Relevant bibliographies by topics / Untrained panelist

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Academic literature on the topic 'Untrained panelist'

Author: Grafiati
Published: 4 June 2021
Last updated: 14 February 2022

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Journal articles on the topic "Untrained panelist"

1

Tjokrokusumo, Donowati, Fiqi Cahyani Octaviani, and Raskita Saragih. "Fortification of Mung bean (Vigna radiata) and Ear mushroom (Auricularia auricula-judae) in dried sago noodles." Journal of Microbial Systematics and Biotechnology 1, no. 2 (December 30, 2019): 34–40. http://dx.doi.org/10.37604/jmsb.v1i2.30.

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This study aimed to obtain a formula dried sago noodles enriched with mung beans and ear mushrooms to produce noodles with high protein and fiber content and favored by the panelist. The experimental design used in this study was a Randomized Block Design (RCBD) with two factorial (3×3). Factor A is the percentage of mung bean flour which consists of three levels: a1 = 12%, a2 = 15%, a3 = 18%. Factor B is the percentage of ear mushroom flour consisting of three levels: b1 = 1%, b2 = 2% and b3 = 3%, with 2 replications. The organoleptic testing was done by 30 untrained panelists. The results showed that the most preferred panelists are dried noodles sago enriched with 12% mung bean flour and 1% ear mushroom flour. The resulting product has an overall value of 14 consisting of an average value of color 3.73 (ordinary-like), aroma preference value 3.3 (ordinary-like), texture preference value 3.47 (ordinary-like), and taste preference value 3.50 (ordinary-like).
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Dewanto, Ahmad, M. D. Rotinsulu, T. A. Ransaleleh, and R. M. Tinangon. "SIFAT ORGANOLEPTIK DAGING AYAM PETELUR TUA YANG DIRENDAM DALAM EKSTRAK KULIT NANAS (Ananas comosus L. Merr)." ZOOTEC 37, no. 2 (June 13, 2017): 303. http://dx.doi.org/10.35792/zot.37.2.2017.16110.

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The objective of this study was to evaluate the organoleptic characteristic of old laying meat immersed in pineapple peel extract (Ananas comusus L. Merr). The materials used in this study were 25 birds of the age of 24 months old and the extract of 10 pineapple peels. The Completely Randomized Design was applied in this study, involving the organoleptic test measurement with hedonic scale and untrained panelist of 40 peoples. Treatments were involving immersion of old laying meat in pineapple peel extract with levels:R0 = Without immersion in pineapple peel extract; R1 = Immersion in pineapple peel extract during 1 hour; R2 = Immersion in pineapple peel extract during 2 hours; R3 = Immersion in pineapple peel extract during 3 hours; R4 = Immersion in pineapple peel extract during 4 hours. Analysis of variance were used for organoleptic test and showed that treatments affected significantly (P<0.01) the colour, flavour, tenderness, texture, and taste of ald laying meat. Study indicated that panelists preferred the texture and tenderness of laying meat immersed during one hour in pineapple extract however they preferred the meat colour and taste without immersion.Keywords: Laying meat, pineapple peel, organoleptic
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Sari, Yulia Kurnia, and Annis Catur Adi. "DAYA TERIMA, KADAR PROTEIN DAN ZAT BESI COOKIES SUBTITUSI TEPUNG DAUN KELOR DAN TEPUNG KECAMBAH KEDELAI." Media Gizi Indonesia 12, no. 1 (March 23, 2018): 27. http://dx.doi.org/10.20473/mgi.v12i1.27-33.

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Moringa leaves and soybean sprouts is local plant in Indonesia. Moringa leaves and soybeans sprouts have high enough of nutrient content but still less to utilization. Moringa leaves are rich in iron and soybeans sprouts as an alternative food material who source of vegetable protein can be substituted to cookies for supplementary food recovery in the rehabilitation phase. The purpose of this study was to analyze the effect of ubstitution of Moringa leaf powder and flour soybean sprouts against acceptance, the levels of protein, and iron cookies. Type of research was true experimental design with completely randomized design at 2 times replicating. Untrained panelists were used 30 mother ofchildren aged 1-3 years. Product acceptance was tested using statistical analysis Kruskal Wallis (α≤0,05). The result of product acceptance test was the most preferred panelist is cookies F1 (150g wheat flour, flour 10g Moringa leaves and soybean sprouts flour 40g) have modus 3 (like) and protein content 9g and iron content 3,21mg per serving size (100g cookies). Statistical analysis showed significant difference to the characteristic colour (p=0,000), odour (p=0,000), texture (p=0,000) and flavor (p=0,000).
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Febrianto, Noor Ariefandie, Khalimatus Sa'diyah, and Tejasari Tejasari. "Red Kidney Bean Powder Substituted Milk in Cinnamon Herbal Coffee: Consumer Perception, Sensory Properties and Nutrition Content." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 32, no. 2 (August 31, 2016): 109–19. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v32i2.223.

