scholarly journals The Effect of Mocaf Substitution on Crispness and Organoleptic Quality of Milk Sticks

JURNAL TERNAK ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 49
Author(s):  
Dyah Nurul Afiyah ◽  
Riska Nurtyanto Sarbini
Keyword(s):  
Wheat Flour ◽  
Amylose Content ◽  
Animal Science ◽  
Organoleptic Quality ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Quality Of Milk ◽  
High Amylose ◽  
Made In

Milk sticks are one of the dairy products that are served in the form of snacks. One of the ingredients added in making milk sticks is wheat flour which has a high amylose content. It causes the resulting milk sticks to be less crunchy. It is necessary to substitute flour with low amylose content, namely mocaf (Modified Cassava Flour). This research objective was to determine the effect of mocaf on the level of crispness and organoleptic quality of milk sticks. Milk sticks was made in animal science laboratory UNISKA Kediri by adding different percentage of flour: P0 (100% wheat flour), P1 (90% wheat flour and 10% mocaf), P2 (80% wheat flour and 20% mocaf), P3 (70% wheat flour and 30% mocaf), and P4 (60% wheat flour and 40% mocaf) in six replications. This research using completely randomized design (CRD). These results indicated that the substitution of mocaf in the manufacture of milk sticks could reduce the moisture content of the milk sticks so that the substitution of mocaf could increase the crispness. The organoleptic assessment was carried out on the parameters of color, taste, and crispness. There were no significant differences between the color and taste parameters, while the crispness showed that P0 was not significantly different from P1, but it was significantly different from P2, P3, and P4.

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

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

scholarly journals Study of antioxidant activity and anti-cholesterol content on red yeast rice with substrates variation (rice, corn and dried cassava)

2011 ◽  
Vol 9 (2) ◽  
pp. 38-44
Author(s):  
HADI WIYOTO ◽  
M. A.M. ANDRIANI ◽  
NUR HER RIYADI PARNANTO
Keyword(s):  
Antioxidant Activity ◽  
Amylose Content ◽  
Cholesterol Content ◽  
The Other ◽  
Red Yeast Rice ◽  
Red Yeast ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Level Of Significance ◽  
High Amylose

Wiyoto H, Andriani MAM, Parnanto NHR. 2011. Study of antioxidant activity and anti-cholesterol content on red yeast rice with substrates variation (rice, corn and dried cassava). Biofarmasi 9: 38-44. Red yeast rice is one of fermented rice product by Monascus purpureus. Traditionally, the substrate used to produce red yeast rice is rice. Usually, the rice with high amylose content is proper to produce red yeast rice than low amylose. The other substrates that be used to produce red yeast rice are corn and dried cassava. The purposes of this research were to determine the effect of substrates variation (rice, corn and dried cassava) on antioxidant activity and anti-cholesterol content in red yeast rice, and to determine the substrate(s) that produce the highest antioxidant activity and anticholesterol content. The design of this research was a Completely Randomized Design with one factor, i.e. the kind of substrates: rice, corn and dried cassava, with three replications. Then, the data were analyzed with ANOVA at a level of significance α=0.05, and continued with DMRT at the same level. This results showed that the effect of substrates kind to antioxidant activity and anti-cholesterol content on red yeast rice. The rice substrate had higher antioxidant activity and anti-cholesterol content than corn and dried cassava substrates. The antioxidant activity and the anti-cholesterol content on red yeast rice from rice substrate were 45.6100% and 0.026600%, respectively. The antioxidant activity and the anti-cholesterol content on red yeast rice from corn substrate were 44.0500% and 0.022833%, respectively, while the antioxidant activity and the anti-cholesterol content on red yeast rice from dried cassava substrate were 42.8333% and 0.013200%, respectively.

scholarly journals Tepung ubi kayu (manihot esculenta) dan tepung tempe kedelai mempengaruhi pengembangan volume dan mutu gizi protein roti tawar

