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PEMBERIAN TEPUNG DAUN MENGKUDU (Morinda citrifolia) TERHADAP KUALITAS FISIK DEDAK PADI SELAMA PENYIMPANAN

Deni Kunuela, Shirley Fredriksz, Lily Joris

Abstract:ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh pemberian tepung daun mengkudu (Morinda citrifolia) dengan jumlah yang berbeda terhadap kualitas fisik dedak padi selama penyimpanan. Penelitian ini dilakukan di Laboratorium Teknologi dan Rekayasa Pakan, Jurusan Peternakan Fakultas Pertanian Unpatti Ambon sejak bulan September 2021 - Oktober 2021. Bahan yang digunakan dalam penelitian ini adalah dedak padi, daun mengkudu, dan aquabides. Penelitian yang dilakukan merupakan penelitian eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL), dengan 4 perlakuan dan 4 ulangan sehingga terdapat 16 unit percobaan. Variabel kualitatif seperti warna,aroma, keberadaan jamur dianalisis secara deskriptif. Variabel yang diamati adalah kualitas fisik dedak padi meliputi berat, warna, aroma (bau), keberadaan kutu, keberadaan jamur, dan pH. Hasil penelitian menunjukan bahwa perlakuan penambahan tepung daun mengkudu 4 gram, 8 gram, 12 gram dalam 200 gram dedak padi menunjukan pengaruh terhadap berat dedak padi sebelum dan sesudah penyimpanan, warna dimana penambahan tepung daun mengkudu memberi efek warna kehijauan pada dedak padi sebelum dan sesudah penyimpanan, bau (aroma) dari penggunaan daun mengkudu menyebabkan tidak berbau apek atau tengik, juga berpengaruh menekan pertumbuhan jamur, meskipun demikian secara keseluruhan pemberian daun mengkudu pada jumlah yang digunakan dalam penelitian belum mampu mempertahankan kualitas fisik dedak padi. ABSTRACT This research aims to find out the effect of distributing different amounts of powdered noni leaves (Morinda Citrifolia) on the physical quality of rice bran. This research was conducted in the Food Technology and Engineering Laboratory of Pattimura University’s Faculty of Agriculture from September 2021 to October 2021. The ingredients that were used in the research are Rice Bran, Noni Leaves, and Aquabides. This research is an experiment using a completely randomized design (CRD), with 4 treatments and 4 repetitions, resulting in 16 experiment units. Qualitative variables such as color, odor, and the existence of fungus are analyzed descriptively. The variables that are observed are the physical quality of rice bran which includes weight, color, odor, the existence of lice, the existence of mold, and the pH level. The research shows that the treatments that add 4 grams, 8 grams, and 12 grams of Powdered Noni Leaves on 200 grams of rice bran show effects on its weight before and after storage. The color also changes, adding Powdered Noni Leaves gives rice bran a greenish color. It also causes the odor of the bran to be not musty and rancid. It also suppresses mold growth. However, in general, the addition of said amounts of Powdered Noni Leaves is still not able to preserve the physical quality of rice bran.
Keywords: Technology and Engineering / jumlah yang / digunakan dalam / dalam penelitian / yang digunakan / physical quality / Morinda citrifolia / tepung daun / fisik dedak / Powdered Noni

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