FORMULASI BUBBLE PEARLS DENGAN PENAMBAHAN PUREE JAMBU BIJI (PSIDIUM GUAJAVA  L.)

Bubble pearls are a beverage product that is easy to consume and rich in antioxidants and is one of the innovations that can be used to process guava so that it does not rot easily. Bubble pearls are generally made from tapioca flour, sugar and water. This study aims to determine the most preferred bubble pearls formulation based on the sensory attributes of the additives in various forms of guava ingredients. Bubble pearls are made with four types of guava ingredients in the form of puree, flour, extract and paste. Making bubble pearls is added with tapioca flour, sugar and water. The ingredients for guava and tapioca flour use a ratio of 4: 1, 3: 2, 2: 3. The first stage sensory test is based on hedonic ranking of the elasticity, mouthfeel and overall attributes, the results of which are analyzed using two way anova. The second stage of sensory test is a hedonic rating of the attributes of taste, aroma, color, texture and overall, the results of which are analyzed using one way ANOVA. The second stage uses 30 panelists each who are not trained who are identified to like bubble pearls. The results of the first stage sensory test showed that the attributes of chewiness, mouthfeel and overall were guava flour, puree, pasta with a ratio of 4: 1 while the extract form was a 3: 2 ratio. The results of the second stage sensory test showed that the attributes of aroma, taste, texture, color, and overall were guava flour with a ratio of 4: 1. Overall, the most preferred formulation for making bubble pears is made from guava powder and tapioca flour with a ratio of 4:1.

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FORMULASI MINUMAN SINBIOTIK DENGAN PENAMBAHAN PUREE PISANG AMBON (Musa paradisiaca var sapientum) DAN INULIN MENGGUNAKAN INOKULUM Lactobacillus casei

Jurnal Agritech ◽

10.22146/agritech.9453 ◽

2014 ◽

Vol 34 (03) ◽

pp. 257 ◽

Cited By ~ 1

Author(s):

Dewi Desnilasari ◽

Ni Putu Ayu Lestari

Keyword(s):

Lactobacillus Casei ◽

Microbiological Quality ◽

Skim Milk ◽

Sensory Test ◽

Second Stage ◽

Musa Paradisiaca ◽

The Third ◽

Organoleptic Test ◽

Hedonic Rating

Synbiotic was a combination of prebiotics and probiotics. One of the agricultural commodities that contains prebiotics was “Pisang Ambon”. Pisang Ambon and inulin as prebiotics and Lactobacillus casei as a probiotics can produce synbiotic beverages. To obtain synbiotic beverages, it needs a drink formulation that utilizes Pisang Ambon and useinoculum L. casei as a stater and adding inulin to obtain preferred synbiotic beverages. The objective of this research was to discover the most preferred formulation synbiotic beverages from puree of Pisang Ambon. This research was divided into three steps, the ﬁ rst step was the optimization of the use puree of Pisang Ambon and skim milk in synbiotic beverages using organoleptic test, the second was the addition of inulin as a prebiotic optimization at the best formulations of synbiotic beverages that obtained in the ﬁ rst step through sensory test and organoleptic test by doing hedonic rating test, and the third step was the analysis of the quality of the best synbiotic beverages in the second stage using parameters of chemical and microbiological quality. The result showed that ratio for skim milk: banana puree were 1:1 with 2% inulin addition was the most preferable synbiotic beverage. Synbiotic beverages contains moisture84.46%, ash 0.75%, 2.79% protein, 0.2% fat, 11.8% carbohydrate, number of LAB 3.6 x 10 9 cfu/ml, Coliform below the threshold and negative contamination of Salmonella.Keywords: Pisang ambon, synbiotic beverage, L. casei ABSTRAKSinbiotik merupakan kombinasi antara prebiotik dan probiotik. Salah satu komoditas hasil pertanian yang mengandung prebiotik adalah pisang ambon. Penggunaan pisang ambon dan inulin sebagai prebiotik serta L. casei sebagai probiotik dapat menghasilkan produk minuman sinbiotik. Untuk diperoleh minuman sinbiotik, diperlukan suatu formulasiminuman yang memanfaatkan pisang ambon menggunakan inoculum L. casei sebagai staternya dan penambahan inulin agar diperoleh minuman sinbiotik yang disukai. Penelitian ini bertujuan untuk menemukan formulasi minuman sinbiotik dari puree pisang ambon yang paling disukai. Penelitian ini terbagi menjadi tiga tahap, yang pertama adalah optimasi penggunaan puree pisang ambon dan susu skim dalam minuman sinbiotik menggunakan uji organoleptik, yang keduaadalah optimasi penambahan inulin sebagai prebiotik pada formulasi minuman sinbiotik terbaik yang diperoleh pada tahap pertama melalui uji sensorik serta uji organoleptik dengan melakukan uji rating hedonik, dan tahap ketiga adalah analisis mutu minuman sinbiotik terpilih pada tahap kedua dengan parameter mutu kimia dan mikrobiologi. Minumansinbiotik terpilih adalah formulasi perbandingan puree pisang dan susu skim 1:1 dengan penambahan inulin 2%. Hasil analisis mutu minuman sinbiotik dengan kadar air 84,46%, abu 0,75%, protein 2,79%, lemak 0,2%, karbohidrat 11,8%, total BAL 3,6 x 10 9 cfu/ml, cemaran Coliform dibawah ambang batas yang ditetapkan dan Salmonella negatif.Kata kunci: Pisang ambon, minuman sinbiotik, L. casei

