Organoleptic Value Research Articles

PRELIMINARY STUDY ON THE ORGANOLEPTIC QUALITY OF CORN-COWPEA COOKIES MADE FROM COMPOSITE CORN AND COWPEA FLOUR AS AN ANTIDIABETIC ALTERNATIVE FOODS

Corn and cowpea from Kisar Island have been reported to have nutritional content. With its nutritional content, it will be very useful if it is combined into a cookies product that can be developed especially for diabetics. In order to be used in the manufacture of cookies, it is necessary to know the correct formulation between corn flour and cowpea flour, especially in local varieties from South West Maluku District, and also to know the organoleptic value of corn-cowpea cookies products. Thus, the purpose of this study was to test the organoleptic results of Corn-cowpea cookies with corn flour and cowpea flour as the basic ingredients. This study consisted of three combination treatments of corn flour and cowpea, namely P1 (50: 50), P2 (80: 20), and P3 (90: 10) with 3 replications. Assessment of organoleptic quality was carried out to 25 panelists which included crispness, texture, taste, color and smell. The data obtained were analyzed descriptively in the form of hedonic percentages of panelists on products with categories of strongly dislike, dislike, somewhat like, like, and really like. The results showed that on the crispness variable as much as 12% of the panelists really liked the P2 treatment (80: 20). On the texture variable, 20% of the panelists really liked the P2 treatment. For the taste variable, 8% of the panelists really liked the P3 treatment. On the color variable, 16% of the panelists really liked the P3 treatment, and for the smell variable, 12% of the panelists really liked P3. Based on these results, it can be concluded that for the variable of crispness and texture, the panelists liked the P2 treatment the most, while for the taste, color, and smell variables, the panelists liked P3 the most. Thus, the most acceptable treatment by the panelists was the combination treatment of corn and cowpea flour 80: 20 and 90: 10 (P2 and P3).

Pengaruh penambahan konsentrasi cuka apel berbeda terhadap karakteristik kimia dan organoleptik kaldu ayam petelur afkir

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.

Protein signatures of spontaneous lipolysis and lipoprotein lipase activity in cow's milk

Spontaneous milk lipolysis refers to the breakdown of triacylglycerols in milk. Lipolysis impacts the organoleptic value of milk by causing off-flavours and reduces the technological properties of milk. Lipolysis is caused by lipoprotein lipase (LPL), a tightly regulated enzyme in milk. Our objective was to identify robust biomarkers of lipolysis and putative regulators of LPL enzyme in bovine milk. To achieve this goal, we used feed restriction as a lever to generate highly contrasted samples with regard to milk lipolysis. We combined statistical methods on proteomics data, milk lipolysis and LPL activity values. Following this strategy, we identified CD5L and GP2 as robust biomarkers of high lipolysis in cow milk. We also identified HID1, SURF4 and CUL9 as putative inhibitors of the lipolytic process in the milk. We thus proposed 5 putative biomarkers to be considered in future tools to manage milk lipolysis. SignificanceThis manuscript is notable in three aspects. First, this is the first evaluation of the milk proteome relative to milk lipolysis or LPL activity. Second, the relationship between the abundance of proteins and milk traits was evaluated by a combination of univariate and multivariate analyses. Third, we provide a short list of five proteins to be tested in a larger population to feed the pipeline of biomarker discovery.

Organoleptic Value and Cholesterol Content of Shredded Meat of Rejected Layers Based on Immersion Level of Lime Juice (Citrus aurantifolia S.)

