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).

STUDY ON PHYSICAL AND SENSORICAL CHARACTERISTICS OF FLESH RESTRUCTURED WITH SAGO CATFISH JERKY

2014 ◽  
Vol 4 (2) ◽  
pp. 55-64
Author(s):  
Amir Jayani ◽  
Zulman Efendi ◽  
Devi Silsia
Keyword(s):  
Physical Properties ◽  
Water Content ◽  
Analysis Of Variance ◽  
Test Data ◽  
Organoleptic Test ◽  
Significant Difference

This study aims to gain influence the thickness and concentration variations affect the characteristics of sago binder physical properties of catfish jerky. As well as getting influence the thickness and concentration variations affect the level of binder sago joy panelists in terms of organoleptic test. Data were analyzed by analysis of variance using the Analysis Of Variance (ANOVA). If there is a significant difference followed by a further test of DMRT 5% level (physical properties). While the hedonic test performed using Kruskal Wallis analysis. Results uniformity analysis (ANOVA) showed catfish fillet thickness and concentration of sago affect the physical properties of the water content and the level of violence. Where catfish jerky using sago binder 5% and 10% significantly different. The use of sago binder 5% and 10% led to an increase in water content. Besides the addition of the binder resulted in increasing levels of violence catfish jerky. Based on the statistics found that the influence of the thickness and concentration of the binder sago aroma, flavor and color of the sixth jerky catfish were not significantly different. But the texture was significantly different.

scholarly journals GUAR GUM ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED DRY CORN NOODLE FROM MIXTURE OF WET AND DRY CORN FLOURS

2020 ◽  
Vol 11 (1) ◽  
pp. 39
Author(s):  
Aminullah Aminullah ◽  
Tjahja Muhandri ◽  
Subarna Subarna
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Shelf Life ◽  
Guar Gum ◽  
Physical Characteristics ◽  
Cooking Loss ◽  
Drying Process ◽  
Corn Flour ◽  
Physical Quality

The drying process of corn noodles was an effort to increase the shelf life and it was a form of noodles diversification. The objective of this research was to study and analyze the effect of guar gum addition on the physical quality of the extruded dry corn noodle made from a mixture of wet and dry corn flour. Manufacturing dry corn noodles was conducted using wet corn noodles from a mixture of wet and dry corn flour, which was then dried in a tray dryer at a temperature of 60-70 °C for 1 - 1.5 hours. The treatments used were a combination of alum levels of 0.01%; moisture content of 80% (dry base); and guar gum concentration of 0%, 1%, and 2%. Physical properties of dry corn noodles included rehydration time, hardness, adhesiveness, suppleness, elongation, and cooking loss. The results showed that the optimum rehydration time for dry corn noodles was about 9 minutes. The addition of guar gum to the physical qualities of dry corn noodles tended not to be significant statistically, but as a score, an increase in guar gum levels tended to increase the elongation of dry corn noodles. While, increasing levels of guar gum tended to reduce the stickiness and cooking loss levels of them.

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.

The Effect of Moisture Content on the Loess Physical Properties

2014 ◽  
Vol 1065-1069 ◽  
pp. 81-84 ◽  
Author(s):  
Lin Ma
Keyword(s):  
Mechanical Properties ◽  
Moisture Content ◽  
Physical Properties ◽  
Water Content ◽  
Confining Pressure ◽  
Factors Affecting ◽  
Intrinsic Mechanism ◽  
Pressure Failure ◽  
Intact Soil ◽  
Intact Loess

Water is one of the most important factors affecting the mechanical properties of soil.Research on the intrinsic mechanism of soil by water effect is significant. In this paper, the mechanical properties of loess in Shanxi under different water content is studied from the experimental angle. The result shows that the stress of intact loess increases with the water content decreasing. Pressure failure stress increases with water content decreasing under the same confining, and amplitude reduction increases.Keywords: moisture content; physical properties; intact soil; confining pressure

scholarly journals Sifat Fisik dan Keawetan Kayu Cemara Gunung (Casuarina junghuniana) di Pegunungan Bromo Kabupaten Probolinggo

2018 ◽  
Vol 5 (2) ◽  
pp. 71-82
Author(s):  
Galit Gatut Prakosa ◽  
Tatag Muttaqin ◽  
Harjoko Harjoko
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Weight Reduction ◽  
Test Sample ◽  
Physical Characteristics ◽  
Class I ◽  
Average Weight ◽  
Durability Test ◽  
Full Development ◽  
Privileged Class

