Organoleptic Texture Research Articles

Pemanfaatan Tepung Biji Nangka (Artocarpus heterophyllus) dan Tepung Singkong (Manihot esculenta) Dengan Penambahan Pigmen Klorofil Pada Sayuran Sebagai Sumber Antioksidan Beras Analog

Jackfruit seeds have high carbohydrate and protein, which is around 56.21% and 12.19%. Substitution with cassava starch which has amylose and amylopectin can help analog rice characteristics. The addition of natural dyes such as chlorophyll is also needed in the diversification of analog rice food as a source of antioxidants. The purpose of this study was to find out the diversification of jackfruit seed processing through the use of jackfruit seed flour and cassava flour substitution into analog rice, determine the effect of adding extracts to different vegetables on the physicochemical and organoleptic properties of analog rice, knowing the presence of chlorophyll and antioxidant content in analog rice substitution jackfruit seed flour and cassava flour. This study uses Nested design / nested design. Nest/parent namely the proportion of flour with 3 levels (10% jackfruit seed flour and 90% cassava flour, 20% jackfruit seed flour and 80% cassava flour, 30% jackfruit seed flour and 70% cassava flour) and the nest is a pigment with 4 levels (without pigments, green spinach pigments, suji leaf pigments, moringa leaf pigments). The results showed a very significant effect on water content, ash content, fat, protein, carbohydrates, antioxidants, chlorophyll, absorption, brightness, color (a-), and color (b +), redeem and organoleptic such as taste, texture, shape, and liking. Organoleptic texture has no real effect. The best treatment for T3W2 treatment is the proportion of 30% jackfruit seed flour and 70% tapioca flour with the addition of pigment from green spinach.

Effect of Beetroot Extract (Beta vulgaris L) and CMC (Carboxyl Methyl Cellulose) Concentration on Ice Cream Quality

Red beet is rich in vitamin B1, B2, B3 and B6, folic acid, fiber and sugar, caloric value of red beets is still relatively moderate. To get healthy ice cream, it is generally done by adding beet extract which serves to protect blood vessels and the heart. Beet is potential to maintain the stability and reduce the blood pressure. The purpose of this study was to determine the effect of pasta for beets on the organoleptic and antioxidant properties of ice cream. This research was conducted using factorial randomized block design (RBD) consisting of 2 factors with 3 levels, namely factor I concentration of beet extract (B), B1 = 10%, B2 = 20% and B3 = 30%, factor II concentration CMC (C), C1 = 0%, C2 = 0.5% and C3 = 1%. The parameters analyzed were viscosity, overrun, melting speed and organoleptic tests (color, texture, taste and aroma). The best treatment at beetroot extract concentration of 20% and CMC concentration of 0.5% (B2C2) produced good quality beetroot ice cream with physical properties were viscosity 5830.7 cp, overrun 4.60%, melting speed 8.33 minutes and organoleptic texture test 4.03 (like ), color 4.17 (like) and taste 4.17 (like) and aroma 4.00 (like).

Pengaruh Penambahan Starter Yogurt Dan Susu Skim Terhadap Kualitas Yogurt Susu Kacang Hijau (Vigna Radiata L)

Yogurt is a type of beverage classified as a refreshment drink which is produced through a fermentation process that uses Lactic Acid Bacteria. Most legumes have been widely used as raw materials in the making of a milk known as vegetable milk. Legume milk contains amino acids that are almost equivalent to the amino acid content of animal milk so it can be used as a base substitute material for fermented animal milk. Processed green bean milk yogurt is a form of food diversification. Skim milk is a low- fat milk added in the production of green bean milk yogurt, and yogurt starter is an important factor in the process of yogurt making. The purpose of the study is to determine the effects of the addition of yogurt starter and skim milk on the quality of green bean milk. The research design is 2-Factor Factorial Design arranged with Completely Randomized Design (CRD). Factor I consists of 2 levels, namely 12 grams of skim milk and 15 grams of skim milk; factor II consists of 3 levels, namely 15 ml, 20 ml, and 25 ml of starters. Observation variables consist of pH, total acid, viscosity, protein content, lactic acid bacteria, organoleptic aroma test, organoleptic texture test, and organoleptic taste test. From the results of this study, the highest results obtained in the treatment consist of: a) 12 grams of skim milk and 25 ml of 8.13%,Total Acid, Organoleptic Aroma Test 4.57, Organoleptic Texture Test 4.73; b) 15 grams of skim milk and 25 ml of starter of pH 4.17, Viscosity 8.67 cP, protein content 0.94%, Lactic Acid Bacteria 2933.33 x 103 CFU / mL, Organoleptic Aroma Test 4.57, Organoleptic Texture Test 4.61, Organoleptic Taste Test 5.02.

