Search

Fruit salad is a healthy food because it is rich in fiber and vitamins. To give flavor to fruit salad, salad dressing can be added. One of the ingredients that can be added as a salad dressing is soygurt. However, in making soygurt, skim milk used to increase total solids is not fat so it needs to be re-evaluated using organoleptic test, pH value and total solids to be used as fruit salad dressing. This research aims to fill the knowledge gap by systematically investigating the effect of soygurt addition on organoleptic quality, pH value, and total soluble solids in fruit salad dressing. The method used in this research is an experiment conducted with three formulations, namely, 25%, 50%, and 75%. The way to determine the quality of soygurt addition to fruit salad dressing is organoleptic test, pH value, and total soluble solids. The results showed that the addition of soygurt by 50% in fruit salad dressing products produced the best quality in the aspects of color, aroma, viscosity, sweetness, sourness, and soybean languish. The total soluble solids test showed a significant difference with the 75% percentage having the highest value, which was 15.33 brix°. Organoleptic assessment of the quality of color, aroma, viscosity, sweetness, sourness, and soybean tartness showed that there was no significant difference between the addition of 25%, 50%, and 75% soygurt. [ABSTRACT FROM AUTHOR]

ABSTRACT The goal of this study was to investigate the impact of varying concentrations of dextrin in fruit leather on attributes such as crude fiber content, total phenols, and organoleptic. The study was carried out utilizing a fully randomized design, implementing four interventions that included adding dextrin at various concentrations: (P0 ) 0%, (P1 ) 1%, (P2 ) 2%, and (P3 ) 3%, each replicated five times. The test results showed aw value of 0.40 - 0.42; crude fiber 6.31 - 7.76 g/100 g; total phenols 2.61 - 3.22%, color score 1.92 - 2.68; aroma 2 - 2.8; taste 2.24 - 2.6; and texture (plastic) 2.12 - 2.68. The test results for total phenols tend to show an increase. Increasing the concentration of added dextrin reduces the crude fiber, aroma, and taste but increases the color and texture (plasticity) of fruit leather. Keywords: Crude fiber, Dextrin,Organoleptic,Phenol

ABSTRACTThe experiment aimed to evaluate the combined effects of supplementing Japanese quail diets with Moringa oleifera leaf meal (MOLM) and pomegranate peel powder (PPP) on growth, carcass quality and ileum histology. Four groups were formed: a control group, MOLM (0.2%), PPP (7.5%) and a combination of both (0.2% MOLM + 7.5% PPP). The control group exhibited the highest weight gain, followed by the MOLM group, with no significant differences in feed intake or conversion ratio. Carcass analysis showed significant differences in liver, heart and gizzard weights, with the mixed diet group having the highest values. However, wings and dressed weight percentages were unaffected by the treatments. Sensory evaluation revealed improved organoleptic properties in the mixed diet group. Histological examination demonstrated enhanced ileum morphology in the mixed diet group, with significant improvements in villi length and villus/crypt depth ratio. Overall, supplementation with 0.2% MOLM and 7.5% PPP positively impacted carcass quality, sensory attributes and bird health. These findings suggest the potential benefits of combining MOLM and PPP in quail diets to enhance growth and overall health, highlighting the importance of further research in poultry nutrition.

Bad eating habits with high fat content but low fiber have been linked to the rise of degenerative diseases, and this is a main driven factor of developing high fiber and antioxidant foods. Green bean flour contains high protein and phenolic compounds such as flavonoids while red dragon fruit peel flour contains high antioxidants and fiber. The aim of this study was to investigate physico-chemical and sensory properties of cookies substituted with green bean and red dragon fruit peel flour. The flour formulations consisted of wheat flour (TT), red dragon fruit peel flour (TN), and green bean flour (TK) as follows: K1 (37.5% TT:62.5% TN), K2­ (37.5% TT:62.5% TK), F1 (38% TT:47% TN:15% TK), F2­ (38% TT:31% TN:31% TK), and F3­ (38% TT:15% TN:47% TK) as well as control K0 (100% TT). Cookies quality was observed, including physical properties, chemical properties, and sensory properties. The results of this study showed that substitution of green bean and red dragon fruit peel flour in the cookies had significant effects on physico-chemical properties and sensory tests. Treatment F3 was the best formulation based on physical, chemical, and sensory properties with hardness (8.75 N), L* (42.28), a* (17.31), b* (22.05), volume development (29.41%), moisture content (5.68%), ash (3.56%), fat (24.47%), protein (9.47%), carbohydrate (57.38%), crude fiber (13.12%), antioxidant capacity of (49.32%), and IC50 (97.92 ppm). The results of the sensory test for F3 sample had scores for color (1.13), aroma (2.43), taste (4.27), texture (3.23), and overall liking (4.30).

Bad eating habits with high fat content but low fiber have been linked to the rise of degenerative diseases, and this is a main driven factor of developing high fiber and antioxidant foods. Green bean flour contains high protein and phenolic compounds such as flavonoids while red dragon fruit peel flour contains high antioxidants and fiber. The aim of this study was to investigate physico-chemical and sensory properties of cookies substituted with green bean and red dragon fruit peel flour. The flour formulations consisted of wheat flour (TT), red dragon fruit peel flour (TN), and green bean flour (TK) as follows: K1 (37.5% TT:62.5% TN), K2(37.5% TT:62.5% TK), F1 (38% TT:47% TN:15% TK), F2(38% TT:31% TN:31% TK), and F3(38% TT:15% TN:47% TK) as well as control K0 (100% TT). Cookies quality was observed, including physical properties, chemical properties, and sensory properties. The results of this study showed that substitution of green bean and red dragon fruit peel flour in the cookies had significant effects on physicochemical properties and sensory tests. Treatment F3 was the best formulation based on physical, chemical, and sensory properties with hardness (8.75 N), L* (42.28), a* (17.31), b* (22.05), volume development (29.41%), moisture content (5.68%), ash (3.56%), fat (24.47%), protein (9.47%), carbohydrate (57.38%), crude fiber (13.12%), antioxidant capacity of (49.32%), and IC50 (97.92 ppm). The results of the sensory test for F3 sample had scores for color (1.13), aroma (2.43), taste (4.27), texture (3.23), and overall liking (4.30). [ABSTRACT FROM AUTHOR]

