scholarly journals Karakteristik Mufffin dengan Penambahan Puree Pisang Tongka Langit (Musa troglodytarum)

2020 ◽  
Vol 9 (2) ◽  
pp. 48-57
Author(s):  
Helen C D Tuhumury ◽  
Agustina Souripet ◽  
Michael Warlauw
Keyword(s):  
Experimental Design ◽  
Vitamin C ◽  
Total Sugar ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Research Results ◽  
Physical Chemical ◽  
Randomized Experimental Design ◽  
Four Levels ◽  
Respective Concentration

This research was aimed to determine the effect of different tongka langit banana puree concentration on the physical, chemical, and sensory characteristics of muffin and determine the exact concentration of muffin with the best quality. A complete randomized experimental design with four levels of concentrations, i.e. 0% (control), 70%, 80%, and 90% was applied in this research. Results showed that the best physical, chemical, and sensory properties of muffins were obtained with the addition of 80% tongka langit banana puree.  A muffin with this respective concentration had an expansion volume of 118%, moisture, ash, vitamin, and total sugar contents of 26.09%, 1.56%, 0.60%, and 15.10%, subsequently. Based on its sensory characteristics, muffin with 80% banana puree was mostly preferred by panelists on aroma and overall likeness. The sensory characteristics of tongka langit banana were also maintained in the muffin. Keywords: muffin, physicochemical, sensory, tongka langit banana puree   ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh konsentrasi puree pisang tongka langit terhadap karakteristik fisik, kimia dan organoleptik muffin dan menentukan konsentrasi puree yang tepat yang menghasilkan muffin dengan karakteristik terbaik. Rancangan Acak Lengkap dengan faktor tunggal konsentrasi puree pisang tongka langit dengan level 0% (kontrol), 70%, 80%, dan 90% digunakan dalam penelitian ini. Hasil penelitian menunjukkan bahwa puree dengan konsentrasi 80% merupakan perlakuan yang tepat untuk menghasilkan muffin dengan karakteristik terbaik secara fisik, kimia dan organoleptik. Muffin dengan puree pisang tongka langit 80% memiliki volume pengembangan 118%, kadar air 26,09%, kadar abu 1,56%, kadar vitamin C 0,60%, total gula 15,10% dan lebih disukai panelis pada kategori aroma dan overall serta lebih mempertahankan karakteristik pisang tongka langit pada muffin. Kata Kunci: fisikokimia, muffin, organoleptik, puree pisang tongka langit

scholarly journals KAJIAN SIFAT FISIKOKIMIA DAN ORGANOLEPTIK ES KRIM PISANG TONGKA LANGIT

2016 ◽  
Vol 5 (2) ◽  
pp. 46
Author(s):  
Helen C D Tuhumury ◽  
Sandriana J Nendissa ◽  
Mardila Rumra
Keyword(s):  
Experimental Design ◽  
Vitamin C ◽  
Physical Properties ◽  
Concentration Ratio ◽  
Chemical Properties ◽  
Ice Cream ◽  
Resistance Rate ◽  
Sensory Properties ◽  
Randomized Experimental Design ◽  
Four Levels

This research was aimed to determine the accurate ratio of concentration of tongka langit banana puree and water that would result in ice cream having good quality and would be preferred by consumers. A Completely Randomized experimental design having four levels of concentration ratio of tongka langit banana: water, i.e. 3%:52%, 5%:50%, 7%:48%, and 10%:45% was applied. Respective variables observed were chemical properties (protein, fat, vitamin C, and total solids contents), sensory properties (color, taste, texture, and overall acceptance), as well as physical properties (resistance / rate of melting). Results showed that the ratio of 7% : 48% was determined as the best ratio to produce ice cream with the best physicochemical and sensory properties.

