, hemicellulose, and lignin that can be used as innovative media for F2 seedling development and the growth of oyster mushroom mycelium. The purpose of this research is to determine the growth of F2 oyster mushroom mycelium on media of sorghum seeds and corn seeds that have been sterilized for 40 minutes and 60 minutes. The type of research used is an experiment with a Completely Randomized Design (CRD) in a factorial pattern consisting of 2 factors. Factor 1 is the media type: Sorghum Seeds, and corn Seeds. Factor 2 is the Sterilization Time: 60 minutes and 40 minutes. The parameters measured are the length of the mycelium, the spread of the mycelium, and the thickness of the mycelium in F2 oyster mushroom seedlings. Technical analysis uses quantitative descriptive data. Based on the results obtained regarding the growth of the F2 oyster mushroom mycelium, the highest growth was observed on sorghum seed media, measuring 13.81 cm, with a very thick and dense spread. The cellulose content affects the growth of the mycelium. Meanwhile, the lowest growth of the F2 oyster mushroom mycelium was found on corn seed media, measuring 11.27 cm, with a thin and uneven spread, and a density or thickness that is thin and sparse.

Tolerance of local gogo rice sprouts under salinity stress conditions

The expansion of rice planting areas in the future needs to be carried out outside Java, as fertile land in Java is shrinking due to land conversion. Most of the land outside Java consists of marginal land, such as areas with high salinity. High salinity levels in the soil cause a decrease in plant germination, growth, and production. The research aimed to examine the tolerance of each cultivar at each level of NaCl concentration, to obtain cultivars that were tolerant to salinity stress, and to determine the NaCl concentration that suppresses the germination of local upland rice. The research was structured using a completely randomized design with a two-factor factorial pattern. The first was the six upland rice cultivars, namely, dongan, jahara, Pulu Konta, pomegranate, kalendeng, and pulu tau leru, while the second factor was the NaCl concentration consisting of 0%, 0.2%, 0.4%, 0.6%, 0.8% and 1%. Thus, there were 36 experimental units, which were repeated three times so that there were 108 experimental units. The results of the research showed that there was no interaction with all germination variables; cultivar and concentration had a significant effect on maximum growth potential, germination capacity, germination time, plumule length, radicle length and dry weight of sprouts, while cultivar affected the wet weight of sprouts. Kalendeng has a high salinity tolerance. The use of NaCl concentrations of up to 0.6% has been able to reduce the germination capacity of local upland rice. The conclusion of the research showe that there was no interaction between all germination variables.

Effectiveness of Weed Control on Two Varieties of Corn (Zea Mays L.) in West Aceh Regency

This research aims to find out which weed control techniques are most effective in suppressing weed growth on corn plants, to find out the interaction of manual, mechanical, and chemical weed control on corn plants, to find out the influence of weed control techniques on the production and growth of corn plants. This research be carried out in West Aceh Regency on corn farming land in the Pante Ceureumen District. The time allocation is from April to June 2014. The research was conducted using a randomized block design with a factorial pattern with two factors being studied. The first factor is the weed control technique (T): no control, manual control, using husk charcoal, chemical, atrazine + mesotrion 1.35 ml each 9 m² and the second factor is the variety (V): Bisi-2 and Bisi-18. Based on the treatment of 12 plots with 3 repetitions times until there are 36 experimental units. Each treatment plot measures 300 cm x 300 cm with a planting distance of 75 cm x 25 cm so that the number of sample plants in each plot is 48 plants and the number of sample plants in each plot is 8 plants. The distance between plots is 50 cm and the distance between replications is 100 cm. The results obtained from observations are analyzed using the F test. If the results obtained from the variance are significantly different at the 5% level. The result of the research that has been carried out is that the most effective control technique in suppressing weed growth in corn plants is found at T5 (chemistry, topramezone + atrazine 1.35 ml each 9 m², at 21, 40, and 56 HST), followed by T2 (culture technique using rice husk charcoal), T4 (Chemical, nicosulfuron + atrazine 1.35 ml each 9 m², at 21, 40, and 56 HST) and T1 (manual, at 21, 40, and 56 HST) have the same position, then T3 (chemistry, atrazine + mesotrione 1.35ml each 9 m², at 21, 40 and 56 HST), and the last position in weed control techniques is WC (without control).

