The organoleptic quality of liquid food formula made from snail (Pila ampullacea), tempeh, and moringa leaves
DOI:
https://doi.org/10.5219/1672Keywords:
liquid food formula, moringa leaves, organoleptic quality, snail (Pila ampullacea), tempehAbstract
This study aims to determine the organoleptic quality of liquid food formula made from snail (Pila ampullacea), tempeh, and moringa (Moringa oleifera) leaves. The study was conducted in Yogyakarta, Indonesia. It involved 25 moderately trained panelists and also 5 trained panelists, who met the criteria. The measured variable was the organoleptic quality, which included aspects of color, texture, taste, and aroma. The formula tested was a powder formula made from the snail, tempeh, and moringa leaves. The proportion of snail flour, tempeh flour, and moringa leaves flour was 50:30:20. It was found that more than 50% of panelists liked the liquid food formula based on color, texture, taste, and aroma. Independent t-test to determine the difference between the organoleptic quality of the two groups showed p = 0.710 for color, p = 0.335 for texture, p = 0.603 for taste, and p = 0.880 for aroma. In conclusion, most of the panelists liked the liquid food formula products made from snail, tempeh, and moringa leaves based on the organoleptic quality result. There was no difference between the organoleptic quality studies of the two groups in the aspect of color, texture, taste, and aroma.
Downloads
Metrics
References
Abdull Razis, A. F., Ibrahim, M. D., Kntayya, S. B. 2014. Health benefits of Moringa oleifera. Asian Pacific Journal of Cancer Prevention, vol. 15, no. 20, p. 8571-8676. https://doi.org/10.7314/APJCP.2014.15.20.8571 DOI: https://doi.org/10.7314/APJCP.2014.15.20.8571
Aberoumand, A. 2015. Production and evaluation of organoleptic characteristics of fruit juice and low-sugar pulp of Behbahan variety dates of Kasi and Kabkab. African Journal of Food Science, vol. 9, no. 5, p. 322-325. https://doi.org/10.5897/AJFS2015.1303 DOI: https://doi.org/10.5897/AJFS2015.1303
Agustini, S., Priyanto, G., Hamzah, B., Santoso, B., Pambayun, R. 2014. Changes on the physical-chemical properties of kue delapan jam on various steaming time. International Journal of Science and Engineering, vol. 7, no. 2, p. 161-165. https://doi.org/10.12777/ijse.7.2.161-165 DOI: https://doi.org/10.12777/ijse.7.2.161-165
Agustini, S., Priyanto, G., Hamzah, B., Santoso, B., Pambayun, R. 2015. Pengaruh modifikasi proses terhadap kualitas sensoris kue delapan jam (A need to modify the quality of the sensor sensor to select it). Jurnal Dinamika Penelitian Industri, vol. 26, no. 2, p. 107-115. (In Indonesian)
Barril-Cuadrado, G., Puchulu, M. B., Tomero, J. A. S. 2013. Table showing dietary phosphorus/protein ratio for the Spanish population. Usefulness in chronic kidney disease. Nefrologia, vol. 33, no. 3, p. 362-371.
Dewi, F. K., Suliasih, N., Garnida, Y. 2016. Pembuatan cookies dengan penambahan tepung daun kelor (Moringa oleifera) pada berbagai suhu pemanggangan (Making cookies with the addition of Moringa leaf flour (Moringa oleifera) at various roasting temperatures). (In Indonesian) Available at: http://repository.unpas.ac.id
Fouque, D. 2003. Nutritional requirements in maintenance hemodialysis. Advances in Renal Replacement Therapy, vol. 10, no. 3, p. 183-193. https://doi.org/10.1053/j.arrt.2003.08.007 DOI: https://doi.org/10.1053/j.arrt.2003.08.007
Cho, S., Yoon, S. H., Min, J., Lee, S., Tokar, T., Lee, S. O., Seo, H. S. 2015. Variations in US consumers’ acceptability of korean rice cake, Seolgitteok, with respect to sensory attributes and nonsensory factors. Journal of Food Science, vol. 81, no. 1, p. S199-207. https://doi.org/10.1111/1750-3841.13153 DOI: https://doi.org/10.1111/1750-3841.13153
Ikizler, T. A. 2013. Optimal nutrition in hemodialysis patients. Advances in Chronic Kidney Disease, vol. 20, no. 2, p. 181-189. https://doi.org/10.1053/j.ackd.2012.12.002 DOI: https://doi.org/10.1053/j.ackd.2012.12.002
ISO/IEC 17025:2017. 2017. General requirements for the competence of testing and calibration laboratories.