PENGARUH KONSENTRASI RAGI Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP KUALITAS CUKA TOMI-TOMI (Flacourtia inermis)

2015 ◽  
Vol 4 (2) ◽  
pp. 50-55
Author(s):  
Sandra J Nendissa ◽  
Rachel Breemer ◽  
Nikholaus Melamas
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Experimental Design ◽  
Total Dissolved Solids ◽  
Total Sugar ◽  
Dissolved Solids ◽  
Randomized Experimental Design ◽  
Two Factors ◽  
Four Levels

This objectives of this research were both to study and determine the best level of concentration of yeast Saccharomyces cereviseae and period of fermentation on the quality of tomi-tomi vinegar (Flacourtia inermis). A completely randomized experimental design with two factors of treatment was applied in this research. The first factor was concentration of yeast S. cereviseae having four levels of tretament, i.e.: without the addition of yeast 0.5, 1 and 1.5 g yeast. The second factor was period fermentation with 1, 2, 3, 4, and 5 weeks. The result indicated that the concentration of yeast S. cereviseae 1.5 g and period fermentation 5 week produced a good tomi-tomi vinegar with total acids 51.22%, total dissolved solids 8.35, total sugar 8.07% and pH 5.40.

scholarly journals Karakteristik Organoleptik Teh Daun Binahong dengan Penambahan Kayu Manis

2019 ◽  
Vol 8 (2) ◽  
pp. 53-57
Author(s):  
Muhammad Yasir ◽  
Meittycorfrida Mailoa ◽  
Priscillia Picauly
Keyword(s):  
Experimental Design ◽  
Sensory Characteristics ◽  
Research Results ◽  
Randomized Experimental Design ◽  
Phytochemical Compounds ◽  
The Right

This study was aimed to determine the right concentration of cinnamon addition in the binahong leaf tea based on its sensory characteristics along with its phytochemical compounds composition. A completely randomized experimental design with three levels of cinnamon concentration i.e.; 20%, 30%, and 40% was applied in this research. Results showed that right concentration of cinnamon addition in the binahong leaf tea was 40% and contained phytochemical compounds such as alkaloids, saponins, flavonoids, steroids, triterpenoids and phenolics. Keywords: binahong leaves, cinnamon, tea drink   ABSTRAK Penelitian ini bertujuan untuk mendapatkan konsentrasi penambahan kayu manis yang tepat terhadap teh daun binahong berdasarkan sifat organoleptik dan komposisi senyawa fitokimianya. Penelitian ini menggunakan rancangan acak lengkap yang terdiri dari satu faktor yaitu konsentrasi kayu manis dengan tiga taraf perlakuan yaitu; 20%, 30%, dan 40%. Hasil penelitian menunjukkan bahwa teh daun binahong yang terbaik yaitu penambahan kayu manis dengan konsentrasi 40% yang mengandung senyawa fitokimia alkaloid, saponin, flavonoid, steroid, triterpenoid dan fenolik. Kata kunci: daun binahong, kayu manis, minuman teh

scholarly journals Kajian Sifat Kimia dan Organoleptik Brownies Pisang Tongka Langit

2018 ◽  
Vol 7 (2) ◽  
pp. 60-63
Author(s):  
Erynola Moniharapon ◽  
Priscillia Picauly ◽  
Leonorang Lelmalaya
Keyword(s):  
Experimental Design ◽  
Wheat Flour ◽  
Total Sugar ◽  
Sensory Properties ◽  
Protein Fiber ◽  
Randomized Experimental Design ◽  
Banana Flour

This research was aimed to determine the effects of substitution of tongka langit banana flour on the chemical (moisture, protein, fiber, total sugar) and organoleptic (taste, texture, colour, overall likeness) properties of the steamed brownies. A completely randomized experimental design with four-level treatment. The ratio of banana flour and wheat flour. i.e.: (0%:100%), (25%:75%), (50%:50%), and (75%:25%). The result showed that ratio (25%:75%) was determined as the best ratio to produce brownies with the best chemical and sensory properties.

scholarly journals Pengaruh Konsentrasi Agar-Agar Terhadap Karakteristik Kimia dan Sensori Permen Jelly Buah Mangga Kweni (Mangifera odorata Griff)

