Fresh Taste Research Articles

Medicinal Plants Classification of Minangkabau and Mentawai; Structuralism Levi-Strauss Perspective

In 2012, research in medicinal plant species discovered around 297 different types in the Simanau and Maek villages of the Minangkabau region in West Sumatra, Indonesia. Sixty three of those were considered rare species, endangered with extinction. If it is studied deeply, it is possible that the types of medicinal plants in vilages of the Minangkabau region can amount to thousands of species. For this research, the structure of knowledge on practicing healer understood through ethnographic studies. This research result that the diversity and types of medicinal plants in Simanau village could be classified into four groups. This classification, known as ureh nan ampek, consisting of sitawa (antidote), sidingin (fresh taste), cikarau (defender) and cikumpai (destroyer). This suggests that the practicing healers have knowledge in recognizing the different types of plants that can be used for treatment, and have knowledge about how and what medicinal plants are used. This article attempts to understand the structure of knowledge of the practicing healers in Simanau village about the types and the classification of the medicinal plants.

Analisis Preferensi Konsumen Terhadap Sayuran Hidroponik Di Kota Sukabumi

There is society awerness in helat life style that makes consumer is more selective in choosing consumed vegetable. The hydroponic vegetable product that is free from pesticide becomes an alternative for consumer, which have health life style. The research aims at knowing how consumer preference toward hydroponic vegetable and knowing how consumer attitude toward a vegetable hydroponic attribute that is most consideration in a purchase decision. The research applied a descriptive method. Total respondents that were studied as much as 50 people by applying purposive sampling. Analysis design applied descriptive statistic and attitude analysis of fishbein multi-attribute. The resulting research declares consumer prefer hydroponic vegetable that has fresh level < 3 days, has a physical wide leaf which has no hole, different taste with conventional vegetable, type variety > 3 types, price < 5.000 IDR, and vegetable in the plastic package. The most consumer consideration attribute in purchase decision respectively is vegetable fresh level, leaf physic, package, vegetable taste, price, and type variety. The most vegetable type that is prefered by the consumer in pakcoy.

Effect of high hydrostatic pressure on enzyme activity in unpasteurized draft sake

ABSTRACTUnpasteurized draft sake has a potentially high market value, due to its fresh flavor and fruity taste, compared with conventional thermal-pasteurized sake. However, the shelf life of draft sake is limited. To increase the shelf life of draft sake, it is necessary to suppress flavor and taste deterioration resulting from inactivation of enzymes produced by koji-mold. Draft sake was treated with high hydrostatic pressure (HHP) of 200 to 500 MPa at −7 to 50°C to analyze the inactivation of α-amylases, glucose-forming enzymes, and acid carboxypeptidases. We found significant inactivation of enzymes produced by koji-mold in draft sake subjected to HHP treatment at both high and low temperature. However, HHP treatment at low temperature effectively inactivated enzymes while retaining the fresh flavor and fruity taste of draft sake.

Yield, quality, antioxidant, and sensorial properties of diced tomato as affected by genotype and industrial processing in Southern Italy

Research was carried out on processing tomato in Southern Italy in order to compare four round-prismatic type hybrids oriented to diced produce (4420, Miceno, Nemabrix, Impact as a control). The hybrid Nemabrix attained the highest marketable yield (180.9 t ha–1), due to both the highest number of fruit per plant and their mean weight (103.7 and 70 g, respectively), and it was not significantly different from the other genotypes in terms of processing efficiency both as a total and along dicing chain (67.8% and 65.6%, respectively). Lycopene attained the highest concentration in Nemabrix (155 mg kg–1), and β–carotene was most concentrated in 4420 and Miceno (2.8 mg kg–1). Significant differences arose between the genotypes with regard to the sensorial variables aspect, colour, taste, firmness, and fresh taste.