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Elaboration and characterization of snack bars made with ingredients from the Amazon

Acta Amazonica ◽

10.1590/1809-4392201602203 ◽

2017 ◽

Vol 47 (2) ◽

pp. 103-110 ◽

Cited By ~ 1

Author(s):

Isadora Cordeiro dos PRAZERES ◽

Alessandra Ferraiolo Nogueira DOMINGUES ◽

Ana Paula Rocha CAMPOS ◽

Ana Vânia CARVALHO

Keyword(s):

Eating Habits ◽

Sensory Attributes ◽

Acceptance Rate ◽

Fruit Pulp ◽

Brazil Nut ◽

Sensory Acceptance ◽

Tapioca Flour ◽

Color Texture

ABSTRACT Snack bars were launched on the market as an alternative for people seeking healthier food options. They are popular portable snacks commonly eaten between meals. This study aimed to develop snack bars made with tapioca flour, Brazil nut and native fruit pulps (açaí, cupuaçu, muruci and taperebá) as well as to assess their physical, physicochemical, microbiological and sensory attributes. The preferred concentration of fruit pulp was 10% in the açaí bar, and 15% in the cupuaçu, muruci and taperebá bars. The acceptance rate of the açaí bars was greater than 70% for the attributes appearance, color, texture, and overall impression, but was lower for flavour. This result may be related to the eating habits of some panelists, who eat açaí pulp without adding any other ingredients that can impart the unique flavour of the fruit. The cupuaçu and muruci snack bars had higher sensory acceptance than the açaí and taperebá bars; therefore, they are more likely to have better market prospects.

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CHARACTERISTICS OF FISH CRACKERS BASED ON TYPES OF FISH AND DIFFERENT TYPES OF STARCH

Pasundan Food Technology Journal ◽

10.23969/pftj.v5i2.1041 ◽

2018 ◽

Vol 5 (2) ◽

pp. 102

Author(s):

Dede Zaenal Arif

Keyword(s):

Economic Value ◽

Free Variable ◽

Physical Analysis ◽

Second Stage ◽

Sample Composition ◽

Different Types ◽

Development Levels ◽

Tapioca Flour ◽

Two Stages ◽

Organoleptic Parameters

The purpose of this research is to produce fish crackers from different types of fish, namely catfish and patin fish as well as different types of starch and know the characteristics of a good fish crackers. The benefit that can be expected from this research was to utilize catfish and patin fish abundant potency and add economic value. The method of this research was divided into two stages, namely the first stage is the stage which determines the range of the comparison with the fish flour, determine the type of fish and determine the type of flour used by using the hedonik method of organoleptic parameters. On the second stage has a purpose and that is to analyze chemical and physical fish crackers by comparison. The data were analyzed using the method of experiment results simple linear variable (x) increase in comparison of fish and flour (part). The free variable (y) consists of the response of the color, flavor, aroma, texture, volume and the development levels of crispness. The type of fish and the type of starch correlated against all response organoleptic, except the catfish and tapioca flour was not correlated against sense, catfish and cornmeal were not correlated against the texture of the fish, and catfish and sago flour not correlated against scent. The highest correlation is indicated by the sample composition of the cornmeal and catfish fish total value index by 17 of the total value of the correlation coefficient in classification. The sample was selected based on organoleptic level consumer favorite is with the composition of samples catfish and tapioca flour with a 1:1 comparison (111). Based on the results of the chemical analysis of protein obtained 24,38%, fat content of 1.6%, levels of starch of 44.69% and water content of 5.5%. Physical analysis of the parameter and the mobilising of the volume development of IE of 146.43% and the level of crispness that is of 0.56 mm/s/50gram.

