Distinctive Aroma Research Articles

Mint (Mentha spp.) Honey: Analysis of the Phenolic Profile and Antioxidant Activity.

The composition of honey is influenced by the botanical source and geographical area of the nectar from which it is derived. Unifloral honeys reach higher market value than multifloral honeys due to their specific aromas, which result from volatile and phenolic compounds. The aim of our study is to characterize the phenolic composition of a rare unifloral variety of honey - mint (Mentha spp.) honey. For this purpose, we performed standard physicochemical analyses, pollen analysis, determined total phenolic and flavonoid content, analysed antioxidant activity and performed qualitative and quantitative analyses of phenolic compounds for five mint honeys. Our results indicate that mint honey samples have high phenolic content, expressed in gallic acid equivalents, from (76.7±0.6) to (90.1±1.1) mg/100 g, and flavonoid content, expressed as quercetin equivalents, from (6.7±0.6) to (12.5±0.8) mg/100 g. These honey samples also exhibit strong antioxidant activity, expressed as Trolox equivalents, from (33.6±2.8) to (51.3±1.2) mg/100 g and from (14.4±0.8) to (55.1±2.4) mg/100 g when analysed with DPPH and ABTS assays, respectively. Quantitative LC-MS/MS analysis revealed that the most abundant phenols in all samples were chrysin, apigenin and p-coumaric acid. Qualitative LC-MS/MS analysis identified the presence of kaempferide, diosmetin, acacetin and several caffeic acid derivatives. Our study indicates that mint honey contains unique phenolic profiles, which likely contribute to its distinctive aroma and strong antioxidant activity. A detailed description of the rare honey varieties gives beekeepers greater visibility and easier access to the demanding natural product market.

Pharmacological Evaluation of Mentha piperita Against Urolithiasis: An In Vitro and In Vivo Study.

Background: Mentha piperita L. (peppermint) is one of the most widely consumed medicinal herbs that has gained attention from food and pharmaceutical industries due to its distinct aroma and taste. Purpose: Present study was aimed to rationalize the traditional use of peppermint in urolithiasis and to explore its possible underlying mechanism. Research Design: The aqueous methanolic crude extract of Mentha piperita (Mp.Cr) was assessed for phytochemical constituents and antioxidant activity. In vitro crystallization assays were performed to determine the inhibitory effects of Mp.Cr against crystal nucleation, aggregation and growth. In vivo urolithiasis model was developed in rats by the administration of ammonium chloride and ethylene glycol in drinking water. The antiurolithic effects of Mp.Cr were evaluated by analyzing kidney homogenate, biochemical and histological parameters. Results: HPLC analysis showed the presence of epicatechin, quercetin, gallic acid, syringic acid, kaempferol, caffeic acid and coumaric acid. The maximum quantity of quercetin equivalent flavonoid and gallic acid equivalent phenolic content was found to be 63.73 ± .24 mg QE/g and 43.76 ± .6 mg GAE/g of Mp.Cr, respectively. Mp.Cr significantly normalized urinary and serum biochemistry, similar to the standard cystone treatment. Conclusions: The current study validated the preventive and curative potential of Mp.Cr against urolithiasis and justified its traditional use in kidney stone disease.

Impact analysis of coffee production in reducing poverty in Aceh Tengah

The plantation is a strategic sector in poverty alleviation. In the Aceh Tengah district, coffee is one of the leading plantation commodities that can increase the pace of the regional economy. Gayo coffee has a distinctive aroma and has a high price. Although generally, the people there are active in producing coffee, there are still poor people. It is necessary to analyse the impact of coffee production in reducing poverty in farming communities in Aceh Tengah district. This study uses a probit regression analysis method to see the characteristics of coffee farmers with significantly different non-coffee farmers. It then uses a Propensity Score Matching (PMS) analysis to see the impact of coffee production in reducing poverty farming communities in Aceh Tengah district. This study indicates that the characteristics significantly differ between coffee farmers and non-coffee farmers are age, education, access to food, eating little food, and assets having a motorbike. The per capita consumption of coffee farmers is not higher than that of non-coffee farmers, but the holdings of coffee farmers are more than those of non-coffee farmers.

