scholarly journals THE EFFECT OF SOAKING SALTS CONCENTRATION TO CANDIED GARLIC (Sativum allium L.)

2020 ◽  
Vol 3 (2) ◽  
pp. 130-137
Author(s):  
Naning Restiani Titaley ◽  
Maria Marina Herawati
Keyword(s):  
Water Content ◽  
Salt Concentration ◽  
Low Temperatures ◽  
Bitter Taste ◽  
Organoleptic Test ◽  
Significant Difference ◽  
Materials Used ◽  
The Right ◽  
Range Test

Garlic has a bitter taste, which makes people reluctant to eat one whole garlic clove. The salt soaking technique used to reduce the bitter taste of the garlic, and the garlic processed into wet candied garlic, so it became more edible than not process. The process of candied garlic could preserve the durability level, which allows it to be stored longer at low temperatures. The research materials used were salt and sugar. The purpose of the research was to know the effect of salt concentration on reducing bitterness and the right concentration to reduce the bitter taste of garlic. This research used the RAK method, and DMRT (Duncan’s Multiple Range Test), and the samples of salt were 3%; 3.5%; 4%; 4.5%. The test included chemical tests (water content and total microbes) and organoleptic tests (taste, aroma, and texture). The water content of the product showed the result, which was not significantly different, and the total microbes test showed no microorganism was found or grew on the product. The organoleptic test of taste was obtained on 3.5% salt, with an average of 2.75% (likes), while the aroma and texture did not show a significant difference in the result. The aroma and texture data obtained on 2.90 (likes) and 2.40 (likes) with 3.5% salt. Keywords: Candied; Garlic; Salt; Soaking; Sugar.

scholarly journals KARAKTERISTIK SENSORI DAN KADAR AIR IKAN SELAR (Selaroides leptolepis) ASIN PADA KONSENTRASI KADAR GARAM YANG BERBEDA

2020 ◽  
Vol 6 (1) ◽  
pp. 9-13
Author(s):  
Jhon Robert Sasiang ◽  
Novalina Maya Sari Ansar ◽  
Ely John Karimela
Keyword(s):  
Water Content ◽  
Salt Concentration ◽  
Abundant Species ◽  
Salted Fish ◽  
Organoleptic Test ◽  
Salty Taste ◽  
Standard Value ◽  
The Right ◽  
Lack Of Knowledge

Ikan Asin merupakan ikan yang diawetkan dengan menambahkan garam dalam jumlah tertentu sehingga menghasilkan ikan asin dengan rasa, aroma dan tekstur khas. Kekurangan dari produk ikan asin saat ini adalah tampilan produk yang tidak menarik dan rasa terlalu asin karena takaran garam yang tepat belum diketahui. Sebagai salah jenis ikan dengan kandungan gizi cukup tinggi tetapi melimpah pada musim terntentu saja di Kabupaten Sangihe, ikan selar menjadi salah satu bahan baku utama ikan asin di kabupaten ini. Penelitian ini bertujuan untuk mengetahui nilai sensori dan kadar air ikan selar yang diberi perlakuan garam dengan konsentrasi berbeda (5, 10 dan 15) %. Hasil pengujian organoleptik memperlihatkan nilai kenampakan 7.93, 8.2 and 9.0, bau (7.6, 8.2 dan 9.0) dan tekstur (7.53, 7.93 dan 8.93) pada konsentrasi (5, 10 dan 15)% berturut-turut. Dengan kata lain pengaruh perlakuan naik dengan bertambahnya konsentrasi dan nilai uji sensori tertinggi (9.0) terdapat pada perlakuan kadar garam 15%. Sebaliknya, hasil uji kadar air memperlihatkan nilai makin rendah dengan meningkatnya kadar garam dan kadar air terendah teramati pada perlakuan dengan kadar garam 15%. Meskipun begitu, nilai kadar air pada tiga perlakuan itu (25.7, 26.3 and 27.8)% masih memenuhi standar kadar air (40%) yang ditetapkan SNI 2016.      Salted fish is fish preserved by adding certain amount of salt to produce salted fish with a distinctive taste, aroma and texture. One problem with localy produced salted fish is its unattractive appearance and overly salty taste caused mainly by the lack of knowledge on the right amount of salts used for preparing salted fish. Being a seasonally abundant species that also contains high nutrional value, scad fish has long become of one of the major source of salted fish in the region. This research aimed to study the sensory value and water content of scad salted fish treated with different salt concentration. Organoleptic test showed increasing values as salt concentration increased with the values of  7.93, 8.2 and 9.0 for appearance, 7.53, 7.93 and 8.93 for texture and 7.6, 8.2 and 9.0 for smell treated concentration of (5, 10 and 15)% respectively, with the highest sensory value (9.0) observed at the highest salt concentration (15%). In contrast, water content decreased as the concentration increased with the lowest water content (25.7) observed at the concentration of 15%. Nevertheless, all water content (25.7 to 27.8)% in this study met the standard value (40%) set by SNI 2016.   