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UJI AKTIVITAS JUS BUAH JAMBU BIJI BERDAGING MERAH (Psidium guajava L.) TERHADAP PENINGKATAN TROMBOSIT PADA MENCIT (Mus musculus L.) YANG DIINDUKSI KLORAMFENIKOL

Jurnal Ilmiah As-Syifaa ◽

10.33096/ja.v10i2.340 ◽

2018 ◽

Vol 10 (2) ◽

pp. 170-178

Author(s):

Cindy Trie Permatasari Hosea ◽

Abdul Wahid Jamaluddin ◽

Yuko Mulyono Adikurniawan

Keyword(s):

Mus Musculus ◽

Psidium Guajava ◽

Thrombocyte Count ◽

Guava Fruit ◽

Life Threatening ◽

Post Hoc ◽

One Way Anova ◽

Hemostatic Disorder

Thrombocytopenia is the most common hemostatic disorder acquired in dogs and can be a life-threatening. Guava fruit and leaves extract are believed to improve thrombocyte counts. The purpose of this study was to prove that administration of guava juice could improve thrombocyte count in mice that have thrombocytopenia after induced by chloramphenicol. We were used 24 mice as samples divided into 4 groups : KS group (given aquades for 12 days), KN group (induced by chloramphenicol for 7 days, then aquades on next 5 days), group P1 (induced by chloramphenicol for 7 days then guava juice 5 g/ml concentration on 5 next day); and group P2 (induced by chloramphenicol for 7 days then guava juice 10 g/ml concentration on the next 5 days). Thrombocyte count was measured three times, before treatment (day 0), after chloramphenicol induction (day 7), and after guava juice (day 12). Data of thrombocyte count was analyzed using one way Anova and Post Hoc LSD test. The results showed that the guava juice (Psidium guajava L.) concentration of 5 g/ml and 10 g/ml had significant effect (p <0,05) to increase platelet numbers in mice after induced by chlorampenicol dose 30mg/30grBW.

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“She is a Spinster”: a Descriptive Study on Perception Toward Single Women

International Journal of Engineering & Technology ◽

10.14419/ijet.v7i2.29.13995 ◽

2018 ◽

Vol 7 (2.29) ◽

pp. 667

Author(s):

Nanik . ◽

Mareyke M.W. Taira ◽

Wiwin Hendriani

Keyword(s):

Statistical Analysis ◽

Single Women ◽

Married Women ◽

Negative Perception ◽

Second Stage ◽

Measurement Tools ◽

Married Men ◽

Negative Impression ◽

One Way Anova ◽

Descriptive Statistical Analysis

The aim of this research was to explore perception toward single women, according to respondents from 4 different subject groups. Exploration on topic was intriguing to be further researched, considering that the percentage of single women had been increasing in numerous countries, but the discussion was lacking, especially in Indonesia. Respondents in this study were Indonesian single or married men and women aged 25-70 years. Respondents were gathered through purposive incidental sampling (N = 128) and consisted of 41 single women, 49 married women, 13 single men, and 25 married men. An open-ended questionnaires constructed by the first author was used as measurement tools. Respondents were tasked to mention perceived positive and negative impression toward single women. Data gathered underwent two analysis stages. The first part was a descriptive content analysis and the second stage was a descriptive statistical analysis comparing means from one-way ANOVA. Statistical analysis showed significant result (average p < .05) when comparing means of positive and negative perception based on demographic statistics. Results showed significant negative perception and strong labeling toward single women although there were also significant positive perceptions. Negative and positive perceptions of single women tend to be universal from several generations of adults.

