Fragrant Aroma Research Articles

YELLOW CORN BISCUITS FOR EARLY CHILDHOOD: HIGH ENERGY AND BETA-CAROTENE

Snacks which are most widely consumed by early childhood are biscuits. The conventional raw ingredients of biscuits are varied with yellow corn starch, which contains beta-carotene. The composition of yellow corn biscuit consists of 50% yellow corn starch, 40% wheat flour, and 10% cornstarch, and butter. The use of butter was varied in 25%, 30%, and 35%. An analysis was conducted on its energy content, protein, fat, and beta-carotene, as well as acceptance. The results of the study showed nutrient content was not entirely different from the use of margarine 25% and 35%, the energy was 441-468 kcal, protein was 6.4 to 7.3%, fat was 18.3 to 21.7%, and beta-carotene 2,721 -4,134 mg. The energy density of corn biscuits was 3.5 - 3.9 g / 1000 kJ. Yellow corn biscuits were considered as high-energy biscuits (> 400 kcal). The organoleptic test of the biscuits in early childhood conducted on all indicators (color, aroma corn, fragrant aroma, and crispness, sweet and savory taste) showed that the biscuits were categorized as likable. The use of different percentage of margarine is not significant concerning the acceptability of biscuits, except for the aspect of the fragrance and sweetness between the use of margarine 30% to 35%. Industrial-scale production is necessary for the dissemination of the consumption of yellow corn biscuits with margarine 35%, in particular for the early childhood

SISTEM PENGENDALIAN SUHU DAN PEMANTAUAN KELEMBABAN BIJI KOPI PADA MESIN PENYANGRAI BERBASIS ARDUINO 2560

Anggi Permana, Iman Setiono, in this paper explain that along with the development of modern times. Technological advancements were increasingly found in manufacturing products, everything was done to be easy and practical. These products are made with the aim of helping human work. However, not all manufacturing products are automated. Some products still work manually. Therefore, we are required to be able to innovate by changing the manual process with a more efficient method by using products that are automatic. One tool is the roasting machine for coffee beans. Currently on the market it is rare for automatic coffee roasters to be designed. Most coffee roasters are done manually, use hand mixers, and use wood stoves or gas stoves. This situation becomes less efficient where the roasting is still using the hands, causing it to ripen evenly and burn. Though to get the right coffee is from the roasting process. Roasting determines the color and variety of flavors of coffee to be consumed. The effect of temperature and time also affects the results of roasting, even when roasting here we monitor the thickness of coffee beans. to produce good roasting. The principle is to give the right amount of time and the right temperature so that coffee will not only have a fragrant aroma but also create the right taste. To solve the problem, in this article we made coffee bean roasters. This coffee bean roasting system is based on Arduino MEGA type 2560. The roasting process uses the mlx90614 sensor and DHT11 sensor to monitor the moisture of coffee beans that will be displayed on the 7-segment. The heating media used is using heat elements instead of stoves. This tool is able to roast as much as 400 grams of coffee. It is expected that the roasting machine of coffee beans will be more optimal Keywords: Arduino MEGA, heat element, DHT11 sensor, MLX90614 sensor and, 7-segment. ReferencesMusbikhin. 2011. Penegertian sensor dan macam-macam sensor. (http://www.musbikhin.com/pengertian-sensor-dan-macam-macam-sensor). diakses tanggal 4 juni 2017.Ardy, faisal. 2016. Pengertian DHT11. (https://docslide.net/documents/2012-2-00944-sk-bab2001pdf.html). diakses tanggal 4 juni 2017.Elok, Dhinda. 2016. Aplikasi Arduino Untuk Monitoring Dan Setting Suhu Piringan Logam Dengan Sensor MLX90614 Pada Aplikasi Pemanas Roti. Tugas Akhir. Tidak diterbitkan. PSD III Teknik Elektro Universitas Diponegoro, Semarang.Ecadio. 2017. Teori arduino. (http://ecadio.com/belajar-dan-mengenal-arduino-mega). diakses tanggal 30 april 2017.Syahwil, muhammad. 2017. Panduan Mudah Balajar Arduino Menggunakan Simulasi Proteus. Andi Offset. jakartaKho, Dickson. 2017. Pengertian 7segment. (http://teknikelektronika.com/pengertian-seven-segment-display-layar-tujuh-segmen/). diakses tanggal 2 mei 2017.Permata, Redi. (2016). Rancang Bangun Sistem Pengontrol BATCH MIXER Pada Industri Minuman Dengan Metode PID Berbasis Arduino Uno R3. Tugas Akhir. Tidak diterbitkan. PSD III Teknik Elektro Universitas Diponegoro, Semarang.Restiawan, Masde. (2016). Otomatisasi Pengatur Suhu Dan Waktu Pada Penyangrai Kopi ( Roaster Coffee ) Berbasis Atmega 16 Pada Tampilan Lcd ( Liquid Crystal Display). Tugas Akhir. Tidak diterbitkan. PSD III Teknik Elektro Universitas Diponegoro, Semarang.

