Texture Values Research Articles

Echocardiographic feature analysis for differentiating myocardial hypertrophy etiologies using artificial intelligence

Abstract Background Left ventricular hypertrophy (LVH) is a common finding in cardiovascular diseases, necessitating precise etiological differentiation for tailored treatment strategies. Echocardiography, crucial for detecting LVH, often exhibits limited accuracy in differentiating LVH etiology. Artificial Intelligence (AI) holds promise in augmenting echocardiographic feature analysis, thereby enhancing LVH assessment. Objectives We aimed to develop an explainable AI algorithm detecting LVH and differentiating its common etiologies, such as hypertrophic cardiomyopathy (HCM), cardiac amyloidosis (CA), or hypertensive heart disease (HHD), based on echocardiographic images. Methods The developmental datasets were sourced from diverse medical centers (867 subjects), while an independent external validation set was obtained from a single tertiary medical center (619 subjects). Utilizing the four fundamental echocardiographic views, conventional and harmonization-driven myocardial textures and geographic features were extracted, and the explainable classification algorithm was developed. (Figure 1) Results The developmental dataset (mean age, 52.0±17.9 years; 60.3% male) comprised with LVH present in 67.6% of the training set and 63.2% of the internal validation set (P=0.323). The external validation set (mean age, 51.3±14.6; 48.6% male) showed a significantly lower LVH prevalence than the internal validation dataset (33.1% vs. 63.2%; P <0.001). In internal validation, the classification model accurately detected LVH with an area under the curve (AUC) of 1.00 (95% confidence interval [CI], 1.00–1.00). For HCM, CA, and HHD classification, it achieved AUCs of 0.97 (95% CI, 0.94–0.99), 0.95 (95% CI, 0.90–0.99), and 0.86 (95% CI, 0.78–0.93), respectively. In external validation, the model maintained impressive performance: LVH, 1.00 (95% CI, 0.99–1.00); HCM, 0.96 (95% CI, 0.92–0.98); CA, 0.89 (95% CI, 0.83–0.93); and HHD, 0.86 (95% CI, 0.81–0.91). (Figure 2) Overall, the AI-enhanced echocardiographic feature analysis successfully differentiated the causes of LVH, demonstrating high accuracy in internal validation and external validation cohorts (89.6 and 92.7%, respectively). Harmonization-driven textures were pivotal in LVH detection and HCM differentiation, while conventional textures and myocardial thickness were influential in CA and HHD differentiation. Conclusion This study showed that AI-enhanced echocardiographic feature analysis accurately identified LVH and its etiologies, highlighting the value of AI-driven texture and spatial analysis in LVH evaluation. Process of Echo feature-extraction AUC of Model in LVH differentiation

Consumer awareness and adoption of multi-source edible oils: key influencing factors and barriers

Edible oils are essential to Indian cooking methods and flavour profiles and they have long been a component of human nutrition and culinary traditions. These oils, derived from a range of plant sources, significantly improve the taste, texture and nutritional value of food. In recent years, there has been a surge in interest in Multi-Source Edible Oils (MSEO), also known as blended oils, which combine two or more types of vegetable oils to create products with improved cooking properties and nutritional profiles. Edible oil consumption is influenced by various factors, such as marketing efforts, culinary preferences and health consciousness. As lifestyle-related health conditions such as cardiovascular disease and diabetes become more prevalent, many consumers are becoming more concerned about their cooking oil choices. The purpose of this study is to examine consumer awareness, adoption factors and barriers related to MSEO in Coimbatore, Tamil Nadu. The study uses statistical tools like factor analysis and Garrett ranking to identify the major factors and constraints in adopting MSEO. The study reveals that, while most respondents are aware of MSEO, only a few use it. Product performance emerges as the main factor influencing adoption, while marketing, health and economic variables also play a role. Major barriers include higher prices, preference for traditional oils and lack of knowledge. These findings can aid the development of strategies to enhance MSEO adoption, potentially leading to healthier dietary practices in the region.