Background: Purple sweet potato productivity in Indonesia is notably high, particularly in Bondowoso at 213.84 quintals/ha. This variant of sweet potato is rich in betacarotene, with a content of 4237 µg/100 g, known for its ability to protect cells from free radicals and reduce the risk of diabetes mellitus. Notably, Indonesia ranks third globally in the prevalence of prediabetes, affecting 27.7 million people. In 2022, in Tapen District, Bondowoso, the prevalence of prediabetes, based on Tapen Health Center data, was recorded at 12.36%. Objectives: Analyzing betacarotene, total sugar, and organoleptic propeties of purple sweet potato jam as a prediabetes distraction food. Methods: A quasi-experimental design with a post-test-only control group was employed. The research involved producing purple sweet potato jam with varying ratios of cassava sugar and purple sweet potato (X0: 0% cassava sugar; 100% purple sweet potato; X1: 15% cassava sugar; 85% purple sweet potato; X2: 30% cassava sugar; 70% purple sweet potato; X3: 45% cassava sugar; 55% purple sweet potato). Analysis included determining betacarotene content using the UV-Visible Spectrophotometry method, total sugar using the Luff Schoorl method, and organoleptic evaluation through the hedonic test method. Data were subjected to statistical analysis using the One-Way ANOVA test for betacarotene and total sugar levels, followed by Duncan's post-hoc test. Organoleptic test data were analyzed using the Kruskall Wallis test and Dunn's post-hoc test. Results: The average betacarotene content in treatments X0, X1, X2, and X3 were 4230.3 µg/100 g; 3464 µg/100 g; 2955.6 µg/100 g; and 2257.3 µg/100 g, respectively. Total sugar content averages for treatments X0, X1, X2, and X3 were 2.2%; 13.7%; 27.5%; and 39.2%, respectively. The panelists’ preference indicated that sample X3 (45% cassava sugar and 55% purple sweet potato) was the most favored jam. Conclusions: Significant differences were observed in beta-carotene, total sugar, and organoleptic levels of purple sweet potato jam, suggesting that the variation in purple sweet potato and cassava sugar ratios influenced the beta-carotene and total sugar levels in the jam. [ABSTRACT FROM AUTHOR]

Copyright of Indonesian Journal of Veterinary Science / Jurnal Kedokteran Hewan is the property of Universitas Syiah Kuala, Faculty of Veterinary Medicine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Industrial animal agriculture is a significant driver of climate change, habitat loss, and the ongoing extinction crisis, all of which will continue to accelerate as global demand for animal products grows. Plant-based alternatives to animal products, which have existed for over a thousand years, offer a potential solution to this problem, as the intersection of recent technological innovation and shifting capital investment trends have ushered in a new era of alternative proteins that are redefining food categories like meat, eggs, and milk. To better understand these evolving food forms, their attendant technologies, and the opportunities they afford for ameliorating the impacts of industrial animal farming, this article provides a genealogy of plant-based alternative proteins, with a particular focus on the current era and the role that design principles like biomimicry and skeuomorphism play in reproducing the organoleptic properties (the sensorial, experiential aspects) of animal products. Comparing the alternative protein market to other markets in which more sustainable foods and energy have failed to displace their environmentally destructive counterparts, it concludes by considering if whether creating novel new protein forms, rather than imitating conventional animal products, may afford a more promising path toward transformation of the food system. [ABSTRACT FROM AUTHOR]

Background: Fecal microbiota transplants can be administered orally in encapsulated form or require invasive procedures to administer liquid formulations. There is a need for an oral liquid formulation of fecal microbiota for patients who are unable to swallow capsules, especially if they require multiple, repeated administrations. Aims: These studies were conducted to develop a protocol to manufacture an organoleptically acceptable powdered fecal microbiota formulation that can be suspended in a liquid carrier and used for fecal microbiota transplantation. Methods: Several processing steps were investigated, including extra washes of microbiota prior to lyophilization and an addition of a flavoring agent. The viability of bacteria in the transplant formulation was tested using live/dead microscopy staining and engraftment into antibiotic-treated mice. After development of a clinical protocol for suspension of the powdered microbiota, the new formulation was tested in three elderly patients with recurrent Clostridioides difficile infections and who have difficulties in swallowing capsules. Changes in the microbial community structure in one of the patients were characterized using 16S rRNA gene profiling and engraftment analysis. Results: The processing steps used to produce an organoleptically acceptable suspension of powdered fecal microbiota did not result in loss of its viability. The powder could be easily suspended in a liquid carrier. The use of the new formulation was associated with abrogation of the cycle of C. difficile infection recurrences in the three patients. Conclusion: We developed a novel organoleptically acceptable liquid formulation of fecal microbiota that is suitable for use in clinical trials for patients with difficulties in swallowing capsules. [ABSTRACT FROM AUTHOR]

Copyright of Indonesian Fisheries Processing Journal / Jurnal Pengolahan Hasil Perikanan Indonesia is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aims to optimize the heating length in terms of the sensory properties of sweet soy sauce made from coconut water. This experiment used a Complete Randomized Design consisting of 7 treatment levels, with each combination of treatments repeated 3 times so that the total was 21 treatments. It was concluded that the length of heating affects the color, taste, and viscosity of sweet soy sauce. Panelists favored the 160-minute warm-up time in terms of color, taste, and viscosity. The color favorability score was 5.64 (like), taste was 4.87 (somewhat like), viscosity was 5.61 (like), and aroma was 5.27 (somewhat like). [ABSTRACT FROM AUTHOR]

Copyright of Indonesian Fisheries Processing Journal / Jurnal Pengolahan Hasil Perikanan Indonesia is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Coffee is usually consumed by adding sugar, cream, or milk. Adding these ingredients, especially sugar, can cause new disease problems. The market is starting to look for natural sweeteners that do not cause health problems, such as stevia. The objective of this research was to identify the sensory attributes and chemical components of some variety of stevia coffee formulations. Sensory attributes were identified through a focus group discussion (FGD), and sensory profiling to choose the best formulation was determined using the Rate-All-That-Apply (RATA). The FGD members were nine panelists, while the RATA sensory evaluation used 30 panelists. Chemical analysis carried out includes water (gravimetry), ash (gravimetry), and antioxidant capacity (spectrophotometry). In this research, four distinct formulations of stevia coffee, A1 (0% stevia), A2 (2% stevia), A3 (4% stevia), and A4 (7% stevia), were utilized. Results indicate that varying stevia concentrations significantly influence the resulting coffee's sensory characteristics. Attributes identified through FGD include color (dark brown), aroma (green/leafy, sour, roasted, spicy), taste (acid/sour, sweet, bitter, green, spice) and aftertaste (over, bitter and sweet). Statistical analysis showed that eight out of thirteen sensory attributes had significant differences (p<0.05) among the four samples. Sensory evaluation of the selected sample, A2 (4%), revealed a favorable taste profile characterized by sweetness and sourness. Moreover, the chosen formulation exhibited a notable antioxidant activity level of 83.13%. These findings underscore the potential of stevia coffee as a flavorful and health-conscious alternative, offering valuable insights for product development and consumer acceptance. [ABSTRACT FROM AUTHOR]

