scholarly journals The Organoleptic Properties of Food Products from Tempe Lake Fish

2021 ◽  
Vol 9 (3) ◽  
Author(s):  
Nurlita Pertiwi ◽  
Darwish ◽  
Muhammad Ardi
Keyword(s):  
Local Community ◽  
Food Products ◽  
T Test ◽  
Test Results ◽  
Organoleptic Properties ◽  
Monopterus Albus ◽  
Organoleptic Test ◽  
Organoleptic Characteristics ◽  
Channa Striata ◽  
Lake Fish

The potential freshwater fish of Lake Tempe has long been consumed by the local community. However, its use is minimal. This article describes the organoleptic properties of fish cakes and fish floss as the development of various forms of food made from fish of Tempe Lake. The types of fish used as essential ingredients are Channa Striata and Monopterus Albus. The organoleptic test involved 70 panelists from the Department of Agricultural Technology, Universitas Negeri Makassar. Panelists assessed the color, taste, smell, and texture of the two food products. This result of the study describes the results of the organoleptic test with a comparison figure and t-test. Organoleptic test results showed that the panelists preferred the fish floss from Channa Striata for color, smell, and taste compared to fish floss from Monopterus Albus. Panelists' assessment of the fish cake from Channa Striata was better on smell and texture, while Monopterus Albus was preferred on the color and taste test. The T-test results showed that the panelists' assessments for fish cakes from Channa Striata and Monopterus Albus were similar. However, the organoleptic characteristics of fish cake are different between two kinds of lake fish.

scholarly journals Consumption Patterns for Ready to Eat Foods Items in Phagwara District of Punjab (India)

2019 ◽  
Vol 8 (9S2) ◽  
pp. 483-486 ◽  
Keyword(s):  
Influencing Factor ◽  
Food Product ◽  
Food Products ◽  
T Test ◽  
Descriptive Statistics ◽  
Consumption Patterns ◽  
Primary Data ◽  
Test Results ◽  
Rural And Remote ◽  
The Impact

The purpose of this study was to examine consumption patterns for ready to eat foods in Phagwara district of Punjab. The study also focused to read food related lifestyle and behaviour of people towards ready to eat food products available in the markets. Defined objectives of the study were fulfilled by collecting primary data in the form of questionnaires, interviews and observations. Primary data was collected from 184 respondents with the help of 18 close ended questions. Data was subjected to statistical tools to gauze the use of ready to eat foods in specified locations. The study concluded that a major segment of ready to eat food products consumers buy these products at discounts from the super markets in the area and another rapidly consuming segment of ready to eat food products prefer these products as a part of convenience in the lifestyle. Further the results from the descriptive statistics showed the rating by the previous consumers is the most influencing factor in deciding the type and brand of ready to use food product. In order to check the impact of gender on the decision of choosing ready to eat products, data filled by the respondents was referred to independent sample t test. Results from the t test described a difference in the gender while using ratings in consumption patterns. The results of the study can be used to develop a proper ready to eat food product market in rural and remote locations of the targeted area

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).

scholarly journals PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS OF MILK CARAMEL CANDY WITH DURIAN FRUIT (Durio zibethinus Murr) AND GERGA CITRUS (Citrus sp) JUICE

2019 ◽  
Vol 9 (2) ◽  
pp. 56-65
Author(s):  
Endang Sulistyowati ◽  
Sigit Mujiharjo ◽  
Irnad Irnad ◽  
Agria Susanti ◽  
Siti Phatonah
Keyword(s):  
Fruit Juice ◽  
Organoleptic Properties ◽  
Organoleptic Test ◽  
Durio Zibethinus ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Significant Difference ◽  
Orange Fruit

