scholarly journals The effect of sucrose addition on the sensory quality of “terasi” an Indonesian shrimp paste

2021 ◽  
Vol 890 (1) ◽  
pp. 012048
Author(s):  
L Rianingsih ◽  
Sumardianto ◽  
Romadhon ◽  
M B Rusdi ◽  
P H Riyadi
Keyword(s):  
Production Process ◽  
Salt Concentration ◽  
Fermentation Process ◽  
Sensory Quality ◽  
Raw Materials ◽  
Consumer Preference ◽  
Central Java ◽  
Sugar Addition ◽  
Fermented Product

Abstract Terasi is a fermented product made from shrimp or fish with or without salt. In general shrimp paste producers only add high salt concentration to preserve the raw materials and to ensure successfully fermentation process. However there are shrimp paste producers in the Pati, Central Java, Indonesia that use sucrose sugar as a source of carbohydrate in the shrimp paste production. Sugar will affect the reactions that occur during the shrimp paste production process and will ultimately affect the characteristics of the product. This study aims was to determine whether there is an effect of adding sucrose sugar to the flavor and sensory characteristics of the shrimp paste. The Result showed that the addition of sugar did not affect the aw and TPC BAL value, but it decreased the TVBN value, soften the texture value and in addition the sensory was more prefered by the panelist. The characteristic of shrimp paste with sugar addition was low aw value 0.631 ± 0.631, TPC BAL was not detected, TVBN value 115.641 ± 9.940 mgN/(100 gr) and sensory 7.872 < µ < 8.328. The use of sucrose can be recommended to be added during shrimp paste production to increase consumer preference.

scholarly journals Studies on Juice Quality Obtained from Pomegranate and Various Vegetables Additions

2014 ◽  
Vol 71 (1) ◽  
pp. 57
Author(s):  
Anamaria Pop ◽  
Sevastita Muste ◽  
Crina Muresan ◽  
Simona Jula
Keyword(s):  
Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Consumer Preference ◽  
Pomegranate Juice ◽  
Juice Quality ◽  
Positive Correlations ◽  
Vegetable Raw Materials

Nowadays, the interest in antioxidants, mainly present in fruits and vegetables, has prompted research in the field of commercial beverages. Taking into account new requirements to improve the quality of feeding behaviour by getting juices without added sugar, the consumer health benefits and high organoleptics properties, it was decided to study the correlation quality of raw pomegranates with other vegetables such as celery, carrot and sharon fruit in order to obtain pomegranate juice with vegetable additions. The vegetable raw materials were chosen in order to improve the quality and organoleptic properties of the pomegranate juice with vegetable additions by optimizing the “in-house” method, to obtaining a stable formulation. The main objectives of the study were characterization of raw and addition materials, studied by psycho-chemical analysis, evaluating of the antioxidant capacity of 4 types of pomegranate juice with additions in different proportions,  establish the best type of mixture juice. Consumer preference was established in sensory analysis  based on hedonic test with 9 point scale, the type of juice with additions with the following concentrations: pomegranate 50%, Sharon 10%, celery 30%, carrot 10%. Positive correlations were performed between antioxidant capacity and type of juice preferred by consumers.

Near-Infrared Reflectance Determination of Sensory Quality of Peas

1986 ◽  
Vol 40 (3) ◽  
pp. 303-310 ◽  
Author(s):  
M. Martens ◽  
H. Martens
Keyword(s):  
Sensory Quality ◽  
Near Infrared ◽  
Consumer Preference ◽  
Infrared Reflectance ◽  
Near Infrared Reflectance ◽  
Physical Measurements ◽  
Different Types ◽  
Reflectance Analysis ◽  
Better Than

