scholarly journals Studi Tentang Preferensi Konsumen, Sifat Fisiko Kimia dan Nilai Organoleptik Sei Daging Babi asal Kupang (Nusa Tenggara Timur)

2017 ◽  
Vol 10 (1) ◽  
pp. 23
Author(s):  
Soffy Soetji Widarti ◽  
Hari Purnomo ◽  
Djalal Rosyidi
Keyword(s):  
Protein Content ◽  
Meat Product ◽  
Consumer Preference ◽  
Organoleptic Properties ◽  
Randomized Design ◽  
Physico Chemical ◽  
Significant Difference ◽  
Effectivity Index ◽  
Completely Randomized Design ◽  
Carbohydrate Contents

<p class="p1">Pork sei is a meat product from Kupang (East Nusa Tenggara) that produced traditionally using curing and smoking methods. The purpose of this study was to observe consumer preference, physico-chemical and organoleptic properties of pork sei which is currently very popular in East Nusa <span class="s1">Tenggara. </span>The research was carried out by the method of observation and experiment using Completely Randomized Design with three replications. <span class="s1">The observations were carried out on four </span>restaurants and pork sei consumer in Kupang. Variables measured were moisture, protein, fat and carbohydrate contents, pH, and organoleptic test including color, texture, taste and tenderness. The results showed that there was no significant difference among pork sei originated from the four selected restaurants on fat content, carbohydrate content, pH, texture and tenderness. However, the protein content, taste and color were different significantly (P &lt; 0.05). <span class="s2">Based on the effectivity index </span>analysis, it can be concluded that the best samples was originated from restaurant A.</p>

scholarly journals Studi Tentang Preferensi Konsumen, Sifat Fisiko Kimia dan Nilai Organoleptik Sei Daging Babi asal Kupang (Nusa Tenggara Timur)

2017 ◽  
Vol 10 (1) ◽  
pp. 23
Author(s):  
Soffy Soetji Widarti ◽  
Hari Purnomo ◽  
Djalal Rosyidi
Keyword(s):  
Protein Content ◽  
Meat Product ◽  
Consumer Preference ◽  
Organoleptic Properties ◽  
Randomized Design ◽  
Physico Chemical ◽  
Significant Difference ◽  
Effectivity Index ◽  
Completely Randomized Design ◽  
Carbohydrate Contents

<p class="p1">Pork sei is a meat product from Kupang (East Nusa Tenggara) that produced traditionally using curing and smoking methods. The purpose of this study was to observe consumer preference, physico-chemical and organoleptic properties of pork sei which is currently very popular in East Nusa <span class="s1">Tenggara. </span>The research was carried out by the method of observation and experiment using Completely Randomized Design with three replications. <span class="s1">The observations were carried out on four </span>restaurants and pork sei consumer in Kupang. Variables measured were moisture, protein, fat and carbohydrate contents, pH, and organoleptic test including color, texture, taste and tenderness. The results showed that there was no significant difference among pork sei originated from the four selected restaurants on fat content, carbohydrate content, pH, texture and tenderness. However, the protein content, taste and color were different significantly (P &lt; 0.05). <span class="s2">Based on the effectivity index </span>analysis, it can be concluded that the best samples was originated from restaurant A.</p>

scholarly journals Pengaruh kombinasi ekstrak buah nanas dan pepaya pada konsentrasi yang berbeda terhadap kadar protein dan lemak daging itik petelur afkir

2018 ◽  
Vol 6 (01) ◽  
pp. 25-32
Author(s):  
Aju Tjatur Nugroho Krisnaningsih ◽  
Dyah Lestari Yulianti
Keyword(s):  
Protein Content ◽  
Fat Content ◽  
Fruit Extracts ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Post Production