2020 ◽  
Vol 9 (2) ◽  
pp. 81-87
Author(s):  
Nenengsih Verawati ◽  
Nur Aida ◽  
Assrorudin Assrorudin ◽  
Andre Wijayanto
Keyword(s):  
Experimental Design ◽  
Vitamin A ◽  
Vitamin C ◽  
Vitamin B6 ◽  
Sensory Properties ◽  
High Fiber ◽  
Vitamin Content ◽  
Natural Vitamin ◽  
Randomized Experimental Design

Kweni mango is one type of mangoes with natural vitamin A, vitamin B6, vitamin C, and high fiber. This study aimed to determine agar's effect on the chemical and sensory properties of kweni mango jelly candies. A completely randomized experimental design was applied in this research with three treatment levels, i.e., 2, 3, and 4% of agar.  The results showed that agar addition did not significantly affect the moisture and vitamin C content of jelly candies. The moisture and vitamin content of the candies were 1.40-1.50% and 48.37-72.28 mg/100 g, respectively. Panelists, in general, liked (7.28) the taste and texture of the candies with 3% agar. Keywords: agar, kweni fruit, jelly candies   ABSTRAK Mangga kweni adalah salah satu buah manga yang memiliki sumber vitamin A, vitamin B6, vitamin C dan serat yang tinggi. Tujuan Penelitian adalah untuk mengetahui pengaruh konsentrasi agar-agar terhadap karakteristik kimia dan sensori permen jelly buah mangga kweni. Penelitian ini menggunakan metode eksperimen rancangan acak lengkap satu faktor yaitu konsentrasi agar-agar 2%, 3% dan 4%. Hasil penelitian menunjukkan bahwa penambahan agar-agar tidak memberikan pengaruh terhadap kadar air dan vitamin C pada permen jelly. Mutu kimia kadar air diperoleh 1,40-1,50% dan vitamin C 48,37-72,28 mg/100 g. Rata-rata panelis menyatakan suka terhadap rasa dan tektur dengan rata rata skor 7,28 pada agar-agar 3%. Kata kunci: agar, mangga kweni, permen jelly

scholarly journals Karakteristik Kimia Food Bar Puree Pisang Tongka Langit (Musa trogodytarum) dengan Penambahan Kenari (Canarium indicum L.)

2019 ◽  
Vol 8 (2) ◽  
pp. 48-52
Author(s):  
Vita N Lawalata ◽  
Illonkha Maatoke ◽  
Gilian Tetelepta
Keyword(s):  
Experimental Design ◽  
Protein Content ◽  
Research Result ◽  
Fat Content ◽  
Snack Food ◽  
Randomized Experimental Design ◽  
Four Levels ◽  
Carbohydrate Contents ◽  
Better Than ◽  
Blended Food

Food bar is high caloric food made from blended food, enriched with nutrients, then formed into a compact bar shape. It is usually consumed either as breakfast or as snack food and is better than cakes or chocolates. This study was aimed to characterize the effect of canarium nut addition on the making of banana puree food bar. A completely randomized experimental design with four levels of treatments, i.e. 0%, 5%, 10% and 15% was applied in this research. Result showed that banana puree food bar with canarium nut addition caused not only a decrease in moisture, ash, and carbohydrate contents of 3.96%, 0.1%, and 2.6% but also an increase in protein content and fat content of 1.99% and 4.68%, respectively. Keywords: canarium nut, food bar, Musa troglodytarum, puree, tongka langit banana   ABSTRAK Food bar merupakan produk pangan berkalori tinggi yang dibuat dari campuran bahan pangan (blended food), diperkaya dengan nutrisi, kemudian dibentuk menjadi bentuk padat dan kompak (a food bar form). Food bar biasanya digunakan untuk sarapan atau sebagai makanan ringan (camilan), food bar merupakan makanan yang lebih baik dibandingkan dengan kue ataupun coklat. Penelitian ini bertujuan untuk mengkarakterisasi pengaruh penambahan kenari dalam pebuatan food bar puree pisang tongka langit. Penelitian ini menggunakan rancangan acak lengkap faktor tunggal dengan perlakuan penambahan kenari 0%, 5%, 10%, 15%. Hasil penelitian menunjukkan bahwa food bar puree pisang tongka langit dengan penambahan kenari menyebabkan terjadinya penuruanan kandungan air, abu, karbohidrat yaitu 3,96%, 0,1%, 2,6% dan peningkatan kadar protein sebesar 1,99% dan lemak 4,68%. Kata kunci: food bar, kenari, pisang tongka langit, puree, Musa troglodytarum

