Semi-trained Panel Research Articles

Sensory Acceptance, Microbiological, and Nutritional Properties of a Sausage-like Meat Product Produced with Partial Inclusion of Rhynchophorus palmarum Larvae

Rhynchoporus palmarum is widely considered to be a harmful pest of many crops. Nevertheless, it is highly valued as a food source in some countries, providing valuable components, mainly protein and fatty acids. The aim of this study was to develop a sausage with partial incorporation of R. palmarum larvae and to explore its potential as an alternative ingredient, taking into account the sensory acceptance of the final product, as well as nutritional and microbiological aspects. Experimental formulations containing 30, 20, and 10% larvae (F1, F2, F3, respectively) partially replaced pork meat and vegetable fat, and a control (F0) without R. palmarum larvae. One hundred and fifty semi-trained panelists rated the taste, aroma, color, texture, and overall acceptability of the four formulations using a 5-point hedonic scale. F2 showed favorable sensory acceptance for taste, color, texture, and overall acceptability, with no significant statistical difference from F0, but aroma showed a significantly better score than F0. Nutritional data showed increasing patterns for energy, fat, and sodium, while decreasing values for cholesterol, protein, and total carbohydrate for F1, F2, and F3, respectively. The microbiological characteristics of the experimental formulations for aerobic plate count, E. coli count, S. aureus, and Salmonella spp. met the requirements of the Ecuadorian standard NTE 1338:2012 for cooked meat products. This research highlights the potential of Rhynchophorus palmarum larvae as a viable and sustainable option for partial meat substitution in sausage production, offering an innovative approach to improve nutritional value and diversify product offerings in the food industry.

PENGARUH SUBTITUSI TEPUNG SORGUM PUTIH DALAM PEMBUATAN VANILLA CUPCAKE TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN

This research seeks to analyze the impacts of substituting white sorghum flour in the making of vanilla cupcakes on both their physical quality and consumer acceptance. This research was carried out at the Pastry and Bakery Laboratory of Culinary Education, Faculty of Engineering, State University of Jakarta in July 2022 - January 2024. The method used in this research is the experimental method involving vanilla cupcakes with white sorghum flour substitution of 20 percent, 30 percent, and 40 percent. A consumer acceptability test was conducted on 30 semi-trained panelists evaluating various organoleptic aspects. The statistical analysis, utilizing Analysis of Variance (ANOVA) for the physical quality test, revealed a significant influence of white sorghum flour substitutions (20%, 30%, and 40%) on both cupcakes rising power and stability. After conducting the Friedman Test on several aspects, results showed that there is no statistically significant difference between treatments on these following aspects: 1) the color of crumbs; 2) sorghum aroma; 3) sweetness; and 4) the texture of the top of the cupcake. On the other hand, the test showed that there is a statistically significant difference between treatments on the following aspects: 1) butter aroma; 2) the taste of sorghum; 3) crumbs texture; and 4) the color of the top of the cupcake. Further investigation using Tukey's test is necessary for the aspects with observed differences. Ultimately, the most preferred product was the vanilla cupcakes with a 20 percent sorghum flour substitution.Keywords: consumer acceptability, physical quality, vanilla cupcake, white sorghum flour

Development of Natural Liquid and Powdered Meat Tenderizer Based on Papaya Peel, Ginger and Garlic

