Culinary Products Research Articles

Effect of Sous Vide Heat Treatment and Packaging Methods on the Microbiological Quality of Red Peppers (Capsicum annuum L.)

This study aimed to evaluate the effect of sous vide heat treatment and different packaging methods on the microbiological quality of red peppers (Capsicum annuum L.) during their refrigerated storage. Peppers of the Roberta variety were used in the study. The heat treatment of the peppers was carried out under vacuum conditions for all the packaging methods. ATM (unaltered gas atmosphere) and MAP (modified atmosphere packaging) products were repackaged under aseptic conditions into a suitable gaseous atmosphere after heat treatment and cooling into an unaltered atmosphere (ATM), and into a modified atmosphere (MAP: 30% CO2, 70% N2). The sous vide thermal treatment was performed in three variations: 30 min/60 °C, 15 min/70 °C, and 8 min/80 °C. The peppers were stored at 3 ± 1 °C until the bacterial count first exceeded 4 log CFU/g, but no longer than 24 days. The pH, TVC, Enterobacteriaceae count, and microscopic filamentous fungi count were determined in the products. A qualitative analysis of microbial isolates was also carried out using MALDI-TOF mass spectrometry. Sous vide heat treatment reduced the number of TVC (total viable count) (<2 to 2.35 log CFU/g), Enterobacteriaceae (<2 log CFU/g), and the number of microscopic filamentous fungi (<2 log CFU/g) compared with control (TVC 3.54–3.86 log CFU/g). The use of heat treatment combined with the packaging of culinary products effectively extends the shelf life of sous vide peppers, from 3 to 6 days for raw peppers to 15–24 days for sous vide peppers depending on the heat treatment and packaging method. All the packaging methods allowed the product to remain microbiologically safe (TVC below 4 log CFU/g) for 24 days for 30 min/60 °C and 15 min/70 °C treatments, and VAC packaging for 8 min/80 °C treatments. Bacterial identification by MALDI-TOF MS revealed that the predominant families were Pseudomonadaceae, Yersiniaceae, and Staphylococcaceae. Depending on the method of sous vide thermal treatment, it showed differences in the percentage of bacterial families in the culinary products. The proportions in the proportion of Gram+ and Gram- bacteria also changed. The use of sous vide processing in combination with appropriate packaging methods can significantly extend the shelf life of products obtained from peppers.

Oyster-Based Amplang from Lajari, Barru Regency

This research aims to find out how to make oyster-based amplang taken directly in Lajari, Barru Regency. The abundance of marine natural resources, without oyster cultivation, can breed naturally, so that there is a culinary tour of grilled oysters in Lajari, Barru Regency. The very little utilization of oysters that are only grilled makes this research utilize oysters as a substitute for the main ingredient in making amplang, Oysters were chosen as a substitute for fish in making amplang in the hope of providing product variations and increasing the added value of local marine products. This research used an experimental approach. Data was collected through observation and documentation of the amplang making process as well as organoleptic tests to assess the quality of the final product. The results showed that the use of oysters as the main ingredient in making amplang resulted in a product with unique texture and flavor but less than optimal. In addition, this study also emphasized the importance of maintaining consistency in the manufacturing method to ensure optimal product quality. Thus, this research contributes to the diversification of marine resource-based culinary products in Barru Regency and opens up new opportunities for the development of the local food industry. It is hoped that the results of this study can encourage further innovation in the utilization of oysters and support the economic development of the community.

