Organoleptic Value and Number of Bacteria Sausage Rabbit Meat Based On Levels Green Bean Flour Substitution

Sausage is a food ingredient that comes from pieces of meat that are ground and seasoned, and put into a casing so that it is oval in shape. One type of meat that can be processed into sausage is rabbit meat. This study aims to determine the effect of the level of substitution of mung bean flour on the organoleptic value and the number of bacteria in rabbit meat sausage. The research materials used were 3000 g rabbit meat, mung bean flour, skim milk, and a severala of spices. The experimental design used was a completely randomized design (CRD) with 4 treatments, namely the addition of 0%, 15%, 30% and 45% mung bean flour, with 4 replications. The results showed that the level of substitution of mung bean flour had a significant effect (P<0.05) on the color, taste and texture of rabbit meat sausage and had no significant effect (P>0.05) on the aroma and number of bacteria. The addition of 15% mung bean flour gave the best organoleptic values, namely: Color 5.28 (light), aroma 5.31 (good), taste 5.95 (tasty), texture 5.99 (soft) with a bacterial count of 2.00 x 103 cfu/g, which is below the standard for bacterial contamination of sausages set by SNI 1995, which is 1x 103 cfu/g.

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Karakteristik Kimia dan Organoleptik Flakes Kacang Hijau dengan Penambahan Bahan Pengisi dan Air

Jurnal Teknologi dan Industri Pertanian Indonesia ◽

10.17969/jtipi.v8i1.5251 ◽

2016 ◽

Vol 8 (1) ◽

pp. 24-28

Author(s):

Maya Indra Rasyid

Keyword(s):

Water Absorption ◽

Water Content ◽

Mung Bean ◽

Protein Levels ◽

Absorption Ratio ◽

Bean Flour ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design

(Chemical and Organoleptic Characteristics of Mung Bean Flakes with The Addition of Fillers and Water) ABSTRACT. The objective of this research was to determine the chemical and organoleptic characteristics of mung bean flakes with the addition of fillers and water. The study was conducted using completely randomized design with two factors namely the addition of fillers and water. The results showed that the addition of fillers and water has significant (P≤0,01) effect on the water absorption ratio and protein levels of mung bean flakes. The best treatment was obtained by the mung bean flour without the addition of fillers with 150% of addition water with water absorption ratio of 204%, water content of 5,7%, protein of 22,01%, starch levels of 61,76%, organoleptic values of aroma of 2,61, color of 2,42, crispness of 2,72 and flavor of 2,83.

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The effect of fish protein hydrolysate (FPH) substitution complementary feeding formula on the albumin levels of Sprague Dawley rat

Food Research ◽

10.26656/fr.2017.4(s3).s07 ◽

2020 ◽

Vol 4 (S3) ◽

pp. 18-23

Author(s):

N. Asmak ◽

D.K. Kusmiyati-Tjahjono ◽

E. Chasanah ◽

Y.N. Fawzya ◽

P. Martosuyono ◽

...

Keyword(s):

Mung Bean ◽

Complementary Feeding ◽

Skim Milk ◽

Male Rats ◽

Fish Protein ◽

Sprague Dawley ◽

Protein Hydrolyzate ◽

Sprague Dawley Rat ◽

Bean Flour ◽

Treatment Research

Complementary feeding is given from the age of six months to meet nutritional needs. Complementary feeding with the composition of skim milk and green bean flour enriched with fish protein hydrolyzate (FPH) from kuniran fish (Upeneus moluccensis) was chosen as a source of protein to increase the nutritional intake of complementary feeding. The purpose of this study was to study the effect on Sprague Dawley rat albumin levels after the administration of complementary feeding formula with fish protein hydrolyzate substitution (FPH). This research was a True Experimental Design research with completely randomized design (CRD). A total of twenty-five Sprague Dawley male rats were acclimatized for 4 days, then divided into five regulatory groups. The control group was given standard feeding, T1 group was given F1 treatment (18% skim milk, 7.6% FPH flour, and 37.8% mung bean flour), T2 group was given F2 treatment (15% skim milk, 7.6% FPH flour, and 45.6% mung bean flour), T3 group was given F3 (18% skim milk, 6.2% FPH flour, and 45.6% mung bean flour), and group T4 given commercial treatment (Promina® ). Giving complementary feeding through sonde for 14 days at a dose of 0.18g/50gBW per day. Albumin levels were measured before and after the administration of complementary feeding treatment. Research data were analyzed using Mann Whitney on SPSS. Research shows that there were significant differences in the rate of albumin levels (p>0.05). Complementary feeding formula with the highest albumin levels in T2 (4.89 g/dL).

