scholarly journals PENGARUH JENIS TEMPE DAN BAHAN PENGIKAT TERHADAP KARAKTERISTIK NUGGET TEMPE

2015 ◽  
Vol 1 (1) ◽  
Author(s):  
Novi Heridiansyah ◽  
Hesti Nur’aini ◽  
Darius
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Production Costs ◽  
Raw Material ◽  
Meat Production ◽  
Organoleptic Properties ◽  
Sensory Test ◽  
Average Value ◽  
A Value ◽  
Test Protein

Nugget is one of the food products made from meat. Compared with nuggets of meat, production costs and materials needed for the processing of tempeh nuggets are much more economical. The purpose of this study was to determine the effect of the type of tempe and binder agents to protein content, texture and organoleptic properties of the product tempe nuggets. The research has done on tempe nuggets with variation treatment of raw material ( soybean tempe and benguk tempe) and variation of binder agent ( wheat flour, tapioca and cornstarch). The analysis in this research is a test protein content, texture and color parameters organileptik, flavor and texture. The analysis showed that the type of binder agent on the tempe nuggets effect on protein content and texture with the best treatment was obtained in the treatment of soybean tempe with wheat (for protein) and benguk tempe with wheat (for texture). Based on the analysis of sensory test, panelists like soybean tempe nuggets treatment and starch with an average value of 3.95 on a scale like (for color), soybean tempe nuggets and wheat with a value of 3.45 was on a scale like (for texture), while for the parameters of taste, there is no real difference.Keywords : tempe, nuggets, binder agent

scholarly journals KARAKTERISTIK SENSORI DAN FISIKO-KIMIA MIE BASAH DENGAN SUBSTITUSI DAGING IKAN CENDRO (Tylosurus crocodilus)

2020 ◽  
Vol 3 (1) ◽  
pp. 58
Author(s):  
Astri Rahayu ◽  
Asnani Asnani ◽  
Nur Asyik
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Protein Content ◽  
Wheat Flour ◽  
Analysis Of Variance ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Sensory Test ◽  
A Value ◽  
Range Test

Characteristics of Sensory and Physico-Chemistry of Wet Noodles with Substitution of Needle Fish Meat (Tylosurus crocodilus) ABSTRACT         The aims of this study were to determine the effect of substitution of needlefish meat on sensory properties (color, aroma, taste and texture physical properties (water absorption, and developmental power) and chemical properties (moisture content and protein content) in wet noodle  This study used Completely Randomized Design (CRD) consisting of 4 treatments, namely M0 (Wheat flour 100%), M1 (Wheat flour 95%: Needlefish meat 5%), M2 (Wheat flour 90%: Needlefish meat 10%),  M3 (Wheat flour 85%: Needlefish meat 15%) that repeated for three times. Observed data were analyzed using ANOVA (Analysis of variance) at the 95% confidence level, (P> 0.05) and testing was carried out by the DMRT (Duncan Multiple Range Test) tests. The results obtained showed that substitution of  Needlefish meat on wet noodles had a very significant effect on sensory values, physical properties and chemical values of wet noodles. the best treatment sensory test was obtained in treatment M1 with a fairly good panelist assessment. The mean sensory color, aroma, taste, and texture with categories (likes). The physical properties of wet noodles absorption were highest in treatment M0 (control) with a value of (60%), the development of wet noodles was highest in treatment M0 (control) with a value of 95%. The chemical analysis of the highest moisture content in the M0 treatment (control) with a moisture content of (64.06%) and the highest protein content in the M3 treatment was (12.29%). Keywords: wet noodles, needlefish meat, sensory  test, physical test, chemical testABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh substitusi daging ikan cendro terhadap sifat sensori (warna, aroma, rasa, dan tekstur) sifat fisik (daya serap air, dan daya pengembangan) serta sifat kimia (kadar air dan kadar protein) pada mie basah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan yaitu M0 (Tepung terigu 100%), M1(Tepung terigu 95% : daging ikan cendro 5%), M2 (Tepung terigu 90% : daging ikan cendro 10%), M3 (Tepung terigu 85% : daging ikan cendro 15%). dan diulang sebanyak tiga kali. Data hasil pengamatan dianalisis menggunakan ANOVA (Analysis of variance) pada taraf kepercayaan 95%,  (P>0,05) dan uji lanjut dengan  DMRT (Duncan Multiple Range Test).  Hasil penelitian yang diperoleh  menunjukkan bahwa substitusi daging ikan cendro terhadap mie basah memberikan pengaruh  nyata terhadap nilai sensori, sifat fisik dan nilai kimia mie basah. Perlakuan terbaik uji sensori yang meliputi warna, aroma, rasa, dan tekstur diperoleh pada perlakuan M1 (Tepung terigu 95% : daging ikan cendro 5%),  penilaian panelis yang cukup baik, dengan kategori (suka). Sifat  fisik daya serap air mie basah tertinggi pada perlakuan M0 (Tepung terigu 100%) dengan nilai sebesar (60%), daya kembang mie basah  tertinggi pada perlakuan M0 (kontrol) dengan nilai sebesar 95%. Analisis kimia  kadar air tertinggi pada perlakuan M0 (kontrol) dengan nilai kadar air sebesar (64,06%) dan kadar protein  tertinggi pada perlakuan M3 (Tepung terigu 85% : daging ikan cendro15%) sebesar (12,29%).Kata kunci: analisis kimia, analisis sensori, analisis sifat fisik, mie basah, daging ikan cendro,