СОСТОЯНИЕ И ПЕРСПЕКТИВЫ РАЗВИТИЯ ПРОИЗВОДСТВА ПРОДУКЦИИ ИЗ ПАПОРОТНИКА

The purpose of research is to study the possibility of using salted fern to expand its use for food production. Objectives: to analyze the data presented in the Internet resources about manufacturers of products using the Orlyak fern in Russia; to study the structure of the range of products based on fern; to formulate recommendations on the processing and use of salted fern for the development of new types of food products. 66 companies engaged in the processing of fresh ferns with the production of salted, dried ferns, as well as manufacturers of semi-finished products, culinary products using salted ferns, have been identified. Producers of fern products are concentrated in the Siberian Federal District (SFD), their share is 65 %, 3 times less falls on the Far Eastern Federal District of the FEFD – 23 %. Among the subjects of the federation included in the Siberian Federal District, the Novosibirsk Region (23 %), the Republic of Khakassia and the Krasnoyarsk Region (21 % each), the Irkutsk, Kemerovo, Omsk Regions and Altai Region in total account for 35 %. An analysis of the structure of the product range revealed that in Russia, 57 % of the total volume of processed fern is salted semi-finished product with a high content of table salt, further use of salted fern after soaking in water in the preparation of cold dishes and snacks. A small share (16 %) is occupied by various semi-finished products: stuffed pancakes, meat zrazy and dumplings. Based on the study, recommendations are given to expand the possibilities of using fern, which meet the needs of world trends and consumers.

Investigation of technological parameters of guinea fowl, muscovy duck and turkey meat for the production of culinary products using sous-vide technology

Introduction. The Russian poultry market is currently the most popular among consumers and a rapidly developing area that ensures food security for the country as a whole. Poultry products remain a familiar food for Russian consumers, which stabilizes consumer demand for this raw material. To meet people's needs and improve the diet, it is necessary to apply technologies using new raw materials. Unconventional types of raw materials with biological and increased nutritional value are one of the ways to expand the range of functional foods. Guinea fowl, musk duck and turkey meat can be attributed to these types of raw materials. High demand for poultry meat is explained by both its consumer properties and low consumer prices compared to other types of meat products. The goal of the research is to study technological (mass-metric) indicators of guinea fowl, musk duck and turkey meat to create a line of culinary products using sous-vide technology. Guinea fowl, musk duck and turkey meat, secondary slaughter products are the objects of the research. The Methods. Technological properties of guinea fowl, muscovy ducks and turkeys were studied using generally accepted methods. The birds were weighed before slaughter. After slaughter and cooling to 12 °C, the carcasses and by-products of slaughter were weighed. To assess the quality indicators of guinea fowl, muscovy duck and turkey meat, the meat and broth were tasted. The Results. The slaughter yield, the yield of boned guinea fowl, muscovy duck and turkey meat, the yield of by-products of slaughter were determined, and a tasting assessment of the meat and broth was carried out. Conclusions. It was experimentally established that the slaughter yield of the guinea fowl carcass was 84.2 %, the slaughter yield of the muscovy duck carcass was 94.5%, and the slaughter yield of the turkey carcass was 95.8 %. The meat yield of guinea fowl, muscovy duck and turkey was higher than that of broiler chicken carcasses (75 %) and geese (70 %).

On development of risk-based monitoring over ready-to-cook products

Introduction. Ready-to-cook food products are becoming more and more popular among consumers. They have certain consumer benefits making cooking more comfortable; still, such products pose serious threats for consumer health. The basic reasons for that include the following: ready-to-cook products are made of many various components; manufacture of such products involves multiple manual operations; it is hard to observe safety requirements at production facilities; etc. Optimization of monitoring over such products seems relevant and significant since it can provide more targeted control and surveillance. The aim of this study was to suggest possible ways to optimize monitoring over safety of ready-to-cook products based on analyzing long-term results of laboratory tests performed on such products all over the country. Materials and methods. There was used data from the annual federal statistical observation form No. 18 “Information on the sanitary condition of a constituent entity of the Russian Federation” and data from Laboratory Support section of the Unified Information-Analytical System (UIAS) presented by the Federal Service for Supervision in Protection of the Rights of Consumer and Man Wellbeing (Rospotrebnadzor). Risk profiles were created for specific ready-to-cook products considering the likelihood of violations of mandatory safety requirements and severity of potential adverse health outcomes caused by these violations. Results. We established that in general the proportion of samples that violated mandatory safety requirements equaled approximately 3.5%. Ready-to-cook food products not conforming to safety standards were detected 2.2–3.8 times more frequently at retail outlets and food providers than in educational establishments or healthcare institutions. Total bacterial contamination (TBC), coliform bacteria (CB), S. Aureus, and certain non-conforming sanitary-chemical indicators are priority health risk factors of ready-to-cook products. These are subject to mandatory laboratory control when each product sample is tested. It seems advisable to change the structure of samples taken within monitoring activities increasing proportions of analyzed samples of salads, drinks (juices), and mixed dishes (meat / fish with trimmings). Limitations. The limitations of the study include the analyzed data set (an in-depth analysis of the results of monitoring culinary products was performed on only one region). Conclusion. Optimization of monitoring over safety of ready-to-cook products that involves using risk profile makes control (surveillance) activities more targeted, ensures a growth in a number of detected violations and withdrawal of low-quality unsafe ready-to-good products from the market.

