Efek penambahan oats pada formulasi cookies gandum dilihat dari karakteristik fisik dan sensorinya

This research aims to determine the effect of oats addition in wheat cookies formulation seen from physical and sensory characteristics. Six formulations used in this research consist of wheat flour and oats mixture namely Control (100%:0%), Formulation 1 (80%:20%), Formulation 2 (60%:40%), Formulation 3 (40%:60%), Formulation 4 (20%:80%), and Formulation 5 (0%:100%). Based on analysis of variance result at α = 5%, there was a significant difference in the value of hardness and work from control and all variation of cookies’ formulation. It was also found that the decreasing composition of wheat flour and increasing composition of oats caused a decrease in the value of hardness and work. The addition of oats in the formulation of wheat cookies increases the level of brightness (L), decreases the value of a* (red tone), and increases the value of b* (yellow tone) of cookies. From sensory evaluation, compared to controls, the addition of oats in the formulation increased the acceptance rating for color parameter for all formulation, taste parameter for Formulation 2 until 5, and overall parameter for Formulation 2 and 3, while for the texture parameter, the addition of oats did not provide an increased in the acceptance rating.

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Sensory evaluation of beef and buffalo extensively reared and its relationship to sociodemographic characteristics of consumers

Semina Ciências Agrárias ◽

10.5433/1679-0359.2016v37n3p1617 ◽

2016 ◽

Vol 37 (3) ◽

pp. 1617 ◽

Cited By ~ 1

Author(s):

Maria Eugênia Andrighetto Canozzi ◽

Luiza Ávila Sphor ◽

Concepta Margaret McManus Pimentel ◽

Júlio Otavio jardim Barcellos ◽

César Henrique Espirito Candal Poli ◽

...

Keyword(s):

Sensory Evaluation ◽

Analysis Of Variance ◽

Fixed Effects ◽

Consumer Preference ◽

Demographic Characteristics ◽

Taste Panel ◽

Sensory Characteristics ◽

Sociodemographic Characteristics ◽

Angus Cattle ◽

Hedonic Scale

Sensory characteristics of meat from different animal types, including cattle (Angus and Brangus) and buffalo raised at pasture, and information on socio-demographic determinants of consumer preference were evaluated. Samples of roasted rib eye were cut and served in a disordered and monadic manner to 188 untrained tasters. A nine-point hedonic scale was used to assess odor, color, tenderness, succulence and overall appearance. Analysis of variance was carried out using the GLM procedure of SAS®, considering animal type and socio-demographic characteristics as fixed effects and using the LSMEANS procedure for multiple mean comparisons. Differences (P < 0.001) between animal types were observed only for tenderness, with Brangus (7.02) and buffalo (6.82) meat being superior to Angus (6.25). Regardless of meat origin, age, income, smoking and place of purchase affected the perceived attributes (P < 0.05). People aged over 50 years gave higher mean scores for odor and color (P < 0.05), indicative of greater satisfaction and less demanding tastes when compared to other age categories. Despite the variability in the intrinsic characteristics, differentiation of meat by the consumer is not easy to determine, with little impact of sociodemographic characteristics on organoleptic perception. Meat from Brangus cattle and buffaloes raised at pasture was considered tenderer than that from Angus cattle raised under the same conditions by an untrained taste panel compared with.

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Study on the Preparation of Biscuit and Cake from Amaranthus and Sorghum

Journal of Food Science and Technology Nepal ◽

10.3126/jfstn.v9i0.12172 ◽

2016 ◽

Vol 9 ◽

pp. 79-84

Author(s):

Roman Karki

Keyword(s):

Sensory Evaluation ◽

Wheat Flour ◽

Sorghum Flour ◽

Significant Difference ◽

The Difference ◽

Color Texture

Biscuit and cake are prepared from amaranthus and sorghum flour at the proportion of 20, 30, 40 and 50% with wheat flour. Sensory evaluation was carried out and there is no significant difference (p≤0.05) in texture in the different biscuit made from amaranthus flour. However there is significant difference in color, taste, smell and overall acceptance in amaranthus biscuits. In case of sorghum biscuit there is significant difference in texture and no significant difference in color, taste, smell and overall acceptance. Similarly, there is significant difference in color, texture, smell, taste and overall acceptance between amaranthus cakes. However, there is significant difference in color of sorghum cake and the difference is insignificant in texture, taste, smell and overall acceptance.