This research aims to analyze the characteristics of milk caramel candy products  including physical and organoleptic properties after the addition of durian and gerga orange fruit. This study used a complete randomized design (CRD) with 4 treatments and 4 replications namely P0: control, P1: 3% durian, P2: 6% durian, P3: 9% durian and G0: control, G1: 10% gerga orange fruit juice, G2 : 15% gerga orange fruit juice, G3: 20% gerga orange fruit juice. Variables measured included yield, density and organoleptic characteristics including color, aroma, taste, texture and tenderness. Organoleptic test showed that addition of durian fruit meat  affect the texture and tenderness which showed significant differences (P <0.05); but had no  significant effect (P> 0.05) on color, aroma, and taste.  Addition of gerga orange fruit juice also had no significant difference (P> 0.05) organoleptic characteristic being tested. Based on preference, addition of durian fruit meat had a very significant effect (P <0.01) on the yield but had no significant effect (P> 0.05) on density. The addition of gerga orange fruit juice showed no significant effect (P> 0.05) on yield but gave a very significant effect (P <0.01) on density. Addition of durian fruit meat increased organoleptic characteristic; but addition of gerga orange fruit juice bring down the assessment of organoleptic tests on color, aroma, taste, texture and tenderness. Penelitian ini bertujuan untuk menganalisis karakteristik produk permen karamel susu meliputi sifat fisik dan organoleptik setelah adanya penambahan durian dan jeruk gerga. Penelitian ini menggunakan rancangan acak lengkap (RAL) 4 perlakuan dan 4 ulangan yaitu P0: kontrol, P1: 3% durian, P2: 6% durian, P3: 9% durian dan P0: kontrol, P1: 10% sari jeruk gerga, P2: 15% sari jeruk gerga, P3: 20% sari jeruk gerga. Variabel yang diukur yaitu sifat fisik (rendemen dan kerapatan) dan sifat organoleptik yang meliputi warna, aroma, rasa, tekstur dan keempukan. Hasil uji organoleptik menunjukkan bahwa penambahan daging buah durian mempengaruhi tekstur dan keempukan dengan perbedaan nyata (P<0,05) ; namun berpengaruh tidak nyata (P>0,05) terhadap warna, aroma, rasa. Penambahan sari jeruk gerga juga berpengaruh tidak nyata terhadap sifat  organoleptik permen caramel susu. Berdasarkan modus kesukaan,  penambahan daging buah durian berpengaruh sangat nyata (P<0,01) terhadap rendemen tetapi tidak memberikan pengaruh tidak nyata (P>0,05) terhadap kerapatan. Penambahan sari jeruk gerga berpengaruh tidak nyata (P>0,05) terhadap rendemen tetapi memberikan pengaruh sangat nyata (P<0,01) terhadap kerapatan. Penambahan daging buah durian meningkatkan sifat-sifat organoleptik yang diamati, dan penambahan sari jeruk gerga menurunkan penilaian organoleptik warna, aroma, rasa, tekstur dan keempukan. 

PHYSICAL PROPERTIES OF BEEF NUGGET WITH THE ADDITION OF DIFFERENT EGG WHITES

2021 ◽  
Vol 2 (3) ◽  
Author(s):  
Wa Ode Harliani ◽  
Harapin Hafid ◽  
Muhammad Amrullah Pagala
Keyword(s):  
Animal Husbandry ◽  
Egg White ◽  
Test Results ◽  
Primary Research ◽  
Organoleptic Properties ◽  
Physical Test ◽  
Main Research ◽  
Organoleptic Test ◽  
Preliminary Research ◽  
The University

