Multiple-attribute Method Research Articles

Effect of concentration of sugar and dried Dayak onion (Eleutherine palmifolia) on the quality of Dayak onion kombucha

Kombucha is one example of a health drink product that falls under the category of functional drinks. Dayak onions are one of the ingredients with many bioactive components. This study aimed to determine the optimal combination of treatments to yield the highest quality Dayak onion kombucha by assessing the effects of variations in sugar concentration and dried Dayak onion concentration on the quality of Dayak onion kombucha (i.e., pH, total acid, and organoleptic). The study employed a randomized block design (RBD) with three replications to produce 27 experimental units. The two factors were dried Dayak onion concentrations of 2%, 4%, and 6% (w/v) and sugar concentrations of 5%, 7.5%, and 10% (w/v). The data was then subjected to a two-way ANOVA using IBM SPSS Statistics 26 software, and the Multiple Attribute method was used to determine the best treatment. The results demonstrated that the concentration of sugar and dried Dayak onions had a significant effect (α<0.05) on the pH value, total acid. the higher the concentration of sugar, the higher the total acid content with a lower pH, and the higher the concentration of dried Dayak onions, the lower the total pH. The best treatment combination was using dried Dayak onion concentration of 6% (w/v) and sugar concentration of 7.5% (w/v). The test results obtained were pH 3.173, total acid 0.105%, organoleptic color 3.867, and organoleptic aroma 2.867.

The Effect of Mungbeans and Skim Milk Concentration on The Nutritional and Sensory Properties of Corn Milk

The research aims to determine the effect of adding mungbean and skim milk on the physical, chemical and sensory properties of corn milk as well as the best formula to produce the best corn milk. The experimental design used was a factorial randomized block design. The factors studied were the addition of green beans consisting of three levels, namely 10, 20 and 30% and the concentration of skim milk consisting of three levels, namely 3, 9 and 15%. Three repetitions were carried out to obtain 27 experimental units. The results showed that the higher the addition of green beans, the lower the viscosity and protein content. The higher the concentration of skim milk used, the higher the total dissolved solids, the lower the water content, and the higher the fat content. Determining the best treatment using the Multiple Attribute Method. Sweet corn milk with the addition of 10% green beans and 3% skim milk was the best treatment with total dissolved solids of 11.67oBrix; viscosity 27.9 cP; moisture 86.1%; ash content 0.357%; fat content 0.643%; protein content 1.69; whitish yellow color (3.35); slightly strong corn aroma (3.28); slightly thick (3.23); delicious flavor (3.67); and favorable (3.63).

Innovation of Traditional Culinary Lemuru Fish with Yellow Spices Using Canning Technology at Fish Canning Teaching Factory Politeknik Negeri Jember

Canned fish is one of TEFA Fish Canning’s products that has potential in Indonesia, however consumption of canned fish in Indonesia is still relatively low than the other countries. One of the problems that often occurs with canned fish products from TEFA Fish Canning is the lack of product variations are limited only to tomato and chili sauce. One of the canned fish that has the potential to be developed is lemuru fish with yellow spices in cans by combining canning technology and a touch of typical Indonesian processing in yellow spices. The objectives of the research were (a) to see the formulation and nutritional value of yellow spiced lemuru fish products in canned packaging, (b) to assess the product’s sensory quality to determine market acceptance, and (c) to determine the best yellow spiced lemuru fish formulation using the Multiple Attribute method. This research was carried out using a Completely Randomized Design (CRD) with 5 formulations of yellow spiced lemuru fish being tested including lemuru fish with pesmol seasoning, lemuru fish with rujak seasoning, lemuru woku fish, lemuru fish with rujak basil seasoning, and lemuru fish with pesmol basil. The parameters tested include physical, chemical and organoleptic characteristics. Parameters for determining the best treatment include color (L*, a*, & b*), pH, salinity, hedonic test (aroma, color, taste, texture, & overall) and hedonic quality test (aroma, color, taste, texture, & whole). The test results show that canned yellow spiced lemuru fish with formulation 3, namely woku lemuru fish, is the sample with the best parameter attributes, namely with values L* = 50.88, a* = 29.03, b* = 54.23, pH = 6, 32, salinity = 1.09, hedonic color = 4.24, aroma = 3.92, taste = 3.68, texture = 3.84, and overall = 4.20. The final results will show yellow spiced lemuru fish as a new canned fish product at TEFA Fish Canning with a recommended shelf life that has been tested using Arrhenius Method. Based on the Arrhenius test, canned lemuru fish with yellow spices can be stored at 30°C for 224 days. The novelty brought about in this research is the formulation of yellow spiced lemuru fish products in cans which can be used as a new product for TEFA Fish Canning as a solution to the problem of minimal product variety.

Beetroot (Beta vulgaris L. var. rubra L.) flour proportion and oven temperature affect the physicochemical characteristics of beetroot cookies

Red beetroot (Beta vulgaris L. var. rubra L.) is one of the agricultural commodities that is very beneficial for human health, one of the benefits is to facilitate the transport of nutrients throughout the body and maintain the number of red blood cells. However, the utilization of red beetroot commodities is still limited, especially in Indonesia. For this reason, innovation is required in the manufacture of red beetroot derivative products. This study aims to know the effect of beetroot flour proportion and oven temperature on the physicochemical characteristics of beetroot cookies. This study was conducted by using Factorial Randomized Block Design consisting of two treatment factors, i.e. proportion of beet flour (10%, 15%, and 20%) and oven temperature (160°C, 170°C, and 180°C) in three replicates. Statistical analysis was performed using Minitab 17. Best treatment was selected by Multiple Attribute method. The results showed that the factor of increasing the proportion of beetroot powder and oven temperature had a significant effect on lightness, redness, yellowness, hardness, fracturability, moisture content, and crude fiber of the cookies. The interaction between the two factors of beetroot powder proportion and oven temperature was significantly (α=0.05) affecting the brightness, redness, and yellowness, and crude fiber, but did not significantly affect hardness, fracturability, and moisture content. Best treatment was the cookies made of 15% proportion of beetroot and 180°C of oven temperature that contains potassium of 476.16 mg / kg, magnesium of 2045.76 mg / kg, and phosphorus (P) of 2801.6 mg / kg.

Characteristic of physical, chemical, and microbiological kombucha from various varieties of apples

Kombucha is a fermented tea beverage with the addition of kombucha starter also called SCOBY (Symbiotic Culture Of Bacteria and Yeast). The purpose of this research was to know the physical, chemical and microbiological characteristics of kombucha from various varieties of apple kombucha. The study used Randomized Block Design (RAK) with one factor of apple varieties (Anna, Fuji, Granny Smith, Manalagi, Red Delicious, Rome Beauty, Royal Gala). Each treatment was repeated three times. Data was analyzed with ANOVA (Analysis of Variance). The best treatment was selected using Multiple Attribute method. Data of hedonic test was analysed using Friedman Test. The best treatment was obtained on Fuji varieties of kombucha apple with the characteristics as follows: total acid 1.33%; pH 2.95; Total phenol 268.57 μg/ml GAE; Total sugar 6.74%; Antibacterial activity against S.aureus 21.30 mm; Antibacterial activity E.coli 21.20 mm; Antioxidant activity 35.62%; Organoleptic aroma 3.55, taste 3.3; Color 3.4 (on a scale of 1-5)