ORGANOLEPTIC TESTS OF PEMPEK WITH VARIOUS SURIMI FORMULATIONS OF SANGKURIANG CATFISH (Clarias gariepsinus)
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Abstract:
This study aims to study various surimi formulations of Sangkuriang catfish (Clarias gariepsinus) for the resulting pempek, using the experimental method using a Randomized Block Design (RBD) arranged in a non-factorial manner with one treatment of various formulations of surimi Sangkuriang catfish (Clarias gariepsinus) consisting of of six factors and repeated four times. Pempek organoleptic test results with hedonic tests on color, aroma, and taste. The highest preference value for the color of pempek made from sangkuriang catfish surimi in the L1 treatment (0.25 parts of sangkuriang catfish surimi and 1.00 parts of tapioca flour) with a clean white pempek color typical of fish pempek with an average value of 4.30 (criterion panelists liked). The highest preference value for the taste and aroma of pempek made from sangkuriang catfish surimi was found in treatment L6 (1.50 parts of sangkuriang catfish surimi and 1.00 parts of tapioca flour) with a savory taste and dominant pempek aroma with an average value of 3 .90 (panelists preferred criteria) and 4.30 (panelists preferred criteria).Keywords:
Organoleptic
Clarias
The aims of this research are to determine the effect of the concentration addition level of karamunting (Rhodomyrtus tomentosa) fruit extract on the quality of yogurt during 9 d storage period to increase the functionality of yogurt as a probiotic food, a source of antioxidants and the use of karamunting as a natural colorant for food. This research used a completely randomized design consisting of two factors, that is the concentration of karamunting fruit extract which consisted of 4 addition levels (0%, 12%, 15% and 18% w/w) and the storage period of yogurt which also consisted of 4 levels (0 d, 3 ds, 6 d and 9 ds). The parameters that have been observed in this research were pH, total acid, water content, fat content, protein content, color analysis, antioxidant activity and organoleptic tests (aroma, taste, viscosity and color) of the yogurt. The results showed that karamunting fruit extract had a significant effect on pH, total acid, color L*, a* and b*, and organoleptic (aroma, viscosity and color) of the yogurt, but had no significant effect on water content, fat content, protein content and flavor of the yogurt. Storage period had a significant effect on pH, total acid, protein content, color L*, a* and b*, and organoleptic (aroma, taste, viscosity and color) of the yogurt, but had no significant effect on water content and fat content of the yogurt. The addition of 18% (w/w) karamunting fruit extract and 9 d of storage period resulted in yogurt with the characteristics as follows pH 4.2; total acid 1.57%; water content 87.05%; fat content 3.66%; protein content 2.7%; color L* 72,24; a* 8.28; and b* 9.38 and organoleptic (aroma, taste, thickness and color) which were quite favorable, as well as a strong antioxidant activity value of 85.35 ppm IC50.
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Water activity
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INCREASING INSTANT NOODLE QUALITY MIXTURED BY WHEAT AND SWEET POTATO FLOURS WITH ADDED TEMPEH FLOUR AND FISH MEAL The aim of this research was to know the effect of composition of tempeh flour and fish meal and CMC concentration on physicochemical feature and organoleptic values of instant noodle. This research had been performed by using completely randomized design (CRD) with two factors i.e : composition tempeh flour : fish meal (T) : (25:15), (20:20), (15:25), (10:30) and CMC concentration (S) : (0%), (0,25%), (0,50%), (0,75%). Parameters analyzed were moisture content, water absortive power, weight loss on cooking, protein content, calcium content, organoleptic values (colour, aroma, taste and texture). The result showed that composition of tempeh flour : fish meal had highly significant effect on protein content, calcium content, organoleptic value of colour and taste and had significant effect on organoleptic value of aroma and had no significant effect on moisture content, water absortive power, wheat loss on cooking and organoleptic value of texture. CMC concentration had highly significant effect on moisture content, water absortive power, weight loss on cooking, protein content, calcium content and organoleptic value of texture and had no significant effect on organoleptic value of colour, aroma and taste. The interaction of composition tempeh flour : fish meal and CMC concentration had significant effect on protein content and calcium content and had no significant effect on moisture content, water absortive power, weight loss on cooking and organoleptic values (colour, aroma, taste and texture). The composition tempeh flour : fish meal 15 : 25 and CMC concentration 0,50% gave the best and more acceptable quality of instant noodle.