The purpose of this study was to determine the Physical and Organoleptic Properties of Beef Nuggetwith the Addition of Different Egg White Percentages. The research was carried out in 2 stages,namely preliminary research and primary research. The preliminary research aims to determine theprocess of making and formulating the useful nuggets with egg whites. The main research wasconducted to determine the physical and organoleptic beef nuggets by adding a different egg whitepercentage. This research was carried out experimentally using a Completely Randomized Designwith four treatments and five replications in the physical test and 15 semi-trained panelists as a test inthe organoleptic test. Trained panelists were recruited from students and alumni of the Department ofAnimal Husbandry, Faculty of Animal Husbandry, the University of Halu Oleo, who understood thescience and technology of meat and were willing to do an organoleptic perception testing (hedonictest). The form of treatment is adding a white egg percentage on beef nuggets consisting of fourtreatments. The composition of the experiment is as follows: P0 = Giving 0% (0 gram) egg whites and100% beef, P1 = Giving 5% (5 grams) egg whites and 100% beef, P2 = Giving 10% (10 grams) whiteeggs and 100% beef, and P3 = Provision of 15% (15 grams) egg whites and 100% beef. The variablesmeasured in this study include Physical and Organoleptic Properties of Beef Nugget. Physicalvariable tests include pH and yield, while Organoleptic variables test, namely color, aroma, taste,tenderness, and texture. Based on the results and discussion, it can be concluded that adding adifferent percentage of egg white to the nugget does not affect the pH and the rendering of the beefnugget. Meanwhile, based on organoleptic test results (color, aroma, taste, texture, and tenderness),beef nuggets with the addition of a different percentage of egg white affect the texture but does notaffect the color, aroma, taste, and tenderness. It should be continued with the addition of egg whiteswith a higher level, from this study to see the effect on the physical and organoleptic properties ofBeef Nugget.

scholarly journals KOMBINASI TEPUNG TERIGU DAN TEPUNG TAPIOKA TERHADAP DAYA KEMBANG DAN SIFAT ORGANOLEPTIK KERUPUK TERUBUK (Saccharum edule Hasskarl)

2019 ◽  
Vol 4 (1) ◽  
pp. 1-8
Author(s):  
Ramadhani Chaniago ◽  
Darni Lamusu ◽  
Lutfi Samaduri
Keyword(s):  
Wheat Flour ◽  
Test Results ◽  
Organoleptic Properties ◽  
Organoleptic Test ◽  
Frying Process ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tapioca Flour ◽  
Processing Techniques ◽  
Made In

Terubuk processing techniques are still simple, such as processed into vegetables. Therefore, it is necessary to diversify food, namely making crackers in powder. Crackers are a type of small food that undergoes volume development forming a product that is porous and has a low density during the frying process. This study aims to determine the growth and organoleptic properties of crackers made from powder (Saccharum edule Hasskarl). this study was designed using a Completely Randomized Design (CRD) arranged with 1 factor, namely: A1 = 100 gram wheat flour + 200 gram tapioca flour + 100 gram flour; A2 = 150 gram wheat flour + 100 gram tapioca flour + 150 gram powder; A3 = 100 gram flour + 150 gram tapioca flour + 100 gram powder. Based on the organoleptic test results showed that: The best flower power is shown in treatment A1 (100 gram wheat flour + 200 gram tapioca flour + 100 gram flour) which is 75.58%. The panelist's assessment or organoleptic test of the combination of wheat flour, tapioca tapung and terubuk gave no significant effect on color, taste and texture and gave a real influence on the aroma of crackers made in powder. The best treatment based on the panelist's assessment is treatment (A2) Wheat flour 150 grams + Tapioca flour 100 grams + Powdered 150 grams. Where these crackers have a color value of 3.75 rounded to 4 (likes); the aroma value of 3.93 is rounded to 4 (likes); the flavor value of 3.57 is rounded to 4 (likes) and the texture value is 3.75 (likes).

scholarly journals Karakteristik organoleptik pada produk olahan stik biji nangka

2020 ◽  
Vol 11 (1) ◽  
pp. 66-71
Author(s):  
Ningrum Dwi Hastuti
Keyword(s):  
Food Processing ◽  
Food Products ◽  
Mean Value ◽  
Food Sources ◽  
Friedman Test ◽  
Nutritional Content ◽  
Organoleptic Test ◽  
Organoleptic Characteristics ◽  
Effectiveness Index ◽  
Potential Food

