Results Of Organoleptic Test Research Articles

Pengaruh Penambahan Ekstrak Bunga Telang terhadap Sifat Kimia dan Organoleptik pada Produk Minuman Cendol

Cendol is a typical beverage product which is much popular among children and adults. A usual colour of cendol is green. Concern for some consumers of the colours found in cendol is a produced by artificial colorant that may have a negative impact for consumen. The butterfly pea (Clitoria ternatea L.). pigmetns, antocyanin, can be used as alternative for natural food coloring. This research aims to determine the influence addition of the butterfly pea extracts to proximate value, antocyanin total, antioxidant activity, and organoleptic test such as the color, flavor, aroma, and texture. The product of cendol was made from various the addition of 0.25 g, 0.50 g, and 0.75 grams flowers extract. The result showed that cendol with addition of 0,75 g flower extract was the higest total antocyanin content (235,24 mg/L) which had moisture content 82,34%, ash content 1,10%, protein 2,16%, fat 4,18%, carbohydrate 11,95%, and the result of organoleptic test were score of color 2,02; taste 1,94; aroma 1,80 and texture 1,94.

Formulation and Physical Stability Test of Facial Gel Wash Dragon Fruit (hylocereus polyrhizus) Peel Extract

Cosmetics are a necessity in everyday life. Cosmetics are divided into two types, namely cosmetics for care (skincare) and decorative cosmetics (make-up). The facial wash is a form of cosmetic care to clean the face which can be in the form of foam, cream, and gel. Gel is a preparation that has good distribution, the good release of active substances, and is easily washed with water. This research is to formulate dragon fruit peel (Hylocereus polyrhizus) into a facial gel wash. Dragon fruit peel is a waste that is often ignored by the community. The dragon fruit peel was extracted and then made a facial gel wash formulation with three formulas, namely 8%, 9%, and 10% followed by physical stability testing. This study aims to formulate and determine the physical stability of the facial gel wash formulation of dragon fruit peel extract stored at three different temperatures, at room temperature, under the sun, and 40°C. The stability of the preparation was seen based on the results of organoleptic testing, pH, viscosity, and accelerated foaming before and after storage. The results of the physical stability test were statistically processed using the One Way ANOVA method. The results of this study showed that the three formulas, especially formula 1, were more stable at room temperature, under the sun, and 40°C.

The Role of Technopreneurship on Development of Noodles and Testless Bread Products From Cassava (Manihot Esculenta)

This research is research and development on the form of experiments in the laboratory and aims to develop cassava products into noodles and testless bread with a touch of technology (technopreneurship). So far, cassava in Makassar is very abundant although not seasoned and the price is very low because the utilization by the community is still limited. Almost all communities in rural areas have cassava gardens. Therefore it is necessary to innovate its product development by being given a touch of technology-based technopreneurship through research. The results must be socialized so that the benefits are better and can be known by the community as raw materials for businesses that can be processed to be more productive to improve people’s lives. Experimental research has been carried out in the PKK laboratory and continued its development and application in the field. It has been started from PNBP research in 2017 and continued in 2018 with PDUPT research in the laboratory and its application on the field in 2019. The research began of an experimental trial to obtain a prototype model of noodle and white bread products from cassava which continued development and application on the field to obtain the final product model that the public likes and is suitable for production and marketing. Using experimental research methods in the laboratory and field, followed by organoleptic tests for hedonic tests and hedonic quality tests with indicators of color, taste, texture, aroma, and product quality. Using an instrument checklist with 25 trained and non trained panelists. Organoleptic test results were analyzed by descriptive and mean test of SPSS program assistance. The product is noodles and white bread made from cassava with specific taste that is liked by the community and its quality is suitable for marketing.

Analysis Of Organoleptic And Coliform Value In Fresh Mackerel (Rastrelliger Sp.) Fish In Tpi Sorong City

Fish is one of the fishery food ingredients needed by humans because in fish meat there are compounds that are needed by the body which consists of protein, fat, carbohydrates, vitamins and mineral salts. The purpose of the study was to determine the quality of fresh mackerel (Rastrelliger sp.) based on organoleptic test results, and to determine the content of fresh mackerel (Rastrelliger sp.) Coliform at the auction place of Sorong city castle bridge fish. The research method that has been used are experimental method using a complete randomized design analysis, and descriptive method that describes the Coliform bacteria in fresh fish products. Organoleptic quality value of eye condition, gill condition, texture, meat, smell mackerel at TPI Sorong city showed an influence on the storage time given. While the total coliform estimation test results on sample A, sample B, sample C, sample D and sample E in the first 3 hours and 6 hours following treatment showed that the highest total coliform was 11 MPN/g index and the lowest was 2.4 MPN/g. The conclution of organoleptic quality of fresh mackerel in the Sorong city TPI of the 5 samples showed an influence on the quality of the eye, gill, texture, fish meat and smell on the time treatment given at the α95% confidence level. While the total coliform in the first 3 hours of the 5 samples there are 4 samples (Samples A, B, C, and D) have total coliform bacteria not exceeding the maximum SNI limit.