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Biscuits are generally made from wheat flour, but in some cases, the gluten protein found in flour may cause allergies. Therefore, the use of flour, especially in complementary feeding biscuits, must be limited or replaced with other foods that are low or without allergens, one of which is purple sweet potato flour. The purpose of this study was to determine the effect of substitute purple sweet potato flour and tempeh on the organoleptic quality of complementary feeding biscuits. This type of research is a pure experiment with a completely randomized design (CRD) with 4 repetitions. Samples were complementary feeding biscuits with 6 variations in composition, namely samples X1, X2, X3, X4, X5, and X6. The independent variable is the variation in the composition of purple sweet potato flour and tempeh, while the dependent variable is the organoleptic quality (color, aroma, texture, and taste). Data collection used the hedonic test form which was given to 20 panelists. Data analysis used the Kruskal-Wallis test. The results showed that variations in the composition of purple sweet potato flour and tempeh had an effect on color (p = 0.046) and aroma (p = 0.043), but had no effect on texture (p = 0.172) and taste (p = 0.164).
It is suggested to the next researchers to study the nutritional content and physicochemical properties of the Complementary feeding biscuits made from purple sweet potato flour and tempeh.
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Potato starch
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Laying hen meat is a food ingredient that contains high enough nutrition. The weakness of rejected laying hens is that the meat is very tough, so it is not accepted by most consumers. One way to make chicken meat attractive is to use it as processed broth. Chicken meat and bones contain high levels of minerals and fat, so you need to add apple cider vinegar to remove these substances. This study aims to determine the chemical quality (fat content, ash content, and pH) and organoleptic quality (color, taste, and aroma). This study used 4 treatments, namely P0 (0%), P1 (1%), P2 (2%), and P3 (3%) each repeated 4 times to obtain a total of 16 research samples. The designs used were Completely Randomized Design (CRD) and Randomized Block Design (RAK). The results showed that the average value of chemical quality parameters (fat content, ash content, and pH) along with the addition of the highest concentration of apple cider vinegar was produced by P3 of 3.25%, 0.37%, 5.89. The average organoleptic values (color, taste, and aroma) along with the addition of the highest concentration of apple cider vinegar were produced by P3 of 4.48 in the category of creamy brown color, 4.36 in the category of meaty aroma, and 4.20 in the category of savory taste. It could be concluded that the addition of apple cider vinegar to the culled laying hen broth had a significant effect (P<0.05) on the chemical and organoleptic quality of the culled laying hen broth.
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Ingredient
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Rice bran for people deemed to have low social value and is only used as animal feed ingredients. Rice bran contains high protein, can be used as food that is safe and cheap. Use of rice bran to increase the quality or value-added of the biscuit. General aim of this study to determine the effect of adding rice bran to protein content and organoleptic characteristic. Protein analysis by the method mikrokjeldhal. Results of analysis of protein content in rice bran biscuit with the addition of 0% (9.34 g%), 5% (10.06 g%), 10% (10.74 g%), 15% (11.6 gr%) and 20 % (13.66 g%). statistical test results show that there are differences in levels of protein biscuits in a variety of additional rice brand. Favorite level of texture, color, aroma, and taste showed that the highest value on the addition of bran 0% and 5%. Key Words : rice brand, biscuit, protein, organoleptic
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Rice protein
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Research on catfish filet marinade using Arabica coffee aimed to determine the best concentration of coffee was acceptable to the panelists. This research was carried out in July 2021 at the Fishery Products Processing Laboratory, FPIK Unpad. The method used in this research was an experimental method with four treatments adding different concentrations of coffee to the catfish filets, namely 0%, 5%, 10%, and 15%. The parameters observed consisted of organoleptic tests which included appearance, aroma, texture, and taste. The results of the research showed that the catfish filet which was marinated using Arabica coffee belonged to the category favored by the panelists. The treatment with 15% coffee concentration was preferred with a median value of appearance 7 (preferred), aroma 7, texture 7, and taste 7. Based on the Bayes method for decision making, that the panelists chose taste as an important parameter in receiving the catfish filet which was marinated using coffee, followed by aroma, texture, and appearance
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Complementary foods are foods other than breast milk or infant formula introduced to an infant to provide nutrients. The present research was carried out to formulate a low cost complementary food that provides recommended levels of protein, vitamin and minerals for children less than two years old. The complementary food mixtures (CFM) were prepared from unpolished parboiled red rice (UPRR), germinated green gram (GG) and carrot flour (CF) in the ratios of 100:00:00, 80:10:10, 70:20:10, 60:30:10, 50:40:10 and 40:50:10, respectively. The mixtures were analyzed for nutritional qualities such as moisture, ash, protein, fat, fiber and β-carotene, organoleptic characteristics of colour, texture, taste, aroma and overall acceptability and microbial studies to assess the suitability of these CFMs for consumption and its shelf life. The compositional analysis of the CFM revealed that the moisture, ash, protein and fiber content increased from 5.67 to 6.38%, 1.14 to 2.57%, 8.63 to 16.87% and 0.52 to 2.15%, while fat and β-carotene content decreased from 2.83 to 1.86% and 31.45 to 29.37% respectively with the increasing of the GG flour from 10 to 50%. The sensory assessment showed that, there were significant differences (p<0.05) among the treatments and the CFM formulated with 30% GG flour was well acceptable in terms of colour, texture, taste, aroma and overall acceptability compared to other treatments. There were no total plate counts observed in the formulated CFMs. The mixture of 60% UPRR, 30% GG and 10% CF is found to be superior based on the quality characteristics and could be suitable for consumption up to 14 weeks without any significant changes in the quality.