Comparative Analyses of Three Sterilization Processes on Volatile Compounds in Sugarcane Juice

Abstract. A better understanding of the changes in aroma during different treatments is beneficial for optimizing the processing parameters and sustaining the sensory quality of sugarcane juice. This study compared the aroma characteristics of sugarcane juice as subjected to thermal treatment (TT), membrane ultrafiltration (MU), and gamma irradiation (GI) using SPME-GC-MS and E-nose. Fresh juice (FJ) was used as the control group. Hexanal, 1-pentanol, 2-octanol, 3,6,9,12-tetraoxatetradecan-1-ol, and 1-penten-3-one were detected in FJ. Higher concentrations of alcohols, ketones, furans, and sulfur compounds led to higher response values of E-nose sensors S2, S6, S7, S8, and S9 for TT and GI treated juice. FJ and MU treated juice made up one group that had similar aroma characteristics based on principal component analysis. According to the results of correlation analysis, furans, furanones, ketones, and acids found in TT treated juice, 2,4-di-tert-butylphenol found in MU treated juice, and two phenols found GI treated juice might be the critical compounds that led to the off-odor of sugarcane juice. Dimethyl sulfide as an off-flavor compound was detected in all three processed juices. The natural fresh taste of sugarcane juice was better maintained with MU treatment than with TT or GI treatment.HighlightsDifferences in volatile profiles of sugarcane juices produced by four methods were documented.Aroma characteristics of four sugarcane juices were performed by E-nose.The critical compounds that led to the off-odor of sugarcane juice were obtained by PLSR.Aroma quality was best maintained after membrane ultrafiltration. Keywords: Aroma characteristics, Gamma irradiation, Membrane ultrafiltration, Sugarcane juice, Thermal treatment.

The development of technology of rickot cheese from whey, obtained using various coagulants

The problem of obtaining and rational use of whey proteins in human nutrition today is solved all over the world, traditional methods are being improved and new, more effective ways of processing milk whey, aimed at maximizing the withdrawal and use of its proteins, are being developed. The aim of the research was to develop the technology of albumin cheese ricotta from serum derived by the action of various coagulants. The raw material for cheese production was serum. For the study, two samples of cheese (with a threefold repetition) were made: Sample 1 - using serum formed during the fermentation of proteins with the participation of citric acid (normalized mixture + enzyme + citric acid); Sample 2 – using serum formed during protein mixing with the direct introduction of the fermentation culture (normalized mixture + enzyme + culture + calcium chloride). Determination of organoleptic and physico-chemical parameters in samples of albumin cheese, obtained from the developed technology, was carried out immediately after manufacture. The study of organoleptic characteristics of cheeses showed a similarity of indicators in samples 1 and 2. In particular, it was stated that pure, fresh taste and smell, with a specific albumin flavor, without foreign flavors and odors. Consistency in 1 sample was homogeneous, creamy, in 2 samples it was tender, but with a slight splinting. The color of the cheeses was white uniform throughout the mass. The lower acidity in the sample 2, which was at 17 °T, whereas in the sample 2 was higher – 20 °T. This, in particular, is explained by the use of citric acid for coagulation. The changes of microbiological parameters in the raw materials during storage, which consisted in the growth of the number of mesophilic anaerobic and optional aerobic microorganisms in two samples of cheese, were established. Given the permissible level of the number of mesophilic anaerobic and optional aerobic microorganisms in cheese not more than 1 × 105 CFU/g, the shelf life of two samples of cheese for 5 days. Indicators of titrated acidity during storage were correlated with changes in the number of mesophilic anaerobic and optional aerobic microorganisms. The mass fraction of moisture in the samples of cheese in the process of their storage decreased.

Gene Discovery of Characteristic Metabolic Pathways in the Tea Plant (Camellia sinensis) Using 'Omics'-Based Network Approaches: A Future Perspective.

