The Effect of Subtitution Rice Bran Flour to The Physical, Chemical, Organoleptic, and Dietary Fiber of Goldband Catfish Meatballs (Clarias batrachus)

Meatballs are one of the most popular products of consumers. Starting from children to adults and even parents. Generally meatballs have a delicious, highly nutritious taste, can be eaten with and under any conditions and are easily accepted by consumers. Meatball products that are widely circulated in the market have a dietary fiber content (dietary fiber) as much as 0.5% of adult fiber needs or about 0.125 g - 0.15 g. The recommended standard for dietary fiber is 25-30 g / day. So it is necessary to add ingredients to increase the value of food fiber on meatball products. Materials that can be used in making meatballs to increase dietary fiber are bran flour, this is because rice bran is rich in dietary fiber, protein and minerals. Several studies on bran functionalities for health include obesity, diabetes, anti-cancer, and hypocholesterolemia. Rice bran has solulable dietary fiber content of 2.06% and insolulable dietary fiber 15.83%. The purpose of this study is to make fishery processed products that have added value as functional food in increasing dietary fiber and to get the best concentration on the physical, chemical and organoleptic properties of tilapia fish meatballs. The method used in this research is experiment. The experimental design in the main study was a simple Completely Randomized Design using 4 treatments and 5 replications. The independent variable used in this study was the difference in the concentration of bran flour 0%, 25%, 30% and 35% in tilapia meatballs. While the dependent variables in this study are physical properties (whiteness, lightness, hardness and springness), chemistry (protein, water, fat, ash and carbohydrates), dietary fiber and organoleptics (appearance, aroma, taste and texture) of tilapia meatballs. Data obtained from the study were then analyzed using SPSS version 25 software with Analysis of Variant ANOVA to determine the effect of treatment on several test parameters. These results were then followed by Tukey's further test. If the results show p <0.05, the treatment is significantly different. Furthermore, the best treatment of all treatments was carried out using the de Garmo method. The results showed that the addition of rice bran flour to tilapia meatballs had a significant effect on the characteristics of physics (whiteness, lightness, elasticity and hardness), chemical characteristics (water content, protein, fat, ash and carbohydrates), dietary fiber content and hedonic organoleptic characteristics appearance and texture, while the characteristics of hedonic organoleptic scents were not significantly different. Tilapia meatballs with the best bran flour substitution with de Garmo test were obtained in treatment 3 with bran concentrations of 30% with chemical test values namely water content 66.1%, protein content 10.8%, fat content 0.78%, content abu 1.98% carbohydrate content 20.33% and food fiber content 8.83%. Physical tests were whiteness 59.34, lightness 48.89, elasticity 0.88 and hardness 43.12 N. The hedonic organoleptic test texture was 2.76, flavor 2.7, aroma 3 and appearance 3.38. The best treatment parameters for tilapia meatballs are in accordance with Indonesia National Standart for fish meatballs, except for the parameters of water content.

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The effect of sorbitol and white sweet potatoes (Ipomea batatas L.) inulin extract application on marshmallow physical, chemical and organoleptic properties

Food Research ◽

10.26656/fr.2017.5(1).405 ◽

2021 ◽

Vol 5 (1) ◽

pp. 298-305

Author(s):

B. Yudhistira ◽

A.K. Putri ◽

S. Prabawa

Keyword(s):

Sweet Potato ◽

Design Method ◽

Sweet Potatoes ◽

Physical Chemical ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Ipomea Batatas ◽

The Difference ◽

The One ◽

High Calorie

Marshmallow belongs to a high-calorie food that requires a low-calorie substitute for sucrose, one of which is sorbitol. Marshmallow has the potential to become a functional food with the addition of inulin contained within white sweet potatoes. Inulin refers to a type of fructan carbohydrate which contains fiber and has the potential as a prebiotic that is beneficial for the human’s body. This study aims to determine the effect of the addition of white sweet potato (Ipomea batatas L.) inulin extract and sorbitol on the physical, chemical and organoleptic characteristic of marshmallows and to obtain the best marshmallow’s formula through white sweet potato (Ipomea batatas L.) inulin extract and sorbitol addition. The completely randomized design method (CRD) applied in this study consisted of one factor, namely the difference in formulation between the concentration of white sweet potato inulin extract (2% and 3%) and the concentration of sorbitol (25%, 50%, and 75%). The statistical analysis utilized the One Way Analysis of Variance (ANOVA) method using SPSS. The results of this study indicated that the addition of white sweet potato inulin extract and sorbitol had a significant effect on tensile strength, density, moisture content, ash content, total calories, dietary fiber, and organoleptic characteristics of marshmallows. The best formula for marshmallows was formula 4 with the addition of 2% white sweet potato inulin extract and 50% sorbitol.