Variasi Penambahan Tepung Daun Kelor (Moringa Oleifera Lam.) pada Pembuatan Flakes Ditinjau dari Sifat Fisik, Sifat Organoleptik dan Kadar Kalsium

Background:Moringa (Moringaoleifera Lam.) Is a plant of high nutritional value, grows scattered in the tropics and sub-tropics, but utilization is still low. Each section has its benefits Moringa one part is the Moringa leaves contain a high calcium. In 100 grams of material, fresh Moringa leaves contain as much as 440 mg of calcium in the form of flour whereas if it contains as much as 2,003 mg of calcium. One of its use in the manufacture of flakes added.
 Objective: Know the difference physical harateristi, organoleptic characteristic and calcium levels in flakes variations addition of
 Moringa leaf powder.
 Methods: The study is a randomized experimental design with simple, includes four kinds of treatments, two replications with two experimental units. Observations of physical characteristic were analyzed by descriptive, the organoleptic characteristic of data analysis using statistical test Kruskal-Wallis continued Mann-Whitney and methods of test calcium content using permanganometri then the data were analyzed descriptive.
 Results: The physical characteristics of flakes greenish-yellow, slightly fragrant aroma typical of flakes, rather unpleasant taste typical of Moringa leaves and a slightly crunchy texture. Organoleptic characteristics the color of flakes with moringa leaf powder 5%, the aroma of the flakes without addition moringa leaf powder, the flavour of flakes with additions moringa leaf powder 5% and the texture of flakes with additions moringa leaf powder 7,5% most prefered panelist and high levels calcium of flakes with additions 10% moringa leaf powder.
 Conclusion: There is a difference variations addition of moringa leaf powder on physical, organoleptic characteristic (color) and the
 level of calcium flakes.Flakes with the addition of 5% moringa leaf powder is the most prefered panelist.
 
 Keywords:Moringa Leaf Flour, Flakes, Physical characteristic, organoleptic, Calcium

De novo transcriptome sequencing and comparative analysis to discover genes related to floral development in Cymbidium faberi Rolfe.

Cymbidium faberi is a traditional orchid flower in China that is highly appreciated for its fragrant aroma from its zygomorphic flowers. One bottleneck of the commercial production of C. faberi is the long vegetative growth phase of the orchid and the difficulty of the regulation of its flowering time. Moreover, its flower size, shape and color are often targeting traits for orchid breeders. Understanding the molecular mechanisms of floral development in C. faberi will ultimately benefit the genetic improvement of this orchid plant. The goal of this study is to identify potential genes and regulatory networks related to the floral development in C. faberi by using transcriptome sequencing, de novo assembly and computational analyses. The vegetative and flower buds of C. faberi were sampled for such comparisons. The RNA-seq yielded about 189,300 contigs that were assembled into 172,959 unigenes. Furthermore, a total of 13,484 differentially expressed unigenes (DEGs) were identified between the vegetative and flower buds. There were 7683 down-regulated and 5801 up-regulated DEGs in the flower buds compared to those in the vegetative buds, among which 3430 and 6556 DEGs were specifically enriched in the flower or vegetative buds, respectively. A total of 173 DEGs orthologous to known genes associated with the floral organ development, floral symmetry and flowering time were identified, including 12 TCP transcription factors, 34 MADS-box genes and 28 flowering time related genes. Furthermore, expression levels of ten genes potentially involved in floral development and flowering time were verified by quantitative real-time PCR. The identified DEGs will facilitate the functional genetic studies for further understanding the flower development of C. faberi.Electronic supplementary materialThe online version of this article (doi:10.1186/s40064-016-3089-1) contains supplementary material, which is available to authorized users.