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Antifungal Effectiveness of Pyrolytic Oil Obtained from Triplochiton scleroxylon (De. Wild) Sawdust on Selected Wood Species

Journal of Advances in Microbiology ◽

10.9734/jamb/2020/v20i830270 ◽

2020 ◽

pp. 8-13 ◽

Cited By ~ 1

Author(s):

F. B. Okanlawon ◽

O. A. Adegoke ◽

O. A. Olatunji ◽

J. K. Abiola

Keyword(s):

Weight Loss ◽

Analysis Of Variance ◽

Wood Species ◽

Brown Rot ◽

Brown Rot Fungi ◽

Highest Weight ◽

Significant Difference ◽

Pyrolytic Oil ◽

Percentage Absorption ◽

Variance Result

The present study was carried out to investigate the effectiveness of pyrolytic oil obtained from Triplochion scleroxylon sawdust which used as a preservative against fungi attack on Alstonia bonnei, Ceiba pentandra, Pterocarpus osun, Terminalia randii, Triplochiton scleroxylon wood. The wood samples used for the experiment were dimensioned into 20 x 20 x 60 mm and soaked for 72 hours to obtain appreciable absorption. The percentage absorption after soaking and weight loss after exposure to termite were determined. Data were analyzed using simple statistics and analysis of variance at α0.05. The highest and lowest percentage absorption was recorded for Terminalia randii and Alstonia bonnie with 23.20 % and 13.10 % respectively. Analysis of variance result indicates the significant difference in wood species used. The result obtained for weight loss revealed significant differences in wood species as well as in fungi also. The result further showed that those are taken as control recorded the highest weight loss to white and brown rot fungi. Pyrolytic oil possesses a great potential in the prevention of fungi attack as it contained phenolic compound.

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Sensory evaluation of panelists on biscuit products based on sorghum flour and corn bran flour

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/911/1/012076 ◽

2021 ◽

Vol 911 (1) ◽

pp. 012076

Author(s):

Rosna Tadju ◽

Erny Rosantty ◽

Nanang Buri ◽

Muhammad Yusuf Antu

Keyword(s):

Data Analysis ◽

Sensory Evaluation ◽

Analysis Of Variance ◽

Statistical Tests ◽

Sensory Characteristics ◽

Snack Food ◽

Analysis Method ◽

Sensory Test ◽

Corn Bran ◽

Sorghum Flour

Abstract Biscuits are a popular snack food because taste delicious and varied. However, these biscuits need to be enriched with nutrients through the addition of a combination of sorghum flour and corn bran flour. The purpose of the study was to evaluate the sensory characteristics of the panelists on biscuit products based on sorghum flour and corn bran flour. The data analysis method used statistical tests Analysis of Variance (ANOVA) with a combination of treatments sorghum flour 62% + corn bran flour 38% (P1), sorghum flour 72% + corn bran flour 28% (P2), and sorghum flour 83 % + corn bran flour 17% (P3). The variables observed were the sensory characteristics of the panelists including the texture, color, aroma, and taste of the product. Based on the sensory test of the biscuit panelists with a combination of sorghum flour and corn bran flour, it affected the texture, color, aroma, and taste of the resulting biscuit. P3 treatment with a combination of 83% sorghum flour + 17% corn bran flour was the preferred one from all sensory variables including texture, color, aroma, and taste.

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PERBEDAAN KADAR HEMOGLOBIN DARAH MENURUT KARAKTERISTIK DAN FREKUENSI KONSUMSI TEPUNG TERIGU PENDUDUK INDONESIA UMUR 10 TAHUN KE ATAS

GIZI INDONESIA ◽

10.36457/gizindo.v44i2.567 ◽

2021 ◽

Vol 44 (2) ◽

pp. 121-132

Author(s):

Rika Rachmalina ◽

Nunik Kusumawardani ◽

Rofingatul Mubasyiroh

Keyword(s):

