UJI SENSORI DAN PENENTUAN INDEKS GLIKEMIK NASI BERAS PUTIH (Oryza satifa L.) SUBTITUSI PISANG KEPOK (Musa paradisiaca forma typical) SEBAGAI MAKANAN POKOK ALTERNATIF PENDERITA DIABETES MELLITUS TIPE 2

ABSTRACTThis study aimed to obtain the proportion of white rice and kepok banana based on sensory test results and the glycemic index of white rice with a substitution of kepok bananas. The research design used was an experimental method with a non-factorial Completely Randomized Design (CRD). The variation was in the proportion of white rice and kepok banana namely 60% : 40% (NP1), 50% : 50% (NP2) dan 40% : 60% (NP3). Each treatment was repeated three times. The sensory test was carried out using the hedonic test (level of preferences). The glycemic index was analyzed through the area under the curve (AUC) ratio of glucose response of food by measuring blood glucose levels during fasting for 30, 60, 90, and 120 minutes after consuming test foods (white rice with a substitution of kepok banana) and control (bread). The collected data were then analyzed using ANOVA and was followed by DMRT if there was a significant difference between treatments. The result of the research shows that in the sensory test, the proportion of white rice and kepok banana had no significant effect on color and aroma, but had a significant effect on texture and very significant effect on the taste of white rice with a substitution of kepok banana. The best treatment was obtained in the proportion of white rice and kepok banana 60%: 40% (NP1), with preference scores of color, aroma, texture, and taste reached 3.08 (like), 2.68 (like), 3.16 (like) and 3.12 (like), respectively. The selected treatment had a 20.13% glycemic index (low).Keywords: Sensory test, glycemic index,white rice, kepok banana,diabetes mellitusABSTRAKTujuan penelitian untuk mendapatkan perbandingan nasi beras putih dan pisang kepok yang terbaik berdasarkan hasil uji sensori dan indeks glikemik nasi beras putih yang disubtitusi pisang kepok. Penelitian menggunakan metode eksperimen dengan Rancangan Acak Lengkap (RAL). Perlakuan terdiri atas 3 variasi perlakuan yaitu perbandingan nasi beras putih : pisang kepok 60% : 40% (NP1), 50% : 50% (NP2) dan 40% : 60% (NP3). Masing-masing perlakuan dibuat 3 kali ulangan. Uji sensori menggunakan uji hedonik (tingkat kesukaan) dan penentuan indeks glikemik dengan perhitungan perbandingan luas di bawah kurva (area under curve). Respon glukosa makanan melalui hasil pengukuran glukosa darah saat puasa; 30; 60; 90 dan 120 menit setelah konsumsi makanan uji yaitu nasi putih subtitusi pisang kepok dan makanan kontrol yaitu roti. Data hasil uji sensori dianalisis dengan metode Analisis of Varians (ANOVA) dan perlakuan yang berpengaruh nyata dilakukan uji lanjut dengan analisis DMRT. Berdasarkan hasil analisis uji sensori perbandingan nasi beras putih dan pisang kepok tidak berpengaruh nyata terhadap warna dan aroma, tetapi berpengaruh nyata terhadap tekstur dan berpengaruh sangat nyata terhadap rasa nasi beras putih subtitusi pisang kepok. Perlakuan terbaik diperoleh pada perlakuan nasi beras putih : pisang kepok 60% : 40% (NP1), dengan tingkat kesukaan terhadap warna 3,08 (suka), aroma 2,68 (suka), tekstur 3,16 (suka) dan rasa 3,12 (suka) serta nilai indeks glikemik 20,13% dengan kategori indeks glikemik rendah.Kata kunci: Uji sensori, indeks glikemik, nasi beras putih, pisang kepok, diabetes melitus

PHYSICOCHEMICAL AND SENSORY CHARACTERISTIC OF STARFRUIT-RED GUAVA FRUIT LEATHER AS AFFECTED BY THE ADDITION OF ARABIC GUM

Fruit leather is one of the processed fruit products. It’s shaped similar to thin sheets that can be rolled, has an elastic texture, and has a specific flavour. One of the suitable fruit that can be processed to fruit leather is starfruit and guava. The aim of this research was to study the physicochemical and sensory characteristics of the fruit leather made from starfruit (Dewa variety) and guava which were added with Arabic gum with different concentration (0%, 0.5%, 1%, 2%, and 2.5%). Data were analyzed by analysis of variance (ANOVA) at α = 0.05. The result showed that the addition of Arabic gum had a significant effect on tensile strength, water, ash, vitamin C content, and pH value, but it did not has a significant effect on crude fiber, water activity content, total bacteria, and total yeast and mold. While the addition of Arabic gum had a significant effect on color and texture sensory test. The best fruit leather was determined based on the physicochemical and sensory test, and it showed that the addition of 0.5% Arabic gum was the best. Characteristics of the best starfruit and guava fruit leather were tensile strength value 437.38 gf, water content 7.38%, ash content 2.02%, vitamin C content 77.08%, crude fiber content 1.85%, pH value 4.22, water activity value 0.48 , total bacteria < 2.5 CFU/g, total yeast and mold < 1 CFU/g with golden yellow color, slightly strong starfruit aroma, strong starfruit flavor, and elastic fruit leather texture.