Abstrak  Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi ekstrak buah nanas dan pepaya pada konsentrasi yang berbeda terhadap kualitas daging itik petelur afkir. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan konsentrasi kombinasi ekstrak nanas (N) dan papaya (P) sebagai perlakuan. Adapun perlakuan penelitiannya yaitu P0 (0%N, 0%P); (P1 25%N, 75%P); P2 (50%N, 50%P), and P3 (75%N, 25%P). Setiap perlakuan diulang 3 kali. Variabel dalam penelitian adalah kadar protein dan kadar lemak daging itik pedaging. Hasil penelitian menunjukkan perbedaan yang signifikan untuk konsentrasi kombinasi ekstrak buah nanas dan Abstract The purpose of this study was to determine the effect of a combination of pineapple and papaya fruit extracts at different concentrations on the quality of the meat of post-production laying ducks. The method used was a Completely Randomized Design (CRD) with a combination of pineapple extract (N) and papaya (P) as a treatment. The research treatment is P0 (0% N, 0% P); (P1 25% N, 75% P); P2 (50% N, 50% P), and P3 (75% N, 25% P). Each treatment was repeated 3 times. The variables in the study were protein content and fat content of broiler duck meat. The results showed a significant difference for the concentration of the combination of pineapple and papaya fruit extracts on protein content (P <0.01) with an average P0 (21.98%), P1 (17.40%), P2 (17.37%), P3 ( 17.62%) and fat content (P <0.01) with an average P0 (2.15%), P1 (3.75%), P2 (3.41%), P3 (3.54%). Based on the results it can be concluded that the best experiment is at 75% N 25% P.  

scholarly journals KARAKTERISTIK COOKIES DARI TEPUNG TERIGU DAN TEPUNG BIJI NANGKA DIMODIFIKASI SECARA ENZIMATIS

2021 ◽  
Vol 1 (1) ◽  
pp. 1
Author(s):  
Siska Cicilia ◽  
Eko Basuki ◽  
Ahmad Alamsyah ◽  
I Wayan Sweca Yasa ◽  
Lingga Gita Dwikasari ◽  
...  
Keyword(s):  
Protein Content ◽  
Fat Content ◽  
Ash Content ◽  
Chemical Parameters ◽  
Significance Level ◽  
Seed Flour ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Organoleptic Parameters

This study aims to determine the characteristics of cookies made from wheat with the addition of enzymatically modified jackfruit seed flour. This study used an experimental method with a one-factor Completely Randomized Design (CRD) consisting of 6 levels of the ratio of the use of wheat flour: modified jackfruit seed flour, namely P1=100% : 0%, P2=85% : 15% , P3=70% : 30% , P4=55% : 45% , P5=40% : 60% and P6=25% : 75% with 3 repetitions. Parameters observed included chemical parameters, namely moisture, ash, protein, fat content and organoleptic (color, taste, and texture). The observed data were analyzed for variance (Analysis of Variance) with a significance level of 5%. If there is a significant difference, the Polynomial Orthogonal (MOP) further test for chemical parameters and Duncan's test for organoleptic is carried out. The results showed that the addition of modified jackfruit seed flour with different concentrations gave significantly different effects on all chemical and organoleptic parameters. The higher the addition of modified jackfruit seed flour causes an increase in water content, ash content, protein content, fat content, darker color, denser texture and bitter taste. Treatment with a ratio of 55% flour: 45% modified jackfruit seed flour was the best treatment with 6.94% moisture content; 1.13% ash content; 7.95% protein content and 17.63% fat content.

scholarly journals THE EFFECT OF BOILING TIME AGINT THE PHYSICAL PROPERTIES, CHEMICAL PROPERTIES, AND ORGANOLEPTIK OF PORK SKIN CRAKERS

2021 ◽  
Vol 3 (1) ◽  
pp. 10-20
Author(s):  
Bastari Sabtu ◽  
Imanuel Hermanus Lobo Lay ◽  
Heri Armadianto
Keyword(s):  
Physical Properties ◽  
Protein Content ◽  
Chemical Properties ◽  
Fat Content ◽  
Organoleptic Properties ◽  
Cooking Oil ◽  
Randomized Design ◽  
Lime Solution ◽  
Completely Randomized Design ◽  
Materials Used