Wild foods are a source of nutrients. Garlic is a plant that contains some bioactive components. Fermented garlic can be used as a raw food material to formulate healthy food. Eating functional foods, such as Pastilles which include fermented garlic, can boost the body's immune. The purpose of this study was to analyze preference acceptance of and nutrition values in pastilles. This work applied a randomized experimental study design. Organoleptic properties with the hedonic tests were conducted using Friedman and Wilcoxon signed-rank tests. Results showed that formula F1 (pastilles with sago flour and mint essence) was the most preferred level ingredient for the pastilles with the highest average score is 3.57. The content of sago powder and mint essence significantly affected the smell and taste of the pastilles (P

Betung bamboo shoots (Dencrocalamus asper) is a plant derived from the shoots of bamboo betung processed into additional stuffing in Egyptian martabak. Betung bamboo shoots contain 59 gm of phosphorus and 13 mg of calcium, so they are good sources of natural nutrients for the body. The purpose of the study was to determine the organoleptic characteristics of the Egyptian martabak from bamboo betung shoots and to determine consumer acceptance of the Egyptian martabak from bamboo betung shoots. This study used an experimental method with three treatments and 3 repetitions using a completely randomized design (CRD). Data collection techniques used observation tests conducted by 5 sources, and acceptance tests were carried out by 30 consumers. The results of the observation test were analyzed by calculating the average value obtained from the sources, while the acceptance test was analyzed using a one-way analysis of variance (ANAVA). The results of the observation by the interviewees chose the Egyptian martabak, bamboo shoots, treatment 3 with the code MM3 with the addition of 70 gm of bamboo shoots, the average value was 23.31. The results of the research acceptance test consumers like the color, texture, taste of the Egyptian martabak bamboo shoots betung treatment 1 (MM1) with the addition of 50 gm of bamboo shoots (25%), for the aroma consumers like Egyptian martabak bamboo betung shoots treatment 2 (MM2) with the addition of bamboo shoots bamboo betung 60 gm (30%). The resource person chose the Egyptian martabak, bamboo shoots, treatment 3 with the code MM3 in terms of color, aroma, texture, and taste. Consumers choose the Egyptian martabak bamboo shoots with treatment 1 (MM1) in terms of color, texture, and taste. Meanwhile, in terms of aroma, consumers chose the Egyptian martabak, bamboo shoots, and treatment 2 (MM2). [ABSTRACT FROM AUTHOR]

Wild foods are a source of nutrients. Garlic is a plant that contains some bioactive components. Fermented garlic can be used as a raw food material to formulate healthy food. Eating functional foods, such as Pastilles which include fermented garlic, can boost the body's immune. The purpose of this study was to analyze preference acceptance of and nutrition values in pastilles. This work applied a randomized experimental study design. Organoleptic properties with the hedonic tests were conducted using Friedman and Wilcoxon signed-rank tests. Results showed that formula F1 (pastilles with sago flour and mint essence) was the most preferred level ingredient for the pastilles with the highest average score is 3.57. The content of sago powder and mint essence significantly affected the smell and taste of the pastilles (P<0.05). The addition of mint essence has been shown to increase the acceptance of fermented garlic pastilles with an above 40% score. Pastilles made from fermented garlic also offered enough nutrients and bioactive compounds. The conclusion of this study shows that pastilles with FG can be well received by respondents and have been tested to have bioactive content. [ABSTRACT FROM AUTHOR]

The influence of feeding Atlantic salmon for 90 days on diets that excluded fishmeal (FM) and fish oil (FO) was examined for influence on various quality traits. In addition, the effect of adding krill meal (KM; 0%, 2.5%, and 5%), as a putative feed palatant was also examined. Total replacement of FM/FO had a limited effect on production characteristics, affecting percentage yields of headed and gutted control fish and their standard length (p < 0.05). Variances between dietary groups were observed for pigmentation, and plant protein-based KM-free-fed fish returned deeper hues across their belly, NQC (Norwegian Quality Cut), and back portions (p < 0.03). No differences were measured for relative fin condition. δ13C and δ15N concentrations were lower and higher, respectively (p < 0.05) for fish fed the FM/FO-based diet. δ13C:δ15N likewise differed between treatments with FM/FO-fed salmon expressing higher ratios. Fillet mechanical characteristics varied with fish fed on animal protein-based diets, without KM expressing higher springiness and resilience (p < 0.05). Fish fed plant-based diets were generally preferred by younger taste testers. The results from this trial illustrate that FM/FO can be completely removed from salmon diets without problematic effects on quality and palatability attributes. [ABSTRACT FROM AUTHOR]

Aim of the study: To investigate the potential of 10% propolis-based toothpaste on inhibiting biofilm-forming bacteria growth in vitro. Material and method: Organoleptic properties are evaluated, considering color, odor, and taste. Antibacterial tests use a disc diffusion method against Streptococcus mutans, Staphylococcus aureus and Porphyromonas gingivalis bacteria, while cytotoxicity is assessed using the 3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium (MTS) assay on fibroblast cells. Statistical analysis involves mean ± standard deviation. The data were then tested using a one-way analysis of variance and Kruskal-Wallis, followed by post-hoc test (p < 0.05). Results: The organoleptic evaluation of 10% propolis toothpaste reveals a visually clear appearance, consistent orange flavor, and aroma lasting 30 days. Based on the antibacterial results, a 10% level of propolis toothpaste sample inhibited the growth of Streptococcus mutans, Staphylococcus aureus and Porphyromonas gingivalis bacteria. The post-hoc test showed that toothpaste demonstrated significant inhibition on S. mutans and S. aureus compared to the negative control (p < 0.05). The toothpaste showed a larger inhibitory zone towards P. gingivalis compared to the adverse control; however, no significant differences were observed (p > 0.05). Cytotoxicity assessment on fibroblast cells shows a high percentage (85.31%) of viable cells. The findings highlight the 10% of propolis toothpaste's potential and non-toxic as oral care product. Conclusions: 10% propolis toothpaste inhibits S. mutans, S. aureus, P. gingivalis growth, and not toxic on fibroblast. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Animal Production & Processing Technology / JurnalIlmu Produksi dan Teknologi Hasil Peternakan is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Indonesian Fisheries Processing Journal / Jurnal Pengolahan Hasil Perikanan Indonesia is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The consumption of tropical fruits has been increasing throughout the world, especially in non-producing countries. Among the fruits in this category, bananas (Musa spp.) have consistently demonstrated a growing trend in both purchases and consumption throughout the world, and also in Italy. The following question therefore arises: is there a correspondence between the quality characteristics of bananas on the market and the consumers' preferences? The objectives of this study were twofold: 1) to qualitatively and sensorially characterize bananas at three different stages of commercial ripening (Banana quality assessment); and 2) to explore the consumption habits, perceptions, and preferences of Italian consumers regarding tropical fruits, focusing in particular on fruit quality, health, and sustainability (Consumers' perception of tropical fruits). The results indicated that ripe bananas were preferred by the sensory panel and maintained high-quality attributes even after five days of storage at room temperature. Moreover, the importance of the sustainability of tropical fruits and a preference for ripeness of bananas during the decision-making stage were found to be influenced by individual factors. Different levels of awareness and purchasing styles were identified. However, the connection between the findings of the sensory analysis and the declared preferences revealed several insights that can be used to improve managing the supply and assortment of bananas for distribution to satisfy the consumers’ preferences, improve communication strategies, encourage waste reduction, and enhance supply chain sustainability.

