scholarly journals KUALITAS SENSORIS ES KRIM YANG DITAMBAHKAN BUAH NAGA MERAH (Hylocereus polyrhizus)

ZOOTEC ◽  
2019 ◽  
Vol 39 (2) ◽  
pp. 284
Author(s):  
Rumiati Umar ◽  
S.E. Siswosubroto ◽  
Meilani R. Tinangon ◽  
Afrisa Yelnetty
Keyword(s):  
Sensory Quality ◽  
Skim Milk ◽  
Ice Cream ◽  
Sensory Properties ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Egg Yolks ◽  
Whipped Cream ◽  
Hylocereus Polyrhizus

SENSORY QUALITY OF ICE CREAM ADDED BY RED DRAGON FRUIT (Hylocereus polyrhizus). The study was conducted to determine the addition of red dragon fruit on the sensory quality of ice cream. This study used UHT  milk, milk of skim milk, whipped cream, gelatin powder, aquades, granulated sugar, egg yolks and 16 dragon fruit. The design used was a Completely Randomized Design (CRD) consisting of 5 treatments and 40 replications. The variables analyzed in this study were sensory quality (color, aroma, texture, taste). Data obtained were analyzed using ANOVA. The significant differences between treatments were tested by the BNJ test. The results indicated that the red dragon fruit in the treatments of R0, R1, R2, R3, and R4 gave a very significant influence (P <0.01) on color, aroma, texture, and taste of ice cream and the results of BNJ's further test showed R4 treatment (40% red dragon fruit) had the best results on the sensory properties of ice cream. Therefore, it was concluded that the addition of 40% red dragon fruit provided good sensory quality of ice cream. Keywords: Ice cream, Red Dragon Fruit, Sensory Properties

scholarly journals PEMANFAATAN TEPUNG UMBI MINOR SEBAGAI ALTERNATIF STABILIZER ALAMI UNTUK MENINGKATKAN MUTU FISIK DAN INDERAWI ES KRIM BUAH NAGA (Hylocereus polyrhizus sp.)

Pro Food ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 268-276
Author(s):  
Yeni Sulastri ◽  
Rucitra Widyasari ◽  
Rini Nofrida ◽  
Mohammad Abbas Zaini ◽  
Zainuri . ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Emulsion Stability ◽  
Ice Cream ◽  
Melting Time ◽  
Dragon Fruit ◽  
Three Stages ◽  
Concentration Levels ◽  
Hylocereus Polyrhizus

The study aimed to analyze the effect of using some local tuber flour as alternative stabilizer on dragon fruit ice cream through physical and sensory quality. Tuber local utilizing was lombos (porang), meanwhile uwi, talas belitung, and CMC as a control. The research was conducted in three stages: 1) making of flours: lombos, porang, and talas belitung 2) making dragon fruit ice cream in addition of natural stabilizer of lombos flour, porang flour and talas belitung flour under various concentration levels at 0.1, 0.3 and 0.5% w / v and 3) determining of the best treatment from each natural stabilizer. The result showed that was red dragon fruit ice cream with 0.5% porang flour as stabilizer had similar effect to CMC as an ice cream stabilizer. The porang 0,5% treatment was overrun, 87,41% emulsion stability, melting time 95,45 minutes / 100 gram, 54,5 dPa.s viscosity, and 3.95 hedonic score (mildly like to like), 4.33 (like) hedonic texture and 4,53 (mildly gentle to soft) texture with scoring test.Keywords: ice cream, tuber, stabilizerABSTRAKPenelitian ini bertujuan untuk menganalisa pengaruh dari penggunaan beberapa tepung umbi lokal sebagai alternatif stabilizer pada es krim buah naga terhadap sifat fisik dan sensori. Umbi lokal yang digunakan adalah umbi lombos (porang), umbi uwi dan umbi talas belitung serta CMC sebagai kontrol. Penelitian dilakukan dalam tiga tahap yaitu 1) pembuatan tepung talas belitung, pembuatan tepung umbi porang, pembuatan tepung umbi uwi, 2) pembuatan es krim buah naga dengan penambahan stabilizer alami berupa tepung umbi talas belitung, tepung umbi porang, tepung uwi pada berbagai tingkat konsentrasi yaitu 0.1, 0.3 dan 0.5 %b/v dan 3) penentuan perlakuan terbaik dari masing-masing penggunaan penstabil alami. Berdasarkan hasil penelitian diketahui bahwa es krim buah naga merah yaitu jenis penstabil porang dengan konsentrasi 0,5% dan mampu menyamai CMC sebagai penstabil es krim. Pada perlakuan porang 0,5% diperoleh overrun 68,50%, stabilitas emulsi 87,41 %, waktu leleh 97.7 menit/100 gram, viskositas 54.5 dPa s, skor hedonik rasa 3,95 (agak suka mengarah ke suka), hedonik tekstur 4,33 (suka), skoring tekstur 4,53 (agak lembut mengarah ke lembut).Kata kunci: es krim, umbi, stabilizer

