Academic literature on the topic 'Organoleptické'
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Journal articles on the topic "Organoleptické"
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ŠEPEĽOVÁ, Gabriela, Mariana CVENGROSCHOVÁ, and Daniela ŠMOGROVIČOVÁ. "Temperature Influence on Fermentation Speed and Organoleptic Beer Properties." Kvasny Prumysl 50, no. 2 (February 1, 2004): 41–42. http://dx.doi.org/10.18832/kp2004003.
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Puni, Nender, Rinto Muhammad Nur, and Asy’ari Asy’ari. "PENGOLAHAN DAN UJI ORGANOLEPTIK IKAN ASIN DI DESA GALO-GALO KABUPATEN PULAU MOROTAI." JURNAL ENGGANO 5, no. 2 (September 30, 2020): 122–31. http://dx.doi.org/10.31186/jenggano.5.2.122-131.
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Pengolahan ikan secara tradisional merupakan bentuk pengolahan yang banyak dilakukan nelayan, khususnya di Desa Galo-Galo Kecamatan Morotai Selatan. Ikan asin sangat digemari oleh masyarakat bahkan dijadikan oleh-oleh khas Morotai. Ikan asin ini biasanya dijual ke pasar tradisional Pulau Morotai dan daerah sekitarnya. Penelitian ini bertujuan untuk mengetahui proses dan uji organoleptik ikan asin di Desa Galo-Galo, Kabupaten Pulau Morotai. Penelitian ini dilakukan pada bulan Juli sampai Agustus 2019 bertempat di Desa Galo-Galo, Morotai Selatan, Pulau Morotai. Pengamatan proses pembuatan ikan asin dan uji organoleptik menggunakan angket dan pengamatan langsung. Uji organoleptik ikan asin meliputi kenampakan, rasa, bau, tekstur, dan jamur. Hasil penelitian menunjukkan bahwa proses pembuatan ikan asin di Desa Galo-Galo meliputi pembuangan bagian ikan yang tidak digunakan (sisik, isi perut dan insang), dicuci, dibilas, diberi garam, direndam, dicuci kembali, dan dijemur. Hasil uji organoleptik ikan asin dari Desa Galo-Galo menunjukkan bahwa ikan layak dikonsumsi karena memiliki nilai organoleptik >7.SALTED FISH PROCESSING AND ORGANOLEPTIC TESTING AT THE GALO-GALO VILLAGE OF PULAU MOROTAI REGENCY. Traditional fish processing is a form of processing that is mostly done by fisherman especially in the village of Galo-Galo South Morotai District. Salted fish is very popular with the community and even made a souvenir typical of Morotai. This salted fish is usually sold to the traditional markets of Pulau Morotai and the surrounding area. This study aims to determine the process and organoleptic of salted fish in the Galo-Galo village, Pulau Morotai regency. This research was conducted from July to August 2019 in Galo-Galo village Pulau Morotai. To observe the process of making salted fish, and organoleptic, the researcher used a questionnaire and direct observation. Here’s the process of making salted fish: first of all, clean your fish well and remove from stomach contents and gills then rinse them and rub them with plenty of salt. Finally, hang the fish in the sun. Organoleptic test of salted fish from this village was very suitable for consumption because the value of organoleptic was very good (>7).
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Hadipernata, Mulyana, Agus Supriatna Somantri, Maulida Hayuningtyas, Nikmatul Hidayah, and Hoerudin Hoerudin. "Sistem Deteksi Cepat Mutu Organoleptik Beras Berbasis Android." Jurnal Aplikasi Teknologi Pangan 9, no. 4 (September 9, 2020): 167–74. http://dx.doi.org/10.17728/jatp.7434.
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Penelitian ini bertujuan untuk mengembangkan alat deteksi cepat mutu organoleptik beras berbasis pada pemanfaatan aplikasi Android agar pengujian mutu organoleptik beras dapat dilakukan secara cepat dan akurat. Bahan penelitian yang digunakan adalah beras varietas Ciherang dan Tarabas. Metode yang digunakan adalah dengan menggunakan realtime image processing berbasis Android dan Java. Hasil penelitian menunjukkan bahwa lamanya penyimpanan beras sangat mempengaruhi citra beras (Red Green Blue/RGB). Selama penyimpanan beras, nilai Blue menghasilkan nilai perubahan yang nyata dibandingkan nilai Red dan Green. Nilai Blue ini berkorelasi positif terhadap perubahan kadar amilosa selama penyimpanan dan mutu organoleptiknya. Aplikasi deteksi cepat mutu organoleptik beras juga telah berhasil dibuat dan dapat diuji validitasnya dengan memperhatikan perubahan karakateristik citra, perubahan amilosa, dan mutu organoleptiknya. Kesimpulannya, aplikasi deteksi cepat ini berhasil dikembangkan dengan berbasis Android yang dapat digunakan sebagai alat uji mutu organoleptik berasRapid Detection System for Organoleptic Quality of Rice using the Android ApplicationAbstractThe research was aimed at developing rapid detection tool of rice upon organoleptic quality based on the Android application, so the testing may be done quickly and accurately. Ciherang and Tarabas rice varieties were used in this research. Realtime image processing based on Android and Java were used as method in this research. The results showed that the storage affected the rice image value (Red Green Blue/RGB). During storage, the value of the blue (B) produced a proper marked which was positively correlated to the changes in amylose content. Application of rapid detection of organoleptic quality of rice was carried out by observing changes in image characteristics, changes in amylose, and changes in organoleptic properties. As conclusion, the application may functioning properly and can be used as a tool to test the organoleptic quality of rice and its shelf life.
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Lestari, Kinanti Ayu Puji, Surahmaida ., Rizky Darmawan, and Lailatus Sa’diyah. "Uji Organoleptik dan Perubahan pH Minuman Kopi Aren Kombucha dari Berbagai Jenis Kopi yang dipengaruhi Lama Fermentasi." Journal of Pharmacy and Science 4, no. 1 (January 30, 2019): 15–18. http://dx.doi.org/10.53342/pharmasci.v4i1.124.
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ABSTRAKModifikasi bahan pembuatan minuman kombucha akan mempengaruhi hasil akhir atau organoleptik dan sifat fisikokimia dari produk minuman kombucha. Gula pada kombucha berpengaru dalam hasil fermentasikombucha. gula akan digunakan oleh khamir dalam proses metabolisme hingga menghasilkan alkohol dan CO2.Penelitian ini merupakan penelitian eksperimental yang bertujuan untuk mengetahui pengaruh lama fermentasi dan jenis kopi terhadap organoleptik dan pH minuman kopi aren kombucha. Penelitian ini menggunakan rancangan acak lengkap dengan 2 faktor yaitu lama fermentasi dan jenis bubuk kopi. Analisis yang dilakukan meliputi uji organoleptik dan pH. Berdasarkan data yang didapatkan menyatakan bahwa fermentasi berpengaruh terhadap perubahan pH dan kesukaan atau penerimaan panelis pada minuman kopi aren kombucha. Selain itu jenis kopi berpengaruh terhadap organoleptik minuman kopi aren kombucha.Kata kunci: kopi kombucha, lama fermentasi, kopi arenABSTRACTModification of the ingredients for making kombucha will affect organoleptic and physicochemical properties of kombucha beverage products. Sugar in the kombucha has an effect on the kombucha fermentation. Sugar will be used by yeast in the metabolic process to produce alcohol and CO2. This study aims to determine the effect offermentation time and type of coffee on organoleptic and pH of kombucha palm coffee beverage. This study uses a completely randomized design with 2 factors, fermentation time and the type of coffee. The analysis carried out included organoleptic and pH tests. Based on the data obtained that fermentation affects the change in pH and preferences or acceptance of panelists in the Kombucha palm coffee beverage. In addition, the type of coffee has an effect on the organoleptic of Kombucha palm coffee beverage.Keywords: kombucha coffee, fermentation time, palm coffee
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Sulistyowati, Endang, Sigit Mujiharjo, Irnad Irnad, Agria Susanti, and Siti Phatonah. "PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS OF MILK CARAMEL CANDY WITH DURIAN FRUIT (Durio zibethinus Murr) AND GERGA CITRUS (Citrus sp) JUICE." Jurnal Agroindustri 9, no. 2 (December 5, 2019): 56–65. http://dx.doi.org/10.31186/j.agroindustri.9.2.56-65.