Characteristic secondary metabolites, including flavonoids, theanine and caffeine, in the tea plant (Camellia sinensis) are the primary sources of the rich flavors, fresh taste, and health benefits of tea. The decoding of genes involved in these characteristic components is still significantly lagging, which lays an obstacle for applied genetic improvement and metabolic engineering. With the popularity of high-throughout transcriptomics and metabolomics, ‘omics’-based network approaches, such as gene co-expression network and gene-to-metabolite network, have emerged as powerful tools for gene discovery of plant-specialized (secondary) metabolism. Thus, it is pivotal to summarize and introduce such system-based strategies in facilitating gene identification of characteristic metabolic pathways in the tea plant (or other plants). In this review, we describe recent advances in transcriptomics and metabolomics for transcript and metabolite profiling, and highlight ‘omics’-based network strategies using successful examples in model and non-model plants. Further, we summarize recent progress in ‘omics’ analysis for gene identification of characteristic metabolites in the tea plant. Limitations of the current strategies are discussed by comparison with ‘omics’-based network approaches. Finally, we demonstrate the potential of introducing such network strategies in the tea plant, with a prospects ending for a promising network discovery of characteristic metabolite genes in the tea plant.

Effects of exogenous hormones like acc on germination of lettuce seeds

In order to investigate the effects of different exogenous hormones on the dormancy and germination of lettuce seeds, this paper soaks the lettuce seeds in ACC, GA, CaCl2 and SNP solutions with different concentrations, respectively, observes the quantity of lettuce seeds germinated, calculates the germination rate, and analyzes the optimum concentrations to break the period of dormancy and promote the germination of seeds to increase the germination rate of seeds. Through the observation of lettuce seeds soaked with ACC, GA, calcium chloride and SNP in different time periods, it is found that ACC, GA, calcium chloride and SNP solutions can all promote the germination of lettuce seeds. Lettuce falls within the Lactuca genus, the Asteraceae family. It likes cold climate and the suitable temperature for growth is 15-20°C. If the temperature exceeds 25°C, the high temperature in the leafy head will cause the necrosis and rot and poor growth of interior leaves (Song et al., 2013). The temperature for germination of seeds ranges between 15-20°C. If the temperature is higher than 25°C, the seed coat will not be able to absorb water, affecting the germination (Li et al., 2012). When lettuce is sowed in summer, it needs to be treated at a low temperature. After being soaked, it should be placed in the refrigerator freezer to accelerate germination and should not be sowed until the sprout turns white. Lettuce is rich in protein, sugar, vitamins, minerals and other nutrients. It is popular among consumers due to its crisp texture, fresh taste and fragrance and rich nutrition (Hu and Zhan, 2014). Few research has been conducted on the effects of exogenous hormones on the germination rate of lettuce seeds. This study takes lettuce seeds from the same source as the test material and conducts tests on the germination rate of lettuce seeds, trying to explore the effects of ACC, GA, CaCl2 and SNP solutions with different concentrations on the germination rate of lettuce seeds so as to improve the germination rate.

Analisis Brand Equity Pocari Sweat Dalam Persaingan Industri Minuman (Studi Kasus: Mahasiswa di Bogor)

<em>Isotonic drink is a new kind of product in Indonesian consumer goods. This kind of product entered Indonesian market in mid-80s. However, isotonic drink industry is growing up along with the increase of people’s welfare and awareness of body health. One of isotonic drinks marketed in Indonesia is Pocari Sweat, produced by PT Amerta Indah Otsuka, which is the market leader in Indonesian isotonic drink industry. High level of competition put more burdens on the producer. PT Amerta has to ensure that Pocari Sweat get a strong position on consumers’ minds. The objective of this research is to analyze Pocari Sweat’s brand equity. It covers several elements: brand awareness, brand association, brand’s perceived quality and brand loyalty. In order to see the overall competition among isotonic drinks, this research also involves several other brands such as ProSweat, Mizone, Aqua, and Coca-Cola. This research is conducted in three universities in Bogor; Bogor Institute of Agriculture (Institut Pertanian Bogor), Pakuan University and Ibnu Khaldun University. The result shows that in the element of brand awareness, Pocari Sweat is the most memorized brand. The association of brand image in brand association element shows that Pocari Sweat has two brand images: safe for health and fresh taste to kill thirst. Analysis on perceived quality with biplot method shows that Pocari Sweat has several attributive characteristics namely benefit, safe for health, eliminates dehydration and recharge stamina. Meanwhile, analysis in brand loyalty shows that Pocari Sweat doesn’t have a strong brand loyalty yet.</em>

