DIVERSIFIKASI DAN KARAKTERISASI CITARASA BAKSO IKAN TENGGIRI (Scomberomus commerson) DENGAN PENAMBAHAN ASAP CAIR TEMPURUNG KELAPA

Parnanto, Nur Her Riyadi; Atmaka, Windi

doi:10.20961/jthp.v0i0.13612

Cited by 13 publications

(8 citation statements)

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“…Chewiness, which was the most challenging texture parameter measurement, stimulated the oral chewing process covering multiple simultaneous actions such as compressing, shearing, piercing, grinding, tearing, and cutting, facilitated by saliva lubrication at body temperature (Indiarto, R. et al 2012). The results showed that increasing the amount of lesser yam flour raised the chewiness of noodles, though it decreased when surpassing 80% lesser yam flour content.…”

Section: Chewinessmentioning

confidence: 99%

Effect of Varied NaCl Soaking Treatment on Chemical Composition of Lesser Yam Flour and Its Use in the Production of Gluten-Free Noodles

Ayuningtyas,

Putri

2024

agriTECH

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In order to reduce dependence on wheat flour, it was necessary to use alternative options, such as lesser yam flour. The production of lesser yam flour consisted of soaking yam tubers in NaCl solutions of different concentrations (20% and 25%). This soaking process was necessary for enhancing the physical characteristics of the flour, resulting in reduced mucus and a whiter appearance. The diverse NaCl concentrations during soaking significantly affected chemical composition of lesser yam flour, impacting parameters, including moisture, ash, fat, total protein, reducing sugar, total sugar, glucomannan content, and calories. However, no discernible effect was observed on the crude fiber and carbohydrate content. In comparison to the 25% NaCl, the 20% NaCl had lesser yam flour with lower moisture, ash, protein, total sugar, and reducing sugar content, but higher fat, glucomannan, and calories. The 25% NaCl soaked lesser yam flour was selected for the production of gluten-free dry noodles. Dry noodles were prepared with various proportions of lesser yam flour and mocaf flour, including 0:100 (TG0), 50:50 (TG1), 50:40 (TG2), 70:30 (TG3), 80:20 (TG4), and 90:10 (TG5). An increase in the proportions of lesser yam flour resulted in increased hardness and chewiness, along with decreased springiness and cohesiveness. Therefore, lesser yam could be processed into flour by soaking in NaCl solutions to produce better flour, with the optimal flour composition being 80% lesser yam flour and 20% mocaf flour for gluten-free noodles production. This suggested the potential for further development of lesser yam flour as a raw material for the production of gluten-free noodles.

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Section: Chewinessmentioning

confidence: 99%

Effect of Varied NaCl Soaking Treatment on Chemical Composition of Lesser Yam Flour and Its Use in the Production of Gluten-Free Noodles

Ayuningtyas,

Putri

2024

agriTECH

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“…Dataset training is the process of setup an algorithm model created to train the dataset that has been collected. This Observations on the jelly candy for the 5 treatments included chemical properties such as water content (BSN, 2008), ash content (BSN, 2008), chewiness level (Indiarto et al, 2012), and sensory characteristics of texture, color, and taste (Setyaningsih et al, 2010). The best treatment was observed for reducing sugar content (BSN, 2008) and sucrose content (BSN, 2008).…”

Section: Dataset Training and Model Evaluationmentioning

confidence: 99%

Evaluation of The Chemical Properties, Chewiness Level, and Sensory of Yellow Pumpkin (Cucurbita moschata) Jelly Candy in Various Ratios of Caragenan and Gum Arabic