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Consumer perspective of consuming coffee product has begun to shift not only for solely “pleasure” purpose, but also to consider its beneficial aspects. Red kidney bean (Phaseolus vulgaris L.) is a good source of fiber, protein and micronutrients to enhance the quality of beverages. This research was aimed to evaluate the effort to substitute milk with red bean powder in cinnamon herbal coffee and to study the enhancement of its nutrition content as well as the consumer perception and sensory properties. Red kidney bean powder was used to substitute milk powder and was blended with pre-mixed cinnamon coffee approximately 4%, 8%, 12%, 16% and 20% to obtain ready to drink mixtures. The coffee and control were then subjected to consumer perception to 25 panelists and sensory analysis by three trained-panelists and were also analyzed for its relation with nutrition content. The result showed that the substitution of milk with red kidney bean powder up to 8% could still be accepted by untrained panelist and its addition up to 20% still acceptable by trained-panelists. Addition of red bean powder could improve protein content up to 89.3% and 133.0% of soluble fiber content compared to the coffee that used full milk powder. This result showed that red kidney bean powder could be used to substitute milk powder in coffee beverages since it significantly improved the nutrition value and resulted in good sensory properties.
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Rusmini, Rusmini, Dwinita Aquastin, Riama Rita Manullang, and Daryono Daryono. "Tingkat Kesukaan Konsumen Terhadap Serat Kenaf Organik dengan Pewarna Alami." Jurnal Penelitian Pertanian Terapan 19, no. 1 (October 23, 2019): 58. http://dx.doi.org/10.25181/jppt.v19i1.1398.

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Production of kenaf fiber for industry mostly uses chemical fertilizers with synthetic dyes that will also cause health and environmental problems and adversely affect all life forms. Increased health and environmental concern make organic kenaf fiber production with natural dyes highly recommended for both handicrafts and for industrial scale because natural fertilizers and dyes are non-toxic, decomposable, and environmentally friendly. The purpose of this study is to determine the level of consumer preference to organic kenaf fiber with natural dyes. The study used a two-factor group randomized design with the first factor of organic kenaf fiber and a second factor of natural dye consisting of 3 levels. The research was repeated as many as 2 replications so that there were 6 experimental units. Variables observed by consumer's level of craft product from organic kenaf fiber with natural dye covering color, texture and odor tested. This test is done by Hedonic Test method, using questionnaire with untrained panelist (consumer) as many as 40 people with data obtained based on a panelist response using a hedonic scale was analyzed by Kruskal-Wallis test. The results showed that there was no significant difference in consumer preferences for the color, texture and odor of organic kenaf fiber with various natural dyes.
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Justisia, S. R. Widya Areta Humaniora, and Annis Catur Adi. "PENINGKATAN DAYA TERIMA DAN KADAR PROTEIN NUGGET SUBSTITUSI IKAN LELE (CLARIAS BATRACHUS) DAN KACANG MERAH (VIGNA ANGULARIS)." Media Gizi Indonesia 11, no. 1 (May 15, 2017): 106. http://dx.doi.org/10.20473/mgi.v11i1.106-112.

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Catfi sh and red beans are high in protein and essential amino acid than can be processed into nuggets and used as high-protein snack alternative. This research aimed to determine the effect of catfi sh and red beans toward the acceptance and protein content, as well as determine the best composition to produce a good quality nuggets. Type of research in the development formula using true experimental with a completely randomized design. There were four (4) types of treatment (combination of catfi sh, catfi sh bones, and red beans) with three (3) times replication. Panelist used was 35 untrained panelists. Product acceptance was tested using statistical analysis Kruskal Wallis and Mann Whitney (ƒ¿ . 0.05). The result of organoleptic tests showed the most preferred nugget is F1 (combination of catfi sh and red beans). Highest increased protein per 100g nugget is F1 (combination of catfi sh and red beans) with 14.5 gcompare to F0 (catfi sh) with 11,5 g, there was signifi cant difference between F0 and F1, F2, F3, F4 to the characteristic of odour (p = 0.000), texture (p = 0.008), fl avor (p = 0.000), and form (p = 0.000). The best composition formula is F1 (combination of catfi sh and red beans).The best formula in terms of its composition, acceptability, and nutritionalvalue was F1 (combination of catfi sh and red beans).Keywords: acceptance, catfi sh, red beans, protein
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Permatasari, Nabillah Eka, and Annis Catur Adi. "DAYA TERIMA DAN KANDUNGAN GIZI (ENERGI, PROTEIN) GYOZA YANG DISUBSTITUSI KEONG SAWAH (Pila ampullacea) DAN PUREE KELOR (Moringa oleifera)." Media Gizi Indonesia 13, no. 1 (August 8, 2018): 62. http://dx.doi.org/10.20473/mgi.v13i1.62-70.

