Preferensi Konsumen Pada Ginger Milk Curd Dengan Penambahan Ascorbic Acid Dari Strawberry

AbstrakGinger milk curd is a kind of dessert consist of milk, sugar and ginger. The zingipan protease will curdling the milk and transform its liquid form into semi-gel. In this research some acidic acid from strawberry will be added to see if its strength the firmness of the curd. The curd was investigated using the Quantitative Descriptive Analysis regarding sensory aspects. Consumer preferences were also assessed using hedonic scale and analyse with Wilcoxon method. The results show that acidic acid from strawberry is significantly proofed strengthen the firmness of the curd and consumer prefer the flavor of the ginger milk pudding with the addition of the strawberry. The result of this research can be taken as an alternative of tourist attraction in some village which has tourism package near breeder and farmer so the visitor can utilize the raw milk and fresh strawberry into delicious dessert.Keywords : Consumer Preference; Curd; Dessert; Ginger; StrawberryAbstrakGinger milk curd adalah sebuah dessert yang dibuat dengan cara sederhana yaitu mencampurkan susu sapi yang dihangatkan bersama gula ke dalam air perasan jahe. Enzim protease yang terdapat pada jahe akan membuat susu dari cair berubah menjadi semi padat seperti puding. Kandungan acidic acid yang terdapat pada strawberry diduga akan mampu menstabilkan dan memperkuat curd yang terbentuk. Quantitative Descriptive Analysis digunakan untuk menganalisis aspek sensori sedangkan uji hedonik dengan analisis metode wilcoxon digunakan untuk mengetahui produk manakah yang lebih disukai panelis konsumen. Hasil penelitian menunjukkan bahwa penambahan air perasan strawberry terbukti secara signifikan memperkuat curd dan hasil uji hedonik pada aspek flavor menunjukkan kesukaan panelis pada ginger milk curd dengan penambahan air perasan strawberry. Penelitian ini dapat menjadi rekomendasi bagi pelaku usaha di desa wisata untuk menambah atraksi di sekitar peternakan dan perkebunan strawberry agar pengunjung dapat langsung mengolah bahan lokal secara sederhana dan dapat langsung dikonsumsiKata Kunci: Consumer Preference; Curd; Dessert; Ginger; Strawberry

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Functional Food Formulation by the Addition of Whole Grain Flour and Linseed

Journal of Food Industry ◽

10.5296/jfi.v1i1.12274 ◽

2017 ◽

Vol 1 (1) ◽

pp. 39

Author(s):

C.M.C.N. Bakker ◽

Pereira C. G.

Keyword(s):

Descriptive Analysis ◽

Sensory Profile ◽

Acceptance Test ◽

Whole Grain ◽

Quantitative Descriptive Analysis ◽

Line Scale ◽

Whole Grain Flour ◽

Quantitative Descriptive ◽

Hedonic Scale ◽

Grain Foods

Recommendations for consuming industrialized whole grain foods have been encouraged. The present study produced new functional foods and sought to identify the sensory profile of the foods processed. Four types of dried spaghetti were manufactured with different formulas, regarding their whole grain flour and linseed content (10 and 20%). For evaluation of the products obtained, the following methods were employed: sensory analysis of acceptance using a 9-point hedonic scale, applied to 50 trained judges, and Quantitative Descriptive Analysis (QDA) using a 9-cm unstructured line scale. Results were analyzed by ANOVA and Tukey’s test at 5% significance, and the sensory profile was expressed in the form of a spider graph. Acceptance test revealed no difference between the pasta containing 10% and 20% of whole grain and 10% of linseed. Results indicate acceptance of the 20% whole grain product regarding its raw texture and consistency when cooked, in addition to the possibility for the manufacture and acceptance of 10% linseed spaghetti.