scholarly journals Pengaruh Indeks Panen Terhadap Umur Simpan dan Mutu Buah Naga (Hylocereus polyrhizus) Selama Penyimpanan [Effect of Harvest Index on Shelf-Life and Quality of Dragon Fruit (Hylocereus polyrhizus) During Storage]

2020 ◽  
Vol 30 (1) ◽  
pp. 87
Author(s):  
Leni Marlina ◽  
Bambang Hariyanto ◽  
NFN Jumjunidang ◽  
Irwan Muas
Keyword(s):  
Shelf Life ◽  
Harvest Index ◽  
Tropical Fruits ◽  
Randomized Design ◽  
Peel Color ◽  
Dragon Fruit ◽  
Soluble Solid ◽  
Completely Randomized Design ◽  
Hylocereus Polyrhizus

<p>Pengembangan buah naga (Hylocereus polyrhizus) masih mengalami kendala dalam aspek pascapanen, seperti rendahnya mutu buah di pasaran dan pendeknya umur simpan. Indeks panen yang tepat diharapkan dapat meningkatkan mutu buah naga di pasaran dan memperpanjang umur simpan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh indeks panen terhadap mutu dan umur simpan buah naga selama penyimpanan. Penelitian dilaksanakan pada bulan September sampai dengan November 2015 di Laboratorium Kimia dan Pascapanen Balai Penelitian Tanaman Buah Tropika (Balitbu Tropika), Solok, Sumatra Barat. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap dengan lima perlakuan, yaitu indeks I=kulit buah hijau  90–99% dan merah 1–10% (hijau semburat merah) jumbai hijau, indeks II=kulit buah hijau 60–89% dan merah 11–40% (hijau&gt;merah) jumbai hijau, indeks III=kulit buah hijau 11–40% dan merah 60–89% (hijau&lt;merah) jumbai hijau, indeks IV=kulit buah hijau 0–10% dan merah 90–100% (merah terang) jumbai hijau, dan indeks V=kulit buah merah gelap jumbai hijau, dan lima ulangan. Hasil penelitian menunjukkan bahwa perlakuan indeks panen berpengaruh nyata terhadap warna kulit buah, kesegaran, padatan terlarut total, asam tertitrasi total, dan susut bobot. Perlakuan indeks panen yang berbeda memberikan pengaruh yang nyata terhadap mutu dan umur simpan buah naga. Perlakuan yang menghasilkan mutu  terbaik selama buah disimpan adalah buah naga yang dipanen pada indeks III. Perlakuan terbaik yang menghasilkan umur simpan terlama adalah buah naga yang dipanen pada indeks II, yaitu 8 hari setelah panen. </p><p><strong>Keywords</strong></p><p>Indeks panen; Mutu; Umur simpan; Buah naga</p><p><strong>Abstract</strong></p><p>The development of dragon fruit is still encountered some constraints in postharvest aspects i.e. low quality in the market and short self-life. The suitable harvest index is intended to improve quality and prolong the shelf-life of dragon fruit. The aim of the research was to determine the effect of harvest index on quality and shelf-life of dragon fruits during storage. The research was conducted from September to November 2015 at Chemistry and Postharvest Laboratory of Indonesian Tropical Fruits Research Institute (ITFRI), Solok. The study was used completely randomized design with five treatments were index I=peel color are green 90–99% and red 1–10% (green tinge of red), II=peel color are green 60–89% and red 11–40% (green&gt;red), III=peel color are green 11–40% and red 60–89% (green&lt;red), IV=peel color are green 1–10% and red=90–100% (light red), and V=peel color  is dark red with green scaled all of treatments, and five replications. The results showed that harvest index effected in peel color, freshness, total soluble solid, total titrable acidity, and weight loss. The treatment which produces the best quality during storage was  index III. The best treatment that prolongs the shelf-lfe of dragon fruit during storage was index II i.e. 8 day after harvesting. </p>

scholarly journals PHYSICOCHEMICAL AND SENSORY PROPERTIES OF ICE CREAM PRODUCED USING RAW AND PROCESSED MILK

2021 ◽  
Vol 6 (1) ◽  
Author(s):  
Kalaiarasi Gnanaprakasam
Keyword(s):  
Sensory Quality ◽  
Storage Period ◽  
Ice Cream ◽  
Buffalo Milk ◽  
Sensory Properties ◽  
Cow Milk ◽  
Total Solids ◽  
Sensory Score ◽  
The Mean