Karakteristik Fisikokimia dan Sensoris Selai Bengkuang (Pachyrhizus Erosus L.) dengan Penambahan Pektin dan Asam Sitrat pada Berbagai Konsentrasi

This research aimed to figure out the effect of differences in concentration of citric acidand pectin and their interactions on the content of proximate and sensory of jam.The research was conducted using a completely randomized design (CRD) with a factorial pattern consisting of two factors.The first factor was the comparison of thethree levels of citric acid (A) concentration:1% (A1), 2% (A2),and 3% (A3) of the total ingredients for making jam.The second factor was pectin concentration (P) in 4 levels: 0.83%(P1), 1.0% (P2), 1.17% (P3), and 1.34% (P4) of the total ingredients for making jam.The chemical parameters tested included moisture content, fiber content, ash content, and antioxidant, while the physical parameters included pH and viscosity.The sensory test assessments includedaroma, taste, color, preference, and spreadability.The results indicated that the comparison of the concentration of citric acid (A) had a significant effect on the proximate analysis of the pH variable; however, it had no significant effect on several other variables:moisture content, crude fiber content, ash content, viscosity, and antioxidant.The results of the sensory test did not significantly affect the variables of aroma, taste, color, preference, and spreadability.In addition, the treatment of pectin (P)concentration ratio had a significant effect toward proximate analysis on water content and viscosity variable, but it had no significant effect on the variables offiber content, ash content, pH, and antioxidant.Meanwhile, the sensory test had a significant effect on the preference variable and had no significant effect on the aroma, taste, color, and spreadibilityvariables.The treatment interactions (AxP) significantly affectedproximate analysis on pH and viscosity variables.However, it did not affect the variable of water content, fiber content, ash content, and antioxidantsignificantly.The sensory test results hada significant effect onpreference variable.The best treatment wason the use of 1% citric acid concentration and 0.83% pectin concentration (A1P1) with 42.63% water content, 37.54% fiber content, 0.25% ash content, pH of 3.30, a viscosity of 8.49 cP, and an antioxidant of 9.22%.The treatment resulted in the aroma of 3.67 (delicious), taste of 4.67 (delicious), color of 4.00 (yellowish white), preference of 5.00 (likevery much), and spreadability 3.67 (easy).

Sensory evaluation of panelists on biscuit products based on sorghum flour and corn bran flour

Biscuits are a popular snack food because taste delicious and varied. However, these biscuits need to be enriched with nutrients through the addition of a combination of sorghum flour and corn bran flour. The purpose of the study was to evaluate the sensory characteristics of the panelists on biscuit products based on sorghum flour and corn bran flour. The data analysis method used statistical tests Analysis of Variance (ANOVA) with a combination of treatments sorghum flour 62% + corn bran flour 38% (P1), sorghum flour 72% + corn bran flour 28% (P2), and sorghum flour 83 % + corn bran flour 17% (P3). The variables observed were the sensory characteristics of the panelists including the texture, color, aroma, and taste of the product. Based on the sensory test of the biscuit panelists with a combination of sorghum flour and corn bran flour, it affected the texture, color, aroma, and taste of the resulting biscuit. P3 treatment with a combination of 83% sorghum flour + 17% corn bran flour was the preferred one from all sensory variables including texture, color, aroma, and taste.

Determination of the Best Method of Dehydration of Tropical Fruits to be Incorporated in Gelatin-based Dessert with Unaltered Sensory Qualities

Background: Jelly based desserts are very popular among millions of people worldwide. The main gel forming ingredient used in these products is ‘Gelatin’, which is a complex polysaccharide in their chemical structure. This research study focusses on incorporation of fruit pieces in to the dessert jelly in order to give a novel experience to the consumers. Methods: To determine the best way of incorporating fruit pieces in a commercially available jelly mixture (which is made up of fruit flavour, acid, water, sugar and pectin as the jelling agent), fruit pieces were treated in two ways and compared for the best textural and sensory qualities. First sample constituted unblanched, oven dried fruit pieces in a commercially available jelly mixture and its was compared with a jelly sample with blanched (fruit pieces were pretreated to minimize any possible discolorations and textural changes), osmo air dehydrated and oven dried fruit pieces. Sensory qualities such as texture, mouth feel and flavour of two different samples were gauged through a sensory test. Result: From a sensory test carries out by a panel of 09 sensory panelists it was found that the jelly mixture when incorporated with osmo air dehydrate fruit pieces it did not degrade the texture of the final product as opposed to unblanched dried fruit pieces does. The osmo air dehydrated fruit pieces in the prepared jelly has a texture and an acceptable mouth feel which is closer in texturally to the natural mouth feel and the taste, when they are reconstituted inside the jelly mixture by absorbing the water from the mixture.