2016 ◽  
Vol 4 (1) ◽  
pp. 55-62
Author(s):  
Nanik Hamidah ◽  
Anang M Legowo ◽  
Syaiful Anwar
Keyword(s):  
Wheat Flour ◽  
Protein Digestibility ◽  
Composite Flour ◽  
White Bread ◽  
Cassava Flour ◽  
Modification Process ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Volume Characteristics

Backround: Bread was a carbohydrate source’s food, was made from wheat flour.  Cassava flour as substitution for wheat flour by modification process used physic method (boiling) to obtain resitant starch. Collaboration cassava flourwith tempeh flour to add protein velue. The research for attest substitution wheat flour with cassava flour and tempeh flour influence to volume characteristics and quality of protein nutrient for white breadMethods:The research methods used exsperiment with completely randomized design which consists of 5 treatment with 4 replications. Cassava flour was processed by modification used physical methods (boiling).Proportion for tempeh and cassava flour 0%, 6%, 12%, 18%, 24% combinated by tempeh flour proportion 3:1. Dependent variabel were size of volume white bread, quality of protein nutrient.  Data Analysis used Anova. Result:The result of those research were found that the best chararacteristic from white bread was treatment 6%. Size of volume 3,15ml/g was size volume bread from composite flour ingredient. Quality of nutrient for protein consist of protein content increased from 6,15% to 8,76%, protein digestibility increased from 11,7% to 13,83%was compared for treatment 0%. Conclusion: Substitution wheat flour with cassava flour and tempeh flour influence white bread organoteptic (texture, colour (crumb, crust), taste), size of quality of nutrient protein.

scholarly journals The Physical and Chemical Characteristics of Potato Doughnuts Using Semi-Liquid Local Yeast Derived from Myrrh of Red Fermented Palm Sap

2021 ◽  
Vol 3 (2) ◽  
pp. 64-71
Author(s):  
Regina Ilse Marcelina BanoEt
Keyword(s):  
Wheat Flour ◽  
Fermentation Process ◽  
Carbon Dioxide Gas ◽  
A Value ◽  
Randomized Design ◽  
Gelatinized Starch ◽  
Commercial Yeast ◽  
Completely Randomized Design ◽  
Physical And Chemical

               Natural or local yeasts are microorganisms from natural ingredients obtained from fermentation without the need for artificial additives. The objectives of the present study were 1.) to evaluate the physical quality of potato doughnuts produced from the local yeast derived from residue of red fermented palm sap, 2) to obtain the best treatment from the use of local yeast in making doughnuts. In the fermentation process, yeast converts sugar and carbohydrates in the dough into carbon dioxide gas (CO2) and alcohol. Doughnuts are made from wheat flour, but the addition of potato paste can improve the texture so that it is softer and tender due to the interaction between gelatinized starch and gluten but can reduce its swelling power.             The experiment was designed using a completely randomized design (CRD) with three treatments and five replications to produce 15 experimental units. The treatments were a) Control (commercial yeast); b) Wheat flour: potato paste: local yeast; 2:1:1; c) Wheat flour: potato paste: local yeast; 2:1:2 and d) Wheat flour: potato paste: local yeast; 2:1:3. The results showed that the best treatment formula was obtained in the treatment B (wheat flour: potato paste: local yeast; 2:1:1) with 20,6% moisture content,  2,09% protein content and 3,644 color value (very like), 3,800 taste value (very like) and texture/tenderness with a value of 1032,500.

scholarly journals Technological Quality of Dual-purpose Wheat Submitted to Successive Defoliations

2019 ◽  
Vol 12 (1) ◽  
pp. 95
Author(s):  
Giselle R. Rodolfo ◽  
Clovis A. Souza ◽  
Luiz C. Gutkoski ◽  
Deivid L. V. Stefen
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Grain Production ◽  
Falling Number ◽  
Dual Purpose ◽  
Randomized Design ◽  
Technological Quality ◽  
Completely Randomized Design ◽  
Cutting Height