The present study was carried out to examine the effect of storage period on the physicochemical, sensory quality of Ice cream produced using Raw (Cow and Buffalo milk) and processed milk (Full cream and Standardized milk). Based on the different ratio of milk (Raw 25% cow milk and 75% buffalo milk, 50% cow milk and 50% buffalo milk, 100% cow milk, 100% buffalo milk, 25% buffalo milk and 75% cow milk) and (Processed 25% full cream milk and 75% Standard milk, 50% full cream milk and 50% standard milk, 100% full cream milk, 100% standardized milk, 25% standard milk and 75% full cream milk), the Ice cream is evaluated periodically at intervals of 15 days. According to results obtained, the properties like total solids and acidity of ice cream samples were increased significantly. While, pH and overrun decreased significantly. There are no significant changes occurred in Fat and Protein during storage. The mean sensory score of all Ice cream samples decreased significantly with progress in storage period at -18±1 ?

scholarly journals The Effect of Skim Milk Concentration on Sensory Quality and pH of Probiotic Yoghurt Added with Red Dragon Fruit (Hylocereus polyrhizus)

2020 ◽  
Vol 15 (1) ◽  
pp. 52-60
Author(s):  
Asterias Hafiizha ◽  
Indira Lanti Kayaputri ◽  
Tensiska Tensiska ◽  
Nur Risma Amalia
Keyword(s):  
Sensory Quality ◽  
Skim Milk ◽  
Dragon Fruit ◽  
Hylocereus Polyrhizus

Kualitas Permen Jelly Dari Pektin Kulit Buah Naga (Hylocereus Polyrhizus) Dan Penambahan Gula Pasir

2019 ◽  
Vol 6 (01) ◽  
pp. 28-41
Author(s):  
Ester Ayu Yuwidasari ◽  
Kukuk Yudiono ◽  
Sri Susilowati
Keyword(s):  
Reducing Sugar ◽  
Gelling Agent ◽  
Homogeneity Test ◽  
Fruit Peel ◽  
Randomized Design ◽  
Fruit Skin ◽  
Factor Ii ◽  
Dragon Fruit ◽  
Hylocereus Polyrhizus

Jelly candy is a soft-textured processed food, clear appearance, transparent, elastic with certain elasticity with the addition of a thickening agent such as pectin and others. Pectin is a good gelling agent and stabilizer in jelly candies with low pH conditions. Dragon fruit skin is  one  of  the  fruit  peels  which  has  a  high  pectin  content  of  10.79%.  Dragon  fruit  peel (Hylocereus polyrhizus) extraction as an alternative in obtaining commercial pectin. The addition of sugar serves as a preservative, inhibits the growth of microorganisms, decreases the activity of food water. The purpose of this study was to determine the addition of dragon fruit peel pectin and sugar to the quality of jelly candy. The study used factorial designs arranged in a completely randomized design (CRD) consisting of 2 factors: factor I pectin concentration consisting of 3 levels (1.0%, 1.5%, 2.0%) and factor II sugar concentration consisting of 3 levels namely (40%, 50%, 60%). The method was analyzed by Homogeneity test in IBM SPSS version 24 and further tests (Tukey test). The selected treatment on the addition of 2.0% dragon fruit peel pectin and 60% sugar influences the quality of jelly candy which has a moisture content of 42.812%, reducing sugar 4.900%, vitamin C 0.220%, color (L = 55,500%, a * = 15,333 %, b * = 1.800%), texture 0.025% N / mm2. Organoleptic results for panelists' preferences were jelly candy color 4,433%, jelly candy texture 4.555% and jelly candy taste 4.522%. Reducing sugar and jelly candy texture meet SNI 2008 standards.