Recently, the application of exogenous enzymes for meat tenderization has turned the attention of food technologists and meat scientists. This research investigates the synergistic impact of natural tenderizers derived from the combination of papaya peels (P), ginger (G), and garlic (Ga) on the sensory attributes of goat meat such as color, aroma, taste, tenderness and overall acceptability. The tenderizers were formulated in different concentration ratios of 3:2:1 in both liquid and powdered form. The sensory quality parameters for all tenderized goat meat samples under observation including the control, were evaluated by 60 semi-trained panelists using a five-point hedonic scale. The effect of tenderizers was compared to the control which was devoid of tenderizing ingredients. Tenderness was greatly improved (p<0.05) by tenderizer P:G:Ga (3:2:1) in both liquid and powder forms at 45- and 90- minutes of tenderization. Alternatively, liquid and powdered Ga:G:P (3:2:1) were highly significantly rated (p<0.05) in taste compared to all other tenderizer formulations for 45- and 90-minute tenderization. From the samples tested, the control sample in both setups was the least rated in all sensory attributes, except for color in powdered tenderization. Generally, liquid and powdered P:G:Ga (3:2:1) and Ga:P:G (3:2:1) tenderizers received significantly higher (p<0.05) overall acceptability scores than G:G:aP (3:2:1) and the control sample. While liquid tenderizers mostly performed better compared to powdered tenderizers for all sample combinations, there was a significant improvement (p<0.05) in tenderness when both liquid and powdered tenderizers were used for 90 minutes compared to 45-minute marination. This suggests that, the longer the tenderization time, the greater the effect on tenderness. These findings underscore the importance of natural tenderizers in enhancing consumer satisfaction with meat products.

Quality of edible bird’s nest treated by keratinolytic enzymes-based cleaning solution

Edible bird's nest (EBN) is one of the luxury foods that is widely used as a healthy food due to its nutritional value and therapeutic benefits. The traditional EBN washing process causes a reduction in weight and nutrient content and an increase in pollutants due to the use of hydrogen peroxide. An exploratory observation method was used to examine the quality of EBN from Collocalia fuciphaga before and after washing using a washing solution based on keratinolytic enzymes. There are four stages of EBN cleaning i.e. cleaning by tap water, ethanol solution, enzyme solution at room temperature and 50oC and drying at 40oC for 42 hrs. A total of 60 EBN (unclean, n = 30) and clean, n = 30) were analyzed using the AOAC method. The mineral content of Ca, Fe, K and Mg using atomic absorption spectrophotometry (AAS) except that P was measured by spectrophotometer. A carbohydrate estimation kit was used to measure glycoprotein content and the amino acid content was determined using the HPLC method. Evaluation of the cleanliness was carried out using a scoring system by semi-trained panelists. The results obtained showed that the clean EBNs were slightly yellowish-white in color, and the cleanliness of EBN before and after cleaning increased from 2.35 to 3.84. Clean EBN protein content decreased by 7.2% while total amino acids decreased from 38.51% to 32.71%. Clean EBN contains eight essential amino acids of 17.93% with high levels of leucine, valine, arginine, and threonine (2.42-2.96%). EBN's clean ash content increased from 3.7% to 7.8%. Carbohydrate content and iron in clean EBN were 39.19±0.76% and 14.35 mg/100 g dry matter, respectively. The high levels of carbohydrates and iron appear to be good sources of glycoprotein to support health and have the potential as an alternative source of iron for people with anemia. The stepwise EBN washing method using tapwater, ethanol and a washing solution based on keratinolytic enzymes can be applied to reduce weight loss and improve the quality of EBN.

Effect of The Addition of Unripe Berlin Banana Flour on The Organoleptic Characteristics of Synbiotic Yogurt

Synbiotic yogurt is a fermented milk product that combines probiotic bacteria with ingredients containing prebiotic components. Unripe banana flour (UBF) contains resistant starch (RS), which contributes to the development of prebiotics in synbiotic yogurt products. The research aimed to know the effect of the addition of UBF on the organoleptic characteristics of synbiotic yogurt. The research was carried out with an unripe Berlin banana. Four treatment groups included 2% inulin (P0), 1% UBF (P1), 2% UBF (P2), and 3% UBF (P3). The organoleptic characteristics include hedonic and hedonic quality tests using 48 semi-trained panelists. The data was statistically analyzed using the Kruskall-Wallis test followed by the Mann-Whitney test. The results of the hedonic test indicate that texture, aroma, and color significantly differed between groups (P<0.05), while taste did not significantly differ between groups (P>0.05). The hedonic quality test indicated that there were significant differences between groups in terms of texture, aroma, and color (P<0.05). However, there was no significant difference in taste between the groups (P>0.05). In conclusion, formula 2% UBF (P1) is the most preferable formula based on the organoleptic test.

