Pengaruh konsentrasi starter dan macam buah terhadap karakteristik kefir air

Water kefir is a probiotic drink as a result of fermentation by lactobacillus acid bacteria, acetobacter and yeast. Fruits and other ingredients could be added to obtain water kefir with specific flavor and aroma. This research aims to observe the effect of starter concentration and kind of fruit used on the characteristics of water kefir, and to determine the best combination preferred by the panelists. This study used two factorial randomized design with three repetitions. The factors used are the starter concentration (5 %, 8 %, and 11 %) and the kind of fruit used (snake fruit, pineapple, and papaya). Results showed that different starter concentration had an effect on brix, pH, alcohol content and density of water kefir, while different kinds of fruit had an effect on brix. Based on organoleptic test the most preferred water kefir is pineapple water kefir with 8 % starter concentration.

Download Full-text

PENGARUH PEMBERIAN DOSIS RAGI TAPE (Kapang Amilolitik) TERHADAP PEMBUATAN TAPE PISANG KEPOK

Jurnal Pangan dan Gizi ◽

10.26714/jpg.10.1.2020.11-17 ◽

2020 ◽

Vol 10 (1) ◽

pp. 11

Author(s):

Fauziah K N ◽

Kurnia K ◽

Nita A

Keyword(s):

Alcohol Metabolism ◽

Alcohol Content ◽

Organoleptic Test ◽

Randomized Design ◽

Completely Randomized Design

Indonesia is known as an agrarian country with the majority of its population living as farmers. One of the results of abundant and diverse agriculture is fruits, including bananas. In this study, the banana used was Kepok banana with the aim of finding the best dose of yeast, using the organoleptic test and alcohol test. The method used in the form of a Completely Randomized Design with different yeast doses (0.5;1;1,5;2;2.5 grams) and carried out organoleptic test and alkohol test. The results showed that the tape with a dose of 2.5 grams of yeast had the highest alcohol content and the most favored organoleptic test respondents were treatment 4 with a dose of 2 grams of yeast. The conclusion from this study is that the more yeast doses given the faster the alcohol metabolism.

Download Full-text

KARAKTERISTIK AMPLANG IKAN LELE DUMBO (Clarias gariepinus) HASIL VARIASI RASIO DAGING IKAN LELE DAN TAPIOKA

JURNAL AGROTEKNOLOGI ◽

10.19184/j-agt.v14i02.9743 ◽

2020 ◽

Vol 14 (02) ◽

pp. 143

Author(s):

Priyanto Priyanto ◽

Yuli Wibowo ◽

Jay Jayus

Keyword(s):

Raw Materials ◽

Clarias Gariepinus ◽

Raw Material ◽

Chi Square ◽

Organoleptic Test ◽

Fish Flesh ◽

Randomized Design ◽

Protein Properties ◽

Tapioca Flour ◽

The Right

The demand for amplang crackers is now increasing. However, the price of its raw material, mackerel fish, is generally higher compare to other fishes, causing the higher cost of this type crackers production. Effort to explore other fish as an alternative raw material is required to overcome the problems. Catfish is one of the choices to be used as raw material since this fish is more available in a market in a lower price, but the protein properties of this fish is different to mackarel, which will be possible to affect the nature of the crackers obtained. To produce catfish amplang crackers to be similar to common amplang product, it is necessary to find out the right composition of catfish and tapioca flour used. Therefore, the purpose of this research was to characterize physico-chemically and organoleptically, the catfish amplang crackers made under different ratio of fish flesh and starch. The experiment was designed using completely randomized design. Physico-chemical data obtained were analyzed using ANOVA, while the organoleptic test data were examined using chi-square method. The effectiveness test was carried out to find the proper ratio of raw materials composition used. The results showed that the higher the ratio of the fish flesh and the starch composition, the lower the texture value of the crackers as an indication of the decrease of its crispness. Although the lightness of the crackers was lowered by the addition of more starch to the dough, its linear expansion and hygroscopicity were not affected. The results of organoleptic test showed that the panelist was prefer to a higher crispness of crackers. The most preferable cracker was the one with 1:2.25 ratio of catfish flesh and starch, showing the characteristic of 1.80% moisture, 2.08% ash, 5.75% protein, 23.55% fat, and 66,93% carbohydrate. Keywords: cracker, catfish, tapioca starch