scholarly journals PEMANFAATAN BIJI KETAPANG (Terminalia catappa) SEBAGAI SUMBER PROTEIN DAN SERAT PADA PRODUK MAKANAN STIK

2019 ◽  
Vol 1 (1) ◽  
pp. 27-33
Author(s):  
Eman Darmawan
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Test Method ◽  
Snack Food ◽  
Organoleptic Properties ◽  
Seed Flour ◽  
A Value ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design

The purpose of this study was to determine the effect of substitution ketapan seed to chemical and organoleptic properties of  the resulted snack food, knowing the exact level of substitution, so obtain the snack food liked the panelists. The design used in this study was completely randomized design (CRD) with single factor that influences the concentration of seed flour substitution ketapan seed consisting of 5 treatments. Each treatment be repeated 3 times. The data obtained was analyzed by Analysis of Variance (ANOVA), if there was a difference between the treatment of advanced test conducted by Duncan`s Multiple Ranges Test Method (DMRT) at the level of 5%. Substitution of wheat flour with ketapan seed flour  affects the snack food produced, which can reduce the water content of the snack food and increase levels of protein and fiber snack food. Ketapan seed flour substitution preferred by the panelists was substitution ketapan seed flour up to 30% with a value of 3.52 and the criteria snack food produced had a water content of 3.67%, 15.10% db protein content, fiber content of 3.64 % db, brownish yellow color (2.95), a rather tasted wheat flour (3.35), and crispy (3.60).

scholarly journals VOLUME KEMBANG ADONAN DAN SENSORY ROTI MANIS YANG DIBUAT DARI MODIFIED TALIPUK FLOUR (MOTAF) Dought Volume and Sensory Properties of Sweet Bread made from Modified Talipuk Flour (Motaf)

2019 ◽  
Vol 24 (2) ◽  
pp. 113
Author(s):  
Ema Lestari ◽  
Dwi Sandri ◽  
Fatimah Fatimah ◽  
Umaira Umaira
Keyword(s):  
Wheat Flour ◽  
Sensory Properties ◽  
Main Ingredient ◽  
Organoleptic Properties ◽  
Sensory Test ◽  
Color Score

Modified talipuk flour (motaf) can reduce the amount of wheat flour utilization as the main ingredient in making sweet bread. This study was aimed to determine the dough volume and organoleptic properties of sweet bread made from modified talipuk flour (motaf) with 6 formulations namely 0%, 5%, 10%, 15%, 20% and 25% (w/w). The hedonic sensory test was applied to 30 panelists. The results showed that the addition of motaf increased the taste and aroma scores, but decreased the volume of dough development, color score, texture, and overall acceptance of sweet bread. The highest volume of dough development was 57.17 cm found in the 5% formulation of motaf.

scholarly journals Kajian Pemanfaatan Daging Ikan Kembung (Rastrelliger Spp) Sebagai Bahan Penyedap Rasa Alami Non MSG Dengan Pendekatan Bioekonomi Perikanan