Selectivity of Herbicides in Controlling Weeds in Corn (Zea mays L) With A Tegel and Jajar Legowo Planting Pattern in West Aceh Regency

Maize (Zea mays L.) has a strategic role in meeting global food needs. How is the selectivity of herbicides in cultivation patterns 1 (single rows) and 2 (double rows) in Maize plants (Zea Mays L), how is the combination of herbs and plant pattern suitable for the management of weeds in corn crops (Zea mays L), how are the interactions of selectivities of herbicides and cultivation of maize (Zea mays L). This study uses Random Group Design (RGD) factorial patterns where factor 1 (herbicide) and factor 2 (planting pattern). The herbicide is composed of 4 types: H0 (control), H1 (Atrazine 180g/l + Mesotrione 40g/ l + Nicosulfuron 20 g/l, H2 (Atazine 500g/L, Mesotrione 50 g/L) and H3 (Topramezone 10 g/ L + Atrazine 300 g/ l). While the planting pattern consists of 2 types: P1: single row (70 x 20 cm) and P2: double rows (100x20x40 cm). Some conclusions were obtained, among others: The use of the herbicide atrazine in several formulas within the tile and legowo planting patterns does not cause poisoning in corn plants. The combination of herbicides (Topramezon 10 g/l and Atrazine 300 g/l / Tile) is most suitable for corn plants. There is an interaction between the herbicide and the planting pattern on the parameters of ear weight without husk and ear length without husk, which shows significant differences

Effect of Cultivation Techniques in The Dry and Rainy Seasons on The Quality of The Seaweed Caulerpa racemosa

The seaweed Caulerpa racemosa has great potential to be developed because it has economic value and potential as a functional food. This seaweed contains nutrients, including protein, carbohydrates, polyunsaturated fatty acids, fiber minerals, and antioxidants. The availability of seaweed is still very dependent on nature and has not been appropriately cultivated. The planting season and appropriate cultivation methods will influence seaweed's quality/nutritional content. This research aims to analyze the nutritional content of seaweed C. racemosa cultivated in different growing seasons. The research method used a floating raft system with a completely randomized design and a factorial pattern carried out in two seasons, namely the dry and rainy seasons. Proximate analysis was carried out to determine the nutritional composition of seaweed C. racemosa, including protein, crude fiber, water, ash, fat, and carbohydrate (NFE). Next, it was analyzed using ANOVA with a further test with Tukey. The research results showed differences in the nutritional composition of seaweed C. racemosa from each treatment cultivated in the dry and rainy seasons. The nutritional composition of seaweed C. racemosa best treatment is found in the plant spacing of 30 cm with a depth of 50 cm in the dry season with the nutritional content namely protein (13.8%), NFE (20.75%), crude fiber (15.71%), a fluctuating fat content of 0.16-1.42%, highest ash (34.69%), water content (35%), moderate in the rainy season namely: protein (10.8%), BETN (10.78%), crude fiber (12.33%), fat content fluctuates (0.18-1.06%), highest ash (30.21%), water content (41.01%).

Growth of Vaname Shrimp (Litopenaeus vannamei) Infested with Extracts of Ectoparasites Chlorella vulgaris as an Immunostimulant

Abstract Vannamei shrimp (Litopenaeus vannamei) has a high market demand, encouraging production to minimize stress, water quality degradation and disease attack. Ectoparasite attacks come from the genera Epistylis, Zoothamnium, and Vorticella. Body defense through immunostimulants from Chlorella vulgaris extract which has bioactive compounds, vitamins and proteins. The purpose of the study was to determine the effect of giving Chlorella vulgaris extract with different doses and length of maintenance, as well as the interaction of Chlorella vulgaris as an immunostimulant on the growth of vaname shrimp infested with ectoparasites. The research method used a complete randomized experimental design with a factorial pattern consisting of factor A, the dose of Chlorella vulgaris extract, namely without giving Chlorella vulgaris extract (A0), 400 mg/kg (A1), 800 mg/kg (A2), 1200 mg/kg (A3) and factor B, the length of shrimp rearing, namely 0 days (B1), 7 days (B2), 14 days (B3), 21 days (B4), 28 days (B5). This study uses three variables, namely independent variables administration of Chlorella vulgaris Extract and length of maintenance, bound variables Survival (SR), Specific Growth Rate (SGR) and Absolute Growth (GR) and Absolute Growth (GR), and control variables water quality (temperature, pH, dissolved oxygen, salinity, and ammonia). The results of the study at dose A2 with length of rearing B5 gave a real effect (p<0.05) on the growth of vaname shrimp infested with ectoparasites, namely survival (50%), specific growth rate (4,17%), and absolute growth (weight (1,39 grams), length (1,10 cm)).