ORAL NUTRITION SUPPLEMENT (ONS) BERBASIS BAHAN PANGAN LOKAL UNTUK PASIEN MALNUTRISI RUMAH SAKIT

Hospitalized patients with malnutrition are at risk of experiencing prolonged healing processes, extended hospital stays, and a decline in quality of life. One effort to enhance energy and protein intake is through oral administration using Oral Nutrition Supplements (ONS). ONS can be developed as a liquid food formula based on local ingredients, such as tilapia fish and sweet potato. This research aimed to determine the impact of tilapia fish flour and sweet potato flour formulations on the quality of ONS, including organoleptic properties, nutritional value, physical quality, microbiology, and shelf life. The experimental design involves three formulations of tilapia fish and sweet potato flour: 80%:20% (F1), 60%:40% (F2), and 40%:60% (F3). Organoleptic properties are analyzed using hedonic tests by 30 semi-trained panelists. The results showed that ONS with the best organoleptic properties was F2, with an average hedonic score of 5.60 (overall). Kruskal-Wallis test results showed that the formulation significantly influences the taste, aroma, color, and overall of ONS. Nutritional analysis revealed that ONS F2 per 100 mL contains 112 Kcal of energy, 5.4 g of protein, 3.8 g of fat, and 14.1 g of carbohydrates. The viscosity of ONS F2 was 226.5 cP, and the osmolality was 589 mOsmol/kg H2O. ONS F2 also complied with microbiological quality standards. The shelf life of ONS F2 at 2°C was estimated to be 24 days, with an expected selling price of Rp. 23,000 per serving. The research results are expected to apply to malnourished patients in hospitals.

ANALISIS KELAYAKAN FINANSIAL DAN DAYA TERIMA INOVASI PRODUK MOCHI NANAS (MONAS)

This research aims to analyze the financial feasibility of the pineapple mochi product innovation (Monas) and determine its acceptability based on sensory quality. This research was conducted in May - August 2023 using a quantitative descriptive research design. The financial feasibility of Monas products was analyzed based on the NPV, IRR, Payback Period and R/C ratio values, while acceptability was analyzed using hedonic quality testing on 20 semi-trained panelists. The research results show that Monas product innovation is feasible to be developed with NPV value of IDR 24,505,289.00, IRR value of 51 percent, payback period of 1.79 years, and an R/C ratio value of 1.10. The acceptance of Monas product innovation showed the quality of the bright yellow color, chewy texture, slightly strong aroma typical of pineapple, and the sweet and sour taste typical of pineapple.Keywords: financial feasibility, hedonic quality, pineapple mochi, product innovation

Fortification of Shrimp Shell Flour as a Source of Calcium on the Preference Level of Bread

This research aim was to find the most preferred percentage of shrimp shell flour fortification on white bread. This research used an experimental method with 20 semi-trained panelists and 5 treatments of shrimp shell flour percentages which were 0%; 2,5%; 5%; 7,5%; and 10%. The parameters in this research were yield of shrimp shells, bread volume development, and calcium content which were analyzed with a comparative descriptive method; and preference level which was analyzed using the Friedman test. Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Science and Test Service Laboratory, Faculty of Agro-Industrial Technology, Padjadjaran University, between January and June 2023. Yield and volume development were tested by the ratio of the mass of shrimp shells flour and shrimp shells (yield test) and dough volume and white bread loaf (volume development test) times 100%. The Preference test used an organoleptic test with each panelist being given a test sheet to test 5 treatments of white bread fortified with shrimp shell flour and to test their preference level on 4 characteristics; which were color, aroma, texture, and taste. Calcium content was tested using the atomic absorption spectrophotometer method on the control treatment (0%) and the most preferred treatment. Yield result from shrimp shell flour was 27.8% (139 gr) from its initial mass (500 gr). Volume development of white bread showed decreases in volume with each treatment from 136.433% to 111.504%. The most preferred fortification of shrimp shell flour on white bread was treatment 2.5% with an alternative value of 7.22 and characteristic value of color 9, aroma 7, taste 7, and texture 7, which means overall still preferred. The calcium content within treatment 2.5% was 30.095 mg/100gr which is significantly higher than the calcium of treatment 0% (1.465 mg/100gr) and could assist humans meet their calcium needs.

