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

Multi-Sensory Color Code Based on Sound and Scent for Visual Art Appreciation

The development of assistive technologies is improving the independent access of blind and visually impaired people to visual artworks through non-visual channels. Current single modality tactile and auditory approaches to communicate color contents must compromise between conveying a broad color palette, ease of learning, and suffer from limited expressiveness. In this work, we propose a multi-sensory color code system that uses sound and scent to represent colors. Melodies express each color’s hue and scents the saturated, light, and dark color dimensions for each hue. In collaboration with eighteen participants, we evaluated the color identification rate achieved when using the multi-sensory approach. Seven (39%) of the participants improved their identification rate, five (28%) remained the same, and six (33%) performed worse when compared to an audio-only color code alternative. The participants then evaluated and compared a color content exploration prototype that uses the proposed color code with a tactile graphic equivalent using the System Usability Scale. For a visual artwork color exploration task, the multi-sensory color code integrated prototype received a score of 78.61, while the tactile graphics equivalent received 61.53. User feedback indicates that the multi-sensory color code system improved the convenience and confidence of the participants.

Karakteristik Sensori, Kimia dan Fisik Pempek dari Ikan Tenggiri dan Ikan Kiter pada Berbagai Formulasi

Pempek is one of traditional snack food from Palembang which made from fish and very popular in Indonesia. The objective of this study was to determine the effect of the combination of barred mackerel fish and pickhandle barracuda fish meat on sensory, chemical and physical properties and to determine the best economic formulation of pempek. This study used the Completely Randomized Design with six level treatments of combination of barred mackerel fish and pickhandle barracuda fish, respectively, 200 g-0 g (P1), 160 g-40 g (P2), 120 g-80 g (P3), 80 g-120 g (P4), 40 g-160 g (P5), and 0 g-200 g (P6). The characteristics of pempek was observed on the sensory (color, aroma, taste, texture and overall acceptance), chemical (moisture and protein content), and physical properties (hardness, cohesiveness, springiness). The result showed that the treatment only has a significant effect on color parameter of sensory properties. The higher amount use of pickhandle barracuda fish significantly reduced the panelist preference on color. The best formulation chosen was the combination of 40 g barred mackerel fish and 160 g pickhandle barracuda with the economic total raw material cost Rp 12.750. This formulation is recommended to produce pempek with best quality and economic cost. Keywords: economic, formulation, pempek, sensory properties

Multi-Sensory Color Expression with Sound and Temperature in Visual Arts Appreciation for People with Visual Impairment

For years the HCI community’s research has been focused on the hearing and sight senses. However, in recent times, there has been an increased interest in using other types of senses, such as smell or touch. Moreover, this has been accompanied with growing research related to sensory substitution techniques and multi-sensory systems. Similarly, contemporary art has also been influenced by this trend and the number of artists interested in creating novel multi-sensory works of art has increased substantially. As a result, the opportunities for visually impaired people to experience artworks in different ways are also expanding. In spite of all this, the research focusing on multimodal systems for experiencing visual arts is not large and user tests comparing different modalities and senses, particularly in the field of art, are insufficient. This paper attempts to design a multi-sensory mapping to convey color to visually impaired people employing musical sounds and temperature cues. Through user tests and surveys with a total of 18 participants, we show that this multi-sensory system is properly designed to allow the user to distinguish and experience a total of 24 colors. The tests consist of several semantic correlational adjective-based surveys for comparing the different modalities to find out the best way to express colors through musical sounds and temperature cues based on previously well-established sound-color and temperature-color coding algorithms. In addition, the resulting final algorithm is also tested with 12 more users.

Plant Carotenoids as Pigment Sources in Laying Hen Diets: Effect on Yolk Color, Carotenoid Content, Oxidative Stability and Sensory Properties of Eggs

