PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS OF MILK CARAMEL CANDY WITH DURIAN FRUIT (Durio zibethinus Murr) AND GERGA CITRUS (Citrus sp) JUICE

This research aims to analyze the characteristics of milk caramel candy products including physical and organoleptic properties after the addition of durian and gerga orange fruit. This study used a complete randomized design (CRD) with 4 treatments and 4 replications namely P0: control, P1: 3% durian, P2: 6% durian, P3: 9% durian and G0: control, G1: 10% gerga orange fruit juice, G2 : 15% gerga orange fruit juice, G3: 20% gerga orange fruit juice. Variables measured included yield, density and organoleptic characteristics including color, aroma, taste, texture and tenderness. Organoleptic test showed that addition of durian fruit meat affect the texture and tenderness which showed significant differences (P <0.05); but had no significant effect (P> 0.05) on color, aroma, and taste. Addition of gerga orange fruit juice also had no significant difference (P> 0.05) organoleptic characteristic being tested. Based on preference, addition of durian fruit meat had a very significant effect (P <0.01) on the yield but had no significant effect (P> 0.05) on density. The addition of gerga orange fruit juice showed no significant effect (P> 0.05) on yield but gave a very significant effect (P <0.01) on density. Addition of durian fruit meat increased organoleptic characteristic; but addition of gerga orange fruit juice bring down the assessment of organoleptic tests on color, aroma, taste, texture and tenderness. Penelitian ini bertujuan untuk menganalisis karakteristik produk permen karamel susu meliputi sifat fisik dan organoleptik setelah adanya penambahan durian dan jeruk gerga. Penelitian ini menggunakan rancangan acak lengkap (RAL) 4 perlakuan dan 4 ulangan yaitu P0: kontrol, P1: 3% durian, P2: 6% durian, P3: 9% durian dan P0: kontrol, P1: 10% sari jeruk gerga, P2: 15% sari jeruk gerga, P3: 20% sari jeruk gerga. Variabel yang diukur yaitu sifat fisik (rendemen dan kerapatan) dan sifat organoleptik yang meliputi warna, aroma, rasa, tekstur dan keempukan. Hasil uji organoleptik menunjukkan bahwa penambahan daging buah durian mempengaruhi tekstur dan keempukan dengan perbedaan nyata (P<0,05) ; namun berpengaruh tidak nyata (P>0,05) terhadap warna, aroma, rasa. Penambahan sari jeruk gerga juga berpengaruh tidak nyata terhadap sifat organoleptik permen caramel susu. Berdasarkan modus kesukaan, penambahan daging buah durian berpengaruh sangat nyata (P<0,01) terhadap rendemen tetapi tidak memberikan pengaruh tidak nyata (P>0,05) terhadap kerapatan. Penambahan sari jeruk gerga berpengaruh tidak nyata (P>0,05) terhadap rendemen tetapi memberikan pengaruh sangat nyata (P<0,01) terhadap kerapatan. Penambahan daging buah durian meningkatkan sifat-sifat organoleptik yang diamati, dan penambahan sari jeruk gerga menurunkan penilaian organoleptik warna, aroma, rasa, tekstur dan keempukan.

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PENGARUH PENAMBAHAN LABU KUNING (Cucurbita moschata) dan Ikan Gabus (Ophiocephalus striatus) TERHADAP MUTU ORAGNOLEPTIK, KADAR PROTEIN DAN VITAMIN A BISKUIT

Nutri-Sains Jurnal Gizi Pangan dan Aplikasinya ◽

10.21580/ns.2017.1.1.1992 ◽

2017 ◽

Vol 1 (1) ◽

pp. 58

Author(s):

Putri Aulia Arza ◽

Sepni Asmira

Keyword(s):

Experimental Study ◽

Vitamin A ◽

Protein Content ◽

Cucurbita Moschata ◽

Organoleptic Test ◽

Nutritious Food ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Biscuit Making