Defoliation may interfere in the sink-source relationship and influence grain production and the respective technological quality of wheat flour, particularly in cultivars with potential as forage and in subsequent grain production. This study aimed to determine the effects of plant cutting heights and number of cuttings on the technological wheat flour quality of BRS Umbu and BRS Tarumã cultivars. A completely randomized design with four repetitions was used and treatments consisted of a combination of cutting heights (20 and 30 cm) and number of cuttings (no cutting, 1, 2 and 3 cuttings), resulting in the following treatments: 20/1, 20/2, 20/3 30/1, 30/2, 30/3 and controls with no cuttings. Hectoliter weight, grain crude protein, tenacity: extensibility ratio, gluten strength, falling number and wet gluten were measured. Regardless of the cutting height used, and after defoliation, the variables exhibited higher values than in non-defoliated plants, with protein content increasing by 6 and 11.3% for the BRS Tarumã and BRS Umbu cultivars, respectively. As such, it can be inferred that defoliation does not negatively affect the technological quality of wheat flour grown in a dual-purpose system.

scholarly journals PENGARUH PENGGUNAAN FILLER YANG BERBEDA TERHADAP NILAI pH, KADAR AIR, CITARASA DAN KEKENYALAN BAKSO DAGING SAPI

ZOOTEC ◽  
2018 ◽  
Vol 38 (2) ◽  
pp. 388
Author(s):  
Esterlita E. Sepang ◽  
C.K.M. Palar ◽  
M. Sompie ◽  
G.D.G. Rembet
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Ph Value ◽  
High Protein ◽  
Corn Flour ◽  
Randomized Design ◽  
The Mean ◽  
Completely Randomized Design ◽  
Tapioca Flour

THE EFFECT OF DIFFERENT FILLER ON pH, WATER CONTENT, FLAVOR AND ELASTICITY OF BEEF MEATBALL. This research was aimed to determine the effect of different fillers on pH, water content, flavor and elasticity of beef meatball. This study used Completely Randomized Design (CRD) with four treatments and four replicates at each treatment. The treatments were involving 15% concentration of different fillers (R) including: R1 = tapioca flour, R2= sagu flour, R3 = corn flour, and R4 = wheat flour. The Variables were pH, water content, flavor and elasticity. The mean difference was tested using BNJ Test. The results showed that the filler of each flour in beef meatball significantly affected (P<0.05) on flavor, but did not affect the pH value, water content and elasticity onthe beef meatballs. It was concluded that the use of wheat flour(high protein) produced the best meatball quality of flavors, very preferred by panelists.Key words: beef, meatball, fillers.

scholarly journals PENGARUH PENGUNAAN BEBERAPA JENIS FILLER TERHADAP SIFAT KIMIA CHICKEN NUGGET AYAM PETELUR AFKIR

ZOOTEC ◽  
2017 ◽  
Vol 38 (2) ◽  
pp. 357
Author(s):  
Sylvia Komansilan ◽  
Sjaloom Sakul
Keyword(s):  
Rice Flour ◽  
Chemical Characteristic ◽  
Chemical Characteristics ◽  
Animal Science ◽  
Chicken Nugget ◽  
Carbohydrate Level ◽  
Randomized Design ◽  
Completely Randomized Design

THE INFLUENCE OF THE USE OF VARIOUS FILLERS TOWARDS THE CHEMICAL CHARACTERISTICS OF CHICKEN NUGGET. The objectives in this research is to observe and study the fillers that vary in producing the formulation of chicken nugget which were received by the consumers observed from the physical. This research was conducted at the Laboratory of Animal Science Sam Ratulangi University Manado, The Laboratory of Nutrient Faculty of Animal Science Sam Ratulangi University Manado. The material used in this research was meat and fat of non-productive layer (culled) as much as 6400 gram, devided into 16 samples, each sample weighed 100 gram fat and 300 gram meat. The research was carried out through an experient, a completely randomized design with four replications. The fillers used in this treatment were; T1 (Sago), T2 (Tapioka) T3 (Maizena), T4 (Glutten Rice). The Quality of chicken nugget according to the parameter ini this research was as follows; the chemical characteristic (pH, water, ash, fat, protein, and carbohydrate level). From the result of this research it was concluded that the filler which used tapioca (T2) and Sago (T1), had produced chicken nugget which was much better, compared to the use of maizena (T3), glutten rice flour (T4), and generally accepted by the consumers, supported by their characteristics.Keyword: Filler, Chicken Nugget, chemical characteristic

