KUALITAS KIMIAWI DAN SENSORIS KECAP BERBAHAN BAKU KEONG SAWAH

2017 ◽  
Vol 6 (2) ◽  
pp. 80
Author(s):  
Iin Husnul Khotimah ◽  
Nooryantini Sutikno
Keyword(s):  
Fermentation Process ◽  
Sensory Quality ◽  
Soy Sauce ◽  
Fish Sauce ◽  
Commercial Fish ◽  
Factor B ◽  
Protease Enzyme ◽  
Long Time ◽  
Speed Up

Penelitian bertujuan  untuk mengetahui kualitas kimiawi dan sensoris kecap berbahan baku keong sawah (Bellamya javanica) dengan penambahan enzim protease. Proses pengolahan kecap secara alami memerlukan waktu yang lama, sehingga untuk mempercepat proses fermentasinya menggunakan enzim protease (bromelin dan papain).  Rancangan yang digunakan  rancangan acak lengkap pola faktorial  3x3, 2 kali ulangan .  Faktor pertama (A) penambahan  enzim bromelin (A1= 0,5%; A2= 1% ; dan A3= 1,5%);  faktor kedua (B) penambahan enzim papain (B1= 0,5%; B2= 1%; dan B3= 1,5%. Parameter yang diamati kualitas kimiawi kecap keong sawah (kadar protein, lemak, air, dan abu). Kualitas sensoris (spesifikasi warna, aroma dan kekentalan).  Pengamatan dilakukan pada fermentasi (5, 7, 10,  dan 13 hari).  Hasil menunjukkan kecap keong sawah terbaik dengan penambahan enzim  bromelin 1,5% dan enzim papain 1%, difermentasi selama 7 hari memiliki  nilai kadar protein tertinggi  21,71 %;  lemak 2,355%;  air 74,275%;  abu 9,89%; spesifikasi warna 71,25 (hampir berwarna coklat kehitaman/gelap); aroma 59,67 (aroma khas kecap ikan sudah mulai tercium); dan kekentalan 73 (hampir sama dengan kekentalan kecap ikan komersil). The study aims to determine the chemical and sensory quality of soy sauce made from conch paddy (Bellamyâ javanica) with the addition of a protease enzyme. The processing of soy sauce is naturally takes a long time, so as to speed up the fermentation process using protease enzymes (bromelain and papain). The design is completely randomized factorial design 3x3, 2 replications. The first factor (A) addition of the enzyme bromelain (A1 = 0.5%; A2 = 1%; and A3 = 1.5%); The second factor (B) the addition of the enzyme papain (B1 = 0.5%; B2 = 1%; and B3 = 1.5%. The parameters observed chemical quality soy sauce snail rice fields (levels of protein, fat, water and ash).Quality sensory (specification of color, aroma and viscosity). Observations were made on the fermentation (5, 7, 10, and 13 days). the results show the best rice conch sauce with the addition of the enzyme bromelain enzyme papain 1.5% and 1%, fermented for 7 days has the highest value of 21.71% protein content, fat 2,355%; 74.275% water; ashes 9.89%; color specifications 71.25 (almost blackish brown / dark); aroma 59.67 (aroma typical fish sauce already began to smell ); and the viscosity of 73 (almost the same viscosity as commercial fish sauce).

scholarly journals THE INFLUENCE OF YEAST RACES ON THE AROMA-FORMING SUBSTANCES OF TABLE WINES

2021 ◽  
Vol 447 (3) ◽  
pp. 13-18
Author(s):  
Z.А. Anarbekova ◽  
G.I. Baigazieva
Keyword(s):  
Direct Contact ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Grape Juice ◽  
Yeast Cells ◽  
Higher Alcohols ◽  
Long Time ◽  
Speed Up ◽  
Biotechnological Processes

