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    Wyświetlanie 1-8 z 8
    Tytuł:
    The Effect of Red Tilapia Bone Gelatin Powder Addition On Preference Level of Panna Cotta
    Autorzy:
    Ardiansyah, Ardiansyah
    Junianto, Junianto
    Kurniawati, Nia
    Rochima, Emma
    Powiązania:
    https://bibliotekanauki.pl/articles/1076521.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    bone
    gelatin
    panna cotta
    preference level
    red tilapia
    Opis:
    The purpose of this research was to determine the addition of red tilapia bone gelatin powder to produce the most preferred panna cotta. The method of the research was experimental method with four treatments of 2%, 4%, 6% and 8% of red tilapia bone gelatin powder addition level from total weight of the main raw materials (full cream milk and heavy cream). The parameters that observed i.e. appearance, aroma, texture and taste’s preference level of panna cotta. Observation result data was analyzed with Friedman test, multiple comparison and Bayes method. Based on research result showed that the most preferred panna cotta was obtained from gelatin powder addition as much as 4%.
    Źródło:
    World Scientific News; 2019, 115; 68-90
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The Effect of Addition Mocaf Flour to the Preference Level of Gray Eel Catfish Sausage
    Autorzy:
    Elang, Mochamad
    Liviawaty, Evi
    Junianto, Junianto
    Rochima, Emma
    Powiązania:
    https://bibliotekanauki.pl/articles/1160999.pdf
    Data publikacji:
    2018
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    gray eel catfish
    mocaf flour
    preference level
    sausage
    Opis:
    The purpose of this research to determine the most preferred amount of mocaf flour addition to gray eel catfish sausage. Methods of the research was the experimental method with treatment five comparisons percentage addition of mocaf flour to the amount wheat flour. The treatments included A (0% mocaf flour and 100% wheat flour), B (15% mocaf flour and 85% wheat flour), C (20% mocaf flour and 80% wheat flour), D (25% mocaf flour and 75% wheat flour), E (30% mocaf flour and 70% wheat flour). Processed sausages using 15% flour from total surimi which is assumed to be 100%. Observations carried out on organoleptic characteristics that hedonic test (preference level) includes the appearance, aroma, texture, taste and then physical characteristics, namely folding test of the gray eel catfish sausages. The results showed that the addition of mocaf flour 25% is the treatment that most panelists like because it has an alternative value of 8,74 and the highest average value of folding test is 4,0 found in sausage with the addition of mocaf flour as much 0%.
    Źródło:
    World Scientific News; 2018, 112; 24-54
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The effect of Osteochilus hasselti (Valenciennes, 1842) bone gelatin addition toward jelly candy’s preferences level
    Autorzy:
    Caecar, Lingga Mayang
    Junianto, Junianto
    Haetami, Kiki
    Rostini, Iis
    Powiązania:
    https://bibliotekanauki.pl/articles/1062835.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Osteochilus hasselti
    bone
    gelatin
    jelly candy
    nilem fish
    preference level
    Opis:
    The purpose of this research is to determine the concentration of gelatin of nilem fish bone from the panelists. The method used in the research was an experimental method with four treatments of gelatin addition, which are 9%, 10%, and 11% gelatin of nilem fish bone, and addition of 10% of commercial gelatin from the total weight of the material (sucrose, glucose syrup, flavor, citric acid and water). The parameters observed as panelists' preferences are the appearance, flavor, taste and texture which were performed by semi-trained panelists. The data obtained were analyzed using Friedman Test, Multiple Comparison and Bayes Method. The most preferred jelly candy by the panelists is the treatment of adding 10% gelatin of nilem fish bone with a median value of apperance was 7, flavor was 7, taste and texture was 9.
    Źródło:
    World Scientific News; 2019, 127, 3; 139-152
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The Preference Level of Nila Nugget - Oreochromis niloticus (Linnaeus, 1758) with Addition Texturized Soy Protein
    Autorzy:
    Yecika, Ruth
    Pratama, Rusky Intan
    Gumilar, Iwang
    Rostini, Iis
    Powiązania:
    https://bibliotekanauki.pl/articles/1062795.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Nila
    Nuggets
    Oreochromis niloticus
    TSP
    Texturized Soy Protein
    The preference level
    Opis:
    This research aims to determine the percentage of adding Texturized Soy Protein (TSP) to the quality of the preferred nila nuggets. This research was carried out at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Food Chemistry Laboratory, Faculty of Agricultural Industrial Technology, Padjadjaran University and Food Chemistry Laboratory, Pasundan University in March to May 2019. The approach employed in this research was an experimental method with TSP addition treatment of 0 %, 20%, 30%, 40% and 50% TSP on Nila nuggets. Observations were made on the level of preference. These included the characteristics of appearance, aroma, taste, and texture, and were performed by semi-trained panelists. Other tests included Nila nugget folding and texture tests, moisture content, ash content, protein content and fat content. The results showed that panels preferred a treatment of the addition of 30% TSP. This, accordingly, had an average value of appearance of 9.0, aroma of 7.0, texture of 9.0 and taste of 9,0. Proximate test results showed increased water content of 0.04%, 0.25% ash content, 0.03% fat content and 0.55% protein content. Moreover, results indicated that the addition of 30% TSP can reduce the hardness value by 1933.99 g Force and add springiness value of 1.45 g Force.