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The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice

Journal of Applied Food Technology ◽

10.17728/jaft.4444 ◽

2019 ◽

Vol 6 (1) ◽

Author(s):

Eries Kusmiandany ◽

Yoga Pratama ◽

Yoyok Budi Pramono

Keyword(s):

Experimental Design ◽

Water Content ◽

Analysis Of Variance ◽

Significance Level ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Completely Randomized Design ◽

The Difference ◽

Red Bean

This study aimed to evaluate the effect of the ratio of gatot and red beans usage on water content and organoleptic characteristics from "Gatotkaca" analog rice. The material in this study was gatot (fermented cassava) and red beans. The experimental design used was a completely randomized design (CRD) with 4 treatments and 5 replications. This study consisted of 4 different analog rice formulations, namely T1 (90% gatot: 10% red beans); T2 (85% gatot: 15% red beans); T3 (80% gatot: 20% red beans); T4 (75% gatot: 25% red beans). Data were analysed using Analysis of Variance (ANOVA) with the significance level 5%. The results showed that the difference in the ratio of the usage of gatot but red beans didn’t have a significant effect (p>0.05) on the water content and organoleptic characteristics. Treatment with a ratio of gatot and 85% red beans 15% gatot was the best treatment.

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THE ACCEPTANCE OF BAKED GETUK (CASSAVA CAKE) WITH RICE BRAN AND RED BEANS SUBSTITUTION AS HIGH FIBER SNACK FOR ELDERLY

Media Gizi Indonesia ◽

10.20473/mgi.v16i3.200-206 ◽

2021 ◽

Vol 16 (3) ◽

pp. 200

Author(s):

Ali Iqbal Tawakal ◽

Annis Catur Adi ◽

Dominikus Raditya Atmaka

Keyword(s):

Dietary Fiber ◽

Rice Bran ◽

Fiber Content ◽

Test Results ◽

High Fiber ◽

Randomized Design ◽

Significant Difference ◽

Completely Randomized Design ◽

Red Bean ◽

Acceptance Rating

Rice bran and red beans are one of food items that contain high dietary ﬁber and can be processed into traditional snacks such as baked getuk (cassava cake). Elderly needs enough ﬁber to support their metabolism. This study aims to analyze the eﬀect of rice bran and red bean substitution of getuk toward its acceptance and dietary ﬁber contents. This study was an experimental study with a completely randomized design. There were four treatments of rice bran and red beans substitution (F0 = 0% rice bran, 0% red beans); (F1 = 10% rice bran, 13% red beans); (F2 = 13% rice bran, 10% red beans), (F3 = 17% rice bran, 7% red beans). This study further involved 30 untrained elderly and pre- elderly panelists (45–80 years). Acceptance was measured using a hedonic questionnaire on a scale of 1 to 6. Statistical analysis of acceptability diﬀerences was completed using Kruskal-Wallis and Mann-Whitney test with α ≤ 0.05. In results, there were signiﬁcant diﬀerences between F1, F2, F3, and F0 on all characteristics (color, aroma, texture, taste) with p = 0.001, and the acceptance rating from highest to lowest was F3, F2, F1, respectively. The organoleptic test results further showed that the panelists mostly preferred the F3 formula (17% rice bran and 7% red beans). There was no signiﬁcant diﬀerence in dietary ﬁber content between each formula, F1 contains 9.250 grams of dietary ﬁber (30.8% RDA), F2 contains 9.242 grams of dietary ﬁber (30.8% RDA), and F3 contains 9.235 grams of dietary ﬁber (30.7% RDA). This study proved that rice bran and red red beans substitution to getuk improves its ﬁber content and also having good acceptability.

