Journal articles: 'Untrained panelist'

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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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Heluq, Dinda Zhara, and Luki Mundiastuti. "DAYA TERIMA DAN ZAT GIZI PANCAKE SUBSTITUSI KACANG MERAH (PHASEOLUS VULGARIS L) DAN DAUN KELOR (MORINGA OLEIFERA) SEBAGAI ALTERNATIF JAJANAN ANAK SEKOLAH." Media Gizi Indonesia 13, no. 2 (October 8, 2018): 133. http://dx.doi.org/10.20473/mgi.v13i2.133-140.

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Nutritional problems among school aged children are still found in Indonesia. This problems caused by poor eating habit, such as the low consumption of vegetables and high consumption of snacks which only contain the high energy,fat, and sugar yet low in protein and micro nutrients. Improving the quality of snacks can be conducted to overcome the nutrition problems. This research was aimed to analyze the effect of substitution of red beans and moringa leavesto the acceptance and nutrient content (protein and calcium) in pancakes. This was an experimental study with the Completely Randomized Design. Five with repetitions with three formulas, i.e., a control formula and two modifi cationformulas (substituted with red beans and moringa leaves). The untrained panelist were 30 students of the fi fth-grade elementary school. Data was analyzed by Friedman and Wilcoxon Sign Rank (α=0.05) tests. The acceptance level demonstrated that the F1 was the most preferred formula by the panelists. There were no signifi cant differences in the aroma, fl avour, and texture (p>0.05) between formulas. Nonetheless, there was a signifi cant difference in color (p<0.05) between F0 and F1. The laboratory test showed that the protein and calcium content per 100 g of the F1 were, 5.27 g (7% higher than the F0) and 254,8 mg (304% higher than the F0) respectively. The F1 was the chosen formula because it had better acceptability and nutrient content than the control formula. The best acceptance, but also had. Thus, it is potential to become an alternative snack for school aged children.

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Harisina, Alzha Adila, Annis Catur Adi, and Farapti Farapti. "PENGARUH SUBSTITUSI BUAH SUKUN (ARTOCARPUS COMMUNIS) DAN KACANG HIJAU (VIGNA RADIATA) TERHADAP DAYA TERIMA DAN KANDUNGAN PROTEIN FLAKES." Media Gizi Indonesia 11, no. 1 (May 15, 2017): 77. http://dx.doi.org/10.20473/mgi.v11i1.77-85.

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Breadfruit is staple food of carbohydrate source alternative, while the mung beans is source of vegetable protein that potential to be processed as fl akes for supplementary feeding of schoolchild. This research aims to determine the effect of breadfruit and mung beans substitution toward the acceptance and protein content, as well as determine the best formula to produce a quality fl akes. Type of research is true experimental design with completely randomized design with 3 times replicating. Untrained panelists were used 34 2nd elementary school students. Product acceptance was tested using statistical analysis Chi square (α ≤ 0.005). The result of product acceptance test shown the most preferred panelist is fl akes F1 (breadfruit 50g, mung beans 50 g, and tapioca fl our 50 g) which have mean value of the highest rank in the aroma characteristic (87.00), texture (95.00) and taste (89.50), while the color values meanrank (77.5) under the color of the basic formula (83.5). F1 has 9.8 g protein content per serving. Statistical analysis of acceptance differences using chi square test on the assessment of the color, aroma, texture and fl avor showed signifi cant differences (α ≤ 0.05) on each characteristic between F0 to F2, F0 to F3, F1 with F2 and F1 to F3, whereas there wasno signifi cant difference (α ≥ 0.05) for the acceptance of color, aroma, texture and fl avor fl akes F0 to F1 and F2 to F3. The best composition, acceptability, and nutritional value was found in F1 (breadfruit 50 g, mung beans 50 g, and tapioca fl our 50 g) and can be used as alternative of supplementary feeding for school students.Keywords: Breadfruit, acceptance, fl akes, mung beans, protein

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Losó, Viktor, Attila Gere, Annamária Györey, Zoltán Kókai, and László Sipos. "Comparison of the performance of a trained and an untrained sensory panel on sweetcorn varieties with the panelcheck software." Applied Studies in Agribusiness and Commerce 6, no. 1-2 (June 30, 2012): 77–83. http://dx.doi.org/10.19041/apstract/2012/1-2/10.

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In this paper the results of trained and untrained sensory panels are compared on five Hungarian commercial sweet corn samples. The two evaluations were carried out in a sensory laboratory (ISO 6658:2005), with the same experimental design, with two replicates, and the panels consisted of 10 panelists. In both cases the panels assembled the profiles of the samples according to the vocabulary chosen by the trained panelists. The results show that the untrained panel has higher standard deviation, weaker repeatability and less significant parameters (ISO/DIS 11132). However 10 of the 17 sensory attributes were significant in the case of the untrained panel, the trained panel has 15 significant parameters with lower standard deviation and good repeatability. During the statistical investigation we focused on the panel performance and used the PanelCheck open source software package to achieve this goal. We followed the workflow suggested by the researchers of the Nofima, the developers of the PanelCheck. According to the examined parameters the trained panel has better discrimination ability (F values) for attributes ’yellow color’, ’hue’, roughness’, ’freshness’, ’juiciness’, ’tenderness’. There was not an attribute evaluated by the untrained panel where all the panel members reached the line representing the 5% significance level. Furthermore the trained panel has better agreement between its assessors (Tucker-1 plots) and the repeatability is much better according to the MSE plots. This examination confirms that it is necessary to train the panels in order to get reliable and consistent results.

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Widagdo, Andika Kuncoro, and Siti Hamidah. "Teknologi Pengolahan Samosa dengan Penambahan Daun Kelor (Moringa oleifera)." Jurnal Penelitian Pascapanen Pertanian 16, no. 3 (July 1, 2020): 123. http://dx.doi.org/10.21082/jpasca.v16n3.2019.123-128.

