scholarly journals Pengaruh Lama Perendaman Dalam Larutan Natrium Metabisulfit Terhadap Karakteristik Tepung Labu Kuning

2019 ◽  
Vol 4 (3) ◽  
pp. 115-124
Author(s):  
Ulfa Reza ◽  
Bambang Sukarno Putra ◽  
Diswandi Nurba
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Test Data ◽  
Test Score ◽  
Starch Content ◽  
Sodium Metabisulfite ◽  
Soaking Time ◽  
Average Value ◽  
Organoleptic Test ◽  
Value Of Water

Abstrak. Tujuan penelitian ini adalah untuk mengetahui karakteristik tepung labu kuning.   Parameter penelitian meliputi rendemen, kadar air, derajat keasaman (pH), kadar pati, uji organoleptik hedonik warna dan aroma. Data di analisa menggunakan ANOVA dan  excel. Hasil penelitian menunjukkan  nilai rata-rata rendemen tepung labu kuning tertinggi terdapat pada perlakuan 0 menit yaitu 11,33%, nilai rata-rata kadar air tepung labu kuning tertinggi terdapat pada perlakuan 60 menit yaitu 9,33%, nilai rata-rata derajat keasaman (pH) tertinggi terdapat pada perlakuan 0 menit yaitu 6,79,  nilai rata-rata kadar pati tertinggi terdapat pada perlakuan 40 menit yaitu 72,95%, nilai rata-rata uji organoleptik hedonik warna tertinggi terdapat pada perlakuan 60 menit yaitu 4,20 dengan skor 4 (suka), nilai rata-rata uji organoleptik hedonik aroma tertinggi terdapat pada perlakuan 0 menit yaitu 3,71 dengan skor 4 (suka).The Effect of soaking time in sodium metabisulfite solution on the characteristics of pumpkin Abstract. The purpose of this study was to determine the characteristics of pumpkin flour. The research parameters included yield, moisture content, acidity (pH), starch content, hedonic organoleptic color and aroma test. Data was analyzed using ANOVA and Excel. The results showed that the highest yield of pumpkin flour was at 0 minutes treatment which was 11.33%, the highest average value of water content of pumpkin flour was at 40 minutes treatment which was 9.33%, the average value of acidity degree (pH) is highest in 0 minute treatment, which is 6,793, the highest average value of starch is found in 40 minutes treatment which is 72.95%, the highest average hedonic organoleptic test value is found in 60 minutes treatment which is 4,20 with a score 4 (likes),  the highest average hedonic organoleptic test score was found at 0 minutes treatment which was 3.71 with a score 4 (likes).

scholarly journals Kajian Variasi Lama Perendaman Dalam Larutan Natrium Metabisulfit (Na2S2O5) Terhadap Kualitas Tepung Pisang Kepok (Musa Paradisiaca)

2020 ◽  
Vol 4 (4) ◽  
pp. 552-561
Author(s):  
Ade Rika Marsita ◽  
Ratna Ratna ◽  
Bambang Sukarno Putra
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Immersion Time ◽  
Starch Content ◽  
Vitamin B ◽  
Sodium Metabisulfite ◽  
Soaking Time ◽  
Musa Paradisiaca ◽  
Banana Flour