Curry leaf (Murraya koenigii L. Spreng) as a functional food

Use of Indian spices in preventive and therapeutic medicine is being practiced in India since times immemorial. Curry leaves ( Murraya koenigii ) is a leafy spice used in Indian cookery for its fragrant aroma. Curry leaves are rich in fibres, minerals and vitamins such as calcium, iron, phosphorus and carotene, niacin, vitamin B 2 and vitamin C. Traditionally curry leaves are used in the treatment of various diseases which includes Diabetes mellitus, body pain, inflammation, and vomiting and kidney pain, blood disorders and in treatment of poisonous bites. The functional compounds of curry leaves includes oxalic acid, vitamin A, bicyclomahanimbicine, cyclomahanimbine, murrayastine, coumarine, koenidine and pypayafolinecarbazole Bioactive compounds of curry leaves like carbazole alkaloids and essential oils are proven to have many functional properties like antioxidant, antimicrobial, antitumor, antidiabetic, hypercholesteremic and many more. Curry leaves are used in Indian dishes in different forms, such as, fresh, dried and powdered. Dehydration is the most feasible way of preservation of curry leaves. Methods of preservation and techniques of dehydration affects the nutrient composition. The present review summarizes studies on the nutraceutical potential, nutritional composition and effect of processing on the bioactive compounds of curry leaves.

Feasibility study on estimation of rice weevil quantity in rice stock using near-infrared spectroscopy technique

Thai rice is favored by large numbers of consumers of all continents because of its excellent taste, fragrant aroma and fine texture. Among all Thai rice varieties, Thai Hommali rice is the most preferred. Classification of rice as premium quality requires that almost all grain kernels of the rice be perfectly whole with only a small quantity of foreign particles. Of all the foreign particles found in rice, rice weevils can wreck severest havoc on the quality and quantity of rice such that premium grade rice is transformed into low grade rice. It is widely known that rice millers adopt the "overdose" fumigation practice to control the birth and propagation of rice weevils, the practice of which inevitably gives rise to pesticide residues on rice which end up in the body of consumers. However, if population concentration of rice weevils could be approximated, right amounts of chemicals for fumigation would be applied and thereby no overdose is required. The objective of this study is thus to estimate the quantity of rice weevils in both milled rice and brown rice of Thai Hommali rice variety using the near infrared spectroscopy (NIRS) technique. Fourier transforms near infrared (FT-NIR) spectrometer was used in this research and the near-infrared wavelength range was 780–2500 nm. A total of 20 levels of rice weevil infestation with an increment of 10 from 10 to 200 mature rice weevils were applied to 1680 rice samples. The spectral data and quantity of weevils are analyzed by partial least square regression (PLSR) to establish the model for prediction. The results show that the model is able to estimate the quantity of weevils in milled Hommali rice and brown Hommali rice with high [Formula: see text] of 0.96 and 0.90, high RPD of 6.07 and 3.26 and small bias of 2.93 and 2.94, respectively.

Deep Sequencing-Based Analysis of the Cymbidium ensifolium Floral Transcriptome

Cymbidium ensifolium is a Chinese Cymbidium with an elegant shape, beautiful appearance, and a fragrant aroma. C. ensifolium has a long history of cultivation in China and it has excellent commercial value as a potted plant and cut flower. The development of C. ensifolium genomic resources has been delayed because of its large genome size. Taking advantage of technical and cost improvement of RNA-Seq, we extracted total mRNA from flower buds and mature flowers and obtained a total of 9.52 Gb of filtered nucleotides comprising 98,819,349 filtered reads. The filtered reads were assembled into 101,423 isotigs, representing 51,696 genes. Of the 101,423 isotigs, 41,873 were putative homologs of annotated sequences in the public databases, of which 158 were associated with floral development and 119 were associated with flowering. The isotigs were categorized according to their putative functions. In total, 10,212 of the isotigs were assigned into 25 eukaryotic orthologous groups (KOGs), 41,690 into 58 gene ontology (GO) terms, and 9,830 into 126 Arabidopsis Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways, and 9,539 isotigs into 123 rice pathways. Comparison of the isotigs with those of the two related orchid species P. equestris and C. sinense showed that 17,906 isotigs are unique to C. ensifolium. In addition, a total of 7,936 SSRs and 16,676 putative SNPs were identified. To our knowledge, this transcriptome database is the first major genomic resource for C. ensifolium and the most comprehensive transcriptomic resource for genus Cymbidium. These sequences provide valuable information for understanding the molecular mechanisms of floral development and flowering. Sequences predicted to be unique to C. ensifolium would provide more insights into C. ensifolium gene diversity. The numerous SNPs and SSRs identified in the present study will contribute to marker development for C. ensifolium.

