Organoleptic Test Research Articles

Serbato ice cream: Transforming serbat-based ice cream

The 2022 Indonesian Ministry of Health's Nutrition Status Survey (SSGI) revealed four prevalent child malnutrition issues in Indonesia: stunting (27.7%), wasting (7.7%), underweight (17.1%), and overweight (3.5%). One source of nutritious food can be obtained from “air serbat,” presenting an entrepreneurial opportunity for students through the Chemistry Education Student Association (HIMDIKIM). This "air serbat" serves as the base ingredient for an ice cream innovation named “Serbato ice cream,” packaged in 50 mL cups. Following entrepreneur recruitment, the community service initiative proceeded with workshops on production and packaging. Test marketing was conducted five times, including one in Sebuyau, Sarawak, Malaysia. Organoleptic test results indicated positive responses towards color, aroma, and sweetness, with the substitution of packaged coconut milk improving smoothness and consistency. Serbato ice cream has obtained HAKI certificate No. EC00202366602, and its sales have generated a profit of 29.6% for HIMDIKIM.

Formulation and Evaluation of Ketoconazole Nano-suspension

The use of antifungals that are widely used by the public is ketoconazole. Ketoconazole is included in the Biopharmaceutical Classification System (BCS) II category, where the drug is poorly soluble in water but has high permeability. In this study, ketoconazole was prepared in a nanosuspension formulato increase solubility. The method for preparing 2% ketoconazole nanosuspension used a sonicator bath with variations of tween 80 (F1 8%, F2 10%, F3 12%) and transcutol as surfactant and co-surfactant. The results showed that the particle size of the ketoconazole nanosuspension F1 was 102 ± 4.3 nm, F2 was 105 ± 3.2 nm, and F3 was 90 ± 2.4 nm on day 0. Testing on day 28 showed an increase in particle size in F1 115 ± 3.1 nm, F2 129±4.5nm, F3 97±2.4nm (p>0.05). In testing the morphology of the nanosuspension using Scanning Electron Microscopy (SEM), The results showed that the irregular spheres were scattered. Organoleptic testing showed clear and homogeneous preparations. pH testing for 28 days showed a pH range of 5.6-6 which is included in the physiological skin pH range (p>0.50). Nanosuspension preparations can be said to meet the physical evaluation requirements.

The Quality Analysis of Of Rolled Pancake with Carrot Extract Substitution as Natural Food Colouring

This research aims to analyze the effect of 0%, 15%, 30% and 45% substitution of carrot extract to the quality of rolled pancakes in terms of shape, color, aroma, texture and taste. This research was conducted in August 2023 at the Culinary Workshop, Department of Family Welfare Sciences, Faculty of Tourism and Hospitality, Padang State University. This type of research is a pure experiment using a completely randomized design method consisting of 4 treatments and 3 repetitions. The data used is primary data obtained from 3 expert panelists using an organoleptic test format on the quality of rolled pancakes with the substitution of carrot extract. The data obtained was then tabulated in table form and analysis of variance (ANOVA) was carried out. If F count > F table then proceed with the Duncan test. The results of this research show that there is a significant effect of substitution of 0%, 15%, 30% and 45% carrot extract on the quality of color and aroma of rolled pancakes. The results of data analysis obtained the highest overall achievement scores, namely: neat shape 3.56 (45%), uniform shape 3.44 (30%), color 3.44 (45%), aroma 3.67 (45%), texture 3.67 (45%) and taste 4.00 (45%). The results of the quality test for rolled pancakes with the best carrot extract substitution were 45% (X3).