Abstrak.Pisang merupakan buah yang sering dikonsumsi oleh masyarakat dibandingkan dengan buah yang lain. Buah pisang memiliki kandungan gizi yang tinggi, diantaranya mengandung vitamin C, vitamin B, sejumlah serat dan berbagai mineral yang penting untuk tubuh. Penelitian ini Penelitian ini bertujuan untuk mengetahui pengaruh larutan natrium metabisulfit 3000 ppm terhadap variasi lama perendaman terhadap kualitas tepung pisang kepok. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial dengan variasi lama perendaman 0, 20, 40, dan 60 menit. Parameter penelitian meliputi rendemen, kadar air, kadar pati, derajat keasaman (pH), uji hedonik warna, aroma dan rasa. Hasil penelitian kajian variasi lama perendaman dalam larutan natrium metabisulfit pada pengolahan tepung pisang kepok terhadap rendemen berkisar antara 12,12%-12,63%, kadar air berkisar antara 6,28%-6,96%, kadar pati pisang berkisar antara 22,52%-25,96%, pH berkisar antara 6,20-6,40, uji organoleptik warna berkisar antara 3,87-4,4, aroma berkisar antara 2,67-3,73, dan rasa berkisar antara 3,43-3,71. Berdasarkan analisis sidik ragam lama perendaman dalam larutan natrium metabisulfit 3000 ppm berpengaruh nyata terhadap uji kesukaan hedonik warna dengan skor tertinggi 4 (suka) pada lama perendaman 60 menit, dan berpengaruh nyata terhadap uji organoleptik hedonik aroma dengan skor tertinggi 3 (netral) pada perendaman 0 menit. Namun lama perendaman dalam larutan natrium metabisulfit 3000 ppm berpengaruh tidak nyata terhadap rendemen, kadar air, kadar pati, derajat keasaman, dan uji hedonik rasa. Berdasarkan hasil uji lanjut BNT dapat disimpulkan bahwa perlakuan terbaik terdapat pada lama perendaman 20 menit mendapatkan penilaian organoleptik pada warna dengan skor 4,23 dan aroma dengan skor 3,57 serta pada rasa dengan skor 3,67. Pada perendaman 20 menit ini didapatkan hasil rendemen dengan persentasi 12,50 % dan kadar air 6,41 % serta didapatkan kadar pati sebesar 22,85 %, adapun derajat keasaman yang didapat 6,31 .Study Of Variation During The Immersion In Sodium Metabisulfite Solution (Na2S2O5)  On Quality Of Flour Banana Kepok(Musa Paradisiaca)Abstract. Banana is a fruit that is often consumed by the public compared to other fruits. Banana fruit has a high nutritional content, including vitamin C, vitamin B, a number of fiber and various minerals that are important for the body. This study aims to determine the effect of 3000 ppm sodium metabisulfite solution on variations in soaking time on the quality of Kepok banana flour. This study uses a non-factorial Complete Randomized Design (RAL) with variations of immersion time 0, 20, 40, and 60 minutes. Research parameters include yield, water content, starch content, acidity (pH), hedonic test of color, aroma, and taste. The results of research studies the variation of immersion time in sodium metabisulfite solution in the processing of Kepok banana flour to yields ranged from 12.12% -12.63%, water content ranged from 6.28% -6.96%, banana starch levels ranged between 22, 52% -25.96%, pH ranged from 6.20 to 6.40, organoleptic test colors ranged from 3.87-4.4, aromas ranged from 2.67 to 3.73, and flavors ranged from 3.43 -3.71. Based on the analysis of various immersion length immersion in sodium metabisulfite solution 3000 ppm significantly affected the color hedonic preference test with the highest score of 4 (likes) on the 60 minute immersion time, and significantly affected the organoleptic aroma hedonic test with the highest score of 3 (neutral) on immersion 0 minute. However, soaking time in 3000 ppm sodium metabisulfite solution did not significantly affect yield, water content, starch content, acidity, and taste hedonic test. Based on the results of BNT further tests, it can be concluded that the best treatment found in the 20 minute soaking time received organoleptic assessment of color with a score of 4.23 and aroma with a score of 3.57 and on taste with a score of 3.67. In this 20 minute immersion, the yield was 12.50% and the water content was 6.41% and the starch content was 22.85%, while the degree of acidity was 6.31.

