Distinctive Taste Research Articles

Terroir, tradition, and place-making in tea villages of southeastern China

Tea from Anxi County (Fujian Province, China) has a reputation for high quality, carried on the notion of terroir , that the age-old landscape and enduring local traditions contribute to its distinctive taste. This paper examines the process by which the imagined agricultural place of Anxi has been constructed through a period of social and economic change across recent decades. It demonstrates that producers draw on historical narrative to renew links between the land, the people and their embodied practices, and the tea plants to generate mythologies around the past and foster perceptions of authenticity, further reinforced by the building of monuments that memorialize Anxi tea history. Rather than coherent and coordinated, this is a fraught place-making process, beset by conflicting stories that retell the past in different ways, geographic boundaries that are debated and redrawn, and contentious, evolving tea manufacturing techniques. This study shows that the terroir discourses of globalization may give rise to striking paradoxes at the local level.

STRATEGI PEMASARAN IKAN SALAI DI DESA KESUMA KECAMATAN PANGKALAN KURAS KABUPATEN PELALAWAN

Fresh fish from the catch that is processed into salai fish is a form of utilizing the potential of river natural resources in Kesuma Village. In its distribution, the salai fish business in Kesuma Village faces the problem of limited marketing reach. This study aims to analyze: (1) the current marketing mix strategy of the salmon business (2) Recommending the marketing strategy of the salai fish business in the future. This research was conducted for 6 months starting from November 2021 to April 2022. Sampling was carried out using the census method. The data analysis used consisted of the 7P, SWOT and QSPM approaches. The results showed that the condition of the salai fish business in Kesuma Village through the marketing mix produced a product with a distinctive taste and aroma, the price of the product was determined by the entrepreneur based on the type and number of fish caught, the business location was close to the river but far from crowds and markets, promotion still personal selling, always prioritizing polite and friendly service in the sales process, the process of getting the product can be through ordering or directly at the entrepreneur's house and the Sorek Satu Sunday market and the product has not been packaged. The results of the SWOT analysis show that the business is in quadrant I, namely the SO (Strength and Opportunities) strategy, namely increasing the quality and quantity of products offered, cooperation with restaurants and restaurants so that market share is wider, adding variants of product types and sizes. The priority strategy that has the highest level of attractiveness is the SO strategy, namely improving the quality and quantity of the products offered (STAS:5,39).

Understanding the Role of Indigenous Peoples in Preserving Cianjur Pandanwangi Rice as a Product of Local Wisdom to Obtain Geographical Indication Certificates

Pandanwangi Cianjur rice which has a distinctive taste, as good quality rice because it is the result of rice varieties with special characteristics that are influenced by geographical and cultural conditions from Cianjur blood so that Pandanwangi rice is categorized as a product of local wisdom in Cianjur Regency and has received a Geographical Indication certification. (IG) from the Ministry of Law and Human Rights of the Republic of Indonesia. However, the ownership of this certificate does not guarantee an increase in the economy that is exploited from Pandanwangi rice because the Regional Government has not provided maximum assistance and guidance so that the community takes advantage of the potential of Pandanwangi rice as an economically viable source of income. Therefore, it is necessary to socialize and foster from various parties, especially from academics through community empowerment activities to understand the existence of Cianjur pandanwangi rice as part of local wisdom products so that it is maintained as a cultural value and can provide economic benefits for the local community.

PENGARUH PANDEMI COVID-19 PADA PENJUALAN KEBULI ABUYA DI KOTA BEKASI

This study aims to determine the effect of decreasing sales turnover of abuya kebuli due to the covid 19 pandemic and to formulate an appropriate marketing strategy amid the covid 19 pandemic. raises optimism for MSMEs in opening a business in the midst of any difficult conditions as long as it is carried out with the right business marketing strategy. The research method used is qualitative research with a descriptive approach, the research was conducted on February 14 2022 to March 31 2022, with the subject of the MSME case in the food sector, namely Kebuli Abuya which sells various dishes with a distinctive Middle Eastern taste, the data collection technique in this research was interview , observation, and documentation. This research was coordinated by research lecturers as well as assisted by 7 students both in terms of data collection and field observations. Based on the SWOT analysis, Kebuli Abuya SMEs are located in square V, which means that they must implement a stability/growth strategy by implementing: 1) Setting standards and quality of products and services, 2) Setting prices that are able to compete, 3) Utilizing and empowering internal strengths, 4 ) Continue to innovate, market research and pay attention to consumer tastes.

