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    Wyświetlanie 1-4 z 4
    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:
    Sensory Evaluation of Bonylip Barb Fish Meat Cream Soup
    Autorzy:
    Karimah, Qurrata Ayuni
    Junianto, Junianto
    Liviawaty, Evi
    Pratama, Rusky Intan
    Powiązania:
    https://bibliotekanauki.pl/articles/1076661.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Ostheochilus hasselti
    bonylip barb meat
    cream soup
    preference level
    Opis:
    Bonylip barb is an Indonesian endemic fish that has not been widely used. One potential application is the addition of bonylip barb fish meat to cream soup products. Cream soup is a thick soup that has a cloudy color due to the addition of milk and holds the prominent aroma and taste of milk. This study aims to determine the amount of bonylip barb fish meat that can be added in to produce the most preferred cream soup. Research on bonylip barb fish cream soup creation was carried out at the Fisheries Technology Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University. The study was conducted in May-June 2019. The method used was experimental with 4 treatments of bonylip barb fish addition, namely 0%, 10%, 20%, and 30% of dry weight. Organoleptic tests were carried out by 20 semi-trained panellists. The variables observed were organoleptic color, aroma, taste and texture. The results showed that 30% addition of bonylip barb fish produced the most preferred cream soup product. This had a color hedonic mean value of 6.7; aroma 6.5; taste 7.3; and texture 6.8.
    Źródło:
    World News of Natural Sciences; 2019, 26; 146-156
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    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:
    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
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