Uji Daya Hasil Sepuluh Galur Baru Tanaman Padi (Oryza Sativa L.) Rakitan Politeknik Negeri Lampung

Rice is the staple food of Indonesia's population. Widespread food shortages in a country will lead to economic insecurity, social and political. Assemble new type of rice varieties for high yield, biotic and abiotic stress resistance, with good quality rice is a solution to cope with food shortages. Polinela been assembling some new strains of rice germplasm by using superior character in quantity and quality. Research purposes (1) Knowing what superior character possessed by a new strain of rice Polinela assemblies, (2) Knowing where the strain that has a high yield potential. The study was conducted in Polinela April to August 2012. Research conducted with Randomize Completly Block Design (RCBD). Treatment consisted of 10 new strains of rice assemblies Polinela 4th generation (F4), repeated three times. To know the differences between the treatment then continued with Least Significant Different (LSD) on stage 5%. The variables measured were: maximum plant height, maximum number of shoots, number of productive shoots, number of grains per panicle, number of filled grains per panicle, panicle length, grain 1000 grain weight, grain yield per clump, and grain yield per hectare. Organoleptic tests carried out on the aroma and texture of rice or rice flavor. Results showed (1) All new rice strains quantitatively Polinela assemblies have a high yield potential, which is between 7.4 tonnes /ha until 10:34 tonnes /ha, (2) Strain B3, D2, D3, F2, and F3 have high yield potential between 8.4 tons / ha to 10.3 t / ha, as well as having quality taste fluffier rice with a slightly fragrant aroma (rather sweet) until fragrant (fragrant). Keywords: Power Test Results, ten strain of rice assemblies Polinela

PERILAKU KONSUMEN TERHADAP MANGGAARUMANIS DI TIGA KOTA BESAR DI INDONESIA

ABSTRACT The value of imports of fruit in Indonesia also continued to increase, and in the reality import of the fruit is not least of which is a tropical fruit that can be grown in this country and has been cultivated on a massive scale by farmers, one of themis mango ofArumanis. On the other hand, consumer behavior tend to be very complex and is influenced by emotions, motives and attitudes.For the reason the understanding of concerning behavior of consumer become relevant because the information generated has aspects to like to (a) devise a strategy development, production and marketing of the product, (b) compile policy of public related to protection of consumer and producer and (c) continue with new ideas to producers to not merely sell products and to consumers to be more careful and prudent in making decisions.Research location is three metropolisincluding especial consumer of horticulture product that is Jakarta (DKI), Bandung ( West Java) and Padang ( West Sumatra). Responden of consumer survey is selected household consumer at random. Amount of consumer responder in] third the town is West Java = 123 people; Glorious DKI = 110 West Sumatra and people = 106 people, become totally = 339 people.The main analytical tool used is descriptive statistics, cross tabulation, chi square test and the Kruskal Walls to determine the relationship of various product attributes and socio-economic conditions through the use of SPSS statistical program. The results showed the majority of respondents have age between 30-49 years or are of childbearing age, with the majority of education above high school and is a housewife who works.Somewhat different characteristics occurred in Padang where housewives mostly working (70.8%), education SLTA large enough (61.3%), while in Bandung partially big housewife does not work (53.7%). Taste is an indicator of the most dominant in the purchase arumanis mango, flesh color followed. The first criterion is the most preferred by consumers in the city of Jakarta and Padang having arumanis mango scent, 4biji/kg fruit size, price Rp. 4,000-Rp. 6.999/kg, was the order of the two is the fragrant aroma of mango Arumanis, 2biji/kgfruit size, price Rp. 4000 to Rp. 6.999/kg, is for the city of Bandung was the first order is preferred by consumers that have a mango Arumanis fragrant aroma, fruit size 2biji/kg, price Rp. 4,000-Rp. 6.999/kg and order both mango Arumanis having fragrant aroma, fruit size 4biji/kg, price Rp. 4,000-Rp. 6.999/kg. Keywords: Mango of Arumanis; Consumen behavior; Jakarta; Bandung; Padang

Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions

SummaryThe aroma produced in glucose–amino acids (individual and in combination) Maillard reaction, under acidic conditions at 100 °C were determined and compared by trained panellist. Proline produced pleasant, flowery and fragrant aroma. Phenylalanine and tyrosine produced dried roses aroma. Alanine produced fruity and flowery odour, while aspartic acid and serine both produced pleasant, fruity aroma. Arginine, produced a pleasant, fruity and sour aroma at pH 5.2, but not at its natural pH. Glycine, lysine, threonine and valine produced a pleasant caramel‐like odour. Isoleucine and leucine gave off a burnt caramel aroma. Methionine developed a fried potato odour. Cysteine and methionine produced savoury, meaty and soy sauce‐like flavours. A combination of these amino acids produced different types of aroma, with the stronger note dominating the odour of the mixture. This study will help the prediction of flavour characteristics of hydrolysates from different protein sources.