Composition of Flavour Non Volatile Compound Steamed Snakehead Fish (Channa striata)

This research aims to identify the composition of non-volatile flavor compounds contained in steamed snakehead fish (Channa striata). This research was conducted at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor; Integrated Laboratory of IPB. The study was conducted experimentally by treating samples of fresh snakehead fish and steamed snakehead fish (at a temperature of 100oC for ± 30 minutes). A simple product description test was carried out on samples which included appearance, meat, aroma, texture, and taste. Identification of non-volatile flavor compounds using High Performance Liquid Chromatography (HPLC). The results showed that the product description test of steamed snakehead fish has an external appearance that is almost the same as fresh snakehead fish, the skin peels easily and the eyes of the fish are cooked. The texture of the meat is easy to tear. The distinctive aroma of a specific type of snakehead fish. Steamed snakehead fish has a distinctive taste mixed with the sensation of mud. The non-volatile flavor compounds identified as many as 15 amino acid compounds in the steamed snakehead fish sample. The two umami amino acids are 3,40% glutamic acid and 2,23% aspartic acid. The four sweet amino acids are alanine 1,28%, threonine 1,00%, glycine 0,94% and serine 0,84%. Nine bitter amino acids are lysine 2,12%, leucine 1,76%, arginine 1,37%, valine 1,08%, isoleucine 1,08%, phenylalanine 0,95%, tyrosine 0,76%, methionine 0,66% and histidine 0,55%.

Caffeine Content of Bondowoso Arabica Ground Coffee with Variation of Roasting Profile and Type of Packages

Bondowoso Arabica coffee is a type of coffee that grows on the slopes of Mount Ijen-Raung. It has a high commercial value and distinctive taste. Coffee processing applications from roasting, grinding, packaging and brewing to storage will affect the quality of coffee. Caffeine is one of the compounds in coffee that contributes to bitterness and has certain pharmacological effects. This study aimed to determine the caffeine content of Bondowoso Arabica coffee harvested on August 2021 which was obtained from Sukosari Lor village with various roast profiles and types of packaging. In this study, Arabica coffee was roasted with light roast, medium roast and dark roast profiles. Then each treatment was mashed to obtain ground coffee. Ground coffee was put in a standing pouch made of polyethylene terephthalate (PET) with a thickness of 75 microns; polypropylene (PP) with a thickness of 100 microns; and polypropylene (PP) with a thickness of 120 microns and then stored for three months. During the storage of first and third months, caffeine levels were measured. Based on the results of the study, the caffeine content was increase along with higher roasting temperature. During the storage process, the caffeine content in ground coffee packaged using PP decreased the most.

Perbandingan Kualitas Fermentasi Biji Kakao dengan Menggunakan Kultur Campur dan Kultur Tunggal Saccharomyces cerevisiae

Cocoa fermented products in Indonesia generally produce poor quality fermentation. This study was conducted to compare the quality of fermented cocoa beans with the addition of mixed and single cultures of Saccharomyces cerevisiae. This study used a randomized block design (RAK) method with 7 treatments, namely control, single culture (KT5%), (KT10%), (KT15%) and mixed culture (KC5%), (KC10%), (KC15%). Observation parameters include pH, temperature, water content, reducing sugar content, lactic acid content, acetic acid content, total fat content, cut test and organoleptic. The analytical data obtained were then analyzed with the SAS device with a further test of 0.05% BNJ. The results showed that the addition of mixed culture (KC15%) had an effect on the quality of fermented cocoa beans. The quality of fermented cocoa beans in KC15% treatment showed reducing sugar content of 6.51%, lactic acid content of 0.05%, acetic acid content of 0.79%, total fat content of 50.10%, fermented beans 78% and organoleptic results on texture. , color, aroma and distinctive taste of cocoa, resulted in a good assessment of the KC15% treatment.