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CORRELATION BETWEEN ADDED ROSSELA (HIBISCUS SABDARIFFA L) TO PHYSICAL AND CHEMICAL PROPERTIES OF KALAMANSI FRUIT ORANGE POWDER AS A DRINK

Jurnal Agroindustri ◽

10.31186/j.agroind.7.2.63-71 ◽

2017 ◽

Vol 7 (2) ◽

pp. 63-71

Author(s):

Kurnia Herlina Dewi ◽

Zulman Efendi ◽

Ida Apri Yanti

Keyword(s):

Vitamin C ◽

Water Content ◽

Chemical Properties ◽

Added Value ◽

Development Effort ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Addition Rate ◽

Orange Powder ◽

Physical And Chemical

The product development effort based on kalamansi aims to extend the shelf life, make the product more durable and increase the added value and fulfill the consumer demand for the practicality in the use. The purpose of this study was Determine the effect of rossela addition to physical and chemical characteristics, determine the effect of rossela addition to organoleptic characteristics. The research design used in this study was Completely Randomized Design (RAL) with treatment of percentage of dry rosella powder: 0%, 2.5%, and 5%, in which each treatment was repeated three repetitions so that nine treatment units were obtained. Parameters observed in water content, solubility rate, pH and organoleptic (flavor, aroma, color). The results showed that the greater percentage of rosella addition, water content, solubility rate and vitamin C were higher, following the equation y = 0,188x + 3,7733 for water content, Y = 6,4x + 37,767 for soluble time . Each addition of rosella occurs a decrease in pH following the equation Y = -0.086x + 4.215. While vitamin C levels follow the equation Y = 5,514x + 16,818. The panelist's preference for the product is good; evidenced by the three tests (aroma, flavor and color) have the highest level of addition of 5% rosella addition. The higher the rosella addition rate ratio the panelist prefers. The panelist's favorite level is at an average of 3 which is quite like.

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KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK SELAI PADA BERBAGAI RASIO BUAH NAGA MERAH (Hylocereus polyrhizus Britt and Rose) - GULA PASIR

Jurnal Pengolahan Pangan ◽

10.31970/pangan.v4i1.19 ◽

2019 ◽

Vol 4 (1) ◽

pp. 16-25

Author(s):

Huriah Huriah ◽

Nur Alam ◽

Abd Hamid Noer

Keyword(s):

Water Content ◽

High Water ◽

High Water Content ◽

Physical Parameters ◽

Physical Chemical ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Excess Production ◽

Dragon Fruit ◽

Processed Products

The high water content in dragon fruit causes the fruit to be easily damaged, therefore it needs to be processed to reduce the amount of loss, including making it into jam. In addition, processing dragon fruit into various processed products also aims to overcome the problem of excess production when the harvest season arrives. The aim of this research was to obtain the ratio of dragon-sugar fruit which gave the best influence on the physical, chemical and organoleptic characteristics of jam. The study used a completely randomized design (CRD) for the analysis of physical parameters of jam (softness) and chemical jam (water content, total dissolved solids, anthocyanin and vitamin C levels). Randomized Group Design (RBD) for analysis of organoleptic test parameters (color, texture, taste and preference). As a treatment, it is the ratio of dragon-sugar, which consists of five levels of treatment, namely P1 = dragon fruit 450 g: granulated sugar 550 g, P2 = dragon fruit 500 g: granulated sugar 500 g, P3 = dragon fruit 550 g: sugar 450 g, P4 = dragon fruit 600 g: granulated sugar 400 g, P5 = dragon fruit 650 g: granulated sugar 350 g. Each treatment was repeated 3 times so that there were 15 experimental units. The data obtained were analyzed using F test 0.01 and 0.05. If the treatment has a significant or very real effect, then proceed with the BNJ test at tararf 0.01 and 0.05. The results showed that treatment P4 (600: 400 b / b dragon-sugar ratio) gave the best influence on the physical, chemical and organoleptic characteristics of dragon fruit jam. This treatment can reduce the use of sugar by 15 percent from the standard use of sugar in making jam.