The purpose of this study was to determine the effect of boiling time on the chemical, organoleptic properties of pork skin crackers. The materials used in this study were pork skin, lime solution, seasonings and cooking oil. The design used was a completely randomized design consisting of 4 treatments and 3 replications. The treatments were boiling for 5 minutes (R0), boiling time for 10 minutes (R1), boiling time for 15 minutes (R2), and boiling time for 20 minutes (R3). The results showed that the treatment had no significant effect (P> 0.05) on protein content, fat content, collagen, and organoleptic tests which included color, taste, crispness, level of preference, and shape of pork skin crackers. In conclusion, boiling can be done for 5 - 20 minutes, but to produce optimal skin crackers, boiling can be done for 15-20 minutes.  

Komposisi, Sifat Fisik dan Tingkat Kesukaan Nasi Ungu

2015 ◽  
Vol 4 (1) ◽  
pp. 25-32
Author(s):  
Agustina Souripet
Keyword(s):  
Physical Properties ◽  
Chemical Properties ◽  
Significance Level ◽  
Randomized Design ◽  
Physico Chemical ◽  
Test Parameters ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Range Test

The aim of this research was to analyze the composition and physico-chemical properties of purple rice that is preferred by group of people in Bali. Purple rice were made with various pasta proportions, which were 100, 200, 300, 400 and 500 g were added to 700 g of rice. Physical properties include texture and color of purple rice with various proportion of pasta were analyzed followed by hedonic test. Parameters observed were, texture, color, and overall preference of purple rice. This research was designed as completely randomized design with 2 replicates and data of the results were analyzed using ANOVA at the significance level of 95%, followed by Duncan’s Multiple Range Test, if there was a significant difference. The results of research indicated that purple rice had texture of 2,19–2,37 N, with lightness of 42,7–54,97, tending to be blueish red (purple) with degree of redness of +8,33 until +15,13 and blueness degree of +1 until +4,60. Purple rice made from a mixture of ratio of 100 g rice: 300 g was preferred by panelists with texture of 2,26 N, lightness of 48,93, tending to be blueish red (purple) with degree value redness of +14,40 and blueness degree of +2,37.

Mutu Kimia Dan Organoleptik Nugget Ikan Tuna Dengan Penambahan Berbagai Kombinasi Tepung Wortel

2018 ◽  
Vol 4 (1) ◽  
Author(s):  
If'all If'all ◽  
Minarny Gobel ◽  
Fahmi Fahmi ◽  
Irfan Pakaya
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Chemical Quality ◽  
Maize Starch ◽  
Maize Flour ◽  
Tapioca Starch ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design

The purpose of this research is to know and study various combination of carrot flour to chemical quality and organoleptic quality of tuna nugget. This study used Completely Randomized Design (RAL) with 4 treatments, and 4 replications. The research that will be done is as follows: R0 = 15% tapioca starch + 5% cornstarch + 0% carrot flour; R1 = 10% tapioca starch + 5% maize starch + 5% carrot flour; R2 = 5% tapioca starch + 5% maize flour + 10% carrot flour and R3 = 5% tapioca starch + 15% carrot starch. Each treatment was repeated four times, so there were 16 experimental units. To know the effect of the experiment, then the diversity test is done and if the result of the diversity test show the real effect, then continued with the test of the Least Significant Difference (LSD). The results showed that the addition of various carrot starch combinations had significant effect on protein content, crude fiber and tuna nugget fat but no significant effect on water content, b-carotene and organoleptic qualities of tuna nugget. a 10% tapioca starch combination, 5% cornstarch and 5% carrot flour give the highest levels of protein, coarse fiber, tuna nugget fat. Combination of 5% tapioca starch and 15% carrot flour gave the organoleptic qualities of tuna nuggets tend to be favored by panelists.

scholarly journals Organoleptic properties of pineapple peel juice marinated beef (Ananas comosus L. Merr)