Optimasi Konsentrasi VCO Terhadap Stabilitas Fisik Facewash dan Uji Antibakteri Ekstrak Daun Kelapa Sawit (Eleais Guineensis Jacq.) pada Bakteri Penyebab Jerawat

Palm oil leaves (Elaeis guineensis Jacq.) is a waste from oil palm plantations which contain flavonoid, steroid, and alkaloid compounds that function as an antibacterial that causes acne. The purpose of this research was to identify determine the concentration of ethanolic extract of oil palm leaves which is effective in inhibiting acne-causing bacteria and to determine the best formulation that can produce a facewash base that fulfill the requirements for stability of the preparation according to SNI. Antibacterial test of oil palm leaf extract was using the pitting method against acne-causing bacteria. The results of the antibacterial test showed that the extract concentration of 75% had antibacterial activity against the growth of acne-causing bacteria. The facewash base was obtained by varying the VCO with concentrations of 17.5%, 20%, and 22.5%. The results of the evaluation of the facewash base formula for 28 days, namely F2 (20%) produced good characteristics and stability, namely a distinctive aroma, cream color, semi-solid form, pH 6,25 – 6,37, viscosity 0,904 -2,700 Pa.s, high foam stability. 89% - 100% and good homogeneity. The three base formulas have fulfill requirements for facewash according to SNI.

POTENSI DAUN JATI DAN DAUN KEMANGI SEBAGAI BAHAN AKTIF ANTISEPTIK PADA HAND SANITIZER

Along with the development of science and technology with the proliferation of instant products that are so fast and practical, an innovative product for hand sanitizer without water has emerged, namely, hand sanitizer. Hand sanitizer contains 60-95% alcohol which can kill microbes. However, Indonesia's availability of natural ingredients has not been used optimally, especially teak leaves and basil leaves. Teak leaves and basil leaves can be used as hand sanitizers. Teak is a plant that produces ethanol with the potential to be antibacterial with the content of flavonoid compounds, saponins, and tannins. Basil leaves have the main content of essential oil, which can be antibacterial. Basil leaves also have a distinctive natural aroma that can increase the value of the hand sanitizer products made. The purpose of writing this scientific article is to find out the potential of teak (Tectona grandis L.) and basil leaves (Ocimum basilicum L.) as antiseptic hand sanitizers to kill bacteria. This study uses a narrative review method. Data sources were obtained through an online database with antiseptic teak leaves and basil leaves on Google Scholar, Garuda, OneSearch, Scient Direct, and Research Gate. Data related to teak leaves and basil leaves that have been obtained from scientific journals and articles are presented through a descriptive approach to be compared and analyzed to get results relevant to the purpose of scientific papers. The results of previous studies related to basil leaves showed that the volatile oil formulation on aroma and appearance tests had good information, did not sting, and was attractive, and met the requirements for homogeneity, pH, organoleptic and irritation tests. Meanwhile, teak leaves contain secondary metabolites such as alkaloids, flavonoids, anthraquinones, tannins, naphthoquinone, cyanidin, and anthocyanins, which have various activities as antibacterial, antitoxic, and antioxidant activity, are effectively used as antiseptic active ingredients. The utilization of teak leaves and basil leaves as antiseptic ingredients in hand sanitizers can inhibit and kill germs in preventing disease and bacterial infection.

Analysis Of The Quality Of Tilapia Meatballs Produced From The Addition Of Seaweed As A Thickener

Eucheuma cottonii type seaweed is a rubber material because it has the ability to form a gel, so it can be used as an alternative to thickening agents in the manufacture of fish balls because it is easier to obtain and more efficient. This study aimed to analyze the quality of tilapia meatballs with the addition of 0%, 30%, 40% and 50% of seaweed for organoleptic tests on shape, color, aroma, texture and taste. This type of research is a quantitative study with a pure experimental method using a completely randomized design (CRD) method with three repetitions. This research was conducted in August-September 2021 at the IKK, FPP, UNP Catering Workshop. The type of data is primary data which is sourced from 4 limited panelists who are lecturers of Family Welfare Science concentration UNP Catering by filling out the organoleptic test format on the sample. Data were analyzed using Analysis of Variance (ANOVA), if Fcount > Ftable then continued with Duncan's test. The results showed that there was a significant effect on the quality of the texture (spongy). The highest overall achievement score is the round shape with a diameter of 2cm, which is 3.17 (0% and 30%), the uniformity shape is 3.17 (40% and 50%), the white color is 3.25 (30%), and has a distinctive aroma. tilapia is 3.25 (30%), chewy texture is 3.67 (50%), savory taste is 3.33 (0% and 30%).