The Role of Sensory Perception in Consumer Demand for Tinned Meat: A Contingent Valuation Study

This study presents an analysis of consumer preferences for a new food product: Tinned Chianina meat. Respondents (N = 249) participated in a sensory test, where they were also asked to declare their willingness to pay (WTP) for the tasted product. The WTP data were collected after the sensory test by means of the contingent valuation method using a payment card elicitation format. Data were analysed with Cragg’s double-hurdle model to understand which factors influenced market participation (WTP > 0) and then the variables that influenced the declared WTP. According to our results, sensory perception played a key role in explaining both participation in the market and the magnitude of the expressed WTP. Moreover, we found that the sensory aspects have a different effect on the decision to participate in the market and on the magnitude of the expressed WTP. Smell and flavour are the most important in determining the probability of entering the market, while texture has the greatest impact on the declared WTP.

FORMULASI BUBBLE PEARLS DENGAN PENAMBAHAN PUREE JAMBU BIJI (PSIDIUM GUAJAVA L.)

Bubble pearls are a beverage product that is easy to consume and rich in antioxidants and is one of the innovations that can be used to process guava so that it does not rot easily. Bubble pearls are generally made from tapioca flour, sugar and water. This study aims to determine the most preferred bubble pearls formulation based on the sensory attributes of the additives in various forms of guava ingredients. Bubble pearls are made with four types of guava ingredients in the form of puree, flour, extract and paste. Making bubble pearls is added with tapioca flour, sugar and water. The ingredients for guava and tapioca flour use a ratio of 4: 1, 3: 2, 2: 3. The first stage sensory test is based on hedonic ranking of the elasticity, mouthfeel and overall attributes, the results of which are analyzed using two way anova. The second stage of sensory test is a hedonic rating of the attributes of taste, aroma, color, texture and overall, the results of which are analyzed using one way ANOVA. The second stage uses 30 panelists each who are not trained who are identified to like bubble pearls. The results of the first stage sensory test showed that the attributes of chewiness, mouthfeel and overall were guava flour, puree, pasta with a ratio of 4: 1 while the extract form was a 3: 2 ratio. The results of the second stage sensory test showed that the attributes of aroma, taste, texture, color, and overall were guava flour with a ratio of 4: 1. Overall, the most preferred formulation for making bubble pears is made from guava powder and tapioca flour with a ratio of 4:1.

The Effect of the addition of Durian (Durio Zibethinus Murr) Flesh on Gayo Arabica Wine Coffee Characteristics

The effect of durian flesh on the characteristics of Gayo Arabica wine coffee quality by fermentation methods has been investigated. This study aims to determine the effect of giving durian flesh to the characteristics of the Arabica Gayo wine coffee and to determine the optimum addition amount of durian flesh. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. Data analysis using ANOVA was then continued with Duncan's New Multiple Range test (DNMRT) at a significance level of 5%. The treatments were: the addition of durian flesh 0, 25, 50, 75, and 100 g to 1000 g of a coffee cherry. Based on the sensory test, the highest score was obtained by adding 0 g of durian flesh to 1000 g coffee cherry (Score: 76.5) which was followed by the addition of 75 g of durian pulp to 1000 g coffee cherry (score: 72.75). The results showed that the addition of durian pulp had a significant effect on the ash content and caffeine content but did not significantly affect the water content.

Clinical outcomes of the oblique V-Y advancement pulp flap for repair of lateral fingertip injuries

We report the use of obliquely oriented V-Y advancement pulp flaps to reconstruct 17 consecutive, lateral oblique fingertip traumatic defects over a 2-year period. All flaps survived completely with no bone protuberance, prominent scar or neuroma evident at an average follow-up of 11 months (range 7 to 19). Although there was no incidence of severe hook nail deformities, there were two patients who had residual mild hook nails, two with pulp/nail asymmetries and one with an ingrown nail. The mean static two-point discrimination was 3.6 mm (range 3 to 8) and the mean Semmes–Weinstein monofilament test score 3.9 g (range 2.44 to 4.56). No correlation was found between the flap obliquity angle and sensory test results. We recommend the obliquely oriented V-Y pulp flap as a reliable reconstructive option for the cover of lateral oblique fingertip defects. Level of evidence: IV