2020 ◽  
Vol 2 (2) ◽  
pp. 56-68
Author(s):  
Teni Novianti
Keyword(s):  
Water Content ◽  
Raw Materials ◽  
Salt Content ◽  
Production Costs ◽  
Raw Material ◽  
Fish Yield ◽  
Food Ingredients ◽  
Quality Requirements ◽  
A Value ◽  
Alternative Material

Currently, most food products circulating in the community are processed using additives, both natural and synthetic. One of the potential food ingredients that can be used as a natural flavor enhancer from fishery raw materials is long jawed mackerel (Rastrelliger spp).  The purpose of this study was to studied preliminary research on the use of long jawed mackerel as an alternative material for natural non-MSG flavorings to replace synthetic flavors with a fisheries bioeconomic approach.  The procedure in this study consisted of several steps, namely the manufacture of natural flavorings from long jawed mackerel, calculation of fish yield, analysis of water content and salt content (NaCl). Based on the research results, the processing stages of non-MSG natural flavoring made from long jawed mackerel fish include the process of selecting raw materials, washing I, filling, washing II, refining I, weighing I, drying, refining II, sifting, weighing II and packaging. The amount of long jawed mackerel yield that can be used as the main raw material for the manufacture of natural non-MSG flavorings is 53% with the final weight of flavoring powder produced is 440 grams. The chemical analysis test of the long jawed mackerel flavoring was carried out 2 repetitions and the results of the water content test were 5.35% (has not met the SNI quality requirements), while the analysis of salt content (NaCl) on the long jawed mackerel flavoring has met the SNI quality requirements with a value of 12.09%. Bioeconomic analysis of fisheries is by calculating production costs and depreciation costs incurred during the processing of flavorings from long jawed mackerel. Based on the analysis, one production time produces 88 pcs of flavoring fish meat with a cost of production of Rp. 1,496 per pcs.

scholarly journals Nutritional Composition, Functional and Organoleptic Properties of Breakfast Cereals Formulated from Acha, Wheat, Cashew Kernel and Prawn

2020 ◽  
Vol 2 (5) ◽  
Author(s):  
N. J. T. Emelike ◽  
S. C. Achinewhu ◽  
C. O. Ebere
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Nutritional Composition ◽  
Absorption Capacity ◽  
Raw Material ◽  
Organoleptic Properties ◽  
Breakfast Cereal ◽  
Crude Fibre ◽  
Breakfast Cereals ◽  
Hedonic Scale

Acha grains and cashew kernels were processed into flour while prawn was processed into powder. Acha flour was used to substitute wheat flour while a constant percentage of cashew kernel flour and prawn was used as an enrichment in the formulation of breakfast cereals at the ratios of 70:0:20:10, 60:10:20:10, 50:20:20:10, 40:30:20:10, 30:40:20:10, 20:50:20:10, 10:60:20:10 and 0:70:20:10 of acha/wheat/cashew kernel/prawn and labeled A-H samples, respectively. The nutritional, functional and organoleptic properties of the formulated breakfast cereal was studied. The result revealed that the proximate compositions of the breakfast cereals ranged between 3.94-9.46% for moisture content, ash 2.09-2.98%, fat 8.30-15.20%, protein 9.17-14.65%, crude fibre 1.28-1.60%, and carbohydrate 60.97-76.66% with significant different (SD) between some samples and no SD in some other samples. Functional properties' result showed that the bulk density of the breakfast cereals ranged between 0.49-0.55 g/g, water absorption capacity 1.74-2.20 g/ml, oil absorption 0.18 - 1.09g/ml and the least gelation capacity of 2% in all the samples. Based on the 9-point hedonic scale used in the assessment of the organoleptic properties of the breakfast cereals, all the samples were acceptable by the panelists but 40:30 of acha/wheat compared very well with the sample substituted with 0:70 of acha/wheat. This is an indication that acha grains can be a useful raw material in the substitution of wheat while cashew kernel and prawn can be used to enrich the product formulated from the flours of these raw materials. This will increase the utilisation of abundant Nigerian raw materials, reduce the importation of wheat flour and hence, improve the economy of the country.

scholarly journals CHARACTERISTIC OF PHYSICOCHEMICAL AND SENSORY CASSAVA STICK WITH THE SUBSTITUTION OF FERMENTED CASSAVA BAGASSE FLOUR