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Bacteria Associated with the Tannery Effluent and their Alkaline Protease Activities

Plant Tissue Culture and Biotechnology ◽

10.3329/ptcb.v21i1.9563 ◽

2012 ◽

Vol 21 (1) ◽

pp. 53-61 ◽

Cited By ~ 1

Author(s):

Mihir Lal Saha ◽

K. J. M. Hashina Begum ◽

Mahbubar Rahman Khan ◽

Donald James Gomes

Keyword(s):

Alkaline Protease ◽

Skim Milk ◽

Bacterial Count ◽

Protease Production ◽

Tannery Effluent ◽

Leather Processing ◽

Proteolytic Activities ◽

Key Words Bacteria ◽

Good Number ◽

Number Of Bacteria

Samples collected from different stages of the tannery processing were found to be alkaline. A good number of bacteria were found to be associated with the different stages of leather processing. The aerobic heterotrophic bacterial count ranged in between 11.9 × 106 and 46.7 × 106. The highest count was observed in the soaking stage and the minimum was found with the bating stage. Among 40 isolates, 31 showed positive proteolytic activities on different protein based media. Identified organisms were Bacillus subtilis (9), B. licheniformis (6), B. alcalophilus (2), B. badius (2), B. cereus (2), B. circulans (2), B. pumilus (2), B. alvei (1), B. brevis (1), B. coagulans (1), B. megaterium (1), B. polymyxa (1) and Micrococcus varians (1). Proteolytic activity was measured as zone ratio on skim milk agar which was found to be in between 1.5 and 5.8. Higher zone ratio was observed in B. subtilis (TS/1/E), B. pumilus (TS/1/S1/A3 and TD/S2/C3), B. licheniformis (TS/1/Q) and B. badius (TD/21-D). The alkaline protease production by the nine selected isolates ranged in between 7.1 and 119.3 U/ml. Two isolates of B. pumilus (TS/1/S1/A3 and TD/S2/C3) were found to be good alkaline protease producers (119.3 and 94.8 U/ml) among the tested organisms. Biotechnologically these two isolates or their enzymes could be utilized in the tannery industry. Key words: Bacteria, tannery, effluent, alkaline protease D. O. I. 10.3329/ptcb.v21i1.9563 Plant Tissue Cult. & Biotech. 21(1): 53-61, 2011 (June)

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KUALITAS SENSORIS YOGHURT SINBIOTIK MENGGUNAKAN PATI TERMODIFIKASI DARI UMBI UWI UNGU (Dioscorea alata)

ZOOTEC ◽

10.35792/zot.40.1.2020.26953 ◽

2020 ◽

Vol 40 (1) ◽

pp. 196

Author(s):

Yaumi Yaumi ◽

R. Hadju ◽

A. Yelnetty ◽

N.N. Lontaan

Keyword(s):

