MUTU TERASI UDANG REBON (Acetes indicus) YANG DIPERDAGANGKAN DI BEBERAPA PASAR KOTA KENDARI

2020 ◽  
Vol 3 (2) ◽  
pp. 207
Author(s):  
Muh. Ridho Syafarullah Kadir ◽  
Asnani Asnani ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Data Analysis ◽  
Chemical Analysis ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Descriptive Analysis ◽  
Microbiological Quality ◽  
Chemical Quality ◽  
Traditional Markets

The Quality of Rebon Shrimp Paste (Acetes Indicus) Traded in Some Markets of Kendari CityABSTRACT         The aim of this study was to determine the sensory quality, chemical quality, and microbiological quality of rebon shrimp paste traded in several traditional markets in Kendari City. Data analysis of the research used descriptive analysis. samples are taken at Mandonga market and Kendari City Central Market. Based on the sensory analysis (appearance, smell, taste, texture), it shows that the Mandonga market is the highest. The highest chemical analysis of rebon shrimp paste are water P2: 43.73%, ash P1: 23.79, and protein p1: 23.75%. The total bacterial analysis ranged from 1.73 Log CFU / gr-3.33 Log CFU / gr.Keywords: Shrimp Rebon, Paste, Kendari market ABSTRAKTujuan penelitian ini untuk mengetahui mutu sensori, mutu kimia dan mutu mikrobiologi terasi udang rebon yang diperdagangkan dibeberapa pasar tradisional Kota Kendari. Analisis data penelitian menggunakan analisis deskriptif yaitu analisis yang dilakukan untuk menilai karakteristik dari sebuah data. Pengambilan sampel yang dilakukan ialah Pasar Mandonga dan pasar sentral Kota kendari. Berdasarkan analisis sensori (Kenampakan, Bau, Rasa, Tekstur) menunjukan bahwa pasar mandonga yang tertinggi. Analisis kimia kadar air tertinggi P2:43,73%, kadar abu tertinggi P1:23,79, dan kadar protein tertinggi p1:23,75%. Analisis total bakteri berkisar 1,73 Log CFU/gr-3,33 Log CFU/gr.Kata kunci: Udang Rebon, Terasi, Pasar Kendari

scholarly journals MUTU SABUN MANGKOKAN (Nothopanax scutellaium Merr)

2018 ◽  
Vol 11 (01) ◽  
pp. 18-22
Author(s):  
G. R. Hanum ◽  
S. Ardiansyah
Keyword(s):  
Escherichia Coli ◽  
Antibacterial Activity ◽  
Data Analysis ◽  
Leaf Extract ◽  
Microbial Contamination ◽  
Ph Value ◽  
Microbiological Quality ◽  
Chemical Quality ◽  
Escherichia Coli Bacteria

Mangkokan soap (Nothopanax Scutellaium Merr) is made from extract of mangkokan leaf and the material making of soap there are oil, NaOH, alcohol and glycerin. This research is to find out the quality of microbiology and chemical soap of mangkokan leaf extract (Nothopanax Scutellaium Merr) with 90% concentration of mangkokan leaf extract . This research is an experimental research with descriptive of data analysis. The results of this study were microbiological quality of Mangkokan extract soap(Nothopanax Scutellaium Merr) has antibacterial activity to Escherichia coli bacteria and there is no microbial contamination. Chemical quality of Mangkokan Extract Soap (Nothopanax Scutellaium Merr) was tested on free alkali level test 0%, pH value 11,03 and water content value 0,4668%.   Keywords: Escherichia coli, Mangkokan Leaf, Soap.

scholarly journals Studi Residu Antibiotika dan Kualitas Mikrobiologi Telur Ayam Konsumsi yang Beredar di Kota Administrasi Jakarta Timur

2020 ◽  
Vol 8 (3) ◽  
pp. 151-159
Author(s):  
Anton ◽  
E. Taufik ◽  
Z. Wulandari
Keyword(s):  
Risk Factors ◽  
Potential Risk ◽  
Egg Production ◽  
Descriptive Analysis ◽  
Microbiological Quality ◽  
Logistic Regression Models ◽  
Traditional Markets ◽  
Potential Risk Factors ◽  
Chicken Eggs