Hedonic attributes evaluation of mixed Arabica coffee-cocoa beverages

Arabica coffee has superior quality and taste compared to others. Chocolate is one of the most special processed cocoa products compared to other products and is the most popular with the public because of its distinctive taste, this research aims to find out which formulation is the best blending between arabica coffee with cocoa, this study uses a Complete Randomized Design (CRD) with 4 different ratios of Arabica coffee mixture with cocoa, each of which is carried out 3 repeats for each ratio in order to obtain 12 units of experimental tests were obtained using 20 panelists, Hedonic test was conducted to see consumer acceptance of Arabica coffee mixture with cocoa with comparison of AK1 (20:80), AK2 (40:60), AK3 (60:40) and AK4 (80:20) from 100 grams. The observed parameters are color, aroma, taste and texture using the Likert scale. Organoleptic test results showed that the formulation of Arabica coffee mixture with cocoa was most liked by panelists namely AK4 at a ratio of 80:20 Arabica 80 cocoa 20. The ratios of a mixture of arabica and cocoa coffee has a real effect on the aroma treatment.

Diversifikasi Dan Karakterisasi Cita Rasa Bakso Ikan Kambing-Kambing (Abalisites Stellaris) Dengan Penambahan Bubur Wortel (Daucus Carota) Yang Berbeda

Abstract: Fish meatballs generally do not contain vitamin A and are less attractive in appearance. So to add and attract the appearance of fish balls, it is combined with carrot pulp. The aim was to determine the effect of adding 0gr, 5gr, 10gr, and 15gr carrot pulp. The materials used in this study were goat fish and carrot pulp. The research parameters were the organoleptic test of fish meatballs and the hedonic test (preference). The results of the study were added by adding 0gr, 10gr, and 15gr carrot pulp. The best organoleptic test results were goat fish meatballs with the addition of 10gr carrot pulp of 8.97 so that the meatballs were suitable for consumption. Furthermore, the best hedonic test results of goat fish meatballs with the addition of 10gr carrot pulp was 8.78 so that the meatballs were very, very popular.

ACCEPTABILITY AND NUTRIENTS CONTENT (VITAMIN B12 AND FOLIC ACID) OF SUBTITUTED SNACK BAR WITH PURPLE SWEET POTATO (IPOMOEA BATATAS L.) ENRICHED WITH NUTRITIONAL YEAST AS HEALTHY VEGAN FOOD

Vegan are group of people who have high risk of megaloblastic anaemia because of vitamin B12 and folic acid defi ciency. Purple sweet potato (Ipomoea Batatas L.) and nutritional yeast are rich vitamin B12 and folic acid, therefore can be formulated into healthy food, such as snack bar for vegan. The purpose of this study is to determine the eff ect of purple sweet potato substitution and nutritional yeast addition on acceptability and availability of vitamin B12 and folic acid of snack bar. The type of research of formulation was true experimental design (Complete Randomize Design) with 1 formula control and 2 modifi ed formula. This research was carried out for 3 months (December 2018-March 2019) in Nutrition Laboratory Universitas Airlangga. The panelists are 38 people who affi liated with vegan community Yayasan Buddha Maitreya Surabaya. Statistical analysis used Kruskall Wallis test and Mann Whitney test with 5% signifi cance level. The results of organoleptic test showed that the most preferred formula by panelists was F2 with an average value of 3,6. There are diff erences in terms of smell characteristic (p=0.017) and taste characterictic (p=0.021). F2 have the highest content of vitamin B12 and folic acid, which are 1.58 mcg and 1,62 mcg, respectively, for 50 gram snack bar. The study showed that the best optimization (acceptability and nutrient content) in formula is F2 (substitution of 20% of purple sweet potato and addition 9 g of nutritional yeast). Therefore, snack bar with purple sweet potato substitution and nutritional yeast enrichment is feasible as an alternative healthy snack for vegan.