The Effect of Tempe Yeast Inoculum Amount on the Quantity and Quality of Cocos nucifera viridis Virgin Coconut Oil (VCO)

This study aims to determine the effect of tempeh yeast inoculum on the color, odor, and yield in the manufacture of Virgin Coconut Oil (VCO) from Cocos nucifera viridis. This research was conducted in November 2020 in Brebes, Magelang, and Lampung. This research employed the descriptive quantitative method. The population of this experiment was coconut fruit found in Lampung, Brebes, and Magelang. The sample used was green coconut (Cocos nucifera viridis) found in Lampung, Brebes, and Magelang. The working procedure of this research consisted of fermenting the sample and observing the oil produced by Virgin Coconut Oil. This research's data collection techniques were observation, documentation, and products calculation. Based on the observations, the researchers found the highest yield in the experiment of 80 ml cream with an inoculum of 8 grams (30.4%), followed by a volume of 80 ml of cream with a 6-gram inoculum (28.4%). The smallest yield was formed at a volume of 80 ml cream with inoculum 4 grams (14.6%). The VCO obtained in this research had a distinctive aroma of coconut oil and was clear in color. Therefore, the amount of tempeh yeast inoculum affects the color, odor, and yield in the manufacture of Virgin Coconut Oil (VCO) from Cocos nucifera viridis.

First Report of Downy Mildew on Sweet Basil Caused By Peronospora belbahrii in India.

Sweet basil (Ocimum basilicum L.; Family Lamiaceae) is an annual aromatic and medicinal plant grown in tropical and subtropical regions of the world. In India, it is cultivated as a commercial crop on ~8,000 ha. Aerial plant parts and essential oil of sweet basil are used in pharmaceutical, perfumery, food industries and in different formulations of traditional Ayurvedic and Unani medicines (Shahrajabian et al. 2020). The leaves have the highest concentrations of secondary metabolites such as terpenes and phenylpropanoids which provide the distinctive aroma (Viuda-Martos et al. 2011). During October 2020, severe foliar disease was observed in experimental fields of sweet basil at Council of Scientific and Industrial Research (CSIR)-Central Institute of Medicinal and Aromatic Plants (CIMAP) in Lucknow, India. Initial symptoms included large, interveinal chlorotic lesions on the adaxial surface of the leaves and black sporulation on the abaxial surface. Within a few days, the abaxial side of leaves turned necrotic, and leaf senescence and defoliation occurred on plants with severe symptoms. Disease incidence was 20 to 30% of plants. The pathogen was characterized morphologically using a light microscope. Sporangiophores were hyaline, dichotomously branched, 186.9 to 423.07 × 6.85 to 9.06 µm and, branched 3 to 5 times with each branch, terminating in two slightly curved branchlets, the longer one 7.05 to 25.31 µm and the shorter one 4.98 to 15.92 µm. Each branchlet had a single sporangium at the tip. Conidia were ellipsoidal to sub-globose, olive-brown in color, and typically measured 25.21 to 33.86 × 17.92 to 26.24 µm, each, without a pedicel. Based on these morphological characteristics, the foliar disease was identified as downy mildew was caused by Peronospora belbahrii (Thines et al. 2009). Eight symptomatic and two asymptomatic plant samples were collected from different locations in the field, and genomic DNA was extracted from the conidia of the eight naturally infected tissues of sweet basil samples as well as leaf tissues from two asymptomatic plants, using the CTAB method. The internal transcribed spacer region was amplified using ITS1 and ITS4 primers. Only eight infected samples amplified products of expected size (~ 700 bp) and two asymptomatic samples showed no amplification. Only five amplified PCR products were sequenced (White et al. 1990). All five sequences were identical and were a 98.1% match with five P. belbahrii isolates (MN450330.1, MN308051.1, MH620351.1, KJ960193, and MF693898). The consensus sequence was deposited into the NCBI database (GenBank Accession No. MW689257). Downy mildew caused by P. belbahrii previously has been reported on sweet basil from several countries (Wyenandt et al. 2015). To confirm the pathogenicity of these isolates on sweet basil (cv. CIM-Saumya), 25 - day-old sweet basil plants were sprayed with a suspension (1 × 105 sporangia/ml) of P. belbahrii. All plants were kept in a growth chamber with a 23/18°C diurnal cycle with 65 to 85% relative humidity for 24 h. Non-inoculated plants treated with sterile water served as a control treatment. After 8 days, typical symptoms of downy mildew appeared on all the inoculated plants while non-inoculated plants remained asymptomatic. Inoculated leaves with symptoms consistent of downy mildew were collected and the causal agent again identified as P. belbahrii on the basis of microscopic examination and ITS rDNA sequence data. To our knowledge, this is the first report of downy mildew caused by P. belbahrii on sweet basil in India. The pathogen has a broad host range and may pose a serious threat to the cultivation of this valuable crop in India. Thus, it is pertinent to develop effective control measures to avoid further spread and mitigate economic loss.