The production of shredded meat is an innovation to improve the structure of rejected layers of meat into processed products that are tender and low in cholesterol. This study aims to determine the effect of the immersion level of lime juice (Citrus aurantifolia S.). On the organoleptic value and cholesterol of shredded hens of rejected layers. The study was carried out using a randomized block design in the same direction with four treatments and tree replications, namely P0 = meat without soaking in Citrus aurantifolia S liquid; P1= meat soaked in 200 ml of Citrus aurantifolia S liquid, P2= meat soaked in 250 ml of Citrus aurantifolia S liquid and P3= meat soaked in 300 ml of Citrus aurantifolia S liquid. The research data were analyzed using the Analysis of Variance and continued with Duncan's Multiple Range Test using the SPSS 25 program. The results showed that soaking meat in Citrus aurantifolia S liquid in the production of shredded culled laying hens had no significant effect (p>0.05) on organoleptic quality (aroma, tenderness, taste, and acceptance), significantly (p<0.05) can improve the shredded structure according to the Indonesian National Standard (SNI: 1995). Conclusion: Soaking culled laying hens in Citrus aurantifolia S. liquid at a level of 200-300 ml of meat weight can produce shredded meat with a pleasant aroma, tender, tasty, soft, and acceptable to panelists with normal cholesterol levels, namely 10.00 - 46.66 mg/dl.

Analysis of the Manufacturing Process and Organoleptic Test of Salted Anchovy Fish in the Katapang Doyong Pangandaran

The research is aimed at analyzing the production of both foreign and ORGANOLEPTIC quality subsidies produced in west Java, Indonesia. The research was carried out from 2023 to March 20, 2023. The research method used is survey. The research procedure takes place in two stages. The first takes into consideration the production of a saltwater anchovy product and the second stage tests the quality of the resulting salty teri product. An analysis of the manufacture of salty anchovies is made by observation of production places and interviews with workers and business owners. Organoleptic quality testing is done with suspension tests. The government has set the 2007 state budget at 8.25 percent for the first time in a row, he said. Data obtained is decrypted. According to research, the production of saltfish in pangandaran, west Java - Indonesia includes receiving raw materials, salting, washing, cleaning, and sorting. Recent surveys show more than 7 organoleptic values. According to sni 2721-1:2009, the salty anchovies from the Mr. Nono's production house is already qualified because of the conditions for the quality and security of the salt-fish food for a minimum organoleptic value is 7.

Processing and Sensory Quality of Dried Rebon Shrimps from the Katapang Doyong Coastal Area, Pangandaran Regency

This research aims to analyze the production process and organoleptic quality of dried shrimp produced in Katapang Doyong, Pangandaran-West Java, Indonesia. The research method used was a survey method. The research procedure was conducted in two stages. The first stage observed the process of making dried shrimp products, and the second stage tested the organoleptic quality of the dried shrimp produced. The analysis of dried shrimp production was conducted by observing the production site and interviewing workers and business owners. The organoleptic quality testing was performed using scoring tests. The research results concluded that the production process of dried shrimp in Lapang Katapang Doyong, Pangandaran consisted of three stages, namely cleaning, drying through the sun-drying process, and packaging. The organoleptic quality of the dried shrimp produced averaged above 8. Overall, it meets the requirements of food quality and safety as stipulated in the National Standardization Agency, with a minimum organoleptic value of 7 for dried shrimp.

The Use of Colour Indicator as a Smart Packaging for Monitoring Spoilage Fillet Catin Fish (Pangasius Sp.) In Room Temperature

The purpose of this research was to manufacture smart packaging made from pH color indicators Methyl Orange (MO), Methyl Red (MR), and Bromocressol Green (BCG) and analyze the best indicators in responding to the decline of quality fillet of Pangasius spp. Sensitivity indicators were tested with simulated gas amin issued by NH4OH for 30 minutes. They tested the color change of indicator in field trials conducted with sensitivity to the decline of quality fillet fish Pangasius sp. every 3 hours for 15 hours. Further tests were done on the fish to find the time of fish freshness with the pH, TPC, and organoleptic (SNI 2346:2006). The research results showed that all indicators could be used as packaging materials for smart packaging that decline the quality of pangasius sp. indicator made of BCG responds better than the others. Test results of testing indicators sensitivity with NH4OH showed that all indicators could be used as indicators. The results of testing the sensitivity indicator against the decline of the quality of the pangasius sp. fillets showed that the limit of the freshness of the fish used in this research is over 6th hours to 9th hour of storage where at the 9th, the color of the indicator changed, MO from pink to yellowish-orange, MM from deep red to yellowish-orange and BCG from pale yellow to blue. At 9 hours of storage, the results of RGB of MO, MR, and BCG are 190.00±0.46, 165.07±0.78 and 0.70±238.04 accordance with the decline of the quality of the fish assessed from the test results of pH value (7.54), TPC (5.74 X 10 6) and the organoleptic value of appearance (5.0), smell (4.5) and texture (5.0). In conclusion, indicators made of MO, MR, and BCG can be used as smart packaging to detect the deterioration of Pangasius sp., and indicators made of BCG can respond better than indicators of MO and MR.