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This research aims to analyze the characteristics of milk caramel candy products including physical and organoleptic properties after the addition of durian and gerga orange fruit. This study used a complete randomized design (CRD) with 4 treatments and 4 replications namely P0: control, P1: 3% durian, P2: 6% durian, P3: 9% durian and G0: control, G1: 10% gerga orange fruit juice, G2 : 15% gerga orange fruit juice, G3: 20% gerga orange fruit juice. Variables measured included yield, density and organoleptic characteristics including color, aroma, taste, texture and tenderness. Organoleptic test showed that addition of durian fruit meat affect the texture and tenderness which showed significant differences (P <0.05); but had no significant effect (P> 0.05) on color, aroma, and taste. Addition of gerga orange fruit juice also had no significant difference (P> 0.05) organoleptic characteristic being tested. Based on preference, addition of durian fruit meat had a very significant effect (P <0.01) on the yield but had no significant effect (P> 0.05) on density. The addition of gerga orange fruit juice showed no significant effect (P> 0.05) on yield but gave a very significant effect (P <0.01) on density. Addition of durian fruit meat increased organoleptic characteristic; but addition of gerga orange fruit juice bring down the assessment of organoleptic tests on color, aroma, taste, texture and tenderness. Penelitian ini bertujuan untuk menganalisis karakteristik produk permen karamel susu meliputi sifat fisik dan organoleptik setelah adanya penambahan durian dan jeruk gerga. Penelitian ini menggunakan rancangan acak lengkap (RAL) 4 perlakuan dan 4 ulangan yaitu P0: kontrol, P1: 3% durian, P2: 6% durian, P3: 9% durian dan P0: kontrol, P1: 10% sari jeruk gerga, P2: 15% sari jeruk gerga, P3: 20% sari jeruk gerga. Variabel yang diukur yaitu sifat fisik (rendemen dan kerapatan) dan sifat organoleptik yang meliputi warna, aroma, rasa, tekstur dan keempukan. Hasil uji organoleptik menunjukkan bahwa penambahan daging buah durian mempengaruhi tekstur dan keempukan dengan perbedaan nyata (P<0,05) ; namun berpengaruh tidak nyata (P>0,05) terhadap warna, aroma, rasa. Penambahan sari jeruk gerga juga berpengaruh tidak nyata terhadap sifat organoleptik permen caramel susu. Berdasarkan modus kesukaan, penambahan daging buah durian berpengaruh sangat nyata (P<0,01) terhadap rendemen tetapi tidak memberikan pengaruh tidak nyata (P>0,05) terhadap kerapatan. Penambahan sari jeruk gerga berpengaruh tidak nyata (P>0,05) terhadap rendemen tetapi memberikan pengaruh sangat nyata (P<0,01) terhadap kerapatan. Penambahan daging buah durian meningkatkan sifat-sifat organoleptik yang diamati, dan penambahan sari jeruk gerga menurunkan penilaian organoleptik warna, aroma, rasa, tekstur dan keempukan.
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Sulistiyati, Titik Dwi, Eddy Suprayitno¹, and Desi Tri Anggita. "Substitusi Jantung Pisang Kepok Kuning (Musa paradisiaca) sebagai Sumber Serat Terhadap Karakteristik Organoleptik Dendeng Giling Ikan Gabus (Ophiocephalus striatus) [The Subtitutions of Banana Blossom Yellow Kepok (Musa Paradisiaca) as a Fiber Source for Organoleptic Characteristic of Jerky Milled Snakehead Fish (Ophiocephalus Striatus)]." Jurnal Ilmiah Perikanan dan Kelautan 9, no. 2 (November 1, 2017): 78. http://dx.doi.org/10.20473/jipk.v9i2.7635.
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AbstrakTujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi ikan gabus dan jantung pisang kepok kuning terhadap karakteristik organoleptik dendeng giling ikan gabus, serta mentapkan konsentrasi ikan gabus dan jantung pisang kepok kuning yang optimal pada dendeng giling ikan gabus. Perlakuan pada penelitian ini yaitu konsentrasi ikan gabus : jantung pisang kepok sebagai berikut, 65% : 35% (A), 62,5% : 37,5% (B), 60% : 40% (C), 57,5% : 42,5% (D), 55% : 45% (E) dan 100% : 0% (K) dengan suhu pengovenan 45 C selama 8 jam, kemudian dilakukan uji serat kasar dan uji organoleptik (skoring dan hedonik). Penelitian menggunakan RAL Sederhana dengan 5 kali ulangan. Hasil penelitian menunjukkan bahwa konsentrasi ikan gabus dan jantung pisang kepok kuning tidak berpengaruh nyata terhadap organoleptik hedonik dendeng giling ikan gabus, namun berpengaruh nyata terhadap organoleptik skoring. Konsentrasi ikan gabus dan jantung pisang kepok kuning yang optimal yaitu pada perlakuan D dengan konsentrasi ikan gabus : jantung pisang kepok kuning 57,5% : 42,5%, dengan kadar serat 47,804% dan nilai organoleptik skoring warna 3,347 (coklat tua), aroma 3,360 (khas dendeng), rasa manis 3,48 (manis), rasa gurih 3,560 (gurih), tekstur 4,573 (empuk) serta nilai organoleptik hedonik warna 5,187 (agak suka), aroma 4,880 (agak suka), rasa 5,427 (agak suka), tekstur 5,36 (agak suka). AbstractThe aim of this study was to determine the effect of the concentrations of snakehead fish and banana blossom yellow kepok for the organoleptic and chemical characteristic of jerky milled from snakehead fish, to determine optimal snakehead fish and banana blossom yellow kepok concentrations for the jerky milled product. The treatment of the concentrations of snakehead fish and c consist 65% : 35% (A), 62,5% : 37,5% (B), 60% : 40% (C), 57,5% : 42,5% (D), 55% : 45% (E) and control sample 100% : 0%. All of these treatments will be roasted on 8 hours. After that, these samples analyzed with organoleptic ( scoring and hedonic test). This research used by completely randomized design with five repetitions. The results showed that the concentration of snakehead fish and banana blossom yellow kepok had no significant effects on the organoleptic and hedonic jerky milled product but had significant effects on organoleptic scores and chemical characteristics. The optimal concentration of snakehead fish and banana blossom yellow kepok is D treatment with the concentrations of snakehead fish and banana blossom yellow kepok respectively 57,5 % and 42,5 % with crude fiber content 47,804% and organoleptic testing consist color score 3,347 (brown), aroma 3,360 (similar with the real of jerky milled), sweet taste 3,48 (sweet), savory taste 3,560 (tasty), texture 4,573 (padded)the treatment of D with concentration of cork: yellow banana heartbeat 57,5%: 42,5%, with organoleptic value of color scoring 3,347 (dark brown), aroma 3,360 (typical of jerky) , sweet taste 3.48 (sweet), savory taste 3,560 (tasty), texture 4,573 (padded). The hedonic analysis showed that color 5,187 (rather like), aroma 4,880 (somewhat like), taste 5,427 (rather like), texture 5,36 (slightly like).