Quality Organoleptic Se’i Beef Given Schleichera oleosa Bark Extract on Different Volums

This study aims to determine the organoleptic quality of beef Se’i which was given Schleichera oleosa bark extract at different levels. Se’i beef was processed by adding 0 mL of Schleichera oleosa bark extract (without the addition of extract), 20 mL, 30 mL and 40 mL, then the beef Se’i was smoked in a smoker house for ± 1 hour at a temperature of 80-90˚C. Se’i beef was then tested by 30 semi-trained panelists who were panelists who often consumed beef Se’i. The variables observed in this study included color, aroma, texture and taste of beef Se’i. The data obtained were analyzed statistically with a nonparametric alternative test, namely Kruskal Wallis. If the Kruskal Wallis test showed a significant difference (p<0.05), then it was continued with the Post Hoc Test using the Mann Whitney test. Panelists responded to the color of beef Se’i best in the addition of 30 mL of Schleichera oleosa bark extract with an average value of 4.37. Beef Se’i with the addition of Schleichera oleosa bark extract produces a reddish color compared to Se’i without the addition of Schleichera oleosa bark extract which has a more blackish color. The best beef Se’i aroma was shown in the addition of 40 mL of Schleichera oleosa bark extract at 5.30 followed by the addition of 30 mL and 20 mL of extract. 30 mL of Schleichera oleosa bark extract provides a distinctive taste that is favored by panelists. The best taste of beef Se’i in the addition of 30 mL of Schleichera oleosa bark extract was 4,70 followed by the addition of 20 mL of Schleichera oleosa bark extract, which had a second average of 4.50 and 40 mL, which was 4.16. Meanwhile, the lowest mean value was in the treatment without the addition of Schleichera oleosa bark extract, which was 4.00. Panelists assessed the best texture of beef Se’i produced in the addition of 30 mL of Schleichera oleosa bark extract, which was 5.26. Se’i beef with the addition of 40 mL of Schleichera oleosa bark extract had a second average of 5.23 and 20 mL, which was 4.50. Meanwhile, beef Se’i without the addition of Schleichera oleosa bark extract had the lowest average of 4.06.

3-Guanidinyl Propanol Enhances Salt Taste via TMC4-Mediated Current

Sodium chloride is indispensable in a variety of facets of human life. However, an excessive sodium intake increases the risk of several physiological disorders such as vascular and renal dysfunctions. The use of potent salt taste enhancers, if available, could reduce dietary salt intake. In this study, to find some new salt taste enhancers, we tried to synthesize four guanidine alcohol derivatives. Among those, 3-guanidinyl propanol hydrochloride (3GPrOH) yielded distinct salt taste enhancement. To reveal the mechanism of salt taste enhancement in 3GPrOH, its effect on the salt taste response of human transmembrane channel-like 4 (hTMC4) was examined, which is a novel chloride channel involved in salt taste reception. We thus confirmed that the hTMC4-mediated current was enhanced by adding 3GPrOH. We found that 3GPrOH had a salt taste-enhancing effect by enhancing the salt taste response of hTMC4.

Consuming ‘authenticity’? Reinterpreting the ‘new middle class’ in China through the lens of retailing changes

If gentrification is occurring globally, we must understand the uneven intervention of globalisation in the production of a (global) gentrifier class. This paper adopts a comparative perspective to investigate the ‘new middle class’ within China’s urban context. Through the critical examination of subtle retailing changes, it discusses how recent place-making strategies have fabricated the aura of ‘authenticity’ built upon the history of traditional residential neighbourhoods, attracting gentrifiers, whose consumption practices have transformed the retail space of a gentrified historic neighbourhood. Using Nanjing as a case study by employing qualitative research methods, this study shows that the Chinese new middle classes have yearned for modern and elitist lifestyles, with a preference for consuming Western-style goods to manifest their distinctive tastes and social status. This paper’s research findings propose the concept of Xiaozi consumption, a specific term that challenges Western-developed concepts of ‘consuming authenticity’ by highlighting the planetary indigeneity of gentrification in the Global South.