2021 ◽  
Vol 332 ◽  
pp. 03005
Author(s):  
Harapin Hafid ◽  
Peni Patriani ◽  
Sigit Sepriadi ◽  
Siti Hadrayanti Ananda
Keyword(s):  
Experimental Method ◽  
Ananas Comosus ◽  
Organoleptic Properties ◽  
Beef Tenderness ◽  
Randomized Design ◽  
Pineapple Peel ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
High Level

Beef has a high level of toughness that is not liked by consumers. The solution to increasing beef tenderness is to soften the beef. One method for tendering the beef is by marinating using local ingredients that are easily available, abundant, and inexpensive, namely pineapple. Pineapple peel is waste from pineapple that has not been utilized and is usually discarded. In pineapple peel, there is a bromelain enzyme thought to be able to hydrolyse protein so that it can tender beef. The purpose of this study was to find out the organoleptic properties of beef using the marination with various pineapple peel juice concentrations (Ananas comosus L. Merr) namely 0%, 10%, 20%, and 30%. This study used an experimental method with a Completely Randomized Design consisting of 4 treatments and 4 replications. The parameters in this study were organoleptic properties namely colour, aroma, texture, tenderness, and taste. Results of the study showed that beef marination with various pineapple peel juice concentrations had a significant difference (P<0.05) on taste, texture, and tenderness of beef but had no significant difference in colour and aroma (P>0.05)

scholarly journals DAYA TERIMA KONSUMEN TERHADAP ROTI MANIS YANG DISUBTITUSI MODIFIED TALIPUK FLOUR (MOTAF) DAN PATI TEMULAWAK

2020 ◽  
Vol 10 (2) ◽  
pp. 139-146
Author(s):  
Dwi Sandri ◽  
Ema Lestari
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Design Method ◽  
Consumer Preference ◽  
Wheat Bread ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design

This study aimed to analyze the consumer's acceptance towards sweet bread substituted to Modified Talipuk Flour (MOTAF) and temulawak starch. This research was conducted using a completely randomized design method (CRD) which consisted of 5 treatments consisting of the ratio of wheat flour, motaf, and ginger starch flour. The sweet bread of these 5 treatments was tested for specific volume and level of consumer preference which consisted of taste, aroma, and texture. The data obtained were then analyzed by ANOVA and followed by further DMRT test at the 5% level. The results showed that consumers could receive sweet bread substituted for Motaf and temulawak starch which in terms of aroma and texture showed no significant difference to bread 100% wheat flour, while in terms of taste in treatment C (substitution of Motaf and Temulawak Starch Flour) has a taste similar to 100% wheat bread with a score of 6.31. Whereas for the specific volume there was a significant difference in each treatment where the bread in treatment C had a greater value than the 100% wheat bread. The addition of temulawak starch will have an effect on the bread yield, the more temulawak starch was added, the quality of the bread will decrease.

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

Effect of planting date and density on calendula and peppermint herbs

2014 ◽  
Vol 1 (1) ◽  
pp. 25-29
Author(s):  
Rahim Mohammadian ◽  
Behnam Tahmasebpour ◽  
Peyvand Samimifar
Keyword(s):  
Mutual Effect ◽  
Dry Weight ◽  
Planting Date ◽  
Mass Reduction ◽  
Flower Number ◽  
Planting Dates ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Total Maximum

A factorial experiment was conducted with a completely randomized design to evaluate the effects of planting date and density on calendula herbs and peppermint. It had 3 replicates and was done in Khosroshahr research farm, Tabriz in 2006. Under studied factors were: 3 planting dates (10 May, 25 May and 10 June) in 4 densities (25, 35, 45, 55) of the plant in square meters. The results of variance a nalysis showed that there was 1% probability significant difference between the effects of planting date and bush density on the leave number, bush height and the bush dry weight. But the mutual effect of the plant date in mentioned traits density was insignificant. Regarding the traits mean comparison, the total maximum dry weight was about the 55 bush density in mm. Also, the bush high density in mm causes the bush growth and its mass reduction. When there is the density grain, the flower number will increase due to bush grain in surface unit. Overall, we can conclude that 10 June planting and 45 bush density in mm is the most suitable items and results in favored production with high essence for these crops.

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