scholarly journals Karakteristik Fisikokimia dan Sensoris Nugget Kijing (Pilsbryoconcha exilis)

2018 ◽  
Vol 7 (1) ◽  
pp. 76-85
Author(s):  
Ina Permata Sari ◽  
Herpandi Herpandi ◽  
Shanti Dwita Lestari
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Water Content ◽  
Sensory Analysis ◽  
Block Design ◽  
Ash Content ◽  
Sensory Characteristics ◽  
Chemical Characteristics ◽  
Physical Chemical ◽  
Randomized Block Design

The purpose of this research was to observe the effects of threadfin breams surimi (Nemiptarus nematophorus) and mussel (Pilsbryoconcha exilis) to physical, chemical and sensory characteristics of nugget. This research used randomized block design (RBD) consisted of one factor treatment and three replications. Factor treatment consisted of combination ratio threadfin breams surimi and mussel 100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, 0% : 100%. The variables observed were physical characteristics (elasticity), chemical characteristics (moisture content, ash, protein, fat, carbohydrate, and iron) and sensory analysis on appereance, flavour, taste and texture of the final products. Different combinations of threadfin breams surimi and mussel had significant effect on elasticity (222.53 gf, 278.33 gf, 300.66 gf, 312.13 gf, 452.86 gf), ash content (3.26%, 2.51%, 2.23%, 1.63%, 1.45%), protein content (8.27%, 12.11%, 14.8%, 17.14%, 20.73%), carbohydrate content (17.32%, 14.34%, 11.11%, 8.42%, 3.5%), and iron (23.61%, 18.56%, 12.77%, 7.24%, 1.54%). Based on the results, the greater addition of surimi concentration caused the increasing value of elasticity, protein, and water content. While the greater addition of mussel concentration resulted on the increased value of ash, fat and iron. This research showed that the combination of 75% threadfin breams surimi and 25% mussel produced on nugget with the best characteristics.

scholarly journals Karakteristik Fisiko Kimia dan Sensoris Burger Kerang Darah (Anadara granosa)

2018 ◽  
Vol 6 (2) ◽  
pp. 134-144
Author(s):  
Ervianti Ervianti ◽  
Herpandi Herpandi ◽  
Ace Baehaki
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Sensory Analysis ◽  
Block Design ◽  
Ash Content ◽  
Physical Characteristics ◽  
Chemical Characteristics ◽  
Randomized Block Design ◽  
Blood Clam ◽  
Anadara Granosa

The purpose of this research was to physical characteristics, chemical characteristics and sensory analysis burger blood clam. The Research was conducted in January until March 2017. This research used a randomized block design (RBD) consisted of one-factor treatment with two replications. Factor treatment consist of combinations blood clam and threadfin breams surimi 90% : 0%, 70% : 20%, 50% : 40%, 30% : 60%. The variables observed were chemical characteristics (moisture content, ash, protein, fat, and carbohydrate), physical characteristics (elasticity), and sensory analysis on appearance, flavor, texture, color and taste. Result of this research showed difference combinations blood clam and threadfin breams surimi had significantly effect on moisture content (68.15%, 69.85%, 70.84%, 71.14%), ash content (2.75%, 2.47%, 2.1%, 1.9%), protein content (14.72%, 15.43%, 18.18%, 19.44%) and fat content (5.38%, 3.78%, 2.51%, 1.6%) and elasticity (30.66 gf, 35.73 gf, 40.06 gf, 41.73 gf), The result of sensory analysis had significantly effect on appearance, texture, colour and flavor. The best treatment from the physical and sensory analysis was treatment A3 with combination blood clam and threadfin breams surimi 30% : 60%.

scholarly journals Karakteristik Fisiko-Kimia dan Sensori Nugget Rumput Laut dengan Penambahan Tepung Ikan Motan (Thynnichthys thynnoides)

