The Analysis of Consumer Perception on Quality of Soybean Milk Used Importance Performance Analysis Method

Self Cite

The purpose of our study was to characterize the quality of oyster mushroom flour dried using the hybrid fluidized bad dryer with a UV lamp. Making cookies was implemented by oyster mushroom flour and modified starch flour called mocaf. Methods in our study using Completely Randomized Design with comparision modified starch flour (mocaf) and oyster mushroom flour (100% of mocaf flour; 95% of mocaf flour and 5% of oyster mushroom flour; 90% of mocaf flour and 10% of oyster mushroom flour; 85% of mocaf flour and 15% of oyster mushroom flour; 80% of mocaf flour and 20% of oyster mushroom flour; 75% of mocaf flour and 25% of oyster mushroom flour. Water content, fat content and fiber content were analyzed as chemical properties of cookies. Organoleptic test was designed by 25 panelists using hedonic test to characterize sensory properties. The results showed that chemical properties consist of water content about 3.3 - 7.1%, fat content about 20.65 – 28.9%, fiber content about 3.03 – 6.55%. Observations on aspects of physical properties carried out by organoleptic tests on the parameters of taste, color and aroma through the Kruskal Wallis test showed no effect. In the texture parameter of cookies products, the variation in the amount of mocaf flour and oyster mushroom flour treatment has an effect.

Section: Methodsmentioning

confidence: 99%

Organoleptic and chemical properties test on cookies made from Mocaf and oyster mushroom flour

Kurnianto

Wijaya

Handayani

et al. 2022

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“…Microbial inactivation performed with PEF is associated with electro mechanical instability of the cell membrane. The cell membrane protects microbes from environmental condition by working as a semipermeable wall, for example, the membrane regulates the entry of nutrients into the cell and regulates the release of end products of cell metabolic activity [2]. If the cell membrane is ruptured, there is a discharge of fluid from the cell and a loss of cell metabolic activity.…”

Section: Figure 4 Reduction Of Total Microbes With Treatment Timementioning

confidence: 99%

“…Heating is a conventional processing technology to reduce microbial contamination in food. This process ensures product safety, but the possibility of damage to the taste, nutrition and physicochemical properties cannot be avoided [2]. For this reason, the food processing industry continues to develop alternative of preservation technologies to minimize damage caused by excessive heat treatment.…”

Section: Introductionmentioning

confidence: 99%

Pulsed electric field application on pasteurization of orange milk from low grade orange: study on nutritional, physical, chemical properties, and total microorganism

Hariono

Brilliantina

Sari

et al. 2022

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Oranges with low grade categories have a low price, so one of the utilization efforts is combine with milk into orange milk products.. Orange milk, extracted from orange of siam cultivar and added with milk, was pasteurized using a pulsed electric field (PEF) method. The aim of this research was to analyze the changes on nutritional, physical and chemical properties and total microbes from orange milk after pasteurization. The research was conducted from July until September 2021 located in Jember. The PEF treatment was carried out using treatment time variation for 5 minutes (1 cycle), 10 minutes (2 cycles) and 15 minutes (3 cycles). Several parameters of Vitamin C, pH, dissolved solid and total microbes were observed. The result showed that PEF treatment did not significantly change nutritional (vitamin C), physical (dissolved solid), and chemical properties (pH), but total microbes very significantly change after pasteurization with PEF in compared with no treatment pasteurization. The best treatment was found in the variation of 15 minutes (3 cycles) with degradation microbial killing effectiveness reached 94.58%.

“…Food can be interpreted as derived from both treated and untreated biological sources and water. [2]. Public protection from unsafe food circulation is a guarantee that must be obtained by the community as consumer.…”

Section: Introductionmentioning

confidence: 99%

Accelerated shelf life test method with arrhenius approach for shelf life estimation of tongkol ‘euthynnus affinis’ balado in cans

Brilliantina

Wardani

Fadhila

et al. 2022

Self Cite

Many people in Indonesia consumed tongkol fish by processing it into balado tongkol. The process carried out to extend the shelf life of the product is by packing it in cans. Information related to shelf life was needed for canned food, so that it can guarantee that the food was still good for consumption. This study aims to determine the shelf life of balado tongkol in cans from TEFA Fish Canning with the Arrhenius method. Arrhenius is the method of estimating shelf life used was ASLT (Accelerated Shelf Life Test). The ASLT method requires a relatively short testing time with an acceptable level of accuracy. This research was conducted at the TEFA Fish Canning and Food Processing Laboratory of Politeknik Negeri Jember in March – July 2021. Estimating the shelf life used the reaction approach that increases the TBA number as a critical parameter. The kinetic reaction of increasing the TBA number in canned balado tongkol followed the ordo 0 reaction. The results showed that the shelf life of balado tongkol in cans at room temperature was 24,6 weeks.