Texture parameters' impact on computational efficiencies of Multigrid and Progressive mesh densification methods for solving textured journal bearing problems

Abstract The numerical solution of textured journal bearings can be obtained by different methods such as progressive mesh densification (PMD), multigrid (MG) and fixed mesh or fixed mesh density (FMD). However, the computational efficiencies of these methods vary greatly while solving textured journal bearing problems. In the present study, computational efficiencies of the PMD, MG and FMD methods are compared, by varying texture and bearing parameters such as texture portion, dimple area density, dimple aspect ratio, dimensionless clearance and dimensionless length, while solving dimple textured journal bearing problems. From this study, it is observed that the PMD method has superior computational efficiency compared to the MG and FMD methods for the range of values of texture and bearing parameters considered in the numerical analysis.

Assessment of Sensory and Nutritional Attributes of Finger Millet-based Traditional Food Products of Assam, India

Background: Millet based diets contain multiple health promoting components and considered as climate-resilient course grain cereals. The United Nations designated 2023 as the 'International Year of Millets' to spotlight the resilience and health benefits of these climate-adaptable crops. In line with this, the Shree Anna (Millet) Gram Yojana was initiated to promote millet production and consumption, aiming to combat malnutrition. An essential aspect of this initiative is the substitution of millet for rice in traditional recipes, a strategy for sustainable food and nutritional security. This study, conducted by the AICRP on Women in Agriculture at Assam Agricultural University, Jorhat, focused on utilizing Finger Millet (Eleusine coracana) in Assam's traditional food products—Burbhuria pitha, Pat pitha, Tel pitha, and Mithoi. Aim: Evaluating the quality of these millet-based food products in terms of organoleptic properties and nutritional composition. Methodology: A nine-point hedonic scale was used to conduct sensory evaluations by ten trained and semi-trained panelists from the Department of Food Science and Nutrition, and nutritional composition was examined. ICAR WASP software was utilized to analyze the data using the Completely Randomized Design method. Results: Results indicated that Finger Millet substituted for rice in traditional food products of Assam received higher acceptability scores and exhibited improved nutritional profiles compared to control products. Conclusion: This study underscores the potential of value-added products with Finger Millet to enhance flavour, texture, taste, and nutritional value of traditional foods, offering benefits to the populace of Assam.

Nanotechnological Applications in Current Innovative Approaches in Dairy Technology- A review

Nanotechnology offers significant potential in the dairy industry, influencing a range of products such as milk, cheese, yogurt, butter, fermented milk, and buttermilk. The use of both bottom-up and top-down processing approaches yields extensive insights into the intrinsic and extrinsic characteristics of dairy products. A variety of nano-techniques including nanoemulsion, nanoencapsulation, nanoliposomes, nanotubes, nanofibers, and nanocapsules are employed within the dairy industry. These methods, in conjunction with nanosensors, nanolaminates, and nanocoatings, act as efficient packaging solutions, providing critical information on product safety, stability, and quality. Nanotechnology is also highly effective in detecting foodborne pathogens and excels in pathogen control. It plays an essential role in food fortification by encapsulating nutrients, ingredients, and compounds, thus enhancing the texture, taste, aroma, quality, and nutritional value of food. Notably, nanoparticles such as zinc oxide, silver, and titanium demonstrate potent mechanisms for disrupting bacterial cell walls, aiding in compound absorption, and improving physiological functions. This review presents the applications of nanotechnology in the dairy industry, along with pertinent studies and their outcomes regarding the utilization of these technologies in dairy products.

Effect of Carbohydrate Formulas on Instrumental and Sensory Parameters in Dry-Fermented Iberian Pork Sausages.

Dry-fermented sausages are appreciated all over the world for their sensory characteristics. Carbohydrates (sugars) are added during the production process, the type and quantity of which directly affect the quality of this product. However, there are few data on the role of sugars on instrumental and sensory parameters of sausages derived from Iberian pork. The objective was to determine the effect of different carbohydrate formulas during the ripening time on the quality of dry-fermented Iberian pork sausages. Five batches were formulated with different combinations and concentrations of carbohydrates (dextrose, dextrin and glucose syrup), making 16 sausages per batch on which to perform repeated measurements throughout the ripening process. Physicochemical characteristics, instrumental colour, textural parameters and sensory attributes were analysed. The C- batch (without any carbohydrate addition) showed unstable pH evolution and high b* values throughout the ripening process and the lowest instrumental texture values (for hardness, springiness and chewiness). The D10d5 batch also presented an unstable pH evolution but low a* values, and it was the highest rated by consumers for sensory texture attributes. This batch, made with dextrose (in higher proportion) and dextrin, differed from the other Iberian pork sausages, suggesting that this carbohydrate formula may be more appreciated by Mediterranean consumers.