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Carotene
beta-Carotene
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Aims: This study aimed to examine the effect of different types of meat on the chemical and organoleptic properties of sempol.
Study Design and Methodology: It employed an experimental method with Fully Randomized Design (FRD) in three treatments, each of which was applied to DA (chicken), DS (beef), and DK (lamb), and repeated four times each. The observed variables were chemical composition (moisture, protein, fat, ash, and carbohydrate content), organoleptic quality (taste, aroma, texture, and color), microstructure, and element composition of sempol.
Place and Duration of Study: It was conducted in March - April 2022 at West Waru, Pamekasan for sempol production, Nutrition Laboratory of UMM for testing the chemical content, Bioscience Laboratory of Universitas Brawijaya for SEM testing.
Results: The study provided a significant effect (p<0.05) on the physicochemical composition except fat and protein (p>0.05), due to the physicochemical content of the meat used. The average physicochemical value of moisture was 58.22%, ash 3.06%, fat 23.76%, protein 10.81%, and carbohydrate 35.38%. The physicochemical content of sempol meets Indonesian National Standard (SNI) 2014 except for fat and carbohydrate. Based on sensory properties, panelists preferred sempol with chicken. The use of different types of meat in sempol did not provide a significant effect (p>0.05) on organoleptic taste, aroma, and texture, except color. Meanwhile, the microstructure of sempol beef has a better shape. The cavity surface tissue forms more uniformly and creates a fibrous three-dimensional metric compared to that of chicken and lamb. Some of the elements detected in sempol beef were carbon (C), oxygen (O), sodium (Na), silicon (Si), sulfur (S), chlorine (Cl), potassium (K), and zirconium (Zr). The most complete chemical elements was detected only in sempol lamb.
Conclusion: The use of different types of meat affects moisture, ash, and carbohydrate content, yet it does not affect protein and fat content. The organoleptic qualities of texture, taste, color and aroma are accepted by the panelists.
Organoleptic
Sensory Analysis
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Fish eggs are an essential source of protein to increase nutritional value because of their excellent quality protein content but have not been widely used, especially in food processing. Biscuits are one of the most consumed products globally, made from cereal flour such as wheat flour or other flour. Four different formulations containing nilem fish egg protein concentrate (NFEPC) were used in this study to produce biscuit samples with better sensory characteristics and higher protein content. This study aimed to determine the level of addition of nilem fish egg protein concentrate in the biscuits making, which panelists preferred based on their organoleptic assessment. In this study, the method used was an experimental method with four levels of treatment of nilem fish egg protein concentrate with concentrations of 0%, 2.5%, 5.0%, and 7.5% (w/w) carried out on the organoleptic characteristics, which include the appearance, aroma, texture, and taste of biscuits. The results showed that the optimum addition of nilem FEPC was at a 2.5% level preferred by consumers regarding all characteristics (appearance, aroma, texture, and flavor), with the average score ranging from 5.7 to 6.2 on average.
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This research was conducted in the Seed Technology laboratory and Laboratory of Microbiology, Faculty of Agriculture, University of Nusa Cendana, Kupang, which lasts from September to December 2013 with aims to investigate the influence of substitution of wheat flour with flour suweg the physicochemical properties and organoleptic cake. This study used a completely randomized design (CRD) with 5 treatments, namely substitution suweg flour to wheat flour: 0%, 10%, 20%, 30% and 40%. The parameters analyzed were proximate, softness, porosity, degree of development, test organoleptic colour, flavour, aroma, and texture. Organoleptic data obtained from the 20 panellists and subsequently analyzed by Friedman test, while ANOVA test if there is a real effect then tested further by using DMRT. The results showed that the substitution of different flour suweg provides a very significant effect on water content, fat, ash content, protein, carbohydrate esandtenderness cake. Based on the results of the organoleptic test, cake with flour substitution suweg the colour, aroma and taste of a real significant show, panellists liked the cake substitution suweg 40%, while the texture, the panellists still like to substitution of 40% flour suweg, an assessment of the texture with the highest scores on substitution treatment 10% flour suweg. Organoleptic test and Friedman test results it can be concluded that the cake treatment received a positive response from the panellists was a cake with 40% flour suweg treatment with a total of 66 rankings for colour, aroma as a total ranking of 68, and for a sense of the total ranking of 74. Similarly, some a score on the cake substitution acceptance panellists ranged from 3,1 to 3,4 and the obtained cake was elected with 40% substitution treatment suweg flour.
Organoleptic
Flavour
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