Karakteristik Sifat Fisiko-Kimia Mi Basah Subtitusi Tepung Sorgum (Sorghum bicolor L. Moench) Diperkaya Serat Rumput Laut (Gracilaria sp.)

Noodles are consisting of main high protein flour. Data consumption of noodles in 2014 in Indonesia gain 2,2 million ton, this number was going high gradually in every next year. The substitute material which has similarities with what has been used in the last decade is sorghum starch. The aim of this study was to determine the effect of the composition of sorghum starch with seaweed pulp. The research method in is factorial Randomized Block Design (RBD). The first factor used was the difference in the ratio of wheat flour with sorghum starch which was added at 80:20; 60:40; 50:50 Factor II is the addition of seaweed which is 10%, 20%, and 30%. Quality starch noodles within analysis: water content, ash content, protein content, fat content, crude fiber content, and organoleptic (texture, taste, color, and aroma (smell)). The best results were obtained in the T1R1 treatment which got rank 1 with water content 33.38%, ash content 2.05%, protein content 8.31%, fiber content 12.92%, fat content 1.22%, organoleptic aroma 2.94 with aroma value "Quite tasty", organoleptic texture 3.76 with a value of "springy", color organoleptic 3.73 which is "attractive", organoleptic taste 3.76 that is "delicious".

Studi Pembuatan Permen Kurma (Phoenix Dactylifera l.) dengan penambahan Ekstrak Lemon (Citrus Limon)

Candy is a food that is liked much by children and adults. Now, there are many sweets that are circulating in the society namely Jelly candies. However, most of the sweets in the market are only concerned with the taste and appearance without the importance of health, so it needs to be developed that sweets can be good for the body, for example by using palm fruit and lemon extract. This research aims to find out how to manufacture date candies with basic materials of dates and lemons and know the comparison of the sweetness and acidity that much liked panelist. The study used the complete random draft (RAL) method with two factorial. Factor I is the amount of date fruit meat (K) consisting of 4 treatments, namely K 1 = 30 g, K 2 = 25 g, K 3 = 20 g, K 4 = 15 g. Factor II is the amount of lemon extract (L) consisting of 4 treatments, namely L 1 = 20 ml, L 2 = 15 ml, L 3 = 10 ml , L 4 = 5 ml. The observed parameters are moisture content, ash content, reduction sugar test, Sakarosa test, organoleptic taste test and organoleptic test texture. From the results of static analysis of each parameter: The amount of date fruit meat gives a different effect very real (p<0,01) against water content test, ash content, sugar reduction and Sakarosa while the lemon extract provides a different effect is very noticeable (p<0,01) against water content test, sugar reduction, organoleptic flavor and organoleptic texture.

Effect of different drying methods on chlorophyll, carotenoids and organoleptic characteristics of curry leaves

Fresh leaves of Murraya koenigii L. were dried by using seven different drying methods viz., sunlight, shade, controlled atmosphere (15% moisture and 15°C temperature), microwave, oven, vacuum oven and lyophilizer to reveal the effect of dehydration on the chlorophyll, carotenoids and organoleptic characteristics. Among all, vacuum oven drying method was found best in retaining highest content of chlorophyll, carotenoids and quality attributing characters like organoleptic test, color, texture, flavor and overall acceptability.

PENGARUH PENAMBAHAN LABU KUNING (Cucurbita moschata) DAN UBI JALAR UNGU (Ipomoea batatas L) TERHADAP KECEPATAN LELEH ES KRIM YANG DIHASILKAN

This study aimed to determine the effect of pumpkin and purple sweet potato on the physical properties of ice cream and to find acceptance panelists against the ice cream produced. This research method using a complete randomized design (CRD ). The results showed that the observation of the overrun , melting speed and the results organoleptic (color , aroma, taste and texture) obtained the best results in the addition of 15 % is good on ice cream or ice cream pumpkin purple sweet potato

Karakteristik Kimia dan Organoleptik Rumput Laut (Eucheuma cottonii) Fermentasi dengan Perbedaan Lama Waktu Fermentasi dan Jenis Gula

