Organoleptic Acceptability Research Articles

Physico-chemical properties and organoleptic acceptability of star fruit (Averrhoa bilimbi Linn.) jam with variations of natural sweeteners

Belimbing wuluh (Averrhoa bilimbi Linn.) is a fruit plant from Indonesia that has a very sour taste because it contains citric acid and oxalic acid. This sour taste is why this fruit has yet to be optimally utilized. This study aimed to determine the effect of natural sweetener variations on wuluh star fruit jam's physico-chemical and organoleptic properties. This study used an experimental method in which the experiment was designed in a completely randomized design (CRD) with 4 treatments and 3 repetitions. The results of this study showed that the addition of natural sweeteners to wuluh star fruit jam had a significant effect (p < 0.05) on viscosity (9143 – 9450 mpa.s), sineresis (1.295 – 4.592 mg), vitamin C test (17.540 – 25.629 mg/100g), moisture content (23.57 – 31.19%), total sugar content (58.01 – 69.41%wb) and which had no significant effect (p>0.05) on pH (3.38 – 3.64%). Meanwhile, organoleptic testing did not significantly affect taste, color, texture, aroma, and spreadability parameters. Keywords: Belimbing wuluh, Cassava sugar, Corn sugar, Honey, Jam

Influence of Soursop Fruit Tea Concentration on the Fermentation and Quality Attributes of Water Kefir Beverages

Soursop is a seasonal and highly perishable fruit with a short shelf life after harvest. Therefore, fermentation with water kefir could be a great combination to develop a novel probiotic and dairy-free alternative beverage with distinctive flavors all year round. Therefore, this study aimed to formulate and characterize fermented beverages utilizing soursop fruit tea and water kefir microorganisms. An evaluation of physical parameters, antioxidant capacity, microbiological profiles, and sensory attributes was conducted after the fermentation process of the soursop water kefir. The result indicated that pH and Brix values remained in the acceptance range for consumption. According to microbiological results, all water kefir samples provided a high number of lactic acid bacteria and yeasts, although no significant differences were observed in microbial counts. Furthermore, the organoleptic acceptability of the fruit water kefirs was encouraging, particularly at a 1% initial soursop fruit tea concentration, with favorable ratings for taste and overall acceptability.

Organoleptical Test And Acceptance Of Gummy Candy With The Addition Of Turmeric Acid

Abstract. Technological developments have an impact on people's awareness of the importance of maintaining a healthy body by optimizing natural resources as functional food. Functional food is food and drink that is often consumed by the public because it contains bioactive compounds that are beneficial for health. Gummy candy is a type of jelly-like soft candy made from a mixture of sugar and the purpose of this study was to determine the acceptability of gummy candies with the addition of turmeric and tamarind as functional foods. This study used an experimental method with organoleptic tests on the resulting functional food products. There were 3 treatments in this study namely P1 (100% mineral water: 0% sour turmeric), P2 (81.5% mineral water: 18.5% sour turmeric) and P3 (63% mineral water: 37% sour turmeric). Based on the Friedman rank test, and carried out with the Wilcoxon test, it was found that the tamarind turmeric substitution had a significant effect on the color and texture parameters with a value (p = 0.00), but was not significantly different in the aroma parameter with a value (p = 0.81) and taste with a value (p = 0.16) on organoleptic gummy candy. It can be concluded that P3 got superior scores compared to P1 and P2 on the color and aroma parameters, while P1 excelled on the texture and taste parameters. The addition of tamarind turmeric will affect the organoleptic acceptability of Gummy candies.

Standardization of Technology for Development, Physico-chemical properties, Organoleptic acceptability and Storage of Value Added Kiwi Fruit Squash (Actinidia deliciosa)

A present study was conducted for the development of kiwi fruit squash (Actinidia deliciosa). The study was constituted to evaluate the effect of different treatments on the physico-chemical and organoleptic properties and prolonged storage life of kiwi fruit squash. The experiment was carried out in the Post Harvest Laboratory, Learning Integrated Livelihood Forestry, Agronomy & Rural Management, Ministry of Uttarakhand Dehradun, during the year 2022-24. The experiment was laid out in 2x2 Factorial Randomized Block Design with 3 replications. Based on the statistical analysis, the experiment shows that Bruno variety (V3) performed best in terms of physico-chemical properties viz., TSS, acidity, moisture, vitamin C, and reducing sugar, followed by the Abbott variety (V2). The study indicated that Abbott variety (V2) was most acceptable in terms of organoleptic properties viz., colour & appearance, taste & flavour, texture and overall acceptability, followed by the Hayward variety (V1). On the other hand microbial analysis of the squash shows the stored life which is up to 60 days without any microbial contamination. The squash maintained acceptability for up to 2 months when diluted with water, making it suitable as a refreshing beverage for all age groups.