Wheat Flour ◽

Analysis Of Variance ◽

Wealth Index ◽

National Health Survey ◽

T Test ◽

Eastern Region ◽

Younger Age ◽

Consumption Frequency ◽

Significant Difference ◽

The Difference

This study aims to assess hemoglobin (Hb) level difference according to characteristics and wheat flour consumption frequency among Indonesian aged ≥10. This study used national health survey (Riskesdas) 2013 data, involving 42,705 subjects in the analysis. Hb level was the dependent variable and the independent variables included sample characteristics and wheat flour consumption frequency. An independent t-test was used to examine the difference between two categories of variables and one-way analysis of variance for variables ≥3 categories. There were significant differences in Hb level within groups according to gender, age, education, working status, residence, region, wealth index quintile, and wheat flour consumption frequency. Hb level was significantly higher among subjects with consumption of ≥3 times/week (13,435 g/dL) than consumption of 3 times/month or never (13,357 g/dL). By having sex stratification, the highest Hb level was significantly found among those who consumed wheat flour ≥3 times/week, both in women (12,701 g/dL) and men (14,115 g/dL). There was no difference in Hb level according to wheat flour frequency consumption after stratifying the place of residence. By having wealth index quintile stratification, the significant difference was only found among subjects in quintile 2, it showed that Hb level was higher among subjects who consumed wheat flour 1-2 times/week (13,458 g/dL) than 3 times/month or never (13,299 g/dL). Hb level was lower among a group of female, younger age, lower education, unemployed, living in a rural area, living in the eastern region, quintile 1, and wheat flour consumption 3 times/month or never. Maintaining sustainable Fe fortification in wheat flour is important to reduce anemia.Keywords: anemia, iron fortification, wheat flour consumption ABSTRAK Studi ini bertujuan untuk mengetahui perbedaan kadar hemoglobin (Hb) darah menurut karakteristik dan konsumsi tepung terigu penduduk ≥10 tahun. Studi ini menggunakan data survei kesehatan nasional (Riskesdas) 2013, dengan total sampel yang dianalisis dalam studi ini yaitu 42.705. Kadar Hb darah adalah variabel dependen dan variabel independen meliputi karakteristik dan frekuensi konsumsi tepung terigu sampel. Uji independent t-test digunakan untuk melihat perbedaan variabel dengan dua kategori dan uji one-way analysis of variance untuk variabel ≥3 kategori. Terdapat perbedaan kadar Hb darah yang signifikan antar kelompok menurut jenis kelamin, umur, pendidikan, status bekerja, tempat tinggal, region, kuintil indeks kepemilikan, dan frekuensi konsumsi tepung terigu. Penduduk yang mengonsumsi tepung terigu ≥3 kali/minggu (13,435 g/dL) secara signifikan memiliki kadar Hb darah lebih tinggi dibandingkan konsumsi 3 kali/bulan atau tidak pernah (13,357 g/dL). Setelah distratifikasi jenis kelamin, kadar Hb darah tertinggi secara signifikan pada penduduk dengan konsumsi tepung terigu ≥3 kali/minggu baik pada perempuan (12,701 g/dL) maupun laki-laki (14,115 g/dL). Tidak terdapat perbedaan kadar Hb darah menurut frekuensi konsumsi tepung terigu setelah distratifikasi tempat tinggal. Setelah distratifikasi kuintil indeks kepemilikan, perbedaan signifikan hanya terlihat pada penduduk di kuintil 2, yaitu kadar Hb darah lebih tinggi pada frekuensi konsumsi tepung terigu 1-2 kali/minggu (13,458 g/dL) dibandingkan konsumsi 3 kali/bulan atau tidak pernah (13,299 g/dL). Kadar Hb darah lebih rendah pada penduduk perempuan, umur lebih muda, pendidikan rendah, tidak bekerja, tinggal di pedesaan, tinggal di region Maluku Papua, dan mengonsumsi tepung terigu 3 kali per bulan/tidak pernah. Mempertahankan keberlanjutan fortifikasi Fe pada terigu berpotensi penting dalam menurunkan anemia.Kata kunci: anemia, fortifikasi Fe, konsumsi tepung terigu

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Organoleptic Analysis Of The Honeycomb Cake (Kue Sarang Semut)

FOODSCITECH ◽

10.25139/fst.v0i0.2682 ◽

2020 ◽

Vol 3 (1) ◽

pp. 24

Author(s):

Anni Faridah ◽

Raudhatul Jannah ◽

Merisa Marlis

Keyword(s):