scholarly journals Formulasi sabun karika (Carica pubescens) sebagai sabun kecantikan dan kesehatan

Agromix ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 9-20
Author(s):  
Roisatul Ainiyah ◽  
Cahyaning Rini Utami
Keyword(s):  
Fatty Acids ◽  
Water Content ◽  
Foam Stability ◽  
Block Design ◽  
Quality Analysis ◽  
Organoleptic Test ◽  
Randomized Block Design ◽  
Significant Difference ◽  
The Right ◽  
Carica Pubescens

Soap is a mixture of sodium compounds with fatty acids that are used as a body cleansing agent, in the form of solid, foam, with or without other additives and does not cause irritation to the skin. To improve quality, bath soap can be given additional ingredients that contain vitamins and various nutrients needed by the skin such as the addition of extracts of karika fruit (Carica pubescens). The purpose of this research is to find out the right formulation in making karika soap. This research used an experimental method with randomized block design (RCBD), consisting of two factorial variations in the concentration of karika juice (0%, 100%, 80%, 60%) and variations in the concentration of NaOH (30%, 35%, and 40% ) so that 12 treatments were obtained each with 3 replications. The process of making soap uses the hot process method. Soap quality analysis is carried out by comparing the results of chemical tests for karika soap with SNI 06-3532-1994 (SNI for solid bath soap), foam stability test, soap hardness, and organoleptic test. The data obtained were analyzed using ANOVA with a confidence interval of 5%. If an effect is found on one of the variebel, a further Tukey test is performed. The results showed that the water content, pH, and free alkali did not meet SNI, while the amount of fatty acids and mineral oil was in accordance with SNI, the significant difference between treatments was only in the water content. Karika soap has abundant and stable foam. The higher concentration of karika juice make the lower hardness of the soap. Organoleptic test results showed a low level of preference for panelists on karika soap products. The suggestion from this research is that karika juice can be tried to applied it in the liquid bath.

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 Pengaruh Perbandingan Terigu Dengan Puree Labu Kuning (Cucurbita moschata) Terhadap Karakteristik Kue Nastar

2021 ◽  
Vol 10 (1) ◽  
pp. 56
Author(s):  
I Gede Priyatna Putra ◽  
Putu Timur Ina ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Wheat Flour ◽  
Cucurbita Moschata ◽  
Carotene Content ◽  
Acceptance Ratio ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right ◽  
Range Test

This research aims to determine the effect of the comparison of wheat flour with puree of pumpkin on the characteristics of nastar cake and to find out the right comparison of wheat flour with puree of pumpkin to produced nastar cake with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) with a comparison of wheat flour and puree of pumpkin consisting of 5 treatments namely 100% : 0%, 95% : 5%, 90% : 10%, 85% : 15%, and 80% : 20%. All treatments were repeated four times so that they were obtained 20 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan’s Multiple Range Test. The results showed that the comparison of wheat flour and puree of pumpkin had a significant effect on the water content, total carotene content, antioxidant activity (?-carotene bleaching), color, texture, flavor, taste, and overall acceptance. Ratio of 80% wheat flour and 20% puree of pumpkin had the best characteristics with water content of 2.55%, ash content of 0.75%, ?-carotene content of 4.63 mg/100g, antioxidant activity of 1.71 mg/ml, color liked, texture rather liked, flavor liked, taste liked, and overall acceptance liked.