Elemental Diet as a Therapeutic Modality: A Comprehensive Review

Elemental diets have been employed for the management of various diseases for over 50 years, with several mechanisms mediating their beneficial effects. Yet, they are underutilized due to poor palatability, access, cost, and lack of awareness regarding their clinical efficacy. Therefore, in this review, we aimed to systematically search and review the literature to summarize the formulation variability, mechanisms of action, clinical applications, and tolerability of the elemental diets in gastrointestinal diseases. While large prospective trials are lacking, elemental diets appear to exhibit objective and subjective clinical benefit in several diseases, including eosinophilic esophagitis, eosinophilic gastroenteritis, inflammatory bowel diseases, small intestinal bacterial overgrowth, intestinal methanogen overgrowth, chemoradiotherapy-associated mucositis, and celiac disease. Although some data support the long-term use of elemental diets as an add-on supplement for chronic pancreatitis and Crohn’s disease, most of the literature on exclusive elemental diets focuses on inducing remission. Therefore, subsequent treatment strategies for maintaining remission need to be adopted in chronic/relapsing diseases. Several mechanistic pathways were identified to mediate the effects of elemental diets, including food additive and allergen-free content, high passive absorption rate, and anti-inflammatory properties. High rates of intolerance up to 40% are seen in the trials where exclusive elemental diets were administered orally due to poor organoleptic acceptability; however, when tolerated, adverse events were rare. Other limitations of elemental diets are cost, access, and lifestyle/social restrictions. Moreover, judicious use is advised in presence of a concomitant restrictive food intake disorders. Elemental diets offer a potentially highly efficacious dietary intervention with minor side effects. Palatability, cost, access, and social restrictions are common barriers of use. Prospective clinical trials are needed to elucidate the role of elemental formulas in the management of individual diseases.

Development of Value-added Ready-to-serve Beverage Based on Garcinia pedunculata: A Super Fruit

Garcinia pedunculata is an indigenous plant and a seasonal fruit of Assam, North-east India with therapeutic potential. The aim of the present study was to develop a value-added RTS beverage to derive optimum commercial benefit to the local growers of Assam. The study was conducted with the following objectives- to develop and standardize RTS beverage from Garcinia pedunculata, to evaluate its organoleptic acceptability, to analyze its nutritional composition and shelf-life stability. Three variations of garcinia RTS beverages were formulated in the study viz., R1, R2 and R3 along with a control (C) and in each variant, different flavours such as chilli powder, jeera powder and ajwain powder were added. Using the standard 9-point hedonic scale, the RTS beverages were evaluated for their acceptability by 30 semi-trained panelists considering their sensory attributes. Also, the nutritional profiles were assessed and shelf-life estimation was done. The results revealed that garcinia RTS (R2 formulation) had maximum sensory attributes which was selected for further analysis and storage study. The TSS and pH value was recorded as 10 and 1.68 respectively which increased during storage. R2 reported a total sugar content of 24.68 g/100 g, Fe- 3.60 mg/100 g, K- 256.56 mg/100 g and vitamin C- 24.65 mg/100 g. The total phenolic content (TPC) and total flavonoid content (TFC) in R2 was reported to be 161.20 mg GAE/100 g and 312.86 mg CE/100 g respectively. DPPH and FRAP assay recorded the values of 59.31 (%inhibition) and 4.13 µmol Fe (II/g) respectively in R2. The shelf-life studies indicated no visible microbial growth but presence of colony formation was recorded. Thus, RTS beverage prepared from Garcinia pedunculata is highly nutritious and can be commercialized as micronutrient enriched value added drink, thereby making it available throughout the season, which shall further help in sustainable economic status of the local growers.

