scholarly journals CHARACTERIZE THE QUALITY OF COLOR, AROMA, TEXTURE AND TASTE OF COWPEA (Vigna unguiculata (L.) Walp.) TEMPEH FERMENTED BY DIFFERENT TYPES OF YEAST

2016 ◽  
Vol 6 (1) ◽  
pp. 34-41
Author(s):  
Wardiah Wardiah ◽  
Samingan Samingan ◽  
Amelia Putri
Keyword(s):  
Test Data ◽  
Vigna Unguiculata ◽  
Good Source ◽  
Physical Quality ◽  
Significance Level ◽  
Random Design ◽  
Organoleptic Test ◽  
Different Types ◽  
Potential Opportunity

Cowpea (Vigna unguiculata (L.) Walp.) has high content of nutrients and good source of phytoprotein. Therefore, it has potential opportunity to replace soybean in producing tempeh. The types of fermentation agent influence its quality, so it is crucial to study the use of types of tempeh yeast with different growt media in making cowpea tempeh. The study was aimed to characterize the quality of color, aroma, texture, and taste of cowpea tempeh fermented by different types of yeast. The method was experimental with complete random design, four treatments and six replicates. The parameter were physical quality; color, aroma, texture, and taste of tempeh. Data was collected by organoleptic test. Data was analysed using ANOVA at the 5 % significance level. The results showed that the preference levels of panelists differed against all parameters. Yeast utilizing cassava as its substrate produced cowpea tempeh with the highest preference level for all parameter.

scholarly journals STUDI PENAMBAHAN KARAGENAN RUMPUT LAUT (Eucheuma cottonii) DALAM PEMBUATAN MIE BASAH BERBASIS TEPUNG SAGU (Metroxylon sp.)

2019 ◽  
Vol 2 (2) ◽  
pp. 251
Author(s):  
Ode Kaudin ◽  
Andi Besse Patadjai ◽  
Kobajashi Togo Isamu
Keyword(s):  
Analysis Of Variance ◽  
Sensory Quality ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Physical Quality ◽  
Significance Level ◽  
Crude Fiber Content ◽  
A Value ◽  
Range Test

ABSTRACT          The purpose of this study was to determine the effect of adding carrageenan to the sensory quality, proximate and physical quality of sago flour-based wet noodles. This study used a Completely Randomized Design (CRD) using an experimental method with a concentration of 51% flour composite material, 41% sago flour with the addition of carrageenan consisting of three treatments, addition of carrageenan T0 (control 0%), T1 (8%), and T2 (10%) and repeated three times. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a real difference (P> 0.05) then a further test was performed with a DMRT (Duncan Multiple Range Test) tests at a 95% significance level. The results of the study were drawn from the best assessment results of the highest sensory value obtained in the T2 treatment with a color value of 5.13, suppleness 7.20, taste 7.73, and aroma 6.23. Proximate composition of wet noodles was obtained at T2 treatment, water content with a value of 35.94%, the protein content of 5.07%, fat content of 1.39%, ash content of 5.47%, carbohydrate content of 31.45% and the crude fiber content of 15,16%. The physical quality of wet noodles can be obtained at T2 treatment, wet noodle development test with a value of 0.83 mm (millimeters) and water absorption test with a value of 1.04%. The results showed that there was a significant influence on the addition of carrageenan to the proximate quality and physical quality of wet noodles but did not have a significant effect on sensory quality on the aroma attributes. Keywords: Carrageenan, Wet noodles, Sago flourABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan karagenan terhadap kualitas sensorik, proksimat dan kualitas fisik mie basah berbasis tepung sagu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan metode eksperimen dengan konsentrasi bahan komposit tepung terigu 51%, tepung sagu 41% dengan penambahan karagenan yang terdiri dari tiga perlakuan, penambahan karagenan T0 (kontrol 0%), T1 (8%), dan T2 (10%) dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf  95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian diambil dari hasil penilaian terbaik dari nilai tertinggi sensorik yang diperoleh pada perlakuan T2 dengan nilai warna 5,13, kekenyalan 7,20, rasa 7,73, dan aroma 6,23. Komposisi proksimat mie basah diperoleh pada perlakuan T2, kadar air dengan nilai 35,94%, kadar protein 5,07%, kadar lemak 1,39%, kadar abu 5,47%, kadar karbohidrat 31,45% dan kadar serat kasar 15,16%. Kualitas fisik mie basah basah dapat diperoleh pada perlakuan T2, uji pengembangan mie basah dengan nilai 0,83 mm (mili meter) dan  uji daya serap air dengan nilai 1,04%. Hasil menunjukkan bahwa terdapat pengaruh nyata penambahan karagenan terhadap kualitas proksimat dan kualitas fisik mie basah namun tidak memberikan pengaruh nyata terhadap kualitas sensorik pada atribut aroma.Kata kunci: Karagenan, Mie basah, Tepung sagu