KARAKTERISASI SENYAWA ANALGETIKA-ANTIINFLAMASI N-(4t-BUTILBENZOIL)-p-AMINOFENOL YANG DISINTISES DENGAN KATALIS ASAM

The N-(4t-Butylbenzoyl)-p-Aminophenol compound was a synthesis compound between p-aminophenol and 4t-Butylbenzoyl chloride by using H2SO4 catalyst. The addition of H2SO4 catalyst purposed to accelerate the rate of rection in the synthesis of the compound and increased yield of product. The N-(4t-Butylbenzoil)-p-Aminophenol compound is beneficial as an antiinflammatory analgesic. This research were proposed to determine characteristics of the anti-inflammatory analgesic synthesis of N-(4t-Butylbenzoyl)-p-Aminophenol compound by using H2SO4 catalyst. Characterization conducted in this research were physical and chemical characterization. The physical characterization were organoleptic test, crystal form test and melting point test. While chemical characterization were UV-Vis spectrophotometry and FTIR. Result of organoleptic test showed sample had powder form, white-gray colour and not taste. Melting point of N-(4t-Butylbenzoyl)-p-Aminophenol compound was 193.33 °C. The optimum wavelength of UV-Vis spectrophotometry got 2 peaks at the wavelengths 290 and 295 nm. The result of FTIR showed that N-(4t-Butylbenzoyl)-p-Aminophenol compound had peaks.Keywords: N-(4t-butyl benzoil)-p-aminophenol, catalyst

PENGARUH VARIASI KONSENTRASI MINYAK ZAITUN (OLIVE OIL) TERHADAP KELEMBUTAN SABUN CAIR

Zaitun tree (Olea europaea) comes from the Middle East and widely grown in Asia. The fruit and oil extraction widely used as food and medicine. The oil derived from olives is known as olive oil. Olive oil can be used for skin emolient. The aims of this study was to determine olive oil variation concentration to liquid soap softness. The soap was made with varying olive oil concentration (20% known as F1, 30% known as F2 and 40% known as F3). True experimental design with The Posttest Only Experiment was used as the study design. Evaluation of the soap including organoleptic test, pH, spesific gravity, free alkali assay, and responden emolient test. Responden emolient test was taken from 20 responden who has given questioner. The data from emolient test study was calculate by Kruskal Wallis test. The organoleptic test result showed that all formula showed liquid green, homogen, and jasmine odor. pH from F1, F2 and F3 were 10,39; 9,75 dan 9,34 respectively. The spesicic gravity from F1, F2 and F3 were 1,648%; 1,441% dan 0,863 % respectively. The free alkali from F1, F2 and F3 were 0,032%; 0,08% dan 0,064% respectively. The responden emolient test showed that F1 was soft, F2 was midle soft and F3 was very soft.Keywords: oilive oil, soap, softness

KARAKTERISTIK AMPLANG IKAN LELE DUMBO (Clarias gariepinus) HASIL VARIASI RASIO DAGING IKAN LELE DAN TAPIOKA

The demand for amplang crackers is now increasing. However, the price of its raw material, mackerel fish, is generally higher compare to other fishes, causing the higher cost of this type crackers production. Effort to explore other fish as an alternative raw material is required to overcome the problems. Catfish is one of the choices to be used as raw material since this fish is more available in a market in a lower price, but the protein properties of this fish is different to mackarel, which will be possible to affect the nature of the crackers obtained. To produce catfish amplang crackers to be similar to common amplang product, it is necessary to find out the right composition of catfish and tapioca flour used. Therefore, the purpose of this research was to characterize physico-chemically and organoleptically, the catfish amplang crackers made under different ratio of fish flesh and starch. The experiment was designed using completely randomized design. Physico-chemical data obtained were analyzed using ANOVA, while the organoleptic test data were examined using chi-square method. The effectiveness test was carried out to find the proper ratio of raw materials composition used. The results showed that the higher the ratio of the fish flesh and the starch composition, the lower the texture value of the crackers as an indication of the decrease of its crispness. Although the lightness of the crackers was lowered by the addition of more starch to the dough, its linear expansion and hygroscopicity were not affected. The results of organoleptic test showed that the panelist was prefer to a higher crispness of crackers. The most preferable cracker was the one with 1:2.25 ratio of catfish flesh and starch, showing the characteristic of 1.80% moisture, 2.08% ash, 5.75% protein, 23.55% fat, and 66,93% carbohydrate.
 Keywords: cracker, catfish, tapioca starch

The Properties Study of Mangrove Fruit Flour Composited with Taro and White Uwi Tubers