Rapid, precise, and relevant methods for predicting the sensory quality of frozen peas were sought. Pea batches chosen to span many different types of quality variations were analyzed by a consumer test, sensory laboratory analysis, and traditional chemical and physical measurements as well as by near-infrared reflectance analysis (NIR). Partial least-squares (PLS) regression was used to reveal the relationships between the different types of measurements. A noise-compensated value, relative ability of prediction (RAP), was used to express the degree of prediction (1.0 = perfect prediction). NIR was found to predict the sensory texture variables (RAP = 0.79) better than the flavor variables (RAP = 0.67). Average consumer preference was less well predicted (RAP = 0.48) by NIR. This was interpretable since NIR gave a better description of the chemical and physical methods relevant for texture (e.g., dry matter (RAP = 0.93)) than the flavor-related variables (e.g., sucrose (RAP = 0.45)) that apparently determine the consumer preference. However, NIR was found to describe the average variation in sensory quality better than the traditional tenderometer value (TV). The highest prediction of sensory variables was obtained by a combination of NIR, TV, and chemical measurements (RAP = 0.87 and 0.80 for texture and flavor variables, respectively). We discuss the predictive validity and the meaning of the present predictive abilities in practice, leading to a conclusion that NIR has a potential for predicting the sensory quality of peas.

scholarly journals ANALISIS SISTEM PENGAWASAN KUALITAS PRODUK PADA PT INDUSTRI SANDANG NUSANTARA UNIT PATAL SECANG DI MAGELANG JAWA TENGAH

2014 ◽  
Vol 5 (2) ◽  
Author(s):  
Listiani Listiani
Keyword(s):  
Quality Control ◽  
Control System ◽  
Production Process ◽  
Raw Materials ◽  
Employee Performance ◽  
Fish Bone ◽  
Quality Control System ◽  
Observation Data ◽  
And Control

This research is aimed to determine the quality control system of production process in PT Industri Sandang Nusantara unit Patal Secang, measure the efectivity of quality control system by using control P-Chart and determine factors that cause defect product. This research is explorative descriptive by case study method. Data used in this research is the procedure of production process and the number of defect product. Product used in this company is  thread R30/1 UW and R 40/1 UW PT Industri Sandang Nusantara Unit Patal Secang in 24 periods of production between April – Mei 2006. Data is collected by interview, documentation, and observation. Data is analyzed by control p-chart and fish bone diagram. The conclusion of this research are: (1) The quality control system which is consists of controlling raw materials, production process and final product is appropriate with the company’s standard; (2) the number of defect product R 30/1 UW is 26.956 bale with the average 0.0167; Control P Chart shows that there are three periods which are out of control. They are in April 30, Mei 5 and 21, 2006. (3) The number of final product R 40/1 UW is 2159 bale with the average 0.0214; control p-chart shows that there are tw periods which are out of control. They are ini Mei 6 and Mei 12, 2006. (4) Factors that cause defect product are obsolete machines, employee performance, control system, and raw materials. Based on that condition, management should impove the controlling of machines, improve motivation and commitment of the employee, improve the method of inspection and control the quality of raw materials.

scholarly journals Post-storage sensory quality of apple varieties

2001 ◽  
Vol 7 (1) ◽  
Author(s):  
Z. Kókai ◽  
P. Sass ◽  
M. Erdélyi
Keyword(s):  
Bearing Capacity ◽  
Fruit Quality ◽  
Sensory Quality ◽  
Consumer Preference ◽  
Great Demand ◽  
Training Systems ◽  
New Varieties ◽  
Apple Production ◽  
Sensory Tests

The changing situation of apple production in Hungary has given rise to a great demand for new varieties. Besides bearing capacity, fruit quality and suitability for new training systems, consumer preference is one of the grower's main considerations. Growers need reliable information in order to choose the appropriate variety, so consumer tests have become essential. Altogether, 1 I traditional and new varieties were involved in this project. In the first part of the experiment, panelists ranked the coded samples according to their appearance. In the second part, apples were cut into unpeeled slices and the samples were also coded. The assessors were asked to taste them and rank them again. The sensory tests were held after three different storage periods.