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Development of the grain energy bars with the high content of dietary fibers

E3S Web of Conferences ◽

10.1051/e3sconf/202128505006 ◽

2021 ◽

Vol 285 ◽

pp. 05006

Author(s):

Irina Krasina ◽

Anna Kurakina ◽

Cholpon Kasymova ◽

Ekaterina Krasina

Keyword(s):

Descriptive Analysis ◽

Gum Arabic ◽

Consumer Preference ◽

Preference Assessment ◽

Preference Test ◽

Dietary Fibers ◽

Quantitative Descriptive Analysis ◽

Texture Characteristics ◽

Quantitative Descriptive ◽

Energy Bar

The research results on the development of grain energy bars are given. The experimental plan for the mixtures was used to create the grain energy bars with prebiotic properties. Inulin, oligofructose and gum-arabic were selected as prebiotic ingredients, which were added to the binding syrup, and subsequently to cereals and fruits. Grain energy bars were analyzed by quantitative descriptive analysis and the best formulae were determined according to the preference test. It was found that the gum-arabic was responsible for the influence on the appearance of cereal flake dryness, hardness and chewability, while the oligofructosis increased the color brightness and the crunch when bitten. The optimized composition of the grain energy bar sample showed that the fiber mixture gave the bars better texture characteristics than each fiber individually. The viscosity of the syrup, which is strongly influenced by the gum-arabic concentration, had a negative correlation with the consumer preference assessment. The selected recipe of the grain energy bar allows to reduce energy value by 18-20% with simultaneous increasing of total amount of dietary fibers by 200%.

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Impact of fermented whey addition on resulting sensory characteristics and consumer preference of ripened cheeses

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2019.v31.i6.1959 ◽

2019 ◽

pp. 449

Author(s):

Saris Ulises Ramos-Gabriel ◽

José Andrés Herrera- Corredor ◽

José Guadalupe Gamboa- Alvarado ◽

Emmanuel de Jesús Ramírez- Rivera

Keyword(s):

Descriptive Analysis ◽

Consumer Preference ◽

Fermented Milk ◽

Sensory Characteristics ◽

Quantitative Descriptive Analysis ◽

Preference Mapping ◽

External Preference Mapping ◽

Quantitative Descriptive ◽

The Impact ◽

Temporal Dominance

The objective of this research was to evaluate the impact of fermented whey on the sensory characteristics of ripened cheeses and consumer preference. Ripened cheeses from 24, 25, 26, 27 and 28 months were characterized. The sensory techniques used were: Quantitative Descriptive Analysis®, Temporal Dominance of Sensations and External Preference Mapping. The results showed that the ripened cheeses of 24 to 27 months they were characterized by white color, acidified milk smell, fat aroma and acidified cream smell. The cheese of 28 months of ripened was perceived as fermented milk smell, cow smell and fat smell. The dominant attributes were fat aroma, bitter aftertaste, acid aftertaste and salty. Consumers preferred cheeses from 26 and 27 months of ripening. These results demonstrate the potential use of fermented whey as an alternative to produce ripened cheeses with sensory characteristics and their relation to consumer preference.

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Use of sugar apple, atemoya and soursop for technological development of jams: chemical and sensorial composition

Ciência e Agrotecnologia ◽

10.1590/s1413-70542012000500009 ◽

2012 ◽

Vol 36 (5) ◽

pp. 560-566 ◽

Cited By ~ 6

Author(s):

Daniela Castilho Orsi ◽

Vania Silva Carvalho ◽

Adriana Cândida Faustino Nishi ◽

Clarissa Damiani ◽

Eduardo Ramirez Asquieri

Keyword(s):

Chemical Composition ◽

Technological Development ◽

Descriptive Analysis ◽

Soluble Solids ◽

Composition Analysis ◽

Quantitative Descriptive Analysis ◽

Nutritional Values ◽

Overall Acceptability ◽

Quantitative Descriptive ◽

Hedonic Scale

Sugar apple, atemoya and soursop are tropical fruits very prized for their pleasant, aromatic and distinctive flavor. In this work, the fresh fruits pulps had high nutritional values, since they contain significant levels of carbohydrates. The results for the analysis of chemical composition of the fresh fruits pulps obtained for sugar apple, atemoya and soursop were respectively: moisture (79.65, 77.06 and 85.30 g.100 g-1), carbohydrates (20.52, 22.01 and 13.83 g.100 g-1), total sugars (19.57, 21.93 and 10.12 g.100 g-1) and soluble solids (22.00, 25.10 and 12.83 ºBrix). With the aim of processing the pulps of ripe fruits to add value to these fruits, jams have been developed. The results for the chemical composition analysis of sugar apple, atemoya and soursop jams were respectively: moisture (26.23, 27.94 and 21.52 g.100 g-1), carbohydrates (73.05, 71.44 and 77.83 g.100 g-1), pH (3.41, 3.34 and 3.41) and soluble solids (63.00, 65.00 and 68.60 ºBrix). The jams were subjected to Quantitative Descriptive Analysis. A total of 12 trained panelists evaluated the attributes flavor, consistency, appearance and overall acceptability of the jams on a 9-point hedonic scale. Based on sensory evaluation, jams presented a good overall acceptability and atemoya jam was the most preferred by the panelists.