PENGARUH KUALITAS PRODUK DAN HARGA TERHADAP LOYALITAS KONSUMEN (Studi Kasus Peacockoffie Gombel Semarang)

Abstract: A lot of coffee shop in Semarang makes shop owners compete to win the competition. One way is to have a high level of consumer loyalty. High consumer loyalty can be influenced by the good product quality and low prices. In fact, not all coffee shops have high loyalty, including Peacockoffie Gombel. This study aims to determine the effect of product quality and price on consumer loyalty Peacockoffie Gombel. This type of research is explanatory research with a purposive sampling method. Data collection techniques were used by distributing questionnaires and interviewing 100 respondents who have made purchases at Peacockoffie Gombel at least 3 times. The data analysis method used is regression analysis using the SPSS 26.0 application. The results of this study indicate that product quality affects consumer loyalty and prices that affect consumer loyalty, and there is an influence between product quality and price on consumer loyalty. The suggestions given to Peacockoffie Gombel on product quality aspects need to be improved, especially in terms of menu diversity, appearance in the presentation of drinks and food, as well as the distinctive taste and aroma of drinks and food to be able to satisfy consumer desires with an appetizing taste and appearance. In terms of price, it is necessary to vary the price to be able to compete with other coffee shops. Meanwhile, from the aspect of consumer loyalty, there needs to be a promotion in the form of a bundling package so that consumers can try other product variants without having to spend more money, or by presenting a unique name on the menu variant to attract consumers.

Yellow Sweet Potato Nastar(Ipomoea Batatas L.) And The Addition Of Fat Type On Chemical Characteristics of Organoleptic Test

Dependence on flour needs to be reduced by utilizing local food ingredients that can enrich the active compounds in nastar cakes. The distinctive taste of yellow yam flour provides an innovative new taste of nastar with a combination of sweetness from chocolate jam. The comparison between yellow sweet potato flour and cornstarch in nastar cakes will provide a new taste and increase the nutritional content and as a natural coloring agent in the manufacture of pastries. The proportion of use of cornstarch in sweet potato nastars is used as a softener in pastries and cakes due to the nature of this cornstarch which can bind water to the dough so that the texture is softer and denser. This study aims to determine the sensory properties of nastar cookies with variations of yellow sweet potato flour and cornstarch with the addition of fat types so as to get the right formula. Organoleptic tests carried out included color, taste and taste. Test respondents used a sensory preference test (hedonic rating) with 30 panelists. By using the hedonic test and the results are expressed in numbers 1-5. 1 = strongly dislike, 2 = dislike, 3 = neutral, 4 = like, 5 = very much like. The hedonic test is the most widely used test to measure the level of liking for the product where the panelists express personal impressions about good or bad. conducting organoleptic tests, namely panelists, a laboratory consisting of a preparation room, waiting room and discussion room. The way to do the orgnoleptic test is that the presenter prepares the sample in the preparation room, for the panelists to be in the discussion room to taste the sample that has been prepared by the presenter. Panelists fill out the forum that has been prepared by the presenter in the discussion room. The foam consists of color, taste, and aroma tests using hedonic tests and the results are expressed in numbers 1-5.

Implementation Financial Records System for Pepper Farmers in Bangka Using Website and Mobile Applications

The pepper plant is a main commodity for farmer in the Bangka city because it has a reasonably high selling power and a distinctive taste also long history. Still, many problems occur because Bangka Belitung has a national and international role, resulting in less and less influence on the economic conditions of pepper farmers, wrong one factor is the lack of use of information technology by pepper farmers in the current era, both for marketing and for financial records. This study aims to build a financial recording system for pepper farmers based on websites and android applications to make it easier for farmers to produce financial documents and become a financial report for farmers and outsiders. The technique used in this research is the waterfall method, which will facilitate the development of an information framework. This research aims to make applications for pepper farmers in the Province of Bangka Belitung Islands and help financial management. Pepper farmers can utilize information technology for their interests in the industrial era 4.0 and improve information technology expertise in increasing the well fare of pepper farmers

PELATIHAN PEMBUATAN YOGHURT SUSU SAPI DENGAN METODE SEDERHANA MENGGUNAKAN LACTOBACILLUS BULGARICUS DAN STREPTOCOCCUS THERMOPHILUS

