Nutritional and Organoleptic Quality of Tempe Now with the Addition of Natural Dyeing Ingredients

The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compared to that of Saccharomyces cerevisiae. Significant positive correlations of foam parameters were found with some amounts of C4–C16 ethyl esters and proteins, and negative correlations with some antifoam alcohols. The organoleptic quality of T. delbrueckii base wines was considered unusual for cava making. While S. cerevisiae (single or mixed with T. delbrueckii) completed the second fermentation to produce dry sparkling wines with high CO2 pressure, single T. delbrueckii did not complete this fermentation, leaving sweet wines with low CO2 pressure. Death due to CO2 pressure was much higher in T. delbrueckii than in S. cerevisiae, making any killer effect of S. cerevisiae on T. delbrueckii irrelevant. However, the organoleptic quality of cava inoculated with mixtures of the two yeast species was better than that of wine inoculated exclusively with S. cerevisiae, and no deterioration in the quality of the foam was observed.

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Organoleptic quality of pasteurization milk by matoa (Pometia pinnata) leaf extract supplementation

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/788/1/012098 ◽

2021 ◽

Vol 788 (1) ◽

pp. 012098

Author(s):

M Munirah ◽

R Malaka ◽

F Maruddin

Keyword(s):

Leaf Extract ◽

Organoleptic Quality

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Improvement of organoleptic quality of retted cassava products by alkali pretreatment of roots and addition of sodium nitrate during retting

International Journal of Food Microbiology ◽

10.1016/s0168-1605(03)00113-2 ◽

2003 ◽

Vol 89 (1) ◽

pp. 85-90 ◽

Cited By ~ 1

Author(s):

Frank C Ogbo

Keyword(s):

Sodium Nitrate ◽

Alkali Pretreatment ◽

Organoleptic Quality

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PENGEMBANGAN PRODUK SALA LAUAKDENGAN TEKNIK GELATINISASI

Jurnal Ilmu Sosial dan Humaniora ◽

10.23887/jish-undiksha.v8i2.22626 ◽

2019 ◽

Vol 8 (2) ◽

pp. 259

Author(s):

Elfrimo Dwi ◽

Anni Faridah ◽

Ernawati .

Keyword(s):

Research Method ◽

Rice Flour ◽

Fat Content ◽

Traditional Food ◽

Oil Absorption ◽

Starch Granules ◽

Organoleptic Quality ◽

Is Research ◽

West Sumatra

Sala lauak is a traditional food that is easily found in West Sumatra. The development of sala leak products is carried out by reducing oil using gelatinization techniques. The process that occurs in gelatinization is when the starch granules are given water and heat, the starch granules will expand. This study aims to (1) develop sala lauak products by gelatinization techniques on oil absorption, (2) determine the organoleptic quality of sala lauak products by gelatinization technique processes, and (3) determine the fat content of sala lauak products by gelatinization technique processes. This research method is Research and Development (RnD). The results of this study in the organoleptic quality produced by sala lauak with pragelatinization flour showed a significant influence on the quality of inner texture, outer texture, taste, shape, and color. The same thing also happened to a significant reduction in fat content by three times lower using pregelatinized rice flour which is 7.4% compared to ordinary rice flour which is 25%. Kata kunci : Sala Lauak, Gelatinization Technique, rice flour.

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Kualitas Organoleptik Telur Itik yang Diberi Pakan Maggot Hidup (Hermetia illucens)

AL ULUM JURNAL SAINS DAN TEKNOLOGI ◽

10.31602/ajst.v5i1.2418 ◽

2019 ◽

Vol 5 (1) ◽

pp. 1

Author(s):

Aam Gunawan

Keyword(s):

High Protein ◽

Protein Source ◽

Hermetia Illucens ◽

Organoleptic Quality ◽

Low Protein ◽

Randomized Design ◽

Living State ◽

Completely Randomized Design ◽

Range Test

Maggot black soldier fly (Hermetia illucens) is a protein source of feed which is highly favored by poultry, especially ducks and chickens. However, it is feared that the provision of live maggot in ducks will affect the organoleptic quality of the egg, especially its taste and aroma. Therefore this study aims to determine the organoleptic quality of duck eggs fed Hermetia illucens maggot feeds in a living state. The study used 120 alabio ducks which were placed in a postal cage. The design used was a completely randomized design, each treatment using six replications. Each replication is taken egg sample to be tested panelists. The panelists used were 67 panelists who were somewhat trained. The data obtained were analyzed of variance and Duncan's multiple range test. The treatments that were tried consisted of P1: low protein rations without live maggot, P2: low protein rations with live maggot administration 40 g/bird/day, P3: high protein rations without live maggot administration, and P4: high protein rations with live maggot administration 40g/bird/day. The results showed that the treatment affected the texture, flavor, and aroma of boiled eggs. Ducks fed with high protein ration coupled with the provision of live maggot 40 g/bird/day produce softer textures, tastes quite good, and aroma more fishy. Keywords: Maggot, duck eggs, organoleptics

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UJI ORGANOLEPTIK SELAI BUAH SALAK (Salacca edulis REINW) BERDASARKAN PENAMBAHAN GULA

Biopendix: Jurnal Biologi, Pendidikan dan Terapan ◽

10.30598/biopendixvol3issue1page40-45 ◽

2016 ◽

Vol 3 (1) ◽

pp. 40-45

Author(s):

Nurmiati Asmar Suneth ◽

Prelly M.T Tuapattinaya

Keyword(s):

Research Use ◽

Processed Foods ◽

Fruit Crops ◽

Tropical Fruit ◽

Organoleptic Quality ◽

Descriptive Research ◽

Sugar Addition ◽

Research Type ◽

Color Texture

Background: Salak is one of Indonesia's native tropical fruit crops and is one of the interesting commodities to be developed to meet domestic and export needs. Salak can be processed foods such as salak jam. Method: This research was conducted on March 8-16, 2016. This research use descriptive research type. The parameters measured and observed are the color, texture, taste, and level of fondness. Results: The results showed that the higher the sugar addition, the higher the organoleptic value, the highest degree of the sensitivity to the color, texture, and taste was on the 100 gram sugar treatment and the lowest on the 0 gram sugar treatment. Conclusion: Based on the results of the study can be concluded that the addition of sugar has an effect on organoleptic quality of fruit jam.

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