The Effects of Laxogenin and 5-Alpha-hydroxy-laxogenin on Myotube Formation and Maturation During Cultured Meat Production.

Cultured meat (CM) is derived from the in vitro myogenesis of muscle satellite (stem) cells (MSCs) and offers a promising alternative protein source. However, the development of a cost-effective media formulation that promotes cell growth has yet to be achieved. In this study, laxogenin (LAX) and 5-alpha-hydroxy-laxogenin (5HLAX) were computationally screened against myostatin (MSTN), a negative regulator of muscle mass, because of their antioxidant properties and dual roles as MSTN inhibitors and enhancers of myogenesis regulatory factors. In silico analysis showed LXG and 5HLXG bound to MSTN with binding free energies of -7.90 and -8.50 kcal/mol, respectively. At a concentration of 10 nM, LAX and 5HLAX effectively inhibited the mRNA and protein expressions of MSTN, promoted myogenesis, and enhanced myotube formation and maturation. In addition, by acting as agonists of ROS downregulating factors, they exhibited antioxidative effects. This study shows that supplementation with LAX or 5HLAX at 10 nM in CM production improves texture, quality, and nutritional value. We believe this study fills a research gap on media development for myotube formation and maturation, which are important factors for large-scale in vitro CM production that improve product quality, nutritional value, and efficacy.

The Influence of Lipase Enzyme Level and Ca(OH)2 Usage in the Production of Protected Lemuru Fish Oil Supplement on the Texture, Nutrient Content, and Fatty Acid Value of the Product

The scarcity of feed energy source to ruminant can be anticipated by adding oil to the feed. However, the effect of adding oil to the feed more than 7% will reduce the activity of fiber-degrading microbes because fat is toxic. In addition, fat in the feed will easily undergo biohydrogenation by rumen microbes so that it will reduce its function. Making fat protection feed using lemuru fish oil with a combination of lipase enzymes and Ca(OH)2 can be a solution because it aims to protect fat from biohydrogenation in the rumen. The experiment used a completely randomized design method with a 3×2 factorial pattern with factors 1) lipase enzyme (0%, 0.5%, and 1%) and factor 2) Ca(OH)2 (20% and 25%). The product results obtained showed that the product quality was in good condition with the product hardness criteria at number 4 (hard). Analysis of variance showed no significant effect on interaction,enzyme factor and Ca(OH)2 factor (P>0.05) on DM, OM, CF and acid number where the combination of L1K20 treatment (1% enzyme and 20% Ca(OH)2) produced the highest DM content of 90.25±1.12%; OM 81.98±1.35%; CF 14.62±0.53%; and the lowest acid number of 0.54±.0.06 mg KOH/g sample. The conclusion that can be given is that the use of a combination of 1% lipase enzyme and 20% Ca(OH)2 in fat protection products produces good quality products in terms of product hardness, high nutrient content and low acid number according to the standard fatty acid number below 1 mg KOH/g sample.

Physical and organoleptic properties of chocolate jam with the addition of cobia gelatin

Chocolate spread or most people know it as chocolate jam is one of the cocoa products that is favoured by everyone. Besides having a delicious taste, chocolate also contains nutrients that are good for the body. Chocolate jam requires physical properties, especially the right texture so that it can be applied to food products such as bread. The addition of gelatin is expected to improve the texture of chocolate jam. The purpose of this study was to determine the effect of the addition of cobia gelatin with different concentrations on the physical and organoleptic properties of chocolate jam and to determine the best addition of cobia gelatin to chocolate jam. This research was conducted using a completely randomized design with one factor, namely the different concentrations of cobia gelatin. Cobia gelatin was added to chocolate jam with different concentrations of 0%, 0.5%, 1%, and 1.5%. The tests carried out include texture test, density test, and organoleptic test which includes a hedonic test of chocolate jam, spreadability, and ease of meltability in the mouth. The results showed that the addition of gelatin concentration in chocolate jam affects the texture, density, and organoleptic values. Chocolate jam with the addition of 1.5% cobia gelatin gave the highest value in the hardness parameter of 0.65, cohesiveness of 0.33, and gumminess of 0.31, while the highest value for adhesiveness and density was found in the chocolate jam with the addition of 1% cobia gelatin. The organoleptic test showed that the favorability of the chocolate jam increased as the concentration of cobia gelatin increased. The addition of cobia gelatin to the chocolate jam can produce a chocolate jam texture that is more compact and denser but easy to spread.

