Karakteristik Organoleptik dari tempe modifikasi dengan kacang kedelai hitam (Glycine max (L) Merrit)

Tempeh is a fermented food from soybean seeds using the fungus Rhizopus oligosporus. Tempeh is usually made from ordinary fermented soybeans. However, there are various types of beans besides ordinary soybeans, one of which is black soybeans. Food product innovation is closely related to consumer acceptance. Acceptance can be measured using organoleptic test. Organoleptic testing is an important component in the process of making food product innovations. In this study, tempeh was made with a mixture of soybeans and black soybeans in a ratio of 50:50. The resulting tempeh was then tested organoleptically including the parameters of color, texture, aroma, and overall and compared with commercial tempeh on 45 panelists. Based on this research, it is known that the overall parameters, namely color, texture, aroma, and overall in soybean tempeh and 50:50 black soybeans have lower acceptability than commercial tempeh so that further development of these products is needed so that consumer acceptance is higher increase.

Application of Gelatin Composite Coating in Pork Quality Preservation during Storage and Mechanism of Gelatin Composite Coating on Pork Flavor

Gelatin coating is an effective way to prolong the shelf life of meat products. Aiming at solving the problem of flavor deterioration during the storage of pork at room temperature, pork coating technology was developed to preserve the pork at 25 °C, and the comprehensive sensory analysis of vision, touch, smell, and taste was used to study the effect of coating on preservation of pork flavor. Herein, uncoated (control) and coated pork samples (including gelatin coating and gelatin coating incorporated with ginger essential oil) were analyzed to investigate the integrity of pork periodically during storage at 25 °C for weight loss, color, texture (springiness, chewiness, cohesiveness, gumminess, and hardness), microstructure, odor (electronic nose), taste (electronic tongue), volatile flavor substance, and taste ingredients. The results suggested that ginger essential oil (GEO) gelatin coating and gelatin coating can effectively inhibit the loss of water dispersion and slow down the oxidation reaction, coating treatments could significantly (p < 0.05) retarded the weight loss of pork slices, with values of 20.19%, 15.95%, 13.12% for uncoated, gelatin coated, and GEO-gelatin coated samples during 24 h of storage, respectively. Compared with control group, the color, texture, smell, and taste evaluations demonstrated that coating treatments had improved sensory and texture attributes during the storage period. Furthermore, the comprehensive results from the physical property assays (especially the texture), morphological assay and volatile odor assays showed that the GEO-fish gelatin composite coating had better preservation effect on pork flavor than the fish gelatin coating. The study suggests that the gelatin composite coating could be developed as a prospective active packaging to preserve pork meat at room temperature.

Analysis of combined approaches of CBIR systems by clustering at varying precision levels

<span lang="EN-US">The image retrieving system is used to retrieve images from the image database. Two types of Image retrieval techniques are commonly used: content-based and text-based techniques. One of the well-known image retrieval techniques that extract the images in an unsupervised way, known as the cluster-based image retrieval technique. In this cluster-based image retrieval, all visual features of an image are combined to find a better retrieval rate and precisions. The objectives of the study were to develop a new model by combining the three traits i.e., color, shape, and texture of an image. The color-shape and color-texture models were compared to a threshold value with various precision levels. A union was formed of a newly developed model with a color-shape, and color-texture model to find the retrieval rate in terms of precisions of the image retrieval system. The results were experimented on on the COREL standard database and it was found that the union of three models gives better results than the image retrieval from the individual models. The newly developed model and the union of the given models also gives better results than the existing system named cluster-based retrieval of images by unsupervised learning (CLUE).</span>

PH, KANDUNGAN BAHAN KERING DAN SIFAT FISIK SILASE LIMBAH KOL DENGAN BERBAGAI PENAMBAHAN LEVEL DEDAK PADI

Cabbage waste has the potential to be used as an alternative feed for livestock if the feed is processed sustainably. This study aims to analyze the determine the best level of use of rice bran in making cabbage waste silage seen from physical properties, pH and dry matter content of silage. This study used a completely randomized design with 4 treatments and 4 replications. The treatments were A0 (cabbage waste 100%), A1 (cabbage waste 75% + rice bran 25%), A2 (cabbage waste 50% + rice bran 50%), A3 (cabbage waste 25% + rice bran 75%). The parameters measured include pH, odor, color, texture, presence of mushrooms and dry matter content. The results showed that the substitution of various levels of rice bran on cabbage waste had no significant effect (P 0.05) on the pH, color, texture and presence of mushrooms, had a significant effect (P 0.05) increased the aroma value, and had a very significant effect ( P 0.01) increased the dry matter content of the silage. The best treatment in this study is A3 (cabbage waste 25%, rice bran 75%) because it can increase the odor and dry matter content.