Yogurt is a dairy product that is fermented using Lactobacillus bulgaricus and Streptococcus thermophilus bacteria which are good for digestion so that they can reduce toxic substances. The combination of the two bacteria functions to convert lactose (milk sugar) into lactic acid which can lower pH and can form clots caused by coagulation of milk protein by acid, resulting in a distinctive taste because it contains flavor components such as diacetyl, acetaldehyde and carbon dioxide. The process of making yogurt begins with heating the milk to be fermented at a temperature of 90°C for 15-30 minutes, after which the milk is cooled to a temperature of 40°C, then packaged in bottles or other places. The activity process was carried out in the Yoghurt making training (presentation and demonstration), by Dharma Wanita members at SMA Negeri 6 Malang. This training was conducted to increase the productivity and skills of Dharma Wanita members at SMA Negeri 6 Malang through the use of cow's milk in yogurt. Processing cow's milk will increase the nutritional and economic value of milk. The training on milk processing into yogurt consisted of presentations on the use and processing of milk and training on making yogurt. With the implementation of this training, it is hoped that it can create side jobs for Dharma Wanita members in SMA Negeri 6 Malang so that they can increase income and have an impact on the economic welfare of the family.

OPTIMASI NIRA SAWIT DALAM PEMBUATAN MINUMAN SINBIOTIK DENGAN TAMBAHAN INULIN DAN KULTUR BAKTERI LACTOBACILLUS CASEI

Oil palm trunks can produce quite a lot of sap water, which is approximately 10 per day for 1 month for 1 oil palm tree that is uprooted, currently, there is not much optimal processing of palm oil with an economical selling price, for this reason, it is necessary to develop functional foods. This study aims to determine whether palm sap can be used in the manufacture of symbiotic beverage products with optimum chemical, microbiological and organoleptic qualities. The study was arranged using a non-factorial Completely Randomized Design (CRD) method with 3 treatments of incubation time, namely 12 hours, 24 hours, and 36 hours with each treatment using 6 replications so that 18 experiments were carried out. The best treatment by SNI 2981:2009 was obtained at an incubation time of 24 hours, namely with a pH of 5.2, water content is 82.50%, total dissolved solids is 17.33%, the lactic acid content is 0.81%, a total lactic acid bacteria of 2.8 x 108 and produces a minimum dense texture with sufficient acidity. The organoleptic aspect of taste and aroma at 24 hours of incubation time was favored or acceptable to consumers with a taste score of 3.3b and aroma of 3.3ab (scale 1-5) in the hedonic rating test. Meanwhile, at 36 hours of incubation, consumers did not like it with a taste score of 2.2a and aroma of 2.1a. This is because the longer the fermentation time can increase the acidity of the product which causes the distinctive taste and aroma of palm sap to increase.

STRATEGI BAURAN PEMASARAN DAN EFISIENSI SALURAN DISTRIBUSI HOME INDUSTRI MARNING JAGUNG DI KECAMATAN KALIANGET

Corn is an agricultural commodity that is quite potential to be developed due to various factors, apart from being a food ingredient, corn also contains a lot of carbohydrates second after rice and corn is also used as an ingredient in the animal feed industry. In addition to being animal feed, corn can also be processed into a product that has a high added value for the corn itself, one of which is made into processed corn marning which has a distinctive taste. The corn marning produced by UD Ajum Pertama is located in Kalianget Timur Village, this corn marning business was initiated in the 90s which was later developed into one of the home corn marning industries which is quite liked by the people of Sumenep. The success of a home industry will not escape the problems that exist, so that these problems result in delays in the process of production activities. The problems experienced by UD Ajum Pertama include a lack of understanding about marketing competition for corn marning products. So the opportunity to enter the world of marketing is very minimal. The results of the analysis show that marketing in the production of marning corn at UD Ajum Pertama has met the Marketing Mix aspect, namely the 4P (product, price, place, promotion) namely the product, namely in the form of marning corn, the price (price), namely there are various price options, place (place), namely there are 4 different places, promotion (promotion), namely for the promotion aspect, producers still promote their products directly to consumers. For the marketing channel process in UD Ajum Pertama maize marning is currently quite developed, there are 3 marketing channels, each of which has its own efficiency value, for the most efficient marketing channel is channel 1.

