Hard candy with the addition of roselle flower petal extract is considered an innovative product to improve the functional properties and sensory acceptance of roselle hard candy. The aim of the research was to determine the best concentration of rosella petal extract in hard candy that provided maximal bacterial effect against Streptococcus mutans and acceptable sensory. The research was arranged in Randomized Complete Block Design (RCBD) with six treatments and three replications. The treatments were the ratio concentration of rosella petal extract: water in the formulation for hard candy making (P). The Anova was performed and followed by LSD test at 5%. The results showed that different concentrations of rosella petal extract and water had a significant effect on total microbes, inhibition of S. mutans, and sensory analysis of rosella petal extract hard candy. The best treatment was the formulation of P4 (rosella petal extract: water, 15: 85 mL). It produced rosella petal extract hard candy with a total microbial of 1.5 x 102 cfu/g and S.mutans inhibition of 8.43 mm, and met the SNI 3547.1:2008 requirement standards, except for the reducing sugar content. It was concluded that the hard candy with the additional ingredient of rosella petal extract could potentially help prevent the formation of dental plaque.
High levels of caffeine in Robusta coffee beans can be reduced by Wet coffee fermentation. Saccharomyces cerevisiae an excellent hydrolytic enzyme producer has important role in food fermentation. This study aims to determine the interaction between the addition of Saccharomyces cerevisiae and fermentation time on the chemical and sensory properties of the coffee produced. This research was conducted using a complete randomized block design factorial with two factors. The first factor is was the coffee fermentation time (T) consisting of four levels, 12(T1), 24(T2), 36(T3) and 48(T4) hours. The second factor was the addition of Saccharomyces cerevisiae culture consisting of three levels, without the addition of culture (S0), addition of 1% S. cerevisiae culture (S1), and the addition of 3% S. cerevisiae culture (S2). Further data analysis was done by using the Orthogonal Polynomial test. The best results in this study was the addition of 1% Saccharomycess cerevisiae and 48 hours of fermentation time producing the ground coffee with a water content of 6.43%, an ash content of 4.49%, a taste score of 3.17 (rather typical of coffee), a score aroma of 2.83 (somewhat typical of coffee), overall acceptance of 3.00 (somewhat typical of coffee), caffeine content of 23463.58 mg / kg and chlorogenic acid of 31769.80 mg. It can be concluded that S.cerevisiae cultured in wet coffee fermentation reduced the caffeine level of Robusta coffee and was a potential culture used for wet coffee fermentation. Keywords: coffee fermentation, fermentation time, Robusta, Saccharomyces cerevisiae
Goat milk has not been widely used because of the public's perception that goat's milk has a prengus scent like goats. Goat milk could be used in tofu milk making process as an alternative to reduce the smell of prengus. Clotting with acetic acid is an important factor in producing tofu milk with good texture. The aim of this research was to know the effect of goat milk substitution, the effect of acetic acid concentration and the interaction between goat milk substitution and the concentration of acetic acid on the sensory properties of tofu milk. This research was set as factorial in complete randomized group design (CRBD) with two factors, they were substitutions of goat milk on soy milk with 3 levels 15%:85% (K1), 25%:75% (K2), 35%:65% (K3) (v/v) and concentrations of acetic acid with 4 levels 4%(A1); 4,5%(A2); 5%(A3); 5,5%(A4). The data were further analyzed by polynomial orthogonal . This research used some observations, such as color, taste, flavor, texture, overall acceptance. The best result in this research was 15% goat milk percentage and 4% acetic acid for best with color score 3, 033 (slightly white), taste score of 2.867 (acid), scent score of 3.7 (somewhat typical goat), texture score 3,233 (slightly tender), overall acceptance score 2,983 (slightly preferred).
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