PERBEDAAN pH SALIVA ANTARA BERKUMUR INFUSED WATER LEMON DAN INFUSED WATER STROBERI PADA PENGHUNI ASRAMA GRIYA BHAKTI HUSADA SEMARANG

ABSTRACT The degree of acidity of pH saliva is a way to measure the degree of acid or alkaline of the saliva liquid. Gargling is the simple way to maintain the cleanliness of the teeth and the mouth.the fruits which contain of sour taste are chosen, strawberry and lemon fruits are chosen than any other fruits because they contain sour taste and produce fresh taste. They can use to make infused water. The objectives of this research are to determine the alteration of pH saliva before and after given treatment or gargling using strawberry and lemon infused water. The researcher used Quasi Experimental or Experimental Pseudo Method. The researcher used pretest and posttest in the research design. The researcher divided two group designs. Both of them were given the same treatment by measuring the pH saliva before and after giving treatment. The sample of lemon infused water are 40 and the strawberry are also 40, so the total of the sample are 80 responden. Data analysis uses independent frequency and statistical distribusi of t-test. The result of the research are about the difference of pH saliva before and after given the treatment using lemon and strawberry infused water. The difference of average of pH saliva before anf after given the treatment using lemon infused water is 0,3. Then, the difference of average of pH saliva before and after given the treatment using strawberry infused water is 0,4. In conclusion, both of them are equally can recude pH saliva, but using strawberry infused water work much better than lemon. The need to do more of this research is using different fruit, such as grape, kiwi, and star fruit.Keywords : The degree of acidity of PH saliva, Lemon and Strawberry infused water

Effect of electrical field strength applied by PEF processing and storage temperature on the outgrowth of yeasts and moulds naturally present in a fresh fruit smoothie

Pulsed electrical field (PEF) technology offers an alternative to thermal pasteurisation of high-acid fruit juices, by extending the shelf life of food products, while retaining its fresh taste and nutritional value. Substantial research has been performed on the effect of electrical field strength on the inactivation kinetics of spoilage and pathogenic micro-organisms and on the outgrowth of spoilage micro-organisms during shelf life. However, studies on the effect of electrical field strength on the inactivation and outgrowth of surviving populations during shelf life are missing. In this study, we assessed the influence of electrical field strength applied by PEF processing and storage temperature on the outgrowth of surviving yeast and mould populations naturally present in fresh fruit smoothie in time.Therefore, an apple–strawberry–banana smoothie was treated in a continuous-flow PEF system (130L/h), using similar inlet and outlet conditions (preheating temperature 41°C, maximum temperature 58°C) to assure that the amount of energy across the different conditions was kept constant. Smoothies treated with variable electrical field strengths (13.5, 17.0, 20.0 and 24.0kV/cm) were compared to smoothies without treatment for outgrowth of yeasts and moulds. Outgrowth of yeasts and moulds stored at 4°C and 7°C was analysed by plating and visual observation and yeast growth was modelled using the modified logistic growth model (Zwietering model).Results showed that the intensity of the electrical field strength had an influence on the degree of inactivation of yeast cells, resulting in a faster outgrowth over time at lower electrical field strength. Outgrowth of moulds over time was not affected by the intensity of the electrical field strength used.Application of PEF introduces a trade-off between type of spoilage: in untreated smoothie yeasts lead to spoilage after 8days when stored at 4 or 7°C, whereas in PEF treated smoothie yeasts were (partly) inactivated and provided outgrowth opportunities for moulds, which led to spoilage by moulds after 14days (7°C) or 18days (4°C).

Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation

Membrane filtration of ground, surface, or sea water by reverse osmosis results in permeate, which is almost free from minerals. Minerals may be added afterwards, not only to comply with (legal) standards and to enhance chemical stability, but also to improve the taste of drinking water made from permeate. Both the nature and the concentrations of added minerals affect the taste of the water and in turn its acceptance by consumers. The aim of this study was to examine differences in taste between various remineralised drinking waters.Samples selected varied in mineral composition, i.e. tap water, permeate, and permeate with added minerals (40 or 120 mg Ca/L, added as CaCO3, and 4 or 24 mg Mg/L added as MgCl2), as well as commercially available bottled drinking waters, to span a relevant product space in which the remineralised samples could be compared. All samples were analysed with respect to their physical–chemical properties. Sensory profiling was done by descriptive analysis using a trained panel.Significant attributes included taste intensity, the tastes bitter, sweet, salt, metal, fresh and dry mouthfeel, bitter and metal aftertaste, and rough afterfeel. Total dissolved solids (TDS) was a major determinant of the taste perception of water. In general, lowering mineral content in drinking water in the range examined (from <5 to 440 mg/L) shifted the sensory perception of water from fresh towards bitter, dry, and rough sensations. In addition, perceived freshness of the waters correlated positively with calcium concentration. The greatest fresh taste was found for water with a TDS between 190 and 350 mg/L. Remineralisation of water after reverse osmosis can improve drinking quality significantly.

Improvement of green skin Indonesian mango ‘Arumanis 143’ by crossing with yellow skin cultivars

Although Indonesia is the fifth largest mango producer in the world, producing more than 2 million t per year, less than 0.1% of that amount is exported. This is due to the unappealing color of Indonesia mango skin. ‘Arumanis 143’, the best mango in Indonesia, has green skin predominantly and a dark brown base even in the ripe state. In 2006, Brawijaya University initiated the Mango Hybrid Program at Cukurgondang Mango Collection Garden, East Java, the objective of which was to improve skin color by crossing with ‘Podang Urang’ (local), ‘Swarnarika’ (Bangladesh), ‘Carabao’ (the Philippines), and ‘Haden’ (Florida). In 2008, their offspring seedlings were transplanted to a plantation at the Center of Horticultural Seed Institute, Pohjentrek, Pasuruan, East Java. In 2012, juvenile progenies (five years old) were induced to flower by treatment with paclobutrazol and ethepon, and flowers bloomed in June 2012. Harvesting was conducted gradually between September and October 2012, with consideration of ripeness. There were 75 progenies flowering and 46 fruiting out of 110 progenies. Two progenies, AS2 and PA4.1 were selected as novel hybrids on the basis of fruit characteristics, particularly fruit skin color, fruit weight, fruit number per tree and pulp taste. AS2 fruit weighs 430-675 g and has yellowish green skin, a fresh sweet taste, and, low fiber content. On the other hand, PA4.1 fruit weighs 400-500 g and has yellow skin, a moderate sweet taste, and low fiber content. PA4.1 is a promising cultivar for export whereas AS2 is promising for the domestic market. These results indicated that fruit skin color and fruit size were inherited dominantly by female parent.

A new resource of hepatic protectant, nor-oleanane triterpenoid saponins from the fruit of Stauntonia brachyanthera

Stauntonia brachyanthera Hand-Mazz., an evergreen shrub belonging to the family of Lardizabalaceae, is traditionally used in China to treat various diseases. Its fruit, zhuyaozi, is extremely popular in the southwest of China because of its fresh taste and abundant nutrients. The chemical study on this fruit resulted in the isolation of eight new nor-oleanane type triterpenoid saponins, brachyanthera acid A, brachyantheraoside A1–A5 and brachyantheraoside B6, B9, along with nine known compounds. Their structures were determined by extensive 1D and 2D NMR experiments along with HRESIMS analysis. Nine compounds including four new ones showed hepatoprotective activities against DL-galactosamine-induced toxicity in WB-F344 cells, with their survival rates being very close to that of bicyclol. Additionally, the results of the inhibitory study of brachyantheraoside A5 (15) on 4-MU glucuronidation indicated its less probability leading to drug–drug interaction, which revealed that brachyantheraoside A5 and its analogues might be new safe leading compounds for further investigation as hepatoprotectants.