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Daun kelor merupakan tanaman yang banyak ditemui di Indonesia. Tanaman ini mengandung banyak gizi, tetapi pemanfaatannya masih rendah. Agar gizi tersebut dapat dimanfaatkan maka perlu dilakukan inovasi makanan yang dapat diterima oleh masyarakat. Salah satu inovasi yang dipilih adalah samosa. Pemilihan hidangan tersebut dikarenakan rasa dari rempah dapat menutupi rasa dan aroma khas daun kelor. Penelitian dilaksanakan untuk mengetahui daya terima secara sensoris dan nilai gizi (energi dan ß-karoten) samosa. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 6 kali pengulangan pada 4 formula. Formula kontrol (F0) dan 3 formula modifikasi (F1,F2, dan F3), samosa diujikan kepada 50 panelis tidak terlatih dengan penambahan kelor sebesar 17,5%; 20% dan 22,5%. Analisis data menggunakan analisis deskriptif dan analisis statistik menggunakan uji Kruskal Wallis dan Mann Whitney Test (a = 0,05). Analisis daya terima menunjukkan bahwa formula samosa daun kelor dapat diterima secara umum (rasa, aroma, tekstur, dan warna) dengan kategori suka (3) hanya pada formula F1 (penambahan daun kelor paling sedikit). Warna dan tekstur tidak berbeda nyata, sedangkan aroma berbeda nyata. Formula terbaik yang direkomendasikan yaitu F1 (daun kelor 17,5%) dengan kandungan zat gizi sebesar 164 kkal dan 604 mcg ß-karoten per 100 g. Received Power and Samosa Nutrition Substance with Addition Of Moringa olieferaMoringa leaves are plant parts that are commonly found in Indonesia. This plant contains high nutrients, but its use is still limited. To utilize these nutrients, it is necessary to innovate a food that accepted by the communities. One of the food was samosa, the choice of the dish was due to the taste of the spices that able to cover the flavor and aroma typical of moringa leaves. This research was carried out to determine the sensory reception and nutritional value (energy and ß-carotene) of samosa. The study was conducted using a completely randomized design (CRD) with six replicates on four formulas. Control formula (F0) and three modified samosas recipes (F1, F2, and F3), were tested to 50 untrained panelist with the addition of moringa were 17,5%; 20% and 22.5%. Data analysis used descriptive analysis and statistical analysis using the Kruskal Wallis test and Mann Whitney Test (a = 0.05). Analysis of acceptability indicate that samosa with F1 formula (the least addition of moringa leaves) was generally accepted (taste, aroma, texture, and color) with the category of the likes (3), Color and texture were not significantly different mean while aroma was significantly different. The best formula recommended is F1 (17,5% moringa leaves) with nutrient content of 164 kcal and 604 mcg ß-carotene per 100 g of samosa.

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Launuru, Muhamad Rizaldi, and Entin Daningsih. "PENGEMBANGAN SELAI JAGUNG MANIS (Zea mays saccharata) DENGAN KONSENTRASI GULA YANG BERBEDA." Jurnal Pendidikan Informatika dan Sains 8, no. 2 (January 8, 2020): 179. http://dx.doi.org/10.31571/saintek.v8i2.1269.

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AbstrakPenelitian ini mengukur pengaruh perbedaan konsentrasi gula terhadap hasil uji organoleptik selai jagung manis (Zea mays saccharata). Desain yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan tiga perlakuan konsentrasi gula (100, 150 dan 200 gr) dan 25 replikasi. Apabila terdapat perlakuan yang signifikan dilanjutkan dengan uji Duncan pada alfa 0,05. Selai jagung manis diujikan kepada 25 orang panelis tidak terlatih dengan menggunakan uji organoleptik yang dilaksanakan di SMA Negeri 2 Pontianak. Instrumen penilaian berupa lembar uji skalar garis dengan enam parameter yaitu warna, aroma, kekentalan, rasa jagung, tingkat kemanisan dan kesukaan. Data hasil uji organoleptik dianalisis menggunakan SAS dengan model RAL. Hasil menunjukkan hanya aroma jagung dengan konsentrasi gula 100 gr yang disukai panelis secara signifikan. Oleh karena itu, selai jagung manis yang disukai oleh siswa adalah selai dengan aroma jagung manis yang tercium. Dari rata-rata skor, panelis cenderung memilih warna yang cerah, kental, rasa jagungnya terasa, dan manis.AbstractThis research measured the effect of different sugar concentration towards the results of organoleptic tests of sweet corn jam (Zea mays saccharata). The design was completely randomized design (CRD) with three sugar concentration treatments (100, 150 and 200 gr) and 25 replications. If there was a significant treatment followed by Duncan test at alpha 0.05. Sweet corn jam was tested to 25 untrained panelists using an organoleptic test conducted in SMA 2 Pontianak. The instrument was the line scalar test sheet with six parameters namely color, aroma, viscosity, flavor, sweetness and preference level. Data were analyzed using SAS with CRD model. The results showed only the corn aroma with 100 gr sugar concentration significantly liked by the panelists. Therefore, the jam was favoured by students was the jam with strong sweet corn aroma. From the average score, the panelists tend to choose bright color, thick, strong corn taste, and sweet.

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May, Inten Ihromi, Risa Panti Ariani, and Cokorda Istri Raka Marsiti. "SUBSTITUSI TEPUNG KULIT PISANG KEPOK PADA PEMBUATAN CAKE PISANG DITINJAU DARI SIFAT FISIK DAN TINGKAT KESUKAAN." Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga 10, no. 1 (November 26, 2019): 33. http://dx.doi.org/10.23887/jjpkk.v10i1.22121.

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Abstrak Penelitian eksperimen ini bertujuan untuk mengetahui (1) kualitas cake kulit pisang kepok ditinjau dari sifat fisik adapun sifat yang dimaksud terdiri dari aroma, tekstur dan rasa. Panelis untuk uji kualitas ini menggunakan 7 panelis terlatih yang terdiri dari dosen PKK, (2) untuk mengetahui tingkat kesukaan terhadap cake kulit pisang kepok dalam uji kesukaan ini menggunakan panelis tidak terlatih berjumlah 30 orang yang terdiri dari mahasiswa dan mahasiswi di lingkungan Fakultas Teknik dan Kejuruan. Metode pengumpulan data untuk uji kualitas yang digunakan dalam penelitian ini yaitu metode observasi dengan menggunakan instrumen 1 berupa lembar uji kualitas uji organoleptik dengan 5 skala atau tingkatan yaitu sangat baik, baik, cukup baik, kurang baik, dan sangat kurang baik, dan instrumen 2 uji kesukaan menggunakan uji organoleptik metode yang digunakan yaitu metode observasi dengan menggunakan lembar uji organoleptik dengan 5 skala atau tingkatan yaitu sangat suka, suka, cukup suka, tidak suka dan sangat tidak suka. Kata Kunci : Cake pisang, Sifat fisik, Tingkat Kesukaan, Kulit pisang Kepok. Abstract This experimental research is aimed to know (1) the quality of kepok banana peel cake is seen from physical characters, while the characteristics are consists of aroma, texture and flavour. This quality testing uses 7 trained panelists, consisting of Family Educational Welfare (PKK) lecturers, (2) to find out the level of preference for kepok banana peel cake, in this case, the test is using 30 untrained panelists consisting of 30 students in the Faculty of Engineering and Vocational. The method of collecting data for the quality testing used in this research is observation method by using two instruments, which are: first is in the form of a good organoleptic test with 5 scales or standards namely very good, good, good enough, not good, and very poor. Second instrument is by using the organoleptic test method, the observation method is used with an organoleptic test sheet with 5 scales or levels, namely very like, quite like, like, dislike and really dislike. Keywords: Banana cake, Physical character, standard of likes, kepok banana Peel.