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).

scholarly journals Efek Agitasi Susu Probiotik yang ditambahkan Buah Naga Merah (Hylocereus polyrhizus) terhadap Uji Sensorik dan Total Plate Count

2016 ◽  
Vol 1 (1) ◽  
pp. 816-823
Author(s):  
Feby Zalika Parindra ◽  
Yusdar Zakaria ◽  
Yurliasni Yurliasni
Keyword(s):  
Ph Value ◽  
Plate Count ◽  
Milk Processing ◽  
Total Plate Count ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Microbial P ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Hylocereus Polyrhizus

Abstrak.  Suatu penelitian telah dilakukan untuk mengetahui efek agitasi susu probiotik yang ditambahkan buah naga merah (Hylocereus Polyrhizus). Penelitian ini dilakukan di Laboratorium Ilmu dan Teknologi Pengolahan Susu Fakultas Pertanian Universitas Syiah Kuala pada tanggal 29 April - 31 Mei 2016. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 2x4 dengan 3 kali ulangan yang terdiri dari 2 faktor, A, agitasi yaitu (A1) dan (A2) non agitasi. Dan faktor B yaitu konsentrasi buah naga merah (B1) 20%,  (B2) 25%,  B3 (30%) dan (B4) 35%. Parameter yang diamati adalah derajat keasaman (pH), total mikroba dan uji organoleptik. Hasil penelitian menunujukkan bahwa terdapat pengaruh yang sangat nyata (P0,01) terhadap derajat keasaman (pH) dan berpengaruh nyata terhadap total mikroba (P0,05) serta terdapat interaksi antara kedua perlakuan. Sedangkan untuk uji organoleptik terdapat pengaruh yang sangat nyata (P0,01) terhadap kekentalan dan warna susu probiotik.  nilai derajat keasaman pH 4,03 - 4,11 dengan agitasi (pengadukan) masih sesuai dengan standar (SNI) 01-2981-1992. Sedangkan nilai total mikroba optimal terjadi pada penambahan buah naga sebanyak 30% baik agitasi maupun non agitasi. Effects of Milk Probiotic Agitation Added Red Dragon Fruit (Hylocereus Polyrhizus) on Sensory Test and Total Plate Coun Abstract.  A study about effects of milk probiotic agitation added red dragon fruit (Hylocereus Polyrhizus)  has been conducted to determine to test sensory and total plate count. This research was held at the Laboratory of Science and Milk Processing Technology, Agriculture Fakulty Syiah Kuala University on April 29 to May 31, 2016. This study used a completely randomized design (CRD) 2x4 factorial design with three replications consisting of two factors, A, agitation (A1) and (A2) non agitation. And factor B is the concentration of red dragon fruit (B1) 20%, (B2) 25%, B3 (30%) and (B4) 35%. The observed parameter is the degree of acidity (pH), total microbial and organoleptic tests. The results of the study indicate that the there is a  highly significant influence (P 0,01) to the degree of acidity (pH) and total significantly affected the total microbial (P 0.05), and there is interaction between the two treatments. As for organoleptic tests are highly significant effect (P 0.01) the thickness and color of probiotic milk. acidity pH value of 4.03 to 4.11 with agitation (stirring) is still in accordance with the standard (SNI) 01-2981-1992. While the total value of optimal microbial occurred upon addition of dragon fruit by 30% both agitation and non agitation

Effect of Skim Milk in Soymilk Blend on the Quality of Ice Cream

2003 ◽  
Vol 2 (5) ◽  
pp. 305-311 ◽  
Author(s):  
M. Abdullah . ◽  
Saleem-ur-Rehman . ◽  
H. Zubair . ◽  
H.M. Saeed . ◽  
S. Kousar . ◽  
...  
Keyword(s):  
Skim Milk ◽  
Ice Cream

Factors affecting the eating quality of pork

2000 ◽  
Vol 2000 ◽  
pp. 122-122
Author(s):  
M.J. Van Oeckel ◽  
N. Warnants ◽  
Ch.V. Boucqué
Keyword(s):  
Sensory Quality ◽  
Quality Parameters ◽  
Sensory Properties ◽  
Eating Quality ◽  
Factors Affecting ◽  
Pork Production ◽  
Belgian Study

A Belgian study shows that the five most important meat attributes for the consumers are as follows: quality, taste, freshness, absence of hormones and healthiness (Verbeke and Viaene, 1999). This corroborates with the results of a French survey by Touraille (1992), who found that sensory properties and security aspects (hormones) of meat are of paramount importance for the consumer. It is important to direct pork production towards an acceptable product adapted to the consumer's demand. The objective of this study is to evaluate in which way and how strong the sensory quality parameters are influenced by different factors.

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