scholarly journals VARIASI KOMPOSISI BAHAN BAKU TERHADAP MUTU ORGANOLEPTIK MIE TEPUNG PISANG

2015 ◽  
Vol 1 (1) ◽  
Author(s):  
Dewi Siti Rahayu ◽  
Siska Apriyani ◽  
Ahmad Zueni
Keyword(s):  
Treatment Process ◽  
Organoleptic Properties ◽  
Organoleptic Quality ◽  
Banana Flour ◽  
Processed Products

Banana flour noodles are processed products of banana length , where in the processing process is fairly easy . Banana flour noodles in the treatment process through several stages of the process of sorting , washing , mixing , molding until boiling . Of these processes are one of the processes that determine the quality of banana flour noodles can be determined from the organoleptic properties of banana flour noodles . The purpose of this study was to determine the effect of the addition of banana flour on the organoleptic quality of banana flour noodles.The study was conducted with three treatments , namely the first treatment process carried out by the addition of 100 grams of banana flour , the second treatment is done by adding 200 grams of banana flour and treatments to three performed with the addition of 300 grams of banana flour . Analysis is conducted organoleptic analysis . The conclusion of this study found that in terms of the parameters of color , flavor , and texture of banana flour noodles that is most favored by the addition of 200 grams of banana flour .Keywords : Noodles , Banana flour , Organoleptic properties 

scholarly journals Study of Organoleptic Nutmeg Fruit Dodol Quality

2020 ◽  
Vol 13 (2) ◽  
pp. 486
Author(s):  
Mustamin A. Masuku ◽  
Misran Lawani ◽  
Erna Umasugi
Keyword(s):  
Food Products ◽  
Organoleptic Properties ◽  
Wine Vinegar ◽  
Banana Flour ◽  
Hard Candy

Dodol is a semi-wet food that has a plastic texture. The typical organoleptic properties of dodol are brown and have a sweet, savory and legit taste with a plastic texture. Nutmeg meat has the potential to be processed into various food products such as candied nutmeg, nutmeg syrup, jam, nutmeg juice, instant nutmeg drink, nutmeg jelly, nutmeg wine, vinegar acid, gelatin hard candy and dodol. Processing nutmeg meat into nutmeg dodol can add value to nutmeg products and increase farmers' income. The purpose of this study was to produce nutmeg dodol with the best organoleptic properties. Dodol from nutmeg meat and banana flour mulu bebe produces a colour value of 3.64-3.70 (dislike), flavour 3.25-3.59 (rather dislike), and aroma of 3.75-4.15 (dislike). The ratio of the addition of nutmeg meat 65% and banana flour mulu bebe 35% meets the quality of SNI dodol, the ratio of addition of nutmeg meat 45% and banana flour mulu bebe 55% produces nutmeg dodol favoured by consumers.

Influence of the drum speed rotation during roasting coffee on the organoleptic quality of the final product

2021 ◽  
Author(s):  
E.A. Mutovkina ◽  
Keyword(s):  
Organoleptic Properties ◽  
Organoleptic Quality ◽  
Speed Rotation

The article presents the results of studies on the influence of different roasting modes on the organoleptic properties of coffee.

scholarly journals The Effect of the Leaven Against to Quality of Banana Kepok (Musa paradisiaca L) Tapai

2020 ◽  
Vol 12 (01) ◽  
pp. 60
Author(s):  
Wiwik Gusnita ◽  
Kasmita Kasmita
Keyword(s):  
Economic Value ◽  
Tropical Fruit ◽  
The Public ◽  
Musa Paradisiaca ◽  
The Third ◽  
Banana Flour ◽  
Processed Products ◽  
The Right ◽  
Yellowish White