ORGANOLEPTIC VALUE OF BALI BEEF MARINATED WITH FRESH MORINGA LEAF, MORINGA LEAF TEA, AND MORINGA LEAF POWDER


 
 
 Bali beef is a meat that is quite attractive to the public. This study aims to find out the best ingredients and deter- mine the organoleptic value of Bali beef marinated using fresh moringa leaves, moringa leaf tea, and moringa leaf powder. Marinate the meat for 1 hour at room temperature. The research design used was a completely randomized design with four treatments and four replications. The four treatments were meat marinated with aquadest (P0); meat marinated using fresh moringa leaves 0.4% (P1); meat marinated using moringa leaf tea 0.4% (P2); and meat marinated using moringa leaf powder 0.4% (P3). The variables observed in this study were organoleptic tests of color, aroma, taste, texture, tenderness, and overall acceptance which were assessed by 15 semi-trained panelists. The results showed that Bali beef marinated using fresh moringa leaves, moringa leaf tea, and moringa leaf pow- der had a significant effect (P<0.05) on aroma, tenderness, and overall acceptance, but had no significant effect (P>0.05) on color, taste, and texture. The results of this study can be concluded that the best Bali beef marinade is using moringa leaf powder filtrate as much as 0.4% seen from the increase in the value of aroma, tenderness, and overall acceptance of the panelists.
 
 

Revitalizing Bites - Formulation of Low-budget Nutri Crackle Rusk for Empowering Pediatric Oncology Warriors.

Nutri Crackle rusk, developed using an innovative pigmented variety of black rice flour, possesses a rich nutritional profile with essential amino acids, dietary fibers, and antioxidants, offering unique health benefits beyond traditional rice varieties. Establishing healthy eating habits during childhood cancer treatment is crucial for long-term well-being. Mindful consumption, incorporating Nutri Crackle rusk instead of empty-calorie snacks, can significantly improve the quality of life of childhood cancer survivors during their survivorship period. The novel Nutri Crackle rusk using black rice flour was developed under proper hygienic conditions. Semi-trained panel and consumer panel members evaluated the organoleptic properties of the developed product. Nutrient components of the formulated Nutri Crackle rusk were examined through an organoleptic assessment. The nutrient composition of the formulated Nutri Crackle rusk was analyzed using a standard procedure. Sensory evaluation indicated positive feedback, with an overall acceptability score of 8.01. Nutrient analysis revealed a well-rounded profile, emphasizing energy provision (464.285 kcal), (11.97 g protein), (11.29 g fiber), and essential micronutrients (zinc, iron, and vitamins B1 and B2). Nutri Crackle rusk is a favorable and potentially beneficial snack for this vulnerable group. The study signifies that the novel healthy Nutri Crackle rusk is rich in fiber, zinc, iron, protein, vitamin B1, and vitamin B2. Intake of the developed Nutri Crackle rusk could be a healthy alternative for pediatric cancer patients and cancer survivors.

Improvement of sensory characteristics of Barangan banana (Musa acuminata Linn.) slices as a stirred yogurt topping

This study aimed to improve the sensory characteristics of bananas (Musa acuminata Linn.) slices as a stirred yogurt topping. Ascorbic acid was used in three different concentrations (C; 1%, 2%, and 3%) at three different soaking times (T; 4 mins, 5 mins, and 6 mins). Samples without soaking in ascorbic acid were used as a control. The sliced bananas were analyzed for color (brightness, L*; redness, a*; and yellowness, b*) and hedonic test (taste, aroma, and color) of 30 semi-trained panelists. The most preferred sample was then analyzed by descriptive test (taste, aroma, and color). The results showed that panelists mostly liked the slices banana soaked in 2% of ascorbic acid for 4 minutes. It had a strong sour taste, yogurt aroma, and brownish yellow color. The color values of the preferred sample of L*, a*, and b* were 98.1, -13.9, and +47.3 respectively. On the other hand, the control sample had sour taste, banana aroma, and blackish yellow color. The color values of the control sample of L*, a*, and b* were 94.2, -10.03, and 37.9 respectively. These results indicate that ascorbic acid could increase the appearance of Barangan banana as a stirred yogurt topping.