scholarly journals KOMBINASI TEPUNG TERIGU DAN TEPUNG TAPIOKA TERHADAP DAYA KEMBANG DAN SIFAT ORGANOLEPTIK KERUPUK TERUBUK (Saccharum edule Hasskarl)

2019 ◽  
Vol 4 (1) ◽  
pp. 1-8
Author(s):  
Ramadhani Chaniago ◽  
Darni Lamusu ◽  
Lutfi Samaduri
Keyword(s):  
Wheat Flour ◽  
Test Results ◽  
Organoleptic Properties ◽  
Organoleptic Test ◽  
Frying Process ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tapioca Flour ◽  
Processing Techniques ◽  
Made In

Terubuk processing techniques are still simple, such as processed into vegetables. Therefore, it is necessary to diversify food, namely making crackers in powder. Crackers are a type of small food that undergoes volume development forming a product that is porous and has a low density during the frying process. This study aims to determine the growth and organoleptic properties of crackers made from powder (Saccharum edule Hasskarl). this study was designed using a Completely Randomized Design (CRD) arranged with 1 factor, namely: A1 = 100 gram wheat flour + 200 gram tapioca flour + 100 gram flour; A2 = 150 gram wheat flour + 100 gram tapioca flour + 150 gram powder; A3 = 100 gram flour + 150 gram tapioca flour + 100 gram powder. Based on the organoleptic test results showed that: The best flower power is shown in treatment A1 (100 gram wheat flour + 200 gram tapioca flour + 100 gram flour) which is 75.58%. The panelist's assessment or organoleptic test of the combination of wheat flour, tapioca tapung and terubuk gave no significant effect on color, taste and texture and gave a real influence on the aroma of crackers made in powder. The best treatment based on the panelist's assessment is treatment (A2) Wheat flour 150 grams + Tapioca flour 100 grams + Powdered 150 grams. Where these crackers have a color value of 3.75 rounded to 4 (likes); the aroma value of 3.93 is rounded to 4 (likes); the flavor value of 3.57 is rounded to 4 (likes) and the texture value is 3.75 (likes).

scholarly journals KARAKTERISTIK MUTU ORGANOLEPTIK OLAHAN COKLAT DENGAN LAMA FERMENTASI YANG BERBEDA PADA BIJI KAKAO LINDAK (Theobroma cacao L.)”.

2019 ◽  
Vol 4 (2) ◽  
pp. 64
Author(s):  
Ridawati Marpaung ◽  
Siti Nurlina Putri
Keyword(s):  
Quality Characteristics ◽  
Taste Preferences ◽  
Cocoa Beans ◽  
Fermentation Time ◽  
Organoleptic Quality ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The University ◽  
Theobroma Cacao L