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Pratomo, Galih Nur, Heru Nurcahyo, and Noviah Rosa Firdaus. "Profil Fermentasi Ikan Mujair (Oreochromis mossambicus) Dengan Penambahan NaCl." Al-Kauniyah: Jurnal Biologi 13, no. 2 (October 31, 2020): 158–66. http://dx.doi.org/10.15408/kauniyah.v13i2.12608.
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AbstrakIkan mujair (Oreochromis mossambicus) merupakan salah satu hasil perikanan yang melimpah sehingga memerlukan variasi pengolahan. Salah satu metode yang dapat digunakan untuk mengolah ikan mujair adalah fermentasi. Penelitian ini menganalisis pengaruh NaCl terhadap profil fermentasi ikan mujair. Terdapat tiga perlakuan konsentrasi NaCl, yaitu 15, 20, dan 25 g/100 mL dalam fermentasi mujair pada suhu 31°C selama 8 hari dengan 5 kali pengulangan. Pengukuran dan pengujian dilakukan terhadap produk fermentasi yang meliputi uji mikroba, suhu, kadar pH, organoleptik, dan asam organik total. Data yang diperoleh dianalisis dan dideskripsikan pada masing-masing perlakuan. Konsentrasi NaCl pada konsentrasi 15 g/100 mL memiliki kadar pH 6, koloni mikroba 3,2 x 106 CFU/mL, asam organik total 0,72% dan nilai uji organoleptik 2,45. Konsentrasi 20 g/100 mL memiliki kadar pH 6, koloni mikroba 3,9 x 106 CFU/mL, asam organik total 0,88% dan nilai uji organoleptik 2,5. Konsentrasi 25 g/100 mL memiliki kadar pH 5, koloni mikroba 4,8 x 106 CFU/mL, asam organik total 1,12% dan nilai uji organoleptik 2,78. Profil fermentasi ikan mujair terbaik ditemukan pada pada perlakuan NaCl 25 g/100 mL.Abstract Mujair fish (Oreochromis mossambicus) is one of the abundant fishery products that need various processing. Fermentation is one of the methods that can be used to process mujair fish. The research was intended to analyze the effect of NaCl concentration on fermentation profile of mujair fish. There were three treatment variations on NaCl concentration which were 15, 20, and 25 g/100 mL in mujair fermentation at 31 °C during 8 days with 5 times repetition. The fermentation products were tested and measured by microbial test, temperature, pH, organoleptic, and acid. The data obtained were analyzed and described for each treatment. The result of NaCl concentration on 15 g/100 mL was pH 6, microbial colonies 3.2 x 106 CFU/mL, total content of organoleptic acid 0.72% and organoleptic test 2.45. NaCl concentration on 20 g/100 mL was pH 6, microbial colonies 3.9 x 106 CFU/mL, total content of organoleptic acid 0.88% and organoleptic test 2.5. NaCl concentration on 25 g/100 mL was pH 5, microbial colonies 4.8 x 106 CFU/mL, total content of organic acid 1.12% and organoleptic test 2.78. The best profile fermentation of mujair fish was founded on 25 g/100 mL.
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Cahyaningtyas, Agustina Arianita, Wiwik Pudjiastuti, and Ilham Ramdhan. "Pengaruh Suhu Penyimpanan terhadap Organoleptik, Derajat Keasaman dan Pertumbuhan Bakteri Coliform pada Susu Pasteurisasi." Jurnal Riset Teknologi Industri 10, no. 1 (August 31, 2016): 13–23. http://dx.doi.org/10.26578/jrti.v10i1.1732.
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One attempt to reduce the number of pathogenic microbes in milk is through the pasteurization process. This research aims to determine the effect of storage temperature on the organoleptic, acidity (pH) and growth of coliform bacteria in pasteurized milk. Pasteurized milk is stored at the varies of temperature 4°C (observed for 14 days), 10°C-15°C (observed for 14 days) and 25°C-27°C (observed for 22 hours), as well as also conducted an initial analysis pasteurized milk. The parameters were observed among other organoleptic (smell, taste, color, texture), pH and total coliform bacteria. Testing acidity using pH paper, while the growth of coliform bacteria testing done using Total Plate Count method based on ISO 2897 in 2008. The results of this study indicate that storage at 4°C for 14 days, organoleptic pasteurized milk is still good until the day ke- 8, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 3100x101 CFU / ml. Storage at 10°C-15°C for 14 days, organoleptic pasteurized milk is still good until the 6th day, the pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 5729x101 CFU / ml. Storage at 25°C-27°C for 22 days, organoleptic pasteurized milk is still good until the 9th, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 4.3 x106 CFU / ml.ABSTRAKSalah satu usaha untuk mengurangi jumlah mikroba patogen pada susu adalah melalui proses pasteurisasi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyimpanan terhadap organoleptik, derajat keasaman (pH) dan pertumbuhan bakteri Coliform pada susu pasteurisasi. Susu pasteurisasi disimpan pada suhu yang bervariasi yaitu suhu 4°C (diamati selama 14 hari), suhu 10°C-15°C (diamati selama 14 hari) dan suhu 25°C-27°C (diamati selama 22 jam), serta dilakukan pula analisa awal susu pasteurisasi. Parameter yang diamati antara lain organoleptik (bau, rasa, warna, tekstur), pH dan jumlah bakteri Coliform. Pengujian derajat keasaman menggunakan kertas pH, sedangkan pengujian pertumbuhan bakteri Coliform dilakukan dengan menggunakan metode Total Plate Count berdasarkan SNI 2897 Tahun 2008. Hasil penelitian ini menunjukkan bahwa penyimpanan pada suhu 4°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai dengan hari ke-8, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 3100x101 Cfu/ml. Penyimpanan pada suhu 10°C-15°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai hari ke-6, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 5729x101 Cfu/ml. Penyimpanan pada suhu 25°C-27°C selama 22 hari, organoleptik susu pasteurisasi masih baik sampai jam ke-9, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 4,3 x106 Cfu/ml.Kata kunci : bakteri coliform, derajat keasaman, suhu penyimpanan, organoleptik, susu pasteurisasi
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Saimima, Nur A., Abdul Rahman, and Desri N. Manuhutu. "PENGARUH PERENDAMAN EKSTRAK DAUN MANGROVE (Sonneratia caseolaris) TERHADAP PENILAIAN MUTU ORGANOLEPTIK IKAN KUWE (Gnathanodon speciosus) SEGAR." TRITON: Jurnal Manajemen Sumberdaya Perairan 17, no. 1 (April 30, 2021): 25–34. http://dx.doi.org/10.30598/tritonvol17issue1page25-34.