Refined Color Texture Classification Using CNN and Local Binary Pattern

Representation and classification of color texture generate considerable interest within the field of computer vision. Texture classification is a difficult task that assigns unlabeled images or textures to the correct labeled class. Some key factors such as scaling and viewpoint variations and illumination changes make this task challenging. In this paper, we present a new feature extraction technique for color texture classification and recognition. The presented approach aggregates the features extracted from local binary patterns (LBP) and convolution neural network (CNN) to provide discriminatory information, leading to better texture classification results. Almost all of the CNN model cases classify images based on global features that describe the image as a whole to generalize the entire object. LBP classifies images based on local features that describe the image’s key points (image patches). Our analysis shows that using LBP improves the classification task when compared to using CNN only. We test the proposed approach experimentally over three challenging color image datasets (ALOT, CBT, and Outex). The results demonstrated that our approach improved up to 25% in the classification accuracy over the traditional CNN models. We identify optimal combinations for each dataset and obtain high classification rates. The proposed approach is robust, stable, and discriminatory among the three datasets and has shown enhancement in classification and recognition compared to the state-of-the-art method.

Acceptability tilapia fish (Oreochromis niloticus) jerky: an application of the many-facets Rasch Model

Tilapia fish jerky is a fish product through the process of soaking spices and drying. The soaking and drying time influenced to acceptability consideration. The purpose of this research was to observe preference organoleptic. This study used the soaking and drying time to according hedonic preferences of ten panelists evaluating four criteria. Soaking time along was 10, 15, and 20 hours. Drying time along was 5, 10, and 15 hours. Ensuring data were used by the many-facets Rasch Model. The study found as long as soaking and drying time 10 hours and 5 hours preferences panelists to color, texture, odor, and taste. Taste criteria easy to judge by panelists. Color criteria are hard to judge by panelists. Tilapia fish jerky by soaking in seasoning formula for 10 hours and drying for 5 hours can be recommended to increase consumer preference.

Pengaruh Penambahan Angkak dan Lama Penyimpanan Terhadap Total Bakteri, Kualitas Kimia dan Sensoris Kebab Daging Ayam Broiler

This study aim to determine the effect of angkak addition, storage time and interaction on total bacteria, chemical (water, protein and fat) and sensory (color, taste, aroma, texture, touchness and acceptability) qualities of broiler chicken kebabs. The addition level of angkak consists of: 0, 1 and 2 percent. Total bacteria was tested at 0, 4, 8 and 12 hours. Chemical and sensory qualities were tested at 0 and 12 hours. Total bacteria and chemical data were analyzed by Completely Randomized Design (CRD) factorial pattern while sensory quality data was analyzed by Friedman Analysis. If there was differences in result would be tested by Duncan's Multiple Range Test. The results showed that angkak addition was significant on total bacteria, color, texture and acceptability of broiler chicken kebabs. Storage time was significant on total bacteria, color, texture and acceptability and significant on water, protein and fat of broiler chicken kebabs. Interaction of angkak addition and storage time was significant on total bacteria, color, texture and acceptability and significant on water and protein of broiler chicken kebabs. Angkak addition increase on water, protein, color, texture and acceptability of broiler chicken kebabs during 12 hours of storage. Total bacteria decreased by 2 percent angkak addition within acceptable limits during 12 hours of storage. The best percentage of angkak was 2 percent. Keywords: angkak, antibakteri, kebab, kebab daging ayam, kebab daging ayam broiler

The organoleptic quality of liquid food formula made from snail (Pila ampullacea), tempeh, and moringa leaves

This study aims to determine the organoleptic quality of liquid food formula made from snail (Pila ampullacea), tempeh, and moringa (Moringa oleifera) leaves. The study was conducted in Yogyakarta, Indonesia. It involved 25 moderately trained panelists and also 5 trained panelists, who met the criteria. The measured variable was the organoleptic quality, which included aspects of color, texture, taste, and aroma. The formula tested was a powder formula made from the snail, tempeh, and moringa leaves. The proportion of snail flour, tempeh flour, and moringa leaves flour was 50:30:20. It was found that more than 50% of panelists liked the liquid food formula based on color, texture, taste, and aroma. Independent t-test to determine the difference between the organoleptic quality of the two groups showed p = 0.710 for color, p = 0.335 for texture, p = 0.603 for taste, and p = 0.880 for aroma. In conclusion, most of the panelists liked the liquid food formula products made from snail, tempeh, and moringa leaves based on the organoleptic quality result. There was no difference between the organoleptic quality studies of the two groups in the aspect of color, texture, taste, and aroma.