Potato processing in food industry leaves the main waste in the form of potato peels. Based on its nutritional value, potato peels has the potential to be used as a food ingredient. 100 g of potato peels contains 115 calories, 19.8 mg of calcium, 7.8 g of vitamin C, 5 g of fiber, and 4.1 mg of iron. Research on mice given potato peelings showed an increase in hemoglobin levels due to the iron content in potato peels. Reduced intake and increased use of iron in the process of preparing red blood cells in the human body are factors that cause anemia that has a significant impact on health. In this study, the use of potato peels (Solanum tuberosum L.) were carried out as a substitute of tapioca for making chicken meatballs and found out its effect on chemical quality, iron (Fe) content, and organoleptic quality. The difference in treatment carried out was the proportion of potato peels substitution; P1 (potato peels substitution 0%), P2 (35%), P3 (70%), and P4 (100%). On chemical quality, P1 (substitution of 0% potato peelings), P2 (35%), P3 (70%), and P4 (100%) in alpha 5% had a significant effect on the content of water (α=0.000), ash (α=0.001), fat (α=0.000), crude fiber (α=0.000), carbohydrates (α=0.000), and energy (α=0.000), except protein (α=0.097) of chicken meatballs. The four treatments had a noticeable difference in the iron content of chicken meatballs. The more proportion of potato peels substitution (Solanum tuberosum L.), the higher the iron content (Fe) of chicken meatballs. Organoleptically, the addition of potato peels did not have a noticeable different effect on the tests of color (α=0.956), appearance (α=0.506), and smell preferences (α=0.134). Meanwhile, the preference test on the parameters of texture (α=0.019), taste (α=0.010), and overall (α=0.002) shows that there was a noticeable difference.

One of the beef processing is sausage, which is well known in the community. At this time, the need for fast food (ready-to-cook) is increasing. The main ingredient used to produce sausages for stuffing is tapioca flour. The increasing price of tapioca flour is due to the high demand for its use in processed foods, so it is necessary to find alternative fillers that are more affordable. Kepok banana flour (Musa paradisiaca formatypica) has a starch content that is relatively similar to tapioca, so it can be used as an alternative raw material. This study aimed to determine the chemical and organoleptic quality of beef sausage made with Kepok banana flour. This study used a completely randomized design (CRD) consisting of 5 treatments, namely X0 = (control) 0% Kepok banana flour + 20% tapioca; X1 = 5% Kepok banana flour + 15% tapioca; X2 = 10% Kepok banana flour + 10% tapioca; X3 = 15% Kepok banana flour + 5% tapioca; X4 = 20% Kepok banana flour + 0% tapioca, with each treatment consisting of 4 replicates. The variables observed were protein content, moisture content, crude fibre, fat content, ash content and organoleptic of beef sausage. The results showed that the addition of Kepok banana flour in beef sausage processing had a significant effect (P0.05) on ash content and texture of beef sausage. It is concluded that beef sausage made with kepok banana flour as a substitute for tapioca flour produces sausage with better chemical and organoleptic properties than beef sausage made with tapioca flour only. Kepok banana flour can be used as a filler in the production of beef sausage.

Syrup is a thick sugar solution with or without the addition of permitted food additives. Syrup usually uses high calorie cane sugar which can trigger obesity if it is not balanced by physical activity. This study aimed to determine the effect of low-calorie sugar application on chemical characteristics (including pH, vitamin C, reducing sugars, betacyanin), and physical characteristics (total dissolved solids) and organoleptic (including aroma, taste, color) in red dragon fruit syrup. The experiment was designed following randomized block design (RBD) with one-factor treatment, namely the concentration of sugar consisted of 5 treatments (K1: 3%, K2: 6%, K3: 9%, K4: 12%, K5: 15 %). Each treatment was repeated 5 (five) times to obtain 25 experimental units. The results showed that the application of low-calorie sugar significantly affected the syrup's chemical characteristics, namely reducing sugar. They had a significant effect on the physical characteristics of the syrup, namely the total dissolved solids. However, it did not significantly affect pH, vitamin C, and betacyanin levels. From the organoleptic test, the panelists liked red dragon fruit syrup the most, with a concentration of 15% for each organoleptic parameter, including aroma, taste, and color.