Nutrition potential and availability of pumpkin and cork in Indonesia are abundant, so diversification of pumpkin and cork fish in biscuit making is expected to be a more nutritious food alternative. This study was an experimental study using a complete randomized design consisting of three treatments, one control and two replications. This study was conducted in January - June 2016. Observations were made on organoleptic characteristics and protein content of biscuits. The subjective observation result using organoleptic test showed that the level of panelist's preference for color and texture was on treatment A (control) without the addition of pumpkin and cork fish. As for the aroma and taste with the best result is on the treatment of C with the ratio of pumpkin and cork fish (20 g: 20 g). The highest protein content was found in D treatment with the addition of pumpkin and cork fish (30 g: 30 g). Based on the results of research conducted, the addition of yellow squash and cork fish affect the color of biscuits and protein content of biscuits.

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Studi Tentang Preferensi Konsumen, Sifat Fisiko Kimia dan Nilai Organoleptik Sei Daging Babi asal Kupang (Nusa Tenggara Timur)

Sains Peternakan ◽

10.20961/sainspet.v10i1.4824 ◽

2017 ◽

Vol 10 (1) ◽

pp. 23

Author(s):

Soffy Soetji Widarti ◽

Hari Purnomo ◽

Djalal Rosyidi

Keyword(s):

Protein Content ◽

Meat Product ◽

Consumer Preference ◽

Organoleptic Properties ◽

Randomized Design ◽

Physico Chemical ◽

Significant Difference ◽

Effectivity Index ◽

Completely Randomized Design ◽

Carbohydrate Contents

Pork sei is a meat product from Kupang (East Nusa Tenggara) that produced traditionally using curing and smoking methods. The purpose of this study was to observe consumer preference, physico-chemical and organoleptic properties of pork sei which is currently very popular in East Nusa Tenggara. The research was carried out by the method of observation and experiment using Completely Randomized Design with three replications. The observations were carried out on four restaurants and pork sei consumer in Kupang. Variables measured were moisture, protein, fat and carbohydrate contents, pH, and organoleptic test including color, texture, taste and tenderness. The results showed that there was no significant difference among pork sei originated from the four selected restaurants on fat content, carbohydrate content, pH, texture and tenderness. However, the protein content, taste and color were different significantly (P < 0.05). Based on the effectivity index analysis, it can be concluded that the best samples was originated from restaurant A.

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Characteristics of yellow sweet potato flakes (Ipomoea batatas L.) with the addition of moringa leaf flour (Moringa oleifera)

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/883/1/012026 ◽

2021 ◽

Vol 883 (1) ◽

pp. 012026

Author(s):

G H Augustyn ◽

V N Lawalata ◽

S G Sipahelut

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Moringa Oleifera ◽

Ash Content ◽

Added Value ◽

Organoleptic Properties ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Completely Randomized Design ◽

Potato Flakes

Abstract Flakes made from yellow sweet potato flour are one of the products with the addition of moringa leaf flour to increase the added value of the two commodities. The purpose of this study was to characterize the chemical and organoleptic properties of yellow sweet potato flakes with the addition of moringa leaf flour and determine the best treatment. This research was designed using a Completely Randomized Design with the addition of 0%, 2%, 4%, 6%, 8% moringa leaf flour, and repeated twice. The results showed that the addition of 4% moringa leaf flour was the best treatment because it was following SNI, with chemical characteristics of 3.43% moisture content, 1.88% ash content, 7.24% fat content, 2.05% protein content, 80.54% carbohydrate content, 4.81% fiber content and organoleptic characteristics of color (3.93 like), taste (3.76 like), aroma (3.40 like), crispness (3.90 like), and overall (3.90 like).

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PENGARUH LAMA PENGERINGAN TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK DENDENG IKAN TERI (Stolephorus sp.)

