scholarly journals Organoleptic Test of Green Mustard Leaf Flour (Brassica juncea) Due to Various Types of Preliminary Treatments

2021 ◽  
Vol 1 (2) ◽  
Author(s):  
Dyah Ayu Setyawati ◽  
Ida Agustini Saidi
Keyword(s):  
Brassica Juncea ◽  
Salt Solution ◽  
Preliminary Treatment ◽  
Normal Value ◽  
Organoleptic Test ◽  
Organoleptic Characteristics ◽  
Randomized Design

This study aims to determine the effect of preliminary treatment on the quality of organoleptic green mustard leaf flour.This research was conducted in the Laboratory of prodak development of Muhammadiyah University sidoarjo from February to April 2020 using descriptive methods. The experiment was compiled in a Complete Randomized Design with variations of preliminary treatment conducted ie without blanching (TPP), water blanching (PPR), water blanching with soaking salt solution 1% (PPRG 1), water blanching with soaking salt solution 2% (PPRG 2), water blansing by immersion of 0.1% na metabisulfite solution ((PPRN 1), water blanching by immersion of 0.2% na metabisulfite solution (PPRN 2), steam blanching (PPK) and microwave blanching (PPM). Based on organoleptic tests showed that the preliminary treatment had a noticeable different effect on color and aroma.The best treatment in the manufacture of mustard flour hijua with preliminary treatment is steam blansing that gives a normal value of 0.98 with organoleptic characteristics of color 6.04 (likes-very likes) and organoleptic aromas of 6.12 (likes-very likes).

EFFECTIVITY OF GARLIC ( Allium sativum L ) EXTRACT ON BUTTERFLY-SHAPED DRY GREATER SCISSORTAIL ( Rasbora caudimaculata) QUALITY IMPROVEMENT

2017 ◽  
Vol 7 (1) ◽  
pp. 43
Author(s):  
Juhana Suhanda ◽  
Agustiana Agustiana
Keyword(s):  
Water Content ◽  
Salt Solution ◽  
Allium Sativum ◽  
Information Source ◽  
Analysis Data ◽  
Garlic Extract ◽  
Chemical Test ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Processed Products

This study aims to know and determine the effectivity of optimum addition of garlic (Allium sativum L) on the dry butterfly-shaped greater scissortail fish (Rasbora caudimaculata) quality. The benefit of the study is an information source on the benefit of garlic on the dry scissortail product and as one of the diversification form of fisheries processed products. It was conducted in Fish Processing Laboratory of Faculty of Fisheries and Marine Science, UNLAM, Banjarbaru, and Basic Science Laboratory, UNLAM, Banjarbaru. The study was done for 3 months covering laboratory analysis, data analysis and reporting.It used a Complete Randomized Design with 4 treatments each of which with 3 replications. Treatment O was taken as control, 5% salt solution immersion, A: immersion in 5% salt solution added with 10% garlic extract, B: immersion in 5% salt solution added with 15% garlic extract, and C: immersion in 5% salt solution added with 20% garlic extract.  Data included chemical test, such as water content, fat, and protein, and organoleptic test, such as taste, aroma, color, and texture.Results showed that the lowest mean water content was found in treatment B, 16.65%, fat in treatment O, 12.5066%, and the highest protein content was recorded in treatment O, 50.81%. Immersion in the garlic extract solution did not give significantly different effect on water content, fat, and protein of the dry butterfly-shaped greater scissortail. The organoleptic test reflected that the panellists preferred the taste and aroma of the dry butterfly great scissortail at treatment C, treatment O for color, and treatment A for texture. As conclusion, treatment C gave the best quality of the dry butterfly-shaped great scissortail product.

scholarly journals PENGARUH PENAMBAHAN LABU KUNING (Cucurbita moschata) dan Ikan Gabus (Ophiocephalus striatus) TERHADAP MUTU ORAGNOLEPTIK, KADAR PROTEIN DAN VITAMIN A BISKUIT

2017 ◽  
Vol 1 (1) ◽  
pp. 58
Author(s):  
Putri Aulia Arza ◽  
Sepni Asmira
Keyword(s):  
Experimental Study ◽  
Vitamin A ◽  
Protein Content ◽  
Cucurbita Moschata ◽  
Organoleptic Test ◽  
Nutritious Food ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Biscuit Making