ABSTRACT. Bakso ayam KUB fortifikasi ekstrak daun sirsak merupakan salah satu diversifikasi produk yang bersifat pangan fungsional. Kandungan Flavonoid pada daun sirsak dapat berfungsi sebagai antioksidan. Tujuan penelitian ini adalah menganalisa pengaruh penambahan ekstrak daun sirsak dengan level yang berbeda terhadap kandungan protein, daya ikat air, organoleptik dan kandungan antioksidan bakso ayam KUB. Rancangan percobaan yang digunakan dalam penelitian adalah Rancangan Acak Lengkap (RAL), terdiri dari 4 perlakuan yaitu penambahan ekstrak daun sirsak 0% (P0), 2% (P1), 4% (P2) dan 6% (P3) terhadap total bahan bakso daging ayam. Parameter yang diukur antara lain kandungan protein, daya ikat air, kandungan antioksidan dan organoleptik. Kandungan Protein dan antioksidan tertinggi pada penambahan ekstrak daun sirsak 6% sebesar 18, 67 % dan 45,07%. Daya ikat air tertinggi yaitu 69,44% pada perlakuan kontrol. Penambahan ekstrak daun sirsak pada bakso ayam KUB memiliki hasil uji organoleptik yang lebih dominan pada penambahan ekstrak daun sirsak 6% dengan warna bakso hijau muda, cukup beraroma daun sirsak, tekstur tidak kenyal dengan rasa sedikit pahit. Uji hedonik dengan penilaian lebih dominan pada skala 3 yaitu penambahan ekstrak daun sirsak 2% baik dari warna, aroma, tekstur dan rasa. (Fortified KUB Chicken Meatballs Soursop (Annona muricata Linn) Leaf Extract: Overview of Protein Content, Water Holding Capacity, Organoleptic, and Antioxidant Content) ABSTRAK. KUB chicken meatballs fortified with soursop leaf extract is one of the functional food product diversifications. Flavonoid content in soursop leaves can function as antioxidants. The purpose of this study was to analyze the effect of adding soursop leaf extract at different levels on protein content, water holding capacity, organoleptic and antioxidant content of KUB chicken meatballs. The experimental design used in this study was a completely randomized design (CRD), consisting of 4 treatments, namely the addition of soursop leaf extract 0% (P0), 2% (P1), 4% (P2) and 6% (P3) to the total meatball ingredients chicken meat. Parameters measured included protein content, water holding capacity, antioxidant and organoleptic content. The highest protein and antioxidant content in the addition of 6% soursop leaf extract was 18.67% and 45.07%. The highest water holding capacity was 69.44% in the control treatment. The addition of soursop leaf extract to KUB chicken meatballs had more dominant organoleptic test properties in the addition of 6% soursop leaf extract with light green meatball color, quite soursop leaf aroma, texture not chewy with a slightly bitter taste. The hedonic test with a more dominant assessment on a scale of 3, namely the addition of 2% soursop leaf extract in terms of color, aroma, texture and taste.

Some olive cultivars grown in southeastern Italy are characterized by the production of olives with a reduced level of bitterness. They are known as sweet olive cultivars and fruits are usually consumed directly or cooked without any debittering process, offering either health benefits to consumers, thanks to the high content of antioxidants, or an economic benefit to farmers for their higher price with respect to both table and oil olives. This study evaluates and compares the organoleptic, pomological, chemical, and physical parameters of seven sweet olive cultivars at different ripening degrees in the Puglia region over 8 weeks of maturity stage for two consecutive seasons (2022 and 2023). The organoleptic evaluation was performed by a restricted panel of usual consumers/experts of sweet olives. The results showed a higher preference for the olive cultivars locally named Triggiano Dolce, Cerasella, and Mele. Significant differences in weight, length, and width of the fruits were observed based on both cultivar and year. The phenolic composition of olive cultivars was significantly affected by both cultivar and harvest year, with Cazzinicchio and Cellina di Nardò having the highest total polyphenols. The analysis of water fraction extracted from olive samples by liquid chromatography coupled with mass spectrometry led to the identification of eleven compounds belonging to the secoiroids, phenylpropanoids, phenylethanolids, and flavonoids classes. The comparison of these compounds among the studied cultivars highlighted significant differences.

Background: Obesity is a multifactorial disease that occurs due to excessive storage of fat tissues. The World Health Organization (WHO) states that obesity and overweight are risk factors for the fifth cause of death in the world. A nutritional status monitoring initiated by the Directorate of Community Nutrition of the Indonesian Ministry of Health in 2018 showed that the percentage of the obese adult population aged >18 years was 28.5%, and the 2018 Basic Health Research found 21.8% of the population. Obesity can be prevented by consuming fruits and tubers that are high in fiber, vitamin C, antioxidants, and low glycemic index (GI) value. Objectives: This study aims to determine the acceptability and phytochemical test of antioxidant, fiber, glycemic index, and vitamin C of Mar'ke Bilar, a healthy drink. Methods: Experimental research was conducted using a complete randomized design (CRD) consisting of three treatments and two repetitions. Antioxidant, vitamin C, fiber, and GI levels were assessed afterward. Results: The organoleptic test results show the highest acceptability obtained in formulation 2 consisting of 30 ml passion fruit, 50 ml persimmon, 50 ml purple sweet potato, and 70 ml water. Formulation 2 contained 39.73 mg/ml antioxidant, 4.0 g fiber, 62% GI, and 56.81 mg vitamin C. This means that Mar'ke Bilar can be used as an alternative to obesity prevention. Conclusions: Formulation 2 is the selected formulation in which the drink is purplish pink, not too thick, watery, refreshingly sweet, and slightly sour with a total antioxidant content of 39.73 mg/ml, 4.0 g of fiber, GI of 62%, and vitamin C of 56.81 mg. [ABSTRACT FROM AUTHOR]

Background: Skin is one of the abundance side products of the striped catfish (Pangasius hypophthalmus) fillet industry in tropical countries. The previous histological study revealed that the skin of striped catfish contains high collagens which has the potential to supply the increasing halal gelatin demands. However, the texture of striped catfish skin gelatin (SCSG) at room temperature is mushy. This can be enhanced by the transglutaminase (TG) modification. SCSG modified with TG (SCSG_TG) needs to be tested for safety and consumer acceptance before being marketed. The research aims to decide the level of acute toxicity of SCSG_TG in mice (Mus musculus) and discover the organoleptic quality of SCSG_TG. Methods: Striped catfish skin gelatin modified with transglutaminase (SCSG_TG) was acquire by CH3COOH (acid) and NaOH (base) extraction at a temperature of 58°C. Toxicity tests using mice were worked by the Limit Test Procedure of the Organization for Economic Cooperation and Development (OECD) and then analyzed descriptively and qualitatively. While organoleptic tests were worked using hedonic assessment and the Friedman test. Results: The result shows SCSG_TG did not induce any toxic effects or death in mice. SCSG_TG 10 mg film was the most favored treatment group by the panelists (4.9-6.5) compared with SCSG_TG 0 mg (3.8-6.0) and SCSG_TG 50 mg film (4.1-6.3). Conclusion: Hence, the striped catfish skin gelatin film modified with transglutaminase (SCSG_TG) was declared safe, non-toxic, and accepted according to the organoleptic assessment that has met the standard ("dislike" criteria <25%). [ABSTRACT FROM AUTHOR]