Effects of High Hydrostatic Pressure Treatment on the Qualities of Cultured Large Yellow Croaker (P seudosciaena crocea ) during Cold Storage

This study was carried out to evaluate the effect of high hydrostatic pressure (HHP) on quality changes of muscle in cultured yellow croaker during storage at 4C. Quality parameters including pH, water activity (Aw), total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and trimethylamine (TMA), as well as total viable count (TVC), were determined immediately after treatment and during storage at 4C. Results showed that pH, TBA and TMA content increased significantly with the increasing pressure, while Aw and TVB-N content decreased as pressure increased. The growth of TVC was significantly inhibited with increasing pressure. pH and Aw of Pseudosciaena crocea muscle increased immediately after pressure treatment, but then reduced during the storage. After the treatment at 500 MPa for 15 min, the TVB-N, TMA and the total colony count were effectively controlled up to day 45. Practical Applications This study was carried out to evaluate the effect of high hydrostatic pressure on quality changes of cultured yellow croaker (Pseudosciaena crocea) muscle during storage time at 4C. P. crocea is a type of seawater fish with relative high commercial value. Also, it is an important breed in mariculture due to its rich nutrition and good health protection function. High hydrostatic pressure processing technology has an influence on quality changes of cultured yellow croaker. Therefore, it can, to some degree, influence the quality of products and effectively extend their shelf life by preserving their fresh taste and smell. The adoption of high hydrostatic pressure processing technology promotes P. crocea's fresh-keeping industry, increases its commercial benefits and pushes it ahead towards a sustainable development.

Storage test on apple juice after ultrasound treatment

Apple juice, for its sensory and nutritional qualities, is consumed by people of all ages. Apples are an excellent source of several phenolic compounds and the presence of polyphenols is recognized for their health promoting antioxidant properties. Thermal pasteurization of fruit juices is the conventional method used for their preservation. Therefore, this constitutes the most extensively available methods for the inactivation of microorganisms in fruit juices but it causes side effects on their flavour and nutritional quality. Consumers tend to prefer recently extracted juices with fresh taste and minimal flavor or vitamin losses. To meet consumers’ demand, among the novel technologies that involve non-thermal processes, power ultrasound have been investigated as an alternative to conventional heat treatments. Objective of this study was to evaluate the effectiveness of the use of ultrasound in an attempt to maintain the organoleptic characteristics typical of a natural apple juice. In particular, it was evaluated the action on the microflora residing and shelf life of the product through microbiological and sensory analyses. Juice treated with ultrasound highlighted a reduction of aerobic mesophilic counts and psychrophilic bacteria respectively about 3 and 5 log CFU/mL and an enhanced yeast growth. The general opinion expressed by the panelist was in favour of the sonicated juice. This preliminary study showed that non-thermal methods such as power ultrasound technology may give new opportunities to develop fresh-like apple juice.