Sistem Pendeteksi Kerusakan Buah Mangga Menggunakan Sensor Gas Dengan Metode DCS - LCA

Fruits, including mangoes, produce a wide variety of volatile organic compounds that give them their distinct aroma. Characteristics of fruit aroma is one of the important keys in determining consumer acceptance in the commercial fruit market based on individual preferences. So a possible way to determine the level of ripeness/damage is to feel the distinctive aroma presented by the fruit using a gas sensor. This study aims to build a system that can detect mango damage based on its aroma. The sensors used are TGS 2600, MQ3, MQ4, MQ2, and MQ8 which are connected to the Arduino Mega 2560. The learning model used is an ensemble learning model of Dynamic Classifier Selection (DCS) with Local Class Accuracy (LCA)/DCS-LCA. This algorithm combines Logistic Regression, Selection Tree, Support Vector Machine (SVM), Naïve Bayes, Random Forest, and Neural Networks. The model was then tested with a comparison of the amount of test data and training data of 70%:30%. The test results showed that the overall system Accuracy was 75% and the ability to detect mango fruit damage was 71%. The DCS-LCA classifier model outperforms each of its constituent base classifiers.

Effect of Addition of Jelly and Storage Time on the Number of Lactic Acid Bacteria in Yoghurt Processed Products

BACKGROUND: Yoghurt is a milk fermentation product that is one of the highly nutritious food materials involving bacteria. Yoghurt is formed from lactic acid bacteria (LAB), namely, Lactobacillus bulgaricus, Lactobacillus acidophilus and Streptococcus thermophilus. The bacteria are beneficial for health because it creates a balance of the intestinal microflora. Moreover, yoghurt has a distinctive freshness, aroma and taste, namely, sour. In the yoghurt fermentation process, LAB needed a substrate for their growth. The content of natural sugar in milk is minimal; therefore, jelly needs to be added, which the microorganism can directly use for its growth. AIM: This study aims to determine the effect of adding jelly with various concentrations and storage time on the number of LAB in processed yoghurt products. METHODS: This research used the measurement method of total LAB with plate count method using completely randomized design factorial pattern 1 × 3 with three repetitions. The factor I is the jelly concentration (0.5%, 0.75% and 1%) and factor II is storage time (7 days, 14 days, 21 days at a temperature of 2–8°C) with data processing using statistical tests, namely, two-way analysis of variance test followed by Duncan’s Multiple Range Test. RESULTS: The results showed significant differences in the storage time of 7 days, 14 days, and 21 days on agar with concentrations of 0.5%, 0.75%, and 1%. The highest LAB amount was on the 7th day with a concentration of 1% with 2.51 × 109. While on the 21st day, with a concentration of 1%, it had the lowest LAB amount of 3.2 × 108. However, the amount of LAB was still above the Indonesian National Standard, namely >107 CFU/mL. CONCLUSION: This study concluded that the highest number of LAB was found in the addition of 1% jelly with a storage time of 7 days with a total LAB yield of 2.51 × 109 CFU/mL. Storage time on day 7, day 14 and day 21 and jelly concentrations of 0.5%, 0.75%, and 1% added to processed yoghurt had a significant effect (p < 0.05) on the total number of LAB (p < 0.05) LAB).