Effects of Tuber Size and Section on the acceptability of foods from Integrated Nutrient Grown D. cayenensis

Yam (Dioscorea spp) is an important staple in Nigeria, valued for its high carbohydrate composition. Among the edible yam species, white yam is mostly used in traditional meals. The study investigated the effect of tuber size and section on the acceptability of foods produced from integrated nutrient grown yellow yam (D. cayenensis) species. Three different sizes (small, medium, and big) of D. cayenensis yams species grown by integrated nutrient were processed into different food forms (fried, boiled & pounded) using different sections (Apex, Middle and Distal). Forty (40) trained and semi trained taste panel members evaluated twenty seven (27) food samples produced from improved yellow yam species. Sensory evaluation results were, as follows, the boiled yam sample showed values ranging from 6.20 (Small size Apex) to 7.20 (big size middle); fried sample ranged from 6.20 (medium middle) to 7.70 for big Distal. The pounded yam form had a range of 4.0 (an unacceptable value) for medium base to 7.09 (big medium). Generally, boiled and fried yam samples produced from the different sizes and sections of the yellow yams were accepted by the taste panel members. Fried and the boiled yams from the middle sections were more preferred than yam samples produced from other regions. The middle section in all the sizes particularly the big size of the yellow yam was preferred for pounding. The yellow yam species is therefore, recommended for use especially, in the production of traditional foods for human consumption

Proximate, Dietary Fibre and Organoleptic Analysis of Mung Beans Yoghurt

Mung beans have the potential to be processed into functional food. Mung beans are known as high-nutrition foods, especially protein and dietary fibre. One of the alternatives in processing mung beans is fermentation, which will produce mung bean yoghurt. The fermentation process can increase the nutritional value of mung beans. Besides that, the fermentation of mung bean yoghurt can also increase the consumer acceptability and economic value of mung bean. The objective of this research is to determine the ash content, water content, protein content, fat content, carbohydrate content, and dietary fibre content of mung bean yoghurt, and also to find out the results of organoleptic analysis of mung bean yoghurt. This is a cross-sectional study, measuring every variable at one time on mung bean yoghurt. Organoleptic test, include the colour, aroma, flavour and texture of yoghurt were measured among 30 semi-trained panelists. Mung bean yoghurt contains 84 (45%) of water, 0 (7%) of ash, 7 (26%) of protein, 0 (15%) of fat, 7 (44%) of carbohydrates and 3 (66%) of dietary fibre. For organoleptic analysis, the color of mung bean yoghurt does not differ significantly compare to commercial cow milk yoghurt. While for the aroma, flavour, and texture, mungbean yoghurt differs significantly from commercial cow milk yoghurt. This research can be concluded that the protein and dietary fibre content of mung beans yoghurt is higher than commercial cow milk yoghurt. However, mung bean yoghurt has less fat than commercial cow milk yoghurt. The aroma, flavour, colour of commercial cow milk yoghurt is preferable to mung bean yoghurt.

Physical quality and consumer acceptance of beef patties containing different levels of moringa oleifera leaf flour extract

The aim of this study was to determine the effect of Moringa oleifera leaf flour extract (MOLFE) utilization on medium beef patties. The addition levels of MOLFE were set at 0 (P0), 2 (P1) and 4% (P2) (w/w). A total of 25 semi-trained panellists was asked to evaluate consumer acceptance using a preference measurement instrument of a 9-point hedonic scale. The physical quality and hedonic test data were analysed using analysis of variance followed by the Tukey test for a significantly different data. This study revealed a notable effect of MOLFE on raw patties pH (p<0.05), wherein its addition markedly decreased the raw pH value. No significant effect was observed for cooked pH, cooking loss and water holding capacity (WHC). Likewise, the hedonic test result was not differed among treatments (p>0.05), indicating acceptable inclusion of MOLFE into beef patties up to 4%. This study suggests the utilization of MOLFE up to 4% level can be applied to the manufacture of beef patties while maintaining its consumer acceptance.