Banana (Musa paradisiaca normalis linn) is a type of tropical fruit that is very popular, because of it is tastes good, is easy to get and the price is relatively cheap, bananas also contain vitamins, minerals and carbohydrates which are quite high. Society in general consumes bananas as a dessert. Therefore, in the context of developing food diversification, processed banana products can overcome the saturation of fresh bananas and increase their shelf life and increase their economic value. Bananas can be processed into various processed products such as dry banana, banana flour, banana jam, banana wine, banana tapai, and banana sauce. Among the processed banana products, fermentation processing that is making banana tapai is an alternative that is not yet well known to the public, but has a pretty good future. The purpose of this study was to analyze the effect of giving different amounts of leaven and to analyze the right amount of leaven in making Kepok banana tapai. This type of research is an experiment with panelist data sources using organoleptic tests. Based on the results of experiments with 4 (four) treatments and 4 (four) quality repetitions which resulted in the color produced from tapai banana kepok is yellowish white the best results in the third treatment (0.35), the aroma of tapai banana produced is typical scented tapai Banana Kepok the best results in the third treatment (0.35% leaven), taste Banana Kepok tapai produced, sweet and taste leaven, the best results in the third treatment (0.35% leaven), and texture of Kepok banana tapai produced was the best soft yield at the third treatment (0.35% leaven).

KARAKTERISTIK FISIK BUBUR INSTAN TERSUBTITUSI TEPUNG PISANG TONGKA LANGIT

2015 ◽  
Vol 4 (2) ◽  
pp. 41-44
Author(s):  
Priscillia Picauly ◽  
Gilian Tetelepta
Keyword(s):  
Water Solubility ◽  
Physical Property ◽  
Rice Flour ◽  
Absorption Index ◽  
Randomized Design ◽  
Nutrition Value ◽  
Banana Flour ◽  
Completely Randomized Design ◽  
Four Levels

Instant porridge is sereal-based food that can be combined with fruits so it will contain better nutrition. To improve the nutrition value of instant porridge then substitute of one kind of banana originally from Maluku is Tongka langit banana. A good quality of instant porridge has a high nutrition and a best physical property. This research aims to characterize of the physical properties instant porridge that are substituted by Tongka langit banana flour and the rice flour. The design that is applied is completely randomized design with four levels of treatment in comparing the substitution between Tongka langit banana flour and the rice flour as follow 20%, 40%, 60% and 80%. According to the result of this research, the physical characteristic of instant porridge that are substituted by Tongka langit banana flour are bulk density (0.84-0.89 g/mL), water absorption index (3.49-4.05%), and water solubility index (0.02-0.04%).

The impact of sweet basil plant additive on biochemical parameters and organoleptic quality of meat of chicken

2020 ◽  
Vol 23 (07) ◽  
pp. 254-260
Author(s):  
Thair Jawad Kadhim Al-Kelabi ◽  
Mayada F. Mohamed ◽  
Hassan Al-Karagoly
Keyword(s):  
Biochemical Parameters ◽  
Organoleptic Quality ◽  
Sweet Basil ◽  
The Impact

Treatment and Quality of Sewage Sludge in Germany - Results of a Survey

2007 ◽  
Vol 2 (1) ◽  
Author(s):  
A. Meda ◽  
C. Schaum ◽  
M. Wagner ◽  
P. Cornel ◽  
A. Durth
Keyword(s):  
Sewage Sludge ◽  
Treatment Process ◽  
Wastewater Treatment Plants ◽  
Current Status ◽  
Sludge Treatment ◽  
Sewage Sludge Treatment ◽  
Treatment And Disposal ◽  
German Association ◽  
Entire Treatment

TIn 2004, the German Association for Wastewater, Water and Waste (DWA) carried out a survey about the current status of sewage sludge treatment and disposal in Germany. The study covered about one third of the wastewater treatment plants and about two thirds of the entire treatment capacity (expressed in population equivalents) in Germany. This provides an up-to-date and representative database. The paper presents the most important results regarding sludge treatment, process engineering, current disposal paths and sewage sludge quality.