The purpose of this research was to determine the effect of different fermentation time and the type of sugar to the chemical, organoleptic characteristics of fermented seaweed and consumer acceptance level by looking at the level of preference for the product. The research method in this study used a factorial randomized block design (RAKF) with two treatments factor and repeated twice. The first factor was time ot the fermentation (W0 (zero hour), W1 (24 hours), W2 (48 hours) and W3 (72 hours)) and the second factor was the type sugar (G0 (without sugar), GP (sugar), GA (palm sugar) and GK (coconut sugar)). The parameters of observation were ash content, lactic acid, pH range, dietary fiber and organoleptic (appearance, color, odor, texture and taste). The results showed that the treatments difference of fermentation time dan sugar on the fermented seaweed product was significant for all the treatments. The best treatment based on chemical and sensory analysis were product with addition of sugar and 48 hours fermentation time.

Glycine Betaine-Mediated Protection of Peas (Pisum sativum L.) During Blanching and Frozen Storage

We used glycine betaine (5–20% w/v) for blanching green peas (100°C, 60 s), and their subsequent freezing and storage (–20°C, 90 days). Blanching after the addition of glycine betaine at ≥10% (w/v) followed by a 90 day storage period which resulted in the most desirable outcome: higher vitamin C levels, a superior green color, enhanced organoleptic quality and texture, and improved retention of peroxidase and lipoxygenase activity relative to control peas (no glycine betaine added). Microscopic characterizations of control and treated peas revealed that glycine betaine acts as a cryoprotectant which maintains cellular integrity. Glycine betaine (10% w/v) could be used commercially for production of frozen peas with better quality attributes.

Use of Seaweed (Eucheumacottonii) as a Substitute for Carrageenan in Making Jelly Drink Rosella (Study of Seaweed and Carrageenan Concentration)

This study aimed to determinethe concentration effect of carrageenan and seaweed on the quality of rosella jelly drink. The experiment was arranged using a randomized block design (RBD), which consists of 9 treatment that carrageenan concentration were 0.40%, 0.50% and 0.60%; and seaweed concentration were 8%, 9%, 11%, 12%, and 13%. The experiments were repeated three times to obtain 27 units of the experiments. The measured variableswere physical analysis (viscosity), chemical (dietary fiber and pH) and organoleptic (taste, aroma, color and texture). The data of physical-chemical properties were analyzed by ANOVA followed by HSD test, while the organoleptic data were analyzed using Friedman test and determining the best treatment based on effectiveness index (De Garmo). The results showed that: the proportion of carrageenan and seaweed with roselle juice significantlydifferent on the viscosity, taste, color and texture of the jelly drink roselle, but not significantly different on levels of dietary fiber, pH and aroma of rosella jelly drink. The best quality of rosella jelly drinkwas obtained from 0.50% carrageenan concentration with the following characteristics: viscosity 6.23%, 0.40% dietary fiber, pH 3.24, 5.40 flavor (rather like), aroma 4.43 (plain), color 4.87 (regular), viscosity 5.43 (somewhat like). The best seaweed treatment on this study is the treatment concentration of 8% with the following characteristics: viscosity 6.15%, 0.44% dietary fiber, pH 3.38, 4.90 flavors (regular), aroma 4.30 (regular), color 4.97 (regular), viscosity 4.00 (regular).

Dendeng Ikan Leubiem (Canthidermis maculatus) dengan Variasi Metode Pembuatan, Jenis Gula, dan Metode Pengeringan

Leubiem fish (Canthidermis maculatus) is one of marine species in Aceh. As a perishable food product, this fish is needed to be processed becoming jerky products to prevent the damage. Jerky is a semi-moist food which is usually made from meat or fish, slab, wide and dried with additional of sugar, salt, spices and others. This study aims to determine the effect of jerk’s making methods (sliced and milled), types of sugars (white sugar and brown sugar), and drying methods (cabinet and sun drying) on the quality of the fish jerky. This study was conducted using a randomized block design (RBD) factorial with three replications. Analysis of the products includes of yields, moisture content, protein content, insoluble acid ash content, and organoleptic test. The results showed that the milled jerky had a higher yield and higher organoleptic texture score than sliced jerky. However, sliced jerky had a lower moisture content and higher protein content than milled jerky. The best quality of leubiem fish jerky was obtained in milled jerky, using white sugar, and sun drying method with the characteristics: yield 51.81%, moisture content 8.20%, protein content 53.94%, insoluble acid ash content 0.36%, and organoleptic tests scores: color 3.28 (neutral), flavor 3.35 (neutral), taste 3.33 (neutral), and texture 3.15 (neutral).