Wheat Flour ◽

Analysis Of Variance ◽

Variance Test ◽

Second Stage ◽

Organoleptic Test ◽

Significant Difference ◽

Different Types ◽

Palm Sugar ◽

Distinct Colour ◽

Two Stages

The Honeycomb Cake or Caramel Cake or widely known in Indonesia as "Kue Sarang Semut" is a type of cake that preferred by many people and has a distinct colour, texture and aroma. Some of its main ingredients are caramel and wheat flour. But the caramel-making is generally sugarcane-based, and the flour is still usually from wheat, which its availability is always depended on import traffic and its import activity is now increasing. Therefore, it is necessary to research the cake's organoleptic test using different types of sugar and the flour substitution of tofu dregs. This research is classified as a pure experiment and conducted in two stages and uses Completely Randomised Design, which is consisted of four treatments. The first stage uses four different types of sugar (granulated sugarcane, aren sugar, palm sugar, and rock sugar) and the second stage is four types of tofu dregs flour amount (0%, 15%, 30%, and 45%) used, with three-time repetition. The obtained data later tabulated into a table and will be examined using Analysis of Variance test. If there is any significant difference, the Duncan test will then applied. This research concludes that the different types of sugar significantly affect the colour and aroma quality. Furthermore, the amount of the wheat flour substitute of tofu dregs flour significantly affect the volume, colour, aroma, chewiness texture, hollow texture, and taste satisfaction. The best treatment of the Honeycomb Cake is obtained from the usage of pam sugar and 15% amount of tofu dregs flour.

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Development of waffles by adding catfish bone flour (Pangasius hypophthalmus) and oyster mushroom powder (Pleurotus ostreatus)

Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) ◽

10.21927/ijnd.2018.6(1).28-32 ◽

2019 ◽

Vol 6 (1) ◽

pp. 28

Author(s):

Putri Aulia Arza ◽

Necia Anggela

Keyword(s):

Experimental Study ◽

Sensory Evaluation ◽

Wheat Flour ◽

Pleurotus Ostreatus ◽

Calcium Content ◽

Sensory Characteristics ◽

Oyster Mushroom ◽

Pronounced Increase ◽

Hedonic Evaluation

ABSTRAK Latar belakang: Substitusi tepung tulang lele dan bubuk jamur tiram dalam pembuatan wafel dapat meningkatkan kadar kalsium pada waffel.Tujuan: Menganalisis substitusi tepung tulang ikan patin dan bubuk jamur tiram terhadap karakteristik sensorik dan kandungan kalsium wafel.Metode: Jenis penelitian ini adalah eksperimental dengan menggunakan RAL. Sampel adalah wafel tepung tulang ikan patin dengan 4 variasi substitusi , yaitu waffle dengan formula standar yaitu 77% tepung terigu, 33% tepung tulang ikan patin tanpa penambahan bubuk jamur (A), waffel dengan pengurangan tepung terigu dengan substitusi tepung tulang ikan patin 33% dan bubuk jamur 17% (B), waffle dengan substitusi tepung tulang ikan patin 33% dan 25% bubuk jamur (C), wafel dengan substitusi tepung tulang ikan patin 33% dan 34% bubuk jamur. Waffle diuji daya terima meliputi warna, aroma, rasa dan tekstur serta kadar kalsium.Hasil: Hasil dari evaluasi sensorik menunjukkan semua kategori hedonic yaitu aroma, rasa dan tekstur kecuali warna tidak berbeda nyata pada p>0,05. Formulasi terbaik diperoleh pada perlakuan B yaitu penambahan tepung tulang ikan patin dan bubuk jamur tiram masing-masing sebanyak 33% dan 17%. Penambahan tepung tulang ikan patin dan bubuk jamur meningkatkan kadar kalsium pada wafel yaitu masing-masing 12,53% dan 16,19% pada penambahan 33% tepung tulang ikan patin (control) dan 33% tepung tulang ikan patin: 17% atau bubuk jamur (formulasi terbaik) ecara berurutan.Kesimpulan: Substitusi tepung tulang lele dan bubuk jamur tiram dalam pembuatan wafel menurunkan daya terima waffle, tetapi meningkatkan kadar kalsium dari waffle. KATA KUNCI: tepung tulang ikan patin; bubuk jamur tiram; evaluasi sensorik; kandungan kalsium ABSTRACTBackground: The substitution of catfish bone flour and oyster mushroom powder to make the waffles have the function in increasing calcium on food.Objectives: To analyze the effects of catfish bone flour and oyster mushroom powder on sensory characteristics and calcium content of waffles.Methods: This was experimental study using random complete design. Samples were waffle of catfish bone flour with 4 different formula, those were 77% wheat flour and 33% of catfish bone flour (control), waffles with the decrease of wheat flour with 33% of catfish bone flour and 17% of oyster mushroom powder © and waffles with the decrease of wheat flour with 33% of catfish bone flour and 34% of oyster mushroom powder (D). Waffles were then evaluated for their hedonic evaluation and the content of calcium.Results: sensory evaluation showed all categories except color were not significantly different at p>0.05. The obtained results indicated that the addition of catfish bone flour and mushroom powder led to a pronounced increase calcium contents in the supplemented of waffles 12.53% and 16.19% at 33% of catfish bone flour (control) and 33% of catfish bone flour: 17% of mushroom powder (best formulation), respectively. Conclusion: The substitution of catfish bone flour and oyster mushroom powder in waffle decrease in acceptability. However, there was increased in calcium the content of waffle.KEYWORDS: catfish bone flour; oyster mushroom powder; sensory evaluation; calcium content