2018 ◽  
Vol 6 (2) ◽  
pp. 163-173
Author(s):  
Ricky Setyo Aditomo ◽  
Rodiana Nopianti ◽  
Indah Widiastuti
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Sensory Analysis ◽  
Research Method ◽  
Fish Meal ◽  
Block Design ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Physical Analysis ◽  
Randomized Block Design

The purpose of the research was to know the physicochemical and sensory characteristic of seaweed nugget with an addition of carp fish meal. The research was conducted from March 2016 until February 2017. The research method used a randomized block design (RBD). The treatments were 0%, 10%, 20%, 30% and 40% of fish meal. The parameters of this research were chemical analysis such as water content, ash content, protein content, carbohydrate content, and calcium; physical analysis was hardness, color and sensory analysis (color, taste, and texture). The results showed that treatments gave significant effect on water content, ash content, protein content, lipid content, carbohydrate content, calcium, lightness, chroma, hardness, and taste, but there was no effect on hue, color and texture. The water content was 47.01%-48.19%, ash was 1.29%-4.36%, protein was 2.26%-7.10%, lipid was 11.83%-14.79%, carbohydrate was 26.75%-36.42%, calcium was 15.11 mg/100g-48.46 mg/100g. The lightness of this seaweed nugget were 33.70%-63.43%, chroma 25.00%-35.10%, texture 26.97 gf – 50.80 gf. Taste sensory analysis of seaweed nugget were 2.72 (unlike) – 3.84 (like). The best treatment found in this research was A1.

THE EFFECT OF SLICE THICKNESS AND FRYING TEMPERATURE CHARACTERISTICS OF PUMPKIN CHIPS BY VACUUM FRYING METHOD

2013 ◽  
Vol 3 (2) ◽  
pp. 83-97
Author(s):  
Sugito Sugito ◽  
Hermanto Hermanto ◽  
Arfah Arfah
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Water Content ◽  
Block Design ◽  
Ash Content ◽  
Slice Thickness ◽  
Frying Temperature ◽  
Physical Chemical ◽  
Vacuum Frying ◽  
Randomized Block Design

The objective of research was to determine the effect of slice thickness and frying temperature on the physical, chemical and sensorycharacteristics of pumpkin chips by vacuum frying method. Research used a Factorial Completely Randomized Block Design with 2 treatments and 3 replications. A factor (the slice thickness: 1, 2, and 3 mm) and B factor (frying temperature : 80, 90, and 100oC). The results showed that the slice thickness had significant effect on the crispy texture, yield, and water content of pumpkin chips. The temperature had significant effect on the lightness, chroma, crispy texture, yield, and moisture content. Interaction slice thickness and temperature had significant effect on the water content of pumpkin chips. A3B3 treatment (slice thickness 3 mm and frying temperature 100oC) was the best treatment with physical characteristic (yield 17.47%, crispy texture 183.6 gf, colour with 54.63% lightness, 42.17% chroma and 54.90o hue), chemical cha-racteristic (1.63% water content, 8.08% ash content) and sensory characteristics by scoring preferences 3.48 crispy texture, 3.2 flavour, 2 colour and 3.32 taste. A3B3 treatment had 1.58 dissoluble fiber content, 12.92 mg/mL IC50 antioxidant activity, 21.90 fat rate,1.46 ppm total carotene.

scholarly journals Pengaruh Kombinasi Tepung Ikan Sepat Siam (Trichogaster pectoralis) dan Tepung Terigu Terhadap Karakteristik Sensori dan Fisiko-Kimia Mantou

2018 ◽  
Vol 7 (1) ◽  
pp. 14-26
Author(s):  
Partha Aryani ◽  
Rodiana Nopianti ◽  
Indah Widiastuti
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Fish Meal ◽  
Block Design ◽  
Ash Content ◽  
Sensory Characteristics ◽  
Chemical Characteristics ◽  
Sensory Test ◽  
Average Value ◽  
Randomized Block Design

