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Consumers’ Preference of Ready to Drink Coffee Food Pairing: Check-All-That-Apply (CATA) Approach Zulfa Nur Hanifa; Dase Hunaefi; Budi Nurtama
Jurnal Penelitian Tanaman Industri Vol 27, No 2 (2021): December 2021
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v27n2.2021.69-79

Coffee products expand at the same rate as consumer needs. Ready-to-drink (RTD) coffee is a ready-to-drink coffee beverage that is convenient to consume. RTD coffee pairs well with a variety of foods, this combination will produce a sensory trait called Food Pairing. The purpose of this study was to determine the sensory attribute characteristics of RTD coffee and its nourishments using CATA method, as well as the sensory attribute intensity change using modified RATA method. The research process was carried out by initial screening of the panelists, followed by Focus Group Discussion (FGD) to determine sensory attribute and sensory testing, which was carried out using the Home Used Test (HUT). Responses were processed using statistical software XLSTAT and generated a food pairing sensory profile of RTD coffee. The results showed that consumers like RTD coffee paired with chocolate wafer. The "Coffee-Chocolate Wafer" profile features a creamy and thick texture along with a sweet and chocolate flavor, making it near-ideal food set based on CATA result. The "Coffee- Coconut Biscuit" set's profile has a crunchy texture and a bitter from the coffee and coconut flavors. The "Coffee-Potato Chips" profile features a crisp texture, salty, umami, roasted beef flavor, and oily mouthfeel. When paired, the intensity of each attribute increases, decreases, or even persists. RTD coffee product innovation can be made by combining the attributes of coffee and chocolate wafers as the ideal and preferred pairing, resulting in RTD coffee variants with sweet, creamy, chocolate, and crunchy attributes.Keywords : RTD coffee, food pairing, CATA AbstrakPreferensi Konsumen pada Food Pairing Kopi Ready To Drink dengan Pendekatan Check-All-That-Apply (CATA)Produk olahan kopi berkembang pesat karena menyesuaikan dengan kebutuhan konsumen. Kopi ready to drink (RTD) adalah produk minuman kopi yang siap saji dan siap dikonsumsi sehingga dinilai lebih praktis. Kopi RTD sering dikonsumsi dengan berbagai makanan pendamping, perpaduan ini akan menghasilkan sifat sensori jika dikonsumsi secara bersamaan, yang disebut dengan Food Pairing. Penelitian ini bertujuan untuk mengetahui karakteristik atribut sensori dari perpaduan kopi RTD dengan makanan pendampingnya dengan metode CATA, serta perubahan intensitas atribut sensori dengan modifikasi metode RATA. Penelitian ini dilakukan dengan screening awal panelis, Focus Group Discussion (FGD) untuk menentukan atribut sensori, dan pengujian sensori yang dilakukan secara Home Used Test (HUT). Respon yang didapatkan diolah menggunakan software XLSTAT dan menghasilkan profil sensori food pairing kopi RTD. Hasil pengujian menunjukkan konsumen menyukai kopi RTD yang dipasangkan dengan wafer cokelat. Profil pasangan “Kopi-Wafer Cokelat” memiliki tekstur creamy, thick, rasa sweet, dan cokelat sehingga mendekati pasangan ideal berdasarkan hasil CATA. Profil pasangan “Kopi-Biskuit Kelapa” memiliki tekstur crunchy, rasa pahit dari kopi, coffee flavor, dan coconut flavor. Profil pasangan “Kopi-Keripik kentang” memiliki tekstur crispyness, rasa salty, umami, roasted beef, dan mouthfeel oily. Intensitas setiap atribut akan mengalami perubahan yaitu meningkat, tetap, atau menurun saat dipasangkan. Inovasi produk kopi RTD dapat dilakukan dengan menggabungkan atribut wafer kopi dan cokelat sebagai pasangan ideal dan disukai, sehingga menghasilkan varian kopi RTD dengan atribut sweet, creamy, chocolate, dan crunchy.Kata kunci : kopi RTD, food pairing, CATA

Pemanfaatan Pati Biji Durian (Durio zibethinus Murr.) dan Pati Sagu (Metroxylon sp.) Dalam Pembuatan Bioplastik Melanie Cornelia; Rizal Syarief; Hefni Effendi; Budi Nurtama
Jurnal Kimia dan Kemasan Vol. 35 No. 1 April 2013
Publisher : Balai Besar Kimia dan Kemasan