This research is a part of research on the study of the glycemic index value of biscuit products from mangrove fruit flour with flour from various of tubers. The tubers used in this study were taro and white uwi. The types of mangrove fruit used were pedada and lindur. The starch content in taro tubers and white uwi can be used to make biscuits. It is known that both pedada (Sonneratia caseolaris) and lindur (Bruguiera ghymnorhiza) flour have anti-diabetic and anti-cholesterol properties. This study aims to analyze the characteristics of the biscuits from the formulation of a mixture of mangrove fruit flour with taro and white uwi tubers. This study used a one-factor completely randomized design with 10 levels of treatment, namely the proportion of mangrove fruit flour types of pedada and lindur and taro and white uwi tuber flour with the formula 0: 100, 10:90, and 20: 80. Biscuit product analysis parameters include proximate, organoleptic analysis, and glycemic index. Measurement of the glycemic index value was carried out in vivo using 22 respondents normal human, healthy, with a blood glucose of 80-100 mg / dL. Blood draws were carried out for 120 minutes at 30-minute intervals. The best biscuits were obtained in the formulation of pedada fruit : taro flour (20: 80), with criteria 84.07%, of yield, 3.72% of moisture content, 3.45% of ash, 4.33% of protein, 7.16% of fat, carbohydrates of 81.34%, 64.39% of starch, the dietary fiber content of 7.69%. Organoleptic test results showed 5.69 of color, the taste of 6.68, texture of 6.54, aroma of 7.13. In vivo test results obtained glycemic index values of 51.46, and glycemic load of 12.90

PEMBUATAN KECAP IKAN DARI IKAN BULU AYAM (Coilia dussumieri) DENGAN METODE HIDROLISIS ENZIMATIS MENGGUNAKAN SARI NANAS

Fish sauce is a fermented product in the form of a dark brown liquid, it tastes relatively salty or sweet and smells good. The process of making fish sauce requires a long time. The proteolytic enzyme addition before fermentation can shorten the time in making fish sauce. The purpose of this study was to determine the fermentation process fish sauce from chicken feather by using enzymatic hydrolysis with pineapple juice, the effect of adding pineapple juice and fermentation time and to determine the results of the enzymatic organoleptic test and the most preferred by panelists. The method used in this research is an experimental quantitative method. Data analysis was done by using a completely randomized design (CRD). From the results of this study, the fermentation process of chicken feather fish sauce by adding different pineapple extract (25%, 50% and 75%) from the weight of fish meat with fermentation time of 3 days, 6 days, 9 days, 12 days and 15. day. The analysis of the chicken feather fish sauce was done by using sensory (smell, taste, color and thickness). The best research results was obtained by increasing the concentration of pineapple extract by 25% at the fermentation time of 9 days with the criteria of unique, sweet flavor and brownish fish sauce that panelists like from the addition of a concentration of 25% pineapple extract at the fermentation time of 9 days in the fish sauce. This shows that the addition of pineapple juice extract can accelerate the fermentation process besides affecting the preferred hedonic value. Keywords: Bromelain enzyme, Fermentation, Bulu ayam fish, Fishsauce

PENGARUH SUBTITUSI TEPUNG DAUN KELOR (Moringa oleifera Lam.) TERHADAP SIFAT ORGANOLEPTIK DAN KADAR KALSIUM SNACK BAR

The application of moringa leaves flour is finite. This research aims to analyze the substitution effect of Moringa leaves flour on snack bars. This experimental research design uses a Completely Randomized Design (CRD) with three substitution levels including F1 (95% wheat flour and 5% Moringa leaves flour), F2 (90% wheat flour and 10% Moringa leaves flour) and F3 (85% wheat flour and 15% moringa leaves flour). Data from organoleptic test results were analyzed using the ANOVA test if there are significant differences followed by Duncan's further tests. While the results of proximate levels and calcium levels were analyzed using an independent t-test. The organoleptic analysis of the hedonic test showed that the selected snack bar formula was F2. The result of proximate analysis of selected snack bars contains 12.52% water, 1.65% ash, 19.61% fat, 9.23% protein, 56.99% carbohydrate, and 344.14 mg /100g calcium. The contribution of selected snack bar energy is 441.37 kcal per 100 grams and 203.03 kcal per serving size (46 gram). This research concludes that proximate levels in the form of water, ash, fat, protein, carbohydrate have significant differences (p <0.05) in each analysis. Selected calcium snack bar levels have high calcium claims. 
 