Chemical, Functional and Sensory Properties of Ogi–Mango Mesocarp Flour

Ogi, a cereal fermented paste was produced from maize fortified with mango mesocarp. This would definitely result in increased protein intake for consumers since most of the grain protein would still be present in the ogi (except for what is leached during steeping and in the wash water). However, there was decrease in fat and protein content of the blends as the substitution increases. The slight variation in carbohydrate content may be due to alterations in other components (protein, fat, ash, fibre and moisture). The study also recorded reduction in viscosity as the mango mesocarp flour increased. The decrease in viscosity may be ascribed to the reduction of fermented maize flour which consequently reduced the starch content of the blends. The lower viscosity observed in the flour indicated that it could be used as a weaning food. Also the hygroscopicity of the flour increased with mango mesocarp flour inclusion. This may be ascribed to the presence of more hydrophilic carbohydrate from reducing sugars in the mango mesocarp flour. Βeta-carotene increased with increase in mango mesocarp inclusion. Sensory evaluation of the samples was carried out using semi-trained panel consisting of ogi-pap consumers who are familiar with with ogi-pap quality. The control (Sample A) was rated low; in all; the attributes increased significantly (P≤ 0.05) as the percentage of mango mesocarp flour increased. The blends with higher percentages of mango mesocarp flour were most preferred. This implies that incorporation of mango mesocarp flour could improve the sensory attributes of fermented maize flour. The preference for the taste and flavour of the blends increased significantly (P≤ 0.05) with increase in percentage of mango mesocarp flavor. The increase in preference may be attributed to the sugar and flavor components of mango fruits respectively.

Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature

Fermentation of whey often faces problems with the product clarity due to the milk solids residue from previous cheese making process. The aim of this research was to determine the clarity and the performance of fermented whey precipitation process in the presence of pectin and chitosan as coagulant. Whey was initially pasteurized and added with pectin and chitosan prior to fermentation with mixed starter culture. Fermented whey was stored in refrigerator for 24 hours. Data were obtained using visual analysis by 15 semi-trained panelists. Qualitative scorings were given by (+) or (-) markings from the specified criteria. The data were compiled in a table, showcasing the observed characteristics at the initial and final states of fermentation. The results showed that the highest clarity (+++) was achieved by the fermented whey with the addition of pectin, as well as most stable sediment performance (+++) was also produced by pectin treatment. However, while fermented whey with the addition of pectin exhibited clarity, the level of clarity achieved by fermented whey with the addition of chitosan was superior.

Formulasi Sereal Berbasis Tepung Ubi Ungu, Tepung Tempe, dan Telur Puyuh sebagai Makanan Tambahan Alternatif untuk Balita Gizi Kurang

Background: The government's effort to overcome toddlers with malnutrition is by providing additional food through local food diversification. One form of alternative food that can be made is in the form of cereals made from local food, purple sweet potato flour, tempeh flour, and quail eggs; Objective: Knowing the formula, quality and hedonicity, and the nutritional content of cereals based on purple sweet potato flour, tempeh flour, and quail eggs as alternative food additives for undernourished toddlers;Method: The study used an experimental design. Consisting of three types of treatment, with a ratio of purple yam flou and tempeh flour, namely 50%: 50% (F1), 60%: 40% (F2), and 80%: 20% (F3). The best cereal formula was obtained through a hedonic test with semi-trained panelists, nutritional content test using proximate analysis;Results: The cereal formula chosen was F3 with 494 kcal of energy, 7.06 grams of protein, 23.78 grams of fat, 62.96 grams of carbohydrates, 4.25% water content, and 1.96 grams of ash content. 51 of 2016 and SNI 01-7111.2-2005 regarding nutritional supplementation product standards, the protein and fat content of cereals has not met the requirements while the energy, carbohydrate, water, and ash content have met the requirements; Conclusion: The cereal formulation chosen was F3 with a ratio of 80% purple sweet potato flour and 20% tempeh flour. It is necessary to improve the cereal formula so that it meets the quality requirements for complementary foods for toddlers.