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Snail and moringa are the example of food that contain several nutrition such as energy, protein, calcium needed by stunted children. The purpose of this study was to analyze the effect of snail (Pila ampullacea) and puree moringa (Moringa oleifera) substitution toward the acceptance and nutritional value (energy and protein) of gyoza as an healthy snack alternative. This study was an experimental with complete random design study. Untrained panelists were 30 students of grade five student in elementary school Komplek Kenjeran II 506. Elementary school Based on scoring by panelist formula F3 is the best treatment formula, because it is better in color and texture aspect but it has no significant difference in aroma and taste compared with treatment formula. The Friedman Test showed there were significant differences in color, aroma, texture and taste (p<0.05). Result of Wilcoxon Signed Rank Test showed that overall test of control formulas and treatment formulas were having differences but the result between treatment formulas were not having significant differences. The highest energy and protein content were F3 224.8 g and 12.75 g/100 g gyoza. Based on the best acceptance value and the highest energy content, it was conclude that the optimization formula was F3 (75 g snail and 20 g moringa) as an alternative healthy snack for school-children.
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Budiarto, Rahmat, Roedhy Poerwanto, Edi Santosa, Darda Efedi, and Andria Agusta. "Sensory Evaluation of the Quality of Kaffir Lime (Citrus hystrix DC.) Leaves Exposed to Different Postharvest Treatments." Journal of Tropical Crop Science 8, no. 02 (July 4, 2021): 71–79. http://dx.doi.org/10.29244/jtcs.8.02.71-79.

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This study aimed to evaluate the sensory attributes such as aroma, color and texture of kaffir lime leaves in response to various post-harvest treatment. The hedonic test approach was conducted by inviting 70 untrained panelists on seven post-harvest treatments, i.e. (D1) post-sortation fresh leaves, (D2) pre-sortation fresh leaves, (D3) cold-storage leaves, (D4) low temperature-storage leaves, (D5) brown dry leaves, (D6) fresh leaf-flour, and (D7) brown dry leaf-flour. The result showed that most of panelist agreed that aroma was the most important quality attribute that determined the level of preference in kaffir lime leaf products. Among seven tested products, the aroma, color, texture and overall impression of D1 was the most favorite one, while D4, D5, and D7 were assessed as low preference products. This work showed the importance of sortation and cold storage to maintain consumer likeliness. The criteria for sortation were green, clean, pest-disease free, scar free, high uniformity and fresh condition of leaves. Cold-storage at -20oC maintained the color and texture of kaffir lime leaves better than low temperature storage (5oC). To make leaf flour, the use of fresh green leaves was significantly better than brown dry ones. This finding might become the baseline data for the development of kaffir lime leaf product in the future.
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Kisno Saputri, Romadhiyana, Akhmad Al-Bari, and Ria Indah Kusuma Pitaloka. "Daya terima konsumen terhadap jelly drink belimbing wuluh." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 12, no. 1 (March 9, 2021): 131–39. http://dx.doi.org/10.35891/tp.v12i1.2244.

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Belimbing wuluh (Averrhoa bilimbi L.) is a well-known traditional medicinal plant that thrives in Indonesia. The amount of fruit production per year can reach 1500 pieces per plant but is easily damaged, its shelf life is short, the taste of sour fruit causes not many people to consume the fruit fresh, in addition, have a low selling price and economic value. Therefore to increase the storage capacity, selling price, and economic value it is necessary to process into functional foods such as jelly drinks. This study aims to determine consumer acceptance of Belimbing wuluh (Averrhoa bilimbi L.) jelly drink products. The method of this research was the design of random group. The first factor is the concentrate of carrageenans (1%; 1,5%; 2%) and the second factor is the concentrate of sugars (13%, 15%). Observations on Belimbing wuluh (Averrhoa bilimbi L.) jelly drink (taste, color, aroma, suction power, and mouthfeel) by 25 untrained panelists. Organoleptic test data were analyzed by nonparametric statistical methods using the Friedman test. The results showed that the best treatments on consumer acceptance of jelly drink Belimbing wuluh (Averrhoa bilimbi L.) in an organoleptic manner was obtained from treatment with 1,5% carrageenan and 15% sugar with a product value of 2,39 with a mean value of panelist favorability to taste on 6,23; the color on 7,76; aroma on 7,19; suction power on 8,5; mouthfeel on 7,54.
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Agus, Ranty Restiartanti, and Rita Ismawati. "PENGARUH SUBSTITUSI UBI JALAR KUNING, ISOLAT PROTEIN KEDELAI, DAN TEPUNG DAUN KELOR TERHADAP KANDUNGAN GIZI SERTA DAYA TERIMA MI INSTAN." Media Gizi Indonesia 13, no. 2 (October 8, 2018): 108. http://dx.doi.org/10.20473/mgi.v13i2.108-116.