Effect of ultrasound applications on physico-chemical, sensory, and microbiological quality of rainbow trout (Oncorhynchus mykiss W.)

Ultrasound, whose use has increased in recent years, is one of the most important food processing methods that provides to maintain food quality and increase food safety. The effect of ultrasound treatment on some quality characteristics of vacuum packed rainbow trout (Oncorhynchus mykiss W.) fillets during cold storage was determined. Experimental groups were formed using different power and duration variables (30%W/5 min.; 30%W/15 min.; 80%W/5 min, and 80%W/15 min.).The samples were stored at 4±1ºC until physico-chemical (moisture, pH, color, and texture), sensory, and microbiological analyses were performed. The effect rates of ultrasound application on the evaluated quality characteristics differed from each other. While there was a significant difference between the groups in the decrease in moisture, increase in pH value and changes in sensory parameters, the change depending on storage was not observed within the group. The decrease in colour and texture values was prevented to a certain extent. It was observed that the effect of ultrasound applications on microbiological inactivation varied according to the type of bacteria and application conditions. The lowest increase in the number of the total mesophilic aerobic bacteria, the total psychrophilic aerobic bacteria, and the lactic acid bacteria was detected in the (80% W/5 min) group, while Enterobactericeae and Pseudomonas spp. were detected in the (80% W/15 min) group. The highest inactivation was observed in Pseudomonas spp. bacteria. Our results showed that ultrasound can be an important alternative food processing method to maintain the quality characteristics and food safety of fish meat.

Rheological Characterization of Chapatti Fortified with Chia and Cantaloupe Seeds Flour

Chia seeds (Salvia hispanica L.) are highly nutritious, offering abundant vitamins, minerals, antioxidants, and omega-3 fatty acids. They contain significantly higher levels of micronutrients than wheat flour. Similarly, cantaloupe seeds (Cucumis melo L.) are rich in antioxidants and have been shown to extend the shelf life of chapatti. This study developed and analyzed ten formulations to evaluate the effects of incorporating varying proportions of chia seeds (0–10%) and cantaloupe seeds (0–20%) into wheat flour for chapatti production. The findings highlight the potential of using these seeds to create healthier chapatti without compromising quality. The enriched chapatti exhibited better hydration properties and required shorter dough stability times, suggesting improved efficiency for large-scale production. The addition of chia and cantaloupe seeds enhanced sensory attributes, particularly by softening the chapatti texture, which aligns with consumer preferences for softer flatbreads. The study observed a notable increase in water absorption capacity, ranging from 59.36% to 71.56%. Dough development times varied between 1.52 and 4.32 minutes, while stability times decreased from 9.17 to 4.03 minutes. Chapatti hardness was reduced, with texture values decreasing from 8.936 to 6.91, contributing to its improved softness. Among the formulations, treatment T6 (comprising 74% wheat flour, 20% cantaloupe seed flour, and 6% chia seed flour) achieved the highest consumer acceptability. In conclusion, fortifying chapatti with chia and cantaloupe seed flours not only enriches its nutritional content but also enhances its functional and rheological properties, offering a healthier and more appealing alternative for consumers

A preliminary exploration of the synergistic preservation effect of electrostatic field and superchilling on muscle foods: Mechanisms, influencing factors, applications, and challenges.