Kholidah, D., Pardjanto, E. 2011. Pengaruh pemberian makanan F100 dengan bahan substitusi tepung tempe terhadap status protein pasien anak dengan gizi kurang (The effect of feeding F100 with tempeh flour substitution on the protein status of children with malnutrition): thesis. Yogyakarta, Indonesia : Universitas Gadjah Mada. (In Indonesian)
Kim, H. J., Chung, S. J., Kim, K. O., Nielsen, B., Ishii, R., O'Mahony, M. 2018. A cross-cultural study of acceptability and food pairing for hot sauces. Appetite, vol. 123, p. 306-316. https://doi.org/10.1016/j.appet.2018.01.006 DOI: https://doi.org/10.1016/j.appet.2018.01.006
Kim, S. E., Lee, S. M., Kim, K. O. 2016. Consumer acceptability of coffee as affected by situational conditions and involvement. Food Quality and Preference, vol. 52, p. 124-132. https://doi.org/10.1016/j.foodqual.2016.04.008 DOI: https://doi.org/10.1016/j.foodqual.2016.04.008
Kopple, J. D. 2001. National kidney foundation K/DOQI clinical practice guidelines for nutrition in chronic renal failure. American Journal of Kidney Diseases, vol. 37, no. 1, p. S66- S70. https://doi.org/10.1053/ajkd.2001.20748 DOI: https://doi.org/10.1053/ajkd.2001.20748
Kostyra, E., Wasiak-Zys, G., Rambuszek, M., Waszkiewicz-Robak, B. 2016. Determining the sensory characteristics, associated emotions and degree of liking of the visual attributes of smoked ham. A multifaceted study. LWT-Food Science and Technology, vol. 65, p. 246-253. https://doi.org/10.1016/j.lwt.2015.08.008 DOI: https://doi.org/10.1016/j.lwt.2015.08.008
Kovesdy, C. P., Shinaberger, C. S., Kalantar-Zadeh, K. 2010. Epidemiology of dietary nutrient intake in ESRD. Seminars in Dialysis, vol. 23, no. 4, p. 353-358. https://doi.org/10.1111/j.1525-139X.2010.00745.x DOI: https://doi.org/10.1111/j.1525-139X.2010.00745.x
Kurniawati, K., Ayustaningwarno, F. 2012. Pengaruh substitusi tepung terigu dengan tepung tempe dan tepung ubi jalar kuning terhadap kadar protein, kadar β-karoten, dan mutu organoleptik roti manis (Effect of substitution of wheat flour with tempeh flour and yellow sweet potato flour on protein content, -carotene content, and organoleptic quality of sweet bread). Journal of Nutrition College, vol. 1, no. 1, p. 344-351. (In Indonesian) https://doi.org/10.14710/jnc.v1i1.511 DOI: https://doi.org/10.14710/jnc.v1i1.511
Maina, J. W. 2018. Analysis of the factors that determine food acceptability. The Pharma Innovation, vol. 7, no. 5, p. 253-257. Available at: https://www.thepharmajournal.com/archives/?year=2018&vol=7&issue=5&ArticleId=2049
Mosca, A. C., van de Velde, F., Bult, J. H. F., van Boekel, M. A. J. S., Stieger, M. 2015. Taste enhancement in food gels: Effect of fracture properties on oral breakdown, bolus formation and sweetness intensity. Food Hydrocolloids, vol. 43, p. 794-802. https://doi.org/10.1016/j.foodhyd.2014.08.009 DOI: https://doi.org/10.1016/j.foodhyd.2014.08.009
Mutiara, E., Adikahriani, Wahidah, S. 2012. Pengembangan formula biskuit daun katuk untuk meningkatkan ASI (Development of katuk leaf biscuit formula to increase breast milk). (In Indonesian) Available at: http://digilib.unimed.ac.id/19945/1/Fulltext.pdf
Noviyanti, Wahyuni, S., Syukri, M. 2016. Analisis penilaian organoleptik cake brownies subtitusi tepung wikau maombo (Analysis of organoleptic assessment of cake brownies substituted with maombo wikau flour). Jurnal Sains dan Teknologi Pangan, vol. 1, no. 1, p. 58-66. (In Indonesian)
Pratiwi, Y. F., Sulchan, M., Afifah, D. N., Rauf, R. 2021. Amino acids in enteral formula based on local fermented food for children with protein energy malnutrition. Potravinarstvo Slovak Journal of Food Sciences, vol. 15, p. 254-261. https://doi.org/10.5219/1480 DOI: https://doi.org/10.5219/1480
Rahmayanti, E. A., Ningtyias, F. W., Baroya, N. 2020. Kadar protein, zat besi dan uji kesukaan sosis tempe dengan penambahan tepung daun kelor (Moringa oleifera) (Protein content, iron and tempeh sausage preference test with the addition of Moringa leaf flour (Moringa oleifera)). Ilmu Gizi Indonesia, vol. 4, no. 1, p. 29-38. (In Indonesian) https://doi.org/10.35842/ilgi.v4i1.153 DOI: https://doi.org/10.35842/ilgi.v4i1.153
Rauf, R. 2015. Kimia pangan (Food Chemistry). Yogyakarta, Indonesia : Andi, 256 p. (In Indonesian) ISBN-9789792952032.