Formulation and Determination of Tannin and Flavonoid Levels of Anti-Acne Gel Formulation from Red Betel Leaf Extract (Piper crocatum)

Acne is a common skin condition that often occurs among teenagers and adults aged 18-23 years. Acne can be triggered by several factors, genetic, psychological, weather, stress, cosmetics, and bacterial infections. In addressing the problem of acne, a good dosage form to use is a gel preparation. Acne skin care by utilizing natural ingredients, one of which is red betel leaf. Red betel leaf contains phytochemical compounds, namely tannins and flavonoids, which function as antibacterial agents. The formulation of anti-acne gel is designed by varying the concentration extract, F0 (0%), F1 (10%), F2 (15%), and F3 (20%), with the aim of determining the best anti-acne gel formulation. Red betel leaf extract is tested for tannin and flavonoid levels using the UV-Vis Spectrophotometer test method. The gel preparation is examined, including organoleptic testing, pH testing, homogeneity testing, and spreading testing. The research results show that red betel leaf extract has a tannin content of 4.7056% and a flavonoid content of 0.0934%. The results of the anti-acne gel preparation study meet the requirements for organoleptic properties, pH, homogeneity, and spreading. Based on the results of various concentrations of extract, satisfactory results are obtained, with formulations F2 and F3 meeting the requirements.Acne; Gel; Extract; Piper crocatum

Karakteristik Organoleptik Dan Fisikokimia Minuman Fungsional Ekstrak Kulit Buah Mangga Golek dengan Penambahan Ekstrak Jahe Merah Dan Madu

Mango golek is one of the superior varieties in Indonesia. Utilization of local varieties of mango peel in a fresh form as raw material for functional drinks is not yet available. This study aims to develop ripe mango peel into a ready-to-drink functional beverage product with the addition of red ginger extract and rambutan honey which aims to improve the functional and sensory properties of mango peel extract as an effort to diversify food. The experimental design used a one factor Completely Randomized Design (CRD) with three treatment levels (mango peel extract: red ginger extract: rambutan honey) namely A0 (100%: 0%: 0%), A1 (85%: 10%:5%), and A2 (75%:15%:10%). The analysis included organoleptic tests (sensory and hedonic quality), physical tests (total dissolved solids and pH), and chemical tests (antioxidant activity and total phenol). The decreased levels of mango golek peel extract as well as increase of red ginger and rambutan honey gave a tendency to increased the value of sensory, hedonic quality, total soluble solids, antioxidant activity and total phenol but gave a tendency to decrease the pH value of functional drinks. Selected product of functional drinks based on mango golek peel extract was A2 had a sensory quality of orange color (6.84), uncharacteristic aroma of mango peel (5.50), uncharacteristic taste of mango peel (5.48), non-bitter aftertaste (6.93), turbid appearance (3.35) and uncharacteristic overall of mango peel (5.83) and had a very high level of hedonic preference with a score of 6.18-6.99. The selected formula had a total dissolved solids value of 10.6°Brix; pH 4.83; antioxidant activity 51.07% and total phenol 0.48 mg GAE/g.

Perendaman Buah Margove Pedada (Sonneratia Caseolaris) dalam Pembuatan Permen Jelly

The pedada type of mangrove fruit grows and develops a lot in coastal areas and has the potential to become processed food such as jelly candy because it contains sufficient fiber and vitamin C, but has a sour taste, unattractive physical properties such as color and texture, so it is necessary to improve the quality. his physique. This research aims to determine the immersion of the physical quality of pedada fruit jelly candy. This research used a Completely Randomized Design (CRD) with factorial, namely type of immersion (A): salt water, sugar water, whiting water and soaking time (L): 5 hours, 10 hours, 15 hours with 9 treatment combinations. The research variables are organoleptic tests for color, taste, aroma and texture. The results showed that the panelists preferred pedada fruit jelly candy soaked in sugar solution for 15 hours.

Giving Moringa Leaf Noodle and Eel Formulations on Body Weight as an Effort to Prevent Stunting in Toddler

The issue of stunting continues to pose a threat to the future generation of Indonesia. Local plants with high nutritional content include moringa leaves. Apart from moringa leaves, eels also have high nutritional value. Innovation in the formulation of noodle combining moringa leaves and eels is highly needed as a functional food for stunting prevention. The research aimed to determine the level of acceptance of subjects towards the formulation of moringa leaf and eel combination noodles and to assess the effectiveness of the noodle formulation in increasing or changing the weight of toddlers. A pure experimental study with an RAL design was conducted in July-August 2023, involved 30 toddlers and 30 mother-toddler subjects selected through purposive sampling. Data analysis included organoleptic tests to measure the subjects' preferences for the noodle formulation and Paired sample t-test to assess the impact of the noodle formulation on changes in toddlers' weights. The research findings indicated that on average, mothers' preferences for moringa leaf and eel noodles, particularly in terms of color and texture, received positive ratings, while aroma and taste were rated moderately positive. The toddlers' weights before consuming moringa leaf and eel noodles was 9,73 kg, and after consumption, the average weight increased by 0,48 kg to 10,21 kg. The research conclusion confirms that the moringa leaf and eel noodle formulation are potential to have a positive impact on increasing toddlers' weights.

