Addition of Tenggiri Fish Head Flavour Powder on Favourite Level of Crackers

This study aims to determine the appropriate level of addition of tenggiri fish head flavor powder so that the most preferred cracker product was produced. The research was carried out at the Padjadjaran University fish processing product laboratory from September 2019 to January 2020. The method used was the experimental method with four treatment of adding powder tenggiri fish head flavor 0%, 7.5%, 10%, and 12.5% with 20 semi-trained panelists as replicates. The parameters observed in this study include tests based on organoleptic characteristics including color, aroma, texture, and taste. Data analysis of the level of cracker favourite used non-parametric statistics with a two-way analysis of the Friedman chi-Square test and continued with Bayes method to determine the treatment of adding the best flavor powder to crackers. The results of this study showed that the addition of tenggiri fish head flavor powder influenced the level of cracker preference. Adding 10% flavor powder produces the most favourite crackers.

POTENSI LIMBAH KULIT RAMBUTAN (Nephelium lappaceum) SEBAGAI MINUMAN SEDUHAN HERBAL

Rambutan production in Indonesia in 2017 is 523,699 tons. Consuming rambutan fruit will affect rambutan peel as a waste. Although rambutan peel has the potential to be made into herbal brew drinks products. The research aims were to determine the productivity of rambutan peel as a raw material for herbal beverage and estimate the benefits to be obtained. The study used local rambutan fruit raw material. The research was carried out in the Forest Product Laboratory of Dipterocarps Research Center. The research aimed to determine the processing technology of rambutan peel as raw material for herbal beverage and estimated benefits to be gained. The research was conducted in three stages of activity, i.e. calculation of the potential of rambutan peel as raw material for herbal beverage, making of rambutan herbal beverage and estimated its profit. Rambutan peel can be processed into herbal brew drinks using simple technology, by making the rambutan peel into a dry powder and put it into a brewed beverage bag. The brewed beverage packaged in 1 box about 3 bags and each bag containing @ 1.5 g herbal beverage. The estimated profit of 1 box of herbal beverage was about 30.4% of the selling price. Keywords: herbal brew drinks, home industry, marine tea, rambutan peel

DAUN PANDANUS TECTORIUS PARK. POTENSINYA SEBAGAI BAHAN BAKU PRODUK SERAT ALAMI

Penelitian ini dilaksanakan bertujuan untuk mengetahui nilai dimensi serat daun Pandanus tectorius Park yang diambil dari Pantai Amban dan Pulau Mansinam. Selain itu berdasarkan nilai dimensi seratnya, dikaji ketepatan produk yang akan dihasilkan dengan menggunakan bahan baku serat daun P. tectorius Park. Daun P. tectorius Park. yang tumbuh di Pantai Amban diambil dari pohon dengan tinggi sekitar 2 meter dan diameter batang sekitar 12 cm, sedangkan sampel daun yang tumbuh di Pulau Mansinam diambil dari pohon dengan tinggi sekitar 3 meter dan diameter batang sekitar 15 cm serta telah berbuah. Proses maserasi yang digunakan untuk mendapatkan serat daun P. tectorius Park. yaitu mengikuti metode Forest Product Laboratory yaitu menggunakan hidrogen peroksida (H2O2) dan asam asetat glasial (CH3COOH) perbandingan 20:1 dengan beberapa modifikasi. Nilai parameter dimensi serat (panjang serat, diameter serat dan tebal dinding serat serta diameter lumen) daun pandan yang berasal dari Pulau Mansinam lebih tinggi dibandingkan yang berasal dari pesisir Pantai Amban. Panjang serat rata-rata 0,9565 mm dan 1,2098 mm untuk contoh daun dari Pantai Amban dan Pulau Mansinam. Diameter serat daun P.tectorius Park dari Amban Pantai sebesar 0,0138 mm dan 0,0151 mm untuk contoh yang dari Pulau Mansinam. Oleh sebab itu, serat daun P. tectorius Park potensial digunakan untuk produksi kertas, bahan baku tekstil dan papan serat.

EFFECTIVENESS OF BEET DIETARY FIBERS USE IN THE TECHNOLOGY OF MELTED PRODUCTS

Исследована эффективность применения свекловичных пищевых волокон (СПВ) (ООО Родники) в производстве сладкого плавленого продукта с заменителем молочного жира, выработанного по технологии плавленых сыров. Для определения эффективной дозировки СПВ в составе плавленого продукта были выработаны лабораторные образцы с содержанием СПВ в количестве 2, 4 и 6 к массе продукта и контрольный образец без внесения СПВ. Установлено, что внесение СПВ в количестве 2 к массе продукта обусловило формирование в продукте в дополнение к кисломолочному вкусу специфического привкуса наполнителя с ванильным оттенком. Дальнейшее увеличение дозировки СПВ в рецептуре плавленого продукта до 4 и 6 к массе продукта привело к ухудшению его органолептических показателей. Внесение СПВ значительно повысило модуль упругости продукта (2095,9 11,0)(2208,9 11,0) Па по сравнению с контролем (244,3 1,5) Па. Выявлено, что эффективная дозировка внесения СПВ составляет от 1 до 3 к массе продукта. Разработаны рецептуры сладкого плавленого продукта (массовая доля влаги 55 и 30 жира в сухом веществе) с цикорием в количестве 23 и СПВ. Установлено, что внесение цикория гармонизирует вкус плавленого продукта и редуцирует привкус пищевых волокон. The effectiveness of beet dietary fibers (BDF) (LLC Rodniki) in the production of sweet fused product with milk fat substitute produced according to the technology of melted cheeses was investigated. To determine the effectiveness dosage of BDF in the composition of the fused product, laboratory samples with a content of BDF in an amount of 2, 4 and 6 to the mass of the product and a control sample without BDF were developed. It is established that the introduction of BDF in an amount of 2 to the mass of the product led to the formation of the product in addition to the fermented milk taste of a specific flavor of the filler with a vanilla tinge. A further increase in the dosage of BDF in the formulation of the fused product to 4 and 6 by weight of the product led to a deterioration of its organoleptic characteristics. The introduction of BDF significantly increased the modulus of elasticity of the product (2095,9 11,0)(2208,9 11,0) PA compared with the control (244,3 1,5) PA. It was found that the effective dosage of BDF is from 1 to 3 by weight of the product. Recipes sweet fused product (mass fraction of moisture 55 and 30 fat in dry matter) with chicory in the amount of 23 and BDF developed. It is established that the introduction of chicory harmonizes the taste of the fused product and reduces the taste of dietary fibers.

A micro process-product study of a CLIL lesson l

We begin by comparing two models for the simultaneous teaching of language and content: immersion, and content and language integrated learning (CLIL). Following a brief summary and critique of research on CLIL, we describe a micro process-product laboratory experiment with young adult native speakers of Arabic for whom English was the L2. The same fifteen-minute lesson about an amateur anthropologist’s alleged discovery of a hitherto unknown indigenous tribe in the Amazonian jungle was delivered by nine surrogate teachers to nine groups of four surrogate students in three baseline English native speaker groups, three baseline Arabic native speaker groups and three CLIL groups. Findings on language use in the nine lessons are related to content learning and vocabulary knowledge. The short-term, artificial nature of the study precludes generalisations to real CLIL programs, which was not our intention. Rather, we wish to suggest that process-product laboratory studies of larger scale and longer duration, paired with classroom studies employing a similar design and research methodology, offer a useful approach to identifying strengths and weaknesses of CLIL programs largely ignored to date.