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All Journal Mitra Sains
Gatot Siswohutomo
Program Studi MagisterIlmu-Ilmu Pertanian Pascasarjana Universitas Tadulako
Agriculture, Biological Sciences & Forestry

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Mutu Organoleptik Mie Kering Yang Diproduksi Dari Tepung Tulang Ikan Dan Tepung Wortel Sebagai Pensubtitusi Tepung Terigu Safrianto S Maruka; Gatot Siswohutomo; Rostiati Dg Rahmatu
Mitra Sains Vol 4 No 1 (2016): Januari
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/mitrasains.v4i1.166

Abstract

The utilization of fish bone waste so far is processed as mixture of fodder and some into flour. It is less used for humans needs. The processed products food to be substituted of flour a bone of fish products are noodles. This research aims to determine the substitution level on fish bone flour and carrot flour that producing good quality in noodles and find out consumer acceptance toward the addition of fish bone flour and carrot flour have been substituted. The research was designed by employing complete random design with factorial pattern. The parameter of organoleptic quality test was on color, scent, taste, texture and fondness as a whole. The research result reveals that the addition of fish bone flour and carrot flour in treatment A1B2 provides quality value on color, scent and texture that can be accepted by panel.
Mutu Organoleptik Tortilla Ubi Jalar Ungu Fitriani Basrin; Asriani Asriani; Gatot Siswohutomo
Mitra Sains Vol 4 No 3 (2016): Juli
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/mitrasains.v4i3.241

Abstract

This study aims: purple sweet potato tortilla has a crunchy texture. Tortilla purple sweet potato is one of a light meal that is loved by the community compared to other snacks. One of the factors that affect the quality of the tortilla is the ratio of purple sweet potato and cassava. the ratio of purple sweet potato, cassava produce purple sweet potato tortilla with good organoleptic quality. The research is designed using completely randomized design pattern combination and a randomized block design. RAL pattern combination is applied to influence the ratio of purple sweet potato and cassava (F1 = 1: 0), (F2 = 2: 1), (F3 = 2: 2), (F4 = 3: 1), (F5 = 3: 2), (F6 = 1: 1), while RAK applied in organoleptic purple sweet potato tortilla, which was tested by 30 panelists. Organoleptic quality research results purple sweet potato tortilla with panelists color value (5.33), aroma (5.03), flavor (5.97), texture (crispness) with the value (5.33) and the best level of preference is (5.27).
Co-Authors Asriani Asriani Fitriani Basrin Rostiati Dg Rahmatu Safrianto S Maruka