Formulation and Stability Test of Lip Cream Preparation of Kenop Flower Ethanol Extract (Gomphrena globosa L.)

Kenop Flower (Gomphrena globosa L.) is used in the manufacture of lip cream because contains betacyanin pigments that function as color pigments. This study aims to determine the physical quality and stability of the lip cream preparation of the ethanol extract of kenop flower (Gomphrena globosa L.). This research was conducted experimentally, including the manufacture of lip cream formulations with ethanol extract of kenop flower (Gomphrena globosa L.) with a concentration of 10%. The results of the physical examination test for lip cream preparations for all preparations have a distinctive vanilla aroma with a semi-solid texture, F0 has ivory white color and F1-F3 has a brown color. The preparations had a homogeneous composition, average pH 6-7, had good greasing power, 5.0-5.8 average dispersion and 60.33-66.67 seconds average adhesion. The stability test carried out on day 28 found that all preparations were stable, had a distinctive vanilla aroma with a semi-solid texture, F0 had ivory white color and F1-F3 had a brown color. The preparation has a homogeneous composition; the average pH is 6-7. Where the lip cream formulas F1 and F3 decreased the pH value on the 28th day from 7 to 6 but tended to be stable and in the pH range that matched the lip pH. And there is no phase separation in all formulas.

THE EFFECT OF ORANGE SWEET POTATO FLOUR SUBSTITUTION ON THE QUALITY OF ONION CRACKERS

Sweet potato is a food plant group that is most widely cultivated as an agricultural commodity with carbohydrate sources. The carbohydrate and starch content of orange sweet potato allows the material to be processed into flour and substitutes tapioca flour in the manufacture of garlic cracker products. The purpose of this study was to analyze the physical properties of orange sweet potato flour as a substitute for making onion crackers, determine the best formulation by adding orange sweet potato flour to the onion cracker product, and analyzing the effect of adding orange sweet potato flour to the preference level of panelists for onion cracker products. The research design used in the study consisted of 4 types of formulations with the addition of 0%, 10%, 20% and 30% tapioca flour. Tests carried out on onion crackers substituted for orange sweet potato flour were water content test, ash content test, and organoleptic test. The results showed that the orange sweet potato flour had the characteristics of an orange color, a distinctive aroma of orange sweet potato, and a smooth texture. The best formulation is the addition of orange sweet potato flour as much as 10% (F1) with a moisture content value of 5%, an ash content of 2.3%, and Preferred by panelist (total score 15.56). The addition of orange sweet potato flour to garlic cracker products affected the panelists' preference for color and aroma, but did not affect the taste and texture of onion crackers.

Investigation of the Proteomes of the Truffles Tuber albidum pico, T. aestivum, T. indicum, T. magnatum, and T. melanosporum.

Truffles of the Tuber species are known as expensive foods, mainly for their distinct aroma and taste. This high price makes them a profitable target of food fraud, e.g., the misdeclaration of cheaper truffle species as expensive ones. While many studies investigated truffles on the metabolomic level or the volatile organic compounds extruded by them, research at the proteome level as a phenotype determining basis is limited. In this study, a bottom-up proteomic approach based on LC-MS/MS measurements in data-independent acquisition mode was performed to analyze the truffle species Tuber aestivum, Tuber albidum pico, Tuber indicum, Tuber magnatum, and Tuber melanosporum, and a protein atlas of the investigated species was obtained. The yielded proteomic fingerprints are unique for each of the of the five truffle species and can now be used in case of suspected food fraud. First, a comprehensive spectral library containing 9000 proteins and 50,000 peptides was generated by two-dimensional liquid chromatography coupled to tandem mass spectrometry (2D-LC-MS/MS). Then, samples of the truffle species were analyzed in data-independent acquisition (DIA) proteomics mode yielding 2715 quantified proteins present in all truffle samples. Individual species were clearly distinguishable by principal component analysis (PCA). Quantitative proteome fingerprints were generated from 2066 ANOVA significant proteins, and side-by-side comparisons of truffles were done by T-tests. A further aim of this study was the annotation of functions for the identified proteins. For Tuber magnatum and Tuber melanosporum conclusive links to their superior aroma were found by enrichment of proteins responsible for sulfur-metabolic processes in comparison with other truffles. The obtained data in this study may serve as a reference library for food analysis laboratories in the future to tackle food fraud by misdeclaration of truffles. Further identified proteins with their corresponding abundance values in the different truffle species may serve as potential protein markers in the establishment of targeted analysis methods. Lastly, the obtained data may serve in the future as a basis for deciphering the biochemistry of truffles more deeply as well, when protein databases of the different truffle species will be more complete.