scholarly journals KUALITAS FISIK ORGANOLEPTIK LIMBAH TAUGE KACANG HIJAU YANG DIFERMENTASI MENGGUNAKAN Trichoderma harzianum DENGAN LEVEL YANG BERBEDA

2017 ◽  
Vol 5 (2) ◽  
pp. 28
Author(s):  
Riskha Ayuk Rihadini ◽  
S. Mukodiningsih ◽  
S. Sumarsih
Keyword(s):  
Trichoderma Harzianum ◽  
Green Bean ◽  
Second Phase ◽  
F Test ◽  
Two Phase ◽  
Physical Quality ◽  
Organoleptic Test ◽  
Effect Of Treatment ◽  
Bean Sprouts

The objective of this research is to test the physical quality of organoleptic including of the color, smell, texture and pH of fermented bean sprouts using Trichoderma harzianum in different level. This research consists of two phase. The first phase is the process of fermentation of green bean sprouts waste that divided into 4 treatments that is the addition of Trichoderma harzianum at 0%, 2%, 4% and 6% level of 4 replications. The second phase of research is to conduct organoleptic test in covering of the color, smell, texture and pH of fermented bean sprouts waste using Trichoderma harzianum in different level. The material used waste bean sprouts, Trichoderma harzianum, aquades. The data obtained at if statistically using RAL. The result data of the research is tested by F test, if there is effect of treatment then proceed with Duncan test at 5% level. The results showed 2% Trichoderma harzianum giving the best pH 5,18. Trichoderma harzianum 6% gives the best color of  green brown, texture rather crumbs and acid smells. Keywords:Fermented, Bean Sprouts, Organoleptic, Trichoderma harzianum

scholarly journals Pengaruh pemberian tepung biji nangka sebagai bahan pengisi terhadap kualitas bakso daging itik petelur afkir

2018 ◽  
Vol 6 (01) ◽  
pp. 33-41
Author(s):  
Feri Fariadin ◽  
Permata Ika Hidayati ◽  
Dyah Lestari Yulianti
Keyword(s):  
Analysis Data ◽  
Variance Analysis ◽  
Filler Material ◽  
Tapioca Starch ◽  
Real Effect ◽  
Random Design ◽  
Organoleptic Test ◽  
Seed Flour

This research to know the effect of the use of jackfruit seed flour as a filler material to the quality of laying duck meatballs. The material used in this study were jackfruit flour 0% (P0), 5% (P1), 10% (P2), 15% (P3) and 20% (P4) This method uses Group Random Design (RAL) with four repetitions. Using single variance analysis data. The results of the organoleptic test and cooking shrinking showed that in the treatment of P0 and P1 with the seed starch level of 0-5% jackfruit there was a very real effect (P <0.01). While on P2, P3 and P4 do not influence good elasticity, aroma, taste, color, and texture. This is why the more the addition of starch level will decrease. Suggested in the process of making meatballs duck meat using 95% tapioca starch with 5% starch seed jackfruit

scholarly journals DIFERENTES TIPOS DE POLINIZAÇÕES EM CULTIVARES DE QUIABEIRO: SEUS EFEITOS NA QUALIDADE FÍSICA DE FRUTOS/ DIFFERENT TYPES OF POLLINATION IN OKRA CULTIVARS: THEIR EFFECTS ON THE PHYSICAL QUALITY OF FRUITS