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Fish is a comestible that is inclined to the deterioration of quality, especially by the activity of rotting microorganisms. One of the efforts to obstruct the decline in fish quality by using natural ingredients, namely mangrove leaves. This study aims to determine the utilization of mangrove leaf extract (Sonneratia caseolaris) on the organoleptic quality of fresh golden trevally fish (Gnathanodon speciosus). The research was conducted in March 2020 at the Marine Hatchery Laboratory and Processing Workshop SUPM in Waiheru Ambon. The research used a laboratory experimental method with several stages, these were sample preparation, mangrove leaf extract preparation, immersion of golden trevally fish in mangrove leaf extract, storage, and analysis of organoleptic assessment data. Organoleptic assessments including eyes, gills, body surface slime, meat (color and appearance), smell and texture were carried out every 6 hours until the quality of the fish was rejected by the panelists. The results showed that soaking mangrove leaf extract can inhibit microbial growth in fish. The concentrations of mangrove leaf extract 2% and 4% could lengthen the shelf life of fresh golden trevally fish at room temperature for 6 hours longer than the control. In addition, the mangrove leaf extract immersion treatment can maintain the organoleptic value of fish. In conclusion, the results of the organoleptic quality assessment of fresh golden trevally fish (Gnathanodon speciosus) in soaking treatment of mangrove leaf extract (Sonneratia caseolaris) with a concentration of 2%-4% can maintain the shelf life of golden trevally fish. This is due to the role of secondary metabolic compounds contained in mangrove leaves which can inhibit microbial growth.
ABSTRAK
Ikan merupakan bahan pangan yang sangat mudah mengalami kemunduran mutu terutama oleh aktivitas mikroorganisme pembusuk. Salah satu upaya untuk menghambat penurunan mutu ikan dengan menggunakan bahan alami yaitu daun mangrove. Penelitian ini bertujuan untuk mengetahui pemanfaatan ekstrak daun mangrove (Sonneratia caseolaris) terhadap mutu organoleptik ikan kuwe (Gnathanodon speciosus) segar. Penelitian dilakukan pada bulan Maret 2020 di Laboratorium Hatchery Laut dan Workshop Pengolahan SUPM Waiheru Ambon. Penelitian menggunakan metode experimental laboratories dengan tahapan-tahapan yaitu persiapan sampel, preparasi ekstrak daun mangrove, perendaman ikan kuwe dalam esktrak daun mangrove, penyimpanan, serta analisa data penilaian organoleptik. Penilaian organoleptik meliputi mata, insang, lendir permukaan badan, daging (warna dan kenampakan), bau serta tekstur dilakukan setiap 6 jam sekali sampai mutu ikan ditolak oleh panelis. Hasil penelitian menunjukan bahwa perendaman ekstrak daun mangrove dapat menghambat pertumbuhan mikroba pada ikan. Konsentrasi ekstrak daun mangrove 2% dan 4% dapat memperpanjang daya simpan ikan kuwe segar pada suhu kamar 6 jam lebih lama dibandingkan kontrol. Disamping itu, perlakuan perendaman ekstrak daun mangrove dapat mempertahankan nilai organoleptik ikan. Kesimpulannya Hasil penilaian mutu organoleptik ikan kuwe (Gnathanodon speciosus) segar dalam perlakuan perendaman ekstrak daun mangrove (Sonneratia caseolaris) dengan konsentrasi 2%-4% dapat mempertahankan daya simpan ikan kuwe. Hal ini disebabkan peran senyawa metabolik sekunder yang terkandung pada daun mangrove yang dapat menghambat pertumbuhan mikroba.
Kata Kunci: Sonneratia caseolaris, Gnathanodon speciosus, organoleptik, daun mangrove, ekstrak
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Augustyn, Gelora Helena, Erynola Moniharapon, and Arnold Ohoirat. "Analisis Kandungan Gizi dan Uji Organoleptik Berbagai Jenis Enbal (Oleh-Oleh Khas Kota Tual) di Kabupaten Maluku Tenggara." AGRITEKNO, Jurnal Teknologi Pertanian 7, no. 2 (October 1, 2018): 43–48. http://dx.doi.org/10.30598/jagritekno.2018.7.2.43.
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The purpose of this study to determine how much the nutrients contained in each type of enbal and organoleptic tests to determine how much consumen acceptance. This research uses descriptive test with five variables observation with two replications namely: enbal usual, enbal nuts, enbal chocolate and enbal cheese. The results of research to produce the nutrients in enbal cheese ypes are: water content of 7,78%, ash content of 1,22%, 1,39% protein content, fat content 24,29% and 65,32% carbohydrate content. Organoleptic test result with the higest level of preference panel is on enbal cheese with value of 3,56.
Keywords: consumer acceptance, enbal, organoleptic tests
ABSTRAK
Tujuan penelitian ini untuk mengetahui berapa besar kandungan gizi yang terdapat dalam setiap jenis enbal dan uji organoleptik untuk mengetahui seberapa besar daya terima konsumen. Penelitian ini menggunakan pengujian deskriptif dengan lima variabel pengamatan dengan dua kali ulangan yaitu: enbal biasa, enbal kacang, enbal coklat, dan enbal keju. Hasil penelitian menunjukkan bahwa kandungan gizi pada jenis enbal keju yaitu kadar air 7,78%, kadar abu 1,22%, kadar protein 1,39%, kadar lemak 4,29% dan kadar karbohidrat 65,32%. Hasil uji organoleptik dengan tingkat kesukaan panelis tertinggi terhadap rasa yaitu pada jenis enbal keju, dengan nilai 3,46, kesukaan panelis tertinggi terhadap tekstur yaitu pada jenis enbal kacang dengan nilai 2,73. Kesukaan panlies secara menyeluruh atau overall yang tertinggi terdapat pada jenis enbal keju dengan nilai 3,56.
Kata kunci: daya terima konsumen, enbal, uji organoleptik
Dissertations / Theses on the topic "Organoleptické"
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Kučerová, Iva. "Effect of Drying Pretreatments on Air and Solar Drying of Jerky Prepared from Eland (Taurotragus oryx) Meat." Doctoral thesis, Česká zemědělská univerzita v Praze, 2015. http://www.nusl.cz/ntk/nusl-259719.
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Mathematical modeling of thin-layer solar drying and organoleptic properties of eland jerky was investigated in this study. Eland jerky was compared to the traditional beef jerky, inasmuch as both were treated with traditional jerky marinade (TM), TM with fresh pine apple juice (TMP), TM with honey (TMH), TM with Coca Cola (TMCCL) and compared to an untreated control (C). The influence of the marinades on the drying process was statistically significant. Based on the coefficient of determination, the root mean square errors and the chi-squares, the Two-term model was found to be the most suitable model for describing the solar drying kinetics of eland jerky. The mean effective moisture diffusivities of solar dried eland meat for the C and selected pre-treatments TM and TMH samples were 2.07 x 10-10, 1.45 x 10-10 and 1.43 x 10-10 m2.s-1, respectively. The activation energy values for solar dried eland jerky were 23.75, 26.22 and 26.97 kJ.mol-1 for C, TM and TMH, respectively. Organoleptic properties of dried eland meat was assessed by the 22 member degustation panel. The best scored pre-treatment was TMP, which has significant effect on texture, color and taste. Effect of the different pre-treatments on the overall combined color was calculated. Generally for both meat dried in both driers TMH marinade was evaluated as the one with the highest total difference contrariwise meat dipped in TMP pre-treatment has the lowest total difference.
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Trněná, Eva. "Analýza stížností odběratelů pitné vody." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2019. http://www.nusl.cz/ntk/nusl-391959.
