The purpose of this research was to study the effect of catfish and young jackfruit ratio on quality and sensory nuggets. A completely randomized design with four treatments and four replications was conducted in the research. The treatments were PN1 (70 catfish meat: 30 young jackfruits), PN2 (60 catfish meat: 40 young jackfruits), PN3 (50 catfish meat: 50 young jackfruits), and PN4 (40 catfish meat: 60 young jackfruits). Data obtained were statistically analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at a 5% level. The results showed that the combination ratio of catfish and young jackfruit significantly affected water, ash, fat, protein, and crude fiber content, as well as descriptive sensory assessments such as color, aroma, taste, texture, and hedonic assessment of the nugget. The best treatment was PN1 (70 catfish meat: 30 young jackfruit) which had fulfilled quality requirements of fish nuggets (SNI 7758-2013) i.e. 58.36% moisture content with a maximum value of 60%, 1.81% ash content with a maximum value of 2,5%, 4.94% fat content with a maximum value of 15%, 14.38% protein content with a minimum value of 5%, and 5.14% crude fiber content. The overall sensory assessment of the nugget was a yellow color, flavorful of patins fish aroma, the very taste of patin fish (according to typical raw materials), and rather hard texture.
Snack bar is a solid rod-shaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which formed into one with binder. The purpose of this research was to get the best formulation of yellow pumpkin flour and green beans flour on the chemical and sensory characteristics of snack bar. This research was conducted experimentally by using a completely randomized design (CRD) with four treatments and four replications. The treatments in this research was the ratio of yellow pumpkin flour and green beans flour, which were LK1 (80:20), LK2 (60:40), LK3 (40:60) and LK4 (20:80). Data obtained were statistically analyzed using analysis of variance (ANOVA). If the F count is greater than or equal to the F table, further tests will be continued with duncan’s new multiple range test (DNMRT) at 5% level. The best treatments in this research was the ratio of yellow pumpkin flour and green beans flour (20:80) where 18.29% moisture content, 2.49% ash content, 7.83% protein content, 13.16% fat content, 2.01% crude fiber content, 58.22% carbohydrat content, 382.69 kcal energy. The descriptive test showed that the snack bar had yellowish brown color, a little flavoring green beans, solid, a little green bean taste and overall assessment hedonically was favored by panelists.Keywords: snack bar, yellow pumpkin, green beans
Tapai is one of the typical Indonesian fermented products. This research utilized Lactobacillus plantarum 1 RN2-53 and natural dyes made from plants in the production of cassava tapai. The objectives of this research were to improve the quality of probiotic cassava tapai and to obtain the chemical, microbiological and sensory characteristics of the cassava tapai. Natural dyes used were purple sweet potato extract, red dragon fruit extract and narrow-leaf pleomele extract. The results showed that cassava tapai made with the addition of Lactobacillus plantarum 1 RN2-53 and the addition of natural dyes from plants had different chemical and microbiological characteristics. Tapai made with the addition of red dragon fruit extract generally had a lower pH value and a higher total titrated acid compared to tapai made with the addition of purple sweet potato extract and narrow-leaf pleomele extract, but the alcohol content of tapai made with the addition of purple sweet potatoes extract was higher than the others. The number of lactic acid bacteria was around 109 and had met the probiotic food criteria.
Tuna is an adequate source of animal protein tall. Animal-based food ingredients such as tuna have high protein content but low in fiber so it is necessary to add materials that contain fiber to meet the nutrients the body needs. Fiber that is contained in plant materials such as vegetables and nuts, one of which is found in green spinach. Nutritional content in green spinach which is quite high and the availability of many ingredients, provide opportunities to be utilized in processing diversification foods such as nuggets. Nuggets are processed products made from ground meat mixture and may or may not contain other ingredients or approved food additives. Nuggets in this study were made from cobs and green spinach. The study aims to get the best formulations of cobs nuggets and green spinach that meet the best sensory and chemical properties. The study's design is a Complete Randomized Design (RAL) with five treatments and three repeats. The data was statistically analyzed using variance analysis (ANOVA) and Duncan's test (DMRT) at a level of 5%. Treatment consists of TB1 (cob and spinach [90:10]), TB2 (cob and spinach [80:20]), TB3 (cob and spinach [70:30]), TB4 (cob and spinach [60:40]), and TB5 (cob and green spinach [50:50]). In this study, the combination of cobs and spinach affected water content, ash content, fibre and protein, and the sensory assessment of nuggets in terms of colour, aroma, taste, and texture. The best treatment is TB2 (cobs and green spinach [80:20]) with a moisture content of 56.82%, ash content of 1.44%, protein content of 13.74% and fibre content of 2.45%, with preferred TB2. Panellists rated the nuggets as greenish-grey, highly flavorful cobs, flavoured cobs and chewy textures
The purpose of this research to obtain the best ratio of dumbo catfish and split gill mushrooms in making meatballs. This research used a completely randomized design with four treatments and four replications, which followed Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research was the ratio of dumbo catfish and split gill mushrooms, i.e. 90:10, 80:20, 70:30, and 60:40. The result showed that the ratio of dumbo catfish and split gill mushrooms had significantly affected moisture, ash, protein, fat, crude fiber, total plate number, as well as sensory characteristic of color, flavor, taste, and texture. Based on the result of this research the chosen treatment is 90:10 which have 64.65% moisture content, 1.21% ash content, 10.63% protein content, 0.92% fat content, 0.36% crude fiber content, 6,5 x 104 total plate number content and is preferred hedonically with a description of grayish white color, smelled of mushroom, mushroom and fish taste, and chewy texture.