The Effect Of Addition Skipjack Tuna On The Quality Of Wet Corn Noodles

Wet corn noodles are a food product made from wheat flour with the addition of corn flour. This research aims to analyze the effect of adding 10% skipjack tuna on the quality of shape, color, texture, aroma and taste of wet corn noodles. This type of research is experimental using the Independent Sample T-test method. The data used is primary data obtained directly from three expert panelists by filling in the organoleptic test format for the quality of wet corn noodles with the addition of skipjack tuna and secondary data from journals. The data obtained was then tabulated in table form and a level test was carried out on each variable X1 and X2 to find out whether there was a mean comparison for these variables using the Independent Sample T-test. The results of this research show that there is an effect of adding 10% of skipjack tuna on the quality of shape, color, texture, aroma and taste. The results of data analysis obtained the highest overall achievement scores, namely neat shape quality 3.78 (quite neat), uniform shape quality 3.89 (quite uniform), color quality 2.78 (less yellow), springy texture quality 3.67 (fair chewy), easy to break texture quality 2.22 (less easy to break), aroma quality 3.78 (quite a typical wet noodle aroma), taste quality 3.78 (quite tasty). Test results for the best quality of wet corn noodles with the addition of skipjack tuna in treatment X2 with the addition of 10% skipjack tuna.

Determining Critical Points in Fish Distribution and Calculation of Income UD. Sumber Rezeki Laut, Tuban Regency

This study aims to evaluate the fish distribution activities in UD. Sumber Rezeki Laut, alongside the fish handling during distribution, and critical points of fish quality decline during distribution. This research uses descriptive analysis, critical point analysis, organoleptic tests, and income analysis. Distribution handling is divided into two types, namely direct distribution handling and indirect distribution handling. The most important handling of both types of distribution includes maintaining the right temperature during the process, transferring fish to UD. Sumber Rezeki Laut, changing fish containers, cleaning and soaking fish, and distributing fish to Balekambang Market. However, the long travel distance required to distribute the fishes has the potential to reduce the quality of the fish, as evidenced by the decrease in fish quality observed during the distribution trials. Organoleptic test results showed that the quality of the fish decreased from when it was purchased until it reached the wholesaler. Meanwhile, when calculating distribution costs, the highest result for direct distribution was IDR1,335,987, and the lowest was IDR372,995. The highest income from indirect distribution was IDR1,544,001, while the lowest was IDR399,993. To ensure good fish quality, UD. Sumber Rezeki Laut needs to improve its human resource capabilities to become more efficient and produce quality products for consumers.

Antioxidant and Anti-inflammatory Potential of Sargassum sp Extract in Lotion Preparations

Sargassum sp. is a type of brown algae found in Indonesian marine waters with great potential in the food and pharmaceutical industries. There is antioxidant and anti-inflammatory potential in Sargassum sp. extract so that it makes this type utilised as a lotion preparation. It is necessary to know the potential of Sargassum sp. extract in making lotions. This research uses extraction method to produce Sargassum sp. extract with organic solvent extraction technique, namely alcohol. In addition, the emulsion method was used in the manufacture of lotion preparations. Furthermore, secondary metabolites and anti-inflammatory (irritation) tests were conducted. In addition, the lotion preparation can be evaluated by conducting organoleptic, pH, and homogeneity tests. The results showed that the Sargassum sp. extract contained significant antioxidant compounds, as indicated by a decrease in DPPH absorbance. Sargassum extract contains alkaloid, flavonoid, saponin, and tannin. In addition, lotion preparations containing Sargassum sp. extract also showed a significant decrease in pro-inflammatory cytokine expression in skin cells exposed to UVB radiation. In addition, the irritation test showed negative results with a safety level without causing irritation to the skin. These findings indicate the potential of Sargassum sp. extract in producing lotion preparations with antioxidant and anti-inflammatory effects that can contribute to skin protection from oxidative damage and inflammation.