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The diploma thesis deals with the analysis of complaints from drinking water customers, particullary about water quality. Within the theoretical part, it presents both the view of the customer of the drinking water and the view of the operator of the water supply system. It also presents possible ways to use drinking water customers complaints as indicators of water system service quality. Further, the thesis focuses on the satisfaction of customers and their trust in the operators of water supply systems. An analysis of complaints of drinking water users on the quality of water that has been received by the operator during the last five years has been performed as part of the case study in the practical part of the thesis. The cases are interpreted in context of the conditions at the given site of the water supply network.
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Kalu, Clara U. U. "A chemical and organoleptic assessment of autoxidising oils." Thesis, Liverpool John Moores University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.262066.
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Sanchez, Karmele del Teso. "Degradation and Stabilisation of Different Polythylenes and Analysis of Organoleptics." Thesis, Manchester Metropolitan University, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.502991.
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Cross, H. "Some chemical, organoleptic and nutritional aspects of iron/carbohydrate interaction." Thesis, University of Reading, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.373834.
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Matias-Guiu, Martí Pau. "Distillation strategies: a key factor to obtain spirits with specific organoleptic characteristics." Doctoral thesis, Universitat Rovira i Virgili, 2018. http://hdl.handle.net/10803/663374.
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El disseny d'estratègies de destil·lació per obtenir begudes espirituoses amb perfils aromàtics específics segueix sent un desafiament per als productors que utilitzen mètodes tradicionals (destil·lació discontínua). Per això, és essencial entendre la cinètica de destil·lació dels congèneres, la seva evolució en el temps i el seu impacte en l'aroma. Amb aquest objectiu, la present tesi doctoral s'ha centrat en: i) descriure l'efecte de la variació controlada del reflux intern d'una columna discontínua amb un condensador parcial intern (CDCP) sobre la destil·lació dels congèneres; ii) desenvolupar i testejar un model de regressió per a una sistema CDCP, per predir i optimitzar el procés; iii) explorar les interaccions d'aroma entre compostos volàtils dels aiguardents per correlacionar la seva concentració química amb l'anàlisi sensorial; i iv) estudiar l'evolució d'un aiguardent embotellat durant un any. A partir dels consegüents estudis, es pot concloure que el control de la rectificació interna i del pH de la beguda fermentada a destil·lar, una correcta elecció dels volums de destil·lació, un adequat emmagatzematge dels aiguardents i una apropiada interpretació de la relació entre congèneres i l'aroma, són factors fonamentals per a millorar la producció d'aiguardents.El diseño de estrategias de destilación para obtener bebidas espirituosas con perfiles de aroma específicos sigue siendo un desafío para los productores que utilizan métodos tradicionales (destilación discontinua). Para esto, es esencial entender la cinética de destilación de los congéneres, su evolución en el tiempo y su impacto en el aroma. Con este objetivo, la presente tesis doctoral se ha centrado en: i) describir el efecto de la variación controlada del reflujo interno de una columna discontinua con un condensador parcial interno (CDCP) sobre la destilación de los congéneres; ii) desarrollar y testar un modelo de regresión para una sistema CDCP, para predecir y optimizar el proceso; iii) explorar las interacciones de aroma entre compuestos volátiles de los aguardientes para correlacionar su concentración química con el análisis sensorial; y iv) estudiar la evolución de un aguardiente embotellado durante un año. A partir de los consiguientes estudios, se puede concluir que el control de la rectificación interna y del pH de la bebida fermentada a destilar, una correcta elección de los volúmenes de destilación, un adecuado almacenamiento de los aguardientes y una apropiada interpretación de la relación entre congéneres y el aroma, son factores fundamentales para mejorar la producción de aguardientes.
The design of distillation strategies to obtain spirits with specific aroma profiles remains a challenge for producers who use traditional methods (discontinuous distillation). For this, it is essential to understand the kinetics of distillation of congeners, their evolution over time and their impact on the aroma. With this goals, the present doctoral thesis has focused on: i) describing the effect of the controlled variation of the internal reflux of a discontinuous column with an internal partial condenser (BCPC) on the distillation of the congeners; ii) develop and test a regression model for a BCPC system, to predict and optimize the process; iii) explore the aroma interactions between volatile compounds of the spirits to correlate their chemical concentration with sensory analysis; and iv) study the evolution of a bottled spirit during one year. From the ensuing studies, it can be concluded that the control of the internal rectification and the pH of the fermented beverage to be distilled, a correct choice of distillation volumes, an appropriate interpretation of the relationship between congeners and aroma and an adequate storage of the finished spirits, are fundamental factors to improve the production of spirits drinks.
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Idouraine, Ahmed 1948. "NUTRITIONAL QUALITY AND ORGANOLEPTIC ACCEPTABILITY OF AKARA PREPARED FROM GERMINATED TEPARY BEANS." Thesis, The University of Arizona, 1987. http://hdl.handle.net/10150/276498.
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Tepary bean (Phaseolus acutifolius G.), was germinated for 48 hours and used for akara preparation. Raw and germinated teparies and uncooked and cooked akara were analyzed for proximate and amino acid composition, vitamin A and ascorbic acid contents, trypsin inhibitor activity (TIA), and compared to that obtained using cowpeas. Protein and amino acid composition of cowpeas and raw teparies were similar. Vitamin A and ascorbic acid contents were low. Germination increased vitamin A and ascorbic acid contents but had little effect on protein content, amino acid composition, and TIA. In cooked akara, protein content dropped from 21.03-23.77% to 12.05-14.36%, ascorbic acid from 5.76-8.88% to 1.22-1.60%, and TIA from 12.41-12.98% to 9.15-11.25%. For sensory evaluation, no significant difference in color, texture, and flavor was found but for the overall acceptability, akara prepared from raw teparies was significantly (P ≤ 0.05) preferred to akara prepared using cowpeas and germinated teparies.
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Kovach, Jessica Lynn. "USING ANALYTICAL METHODOLOGIES TO ASSESS THE ORGANOLEPTIC CHARACTER OF CITRUS ESSENTIAL OIL." Diss., Temple University Libraries, 2019. http://cdm16002.contentdm.oclc.org/cdm/ref/collection/p245801coll10/id/590546.
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ChemistryPh.D.