Potensi Bunga Anggrek Cymbidium Golden Boy sebagai Sumber Antioksidan dan Aplikasinya pada Flower Leather

Orchid flowers are believed to be an antioxidant source, however, the antioxidant activity of the Cymbidium Golden Boy (CGB) orchid has not been identified. The antioxidant potential can be applied to flower leather products, and a main reason behind the idea is the valorization of agricultural waste. The aim of this research is to study phenol content and antioxidant capacity of ethanol extracts of CGB orchid petals. Additionally, this study aimed to determine the best formulation for flower leather products with a combination of carrageenan and gum arabic based on organoleptic acceptance. This research was conducted by extracting CGB orchid flowers using ethanol, and total phenol and antioxidant activity of the extracts were determined. Moreover, the flower leather products were mad from CGB orchid flowers as the raw material, accroding to a Factorial Randomized Block Design using two factors as follows: carrageenan concentration (0, 0.3, 0.5, and 0.7%) and gum arabic concentration (0.9, 1.2, and 1.5%). Flower leather samples were analyzed for moisture content, tensile strength, total dissolved solid, color intensity, and sensory. The ethanol extract of CGB orchid flowers showed antioxidant capacity up to 23.88 ppm and high phenolic content which is equal to 15.32 mg GAE/g. The differences between carrageenan and arabic gum concentration showed significant effect on water content and dissolve solid, but they did not affect on tensile strength and color intensity. The best treatment of flower leather according to panelist evaluation was those prepared from carrageenan 0.5% and arabic gum 0.9%, reaching tensile strength 4.86 N, brightness level (L) 40.1, (a+) +5.7, (+b) 23.7, water content 19.18%, aroma score 3.76 (slight flowery), taste 4.84 (pleasant), and texture 4.56 (approaching chewiness).

Nutritional Quality and Organoleptic Acceptability of Sorghum Based Complementary Food Mix for Infants and Children

Nutritional Quality and Organoleptic Acceptability of Sorghum Based Complementary Food Mix for Infants and Children

Organoleptic evaluation of tomato (Lycopersicum esculentum, Mill.) sauce with the addition of kandis (Garcinia cowa, Roxb.) acid extract as an acidifier

The research aimed to determine the effect of adding kandis extract as an acidifier to tomato puree and the best formulation based on organoleptic characteristics of tomato sauce. The research design used was a Completely Randomized Design (CRD) with 5 treatments and 3 replicates. In this research, kandis extract was added with treatments A (0%), B (3%), C (3.5%) D (4%), and E (4.5%) base on tomato puree weight. The results of each research parameter were analyzed statistically using Analysis of Variance (ANOVA) and if the effect was significantly different, it was continued with Duncan's New Multiple Range (DNMRT) analysis at the 5% level. The results showed that the addition of kandis had a significantly different effect on organoleptic taste and texture of tomato sauce. However, it did not have a significantly different effect on color, and aroma organoleptics. The best treatment for the addition of kandis extract based on organoleptic characteristics of tomato sauce is treatment D (addition of 4% kandis extract) with the criteria of organoleptic acceptance rate for color 4.00 (like), aroma 4.07 (like), texture 4.20 (like), and taste 4.43 (like).

The Impact of Cluster Fig Fruits Powder Addition on Nutritional and Organoleptic Properties of Some Healthy Food Products

Cluster fig, also known as goolar in Hindi, is a medicinal fruit abundant in India, offering a rich source of iron and other essential micronutrients. Wheat, a staple in the Indian diet, is energy-dense and provides valuable carbohydrates and proteins. Pearl Millet, the most commonly grown type of millet, is renowned for its high calorie, vitamin, and mineral content. Mung beans, part of the legume family, are calorie-dense and a great source of protein and polyunsaturated fatty acids. In this study, cluster fig powder, germinated wheat flour, germinated mung bean flour, germinated pearl millet, carrot powder, and beetroot powder were utilized for product development. Two products were developed with three treatments, varying the quantity of ingredients. Sensory and proximate analysis were conducted on the developed products, with each treatment having three different replications to minimize errors during analysis. Based on the sensory evaluation, T1 is considered the best among all treatments, with a moderate ratio of cluster fig contributing to its taste and flavor. The ash content varied across replications, with the control product having the highest ash content of 11.03%, likely due to experimental errors. Treatments T1, T2, and T3 had ash content values of 10.19%, 10.55%, and 10.89%, respectively. Organoleptic evaluation indicated that as the quantity of cluster fig increased, the taste became bitter, leading to decreased acceptability. Proximate analysis revealed that an increase in the quantity of cluster fig resulted in higher iron and zinc content in the products. This study highlights the organoleptic acceptability and nutritive & medicinal properties of cluster fig, providing insights into the appropriate quantities of cluster fig powder and other ingredients for various processed convenience healthy foods. The research emphasizes the use of cluster fig, a readily available fruit in India, which has not been previously utilized in convenience food products.