Memetakan Segmentasi Target Dan Positioning Produk Kuliner Untuk Perancangan Konten Instagram

Instagram content is growing rapidly and more and more business people are taking advantage of this opportunity to develop their business online. This research aims to map the segmentation, targeting, and positioning (STP) of Nasi Kebuli Al-Ghazali culinary products in Instagram content design. The method used is descriptive qualitative with a case study approach to the Nasi Kebuli Al-Ghazali MSME. The results showed that market segmentation includes West Java people with an age range of 20-60 years from various groups. The target market focuses on Islamic events and communities that love Middle Eastern specialties. Product positioning emphasizes the quality of raw materials and the health benefits offered. Instagram content design is focused on strengthening the brand image and increasing engagement with the audience.

Pemberdayaan Kampung Wisata Kuliner Pring Koening Bunulrejo Sebagai Wujud Kampung Tematik Khas Kota Malang

One of the areas in Malang City where most of the residents are young people who are entrepreneurs in the culinary sector is in RT.02/RW.13, Bunulrejo Village, Blimbing District. The culinary MSME actors in this area formed a forum for joint activities called "Pring Koening Culinary Tourism Village". The problem that occurs is that some MSMEs still manage their businesses conventionally, where the management used is still simple and has not utilized marketing technology optimally. The stages used are brainstorming with MSME actors, identifying the types of culinary products marketed, and providing training to culinary MSME actors in this village. The first is Business Management training, the second is Digital Marketing training, and the third is training to build an Entrepreneur Mindset. From this training, an understanding is gained of the importance of an entrepreneur mindset and managing a business unit with proper management. With this training, MSME actors can separate financial records for business from household finances and utilize websites and marketplaces to market their products online. With additional production equipment, MSME actors can increase their productivity to meet consumer demand. So this will have an impact on business comfort and increase their income

Halal literacy, health consciousness, past product quality experience and repurchase intention of halal culinary product

Halal literacy, health consciousness, past product quality experience and repurchase intention of halal culinary product

Pengukuran Efektivitas Endorsement Melalui Akun Kreator dan Akun Publik Instagram Menggunakan TEARS Model

Among the many options of endorsers on public accounts as well as creator accounts on the Instagram platform, industry players must be careful in choosing the appropriate endorser who can represent the promoted product. The aim of this study is to compare the effectiveness of endorsement on creator accounts and public accounts as endorsers using the TEARS Model. This model consists of trust, expertise, attractiveness, respect, and similarity between creator account endorsers and public account endorsers. This study evaluates respondents' perceptions of two different types of endorsers based on similar advertising products, namely culinary products. This study uses descriptive analysis methods with a quantitative approach. The population used is Generation Z individuals who are Instagram social media users with a sample of 385 respondents. The results of this study show that creator account endorsers are more effective than public account endorsers. Creator accounts have a higher level of effectiveness in the dimensions of trust, attractiveness, and respect. In contrast, the dimensions of expertise and similarity with the target audience are higher in public account endorsers. Generation Z evaluates that both types of accounts have their respective advantages, where endorsement on creator accounts is more attention-grabbing and convincing, while endorsement on public accounts is more relatable due to the similarity of hobbies between endorsers and Generation Z consumers.