Romagny, S., Ginon, E., Salles, C. 2017. Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experiment. Food Quality and Preference, vol. 56, p. 164-172. https://doi.org/10.1016/j.foodqual.2016.10.009 DOI: https://doi.org/10.1016/j.foodqual.2016.10.009
Santoso. 2009. Susu dan yoghurt kedelai (Soy milk and yogurt). (In Indonesian) Available at: https://labfpuwg.files.wordpress.com/2010/02/susu-dan-yoghurt-kedelai
Setyaningsih, D., Apriyantono, A., Sari, M. P. 2010. Analisis sensori : untuk industri pangan dan agro (Sensory analysis: for the food and agro industry). Bogor, Indonesia : IPB Press, 180 p. (In Indonesian) ISBN-978-979-493-216-2.
Sinesio, F., Saba, A., Peparaio, M., Civitelli, E. S., Paoletti, F., Moneta, E. 2018. Capturing consumer perception of vegetable freshness in a simulated real-life taste situation. Food Research International, vol. 105, p. 764-771. https://doi.org/10.1016/j.foodres.2017.11.073 DOI: https://doi.org/10.1016/j.foodres.2017.11.073
Sja’bani, M. 2015. Dahsyatnya tuma’ninah dalam sholat (gerakan peregangan khusus bersama pemahaman bacaan sholat) ulasan kesehatan fisik dan kesehatan hati (The power of tuma'ninah in prayer (special stretching movements with understanding of prayer readings) reviews physical health and heart health). Yogyakarta, Indonesia : PT Leutika Nouvalitera. (In Indonesian)
Soekarto, S. T. 2012. Penelitian organoleptik untuk industri pangan dan hasil pertanian (Organoleptic research for the food and agricultural products industry). Yogyakarta, Indonesia : Liberty. (In Indonesian)
Subekti, K. 2004. Pengaruh asupan keong emas terhadap kadar hormon paratiroid pada penderita gagal ginjal kronik dengan hemodialisis rutin (Effect of golden snail intake on parathyroid hormone levels in patients with chronic kidney failure with routine hemodialysis). Department of Medicine in the Faculty of Medicine, Yogyakarta, Indonesia : Gadjah Mada University. 57 p. (In Indonesian)
Tauferova, A., Tremlova, B., Bednar, J., Golian, J., Zidek, R., Vietoris, V. 2015. Determination of ketchup sensory texture acceptability and examination of determining factors as a basis for product optimization. International Journal of Food Properties, vol. 18, no. 3, p. 660-669. https://doi.org/10.1080/10942912.2013.853186 DOI: https://doi.org/10.1080/10942912.2013.853186
Tur, J. A., Bibiloni, M. M. 2016. Functional foods. In Caballero, B., Finglas, P. M., Toldrá, F. Encyclopedia of Food and Health. Cambridge, USA : Academic Press, p. 157-161. https://doi.org/10.1016/B978-0-12-384947-2.00340-8 DOI: https://doi.org/10.1016/B978-0-12-384947-2.00340-8
Utami, C. P., Fitrianingrum, S. A., Haryani, K. 2012. Pemanfaatan iles-iles (Amorphopallus oncophylus) sebagai bahan pengenyal pada pembuatan tahu (Utilization of iles-iles (Amorphopallus oncophyllus) as a thickening agent in the manufacture of tofu). Jurnal Teknologi Kimia dan Industri, vol. 1, no. 1, p. 79-85. (In Indonesian) Available at: https://ejournal3.undip.ac.id/index.php/jtki/article/view/368
Winarno, F. G. 2002. Kimia pangan dan gizi (Food chemistry and nutrition). Jakarta, Indonesia : Gramedia Pustaka Utama, 253 p. (In Indonesian) ISBN-9796860171.
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences
This work is licensed under a Creative Commons Attribution 4.0 International License.
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
