This study aims to know: 1) the influence on adding the amounts of angkak and chitosan to the organoleptic properties based tenderness, color, flavor, taste, and preferences and 2) nutrients from shrimp corned best applied on angkak and chitosan. This research included a kind of experiment with a single factorial design. Data were collected by 11 skilled panelists from Department of Home Economics Studied Program at Universitas Negeri Surabaya lecturers. The instrument used was observation check list form. The data were analyzed by Friedman test and Multiple Comparison tests to know the effect between the treatments. The proximate test data were analyzed descriptively. The results showed that: 1) There is influence on adding the amount of chitosan and angkak based on tenderness, but not the color, flavor, taste and preferences on corned shrimp; 2) levels of shrimp corned nutrition (in percentage) contains protein for about 19.88, 10.51 fat, carbohydrate 5.10 and 61.58 water.
The purpose of this study was to determine the level of preference of panelists on rice analog which is processed into steamed rice, savory rice and fried rice, as well as its nutritional content. This experimental research method was carried out in 3 stages, namely to obtain a standard recipe, find out the composition of the use of cassava and soybeans, and make preparations from rice analog including steamed rice, savory rice and fried rice. Techniques of data collection were carried out by means of observation using an organoleptic test, precisely with a preference test. Data was collected by 20 trained and somewhat trained panelists. The data was processed by a percentage, and to find out the nutritional content was calculated based on DKBM. The results of the organoleptic assessment showed a degree of preference for analog rice, as follows: 60% expressed liking for texture, 80% expressed liking for grains, 60% expressed liking for aroma, 80% liking for color. The level of panelists' preference for analog rice preparations, most said they liked enough to like the texture, grain, flavour, color and taste of ordinary steamed rice, savory rice and fried rice. The nutritional content per 100 g of rice from rice analog ware: energy 230.2 cal, protein 9 g, fat 3.64 g, carbohydrates 41.78 g, calcium 121.4 mg, phosphor 160.4 mg, iron 3.1 mg, and fiber 1.54 g.
The effect of packaging types: aluminium foil (Al foil), nylon, and oriented polypropylene combined with vacuum metallized oriented polypropylene (OPP-VMOPP) on the organoleptic properties of instant ganyong yellow rice was analyzed. The results showed that the type of packaging produced different effects on the organoleptic properties during 12 weeks of storage (color, shape, and aroma), as well as in preferences of consumers. It was reported that the best packaging for instant ganyong yellow rice was aluminium foil.
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