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Efektivitas Daun Singkong (Manihot esculenta) Var. Malang 1 Sebagai Pereduksi Kadar Formalin Pada Udang Putih (Pennaeus vannamei) Wirawan, Wirawan; Tantalu, Lorine; Suliana, Gatut
Jurnal Penelitian Pertanian Terapan Vol 17, No 3 (2017)
Publisher : Politeknik Negeri Lampung.

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Abstract

Miscarriage of formalin used as preservative agent for highly perishable commodity was remained problem. Among the fishermen and fish seller tend to use this compound to prolong the commodity to avoid decay. Moreover, great protein for human health is common come from fisheries product. Saponin compound could reduce formaldehyde levels in white shrimp. Cassava leaf var. Malang 1 which abandoned in Malang contains saponin compounds 3,8% w/w. This research used white shrimp which are soaked in formalin solution and then soaked in cassava leaf extract. The experimental design was used a completely randomized design (CRD) with 2x4 factorials. The experiment used two factors, there are concentration of cassava leaf extract (3%, 6% and 9%) which 0% as control and soaked time (0, 15, 30 and 60 minutes) store in room temperature. The main focus parameter used formaldehyde test by applied formalin test kit. The result showed that by soaked by using cassava leaf extract could reduce began at 0 minutes and more extremely great reducer in 60 minutes in 3% consentration of cassava leaf extract. 
PENGARUH VARIETAS KEDELAI TERHADAP MUTU TAHU YANG DIHASILKAN Santosa, Budi; Suliana, Gatut
BUANA SAINS Vol 9, No 2 (2009)
Publisher : Universitas Tribhuwana Tunggadewi

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Abstract

This Research aim to look for best soy variety for the making of tofu. This research is executed in Laboratory Engineering Process and System Produce University of Tribhuwana Tunggadewi Malang. Device attempt which is used in this research is Random Device Complete with one factor, as its factor soy variety which consist of three level that is Wilis variety, Kaba variety and Import variety, each level repeated the five of times. All soy variety wear in this research is obtained from BALITKABI Malang. Result of research indicate that tofu having best quality is made of tofu is soy of variety Kaba with protein content 14,63%, water content 77,22% and also result of from test of organoleptik by using 20 panelist people tell to be taken a fancy to or can be accepted
ANALISA KELAYAKAN USAHA DAN PEMASARAN SARI BUAH JERUK MANIS DI UD MARGO MULYO DAU MALANG Suliana, Gatut; Rusdiana, Endang
BUANA SAINS Vol 10, No 1 (2010)
Publisher : Universitas Tribhuwana Tunggadewi

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Abstract

The aimed of this research was to calculate and analyze the feasibility and level of sweet orange juice marketing at UD Margo Mulyo. This research is descriptively through interviews and observation. The result showed that BEP units per year was 40.686,84 and Rp. 32.549,31. Its means also that this industry was appropriate to continue and has benefit of net sales above 33.000 units and for Rp. 23.760.000. Time required to return all of the cost was 2 years and 9 months, which means the return of all costs incurred earlier than 10 years. Bank loans amounting to 80% of the total capital Rp.95.865.500, and interest is 14%, and during the five-year period was Rp. 10.736.936. Installment loan per year is Rp.15.338.480 with interest on the loan per year was Rp. 2.147.387,2. In calculating the IRR was getting the 43%, which means the industry is appropriate to proceed because the IRR is greater than the interest rates offered by banks. Prices of goods manufactured was Rp. 509,920. Distribution system does not deal directly with retailers, but through marketing agencies. Marketing section includes not only market distribution, but also supervise and attract products that expired. Marketing flow of sweet orange juice producer to the consumer through marketing channels of three types namely (1) Line I, which Manufacturer to Dealer to Dealer Collector to Merchant Retailers; (2) Channel II is the Manufacturer to Dealer to Dealer Retailer; and ( 3) Line Producer III of the Merchant to Merchant Retailers Collectors
PENENTUAN UMUR PETIK DAN PELAPISAN LILIN SEBAGAI UPAYA MENGHAMBAT KERUSAKAN BUAH SALAK PONDOH SELAMA PENYIMPANAN PADA SUHU RUANG Santosa, Budi; Suliana, Gatut
BUANA SAINS Vol 10, No 1 (2010)
Publisher : Universitas Tribhuwana Tunggadewi

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Abstract

Snack fruit var. pondoh is one of perishable horticultural product its shelf life at room temperature is about of 6-7 days. This fruit is categorized as non climacteric based on its respiration type. Snack fruit should be ripe before harvesting and during storage does not undergo further ripening process. It has high respiratory rate that caused fast senescence. This research was aimed to determine harvesting time to obtain good quality and long shelf life of snack fruit. Also, it was objected to elucidate the effect of wax coatingon quality changes during storage. The harvesting time of snack fruit was 5, 6 and 7 month after pollination. The observations consisted on phisico-chemical characteristics of snack fruit. Wax coating (10%) was used to protect the fruits during storage. Glucose, fructose, sucrose and tannin was determined after harvesting. The quality of snack fruits was assesed by panelists independently. The results showed that the best harvesting time of snack fruit was 6 months after pollination. Wax coating influenced the fruit quality and also could inhibit declining of sugar and tannin content of fruit. Wax coating could improve the quality of fruits during storage up to 2 weeks
PRODUKSI PAKAN FUNGSIONAL MENGANDUNG TIGA SENYAWA BIOAKTIF DARI AMPAS TAHU DENGAN MENGGUNAKAN Mikroba Effective Microorganism-4 DAN Lactobacillus plantarum Santosa, Budi; Fitasari, Eka; Suliana, Gatut
BUANA SAINS Vol 17, No 1 (2017)
Publisher : Universitas Tribhuwana Tunggadewi

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Abstract

Tofu waste is a waste product from tofu processing which is known as high protein sources. Its use as feed has a problem due to the antinutrient content and lower amino acids. Effective microorganism (EM4) is a mixture of some microbes that are used to improve the quality of feed. Lactobacillus plantarum is facultative bacteria heterofermentatif group that has a high ability to ferment carbohydrates. The purpose of this study was to determine the effectiveness of both of these bacteria to ferment tofu waste and its influence on the increase in the content of nutrients and amino acids. This study used a Random Nested Design with 2 factor: Factor 1 was type of microbe (EM4 and Lactobacillus plantarum), factor 2 was the concentration of microbes which consists of 5 levels (1%, 5%, 10%, 15%, and 20% , v / w), each treatments was repeated 3 times. The results showed that the average treatment gave very significant effect on dry matter, anorganic matter, crude fiber, crude protein and had significant effect on crude lipid and gross energy. The treatments of 20% concentration of Lactobacillus plantarum giving highest yield on gross energy, crude fiber, calcium and fosfor.