Pengaruh Waktu Pengasapan Ikan Gabus Dengan Sumber Asap Sabut Kelapa Terhadap Jumlah Mikroorganisme dan Sifat Organoleptik (The Effect of Smoke Time of Cork Fish with Coconut Fiber Smoke Source on the Number of Microorganisms and Organoleptic Properties)

Background: Fish is soon one of the processed products favored by consumers both in Indonesia and abroad because of its distinctive taste and specific delicious aroma. The process of caring for fish in Indonesia was initially carried out traditionally using simple equipment and less attention to sanitary and hygienic aspects so that it can have an impact on health and the environment. Weaknesses caused by traditional fumigation include unattractive (partially charred) appearance, difficult temperature control and polluting the air (binding). (Kadir, 2013).Research Methodology: This research is an experimental study with an experimental design used is a Completely Randomized Design (CRD). The decisive variables in this study were looking at 3 hours, 4 hours and 5 hours cork fumigation time with a source as soon as coconut coir on the number of myocroorganisms in the fish as soon as possible and the organoleptic properties of the fish as quickly as possible, the texture, color and aroma. Organoleptic test, microorganism test carried out analysis with Anova. If there are real differences, then the meeting will be continued with a trial like Duncan's.Tools and Materials: Ingredients (cork fish, coconut fiber and salt). Equipment needed to test plate counts (Medium Nutrient Agar (NA), Sterile Aquades, 70% Alcohol).Results: Fish with 3 hour panelists on average gave an average of like aroma (3.57), taste (3.43), texture (3.59), and color (3.68). Whereas the fish fuming immediately with the smoking time for 4 hours panelists gave an assessment of aroma (3.92), Taste (4.00), texture (4.00), and color (4.00). The smoking time for 5 hours on average panelists gave a rather like assessment of the aroma, taste, texture and color. The number of microorganisms at 3 hours of smoking is 179x101, the number of microorganisms at 4 hours of smoking is 56x102, and the number of microorganisms at 5 hours of smoking is 25x103.Conclusion: The smoking time of 3 hours and 4 hours proves significantly to the number of cork fish microorganisms with the immediate source of coconut fiber. While the 5 hour fogging time can be concluded that it does not give real results on the number of microorganisms in cork fish. The smoking time of 3 hours, 4 hours and 5 hours can improve the reality of organoleptic testing (color, aroma, texture and taste).

IMPROVING WORKING AGE YOUTH ENTREPRENEURS SKILLS WITH PRODUCT QUALITY IMPROVEMENT TRAINING AND CUPPING COFFEE TESTS TO FACE NEW NORMAL CHALLENGES IN NORTH ACEH