Bioplastik adalah plastik yang dapat didegradasi oleh mikroba yang ada di dalam tanah karena adanya kandungan pati di dalamnya. Bioplastik diharapkan merupakan salah satu solusi dari masalah lingkungan yang disebabkan oleh penumpukan sampah kantong plastik belanja yang menjadi beban lingkungan. Secara komersial sudah ada bioplastik yang diproduksi dengan variasi jumlah penambahan pati singkong atau pati jagung, namun kendalanya adalah harga produk masih mahal jika dibandingkan dengan harga kantong plastik konvensional pada umumnya, karena tepung dan pati tersebut masih dibutuhkan di sektor pangan dan energi. Pada penelitian ini bioplastik dibuat dengan menggunakan pati yang diekstraksi dari biji durian yang selama ini merupakan limbah, untuk dicampur dengan biji plastik LDPE pada variasi konsentrasi pati 0% sampai 50%. Sebagai pembanding dipakai pati dari empulur sagu, sehingga karakteristik fisik seperti warna dan sifat mekanik dari bioplastik seperti kekuatan tarik, perpanjangan putus, dan kekerasan dapat dibandingkan. Uji penurunan berat bioplastik dilakukan dengan pemendaman di dalam tanah selama 8 minggu. Hasil uji Anova menunjukkan perlakuan jenis pati dan konsentrasi pati yang ditambahkan tidak beda nyata (p>0,05) terhadap kehilangan berat plastik. Analisis SEM dilakukan untuk membandingkan rongga diantara molekul pati dengan polimer plastik pada perbesaran 2500x yang menyebabkan kekuatan mekanik plastik menjadi berkurang dan rapuh ketika ditarik. Pati biji durian 10% terbukti optimal dapat digunakan sebagai substitusi polimer tanpa penambahan aditif dalam pembuatan bioplastik, dengan karakteristik mekanik yang dapat dibandingkan dengan pati sagu dan pati singkong, namun memiliki laju degradasi yang lebih rendah.