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A Quantitative Descriptive Analysis of Students Motivation, Emotions, and Self-Regulation Processes Using Dynamical Systems Framework

PsycEXTRA Dataset ◽

10.1037/e629492011-042 ◽

2011 ◽

Author(s):

Jeannine Turner ◽

Ralph Waugh

Keyword(s):

Dynamical Systems ◽

Descriptive Analysis ◽

Self Regulation ◽

Quantitative Descriptive Analysis ◽

Quantitative Descriptive ◽

Systems Framework

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Strategi Pengembangan Kelompok Wanita Tani pada Optimalisasi Lahan Pekarangan di Desa Wonogiri

EFFICIENT Indonesian Journal of Development Economics ◽

10.15294/efficient.v1i1.27217 ◽

2018 ◽

Vol 1 (1) ◽

pp. 34-43

Author(s):

Nindy Danisa Wulandari

Keyword(s):

Government Regulation ◽

Descriptive Analysis ◽

Development Strategies ◽

Women Farmers ◽

Quantitative Descriptive Analysis ◽

Self Reliance ◽

The Government ◽

Quantitative Descriptive ◽

The One ◽

Purposive Sample

Development of food security implemented to meet the human basic needs that provide benefits fairly and equitably based on self – reliance, and not contrary to public faith. Referring to the government regulation No 22 of 2009 concerning Food Consumption Diversification Acceleration (P2KP). However, it is not supported by the development of women farmers. The method use in this research is quantitative descriptive analysis using SWOT (Strength, Weakness, Opportunity and Treath). The samples in this study is the purposive sample. Result of a study showed the amount of income earned from the group of women farmers in the one month is 150,000/ members. Proper development strategies used in the development strategies used in the development KWT Melati is a Growth Oriented Strategy is very profitable strategy to seize opportunities with the strength. Pembangunan ketahan pangan dilaksanakan untuk memenuhi kebutuhan dasar manusia yang memberikan manfaat secara adil dan merata berdasarkan kemandirian, dan tidak bertentangan dengan keyakinan masyarakat. Mengacu pada Peraturan Pemerintah No 22 Tahun 2009 mengenai Percepatan Penganekaragaman Konsumsi Pangan (P2KP). Namun, hal ini tidak didukung dengan adanya pengembangan kelompok wanita tani. Metode yang digunakan dalam penelitian ini adalah deskriptif kuantitatif dengan menggunakan analisis SWOT (Strength, Weakness, Opportunity and Treath). Penentuan sampel dalam penelitian ini adalah dengan sampel purposive. Hasil penelitian menunjukan besaran pendapatan yang diperoleh dari adanya kelompok wanita tani dalam satu bulan adalah Rp.150.000/bulan/anggota. Strategi pengembangan yang tepat digunakan dalam pengembangan Kelompok Wanita Tani (KWT) Melati adalah Growth Oriented Strategy.

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PENGARUH KINERJA PENGELOLAAN KEUANGAN DAERAH TERHADAP PERTUMBUHAN EKONOMI, PENGANGGURAN DAN KEMISKINAN DI KOTA DEPOK

Cakrawala Management Business Journal ◽

10.30862/cm-bj.v2i2.45 ◽

2019 ◽

Vol 2 (2) ◽

pp. 372

Author(s):

Suryanta Suryanta

Keyword(s):

