1,720,960 research outputs found
Effect of Maltodextrin Concentration and Drying Time of Pineapple Juice Powder Drink: Pengaruh Kosentrasi Maltodekstrin Dan Lama Pengeringan Minuman Serbuk Sari Buah Nanas
No full textReal efforts to increase the economic value of pineapple include making it into a fruit juice drink. This research aims to determine the effect of maltodextrin concentration and drying time on the characteristics of pineapple pollen drinks. This research used the RAK (Randomized Block Design) method with two factors: maltodextrin concentration (10%, 15%, 20%) and drying time (8 hours, 10 hours, 12 hours) using a cabinet dryer. A total of nine treatment combinations will be used; Each treatment will be repeated three times, resulting in 27 experiments. Data were analyzed using ANOVA followed by further testing using the 5% BNJ test. Next, Friedman was used to analyze organoleptic tests. Water content, vitamin C value, texture and organoleptic value. There was a significant interaction between maltodextrin and drying time on water content, lightness (L) and organoleptics. Meanwhile, maltodextrin has a significant effect on vitamin C, a* value, and b* value
The Effect of Wheat Flour and Tapioca Flour on The Characteristics ff Mojair Fish Ball : Pengaruh Tepung Terigu dan Tepung Tapioka terhadap Karakteristik Pentol Bakso Ikan Mujair
No full textThis study aim to determine the effect of wheat flour and tapioca flour on the characteristic of mujair fish meatballs (Oreochromis Mosambicus) are influenced by wheat flour and tapioca flour. The method used is a Randomized Block Design (RBD) with two factors, namely the difference in the proportion of wheat flour (10%,20%,30%) and the proportion of tapioca flour (60%,70%,80%), resulting in 9 treatment combinations with 3 replications (27 experiments). The parameters observed were chemical tests including (air content, ash and protein content), physical analysis namely (elasticity, color), and organoleptic (texture, taste, aroma, color) with the hedonic method. Data were analyzed using ANOVA and continued with the 5% BNJ test. The results showed a significant interaction on the brightness (lightness) of the fishballs. The best treatment results were obtained on fish meatballs with a percentage of 20% wheat flour and 70% tapioca flour.  
The Effect of Additional of Wheat Flour and Eggs on the Characteristics of Steamed Tofu Dregs Sponge: Pengaruh Penambahan Tepung Terigu Dan Telur Terhadap Karakteristik Bolu Kukus Ampas Tahu
No full textTofu dregs has a relatively high protein content. To reduce wasted waste and increase sales value, an innovation in food processing from tofu dregs is needed. Steamed sponge has a sweet taste. Steamed sponge is loved by the general public. This study aims to determine the proportional effect of flour and eggs on the characteristics of steamed tofu dregs. This research method uses RAK which 2 factorials, namely wheat flour (50gr,100gr, 150gr) and eggs (50gr, 100gr, 150gr). So that there were 9 treatment combinations, repeated 3 times. So it gets 27 trials. Based on the results of the study, the T1R3 treatment (50gr wheat flour, 150gr eggs) got the best results with a water content value of 39.75%; Ash content 0.50%; Texture 26.52N; Flower power 3.78%; Protein 43.62%; lightness color 69.72; Red color 2.08; yellowness 22.36; Organoleptic Color 3.87; Aroma Organoleptic 3.77; Texture Organoleptic 4.37; Organoleptic Taste 4.0
Effect of Sucrose and Carrageenan Concentration on the Quality of Citrus Fruit Peel Jellied Candy (Citrus sinensis L.): Pengaruh Konsentrasi Sukrosa Dan Karagenan Terhadap Kualitas `Permen Jeli Kulit Buah Jeruk (Citrus sinensis L.)