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Rokhmah, Laela Nur, and Sri Mulyani. "Detection Character Caged Civet of Robusta Coffee Temanggung." International Journal of Advance Tropical Food 2, no. 2 (April 20, 2021): 80–86. http://dx.doi.org/10.26877/ijatf.v2i2.8138.

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The demand for coffee is currently increasing. Apart from health reasons, it is also because of life style or lifestyle. This includes the demand for civet coffee. Increasing demand both from within the country and abroad due to the unique taste. Increasing luwak production can be done by producing coffee using luwak tangkar. In this study, civets were used individually and given coffee once in the afternoon. The rest is given rice, bananas and meat. This study aims to determine the taste of Temanggung civet and natural robusta coffee. This study used 25 untrained panelists. From this research, Robusta Temanggung which was processed using fermented fermented luwak for 12 hours showed sensoryly that untrained panelists could notice a striking difference between the two. The difference lies in the medium body, higher acidity, and lower bitterness in civet coffee.

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Ross, Carolyn F., and Karen Weller. "Sensory Evaluation of SuspectedHarmonia axyridis-tainted Red Wine Using Untrained Panelists." Journal of Wine Research 18, no. 3 (November 2007): 187–93. http://dx.doi.org/10.1080/09571260801899881.

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Rasyid, Maya Indra, Nancy Dewi Yuliana, and Slamet Budijanto. "Karakteristik Sensori dan Fisiko-Kimia Beras Analog Sorghum dengan Penambahan Rempah Campuran (Sensory and Physicochemical Characteristics of Sorghum Rice Analogue by Mixed Spices Addition)." Agritech 36, no. 4 (February 25, 2017): 394. http://dx.doi.org/10.22146/agritech.16762.

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The purpose of this study was to obtain the formula of sorghum rice analogue by mixed spices addition with acceptable sensory and physico-chemical characteristics. The selection of sorghum rice analogue formula was tested by using hedonic test with 70 untrained panelists. The addition of mixed spices powder was as follows: 30 % onion, 20 % garlic, 10 % bay leaves, 20 % ginger and 20 % lemongrass. Those mixed spices powder were added to the sorghum rice analogue at percentage of 0.25 %, 0,5 %, 1 %, 2 %, 3 % and 0 % (control) from total dough weight. The sorghum rice analogue was made using extrusion technology (a twin screw extruder). The overall sensory evaluation result showed that the addition of spice mixed had significant effect (p ≤ 0.05) on the characteristics of sorghum rice analogue. The panelists accepted the sorghum rice analogue with 1% mixed spice. The preferred formulation was the addition of 1% mixed spice which contain of 9.56 % moisture, 0.72 % ash, 0.53 % fat, 6.22 % protein, 92.53 % carbohydrate, 26.48 % amyloseand 6,67 % dietary fiber. Sorghum rice analogue enriched by spices is a potential as a rich fiber source.ABSTRAKTujuan penelitian adalah mendapatkan formula beras analog berbahan dasar sorgum dengan penambahan rempah campuran yang dapat diterima secara sensori. Pemilihan formula dilakukan dengan uji hedonik menggunakan 70 orang panelis tidak terlatih. Rempah yang ditambahkan berupa bubuk rempah campuran yang terdiri atas bawang merah 30%, bawang putih 20 %, daun salam 10 %, jahe 20 % dan sereh 20 %. Penambahan bubuk rempah campuran untuk pembuatan beras analog sorghum berturut-turut 0,25 %, 0,5 %, 1 %, 2 %, 3 % dan kontrol (tanpa rempah) dari total berat adonan diluar air. Beras analog sorghum dibuat dengan teknologi ekstrusi menggunakan ekstruder ulir ganda. Hasil uji sensori secara keseluruhan menunjukkan bahwa penambahan rempah campuran berpengaruh nyata (p <0,05) terhadap nasi beras analog yang dihasilkan. Panelis menyukai formula beras analog sorghum dengan penambahan 1 % rempah campuran. Beras analog sorghum dengan penambahan 1% rempah campuran memiliki kadar air 9,56 %, abu 0,72 %, lemak 0,53 %, protein 6,22 %, karbohidrat 92,53 %, amilosa 26,48 % dan serat pangan 6,67 %. Beras analog sorgum yang diperkaya dengan rempah campuran memiliki potensi sebagai pangan kaya serat.

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P. Monteiro, Maria João, Ana Isabel A. Costa, Maria Isabel Franco, Aurelie Bechoff, Mady Cisse, Fliedel Geneviève, Keith Tomlins, and Maria Manuela E. Pintado. "Cross-cultural development of hibiscus tea sensory lexicons for trained and untrained panelists." Journal of Sensory Studies 32, no. 5 (September 28, 2017): e12297. http://dx.doi.org/10.1111/joss.12297.

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Briliannita, Anjar, and La Supu. "Chemical properties and acceptance in the biscuit formula of Belitung taro (Xanthosoma sagittifolium) with addition of ant nest tubers (Hydnophytum formicarum) plant." Potravinarstvo Slovak Journal of Food Sciences 14 (December 16, 2020): 1176–82. http://dx.doi.org/10.5219/1241.

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This study was aimed to analyze the nutrients content, antioxidant activity, and acceptance of the biscuit formula of Belitung taro (Xanthosoma sagittifolium) with various parts of ant nest tubers (Hydnophytum formicarum) plant. Antioxidant activity was found by the DPPH method, nutrient content by the AOAC method, and sensory evaluation analysis by 30 untrained panelists. The results of this study found out that each biscuit formula (35.25 grams/73.60% antioxidant activity) contained 130 kcal of energy, carbohydrates of 59.08 ±0.16%, the protein of 4.13 ±0.06%, fat of 22.17 ±0.19% so that it was able to compensate for 5.97 – 6.57% of total energy requirements based on the Nutrition Adequacy Rate for the Elderly per day. The overall preference level in the biscuit formula by untrained panelists was 4.10 ±0.72 (rather like-like). The addition of 7.5% ant nest tuber powder in the biscuit formula had an antioxidant activity (DPPH) of 73.60 ±0.36%. The most preferred biscuit formula was the C013 biscuit formula (addition of 6% ant nest tuber powder per gram biscuits), with the higher antioxidant activity, and its nutrient content to compensate for the nutrition adequacy rate for the elderly per day.

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Handayani, Alfina, and Rosidah Rosidah. "ANALISIS ORGANOLEPTIK PADA PENGEMBANGAN OLAHAN PANGAN BERBASIS WORTEL DI KELOMPOK WANITA TANI DI DESA TEMANGGUNG KABUPATEN MAGELANG." Jurnal Litbang Provinsi Jawa Tengah 15, no. 2 (December 1, 2017): 133–43. http://dx.doi.org/10.36762/litbangjateng.v15i2.409.