The purpose of this research was to determine the effect of combinations of fish meal and wheat flour to physicochemical and sensory of mantou. This research used a randomized block design consisted of one-factor treatment with three replications. Factor treatment consists of combinations fish meal and wheat flour 0 g : 100 g, 10 g : 90 g, 20 g : 80 g, 30 g : 70 g, 40 g : 60 g and 50g : 50 g. The parameters observed were physical characteristics (percentage level of development of bread, texture, and Whiteness), chemical characteristics (moisture content, ash, protein, lipid, carbohydrate, calcium and phosphor) and sensory characteristics (color, flavor, aroma, and texture). Result of this research showed that average value percentage level of development mantou were 3.49 to 1.85, texture was 661.53 gf to 1307.13 gf, whiteness was 63.32% to 51.20% moisture content were 35.92% to 30.79%, ash content was 1.73% to 3.99%, protein was 11.20% to 26.75%, lipid was 3.51% to 7.26%, carbohydrate was 47.64% to 31.21%, calcium was 7.21 mg/100g to 25.21 mg/100g, phosphor were 53.54 mg/100g to 51.53 mg/100g, and a sensory test had significantly (Fhitung>Ftabel) for color, flavor, aroma, and texture. The best treatments according to sensory characteristics were 20% of the fish meal.

scholarly journals Karakteristik Fisiko-Kimia dan Sensori Bakso Ikan Parang-parang (Chirocentrus dorab) dengan Substitusi Tepung Buah Pedada (Sonneratia caseolaris)

2018 ◽  
Vol 7 (1) ◽  
pp. 1-13
Author(s):  
Mutiara Pertiwi ◽  
Herpandi Herpandi ◽  
Rodiana Nopianti
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Sensory Analysis ◽  
Block Design ◽  
Ash Content ◽  
Physical Analysis ◽  
Sonneratia Caseolaris ◽  
Cutting Test ◽  
Randomized Block Design ◽  
Requirements Quality

The purpose of this research was to know the physicochemical and sensory characteristic of wolf herring's fishballs with flour crabapple mangrove (Sonneratia caseolaris) substitution. The research was conducted from February until May 2017. This research used randomized block design with 5 treatments and was repeated 2 times as the group. The substitution treatments were 0%, 25%, 50%, 75% and 100% of flour apple crab mangrove. The parameters of this research were chemical analysis such as water content, ash content, protein content, lipid content and carbohydrate content. The physical analysis was texture (firmness), and sensory analysis was color, taste, aroma, visible, texture, teeth cutting test, and folding test. The results showed that treatment gave a significant effect on water content, ash content, and protein content. In the physical analysis, the results treatment gave significant effect on texture (firmness) and sensory analysis also a significant effect on visible, color, taste, texture, and folding test. The water content of wolf herring's fish balls 72.61%-79.60%, ash 1.91%-3.50%, protein 6.63%-16.57%, lipid 0.24%-0.38%, and carbohydrate 8.51%-10.01%. The texture (firmness) of this fishballs was 58.80gf-115.60gf. The visible sensory were 5.0-6.12, color 4.96-6.08, aroma 4.96-5.76, taste 4.60-5.64, texture 4.72-5.96, teeth cutting test 5.72-6.56, and folding test 2.84-4.0. Substitution of flour crabapple mangrove 75% and 100% able to make wolf herring's fishballs meet the requirements quality standards of moisture content, ash content, protein content, and fat content for fishball products.

scholarly journals SUBSTITUSI TEPUNG ALMOND DENGAN TEPUNG KEMIRI (Aleurites moluccana Wild) TERHADAP KARAKTERISTIK KULIT MACARON

2019 ◽  
Vol 8 (2) ◽  
pp. 122
Author(s):  
Ida Ayu Ganitri Adnyasuari ◽  
I Gusti Ayu Ekawati ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Analysis Of Variance ◽  
Block Design ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Randomized Block Design ◽  
The Right ◽  
Aleurites Moluccana