<p><em>Nutrition potential and availability of pumpkin and cork in Indonesia are abundant, so diversification of pumpkin and cork fish in biscuit making is expected to be a more nutritious food alternative. This study was an experimental study using a complete randomized design consisting of three treatments, one control and two replications. This study was conducted in January - June 2016. Observations were made on organoleptic characteristics and protein content of biscuits. The subjective observation result using organoleptic test showed that the level of panelist's preference for color and texture was on treatment A (control) without the addition of pumpkin and cork fish. As for the aroma and taste with the best result is on the treatment of C with the ratio of pumpkin and cork fish (20 g: 20 g). The highest protein content was found in D treatment with the addition of pumpkin and cork fish (30 g: 30 g). Based on the results of research conducted, the addition of yellow squash and cork fish affect the color of biscuits and protein content of biscuits.</em><em></em></p><p><em> </em></p><p><em> </em></p><p><em> </em><em></em></p>

scholarly journals Penggunaan Papain dari Buah Pepaya Sebagai Peningkat Kualitas pH Nata De Coco yang Difermentasi oleh Acetobacter xylinum

2019 ◽  
Vol 6 (2) ◽  
pp. 101
Author(s):  
Zulfiana Zulfiana ◽  
Samingan Samingan ◽  
Zairin Thomy
Keyword(s):  
Acetobacter Xylinum ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Color Texture

A study was carried out on the use of papain from papaya as quality enhancer for nata de coco which is fermented by Acetobacter xylinum in industrial home business in Cot Geundreut Village, Blang Bintang Aceh Besar.  The aim of the study was to find out whether the use of Papain can improve the quality of color, texture, pH and taste of nata de coco. The study used a complete factorial randomized design, with the concentration of papaya and papaya sap was 5 mL/L, 10 mL/L, 20 m/L, 30 mL/L, 50 mL/L. In ANAVA, the treatment showed a significant effect of papaya juice and papaya sap on nata de coco quality (Papaya juice (26,989) > Ftable (2,61); α = 0,05 and Papaya sap (122,542) > Ftable (2,61); α = 0,05. The treatment has no significant effect to the color, but it increased the pH of nata de coco to 6-7, and the structure of nata de coco became less chewy. However, although the organoleptic test does not affect the taste of nata de coco, respondents still prefer nata de coco without treatment because it has no trace of papaya and papaya sap smell. Therefore, this study needs further research to get more information about the taste.

scholarly journals PENGARUH LAMA PENGERINGAN TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK DENDENG IKAN TERI (Stolephorus sp.)

2019 ◽  
Vol 2 (2) ◽  
pp. 202
Author(s):  
Dariyani Dariyani ◽  
Kobajashi Togo Isamu ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Water Content ◽  
Proximate Analysis ◽  
Chemical Parameters ◽  
Drying Time ◽  
Organoleptic Test ◽  
A Value ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACT          The aim of this study was to determine the effect of drying time on the chemical and organoleptic characteristics of anchovy (Stolephorus sp.). This study used a Completely Randomized Design (CRD) consisting of three treatments, with three-time replication  P1 (6 hours, 65oC), P2 ( 7 hours, 65oC), P3 and (8 hours, 65oC). The results showed that the drying time of the organoleptic value has a very significant effect on color with the highest value of 8.04, and a very significant effect on the aroma with a value of 8.05, and no significant effect on taste and texture with the highest values of 7.47 and 7.79. Chemical parameters observed on have a very significant effect on water content, ash, protein and fat with values of 12.6%, 9.1%, 43.6%, and 12.3%, respectively. Keywords: Anchovy, Organoleptic Test, Proximate analysis and drying time.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh lama pengeringan terhadap karakteristik kimia dan organoleptik dendeng ikan teri (Stolephorus sp.). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL)  yang terdiri dari 3 perlakuan lama pengeringan yang berbeda yaitu P1 (6 jam, 65°C), P2 (7 jam, 65°C), P3 dan (8 jam, 65°C). Hasil penelitian ini menunjukan bahwa lama pengeringan terhadap nilai organoleptik yang diamati berpengaruh sangat nyata terhadap warna dengan nilai tertinggi 8,04, dan berpengaruh sangat nyata terhadap aroma dengan nilai 8,05, serta tidak berpengaruh nyata terhadap rasa dan tekstur dengan nilai tertinggi 7,47, dan 7,79. Lama pengeringan terhadap parameter kimia yang diamati terhadap nilai kadar air, kadar abu, kadar protein dan kadar lemak berpengaruh sangat nyata dengan nilai tertinggi 12,6%, 9,1%, 43,6% dan 12,3%.Kata kunci: Ikan Teri, Uji organoleptik, Uji Proksimat dan Waktu Pengeringan.

scholarly journals Pengaruh Konsentrasi Minyak Nabati terhadap Lama Simpan dan Kualitas Pasta Bawang Merah (Allium ascalonicum L.)