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Temanggung Village is a carrot-producing village, meanwhile the number of carrots waste is still high. This condition because of farmers in this area lack of knowledge and technology to processing carrot. This study aims to determine the type of processed carrot-based which has the organoleptic properties favored by the panelists. Processed foodswere noodles, dodol, sticks, carrot juice and toffee. The study involved 18 untrained panelists who were members of the farmer group. The results showed Dodol is a type of processed carrot-based most favored by panelists, with a color score of 3.7, flavors 3.2, aroma 3.4, texture 3.1 and overall has a score of 3.4 compared to other processed products such as sticks, tofi , instant drinks and noodles.Need improvement of carrot noodles especially from the texture to be more acceptable.

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Nuringtyas, Dyah Patria, and Annis Catur Adi. "MUTU ORGANOLEPTIK, KANDUNGAN PROTEIN DAN BETAKAROTEN MIE SUBSTITUSI IKAN RUCAH DAN UBI JALAR KUNING." Media Gizi Indonesia 12, no. 2 (April 20, 2018): 164. http://dx.doi.org/10.20473/mgi.v12i2.164-172.

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Trash fish have a high protein content while the yellow sweet potato have a high betacarotene content that potential to be processed as noodle for supplementary feeding of toddlers age 2–5 years. This research aimed to analyze organoleptic and nutritional value (protein and betacarotene) of noodle trash fi sh and yellow sweet potato subtitution. Type of this research was true experimental design with completely randomized design with 5 times replication in 3 formulas which were 1 controlled formula (F0) and 2 modifi ed formulas (F1 and F2). Untrained panelists were used 25 mother of toddler. Data was analyzed descriptively and statistically to know the acceptence of noodle using Kruskal Wallis and Mann Whitney test (α=0.05). Kruskal Wallis statistical test indicated that there was significant difference (p<0.05) on the acceptability of aroma and texture of noodle and there was no significant difference (p>0.05) on the acceptability of colour and fl avour. The result of organoleptic test showed that the most preferred noodle by the panelis was formula F2 (37.5 g trash fi sh fl our and 37.5 g yellow sweet potato puree). Nutrient value of formula F2 had 12.28 g of protein and 208.8 mcg of betacaroten. The best composition, acceptability and nutritional value is F2 (37.5 g trash fish and 37.5 g yellow sweet potato puree) and can be used for alternative of supplementary feeding for toddler.

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YILMAZER, Melike. "SENSORY EVALUATION OF TURKISH COFFEE WITH COCONUT OIL." ATLAS JOURNAL 7, no. 44 (September 24, 2021): 2127–41. http://dx.doi.org/10.31568/atlas.745.

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In this study, bringing a different perspective to Turkish coffee through an innovative formulation with coconut oil addition was aimed. It is important to create a new and desired taste and a marketable product other than the classical Turkish coffee, by sensorial analysis. For this purpose, after Turkish coffee was prepared in the standard formula, two different percentages of coconut oil (0.2 and 0.4%, by weight) were added to it. Turkish coffees prepared with the addition of coconut oil were presented to 22 untrained panelists for sensory evaluation. The panelists were also asked about their opinions on the product. Compared to Turkish coffee, most panelists noted that Turkish coffee samples with the addition of coconut oil had a pleasant aroma and left a smooth feel in the mouth. In addition, although sugar was not used in the preparation of Turkish coffee samples, most of the panelists mentioned that Turkish coffee samples with coconut oil have a sweeter taste compared to standard Turkish coffee. As a general evaluation of the panel, it was concluded that Turkish coffee samples with the addition of coconut oil were liked; the sample with one percentage was not preferred over the other percentage of coconut oil in formulation, significantly (p<0.05).

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Wheeler, T. L., S. D. Shackelford, and M. Koohmaraie. "The accuracy and repeatability of untrained laboratory consumer panelists in detecting differences in beef longissimus tenderness123." Journal of Animal Science 82, no. 2 (February 1, 2004): 557–62. http://dx.doi.org/10.1093/ansci/82.2.557.

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Wheeler, T. L., S. D. Shackelford, and M. Koohmaraie. "The accuracy and repeatability of untrained laboratory consumer panelists in detecting differences in beef longissimus tenderness123." Journal of Animal Science 82, no. 2 (February 1, 2004): 557–62. http://dx.doi.org/10.2527/2004.822557x.

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Plotto, A., A. N. Azarenko, M. R. McDaniel, and J. P. Mattheis. "141 MULTIVARIATE STATISTICAL ANALYSIS: AN APPROACH TO ASSESS `GALA' APPLE QUALITY." HortScience 29, no. 5 (May 1994): 448g—449. http://dx.doi.org/10.21273/hortsci.29.5.448g.

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`Gala' apples were harvested at weekly intervals for 6 weeks, refrigerated at 0C, and evaluated by a consumer panel monthly over a 6 month period for overall liking, firmness, sweetness, tartness and flavor intensities. Firmness, titratable acidity and soluble solids concentration were also measured. Initial analysis of sensory data revealed multicollinearity for overall liking, sweetness, and flavor. The five descriptors explained 75 % of the dataset variation in the first two factors. An orthogonal rotation separated overall liking, flavor and sweetness, and firmness and tartness into two independent factors. The distribution of mean scores along these independent factors showed that panelists could perceive changes due to ripening and maturation. The multivariate factor analysis was better than univariate ANOVA at illustrating how apple maturity stages were apparent to untrained panelists. Firmness was the only instrumental variable correlated to firmness ratings in the sensory tests. None of the analytical measurements could explain overall liking.

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Kasih, Trifonia, Meilani R. Tinangon, Sofi M. Sembor, and Merri D. Rotinsulu. "PENGARUH WADAH MEMASAK YANG BERBEDA TERHADAP SIFAT MUTU ORGANOLEPTIK DAGING AYAM BUMBU RINTEK WUUK (RW)." ZOOTEC 40, no. 1 (December 19, 2019): 74. http://dx.doi.org/10.35792/zot.40.1.2020.26776.

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THE EFFECT OF DIFFERENT COOKING CONTAINER ON THE SENSORIC QUALITY OF TRADITIONAL “RINTEK WUUK” (RW) SEASONING CHICKEN. The purpose of this study was to determine the effect of different cooking containers on the organoleptic qualities of RW seasoning chicken meat. This study used a completely randomized design (CRD) with three treatments and 40 replications (untrained panelists). The treatments were arranged as follows: R1 = bamboo container, R2 = earthen pot container, R3 = pan container. The results and further testing of the doubled duncan region showed that different cooking containers gave a real difference (P˂0.05) to the taste but did not give a difference (P˃0.05) to the color, aroma, and texture, but generally accepted by the panelists. Based on data analysis and discussion for all variables it can be concluded that Rintek Wuuk (RW) seasoned chicken meat cooked using bamboo containers is preferred. Keywords: Cooking container, Chicken meat, RW seasoning, Organoleptic

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Gotow, Naomi, Ami Moritani, Yoshinobu Hayakawa, Akihito Akutagawa, Hiroshi Hashimoto, and Tatsu Kobayakawa. "Effect of a warm-up sample on stabilizing the performance of untrained panelists in time-intensity evaluation." Journal of Sensory Studies 33, no. 1 (December 27, 2017): e12309. http://dx.doi.org/10.1111/joss.12309.