The increasingly massive Corona Virus Disease (COVID-19) pandemic has recently changed the system/order of people's lives in Indonesia. This system is known as the New Normal Era. At this time, the existing employment system in Indonesia forced various job providers to reduce the number of workers due to capital problems and social distancing rules. The prohibition of gathering in one place en masse caused job providers to lay off some employees, thus increasing the number of unemployed. This also happened in North Aceh District. Many young workers are forced to leave work because of the limited job opportunities available in North Aceh District. The formation of a new business/business accompanied by the skill of understanding the quality of the product to be produced is the best solution in this condition. Understanding product quality will certainly help entrepreneurs to determine market segmentation, marketing strategies, production costs, types of raw materials used and what risks must be faced. One of the businesses that are very popular with entrepreneurs today is the business of processed drinks from Arabica coffee commodities. Arabica coffee from Aceh Province is better known as Gayo coffee. Gayo coffee is quite famous in the world because it has a distinctive aroma and enjoyment and if it is cupped or taste tested. The location of community service is taken in the North Aceh Regency area considering the location of the Faculty of Agriculture, Malikussaleh University which is located in North Aceh Regency, it is expected to be able to make a direct contribution to reducing unemployment through deepening entrepreneurial skills in working age youth through product quality improvement training and coffee test cupping to face new normal challenge in north aceh. The implementation method is designed for mentoring in the form of a participatory approach and refers to the adult learning process (adult-learning) which consists of: (1) Presentation of material equipped with Power Point presentations and simulation materials, (2) limited discussion in accordance with health protocols to prevent the spread of COVID, (3) the assignment or practice of physical testing and coffee cupping tests are (1) to produce agents of change in the "job creation" paradigm from the "job seeker" paradigm among working-age youth, (2) become a forum for soft skills training related to product quality for youth of working age as a provision for business/business formation activities, (3) as a reference for the next community service activity. The output targets to be achieved from this activity are:Publication of activities in print or online media, (3) Survey/Questionnaire of Understanding Product Quality Control to assess the improvement of Human Resources competitiveness.

Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC–MS

Huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum armatum DC.) is a highly prized spice in China due to its distinctive aroma and taste. The volatile organic compounds (VOCs) of eight kinds of red and green huajiao which varied according to geographical indication of P.R. China were evaluated by electronic nose (E-nose), headspace solid-phase microextraction–gas chromatography-mass spectrometry (HS-SPME-GC–MS) and headspace-gas chromatography–ion mobility spectrometry (HS-GC-IMS). Results showed that red huajiao emitted more terpenes, esters, and fewer alcohols than green huajiao. Partial least squares-discriminant analysis based on GC–MS and GC-IMS data was revealed a good classifying tool for huajiao from different original habitats. Four and eight aroma substances were selected as the potential markers by the variable importance in projection (VIP) variable selection method, respectively. The results of the current study provide a useful basis in the huajiao aroma difference study. Additionally, a rapid huajiao aroma analysis method using GC-IMS was developed.

Identification of a New Family of Prenylated Volatile Sulfur Compounds in Cannabis Revealed by Comprehensive Two-Dimensional Gas Chromatography.

Cannabis sativa L. produces over 200 known secondary metabolites that contribute to its distinctive aroma. Studies on compounds traditionally associated with the scent of this plant have focused on those within the terpenoid class. These isoprene-derived compounds are ubiquitous in nature and are the major source of many plant odors. Nonetheless, there is little evidence that they provide the characteristic “skunk-like” aroma of cannabis. To uncover the chemical origins of this scent, we measured the aromatic properties of cannabis flowers and concentrated extracts using comprehensive two-dimensional gas chromatography equipped with time-of-flight mass spectrometry, flame ionization detection, and sulfur chemiluminescence. We discovered a new family of volatile sulfur compounds (VSCs) containing the prenyl (3-methylbut-2-en-1-yl) functional group that is responsible for this scent. In particular, the compound 3-methyl-2-butene-1-thiol was identified as the primary odorant. We then conducted an indoor greenhouse experiment to monitor the evolution of these compounds during the plant’s lifecycle and throughout the curing process. We found that the concentrations of these compounds increase substantially during the last weeks of the flowering stage, reach a maximum during curing, and then drop after just one week of storage. These results shed light on the chemical origins of the characteristic aroma of cannabis and how volatile sulfur compound production evolves during plant growth. Furthermore, the chemical similarity between this new family of VSCs and those found in garlic (allium sativum) suggests an opportunity to also investigate their potential health benefits.