과열증기와 초고압 처리법을 적용한 간장 소스의 냉장저장 중 품질 특성 변화

본 연구에서는 한식에서 활용도가 높은 간장 소스를 생산할 때 새로운 가공 기술인 과열증기와 초고압 기술을 적용해보고, 저장기간 동안(<TEX>$5^{\circ}C$</TEX>, 30일) 그 품질의 변화를 비교 하였다. 소스 제조에 앞서 사과, 양파, 마늘을 과열증기로 전처리하였으며, 그 결과 저장기간(0,7일)동안 PPO의 활성이 억제되고 색과 BP의 변화가 거의 없음을 확인하였고, 관능적으로 색, 향, 맛, 질감 및 전체적인 기호도도 우수한 것으로 나타났다. 이후 과열증기로 전처리한 재료를 첨가하여 간장소스를 제조하였고 열 또는 초고압을 이용하여 살균처리 하였다. 저장기간(0,7,14,30일) 동안 소스의 품질 특성을 분석한 결과, 살균방법에 따라 염도, 당도, pH에는 큰 차이가 없었다. 색도 측정 시 과열증기로 전처리하지 않은 재료를 첨가한 간장 소스에 비해 과열증기로 전처리한 재료를 첨가한 간장 소스에서 L값이 유의적으로 높았으며, 특히 살균 방법에 따라서는 초고압 처리한 경우 L값이 높게 유지되었다. 일반 세균은 열 또는 초고압 살균 시 저장기간 동안 4 log CFU/g 이하를 유지하고 있었으며, 대장균 과 B. cereus는 모든 군에서 검출되지 않았다. 소스의 점도는 열 또는 초고압 살균한 군에서 저장기간 동안 유지되었으며, 살균하지 않은 군은 점차 감소하였다. 간장 소스를 이용하여 만든 불고기의 관능검사 결과, 과열증기 전처리와 초고압 살균을 병행한 군에서 색, 향, 전체적인 기호도가 유의적으로 높게 평가되었으며, 짠 맛과 단 맛은 처리방법에 따라 큰 차이를 보이지 않았다. 즉, 사과, 양파, 마늘을 과열증기로 전처리한 후 간장 소스를 제조하고, 소스 살균을 위해 비가열 살균 방법인 초고압으로 처리했을 때 냉장 저장 중 품질 특성이 가장 좋은 것으로 나타났다. 이상의 결과를 종합해 볼 때 냉장 유통 간장 소스 제조 시 품질이 유지되고 관능적으로 우수하며, 위생적으로 안전한 소스를 생산하기 위해 과열증기와 초고압 기술이 적용될 수 있을 것으로 사료된다. Seasoned soy sauce is one of the popular seasoning sauces added to the Korean traditional foods such as Bulgogi, Galbi. However, industrially processed sauces have poor sensory quality because of heating treatment for sterilization. The purpose of this study was to develop seasoned soy sauce having fresh taste and good quality by applying superheated steam (SHS) and high hydrostatic pressure (HHP) technologies. To maintenance the sauce qualities, food materials such as apple, onion, and garlic were pretreated with SHS (heater <TEX>$100^{\circ}C$</TEX>, steam <TEX>$280^{\circ}C$</TEX>, 30 s~1 min 30 s) before mixing with other ingredients. During storage of 7 days, color, pH, and browning potential of SHS treated samples (apple, onion and garlic) did not change and also polyphenol oxidase was inactivated (p<0.05). The seasoned soy sauce including SHS treated materials was sterilized by thermal process (<TEX>$85^{\circ}C$</TEX>, 30min) or non-thermal process, HHP (550 MPa, <TEX>$5{\sim}10^{\circ}C$</TEX>, 3 min). In SHS+HHP treated sauce, salinity, sugar contents, lightness, viscosity did not change (p<0.05), and total viable cell counts were detected below 4 log cycle at <TEX>$5^{\circ}C$</TEX> for 30 days. E.coli and B.cereus are not determined in all samples. In sensory evaluation, Bulgogi prepared with SHS+HHP treated sauce was more acceptable than others.

Macam dan Dosis Pupuk Organik terhadap Hasil dan Kadar Antosianin Kelopak Bunga Rosela (Hibiscus sabdariffa)