Chicken eggs are fairly high in nutritional content, especially in proteins. Usually, antibiotics are used indisease prevention and treatment program at the layer chicken farms. The use of antibiotics are still notaccording to the direction of use. Egg production is also susceptible to bacterial contamination. Therefore,the objective of this study was to analyze the presence of kanamycin residue, the microbiological quality,and to evaluate potential risk factors associated with the microbiological quality of chicken eggs in theadministration city of East Jakarta. The samples were 100 eggs taken from 21 traditional markets and4 supermarkets in the administration city of East Jakarta. Kanamycin residue tested using bioassaymethod based on SNI 7424: 2008 and the microbiological quality method used based on SNI 3926: 2008.Data were analyzed using descriptive analysis univariate Chi-Square test to determine the effect ofpotential risk factors on the quality of microbiological quality and logistic regression models to analyzethe effect of potential risk factors without looking at the interaction of other factors. The results showedthat kanamycin residues were detected in 26.19% of eggs from traditional markets and 31.25% eggsfrom supermarkets in the administration city of East Jakarta. The median value of TPC, coliform andE.coli were 0.7 log cfu/g, 1.5 MPN/g, and 1.5 MPN/g, respectively, whilst Salmonella sp test was negative.It can be concluded that kanamycin residues still found in the markets and the microbiological qualitywere below the maximum contamination limit based on SNI 3926:2008 and egg cleanness was a riskfactor for coliform contamination.

Microbiological Examination of Vegetable Seed Sprouts in Korea

2009 ◽  
Vol 72 (4) ◽  
pp. 856-859 ◽  
Author(s):  
HOIKYUNG KIM ◽  
YOUNGJUN LEE ◽  
LARRY R. BEUCHAT ◽  
BONG-JUNE YOON ◽  
JEE-HOON RYU
Keyword(s):  
Microbiological Quality ◽  
Aerobic Bacteria ◽  
Escherichia Coli O157 ◽  
Enterobacter Sakazakii ◽  
Department Stores ◽  
E Coli ◽  
Traditional Markets ◽  
Radish Sprouts ◽  
Online Stores

Sprouted vegetable seeds used as food have been implicated as sources of outbreaks of Salmonella and Escherichia coli O157:H7 infections. We profiled the microbiological quality of sprouts and seeds sold at retail shops in Seoul, Korea. Ninety samples of radish sprouts and mixed sprouts purchased at department stores, supermarkets, and traditional markets and 96 samples of radish, alfalfa, and turnip seeds purchased from online stores were analyzed to determine the number of total aerobic bacteria (TAB) and molds or yeasts (MY) and the incidence of Salmonella, E. coli O157:H7, and Enterobacter sakazakii. Significantly higher numbers of TAB (7.52 log CFU/g) and MY (7.36 log CFU/g) were present on mixed sprouts than on radish sprouts (6.97 and 6.50 CFU/g, respectively). Populations of TAB and MY on the sprouts were not significantly affected by location of purchase. Radish seeds contained TAB and MY populations of 4.08 and 2.42 log CFU/g, respectively, whereas populations of TAB were only 2.54 to 2.84 log CFU/g and populations of MY were 0.82 to 1.69 log CFU/g on alfalfa and turnip seeds, respectively. Salmonella and E. coli O157:H7 were not detected on any of the sprout and seed samples tested. E. sakazakii was not found on seeds, but 13.3% of the mixed sprout samples contained this potentially pathogenic bacterium.

scholarly journals Desamerization of Bitter Jam: Biochemical and Sensory Quality

2018 ◽  
Vol 2018 ◽  
pp. 1-13
Author(s):  
Samira Lagha-Benamrouche ◽  
Terkia Benaissa ◽  
Rezki Sadoudi
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Bioactive Compound ◽  
Antioxidant Potential ◽  
Antioxidant Compounds ◽  
Bitter Orange ◽  
Sensorial Quality

This work consists of studying the influence of the desamerization of the mesocarpe on the chemical composition and the sensorial quality of the jam, based on the bitter orange. The results of the various analysis show that desamerization decreases acidity, sugars, protein, and bioactive compound levels (carotenoids, polyphenols, and vitamin C), but desamerized jams still remain an important source of antioxidant compounds with antioxidant potential in the diet. Concerning the sensory analysis of the jams, the results show that the jam desamerized with water presents the same bitterness as the bitter jam and that the salt significantly reduces the bitterness of the jams.