Download Full-text

EFFECTIVITY OF GARLIC ( Allium sativum L ) EXTRACT ON BUTTERFLY-SHAPED DRY GREATER SCISSORTAIL ( Rasbora caudimaculata) QUALITY IMPROVEMENT

Fish Scientiae ◽

10.20527/fs.v1i1.4177 ◽

2017 ◽

Vol 7 (1) ◽

pp. 43

Author(s):

Juhana Suhanda ◽

Agustiana Agustiana

Keyword(s):

Water Content ◽

Salt Solution ◽

Allium Sativum ◽

Information Source ◽

Analysis Data ◽

Garlic Extract ◽

Chemical Test ◽

Organoleptic Test ◽

Randomized Design ◽

Processed Products

This study aims to know and determine the effectivity of optimum addition of garlic (Allium sativum L) on the dry butterfly-shaped greater scissortail fish (Rasbora caudimaculata) quality. The benefit of the study is an information source on the benefit of garlic on the dry scissortail product and as one of the diversification form of fisheries processed products. It was conducted in Fish Processing Laboratory of Faculty of Fisheries and Marine Science, UNLAM, Banjarbaru, and Basic Science Laboratory, UNLAM, Banjarbaru. The study was done for 3 months covering laboratory analysis, data analysis and reporting.It used a Complete Randomized Design with 4 treatments each of which with 3 replications. Treatment O was taken as control, 5% salt solution immersion, A: immersion in 5% salt solution added with 10% garlic extract, B: immersion in 5% salt solution added with 15% garlic extract, and C: immersion in 5% salt solution added with 20% garlic extract. Data included chemical test, such as water content, fat, and protein, and organoleptic test, such as taste, aroma, color, and texture.Results showed that the lowest mean water content was found in treatment B, 16.65%, fat in treatment O, 12.5066%, and the highest protein content was recorded in treatment O, 50.81%. Immersion in the garlic extract solution did not give significantly different effect on water content, fat, and protein of the dry butterfly-shaped greater scissortail. The organoleptic test reflected that the panellists preferred the taste and aroma of the dry butterfly great scissortail at treatment C, treatment O for color, and treatment A for texture. As conclusion, treatment C gave the best quality of the dry butterfly-shaped great scissortail product.

Download Full-text

SIFAT FISIKO-KIMIA DAN ORGANOLEPTIK CAKE HASIL SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG SUWEG

AGRICA ◽

10.37478/agr.v5i2.454 ◽

2020 ◽

Vol 5 (2) ◽

pp. 142-152

Author(s):

Jenny E. R. Markus ◽

Yuliana Tandi Rubak ◽

Handy Tomasoei

Keyword(s):