Comparison of F-specific bacteriophage, enterococci, and faecal coliform densities through a wastewater treatment process employing oxidation ponds

1995 ◽  
Vol 31 (5-6) ◽  
pp. 85-89 ◽  
Author(s):  
S. J. Turner ◽  
G. D. Lewis
Keyword(s):  
Wastewater Treatment ◽  
Treatment Process ◽  
Faecal Coliform ◽  
Indicator Organisms ◽  
Faecal Coliforms ◽  
Wastewater Treatment Process ◽  
Oxidation Pond ◽  
Oxidation Ponds ◽  
Specific Bacteriophage

Over a 12 month period F-specific bacteriophages, faecal coliforms and enterococci were compared as microbial indicator organisms for the quality of a wastewater treatment (oxidation pond) system. Results suggest that enterococci may be the most useful indicator for oxidation pond systems.

New Monitoring Strategy for the Quality Control in the Processing Practice of Scutellariae Radix

2020 ◽  
Vol 16 (3) ◽  
pp. 303-311
Author(s):  
Qi Huang ◽  
Chunsong Cheng ◽  
Lili Li ◽  
Daiyin Peng ◽  
Cun Zhang
Keyword(s):  
Quality Control ◽  
Monitoring Strategy ◽  
Scutellariae Radix ◽  
Chromatographic Fingerprints ◽  
New Strategy ◽  
Processed Products ◽  
Main Components ◽  
Processing Techniques ◽  
Multivariate Monitoring

Background: Scutellariae Radix (Huangqin) is commonly processed into 3 products for different clinical applications. However, a simple analytical method for quality control has rarely been reported to quickly estimate the degree of processing Huangqin or distinguish differently processed products or unqualified Huangqin products. Objective: To study a new strategy for quality control in the processing practice of Huangqin. Methods: Seven kinds of flavonoids that mainly exist in Huangqin were determined by HPLC-DAD. Chromatographic fingerprints were established to study the variation and discipline of the 3 processed products of Huangqin. PCA and OPLS-DA were used to classify differently processed products of Huangqin. Results: The results showed that baicalin and wogonoside were the main components in the crude and the alcohol Huangqin herb while baicalein and wogonin mainly existed in carbonized Huangqin. The results of mathematical statistics revealed that the processing techniques can make the quality of medicinal materials more uniform. Conclusion: This multivariate monitoring strategy is suitable for quality control in the processing of Huangqin.

Lipid Profile of Pig Tissues Contrasting in Meat Production

2019 ◽  
Vol 09 ◽  
Author(s):  
Vitaly A. Bekenev ◽  
Anatoly A. Arishin ◽  
Sergei N. Mager ◽  
Izolda V. Bolshakova ◽  
Natalia L. Tretyakova ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acids ◽  
Linoleic Acid ◽  
Live Weight ◽  
Blood Lipid ◽  
Meat Production ◽  
Thoracic Vertebrae ◽  
Organoleptic Properties ◽  
Biochemical Characteristics

Background: Studies were carried out on two breeds of pigs - Pietrain (P), and Kemerovo (K), contrasting in composition of carcasses, and their hybrids. Objective: The purpose of this work was to establish the characteristics of the composition of lipids of intramuscular fat (IMF), back fat and serum, organoleptic qualities in animals of these breeds. Methods: Animals of 10 individuals in each group were fed on a standard feed and slaughtered with a live weight of 95-100 kg. The quality of carcasses, the biochemical characteristics of blood, the composition of fatty acids and cholesterol in meat and fat, and blood lipid peroxidation were determined. Results: Thickness on the back fat (BF) at the level of 6-7 thoracic vertebrae with a live weight of 100 kg was 35.8 ± 1.65 mm in pigs of breed K, in hybrids - 27.6 ± 1.06, and in breed P - 19, 6 ± 1.43 mm. IMF in pigs of breed K was almost 4.5 times greater than that of breed P. IMF K breed contained 2 times less cholesterol than in P (2.34 vs. 4.68%). In the IMF, K was 2 times less polyunsaturated fatty acids (PUFA), than P, 7.82 and 15.22%, linoleic acid, 6.74% and 12.42% respectively (p <0.005).The organoleptic properties of meat and salted back fat were significantly higher in breed K (P = 0.05). Conclusion: The data obtained allow us to establish priorities in the use of products of specific breeds of pigs, depending on medical requirements.

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