Aktivitas Antimikroba Minyak Esensial Jahe Merah (Zingiber ofﬁcinale var. Rubrum) dan Lengkuas Merah (Alpinia purpurata K. Schum) terhadap Bakteri Patogen dan Perusak Pangan Tita Rialita; Winiati Pudji Rahayu; Lilis Nuraida; Budi Nurtama
agriTECH Vol 35, No 1 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aims of this study was to determine the characteristics, composition and antimicrobial activity of essential oils of local Indonesian red ginger and red galangal against four pathogenic and food spoilage bacteria, which were B. cereus ATCC 10876, E. coli ATCC 25922, S. typhimuriumATCC 14028, and P. aeruginosa ATCC 27853. Analysis of physicochemical characteristics was carried outin accordance with ISO7355:1985. The chemical compositionwas analyzed using aGC-MS. The antimicrobial activity was determined by disc diffusion method and broth microdillution method was used for determine MIC and MBC values. Red ginger essential oil characteristic was brownish yellow, speciﬁc gravity 0.883, refractive index 1.480, optical rotation -8.45o, clear soluble (1:1) in 90 % alcohol, 2.06 acid number and 42.45 ester number. Redgalangal essential oil had a characteristic bright yellow color, speciﬁc gravity 0.895, refractive index 1.496, optical rotation -9.15o, clear soluble (1:1) in 90 % alcohol, 1.95 acid number and 140.15 ester number. The major component of red ginger essential oils were trimethyl-heptadien-ol, ar-curcumene, camphene, carbaldehyde, sesquiphellandrene, and nerol; while the major component of red galangal essential oil were 1.8-cineole, chavicol, 9-desoxo-9-xi-hydroxy-3-pentaacetate-3,5,7,8,9,12-Ingol, -caryophyllene and -selinene. The essential oil of red ginger and red galangal hadmoderate antibacterial activity against pathogenic and food spoilage bacteria with the average inhibition zone 7.17-10.33 and 7.25-11.17mm. Red ginger essential oils could inhibit the growth of tested bacteria with MIC values of 2.65-3.97 mg/mL and MBC value of 3.10-5.29 mg/mL, while the red galangal essential oil could inhibit the growth of tested bacteria with MIC values of 1.79-4.03 mg mL and MBC values of 1.79-4.92 mg/mL. Based on the MIC and MBC values, all tested bacteriasensitivity to essential oils of red ginger and galangal red decline in a row B.cereus > E. coli > S. typhimurium> P. aeruginosa. Sensitivity of Gram positive and Gram negative bacteria to both essential oils demonstrate the potential of the oils to be used as a natural preservative in the food industry. ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik, komposisi dan aktivitas antimikroba minyak esensial jahe merah dan lengkuas merah lokal Indonesia terhadap empat spesies bakteri patogen dan perusak pangan, yaitu B.cereus ATCC 10876, E.coli ATCC 25922, S. typhimurium ATCC 14028, dan P. aeruginosa ATCC 27853. Analisis karakteristik ﬁsika-kimia dilakukan sesuai standar ISO 7355:1985. Komposisi kimia dianalisis menggunakan alat GC-MS. Pengujian aktivitas antimikroba dilakukan dengan metode difusi cakram untuk menentukan zona hambat, sertabroth microdillution untuk menentukan nilai Minimum Inhibitory Concentration (MIC) dan Minimum Bactericidal Concentration (MBC). Karakteristik minyak esensial jahe merah yang dihasilkan yaitu kuning kecoklatan, berat jenis 0,883, indeks bias 1,480, putaran optik -8.45, larut jernih (1:1) dalam alkohol 90%, bilangan asam 2,06, dan bilangan ester 42,45. Minyak esensial lengkuas merah memiliki karakteristik warna kuning terang, berat jenis 0,895, indeks bias 1,496, putaran optik -9.15, larut jernih (1:1) dalam alkohol 90%, bilangan asam 1,95 dan bilangan ester 140,15. Komponen mayor minyak esensial jahe merah terdiri dari trimethyl-heptadien-ol, ar-curcumene, camphene, carbaldehyde, -sesquiphellandrene, dan nerol; sedangkan komponen mayor minyak esensial lengkuas merah terdiri dari 1.8-cineole, chavicol,9-desoxo9-xi-hydroxy-3,5,7,8,9,12-pentaacetat-ingol, -caryophyllenedan -selinene. Minyak esensial jahe merah dan lengkuas merah memiliki aktivitas antibakteri yang bersifat moderat terhadap bakteri patogen dan perusak pangan, dengan kisaran zona hambat rata-rata 7,17-10,33 mm dan 7,25-11,17 mm. Minyak esensial jahe merah dapat menghambat pertumbuhan bakteri uji pada nilai MIC 2,65-3,97 mg/mL dan nilai MBC 3,10-5,29 mg/mL, sedangkan minyak esensial lengkuas merah dapat menghambat bakteri uji dengan nilai MIC 1,79-4,03 mg/mL dan nilai MBC 1,79-4,92 mg/mL. Berdasarkan nilai MIC dan MBC, sensitivitas bakteri uji terhadap minyak esensial jahe merah dan lengkuas merah menurun berturut-turut dari B. cereus > E. coli > S. typhimurium > P. aeruginosa. Sensitivitas bakteri Gram positif dan Gram negatif terhadap kedua minyak esensial ini menunjukkan potensi minyak esensial jahe merah dan lengkuas merah untuk digunakan sebagai pengawet alami di industri pangan.

Optimasi Proses Pembuatan Bubuk Oleoresin Lada (Piper nigrum) Melalui Proses Emulsifikasi dan Mikroenkapsulasi Firdaus Syafi'i; Christofora Hanny Wijaya; Budi Nurtama
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this study was to improve the quality of pepper product by optimize process of emulsification and microencapsulation. The experimental design used in this study was Response Surface Methodology (RSM). The results showed that the selected emulsifier was arabic gum that had the highest solubility in water (99.78%). The optimum point of emulsification occured at 15% of concentration arabic gum and 4 minutes of homogenization time with the result was solubility in water 99.80%, and emulsion stability 97.78%. The optimum point of microencapsulation process occured at 3:1 of maltodextrin and sodium caseinate ratio, 10% of coating material concentration, and 180°C of drying temperature with the result was essential oil content 1.04%, solubility in water 98.18%, surface oil 0.20%, water content 2.45%, oil recovery 77.07%, and the yield of microcapsule 69.87%.ABSTRAKPenelitian ini bertujuan untuk memperbaiki kualitas mutu produk oleoresin lada melalui optimasi proses emulsifikasi dan mikroenkapsulasi. Rancangan percobaan yang digunakan adalah Response Surface Methodology (RSM). Hasil penelitian menunjukkan bahan pengemulsi yang terpilih adalah gum arab yang memiliki kelarutan tertinggi dalam air (99,78%). Titik optimum proses emulsifikasi terjadi pada konsentrasi gum arab 15% dan lama homogenisasi 4 menit yang memberikan nilai kelarutan dalam air 99,80% dan stabilitas emulsi 97,15%. Titik optimum proses mikroenkapsulasi terjadi pada rasio maltodekstrin dan natrium kaseinat (3:1), konsentrasi bahan penyalut 10%, dan suhu inlet pengeringan 180°C yang memberikan nilai kadar minyak atsiri 1,04%, kelarutan dalam air 98,18%, kadar surface oil 0,20%, kadar air 2,45%, oil recovery 77,07%, dan rendemen 69,87%.