Muscle foods that are highly perishable require effective preservation technologies to maintain their quality and extend their shelf life. Electrostatic field (EF) treatment, superchilling (SC), and their combined technologies have received attention for their effectiveness in improving muscle food quality. However, the lack of a comprehensive understanding of their mechanism and combined effects on muscle foods has limited their application. Therefore, the review began with a discussion of the mechanisms, influencing factors, and equipment development underlying EF treatment and SC of muscle foods. It then reviewed the research progress made to date and highlighted the effects of these technologies on various quality attributes, such as texture, color, and nutritional value. Additionally, the review explored the potential synergistic effects of combining these technologies and discussed how they could complement each other to achieve superior preservation outcomes. The EF significantly improves muscle food quality by inhibiting ice crystal growth, blunting enzyme activity, causing microbial electroporation, and generating ozone. SC technology utilizes low temperatures to form an ice crystal shell, effectively inhibiting the reproduction of microorganisms and passivating the activity of enzymes, thereby extending the shelf life. The combination of the two, through the dual inhibition of bacteria and enzymes and the regulation of ice crystals, can build an excellent preservation system to bring a better preservation effect for muscle foods. Future research should prioritize safety issues, equipment cost, and process optimization while exploring innovative applications. This will provide theoretical and technical support for the progress of muscle food preservation technology.

SEED MORPHOMETRY OF SELECTED PLANT SPECIES FROM BROMO TENGGER SEMERU NATIONAL PARK, EAST JAVA, INDONESIA: THE SIGNIFICANCE IN IDENTIFICATION AND DISPERSAL

Seed morphological characters assessed through morphometry, include both qualitative and quantitative parameters. These are crucial for supporting taxonomic identification and classification processes, as well as predicting traits related to seed dispersal strategies. This study aimed to identify the most influential morphometric characters for classifying seed types and their dispersal strategies. Seeds from 12 selected species, collected during a plant exploration at Bromo Tengger Semeru National Park (BTSNP), were analyzed. Measurements include seed length, width, thickness, weight, volume, and hilum size, along with observations of seed color, texture, and shape to calculate the Eccentricity Index (EI) and Flatness Index (FI). Data were analyzed using Principal Component Analysis (PCA) and cluster analysis in PAST ver.4.04. The results revealed two seed groupings of species associated with M. acuminata from BTSNP based on morphometric influences: Group I, influenced by weight, color, hilum size, shape, texture, and EI value; and Group II: influenced by length, width, thickness, volume, and FI value. Overall, quantitative characters were more influential than qualitative ones in identifying the seeds of the 12 species studied. Thus, numerical characters serve as valuable supporting features for species grouping. Additionally, most seeds from the 12 species are likely dispersed by animals.

Acceptance of Skipjack Tuna Fish Nuggets with Moringa Leaves to Prevent Stunting in Toddlers

Background: The problem of stunting in toddlers is a priority for handling because it threatens human quality. Providing nutritious local food rich in animal protein is the key to handling toddler nutrition because it provides essential amino acids. One of the local foods that is rich in protein and easy to obtain in South Sulawesi is Skipjack Tuna (Katsuwonus pelamis) which contains complete protein and is rich in omega-3 fatty acids. Another local food is Moringa leaves (Moringa oleifera) which contain protein, vitamin A, and iron. This study aims to formulate and test the acceptability of skipjack tuna nuggets with the addition of moringa leaves.. Method: This research was conducted in August-September 2024. The formulation process of Skipjack Tuna and Moringa Leaf Nuggets was carried out at the Nutrition Laboratory of the Muhammadiyah University of Parepare, followed by testing the nutritional content at the Makassar Health Center and then organoleptic testing was carried out in Parepare City. The research sample consisted of 15 parents who had toddlers aged 24 months to 59 months by purposive sampling. Result: This research was conducted in August-September 2024. The formulation process of Skipjack Tuna and Moringa Leaf Nuggets was carried out at the Nutrition Laboratory of Muhammadiyah University of Parepare, nutritional content testing at BBLK Makassar and then organoleptic testing on a research sample of 15 parents who have toddlers aged 24 months to 59 months using purposive sampling. Conclusion: Formulation F1 has the highest protein and carbohydrate content, while Formulation F2 has the highest fat content. The results of the organoleptic test showed that Formulation F2 was considered the most preferred by respondents, with the highest values for color, aroma, and taste, while Formulation F1 had the highest value for texture.