2020 ◽  
Vol 6 (12) ◽  
pp. 94837-94846
Author(s):  
Joseantonio Ribeiro de Carvalho ◽  
José Walmar Setubal ◽  
Renan Lima de Sousa ◽  
Poliana Rocha D'Almeida Mota ◽  
Thatiane Nepomuceno Alves ◽  
...  
Keyword(s):  
Physical Quality ◽  
Different Types

The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Silaturahmi Silaturahmi ◽  
Zaidiyah Zaidiyah ◽  
Tengku Mia Rahmiati
Keyword(s):  
Product Diversification ◽  
Fruit Peel ◽  
Physical Quality ◽  
Natural Colorant ◽  
Randomized Design ◽  
Solid Loss ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle.  The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml).  The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color).  The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

The first experience of bipolar transurethral operations in surgery of benign prostatic hyperplasia

2018 ◽  
pp. 10-20
Author(s):  
Н.А. Глотов ◽  
Н.Е. Соколов ◽  
Ю.Б. Смоляков
Keyword(s):  
Benign Prostatic Hyperplasia ◽  
Prostatic Hyperplasia ◽  
Medium Term ◽  
Significance Level ◽  
The Road ◽  
Surgical Methods ◽  
The Comparative Study ◽  
Endoscopic Methods ◽  
Qualitative Characteristics

Представлены результаты внедрения в хирургическую практику урологического отделения Дорожной клинической больницы г. Ярославль биполярной техники трансуретральной резекции (БТУР) и энуклеации простаты (ТУЭБ) для лечения доброкачественной гиперплазии предстательной железы (ДГПЖ) средних и больших размеров. В сравнительное исследование включено 164 пациента, разделенных по методам операции на 2 основные группы (ТУЭБ - 33 человека, БТУР - 49) и 2 контрольные (открытая простатэктомия - ОПЭ - 38 и монополярная ТУР - 44). Для новых эндоскопических методов установлено значимое снижение объема кровопотери, частоты геморрагических осложнений, сроков послеоперационной катетеризации и госпитализации. Для количественной оценки различий средних и относительных показателей использо-вали непараметрический критерий Манна-Уитни, оценка качественных признаков проводилась с применением критерия Пирсона (χ2), уровень значимости различий для исследования выбран р ≤ 0,05. Анализ послеоперационной динамики клинических показателей в среднесрочной перспективе показал сходную радикальность и эффектив-ность сравниваемых методов. Установленные меньшая инвазивность, большая безопасность и лучшая переносимость биполярных эндоскопических операций демонстрируют перспективность их внедрения взамен бывших стандартных хирургических методов, что позволит повысить качество оперативного лечения и сократить затраты стационара. The results of the introduction into surgical practice of the urological Department of the road clinical hospital of Yaroslavl bipolar technique of transurethral resection (BTTR) and enucleation of the prostate (EOTP) for the treatment of benign prostatic hyperplasia (BPH) of medium and large sizes are presented. The comparative study included 164 patients, divided by the methods of surgery into 2 main groups (EOTP - 33 people, BTTR - 49) and 2 control (open prostatectomy - OPE - 38 and monopolar TTR - 44). For new endoscopic methods, a significant reduction in the volume of blood loss, the frequency of hemorrhagic complications, the timing of postoperative catheterization and hospitalization was established. Nonparametric Mann-Whitney test was used to quantify the differences in mean and relative indicators, qualitative characteristics were evaluated using Pearson test (χ2), the significance level of the differences for the study was chosen p ≤ 0.05. Analysis of postoperative dynamics of clinical parameters in the medium term showed similar radicality and effectiveness of the compared methods. The lower invasiveness, greater safety and better tolerability of bipolar endoscopic operations demonstrate the prospects of their implementation instead of the former standard surgical methods, which will improve the quality of surgical treatment and reduce the costs of the hospital.

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.

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