STUDY ON PHYSICAL AND SENSORICAL CHARACTERISTICS OF FLESH RESTRUCTURED WITH SAGO CATFISH JERKY

2014 ◽  
Vol 4 (2) ◽  
pp. 55-64
Author(s):  
Amir Jayani ◽  
Zulman Efendi ◽  
Devi Silsia
Keyword(s):  
Physical Properties ◽  
Water Content ◽  
Analysis Of Variance ◽  
Test Data ◽  
Organoleptic Test ◽  
Significant Difference

This study aims to gain influence the thickness and concentration variations affect the characteristics of sago binder physical properties of catfish jerky. As well as getting influence the thickness and concentration variations affect the level of binder sago joy panelists in terms of organoleptic test. Data were analyzed by analysis of variance using the Analysis Of Variance (ANOVA). If there is a significant difference followed by a further test of DMRT 5% level (physical properties). While the hedonic test performed using Kruskal Wallis analysis. Results uniformity analysis (ANOVA) showed catfish fillet thickness and concentration of sago affect the physical properties of the water content and the level of violence. Where catfish jerky using sago binder 5% and 10% significantly different. The use of sago binder 5% and 10% led to an increase in water content. Besides the addition of the binder resulted in increasing levels of violence catfish jerky. Based on the statistics found that the influence of the thickness and concentration of the binder sago aroma, flavor and color of the sixth jerky catfish were not significantly different. But the texture was significantly different.

scholarly journals Kajian Variasi Lama Perendaman Dalam Larutan Kalsium Hidroksida Pada Pembuatan Tepung Ubi Jalar Ungu

2016 ◽  
Vol 1 (1) ◽  
pp. 969-976
Author(s):  
Teguh Pribadi Gunawan ◽  
Rita Khathir ◽  
Ratna Ratna
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Moisture Content ◽  
Sweet Potato ◽  
Starch Content ◽  
Potato Flour ◽  
Soaking Time ◽  
Sun Drying ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

Penelitian ini bertujuan untuk mengkaji proses pembuatan tepung ubi jalar ungu dengan variasi lama perendaman dalam larutan kalsium hidroksida. Tahapan proses pembuatan tepung ubi jalar adalah pengupasan, pemotongan membentuk chips dengan ketebalan 1 cm, perendamandalam larutan kalsium hidroksida Ca(OH)2, blanching pada suhu 85oC selama 5 menit, pengeringan bertahap dengan penjemuranselama 2 hari dan pengeringan oven selama 6 jam pada suhu 60oC sampai kadar air 10%, penggilingan dan pengayakan. Perendaman dalam larutan Ca(OH)2 konsentrasi 1.000 ppm dilakukan dengan  variasi lama perendaman 0, 15, 30 dan 60 menit. Parameter yang diamati meliputi rendemen, susut bobot, kadar air, kandungan pati, vitamin C, derajat keasaman, dan warna. Hasil penelitian menunjukkan bahwa rendemen yang dihasilkan pada berbagai variasi lama perendaman dalam larutan Ca(OH)2adalah 10,63%-10,79%, sedangkan kadar air tepung ubi jalar ungu diperoleh pada kisaran 8,4-10,27%. Susut bobot tertinggi diperoleh pada proses pengeringan matahari yaitu mencapai ±36,36%, sedangkan susut bobot terendah terjadi pada proses pengayakan yaitu ±3,13%. Kandungan pati tepung ubi jalar ungu berada pada kisaran 74,47-84,83%. Vitamin Ctepung ubi jalar ungu terendah diperoleh pada perendaman 60 menit sebesar 4,40 mg/100g, sedangkanvitamin C tepung ubi jalar ungu tertinggi diperoleh pada perendaman 0 menit yaitu 17,60 mg/100g. Secara umum dapat disimpulkan bahwa terjadi penurunan vitamin C selama proses penepungan. Derajat keasaman tepung ubi jalar ungu diperoleh pada kisaran 4,96-5,27. Berdasarkan analisis warna diperoleh tepung ubi jalar ungu dengan warna ungu ke kehitaman (perendaman 0 menit), ungu pucat (perendaman 15 menit), ungu pekat (perendaman 30 menit), dan ungu keabu-abuan (perendaman 60 menit).The study aimed to evaluate the purple sweet potato flour processing under variations of soaking time in calcium hydroxide solution. The steps of flour processing were pilling, cutting with a thikcness of 1cm, soaking in calcium hidroxide solution, blanching at a temperature of 85 oC for 5 minutes, drying at two stages i.e sun drying for two day and oven drying for 6 hour at  60oC until 10% moisture content miling and sieving. Soaking in calcium hidroxide  concentration of 1,000 ppm was done by variation soaking time of 0, 15, 30 and 60 minutes. The parameters observed were yield, weight loss, moisture, starch content, vitamin C, acidity, and color. The results showed that the yield generated due to variations of soaking time in calsium hidroxide solution was 10.63-10.79%, while the moisture content of the purple sweet potato flour was in the range of 8.4-10.27%. The highest weight loss was obtained in the sun drying process (±36.36%), while the lowest weight loss was occured in the sieving process (± 3.13%). The starch content of purple sweet potato flour was in the range of 74.47-84.83%. The lowest vitamin C of purple sweet potato flour was obtained after 60 minutes soaking (4.40 mg/100g), while the highest vitamin C of purple sweet potato flour was obtained without soaking (17.60 mg/100g). In general it can be concluded that vitamin C had been declined during the flour processing. The acidity of purple sweet potato flour was in range of 4.96 to 5.27. The  color analysis by using L*a*b method showed that there was differences in color due to the variation of soaking time.