Sausages are processed meals with two changes based on the composition and the formulation. The trend of consuming sausage increases annually both at national and international levels. The most common ingredients of sausages are beef and chicken. On the other hand, fish and snails could also become the ingredients as found in Japanese practices. This research determined the influence of the fish type on the nutrition contents, such as the water, ash, protein, fat, and carbohydrate; and the acceptability of fish sausage. The researchers carried out the research at the Food Laboratory of the Nutritional Department, the Integrated Laboratory of Polytechnic of Health Ministry of Jayapura, and the Mathematics and Science Laboratory of Universitas Cenderawasih. This complete random research design applied some factors to investigate, such as the formulation of the fish. The applied formulations were: F1 with 90% fish meat and 10% flour; F2 with 80% fish meat and 20% flour; and F3 with 70% fish meat and 30% flour. The researchers used some meats from Nile tilapia, snakehead, and flower horn cichlid fish. The researchers analyzed the nutrition content and found differences among the carbohydrate, water, and ash contents from all the fish. On the other hand, the protein and fat content of each fish were not significantly different. The organoleptic test found that the F3 category was the most preferable fish meat. The acceptability test found that 95.6% of respondents consumed all given samples. The researchers concluded that the fish sausage from snakehead fish, with a ratio of 70% fish meat and 30% flour, had the best organoleptic feature, excellent acceptability, and all the nutrition requirements suggested by Indonesia's National Standard of Fish Sausage. [ABSTRACT FROM AUTHOR]

Conventional noni juice production was placing ripe noni fruits into a juice collection vessel for two months or longer. During this time, the noni juice separates (drips) gradually from the pulp. Recent studies have shown that acid catalysts have advantages over conventional noni juice production. This method uses a lactic acid catalyst for the fermentation of noni fruit. The focus of this research is to optimize the effects of various concentrates of Aceh noni X1 (10–20 ml), lactose from UHT (ultra-high temperature) milk, and Yakult as a source of Lactobacillus casei X2 (10–25 ml) and X3 (2.5–10 ml). The response variables used were lactic acid levels (Y1, %) and protein levels (Y2, %). The influence of the three individual variables X1, X2, and X3 on the response variables Y1 and Y2 is significant at the 95% confidence level (0.05), but the interaction effect is not significant. Optimal conditions are carried out at the maximum design limits X1, minimum X2, minimum X3, maximum Y1, and maximum Y2 according to the consideration of material prices, and optimal conditions are achieved at each X1 = 20 ml, X2 = 10 ml, X3 = 15.26 ml, Y1 = 1.23% and Y2 = 2.31%, and desirability of 0.92. The lactic acid compound was a fermentation medium for the noni juice-making media. Thus, lactic acid can be believed to be a potentially promising catalyst for producing noni juice while providing economic opportunities and adding value to the noni plant industry. [ABSTRACT FROM AUTHOR]

Nowadays, there is a growing need to explore methods for increasing the shelf life of food. In the food industry, severe food security industrial techniques are employed, including canning, pasteurization, smoking, salting, freezing, heating, vacuum sealing, the use of chemical materials, and irradiation. Nowadays, there is a growing need to explore methods for increasing the shelf life of food. In the food industry, severe food security industrial techniques are employed, including canning, pasteurization, meat groups were then stored at 4°C.In this study, ostrich meat samples were divided into two groups: This study focuses on the effects of gamma irradiation on changes in the chemical, biological, and organoleptic properties of ostrich meat. Fifteen male ostriches, aged between 10 and 14 months, underwent evaluation. Initially, the ostriches were slaughtered, and their meat) from thigh (was subjected to different irradiation doses (0, 2, 4, 6 KGY) at intervals of0, 5, 10, and 15 days. The various one group received no irradiation (0 kg) and the other received irradiation at doses of2, 4, and 6 kg. These samples were then stored in a refrigerator for15 days, and microbial, chemical, and organoleptic tests were conducted. The results of our investigation indicate that the 4 kg irradiation dose effectively reduced the counts of mesophilic bacteria, coliform bacteria, Staphylococcus aureus, and psychrophilic bacteria, while also eliminating Salmonella spp and E. coli spp. Additionally, it led to a reduction in Total Volatile Nitrogen (TVN) and prevented adverse organoleptic changes, including alterations in odor and color, over the 15-day refrigerated storage period. The irradiated groups also demonstrated a remarkable reduction and elimination of Staphylococcus aureus, E. coli spp, and Salmonella spp bacteria during refrigerated storage, with significant differences from the control group. Additionally, Total Volatile Nitrogen (TVN) in the control group exhibited a significant increase onthe15th day compared to the other groups. To sum up, irradiation proves to be a viable method for preserving various foods, especially meats like ostrich, and is highly recommended to safeguard against food spoilage and contamination. [ABSTRACT FROM AUTHOR]

Combination of citronella and lemon oil may be used as an antibacterial mouthwash. The objective of this study is to develop mouthwashes using citronella and lemon oil, assess their sensory properties, stability, and investigate their antibacterial activity against Streptococcus sanguinis and Porphyromonas gingivalis. The formulation of each mouthwash was achieved through the application of a solubilization process. Three mouthwash formulations were developed using varying quantities of citronella and lemon oil, denoted as F I, F II, and F III. The evaluation of the concentration levels encompassed an assessment of the organoleptic characteristics, stability, and anti-bacterial activities. An ultravioletvisible spectrophotometer with a wavelength of 650 nm was used to evaluate the transmittance value. A particle size analyzer (PSA) was used to evaluate the diameter particle size of the formula. An antibacterial susceptibility assay using agar dilution methods was undertaken to evaluate the inhibitory activities of different formulas against the tested bacteria. Analysis of variance and Kruskal-Wallis tests were used to compare the stability value and inhibitory effect. The formula that was obtained exhibited a characteristic aroma reminiscent of citronella and possessed a pleasant taste on F I, while exhibiting a slightly bitter taste on F II and F III. The qualities remained unchanged during the duration of storage. All formulas tested on transmittance and the PSA tester did not show any statistical difference in 30 days. This means that all formulas were unaltered physically for up to 30 days of storage at room temperature. However, formula I showed the best characteristics. All formulas were tested against S. sanguinis and P. gingivalis but were not statistically different compared to the with other formulas (p<0,05). However, F I showed the smallest number of colony forming units. Formula I (contains of 1% citronella oil and 2.77% lemon oil) is displayed the best characterization and stability when stored at room temperature for 30 days and exhibited inhibitory growth effects against S. sanguinis dan P. gingivalis on in vitro study. [ABSTRACT FROM AUTHOR]