Kajian Perlakuan Dingin Untuk Pengendalian Lalat Buah Pada Jeruk Mandarin Rofika Rochmawati; Rizal Syarief; Budi Nurtama; Rokhani Hasbullah
Jurnal Keteknikan Pertanian Vol. 5 No. 2 (2017): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

AbstractIndonesia has a high volume of import fruit especially Mandarin orange. This fact is highly asociate with the spread of new pests and diseases from their original countries to the plants in Indonesia. Therefore, quarantine treatment is important activity that must be done. This research aims to determine the effectiveness of cold treatment as a quarantine method for controlling fruit fly of Mandarin orange and to ensure the best quality of the fruit. The methods are contain from several step. First, was determine the most tolerant stage in cold temperature (2 oC and 3 oC for 18 days), then large scale trial, physical and sensory quality test. The result of pest control showed that the second instar of Bactrocera cucurbitae was the most resistant of cold treatment. Large scale trial at 3oC for 18 days has reached 100% mortality. For comparing before and after cold treatment, it was a significant difference of hardness parameter. While resulted in hedonic test showed that no significant difference of consumer preference to the fruit in different retail storage system for 15 days. Thus, it can be concluded that different temperature has no effect to consumer preference to overall quality of Mandarin orange fruit. AbstrakIndonesia memiliki nilai impor buah yang tinggi terutama jeruk Mandarin. Hal ini berdampak pada meningkatnya resiko penyebaran hama dan penyakit baru dari Negara pengekspor ke tanaman di Indonesia. Sehingga perlakuan karantina merupakan hal sangat penting untuk dilakukan. Tujuan dari penelitian ini adalah menentukan efektivitas dari perlakuan dingin sebagai metode karantina untuk mengontrol Bactrocera cucurbitae pada jeruk Mandarin dan memastikan kualitas buah masih dalam keadaan baik. Metode penelitian ini terdiri dari beebrapa tahap. Tahap pertama adalah penentuan spesies yang paling resisten pada suhu rendah (2 oC dan 3 oC selama 18 hari), kemudian dilanjutkan dengan uji skala besar, uji kualitas fisik dan sensori buah. Hasil perlakuan dingin menyatakan bahwa stadia instar kedua dari Bactrocera cucurbitae merupakan yang paling tahan terhadap perlakuan dingin. Uji skala besar pada 3oC selama 18 hari mampu mematikan stadia yang paling tahan hingga tingkat mortalitas 100%. Uji kualitas sebelum dan sesudah perlakuan menunjukkan bahwa perlakuan ini mempengaruhi kekerasan buah, sedangkan hasil uji hedonik menunjukkan perbedaan yang tidak signifikan pada tingkat kesukaan konsumen terhadap buah hasil perlakuan yang disimpan dengan perbedaan suhu di tingkat pengecer selama 15 hari. Dengan demikian, dapat dikatakan bahwa perbedaan suhu tidak berpengaruh pada tingkat kesukaan konsumen terhadap kualitas secara keseluruhan jeruk Mandarin.

Komposisi Kimia Tepung Jagung Varietas Unggul Lokal dan Potensinya untuk Pembuatan Mi Jagung menggunakan Ekstruder Pencetak Tjahja Muhandri; Hamigia Zulkhaiar; Subarna Subarna; Budi Nurtama
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 2 No. 1 (2012): Jurnal Sains Terapan, Volume 2, Nomor 1, Tahun 2012
Publisher : IPB University