Jurnal Fish Protech ◽

10.33772/jfp.v2i2.9346 ◽

2019 ◽

Vol 2 (2) ◽

pp. 202

Author(s):

Dariyani Dariyani ◽

Kobajashi Togo Isamu ◽

Suwarjoyowirayatno Suwarjoyowirayatno

Keyword(s):

Water Content ◽

Proximate Analysis ◽

Chemical Parameters ◽

Drying Time ◽

Organoleptic Test ◽

A Value ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Completely Randomized Design

ABSTRACT The aim of this study was to determine the effect of drying time on the chemical and organoleptic characteristics of anchovy (Stolephorus sp.). This study used a Completely Randomized Design (CRD) consisting of three treatments, with three-time replication P1 (6 hours, 65oC), P2 ( 7 hours, 65oC), P3 and (8 hours, 65oC). The results showed that the drying time of the organoleptic value has a very significant effect on color with the highest value of 8.04, and a very significant effect on the aroma with a value of 8.05, and no significant effect on taste and texture with the highest values of 7.47 and 7.79. Chemical parameters observed on have a very significant effect on water content, ash, protein and fat with values of 12.6%, 9.1%, 43.6%, and 12.3%, respectively. Keywords: Anchovy, Organoleptic Test, Proximate analysis and drying time.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh lama pengeringan terhadap karakteristik kimia dan organoleptik dendeng ikan teri (Stolephorus sp.). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan lama pengeringan yang berbeda yaitu P1 (6 jam, 65°C), P2 (7 jam, 65°C), P3 dan (8 jam, 65°C). Hasil penelitian ini menunjukan bahwa lama pengeringan terhadap nilai organoleptik yang diamati berpengaruh sangat nyata terhadap warna dengan nilai tertinggi 8,04, dan berpengaruh sangat nyata terhadap aroma dengan nilai 8,05, serta tidak berpengaruh nyata terhadap rasa dan tekstur dengan nilai tertinggi 7,47, dan 7,79. Lama pengeringan terhadap parameter kimia yang diamati terhadap nilai kadar air, kadar abu, kadar protein dan kadar lemak berpengaruh sangat nyata dengan nilai tertinggi 12,6%, 9,1%, 43,6% dan 12,3%.Kata kunci: Ikan Teri, Uji organoleptik, Uji Proksimat dan Waktu Pengeringan.

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THE EFFECT OF ADDING RED BEANS AGAINST THE ORGANOLEPTIC PROPERTIES OF SUMBAWA HORSE MILK BEVERAGE PRODUCT

Jurnal Kesehatan Prima ◽

10.32807/jkp.v12i1.87 ◽

2018 ◽

Vol 12 (1) ◽

pp. 7

Author(s):

Reni Sofiyatin

Keyword(s):

Organoleptic Properties ◽

Random Design ◽

Tukey Test ◽

Organoleptic Test ◽

Significant Difference ◽

Red Bean ◽

One Way Anova

Abstract: The objective of the study was to perceive the effect of adding red beans against the organoleptic characteristic of red beans and Sumbawa horse milk beverage product. The study was designed by a Complete Random Design (RAL). One factorial was to increase red beans with 5 treatments and each treatment was conducted 3 times replication. Data were analyzed utilizing one way ANOVA and proceeded by employing Tukey test. Bases on organoleptic test found that the delightful value of color and texture of beverage product was significantly difference (P<0,05) whereas, against smell and taste found that there was no a significant difference (p>0.05).Keywords: Red Bean; Sumbawa Horse Milk.