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Computerized protocol of orofacial myofunctional evaluation with scores: usability and validity

CoDAS ◽

10.1590/2317-1782/201420140021 ◽

2014 ◽

Vol 26 (4) ◽

pp. 322-327 ◽

Cited By ~ 1

Author(s):

Cláudia Maria de Felício ◽

Gislaine Aparecida Folha ◽

Alice Stahl Gaido ◽

Márcio de Mendonça Mancine Dantas ◽

Paulo Mazzoncini de Azevedo-Marques

Keyword(s):

Speech Language Pathology ◽

Second Stage ◽

The Third ◽

Third Stage ◽

Language Pathology ◽

Three Stages ◽

One Way Anova

PURPOSE: To test the usability of Computerized Orofacial Myofunctional Evaluation (OMES) protocol and analyze its validity.METHODS: The study was divided into three stages: the first stage, production of the computerized version of OMES. The second stage was the validation of the user's interface, in which 100 OMES protocols of a database, filled in printed version, were transferred using the computerized instrument. Necessary changes to the system have occurred at this stage. In the third stage, usability of the OMES protocol in multimedia version, three evaluators transferred data from other 25 printed protocols from database for the computerized version, and the time to transfer the data of each protocol was computed and compared between examiners by one-way ANOVA. Moreover, these evaluators analyzed the usability of computerized protocol according to the "Ten principles of Heuristics usability" as described in the literature.RESULTS: The computerized protocol satisfied the principles of heuristics usability, according to the evaluation of the three Speech-Language Pathology evaluators, and the average time spent by the evaluators to transpose the data of each protocol to the software ranged from 3.1±0.75 to 3.83±0.91 minutes.CONCLUSION: The Computerized AMIOFE protocol is valid and had its usability/functionality confirmed.

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DAYA TERIMA DAN ANALISIS ZAT GIZI PADA PEMPEK SUBSTITUSI TEPUNG MOCAF

JURNAL MEDIA KESEHATAN ◽

10.33088/jmk.v11i1.352 ◽

2018 ◽

Vol 11 (1) ◽

pp. 020-027

Author(s):

Cici Cutyanti

Keyword(s):

Starch Content ◽

Ash Content ◽

Snack Food ◽

Cassava Root ◽

Significant Difference ◽

Materials Used ◽

Tapioca Flour ◽

One Way Anova ◽

Macro Nutrients ◽

Ground Corn

Mocaf flour is a flour made from cassava root (Manihot escluenta) which hasa lower ash content that is around 0.4 percent, has a higher starch content and mocaf alsohas a higher fiber content than wheat. Mocaf flour in this research as the basic ingredientof making pempek. Pempek is a snack food made from ground corn, tapioca, salt, andwater. This study aims to determine the acceptance (texture, color, flavour, taste) and toknow the nutrients of energy and macro nutrients in pempek mocaf. The materials used inmaking pempek are mocaf flour, tapioca flour, anchovy, palm oil, carrot, garlic, salt, andwater. Treatment in this research pempekis F1 flour mocaf 100%, F2 mocaf flour 75%and tapioca flour 25%, while F3 uses 50% mocaf flour and 50% tapioca flour. Themethod ofresearch is pempek in organoleptic test by 40 panelis then pempek mostpreferred analyzed nutrient energy and macro nutrient. The method of nutrient analysisused for the protein test using Kjeldahl, fat using hydrolysis-soxhlet, and carbohydratesusing Luff scrhool. From the results of one way anova pempek one of the most preferredis pempek with 50 mocaf F3 flour treatment and 50% tapioca flour. There is a markeddifference to texture and taste and there is no significant difference in color and flavour.While after the analysis obtained energy 173.61 calories, 5.27 grams of protein, 4.81grams of fat, and carbohydrates 27.31 grams. From this study it can be concluded that F3treatment contains energy, protein and fat higher than pempek which is often circulated,while carbohydrate is lower than pempek that often circulate. Suggestion for furtherinvestigators can examine more about micro nutrient found in pempek made from mocafflour.

