Brownies are chocolate cakes that are very popular and liked by almost everyone. The main raw material of processing brownies is flour which until now is still imported. The addition of mocaf and moringa leaf flour can to reduce flour use and increase organoleptic of brownies. The aim of this study was to find out the effect of substitution of wheat flour, mocaf and moringa leaf flour on organoleptic brownies. The method that used in this experiment is a Complete Random Design (CRD) with one factor that was substitution of flour, mocaf and moringa leaf flour whose treatment is A0 (Flour 50% : Mocaf 50%: Moringa leave flour 0%/control), A1 (Flour 47,5% : Mocaf 47,5% : Moringa leave flour 5%), A2 (Flour 45% : Mocaf 45% : Moringa leave flour 10%), A3 (Flour 42,5% : Mocaf 42,5% : Moringa leave flour 15%), A4 (Flour 40% : Mocaf 40% : Moringa leave flour 20%), dan A5 (Flour 37,5% : Mocaf 37,5% : Moringa leave flour 25%). The data of the research were analyzed using Analysis of Varience at level 5% and tested continued using Tukey’s Honestly Significant Difference Test (Tukey’s HSD) at the same level if there was a real difference. The results showed that substitution of flour, mocaf and moringa leaf flour on brownies has a real effect on organoleptics in hedonic test on color, texture and taste as well as organoleptic scoring on color, aroma, texture and taste, but has no effect on hedonic test in aroma. For the quality of organoleptic brownies it is known that the best treatment on hedonic tests of texture and taste parameters produced by treatment A1 (Flour 47,5% : Mocaf 47,5% : Moringa leave flour 5%) with likes criteria and for scoring tests are produced by the same treatment on aroma, texture and taste parameters with their respective criteria that are typical brownies, moist and sweet taste. The best treatment on color scoring tests is produced by treatment A5 (Flour 37,5% : Mocaf 37,5% : Moringa leave flour 25%) whith criteria are brown.
A nugget is a processed product of ground beef which is added to a binder and mixed with spices and then covered with egg white (batter) and breaded flour (breading), which is then packaged before being fried and frozen to maintain quality. Many raw materials were used in its development, including oyster mushrooms (Pleurotus ostreatus). Oyster mushrooms contain high fiber in contrast to chicken or beef, which have low fiber, and oyster mushrooms also have a texture and taste similar to chicken meat. High fat content and low fiber in chicken or beef are not recommended for people who are obese or hypercholesterolemic, so oyster mushrooms are a good choice as an ingredient for making nuggets. The combination of wheat flour and oyster mushroom has an effect on the organoleptic properties of the taste, aroma, and texture of the nuggets. The making of nuggets with a combination of wheat flour and oyster mushrooms was acceptable organically, and the panelists gave the impression of liking it for all organoleptic criteria. The average result of the best organoleptic test assessment in this study was the N5 treatment, namely 60% wheat flour and 40% oyster mushroom with organoleptic characteristics of taste, aroma and texture favored by the panelists.
Papaya is a fruit that is known to many people, especially in Indonesia. Papaya also contains high nutrients, like vitamins and minerals. So far, papaya fruit has only been used for direct consumption, especially ripe fruit. Pidendang has high agricultural potential, as every yard has papaya plants. Raw papaya fruit has only been used as a vegetable. Therefore, it is necessary to make innovative processes for raw papaya fruits. One of the processing is the manufacture of papaya floss. This service aims to process young papaya into shredded so that it can be developed by women's groups in Pidendang, Pemepek Village, Pringgarata District, Central Lombok. The method of carrying out activities is a discussion with the giving of materials, training on making papaya floss, and packaging processes. The training on making papaya floss with the frying process was successfully carried out and resulting in a crispy texture and good taste.
Functional drinks have a meaning when the drink is consumed it will have a positive effect on the health of the body because it contains nutritional and non-nutritional elements.In line with the condition of the world that has just been attacked by the covid 19 virus, many people are currently turning to consuming concocted herbal drinks to help increase body immunity. One type of plant that is often used is ginger rhizome and horse whip leaves. The purpose of this research is to formulate horse whip leaves and fresh white ginger rhizomes as herbal drinks to support functional food diversification. In this herbal drink making research using a one-factor Completely Randomised Design (CRD) method, namely a mixture of horse whip leaves and fresh white ginger whose treatment consists of P1 = Horse Whip Leaves 90%: Fresh White Ginger 10%, P2 = Horse Whip Leaf 70%: Fresh White Ginger 30%, P3 = Horse Whip Leaf 50%: Fresh White Ginger 50%, P4 = Horse Whip Leaf 30%: Fresh White Ginger 70% and P5 = Horse Whip Leaf 10%: Fresh White Ginger 90%. Data were analysed using analysis of variance (ANOVA) at the 5% level in Microsoft Excel and IBM SPSS Statistics 25.0 applications and if significantly different data are obtained, further tests will be carried out using Honest Real Differences (5%). It was found that the combination of horse whip leaves and fresh white ginger on the herbal drink produced did not have a significant effect on the organoleptic characteristics of aroma and taste scoring tests but had a significant effect on colour parameters. For the organoleptic quality parameters of herbal drinks, it is known that the treatment has been produced in the scoring test with the highest value of colour in treatment P1 (yellow), aroma in treatment P2 (ginger-scented) and taste in treatment P3 (slightly warm ginger). The best treatment was obtained in the hedonic test with colour, aroma and taste parameters by treatment P5 (Horse Whip Leaf 10%: Fresh White Ginger 90%) with the criteria of liking.
One of the food processing innovations that can be done from young papaya fruit is made into crispy papaya which is made by adding ingredients such as flour and spices which are intended to improve the texture and taste of crsipy papaya. formula is needed to produce crispy papaya products that are crispy and delicious. The aim of this study to determine the effect of a mixture of wheat flour and rice flour on the organoleptic characteristics of crispy papaya. In this crispy papaya research using the one-factor Completely Randomized Design (CRD) method, namely the mixture of wheat flour and rice flour whose treatment consists of A1 (60% Wheat Flour: 40% Rice Flour), A2 (65% Wheat Flour: 35% Rice Flour), A3 (70% Wheat Flour: 30% Rice Flour), A4 (75% Wheat Flour: Rice Flour 25% and A5 (Wheat Flour 80%: Rice Flour 20%). The data obtained were then analyzed using analysis of variance at the 5% level and if significantly different data were obtained, further tests would be carried out using Honest Real Differences (5%). After conducting the research, it can be seen that the mixture of wheat flour and rice flour in crispy papaya has no significant effect on organoleptic characters in all parameters of the hedonic and scoring test methods. For the organoleptic quality parameters of crispy papaya, the highest treatment was produced in the hedonic test for color parameter A2 treatment (like), texture parameter A3 treatment (like) and taste parameter A1 treatment (like). The scoring test resulted in the highest value of color in treatment A2 (yellow), texture in treatment A3 (crispy) and taste in treatment A4 (no papaya flavor).
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