Tingkat Kesukaan The Angel Pastry dengan Substitusi Tepung Bonggol Pisang dan Daun Mangga

One of the local food ingredients that can be used as a base for making pastry as an alternative diet for obesity in children is banana tubers and mango leaves. Banana stems and mango leaves can be processed into flour which can reduce damage and increase added value. Banana hump flour and mango leaves can be processed into various snacks, one of which is The Angel Pastry. The higher fiber and antioxidant content by substituting banana hump flour and mango leaves in the angel pastryhas the potential to be a filling snack. The aim of this research was to determine the level of preference for The Angel Pastry formulation with the substitution of banana hump flour and mango leaves. The experimental design used in this research was RAL (Completely Randomized Design). The substitution formulation for banana hump flour and mango leaves in making The Angel Pastry is 0,15, and 30%. The resulting Angel Pastry will be tested for the level of liking of 30 semi-trained panelists. The results showed that the substitution of banana hump flour and mango leaves had asignificant effect on the parameters of color, aroma, taste and texture preference level. Substitution of banana hump flour and mango leaves in making The Angel Pastry at 15% is the best treatment with a color preference level value of (4.72); aroma (4.89); taste (4.48); texture (4.82).Keywords: the angel pastry,banana flour, mango leaves, sensory evaluation

Effects of blenderized watermelon with the rind on satiety, postprandial glucose, and bowel movement, with sensory evaluation

Watermelon is a well-liked fruit containing bioactive compounds and nutrients. Watermelon research on metabolic diseases often involves flesh, yet rind is less explored. This study examined effects of watermelon with rind on satiety, postprandial glucose, and bowel movement with a sensory evaluation in healthy adults. The study included 21 participants (age 23.6 ± 5.7y, BMI 22.6 ± 2.8 kg/m2) in a randomized double-blind crossover design. Participants consumed one cup of blenderized watermelon with and without rind separated by a one-week washout period. Sensory analysis included 23 semi-trained panelists to complete a triangle and a 7-point hedonic scale test. Results revealed significant increase in satiety for both trials over time, with more fullness for watermelon with rind (P < 0.05). Rind stabilized glucose response compared to flesh (P < 0.001). No bowel movement differences were found for either trial. Most sensory panelists (91 %) identified the sample of watermelon with rind in the triangle test (P < 0.001). Higher ratings in color, consistency, smell, flavor, and sweetness for watermelon compared to watermelon with rind (P < 0.01). Overall acceptance was significantly higher for watermelon compared to watermelon with rind (P < 0.001). Findings suggest health-promoting effects of watermelon rind on satiety and glucose, but higher acceptance for watermelon flesh vs watermelon flesh with rind. Future studies should investigate potential benefits of rind in disease prevention and attenuation. Advancement in food technologies is also needed to increase palatability to promote rind consumption.

Tingkat Penerimaan Konsumen Terhadap Kaldu Bubuk Penyedap Rasa Berbahan Baku Udang Rebon (Acetes Erythraeus), Limbah Ikan Gabus (Channa Striata), Dan Limbah Udang Windu (Penaeus Monodon)

Broth is a flavoring product which is generally produced from the process of cooking high-protein ingredients such as meat with water, with or without other additions. The flavoring broth that is favored generally made from chicken and beef, although fish and shrimp and even their waste can also be used to make natural flavoring broth. This research aims to determine the level of consumer preference of flavoring powder broth made from 3 ingredients/samples, namely snakehead fish waste, tiger prawn waste and rebon shrimp. This research was carried out by making powdered broth and hedonic test to determine the level of preference from consumers. This test used 25 semi-trained panelists with color, aroma, texture and taste parameters. The test results showed that flavoring powder broth made from snakehead fish waste was preferred by consumers in terms of texture, broth made from tiger prawn waste was highly preferred in terms of taste parameters, and samples made from rebon shrimp as raw materials were preferred in terms of color and aroma parameters