Functional characteristics of whole-food arabinoxylans from sweet maize varieties

A comparative study was conducted to elucidate differences in the functional properties of arabinoxylans (AXs) derived from different sweet maize fibers (AX2, AX6, and AX39). AX39 had the highest A/X value of 0.68 and the largest Mw, while AX6 contained more disubstituted xylose. The difference in Mw led to the changes in viscosity of AXs. When the concentration was 9%, the difference in viscosity of AXs was obvious: AX39 > AX6 > AX2, and AX39 showed distinct shear thinning property. Moreover, ferulic acid and p-coumaric acid were the dominant phenolic acids in AXs. The content of ferulic acid was proportional to antioxidant activity, and AX2 with the highest content of ferulic acid (96.13 μg/g) had the highest antioxidant activity. The contents of short-chain fatty acids (SCFAs) produced during the in vitro fermentation of AXs were influenced by their structural properties. The total SCFAs of AX39 and AX2 were higher than that in AX6 due to their higher A/X and ferulic acid content. These results indicate that AX from different sources has different structural and functional characteristics, appropriate AXs can be selected according to actual needs to enhance the texture or nutritional value of the food.

Effect of astaxanthin and carvacrol co-encapsulated emulsion and chitosan on the physicochemical, rheological, and antimicrobial properties in nitrite-free meat spread.

The quality and safety of meat products are critical concerns in the food industry, and consumer demand for clean-label products is increasing. To meet these needs, this study aimed to develop a nitrite-free meat spread using an astaxanthin (0.04wt%) and carvacrol (15wt%) co-encapsulated emulsion (AE) and chitosan. Thermal stability and antimicrobial activity of prepared AE were evaluated. Nitrite-free meat spreads were formulated by adding astaxanthin and carvacrol-containing oil (AO), AE, and/or chitosan, and physicochemical, rheological, and antimicrobial properties were assessed. Adding AE, and/or 1% chitosan improved the physicochemical and antimicrobial properties of the meat spreads. AE increased the unsaturated fatty acid content, improved redness, reduced cooking loss, and enhanced emulsion stability. Microsurface and rheological analyses revealed a more uniform fat/oil distribution and lower textural values in samples containing AE. AE and/or chitosan also enhanced microbiological stability. Correlation analysis suggested that AE and/or chitosan could effectively replace nitrite.

Physicochemical and Sensory Value of Frozen Egg Tea Drinks with Addition Carboxymethyl Cellulose (CMC)

Egg tea is a nutritious traditional drink popular in Minangkabau and West Sumatra and outside this area. Drinks usually consumed hot can be frozen to expand marketing, extend shelf life, and enjoy egg tea at low temperatures while maintaining its quality. This research proposed the physicochemical and sensory value of adding carboxymethyl cellulose (CMC) to frozen egg tea drinks. This research used an experimental, completely randomized design of five treatments and four replications. The CMC percentages were used from 0% to 0.8%. The parameters observed in the study were protein content, fat content, total solids, and sensory value. The results of the research showed that the addition of CMC to frozen egg tea drinks had a significant effect (p < 0.05) on protein content, fat content, total solids, and sensory tests (sensory value of texture and overall acceptability) but had no significant effect (p > 0.05) on sensory test for color, taste, and aroma. This research concludes that frozen egg tea drinks with the best CMC percentage was obtained by adding 0.6% CMC with a protein content of 3.09±0.25%, fat content of 1.12±0.02%, total solids of 12.13±0.18%, and a favorable sensory assessment.

