Orange Juice Research Articles

A Comparative Analysis of Folate and Mineral Contents in Freshly Squeezed and Commercial 100% Orange Juices Available in Europe

A Comparative Analysis of Folate and Mineral Contents in Freshly Squeezed and Commercial 100% Orange Juices Available in Europe

An electrochemical sensor for simultaneous voltammetric detection of ascorbic acid and dopamine enabled by higher electrocatalytic activity of co-modified MCM-41 mesoporous molecular sieve

It is of great value to develop effective methods for accurately and simultaneously detecting ascorbic acid (AA) and dopamine (DA) in the field of biochemistry. This work reports a nonenzymatic electrochemical sensor for the simultaneous detection of AA and DA by employing a Co-modified MCM-41 (CoMCM-41) mesoporous molecular sieve as an efficient electrocatalytic material, which was synthesized by a two-step hydrothermal method. Subsequently, the high structural organization of the CoMCM-41 mesoporous structure was characterized, and the electrocatalytic performance of CoMCM-41 toward AA and DA oxidation was then evidenced by the catalytic effect of different electrodes modified with or without CoMCM-41. By virtue of the superior electrocatalytic activity of the CoMCM-41, a much wider peak potential difference (ΔEpa) of 310 mV was obtained for the oxidation of AA and DA in their mixture solution, and the parameters that influenced the electrochemical signals of the modified electrode were also optimized. Under optimal conditions, a good linear response to AA and DA was observed on the CoMCM-41 modified electrode. For individual detection of AA and DA, the linear ranges were 7 ~ 105 μM and 5 ~ 110 μM respectively, while the linear response range was 20 ~ 100 μM for simultaneous detection of AA and DA. Satisfactory recovery results were obtained when the fabricated sensor was applied to determine AA in orange juice and DA in madopar pill samples.

Ti3C2Tx MXene‐Polyaniline Nanocomposite as an Adsorbent in Microextraction by Packed Sorbent for the Analysis of Parabens in Water and Juice Samples

ABSTRACTHerein, a novel Ti3C2Tx MXene and polyaniline nanocomposite is successfully synthesized and used for the highly efficient extraction of parabens. Polyaniline (PANI) nanofibers have formed a porous and peculiar π–π conjugated structure on hydrophilic MXene sheets, providing numerous adsorption sites for microextraction of analytes with moderate polarities such as parabens. The method is simple and sensitive, using microextraction by packed sorbent coupled with a high‐performance liquid chromatography‐ultraviolet detector. Under the optimal conditions, the method provides suitable preconcentrating factors of 28–35, ultrahigh sensitivity with low limits of detection of 0.3–0.5 µg/L, wide linearity of 0.3.0–200 µg/L with coefficients of determination ≥ 0.9983, and satisfactory precision with relative standard deviations ≤ 10.7%. The outstanding performance has been confirmed in well water and orange juice samples, with recoveries in the range of 93.1%–101.2% for water and 90.6%–103.4% for orange juice samples, respectively.

Simultaneous analysis of depurinated nucleic acid stem-loop and free adenine for ricin toxicity assay by hydrophilic interaction liquid chromatography-high-resolution mass spectrometry (HILIC-HRMS).