KAJIAN MUTU IKAN TUNA (Thunnus albacares) SEGAR DI PASAR BERSEHATI MANADO

The purpose of this study was to determine the quality of tuna ( Thunnus albacares ) Fresh on the market Bersehati with testing TVB - N , pH , and organoleptic test by sampling time and different merchants. The method used is descriptive exploratory method , which collects data already available facts and observations in the field through pancatatan in detail and then systematically analyzed data based on quantitative and qualitative data. The results obtained by the average value of TVB-N in the Tuna (Thunnus albacares) ranged from 8.96 mg N / 100 g sample to 10.92 mg N / 100 g sample of the sampling clock 06:00 to 7:00 . The average value of TVB - N sampling clock 12:00 to 13:00 ranged between 12.16 mg N / 100 g sample to 12.88 mg N / 100 g sample . As for sampling at 16:00 to 17:00 hours ranged from 17.92 mg N / 100 g samples up to 20.72 mg N / 100 g sample. The average value of pH at 06:00 to 07:00 hours the same sample at 5.3 . Hours 12:00 to 13:00 ranged from 5.4 to 5.6 , while the hours of 16:00 to 17:00 ranged from 5.5 to 5.6. The average value of the currency organoleptic ranged from 7.6 to 7.8 on the sampling clock 6:00 a.m. to 7:00 , at 12:00 to 13:00 hours ranged from 7.0 to 7.3 , 4:00 p.m. to 17:00 hours ranged from 6.7 to 6 , 8 . The average value of organoleptic in the gills at 6:00 to 07:00 hour sampling ranged from 7.9 to 8.1, clock 12:00 to 13:00 ranged from 7.6 to 7.7 , range antara7,2 4:00p.m. to 17:00 Hours - 7.4 . The average value of the meat organoleptic sampling 6:00 to 07:00 hours ranged from 7.9 to 8.1 , 12:00 to 13:00 hours ranged from 7.5 to 7.6 , clock 16:00-17:00 ranged between 7.1 to 7 , 3 . The average value organoleptic texture sampling ranged from 6:00 to 7:00 hours to 8.0 to 8.4, 12:00 to 13:00 hours ranged from 7.2 to 7.3 , 16:00 to 17:00 hours ranged from 6.7 to 6, 8. Based on the research results of TVB-N value test, test and test the pH value value Appearance Tuna ( Thunnus albacares ) in Bersehati market is still suitable for consumption.Keywords: Tuna, Thunnus albacares, quality assessment, TVB-N, pH, appearance, freshness.

Flake LABU KUNING (cucurbita moschata) DENGAN KADAR VITAMIN A TINGGI (Pumpkin (cucurbita moschata) flake with high-vitamin a content)

Flake is a type of breakfast , ready meals and golden brown with a crunchy texture. In general, flake were made from wheat flour or from starch tubers like tapioca starch. Pumpkin has vitamin A and high fiber content. Therefore flakes may be added starch and materials developers Sodium bicarbonate (NaHCO3) is expected to assist the process of gelatinization perfectly until the flakes produced porous and crisp.This research aims to study the effect of the proportion of pumpkin and tapioca flour with the addition of sodium bicarbonate to the flakes to obtain flake with acceptable quality. The methods are factorial design which arranged completely randomized and each of two treatment combination was replicated three times. The first factor is the proportion of pumpkin flour: tapioca (60: 40: 65: 35: 70: 3;) g and the second factor was the concentration of sodium bicarbonate (0.25, 0.50, 0.75)%. The best results were getted with the proportion of pumpkin flour: tapioca flour(65: 35) g with the addition of 0.50% sodium bicarbonate to produce flakes with water content 7.56%, starch 43.23%, fiber 8.03%, β-carotene 33.74 μ g / g, 30.11% rehydration capacity and texture of 0.27 kg / cm, while the method of ranking organoleptic texture values obtained 91 and 86 colors (highly preferred) and a sense of 71 (less preferable). Key word: Flakes, pumpkin, starch, tapioka, β karoten