 

Daya Terima Pempek Terhadap Berbagai Bahan Dasar Daging

In general, in making pempek using sea fish, in this case, belida fish (Notopterus chitala) is ground and added with sago and other spices. Currently the consumption of pempek in South Sumatra is increasing because this food can be consumed at any time of the morning, afternoon, evening, without knowing the time so it is not difficult to get this food because it is available everywhere (street vendors and restaurants). The increasing consumption of pempek in South Sumatra has resulted in belida fish being very difficult to obtain, the effect of the difficulty of finding and obtaining belida fish has an effect on the selling price of belida fish which is very expensive in the market. There needs to be a variation in the use of pempek as a base ingredient. Therefore, this research was conducted. The method used in this study is by means of experimentation by conducting direct experiments on the use of different basic ingredients to the quality of pempek on texture, color, taste, aroma. The parameters used in this study were the organoleptic level test which gave a value of 1-5 for quality (shape, color, aroma, texture, and taste acceptability) which was carried out by 25 untrained panelists by giving a questionnaire containing the organoleptic test format ( cascade test). The organoleptic test results show that the pempek color that the panelists like is from the snakehead fish pempek, the pempek aroma that the panelists like the most is the aroma of the chicken pempek because it is not fishy, ​​the pempek taste that panlenis likes is chicken pempek, the highest value of acceptance or preference is found in chicken pempek.
 Keywords: chicken, snakehead fish, catfish

PKM Teknologi Fermentasi Tape Jusinta di Pondok Pesantren Puteri Yatama Mandiri Kabupaten Gowa

The target partners in the Public Partnership Program (PKM) of Jusinta Tape Fermentation technology are students at the XII grade SMA Yatama Mandiri Islamic Boarding School, Gowa Regency. The location of the Islamic boarding school is in the area of Pallangga Subdistrict, Gowa Regency, which has the first highest cassava production and second highest sweet potatoes production land in South Sulawesi.. The implementation of activities is supported by the field of expertise of the implementing team related to the results of research in the form of a tape product called "Tape Jusinta" (Muhiddin, et al., 2018). This tape is made through the fermentation process of a mixture of purple sweet potato tubers and cassava roots using a local ragi tape starter. The process of making tape from purple sweet potato (Ipomoea batatas L.) and cassava roots (Manihot esculenta Crantz) with a local ragi tape starter, has received patent certificate in January 2020. Another thing that supports the potential of students who really need knowledge development and skills to grow economically productive businesses with Islamic boarding schools located in sweet potato and cassava production centers. The output target that is expected to be achieved in this PKM activity is that students have the knowledge and skills in producing Jusinta Tape through fermentation technology. The results of the activity are expected to be developed into a learning tool for biotechnology materials. The methods used are: lectures, demonstrations, discussions, practice and mentoring. The instruments used to determine the participants' responses to the Tape Jusinta fermentation technology training were questionnaires, observation, interviews, and documentation. The results achieved were that the participants could easily understand the processing of purple sweet potato and cassava roots into Tape Jusinta through fermentation technology. As many as 60% of the participants from the teacher group answered that the Tape Jusinta fermentation technology was in accordance with the students' abilities and was suitable to be applied in biotechnology learning. The organoleptic test results show that the Tape Jusinta product has a light purple color with an average of 4.4, the aroma of alcohol is less sharp with an average of 4.2, a soft texture with an average of 8.6, a slightly sour taste with an average of 4.4, the taste is quite sweet on average 6.5, and product palatability by the society is well received with an average of 8.9.

Organoleptic Test of Salted Eggs with Addition of Herbal Plants

The addition of salt and herbal plants such as bay leaf (Eugenia polyantha) and lemongrass (Cymbopogon citratus DC) extacts can extender the shelf life and increase the flavor of the salted eggs. The purpose of this study was to determine the quality of eggs produced from using the herbal plants in terms of the organoleptic testing. This research used eggs from laying hens with salted egg making media consisting of rubbing ash plus salt, supplemented with bay leaf (Eugenia polyantha), lemongrass (Cymbopogon citratus DC), with storage period of 10 days. Organoleptic test results showed that the addition of bay leaves and lemongrass to the production of salted eggs, did not significantly improve the quality of salted eggs produced. The lack of storage time in the egg marinating process led to the incomplete, in salt water absorption into the egg. It is concluded that the addition of bay leaves and lemongrass to the media of making salted chicken eggs did not have a significantly different effect on the organoleptic quality of the salted eggs.