scholarly journals Pengaruh Konsentrasi Asam Askorbat dan Waktu Perendaman terhadap Kadar Air dan Bilangan Peroksida pada Minyak Kopra

2016 ◽  
Vol 8 (1) ◽  
pp. 29-32
Author(s):  
Erma Suryani ◽  
Virna Muhardina
Keyword(s):  
Ascorbic Acid ◽  
Moisture Content ◽  
Water Content ◽  
Acid Concentration ◽  
Fat Content ◽  
Peroxide Number ◽  
Ascorbic Acid Concentration ◽  
High Fat ◽  
Soaking Time ◽  
Randomized Design

(Effect of Ascorbic Acid Concentration and Soaking Time on Water Content And Peroxide Numbers of Copra Oil) ABSTRACT. Copra oil is a product produced from the dried coconut through several stages of drying until the moisture content reaches 5-6%. Copra oil susceptible to oxidation due to containing high fat content. This causes the oil susceptible to rancidity, discoloration and odor. One of the efforts to prevent the oxidation of foods high in fat can be done with the giving ascorbic acid as an antioxidant. The purpose of this study was to determine the ascorbic acid concentration and coconut meat soaking time in the solution as well as to determine the effect of ascorbic acid on the water content and peroxide numbers of copra oil. This study used a Complete Randomized Design (CRD) with 2 factorial and three levels: (1) ascorbic acid concentration (0.5%, 1% and 1.55%) and (2) soaking time (10 minutes, 20 minutes and 30 minutes). The results showed that ascorbic acid concentration has significant effect (P≤0,01) on peroxide number. While soaking time has significant effect on the water content and peroxide.

scholarly journals PENGARUH KONSENTRASI NATRIUM METABISULFIT DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK BUBUK BUNGA KENIKIR (Tagetes erecta L.)