Physical Characteristics and Durability of Cemara Gunung Wood (Casuarina junghuniana) in the Mt. Bromo Probolinggo. The purpose of this study is to find out the physical characteristics of Cemara Gunung wood and to know the durability of Cemara Gunung wood toward termite. The using methods knew the water content, density, and the development of wood thickness. Meanwhile, the selecting of wood durability test without the picking of using soil termites (Macrotermes gilvus) against the three wood samples by using (SNI) 01-7207-2014 regarding the durability of wood test towards wood-destroying organisms. The deriving results showed that the moisture content of the sapwood portion was more significant than the heartwood, based upon the highest density test on the heartwood, which was 1.24 g/cm3, the density of sapwood I and sapwood II was almost equal to 0.81-0, 82g/cm3. The higher the density value, the stronger the wood. The full development is directly proportional to density, the total development value of the two treatments is not too high due to hard Cemara Gunung wood. Based on the termite test showed the average weight reduction in the wood core test sample <3.52% (very resistant) class I. For testing sapwood, I and sapwood II (preservative) were not much different because it was included in the privileged class (3, 52-7,50) (class II). From the three trials of termite in bottles, the 15-day test (the bottle I) was the most effective followed by bottle II and bottle III.

scholarly journals Physical Characteristics of Edible Film Gel Made under Various pH and Ratio of Casein and Tapioca

2014 ◽  
Vol 15 (1) ◽  
pp. 51
Author(s):  
Triana Lindriati ◽  
Yhulia Praptiningsih ◽  
Dwi Fatma Wijayanti
Keyword(s):  
Data Analysis ◽  
Moisture Content ◽  
Physical Properties ◽  
Block Design ◽  
Physical Characteristics ◽  
Edible Film ◽  
Tukey Test ◽  
Two Factors ◽  
Film Making

Gelation from casein and tapioca take place in the edible film making. An interaction of carbohydrate and protein in the formation of gel could be affect on the physical properties of edible film gel. An appropriate ratio of casein-tapioca and pH was expected to produce physical characteristics of edible film gel. The aims of this research were to know the influence of casein- tapioca ratio, pH and the interaction of casein-tapioca ratio and pH to produce edible film gel. The research was conducted by randomized completely block design with two factors. The first factor was casein-tapioca ratio (0:100; 20:80; 40:60; 60:40; 80:20; 100:0) and the second factor was pH (4; 7; 9). The parameter of observation were colour (lightness and chroma), moisture content, WHC, precipitation and viscosity of edible film gel. The data analysis uses minitab V.1.6 carried on Tukey test. The result shows that casein-tapioca ratio influenced on colour (lightness and chroma), moisture content, WHC, precipitation and viscosity of edible film gel. The treatment of pH influenced on colour (lightness and chroma), moisture content, WHC and precipitation of edible film gel. An interaction between the ratio of casein-tapioca and pH influenced on colour (lightness and chroma), moisture content, WHC and precipitation of edible film gel. Keywords: Edible film gel, interaction of carbohydrate-protein, physical characteristics  

scholarly journals Pengaruh Lama Perendaman Dalam Larutan Natrium Metabisulfit Terhadap Karakteristik Tepung Labu Kuning

2019 ◽  
Vol 4 (3) ◽  
pp. 115-124
Author(s):  
Ulfa Reza ◽  
Bambang Sukarno Putra ◽  
Diswandi Nurba
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Test Data ◽  
Test Score ◽  
Starch Content ◽  
Sodium Metabisulfite ◽  
Soaking Time ◽  
Average Value ◽  
Organoleptic Test ◽  
Value Of Water