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Instant noodle is an alternative source of energy based on wheat fl our. The consumption of instant noodle in Indonesia is quite high. Instant noodle innovation with local food substitution is a solution to reduce dependence on wheat flour. Yellow sweet potato has an energy value similar to wheat fl our, as well as isolated soy protein high in protein and moringa leaves powder high in calcium. The purpose of this research was to analyse the effect of yellow sweetpotato, isolated soy protein, and moringa leaves powder substitution on acceptability and nutritional value (energy, protein, and calcium) of instant noodle. This was experimental research with completely randomized design. There were three formulas, one as a control formula (F0) and two substitution formulas with yellow sweet potato, isolated soy protein, and moringa leaves (F1 and F2) with 8 repetitions. There were 33 pregnant women as untrained panelist. The difference test was analyzed by Kruskall Wallis and Mann Whitney (α≤0.05). The result of panelist acceptability showed that the best formula is F2 (substitution of 6.8% yellow sweet potato, 5.4% isolated soy protein, and 1.4% moringa leaves powder). There was a signifi cant difference between F0 with F2 (p=0.004) and F1 with F2 (p=0.013) on aroma characteristics. The highest protein and calcium content per 100 g of instant noodle was F2, with 14 g and 44.5 mg. The best formula which determinated by the acceptability and nutritional value (energy, protein and calcium) was F2 (substitution of 25 g yellow sweet potato, 20 g isolated soy protein, and 5 g moringa leaves powder), so it can be used as an alternative food for pregnant women.
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Dissertations / Theses on the topic "Untrained panelist"

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Loucks, Jessilee Noel. "The Effect of Monetary Reward and Food Type on Motivation of Untrained Sensory Panelists in Triangle Tests." BYU ScholarsArchive, 2016. https://scholarsarchive.byu.edu/etd/5794.

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Although human panelists provide unparalleled data, they are prone to bias, which is a primary concern of sensory scientists. Motivational bias is of concern because it determines how much effort a panelist will exert to be consistent, find a difference, or use appropriate descriptors when taking a test. For central location tests, money has become a common motivational device to compensate panelists for their time and effort. Studies have documented that money can change results in sensory testing but have not measured the impact on motivation. Additionally, little research has been conducted on the effect of the test food itself as a motivator. This scientific investigation explored monetary reward and the test food type as motivational factors to examine how these affected untrained panelist effort. Panelist accuracy on a triangle test and assessment time to complete the triangle test were measured as the response variables. Two models were generated using the two response variables, and both were adjusted for panelist age, gender, liking, time of day, and day of the week. Statistical analysis indicated that monetary compensation was not a primary motivational factor for untrained sensory panelists, but might play a role in panelist attendance. Food type impacted models differently showing its importance but also making results inconclusive. Other factors like gender, age, time of day, and day of the week were significant to a panelist's motivation and may be related to things like food involvement and workday accumulation, but more research is needed to further support these ideas. In addition to the study at hand, three preliminary studies were completed prior to obtaining the results in the main study. First, surveys gathering data on general liking of different foods were conducted. Triangle tests were then completed on potential products to confirm that treatments created for foods were not too obvious for panelists. The last preliminary step was to confirm that all differences used for treatment differences per product type were similarly different, even though not similar in nature. Difference from control tests were conducted on each product and its treatments to find how different a product's treatments were from each other. Eventually, we were able to verify that between all treatment difference couples for all products were similarly different by keeping the individual differences between a range of 10 points or 10% of a 100-point scale.
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2

Sereda, Leesa Mary Taylor. "Comparison of the cookability and texture characteristics of six lines of Guatemalan bush and vine black beans (Phaseolus vulgaris) : as determined by trained and untrained sensory panels and the Ottawa Texture Measuring System extrusion cell." 1989. http://hdl.handle.net/1993/17145.

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Book chapters on the topic "Untrained panelist"

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Curtis, Patricia C. "Untrained Sensory Panels." In The Science of Meat Quality, 215–31. Oxford, UK: John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118530726.ch12.

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