Penelitian ini bertujuan untuk mengetahui karakteristik mutu organoleptik olahan coklat dengan lama fermentasi yang berbeda pada biji kakao lindak. Fermentasi hingga pengeringan biji kakao dilaksanakan  di RT 12 Kelurahan Sungai Asam Kecamatan Pasar Jambi dan proses pengolahan coklat serta analisis organoleptik olahan coklat dilaksanakan di Laboratorium Dasar Universitas Batanghari Jambi mulai bulan Mei sampai Juli 2019. Penelitian dirancang menggunakan rancangan acak lengkap (RAL), dengan perlakuan lama fermentasi yang berbeda, sebagai berikut: F0 = tidak difermentasi, F1 = fermentasi 2 hari,  F2 = fermentasi 4 hari, F3 = fermentasi 6 hari,  dan F4 = fermentasi 8 hari. Setiap perlakuan diulang 3 kali sehingga terdapat 15 unit percobaan, setiap unit percobaan sebanyak 1 kg biji kakao,sehingga jumlah keseluruhan biji kakao adalah 15 kg. Peubah yang diamati adalah warna, aroma, cita rasa, kepahitan, kesukaan pada coklat, pH dan kadar air biji kakao kering. Hasil penelitian menunjukkan bahwa lama fermentasi yang berbeda berpengaruh nyata terhadap mutu organoleptik warna, aroma, cita rasa, kesukaan serta pH dan kadar air biji kakao kering, tetapi berbeda tidak nyata terhadap kepahitan. Penilaian tertinggi terhadap warna, aroma, cita rasa, kepahitan dan kesukaan terdapat pada perlakuan lama fermentasi 6 hari dan 8 hari.Kata kunci : fermentasi, kakao lindak, mutu organoleptik coklat. ABSTRACT The aim of this study was to determine the organoleptic quality characteristics of processed chocolate with different fermentation times on the cocoa beans. Fermentation up to drying of cocoa beans is carried out in RT 12 Kelurahan Sungai Asam, Pasar Jambi district and the processing of chocolate and organoleptic analysis of chocolate are carried out at the Laboratory of the University of Batanghari Jambi from May to July 2019. The study was designed using a completely randomized design (CRD), with treatment different fermentation time, as follows: F0 = not fermented, F1 = 2 days fermentation, F2 = 4 days fermentation, F3 = 6 days fermentation, and F4 = 8 days fermentation. Each treatment was repeated 3 times so that there were 15 units of experiment, each unit of experiment was 1 kg of cocoa beans, so that the total number of cocoa beans was 15 kg. Variables observed were color, flavor, taste, bitterness, preference for chocolate, pH and moisture content of dried cocoa beans. The results showed that different fermentation time significantly affected the organoleptic quality of color, flavor, taste, preferences and pH and water content of dried cocoa beans, but not significantly different from bitterness. The highest assessment of color, flavor, taste, bitterness and likeness is found in the 6-days and 8-days fermentation treatment.Keywords: fermentation, bulk cocoa, chocolate organoleptic quality

scholarly journals Physical and Organoleptic Quality of Culled Layers Chicken Meat Using Marinated Asam Kandis Fruits (Garcinia dioica Blume)

2020 ◽  
Vol 2 (3) ◽  
pp. 129-136
Author(s):  
Peni Patriani ◽  
Tri Hesti Wahyuni
Keyword(s):  
Water Content ◽  
Chicken Meat ◽  
Good Effect ◽  
Drip Loss ◽  
Sour Taste ◽  
Organoleptic Quality ◽  
Randomized Design ◽  
Completely Randomized Design

Asam Kandis is one of the fruits with a sour taste that is often used in the spice. Asam Kandis is very effective as a food flavoring such as in meat and fish. Culled layers meat usually has a rough texture, tough and not preferred because it has a rough tenderness, so it needs natural herbs to improve tenderness or maintain the physical. This study uses a completely randomized design with 4 treatments and 4 replications. The treatment in this study marinated culled layers chicken in Asam Kandis consisting of 4 levels:  0%, 5%, 10%, and 15%. Research aimed to improve the physical and organoleptic quality of culled layers of chicken meat using Asam Kandis. The results obtained physical and organoleptic quality in culled layers chicken meat, which includes pH, drip loss, and tenderness, significantly affect the marinated Asam Kandis. Water content and cooking losses do not affect the marination of Asam Kandis and are quite effective. Conclusion in this research Asam Kais has a quite good effect on improving the quality of culled layers of chicken meat. It is recommended marination using Asam Kandis with a level of 9% effective maintain the quality of culled layers meat.

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