Cheeses have different characteristics based on the coagulant used during their production. Making suspesi soft cheese by adding biduri (Calotropis gigantea) leaf extract is generally followed by heating. The present work focused only on the ability of biduri leaf extracts to coagulate milk protein, and not on heating of the extract. The present work aimed to analyse the coagulation power of fresh and powdered biduri leaf extracts, and to evaluate the physicochemical, chemical, and organoleptic characteristics of the produced suspesi soft cheeses. The present work used a completely randomised design with two treatments and six replications. The variables measured were physicochemical characteristics, including coagulation time, curd production, whey percentage, pH, and lactic acid titration. Physicochemical characteristic analyses of suspesi soft cheeses coagulated with fresh and powdered biduri leaf extracts showed significant differences (p < 0.05) in the coagulation time and curd production. On the other hand, it did not show significant differences (p > 0.05) in the percentage of whey, pH, and lactic acid titration. The chemical content of suspesi soft cheeses showed significant differences (p < 0.05) in the water, protein, and crude fat contents. The organoleptic characteristics of suspesi soft cheeses showed a significant difference (p < 0.05) in the colour, but did not show significant differences (p > 0.05) in the smell, taste, and texture. Suspesi soft cheese produced with fresh biduri leaf extract had better coagulation power, physicochemical characteristics, chemical content, and organoleptic characteristics. [ABSTRACT FROM AUTHOR]

Copyright of Jurnal Ilmiah Pangan Halal is the property of Universitas Djuanda and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of National Nutrition Journal / Media Gizi Indonesia is the property of Universitas Airlangga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Mayonnaise is an emulsion product consisting of oil, water and other ingredients which affect its stability. Improving the stability of mayonnaise can be done by using emulsifiers and stabilizers. This study aims to determine the type and concentration of the right emulsifier to produce a stable red fruit oil mayonnaise and to analyze the physical properties, total carotenoids, and organoleptic properties of the red fruit oil mayonnaise. In this study, degummed red fruit oil was used because the impurity components (gum and phospholipids) had been removed. The experimental design used in this study was a completely randomized design (RAL) with four different treatments of emulsifier, namely Gelatin 3.5% (M1), Gelatin: Lecithin = 3.0%: 0.5% (M2), Gelatin: Gum Arabic = 2.0%: 1.5% (M3), and Gelatin: Gum Arabic: Lecithin = 1.5%: 1.5%: 0.5% (M4) with three replications for each treatment. The results showed that the degummed red fruit oil mayonnaise of the four formulas produced varied in color from red, pink, orange, and dark orange, had a distinctive aroma of mayonnaise and a sour taste of mayonnaise (pH 4.31-5.20), had a thick texture (viscosity 220-297 d.Pas) with a total carotenoid content ranging from 3170.9-3410.1 ppm. The organoleptic properties (level of preference) of the four mayonnaise formulas produced include color having a score of 5.12-5.88 (like moderately), aroma with a score of 4.48-5.28 (neutral - like moderately), the texture of 5.00-5.40 (like moderately - like), taste ranges from 4.72-5.12 (neutral - like moderately), and the overall rating ranges from 5.08-5.64 (like moderately-like). Formula M1 (gelatin) and M3 (a combination of gelatin and gum arabic) can produce stable mayonnaise compared to other formulas.

The utilization of trash fish is not optimal for animal feed, and the price falls during the main harvest. To increase the selling value, the fish processing technology is needed. This research aimed to determine the organoleptic and physical characteristics of bycatch fish nuggets with variations in fish species and flour concentration so the best formulations were obtained and chemical characteristics were known. This experiment research with two factors, the type of fish (A) and the ratio between fish and flour (B). Factor A, namely A1 (Peperek fish); A2 (Juwi fish); A3 (Tembang fish). Factor B, namely B1 (40: 60); B2 (50: 50); B3 (60: 40). Data processing uses SPSS version 20. If the results of the analysis of variance show significant differences, the Tukey test will be continued. Based on organoleptic results, bycatch fish nuggets still had a fairly good product reception by the panelist. The bigger addition of flour affected the brighter color and harder texture. Based on the effectiveness test of this research, the best formulation nugget was the A2B1 formulation (Juwi fish nuggets with 40:60 fish and flour formulations as fillers) with an effective value of 5,78. The best formulation bycatch fish nugget had a water content of 58.99%; ash content of 1.50%; fat content of 1.11%; protein content of 8.55%; and carbohydrate content of 29.85%. These values were following the standards set by SNI 7758-2013 about fish nuggets

One of the shrimp cultivated in Indonesia is the vannamei shrimp. Shrimp is a food product that is easily damaged. Therefore, good and proper handling ensures the product is of high quality and not easily damaged. The freezing process is one of the handling techniques for vannamei shrimp products. Shrimp frozen before being processed needs to be refreshed by thawing. This study aims to determine the effect of the thawing method on the quality of vannamei shrimp (Litopenaeus vannamei) physically, chemically, and biologically. The analysis used in this study included proximate, total plate count (TPC), and organoleptic analysis. The treatment of differences in the thawing method on the quality of vannamei shrimp chemically, biologically, and physically was done by soaking frozen white vannamei shrimp and draining it with running water. Analysis of the data used is the paired sample T-test (paired T-test) and the Mann-Whitney test. The results of the proximate analysis of vannamei shrimp samples with thawing rinse treatment obtained water content of 73.425% ± 0.04; ash content of 1.246% ± 0.02; fat content of 0.73% ± 0.12; and protein content of 19.515% ± 0.24. The results of the proximate analysis of vannamei shrimp samples with soaked thawing treatment obtained water content of 72.635% ± 0.43; ash content of 1.246% ± 0.05; fat content of 0.745% ± 0.12; and protein content of 19.625% ± 0.64. The results of the TPC analysis of the vannamei shrimp with rinse thawing treatment were 3.2 x 103 colonies/g, and the results of the TPC analysis of the vannamei shrimp with soaked thawing treatment were 3.0 x 103 colonies/g. The organoleptic values obtained in vannamei shrimp samples with rinse and soak thawing treatments were 8.27 and 8.03. Frozen vannamei shrimp are still fresh and safe for consumption.

Soy sauce is a liquid product derived from fermented soybeans or soybean meal plus sugar with or without the addition of other food ingredients. Soy sauce is usually made from soybeans, but apart from soybeans, soy sauce can be made with coconut sap. Previously, research on coconut sap soy sauce had been conducted, but the results showed that the panelists' preference for coconut sap soy sauce was still low. In this study, the addition of curly red chili with various processing methods and spices was thought to increase the panelists' preference for coconut sap soy sauce. This study aimed to examine the physicochemical and organoleptic characteristics of coconut sap soy sauce with the addition of curly red chili with four processing methods. The chili processing methods used were coarsely ground chilies, finely ground chilies, dried chili powder, and chili extracts. The research stages include the process of making coconut sap soy sauce, organoleptic tests, viscosity tests, acidity tests (pH), and sucrose tests. ANOVA (Analysis of Variance) and SPSS applications were used to analyze the test data. If significant results are obtained, the analysis is continued with Duncan's Multiple Range Test (DMRT) with a significance level of 5%. Based on the test results, the addition of various chili processing methods significantly affected the degree of acidity (pH), viscosity, sucrose content, hedonic color, hedonic viscosity, and hedonic spiciness. However, the effect is not significant on the hedonic aroma. The coconut sap soy sauce with chili extract obtained the highest score for the ranking test assessment.