scholarly journals A Hedonic Pricing Model of Rice in Traditional Markets

2021 ◽  
Vol 748 (1) ◽  
pp. 012022
Author(s):  
A Sulistyo ◽  
A Mubarak ◽  
Hendris
Keyword(s):  
Descriptive Analysis ◽  
Linear Regression Analysis ◽  
Multiple Linear Regression Analysis ◽  
Hedonic Pricing ◽  
Hedonic Price ◽  
Hedonic Pricing Model ◽  
Traditional Markets ◽  
Foreign Objects ◽  
Traditional Market

Abstract Every consumer would expect rice at an affordable price with a very good quality. This study aims to determine the quality of rice and estimate the hedonic price model of rice in the traditional market of Tarakan City. This research was conducted at the traditional market in Tarakan City, North Kalimantan. Analysis of the data was is descriptive analysis and multiple linear regression analysis. The results showed that the quality of rice found in the traditional market in Tarakan City was medium grain. The characteristics of rice that affected rice prices were chalk grains, head grains and yellow grains. While foreign objects, small grains, red grains and broken grains had no effect on the price of rice.

scholarly journals 'Sensory analysis of specialty coffee from different environmental conditions in the region of Matas de Minas, Minas Gerais, Brazil

Revista CERES ◽  
2016 ◽  
Vol 63 (4) ◽  
pp. 436-443 ◽  
Author(s):  
Alice de Souza Silveira ◽  
Aracy Camilla Tardin Pinheiro ◽  
Williams Pinto Marques Ferreira ◽  
Laércio Junio da Silva ◽  
José Luis dos Santos Rufino ◽  
...  
Keyword(s):  
Environmental Conditions ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Sensory Attributes ◽  
Fruit Color ◽  
Tukey Test ◽  
Specialty Coffee ◽  
Final Score ◽  
Main Factor

ABSTRACT Specialty coffees can be differentiated in various ways, including the environmental conditions in which they are produced and the sensory composition of the drink. This study aimed to evaluate the effect of altitude, slope exposure and fruit color on the sensory attributes of cafes of the region of Matas de Minas. Sampling points were georeferenced in four altitude ranges (< 700 m; 700 ≤ x ≤ 825 m, 825 < x < 950 m and ≥ 950 m) of the coffee crop; two fruit colors of var. Catuaí (yellow and red); and two slope exposures (North-facing and South-facing). Coffee fruit at the cherry stage were processed and submitted to sensory analysis. The sensory attributes evaluated were overall perception, clean cup, balance, aftertaste, sweetness, acidity, body and flavor, which made up the final score. The scores were examined by ANOVA and means were compared by the Tukey test (p ≤ 0.05). From the sensory standpoint, coffee fruits of both colors are similar, as well as the coffees from both slope exposures when these factors were analyzed separately. However, at higher altitudes, Yellow Catuaí produces coffees with better sensory quality. Similarly, coffees from North-facing slopes, at higher altitudes produce better quality cup. The altitude is the main factor that interferes with coffee quality in the area. All factors together contribute to the final quality of the beverage produced in the region of Matas de Minas.

scholarly journals Perceived sensory quality of unpolished pigmented and milled white rice

2018 ◽  
Vol 120 (5) ◽  
pp. 1073-1088
Author(s):  
Arunothai Juemanee ◽  
Kongkarn Kijroongrojana ◽  
Mutita Meenune ◽  
Wilatsana Posri
Keyword(s):  
Sensory Quality ◽  
Descriptive Analysis ◽  
Sensory Information ◽  
Content Type ◽  
White Rice ◽  
Pigmented Rice ◽  
Cross Cultural Comparison ◽  
The Uk ◽  
Sensory Profiles