Wine is a product of biochemical transformations, compounds present in grape juice, by controlled alcoholic fermentation, that is, effervescence. Grape and yeast enzymes play a key role in the processing of grapes and the preparation of wine, influencing all biotechnological processes of winemaking. Adding liquid or dry active yeast to the wort allows better control of the fermentation process. Under the influence of these yeasts, sugar is converted mainly into alcohol or carbon dioxide, but the yeast itself during fermentation produces many molecules (higher alcohols, esters) that affect the aroma and taste of wine. These transformations take about two weeks and lead to a significant increase in temperature, which must be regulated, not allowing it to rise above 18-20°C: otherwise, some of the aromatic substances may evaporate and the fermentation process itself will stop. The amount of yeast that determines the correct and complete fermentation depends both on the quality of the wort itself, and on the more or less prolonged access of air, the ambient temperature. The air, or rather the oxygen of the air, has a beneficial effect on fermentation as long as there are still many nutrients (sugars) in the wort; as the latter are consumed, extremely small yeast cells are formed, which persist for a long time in the form of turbidity. The rapid course of fermentation can be greatly facilitated by the periodic stirring of yeast, which, settling to the bottom, lose direct contact with nutrients — the lower layers almost do not function. You can mix the wort mechanically or by adding healthy whole grapes to it; in this case, the wort is constantly and automatically mixed: the berries, rising up in the fermenting liquid, carry the yeast with them. In order to speed up the fermentation, the wort is sometimes ventilated, that is, air is introduced into it, by mixing. This article shows the influence of the yeast race on the fermentation dynamics of white grape must, the composition of organic acids and aroma-forming components. The races that ensure the production of highquality wine materials are identified.

scholarly journals PEMBUATAN KECAP IKAN DARI IKAN BULU AYAM (Coilia dussumieri) DENGAN METODE HIDROLISIS ENZIMATIS MENGGUNAKAN SARI NANAS

2020 ◽  
Vol 7 (2) ◽  
pp. 201
Author(s):  
Kurnia Sada Harahap ◽  
Apri Mujiyanti ◽  
Lia Novita Sari
Keyword(s):  
Fermentation Process ◽  
Fish Sauce ◽  
Chicken Feather ◽  
Fermentation Time ◽  
Pineapple Juice ◽  
Fish Meat ◽  
Hedonic Value ◽  
Randomized Design ◽  
Fermented Product ◽  
Long Time

Fish sauce is a fermented product in the form of a dark brown liquid, it tastes relatively salty or sweet and smells good. The process of making fish sauce requires a long time. The proteolytic enzyme addition before fermentation can shorten the time in making fish sauce. The purpose of this study was to determine the fermentation process fish sauce from chicken feather by using enzymatic hydrolysis with pineapple juice, the effect of adding pineapple juice and fermentation time and to determine the results of the enzymatic organoleptic test and the most preferred by panelists. The method used in this research is an experimental quantitative method. Data analysis was done by using a completely randomized design (CRD). From the results of this study, the fermentation process of  chicken feather fish sauce by adding different pineapple extract (25%, 50% and 75%) from the weight of fish meat with fermentation time of 3 days, 6 days, 9 days, 12 days and 15. day. The analysis of the chicken feather fish sauce was done by using sensory (smell, taste, color and thickness). The best research results was obtained by increasing the concentration of pineapple extract by 25% at the fermentation time of 9 days with the criteria of unique, sweet flavor and brownish fish sauce that panelists like from the addition of a concentration of 25% pineapple extract at the fermentation time of 9 days in the fish sauce. This shows that the addition of pineapple juice extract can accelerate the fermentation process besides affecting the preferred hedonic value. Keywords: Bromelain enzyme, Fermentation, Bulu ayam fish, Fishsauce

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 RANCANG BANGUN ALAT PENDETEKSI KONDISI TELUR AYAM BERBASIS MIKROKONTROLER ATMEGA 32 DENGAN SENSOR CAHAYA

Foristek ◽  
2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Afdal Tahir ◽  
Mery Subito ◽  
Agustinus Kali
Keyword(s):  
Storage Time ◽  
Time Efficiency ◽  
Chicken Egg ◽  
Detection Tool ◽  
Light Sensor ◽  
Long Time ◽  
Egg Storage ◽  
Speed Up ◽  
Chicken Eggs

When consumers buy eggs, consumers should be more careful choosing the egg because there are some eggs that the quality has been decreased or the eggs are damaged and cannot be consumed anymore. This is caused by the length of egg storage time and didn’t have a tool that capable to detect the condition of the egg. People or egg breeders / entrepreneurs habit on looking the quality of eggs still use manual way, as a result it takes a long time because it must select the eggs condition one by one. The purpose of this research is to design and make the detection tool of chicken egg condition with ATmega 32 microcontroller using light sensor, so that the time efficiency and the result of egg selection becomes faster. . The use of tools is very easy and simple so that consumers or breeders / entrepreneurs can use it. Then to simplify and speed up the selection time of chicken eggs breeder or entrepreneur to distinguish good and damaged egg condition.

