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Od wiejskich festynów do organoleptycznej koncepcji kultury

100%

Bukraba-Rylska I.

Kultura i Edukacja

2013

nr 1(94)

7-21

Contemporary cultural phenomenon and the type of their receipt uncover that applied up to now ideas are faulty. More and more we have to do witch texts that their receivers do not pay attention to signs and values but to sensual qualities. “Return to things” and “neomaterialism” are popular slogans in contemporary humanities but without conviction that it means necessity of resignation prevailing foundations (for ex. understanding or interpretation) and forces us to acceptation rather naturalistic ideas. Describe of enterprises which are popular on rural and in small towns in Poland shows us that this change is important and unavoidable.

Effect of Heating Process Length on Presto Favorite Levels of Lalawak Fish - Barbodes balleroides (Valenciennes, 1842)

100%

Dinata T. , Pratama R. I. , Rizal A. , Rostini I.

World News of Natural Sciences

2019

tom 26

106-117

Lalawak (Barbodes balleroides) is a fish that dominates the waters in the Jatigede Reservoir. This fish has a lot of thorns and bones, and in terms of processing it has not been used properly, so it is necessary to process it in a different way where one of them can be done using presto techniques. The purpose of this study is to determine the heating time to make the lalawak fish presto the most preferred by panelists. This study uses an experimental method with Friedman Test, multiple comparisons and Bayes Test for processing data with 3 treatments of warm-up time, namely 60 minutes, 90 minutes, and 120 minutes with 20 panelists as replications. The results of the hedonic test showed that the appearance and aroma were not significantly different between treatments, while the texture and taste were significantly different between treatments where the average value of treatment was 60 minutes, 90 minutes, and 120 minutes, respectively from the texture of 6.0; 6.3; 7.5, and taste which is 6.7; 7.1; 8.0. The treatment with a heating time of 120 minutes is the most preferred treatment by the panelists and this treatment is carried out by a proximate test to see the chemical content in it. The proximate test results for the prestige of lalawak fish with a 120-minute treatment were 36.56% moisture content; 29.68% protein; 12.66% fat; 4.78% ash; 16.32% carbohydrates; and 127.4 mg / 100 g calcium levels.

Zmiany przechowalnicze twarogu pakowanego w papier pergaminowy i papier pergaminowy z folią PE/PA

84%

Rydzkowski T. , Lewandowska S.

Inżynieria Rolnicza

2004

tom R. 8, nr 5

305--312

W artykule przedstawiono zmiany przechowalnicze następujące w serze twarogowym kwasowym tłustym w dwóch opakowaniach, w samym papierze pergaminowym oraz w papierze pergaminowym i dodatkowo w folii dwuwarstwowej, z polipropylenu i poliamidu, zamkniętej próżniowo. Do oceny zmian przechowalniczych wybrano niektóre cechy organoleptyczne i chemiczne. Z organoleptycznych oznaczano smak, zapach, strukturę i konsystencję, z chemicznych: kwasowość ogólną, zawartość wody, zawartość białka oraz zawartość tłuszczu. W artykule opisano zmiany, które następowały w partii twarogu tłustego przetrzymywanego w kontrolowanej temperaturze przez trzy tygodnie.

The paper is presenting the comparison of impact of two varied packages on properties and quality of curd cheese. One of that packages is a parchment paper the second is paper and composite PE/PA foil. To determine the influence of packages on the cheese some organoleptic and chemical properties were chosen.