A simple, accurate method for measuring ricin activity was developed by detecting depurinated nucleic acid stem-loops and adenine using a commercially available hydrophilic interaction liquid chromatography (HILIC) column and a quadrupole-Orbitrap tandem mass spectrometer. Ricin in beverages was isolated using magnetic beads conjugated with ricin B-chain antibodies, and then incubated with a 14 mer RNA or a 12 mer RNA/DNA chimera, in which adenosine at the depurination site of RNA was replaced by deoxyadenosine. The adenine and depurinated nucleic acids were separated by HILIC and both analytes were detected by high-resolution mass spectrometry. The depurinated RNA was detectable at concentrations as low as 100 pM (6.5 μg mL-1) in orange juice and coffee, and 10 pM (0.65 μg mL-1) in milk and sake after incubation with the RNA substrate for 4 h. Free adenine was detectable at 10 pM in all matrices, although free adenine was also detected in all blanks and could not be distinguished from the coffee and orange juice blanks at 10 pM. When using the chimera as the substrate, the depurinated chimera and adenine were detected up to concentrations of 10 pM as larger peaks. However, since the depurinated chimera and adenine were also detected in blanks, careful judgment was needed to determine whether they were active. Following the assay, the captured ricin could be analyzed by enzymatic digestion and nano liquid chromatography-high-resolution mass spectrometry. The ricin A chain-specific T7A peptide was detectable at 10 pM for sake and at 100 pM for milk, orange juice, and coffee. Using the present method, a toxicity assay and qualitative analysis of ricin were feasible with a 0.2 mL beverage sample.

Efficient Production of Bacterial Cellulose Using Komagataeibacter sucrofermentans on Sustainable FeedstocksDevelopment.

The production of bacterial cellulose (BC) has indeed garnered global attention due to its versatile properties and applications. Despite potential benefits, the challenges like low productivity, high fermentation costs, and expensive culture media hinder its industrialization. Utilizing low-cost substrates, especially waste streams, can help address the challenges. In this study, waste feedstocks such as restaurant leftovers, oranges, and grapefruit from canteens and supermarkets were valorized for BC production by Komagataeibacter sucrofermentans. Orange juice is a fascinating substrate with a highest concentration of 20.6 g/L and productivity of 2.05 g/L/d. Using HS medium with supplementary ions, organic acids, ethanol, and various carbon sources is a strategic approach for enhancing BC production. The study reveals that the addition of organic acids or ethanol moderately increased BC production, while ions inhibit BC synthesis, highlighting the complex interplay between various cultivation medium components. Additionally, fermentation with K. sucrofermentans using single and mixed carbon sources was conducted to elucidate the potential metabolic mechanism of BC production. Through alkaline treatment and drying in a 30°C incubator, we produced the highest quality BC with 92.09% crystallinity. Overall, the study enhances BC production knowledge and provides green and sustainable strategies for fermentative BC production.

Forecasting Orange Juice Futures: LSTM, ConvLSTM, and Traditional Models Across Trading Horizons

This study evaluated the forecasting accuracy of various models over 5-day and 10-day trading horizons to predict the prices of orange juice futures (OJ = F). The analysis included traditional models like Autoregressive Integrated Moving Average (ARIMA) and advanced neural network models such as Long Short-Term Memory (LSTM), Recurrent Neural Network (RNN), Backpropagation Neural Network (BPNN), Support Vector Regression (SVR), and Convolutional Long Short-Term Memory (ConvLSTM), incorporating factors like the Commodities Index and the S&P500 Index. We employed loss function metrics and various tests to assess model performance. The results indicated that for the 5-day horizon, the LSTM and ConvLSTM consistently outperformed the other models. LSTM achieved the lowest error rates and demonstrated superior capability in capturing temporal dependencies, especially in single-factor and S&P500 Index predictions. ConvLSTM also performed strongly, effectively modeling spatial and temporal data patterns. In the 10-day horizon, similar trends were observed. LSTM and ConvLSTM models had significantly lower errors and better alignment with actual values. The BPNN model performed well when all factors were included, and the SVR model maintained consistent accuracy, particularly for single-factor predictions. The Diebold–Mariano (DM) test indicated significant differences in forecasting accuracy, favoring advanced neural network models. In addition, incorporating multiple influencing factors further improved predictive performance, enhancing investment outcomes and reducing risk.