Wheat Flour ◽

Positive Response ◽

Ash Content ◽

Substitution Treatment ◽

Test Results ◽

Friedman Test ◽

Seed Technology ◽

Organoleptic Test ◽

Randomized Design ◽

Completely Randomized Design

This research was conducted in the Seed Technology laboratory and Laboratory of Microbiology, Faculty of Agriculture, University of Nusa Cendana, Kupang, which lasts from September to December 2013 with aims to investigate the influence of substitution of wheat flour with flour suweg the physicochemical properties and organoleptic cake. This study used a completely randomized design (CRD) with 5 treatments, namely substitution suweg flour to wheat flour: 0%, 10%, 20%, 30% and 40%. The parameters analyzed were proximate, softness, porosity, degree of development, test organoleptic colour, flavour, aroma, and texture. Organoleptic data obtained from the 20 panellists and subsequently analyzed by Friedman test, while ANOVA test if there is a real effect then tested further by using DMRT. The results showed that the substitution of different flour suweg provides a very significant effect on water content, fat, ash content, protein, carbohydrate esandtenderness cake. Based on the results of the organoleptic test, cake with flour substitution suweg the colour, aroma and taste of a real significant show, panellists liked the cake substitution suweg 40%, while the texture, the panellists still like to substitution of 40% flour suweg, an assessment of the texture with the highest scores on substitution treatment 10% flour suweg. Organoleptic test and Friedman test results it can be concluded that the cake treatment received a positive response from the panellists was a cake with 40% flour suweg treatment with a total of 66 rankings for colour, aroma as a total ranking of 68, and for a sense of the total ranking of 74. Similarly, some a score on the cake substitution acceptance panellists ranged from 3,1 to 3,4 and the obtained cake was elected with 40% substitution treatment suweg flour.

Download Full-text

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.

Download Full-text

Penggunaan Papain dari Buah Pepaya Sebagai Peningkat Kualitas pH Nata De Coco yang Difermentasi oleh Acetobacter xylinum

BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan ◽

10.22373/biotik.v6i2.5614 ◽

2019 ◽

Vol 6 (2) ◽

pp. 101

Author(s):

Zulfiana Zulfiana ◽

Samingan Samingan ◽

Zairin Thomy

Keyword(s):

Acetobacter Xylinum ◽

Organoleptic Test ◽

Randomized Design ◽

Color Texture

A study was carried out on the use of papain from papaya as quality enhancer for nata de coco which is fermented by Acetobacter xylinum in industrial home business in Cot Geundreut Village, Blang Bintang Aceh Besar. The aim of the study was to find out whether the use of Papain can improve the quality of color, texture, pH and taste of nata de coco. The study used a complete factorial randomized design, with the concentration of papaya and papaya sap was 5 mL/L, 10 mL/L, 20 m/L, 30 mL/L, 50 mL/L. In ANAVA, the treatment showed a significant effect of papaya juice and papaya sap on nata de coco quality (Papaya juice (26,989) > Ftable (2,61); α = 0,05 and Papaya sap (122,542) > Ftable (2,61); α = 0,05. The treatment has no significant effect to the color, but it increased the pH of nata de coco to 6-7, and the structure of nata de coco became less chewy. However, although the organoleptic test does not affect the taste of nata de coco, respondents still prefer nata de coco without treatment because it has no trace of papaya and papaya sap smell. Therefore, this study needs further research to get more information about the taste.

Download Full-text

Short Communication: Sensory evaluation and nutritional value of Acehnese bhoi cake with pumpkin flour substitution

Nusantara Bioscience ◽

10.13057/nusbiosci/n110205 ◽

2019 ◽

Vol 11 (2) ◽

Author(s):

SURYATI SUFIATI ◽

SAFRIDA SAFRIDA ◽

YULI HEIRINA HAMID ◽

RAHMI KAMAL ◽

Ruhyat Partasasmita

Keyword(s):

Sensory Evaluation ◽

Nutritional Value ◽

Short Communication ◽

Rice Flour ◽

Sweet Taste ◽

Overall Acceptability ◽

Organoleptic Test ◽

Randomized Design ◽

Golden Yellow ◽

C 30

Abstract. Sufiati S, Safrida S, Hamid YH, Kamal R, Partasasmita R. 2019. Short Communication: Sensory evaluation and nutritional value of Acehnese bhoi cake with pumpkin flour substitution. Nusantara Bioscience 11: 142-145. Bhoi cake is one of the traditional Acehnese dry snacks with basic ingredients of rice flour or wheat flour, castor sugar, eggs and vanilla. This study aims to evaluate nutritional value and consumer acceptance by organoleptic tests on bhoi cake substituted with pumpkin flour. Design of the study was a Completely Randomized Design (CRD) with 4 treatments and three replications. The treatments was the various level of pumpkin flour substitution (0%, 20%, 30%, and 40%). Consumer acceptability with the organoleptic test was carried out by 20 panelists, namely students of the Faculty of Teacher Training and Education Syiah Kuala University using a 5 points hedonic scale. The results showed that the nutritional value of bhoi cake with pumpkin flour substitution was good and have appropriate nutritional value. Sensory evaluation by organoleptic test showed that 30% pumpkin flour substitution was the best formula preferred by the panelist. Taste, aroma, color, texture and overall acceptability of formula C (30% substitution of pumpkin flour) of bhoi cake had the highest score (likes), with the characteristics of the bhoi cake were golden yellow, fragrant aroma, sweet taste, and soft texture.