DAYA MULTIPLIKASI EKSPLAN KENTANG AR 8 PADA BERBAGAI KONSENTRASI BENZIL AMINO PURIN (BAP) DAN EKSTRAK BAWANG MERAH DALAM MEDIA DASAR MURASHIGE DAN SKOOG (MS) SECARA IN VITRO

The technique of propagating potato seeds through tissue culture has long been used to produce quality and disease-free seeds. This study aims to test the effect of the combination of BAP and Shallot Extract on the growth of potato plant explants on MS media (Murshige & Skooge). Research in experimental form uses a completely randomized design (CRD) in a factorial pattern consisting of two factors. As the first factor, the growth hormone BAP consists of 4 levels, namely: 0 ppm, 2 ppm, 3 ppm and 4 ppm. Meanwhile, the second factor is: shallot extract consists of 4 treatment levels, namely: 0%, 0.2%, 0.4% and 0.6%. Thus, there were 16 treatment combinations which were repeated 6 times so that the total experimental units were 96. The ABA treatment with a concentration of 2 ppm/liter gave the best effect on the shoot formation time and root formation time of AR 8 potato plant explants. However, the treatment without ABA had a good effect on Shoot length and root length of explant potato plant varieties AR 8. Shallot extract treatment with a concentration of 20% had the best effect on shoot formation time, root formation time, shoot length and number of leaves. However, the treatment with a concentration of 40% had a better effect on the parameters of the number of shoots and the number of explant segments of the AR 8 variety of potato plants. The interaction of the ABA treatment with a concentration of 2 ppm and the shallot extract with a concentration of 20% had the best effect on the time of emergence of shoots and roots on the AR 8 Potato Explants. However, the interaction without ABA (0ppm) and shallot extract had a better effect on the parameters of shoot length, number of leaves, and number of explant segments in the AR 8 potato variety.

CHARACTERISTICS OF JUWET FRUIT YOGHURT WITH THE ADDITION OF SKIM MILK AND LACTIC ACID BACTERIA STARTER

In this study, the manufacture of juwet fruit yoghurt was studied with different treatments of adding skim milk and lactic acid bacteria starter. Yogurt is a processed milk product made through bacterial fermentation. Yogurt is known as a good source of protein, calcium, and probiotics, which can support digestive health and the immune system. Juwet fruit has a high antioxidant and vitamin C content so that juwet fruit has interesting potential to be made into yoghurt. Skim milk is used to utilize high lactose and protein so that the growth of lactic acid bacteria can grow optimally. Lactic acid bacteria are used for preservation, providing texture, and adding flavor to yoghurt drinks. The purpose of this study was to determine the addition of skim milk and lactic acid bacteria starter on the physicochemical, microbiological, and organoleptic characteristics of juwet yoghurt. This study used a Completely Randomized Design (CRD) factorial pattern consisting of two factors. Factor 1 addition of skim milk (5%, 7%, 9%). Factor 2 addition of starter (5%, 7%, 9%). Each treatment was repeated three times. The data obtained were analyzed using analysis of variance (ANOVA). If there is a significant difference between treatments, it is continued with the Duncan test (DMRT) and organoleptic test using the Scoring test with 25 trained panelists. The treatment of adding 9% skim milk and 9% starter was the best treatment that produced juwet yoghurt with a protein content of 2.1% ± 0.036, total titratable acid 2.1% ± 0.1, total soluble solids 22.7ºBrix ± 1.53, total lactic acid bacteria 10.5 log CFU/ml ± 0.023, pH 3.7 ± 0.058, antioxidants 34.0% ± 0.117, viscosity 6.8% ± 0.058, Vitamin C 5.8 ± 0.3, and organoleptic tests of color 2.88 (rather like), taste 3.24 (rather like), aroma 2.68 (rather like), texture 3.76 (like).

