Kajian Penambahan Filtrat Kunyit dan Tartrazin Pada Edible Film Berbasis Pati Talas Serta Aplikasinya Untuk Mempertahankan Mutu Dodol Substitusi Rumput Laut (Eucheuma cottonii)
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This research studied the effect of natural colorant (turmeric filtrate) additions compared to synthetic colorant (Tartrazine) additions in taro starch-based edible film on the quality of dodol that substituted with seaweed. This research used a Randomized Block Design with Orthogonal Contrast. The treatment factor consist of turmeric filtrate additions in 1%, 2%, 3%, Tartrazin additions in 0,003%, 0,005%, 0,007% and without colorant as control treatment. Parameters that analyzed consist of thickness, color, transparency, tensile strength, elongation, water vapor transmission rate of edible film, moisture content, fat content, total plate count, texture and organoleptic value of dodol at the 0, 3rd, 6th day of storage. The research result shows that the additions of turmeric filtrate had an effect on increasing thickness, tensile strength, transparency, brightness (L), yellowness (b+), and decreasing the elongation and WVTR of edible film. Meanwhile, the additions of Tartrazin had an effect on increasing transparency, brightness (L), and yellowness (b+). The results of moisture content, fat content, TPC, and texture of dodol showed that the addition of turmeric filtrate is better to maintain the quality of dodol during storage. Additions of 3% turmeric filtrate as the best treatment, has 30.24% and 31.40% in moisture content, 1.16% and 0.97% in fat content, 4.0x103 CFU/g and 0.9x104 CFU/g in TPC, 15.30 N/mm and 14.03 N/mm in texture, 3.53 and 3.63 in color organoleptic value, 3.65 and 3.60 in aroma value and 3.75 and 3.73 in taste value during the 3rd and 6th day of storage.Keywords:
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Kombucha is a fermented product of sweet tea solution which is added with kombucha starter and scoby. Kombucha culture is a combination of bacteria and yeast called SCOBY (Symbiotic Culture of Bacteria and Yeast). This activity aims to determine the effect of time on the organoleptic test in making kombucha tea. This study used quantitative methods and data collection techniques by conducting organoleptic tests on respondents, in this study using a completely randomized design (CRD). Organoleptic consisting of taste, aroma and color. The results showed that on average all respondents preferred kombucha tea on the 15th day of fermentation. The organoleptic test conducted on 30 respondents had a preference level with the highest percentage for each parameter consisting of 60% taste, 70% aroma and 70% color. Where the longer the fermentation time, the level of preference of the testers for the organoleptic response increases.
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SIKTIEN SEPTIA: A Study on The Effect of Yeast Concentration in Formulation of Fermentation Inoculum and Roasting Time on the Quality of Ground Coffee. Supervided by Ir.Setyohadi,MSc and Dr.Ir.Herla Rusmarilin, MS. Indonesia is one of the biggest coffee produced in the world with many kinds of coffee such asa Robusta and Arabica, however production of luwak coffee is still minimum, so there is a need to do researches for large scale production,one of the way with used yeast concentration in formulation of fermentation on inoculum, with the quality and quantity as same as with luwak coffee. Four kinds yeast concentration, i.e.:5, 10, 15 and 20% and roasting time 10, 15, 20 and 25 minutes. The research was performed in March-May 2010 at the Laboratory of Food Technology, Faculty of Agriculture, North Sumatera University, Medan, using factorial completely randomized design. Parameters analysed were solubility content, caffeine content, organoleptic values of colour, flavour, taste and texture. The result showed that the yeast concentration had highly significant effet on organoleptic values of colour, flavour and taste, had significant effect on caffeine content and organoleptic values of texture and had no significant effect on solubility. The roasting time had highly significant effect on organoleptic values of colour, flavour and taste, had significant effect on caffeine content and had no significant effect on organoleptic value of texture and solubility content. The interaction of yeast concentration and roasting time had highly significant effect on organoleptic values of colour, had significant effect on organoleptic values of flavour and taste and had no significant effect on caffeine content, organoleptic value of texture and solubility content. The 15% yeast concentration and roasting time 20 minute gave the best quality of the ground coffee. Keyword: Ground coffee, Yeast concentration, Roasting time Universitas Sumatera Utara
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The problem of wasting still occurs quite frequently in Indonesia so efforts are needed to overcome this so that it does not cause detrimental impacts in both the short and long term. One effort that can be made is by providing food that is high in protein originating from local food ingredients such as mocaf flour and lomek fish flour. One product that can be developed from this material was cookies. Therefore, in this research, researchers will develop a cookies product from mocaf flour with the addition of lomek fish flour. The aim of this research was to determined the organoleptic characteristics and protein content of cookies products made from mocaf flour with the addition of lomek fish flour. The research design used was a Completely Randomized Design (CRD). In this research, cookies product manufacturing, organoleptic testing, determination of the selected formula, and analysis of protein content were carried out. The organoleptic test results showed that the color, taste and texture attributes showed significantly different results (p-value<0.005) while the aroma attributes showed results that were not significantly different (p-value>0.005). The organoleptic test results show that formula 2 was preferable compared to formulas 1 and 3, especially in terms of taste attributes. Based on this, formula 2 was selected as the selected formula. Formula 2 contains 21.0 grams of protein per 100 grams of product and can be claimed as a high-protein product. This product requires further research related to organoleptic testing for the target group, complete proximate and amino acid content, and product shelf life.