Lactobacillus Rhamnosus ◽

Skim Milk ◽

Lactobacillus Bulgaricus ◽

Significant Variable ◽

Modified Starch ◽

Dioscorea Alata ◽

Randomized Design ◽

Best Value ◽

Sensory Qualities ◽

Materials Used

YOGHURT SINBIOTIK SENSORY QUALITY USING MODIFIED STARCH FROM BULBS UBE PURPLE (Dioscorea Alata). The materials used in this study were 4.800 ml UHT milk, skim milk 8%, 6% sucrose, starch modified from Uwi purple tuber (Dioscorea alata) with a concentration of 0%, 0.1%, 0.2%, 0.3% , 0.4%, 0.5%, distilled water, alcohol, spritus, Thermopilus Streptococcus bacteria, Lactobacillus bulgaricus, Lactobacillus rhamnosus, and materials that were used for sensory testing is mineral water, and cucumber. This study uses a completely randomized design (CRD) with 6 treatments and the panelists were as replications. Organoleptic data measurement using hedonic test using 44 trained panelists. For a highly significant variable followed by HSD test. The variables were the color, aroma, texture, consistency and taste. Results of analysis of variance showed that the administration of the modified starch from Uwi purple tuber (Dioscorea alata) highly significant for color, aroma, texture, consistency and taste. Treatment with modified starch provision of uwi purple tuber (Dioscorea alata) as much as 0,4% of the best value of sensory qualities in the taste and texture of synbiotic yoghurt.Keywords: yoghurt, modified starch, tuber uwi purple, sensory properties

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Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology

Foods ◽

10.3390/foods10123023 ◽

2021 ◽

Vol 10 (12) ◽

pp. 3023

Author(s):

Siswo Sumardiono ◽

Budiyono Budiyono ◽

Heny Kusumayanti ◽

Nada Silvia ◽

Virginia Feren Luthfiani ◽

...

Keyword(s):

Physical Properties ◽

Mung Bean ◽

Physicochemical Characterization ◽

Skim Milk ◽

Hot Extrusion ◽

Nutrient Content ◽

Raw Material ◽

Corn Flour ◽

Bean Flour ◽

Extrusion Technology

Extrusion technology allows the preparation of analog rice, an artificial product made of carbohydrate sources other than rice, with characteristics similar to natural rice. In this study, we aimed at determining the effect of composition and temperature on the nutritional content of analog rice obtained using heat extrusion technology. The physical properties and acceptability of the resulting product were also studied. Skim milk, sago, mung bean, and corn flour as well as the binder carboxymethyl cellulose (CMC) were used. The procedure was conducted in four stages: raw-material preparation, formulation, physicochemical evaluation, and sensory property evaluation. The best analog rice formula was established as 50% sago flour, 30% corn flour, 19.2% mung bean flour, 0.4% skim milk, and 0.4% CMC. The panelists’ most preferred rice analog formula was the one with the highest sago starch and skim milk content. The extrusion temperature did not significantly affect the nutrient content. However, it had a considerable impact on the thermal profile and physical properties, such as appearance and granular morphology.

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PENGARUH PERBANDINGAN TEPUNG SUWEG (Amorphophallus campanulatus) DAN TEPUNG KACANG HIJAU (Vigna radiate) TERHADAP KARAKTERISTIK COOKIES

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i01.p06 ◽

2019 ◽

Vol 8 (1) ◽

pp. 48

Author(s):

Putu Ayu Gaudiya Waisnawi ◽

Ni Luh Ari Yusasrini ◽

Putu Timur Ina

Keyword(s):

Protein Content ◽

Mung Bean ◽

Fat Content ◽

Fiber Content ◽

Crude Fiber ◽

Crude Fiber Content ◽

Bean Flour ◽

Randomized Design ◽

Completely Randomized Design ◽

Carbohydrate Levels

The purpose of this study was to determine the ratio effect of suweg flour and mung bean flour to produce the best characteristics of cookies. The Completely Randomized Design was used in this study with a comparison of suweg flour with mung bean flour consisting of 5 levels: 90%: 10%; 80%: 20%; 70%: 30%; 60%: 40%; 50%: 50% The treatment was repeated 3 times for obtain 15 experimental units. Comparison of suweg flour and mung bean flour has a highly significant effect on fat content and crude fiber content and has a significant effect on protein content and carbohydrate levels of cookies. The comparison ratio of 60% suweg flour and 40% mung bean flour produces cookies with the best characteristics, namely: 1.37% moisture content, 2.29% ash content, 24.44% fat content, 8.89% protein content, carbohydrate content 63.01%, crude fiber content 21.78%, color, aroma, texture crispy, preference and overall acceptance were liked.