2021 ◽  
Vol 6 (1) ◽  
pp. 8
Author(s):  
Celvia Carlinawati Ndruru ◽  
Maria Marina Herawati
Keyword(s):  
Shelf Life ◽  
Vegetable Oil ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Treatment Factor ◽  
Oil Concentration ◽  
Completely Randomized Design ◽  
Premature Germination

Shallots (Allium ascalonicum L.) have a short shelf life because these tubers can experience decay and premature germination. Therefore, innovation is needed in shallot processing, one of which is by processing shallots into pasta products. This research conducted the making of onion paste with the addition of vegetable oil to improve the quality of the paste. The purpose of this study was to examine the effect of vegetable oil concentration treatment on shelf life and quality of shallot paste and to determine the level of preference for the panelists to shallot paste by organoleptic test. This study used a completely randomized design (CRD), namely one treatment factor with the addition of vegetable oil concentrations of 30%, 25%, and 20%. The data were analyzed using variance, if the results were significantly different, then it was further tested with DMRT with a significant level of 5%. The results showed that the concentration of vegetable oil on shelf life and quality of shallot paste were not significantly different so that the addition of vegetable oil concentration had no effect on shelf life and quality of shallot paste. Panelists preferred color and taste parameters of shallot paste with the addition of 30% vegetable oil. Meanwhile, for the pasta aroma that the panelists like, the paste with the addition of 25% and 20% vegetable oil.

Sifat Organoleptik Daging Ayam Broiler yang Diberikan Pakan Terfermentasi Neurospora crassa

2019 ◽  
Vol 6 (2) ◽  
pp. 154
Author(s):  
Yusrizal Akmal ◽  
Suryani Suryani ◽  
Yulidar Yulidar
Keyword(s):  
Neurospora Crassa ◽  
Broiler Chicken ◽  
Preference Test ◽  
Industrial Wastes ◽  
Organoleptic Properties ◽  
Broiler Meat ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Fermented Feed

ABSTRAK Ampas sagu dan tahu merupakan limbah industri yang dapat dimanfaatkan sebagai pakan ternak. Penelitian ini bertujuan mengkaji sifat organoleptik daging ayam broiler yang diberi pakan fermentasi dari ampas sagu dan ampas tahu dengan Neurospora crassa sehingga dapat meningkatkan kualitas daging ayam. Penelitian dilakukan di peternakan ayam broiler milik masyarakat yang berada di Desa Keude Dua Kecamatan Juli Kabupaten Bireuen selama 4 Minggu. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan 4 perlakuan dengan 4 ulangan. Tahapan pelaksanaan penelitian yaitu persiapan fermentasi ampas sagu dan ampas tahu dan persiapan kandang selajutnya pemeliharaan ayam broiler dengan pemberian pakan terfermentasi. Uji kesukaan pada daging ayam yang diolah secara dipanggang menggunakan uji organoleptik yang melibatkan 25 orang panelis yang tidak terlatih. Parameter yang dianalisis warna, aroma, rasa, dan tekstur. Perhitungan statistika dilakukan dengan sidik ragam satu arah dan dilanjutkan dengan uji Duncan. Hasil penelitian ini menunjukkan bahwa pemberian pakan yang terfermentasi Neurospora crassa sampai pada tingkat 20% berpengaruh signifikan terhadap warna, aroma, rasa maupun tekstur daging broiler, artinya pemberian pakan fermentasi Neurospora crassa dari ampas sagu dan ampas tahu dengan sampai tingkat 20 persen dalam pakan ayam broiler dapat meningkatkan kualitas daging broiler baik warna, aroma, rasa dan tekstur daging.Kata kunci: ampas sagu, ampas tahu, Neurospora crassa, organoleptikABSTRACTSago pulp and tofu are industrial wastes that can be used as animal feeds. The study aims the organoleptic properties of broiler chicken fed fermented feed from sago pulp and tofu with Neurospora crassa so as improve the quality of meat. This research was conducted on broiler farms belonging to community in Juli Keude Dua Village, Juli, Bireuen District for 4 weeks. The design used was a complete randomized design with 4 treatments with 4 replications. The stages of the research are the preparation fermented sago pulp and tofu, cage, as well broiler maintenance chickens with fermented feed. The preference test for roasted chicken is processed using an organoleptic test involving 25 untrained panelists. Parameters analyzed for color, aroma, taste, and texture. Statistical calculations are performed with one-way variance and continued Duncan test. The results of this study indicate that Neurospora crassa fermented feeding to level 20% has a significant effect on the color, aroma, taste and texture, meaning that the provision of Neurospora crassa fermented feed from sago pulp and tofu up to level 20 percent in broiler chicken feed so as improve the quality of broiler meat both in color, aroma, taste, and texture of meat.Keyword: Neurospora crassa, organoleptic, sago pulp, tofu pulp

scholarly journals Pengaruh Waktu Penyimpanan Ekstrak Rennet Abomasum Domba Lokal terhadap Kualitas Keju