Silkworm (Bombyx mori) frass as a novel culinary ‘tea’ application in gastronomy: Aroma profile, volatile compounds, and consumer acceptance

Tea is a popular beverage consumed all around the world. Its origins can be traced back to China, where it has been cultivated for thousands of years. A subcategory of tea is referred to as ‘insect tea’; it is produced using the excrement (frass) of insects that consume plants. This study explored the utilisation of silkworm frass, a by-product of silk production, as a novel beverage in the culinary field. It explored optimal preparation methods, and measured physicochemical properties, volatile aroma compounds, the sensory aroma profile, and consumer acceptance. Silkworm frass was collected and roasted at 160 °C for 0, 30, 40, and 50 min. The analysis revealed notable differences in the samples' water activity, moisture content, colour, and pH: Moisture content and water activity decreased, preventing spoilage of the samples, while pH increased, and the colour intensified. The volatile aroma analysis revealed 65 compounds, including alcohols, aldehydes, esters, ethers, ketones, phenols, pyrazines, and hydrocarbons. These compounds exhibited significant variations in concentration depending on the duration of roasting. Sensory evaluation presented distinct attributes associated with each sample, such as earthy and roasted aromas in all samples, and specific aromas of brown herbal aftertaste and tobacco leaves in the 50-min sample, roasted grain aromas in the 40-min sample, and stronger notes of cut hay for both the 30-min and 50-min sample. The hedonic sensory test revealed that the duration of roasting did not influence consumer preferences in terms of the attributes of taste, aroma, colour, texture, and overall acceptance. The novel ‘tea’ demonstrates potential in the gastronomy industry due to its aroma profile and positive consumer acceptance. It is a promising example of an upcycled culinary product that utilizes by-products from silk farms.

Analisis Pemanfaatan Media Sosial dalam Peningkatan Penjualan Produk Kuliner: Studi Kasus pada Usaha Mf Dessert

Technology is developing very rapidly which has many consequences in the field of human life, especially the development of technology in the field of the internet. As a result of these advancements, trading systems, ways of transacting, and marketing systems will all undergo a revolution. Previously, you had to meet the merchant in person if you wanted to buy something. As a result, the distance between the seller and the buyer is quite short. However, with technological breakthroughs, especially in the realm of the internet, all barriers of distance, time, and cost can be easily overcome. One type of internet technology development that can help build a business is the use of social media. MF Dessert is a business established in 2021 that provides a variety of dessert menus such as Haunted Chocolate, Mille Crepes and Fruit Salad. This study aims to find out the analysis of the use of social media in increasing sales culinary products (case study on MF Dessert business). This study uses a qualitative descriptive approach. The results of the research obtained are that the social media used are WhatsApp, Facebook and Instagram, where the use of Whatsapp is more often used than Facebook and Instagram and MF Dessert's business sales have increased by using social media. In conclusion, the use of social media makes it easier for dessert sales that reach more many consumers and social media that is more often used is WhatsApp, the amount of profit obtained from online sales in November is more than Rp. 170,000 compared to direct/offline sales in October. So that the number of sales of MF Dessert's business increased by using social media.

The Influence Of Online Advertising On Increasing Sales Of Culinary Product Using Facebook Social Media as a Moderating Variable

Social media is currently the most widely used promotional tool and place to communicate because it has a very significant impact on business development because it has advantages including the number of users and does not require costs to create an account on a social media. One of the social media that is still in demand today and has many users is Facebook. and the Facebook application itself is easily accessible to any group, does not limit age and is easy to reach. The objectives of the research are (1) The influence of online advertising in increasing sales of culinary products in Berasan Makmur Village, Mesuji Regency , (2) The ability of Facebook social media as a moderating variable in the influence of online advertising in increasing sales of culinary products in Berasan Makmur Village, Mesuji Regency , and (3) Providing an overview of the activities of culinary entrepreneurs who advertise on Facebook social media. This research uses quantitative research type. Where the researcher used primary data obtained from distributing questionnaires to 23 respondents using the Purposive Sampling Technique on students of the Sharia Business Management study program in Bandar Lampung. Namely, culinary sellers via Facebook social media in Berasan Makmur Village, Mesuji Regency

Embracing Culinary Tourism as a Strategy for Boosting Regional Development: Bangka Belitung Case Studies