Essential oils are natural products used to flavor food and beverages. With the increase in nutrition conscious consumers, manufacturers of food additives and food products are faced with the challenge of making healthy alternatives. In particular, food products going to market with label claims stating reductions in sugar and salt, organic certified, organic compliant, and all natural; moreover the ingredients used in flavors must meet these label claims as well. More often than not, the challenge in using ingredients that follow these requirements is the pricing, the sourcing and the variability among those sources. Variability is common in the ingredients coming from nature such as fruits and plants because the area of cultivation can vary by the soil at the sight of planting and/or the climate in the region. Pricing is also problematic in naturally grown ingredients because it is a matter of supply and demand. Stock could be depleted from natural disasters, disease carrying pest(s), pests that consume the crop, and/or other causes for scarce supply of crop(s). Essential oils are natural byproducts of fruit, peels, and leaves from plants that contribute to flavor formulae for a large variety of food products. Because the essential oils are a crop based commodity, every variety has inherent differences based on the growing conditions and their ripening stages [1]. Nevertheless, each type of oil has marker chemicals that make up the majority of its composition; these marker chemicals have the tendency to degrade over time based on their interaction with light, oxygen exposure, and temperature. For companies that manufacture flavorings, understanding the variability among sources of essential oils as well as the possible degradants of essential oils is valuable information to obtain because it is possible the variants and degradants will negatively impact the flavor profile. Flavor is without question the most important attribute of the food we consume and by default stability of said flavor(s) need to be understood [30]. The content in this dissertation involves the stability analysis of a common essential oil, Oil Mandarin Italian Select, from Citrus Reticulata Blanco. It has known off notes that form from unknown causes. Most common is the plastic note that has formed in carbonated products like soda. Studying this particular essential oil in various conditions is intended to shed light on what those degradants are and under which conditions they form to give mandarin oil an off-note when applied to high acid and carbonated beverage applications. Once the note is reproduced, a correlation between analytical data and sensory interpretation of the oil will be developed. Mandarin essential oil being in the Citrus genus is traditionally analyzed via gas chromatography (GC) because of the high quantities of volatile constituents that give an oil high aroma activity. The volatile fraction of mandarin oil to be studied includes stability of methyl-N-methylanthranilate (MNMA), a major component giving mandarin its distinct grapey character, as well as gamma terpinene, thymol, sinensal, alpha pinene, beta pinene, myrcene, para cymene, alpha terpineol, and beta caryophyllene. Each of these ten compounds contributes to the unique flavor profile of mandarin oils when compared to orange and tangerine essential oils [1]. It was the common knowledge that para cymene can be perceived as rancid in aroma and the many interconversions the terpenes make that cause para cymene formation in Citrus oils, which made monitoring the changes of this chemical in the three stability environments crucial. Attention is being paid to para-cymene, as a specific marker of degradation in Citrus. The data obtained from the applied stability studies were challenging to understand as the marker chemicals are volatile and sensitive to chemical change. In this work the chemical changes and trends were analyzed under various storage conditions. Significant statistical analyses were employed to help define criteria of usability. The analyses were required because of natural variants and apparent inconsistencies of the data. Dixon Q Test and the Z Test were applied to determine outliers. Additionally, the Bland Altman method was applied to compare storage conditions and to determine if this statistical approach could be used to define significant changes in the marker chemical stability. The Bland Altman plots suggest that each component met the statistical limits of agreement, meaning the samplings were not significantly changing, statistically speaking. A final approach to assess the analytical data of the mandarin oil for significant change was the mass balance of each marker chemical from week 0 to week 24. Instrumental fluctuations have an acceptable range of +/- 20% in the industry; hence, a significant change criterion for a chemical in the mass balance must be one that exceeded +/- 20%. Unlike classical statistic methods, the mass balance was indicative that significant change had occurred to the compounds in the three studies. Upon sensory analysis of the oil samples, display of plastic note, oxidation, and overall loss of characteristic mandarin notes, the mass balance was found to correlate best to the significant change detected by sensory evaluation of the oil samplings. Due to the inadequate number of validated methods on Citrus essential oil research and the absence of large groupings of terpenes validated in a unified methodology, reconciliation of mass balance is an underutilized method of assessment in the literature. As a final assessment of the GC method validated, a product containing the selected mandarin oil was analyzed to evaluate the ability of the method to separate the oil components within a significantly more complicated matrix than the initial samples. The method was successful though not all marker chemicals were detected due to their low formulation concentration being below the level of detection of the method. This should not be seen as a failure of the method. For the major components of the essential oil studied, the method was quantitatively successful, meeting industry requirements.
Temple University--Theses
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Hekmat, Sharareh. "Effects of Iron Fortification on Microbiological, Physical, Chemical, and Organoleptic Properties of Yogurt." DigitalCommons@USU, 1995. https://digitalcommons.usu.edu/etd/5423.
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It has been shown that iron binds strongly to the proteins in milk, and our aim was to determine whether or not this binding was affected by lowering pH in the manufacture of yogurt. Iron-protein complexing was studied using two different techniques. 1) Skim milk was fortified with 10 mg iron/100 ml and the pH of the milk was adjusted to 6.7, 6.2, 5.8, 5.3, 4.5, and 4.0. The milk was fractionated by ultracentrifugation at 52,000 x g for 60 minutes. The pellets and serum were then analyzed for iron, calcium, and phosphorus content by inductively coupled plasma spectroscopy. SOS-PAGE gels were used to determine protein profiles in the pellets and serum. 2) Yogurt was made from milk fortified with FeCl3, iron complexed with casein, and iron complexed with whey proteins. Small samples of the yogurt were then freeze-dried on carbon coated grids and examined by transmission electron microscopy at 80 KV.
Affinity of iron for milk proteins was independent of pH. Iron fortification of milk did not cause loss of calcium or phosphorus from casein micelles. Electron spectroscopic imaging (ESI) showed that iron was bound to casein when yogurt was fortified with FeC13 or iron-casein complex. When fortified with iron-whey protein complex, the iron was distributed throughout the non-micellar portion of the yogurt.
To determine effects of iron on yogurt quality, low-fat (2%) and nonfat iron fortified yogurt was made with three sources of iron: FeCl3, iron complexed with casein, and iron complexed with whey protein, at three levels (10, 20, 40 mg/kg). Iron content and lipid oxidation were determined over one month of storage at 4°C.
Iron fortification had no effect on the rate of fermentation by the lactic cultures. There was no significant increase in oxidation levels between iron-fortified yogurt and unfortified yogurt (P > .05). No differences in the appearance, mouth feel, flavor, and overall quality ,between iron-fortified yogurt and unfortified yogurt were detected in consumer sensory analysis. Our study showed that high quality iron-fortified yogurt could be manufactured without added food safety risks.
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Urrutia, Rosauro María. "Fragaria vesca NIL collection: development and genetic characterization of agronomical, nutritional and organoleptic traits." Doctoral thesis, Universitat Autònoma de Barcelona, 2015. http://hdl.handle.net/10803/313232.
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La maduixa silvestre, F. vesca, és una espècie diploid de la família Rosaceae. El seu petit genoma (240 Mb), la seva gran diversitat genètica i la seva elevada col·linealitat amb la maduixa cultivada (Fragaria x ananassa), la fan un model ideal per tota mena de estudis genètics i funcionals.
En aquest treball, s’ha volgut contribuir al coneixement profund de la espècie i la seva variabilitat amb l’objectiu de mapar caràcters de interès agronòmic i de qualitat de fruit. Per això s’ha desenvolupat i caracteritzat una eina genètica de elevat valor, la col·lecció de línies casi isogèniques. Aquesta població comprèn 41 línies que permeten mapar caràcters quantitatius (QTL) i gens majors amb una resolució mitja de 14.2 cM.
El fenotipat exhaustiu de la col·lecció juntament amb un detallat anàlisi estadístic han permès mapar centenars de QTL amb interès agronòmic, nutricional i organolèptic. Atenen als aspectes agronòmics, es van mapar nou gens majors i set QTL controlant caràcters tan importants com la forma del fruit la producció d’estolons i el període de floració.
L’estudi nutricional del fruit madur es va centrar en el seu contingut en polifenols, donat l’elevat poder antioxidant que proporcionen aquests compostos a les baies. Es van identificar i quantificar inequívocament 22 polifenols, incloent-hi antocianines, flavonoles i flavan-3-oles entre d’altres, per als quals es van mapar 49 QTL controlant una important proporció de la variabilitat observada. A més, es van localitzar dos QTL addicionals explicant la capacitat antioxidant total.