Purwarupa Sistem Pemantauan dan Pengendalian Pertumbuhan Tanaman Cabai dalam Screen House

Chili (Capsicum annuum L.) is a well-known spice plant and is loved because of its distinctive spicy taste. In addition, chili also contains good nutrients including vitamins A, B, C, E, potassium, phosphorus, calcium, folate, antioxidants, protein, and anti-cancer substances. Chili cultivation provides good economic potential because market demand is stable and even increases in certain seasons. One of the chili planting methods is by using a screen house which allows farmers to better control various growth parameters. In this study, an IoT-based monitoring and control system for chili plant growth parameters was developed using a Raspberry Pi, sensors, and other electronic devices. Growth parameter data is processed and sent to an online server and then presented with a time series-based visualization.

Consumers’ preferences for North Sumatera specialty coffees

The distinctive and special taste of Indonesian coffees has been renowned in the world coffee market. In the coffee’s production system at the farm level, the term specialty coffee typically refers to sustainable coffee. To keep up and maintain the uniqueness of specialty coffees’ tastes, the Ministry of Law and Human Rights (Kemenkumham) of Indonesia has issued the Geographical Indication certification on coffees. Understanding consumers’ preferences are very important to be able to identify the market, enabling producers and businesses to promote their products in a better way. This study revealed the consumers’ preferences for North Sumatera specialty coffees and investigate the problems in marketing them. The conclusions are: the coffee’s taste is the most important factor for consumers in deciding the coffee shop to buy specialty coffees; the medium acidity level (sour taste) is the most important factor for consumers in choosing specialty coffees to buy; and consumers prefer Sidikalang Robusta coffee the most, followed by Sumatera Mandheling and Sumatera Simalungun Arabica coffee.

Sensoproteomic Discovery of Taste-Modulating Peptides and Taste Re-engineering of Soy Sauce.

Soy sauce, one of the most common Asian fermented foods, exhibits a distinctive savory taste profile. In the present study, targeted quantitation of literature-known taste compounds, calculation of dose-over-threshold factors, and taste re-engineering experiments enabled the identification of 34 key tastants. Following the sensoproteomics approach, 14 umami-, kokumi-, and salt-enhancing peptides were identified for the first time, with intrinsic taste threshold concentrations in the range of 166-939 μmol/L and taste-modulating threshold concentrations ranging from 42 to 420 μmol/L. The lowest taste-modulating threshold concentrations were found for the leucyl peptide LDYY with an umami- and salt-enhancing threshold of 42 μmol/L. Addition of the 14 newly identified peptides to the taste recombinate (aRecDipeptides) increased the overall taste intensity and mouthfulness of the recombinate, and comparison with the authentic soy sauce confirmed the identification of all key tastants. Finally, these data as well as the quantitative profiling of several (non)-fermented foods highlight the importance of fermentation with respect to taste formation. On the basis of this knowledge, microorganisms with specific digestion patterns may be used to tailor the taste profile and especially the salt taste sensation of soy sauces.

Preliminary physiological, phenotypic, and probiotic characterization of Lactobacillus strains isolated from Anbaris-traditional Lebanese fermented dairy product

ABSTRACT In the present study, 30 lactic acid bacteria (LAB) strains were isolated from Anbaris, a traditional fermented dairy product manufactured in rural villages of Lebanon from goat milk with a distinct sharp taste, and identified as members of the Lactobacillus genus. Among these strains, twelve showed potential probiotic characteristics with acid and bile tolerance, angiotensin-converting enzyme (ACE) inhibitory activity, and antimicrobial capacity against Staphylococcus aureus, but not against E-coli. Pooled isolates have displayed a very high ACE inhibitory activity (>70%). These isolates also had a high tolerance to all pH values between 3.0 and 5.0, making Anbaris contain probiotic LAB that can cross saliva, upper and lower stomach, and the intestines. The isolates were also characterized using pulse-field gel electrophoresis (PFGE). The obtained results are the first to be collected on Anbaris. This increases the marketability of this product as a source of probiotics, nutritional, economical, and empowering women cooperatives in rural areas.