Purpose The purpose of this paper is to explore and compare consumer perceptions of unpolished pigmented rice and milled white rice between unfamiliar and typical consumers. Design/methodology/approach This study first employed focus groups to explore attitudes and habits relating to rice consumption among British subjects. A sensory descriptive analysis method, flash profiling (FP), was then applied on consumer panels in the UK and Thailand to gain perceived sensory quality of unfamiliar and typical rice samples. The sensory profiles generated by British and Thai panellists were analysed by generalised procrustean analysis (GPA) and compared based on perceived attributes, dominant characteristics and repeatability. Findings Focus group results suggested that consumer familiarity with rice might influence preferred rice textural quality. The prominent textures of stickiness and bittiness of unpolished pigmented rice were negatively associated with perceived quality in the UK participants. The sensory profiles generated by GPA consisted of similarity with darkness of colour and sweet/earthy type odours that are key dominant characteristics of the Thai pigmented rice. Practical implications The research has provided sensory information of the unpolished pigmented rice as compared with milled white rice. The information gives insights on product development directions for export and further research on rice processing and cooking instructions. Originality/value This study is the first to apply sensory evaluation in a cross-cultural comparison of pigmented rice.

Potential Use of Monsoon Rainwater for Drinking Purpose in Bangladesh

2008 ◽  
Vol 3 (3) ◽  
Author(s):  
M.G. Mostafa ◽  
S.M. Shafiuzzaman
Keyword(s):  
Particulate Matter ◽  
Rainwater Harvesting ◽  
Microbiological Quality ◽  
Chemical Quality ◽  
Physico Chemical ◽  
Treatment Technologies ◽  
Almost All ◽  
The City ◽  
Domestic Purpose

This study investigates the feasibility of the utilization of monsoon rainwater for domestic purpose in Bangladesh. A survey was done in Rajshahi city in Bangladesh about the prospect and possibilities of rainwater harvesting (RWH). RWH system was not found in any individual or commercial apartment in the city. But, however, in rainy season, women about 46% houses used to collect rainwater from their roofs for domestic uses at least once in a year. In this study, a numbers of rainwater samples were collected from open atmosphere and through two different roof catchments (galvanized iron and concrete) and analysed the physico-chemical quality. pH of all the samples ranges from 6.3 to 7.7. The results showed the physico-chemical quality of the samples were found within the limits of WHO's standard of drinking water except the particulate matter in rainwater. The study recommend that the rainwater would be allowed to stand for 6-10 hours to settle more than 90% of the particulate matter and a 3-4 folds fine thin clothes could be used as filter to remove almost all particulate matter from the water. Moreover, the study observed that the microbial treatment technologies such as chlorination, solar or UV radiations would be technically feasible and economically sound to destroy micrograms in stored rainwater. Further research is imperative on potential indicators of both microbiological quality and health risk to minimize contamination of roof-collected rainwater.

scholarly journals Effect of Bambara Nut Flour Addition on Proximate, Mineral Composition and Sensory Quality of Millet Based Madidi: A Nigerian Solid Gel Food

2020 ◽  
pp. 1-8
Author(s):  
J. A. Ayo ◽  
F. Aba
Keyword(s):  
Mineral Composition ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Cold Water ◽  
Dry Weight ◽  
Bambara Groundnut ◽  
Weight Basis ◽  
Substitution Level ◽  
Foreign Materials

Madidi was produced from different formulations of pearl millet ogi and bambara nut flours. Five madidi products were produced at the laboratory scale using 100:0 (control), 95:5, 90:10, 85:15 and 80:20 millet to bambara groundnut flours, respectively. Bambara ground nut were cleaned, sorted (to remove foreign materials), soaked in cold water for 2 hours, dried and toasted for 30 minutes by using oven. The five formulated products were subjected to proximate, minerals and sensory analysis. The results showed that the protein contents increased with increased addition of bambara groundnut flour. The protein contents ranged from 1.79 to 3.51% on dry weight basis. The fat contents ranged from 0.26 to 1.22%. Carbohydrate content decreased from 22.00 to 13.21% as the proportion of bambara flour increased. Magnesium and phosphorous increased significantly (p=0.05), however potassium and iron were not significant affected (p=0.05). The 100% millet (0.17 mg/100 g) was significantly high in magnesium (p=0.05) followed by 95% millet and 5% bambara nut (0.09 mg/100 g). The phosphorous composition increased with increase in bambara nut (0.17– 0.22 mg/100 g). The average scores of parameters for all the products are relatively high. Product 85:15 millet to bambara flour was most acceptable. It is concluded that an acceptable madidi can be produced from millet and bambara nut at 15% substitution level.

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