Els compostos organolèptics que influencien més decisivament la qualitat del fruit són els sucres i els volàtils. En total, cinc QTL van ser mapats per als tres sucres quantificats. En quant als volàtils, més de 100 compostos diferents van ser identificats en la col·lecció i 126 QTL van ser mapats per 81 d’ells. Entre els QTL més significatius trobem alguns metabòlits de gran importància per l’aroma de la maduixa com el methyl 2-aminobenzoat o el mesifurano.
L’estudi transcriptomic de les línies d’introgressió que cobreixen regions genètiques amb un alt nombre de QTL per la qualitat del fruit, han revelat una selecció de gens candidats per alguns dels QTL organolèptics i nutricionals més interessants.
Aquest treball, profunditza en el coneixement genètic de la maduixa silvestre i aporta noves eines genètiques i nous QTL que poden ser emprats per la millora genètica del cultiu i que obren un gran ventall d’oportunitats per a futurs estudis.Woodland strawberry, Fragaria vesca, is a diploid species from the Rosaceae familiy. Its small genome (240 Mb), its huge genetic variability and its high degree of colinearity with the cultivated strawberry (Fragaria x ananassa), make it an ideal model to develop genetic and functional studies. This work has the objective of delving into knowledge on the species and its variability and aims to map characters with agronomical interest and involved in fruit quality. Therefore, a highly relevant genetic tool has been developed and characterized, the near isogenic lines collection. This population consists of 41 lines that allow quantitative traits (QTL) and major genes mapping with an average resolution of 14.2 cM. Exhaustive phenotyping of the collection, together with a thorough statistical analysis lead to mapping hundreds of QTL with agronomic, nutritional and organoleptic interest. Attending to agronomical traits, nine major genes and seven QTL were mapped controlling important characters such as fruit shape, runnering and flowering habit. Ripe fruit nutritional study focused on its polyphenolic content, according to the high antioxidant capacity that these compounds bring to berries. Twenty-two (poly)phenols were unambiguously identified and quantified, including anthocyanins, flavonols and flavan-3-ols among others. For which 49 QTL controlling important proportion of the observed variability were mapped. Furthermore, two additional QTL explaining total antioxidant capacity were detected. Organoleptic compounds that influence the most fruit quality are sugars and volatiles. A total of five QTL were mapped for three quantified sugars. Attending to volatiles, more than 100 different compounds were identified in the collection and 126 QTL were mapped for 81 of them. Among the most significant QTL we found some relevant metabolites for strawberry aroma like methyl 2-aminobenzoate and mesifurane. Transcriptomic study of introgression lines covering genetic regions with a high number of QTL for fruit quality has revealed a selection of candidate genes for the most interesting organoletpic and nutritional QTL. This work deepens in the genetic knowledge of woodland strawberry, bringing new genetic tools and QTL useful for strawberry breeding programs and open new perspectives for future studies.
Books on the topic "Organoleptické"
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Dreosti, G. M. Organoleptic enhancement of comminuted industrial fish. Potters Bar: IAFMM, 1985.
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Woodman, John. Sensory testing in quality control: Organoleptic testing. Sheffield: Sheffield City Polytechnic Centre For Quality Assurance, 1985.
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Linden, Karl G. Innovative UV technologies to oxidize organic and organoleptic chemicals. Denver, CO: Awwa Research Foundation, 2004.
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(Editor), K. G. Linden, C. M. Sharpless (Editor), S. A. Andrews (Editor), K. Z. Atasi (Editor), and V. Korategere (Editor), eds. Innovative Uv Technologies to Oxidize Organic and Organoleptic Chemicals: Awwarf Report 91033f (Awwarf Report). Awwarf, 2005.
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Shuvarikov, A. S., and E. V. Zhukova. Scientific bases of processing of animal products. Publishing house of the Russian state agrarian University UN-TA im. K. A. Timiryazeva, 2021. http://dx.doi.org/10.26897/978-5-6046183-4-9-2021-198.
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The textbook provides the scientific basis for the production and processing of milk, the technology of dairy products; the role of domestic scientists in the formation of the dairy industry; describes the biological and nutritional value of milk; the composition and properties of milk of cows and farm animals of various species, organoleptic, physico-chemical, biochemical and technological properties of milk. The factors influencing the composition and properties of milk are presented. The article describes in detail the material on the biochemical and physico-chemical changes in milk during its storage and processing, in the production of fermented milk products, butter and spreads, cheese, ice cream, canned milk and ZCM, baby food products, products from secondary dairy raw materials. For students studying in the direction of training 35.03.07 "Technology of production and processing of agricultural products" of the direction "Technology of production, storage and processing of livestock products". The textbook contains the information necessary for the formation of professional competencies in the preparation of bachelors in the direction 35.03.07 Technology of production and processing of agricultural products and is recommended by the Federal UMO for use in the educational process.
Book chapters on the topic "Organoleptické"
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Kilcast, D. "Organoleptic assessment." In Migration from Food Contact Materials, 51–76. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-1225-3_4.
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Berry, D. R., and D. C. Watson. "Production of organoleptic compounds." In Yeast Biotechnology, 345–68. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-3119-0_11.
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Rapp, A. "Sinnenprüfung (Organoleptik; sensorische Beurteilung) [1,3,4,5,6,7,9]." In Weinanalytik, 4–5. Berlin, Heidelberg: Springer Berlin Heidelberg, 1985. http://dx.doi.org/10.1007/978-3-642-70784-1_2.
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Tomasi, Diego, Federica Gaiotti, and Gregory V. Jones. "Organoleptic Characteristics of the Wines." In The Power of the Terroir: the Case Study of Prosecco Wine, 149–66. Basel: Springer Basel, 2013. http://dx.doi.org/10.1007/978-3-0348-0628-2_10.
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Cottet, Valentine, and Brigitte Navez. "Carrot organoleptic quality and consumer expectations." In Carrots and related Apiaceae crops, 216–30. Wallingford: CABI, 2020. http://dx.doi.org/10.1079/9781789240955.0216.
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Morris, Edwin R. "Rheological and Organoleptic Properties of Food Hydrocolloids." In Food Hydrocolloids, 201–10. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2486-1_31.
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Tiwari, Manish, Nisha Singhania, Aastha Dewan, Roshan Adhikari, Navnidhi Chhikara, and Anil Panghal. "Organoleptic Acceptability of Active Packaged Food Products." In Active Packaging for Various Food Applications, 139–78. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9781003127789-11.
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Saliba-Colombani, V., M. Causse, J. Philouze, M. Buret, S. Issanchou, and I. Lesschaeve. "QTLs for organoleptic quality in fresh market tomato." In Developments in Plant Breeding, 291–99. Dordrecht: Springer Netherlands, 1999. http://dx.doi.org/10.1007/978-94-011-4475-9_32.
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Kotsiantis, S. B., G. E. Tsekouras, C. Raptis, and P. E. Pintelas. "Modeling the Organoleptic Properties of Matured Wine Distillates." In Machine Learning and Data Mining in Pattern Recognition, 667–73. Berlin, Heidelberg: Springer Berlin Heidelberg, 2005. http://dx.doi.org/10.1007/11510888_66.
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Teissedre, Pierre-Louis, and Michael Jourdes. "Tannins and Anthocyanins of Wine: Phytochemistry and Organoleptic Properties." In Natural Products, 2255–74. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-22144-6_73.
Full textConference papers on the topic "Organoleptické"
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al-Rifaie, Mohammad Majid, and Marc Cavazza. "Beer organoleptic optimisation." In GECCO '20: Genetic and Evolutionary Computation Conference. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3377929.3390006.