2019 ◽  
Vol 7 (1) ◽  
pp. 81
Author(s):  
Komang Adi Darmawan ◽  
Ni Made Wartini ◽  
Luh Putu Wrasiati
Keyword(s):  
Water Content ◽  
Block Design ◽  
Tagetes Erecta ◽  
Sodium Metabisulfite ◽  
Total Carotenoid ◽  
Soaking Time ◽  
Brightness Level ◽  
Randomized Block Design ◽  
Residue Levels ◽  
Tagetes Erecta L

Marigold powder can be used as natural orange dyes extract of marigold powder contain ?-carotene. The aim of this research was to investigate the effect of sodium metabisulfite (Na2S2O5) concentration and soaking time on the characteristics of marigold flower powder and determine the best treatment of the concentration of sodium metabisulphite (Na2S2O5) and soaking time to produce powdered marigold flowers. This research used factorial randomized block design with 2 factor experiments. The first factor is the concentration of sodium metabisulfite (Na2S2O5) which consists of 3 levels: 2000, 2500, and 3000 ppm. The second factor is the soaking time which consists of 3 levels: 10, 20, and 30 minutes. The results of research showed that the treatment of sodium metabisulfite (Na2S2O5) concentration take effect on water content, total carotenoid levels, brightness (L*), yellowish level (b*), and sulfite residue levels, but no effect to the level of redness (a*). The treatment of soaking time take effect on the levels of sulfite residues but no effect on water content, total carotenoid levels, brightness level (L*), yellowish level (b*), and redness level (a*). Soaking treatment in sodium metabisulfite (Na2S2O5) solution with a concentration of 2500 ppm and soaking time of 10 minutes, is the best treatment to produce marigold flower powder with the characteristics of water content 11,40%, total carotenoid levels of 18.91%, brightness level (L*) 44.19, redness level (a*) 63.80, yellowish level (b*) 56.86, and sulfite residue levels of 182.40 ppm. Keywords : Tagetes erecta L, sodium metabisulfite, carotenoid, color.

scholarly journals Kandungan Kadar Air dan Kadar Protein pada Bakso Ayam Broiler dengan Putih Telur Sebagai Bahan Pengenyal pada Konsentrasi yang Berbeda

bionature ◽  
2019 ◽  
Vol 19 (2) ◽  
Author(s):  
Munassir B Munassir B ◽  
Nurhaeda Nurhaeda ◽  
Irmayani Irmayani
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Water Content ◽  
Broiler Chicken ◽  
Egg White ◽  
Average Value ◽  
Average Water

Abstract. This study aims to determine the effect of egg white at different concentrations on the content of water content and protein content in broiler chicken meatballs. This research uses Completely Randomized Rangcangan (CRD) with three replications and treatment four times, namely T0 = Control, T2 = 15 grams of Egg White, T2 = 30 grams of Egg White, T3 = 75 grams of White Egg. Variety analysis showed the addition of egg whites as pengeyal material at different concentrations significantly affected the content of water content and did not significantly affect the content of protein content. The average water content in the highest to lowest broiler chicken meatballs was obtained from P3 treatment of (61.48%), P0 (58.48%), P1 (53.58%), and P2 (43.32%). The average protein content in the lowest broiler chicken meatballs was obtained from treatment P0 (12.54%), P2 (13.29%), P1 (14.13%), and P3 (15.32%). From the results of research the content of water content and protein content with egg whites as different pengeyal ingredients is 43 grams of egg white. The best water content obtained in P2 treatment with an average value of 43.32%. The best protein content obtained in P3 treatment with an average value of 15.32%.Keywords: broiler, egg white, moisture content, protein content

scholarly journals ISOTERMI SORPSI AIR IKAN KAYU (Katsuo-Bushi) YANG DIBUAT DENGAN KONSENTRASI ASAP CAIR DAN LAMA PERENDAMAN YANG BERBEDA

2019 ◽  
Vol 7 (2) ◽  
pp. 36
Author(s):  
Greace Tinuwo ◽  
Siegfried Berhimpon ◽  
Nurmeilita Taher ◽  
Grace Sanger ◽  
Eunike Louisje Mongi ◽  
...  
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Water Sorption ◽  
Raw Materials ◽  
Analysis Method ◽  
Fish Processing ◽  
Soaking Time ◽  
Liquid Smoke