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Organoleptic Test of Green Mustard Leaf Flour (Brassica juncea) Due to Various Types of Preliminary Treatments

Procedia of Engineering and Life Science ◽

10.21070/pels.v1i2.997 ◽

2021 ◽

Vol 1 (2) ◽

Author(s):

Dyah Ayu Setyawati ◽

Ida Agustini Saidi

Keyword(s):

Brassica Juncea ◽

Salt Solution ◽

Preliminary Treatment ◽

Normal Value ◽

Organoleptic Test ◽

Organoleptic Characteristics ◽

Randomized Design

This study aims to determine the effect of preliminary treatment on the quality of organoleptic green mustard leaf flour.This research was conducted in the Laboratory of prodak development of Muhammadiyah University sidoarjo from February to April 2020 using descriptive methods. The experiment was compiled in a Complete Randomized Design with variations of preliminary treatment conducted ie without blanching (TPP), water blanching (PPR), water blanching with soaking salt solution 1% (PPRG 1), water blanching with soaking salt solution 2% (PPRG 2), water blansing by immersion of 0.1% na metabisulfite solution ((PPRN 1), water blanching by immersion of 0.2% na metabisulfite solution (PPRN 2), steam blanching (PPK) and microwave blanching (PPM). Based on organoleptic tests showed that the preliminary treatment had a noticeable different effect on color and aroma.The best treatment in the manufacture of mustard flour hijua with preliminary treatment is steam blansing that gives a normal value of 0.98 with organoleptic characteristics of color 6.04 (likes-very likes) and organoleptic aromas of 6.12 (likes-very likes).

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Sifat Organoleptik Daging Ayam Broiler yang Diberikan Pakan Terfermentasi Neurospora crassa

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v6i2.5565 ◽

2019 ◽

Vol 6 (2) ◽

pp. 154

Author(s):

Yusrizal Akmal ◽

Suryani Suryani ◽

Yulidar Yulidar

Keyword(s):

Neurospora Crassa ◽

Broiler Chicken ◽

Preference Test ◽

Industrial Wastes ◽

Organoleptic Properties ◽

Broiler Meat ◽

Organoleptic Test ◽

Randomized Design ◽

Fermented Feed

ABSTRAK Ampas sagu dan tahu merupakan limbah industri yang dapat dimanfaatkan sebagai pakan ternak. Penelitian ini bertujuan mengkaji sifat organoleptik daging ayam broiler yang diberi pakan fermentasi dari ampas sagu dan ampas tahu dengan Neurospora crassa sehingga dapat meningkatkan kualitas daging ayam. Penelitian dilakukan di peternakan ayam broiler milik masyarakat yang berada di Desa Keude Dua Kecamatan Juli Kabupaten Bireuen selama 4 Minggu. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan 4 perlakuan dengan 4 ulangan. Tahapan pelaksanaan penelitian yaitu persiapan fermentasi ampas sagu dan ampas tahu dan persiapan kandang selajutnya pemeliharaan ayam broiler dengan pemberian pakan terfermentasi. Uji kesukaan pada daging ayam yang diolah secara dipanggang menggunakan uji organoleptik yang melibatkan 25 orang panelis yang tidak terlatih. Parameter yang dianalisis warna, aroma, rasa, dan tekstur. Perhitungan statistika dilakukan dengan sidik ragam satu arah dan dilanjutkan dengan uji Duncan. Hasil penelitian ini menunjukkan bahwa pemberian pakan yang terfermentasi Neurospora crassa sampai pada tingkat 20% berpengaruh signifikan terhadap warna, aroma, rasa maupun tekstur daging broiler, artinya pemberian pakan fermentasi Neurospora crassa dari ampas sagu dan ampas tahu dengan sampai tingkat 20 persen dalam pakan ayam broiler dapat meningkatkan kualitas daging broiler baik warna, aroma, rasa dan tekstur daging.Kata kunci: ampas sagu, ampas tahu, Neurospora crassa, organoleptikABSTRACTSago pulp and tofu are industrial wastes that can be used as animal feeds. The study aims the organoleptic properties of broiler chicken fed fermented feed from sago pulp and tofu with Neurospora crassa so as improve the quality of meat. This research was conducted on broiler farms belonging to community in Juli Keude Dua Village, Juli, Bireuen District for 4 weeks. The design used was a complete randomized design with 4 treatments with 4 replications. The stages of the research are the preparation fermented sago pulp and tofu, cage, as well broiler maintenance chickens with fermented feed. The preference test for roasted chicken is processed using an organoleptic test involving 25 untrained panelists. Parameters analyzed for color, aroma, taste, and texture. Statistical calculations are performed with one-way variance and continued Duncan test. The results of this study indicate that Neurospora crassa fermented feeding to level 20% has a significant effect on the color, aroma, taste and texture, meaning that the provision of Neurospora crassa fermented feed from sago pulp and tofu up to level 20 percent in broiler chicken feed so as improve the quality of broiler meat both in color, aroma, taste, and texture of meat.Keyword: Neurospora crassa, organoleptic, sago pulp, tofu pulp