Effect of Sucrose Concentration on Microbiological, Physicochemical, Antioxidant Activity, and Organoleptic Characteristics of Salak Fruit Juice Beverage Fermented with Lactobacillus Plantarum InaCC B153

Salak is a tropical fruit that has great potential to be made into a healthy fermented beverage. The carbohydrate content and bioactive compounds such as phenolics in salak provide benefits as a source of antioxidants. The fermentation process will produce a probiotic drink that is good for digestive health. The fermentation process involves Lactobacillus plantarum bacteria as probiotic agents. This study aims to determine the effect of sucrose concentration on the characteristics of salak fruit juice probiotic drinks. This study used a completely randomised design (CRD) factorial pattern with sucrose concentration factor (3%, 6%, 9% b/v). The data obtained were analysed using ANOVA followed by DMRT further test at the 5% level. The results showed a significant interaction (p≤0.05). Fermented salak fruit juice using 9% sucrose was the best treatment with characteristics of pH 3.80; total microbes 9.023 log CFU/ml; total acid 1,11%; total sugar 13,88%; viscosity 118,35 mPa.s; DPPH antioxidant activity 89.99%. The resulting organoleptic properties including colour, aroma, and taste, overall were 3.40 (moderately liked), 3.08 (moderately liked), 3.76 (moderately liked), and 3,48 (moderately liked).

APLIKASI DOSIS PUPUK ORGANIK CAIR (POC) LIMBAH KULIT BAWANG MERAH DAN KOMPOSISI MEDIA TANAM TERHADAP PERTUMBUHAN DAN PRODUKSI TANAMAN CABAI RAWIT (Capsicum frutescens L.)

This study aims to determine the effect of onion peel POC and planting media composition on the growth and production of cayenne pepper. This study was conducted at the Greenhouse Laboratory of the Faculty of Agriculture, Muslim University of Indonesia from June to September 2022. This study used a Randomized Block Design (RBD) two-factor factorial pattern. The first factor is the POC dose of shallot skin which consists of 4 levels, namely control, 200 ml/L, 250 ml/L 300 ml/L and the second factor is the composition of the growing media which consists of 4 levels, namely control, soil: compos: roasted husk = 1:1:1, soil: compost: burnt husk = 1:2:1, soil: compost: burnt husk = 2:1:2. So that 16 combinations were obtained, each combination was repeated 3 times so that 48 experimental units were obtained. The parameters of this study consisted of plant height, flowering start time, number of branches, fruit weight, and production per hectare. The results of the LOF administration of onion skin did not affect all the observation parameters. Planting media material showed that the application of soil:compost: roasted husk=2:1:2 had a very significant effect on plant height and had a significant effect on flowering age, planting fruit weight, and production tons/day. The interaction of onion peel LOF and the composition of the growing media did not give the best effect on all observation parameters.

PENGARUH BERBAGAI JENIS DAN DOSIS PUPUK NPK TERHADAP PERTUMBUHAN DAN PRODUKSI JAGUNG MANIS (Zea mays saccharata STURT L.)

This study aims to determine the effect of different types of NPK fertiliser on the growth and production of sweet corn plants. The research was conducted from mid-March to June 2021 on dryland, Cendana Hijau Village, Wotu Sub-district, East Luwu Regency, South Sulawesi. The research used the method of group randomised design (RAK) factorial pattern of 2 factors consisting of the first factor is the type of NPK fertiliser consisting of 2 treatment levels and the second factor is the dose of fertiliser consisting of 4 treatment levels. The results showed that in general the use of NPK Phonksa fertiliser was better than the use of NPK Pelangi fertiliser.

Breaking Dormancy of Salak Seeds Using Various Concentration and Soaking Time of Gibberellins GA3

Dormancy is one of the obstacles in cultivating zalacca plants which have hard skin and seeds making them difficult to grow. Soaking using growth hormones is an alternative for growing seeds well. This research aims to determine the concentration of Gibberellin and determine the appropriate length of soaking time for Gibberellin (GA3) in germinating zalacca seeds. The research was carried out at the Seed Science and Technology Laboratory, Faculty of Agriculture, Tadulako University, Palu in January - February 2023 using a Completely Randomized Design with a factorial pattern. The first factor is the Gibberellin’s concentration which consists of 40, 60, and 80 ppm. The second factor was the length of Gibberellin’s soaking time which consists of 15, 55, and 95 minutes so that 9 treatment combinations were obtained which were repeated three times to obtain 27 experimental units. Each experiment used 20 seeds, therefore 540 zalacca seeds were needed, with 5 samples per experimental unit. The results show that gibberellin concentrations of 60 ppm and 80 ppm and soaking times of 55 and 95 minutes were treatments that provided good growth in germination capacity, germination time, plumule length, radicle length and dry weight of zalacca seed sprouts