Sensory Testing of Australian Fragrant, Imported Fragrant, and Non-fragrant Rice Aroma

A large consumer panel of mixed age, genders, and cultural background participated in a series of triangle tests involving the aroma of rice samples obtained from retail outlets. The group could, as a whole, distinguish between Australian fragrant (AF) and non-fragrant (NF) rice and between AF and imported fragrant (IF) rices based on aroma. The ability to discriminate between the samples varied with age, gender, and cultural background. In addition descriptions of the aromas by participants implied that the aroma of AF rice was preferable to that of both the IF and Australian NF rice. The NF rice contained approximately twice the amounts of 2-hexenal[E], nonanal, 2-pentylfuran, and 2-octenal[E], and significantly more 2-nonenal[E] and hexanal, compared to the fragrant rices. 2-Acetyl-1-pyrroline (2AP) was present in both fragrant rices but not in the NF sample. The AF rice contained twice the amount of 2-heptenal[E] and three times the amount of 2-decenal[E] and 2,4-decadienal[E,E] compared to the IF rice. The concentrations of significant aroma volatiles were linked to aroma descriptions of the rices.

Volatile compounds in virgin olive oil: occurrence and their relationship with the quality

The stimulation of the human sensory receptors by volatile compounds present in virgin olive oils gives rise to the sensory attributes that describe its delicate and fragrant aroma. The composition of the volatile compounds and their biogenesis is briefly illustrated. Analytical methodologies for evaluating the volatile fraction and the sensory properties of virgin olive oils are elucidated. Compounds responsible for typical flavours are examined and the influence of the main factors on the composition of volatile compounds is discussed. The origin of off-flavours are also described and the consequent changes of volatile composition and of sensory characteristics are analysed. The relationships between volatile compounds and sensory attributes are discussed.

Changes in Volatile Components of Paddy, Brown and White Fragrant Rice During Storage

Paddy rice from an Australian fragrant variety, YRF9, was dehulled and milled. A total of three samples—the original paddy and the resulting brown and white rices obtained by dehulling and/or milling—were then stored for 3 months at 30°C and 84% relative humidity under atmospheric pressure, or under a vacuum of about 150 Pa. Before storage, a sample was dehulled and milled and the volatile components were isolated from the resulting white rice using a modified Likens–Nickerson simultaneous distillation–extraction unit (SDE). After storage, the paddy and brown rices were dehulled and/or milled as appropriate and the volatile components were isolated from the resulting white rices, as well as that stored in the white rice form, using the same SDE technique. Rice stored under both sets of conditions acquired a slightly musty, rancid odour, the more so for the sample stored in air. During storage in air, there was an increase in the level of total volatile compounds in all three forms of rice, which was far greater for the white rice. This increase was largely due to aldehydes and ketones commonly formed as a result of lipid oxidation processes. This indicates that, when stored in air, the fragrant aroma character was retained better in brown and paddy rice than in white rice, because the development of off-flavours was inhibited by the protective layers of bran and hull. However, during vacuum storage, total and neutral volatiles decreased in all stored rices, with acidic and basic fractions being relatively unchanged. The volatiles profile of white rice stored under reduced pressure was closer to that of the fresh rice than were those of the equivalent storage samples of either the brown or paddy rices. During storage, the content of 2-acetylpyrroline, a compound that contributes greatly to the favourable character of fragrant rices, decreased to the extent of around 40–50% no matter what the form of the rice, or the condition of storage. It is thus concluded that, while it was found possible to inhibit the development of off-flavours to some extent, no way was found to assist the preservation of the desirable flavour compound, 2-acetylpyrroline.

What Is Meant by the Fact that Piaoxiang Restaurant Was Twice Suspended?

To restore and develop suitably the individually owned businesses in cities and towns is an important policy of the party. In some places, however, this work is currently making slow progress. Some individual enterprises have even surrendered their licenses and suspended operation. Why? Recently, when we were on a reporting assignment in Rongcheng, a small town in Jieyang county, we found that the "leftist" influence was the main obstacle to restoring and developing individual business. A revealing case in point is the Piaoxiang (Fragrant Aroma) Restaurant, which was forced to suspend business twice.