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Chechetova, E. A., and E. V. Khabarova. "Organoleptic evaluation of wafers containing soybean flour." In ТЕНДЕНЦИИ РАЗВИТИЯ НАУКИ И ОБРАЗОВАНИЯ. НИЦ «Л-Журнал», 2018. http://dx.doi.org/10.18411/lj-04-2018-125.
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Baranova, Z. A., and I. B. Krasina. "INFLUENCE OF LECITHIN ON ORGANOLEPTIC PROPERTIES OF GLAZES." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.369-372.
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The viscosity of the glaze is an important technological indicator. To reduce the viscosity of chocolate masses, vegetable phosphotide concentrates are used. One of the most widely used food emulsifiers is lecithin. The study conducted a study of the visual determination of color and odor of samples.The values of the maximum and optimal dosages for introducing lecithin into industrial samples of fat compositions for confectionery glazes are established.
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Talebe, Yusnaini B., Indah Rodianawati, and Eka Kusuma Dewi. "Kualitas Nugget Ayam Dengan Bahan Pengisi Tepung Pati Ubi Kayu (Manihot utilissima) dan Tepung Sagu (Metroxylon sagu Rottb.) Lokal Provinsi Maluku Utara." In Kedaulatan Pangan Nasional Melalui Pengembangan Potensi Ternak Lokal di Era Kenormalan Baru. Animal Science : Polije Proceedings Series, 2020. http://dx.doi.org/10.25047/proc.anim.sci.2020.22.
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Penelitian ini bertujuan untuk mengkaji sifat fisik, kimia, dan organoleptik nugget ayam dengan bahan pengisi tepung pati ubi kayu dan tepung sagu dengan persentase yang berbeda. Perlakuan bahan pengisi yang digunakan pada penelitian ini yaitu P1 (100% tepung pati ubi kayu), P2 (75% tepung pati ubi kayu dan 25% tepung sagu), P3 (50% tepung pati ubi kayu dan 50% tepung sagu), P4 (25% tepung pati ubi kayu dan 75% tepung sagu), dan P5 (100% tepung sagu). Penelitian ini dilakukan menggunakan rancangan acak lengkap (RAL) dengan 3 kali ulangan. Sifat fisik yang diuji yaitu daya ikat air, nilai kekerasan, stabilitas emulsi, dan nilai pH. Sifat kimia yang diuji yaitu kadar air, protein, lemak, karbohidrat, dan abu. Sifat organoleptik diuji dengan uji hedonik (penampakan warna, aroma, rasa, dan tekstur). Data hasil uji sifat fisik dan kimia dianalisis dengan sidik ragam dan diuji lanjut dengan BNT. Data hasil uji sifat organoleptik dianalisis statistik non parametrik dengan uji Hedonic Kurskal Wallis dan diuji lanjut dengan Multiple Comparisson of Mean Rank Test. Hasil penelitian menunjukkan bahwa nugget ayam dengan bahan pengisi 100% tepung pati ubi kayu mempunyai sifat fisik yang lebih bagus dengan daya ikat air paling besar 47,30%, tingkat kekerasan paling rendah 676,22 gF, dan nilai pH paling mendekati normal 5,23. Sifat kimia nugget yang mendekati persyaratan nugget ayam menurut SNI adalah nugget dengan bahan pengisi 25% tepung pati ubi kayu dan 75% tepung sagu. Sifat organoleptik menunjukkan bahwa nugget yang mengandung bahan pengisi 100% tepung pati ubi kayu yang paling diterima oleh panelis. Kesimpulan yang dapat diambil bahwa tepung pati ubi kayu dan tepung sagu lokal di Provinsi Maluku Utara dapat dijadikan sebagai bahan pengisi nugget ayam. Tepung pati ubi kayu lokal dapat menggantikan 100% tepung tapioka komersil dan tepung sagu dapat mensubtitusi hingga 50% untuk mendapatkan nugget sesuai standar.
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Darmadi, Ni Made, Dewa Edi, and I. Kawan. "Tongkol (Euthynnus Affinis) Fermented on Organoleptics and Organic Acid Production." In Proceedings of the 3nd Warmadewa Research and Development Seminar, WARDS 2020, 21 December 2020, Denpasar-Bali, Indonesia. EAI, 2021. http://dx.doi.org/10.4108/eai.21-12-2020.2305852.
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Minantyo, Hari, Alexander Hariohoedojo, and Prasetyon Sepsi Winarno. "Organoleptic testing of fish meatball fortified with various colored vegetables." In ENGINEERING INTERNATIONAL CONFERENCE (EIC) 2016: Proceedings of the 5th International Conference on Education, Concept, and Application of Green Technology. Author(s), 2017. http://dx.doi.org/10.1063/1.4976897.
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Al-Khalaifah, Hanan, Afaf Al-Nasser, and Tahani Al-Surrayai. "SENSORY CHARACTERISTICS OF TABLE EGGS AS AFFECTED BY FORTIFICATION OF LAYING FEED RATIONS WITH DIFFERENT FAT SOURCES." In GEOLINKS Conference Proceedings. Saima Consult Ltd, 2021. http://dx.doi.org/10.32008/geolinks2021/b1/v3/23.
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The major objective of this research paper was to investigate the effect of enrichment with different oil sources on the egg quality traits in laying hens. A total of 300 one-day-old pullets were used. There were seven dietary treatments of 10 % diet of the following: soybean oil (SO), sunflower oil (SFO), canola oil (CO), flaxseed oil (FLO), fish oil (FO), a mix of fish oil and soya oil (SO+FO), and DHA algal biomass oil. Each treatment contained six replicates with seven birds each. Random samples of 10 eggs per treatment were used; making 70. The organoleptic parameters included tests on smell, taste, color, and texture. The results revealed that there were no significant differences between the eggs from hens fed the different dietary treatments in terms of the organoleptic parameters used. Flaxseed oil, Fish oil and a mixture of Soy oil +Fish oil can be efficiently used to enrich poultry eggs with n-3 PUFA. However, FLO and flaxseeds can be safely used to avoid the fishy smell of poultry products, if present upon reheating
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Shumskaya, N. N., S. A. Lomakina, V. A. Serdyuk, T. A. Maltseva, and A. A. Kuts. "PREPARATION TECHNOLOGY AND COMPARATIVE ANALYSIS OF APPLE AND APPLE-PEAR VINEGARS." In INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION. DSTU-Print, 2020. http://dx.doi.org/10.23947/itno.2020.504-507.
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The article describes the technology of making apple and apple-pear vinegars from natural raw materials. Described is the process of aerobic oxidation occurring in alcoholic fermentation of raw materials in the presence of acetic acid bacteria. The work carried out an organoleptic assessment and comparative analysis of samples of the finished product. Based on this, a conclusion was made about the compliance
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Leonti, M., L. Casu, and P. Staub. "History of medicinal plant use in Europe: A phylogenetic and organoleptic approach." In GA 2017 – Book of Abstracts. Georg Thieme Verlag KG, 2017. http://dx.doi.org/10.1055/s-0037-1608561.
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Zhao Wen-Guang, Yu Chao-fan, Zhan Ruo-Ting, and He Rui. "Research on data mining methods for organoleptic determination of Amomum villosum product." In 2011 IEEE International Conference on Bioinformatics and Biomedicine Workshops (BIBMW). IEEE, 2011. http://dx.doi.org/10.1109/bibmw.2011.6112489.
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