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PEMANFAATAN TEPUNG BEKATUL RENDAH LEMAK PADA PEMBUATAN KRIPIK SIMULASI

Jurnal Gizi dan Pangan ◽

10.25182/jgp.2006.1.2.34-44 ◽

2007 ◽

Vol 1 (2) ◽

pp. 34 ◽

Cited By ~ 4

Author(s):

Evy Damayanthi ◽

Dwi Inne Listyorini

Keyword(s):

Dietary Fiber ◽

Rice Bran ◽

Raw Material ◽

Total Dietary Fiber ◽

Insoluble Dietary Fiber ◽

Defatted Rice Bran ◽

Organoleptic Test ◽

Physical Chemical ◽

Organoleptic Characteristics ◽

The Impact

The objectives of this study are to determine the substitution level of defatted rice bran flour substituted to wheat flour, to know the impact of defatted rice bran flour substitution to physical, chemical and organoleptic characteristics of simulated chips, and to compare defatted rice bran flour with whole rice bran flour as substituted raw material in making of simulated chips to physical, chemical, and organoleptic characteristics. The substitution of defatted rice bran increased content of water, ash, protein and fiber, but fat, carbohydrate and energy decreased compare with control simulated chips (a = 0.05). Organoleptic test of simulated chips with some levels of defatted rice bran flour substitution showed that acceptance of panelist to color has mode ranged from not like to like; mode of aroma ranged from neutral to like; and both of taste and crispiness has mode ranged from not like to like. Percentage of panelist that accepted simulated chips color in some level of defatted rice bran flour substitution ranged from 20% to 96.7%, aroma 76.7% to 90%, taste 50% to 100% and crispiness 53.3% to 100%. The substitution of defatted rice bran flour will decrease acceptance of panelist to color, aroma, taste and crispiness (a = 0,05). Simulated chips substituted by defatted rice bran flour and whole rice bran flour shows that the content of water, ashes, carbohydrate, energy, insoluble dietary fiber and total dietary fiber of simulated chips were not significantly difference (a = 0.05), but there was a significantly difference for fat and soluble dietary fiber. The organoleptic test showed that the color, aroma and taste of simulated chips were not significantly difference, but there was a significantly difference for crispiness (a = 0,05).

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Karakteristik Kimia dan Organoleptik Flakes Kacang Hijau dengan Penambahan Bahan Pengisi dan Air

Jurnal Teknologi dan Industri Pertanian Indonesia ◽

10.17969/jtipi.v8i1.5251 ◽

2016 ◽

Vol 8 (1) ◽

pp. 24-28

Author(s):

Maya Indra Rasyid

Keyword(s):

Water Absorption ◽

Water Content ◽

Mung Bean ◽

Protein Levels ◽

Absorption Ratio ◽

Bean Flour ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design

(Chemical and Organoleptic Characteristics of Mung Bean Flakes with The Addition of Fillers and Water) ABSTRACT. The objective of this research was to determine the chemical and organoleptic characteristics of mung bean flakes with the addition of fillers and water. The study was conducted using completely randomized design with two factors namely the addition of fillers and water. The results showed that the addition of fillers and water has significant (P≤0,01) effect on the water absorption ratio and protein levels of mung bean flakes. The best treatment was obtained by the mung bean flour without the addition of fillers with 150% of addition water with water absorption ratio of 204%, water content of 5,7%, protein of 22,01%, starch levels of 61,76%, organoleptic values of aroma of 2,61, color of 2,42, crispness of 2,72 and flavor of 2,83.

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EFFECTS OF FERMENTATION DURATION ON PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF THREE AGARWOODS (Aquilaria) LEAVES TEA

Jurnal Pangan dan Agroindustri ◽

10.21776/ub.jpa.2021.009.02.1 ◽

2021 ◽

Vol 9 (2) ◽

pp. 73-82

Author(s):

Anisa Leksono ◽

◽

Erni Sofia Murtini ◽

Keyword(s):

Antioxidant Activity ◽

Water Content ◽

Plant Species ◽

Black Tea ◽

Total Phenol ◽

Pharmacological Effects ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design