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Body Weight, Oocyte Elimination and Blood Profile of Rabbit After Challenge Test Using Eimeria stiedai

ANIMAL PRODUCTION ◽

10.20884/1.jap.2018.20.1.621 ◽

2019 ◽

Vol 20 (1) ◽

pp. 53

Author(s):

Diana Indrasanti ◽

Mohandas Indradji ◽

Sri Hastuti ◽

Nur Fitriyani ◽

Sitie Munawaroh ◽

...

Keyword(s):

Body Weight ◽

Analysis Of Variance ◽

Total Protein ◽

Challenge Test ◽

Blood Profile ◽

Randomized Design ◽

Honestly Significant Difference ◽

Significant Difference ◽

Eimeria Stiedai ◽

Variance Result

The objective of the research was to investigate body weight, oocyte elimination and blood profile of rabbits infected with various doses of Eimeria stiedai isolates. The observed rabbits’ blood profile included erythrocyte, hemoglobin, hematocrit, leucocyte, thrombocyte, total protein plasma (TPP) and fibrinogen. Twenty-five male New Zealand White rabbits aged 3 months and weighed approximately 2 kg were provided with pellet and boiled drinking water and Eimeria stiedai isolates. The experiment used Completely Randomized Design to analyze 5 treatments with five replicates. The examined variables included D0: Infection 0 (control of infection without challenge test), D1: Infection 101 with challenge test 103, D2: infection 102 with challenge test 103, D3: infection 103 with challenge test 103, D4: infection 0 with challenge test 103 (control of infection). Data were subject to analysis of variance followed by Honestly Significant Difference Test (HSD). Analysis of Variance result showed that there was no significant difference on body weight, oocyte elimination and blood profile including erythrocyte, hemoglobin, hematocrit, leucocyte, thrombocyte, and fibrinogen. However, total protein plasma (TTP) was significantly different at 5% HSD. It can be concluded that challenge test with Eimeria stiedai has not been used as an alternative in increasing rabbits’ body immune against coccidiosis infection.

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STUDY ON PHYSICAL AND SENSORICAL CHARACTERISTICS OF FLESH RESTRUCTURED WITH SAGO CATFISH JERKY

Jurnal Agroindustri ◽

10.31186/j.agroind.4.2.55-64 ◽

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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The Influence of Extruded Sugar Beet Pulp on Cookies' Nutritional, Physical and Sensory Characteristics

Sustainability ◽

10.3390/su13095317 ◽

2021 ◽

Vol 13 (9) ◽

pp. 5317

Author(s):

Sonja Simić ◽

Jovana Petrović ◽

Dušan Rakić ◽

Biljana Pajin ◽

Ivana Lončarević ◽

...

Keyword(s):

Particle Size ◽

Sugar Beet ◽

Dietary Fiber ◽

Wheat Flour ◽

Nutritional Quality ◽

Sugar Beet Pulp ◽

Sensory Characteristics ◽

Total Dietary Fiber ◽

Beet Pulp

Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 15%. The influence of three factors (the percentage of sugar beet pulp in the SBPEs, the size of the SBPE particles, and the percentage of wheat flour substituted with SBPEs) and their interactions on the nutritional quality of cookies, as well as their physical and sensory characteristics are examined using the Box–Behnken experimental design. The addition of extruded sugar beet pulp (SBPEs) significantly increased the amount of total dietary fiber and mineral matter of cookies. On the whole, the addition of SBPEs increased cookie hardness, but the hardness decreased with an increase in extrudate particle size. Sensory characteristics (except for the taste) were the most influenced by extrudate particle size.

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