The Effect of Using Different Types of Ginger on the Quality of Dadak Beef Randang

This research aims to analyze the effect of using different types of ginger on the quality of meat rendang, based on the differences in the types of ginger and the chemical composition contained in red ginger, emprit ginger and elephant ginger. And people tend to use ground ginger so that the type and quality of ginger that has been finely ground is not known. The aim of this research is to examine differences in the quality of randang meat in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment with the aim of revealing the influence and differences between three different variables. The research design used was a completely randomized design (CRD). Data was obtained from 3 expert panelists, using an organoleptic test format, then the data was analyzed using a variance analysis test. If the ANOVA results show that Fcount is greater than Ftable, then the Duncan test is carried out. The results of the study revealed that there was no significant effect on the use of different types of ginger on the quality of the meat rendang, including the quality of the shape, color, aroma, texture and taste of the randang. From this statement, it can be concluded that H0 is accepted, namely the type of ginger does not affect the quality of the dadak randang because Fcount < Ftable.

Quality Of Tamarillo Marmalade With The Addition Of Pectin As A Gel-Forming Agent

Marmalade is a jam-like product with a thick texture and fruit pieces inside. It is made from fruit juice, fruit pieces, sugar, citric acid, and a gelling agent. Marmalade can serve as an alternative product for processing perishable ingredients like Tamarillo. Due to the limited variety of processed Tamarillo products, it is not a popular choice for consumption. However, when transformed into marmalade, Tamarillo has low pectin content, requiring the addition of pectin for optimal marmalade production. The aim of this research is to investigate the impact of adding pectin on the quality of Tamarillo marmalade. The expected benefits include optimizing the utilization of Tamarillo and enhancing its attractiveness and economic value. This study adopts a pure experimental design, specifically a true experiment, directly exploring the influence of pectin addition on Tamarillo marmalade quality. The research is conducted at the Workshop for Culinary Arts, Department of Family Welfare Sciences, Faculty of Tourism and Hospitality, Universitas Negeri Padang. Evaluation involves Organoleptic Testing by expert panels using a questionnaire as the research instrument. Data analysis employs Analysis of Variance (ANOVA) with four treatments and three replications. The observed marmalade qualities include color, aroma, texture, and taste. The results indicate that adding pectin at percentages of 0%, 1%, 1.5%, and 2% does not significantly affect the color, aroma, and taste of Tamarillo marmalade. However, the addition of pectin at these percentages significantly influences the thick and easily spreadable texture of Tamarillo marmalade.

The Effect Of White Sweet Potato On The Quality Of Snow’s Cookies

This research is motivated by the increasing consumption of wheat, where wheat comes from imported wheat. To reduce dependence on wheat, local food ingredients such as white sweet potatoes can be used. Utilizing local food can create new innovations in snow white cookies using white sweet potatoes, as well as increasing public knowledge of the use of local food ingredients. This research aims to analyze the effect of white sweet potato substitution of 15%, 30% and 45% on the quality of Snow’s cookies including shape, color, aroma, texture and taste. This type of research is a pure experiment (true experiment) with a completely randomized design method with one factor. The type of data is primary data sourced from 3 expert panelists who filled in the organoleptic test format. The data obtained were tabulated in table form and analysis of variance (ANOVA) was carried out, if significantly different, continued with the Duncan test. The results of the research showed that there was a significant effect between the substitution of white sweet potato at 15%, 30% and 45% on the texture and taste quality of the Snow’s cookies. Based on statistical tests, the data obtained Fcount (13.60) > Ftable (4.76) on the quality of the crumbly textureand Fcount (12.25) > Ftable (4.76) on the quality of the typical taste of white sweet potatoes, then continued with the test Duncan. The quality test results for the best white sweet potato snow’s cookies were found in the X3 treatment with 45% white sweet potato substitution.