2021 ◽  
Vol 18 (1) ◽  
pp. 21
Author(s):  
Zukryandry Zukryandry ◽  
Beni Hidayat ◽  
Shintawati Shintawati
Keyword(s):  
Protein Content ◽  
Hardness Test ◽  
Food Product ◽  
Production Costs ◽  
Raw Material ◽  
Total Dietary Fiber ◽  
Randomized Design ◽  
Cassava Bagasse ◽  
Processed Products ◽  
Bagasse Flour

<div class="WordSection1"><p class="Abstrak"><span lang="EN-GB">Part of the cassava that can be used as a food product is usually starch and and the waste is cassava bagasse. Fermented cassava bagasse flour is a modified semi-solid fermentation product using yeast <em>Saccharomyces</em> <em>cerevisiae </em>which has almost the same quality as modified cassava flour (mocaf), but fermented cassava bagasse flour has advantages compared to mocaf flour, namely high protein content and cheaper production costs. Fermented cassava bagasse flour has various functions which can be used as raw material for the manufacture of various processed products, one of which is cassava stick. The research objective was to see the formulation of fermented cassava bagasse flour to the sensory characteristics of the resulting cassava stick. The study was conducted using a completely randomized design (CRD) including 5 treatment methods, namely cassava starch substituted by fermented cassava bagasse flour 5% (B1), 10% (B2), 15% (B3), 20% (B4) and 25% (B5), each treatment was repeated 3 times. Based on the sensory results, it was obtained that 15% (B3) fermented cassava bagasse flour substitution treatment was the best choice of cassava stick product by panelists. The results of the analysis of cassava stick products were hardness test 3,77 µ (kg / cm<sup>2</sup>) ; swelling ratio 18,33% ; moisture content 2,20% ; ash content 0,14% ; protein content 10,00% ; fat content 21,00% ; fiber content 0,17%; carbohydrate content 66,49% and total dietary fiber 21,24%.</span></p></div>

scholarly journals Pengaruh Subtitusi Tepung Terigu Dengan Tepung Biji Alpukat (Persea Americana Mill) Terhadap Tingkat Kesukaan Cookies

2021 ◽  
Vol 4 (2) ◽  
pp. 14-23
Author(s):  
Lady Violita ◽  
Rasita Purba ◽  
Marini Damanik ◽  
Juliarti ◽  
Esi Emilia
Keyword(s):  
Wheat Flour ◽  
Design Method ◽  
Persea Americana ◽  
Raw Material ◽  
Treatment Level ◽  
Average Value ◽  
Seed Flour ◽  
Randomized Design ◽  
Significant Difference ◽  
Avocado Seed

Cookies are one of the food products that are popular with the public. The raw material for making cookies is wheat flour, which is still imported from abroad and year by year the number of imports from abroad continues to increase. Utilization of avocado seed flour will reduce the use of wheat flour and can also reduce waste from avocados. The main factor in fulfilling the quality of a product can be assessed based on the appearance of the product, the taste of the product, and the nutritional value of a product. This study aims to analysed the level of preference (taste, aroma, texture, and colour) of cookies through organoleptic tests. The design of this study used an experimental study using the RAL (Completely Randomized Design) method with two replications. Avocado seed flour substitution formulation in 4 treatments, namely control (P1), 30% (P2), 50% (P3) and 70% (P4). The research location is at the State University of Medan. The subjects (untrained panellists) of this study were 25 people. The data from the organoleptic test were analysed descriptively using the percentage of respondents' acceptance from each treatment level and to determine the effect of avocado seed flour substitution on the treatment, Kruskal Wallis statistical analysis was used. The results of this study indicate that the best formula for cookies with 50 percent substitution of avocado seed flour obtained an average value of 1.2 for taste, 0.3 for colour, 0.6 for texture, and for aroma 0.3 with a total value of 2, 4. Based on the results of the Kruskal Wallis test, it is known that there is a significant difference in perception seen from the level of preference for colour, aroma, taste, and texture of avocado seed flour cookies (p = 0.000).

scholarly journals Hayami method application: A value-added analysis of rice crackers industry in ex-residency of Madiun

2021 ◽  
Vol 905 (1) ◽  
pp. 012047
Author(s):  
M T Sundari ◽  
Setyowati ◽  
R K Adi
Keyword(s):  
Raw Materials ◽  
Value Added ◽  
Raw Material ◽  
Improve Efficiency ◽  
Average Value ◽  
A Value ◽  
Working Hour ◽  
Rice Processing