No full textFaktor pertama adalah konsentrasi sukrosa dengan 3 taraf (65%, 75%, 85%), dan faktor kedua adalah konsentrasi karagenan dengan 3 taraf (22%, 27%, 32%). Dengan demikian diperoleh 9 kombinasi perlakuan dengan tiga kali ulangan sebanyak 27 satuan percobaan. Variabel pengamatan meliputi uji fisik (warna, tekstur), uji kimia (kadar air, kadar abu, dan total gula), uji organoleptik (warna, aroma, rasa, tekstur). Hasil penelitian menunjukkan adanya interaksi yang nyata antara konsentrasi sukrosa dan konsentrasi karagenan terhadap warna (kekuningan), kadar abu dan total gula permen jeli kulit jeruk. Hasil perlakuan terbaik diperoleh pada permen jeli kulit jeruk dengan konsentrasi sukrosa 75% dan karagenan 27% (P5) yang menunjukkan kadar air 32,67%, kadar abu 3,95%, total gula 59,32%, tekstur 2,85N, warna L* 38,29; warna a* 6,10; warna b* 31,73; warna organoleptik 3,03 (seperti netral); aroma organoleptik 3,00 (netral); rasa organoleptik 3,30 dan tekstur organoleptik 3,47 (seperti netral)
Effect of Proportion of Catfish Meat (Clarias sp) With Corn Flour (Zea Mays spp) on Catfish Nuggets Characteristics: Pengaruh Proporsi Daging Ikan Lele (Clarias sp) Dengan Tepung Jagung (Zea Mays spp) Terhadap Karakteristik Nugget Lele
No full textThis study aims to determine the effect of the proportion of catfish meat with corn flour on the characteristics of catfish nuggets. This study used a single-factor Randomized Group Design (RAK) with 6 treatments repeated 4 times for a total of 24 experimental units. Observational variables observed were sensory tests (color, aroma, taste, texture). The results of organoleptic research found that the proportion of catfish meat with corn flour had no significant effect on organoleptic characteristics. In organoleptic analysis of color, the highest treatment preferred by panelists was in the DJ5 treatment (60% : 40%) at 4.17, in organoleptic analysis of aroma, the highest treatment preferred by panelists was in the DJ6 treatment (70% : 30%) at 3.50, in organoleptic analysis of taste, the highest treatment preferred by panelists was in the DJ6 treatment (70% : 30%) at 3.23, while in texture there was a DJ6 treatment of 3.10
Characteristics of Harum Manis Mango Peel Jelly Candy (Mangifera Indica L.) Based on Varying Gelatin and Citric Acid Concentrations: Karakteristik Permen Jelly Kulit Mangga Harum Manis (Mangifera Indica L.) Berdasarkan Variasi Konsentrasi Gelatin dan Asam Sitrat
Full text linkMango peel is a component of the mango fruit that is still rarely utilized in food products. It is known that mango peel contains several bioactive compounds that act as antioxidants and phenolic compounds that have anticancer effects. This research aimed to determine the characteristics of mango skin jelly candy with varying concentrations of gelatin and citric acid. The best treatment was obtained with 5% gelatin and 0.5% citric acid, yielding moisture content of 32.21%, ash content of 0.32%, antioxidant activity IC50 of 55.43 µg/mL, pH of 4.20, texture of 8.21 N, lightness value of 29, redness value of 2.48, yellowness value of 8.87, organoleptic color score of 3.25 (somewhat like to like), organoleptic aroma score of 3.60 (somewhat like to like), organoleptic taste score of 3.30 (somewhat like to like), and organoleptic texture score of 3.35 (somewhat like to like)
The Effect of the Proportion of Sorghum Flour (Sorghum Bicolor) to Wheat Flour on the Characteristics of Cookies Sorghum: Pengaruh Proporsi Tepung Sorgum (Sorghum Bicolor) dengan Tepung Terigu terhadap Karakteristik Cookies Sorgum
No full textThe sorghum plant has long been known among farmers, especially on the island of Java. This sorghum can be processed into dry pastry products such as cookies. Then the organoleptic tests were analyzed using the Fiedman test. Based on the research results, it can be concluded that there is an influence of the proportion of sorghum flour and wheat flour on the characteristics of cookies, seen from the very real interaction in protein content, water content, texture, lightness, redness (a), and yellowness (b). In the organoleptic test of color, aroma, taste and texture, there was no significant effect on the proportion of sorghum flour to wheat flour with color values of 2.97-3.70 (somewhat like-like), aroma 3.10-3.83 (like-like very much), taste 3.30-3.93 (like-very much), and texture 3.17-3.90 (somewhat like-very much)
The Effect of Concentrations of Solution Hydrated Lime Ca(OH)2 Solution on the Characteristics of Banana Peel Chip Soaking on Various Concentration of Hydrated lime in Different Periods.: Pengaruh Konsentrasi Larutan Ca(OH)2 (Kapur Terhidrasi) pada karakteristik Perendaman Keripik Kulit Pisang dalam Berbagai Konsentrasi Kapur Terhidrasi pada periode yang berbeda.
No full textThe aim of this study is to determine the effect of slaked lime concentration and soaking duration on the characteristics of banana peel chips. This study uses a Randomized Block Design (RBD) with two factors. The results showed that the concentration of slaked lime and the various soaking durations tended to produce banana peel chips with a crispy texture, high brightness, yellowness, ash content, and low fat content. The best treatment results for banana peel chips were obtained with a slaked lime concentration of 15% and a soaking duration of 30 minutes (K3L3), which showed an ash content of 5.39%, fat content of 0.24%, L* value (lightness) of 27.66, a* value (redness) of 2.89, b* value (yellowness) of 24.90, texture value of 20.32, organoleptic color score of 3.53, organoleptic aroma score of 3.73, organoleptic texture score of 4.13, and organoleptic taste score of 4.07
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
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