The pulsed electric field (PEF)has been extensively studied in milk processing. However, treatment conditions still need to be improved to meet safety for consumption. This study aimed to determine optimum conditions by varying PEF and preheating treatment time. Free fatty acids (FFA), pH, and vitamin C are used to assess the milk quality. Preheating temperature is fixed at 70°C and the treatment time: 10, 20, and 30 minutes. PEF parameters are electric field, 66 μs pulse width, and the applied time of 2, 4, and 6 minutes. The pH value and preheating treatment time show a negative linear relationship in the range of 6.75-7.15, while PEF treatment time did not significantly affect pH. The FFA linearly increases as preheating treatment time increases from 0.0053-0.0097%. Vitamin C decreases as preheating treatment time increase from 0.003-0.0049 mg/ml. PEF treatment significantly affects vitamin C, where vitamin C decreases as treatment time increases. Preheating and PEF treatment time show positive effects on the organoleptic properties of milk. The organoleptic properties values are flavor 3.93, aroma 4.00, and color 3.9 out of 5.

Five Matured Noiler chickens 3 months old weighing 3kg±120g were used for the experiment. The birds have fasted for 16 hours without food but with a supply of fresh cool water. The birds were slaughtered and dressed conventionally. The breast meat was excised within one-hour post-mortem and used for the preparation of Asun using charcoal and oven smoking. The breast meats were cut into fillets of average weight without bone; the fillets were spiced, rubbed with vegetable oil, and smoked using charcoal and oven to an internal temperature of 720C for 20 minutes with regular turning. The result shows a significant difference (p0.05) in color, aroma, and texture while flavor, juiciness, and overall acceptability differ. There was a significantly different (p>0.05) in WHC, cooking loss, and cooking yield. Preparation of Asun using charcoal and oven smoking contributed to the nutritional component except for the moisture content. The cholesterol, SFA, MUFA, PUFA, and amines were also increased. The value obtained shows that charcoal and oven-smoked Noiler meat Asun is safe for consumption and has no negative effect, also impacts positively on both the physical and organoleptic properties of the prepared product and therefore, recommended for the preparation of Asun using Noiler meat.

Increase in animal protein resources is of great importance on a global scale. Proteins of animal origin provide the human body with basic macroand micronutrients and support normal human life and activities. Poultry meat occupies a significant proportion in the state program of production and sale of animal proteins. From year to year, the growth and consumption of poultry meat (30...35 %) is constantly increasing. Mechanically deboned poultry meat is characterized by less technological potential and is in need of increase its functional and technological properties in the formation of food systems with specified properties.The article shows the possibility of expanding the assortment of meat chopped semi-finished products (cutlets) of functional purpose using a compositional mixture in a recipe that helps to increase biological and nutritional value.The purpose of the research is to develop the recipe and technology of mechanically deboned poultry meat semi-finished products (cutlets) of functional purpose using non-traditional raw materials, namely compositional mixture (CM).The qualitative and quantitative composition of the compositional mixture for cutlets of functional purpose from mechanically deboned poultry meat has been substantiated and selected.The influence of the dosage of the compositional mixture consisting of a solid Adygh cheese«Mate» (powder), oatmeal and garlic powder, on the consumer properties of mechanically deboned poultry meat has been investigated. The quality indicators (organoleptic and physico-chemical ones) cutlets of functional purposes have been investigated.The recipe and technology of functional cutlets has been developed where wheat bread is replaced completely (100%) with a compositional mixture and coating with oatmeal flour. This technology has shown the best quality indicators.

Watermelon albedo contains pectin, which is high enough to be processed into functional food ingredients. One of the foodstuffs that require pectin as a thickener is jam. In this study, watermelon albedo jam was added with Kersen fruit to increase the nutritional content in the form of antioxidants derived from Kersen. The purpose of this study was to analyze the physicochemical, organoleptic, and nutritional properties of watermelon albedo-Kersen fruit jam. Watermelon albedo-Kersen fruit jam has a sugar concentration of 65% and 0.1% citric acid. Observations of the shelf life were carried out every day for a week. Variations are made on adding preservatives namely, the addition of sodium benzoate and without sodium benzoate. The physicochemical parameters observed were pH value, soluble solids, greasing power, viscosity, syneresis, and organoleptic properties. While the nutritional content analysis included ash content, fat content, protein content, carbohydrate content, and water content. Watermelon albedo–Kersen fruit jam with the addition of sodium benzoate showed relatively better physicochemical properties and nutritional content than jam without the addition of sodium benzoate. The nutritional content of jam with the addition of sodium benzoate includes the ash content of 0.31%, the fat content of 0.41%, the protein content of 1.08%, the carbohydrate content of 11.20%, and the water content of 22.47%. Based on the panelists' preference test, the panelist's level of choice for the taste of jam was at a score of 4.8 (neutral–rather like), the panelist's level of choice for the color of the jam was at a score of 4.92 (neutral–rather liked). The panelist's level of choice for the texture of the jam is at a score of 5.2 (likes).

The article shows the technology of production of yogurt products made from goat's milk with the addition of persimmon made from fresh goat's milk in compliance with the standards and methods of control. The technical result of obtaining yogurt from goat's milk with persimmon is: milking of goats, deaeration, cleaning and cooling of milk, evaluation and acceptance of the quality of whole milk, rationing, homogenization, pasteurization, cooling to the fermentation temperature, then mixing with curdled milk, curdling, cooling, mixing with persimmon mush, improvement and storage. Microbiological, organoleptic, physico-chemical parameters of yogurt with dates from goat's milk were carried out in the dairy workshop of KazATU named after S. Seifullin and on the «research platform of agricultural biotechnology». As a result, a dietary dairy product with the addition of persimmon made from goat's milk with a yeast content of at least 1x104 CEC/cm3 (g), protein content-2.83 g, fat-2.13 g, carbohydrates-6.72 g, moisture - 87.43 G, dry skimmed milk residue - 12.57% ash - 0.89 g, energy value - 57/238 kcal/KJ/100 g was obtained. The shelf life is set at a temperature of 4±2°C for 5 days. Goat's milk yogurt with dates is a natural product that can be consumed by people of all ages, characterized by high digestibility. The products are produced by the tank method.