scholarly journals OPTIMASI KONSENTRASI POLIVINIL PIROLIDON (PVP) SEBAGAI BAHAN PENGIKAT TEHADAP SIFAT FISIK TABLET EKSTRAK ETANOL RIMPANG BANGLE (Zingiber cassumunar Roxb)

2018 ◽  
pp. 45
Author(s):  
Ida ayu Sintha Devi
Keyword(s):  
Physical Properties ◽  
Bitter Taste ◽  
Ethanol Extract ◽  
Wet Granulation ◽  
Disintegration Time ◽  
Organoleptic Test ◽  
Size Uniformity ◽  
The Right ◽  
Test Requirements ◽  
Zingiber Cassumunar

Zingiber cassumunar Roxb contains active compounds such as cassumumin AC, cassummarin AC, phenylbutanoid, and (E) -4- (3,4-dimethoxyphenyl) but-3-en-1-ol which has activities as anti-inflammatory, antioxidant and anti-allergenic agents so that they are potentially used as anti-allergies. Zingiber cassumunar Roxb is made into tablet because it has several advantages, which are easy to consume, practical, the right amount, cover the bitter taste and the distinctive smell and its stability is maintained in storage. This study aims to produce Zingiber cassumunar Roxb tablets that have good physical properties by using PVP as a binder. Zingiber cassumunar Roxb extract was made by maceration using 70% ethanol solvent, the tablet was formulated using wet granulation method. Zingiber cassumunar Roxb ethanol extract tablet was formulated in 3 formulas with variations in the PVP FI content of 1%, FII 2.75%, and FIII 4.5%. The resulting granules were tested for physical properties including moisture test, particle size distribution, flow time, stationary angle, bulk density, and compressibility, while the tablets produced were tested for physical properties including organoleptic test, uniformity of size, uniformity of weight, friability, and disintegration time. The results showed that the optimum concentration obtained was at FIII with 4.5% PVP concentration that complied the organoleptic test requirements, uniformity of size, weight uniformity, and fragility of tablets.

scholarly journals PENGARUH PERBANDINGAN PASTA KECAMBAH KACANG TUNGGAK (Vigna unguiculata L.) DAN PASTA RUMPUT LAUT (Eucheuma cottonii) TERHADAP KARAKTERISTIK SOSIS ANALOG KACANG TUNGGAK

2019 ◽  
Vol 8 (2) ◽  
pp. 150
Author(s):  
Kadek Wiantini ◽  
I Gusti Ayu Ekawati ◽  
Ni Made Yusa
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right ◽  
Range Test

This study aims to determine the effect of cowpea sprout paste and seaweed paste to the characteristics of analogue cowpea sausage, and to know the right ratio of cowpea sprout paste and seaweed paste on the characteristics of analogue cowpea sausage. The experimental design used was completely randomized design with the treatment ratio of cowpea sprout paste and seaweed paste, which consists of 5 levels such as: 90% cowpea sprout paste : 10% seaweed paste, 80% cowpea sprout paste : 20% seaweed paste, 70% cowpea sprout paste : 30% seaweed paste, 60% cowpea sprout paste : 40% seaweed paste, and 50% cowpea sprout paste: 50% seaweed paste. The treatment was repeated 3 times to obtain 15 units of experiments. The data were analyzed by variance analysis and if the treatment had a significant effect then continued with DMRT (Duncan Multiple Range Test). The results showed that cowpea sprout paste and seaweed paste ratio had a significant effect on water content, protein content, fat content, carbohydrate content, coarse fiber content, elasticity, taste (hedonic), texture (hedonic and scoring) and overall acceptance (hedonic). Comparison of 50% cowpea sprout paste and 50% seaweed paste had the best characteristics analogue cowpea sausage, with 69,88% water content, 2,16% ash content, 3,77% protein content, 2,92% fat content, 21,27% carbohydrate content, 1,50% coarse fiber content, elasticity 6,65 N, color and aroma rather liked, texture chewy and liked, taste and overall acceptance liked.