Abstract This study aimed to determine the value-added of rice processing into rice crackers in the Ex-Residency of Madiun, East Java. Three areas (Ponorogo Regency, Magetan Regency, and Madiun City) well-known as rice crackers producers were chosen as the locations. The sample in this study was selected purposively. The result shows that the average value-added per raw material was Rp 2,210.57/kg with an average of 946.67 kg/month for raw material used. Using the Hayami method, the average value-added was Rp 14,206.33 per working hour. Rice crackers SMEs are advised to continue to improve efficiency, especially in terms of cost and the use of raw materials to further increase the value-added.

scholarly journals STUDI PEMBUATAN BROWNIES KUKUS DENGAN SUBSTITUSI TEPUNG DAUN SINGKONG (MANNIHOT UTILISSIMA)

2018 ◽  
pp. 11-22
Author(s):  
Zainal Zainal ◽  
Amran Laga ◽  
Rahmatiah Rahmatiah
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Crude Fibre ◽  
Cassava Flour ◽  
Average Value ◽  
Organoleptic Test ◽  
Cassava Leaves

Cassava leaves are abundant green leaves and affordable. This research uses cassava leaves of sleedlings type with white, pink stalk with light green leaf colour made into flour to be processed food products. The purpose of this research was to analyze the physical properties and chemical content of brownies steamed by the addition of cassava leaf flour based on a mineral test (Ca, P, Fe), water content, ash content, protein content, fat content, carbohydrate and crude fibre content. A panellist assessment of brownies steamed based on organoleptic test results and determining the formulation of good brownies cake products from the ratio of wheat flour and cassava flour used. This research was designed using Completely Randomized Design (RAL) with three replications such as  A0 (100% wheat flour: 0 (control)), A1 (85% wheat flour: 15% cassava flour), A2 (70% wheat flour: 30% cassava flour) and A3 (55% wheat flour: 45% cassava flour). The parameters observed were proximate tests which included (water content, ash content, protein content, fat content, carbohydrate content), mineral tests (Ca, P, Fe), crude fibrecontent, organoleptic test. The best treatment was A3 which has water content 20,83%, ash content 2,88%, protein content 9,48%, fat content 23,68%, carbohydrate 42,13% and fiber content 1,12%, content mineral calcium 12.56 g / kg, phosphorus 2.06 g / kg, iron 61.06 ppm. The result of the panellist's assessment of the level of preference to steamed brownies was A0 with the average value of organoleptic score is texture 4.08 (like), colour 4,1 (like), taste 4.04 (like), and flavour 4 (like)

scholarly journals Effect of Soy Concentrate, Oat (Avena sativa) Flour and Chia Seeds (Salvia hispanica) as a Partial Substitute of Wheat Flour (Triticum aestivum) on Protein Content, Dietary Fiber Content, Textural Shelf Life and Organoleptic Properties of Breadsticks

2019 ◽  
Vol 8 (3) ◽  
pp. 77
Author(s):  
Mariel Angélica Reyes Rendón ◽  
Esther Pérez Carrillo ◽  
Sara Guajardo Flores
Keyword(s):  
Protein Content ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Soy Protein ◽  
Preference Test ◽  
Fiber Content ◽  
Soy Protein Concentrate ◽  
Protein Concentrate ◽  
Organoleptic Properties ◽  
Fermentation Time

Few studies have examined the effects on nutrient contents and organoleptic properties of substituting wheat flour by protein dense ingredients as are soy protein concentrate, oat and chia in bakery formulas. The objective of the study was to assess the effect of adding soy protein concentrate, oat and chia to two breadsticks formulas proposed to provide at least 10 % of the daily recommended value of protein for an adult. Thirty three percentage of wheat flour were substituted by 3:1 oat:chia (BO) and 1:1 oat:chia (BC) composite flours. The analyzed parameters were wheat-meal fermentation time, moisture, protein, insoluble and soluble dietary fiber, firmness, organoleptic acceptance, and preference. Results revealed that both formulas contributed the minimum wished protein content, had higher dietary fiber content than only wheat flour breadsticks and had an acceptable texture, flavor, and appearance. It is recommended to continue formula BO because it turned out to be the favorite in the preference test.

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