The Effect of Mocaf Substitution on Crispness and Organoleptic Quality of Milk Sticks

Milk sticks are one of the dairy products that are served in the form of snacks. One of the ingredients added in making milk sticks is wheat flour which has a high amylose content. It causes the resulting milk sticks to be less crunchy. It is necessary to substitute flour with low amylose content, namely mocaf (Modified Cassava Flour). This research objective was to determine the effect of mocaf on the level of crispness and organoleptic quality of milk sticks. Milk sticks was made in animal science laboratory UNISKA Kediri by adding different percentage of flour: P0 (100% wheat flour), P1 (90% wheat flour and 10% mocaf), P2 (80% wheat flour and 20% mocaf), P3 (70% wheat flour and 30% mocaf), and P4 (60% wheat flour and 40% mocaf) in six replications. This research using completely randomized design (CRD). These results indicated that the substitution of mocaf in the manufacture of milk sticks could reduce the moisture content of the milk sticks so that the substitution of mocaf could increase the crispness. The organoleptic assessment was carried out on the parameters of color, taste, and crispness. There were no significant differences between the color and taste parameters, while the crispness showed that P0 was not significantly different from P1, but it was significantly different from P2, P3, and P4.

Kualitas Organoleptik Es Krim Santan

The results of Riskesdas 2018 show that the prevalence of malnourished under-five children in South Sulawesi is still high compared to the national figures and WHO targets. Makassar City has a higher number of children under five suffering from malnutrition than other cities/districts, namely 22.1% underweight, 25.2% stunting, and 9.4% wasting. Ice cream has a high nutritional value depending on the quality of the raw materials, so the raw materials used need to be known for certain. Coconut milk as a raw material for coconut milk ice cream has a high-fat content, the fat content makes the ice cream soft and of good quality. This study aims to determine the organoleptic quality of coconut milk ice cream. This type of experimental research is a completely randomized design (CRD), namely, there are 3 treatments of coconut milk with the addition of red bean and papaya pulp, namely F1=10g:50g, F2=20g:100g, and F3=30g:150g, each repetition 2 times, with F0 coconut milk without the addition of red bean pulp and papaya. Organoleptic quality was obtained from the organoleptic test of coconut milk ice cream to 40 untrained panelists at the Department of Nutrition of the Health Polytechnic of the Ministry of Health Makassar and of the Health Polytechnic of the Ministry of Health Banjarmasin. The results showed that the organoleptic quality in terms of color with p=0.001 and texture p=0.025 meant that there was an effect of adding red bean pulp and papaya. Meanwhile, from the aspect of aroma with p = 0.545 and taste p = 0.448, it shows that there is no effect of adding red bean porridge and papaya to coconut milk ice cream. The most acceptable coconut milk ice cream based on organoleptic quality was F1 (10g:50g) with a total score of 157.

Analisis Zat Gizi dan Organoleptik Olahan Sosis Ikan Gabus sebagai Pangan Alternatif Mencegah Stunting

The prevalence of stunting in Indonesia is still high at 30,8%. Low protein intake is one of the causes of stunting. The purpose of this study was to determine the nutritional analysis and organoleptic quality in cork fish sausages. This study used a completely randomized design with 3 repetitions. Nutrient analysis was obtained from the Luff schroll test for carbohydrates, fat test with shoxlet and protein test with micro kjedhall. Organoleptic quality with acceptance of taste, texture, color and aroma by descriptive. Research results with univariate analisis were the highest nutrient content of protein and carbohydrate in formula F1 (100%) is protein (16.71%) and carbohydrate (20.14%) and the highest fat content in formula F3 (60%) is as much as (18.52%). The most preferred organoleptic quality for aroma and taste is in formula F1 (100%), texture is in formula F2(80%) and the most preferred color is in formula F3 (60%). The recommendation for prevent stunting can be used F1 formula.

Microbiological Safety and Organoleptic Quality of Homogenized Sausages Manufactured with Commercial Functional Additives

The aim of the study was to compare the microbiological safety and sensory quality of meat products manufactured with commercial functional additives. Four functional additives (AFX, AE100, PANA4, FPRX) were used in industrial conditions in the production of homogenized meat products (thick wiener). In order to determine the microbiological safety of final products, the total number of aerobic mesophilic bacteria and the number of Listeria monocytogenes were measured. Consumer assessment and quantitative flavor profiling (QFP) were used for analysis of organoleptic quality. After 7 days of storage, it was found that the effectiveness of the selected additives against the growth of aerobic mesophilic bacteria was unsatisfactory. Only after application of PANA4 did the product not show undesirable changes that would disqualify it from consumption. Each of the functional additives used had a high level of efficacy in inhibiting the growth of Listeria monocytogenes. Meat products with PANA4 addition had the highest consumer acceptance of the overall appearance. The best intensity of flavor bouquet, meat aroma and color, assessed by QFP method, was characterized by the samples with AFX and PANA4 in their recipe.

Puree from apple and carrot refuse, boiled with starch syrup, in marshmallow technology

For modern society, diseases associated with malnutrition are increasingly common. There is an urgent task of saturating the consumer market with products for a healthy diet, which are balanced in nutritional substances and contain essential nutrients, including confectionery. The article proves that in the production of marshmallows for solving this problem, it is possible to successfully use a puree from apple and carrot refuse, boiled with starch syrup. This technological solution improves organoleptic quality indicators and increases the content of flavonoids, beta-carotene and dietary fiber in the finished product.

Innovation Technology on Catfish Fillet By-Product as Raw Materials for Food Industry

Kampar Regency is one of the national catfish cultivation development clusters, and there are many catfish processing industries, especially fish fillet processing. The processing of catfish fillets always left by-products in the form of small pieces of meat, skin, bones, and abdominal fat, which amounts to around 50% – 60%. The by- products are mostly disposed to the environment around the industry, causing pungent odor pollution, as the byproducts contain protein, fat, minerals and crude enzymes which are suitable habitat for the growth of spoilage microbes. Therefore, it is very possible for these by-products to be processed further in order to obtain new products in the form of industrial raw materials that have economic added value. The objectives of this research are (1) Optimizing the utilization of by-products from fish fillet processing starch into raw materials for food industry that have economic value; and (2) understanding the characteristics of organoleptic quality and the proximate composition of the food industry raw materials produced. The research method used is an experimental method, namely experiments on processing by-products into raw materials for the food industry in the form of fish meal, fish oil and bone meal. The results showed that the number of by-products produced from processing the catfish fillets was arround 60% with, consisted of head, tailbone and fins by 37%, small pieces of meat 5%, viscera 10% and abdominal fat 8%. Furthermore, that raw materials having organoleptic quality and proximate composition that meet the SNI standards.