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Parine, Nick. "Sensory Evaluation of Indoor Air Quality by Building Occupants versus Trained and Untrained Panels." Indoor and Built Environment 5, no. 1 (January 1996): 34–43. http://dx.doi.org/10.1177/1420326x9600500106.

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Parine, Nick. "Sensory Evaluation of Indoor Air Quality by Building Occupants versus Trained and Untrained Panels." Indoor and Built Environment 5, no. 1 (1996): 34–43. http://dx.doi.org/10.1159/000463682.

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Hasbullah, Umar Hafidz Asy'ari, Allikha Bias Mentari, Siti Nur Kholisoh, and Taufik Nor Hidayat. "SENSORY PROPERTIES OF ANALOG COFFEE FROM BANANA PEELS." AGROINTEK 15, no. 2 (May 6, 2021): 497–506. http://dx.doi.org/10.21107/agrointek.v15i2.6219.

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Banana peel had the potential to be used as analog coffee. The sensory of analog coffee will determine consumer acceptance and potential for production. This research aims to study the effect of banana peel maturity and the length of the oven on the sensory characteristics of banana peel analog coffee. Ripe and unripe Kepok banana peels were dried and then baked in the oven with time variations of 5, 10, and 15 minutes/ 50 gram. Then it was reduced in size and sieved with 60 mesh. The sensory test was used hedonic were performed by untrained panelists and descriptive methods were performed by the first training panelists. The results were showed that the panelists' preference towards color and aroma of analog coffee powder increased with the length of baking time. The preference for ripe banana peel analog coffee was greater than that of unripe banana peel. The panelists' preference for the color, aroma, and taste of brewed analog coffee was increased with longer baking time. The flavor of brewed analog coffee of ripe banana peel was stronger than that of the unripe peel. The most preferred banana peel coffee was ripe banana peel baked at 180°C for 15 minutes. It was showed characteristics of darker color and a stronger aroma of coffee powder. The most preferred brewing analog coffee was that with the darkest color, the coffee's strongest aroma, and the strongest bitter taste.

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Pakhri2, Asmaruddin, Meliani Meliani, and Sitti Saharia Rowa. "Kue kering dengan subtitusi tepung kulit singkong dan tepung labu kuning sebagai jajanan anak sekolah." Media Gizi Pangan 26, no. 1 (July 10, 2019): 29. http://dx.doi.org/10.32382/mgp.v26i1.989.

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Urban or rural communities can not be separated from snacks along with the limited time to process their own food. The advantages of snacks are easy to get, taste good. One of the type of biscuit is cookies or pastries. To find out the acceptability of pastries with substitution of cassava skin flour and pumpkin flour as a snack for elementary school children. This type of research is experimental. Acceptability was assessed based on a hedonic test of 30 untrained panelists. Analysis of the acceptability test data using the Kruskal Wallis H Test with the SPSS program. Then presented in the form of tables and narratives. The results of the study showed that the acceptability of food was cookies with substitution of cassava skin flour and pumpkin flour which was most preferred by the panelists, namely on F5. In the aspect of color and aroma of panelists like as much as 93%, the texture aspect of panelists likes as much as 97% while in the aspect of taste panelists like as much as 100%. This is because it is influenced by the substitution of cassava skin flour and pumpkin flour which is given differently. Statistical test results show that there is a difference in the acceptability of pastries in terms of aroma criteria with and in terms of taste criteria. So the conclusion of the acceptability of pastries with the substitution of cassava skin flour and pumpkin flour as a snack for elementary school students in terms of aspects of color, aroma, texture and taste, namely in Formula 5 or called a concentration of 25% cassava skin flour and pumpkin flour

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McMULLEN, LYNN, and MICHAEL E. STILES. "Storage Life of Selected Meat Sandwiches at 4°C in Modified Gas Atmospheres." Journal of Food Protection 52, no. 11 (November 1, 1989): 792–98. http://dx.doi.org/10.4315/0362-028x-52.11.792.

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The refrigerated storage life of selected meat sandwiches packed in elevated carbon dioxide atmospheres with air or nitrogen was studied by acceptability scores of untrained panelists and by microbiological analysis. Commercially produced sandwiches, including processed meats, roast beef and hamburgers, were packed in gas impermeable film with 50% CO2 and 50% air, stored at 4°C, and compared with a frozen reference sample. Processed meat products were still acceptable up to 35 d storage, roast beef for 28 to 35 d storage, and hamburger for only 14 d. The effect of gas atmospheres with 30, 50, or 70% CO2 and either air or nitrogen, on acceptability of laboratory-packaged bologna, ham, roast beef, and hamburger, was also studied. The most significant effect was observed with hamburger samples, in which exclusion of oxygen extended storage life from 14 to 35 d. Initial product quality was a more important factor determining the length of storage life than the range of gas atmospheres between 30 and 70% CO2, except for hamburger packaged in atmospheres containing air. A universal storage life for these products cannot be recommended. However acceptance of the products by an untrained taste panel generally extends beyond achievement of maximum microbial load.

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Salmaa Dwiranti, Nabiilah, Ardiansyah Ardiansyah, and Nurul Asiah. "Sensory Attributes of Cold Brew Coffee Products at Various Resting Time After Roasting Process." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 35, no. 1 (April 30, 2019): 42–50. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v35i1.349.

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The quality of the brewed coffee depends on various factors. Resting time of roasted coffee beans is one of the processes that can affect the sensory charac- teristics of coffee brew. During resting the reduction of CO2 gas level may change and give significan effect on sensory quality of coffee. This study aims to determine the dominant sensory characteristics that can be used as quality parameters of cold brew coffee products at various resting times after roasting. The cold brew coffee product was brewed from roasted Arabica coffee beans with various resting time (0, 1, 3, 5, 7, and 9 days). Projective Mapping (Napping) sensory analysis method was used in this study. The samples were tested by 75 untrained panelists (naive panelists). Multiple Factor Analysis was used to obtain the cold brew coffee sample position configuration. The results of the analysis showed that panelists were able to differen- tiate the characteristic of sensory attributes each sample. The aroma and flavor are the main attributes that can differentiate the characteristics of each sample. From the napping method, the results obtained in the form of individual factor map and preference mapping showed that the sample resting time 1 and 3 days after roasting were assessed by the panelists as closest to the control sample (0 days). In summary, the resting time treatment of roasted coffee beans have a significant effect on the sensory characteristics of cold brew coffee products. This is proofed by changes of aroma, flavor, and aftertaste during certain period of resting time.