Astuti,

Nawansih,

Hidayati

et al. 2024

JTEP-L

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This study aims to determine the effect of carrageenan and gum arabic formulations on chemical properties, level of elasticity, and sensory properties of pumpkin jelly candy and to obtain the right formulation of carrageenan and gum arabic to produce good quality jelly candy. The study was arranged in a Completely Randomized Block Design with a single factor and 4 replications. The treatment was the ratio of carrageenan and gum arabic consisted of 5%:0% (K1), 4%:1% (K2), 3%:2% (K3), 2%:3% (K4), 1%:4 % (K5). The data obtained were analyzed for homogeneity with the Barlett test, ANOVA, and the Tuckey test at the 5% level. Determination of the best treatment for pumpkin jelly candy was determined by the De Garmo method. The results showed that the best jelly candy was the K3 treatment (3% carrageenan; 2% gum arabic) which resulted in a texture score of 3.80 (chewy), color with a score of 3.97 (dark yellow), taste with a score of 4.11 (like ), water content of 7.66%, ash content of 0.99%, reducing sugar content of 14.31%, and sucrose content of 27.7%. Formulation of carrageenan and gum arabic significantly affected the chemical properties, level of elasticity, and sensory properties of pumpkin jelly candy. Keywords: Gum Arabic, Carrageenan, Jelly candy, Pumpkin.

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“…Based on the results of previous studies [21] research on the addition of coconut shell liquid smoke with concentrations of 1%, 3%, 5%, and 7% in smoked chicken meat to the lightness value that the higher the concentration of liquid smoke given, the more low lightness value. The lowest lightness value is found at 7% liquid smoke concentration.…”

Section: Lightness (L*)mentioning

confidence: 99%

Physical Quality Duck Jerky with Liquid Smoke Sonication

Salsabila¹,

Susilo²,

Rosyidi³

2023

Advances in Biological Sciences Research

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This study aims to determine the effect of adding coconut liquid smoke sonication on pH, Water Holding Capacity (WHC), tenderness, L*a*b* color, and duck jerky aroma. The jerky is made from ground duck meat with additional spices such as salt, brown sugar, garlic, ginger, galangal, and coriander. The concentration of liquid smoke used is 1.5%. This research method used a completely randomized design (CRD) with 6 treatments and 3 replications consisting of P0: without adding liquid smoke, P1: liquid smoke without sonication, P2: liquid smoke sonication for 5 min, P3: liquid smoke sonication for 10 min, P4: liquid smoke sonication for 15 min, and P5: liquid smoke sonication for 20 min. Parameters observed included pH, WHC, tenderness, L*a*b* color, and aroma. Data were analyzed using Analysis of Variance (ANOVA). If the data shows a significant difference, proceed with the Duncan Multiple Range Test (DMRT). The average value of pH was 5.66-6.12, WHC was 70.67%-79.67%, tenderness was 3.27-4.93, lightness (L*) was 42.62%-44.86%, redness (a*) was 11.12%-12.86%, yellowness (b*) was 12.03%-12.49%, the aroma was 1.67-3.87. The results showed that sonication liquid smoke had no significant effect (P > 0.05) on pH, WHC, L*a*b color, and aroma but had a very significant effect (P < 0.01) on tenderness. Liquid smoke with sonication for 10 min is the duck jerky that panelists must accept because it has the right aroma of smoke and meat taste.

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DIVERSIFIKASI DAN KARAKTERISASI CITARASA BAKSO IKAN TENGGIRI (Scomberomus commerson) DENGAN PENAMBAHAN ASAP CAIR TEMPURUNG KELAPA

Cited by 13 publications

References 0 publications

Effect of Varied NaCl Soaking Treatment on Chemical Composition of Lesser Yam Flour and Its Use in the Production of Gluten-Free Noodles

Effect of Varied NaCl Soaking Treatment on Chemical Composition of Lesser Yam Flour and Its Use in the Production of Gluten-Free Noodles

Evaluation of The Chemical Properties, Chewiness Level, and Sensory of Yellow Pumpkin (Cucurbita moschata) Jelly Candy in Various Ratios of Caragenan and Gum Arabic

Physical Quality Duck Jerky with Liquid Smoke Sonication

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