MAPPING VALUE ADDED ARABICA COFFEE PROCESSED PRODUCTS IN ACEH TENGAH

Coffee is one of the plantation commodities that has an important role in foreign trade. In 1712, Indonesian coffee plantations were traded for the first time to the Netherlands (KP Gayo, 2016). Aceh coffee, which is better known internationally is the type of Gayo Arabica coffee because it has a distinctive aroma and taste. This research uses descriptive quantitative research methods. This research was conducted in Aceh Tengah. This is because Aceh Tengah is one of the main production Aceh Tengah. The objects of this research are the trade office, the agriculture office, coffee expert staff, Gayo arabica coffee farmers and the four green been coffee agroindustry and coffee grounds which have the largest export quotas in Bener Meriah Regency, namely KBQ Baburrayyan, Oro Coffee Cooperative, and PT Olam Coffee. The data collection method used is in-depth interviews with several key persons belonging to the research object. The results showed that the output value obtained from pumpkin coffee products was Rp. 27,176 per Kg with an added value of Rp. 22,176 per Kg. The output value obtained from green bean products is Rp. 56,950/Kg with an added value of Rp. 13,050/Kg. The output value obtained from the Gayo Arabica coffee powder product is Rp. 123.500/Kg with an added value of Rp. 36.500/Kg. 176 per Kg with an added value of Rp. 22,176 per Kg. The output value obtained from green bean products is Rp. 56,950/Kg with an added value of Rp. 13,050/Kg. The output value obtained from the Gayo Arabica coffee powder product is Rp. 123.500/Kg with an added value of Rp. 36.500/Kg. 176 per Kg with an added value of Rp. 22,176 per Kg. The output value obtained from green bean products is Rp. 56,950/Kg with an added value of Rp. 13,050/Kg. The output value obtained from the Gayo Arabica coffee powder product is Rp. 123.500/Kg with an added value of Rp. 36.500/Kg.

Pengaruh Kombinasi Kulit Semangka (Citrullus lanatus) Dan Jambu Biji Merah (Psidium guajava) Terhadap Kualitas Selai Lembaran

Producing fruit leather in Indonesia is still rarely done in the food industry, even though it is hoped to make bread presentation problems more practical. Fruit leather can be made from fruits, such as using watermelon skin (albedo) which is often discarded even though the pectin content is high. Watermelon rind has a color, taste and aroma that is less attractive, so it needs to be combined with red guava because it has a distinctive color, taste and aroma. This study aims to identify the effect of the combination of watermelon skin and red guava on sheet jam's chemical, physical, and organoleptic characteristics. Also, to determine the most preferred combination based on organoleptic tests. The study used a completely randomized design with 1 factor: a combination of watermelon skin and red guava with 4 levels of treatment : P1 (20% : 80%), P2 (30% : 70%), P3 (40% : 60%) dan P4 (50% : 50%). Parameters observed were water content, pectin content, pH, ash content, reducing sugar content, total dissolved solids and texture. This data is analyzed by Analysis of Variance and the smallest significant difference (if there is a difference). The organoleptic test was carried out on 44 panelists (untrained) covering taste, color, aroma and texture using five levels of preference scale: very dislike (1), dislike (2), neutral (3), like (4) and very like (5). The formulation with the use of more watermelon skin and less red guava resulted in an increase in water content and pectin content, the texture was more supple. On the other hand, reducing sugar content, total dissolved solids and ash content decreased. In terms of color and taste, panelists prefer P1 and P2 treatments. Regarding aroma, the four treatments received relatively the same response, as for texture, panelists prefer the P3 treatment, therefore the recommended combination is treatment P1 and P2.
 
 Keywords: fruit leather, watermelon skin, guava, jam quality, organoleptic test

Efektifitas Fermentor Fuzzy Digital Terhadap Kualitas Mutu Biji Kopi

Coffee is one of the potential plantation commodities in Indonesia. Currently, coffee processing has been a common practice in creating processed coffee with a distinctive aroma and taste through the fermentation process to increase the selling price of coffee in the market. This study aims to test the extent of fermentor designed with the application of digital fuzzy to be able to provide a perfect fermentation process so that it can improve the quality of coffee beans or ground coffee. The method used is a Completely Randomized Design to see whether fermentation using a fermenter can improve the quality of coffee beans. Based on the research conducted, the results obtained that the performance of the fermenter is very good, characterized by no overshoot and offset. Testing the quality of the fermented coffee beans showed that the pulp was easily separated, the color of the beans was darker, it is notated by L* = 31.63, the total acid was about 20%, and the pH of coffee products is 6 which is classified as safe for consumption.