scholarly journals Pengaruh Perbandingan Tepung Singkong Dan Puree Daun Kelor Terhadap Karakteristik Farfalle Basah

2021 ◽  
Vol 10 (1) ◽  
pp. 131
Author(s):  
I Putu Eka Putra Sentana ◽  
Putu Timur Ina ◽  
I Dewa Gede Mayu
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Water Content ◽  
Cassava Flour ◽  
Randomized Design ◽  
Total Antioxidant ◽  
Completely Randomized Design ◽  
Dark Green ◽  
The Right ◽  
Range Test

The purpose of this research were to know the comparison effect of cassava flour and puree of moringa leaves on the characteristics of wet farfalle and to know the right comparison on the best characteristics of wet farfalle.The experimental design used in this research was a completely randomized design (CRD) with comparison treatment of cassava flour and puree of moringa leaves consisting of 6 level of treatment namely 95%:5%; 90%:10%; 85%:15%; 80%:20%; 75%:25%; 70%:30%. All treatments were repeated three times so that there were obtained 18 experimental units. The data obtained were analiyzed by Analysis of Variance and if the treatment had significant effect then followed by Duncan Multiple Range Test. The result showed that the comparation of cassava flour and puree of moringa leaves had significant effect on the water content, vitamin C, chlorophyll total, antioxidant activity, color preference (scoring test) and overall acceptance (hedonic test) of wet farfalle. Comparison of 70 % cassava flour and 30 % puree of moringa leaves had the best characteristics with water content of 58.62%, vitamin C of 2.57 mg.AAE/g, chlorophyll total of 9.19 mg/100g, antioxidant activity of 72.90%, and value IC50 of 40,283 ppm, dark green color and rather liked, aroma rather liked, flavour, texture and overall acceptance liked. 

scholarly journals Pengaruh Metode Pengolahan Terhadap Aktivitas Antioksidan Dan Karakteristik Teh Herbal Bubuk Daun Afrika (Vernonia amygdalina Delile)

2021 ◽  
Vol 10 (1) ◽  
pp. 77
Author(s):  
Karina Dinda Putri ◽  
Ni Luh Ari Yusasrini ◽  
Komang Ayu Nocianitri
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Ash Content ◽  
Total Phenol ◽  
Total Flavonoids ◽  
Herbal Tea ◽  
Randomized Design ◽  
The Right ◽  
Firing Method ◽  
Range Test

This study aims to determine the effect of processing methods on antioxidant activity and characteristics of African leaf herbal tea and find out the right processing method to get the highest antioxidant activity and the best characteristics. The Completely Randomized Design was used in this study with treatment methods which consisted of 4 levels, namely Method A (steam blanching and drying), Method B (withering and pan firing) Method C (withering and Drying) and Method D (steam blanching and pan firing). This study was repeated 4 times to obtain 16 experimental units. The data obtained were analyzed by analysis of variance and if the treatment had a significant effect it was followed by Duncan’s Multiple Range Test (DMRT). The parameters tested in this study include water content, ash content, total phenols, total flavonoids, color, antioxidant activity and sensory characteristics. The results showed that the methods of processing herbal tea powder of African leaves has a highly significant effect on water content, total phenol, total flavonoids, antioxidant activity, color, and sensory tests of color, taste, flavor and have a significant effect on overall reception and have no significant effect on ash content. Herbal tea powder of African leaves processed by method steaming and drying was the best treatment with a moisture content of 6.41%, ash content of 5.27%, total phenol of 2.4169 mgGAE/g, total flavonoids 2, 6563 mgQE/g, antioxidant activity 67.28%, color (L, a, b = 4.86; -49.07; 34.71), light green color, very distinctive aroma of African tea leaves, very bitter taste, and overall reception likes.

scholarly journals Analisis Kualitas Sauerkraut (Asinan Jerman) dari Kol (Brassica oleracea) selama Fermentasi dengan Variasi Konsentrasi Garam