Tujuan dari penelitian ini adalah untuk mendapatkan rasio terbaik antara daging ayam kampung dan bubur buahnanas dalam pembuatan bakso. Penelitian ini menggunakan metode eksperimen dengan menggunakanRancangan Acak Lengkap (RAL) dengan lima perlakuan dan tiga ulangan. Perlakuannya adalah rasio dagingayam dan bubur buah nanas, yaitu AN1 (100 : 0), AN2 (95 : 5), AN3 (90 : 10), AN4 (85 : 15), AN5 (80 : 20). Datadianalisis secara statistik dengan menggunakan sidik ragam (ANOVA) dan diuji lanjut dengan Duncan NewMultiple Range Test (DNMRT) pada tingkat 5%. Parameter yang diamati adalah kadar air, kadar abu, kadarprotein, kadar lemak, kadar serat kasar, serta uji sensori terhadap warna, aroma, rasa, kekenyalan, keempukan,dan penilaian keseluruhan. Hasil penelitian menunjukkan bahwa penambahan bubur buah nanas pada baksoayam kampung berpengaruh nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar serat kasar,serta uji sensori warna, aroma, rasa, kekenyalan, keempukan, dan penilaian keseluruhan. Berdasarkan penelitianini, perlakuan terbaik adalah rasio daging ayam dan bubur buah nanas (95 : 5) yang memiliki kadar air 52,15%,kadar abu 0,85%, kadar protein 13,67%, kadar lemak 9,22%, kadar serat kasar 0,030% . Hasil uji sensori warnaabu-abu, beraroma daging ayam, berasa daging ayam, kenyal dan empuk. Berdasarkan uji hedonik warna,aroma, rasa, kekenyalan, keempukan, dan penilaian keseluruhan disukai oleh panelis.
The purpose of this research was to obtain snack bar with the optimum sensory and chemical characteristics. This research used a completely randomized design with five treatments and three replications. Data were statistically analyzed using analysis of variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments performed were the differential ratio between jackfruit seed flour and dried slice of ambon banana, namely BNP1 (80:20), BNP2 (70:30), BNP3 (60:40), BNP4 (50:50) and BNP5 (40:60). The result showed that each treatment significantly affected all the observational parameters both chemically and sensory. Jackfruit seed flour : dried slice of ambon banana (40:60) is the optimum treatment which is preffered hedonically with a description of brownish yellow color, banana aroma, banana flavored and having soft level of hardness, having 23.98% moisture content, 2.05% ash content, 11.61% fat content, 5.86% protein content, 56.50% carbohydrate content and 0.88% crude fiber content.Keywords: snack bar, jackfruit seed flour, dried slice of ambon banana
Permasalahan yang dihadapi masyarakat terkait kurangnya konsumsi protein adalah kurangnya pengetahuan tentang sumber protein nabati yang harganya lebih terjangkau. Selain itu diperlukan ketrampilan dalam pengolahan makanan nabati ini agar penampakannya lebih menarik untuk keluarga dan sebagai peluang usaha. Pelatihan ini ditujukan untuk: (1) meningkatkan pengetahuan umum masyarakat termasuk ibu rumah tangga terkait kecukupan gizi keluarga khususnya protein nabati dan (2) meningkatkan ketrampilan pengolahan produk sosis tiruan dari bahan baku tempe dan jamur merang. Metode yang digunakan adalah kegiatan pelatihan yang mencakup penyuluhan tentang jenis dan potensi protein nabati termasuk tempe kedelai dan jamur merang serta pelatihan pembuatan sosis analog (tiruan) dengan bahan baku tempe dan jamur merang. Berdasarkan lima indikator (peningkatan pengetahuan, keaktifan, kesesuaian materi pelatihan dengan kebutuhan peserta, adanya inisiasi untuk memulai usaha dan jumlah peserta), kegiatan ini dinilai berhasil dan diharapkan dapat meningkatkan konsumsi protein nabati yang lebih terjangkau masyarakat dalam menunjang ketahanan pangan.
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