Economic Growth ◽

Statistical Analysis ◽

Financial Management ◽

Regression Coefficient ◽

Descriptive Analysis ◽

Analysis Method ◽

Simple Linear Regression ◽

Quantitative Descriptive Analysis ◽

Income Gap ◽

Quantitative Descriptive

This study aims to analyze whether the performance of regional financial management influences economic growth in Depok City, analyzes whether the performance of regional financial management influences unemployment in Depok City, and analyzes whether the performance of regional financial management affects poverty in Depok City with the 2006 study period- 2015 The analysis method used is quantitative descriptive analysis and simple linear regression statistical analysis. Based on the results of hypothesis testing it can be proven that the performance of regional financial management (independence ratio) has a positive and significant effect on economic growth, this can be seen from the value of sig. 0.046 <0.05 with a regression coefficient of 1.883. Then the performance of regional financial management has a negative and significant effect on unemployment, this can be seen from the value of sig. 0.030 <0.05 with a regression coefficient of -6.864. But the performance of regional financial management has no significant effect on poverty, this can be seen from the sig. 0.065> 0.05 with a regression coefficient of -0.512. This can be due to the still high income gap in the community, so that the increasing regional income has not been able to significantly reduce poverty in Depok.

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Sensory stability of whole mango juice: influence of temperature and storage time

Food Science and Technology ◽

10.1590/s0101-20612012005000115 ◽

2012 ◽

Vol 32 (4) ◽

pp. 819-825 ◽

Cited By ~ 7

Author(s):

Anderson do Nascimento Oliveira ◽

Afonso Mota Ramos ◽

Valéria Paula Rodrigues Minim ◽

José Benício Paes Chaves

Keyword(s):

Vitamin C ◽

Degradation Kinetics ◽

Descriptive Analysis ◽

Physicochemical Characteristics ◽

Quantitative Descriptive Analysis ◽

Instrumental Color ◽

Trained Panel ◽

Sensory Analyses ◽

Quantitative Descriptive ◽

Mango Juice

This study investigated the degradation kinetics of the sensory attributes of commercial whole mango (cv. Ubá) juice and evaluated its sensory acceptability during storage. Samples of the product were stored in a BOD incubator at 25, 35, and 45 ºC under 24 hours light (650 lux) for 120 days. Sensory analyses (Quantitative Descriptive Analysis - QDA) were conducted with trained panel and consumers. The correlations between sensory and physicochemical characteristics (instrumental color and vitamin C content) were also assessed. Flavor, aroma, and color vary with temperature and time of storage. Aroma and flavor were most affected by temperature with values of Q10 and Ea equal to 4.16 and 25.31 kcal.mol-1; and 3.61 and 22.80 kcal.mol-1, respectively. The sensory changes observed by the trained panel are related to the degradation of vitamin C and changes in the color coordinates (L* and ΔE*) of mango juice. However, consumers were unable to detect changes in the overall quality of the juices. It was observed that the QDA can be a useful tool to assess shelf-life.

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Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit

Applied Sciences ◽

10.3390/app11041410 ◽

2021 ◽

Vol 11 (4) ◽

pp. 1410

Author(s):

Martina Daute ◽

Frances Jack ◽

Irene Baxter ◽

Barry Harrison ◽

John Grigor ◽

...

Keyword(s):

Mass Spectrometry ◽

Descriptive Analysis ◽

Analytical Techniques ◽

Gas Chromatography Mass Spectrometry ◽

Multiple Factor Analysis ◽

Quantitative Descriptive Analysis ◽

Yeast Strains ◽

Quantitative Descriptive ◽

Scotch Whisky ◽

Multiple Factor

This study compared the use of three sensory and analytical techniques: Quantitative Descriptive Analysis (QDA), Napping, and Gas Chromatography-Mass Spectrometry (GC-MS) for the assessment of flavour in nine unmatured whisky spirits produced using different yeasts. Hierarchical Multiple Factor Analysis (HMFA) showed a similar pattern of sample discrimination (RV scores: 0.895–0.927) across the techniques: spirits were mostly separated by their Alcohol by Volume (ABV). Low ABV spirits tended to have heavier flavour characteristics (feinty, cereal, sour, oily, sulphury) than high ABV spirits, which were lighter in character (fruity, sweet, floral, solventy, soapy). QDA differentiated best between low ABV spirits and GC-MS between high ABV spirits, with Napping having the lowest resolution. QDA was time-consuming but provided quantitative flavour profiles of each spirit that could be readily compared. Napping, although quicker, gave an overview of the flavour differences of the spirits, while GC-MS provided semi-quantitative ratios of 96 flavour compounds for differentiating between spirits. Ester, arenes and certain alcohols were found in higher concentrations in high ABV spirits and other alcohols and aldehydes in low ABV spirits. The most comprehensive insights on spirit flavour differences produced by different yeast strains are obtained through the application of a combination of approaches.

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