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This study aims to determine the results of organoleptic tests and public acceptance of Sungkai leaf instant tea drinks with variations of natural sweeteners. The method used is an experimental method in the laboratory. Through this method, researchers obtained data by carrying out experiments directly at the Biology Education Laboratory, PGRI Silampari University. Then, organoleptic tests were carried out which included color, taste, aroma, and acceptability to 20 panelists. The highest average value of the color level organoleptic test is P2 (rock sugar) with a value of 3.4 (light green color). The highest average value of the aroma level organoleptic test was P0 (without sugar) with a value of 2.1 lacking Langu Sungkai. The highest average score for the organoleptic test for taste is P0 (no sugar) with a score of 3.7 (less sweet). While the highest average value of the organoleptic test for acceptability is P2 (rock sugar) with a value of 3.2 (likes). It can be concluded that people prefer sungkai tea with the addition of natural sweeteners than without sugar in terms of color, aroma, taste and acceptability.
Keywords: Organoleptic, Tea, Sungkai Leaves, Natural Sweetener
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The karonda juice blended with guava, papaya and pineapple juices in different proportions and RTS drink was developed and evaluated for their physical and organoleptic properties at 15 days interval for 2 months storage period. The density was increased, while organoleptic quality was decreased with increasing in storage period, however the RTS prepared from 25% karonda juice + 75% pineapple juice recorded highest organoleptic score (7.91) and cost benefit ratio (1:2.68).
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Organoleptic examination is one of the important examination measures in enterprises producing traditional Luzhou-flavor liquor. It is used widely in the production procedures covering starter-making, liquor-making, packing, blending and storage etc. and it has the advantages including economical, rapid and low cost. The final determination of liquor quality indexes is based upon the integration of organoleptic examination and physiochemical indexes measurement. However, organoleptic examination still looks forward to further perfect and improvement.(Tran. by YUE Yang)
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Chicken eggs are animal foods that are consumed by many people because they are cheaper and easier to obtain than other animal foods. Bay leaf is known to the public as one of the most popular kitchen spices not only because of its many health benefits, but also because of its attractive organoleptic quality (aroma). Eggs soaked in bay leaf infusion are also expected to produce attractive organoleptic qualities without affecting their chemical quality (fat content).
The research design used was a 4 x 4 factorial randomized block design (RAK) with 4 replications. Factor I is the concentration of bay leaf infusion (4 concentrations) and factor II is the immersion time (4 times). Parameters observed included chemical quality (fat content) and organoleptic quality (color, aroma, texture, taste). The data were analyzed by means of variance and if it had a significant effect, it was continued with the Duncan's Distance Test.
All treatments have not been able to significantly affect the fat content of eggs. The quality value produced is still in the range of fresh egg quality. The longer the immersion the lower the organoleptic value. This research still needs to be developed so that the egg quality is increasing, especially the organoleptic quality.
Keywords: broiler eggs, bay leaf infusion, soaking time, fat content, and value organoleptic.
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The article describes the features of the organoleptic assessment and interpretation of the results of butter. The organoleptic and physico-chemical characteristics of food products change over time. The analysis of the qualitative properties of the product is given for all the main parameters. In conclusion, the authors concluded that in addition to the input, there should be a periodic control during storage.
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This research was purposed to find out the effect of durian seed starch addition (DuriozibethinusMurr) on chemical qualities and organoleptic properties of chicken meat balls based on chemical qualities (water content, protein and fat content) and organoleptic properties (texture, smell and taste). The result showed that the treatment P0, P1, P2, P3 gave a very significantly affect (P<0.01) on chemical qualities (water content, protein content, and fat content), gave a significantly affect (P<0.05) on organoleptic properties (texture), but the addition of durian’s seed starch did not give significantly affect (P>0.05) on organoleptic properties (smell and taste). The best result was chicken meatballs made with addition of durian seed starch 15%, it has quality standart that suitable with SNI and acceptable for organoleptic properties. The conclusion of this research was addition of durian’s seed starch in chicken meatballs decreased water content, protein and fat content, also organoleptic properties. The optimum addition of durian’s seed starch on chicken meat balls were 15%.
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In this paper,development is narrated briefly about evaluation methods of the leather organoleptic characteristic parameters,the leather organoleptic characteristic parameters are analyzed,and the materials mechanics expressed methods are put forward based on leather organoleptic characteristic parameters.
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