The objective of this researchis to identify the characteristic of Srikandi Kuning, Bisma, Sukmaraga, Lamuru and Arjuna varieties, and their potentions to be made as wet corn noodle. Corn noodles were processed using forming extruder model MS9, Multifunctional noodle modality machine, Guangdong Henglian Food Machine Co., Ltd., China. Bisma, Lamuru and Arjuna have 27,14-27,68% of amylose content. The best quality of corn noodle was processed from 100 mesh of corn flour. The result showed that the best processing condition was obtained at moisture of 70% and adding 2% of sodium chloride. Under this condition, corn noodles (Bisma, Lamuru and Arjuna varieties) has elongation between 80,32 – 95,43%, and cooking loss between 5,06 – 5,66%.Key words : corn noodle, forming extruder, amylose content

Consumers’ Preference of Ready to Drink Coffee Food Pairing: Check-All-That-Apply (CATA) Approach Zulfa Nur Hanifa; Dase Hunaefi; Budi Nurtama
Jurnal Penelitian Tanaman Industri Vol 27, No 2 (2021): December 2021
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v27n2.2021.69-79

Coffee products expand at the same rate as consumer needs. Ready-to-drink (RTD) coffee is a ready-to-drink coffee beverage that is convenient to consume. RTD coffee pairs well with a variety of foods, this combination will produce a sensory trait called Food Pairing. The purpose of this study was to determine the sensory attribute characteristics of RTD coffee and its nourishments using CATA method, as well as the sensory attribute intensity change using modified RATA method. The research process was carried out by initial screening of the panelists, followed by Focus Group Discussion (FGD) to determine sensory attribute and sensory testing, which was carried out using the Home Used Test (HUT). Responses were processed using statistical software XLSTAT and generated a food pairing sensory profile of RTD coffee. The results showed that consumers like RTD coffee paired with chocolate wafer. The "Coffee-Chocolate Wafer" profile features a creamy and thick texture along with a sweet and chocolate flavor, making it near-ideal food set based on CATA result. The "Coffee- Coconut Biscuit" set's profile has a crunchy texture and a bitter from the coffee and coconut flavors. The "Coffee-Potato Chips" profile features a crisp texture, salty, umami, roasted beef flavor, and oily mouthfeel. When paired, the intensity of each attribute increases, decreases, or even persists. RTD coffee product innovation can be made by combining the attributes of coffee and chocolate wafers as the ideal and preferred pairing, resulting in RTD coffee variants with sweet, creamy, chocolate, and crunchy attributes.Keywords : RTD coffee, food pairing, CATA AbstrakPreferensi Konsumen pada Food Pairing Kopi Ready To Drink dengan Pendekatan Check-All-That-Apply (CATA)Produk olahan kopi berkembang pesat karena menyesuaikan dengan kebutuhan konsumen. Kopi ready to drink (RTD) adalah produk minuman kopi yang siap saji dan siap dikonsumsi sehingga dinilai lebih praktis. Kopi RTD sering dikonsumsi dengan berbagai makanan pendamping, perpaduan ini akan menghasilkan sifat sensori jika dikonsumsi secara bersamaan, yang disebut dengan Food Pairing. Penelitian ini bertujuan untuk mengetahui karakteristik atribut sensori dari perpaduan kopi RTD dengan makanan pendampingnya dengan metode CATA, serta perubahan intensitas atribut sensori dengan modifikasi metode RATA. Penelitian ini dilakukan dengan screening awal panelis, Focus Group Discussion (FGD) untuk menentukan atribut sensori, dan pengujian sensori yang dilakukan secara Home Used Test (HUT). Respon yang didapatkan diolah menggunakan software XLSTAT dan menghasilkan profil sensori food pairing kopi RTD. Hasil pengujian menunjukkan konsumen menyukai kopi RTD yang dipasangkan dengan wafer cokelat. Profil pasangan “Kopi-Wafer Cokelat” memiliki tekstur creamy, thick, rasa sweet, dan cokelat sehingga mendekati pasangan ideal berdasarkan hasil CATA. Profil pasangan “Kopi-Biskuit Kelapa” memiliki tekstur crunchy, rasa pahit dari kopi, coffee flavor, dan coconut flavor. Profil pasangan “Kopi-Keripik kentang” memiliki tekstur crispyness, rasa salty, umami, roasted beef, dan mouthfeel oily. Intensitas setiap atribut akan mengalami perubahan yaitu meningkat, tetap, atau menurun saat dipasangkan. Inovasi produk kopi RTD dapat dilakukan dengan menggabungkan atribut wafer kopi dan cokelat sebagai pasangan ideal dan disukai, sehingga menghasilkan varian kopi RTD dengan atribut sweet, creamy, chocolate, dan crunchy.Kata kunci : kopi RTD, food pairing, CATA