THE INFLUENCE OF DIFFERENCES IN SURIMI RAW MATERIALS ON THE SENSORY CHARACTERISTICS OF FISH DUMPLINGS

Surimi is Japanese, meaning crushed meat. To encourage fish consumption, products made from processed surimi are made more varied and interesting, such as fish dumplings. This research aimed to determine the differences in the sensory characteristics of surimi from different raw materials (swangi fish, kurisi fish, and kuniran fish). Apart from that, we also want to know the organoleptic and hedonic test results of fish dumplings made from different surimi raw materials. The surimi testing method includes an appearance test, folding test, and bite test on three different types of surimi (SU1 = kurisi fish, SU2 = swangi fish, SU3 = kuniran fish). Organoleptic and hedonic test methods for fish dumplings include appearance, smell, taste, and texture. The research results showed that there was a significant difference in the physical test of surimi (fold and bite test), while in the appearance test, there was no real difference. The surimi organoleptic test showed that there was no difference in smell and taste, while there were different results in appearance and texture parameters. The results of the hedonic test showed that panelists preferred sample SU1 on appearance and smell parameters, SU2 was preferred on taste parameters, and SU3 was superior on texture parameters.

The Effect Of Adding Carboxy Methyl Cellulose (Cmc) On The Characteristics Of Orange Sweet Potato Jam

This Study aims to analyze the effect of addition Carboxy Methyl Cellulose (CMC) as much as 0%, 0.5%, 1%, 1.5% and 2% on the quality of color, aroma, soft texture, easy to spread texture and taste of orange sweet potato jam. This type of research is a pure experiment using a Completely Randomized Design method consisting of 5 treatments and 3 repetitions. To analyze the quality of orange sweet potato jam, an organoleptic test was carried out involving 3 expert panelists. The data obtained was then tabulated and continued with ANOVA. If F count > F table then proceed with the Duncan test. The results of this research show that the addition of CMC has an effect on the quality of the soft texture and the texture is easy to spread. Meanwhile, the quality of color, aroma and taste has no effect. The results of data analysis obtained the highest overall achievement scores, namely color 3.67 (2%), aroma 3.67 (2%), easy to spread texture 4.00 (2%), soft texture 4.00 (2%), and taste 4.00 (2%). The best quality test results for orange sweet potato jam with the addition of CMC were in treatment X4 with the addition of 2% CMC.

Substitution Of Potato Flour In Mangkok Cake Making

This research aims to analyze the effect of potato starch substitution on the quality of cupcakes by adding 20%, 40% and 60% potato starch. This type of research is pure experimental research with a completely randomized design (CRD) method consisting of 4 treatments and 3 repetitions. The object of this research is cupcakes with potato starch substitution of 20%, 40%, 60% for the quality of the cupcakes. The data collection technique for this research was carried out using organoleptic tests given to 5 expert panelists, namely lecturers in Family Welfare Science, Padang State University. The independent variable in this research is potato flour. The dependent variable of this research is the quality of the cupcakes produced including shape, color, aroma, texture and taste. The data analysis technique used is Analysis of Variance (ANOVA) to analyze organoleptic test data. The data that has been obtained is then tabulated in table form and analyzed according to each data test. Then data analysis is carried out, if the data obtained by Fcount is greater than Ftable then proceed with the Duncan test. The results of this research show that there is a real influence on the quality of texture and taste of cupcakes, while there is no significant difference in the quality of shape, aroma and color. It can be concluded that the best quality test results for potato flour cupcakes were in treatment (X3) with 40% potato starch substitution.

Quality Cookies Kastengel Cornstarch Substitution

This research aims to analyze the effect of corn flour substitution of 20%, 40%, and 60% on the quality of shape, color, aroma, texture and taste of Kastengel cookies This research aims to analyze the effect of corn flour substitution of 20%, 40% and 60% on the quality of shape, color, aroma, texture and taste of Kastengel cookies. This type of research is experimental using quantitative methods with organoleptic test format for the quality of Kastengel cookies with corn flour substitution. The data obtained was then tabulated in table form and analyzed using analysis of variance (ANAVA), If Fcoun > Ftable, it was continued with the Duncan test. The results of this research show that there is a significant effect of corn flour substitution of 20%, 40% and 60% which is significant for the quality of color, texture and taste, while for the quality of shape and aroma it has no effect. The results of data analysis obtained the highest overall achievement score, namely rectangular shape quality 4.00 (rectangle), uniform shape quality 3,78 (fairly uniform), neat shape quality 4.00 (uniform). Color quality 3,89 (quality yellow), aroma quality 3,78 (quality cheese-flavored), crumbly texture 3,67 (quite brittle), savory taste 3,89 (quite savory) and corn taste 2.78 (lacking taste corn). The results of the best quality test for kastengel cookies with corn flourr substitution were in treatment X3 with 60% corn flour substitution.