The impact of sensory quality of pork on consumer preference

Meat Science ◽  
2007 ◽  
Vol 76 (1) ◽  
pp. 61-73 ◽  
Author(s):  
Margit D. Aaslyng ◽  
Marjatta Oksama ◽  
Eli V. Olsen ◽  
Camilla Bejerholm ◽  
Maiken Baltzer ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Consumer Preference ◽  
The Impact

scholarly journals Optimization of Enset Fermentation in the Production of Kocho Using Response Surface Methodology

2018 ◽  
Vol 22 (2) ◽  
pp. 67-75 ◽  
Author(s):  
Helen Weldemichael ◽  
Shimelis Admassu ◽  
Melaku Alemu
Keyword(s):  
Response Surface Methodology ◽  
Physicochemical Properties ◽  
Response Surface ◽  
Fermentation Process ◽  
Sensory Quality ◽  
Starter Culture ◽  
Coefficient Of Determination ◽  
Categorical Variable ◽  
Fermentation Time

Abstract Response surface methodology (RSM) was used for optimization of enset fermentation process. Two numerical (time and amount of starter culture) and one categorical variable (types of starter strain) was used for evaluation of sensory quality of kocho. The physicochemical properties, proximate composition and color of kocho product were also analyzed. It was found that the coefficient of determination (R2) of the response variables were greater than 80% described that high percentage of the variability was defined by the model. These findings revealed that fermentation time, amount of starter culture and types of starter strain affected the sensory attributes of kocho. The preferred sensory quality of kocho was produced using 2% L. plantarum as starter strain at 6 days of fermentation time.

scholarly journals PEMILIHAN SUPPLIER BERDASARKAN INDEKS KAPABILITAS DENGAN KARAKTERISTIK TUNGGAL

2018 ◽  
Vol 1 (2) ◽  
pp. 202-208
Author(s):  
Erik Bagus Prasetyo
Keyword(s):  
Production Process ◽  
Supplier Selection ◽  
Selection Criteria ◽  
Positive Impact ◽  
Raw Materials ◽  
Manufacturing Companies ◽  
Color Degradation ◽  
Ph Level ◽  
Selection Of

Raw materials is a major requirement in the production process for manufacturing companies. in fulfilling the needs of raw materials for the production process, most manufacturing firms depends on suppliers. Supplier selection is an important part of manufacturing companies. From several supplier selection criteria, quality is one of the important criteria and it used in supplier assessment. Selecting suppliers based on the quality of their products will have a positive impact on manufacturing companies, such as increased profits through reduced operational costs and increased market share. In this study will compare two suppliers at manufacturing companies and choose one that has a higher capability value. The selection of suppliers is made using the yield index of Spk with a single characteristic. Supplier will be selected by comparing the yield ratio of two suppliers. Numerical calculations are performed on suppliers based on pH levels on the leather. The pH level on the leather will affect the color. A low pH may result color degradation earlier, whereas a high pH may result poor color matching.

ANALISIS SOP (STANDARD OPERATING PROSEDURE) DALAM PRODUKSI ROTI GEMBOPADA USAHA ROTI GEMBONG BITE DI SAMARINDA

2020 ◽  
Vol 8 (2) ◽  
pp. 103
Author(s):  
Nur Syahdi
Keyword(s):  
Decision Making ◽  
Human Resources ◽  
Production Process ◽  
Wheat Flour ◽  
Raw Materials ◽  
Work Force ◽  
Important Thing ◽  
Personal Capital ◽  
Standard Operating

The results showed that the SOP used was the SOP in the simplest form which only had a few activities and decision making. In the production process there are five stages carried out during the production process, namely, preparing raw materials, stirring the dough into a mixer, the process of rolling bread, the process of developing bread and the process of developing the dough ready to bake. Here the raw materials in the form of main raw materials namely wheat flour, capital in the form of owner's personal capital, machines in the form of tools used during the production process and work force are very influential during the production process because workforce is the main actor in the production of bread king. As one of the kingpin bread businesses in Samarinda, it is expected that the staff of the kingpin bread must continue to improve and maintain the quality of the production produced, that is bread kingpin and still maintain the quality of human resources namely labor. The most important thing must not be forgotten is that labor is a very very important factor of production in every production process that should be a benchmark to find out whether the system implemented has been implemented properly.

