scholarly journals Karakteristik Selai Lembar Rumput Laut (Eucheuma Cottonii) Dengan Penambahan Komposisi Gula

2019 ◽  
Vol 7 (2) ◽  
pp. 104-110
Author(s):  
Surya Lencana ◽  
Rodiana Nopianti ◽  
Indah Widiastuti
Keyword(s):  
Chemical Analysis ◽  
Water Content ◽  
Sensory Analysis ◽  
Research Method ◽  
Block Design ◽  
Ash Content ◽  
Physical Analysis ◽  
Randomized Block Design ◽  
Sensory Parameters ◽  
Eucheuma Cottonii

The purpose of this research were to know the formulation  and to know the physicochemical of the making of seaweed sheet jam (Eucheuma cottonii) The research was conducted on December 2016 until April 2017. This research method used Randomized Block Design (RBD). The sugar treatment on sheet jam consisted of 50%, 40% and 30%. The parameters of this research were chemical analysis such as water content, ash content, fat, carbohydrate, and coarse fiber while for physical analysis consisted of sensory analysis (color, taste, appearance, flavor and texture). The treatments significantly affected the chemicals parameters such as water and carbohydrate level. The treatments not affected the sensory parameters The water content of seaweed sheet jam produced between 43.78% to 56.52%, ash ranged from 0.26% to 0.57%, fat ranged from 0.2% to 0.27%, carbohydrate ranged from 4.37% to 9.13%. Flavors range from 4.76 (neutral) to 5.4 (like lightly). The best treatment of this research is A1 with 50% of sugar

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.

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 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 Fisik dan Sensoris Kemplang Asap Ikan Gabus (Channa striata) dengan Penambahan Asap Cair

2021 ◽  
Vol 9 (2) ◽  
pp. 113-120
Author(s):  
Herpandi Herpandi ◽  
Rinto Rinto ◽  
Indah Widiastuti ◽  
Sherly Ridhowati ◽  
Wulandari Wulandari ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Research Method ◽  
Block Design ◽  
Physical Analysis ◽  
Liquid Smoke ◽  
Randomized Block Design ◽  
Roasting Process ◽  
Treatment Factor ◽  
Channa Striata ◽  
The Difference

Crackers is a product made through a roasting process. This study aims to determine the effect of the addition of liquid smoke on the physical and sensory characteristics of snakehead fish crackers (Channa striata). This research method used a randomized block design (RBD) with one treatment factor and was carried out with 3 replications. The treatment used was the difference in the concentration of liquid smoke (0%, 2.5%, 5%, and 7.5%). The stages of this research include physical analysis (crispness) and sensory analysis (appearance, aroma, taste, and texture). The results showed that the treatment of different concentrations of liquid smoke had no significant effect on crispness (525.67 gf-580.67 gf). The results of sensory analysis showed that the treatment of different concentrations had a significant effect on appearance, aroma and taste, but had no significant effect on the texture of kemplang. The best treatment of this research is the A1 treatment with a liquid smoke concentration of 2.5%.

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 EVALUASI SIFAT KIMIA DAN SENSORI PERMEN JELLY JAMUR TIRAM PUTIH PADA BERBAGAI KONSENTRASI GELATIN

2021 ◽  
Vol 11 (1) ◽  
pp. 43-53
Author(s):  
Sussi Astuti ◽  
Dwi Ardiansyah ◽  
Susilawati Susilawati
Keyword(s):  
Data Analysis ◽  
Water Content ◽  
Block Design ◽  
Ash Content ◽  
Oyster Mushroom ◽  
Single Factor ◽  
Randomized Block Design ◽  
Significant Difference ◽  
Gelatin Concentration ◽  
Sugar Levels

The purpose of the research to determine the concentration of gelatin that produce white oyster mushroom jelly candy which appropriate with the chemical and sensory characteristic of standard ISO 3547.2-2008.  The research arranged in a Complete Randomized Block Design (CRBD) by a single factor that is gelatin concertration on six grade of 5%, 10%, 15%, 20%, 25%, and 30% with four repetition.  Data analysis of variance and a further test with the Least Significant Difference (LSD) at 5% level.  The results showed that the best treatment was found in 20% of gelatin concentration that produces flavor white oyster mushroom jelly candy with score of 2.98 (rather typical white oyster mushroom), elasticity with a score of 3.89 (chewy), color with score of 3.71 (like), the overall acceptance with score of 3.83 (like), the water content of 18.27% (bb), ash content of 0.25% (bb), reduced sugar levels of 0.28% (bb), and sucrose levels of 51.33% (bb) which appropriate with SNI jelly candy 3547.2-2008.

scholarly journals Pengaruh Perbandingan Puree Wortel (Daucus carota L.) Dan Terigu Terhadap Karakteristik Roti Tawar