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PENGGUNAAN LEVEL SUKROSA TERHADAP SIFAT SENSORIS KEFIR SUSU SAPI

ZOOTEC ◽

10.35792/zot.38.1.2018.18565 ◽

2017 ◽

Vol 38 (1) ◽

pp. 123

Author(s):

Steviana F.J. Rumeen ◽

A. Yelnetty ◽

M. Tamasoleng ◽

Nova Lontaan

Keyword(s):

Skim Milk ◽

Sensory Characteristics ◽

Cow Milk ◽

Distilled Water ◽

Sensory Test ◽

Uht Milk ◽

Tukey Test ◽

Randomized Design ◽

Completely Randomized Design ◽

Materials Used

UTILIZATION OF SEVERAL SUCROSE LEVELS ON SENSORY CHARACTERISTICS OF COWS MILK. The present study was conducted to investigate the utilization of several sucrose levels on sensory characteristics of cow milk kefir. Materials used in the study were: UHT milk, grain kefir, skim milk, sucrose, distilled water (aquadest), alcohol, spiritus or methylated spirit. A Completely Randomized Design (CRD) with 5 treatments and 40 replications (panelists) was used in the present study. Treatments were formulated as follow: A0= sucrose 0% + grain kefir 5%, A1= sucrose 2% + grain kefir 5%, A2= sucrose 4% + grain kefir 5%, A3= sucrose 6% + grain kefir 5%, and A4= sucrose 8% + grain kefir 5%. Sensory test was conducted using hedonic scales. Variables measured were: sensory characteristics consisted of colors, aroma, viscosity, and taste. Tukey test was further employed to analyze treatment differences. Different between treatment(s) was declared at P < 0.05. Research results showed that sucrose levels at 0%, 2%, 4%, 6%, 8% treatments gave a significant effect (P < 0.01) on aroma, viscosity, and taste, but color was not affected (P > 0.05) by treatments. It can be concluded that the utilization of sucrose at the level of 6% (A3) as most preferred by panelists based on sensory characteristics colors, aroma, viscosity, and taste. Keywords : Kefir, Grain Kefir, Sucrose, Sensory

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PENGARUH EKSTRAK DAUN MIMBA TERHADAP PERKEMBANGAN HAMA Callosobruchus chinensis L. (Coleoptera : Bruchidae)

AGRICA ◽

10.37478/agr.v1i2.306 ◽

2019 ◽

Vol 1 (2) ◽

pp. 32-37

Author(s):

Yustina M.S.W Puu ◽

Hildegardis Nalti Nansi

Keyword(s):

Mung Bean ◽

Leaf Extract ◽

Callosobruchus Chinensis ◽

Spawning Activity ◽

Green Beans ◽

Leaf Extracts ◽

Randomized Design ◽

Completely Randomized Design ◽

Contact Poison ◽

Neem Leaf Extract

Callosobruchus Chinensis is a pest that damages mung bean seeds in storage and causes damage to both the quality and quantity of seeds. This study aims to determine the effectiveness of neem leaf extracts in suppressing the development of the Callosobruchus Chinensis pest as one of the postharvest pests in the commodity green beans. This research conducted at the Laboratory of the Faculty of Agriculture, University of Flores, by using a Completely Randomized Design (CRD) with five treatments and three replications. The concentration of neem leaf extract treatment is 0 ml / l, 25 ml / l, 30 ml / l, 35 ml / l, and 40 ml / l. The results showed that the concentration of neem leaf extract 40 ml / l caused mortality of C. Chinensis imago as contact poison by 99% and nerve poison by 47%. While the effectiveness of the limb leaf extract on spawning activity was 86%.