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O’Reilly, Rachel A., Liselotte Pannier, Graham E. Gardner, Andrea J. Garmyn, Hailing Luo, Qingxiang Meng, Markus F. Miller, and David W. Pethick. "Influence of Demographic Factors on Sheepmeat Sensory Scores of American, Australian and Chinese Consumers." Foods 9, no. 4 (April 22, 2020): 529. http://dx.doi.org/10.3390/foods9040529.

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Along with animal production factors, it is important to understand whether demographic factors influence untrained consumer perceptions of eating quality. This study examined the impact of demographic factors and sheepmeat consumption preferences on eating quality scores of American, Australian and Chinese untrained consumers. M. longissimus lumborum (LL) and m. semimembranosus (SM) were grilled according to sheep Meat Standards Australia protocols and evaluated by 2160 consumers for tenderness, juiciness, flavour and overall liking. Linear mixed effects models were used to analyse the impact of demographic factors and sheepmeat consumption habits on eating quality scores. Consumer age, gender, number of adults in a household and income had the strongest effect on sensory scores (P ≤ 0.05), although, the impact was often different across countries. Frequency of lamb consumption had an impact on sensory scores of American, Australian and Chinese consumers but larger sample sizes in some underrepresented subclasses for Australian and Chinese consumers are needed. Results suggest it is important to balance sensory panels for demographic factors of age, gender, number of adults and income to ensure sensory preferences are accurately represented for these particular populations.

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Yoon, Mi-Ra, Jieun Kwak, Jeong-Heui Lee, Jaebuhm Chun, Hyang-Mee Park, Jung-Pil Suh, Jae-Ki Jang, Choon-Ki Lee, and Jeom-Sig Lee. "Comparison of the Sensory Ability of Experts and Untrained Panelists to Evaluate Cooked Rince by using Five Sensory Methods." Korean Journal of Crop Science 61, no. 2 (June 30, 2016): 92–97. http://dx.doi.org/10.7740/kjcs.2016.61.2.092.

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Loucks, Jessilee N., Dennis L. Eggett, Michael L. Dunn, Frost M. Steele, and Laura K. Jefferies. "Effect of monetary reward and food type on accuracy and assessment time of untrained sensory panelists in triangle tests." Food Quality and Preference 56 (March 2017): 119–25. http://dx.doi.org/10.1016/j.foodqual.2016.09.007.

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Rohall, Shannon, Jennifer Ballintine, Jessica Vowels, Linsday Wexler, and Keiko Goto. "Who’s your patty? Consumer acceptance and sensory properties of burger patties made with different types of meat or plant-based products." Californian Journal of Health Promotion 7, SI (September 15, 2009): 01–06. http://dx.doi.org/10.32398/cjhp.v7isi.1995.

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Having more healthful options at campus eateries is a viable way to meet consumer demand, as well as to promote health on campus. Our study tested three healthier alternatives (low-fat beef, turkey, and soy/rice burgers) against the conventional full-fat hamburger patty (control). We examined consumer acceptance of the four burger patties with 48 untrained student panelists. A 9-point scale hedonic test was used to measure consumer acceptance. Quantitative descriptive analysis (QDA) was also conducted with six trained panelists to evaluate the intensity of sensory properties. Analysis of variance was used to detect significant differences among the treatments. Consumer acceptance mean scores for full-fat beef, lean beef, turkey, and soy/rice patties were 5.98, 6.68, 5.50 and 5.56, respectively, with no preference of the control patty over turkey or soy/rice, but a significant preference of the lean beef over turkey and soy/rice. QDA results showed flavor, spiciness, and elasticity significantly varied across the treatments. Panelists rated lean beef as significantly more elastic than all other patties. It is uncertain whether those sensory attributes contributed to consumer acceptance. In conclusion, our research indicates that college consumers may accept these healthier substitutes for traditional full-fat beef patties. Consumer acceptance of healthier patty substitutes should be further investigated in primary and secondary schools as well. With proper marketing, healthier alternatives to the conventional, full-fat hamburger patty could become competitive choices.

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Saroh, Siti Mei, and Luki Mundiastuti. "Daya Terima dan Uji Kekenyangan pada Bakso yang disubtitusi Jantung Pisang dan Modified Cassava Flour (Mocaf)." Amerta Nutrition 2, no. 2 (June 29, 2018): 155. http://dx.doi.org/10.20473/amnt.v2i2.2018.155-162.

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Background: One of the efforts to reduce the prevalence of obesity is by increasing the consumption of dietary fiber. Dietary fiber can reduce weight, because it can enhance satiety and prevent excessive calorie consumption. Banana and Modified Cassava Flour (mocaf) are source of fiber . The substitution of banana blossom and mocaf in the meatball-one of favorite food is expected to be one of alternative solution of a healthy and fiber-rich food to reduce the prevalence of obesity. Objective: The purpose of this research was to determine the acceptability , and Satiety study of banana blossom and mocaf meatball .Methods: The first stage of the study using a factorial crossed design, 3 best formulas were selected from 7 formulas by 3 professional panelists, then the best 3 formulas were selected by 25 untrained panelists. At the satiety test stage using a cross-over trial design. Subjects were students Universitas Airlangga Students, age criteria 12-25 years, BMI 18.5-28 kg.Results: The best formula was F3 in terms of acceptance value and dietary fiber content. There was no significant difference in hunger after meal (p=0.122) on both test foods. There was no significant difference in satiety feeling after meals (p=0.080).Conclusion: There was no significant difference for hunger and satiety between the F3 meatballs substituted with 20% banana blossom and 10% mocaf with control meatballs. This is due to insufficient fiber content to give a satiety effect.ABSTRAKLatar Belakang: Salah satu upaya untuk menurunkan prevalensi obesitas adalah dengan peningkatan konsumsi serat pangan yang dapat meningkatkan kekenyangan dan mencegah konsumsi kalori berlebih. Subtitusi jantung pisang dan tepung mocaf yang kaya serat pada bakso yang digemari masyarakat, diharapkan bisa menjadi alternatif makanan yang sehat dan kaya serat untuk mengurangi prevalensi obesitas.Tujuan: Mengetahui daya terima, dan uji kekenyangan terhadap produk bakso Jantung Pisang dan tepung mocafMetode: Penelitian tahap pertama menggunakan rancangan percobaan faktorial menyilang, 3 formula terbaik dipilih dari 7 formula oleh 3 panelis terlatih, selanjutnya 3 formula terbaik dipilih oleh 25 panelis tidak terlatih. Pada tahap uji satiety menggunakan desain cross-over trial. Subjek adalah mahasiswa Universitas Airlangga, umur 12-25 tahun, IMT antara 18,5-28 kg/m2. Penelitian cross-over trial dilakukan pada 14 subjek yang sehat yang memenuhi kriteria. Masing-masing 200 g Bakso biasa (F0) dan bakso modifikasi diberikan saat waktu sarapan pada hari yang berbeda. Penilaian hunger dan satiety diambil dengan kuisioner Visual Analog Scale (VAS).Hasil: Formula terbaik adalah F3 ditinjau dari daya terima dan kandungan serat. Tidak ada perbedaan yang signifikan dalam rasa lapar setelah makan (p=0,122) pada kedua makanan uji. Tidak terdapat perbedaan signifikan rasa kenyang setelah makan (p=0,080).Kesimpulan : Tidak ada perbedaan yang signifikan untuk rasa lapar dan rasa kenyang antara Bakso F3 yang disubtitusi 20 % jantung pisang dan tepung 10 % tepung mocaf dengan bakso kontrol. Hal ini terkait kandungan serat pada bakso modifikasi (F3) yang tidak cukup untuk memberikan efek kekenyangan.