The aim of this study was to evaluate the effect of a supplementation diet for hens consisting of dried basil herb and flowers of calendula and dandelion for color, carotenoid content, iron-induced oxidative stability, and sensory properties of egg yolk compared with commercial pigment (control) and marigold flower. The plant parts were supplemented in diets at two levels: 1% and 3%. In response to dietary content, yolks from all diets differed in carotenoid profile (p < 0.001). The 3% supplementation level resulted in a similar total carotenoid content as the control (21.25 vs. 21.79 μg/g), but by 3-fold lower compared to the 3% marigold (66.95 μg/g). The tested plants did not achieve yolk color fan values as the control (13.47) or 3% marigold (11.47), and among them, calendula had the highest values (9.73). Despite the low carotenoid content in diets supplemented with basil herb, iron-induced malondialdehyde (MDA) concentration was low as for marigold (on average 106.83 vs. 92.68 ng/g after 250 min). The treatments differed in sensory color scores for fresh and hard-boiled yolks and flavor while other sensory properties were similar. In conclusion, the supplementation of plants in a hen diet may result in yolks containing carotenoids and other compounds showing a high antioxidant effect.

Packaging Solutions to Extend the Shelf Life of Green Asparagus (Asparagus officinalis L.) ‘Vegalim’

The aim of the study was to assess, through a comparative shelf-life test, the suitability of two packaging materials, namely macro-perforated polypropylene (PP MA) and micro-perforated coextruded polypropylene (PP C), for the quality preservation of green asparagus (Asparagus officinalis L. ‘Vegalim’). Quality of spears was evaluated during 30 days at refrigerated storage by monitoring chemical, physical, and enzymatic parameters as well as sensory descriptors. PP C kept headspace composition close to suggested values for fresh green asparagus. Total color difference increased during the storage and it was highly correlated with chlorophyll-a and carotenoids, however, sensory color perception did not change significantly until 22 days of storage. PP C maintained ascorbic acid concentrations close to the initial levels, limited total phenolic compound loss to 24% (45% in PP MA), determined an increase of 72% in fiber content and small changes in lignin value; enzymatic changes were significantly inhibited. Significant sensorial differences were detected after 22 days of storage, with PP C performing better than PP MA. PP C film was confirmed as the best choice, limiting weight loss and maintaining a fresh-like appearance during 30 days of storage, thus allowing an extension in postharvest life.

Welfare and meat quality of lambs

Recently, in many parts of the world, greater importance has been given to lamb meat as well as to the intensive production of lamb and sheep, due to demand for this type of meat at affordable prices. In Serbia, similar to most European countries, the structure of total sheep meat production comprises about 70% lamb meat and 30% sheep meat. This study assessed resource-based measures on 11 dairy sheep farms and investigated, in a total of 30 lambs, the effects of sex, the presence of bruises and pneumonia in carcasses, and carcass and meat quality. Carcass (carcass length, thigh length, croup width, subcutaneous fat thickness, presence of bruises) and meat quality (pH, temperature, drip, thawing and cooking losses, color, and meat quality classes) traits were measured post mortem. The most common deficiencies on farms were high stocking density, poor hygienic conditions, dirty drinkers, and lack of outdoor access. Regarding sex differences, higher prevalences of carcass bruises and severe pneumonia were recorded in male lambs. Meat pH (pH45min), sensory color score, and prevalence of dark, firm and dry (DFD) meat were higher in lambs with carcass bruises. The occurrence of quality defects (DFD meat) was higher in lambs with severe pneumonia. It can be concluded that it is necessary to improve the welfare conditions on the lamb farms and pre-slaughter conditions in order to achieve better lamb meat quality.

Sensory perception of Brazilian petit suisse cheese by a consumer panel using three-way internal and external preference maps

This paper aims to study the sensory perception of Brazilian petit suisse cheese. Physicohemical (total sugar, total acidity, moisture, L*, a*, b* and soluble solids) physical (texture profile analysis- hardness, cohesiveness and gumminess) and sensory (color, appearance, taste, consistency and overall liking) analyses were performed. Three-way internal and external preference maps were used to evaluate the sensory profile of five different brands of strawberry flavor petit suisse (the only differences between them were the hydrocolloid bulking agents added) correlating with physical and physicochemical parameters. For this, the sisvar and sensoMaker software were used. According to the results, there is variation in the formulations of the petit suisse cheeses that are currently marketed in Brazil, with the exception of total acidity, moisture, and luminosity. Furtherore, Brazilian consumers prefer petit suisse cheese that has intermediate sweetness (7.67 °Bx to 11.67 °Bx) and reject those that are very sweet. In addition, products made with gelatin, pectin and locust bean and guar gums are more accepted.