Pengaruh Penambahan Kulit Kayu Manis, Ketumbar dan Jintan Putih Terhadap Cita Rasa Rendang Daging Sapi Dengan Uji Hedonik

Indonesia has many spices that have medicinal properties, one of which is cinnamon bark, coriander and cumin which are known to have antioxidants that can lower blood glucose levels, total cholesterol and anti-obesity. The purpose of this study was to determine the effect of cinnamon bark, coriander and cumin on the taste of beef rendang. The hedonic test was carried out with 15 panelists and the parameters observed were color, texture, aroma and taste. The results showed that the addition of cinnamon bark, coriander and cumin had no significant effect on texture, aroma and taste but significantly (P>0.05) on color organoleptic values.

Assessment of Nutritional Quality and Physico-Chemical Properties of Semi-Commercially Produced Mixed Fruit Juice From Citrullus lanatus, Citrus sinensis and Citrus paradise

Nutritional quality, a value added measure has recently been emphasized as an important consideration in the production of commercially available fruit juices in order to promote health and wellness of the consumers. Therefore, this study was designed to investigate the nutritional value of a laboratory produced mixed fruit juice using fresh samples of water melon, Citrullus lanatus; grape, Citrus paradisi and sweet orange, Citrus sinensis, under strict cleanliness. The microbiological assessment of fruit juices was carried out and raw untreated fruit juices were all coliform free. The mixed fruit juice had a pH value of 4.31, acidity; 5.30 g/ kg tartaric acid; specific gravity of 1.06 and organoleptic values (low), respectively. Pasteurization for 30 min at 75 0C with added 40 ppm of sodium metabisulphite apparently optimized the product, being highly microbiologically stable. On the basis of combined favourable organoleptic, physicochemical and microbiological properties, this product could be suggested suitable for human consumption and therefore, recommended for commercial purposes. How to Cite: Agunbiade Shadrach Oludare, Afolabi Olakunle Bamikole, Mabayoje Samson Olatunde, Ogunleye Omotola, Jaiyesimi Kikelomo Folake, 2023. "Assessment of Nutritional Quality and Physico-Chemical Properties of Semi-Commercially Produced Mixed Fruit Juice From Citrullus lanatus, Citrus sinensis and Citrus paradise." Journal of Agriculture and Crops, vol. 9, pp. 205-210.

Nilai pH dan Organoleptik Daging Domba dengan Perendaman Menggunakan Bawang Batak (Allium chinense G. Don) dan Daun Jambu Biji (Psidium guajava L.)

Batak onions (Allium chinense G. Don) and guava leaves (Psidium guajava L.) are plants that are commonly found in North Sumatra Province. Batak onion is an endemic plant and only found in this province. The antioxidant content in these two plants can be used as a natural preservative for lamb meat. This study aims to see the effect of Batak onion (Allium chinense G. Don.) and guava leaf (Psidium guajva L.) extracts on the pH and organoleptic values ​​of lamb meat. The method used in this study was an experimental method with 4 treatments and 5 replications in a completely randomized design. The results of the study showed that there was a nonsignificant (P>0,05) effect on the pH value. The organoleptic value had a dark color, the aroma changed like the aroma of the extract and the texture was chewy.