Jackfruit seeds have high nutritional content such as carbohydrates, and protein, so they can be used as potential food. Processing jackfruit seeds into food products is one form of business utilizing jackfruit seed waste as an alternative to adding new food sources. The purpose of this study was to determine the organoleptic characteristics of jackfruit seed stick products. Organoleptic test using Friedman Test with α = 0.05 and determining the best treatment using the effectiveness index. The results showed that the best organoleptic test was obtained from jackfruit seed stick products with a product value of 0.610 with a mean value of the panelists' preference for taste of 4.40; color of 3.92 and flavour of 2.48

GRANOLA BAR YANG DIFORTIFIKASI DENGAN PROTEIN DAGING KERANG SEBAGAI SNACK SEHAT BAGI ANAK BERKEBUTUHAN KHUSUS

EKOLOGIA ◽  
2020 ◽  
Vol 18 (2) ◽  
pp. 78-82
Author(s):  
Sata Yoshida Srie Rahayu ◽  
Tri Aminingsih ◽  
Yulianita .
Keyword(s):  
Special Needs ◽  
Analysis Of Variance ◽  
Research Method ◽  
Nutritional Value ◽  
Food Products ◽  
Children With Special Needs ◽  
Organoleptic Test ◽  
Anodonta Woodiana ◽  
Different Characteristics

Flour of Anodonta woodiana meat may be added in the manufacture of food products such as granola bar. The aim of addition is to increase the nutritional value on snacks needed by children with special needs through fortification. This research method was done by making products granola bar in three formulas: without the addition of shells flour, the addition of 2.8 gram, and 5.6 gram. Granola bar were made for consumption by children (7-9 years old) and teenager (10-18 years old). Tests performed included organoleptic test. The results of organoleptic test between three formulas of produced granola bar have different characteristics in flavor parameter. The results of the analysis of parameters of color, aroma, and flavor tested by analysis of variance software showed that the most preferred formula is the second formula with the addition 2.8 gram of mussel meat flour. This granola bar snack is a healthy snack that is safe for consumption by children with special needs, because it is made from ingredients that do not contain flavorings, dyes and artificial preservatives.

KOMPOSISI KIMIA DAGING SEGAR DAN SIFAT ORGANOLEPTIK KELELAWAR OLAHAN

ZOOTEC ◽  
2016 ◽  
Vol 36 (2) ◽  
pp. 447
Author(s):  
Tiltje Andretha Ransaleleh
Keyword(s):  
Chemical Composition ◽  
Chicken Meat ◽  
Cooking Methods ◽  
Cooking Method ◽  
Mineral Contents ◽  
Specific Test ◽  
Fresh Meat ◽  
Organoleptic Test ◽  
Organoleptic Characteristics ◽  
Steam Cooking

CHEMICAL COMPOSITION AND ORGANOLEPTIC CHARACTERISTICS OF PROCESSING BAT (Pteropus alecto) FRESH MEAT. Study was done to evaluate chemical composition and preference degree of the consumers on the processing bat meat compared with beef, chicken and cakalang fish using steam cooking method, flavor cooking and spicy cooking method. Chemical composition was analyzed by proximate analysis using procedures of the Association of Official Analytical Chemists. The organoleptic test was done by hedonic test. Data of the hedonic test were analyzed using Kruskal-Wallis method. To evaluate data distribution of the panelist respons on the sample test, the data were using plot graphic box. The hedonic scales were using 1 to 7. The variables used were including color, taste, flavor, tenderness and general acceptance. Results of proximate analyses of bat meat based on fresh meat indicated that water content was 67.21 percents and protein was 20.48 percents. Based on dry matter, the protein contents of bat meat, pork, chicken, and cakalang fish were 48.97 percents, 69.08 percents, 67.14 percents, and 69.41 percents, respectively. The water contents were 5.76 percents, 9.92 percents, 8.27 percents, and 9.90 percents, repsectively; the calcium (Ca) contents were also 10.62 percents, 1.09 percents, 1.36 percents, 1.38 percents, respectively; while Phosphor (P) contents were 1.46 percents, 0.69 percents, 0.66 percents, and 0.72 percents, respectively. Variance analysis for organoleptic test showed that meat type with different processing affected significantly on taste, color, flavor, tenderness and general preference of bat meat, beef meat, chicken meat and cakalang fish by steam cooking, chicken flavor, and spicy cooking methods. Conclusion, bat meat contained protein relatively lower than that in pork meat, chicken meat, and cakalang fish, but mineral contents were relative higher. Results of organoleptic test showed that preference degree of processing meat were higher on using spicy flavor. The specific test on taste, color, flavor, tenderness and general responsed showed relatively the same responses by the panelists.   Key word: Chemical composition, organoleptic test, processing bat meat