2017 ◽  
Vol 10 (2) ◽  
pp. 23-34
Author(s):  
Rahmah Hayati ◽  
Rahmat Fadhil ◽  
Raida Agustina
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Water Content ◽  
Brassica Oleracea ◽  
Salt Concentration ◽  
Quality Analysis ◽  
High Water Content ◽  
Concentration Variation ◽  
Organoleptic Test ◽  
The Mean

Quality Analysis of Sauerkraut (Pickle of German) from Cabbage (Brassica oleracea) during Fermentation with Salt Concentration VariatioAbstract. Cabbage (Brassica oleracea) is a vegetable that many contain vitamin, carbohydrate, protein and mineral. Cabbage has a limited storage age because the high water content so easily damaged and not durable. Cabbage can be preservedby fermentation process into sauerkraut (pickle of German) to produce with especially characteristic flavor and taste. The research aims to analysis of quality sauerkraut with salt concentration variation during fermentation. Parameters analysed was physical characteristic, chemical analysisand organoleptic test. The value obtained is processed using analysis of variance (ANOVA) at a significant levelP0,05. The factor tested is salt concentration variation composed for2,25% (Control), 2,5%, 7,5% and 12,5%. This research result is indicated of sauerkraut, there are the best experiment is the salt concentration of 2,5% and 2,25%. The mean of value salt concentration of 2,25% is weight loss 20,75%, pH 3,56; TSS 7,75%, vitamin C 7,41 mg/100gr, water content 90,93%, activity water (Aw) 0,245 and lactid acid 0,0096%. While the mean of value salt concentration of 2,5% is weight loss 20,05%, pH3,69; TSS 7,55%, vitamin C 13,15 mg/100gr, water content 92,104%, Aw 0,245 and lactid acid 0,0095%. Saltconcentration variation in sauerkraut found to be significant on TSS, weight loss, water content, lactid acid, flavor, color, taste, texture and overall acceptance of sauerkraut. But it has non-significant on pH, vitamin C andAw sauerkraut. Based in organoleptic test result all experiment sauerkraut interested by Panelists is the product concentraced sauerkraut of 2,25% and 2,5%. 

scholarly journals Rabbit Skin Gelatine Effect Towards Yoghurt Quality

FOODSCITECH ◽  
2020 ◽  
Vol 3 (1) ◽  
pp. 33
Author(s):  
Wehandaka Pancapalaga ◽  
Bagus Ashari
Keyword(s):  
Protein Content ◽  
Skim Milk ◽  
Fat Content ◽  
Water Holding Capacity ◽  
Rabbit Skin ◽  
Significant Difference ◽  
Materials Used ◽  
Water Holding ◽  
Range Test

This research aims to discover the quality of yoghurt added by rabbit skin gelatine of various concentrations. Qualities measured are protein content, fat content, acidity, pH, water holding capacity (WHC), syneresis, viscosity, and yoghurt texture. Materials used in this research are skim milk, rabbit skin gelatine, and yoghurt culture, which consisted of bacteria such as L. bulgaricus, S. thermophilus, and L. Acidophilus. The experiment is conducted using Completely Randomised Design, consisted of four treatments and five-time repetition. If there is an effect, the treatment later continued to Duncan's Multiple Range Test. Experimentation on texture is conducted through an organoleptic test with 25 panellists and later analysed with the Kruskal-Wallis Test. The treatments determined in this experiment are the effect on the addition of rabbit skin gelatin proportion of 0% (P0), 0.4% (P1), 0.6% (P2), and 0.8% (P3). The result of the Analysis of Variance (ANOVA) shows that the addition of gelatine has a significant difference (P<0.05) towards protein content, water holding capacity (WHC), and syneresis and no significant difference (P>0.05) towards the fat content, viscosity, pH, and yoghurt's acidity degree. The Kruskal-Wallis test result shows the significant difference (P>0.05) towards yoghurt's texture. This research concludes that the best yoghurt quality is obtained by the addition of 0.8% of rabbit skin gelatine. 

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