Responses of Lactiplantibacillus plantarum and Candida glabrata Isolated from Retted Cassava to Acid Stress and Their Influence on Substrate Fermentation for Gari Production

Aim: Fermentation subject microbial cells to stress, such as, acid stress which can lead to inactivation of cells and consequently death. Microbial cells have developed mechanisms of adapting to these stress conditions. In this study therefore, the physiological and proteomic responses of Lactiplantibacillus plantarumLC03 and Candida glabrataYC02 to acid stress and their influence on substrate fermentation for Gari production has been investigated.
 Methodology: Using the turbidimetry method and SDS-PAGE; LC-MS/MS, the physiological and proteomic responses of the LAB and yeast to acid stress were assessed. Analysis of the physiocochemical and organoleptic properties of the fermented cassava using the LAB and yeast alone and in combination was conducted by means of standard methods.
 Results: Lactiplantibacillus plantarumLC03 and Candida glabrataYC02 had growth at pH 1, 2 and pH 3 respectively with an increased protein intensity of Type I glyceraldehyde-3-phosphate dehydrogenase and enolase 2 respectively. The lowest cyanide content (6.49d), highest protein content (0.94c) and improved organoleptic acceptability (7.92a) was observed in Gari produced with the combination of Lactiplantibacillus plantarumLC03 and Candida glabrataYC02 as starters with significant differences in Gari produced with single starters of Lactiplantibacillus plantarumLC03 and Candida glabrataYC02 and control.
 Conclusion: Increased protein intensity during acid stress conditions enhanced the survival of Lactiplantibacillus plantarumLC03 and Candida glabrataYC02 (starters), thereby, improving the quality (improved sensory properties, nutritional and reduced anti-nutrient contents) of Gari produced.

Development of nutrition rich mixed fruit leather from Apple and Papaya: A review

Apple and papaya are renowned for its nutritional properties, being a rich source of vitamin C, fiber, antioxidants, vitamin K and E and minerals. Post Harvest loss would be very high, to address this issue in the present review developing of fruit leather with different fruits such as apple and papaya. Processing apple and papaya into alternative products become essential to address these issues. One such product is papaya and apple leather, which aids in better utilization and preservation of the fruit’s qualities. In the present review with different combinations of apple and papaya would check the physiochemical properties and organoleptic acceptability. The present review revels the different enzymes, antioxidants, vitamins and minerals which are present in different combinates of fruit leather. In the present review novel development of fruit leathers prepared from apple and papaya, further research focusing on fruit leather and latest combinations and technologies used in fruit leather development would revel.

Organoleptic Evaluation of Manyung Fish Nugget Enriched with Moringa Leaves

This study examined the potential of using local ingredients such as Manyung fish (Arius thalassinus) and moringa leaves to create nutritious nuggets. The objectives of this study were to assess the organoleptic acceptability of Manyung fish nugget enriched with Moringa leaves concerning color, taste, aroma, and texture. The research followed an experimental approach using a randomized design. Findings indicated that the formulation F1 (90 g Manyung fish and 10 g moringa leaves), was favorable due to its superior attributes in color, taste, aroma, and texture. Among the formulations, F1 exhibited the most preferred in terms of sensory aspects. This research highlighted the potential of these local ingredients for nugget formulation especially for adolescent consumption

Enzymatic treatment of pineapple pomace and its application into fiber-rich biscuit making

Pineapple pomace is a by-product of the pineapple juice industry. With high dietary fiber content, it has become a potential source added to fiber-rich foods in recent years. However, the ratio of soluble dietary fiber (SDF) to total dietary fiber (TDF) in pineapple pomace is very low while both SDF and insoluble dietary fiber (IDF) have positive effects on human health. In this study, the enzymatic treatment conditions of fresh pineapple pomace with commercial cellulase on its dietary fiber profile were investigated. The addition of non-enzyme-treated pineapple pomace (NTPP) and enzyme-treated pineapple pomace (ETPP) into biscuit formulation was then examined. The appropriate cellulolytic treatment conditions were the water content of 86 %, the cellulase concentration of 7.5 U/g dry matter, and the treatment time of 3 h, under which the SDF content was enhanced from 1.26 to 4.43 % while the SDF/TDF ratio was improved from 2.2 to 9.5 % as compared to those of NTPP. The use of NTPP or ETPP in biscuit formula increased TDF content and antioxidative capacities as well as hardness of the product. At the ratio of 30 %, the biscuits made with ETPP were lower in hardness, greater in SDF content, SDF/TDF ratio, antioxidative capacities, and overall organoleptic acceptance compared to the biscuits made with NTPP.