This research aims to identify the substitution of almond flour with candlenut flour on the characteristics of macaron shell, and to identify the right concentration of almond flour with candlenut flour on the characteristics of macaron shell. This research used randomized block design with the treatment ratio of almond flour with candlenut flour, which consists of 6 levels such as: 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%, and 0% : 100%. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed using Analysis of Variance and if the treatment had an effect on the parameter, the Duncan test was performed. The result showed that substitution of almond flour with candlenut flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, swelling, flavor (hedonic), texture (hedonic), taste (scoring) and overall acceptance (hedonic). Substitution of almond flour with candlenut flour 40% had the best characteristics, with 2,40% water content, 2,51% ash content, 9,40% protein content, 18,98% fat content, 66,70% carbohydrate content, 130,81% swelling, color, flavor, taste, and overall acceptance liked, taste candlenut medium and texture very soft.

scholarly journals Pengaruh Penambahan Soda Kue dan Rempah-Rempah Terhadap Karakteristik Ikan Kering Rendah Garam

2018 ◽  
Vol 7 (1) ◽  
pp. 60-68
Author(s):  
Wiji Rahayu ◽  
Herpandi Herpandi ◽  
Indah Widiastuti
Keyword(s):  
Sodium Bicarbonate ◽  
Protein Content ◽  
Sensory Analysis ◽  
Block Design ◽  
Salt Content ◽  
Ash Content ◽  
A Value ◽  
Randomized Block Design ◽  
Treatment Factor ◽  
Dried Fish

This study aims to determine the effect of sodium bicarbonate and spices addition on the characteristics of low salted dried fish. This research method used a randomized block design (RBD) with one treatment factor and done with three replications. The treatment used in this research were the addition of sodium bicarbonate 2.5%, turmeric 0.2%, and combination of turmeric 0.2% and chili 0.2%. The results of this research showed that treatment did not significantly affect on the value of the yield, moisture content, acid insoluble ash content, salt content, and protein content of low salted dried fish. The results of sensory analysis showed that treatment significantly affect on the appearance and aroma while the taste and texture were not significant. The best product was treated with the addition of sodium bicarbonate by 2.5% which resulted in a product with a value of yield 27.6%, water content 28.83%, acid insoluble ash content 0.32%, salt content 5.83%, and the protein content 56.27%. The results of sensory analysis showed that the value for the appearance 8.3 (whole, clean, less neatly, eradiate by type), aroma 8.3 (less aroma, without additional aroma), flavour 6.91 (very tasty, specific type, without additional flavour), and texture 8.1 (dense, compact, bending, less dried).

scholarly journals Karakteristik Sifat Fisiko-Kimia Mi Basah Subtitusi Tepung Sorgum (Sorghum bicolor L. Moench) Diperkaya Serat Rumput Laut (Gracilaria sp.)

2019 ◽  
Vol 2 (2) ◽  
pp. 256
Author(s):  
Alifianti Nur Waqiah ◽  
Damat Damat ◽  
Desiana Nuriza Putri
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Block Design ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber Content ◽  
Randomized Block Design ◽  
Protein Flour ◽  
The Difference

Noodles are consisting of main high protein flour. Data consumption of noodles in 2014 in Indonesia gain 2,2 million ton, this number was going high gradually in every next year. The substitute material which has similarities with what has been used in the last decade is sorghum starch. The aim of this study was to determine the effect of the composition of sorghum starch with seaweed pulp. The research method in is factorial Randomized Block Design (RBD). The first factor used was the difference in the ratio of wheat flour with sorghum starch which was added at 80:20; 60:40; 50:50 Factor II is the addition of seaweed which is 10%, 20%, and 30%. Quality starch noodles within analysis: water content, ash content, protein content, fat content, crude fiber content, and organoleptic (texture, taste, color, and aroma (smell)). The best results were obtained in the T1R1 treatment which got rank 1 with water content 33.38%, ash content 2.05%, protein content 8.31%, fiber content 12.92%, fat content 1.22%, organoleptic aroma 2.94 with aroma value "Quite tasty", organoleptic texture 3.76 with a value of "springy", color organoleptic 3.73 which is "attractive", organoleptic taste 3.76 that is "delicious".