1970 ◽  
Vol 2 (1) ◽  
pp. 30-38
Author(s):  
Trioso Purnawarman ◽  
Chairun Nisa ◽  
Karunia Maghfiroh
Keyword(s):  
Bitter Taste ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Milk Clotting ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Cheese Texture ◽  
Salty Taste ◽  
Fresh Cheese

The study was aimed to examine the storage effect of rennet extracted from abomasum of local sheep on the texture and organoleptic qualities of cheese including color, flavor, salty taste, and bitter taste. Ten samples of crude rennet extract were divided into two groups which each five samples were stored for 2 weeks and 24 weeks  respectively. The rennet extract was then used as milk clotting agent in cheese making process. Streptococcus thermophilus and Lactobacillus bulgaricus were used as starter in those processes. The fresh cheese was coated with beeswax and ripened for 20 days in refrigerator. The ripened cheese was analyzed for the quality. The texture was analyzed by using warner blatzer shear (INSTRON®) and the data were evaluated with completely randomized design (CRD). The result showed that both time storage of rennet extract were not significantly influence on cheese texture (P<0,05). The organoleptic tests of color, flavor, salty taste, and bitter taste were rated by 25 panelists and then the data were analyzed with Friedman test. The time storage of rennet extract resulted variation on organoleptic quality of cheese.  Descriptive statistical analyses provided information that each panelist has varied preferences on cheese samples. It can be concluded that the storage of rennet extract had no significantly influence on the texture of cheese and provided variation  on organoleptic test. Keywords: storage, rennet extract, cheese, organoleptic test

scholarly journals Kinerja Mesin Pellet dalam Produksi Pakan Ayam Pedaging Fase Finisher

2020 ◽  
Vol 7 (3) ◽  
pp. 211
Author(s):  
Ichlasul Amal ◽  
Jamila Jamila ◽  
Jasmal A. Syamsu
Keyword(s):  
Category Rating ◽  
Actual Performance ◽  
Organoleptic Test ◽  
Machine Performance ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tapioca Flour ◽  
Pellet Feed ◽  
Theoretical Performance

ABSTRAKPenelitian ini bertujuan untuk mengetahui kapasitas kinerja mesin dalam produksi pakan pellet ayam pedaging fase finisher dengan berbagai bahan perekat. Penelitian disusun menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 4 perlakuan dengan 4 ulangan. Perlakuan penambahan bahan perekat yaitu P0 = tanpa menggunakan bahan perekat, P1 = penambahan molases 2%, P2 = penambahan tepung tapioka 2%, P3 = penambahan bentonit 2%. Parameter yang diukur dalam penelitian adalah kinerja teoritis dan kinerja aktual mesin pellet, ukuran diameter dan panjang pellet, serta kualitas organoleptik pellet. Hasil penelitian menunjukkan penambahan berbagai bahan perekat tidak berpengaruh nyata (P>0.05) terhadap kinerja teoritis mesin pellet, kinerja aktual mesin pellet, serta ukuran diameter dan panjang pellet. Berdasarkan uji organoleptik pellet dengan kriteria tekstur, warna, serta bau menunjukkan bahwa lebih 50% panelis memberi penilaian kategori baik pada kriteria tersebut pada pellet yang diberi bahan perekat. namun, perlakuan tanpa bahan perekat sebanyak 41,67% panelis menyatakan teskstur pellet dengan kategori jelek. Disimpulkan bahwa dengan penambahan berbagai bahan perekat tidak berpengaruh terhadap kinerja mesin pellet, dan ukuran partikel pellet, untuk uji organoleptik menunjukkan lebih 50% panelis menyatakan kategori baik pada kriteria tekstur, warna serta bau, sedangkan tanpa bahan perekat persentase tertinggi panelis menyatakan teskstur pellet dengan kategori jelek.Kata kunci: bahan perekat, kinerja mesin, kualitas fisik, organoleptik pelletABSTRACTThis research aims to determine performance capacity of the machine in production of finisher phase broiler pellet feed with various binders. The research used a completely randomized design (CRD) consist of 4 treatments with 4 replications. The treatment of adding binders are P0 = without using binders, P1 = addition 2% molasses, P2 = addition 2% tapioca flour, P3 = addition 2% bentonite. The parameters measured in the research were the theoretical performance and actual performance of the pellet machine, the diameter and length of the pellet, as well as the organoloptic quality of pellet. The results showed the addition of a variety of binders no significant effect (P>0.05) against the theoretical performance of pellet machines, the actual performance of pellet machines, as well as the size of diameter and length of pellets. Based on organoleptic test pellets with texture, color, and smell criteria showed that more than 50% of panelists gave a category rating on the criteria on pellets that were given binders. On the other hand, treatment without adhesives as much as 41,67% of panelists stated that the texture of pellets was in the bad category. It can be concluded that the addition of various binders has no effect on the performance of the machine, and the size of the pellet particles. For the organoleptic test, it showed that more than 50% of panelists stated good categories in the criteria of texture, color and smell, while without adhesive, the highest percentage of panelists stated that the pellet texture was in the bad category.Keywords: binder, machine performance, physical quality, organoleptic pellet