Perbaikan mutu produk baby fish nila krispi di Kelompok Tani Karya Mina Utama, Rowo Jombor, Klaten, Jawa Tengah

2021 ◽  
Vol 5 (3) ◽  
pp. 348
Author(s):  
Nani Ratnaningsih ◽  
Tutiek Rahayu ◽  
Mujiyono Mujiyono
Keyword(s):  
Production Process ◽  
Product Quality ◽  
Stomach Contents ◽  
Rice Flour ◽  
Group Discussions ◽  
Central Java ◽  
Plastic Bag ◽  
Support Team ◽  
Brand Product

Kelompok Tani Karya Mina Utama merupakan kelompok produsen baby fish nila krispi di Rowo Jombor dengan mutu produk tidak konsisten, kemasan dan labeling sangat sederhana. Tujuan kegiatan pengabdian kepada masyarakat ini adalah memperbaiki mutu dan kemasan produk baby fish nila krispi sehingga dapat meningkatkan branding produk dan pangsa pasar. Metode kegiatan dilakukan dengan diskusi bersama, penyusunan standar proses produksi, pendampingan penerapan standar proses produksi, serta perbaikan kemasan dan label. Hasil kegiatan menunjukkan mutu produk baby fish nila krispi yang diproduksi oleh Kelompok Tani Karya Mina Utama, Desa Krakitan, Klaten dapat ditingkatkan dengan perbaikan standar proses produksi, kemasan dan labeling produk. Standar proses produksi nila krispi meliputi pemilihan anak ikan, pembersihan isi perut, pembelahan, pencucian, perendaman dalam bumbu, pelapisan dengan tepung beras dan tapioka, penggorengan, penirisan minyak dengan spinner, dan pengemasan. Produk dikemas dengan kantong plastik pouch (200 gram) dengan label berisi brand/merk, nama produk, komposisi, berat bersih, informasi gizi, nomer P-IRT, nomer sertifikat halal, tanggal kadaluwarsa, nama dan alamat produksi, dan binaan. Produk nila krispi dari kegiatan ini dapat mencantumkan klaim kaya kalsium dan sumber protein sehingga berpotensi sebagai oleh-oleh khas Rowo Jombor.Kata Kunci: baby fish nila krispi; mutu produk; pendampingan; Rowo Jombor Improving the quality of crispy tilapia baby fish products at the Karya Mina Utama Farmers Group, Rowo Jombor, Klaten, Central Java ABSTRACTKarya Mina Utama Farmer Group is a producer of baby tilapia crisp from Rowo Jombor with inconsistent product quality and very simple in packaging and labeling. The purpose of community service activities was to improve the quality and packaging of baby tilapia crisp for increasing the brand product and market. The activities were done by focus group discussions, preparation of standards of production process, assistance in applying the standards of production process, and improvement of packaging and labels. The results showed that the quality of baby tilapia crisp produced by the Karya Mina Utama Farmer Group can be increased by improving the production process, packaging and labeling. Standard of production process consisted of selecting baby fish, cleaning stomach contents, cleavage, washing, soaking in seasonings, coating with rice flour and tapioca, frying, draining oil with spinner, and packaging. The product is packaged in a plastic bag pouch (200 grams) with a label containing the brand, product name, composition, net weight, nutritional information, P-IRT number, halal certificate number, expired date, name and address of production, and support team. Baby tilapia crisp can use the claim of rich in calcium and source of protein so that they have the potency as the special souvenir from Rowo Jombor.Keywords: baby tilapia crisp; product quality; assistance; Rowo Jombor

EFFECTS OF BACTERIAL STRAINS ON SENSORY QUALITY OF PU-ERH TEA IN AN IMPROVED PILE-FERMENTATION PROCESS

2009 ◽  
Vol 24 (4) ◽  
pp. 534-553 ◽  
Author(s):  
CHIN-SHUH CHEN ◽  
HUI-CHUN CHAN ◽  
YAW-NAN CHANG ◽  
BING-LAN LIU ◽  
YUH-SHUEN CHEN
Keyword(s):  
Fermentation Process ◽  
Sensory Quality ◽  
Bacterial Strains
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