EFFECT OF GRATED CASSAVA AS SUBSTITUTE FOR WHEAT FLOUR IN PROCESSING STEAMED CAKE

2014 ◽  
Vol 4 (1) ◽  
pp. 48-54
Author(s):  
Budi Santoso ◽  
Susi Imelda Siagian ◽  
Agus Wijaya
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Block Design ◽  
Ash Content ◽  
Crude Fiber ◽  
Chemical Characteristics ◽  
Average Value ◽  
Physical And Chemical Characteristics ◽  
Randomized Block Design ◽  
Physical And Chemical

The objective of research were to determine the physical and chemical characteristics, and organoleptic of steamed cake with grated cassava as an ingredient substitute for wheat flour. Research used a Non Factorial Complety Randomized Block Design (RALNF) with 5 level of treatments and 3 replication. Level of treatments research : A (wheat flour 0% and grated cassava 100%), B (wheat flour 20% and grated cassava 80%), C (wheat flour 40% and grated cassava 60%), D (wheat flour 60% and grated cassava 40%), E (wheat flour 80% and grated cassava 20%), and F (wheat flour 100% and grated cassava 0%). Results showed that steamed cakes with added grated cassava had significantly effect on the texture, moisture content, lightness, and hue but ash content and chroma not significant. The average value of texture, lightness, chroma, hue, moisture content and ash content of steamed cake is 618,33-1.273,47 gf; 65.30-75.20%; 32.33-38.03%; 83,27-86,87o; 29.84-40.41%; and 0.39-0.79%. Carbohydrate, protein, crude fiber, and HCN of steamed cake with grated cassava 80% and 40% were 44.88% and 49.9%; 3.37% and 2.90%; 3.94% and 2.91%, 1.72 and 1,14 mg /100 g respectively.

scholarly journals Pengaruh Formulasi Jamur Tiram Putih (Pleurotus oestreatus) dan Tapioka Terhadap Sifat Fisik, Organoleptik, dan Kimia Kerupuk

2017 ◽  
Vol 16 (3) ◽  
Author(s):  
Sussi Astuti ◽  
Suharyono A.S. ◽  
Nopena Fitra
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Block Design ◽  
Ash Content ◽  
Product Diversification ◽  
Oyster Mushroom ◽  
Randomized Block Design ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
Standard Quality

White oyster (Pleurotus oestreatus) mushroom has high nutrition content. The white oystermushroom processing to be cracker product is one of product diversification efforts frommushroom. This research was conducted to find out the best formulation of tapioca andoyster mushroom to produce the best characteristics of oyster mushroom crackers. Thesecharacteristics include expansion volume, sensory, and chemist. This research was designedin a Completely Randomized Block Design with 3 replication. The treatments had 7formulation levels of tapioca and oyster mushroom flour, that were N1 (0% : 100%), N2(10% : 90%), N3 (20% : 80%), N4 (30% : 70%), N5 (40% : 60%), N6 (50% : 50%), and N7(60% : 40%), respectively. Data were analiyzed with analysis of varians to find out thetreatment effects, then the data were further analyzed with Honestly Significant Difference(HSD) test on level of 5% to find the best formulation. The results showed that formulationN2 (10% white oyster mushroom and 90% tapioca) was the best formulation with expansionvolume of 452,28%, crunchy texture, rather-typical of oyster mushroom taste, rather-typicalof oyster mushroom aroma, water content of 7,20% (%db), ash content of 1,03% (%db), fatcontent of 0,46% (%db), protein content of 1,66% (%db), and fibre content of 0,24% (%db).However, the protein content didn’t include the qualification of cracker standard quality(SNI 01-2713-1999).Keywords : white oyster mushroom, tapioca, cracker

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