scholarly journals PERANCANGAN SISTEM INFORMASI ADMINISTRASI KELURAHAN PADA KELURAHAN PASAR BARU KOTA TANGERANG

2020 ◽  
Vol 5 (2) ◽  
pp. 99-104
Author(s):  
Hari Santoso ◽  
Heru Soetanto Putra ◽  
Aditya Pratama
Keyword(s):  
Information Technology ◽  
Information System ◽  
Data Storage ◽  
Administrative Services ◽  
Civil Registration ◽  
Microsoft Access ◽  
Long Time ◽  
Speed Up ◽  
Operational Data

The development of information from time to time continues to increase` this is supported by the development of more advanced and adequate technology so that information can be accessed quickly and precisely. Based on the 2014-2018 Pasar Baru Kelurahan Vision that has been established and efforts to support the achievement of the Tangerang City mission by optimizing the authority of information technology-based public services through improving the quality of population administration and civil registration services. In fact in the process of storing data from the results of each work unit is still storing files in the ordner so it takes a long time to find the file that will be needed. To overcome the problems that occur, the authors make the design of a new village market administration information system The system will be built using the PHP programming language and Microsoft Access database. This application can simplify and speed up section heads and employees in accessing their documents independently so that administrative services become more effective and efficient and provide convenience in the processing of urban operational data in data storage services.

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

scholarly journals A comparison of volatile compounds in a fish sauce prepared by the use of soy sauce koji with those in commercial fish sauces in Japan

2002 ◽  
Vol 68 (sup2) ◽  
pp. 1402-1405
Author(s):  
YASUHIRO FUNATSU ◽  
KEN-ICHI KAWASAKI ◽  
SHIRO KONAGAYA
Keyword(s):  
Volatile Compounds ◽  
Soy Sauce ◽  
Fish Sauce ◽  
Commercial Fish

scholarly journals Modification in the sensory profile of coffee through anaerobic fermentation techniques in processing methods

2021 ◽  
pp. 403-410
Author(s):  
João Pedro de Miranda Silvestre ◽  
Giovani Belutti Voltolini ◽  
Ademilson de Oliveira Alecrim ◽  
Marcelo Ribeiro Malta ◽  
Larissa Cocato da Silva ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Sensory Quality ◽  
Anaerobic Fermentation ◽  
Sensory Profile ◽  
Ananas Comosus ◽  
Processing Methods ◽  
Wet Processing ◽  
Final Score ◽  
Anaerobic Fermentations

One technique that has been drawing the attention of producers is the induced fermentation of the fruits. In the induced fermentation process, the fermentation speed is increased, but environmental interferences with different microbiota can alter the fermentation process, making it difficult to repeat the results. The objective was to induce anaerobic fermentations in coffee fruits, through different processes, aiming at modifying the sensory profile of the beverage. The experiment was conducted in 2019, with ‘Mundo Novo IAC-379/19’ coffee fruits, which came from full harvest, with 70% of fruits in the parchment stage. On the day of harvest, the coffee was separated into 78 experimental plots, each containing 10 L. The treatments used were: addition extract of Citrus reticulata, Carica papaya, Ananas comosus, Eucalyptus spp. leaf and addition of sugar, at  concentration of 10% in aqueous solution (stored in 12 L buckets) and treatment with water only. 24 and 48h fermentation periods were tested, besides two processing methods, natural and with peeled fruits. In addition, the fruits were tested without induced fermentation for natural and peeled coffee. It is concluded that the treatment with fermentation induced for 24 h without the addition of extracts in wet processing yielded coffees of better sensory quality, with a final score of 85.33. The wet processing of coffee fruits without the addition of extracts, immersed in water for 24 h, yielded better sensory quality. The addition of Ananas comosus extracts implies a reduction in the sensory quality of coffee in the induced fermentation process.

scholarly journals IMPACT OF THE FERMENTATION PROCESS WITH IMMOBILIZED YEAST CELLS ON THE AROMA PROFILE AND SENSORY QUALITY OF DISTILLATES PRODUCED FROM TWO FIG (Ficus carica L.) CULTIVARS

Poljoprivreda ◽  
2017 ◽  
Vol 23 (1) ◽  
pp. 49-55 ◽  
Author(s):  
Borislav Miličević ◽  
◽  
Đurđica Ačkar ◽  
Jurislav Babić ◽  
Antun Jozinović ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Sensory Quality ◽  
Ficus Carica ◽  
Yeast Cells ◽  
Aroma Profile ◽  
Immobilized Yeast ◽  
Immobilized Yeast Cells

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.

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