Abstrak. Tujuan penelitian ini adalah untuk mengetahui karakteristik tepung labu kuning.   Parameter penelitian meliputi rendemen, kadar air, derajat keasaman (pH), kadar pati, uji organoleptik hedonik warna dan aroma. Data di analisa menggunakan ANOVA dan  excel. Hasil penelitian menunjukkan  nilai rata-rata rendemen tepung labu kuning tertinggi terdapat pada perlakuan 0 menit yaitu 11,33%, nilai rata-rata kadar air tepung labu kuning tertinggi terdapat pada perlakuan 60 menit yaitu 9,33%, nilai rata-rata derajat keasaman (pH) tertinggi terdapat pada perlakuan 0 menit yaitu 6,79,  nilai rata-rata kadar pati tertinggi terdapat pada perlakuan 40 menit yaitu 72,95%, nilai rata-rata uji organoleptik hedonik warna tertinggi terdapat pada perlakuan 60 menit yaitu 4,20 dengan skor 4 (suka), nilai rata-rata uji organoleptik hedonik aroma tertinggi terdapat pada perlakuan 0 menit yaitu 3,71 dengan skor 4 (suka).The Effect of soaking time in sodium metabisulfite solution on the characteristics of pumpkin Abstract. The purpose of this study was to determine the characteristics of pumpkin flour. The research parameters included yield, moisture content, acidity (pH), starch content, hedonic organoleptic color and aroma test. Data was analyzed using ANOVA and Excel. The results showed that the highest yield of pumpkin flour was at 0 minutes treatment which was 11.33%, the highest average value of water content of pumpkin flour was at 40 minutes treatment which was 9.33%, the average value of acidity degree (pH) is highest in 0 minute treatment, which is 6,793, the highest average value of starch is found in 40 minutes treatment which is 72.95%, the highest average hedonic organoleptic test value is found in 60 minutes treatment which is 4,20 with a score 4 (likes),  the highest average hedonic organoleptic test score was found at 0 minutes treatment which was 3.71 with a score 4 (likes).

scholarly journals EFFECT OF GREENLEAF QUALITY AND MOISTURE CONTENT ON PHYSICAL AND ORGANOLEPTIC OF THE CTC (Crushing Tearing Curling) TEA

2016 ◽  
Vol 6 (1) ◽  
pp. 42-50
Author(s):  
Hafiz Thanoza ◽  
Devi Silsia ◽  
Zulman Efendi
Keyword(s):  
Quality Control ◽  
Moisture Content ◽  
Water Content ◽  
Black Tea ◽  
Processing Quality ◽  
Organoleptic Properties ◽  
Real Effect ◽  
Medium Quality

PTPN VII (Persero) Pagaralam Business Unitstarted developing the processing of black tea (CTC). Only after several times the processing quality CTC teas produced unsatisfactory. The Company continues to optimize the performance ofthe processingand quality control of CTC tea. This study aims to determine the effect of the quality of shootsandwilting percentage of the physical and organoleptic properties of CTC tea. This research was conducted in PTPN VII (Persero) Act Pagaralam. The results showed that all of the top quality withvalue range 62% to 70% and the percentage of wilted 65% to 72% no real effect on the physical and organoleptic properties. The water content and density of CTC tea has fulfilled SNI and enterprise standards. CTC tea produced medium quality (Fair made).

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. 

scholarly journals Pengaruh Konsentrasi Gelatin Tulang Ikan Bandeng (Chanos chans F.) Pada Pembuatan Permen Jelly dari Bunga Rosella (Hisbiscus sabdariffa L.)

2018 ◽  
Vol 7 (3) ◽  
pp. 140
Author(s):  
Nur Faizun Irash ◽  
Supriadi Supriadi ◽  
Suherman Suherman
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Gelling Agent ◽  
Food Ingredients ◽  
Organoleptic Test ◽  
Infusion Method

Rosella is one of the plants that has many benefits as well as nutrients used potentially as food ingredients such as jelly candy. Jelly candy was made by mixing rosella flower extracts with a gelling agent. This study aimed to determine the effect of the addition of gelatin from milkfish bones toward the production of jelly from rosella flowers and to determine the addition concentration of gelatin from milkfish bones to obtain a good quality of jelly candy. The gelling agent used was gelatin derived from milkfish bones. Gelatin from milkfish bones was made through several stages i.e. degreasing, demineralization, extraction, and drying then applied to produce jelly candy. Rosella flower was extracted using the infusion method at a temperature of 70 oC. The addition concentration of gelatin varied of 10, 12, 14, 16 18, and 20%. Parameters used were water content and organoleptic test covering of color, aroma, flavor, and texture. Results showed that addition of gelatin from milkfish bones influenced strongly on the moisture content, color, aroma, flavor, and texture of the jelly candy. The good quality of rosella jelly candy was obtained by addition concentration of gelatin of 18% with a water content of 8.76%, and the elasticity was preferred by the panelists.

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