Organoleptic Test and Formalin Content of Dried Anchovy (Stolephorus sp.) in Sawojajar Market, Brebes Regency

In general, anchovy is marketed in dried form in almost all traditional markets. The quality of marketed fish changes based on space and time. The purpose of this research is to determine the quality of dry salted anchovy (Stolephorus sp.) based on organoleptic tests and formalin content at the Sawojajar market. The method used is a case study. Samples were taken randomly at the Sawojajar market, then tested at the Cirebon KIPM Station laboratory. Data analysis was carried out by comparing the results of formalin and organoleptic tests according to SNI 2346-2015 on dried salted anchovy. The results showed that all samples did not contain formalin and the organoleptic test showed that the value in sample I was 5 in II and III, the same value was 6. The organoleptic value of the three samples of salted dried anchovy was still below the SNI threshold, while the organoleptic value of salted dried anchovies was 7 (SNI 23462015).

The Effect of Citric Acid Soaking Time on The Levels of Lead (Pb) in Lorjuk Meat (Solen sp.)

Lead (Pb) is one of the pollutants in the aquatic environment that is often questioned because it has toxic and dangerous properties for aquatic biota and indirect impacts on humans who consume it. Lorjuk (Solen sp.) is one of the aquatic biotas that can accumulate lead in its body because it is a filter feeder. The levels of lead accumulated in the body of lorjuk can be reduced by immersion using a chelating agent, such as citric acid because can bind metals thereby freeing food from metal contamination such as lead. This study aimed to determine the effect of different soaking times with citric acid on the levels of lead (Pb) and determine the optimal soaking time to reduce the levels of lead (Pb) in lorjuk meat. This study used a Completely Randomized Design (CRD) which consisted of three treatments for soaking lorjuk meat (1.5 hours; 3 hours and 4.5 hours). The results showed that the duration of immersion in citric acid affected the levels of lead (Pb) in lorjuk meat. The best treatment is soaking for 4,5 hours because it could reduce the levels of lead with a percentage decrease of 14,38%, organoleptic values on appearance parameter 6,07 (whole, specific meat color, bright and clean); odor 7,40 (very fresh) and texture 7,07 (elastic, solid and compact), moisture content 78,25%; protein content 8,67%; lipid content 0,65% and ash content 0,61%.

The Effect of the Use of Type of Wood on the Appearance and Flavor of Smoked Skipjack

This study aimed to analyze the influence of different types of wood on the appearance and taste of smoked fish. This study used four types of firewood: coconut tranks, driftwood, coconut husks, and sawdust. Fish that have been smoked are then carried out an organoleptic assessment of appearance and taste by 30 consumer panelists. The results showed that using different firewood types affects the appearance and taste of smoked skipjack fish. Smoking using coconut trunk wood provides an organoleptic value of appearance (8.07) and taste (8.40), according to Indonesian National Standard (>7). In contrast, the other three types of the wood show an organoleptic value of appearance and tasteless than 7.

Moringa Leaf Extract as a Natural Preservative against the Deterioration of Tilapia Fillet during Room Temperature Storage

This research was conducted to determine the percentage of moringa leaf extract to inhibit the deterioration of the quality of the tilapia fillet as a natural preservative against organoleptic characteristics during room temperature storage. This research was carried out at the Processing of Fishery Products Laboratory, the Aquaculture Laboratory of the Faculty of Fisheries and Marine Sciences, and the Central Laboratory of Padjadjaran University, Jatinangor. The research method used is experimental. Namely, a tilapia fillet soaked using different concentrations during room temperature storage. The organoleptic test (scoring test) was analyzed by Friedman's non-parametric statistical method consisting of 4 treatments and 20 semi-trained panelists as the number tests. In contrast, the pH testing of the tilapia fillet was analyzed by a descriptive method. Tilapia fillet with Moringa leaf extract soaking treatment consists of 0%, 4%, 8%, and 12% (v/v) for 30 minutes of soaking, then stored at room temperature (25°C-28°C). Observations occur once every 2 hours, namely at the 0, 2nd, 4th, 6th, 8th, 10th, 12th, 14th, and 16th hours. The parameters observed included organoleptic characteristics with 20 semi-trained panelists and a value of the tilapia fillet's degree of acidity (pH). The best use of moringa leaf extract at 8% appearance with an organoleptic value of 7.5, aroma of 7.7, and texture of 7.0 with a pH value of 6.8 to 16 hours storage.