Aquilaria is one of the plant genus-producing agarwood. Aquilaria leaves have pharmacological effects which the potential to be processed into black tea. The aim of this study is to determine the effect of fermentation duration on physicochemical and organoleptic characteristics of Aquilaria leaves tea. This study employed a Completely Randomized Design with two factors; the plant species (A. crassna, A. malaccensis, and A. subintegra) and fermentation duration (0 minutes, 70 minutes, and 90 minutes). Parameters analyzed including water content, total phenol, and antioxidant activity. Organoleptic tests were performed on the color, taste, and aroma of the brewed tea. The results summarized that A. subintegra had the highest total phenol and antioxidant activity, but the taste of the tea was not favored. A. crassna fermented 70 minutes and A. malaccensis fermented 0 minutes were the most preferred, but both have lower total phenol and antioxidant activity than A. subintegra.

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PENGARUH PERBANDINGAN TERIGU DAN BEKATUL BERAS MERAH TERHADAP KARAKTERISTIK MIE KERING

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2018.v07.i04.p02 ◽

2018 ◽

Vol 7 (4) ◽

pp. 156

Author(s):

Ni Komang Sri Budihartini ◽

I Dewa Gede Mayun Permana ◽

Putu Timur Ina

Keyword(s):

Water Absorption ◽

Wheat Flour ◽

Rice Bran ◽

Fiber Content ◽

Red Rice ◽

Overall Acceptability ◽

Crude Fiber Content ◽

Randomized Design ◽

Red Color ◽

Range Test

The purpose of study were to find the optimum ratio of wheat flour with red rice bran to produce the best characteristics of dry noodle. The Completely Randomized Design was used in the research with treatment that is the ratio of flour with red rice bran which consist of 6 levels: 100%:0%; 95%:5%; 90%:10%; 85%:15%; 80%:20%; 75%:25%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan Multiple Range Test (DMRT) test. The ratio of flour to red rice bran significantly influenced moisture, ash , fat, protein, carbohydrate, curde fiber content, inhibitor concentration (IC50), water absorption, color (scoring test), flavor (hedonic test), texture (hedonic test and scoring), taste (hedonic test) as well as overall acceptance (hedonic test) dry noodle.The ratio of wheat flour and red rice bran flour (80%:20%) produces dry noodle with the best characteristics namely: 10.67% moisture content, ash content 2.91%, 1.09% fat content, 13.52% protein content, 71.80 % carbohydrate content, 4.15% crude fiber content, IC50 149.35 mg/ml, water absorption 223.23%, dark red color and rather liked color, rather liked flavor, elastic and rather liked texture, rather liked taste and rather liked overall acceptability.

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PENGARUH PERBANDINGAN TERIGU DENGAN TEPUNG KECAMBAH JAGUNG (Zea mays L.) TERHADAP KARAKTERISTIK FLAKES

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i02.p04 ◽

2019 ◽

Vol 8 (2) ◽

pp. 140

Author(s):

I Dewa Gede Dwi Agastia Utama ◽

Ni Wayan Wisaniyasa ◽

I Wayan Rai Widarta

Keyword(s):

Tensile Strength ◽

Protein Content ◽

Water Content ◽

Wheat Flour ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Fiber Content ◽

Crude Fiber Content ◽

Randomized Design

This study aims to determine the effect of wheat flour ratio with corn sprouts flour on the characteristics of flakes produced and the exact composition of wheat flour with corn sprouts flour that is able to produce flakes with the best characteristics. The experimental design used was Completely Randomized Design with treatment factor that is the comparative treatment of flour with corn sprouts flour which consist of 5 levels: 50%:50%; 40%:60%; 30%:70%; 20%:80%; 10%:90%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The comparison of wheat flour with corn sprout flour significantly affected water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, tensile strength, color (hedonic test), aroma (hedonic test), texture (hedonic test and scoring ), taste (hedonic test) as well as overall acceptance (hedonic test) flakes. Comparison of 30% wheat flour : 70% corn sprouts flour produces flakes with the best characteristics, namely: water content was 2.94%, ash content was 2.99%, fat content was 11.60%, protein content was 14.40%, carbohydrate content was 68.08%, crude fiber content was 6.25%, tensile strength was 4.24 N, color liked, aroma some liked, texture crispy and liked, taste liked and overall acceptance liked.

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