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All Journal International Journal of Applied Research and Sustainable Sciences (IJARSS) International Journal of Integrated Science and Technology
Jufrin Pagune
Universitas Ichsan Gorontalo
Religion Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Education Languange, Linguistic, Communication & Media Social Sciences

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Panelist Acceptance Level Based on Sensory Tests on Cakalang Fish Noodle Products Jufrin Pagune; Asriani I. Laboko; Asniwati Zainuddin; Nurbanilah Ahaya
International Journal of Applied Research and Sustainable Sciences Vol. 1 No. 2 (2023): October 2023
Publisher : MultiTech Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59890/ijarss.v1i2.454

Abstract

The aim of the study was to determine the level of panelists' acceptance of skipjack noodle products by means of a sensory test by adding cakalang fish. The research was conducted using a sensory test with 50 panelists on noodle products with the addition of cakang fish. Observational parameters observed in this study are test regularly sensory in terms of color, aroma, taste, and texture. The results of the sensory test research show that the best results from the test color in sample 2 with a score of 50 (yellow), while in sample 1 with a score of 42 (bright white) and followed by a pale color with a score of 5 and (white and yellow) with a score of 3 in sample 1. The scent that the panelist likes the most in sample 1 (scent of flour) with a score of 50, while in sample 2 with a score of 30 (smell of spices), and followed by (scent of cakalang fish) with a score of 20. Taste test which was preferred by panelists in sample 1 with a score of 50 (taste of flour) and in sample 2 panelists chose more (taste of spices) with a score of 20 and (taste of flour) with a score of 15 and (taste of skipjack tuna) with a score of 15. Texture test on sample 1 with a score of 50 (noodle texture) and sample 2 with a score of 50 (noodle texture). The occurrence of panelists' preference for the texture of skipjack tuna noodles was caused by the gluten content
Grafting Experiment Between Different Plant Species: Jackfruit (Artocarpus heterophyllus) and Durian (Durio zibethinus) Riska Nabila; Jufrin Pagune; Nurlaila; Diana; Sulhandayani; Sukma Amrina Rosyada
International Journal of Integrated Science and Technology Vol. 1 No. 2 (2023): August 2023
Publisher : MultiTech Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59890/ijist.v1i2.356

Abstract

Grafting is the combination of different plant parts so that they unite and experience growth and development as one new plant after the tissue can regenerate. This research carried out a grafting experiment between jackfruit (Artocarpus heterophyllus) and durian (Durio zibethinus), two different types of fruit belonging to the same taxon class, namely dicotyledon. Even though these two plants belong to the same class, significant genetic differences and different environmental factors are the main challenges in efforts to combine them through grafting. The research results showed that no development occurred in the grafted plants. The factors for failure of grafting are genetic differences, environmental factors, and techniques in plant grafting.
Formulation of Goroho Banana (Musa acuminafé, sp) Wheat Flour and Tapioca Flour in The Making of Wheel Cakes Jufrin Pagune; Asriani I.Laboko; Meilan Taguge
International Journal of Integrated Science and Technology Vol. 1 No. 2 (2023): August 2023
Publisher : MultiTech Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59890/ijist.v1i2.374

Abstract

The purpose of this research is to determine the effect of adding goroho banana flour, wheat flour and tapioca flour on texture, ash content and carbohydrate content as well on wheel cake products. This research method used a completely randomized design with 3 treatments and 3 times repetition, namely K1 = 100 g rice flour + 50 g wheat flour, K2 = 100 g rice flour + 50 g goroho banana flour and K3 = 100 g rice flour + 50 g tapioca flour. Parameters observed were texture analysis, ash content, and carbohydrate content as well as organoleptic tests. The results showed that the highest texture analysis was in treatment K1 (100 g rice flour + 50 g goroho banana flour) with a value of 3.12 kg and the lowest was in the K0 treatment (100 g rice flour + 50 g wheat flour) with a value of 2.74%. The highest ash content was in treatment K1 (100g rice flour + 50g goroho banana flour) with a value of 1.24% and the lowest was in treatment K2 (100g rice flour + 50g tapioca flour) with a value of 0.80%. The highest carbohydrate content was found in treatment K0 (100 g rice flour + 50 g wheat flour) with a value of 46.08% and the lowest in treatment K2 (100 g rice flour + 50 g tapioca flour) with a value of 44.68%.
Co-Authors Asniwati Zainuddin Asriani I Laboko Diana Meilan Taguge Nurbanilah Ahaya Nurlaila Riska Nabila Sukma Amrina Rosyada Sulhandayani