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Perkins-Veazie, P. M., J. K. Collins, N. Maness, and B. Cartwright. "POSTHARVEST QUALITY OF WATERMELON CULTIVARS." HortScience 28, no. 4 (April 1993): 276G—276. http://dx.doi.org/10.21273/hortsci.28.4.276g.

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A study was conducted to characterize the quality of seedless and seeded watermelon. The seeded cultivars 'Jubilee', 'Black Diamond' and 'Allsweet' were compared with seedless 'King of Hearts' for firmness, lycopene content, rind thickness, soluble solids concentration (SSC), ascorbic acid, sugar composition, sweetness index and sensory qualities. 'King of Hearts' melons had higher firmness and lycopene values but a lower sweetness index compared with the other cultivars. 'Black Diamond' and 'Jubilee' cultivars had greater rind thickness compared to the other cultivars. 'Allsweet' and 'Jubilee' fruit had the highest ascorbic acid concentration. 'Black Diamond' had greater fructose and glucose levels than 'Jubilee' or 'King of Hearts' but was lowest in SSC. Untrained taste panelists preferred 'Jubilee' and 'Allsweet' melons. In this study, SSC, sugar composition, sweetness index or firmness were not good indicators of watermelon preference.

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Ferrer Valverde, MA, Eva Sanchez-Palomo, and Miguel Angel González Viñas. "Descriptive Sensory analysis of Monovarietal Spanish Young Red Wines. A Comparison between Trained and Untrained Panels." Madridge Journal of Food Technology 3, no. 2 (August 4, 2018): 121–25. http://dx.doi.org/10.18689/mjft-1000118.

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Wiese, Tiffany D., and Melani W. Duffrin. "Effects of Substituting Pawpaw Fruit Puree for Fat on the Sensory Properties of a Plain Shortened Cake." HortTechnology 13, no. 3 (January 2003): 442–44. http://dx.doi.org/10.21273/horttech.13.3.0442.

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The pawpaw (Asimina triloba) is a 3- to 6-inch (7.6 to 15.2 cm) edible fruit that contains two rows of almond-size seeds surrounded by yellow to orange-colored fl esh, with the skin ranging from green to yellow when ripe. The custard-like texture of the pawpaw fruit and its nutrient composition makes it an excellent candidate as a fat-reducing agent in baked goods. Given the properties of the paw-paw fruit, it may prove to be a favorable replacement for fat in various food formulations. The objective of this study was to investigate the sensory properties of plain shortened cake (PSC) using pawpaw fruit puree as a partial replacement for fat in the food formulation. The cakes were prepared by replacing about 25%, 50%, and 75% of the fat with pawpaw fruit puree and were compared to a control using 100% vegetable shortening. The PSC samples were evaluated using untrained panelists (n=105) with a scorecard using a hedonic scale to measure sensory characteristics. Mean scores suggested that panelists liked all cake samples slightly to extremely. Panelists did not detect differences between the control and 25% fat replacement sample for all sensory attributes. However, notable preference differences were detected between the control and 25% samples and the 50% and 75% samples for the attributes of color, texture, tenderness, and overall acceptability. Panelists indicated that 25% fat replacement with pawpaw fruit puree is acceptable in a PSC formula. The notable differences in color, texture, tenderness, and overall acceptability attributes may be overcome with further research and product development. Higher levels of fat replacement may prove to be acceptable in other types of cake formulations and further testing of the various varieties of pawpaw fruit as a fat-replacement in baked goods is warranted.

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Prayitno, Sutrisno Adi, Nur Agustin Mardiana, and Nurthalita Alifia Rochma. "Sensory evaluation of wet noodle products added with Moringa oleifera flour with different concentrations." Kontribusia (Research Dissemination for Community Development) 4, no. 2 (August 4, 2021): 450. http://dx.doi.org/10.30587/kontribusia.v4i2.2738.

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Noodles are foods that are often consumed by the community as a substitute for rice carbohydrates. Generally, noodles are only made from wheat flour which only has a carbohydrate source. Nutritional needs are not only carbohydrates but also fats and proteins and mineral groups. The purpose of this study was to determine the sensory properties of wet noodle products added with Moringa oleifera leaf flour with various concentrations. The concentration of Moringa oleifera flour compared to wheat flour used in making wet noodles was 0%:100%, 5%:95%, 10%:90%, and 15%:85%. The analytical parameters used are taste, color, aroma , and texture. The panelists used were untrained panelists. Panelists were asked to analyze the hedonic test on the sample of wet noodles served. The results showed that the concentration of Moringa oleifera leaf flour and wheat flour had an influenced on the hedonic level of each parameter in wet noodles. Overall, the best organoleptic value for wet noodles added with Moringa oleifera leaf flour was 5% and wheat flour 95% which had an average hedonic level of 103.06 colors, 102.34 aromas, 103.63 taste, and 100.71 on texture. While the lowest hedonic value was in the ratio of Moringa oleifera leaf flour and wheat flour of 15%: 85% with hedonic results 32.09 colors, 29.44 aromas, 29.89 taste, and 38.37 in texture. So it can be concluded that Moringa oleifera leaf flour is good in organoleptic substitution by 5%. Similar studies are needed with different or smaller concentrations of Moringa oleifera leaf powder.

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Hleap Zapata, José Igor, Luiza Romero-Quintana, Jheny Botina-Cárdenas, Carlos Andrés Martínez-Martínez, Yenifer Valenciano-Pulido, and Karen Higuita-Diaz. "Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo." DYNA 87, no. 214 (July 1, 2020): 46–52. http://dx.doi.org/10.15446/dyna.v87n214.83722.