Rancangan kemasan pelindung apel selama tranportasi berbahan dasar eceng gondok dan sabut kelapa

Packaging during the transportation process greatly influences the damage to horticultural products. Harvest apples are usually packed in wooden boxes or bamboo baskets and stacked until they reach maximum capacity. This makes the fruit easily damaged by bruising due to high piles. Based on these conditions, it is necessary to handle horticultural products in the form of apples to reduce damage to the fruit during transportation to maintain the quality of the apples until they reach consumers and extend the shelf life of the fruit. This research aims to design protective packaging for apples from a combination of water hyacinth and coconut fiber. The experimental method was carried out in this research with 2 factors consisting of 3 levels; factor one the combination of packaging materials, and factor two was the pressure of the packaging printer. Nine experimental units were obtained from the combination of the two treatments, namely K1T1 (E 90% + S 10%) with a pressing pressure of 400 psi, K1T1 (E 90% + S 10%) with a pressing pressure of 700 psi, K1T1 (E 90% + S 10% ) with a pressing pressure of 1000 psi, K2T1 (E 60% + S 40%) with a pressing pressure of 400 psi, K2T2 (E 60% + S 40%) with a pressing pressure of 700 psi, K2T3 (E 60% + S 40%) with pressing pressure 1000 psi, K3T1 (E 30% + S 70%) with pressing pressure 400 psi, K3T2 (E 30% + S 70%) with pressing pressure 700 psi, K3T3 (E 30% + S 70%) with pressing pressure 1000 psi. The results showed that the combination treatment of K2T2 with a pressing pressure of 700 psi provided the best protective quality for apples with the lowest percentage of mechanical damage and reduction in apple mass, at 5.556%, 2.55%, respectively. The springiness and texture values for apples were the highest with values respectively 3.17 mm, 16.7335N. Meanwhile, the highest packaging compressive strength value was obtained in the K3T3 treatment with a value of 26.164N.

Physical Characteristics, Moisture Content and Organoleptic Properties of Afkir Laying Hen Meat with Different Marination Durations in Pineapple Crown Extract

Afkir laying hen meat has a tough texture, making it less desirable to consumers. Pineapple crown extract is known to improve the texture of spent laying hen meat due to its bromelain enzyme content. This study aims to determine the effect of marination duration using pineapple crown extract on the pH, cooking loss, water content, water holding capacity, texture, and organoleptic value of spent laying hen meat. The study was conducted using a Completely Randomized Design with 4 treatments (different marination times of 0, 2, 4, and 6 hours) and 5 replications. The parameters observed in this study included pH, cooking loss, water content, water holding capacity, texture, and organoleptic values. Test data were analyzed statistically using Analysis of Variance with a 5% significance level, and if significant effects were found, the analysis was followed by Duncan’s Multiple Range Test. Organoleptic test data were analyzed with the Kruskal-Wallis method, and if there were significant effects, further analysis was conducted using the Mann-Whitney test. The results showed a significant effect (P<0.05) of marination time using pineapple crown extract on the pH, water content, and organoleptic parameters, including taste, texture, color, and overall preference, with no significant effect (P>0.05) on cooking loss, water holding capacity, or the aroma attribute in the organoleptic test. Marination time also decreased the toughness of afkir laying hen meat texture, as analyzed descriptively. Marination for 2-6 hours decreased pH and water content, tenderized the texture, and improved meat preference. Keywords: Afkir laying hen; bromelain; tenderness; pineapple crown; marination

Pengaruh Konsentrasi Ragi dan Metode Pemasakan Terhadap Karakteristik Fisikokimia dan Organoleptik Tapai Pisang Janten (Musa acuminata colla)

Tapai is a traditional food obtained from a fermentation process using yeast. The material used in the manufacture of tapai is a material that contains starch. One of the starchy ingredients that can be processed into tapai is the janten banana. Quality tapai has a distinctive taste, sweet and sour, producing an alcoholic aroma. Tapai quality can also be determined based on its physicochemical characteristics. Tapai fermentation is influenced by several factors, namely the yeast concentration and the cooking method used. This study aims to prove the effect of yeast concentration with various cooking methods on the physicochemical and organoleptic characteristics of Janten banana tapai. The yeast concentrations were 0.5% and 2%, while the cooking methods used were steaming and boiling. This experiment used a completely randomized design (CRD) with two factorials and two repetitions. The data were analyzed using a two-way ANOVA test with a level of α=5%, and if there was a significant effect, then a DMRT follow-up test was carried out with a level of α=5%. Treatment of 2% yeast concentration using the steam cooking method produced the best janten banana tapai with a texture value of 2.93 mm/g/s, 68.03% moisture content, 1.61% ash content, 3.25% alcohol content, pH 4 .78 and 25.55% total titrated acid.