Jerusalem artichoke powder as a food additive in dairy products and fat replacers

The aim of the present study was to investigate whether the Jerusalem artichoke powder produced by a simple drying method is suitable for replacing inulin in dairy products and in fat replacer mixtures. Rheological properties of milk drinks were tested by rotational method measuring the flow curve and fitting the Herschel-Bulkley model. The Jerusalem artichoke powder showed similar rheological behaviour as the commercially available inulin and proved to be a more effective thickener in milk drinks as indicated by the higher consistency values at the same concentration. Panelists found milk drinks prepared with Jerusalem artichoke powder to have similar sensorial quality as prepared with inulin. Fat replacer mixtures were tested by oscillatory tests using amplitude sweep method. The samples containing Jerusalem artichoke powder had lower complex viscosity and initial G’ and G” values indicating weaker gel forming properties compared to inulin. However, lower slope of G’ and G” indicated their better spreadability. The organoleptic texture properties of fat replacer prepared with Jerusalem artichoke powder proved to be slightly better than that of the inulin containing mixture. Based on our results, the Jerusalem artichoke powder seems to be suitable to replace inulin as a natural additive in certain food products.

Delphi-based study on scientificity of organoleptic evaluation for rhubarb commercial specification

In this study the reliability and scientificity of organoleptic evaluation for the commercial specification of Chinese medicinal materials (CMM) was investigated with Delphi method, using rhubarb as an example. The consensus panel of panelists being expert in organoleptic evaluation for CMM was cogitatively selected, with high average authority index of 0.81. The average individual repeatability of selected panelists was 85%, while the group repeatability was above 70%. It was found that the career time of the expert had significant influence on the evaluation result (P < 0.05), which suggested that practice makes repeatability. Some panelists of different career type and education background concluded different results, but no statistical significance was found. Furthermore, four predominant organoleptic parameters, shape, color, texture and section characteristics, were selected based on statistics and panelists' discussion to judge the commercial specification of rhubarb. In conclusion, we firstly demonstrated the organoleptic evaluation is an objective and repeatable approach to judge the commercial specification of CMM; and we recommend Delphi method to do validation and standardization for the conventional experiences of traditional Chinese medicine.

Lactobacillus Plantarum: Characterization of the Species and Application in Food Production

Lactobacillus plantarum is a heterofermentative microaerophilic Gram-positive microorganism, with rod morphology, occurring singly or grouped in short chains. This species has well accepted GRAS status and numerous strains of L. plantarum have been isolated from different ecological niches including meat, fish, fruits, vegetables, milk, and cereal products. L. plantarum has been used as a starter culture in various food fermentation processes contributing to the organoleptic properties, flavour, and texture. Due to production of lactic acid and other antimicrobial compounds, L. plantarum also contributes to the safety of the final products. In this article, we overview the history of description of L. plantarum and biochemical properties, methods for identification and applications in food production.

Plant Cell Walls and Food Quality.

Plant cell walls constitute the key structural components of plants and many plant-based foods. They are well known for contributing to a range of "quality" characteristics, from organoleptic texture to the properties of dietary fiber. Much of the research on cell walls has focused on the physiological aspects of plant growth and development with the belief that this route holds the key to controlling quality characteristics. In addition, consideration of quality has often been determined by what is easily measurable. This review assesses critically the role of plant cell walls in relation to the ultimate determinant of quality - the consumer, but within a whole food-chain context. We conclude that effective exploitation of cell-wall research in relation to optimizing quality requires an integrated approach taking into account the multi-functional roles of plant cell walls, and the diversity of consumer-related quality dimensions.

The textural analysis of cooked potato. 3. Simple methods for determining texture

Separate methods were developed for measuring softness, i.e. ease of cutting, and dryness, i.e. the tendency to cell separation. Pieces of potato tissue 30 mm long and 10 mm square were cooked in boiling water for 5, 10 or 15 min. To measure softness, the force required to cut the tissue with a thin stainless steel wire, inserted into a razor cut 1 mm deep, was recorded. To measure dryness, the tuber segments were crushed between two plates to half their original thickness and the crushed tissue separated on a 1 mm sieve. The <1 mm fraction consisted largely of single cells and was measured by its packed volume. Both softness and dryness increased with cooking time in a range of six cultivars. There was some correlation between them, and a closer correlation between dryness and specific gravity. The results agreed with previous organoleptic texture determinations.