Pengaruh Konsentrasi Tepung Beras Ketan Terhadap Mutu Dodol Pepaya

2015 ◽  
Vol 4 (1) ◽  
pp. 19-24
Author(s):  
Dorina Kelmaskosu ◽  
Rachel Breemer ◽  
Febby J Polnaya
Keyword(s):  
Chemical Composition ◽  
Experimental Design ◽  
Vitamin C ◽  
Sugar Content ◽  
Rice Flour ◽  
Reducing Sugar ◽  
Randomized Experimental Design ◽  
Waxy Rice Flour ◽  
Waxy Rice

The objective of this research was to determine the best level of concentration of waxy rice flour on the quality of “dodol” papaya. A completely randomized experimental design having of five levels of treatment, namely: control, waxy rice concentration of 0, 10, 20, 30, and 40% were applied in this research. Variables measured on the product including the chemical composition (moisture, ash, vitamin C, and reducing sugar content) and the products were also subjected to organoleptic test for springiness, taste, color, odor, and preference level. The results showed that the different waxy rice flour concentrations had significant effects over variables measured. The waxy rice flour with the concentrations of 10% produce the “dodol” papaya with the best quality.

scholarly journals Pengaruh Pemberian Margarin terhadap Sifat Fisiko Kimiawi dan Sensoris Sosis Ayam Petelur Afkir (The Effect of Margarine Application on Physicochemical and Sensory Properties of Culled Hens Layer Sausages)

2016 ◽  
Vol 36 (03) ◽  
pp. 279
Author(s):  
Hendronoto Arnoldus Walewengko Lengkey ◽  
Sofi Margritje Sembor ◽  
Dani Garnida ◽  
Primiani Edianingsih ◽  
Nanah Nanah ◽  
...  
Keyword(s):  
Experimental Design ◽  
Moisture Content ◽  
Protein Content ◽  
Fat Content ◽  
Sensory Properties ◽  
Not Given ◽  
Sensory Testing ◽  
Randomized Experimental Design ◽  
Layer Hens ◽  
Range Test

Research was aimed to determine the effect of margarine application on the physicochemical and sensory properties of culled layer hens sausages. In addition to utilizing the culled layer hens meat as a source of animal protein, as well as to diversify food, so that the resulting product can be accepted by consumers. This study was conducted in a completely randomized experimental design with four treatments unidirectional pattern with margarine giving addition 0.0 %; 2.5 %; 5.0 % and 7.5 % with four replications. The data obtained were statistically tested by analysis of variance (ANOVA), if there is a noticeable difference, then it continued to Duncan's multiple range test. The analysis showed that the water content, fat content, and pH sausage has significant effect, but the protein content was not significantly between the sausages were not given margarine (P-1) and the sausages are given margarine (P-2, P-3 and P-4). The sausage produced will increase the protein content, fat content, and pH with increasing percentage of margarine given, otherwise the moisture content will decrease. Based on sensory testing (appearance, color, flavor, texture and total acceptance), culled layer hens sausage can be accepted by consumers. Sausages were given margarine value ranges between 7.0 to 8.4 (just like - really like) and were not given margarine has lower value ranging from 5.2 to 6.9 (neutral - just like). ABSTRAKPenelitian mengenai pengaruh pemberian margarin terhadap sifat fisiko kimiawi dan sensoris sosis ayam petelur afkir adalah untuk mengetahui penambahan margarin terhadap kualitas sosis ayam petelur afkir, selain itu untuk memanfaatkan daging ayam petelur afkir sebagai sumber protein hewani, dan untuk melakukan penganekaragaman pangan, sehingga produk yang dihasilkan dapat diterima oleh konsumen. Penelitian ini dilakukan secara eksperimental dengan rancangan acak lengkap pola searah dengan empat perlakuan pemberian margarin 0,0 %; 2,5 %; 5,0 % dan 7,5 % dengan empat kali ulangan. Data yang diperoleh diuji secara statistik dengan analisa varian (ANOVA), apabila terdapat perbedaan yang nyata dilakukan Uji jarak berganda Duncan. Hasil analisis menunjukkan bahwa kadar air dan kadar lemak dan pH sosis berpengaruh nyata namun kadar protein tidak berpengaruh nyata antara sosis yang tidak diberikan margarin (P-1) dan sosis yang diberikan margarin (P-2, P-3, dan P-4). Sosis yang dihasilkan akan semakin meningkat kadar protein, kadar lemak dan pH dengan bertambahnya persentasi margarin yang diberikan, sebaliknya kadar airnya akan menurun. Berdasarkan uji sensoris (tampilan, warna, flavor, tekstur dan total penerimaan), maka sosis ayam petelur afkir dapat diterima oleh konsumen. Sosis yang diberi margarin nilainya berkisar antara 7,0 – 8,4 (cukup suka – sangat suka) dan yang tidak diberi margarin nilainya lebih rendah yaitu berkisar antara 5,2 – 6,9 (netral – cukup suka). Kata kunci: Ayam petelur afkir; sifat fisik; sifat kimiawi; margarin; sosis; sifat sensorik