Download Full-text

The Effect of Dryer Type on Consumer Acceptance of Brown and Black Rice Sembada Varieties of Noodles

E3S Web of Conferences ◽

10.1051/e3sconf/202131603016 ◽

2021 ◽

Vol 316 ◽

pp. 03016

Author(s):

Nurdeana Cahyaningrum ◽

Muhammad Fajri ◽

Siti Dewi Indrasari ◽

Heni Purwaningsih

Keyword(s):

Brown Rice ◽

Rice Flour ◽

The Elderly ◽

Consumer Acceptance ◽

Drying Methods ◽

Black Rice ◽

Organoleptic Test ◽

Randomized Design ◽

Simple Processing ◽

Brown Rice Flour

Noodles are foods that are liked by children, teenagers, adults, and the elderly. Noodles have become popular among the people because of their low price and simple processing and serving. Noodle processing is still made from wheat flour; people still consume more white rice, while the variety of processing noodles from brown rice flour has not been done much. The purpose of this study was to determine the effect of drying methods (cabinet dryer and sunlight) on consumer acceptance of Sembada varieties of brown rice and black rice noodles. The research method used was a completely randomized design with 3 replications. The object of research is noodles with brown rice flour substitution of 25%, 50%, 75%, and 100%. This research was conducted in October 2019 with a total of 30 panelists. Organoleptic test using hedonic method. The results of the organoleptic test showed that the substitution of 100% brown rice flour by drying using a cabinet dryer gave a better effect on the quality of the resulting color, which is more attractive, has a distinctive aroma and taste. brown rice flour the rice flour used, and the resulting consistency are very friendly to the panelists.

Download Full-text

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.

Download Full-text

Physicochemical and sensory characteristics of green coconut (Cocos nucifera L.) water kefir

International Journal of Food Studies ◽

10.7455/ijfs/9.2.2020.a7 ◽

2020 ◽

Vol 9 (2) ◽

pp. 346-359

Author(s):

Bambang Dwiloka ◽

Heni Rizqiati ◽

Bhakti Etza Setiani

Keyword(s):

Protein Content ◽

Water Content ◽

Cocos Nucifera ◽

Fat Content ◽

Sensory Attributes ◽

Coconut Water ◽

Sensory Characteristics ◽

Alcohol Content ◽

Fermentation Time ◽

Water Kefir

This research aims to examine the effects of fermentation time on the physicochemical and sensory characteristics of green coconut water kefir in order to determine the optimal fermentation time based on the resulting sensory attributes. There were four fermentation time treatments (12, 24, 36, and 48 hours), each with five replications. The materials used were green coconut water and 5% kefir grains. Physical analyses included pH and viscosity, while the chemical analyses included total dissolved solids (TDS), alcohol content, water content, protein content and fat content. Sensory attributes included sourness, soda sensation, sour aroma, viscosity and turbidity. The results showed that fermentation time had significant effects on pH, TDS, alcohol content, water content, protein content and the sensory attributes of green coconut water kefir. Viscosity and fat content were not affected by fermentation time. The ideal fermentation time was 12 hours resulting in a pH level of 4.6, viscosity of 0.09, TDS of 3.8° Brix, alcohol content of 1.16%, water content of 97.14 %, protein content of 6.64 % and fat content of 1.17%. Sensory evaluation found a low level of sourness, low soda sensation, high sour aroma, high viscosity and low turbidity.

Download Full-text