THE EFFECT OF ONLINE VIDEO BLOG ON STUDENTS’ ACHIEVEMENT OF PASSIVE VOICE IN 4J OPERATION KENDARI

2020 ◽  
Vol 5 (2) ◽  
pp. 125
Author(s):  
Raden Alifian Setiawan ◽  
Hanna Hanna ◽  
Alberth Alberth
Keyword(s):  
Data Analysis ◽  
Real World ◽  
T Test ◽  
Test Design ◽  
Online Video ◽  
Test Results ◽  
Multiple Choice Questions ◽  
Passive Voice ◽  
Paired Sample ◽  
Post Test

The use of videos in education makes it possible to overcome practical real-world constraints and explore far greater possibilities provided by digital spaces, especially for the video uploaded in online platform such as blog. This study examines whether online video blog as media have a significant effect on students’ achievement of passive voice. It used pre-experimental (one group pre-test and post-test) design. The samples of this study were 10 students at 4J Operation. A pre-test and post-test were conducted by using multiple choice questions as the instruments. Data analysis was through paired-sample t-test. Results showed that there was an increase in mean score of pre-test (49,1) and post-test (63,5). Data from Paired Sample t-test showed that Sig. (2-tailed) was 0.000 which was smaller than .05 which means that there was significance difference in mean score after employing treatment.

KARAKTERISTIK ABON IKAN GABUS (Channa striata) DENGAN SUBTITUSI KLUWIH (Artocarpus camansi)

2018 ◽  
Vol 16 (2) ◽  
pp. 219-226
Author(s):  
Sri Rizqi Annisa ◽  
Dewi Larasati ◽  
Endang Bekti K
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Analysis Of Variance ◽  
Fiber Content ◽  
Substitution Treatment ◽  
Fish Fillet ◽  
Organoleptic Test ◽  
Average Water ◽  
Channa Striata

The aim of this study was to determine the characterization of shredded mureel fish with kluwih substitution on water content, protein content, fiber content and organoleptic (preference for crispness and taste). This study uses a simple Randomized Complete Design (RCD) with the substitution treatment of kluwih and mureel fish, with the following ratio: S1 (240g: 60g), S2 (210g: 90g), S3 (180g: 120g), S4 (150g: 150g), S5 (120g: 180g). Data were analyzed statistically by analysis of variance and if there was a significant effect, further testing was done with BNJ at the level of 5%. The results showed that kluwih substitution in the manufacture of mureel fish shredded had an average: water content of 8.33-10.62%, protein :16.83-22.00%, fiber : 6.79-6.99%, score crispness 2-6.12, taste score 2.6-6.6. Based on the results of the analysis of the variety of kluwih substitutes and mureel fish have a significant effect on water content, protein content and crisp organoleptic test, taste on mureel fish fillet, and no significant effect on fiber content. The best kluwih substitution in S3 treatment with 120 grams of substitute kluwih and 180 grams of mureel fish.

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