scholarly journals UJI KUALITAS BUBUK CABAI RAWIT (Capsicum frutescens) BERDASARKAN BERAT TUMPUKAN DAN LAMA PENGERINGAN MENGGUNAKAN CABINET DRYER

2019 ◽  
Vol 5 (1) ◽  
pp. 98
Author(s):  
Maryam Jamilah ◽  
Kadirman Kadirman ◽  
Ratnawaty Fadilah
Keyword(s):  
Moisture Content ◽  
Capsicum Frutescens ◽  
Drying Time ◽  
Chemical Test ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Analysis Technique ◽  
Test Parameters ◽  
Significant Difference

This study aims to determine the effect of stack weight and drying time on the quality of cayenne pepper (Capsicum frutescens) powder. This study used a completely randomized design (CDR) factorial with treatment of stack weight (1 kg, 2 kg and 3 kg) and drying time (14 hours, 18 hours and 22 hours). Test parameters consist of yield, moisture content, and organoleptic test. The data analysis technique of this study uses analysis of variance (ANOVA), if it shows a significant difference followed by Duncan's advanced test of 5%. Based on the results of chemical test research, the treatment of 3 kg stack weight with 14 hours drying time has the highest yield and moisture content. Organoleptic test results for the highest distinctive taste were in the treatment of 2 kg stack weight with 18 hour drying time, while the results of organoleptic test for the highest characteristic odor were in the treatment of 1 kg stack weight with 14 hours drying time.

scholarly journals Karakteristik Dangke Susu Kerbau dengan Penambahan Crude Papain Kering

2019 ◽  
Vol 38 (3) ◽  
pp. 345
Author(s):  
Sulmiyati Sulmiyati ◽  
Nur Saidah Said
Keyword(s):  
Lactic Acid ◽  
Buffalo Milk ◽  
Cow Milk ◽  
Limited Information ◽  
South Sulawesi ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Ph Range ◽  
Acid Percentage

Dangke is traditional food from Enrekang, South Sulawesi, which is made from coagulated  buffalo milk or cow milk protein by using crude papain.  There is limited information about characteristics of dangke from buffalo milk than those from cow milk. The characteristics of dangke is affected by the addition of crude papain. This study was aimed to explore the effect of crude papain addition to curd dangke production,  percentage of whey and taste of dangke from buffalo milk. This study was conducted by using complete randomized design with 4 treatments and 5 repetitions. Treatments consist of the addition of crude papain in different concentration:  0.5%;  1%;  1.5% and 2.0%.  This study howed that curd dangke production range was 41.38- 52.20; pH range was 6.92- 6.96; lactic acid percentage range is 0.15-0.70;  curd dangke's colour range was 1.35 (white)- 1.50 (white);  smell range was 2.50 (mild dangke' smell)- 3.55 (mild dangke' smell);  taste range was 2.10 (bitter)- 4.60 (not bitter) and preference level range was 2.00 (dislike)- 3.90 (like). This study revealed that the best quality of dangke from buffalo milk was derived from treatments with addition of 1% crude papain. Physicochemistry characteristics from our dangke: curd dangke production was 43.94%;  whey percentage was 51.14;  pH was 6.96;  lactic acid percentage was 0.15.  Organoleptic characteristics: curd dangke's colour was 1.45 (white), smell was 2.55 (mild dangke' smell), taste was 4.10 (slightly bitter)  and preference level was 3.55 (like).

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