THE EFFECT OF ORGANIC FERTILIZER AND NITROPOSKA ON GROWTH AND YIELD OF PEANUT ON ULTISOL SOIL

The aim of the research was to study the effect of organic fertilizer and Nitrophoska on the growth and yield of peanuts on ultisol soils. The study was conducted in the Labibia sub district, Kendari city, from January to April 2023. The study was arranged in a randomized block design (RAK) in a factorial pattern with three replications consisting of 2 factors. The first factor was organic fertilizer which consisted of 4 levels, namely: control (B0), 5 t ha-1 (B1), 10 t ha-1 (B2), and 15 t ha-1 (B3). The second factor was Nitrophoska fertilizer which consisted of 3 levels, namely control (P0), 75 kg ha-1 (P1), and 150 kg ha-1 (P2) so that there were 4x3x3=36 experimental units. Observation variables included: plant height, leaf area, weight of 100 seeds, yield per plot and yield per ha. The results showed that there was an interaction between organic fertilizer and Nitrophoska on the observed variables. The best results were obtained in the treatment of 15 t ha-1 of organic fertilizer and 150 kg ha-1 of Nitrophoska fertilizer with the highest production reaching 0.93 t ha-1.

The Utilization Of Field Snails Into Soy Sauce Ingredients Enzymatically Regardless Of The Physical Quality

Rice soy sauce is a thick liquid made from snail meat juice . Soy sauce can be made in 2 ways, namely, traditionally/fermentation and by adding enzymes. Making soy sauce does not require a particular type of snail . In this research, we will study the use of rice snails to make rice snail sauce enzymatically. The aim of this research is to determine the effect of adding crushed pineapple tubers and fermentation time on the physical, chemical and organoleptic quality of the rice snail soy sauce produced. Proteolytic enzymes can break down and decompose proteins. Bromelain proteolytic enzymes can break down protein molecules into amino acids, enzymes that hydrolyze peptide bonds in the middle. This research used a completely randomized design (CRD) with a factorial pattern with 2 factors and 3 replications. The first factor was the addition of crushed pineapple tubers (10%), (15%), and (20%) and the second factor was the fermentation time (5.7 and 9 days). The results of this research show that when increasing the number of workers from 4 to 6 people, variable costs increase, but the number of rice snails produced increases , therefore the cost per bottle produced (marginal variable coast) decreases. The tendency to increase productivity often occurs when companies initiate production expansion. T et fire This is not the case if the company continues to expand production by continuing to increase the workforce employed.

Is the Epworth Sleepiness scale a valid outcome measure to evaluate the effectiveness of positive airway pressure treatments on daytime sleepiness? Psychometric insights from measurement invariance and response shifts.

Although the validity of the Epworth Sleepiness Scale (ESS) as an effectiveness measure for sleep apnea treatments such as continuous positive airway pressure (CPAP) has been supported by multiple studies, some researchers continue to challenge it. They suggest that in addition to its impact on relieving patients' daytime sleepiness, CPAP also alters the internal standards patients use to evaluate their sleepiness (i.e., response shift; RS), confounding the meaning of the difference in the ESS scores. We believe an issue yet to be addressed in this debate is that all existing evidence of RS has been obtained through the then-test approach, a retrospective method sensitive to various cognitive mechanisms. Thus, in the current study, we re-examined this issue using the structural equation modeling (SEM) approach, a method that can be directly applied to randomized clinical trial (RCT) data without retrospective measures. With the ESS data from two independent RCTs, we conducted cross-sectional and longitudinal measure invariance tests in SEM to examine whether CPAP would lead to RS. The ESS demonstrated cross-sectional and longitudinal scalar invariance against CPAP treatments. Its factorial pattern, loadings, and thresholds were invariant between the treatment and control groups and pre- and post-treatment, supporting the comparability of the observed mean ESS scores across time and groups. Our results support the validity of the average difference scores of the ESS for quantifying the effectiveness of CPAP on group-level daytime sleepiness in RCTs with relatively large sample sizes.