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Folate Content of Mung Bean Flour Prepared by Various Heat-treatments

Procedia Food Science ◽

10.1016/j.profoo.2015.01.006 ◽

2015 ◽

Vol 3 ◽

pp. 69-73 ◽

Cited By ~ 3

Author(s):

Miftakhussolikhah ◽

M. Kurniadi ◽

C. Dewi Poeloengasih ◽

A. Frediansyah ◽

A. Susanto

Keyword(s):

Mung Bean ◽

Heat Treatments ◽

Bean Flour

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Pengaruh Lama Fermentasi Alami Pati Sagu terhadap Mutu Sensori Mi Basah dengan Substitusi Tepung Non Terigu (Mocaf, Tepung Ubi Jalar Kuning Terfermentasi, Tepung Kacang Hijau)

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v2i4.5487 ◽

2017 ◽

Vol 2 (4) ◽

pp. 464-470

Author(s):

Mulizani Mulizani ◽

Yanti Meldasari Lubis ◽

Normalina Arpi

Keyword(s):

Sweet Potato ◽

Mung Bean ◽

Block Design ◽

Sago Starch ◽

Potato Flour ◽

Fermentation Time ◽

Starch Fermentation ◽

Bean Flour ◽

Randomized Block Design ◽

Sweet Potato Flour

Abstrak. Pemanfaatan pangan lokal sagu dapat mengurangi konsumsi terigu dalam pembuatan mi. Tujuan penelitian ini untuk mempelajari pembuatan mi basah dari pati sagu terfermentasi dan substitusi tepung (MOCAF, tepung ubi jalar fermentasi, dan tepung kacang hijau). Penelitian pembuatan mi basah menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan 2 faktor. Faktor pertama, lama fermentasi pati sagu yang terdiri atas tiga taraf yaitu FI= 7 hari, F2=14 hari, dan F3= 21 hari. Faktor ke dua adalah substitusi pati dengan tepung (80%:20%), dengan tiga taraf yaitu S1=pati sagu fermentasi:MOCAF, S2=pati sagu fermentasi:tepung ubi jalar kuning fermentasi, dan S3=pati sagu fermentasi:tepung kacang hijau. Analisis yang dilakukan adalah uji organoleptik secara deskriftif yaitu kelengketan, elastisitas,warna, aroma, dan overall mi basah. Pembuatan mi basah menunjukkan bahwa perlakuan lama fermentasi pati sagu F1(7 hari) menghasilkan nilai elastisitas mi basah yang lebih tinggi (lebih baik) (P≤0,05), dibandingkan mi basah dari pati sagu F2 (14 hari) dan F3 (21 hari), walaupun kelengketan, dan aroma asam mi basahnya rendah (kurang baik) (P≤0,05). Produk mi basah terbaik yaitu mi yang terbuat dari pati sagu yang difermentasi 7 hari (F1) dengan substitusi tepung ubi jalar fermentasi, kelengketan 2,05 (lengket), elastisitas 2,43 (tidak elastis), warna 2,30 (tidak cerah) aroma asam 2,80 (tidak asam), rasa asam 2,88 (tidak asam), overall 2,60 (baik).Effectts of Natural Sago Starch Fermentation Quality Sensory of Wet Noodles Made by Substituted no wheat Flour (Mocaf, Fermented Sweet Potato Flour, Mung Bean)Abstract. Utilization of local food sago can reduce the consumption of wheat in the manufacture of noodles. The purpose of this research was to study making wet noodles of fermented sago starch and the use of flour substitution (mocaf, fermented sweet potato flour, and mung bean flour) in the manufacture of wet noodles. A randomized block design with 2 factors was use in the manufacture of wet noodles. First factor is sago starch fermentation period consist of three levels ie FI = 7 days, F2 = 14 days, and F3 = 21 days. Second factor is the substitution of sago starch with flour (80%: 20%), there are three levels ie S1 = fermented sago starch : mocaf, S2 = fermented sago starch : fermented yellow sweet potato flour, and S3 = fermented sago starch: mung bean flour. Analysis of the sago starch and substituted flour include descriptive organoleptic tests stickiness, elasticity, color, flavor, and overall of wet noodles. Manufacture of wet noodles showed that sago starch fermentation time F1 resulted in higher (better) (P≤0,05) breaking test and elasticity wet noodles compared to wet noodles from sago starch F2 and F3, although the adhesiveness and the sour aroma of the wet noodles were low (worse) (P≤0,05). descriptive organoleptic values of stickiness 2.05 (sticky), elasticity 2.43 (inelastic), color 2,30 (not bright), sourness aroma 2.80 ( not sour), sourness taste 2.88 (not sour), overalls 2.60 (good).

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