Organoleptic Testing Of The Use Of Purple Sweet Potato Flour On The Quality Of Cookies

Cookies are dry cakes made from soft dough with a high fat content that are relatively crispy when broken and the cross-section of the pieces has a dense texture, made from a mixture of wheat flour, refined sugar, margarine, meizena flour and powdered milk. Purple sweet potatoes are more focused on developing flour and starch because the color of the flour produced is more like purple sweet potato flour, and purple sweet potatoes tend to be more fragrant and have a distinctive taste of purple sweet potatoes. So purple sweet potato flour can be used in making cookies. This research aims to analyze the effect of using 15%, 40% and 45% purple sweet potato flour on the quality of the shape, color, aroma, texture and taste of the cookies produced. This type of research is a pure experiment using a Completely Randomized Design method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for the quality of cookies with the effect of using purple sweet potato flour. The data obtained was then tabulated in table form and Analysis of Variance (ANOVA) was carried out, if Fh>Ft then continued with the Duncan Test. The results of the research showed that there was a significant effect of using 15%, 40%, and 45% purple sweet potato flour on the quality of color (purple), aroma (fragrant purple sweet potato), and sweetness (sweet taste and distinctive taste of sweet potato). The best results from the cookie quality test using purple sweet potato flour were 45%.

Quality Control of Skipjack Fish on Purse Seine Vessels at PPS Kutaraja

The research aims to analyze the handling system for skipjack tuna since the fish are caught until sold at the Kutaraja Ocean Fisheries Port (PPS) fish auction site (TPI). The researcher used descriptive methods, organoleptic tests, scoring analysis, and np control charts as study methods. The research results show that the handling of skipjack tuna at the Kutaraja PPS has yet to be optimal, which has an impact on reducing the quality of the fish. The handling process that did not comply with the established procedures occurred from when the fish was put on the boat until it landed at PPS Kutaraja. The results of organoleptic tests, scoring analysis, and np control charts indicated a decrease in fish quality during the handling process. All ships based at PPS Kutaraja are not equipped with freezer cooling machines. The cooling process only relies on a very limited amount of ice blocks to maintain the quality of the fish during the fishing operation. Very limited use of ice cubes will trigger a decline in fish quality. Increasing hatch room temperatures also cause a significant decrease in organoleptic values and faster rigor mortis times for fish.

Development of an Anti-Acne Facial Wash Gel With Cassia alata L. Leaf Extract

Acne is a skin disease that is often encountered. Acne can be caused by various factors, including bacterial infection. To prevent acne, keep facial skin clean using facial wash. Using facial wash made from synthetic substances can cause more significant side effects than natural ingredients, so research is needed on natural ingredients that can be used as anti-acne agents. One natural ingredient that has antibacterial activity is ketepeng leaf (Cassia alata L.). This research aims to formulate a facial wash gel preparation from ketepeng leaf extract and test its antibacterial activity against Staphylococcus aureus bacteria. This research is experimental research starting from making extracts, dosage formulation, evaluating the physical properties of the dosage (stability test, organoleptic test, homogeneity test, pH test, viscosity test, spreadability test, and foamability test), skin irritation test, hedonic test and antibacterial activity against Staphylococcus aureus bacteria. The research results showed that the inhibition zone produced by formula 1 was 9,73mm, formula 2 was 10,33mm, and formula 3 was 13,18mm. This research concludes that Ketepeng leaf can be used as an active ingredient in anti-acne facial wash gel preparations because the Ketepeng leaf extract facial wash gel preparation meets the requirements for evaluating good physical properties and has antibacterial activity against Staphylococcus aureus bacteria in each formula.