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The effect of partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of chorizo made with pork was evaluated. Three levels of turmeric flour substitution were proposed 0.8%, 1.4% and 2.1%, corresponding to a substitution of a 19.04%, 33.33% and 50,00%, respectively, along with a control chorizo without the addition of said flour. The pH, water holding capacity, color, texture and sensory evaluation were measured. The pH tended towards acidity in the treatment with the greatest inclusion of uremic flour. The sensory evaluation was carried out with to untrained panelists who determined the chorizo with the highest acceptability. For the sensory parameters, there were no significant differences, except for color. Therefore, turmeric flour can be used as a partial substitute for wheat flour in the production of common chorizo without affecting physicochemical and sensory properties.

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Liska, Gilberto Rodrigues, Fortunato Silva de Menezes, Marcelo Angelo Cirillo, Flávio Meira Borém, Ricardo Miguel Cortez, and Diego Egídio Ribeiro. "Evaluation of sensory panels of consumers of specialty coffee beverages using the boosting method in discriminant analysis." Semina: Ciências Agrárias 36, no. 6 (December 9, 2015): 3671. http://dx.doi.org/10.5433/1679-0359.2015v36n6p3671.

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Automatic classification methods have been widely used in numerous situations and the boosting method has become known for use of a classification algorithm, which considers a set of training data and, from that set, constructs a classifier with reweighted versions of the training set. Given this characteristic, the aim of this study is to assess a sensory experiment related to acceptance tests with specialty coffees, with reference to both trained and untrained consumer groups. For the consumer group, four sensory characteristics were evaluated, such as aroma, body, sweetness, and final score, attributed to four types of specialty coffees. In order to obtain a classification rule that discriminates trained and untrained tasters, we used the conventional Fisher’s Linear Discriminant Analysis (LDA) and discriminant analysis via boosting algorithm (AdaBoost). The criteria used in the comparison of the two approaches were sensitivity, specificity, false positive rate, false negative rate, and accuracy of classification methods. Additionally, to evaluate the performance of the classifiers, the success rates and error rates were obtained by Monte Carlo simulation, considering 100 replicas of a random partition of 70% for the training set, and the remaining for the test set. It was concluded that the boosting method applied to discriminant analysis yielded a higher sensitivity rate in regard to the trained panel, at a value of 80.63% and, hence, reduction in the rate of false negatives, at 19.37%. Thus, the boosting method may be used as a means of improving the LDA classifier for discrimination of trained tasters.

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Maojuan, Li, Donald L. Nelson, and Peter Sporns. "Determination of Menthol in Honey by Gas Chromatography." Journal of AOAC INTERNATIONAL 76, no. 6 (November 1, 1993): 1289–95. http://dx.doi.org/10.1093/jaoac/76.6.1289.

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Abstract A gas chromatographic method was developed for the determination of L-menthol in honey at levels as low as 0.1 ppm. The method includes steam distillation and hexane extraction with an internal standard (2,6-dimethylphenol). Beehives treated to control Acarapis woodi over 21 days with 30-60 g L-menthol contained L-menthol residues in honey and beeswax. L-menthol was found only in treated portions of the hive and not later transferred to added honey supers. The highest levels of residues in honey (18 ppm) and beeswax (2790 ppm) were found when pure L-menthol was adsorbed into foam strips placed on top of the hives. L-menthol residues in honey were not reduced by storage in open containers at room temperature for up to 55 days. Untrained panelists could not detect L-menthol in honey until the levels approached 36 ppm.

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Clark, S., H. Warner, and L. Luedecke. "Acceptability of Queso Fresco Cheese by Traditional and Nontraditional Consumers." Food Science and Technology International 7, no. 2 (April 2001): 165–70. http://dx.doi.org/10.1177/108201320100700210.

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Four replicate batches of high- and low-salt queso fresco cheeses were made to comnpare consumer preferences. Seven trained panelists judged specific attributes of the eight cheeses. Untrained consumers (395) at three Washington state locations noted how much they liked or disliked the same cheeses. Thirty-three percent of the surveyed population was Hispanic, and 45% were familiar with queso fresco. All cheeses, except the one containing the highest percent salt and the highest pH, were liked slightly to moderately. Traditional consumers (either Hispanic or those familiar with queso fresco) preferred high-saltlhigh-pH cheeses to a greater extent than nontraditional consumers. Nontraditional consumers preferred low-salt/low-pH cheeses. The same preference trends were noted for all ages and at all three geographical locations. Queso fresco with 1.4-2.4% salt and a pH between 5.4-6.1 was most acceptable to the widest range of consumers.

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Choo, S. Y., S. K. Leong, and F. S. Henna Lu. "Physicochemical and Sensory Properties of Ice-cream Formulated with Virgin Coconut Oil." Food Science and Technology International 16, no. 6 (November 11, 2010): 531–41. http://dx.doi.org/10.1177/1082013210367546.

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The substitution of milk fat with virgin coconut oil (VCO) was used to produce nutritious ice cream with pleasant coconut flavor and aroma. Three formulations were developed whereby formulation VCO4, VCO8 and VCO12 was substituted with 4%, 8% and 12% of VCO, respectively. The physicochemical properties of ice creams analyzed include overrun, meltdown, pH, titratable acidity, total solid, protein and fat content. The fatty acids profile of VCO formulated ice creams and their stabilities over 3 and 6 weeks storage were studied respectively using gas chromatography (GC). Qualitative descriptive analysis (QDA) and consumer affective test were performed among the trained and untrained panelists. Significant differences (p < 0.05) of overrun, pH, total solid, protein and fat content between ice cream formulations were observed except titratable acidity. Increased VCO content in ice cream formulations lowered the melting resistance of ice cream. For GC analysis, the major fatty acid identified was lauric acid. Upon storage time, the concentration of unsaturated fatty acid decreased but the concentration of saturated fatty acid increased. The result of QDA showed that formulation VCO4, VCO8 and VCO12 were significantly (p < 0.05) different in attributes of color, firmness and smoothness as compared to the control ice cream. Formulation VCO12 was highly accepted by panelists in terms of the acceptance level of appearance, aroma, texture, flavor and overall acceptability. Hence, it has a potential marketable value.

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Gotow, Naomi, Ami Moritani, Yoshinobu Hayakawa, Akihito Akutagawa, Hiroshi Hashimoto, and Tatsu Kobayakawa. "Development of a Time-Intensity Evaluation System for Consumers: Measuring Bitterness and Retronasal Aroma of Coffee Beverages in 106 Untrained Panelists." Journal of Food Science 80, no. 6 (May 5, 2015): S1343—S1351. http://dx.doi.org/10.1111/1750-3841.12880.

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Journal articles on the topic 'Untrained panelist'

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