    Źródło:
    World Scientific News; 2019, 133; 216-233
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The ratio of tuna white meat surimi and red meat surimi in the making of fish burger based on the preference level
    Autorzy:
    Rahmawati, Rahmi
    Rostini, Iis
    Mulyani, Yeni
    Liviawaty, Evi
    Powiązania:
    https://bibliotekanauki.pl/articles/1158423.pdf
    Data publikacji:
    2018
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Thunnus obesus
    Tuna fish
    fish burger
    preference level
    red meat
    surimi
    white meat
    Opis:
    This research aims to determine the ratio percentage of white meat surimi and red meat surimi of tuna in the making of fish burger in the most preferred by the panelists. The method used for this research in experimental with 5 treatments, which are the usage of 100% content of white meat surimi and the combination of white meat surimi and red meat surimi with the percentage of 90%, 10%, 80%, 20%, 70%, 30%, 60%, 40% based on the weight of white and red surimi meat, involving up to 20 semi-trained panelists as rehearsal. The observed parameters are the yield calculation percentage of white and red tuna fillet, surimi’s yield and fish burger’s yield, hedonic test (preference level) based on organoleptic characteristic covering the appearance, aroma, texture and taste of tuna fish burger along with chemical test (protein value, fat value and water level) to fish burger. According to the result to the fish burger’s level of preference it can be summarized that the comparison of tuna’s white meat surimi and red meat surimi for every treatments are liked by the panelists, however the treatment of 80% white meat surimi and 20% red meat surimi tuna is the most preferred treatment by panelists with the median characteristic value of appearance, aroma, and texture of 7 (liked) and taste 9 (very liked). The amount of the protein value is 13.99%, fat value is 2.36%, and water value is 31.28%
    Źródło:
    World Scientific News; 2018, 114; 68-83
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of concentration of Osteochilus hasselti (Valenciennes, 1842) skin gelatin on ice creams preferences level
    Autorzy:
    Fadhiilah, Fadhiilah
    Junianto, Junianto
    Zahidah, Hasan
    Rochima, Emma
    Powiązania:
    https://bibliotekanauki.pl/articles/1062757.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Javakarp
    Osteochilus hasselti
    Osteochilus vittatus
    gelatin
    ice cream
    nilem fish
    preference level
    skin
    Opis:
    This research aims to determine the concentration of the use of nilem skin gelatin in order to obtain the most preferred ice cream. The treatment is the concentration of the use of nilem skin gelatin 0.2%, 0.3%, 0.4%, and CMC 0.4% (control) of the total mixture of ice cream ingredients (full cream milk powder, skim, stabilizer, emulsifier, and water) with 4 repetitions. The parameters observed were the level of preference for the color, aroma, texture, and taste of ice cream. The most preferred ice cream is obtained by using nilem skin gelatin at a concentration of 0.4%.
    Źródło:
    World Scientific News; 2019, 133; 145-157
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Differences of the way of drying nori from raw seaweed Gracilaria sp. based on the level of preference
    Autorzy:
    Ramadhan, Yuri Aulia
    Afrianto, Eddy
    Dhahiyat, Yayat
    Liviawaty, Evi
    Powiązania:
    https://bibliotekanauki.pl/articles/1062729.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Chemical test
    Drying
    Gracilaria
    Level of Preference
    Nori
    Seaweed
    Opis:
    The purpose of this research is to utilize Gracilaria sp. Seaweed in making nori and knowing the effect of the drying process on the level of preference of panelists on nori products. This research was conducted at the Fisheries Technology Laboratory of the Faculty of Fisheries and Marine Sciences and Food Chemistry Laboratory Processing, Food Processing Technology Department, Faculty of Agricultural Technology, Bogor Agricultural University in January 2019. The research method used was the experimental method, with 20 semi-trained panelists and three treatments using oven drying, direct sunlight, and sunlight with modification of plastic housing. The test observed in the research is the hedonic test with characteristic organoleptic parameters including appearance, aroma, texture, taste and nori state. In addition, physical and chemical tests were carried out on the best treatment. Chemical tests covered both protein content and water content. Physical tests are hardness and thickness tests. The results of the research show that all the drying treatments on the nori are still favored by the panelists, but the drying treatment using an oven is preferred by the panelists as evidenced by the average value of the appearance characteristics of 6.40; aroma 6.30; 5.90 texture and taste 6.50. The chemical characteristics were as follows: water content 16.85%, the protein content 11.88%, fiber content 5.8%, and the physical characteristics related to hardness of 150 gf, with nori thickness of 0.25 mm.
    Źródło:
    World Scientific News; 2019, 133; 12-22
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Utilization of hampal (Hampala macrolepidota Kuhl & van Hasselt, 1823) meat on fish crackers preference level
    Autorzy:
    Aswari, Eki Juliyanti
    Rostini, Iis
    Iskandar, Iskandar
    Afrianto, Eddy
    Powiązania:
    https://bibliotekanauki.pl/articles/1066278.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Hampala macrolepidota
    crackers
    hampal fish
    level of preference
    protein source
    Opis:
    The purpose of this research was to found out the percentage of hampal meat addition on crackers preferred by panelists based on organoleptic, physic, and chemic. The research was carried out at the fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University, and Food Technology Laboratory, Faculty of Engineering, Pasundan University, from March 2019. The research method used was an experimental method with the addition of hampal meat by 0%, 25%, 50% and 75% based on the amount of tapioca flour. Observations were made on the level of preference which included appearance, smell, texture and taste by semi-trained panelists, test of efflorescence, water content and protein content in hampal crackers. The results showed that the addition of 50% hampal meatwas the treatment preferred by panelists compared to other treatments with an average value of 7.6, smell 7.7, texture 8.3, and taste 8, moisture content 4.79% and proteint content of 10.78%.
    Źródło:
    World Scientific News; 2019, 130; 163-180
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-8 z 8

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