SNACK BAR TINGGI SERAT DAN ANTIOKSIDAN BERBAHAN DASAR UBI JALAR UNGU DAN BERAS HITAM SEBAGAI ALTERNATIF SELINGAN PENDERITA DIABETES MELITUS

Type 2 diabetes mellitus is a metabolic disorder characterized by hyperglycemia due to decreased insulin secretion by pancreatic β-cells that requires dietary regulation to control blood glucose levels. Snack bars based on purple sweet potato flour and black rice flour which have high fiber and antioxidant content can be used as an alternative snack food for people with type 2 diabetes mellitus. The purpose of the study was to determine the nutritional content, dietary fiber content, antioxidants content and organoleptic properties of snack bars. This research was experimental with a completely randomized design (CRD) with three comparisons of formulation purple sweet potato flour: black rice flour and 3 repetitions. The results of the nutritional content were analyzed with the Anova test and continued with the Duncan test. While the organoleptic properties were analyzed by Kruskal Wallis test and continued by Man Whitney test. The selection of the selected formulation for snack bar products using the ratio (50%: 50%) from the results of the nutritional content test and organoleptic test. The results of the study show that F3 (70%:30%) snack bar is the selected formulation with nutritional content 100 g, namely energy 425 kcal, protein 13.80 g, fat 21.38 g, carbohydrates 44.23 g, dietary fiber 11.81 g and antioxidants 52.28% with less favorable organoleptic acceptance. The selected snack bar can be claimed as high dietary fiber and antioxidants food.

Iodine content and acceptability of seaweed flour from various types of seaweed, drying methods, and types of fishy odor removal

This study aimed to develop seaweed flour from various types of seaweed (Euchemma cottonii, Gracillaria verrucosa) with various drying methods (sun, vacuum oven, cabinet drying, drum drying) and types of fishy odor removal [solution of Ca(OH)2 and lime each 5%, 0.25% star anise, 0.33% clove powder], analyze iodine content and acceptability. Iodine content and acceptability were analyzed by ICP-OES and multiple comparison test, respectively. The results showed that the types of fishy odor removal significantly affected the organoleptic acceptance of seaweed flour with the best acceptance being 5% Ca(OH)2 solution (p<0.05). Iodine content between drying methods and types of seaweed was significantly different (p<0,05). Seaweed flour with drum drying significantly had the highest iodine content, 89.96 (Euchemma cottonii) and 564.15 mg/kg dw (Gracillaria verrucose). Seaweed flour from Gracillaria verrucosa had significantly higher iodine content than Euchemma cottonii, 205.26 and 41.58 mg/kg dw, respectively (p<0.05). The study concluded that types of fishy odor removal with the best panelist acceptance, types of seaweed, and drying methods that produce seaweed flour with the highest iodine are 5% Ca(OH)2 solution, Gracillaria verrucosa and drum drying, respectively. Seaweed flour had the potential as an ingredient in the development of nutrient-rich products, especially iodine.

Circular Economy-based Food Technology: Enhancing Red Dragon Fruit Jam Quality according to SNI 3746-2008

Circular economy-based food technology innovation plays important role in overcoming environmental and sustainability challenges. This study aims to improve the quality of red dragon fruit (Hylocereus polyrhizus) jam by adding its peel, in line with SNI 3746-2008. The study will also explore the application of circular economy principles in the jam production process. This research uses both quantitative and qualitative methods, including Total Plate Count tests, organoleptic tests (condition and hedonic), fibre tests, moisture content tests, and literature reviews. The research results show that the addition of red dragon fruit peel improves the quality of the jam, with a Total Plate Count that meets standards, making it safe for consumption at 3.6x10² Colony/g. Three parameters typically state the organoleptic acceptance level for condition tests as normal: colour (97%), odor (65%), and taste (74%). The hedonic test showed that the panelists liked the colour of the jam (7) and somewhat liked the odor and taste of the jam (6). The addition of red dragon fruit peel confirmed the positive fibre content. However, the panelists slightly disliked the jam's texture (4) due to its high moisture content (48.6%), indicating the need for improvement. From a circular economy perspective, this contributes to reducing biomass waste, utilising resources efficiently, increasing the added value of products, and providing a positive social and economic impact. This research's limitations include variations in raw material formulation that affect the final results, as well as the need for further studies to optimise moisture content and improve organoleptic test results.