Both regional and national growth are aided by culinary tourism. Every region needs to have an appropriate strategy in place to compete with the others in order to maximize development. Creating a supply-demand-driven culinary tourism strategy is the aim of this study. Hybrid technique was employed in this investigation. Participants in this study included chefs, tour operators, owners of agricultural tourism firms, local government representatives in the tourism sector, and operators of restaurants and hotels. SWOT analysis was conducted using the results of visitor surveys, aerial observations, focus group discussion, and secondary data. Suggested course of action: Priority plans are selected by government officials and executives of travel industry associations, and AHP is used to process them. Product, pricing, marketing communication, and collaboration are the recommended areas of concentration. To increase price competitiveness, culinary products from upstream to downstream must work together. Among the goods that must be created are facilities, culinary festivals and events, culinary-related activities, and organizations dedicated to culinary tourism. Collaborative marketing communications are needed to maximize culinary tourism-related media and messaging. There are restrictions on research involving horizontal stakeholders. Future research needs to look at the various ways that stakeholders collaborate.

Development of Culinary Products in Gamplong Tourism Village Through Local Food Innovation and Marketing

Development of Culinary Products in Gamplong Tourism Village Through Local Food Innovation and Marketing

The Role of Mechanical Mixing and Biologically Active Additives in Enhancing Cutlet Quality

The research relevance is determined by the need to understand the effect of mechanical mixing and the use of biologically active additives on the quality of cutlet mass, which will optimize food technologies and create products with improved texture and nutritional value. This need stems from the fact that the quality and characteristics of culinary products are important criteria for consumers. The research aims to investigate the relationship between mechanical mixing parameters and the use of biologically active additives with structural and mechanical quality parameters of cutlet mass, to improve production processes and develop higher quality food products. Analytical methods, classification methods, functional methods, statistical methods, and synthesis methods were used to determine the quality of the cutlet mass. In the course of the study, a comprehensive analysis of the effect of various parameters of mechanical mixing and the use of various biologically active additives on the structural and mechanical characteristics of the cutlet mass was carried out. It was found that optimal mixing conditions and types of additional components can significantly improve the textural properties of the product. It was found that the use of certain biologically active additives helps to increase the resistance of the mass to mechanical stress and preserve its juiciness. These conclusions allow us to develop more effective strategies for the production of cutlet mass with improved quality and nutritional value. The practical significance of this study is to provide scientifically based recommendations for optimizing food production processes aimed at improving the quality and nutritional value of cutlet mass by studying the effect of mechanical mixing and biologically active additives on its structural and mechanical properties.

SUSTAINABLE RURAL DEVELOPMENT THROUGH LOCAL GASTRONOMIC POINTS

Local Gastronomic Points are units represented by private kitchens in the countryside, which can operate in agricultural farms, mixed farms, fish farms, wineries, wine farms, fruit farms, hunting grounds, monasteries, etc., where culinary products are prepared according to recipes specific to the area and served directly to the final consumer. The raw materials come, predominantly, from primary production from peasant household farms or from local producers and from authorised sanitary-veterinary and food safety units in the area. Thus, a multitude of short food chains and more sustainable local agri-food systems are created. Since traditional food depends to a large extent on agriculture, hunting and fishing, the specific development of links with tourism can lead to the stimulation of the activities of local entrepreneurs, at the same time being able to boost the development of communities. Appeared relatively recently, in 2016, at the initiative of Ivan Patzaichin Association – Mila 23, the Local Gastronomic Points began to develop in different rural areas in Romania, reaching a number of 318 units and representing true models of social innovation and sustainable rural development.

How is Food Tourism Narrated on Tiktok?

This research note aims to explore the relations between food tourism and short-video platforms, specifically TikTok, to understand how destinations promote food-related tourist experiences. Based on an exploratory qualitative approach, the study examines the role of food tourism in digital destination marketing focused on 29 TikTok videos from 16 global destinations. Results reveal that while food consumption is central to the promotion of these experiences, the content also emphasizes the preservation of local heritage and traditions through culinary products, dishes, and the surrounding environment. This highlights the importance of food in tourism marketing, as well as the collaborative creation of food tourism experiences that enhance the competitiveness of destinations. The research note contributes to advance research on the relationship between food tourism and social media, and it offers insights for future studies to explore the dynamic relations between destination marketing and food tourism.