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UJI AKTIVITAS JUS BUAH JAMBU BIJI BERDAGING MERAH (Psidium guajava L.) TERHADAP PENINGKATAN TROMBOSIT PADA MENCIT (Mus musculus L.) YANG DIINDUKSI KLORAMFENIKOL

Jurnal Ilmiah As-Syifaa ◽

10.33096/jifa.v10i2.340 ◽

2018 ◽

Vol 10 (2) ◽

pp. 170-178

Author(s):

Cindy Trie Permatasari Hosea ◽

Abdul Wahid Jamaluddin ◽

Yuko Mulyono Adikurniawan

Keyword(s):

Mus Musculus ◽

Psidium Guajava ◽

Thrombocyte Count ◽

Guava Fruit ◽

Life Threatening ◽

Post Hoc ◽

One Way Anova ◽

Hemostatic Disorder

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Analisis Kelayakan Usaha dan Nilai Tambah Kerupuk Cumi

Jurnal Keuangan dan Bisnis ◽

10.32524/jkb.v17i1.494 ◽

2019 ◽

Vol 16 (2) ◽

pp. 32

Author(s):

Ramli Arul ◽

Budi Setiawan ◽

Siti Asmaul Mustaniroh

Keyword(s):

Nutrient Content ◽

The Other ◽

Raw Material ◽

Added Value ◽

Fish Meat ◽

Other Hand ◽

Fishery Products ◽

And Performance ◽

Tapioca Flour ◽

Color Texture

One attempt to create a processed product of fishery products in the form of finished goods which main raw material are fishery products is by processing it into crackers. Crackers are generally made from tapioca flour as a source of starch with the addition of spices and water which have a low nutrient content. Addition of nutritional crackers can be done by adding fish meat. While on the other hand, the type of fish as the main raw material for making fish crackers greatly influences the color, texture and taste of fish crackers. As in the case with squid crackers which have distinctive taste and performance when compared to other fish crackers. To see the potential of the squid cracker business, it is necessary to conduct research to see whether the processing of squid into squid crackers is able to provide increased income or in other words whether the squid cracker business is feasible or not and how much added value from processing squid to squid crackers. This study aims to look at the feasibility of squid cracker business in terms of financial aspects and to determine the amount of added value obtained from processing squid into squid crackers. The research showed that the development of a squid cracker business was feasible and prospective to be carried out.

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Zinc, calcium, protein, lead, mercury, and the sensorics quality of cireng snacks supplemented with blood cockle (Anadara granosa)

Nusantara Bioscience ◽

10.13057/nusbiosci/n090408 ◽

2017 ◽

Vol 9 (4) ◽

pp. 385-391

Author(s):

MARGARETHA SOLANG ◽

DJUNA LAMONDO ◽

SYAM S. KUMAJI

Keyword(s):

Economic Value ◽

National Standard ◽

Anova Test ◽

Nutrition Value ◽

The One ◽

Tapioca Flour ◽

Blood Cockle ◽

Anadara Granosa ◽

One Way Anova

Solang M, Lamondo D, Kumaji SS. 2017. Zinc, calcium, protein, lead, mercury, and the sensorics quality of cireng snacks supplemented with blood cockle (Anadara granosa). Nusantara Bioscience 9: 385-391. Blood cockle (Anadara granosa) is a potential nutritious food with high economic value. This study aims at evaluating the level of zinc, calcium, protein, mercury, lead, and the sensorics quality of cireng (traditional Indonesian snack made from fried-tapioca flour dipped into sauces) supplemented with blood cockle. This study used complete randomised design, where the treatment factors consisted of flour made from blood cockles to supplement the flour used in making the cireng snacks. The concentration of the treatment factors were 0%, 5%, 10%, 15%, and 20%. The data were analyzed using the One Way ANOVA test and LSD test. This study shows that blood cocklesâ€™ supplementation significantly increases the level of protein (p=0.05), zinc (p=0.031), calcium (p= 0.016), lead (0.000), mercury (p= 0.022) of the cireng snacks. Supplementation of blood cockles has increased the preference toward cirengâ€™s flavor, aroma, and color by 10%, whereas the level of preference toward the texture of cireng which used the blood cockle has increased by 20% compared to cireng product with non-supplemented flour. The level of lead (Pb), and Mercury (Hg) are below the Indonesian National Standard (SNI). Supplementation of blood cockles from Gorontalo in the flour used in making the cireng snacks produced snacks with a better nutrition value and safe to consume. Also, the flavor, color, texture, and aroma are acceptable.

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