scholarly journals Response of tomato varieties (Solanum lycopersicum L.) to water stress

2021 ◽  
Vol 13 (12) ◽  
Author(s):  
Delfina Salinas-Vargas ◽  
María de los Ángeles Maldonado-Peralta ◽  
Adelaido Rafael Rojas-Garcia ◽  
Andrés León-Villanueva ◽  
Perpetuo Álvarez-Vázquez ◽  
...  
Keyword(s):  
Water Stress ◽  
Experimental Design ◽  
Solanum Lycopersicum ◽  
Fruit Quality ◽  
Calcium Deficiency ◽  
Greenhouse Tomato ◽  
Solanum Lycopersicum L ◽  
Randomized Experimental Design ◽  
Phases Of Development ◽  
Four Levels

Background and Objectives: Water scarcity is limiting for tomato (Solanum lycopersicum L) production, due to its sensitive to drought in the different phases of development, so irrigation should be done in an optimal way; because of this, the objective was to evaluate four levels of irrigation in greenhouse tomato varieties. Methods: A completely randomized experimental design with factorial arrangement was used and various agronomic variables, fruit quality and biomass were measured as response variables. Results: Tomatoes were significantly affected (P?0.05) by variety factors (V), irrigation (R), and their interaction. 100% of variety P presented fruits of greater weight (122 g); while weight decreased to 84, 90, 34 and 18 g when reducing water up to 25%, in varieties Cid, P, E and C, respectively. However, in terms of yield and leaf area, 100% of the Cid variety presented the highest values, around 3.3 kg/plant and 8.6 m-2. Conclusions: Variety c was tolerant to water stress and also does not present apical rotting (calcium deficiency) in the fruit.

scholarly journals Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream

2010 ◽  
Vol 28 (No. 6) ◽  
pp. 538-546 ◽  
Author(s):  
H. Temiz ◽  
A.F. Yeşilsu
Keyword(s):  
Ice Cream ◽  
Titratable Acidity ◽  
Total Solid ◽  
Invert Sugar ◽  
Total Sugar ◽  
Sensory Properties ◽  
B Values ◽  
Physical Chemical

The effecs of pekmez concentrates (0, 2.5, 5.0, 7.5 and 10.0%) on the physical, chemical, and sensory properties of ice cream samples were examined. The addition of pekmez to ice cream formula positively affected total solid (TS), total sugar, invert sugar, Saccharose, titratable acidity, ash, and melting, while protein, pH, overrun, and viscosity were negatively influenced. Hunter a* and b* values were positively influenced while Hunter L* values were negatively affected by the treatment. Total acceptability scores of the samples showed variable results with the addition of pekmez while the highest scores were obtained with 7.5% addition of both mulberry and grape pekmez.

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