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Rebon Shrimp Powder Addition Influence to Nutritional Values, Organoleptic Properties and Acceptance of Supplementary Food by Children Aged 4-5 Years Old

Kesmas National Public Health Journal ◽

10.21109/kesmas.v11i4.1280 ◽

2017 ◽

Vol 11 (4) ◽

pp. 168

Author(s):

Priyo Sulistiyono ◽

Dewi Marhaeni Diah Herawati ◽

Insi Farisa Desy Arya

Keyword(s):

Nutrient Content ◽

National Standard ◽

P Value ◽

Acceptance Test ◽

Organoleptic Properties ◽

Nutritional Values ◽

Supplementary Food ◽

Organoleptic Test ◽

Randomized Design ◽

Hedonic Scale

Malnutrition and stunting prevalence in under-five children in Cirebon City are still high that reach 13.9% and 15.7%. Rebon shrimp (Acetes erythraeus) contains high protein and calcium. Influence of adding rebon shrimp in supplementary food (lemu porridge and steamed sponge) towards nutrition quality was investigated. This study aimed to determine effects of rebon shrimp powder on nutritional values, organoleptic properties and food acceptance. Laboratory test and Nutriservey software were used to measure nutritional value of rebon shrimp powder and nutrition of supplementary food. Organoleptic test used completely randomized design with four treatments (0%, 5%, 10%, 15% shrimp powder) and two repetitions. Respondents were 30 students of Nutrition Studies Program in Cirebon with 7 hedonic scale (organoleptic test) and 50 children aged 4-5 years in integrated health care (acceptance test). As the result, the level of ash, protein and calcium of rebon shrimp powder met the Indonesian National Standard. Energy, protein and calcium significantly increased (p value < 0.05). Nutrient content of steamed sponge per 100 gram with 5% rebon shrimp powder supplied 21.6% energy, 18.9% protein and 25.9% calcium on recommended dietary allowances. Preference level of color, flavor, taste, texture and overall were significantly different. Lemu porridge with 5% rebon shrimp powder was accepted by 80% of the children and the steamed sponge acceptance reached 88%.AbstrakPrevalensi gizi kurang dan stunting pada anak bawah lima tahun (balita) di Kota Cirebon masih cukup tinggi yaitu mencapai 13,9% dan 15,7%. Udang rebon (Acetes erythraeus) memiliki kandungan protein dan kalsium yang tinggi. Pengaruh penambahan udang rebon dalam makanan tambahan (bubur lemu dan bolu kukus) terhadap kualitas gizi diteliti. Penelitian ini bertujuan untuk mengetahui pengaruh bubuk udang rebon terhadap nilai gizi, sifat organoleptik dan daya terima. Uji laboratorium dan perangkat lunak Nutriservey digunakan untuk analisis nilai gizi bubuk udang rebon dan gizi makanan tambahan. Uji organoleptik menggunakan rancangan acak lengkap dengan empat perlakuan (bubuk udang rebon 0%, 5%, 10%, 15%) dilakukan dua kali pengulangan. Responden adalah 30 mahasiswa program studi gizi Cirebon, mrnggunakan 7 skala hedonik (uji organoleptik) dan 50 anak-anak usia 4-5 tahun di posyandu (uji daya terima). Hasilnya adalah kadar abu, protein dan kalsium bubuk udang rebon memenuhi Standar Nasional Indonesia. Energi, protein dan kalsium meningkat signifikan (nilai p < 0,05). Kandungan gizi per 100 gram bolu kukus dengan bubuk udang rebon 5% memenuhi angka kecukupan gizi energi 21,6%, protein 18,9% dan kalsium 25,9%. Tingkat kesukaan pada warna, aroma, rasa, tekstur dan keseluruhan berbeda signifikan (nilai p < 0,05). Bubur lemu dengan bubuk udang rebon 5% dapat diterima oleh 80% balita dan bolu kukus mencapai 88%.