Optimasi Formula Sari Edamame dengan Proses Pasteurisasi Berdasarkan Karakteristik Kimia dan Sensori Rizaludin Nur; Hanifah Nuryani Lioe; Nurheni Sri Palupi; Budi Nurtama
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 2 (2018)
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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Edamame is a type of white soybeans from Japan but has been cultivated in Indonesia. It is commonly harvested as immature green soybeans. One of its products is edamame milk. This research is aimed to determine the optimized condition for edamame milk formula in terms of isoflavones, total phenolics, antioxidant activity and sensory characteristics (color, taste, aroma and overall) and to verify the optimized formula at optimum conditions according to the suggested result. The research was conducted in four stages. At 1st stage, pasteurization process at 72⁰C for 15 seconds was selected for edamame milk formula, based on hedonic test result. Optimization at the second step indicated that the optimum formula obtained was 1:6 ratio edamame:water and 0.20% food additive concentration for emulsifier and stabilizer. At the third stage, the verification results showed the product had matched with the prediction values: antioxidant activity at 1.61 mg ascorbic acid/100g, isoflavone content at 41.94 µg/g, total phenolics at 99.92 mg GAE/100 mL and acceptable organoleptic properties (scale 1-7) which gave color at 5.88, taste at 4.69, aroma at 5.36 overall at 5.23. At the four stage, comparison with commercial soybean milks, exhibited that edamame milk had higher content of antioxidant activity, isoflavones and total phenolics.

Aplikasi Response Surface Methodology (RSM) dengan Historical Data pada Optimasi Proses Produksi Burger Mawi Prabudi; Budi Nurtama; Eko Hari Purnomo
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 2 (2018)
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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Customer satisfaction is a key for an industry because with high grade level satisfaction then expected customer will be loyal to the product and can be loyal customer. Good product quality is a manufacturer that is very concerned about the quality of the product. The enhancement of burger production can be seen from 2014 to 2015, that is 7.12%, then increased by 22.79% in 2016 than 2014. Burger production processes include incoming material, weighing, grinding, raw material mixing, input mixing material to the casing (filler), cooking, cooling, cutting by size, packaging, checking using metal detector, freezing, cold storage, and distribution. On this research used historical data, where the data used is data taken through direct observation with record all data and parameters measured. The data used is as much as 50 data with using 3 factors : speed, diameter and temperature. While the desired response is thickness of product (thick) of 4mm, weight of product (weight) of 14g, bubble (on scale 1-3) maximum on scale 2 and defect (disability product) maximum 5%. The optimum burger production obtained by using Design Expert-7 (DX-7) is at condition 243 rpm speed, 7 cm product diameter, and 11.6 C temperature. This can be proved by the verification result indicating that the thick value of 3.825 mm; weight 14.105 g; bubble on a scale of 2 and the defect is in the range of 4.41%, which means that the overall verification results are in the range of 95% CI low and 95% CI high. This shows that the modeling results of software used can be applied to the daily production of burger products in order to obtain optimal results.

Preferensi dan Ambang Deteksi Rasa Manis dan Pahit: Pendekatan Multikultural dan Gender Uswatun Hasanah; Dede Robiatul Adawiyah; Budi Nurtama
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 1 (2014): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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Indonesia is a multicultural country and each ethnic group has different eating habits and basic taste preference of food. Gender is also known to have different preference in basic taste. The objective of this research was to study the effect of culture and gender on preference and detection threshold of sweetness and bitterness in Minang (West Sumatra), Javanese (Central Java) and Nusa Tenggara ethnic groups. The numbers of panelists were 90 first year undergraduate students in Bogor Agricultural University recruited from regional student organizations. The preference test was rankrating hedonic test in tea for sweetness and coffee for bitterness. Detection threshold experiment was conducted using 3AFC (3-alternative forced choice) method in standard solutions of sucrose and caffeine. Different culture of origin significantly affects preferences of sweetness in tea beverage. Panelists from Minang prefer higher level of sweetness compared to Javanese and Nusa Tenggara ethnic group. However, cultural differences did not affect preference to bitterness of coffee or bitterness. Overall, Indonesians tend to prefer tea beverage with high level of sweetness, and coffee with very low level of bitterness. Gender did not affect significantly the preferences of sweetness and bitterness, but detection threshold of female panelists was lower than that of male panelists. Women were more sensitive than man to detect sweetness and bitterness.

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