KARAKTER MUTU DAN ORGANOLEPTIK NUGGET IKAN PATIN (Pangasius sp.) DENGAN SUBSTITUSI JAMUR TIRAM PUTIH (Pleurotus florida)

Catfish (Pangasius sp.) is very good for diversifying food products such as fish nuggets. Animal food products have a low fiber content. Vegetables high in fiber such as white oyster mushrooms can be substituted for fish nuggets. This study aims to optimize quality characteristics, organoleptic values and determine the Nutritional Recommended Dietary Allowance (RDA) produced from catfish (Pangasius sp.) nuggets with white oyster mushroom (Pleurotus florida) substitution. This study used a Completely Randomized Design (CRD). The treatment in this study was the substitution of white oyster mushrooms with a percentage of 0%, 15%, 30% and 45%. The results showed that there were significant differences (p<0,05) between treatments. Catfish nuggets with 15% white oyster mushroom substitution were the best treatment by fulfilling SNI 01-7758-2013 regarding fish nugget standards.

Physicochemical and Organoleptic Value of Horse Meat Sausages based on the Level of Carrot Flour Substitution

This research aims to determine the Physicochemical and Organoleptic Value of Horse Meat Sausages based on the level of carrot flour substitution. Experimental method with a Completely Randomized Design (CRD) with one factor, carrot flour substitution (10%; 20%; 30%;40% and 50%.) The parameters to be observed were chemical parameters (beta-carotene, ash, moisture and protein content), physical parameters (texture and color), as well as organoleptic parameters for hedonic and scoring methods (flavor, taste, color and texture). Observation data were analyzed using Analysis of Variance (ANOVA) at a significance level of 5% using Co-stat software. And continued with the Honestly Significant Difference (HSD) test at the same real level. The results show that the effect of the ratio of horse meat to carrot flour on sausage quality has a significantly different effect on ash content, water content, beta-carotene content, protein content, texture (N), hedonic organoleptic texture, flavor, taste, color and texture scoring. However, there was no significant difference in hedonic flavor, taste and color. Horse meat sausage and carrot flour with a ratio of 70%:30% is the best treatment which produces ash content of 5.28%, moisturer content of 62.53%, beta-carotene content of 3.41 mg/g, 7% texture 2.8 N, Color ( °Hue) 88 with the criteria of reddish yellow, flavor, taste, color that preferred by the panelists.

Sterilization of Ready to Serve Product for Special Needs of Hajj and Umrah: Skipjack Tuna in A Retort Pouch Package

One crucial period in the provision of food for Hajj/Umrah is the time between opening the package and consuming it by the pilgrims. This study aimed to determine the sterilization time to prevent damage and maintain acceptance by consumers. The methodology of this research was sterilization with variations in retort pressure settings and raw materials: (A) 1.8 bar pressure, 100 % skipjack; (B) 1.2 bar pressure, 90 % skipjack; (C) 1.2 bar pressure, 70 % skipjack; (D) 1.8 bar pressure, 50 % skipjack. The analysis included two components. The (i) was the determination of the adequacy of sterilization time, the (ii) was the observation of quality deterioration, which was based on organoleptic and Total Plate Count. The results showed that the adequacy of sterilization for variations A, B, C, and D was: 121.5 °C for 4.8 min; 114.5 °C for 4.8 min; 115.4 °C for 5.31 min, and 124.0 °C for 13.4 min. TPC analysis, which was carried out at 0 h, 3 h, 9 h, and 12 h in a row were 4 × 100, 2 × 102, 2 × 102, and 3 × 103. In terms of consumer acceptance, sterilized products have good values, with organoleptic values ranging from 7.8 to 8.2 (scale 1 to 10).