Title: Kinds and doses of organic fertilizers on the yield and anthocyanin content of Roselle calyx ( Hibiscus sabdariffa ). A Roselle petal has fresh taste and attractive red color. In addition to containing high vitamin C which also contains the pigment anthocyanin, can be processed into several products that have high economic value. Drug efficacy from Rosella interest include lowering high blood pressure, lower levels of fat and cholesterol, blood circulation, stop cough and facilitate defecation. Increasing crop productivity can be done by providing additional nutrients through the selection of appropriate types of fertilizer, effective and efficient. Vermicompost and fermented organic fertilizer, besides containing the elements necessary macro plants also contains elements such as micro-and growth hormone auxin, cytokinin and gibberellins. The research aims to find out kind of organic fertilizer and the correct dosage to improve results rosella flower petals with high anthocyanin content. Research was done in Jumantono Village, Karanganyar. Is a field trial, RAKL nested with treatment: Various Organic Fertilizers: Bokhasi, Casting, and compost. Dose of fertilizer each: 3; 6; 9 tons / ha. Conclusion, vermi fertilizer to increase growth and yield of Roselle calyx higher compared with fermented manure and compost, vermi fertilizer 9 t / ha is able to provide the highest dry weight of petals compared with the dose and under control. While fertilizer fermented 6 t / ha have been able to increase yields and high dose up to 9 t / ha increase in the result does not mean; dose of compost and fermented which gives a high anthocyanin content is 9 t / ha, while the dose of fertilizer Vermicompost 6 t / ha have been able to provide a high anthocyanin content and increased the dose to 9 t / ha increment is not significant. Keywords: anthocyanin, Hibiscus sabdariffa, organic fertilizer, Vermicompost

Evaluation of Pulasan (Nephelium ramboutan-ake) Genetic Diversity in Bogor, West Java, Using Microsatellite Markers

Pulasan (Nephelium ramboutan-ake (Labill.) Leenh) fruit is highly similar to rambutan rapiah (Nephelium lappaceum) fruit with ovate shape, sweet and sour fresh taste, but it has a thick rind. The diversity of pulasan is little informed including in Bogor. The objective of this study was to analyze the genetic diversity of pulasan from Bogor revealed by microsatellite marker. The DNA of 63 individuals from 10 populations of pulasan were extracted using CTAB method and amplified using two primer sets, LMLY6 (GA)9(CA)2(GA)4 dan LMLY12 (CT)11. DNA amplification product was visualized and arranged in a matrix of binary data then analyzed the value of the number of different alleles (Na), the number of effective alleles (Ne), Shannon information index (I), heterozygosity (He), and the percentage of polymorphism (PLP). The results of the analysis showed the highest genetic diversity was found in North Bogor (He=0.313). The genetic diversity within a population (61%) was higher than that among populations (39%). A dendrogram was constructed using the Unweighted Pair Group Method with arithmetic Mean (UPGMA). The similarity index ranged from 52 to 100% that means there are close relationships among individuals. Cluster analyses grouped some individuals originated from different locations in the same group. The levels of heterozygosity within a population was determined by the history of each individual in a population.

Organic and conventional nonflavored yogurts from the Italian market: study on sensory profiles and consumer acceptability

The sensory properties of food products are an important success factor, especially in the organic market, where many producers and distributors of organic food claim superior taste for their products compared to the conventional alternative. For this reason consumer expectations and preferences, as well as the sensory properties of conventional and organic yogurt, have to be investigated in depth. In this work, the sensory profiling and consumer data of six nonflavored organic and conventional Italian yogurts were elaborated. Some results on the data segmentation (heavy and light users of organic food) and on the effect of information on liking (blind and labeled test) were obtained. Multivariate analysis was carried out to study how the sensory characteristics of 'natural yogurts' drive consumer liking. Consumers' preferences were oriented towards a creamy mouthfeel and smooth visual appearance and for a less acid and fresh taste. In particular, a conventional yogurt was the least accepted, because it was not creamy enough. This paper shows there is room to improve unflavored yogurt to better meet consumer expectations. Sensory profiling did not allow a distinction in odor/taste/texture between organic and conventional samples. However, three of four organic samples were in the region of highest consumer acceptability, fitting well consumers' preference. There was no clear tendency that heavy or light users scored differently in the blind and labeled tests regarding overall liking but, for all, the most liked conventional yogurt scored higher when labeled as organic.