The Effect of Kluwih (Artocarpus communis) Fruit Flesh Addition to the organoleptic properties of Mackerel Tuna Fish Abon

One of the Indonesian natural resources that are not yet optimally utilized is Kluwih, a fruit similar too jackfruit that has high fiber content, which is 2.3% that makes it worth being tried as a substitute for meat/fish in Abon production. This study was a substitute fish ingredient in fish Abon making with Kluwih. There are three different concentrations of Kluwih addition tried. The Abon product then organoleptically tested (aroma, color, taste, and texture). This research resulted Abon products that were generally liked by panelists. The conclusion of this study was the results of organoleptic tests on Abon for the parameters of taste, aroma, and color in each treatment favored by the panelists while the most preferred texture was A3 treatment (25% tuna + 65% Kluwih + 10% seasoning). So, it can be concluded that treatment three can be used as the best treatment, in addition to the panelists’ preference also because the high concentration of Kluwih used so that when used as a recipe for Abon making, it can reduce production costs

Literature Review Uji Evaluasi Sediaan Krim

The format of preparation cosmetic in a cream form is still popular in Indonesia, especially for the women. Because its easier to applied, and more comfortable. Literature review of evaluation cream preparation test is to compare the results of cream evaluation preparation from the previous researches, in order to get the best test results and accordance with specified conditions. The general purpose of this research is to know the results of Literature review of evaluation cream preparation test from several journals. Method This research is qualitative research which is Library research Cream evaluation preparation is a Parameters that have been established to determine the stability of cream preparation including organoleptic test, pH test, homogeneity test, type cream test, viscosity test, and scattering test. From the result of organoleptic test, pH test, viscosity test and scattering test review have the results partial test standards, and some doesn’t. this is due to the temperature factor, excessive extract concentration and chemical reaction at the time of storage is accelerated. Whereas at the results of homogeneity test have a quite good homogeneity, and in a type cream test has A/M and M/A type cream.

KOMBINASI METODE PENJEMURAN DAN PENGERINGAN TUMPUKAN UNTUK MEMPERBAIKI MUTU BIJI KAKAO KERING

Deficiencies in the drying and stacking methods of cocoa beans can be minimized by using a combination of both to improve quality. The purpose of this study was to obtain physicochemical and organoleptic quality information of dried cocoa beans produced by a combination of drying and stack drying. The treatments analyzed were drying 3, 8 and 16 hours followed by mechanical drying using an air flow of 0.05 m/s and 0.2 m/s at a temperature of 55 °C. As a control is only mechanical drying with two flow rates, up to a water content <6%. Measurement data were analyzed using descriptive statistics and mean values. The best combination of drying and mechanical drying is found in 8 hours of drying with an air flow velocity of 0.05 m/s and 0.2 m/s. The combination of sun and mechanical drying has no effect on physical parameters namely water content and pH, chemical parameters namely total fat and fermentation index. The best color of cocoa beans is produced from a combination of 16 hours of drying with an air flow rate of 0.05 m/s. The lowest free fatty acid levels come from full mechanical drying with an air flow velocity of 0.05 m/s and 3 hours drying in the air flow velocity of 0.2 m/s. The combination of the best treatment based on the special requirements of SNI 2008 about the quality of defective seeds and organoleptic test results were produced by 8 hours drying air velocity of 0.05 m/s and 0.2 m/s. Included in the IB quality class and has the aroma, texture and color most preferred by panelists. Keywords: air flow, bed dryer, cacao quality, dried cacao, sundrying

Uji Organoleptik Kandungan Air dan Titik Beku Susu Sapi Perah yang diberi Ransum Lengkap Tersuplementasi Protein, Lemak, Mineral, dan Direct Fed Microbial

The purpose of this study was to determine the simplest quality of milk with organoleptic tests (color, taste, flavour) and milk content of dairy cows before and after treatment. In vivo testing was carried out at PT. Citra Agro Buana Semesta (CABS) Malangbong. The study design used a completely randomized design (CRD) with 4 treatments and 4 replications. Treatment P1: Complete Ration, P2: P1 + DFM, P3: P1 + DFM + Protein by pass, P4: P1 + DFM + PFM. Analysis of organoleptic test results using the Friedman test and water content in dairy cows was tested by analysis of variance with Duncan's advanced test. Organoleptic research results and water content in milk of dairy cows showed a significant (p<0,05 The organoleptic test results for each treatment showed changes to the control treatment and the low water content obtained in the complete feed supplemented with DFM and PFM that was 86,74 ± 0,609%.