Wooden fish, better known as Katsuo-bushi, which is done in stages. Wood fish has a weight around 20–30% of raw materials with a moisture content of 15–17% because it experiences fumigation/drying. The problem for products that are smoked long (Hard Smoking) is the content of carcinogens which also settles on fish is quite high, therefore fumigation technology with liquid smoke become an alternative in wood fish processing to minimize the content of carcinogens. The purpose of this study is to determine the isotherm of water sorption in wood fish (Katsuo-bushi) which is made with different concentrations of liquid smoke and soaking time. Method used in this study the method of analysis, water content, ph analysis method and Isothermic sorption (ISA) analysis method.Keyword: Isotherm sorpsi water (ISA) Katsuo-bushi, liquid smoke. Ikan kayu atau lebih dikenal dengan Katsuo-bushi termasuk dalam produk olahan pengasapan, yang dilakukan secara bertahap. Ikan kayu memiliki berat sekitar 20–30% dari bahan baku, dengan kadar air 15–17% karena mengalami proses pengasapan/pengeringan. Masalah bagi produk yang diasapi lama (Hard Smoking) adalah kandungan senyawa karsinogen yang ikut mengendap pada ikan cukup tinggi. Karena itu teknologi pengasapan dengan asap cair menjadi alternatif dalam pengolahan ikan kayu untuk meminimalisir kandungan senyawa karsinogen. Pengolahan ikan kayu menggunakan asap cair memiliki beberapa kelebihan yaitu rendah kandungan PAH (<25ppb), ramah lingkungan karena tidak ada polusi udara, dan hemat bahan bakar kayu, serta waktu pengolahan singkat. Parameter yang digunakan dalam penelitian ini adalah metode analisa kadar air (AOAC, 2005) metode analisa pH (AOAC, 2005) dan metode analisa isotermi sorpsi air. Hasil penelitian ini menunjukkan bahwa ISA ikan kayu asap cair mendapatkan model kurva ISA tipe 1 dengan persamaan nilai Henderson 4,915 yang sangat tepat sedangkan untuk persamaan Hasley 6,522 yang agak tepat. Persamaan Oswin, Caurie, dan Chen Clayton memiliki model persamaan yang tidak tepat karena lebih dari angka 10. Hasil yang didapatkan berbeda dari penelitian sebelumnya serta mempunyai perbedaan konsentrasi asap cair dan lama perendaman yang berbeda, karena penelitian sebelumnya mendapatkan nilai MRD Oswin16,44 yang sangat tepat.Kata kunci: isotermi sorpsi air (ISA), ikan kayu, asap cair.

scholarly journals PENGARUH KONSENTRASI STPP DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK PATI KIMPUL TERMODIFIKASI IKATAN SILANG

AGROINTEK ◽  
2020 ◽  
Vol 14 (2) ◽  
pp. 199-212
Author(s):  
Krisna Kharisma Suga ◽  
Nur Aini ◽  
Retno Setyawati
Keyword(s):  
Moisture Content ◽  
Calcium Oxalate ◽  
Amylose Content ◽  
Starch Content ◽  
Block Design ◽  
Physical Characteristics ◽  
Soaking Time ◽  
Swelling Power ◽  
Randomized Block Design ◽  
Paste Viscosity