The Cost Efficiency Analysis of Feed Use

The research aims to analyze the cost efficiency of using three types of feed when rearing three different types of ducks. The benefits of this research are expected to provide information to researchers and the public, especially breeders, about the types of feed and types of ducks that are more cost efficient in the duck farming business. The research used three types of feed and three different types of ducks. This research uses an experimental method with a Completely Randomized Design (CRD) factorial pattern (3x3) with 3 replications consisting of two factors, namely factor A and factor B. Factor A is the type of feed, consisting of; A1 (BR1 feed), A2 (PP3 feed), A3 (Mix feed). Factor B is the type of duck, consisting of; B1 (Peking duck type), B2 (Mojosari duck type), B3 (MA duck type). The variables observed were efficient use of rations (FE), economic efficiency of ration use (EEPP) and feed cost per gain (FCG). The data obtained were analyzed for variance (ANOVA), the differences between treatments were carried out by the Duncan multiple range test (DMRT). The research results showed that there was no interaction in each treatment between factors A and B. Factor A showed a very significant effect (P > 0.01) on the cost efficiency of feed use. Meanwhile, factor B shows no real effect. The conclusion of this research is that the best cost efficiency for using rations is the PP3 type of ration with a more efficient type of duck, namely Peking Duck. Suggestions based on research results are for broiler duck fattening businesses to use Peking ducks with PP3 rations to produce maximum body weight and with efficient feed costs.

Characteristics of Flakes from Kepok Banana Flour and Black Rice Flour with Variation of Steaming Time

This research has the objective to determine the effect of flour rasio kepok banana and black rice Black rice flour with variations in steaming time on physicochemical characteristics of flakes. This research used a randomized design Complete (RAL) factorial pattern with two factors and two replications. The first factor is thr proportion of kepok banana flour: black rice flour (30%: 70%, 40% : 60% and 50%:50%) and the second factor is the length of steaming time (10 minutes, 15 minutes, 20 mintes minutes). The data obtained was analyzed using ANOVA and followed by Duncan Multiple Range Te. Multiple Range Test (DMRT) at the 5% level. The results of the research showed that there There was interaction. There was a significant difference between the treatments of kepok banana flour: black rice flour on moisture content, starch content and water absorption. The best treatment is Banana flour : black rice flour on moisture content, starch content and water absorption. The best treatment is flakes with a proportion of 50% kepok banana flour and 50% black rice flour and a steaming time of 10 minutes produced flakes with characteristics of the value value of water content 4.77%, ash content 2.12%, fat content 8.35%, content protein 5. 5 5,56% starch content 78.01% water absorption 24.96%, hardness 414.57N and dietary Fiber content of 5.22 %, calcium content of 169.89mg/100g and the average of favorability favorability scores for taste (3.83), color (4.80), aroma (4.20) and textire (3.37)

Physicochemical Characteristics of Beef Meatballs at Various Post Mortem Phases with the Addition of Seaweed Flour (Gracillaria sp.)

The post-mortem phase of meat influences the physicochemical quality of the beef meatballs produced. The post mortem phase is the phase that meat goes through after slaughter. The post mortem phase is divided into 3, namely prerigor, rigor mortis and post rigor. Seaweed (Gracillaria sp.) can be used as a natural chewy meatball. This research aims to determine the best treatment combination between the post-mortem phase of meat and the addition of seaweed flour on the physicochemical characteristics and preferences of beef meatballs. This research used a completely randomized design with a factorial pattern with 2 factors with two replications. Factor I is the post mortem phase (pre-rigor, rigormortis and post-rigo). Factor II is the addition of seaweed flour (3%, 4% and 5%). The observation data were analyzed using ANOVA, if there were significant differences, the Duncan Multiple Range Test was carried out at the 5% level. The best treatment results were pre-rigor beef treatment with the addition of 5% seaweed flour, producing meatballs with characteristics of 69.05% water content, 2.93% ash content, 1.55% fat, 12.49% protein, 12.92N elasticity level, 47.22% water holding capacity. , Color preference level 4 (like really), aroma 4.07 (like really), taste 4.17 (like really) and texture 4.50 (like really).