Harvesting Maturity Assessment of Newly Developed Citrus Hybrids (Citrus maxima Merr. × Citrus sinensis (L.) Osbeck) for Optimum Juice Quality

The assessment of the optimum harvesting stage is a prerequisite to evaluating the performance of new citrus genotypes. The intrinsic and extrinsic fruit quality traits of citrus fruits change throughout their developmental process; therefore, to ensure the highest quality, the fruit must be harvested at an appropriate stage of maturity. The biochemical changes in terms of total soluble solids (TSS), titratable acidity (TA), TSS/TA ratio, BrimA (Brix minus acidity), and ascorbic acid, in addition to the organoleptic acceptability of 16 new interspecific citrus hybrids, were evaluated in New Delhi (India) during the H1-H8 harvesting stage at 15-day intervals to standardize the optimum harvesting stage. The TA and ascorbic acid content were at a maximum level during the early harvesting stage and declined with time, reaching the minimum level in the last harvesting stage. The TSS, TSS/TA ratio, and BrimA values were found to have an increasing trend up to the last stage in most of the hybrids. The juice content shows an inclining trend during the initial harvesting observations, followed by stable juice content and then a decline. The BrimA was found to be a better predictor for consumer acceptability compared to the traditional maturity index TSS/TA ratio and, thus, harvesting maturity. Specific TSS, TA, and BrimA values, in addition to the juice percentage and ascorbic acid content, corresponding to the highest hedonic score, were judged as the optimum harvesting stage indicators for an individual hybrid genotype. Among the interspecific hybrids, SCSH-9-10/12, SCSH-11-15/12, and SCSH-17-19/13 were found to be superior, having better juice acceptability organoleptic scores (≥6.0) and higher juice content (≥40%). Principal component analysis based on fruit physico-chemical traits could be able to distinguish the optimum maturity stage in all of the citrus genotypes.

Physicochemical properties and storage stability of commercial breads available in Tangail, Bangladesh

The research was conducted to examine the nutritional composition, physical attributes, organoleptic acceptability, and microbial quality for shelf life during storage of various commercial bread samples in Tangail, Bangladesh. A total of seven samples of several brands were purchased from retail shops for investigation. Results show the percentage of protein, moisture, ash, and fat content of the sample ranged between 7.66 ± 0.011–9.86 ± 0.005, 29.65 ± 0.005–32.18 ± 0.004, 0.73 ± 0.009–0.93 ± 0.012, and 1.55 ± 0.009–5.96 ± 0.01 respectively, significant at p < 0.05. The color measurement of all samples ranged from 71.91 to 77.22, − 4.91 to − 0.81, and 19.40–36.01 of L* , a* , and b* , respectively. In storage stability analysis, the hardness of all samples was increased (4.15 ×104 N/m2) and springiness was decreased (0.312) significantly (p < 0.05). The results of the microbial analysis found a total viable count 1 × 104 to 2.43 × 106 cfu/g and a total fungal count 1 × 104 to 1.46 × 106 cfu/g respectively, with storage time. According to the ICMSF, the microbiological quality of all bread was below acceptable levels after the third day of storage. Besides, texture and overall acceptability of bread were correlated with hardness and springiness and also related to storage. During five days of storage at room temperature, crumb hardening and springiness of the collected sample progressed. Finally, bakery owners as well as consumers should be concerned about hygiene and quality to make safe food products.

Characteristic of White Glutinous Sticky Rice “Kipang” added by Coconut Dregs

This study aimed to determine the effect of coconut dregs addition on white glutinous sticky rice “Kipang” characteristics. The study used a CRD with six treatments and three replications. The treatments applied in this study is coconut dreg, consisting of A (0%), B (5%), C (10%), D (15%), E (20%), and F (25%). The data were analyzed using ANOVA and subsequently subjected to DNMRT at the 5% significance level. The study showed that adding coconut dreg affected moisture content, protein, fat, carbohydrates, crude fiber, total sugar, and organoleptic acceptance such as color, taste, and crispiness. However, it did not significantly affect the ash content and the organoleptic acceptance of the aroma. The best treatment was F product (25%) with moisture content (6.44%), ash content (0.93%), fat content (13.4%), protein content (3.17%), carbohydrates content (75.73%), crude fiber (4.47%), total sugar (42.88%) and organoleptic acceptance for color 4.43 (like), aroma at 4.23 (like), taste 4,33 (like) and fragility at 4.23 (like). The glycemic index of the product was (67.92%)