TERAPAN ETOS KAIZEN DALAM “MENINGKATKAN KELAS” BISNIS KULINER BERKEARIFAN LOKAL

This community service activity aims to provide counseling to the UMKM Association of Komunitas Sukses Berjamaah Indonesia (KSBI) in South Jakarta regarding the application of the Kaizen ethos in improving the quality and success of their culinary business based on local wisdom. This counseling aims to provide an understanding of the concept of Kaizen ethos and encourage KSBI members to apply it in their culinary business. In this activity, an interactive approach method was used through discussions and case studies to understand the potential for improving local wisdom-based culinary businesses. The participants were invited to identify problems, challenges, and opportunities in their culinary business, as well as to utilize local wisdom as an added value in the business. Key Kaizen principles, such as elimination of waste, quality improvement, employee engagement, and continuous improvement cycle, were explained and applied in the context of KSBI's culinary business. Through the delivery of implementation strategies and successful case examples, participants were given practical guidance to apply the Kaizen ethos in their culinary business. In addition, Q&A and discussion sessions provided an opportunity for KSBI members to share their experiences and obtain solutions to the questions and problems they faced. The results of this activity had a positive impact on the members of the UMKM Community Sukses Berjamaah Indonesia (KSBI) in South Jakarta, focusing on continuous improvement and utilization of local potential, the participants managed to improve their operational efficiency and the quality of their culinary products. Awareness of the importance of innovation and adaptation to market changes has also increased, thus opening up opportunities to expand markets and strengthen the competitiveness of local wisdom-based culinary businesses through the application of the Kaizen ethos.

Peran Komunikasi Pemasaran Modern pada Produk Kuliner Tradisional di Teras Jahe Yogyakarta

One business that is still consistently increasing and contributing to the national economy is the growth of the culinary/food and beverage (F&B) business industry, as gastronomic trends continue to be initiated as a new tourism alternative. This research aims to analyze the sales efforts of traditional culinary products carried out by Teras Jahe Yogyakarta using the 10P Marketing Mix theory based on Kotler and Armstrong's perspective. This research uses a qualitative descriptive method through data collection techniques: observation, in-depth interviews, documentation, and literature study. The results of the research show that the management at Teras Jahe Yogyakarta has carried out various promotions in conventional marketing media to digital marketing media, especially those that focus on strengthening the brand image with the tagline "Warming the Archipelago". The application of the 10P indicators in the marketing mix is a fundamental tool that Teras Jahe Yogyakarta must continue to optimize to maintain its business.

Development of technology for chilled culinary products with extended shelf life

The article is devoted to the development of technology and quality assessment of chilled nutrient-adapted minced meat semi-finished products (MPMP) using the protein-composite mixture (PCM) "Diso Nutrinum" with prolonged shelf life. The optimal addition of PCM to the recipe was found to be 7.5%. The addition of PCM in the amount of 7.5% contributes to the formation of the specified properties of MPMP due to the increased content of easily digestible proteins that form viscous colloidal solutions, which improves the functional and technological properties of the meat system, namely, moisture-holding capacity, fat-holding capacity and dimensional stability. The organoleptic properties of meat products (taste, consistency, appearance) are also improved. In terms of the sum of essential amino acids, the nutrient-adapted MPMP exceeded the values of both FAO/WHO and control objects. In the test samples, the content of essential amino acids is 2.5% higher than in the control. It has been proven that the non-thermal technology of cold plasma treatment can be used for food disinfection, since an increase in the plasma treatment time led to a decrease in the number of mesophilic-aerobic and anaerobic bacteria (MAAAB): with a 5-minute treatment with low-temperature plasma, MMAAB - 5.1∙104 CFU/g; with a 10-minute treatment - 4.4∙104 CFU/g; with a 15-minute treatment - 2.8∙104 CFU/g. At the same time, Listeria monocytogenes and Salmonella were not detected in any of the tested MRPF. The effectiveness of using the technology of high pressure processing (HPP) of meat food products has been scientifically substantiated, which reduces the indicators of QMAFAnM, suppresses and destroys the development of pathogenic microorganisms (coliform bacteria, Listeria monocytogenes, Salmonella, Proteus and others), which leads to an increase in the shelf life of minced meat semi-finished products.