Kimpul is one type of tubers that is high in carbohydrate content so it canbe used as a source of starch. Natural starch generally still has severaldisadvantages. One of method that can be done to overcome theseweaknesses is by modifying cross-linked starch. The objectives of thisstudy are: 1) to know the effect of STPP concentration on chemical andphysical characteristics of modified kimpul starch; 2) to know the effect ofsoaking time on chemical and physical characteristics of modified kimpulstarch; 3) to determine the best combination treatment between STPPconcentration and soaking time on the chemical and physicalcharacteristics of modified kimpul starches. This is an experimentalresearch with Randomized Block Design. The factors studied were theconcentration of sodium trypolyphosphate (1, 2 and 3%) and soaking time(60 and 90 minutes). The variables tested were moisture content, starchcontent, amylose content and calcium oxalate content, brightness, swellingpower, sollubility and its amylographic properties. The results showedthat both STPP concentration factors and soaking time affected themodified chemical and physical characteristics of kimpul starchcrosslinking methods. The chemical and physical characteristics of crossbonded modified kimpul starch increased with STPP concentration andsoaking time used. Modified kimpul starch using 3% STPP concentrationand 90 minutes soaking time had moisture content, starch content, amylosecontent, calcium oxalate content, brightness and high swelling power. Thebest modified kimpul starch is modified kimpul starch using 2% STPPconcentration and 60 minutes soaking time. It has a water content of7,88%, starch content of 63,13%, amylose content of 17,28%, oxalatecontent of 15,84 ppm, swelling power 15,79 g/g, sollubility 11,55%,brightness of 44.13, initial gelatinization temperature of 78,75oC, peakviscosity of 5152.5 cP, hot paste viscosity of 2310,4 cP, breakdownviscosity of 2815 cP, setback viscosity of 1563 cP and cold paste viscosityof 3873,5 cP

scholarly journals Karakteristik Fisik dan Organoleptik Produk Mocatilla Chips dari Tepung Mocaf dan Jagung

2017 ◽  
Vol 1 (1) ◽  
pp. 64
Author(s):  
Novian Wely Asmoro ◽  
Sri Hartati ◽  
Catur Budi Handayani
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Water Content ◽  
Mechanical Testing ◽  
Study Design ◽  
Physical Characteristics ◽  
Organoleptic Properties ◽  
Organoleptic Test ◽  
Organoleptic Characteristics ◽  
Unit Analysis

The aim of this study was to determined the effect of mocaf flour and maize to the mocatilla chips physical properties and organoleptic properties. The study design using RAL method with one parameter added mocafflour as much as 0% as control, 15%, 30%, 45% and 60% (w / w). Each treatment using 3 experimental replicated unit. Analysis of texture products include mechanical testing, moisture content test and organoleptic test. Added mocaf flour ranging from 15% to 60% in the mocatilla chips no significant effect on water content but caused changes in texture becomes harder to value% deformation increased from 20.39% to 30.53%. Organoleptic characteristics on mocatilla chips has changed in color, taste, aroma and texture after adding mocaf flour compared with control, and overall the highest score of 4.6 panelists acceptance found on the product mocatilla chips with the addition of as much as 15%, so the addition of mocaf flour 15% can be used for the production mocatilla chips. it is not different physical characteristics and organoleptic with control (0% mocaf).

PREFERENSI PANELIS PADA TIGA KLON KENTANG TERHADAP KULTIVAR GRANOLA DAN ATLANTIK

2013 ◽  
Vol 14 (1) ◽  
Author(s):  
Anton Gunarto
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Analysis Of Variance ◽  
Starch Content ◽  
Potato Seed ◽  
Test Results ◽  
Seed Tubers ◽  
Texture Parameters ◽  
Cooking Shows ◽  
Different Levels

The research objective was to determine the preferences panel of three clones of potato seed tubers G1 namely A5, PAS3063, PAS3064 and Granola and Atlantic cultivars as comparison varieties, as well as to determine levels of starch, sugar and water content. Based on the results of Kruskal Wallis test for flavor and texture parameters on the tuberswere not significantly different cooking shows, while the aroma and color were significantly different between clones / cultivars. Panelists on the test results for the parameters of boiled tubers taste, texture, aroma and color looks significantly different between clones / cultivars. Analysis of variance was significantly different levels of tuber starch content, sugar contentand moisture content. Gerombol analysis based on the preferences panel of taste, texture, aroma and color in fried and boiled potatoes indicate that the resemblance is closer to A5 Granola with similarity percentage of more than 54.76% and Atlantic closer resemblance to the PAS3063 and PAS3064 with similarity percentage of more than 77.38% .

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