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UJI KUALITAS BUBUK CABAI RAWIT (Capsicum frutescens) BERDASARKAN BERAT TUMPUKAN DAN LAMA PENGERINGAN MENGGUNAKAN CABINET DRYER

Jurnal Pendidikan Teknologi Pertanian ◽

10.26858/jptp.v5i1.8200 ◽

2019 ◽

Vol 5 (1) ◽

pp. 98

Author(s):

Maryam Jamilah ◽

Kadirman Kadirman ◽

Ratnawaty Fadilah

Keyword(s):

Moisture Content ◽

Capsicum Frutescens ◽

Drying Time ◽

Chemical Test ◽

Organoleptic Test ◽

Randomized Design ◽

Analysis Technique ◽

Test Parameters ◽

Significant Difference

This study aims to determine the effect of stack weight and drying time on the quality of cayenne pepper (Capsicum frutescens) powder. This study used a completely randomized design (CDR) factorial with treatment of stack weight (1 kg, 2 kg and 3 kg) and drying time (14 hours, 18 hours and 22 hours). Test parameters consist of yield, moisture content, and organoleptic test. The data analysis technique of this study uses analysis of variance (ANOVA), if it shows a significant difference followed by Duncan's advanced test of 5%. Based on the results of chemical test research, the treatment of 3 kg stack weight with 14 hours drying time has the highest yield and moisture content. Organoleptic test results for the highest distinctive taste were in the treatment of 2 kg stack weight with 18 hour drying time, while the results of organoleptic test for the highest characteristic odor were in the treatment of 1 kg stack weight with 14 hours drying time.

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Karakteristik Fisik dan Organoleptik Produk Mocatilla Chips dari Tepung Mocaf dan Jagung

Jurnal Ilmu Pangan dan Hasil Pertanian ◽

10.26877/jiphp.v1i1.1354 ◽

2017 ◽

Vol 1 (1) ◽

pp. 64

Author(s):

Novian Wely Asmoro ◽

Sri Hartati ◽

Catur Budi Handayani

Keyword(s):

Moisture Content ◽

Physical Properties ◽

Water Content ◽

Mechanical Testing ◽

Study Design ◽

Physical Characteristics ◽

Organoleptic Properties ◽

Organoleptic Test ◽

Organoleptic Characteristics ◽

Unit Analysis

The aim of this study was to determined the effect of mocaf flour and maize to the mocatilla chips physical properties and organoleptic properties. The study design using RAL method with one parameter added mocafflour as much as 0% as control, 15%, 30%, 45% and 60% (w / w). Each treatment using 3 experimental replicated unit. Analysis of texture products include mechanical testing, moisture content test and organoleptic test. Added mocaf flour ranging from 15% to 60% in the mocatilla chips no significant effect on water content but caused changes in texture becomes harder to value% deformation increased from 20.39% to 30.53%. Organoleptic characteristics on mocatilla chips has changed in color, taste, aroma and texture after adding mocaf flour compared with control, and overall the highest score of 4.6 panelists acceptance found on the product mocatilla chips with the addition of as much as 15%, so the addition of mocaf flour 15% can be used for the production mocatilla chips. it is not different physical characteristics and organoleptic with control (0% mocaf).

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