2020 ◽  
Vol 9 (2) ◽  
pp. 193
Author(s):  
Norma Yunita ◽  
I Made Sugitha ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Block Design ◽  
Ash Content ◽  
Loaf Volume ◽  
Carotene Content ◽  
Daucus Carota L ◽  
Randomized Block Design ◽  
Carrot Puree ◽  
Orange Color

This research was conducted with the to determine the comparative effect of carrot puree and wheat flour on the characteristic of bread and to know of the exact comparison of carrot puree and wheat flour to obtain the best characteristic of bread. The experimental design used was a Randomized Block Design (RBD) with treatment factor ratio of carrot puree and wheat flour that was 0%: 100%, 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60%, and 50 %: 50%. The treatment was repeated 3 times to obtain 18 experimental units. Data were analyzed with the Anova test and if the treatment had an effect on the variables then proceeded with the Duncan test. The results showed that the comparison of carrot puree and wheat flour affected the water content, ash content, swelling power, total carotene, color, aroma, texture, taste, pore uniformity, and overall acceptance. Comparison of 30% carrot puree: 70% wheat flour produced the best characteristics of bread with the criteria water content of 16.13%, ash content of 1.37%, loaf volume of 123.65% and total carotene content of 13.01 mg/100 g. Orange color, slightly carrot aroma, soft texture, pore uniformity (uniform) liked and overall acceptance of bread very liked. Keywoards : bread, wheat flour, carrot puree.

scholarly journals Effectiveness of Sodium Bicarbonate (NaHCO3) on Physicochemical and Sensory Characteristic of Notopterus notopterus Bone Chips

2019 ◽  
Vol 22 (2) ◽  
pp. 263-272
Author(s):  
Herpandi Herpandi ◽  
Indah Widiastuti ◽  
Wulandari Wulandari ◽  
Cynthia Aprita Sari
Keyword(s):  
Chemical Analysis ◽  
Sodium Bicarbonate ◽  
Physical Characteristic ◽  
Sensory Analysis ◽  
Ash Content ◽  
Sensory Characteristics ◽  
Chemical Characteristics ◽  
Physical Analysis ◽  
Fish Bones ◽  
Notopterus Notopterus

This study was aimed to determine the physicochemical and sensory characteristics of chips made from bones of Notopterus notopterus previously soaked in sodium bicarbonate. Different concentrations of sodium bicarbonate (0; 0.5; 1; 1.5; 2; and 2.5%) were used to soak the bones. The parameters observed were chemical analysis, physical analysis, and sensory analysis.  The soaking of  the fish bones in sodium bicarbonate  had significant effects (p<0.05) on the chemical characteristics including water content, ash content, protein content, NaHCO3 residue as well as physical characteristic of the chips. However, on the soaking did not affect phosphorus, calcium and sensory characteristics of the chips.

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 Karakteristik Sensoris Chikuwa dengan Perbedaan Bahan Baku Surimi Ikan

2021 ◽  
Vol 10 (1) ◽  
pp. 53-66
Author(s):  
Dwi Inda Sari ◽  
Siti Hanggita ◽  
Herpandi Herpandi ◽  
Reistha Warayu
Keyword(s):  
Chemical Analysis ◽  
Protein Content ◽  
Oreochromis Niloticus ◽  
Raw Materials ◽  
Block Design ◽  
Gel Strength ◽  
Clarias Batrachus ◽  
Physical Analysis ◽  
Surimi Gel ◽  
Randomized Block Design

        Increased production of aquacultured freshwater fish, such as Pangasius pangasius, Oreochromis niloticus, and Clarias batrachus, wich have low commercial value as potential alternative raw materials for surimi. This study aimed to determine the sensory characteristics of chikuwa produced using different raw materials of surimi and increase the diversity of processed fishery products that are highly nutritious with recommended physical quality. This research used the randomized block design (RBD) method with three repetitions. The treatment used were the difference in raw materials of surimi, P1 (Pangasius pangasius), P2 (Oreochromis niloticus) and P3 (Clarias batrachus). Parameters in this research included physical analysis of surimi (gel strength), chemical analysis of surimi (protein content and moisture content), and chikuwa sensory analysis. The results showed that Pangasius pangasius had a significant effect on surimi gel strength, surimi protein content and surimi water content, but had no significant effect on Oreochromis niloticus and Clarias batrachus. Based on the chemical analysis results, all raw materials for surimi have met the standard of SNI 01-2694-2013 except for Pangasius pangasius surimi protein (11,94%). Different raw materials of surimi had a significant effect on the appearance, taste, color, and texture of the organoleptic test. However, it had no significant effect on the chikuwa aroma parameters. Chikuwa (P1) produced the best characteristics from an organoleptic.

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