Investigation of the possibility of using mushrooms in wheat bread production technology

The analysis of the Russian population nutrition shows that it does not correspond to modern concepts. It is characterized by high calorie content, insufficient intake of macro-and micronutrients. The purpose of the paper is to study the possibility of using mushrooms in the technology of making wheat bread. The work was carried out in 2022 based on the Kursk State Southwestern University. The use of mushroom powder in the production of bread necessitates its evaluation by the main organoleptic and physico-chemical indicators to develop an effective technology to create new types of products. The most effective concentrations of mushroom powder, which improves the physical and chemical parameters without losing the organoleptic value of the products, have been determined. The substantiation of prescription-component solutions for the use of dried ground mushroom - champignon in baking wheat bread is given. The influence of mushroom powder on the organoleptic and physico-chemical parameters of the finished wheat bread has been established. It was found that the optimal amount of mushroom powder to add to the dough is 6% of the total mass of flour. The results of physico-chemical analysis showed that wheat bread with the addition of mushroom powder meets the requirements of the standard. The results obtained allow us to recommend the developed method for the production of bread at enterprises.

Moringa (Moringa oliefera) Leaf Flour Addition on Water Content, Sensory Quality, Favorability Level, and Yield of Chicken Nuggets

Chicken nuggets are one fast food products made from processed chicken meat that can be processed using the innovation of adding moringa leaf flour to overcome the lack of vegetable fiber. This study aims to determine the water content, organoleptic quality, level of favorability, and yield of chicken nuggets with the addition of moringa leaf flour. The materials used were broiler chicken thigh and breast, moringa flour, wheat flour, kitchen spices (garlic, and pepper), salt, and binder (eggs, cornstarch, and breadcrumbs). The method used was a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments consisted of P0; without the addition of Moringa leaf flour (control), P1; Moringa leaf flour 3%, P2; Moringa leaf flour 5%, and P3; Moringa leaf flour 7%. The variables observed were water content, organoleptic, favorability level, and yield. Data were analyzed using ANOVA and Kruskal-Wallis nonparametric test. The results showed that the best level of addition of Moringa leaf flour was 7% (P3) with a percentage decrease in water content of 56.89% and the highest at the addition of 3% (P1) at 59.52%, while the organoleptic value and level of favorability for chicken nuggets with the best addition of moringa leaf flour was in treatment P1 (3%) with a brownish yellow color, a slightly distinctive smell of nuggets and a slightly specific taste of nuggets. Judging from the results of the study, processing with the addition of moringa leaf flour can reduce the water content of chicken nuggets but it will affect the organoleptic quality of the panelists’ favorability for chicken nuggets if the addition of moringa leaf flour is above 3%.

Pengaruh Ekstra Buah Pala pada Mutu Ikan LayangAsap

Preservation is defined as an effort to maintain the quality of fish or extend the shelf life of fish so that the fish can still be used and consumed ingood and proper condition. The processing of smoked fish caused this condition by immersing nutmeg extract, which is only known in certain areas with limited consumers, such as in the city of Ternate, North Maluku. The purpose of this study was to determine the effect of nutmeg extract treatment and soaking time on the taste of smoked flying fish. This research consisted of two stages, namely the preparation of raw materials and the manufacture of smoked flying fish. By using organoleptic tests, namely appearance, smell, taste,and texture. The single factor utterly randomized design analysis. The results of immersion research concentrations of nutmeg extract were 0%, 10%, 15% and 20%. For the organoleptic value of appearance with an average value of 25.8, smell with an average value of 27.4, taste 31.2 and texture 31.4. Very influential on the quality characteristics of smoked flying fish for appearance, smell, taste, and texture of the product smoked flying fish, and organoleptic test results of smoked flying fish that have the best value are Texture 31.4 at 20% treatment, due to the high concentration of nutmeg extract, the panelists gave a high rating, which is very preferred.