A comprehensive study on the production of potassium sorbate and sodium benzoate reference material in orange juice

Controlling the content of preservatives in soft drinks is of paramount important for assessing their quality during production and consumption, as well as for ensuring consumer health. To effectively enhance laboratory capacity in preservatives analysis, the requirement for reference materials (RMs) of non-alcoholic beverages containing common preservatives such as potassium sorbate and sodium benzoate is fundamentally essential. This research was conducted to provide a procedure for the production of reference materials for potassium sorbate and sodium benzoate in orange juice. The concentration of potassium sorbate and sodium benzoate in the reference materials complied with Circular No.24/2019/TT-BYT which regulates the management and use of food additives. The two RMs of natural and flavored orange juice were homogeneous and stable, however, their quality and stability were strongly affected by the storage temperature. At a particular condition of 5°C, synthetic orange juice witnessed a higher stability than natural at 532 days and 318 days, respectively. Furthermore, an accelerated aging study demonstrated that at -20°C, the integrity of potassium sorbate and sodium benzoate in natural orange juice was identically maintained for a substantial period of almost 3 years (expected shelf life 1,049 days).

Fluorescent “On‐off‐on” Probe for Cascade Detection of Ag(I) and Ascorbic Acid Using Folic Acid Protected Copper Nanoclusters

Folic acid (FA) protected copper nanoclusters (FA‐CuNCs, λex = 350 nm, λem = 445 nm) were synthesized and used as a fluorescent "on‐off‐on" probe for the cascade detection of Ag+ and ascorbic acid (AA). The fluorescence emission of FA‐CuNCs at 445 nm was quenched significantly by Ag+ due to the analyte‐induced aggregation followed by the formation of larger nanoparticles. However, when AA was added to the in‐situ generated Ag@FA‐CuNCs, the fluorescence emission of FA‐CuNCs was recovered at 445 nm because of the AA‐directed reduction of Ag+ to Ag0. The experimental conditions, such as pH, incubation time, and quencher Ag+ concentrations, were optimized to achieve improved sensitivity. The detection limit for Ag+ and AA was estimated as 37.1 nM and 0.27 µM with a linearity range of 2.49‐22 µM and 4.71‐81.53 µM, respectively. In real sample analysis, the recoveries of Ag+ ions in river water and AA in orange juice samples were found between 99‐93% and 97‐94% using the probes FA‐CuNCs and Ag@FA‐CuNCs, respectively. Overall, this work offers a viable method for the sequential detection of Ag+ and AA using FA‐CuNCs via a fluorescence “on‐off‐on” switch mechanism.

Fortification of Orange and Apple Juices with Ferulic Acid: Implications for Food Safety and Quality.

In recent years, the awareness of healthier lifestyles among consumers has driven to an increased interest in more natural, nutritious, and low-processed foods. Ferulic acid, one of the most abundant phenolic acids in plants, has demonstrated a wide spectrum of antimicrobial activities and a range of biomedical effects, including antioxidant, antiallergic, hepatoprotective, anticarcinogenic, anti-inflammatory, and antithrombotic, among others. The objective of this work was to study the antilisterial effect of ferulic acid (FA, 1500 mg/L) on fresh, ready-to-eat orange (FOJ) and apple (FAJ) juices and evaluate its effect on product quality. The results showed that FA reduced the Listeria monocytogenes population after 9 days of storage at 4 °C, but no effect on the indigenous microbiota was observed. The titratable acidity and color significantly changed. The antioxidant capacity and total phenolic content significantly increased with the addition of FA, being at least two times greater in fortified juices. FAJ and FOJ containing FA were scored lower (6.8 and 5.7 on a 9-point hedonic scale, respectively) than their respective controls. Overall, our results demonstrated that FA treatment could be a useful strategy to maintain the safety of fresh apple and orange juices and increase the antioxidant activity and phenolic content. The potential industrial applications and health benefits of the fortification of fruit juices with FA should be further explored.

Ameliorated Viability of Lactic Acid Bacteria in Fruit Juice Isolated from Indigenous Dahi with Prebiotics (Asparagus falcatus and Zingiber officinale)

Dahi is a fermented milk product containing probiotic lactic acid bacteria. This study aimed to isolate, identify, and characterize lactic acid-producing bacteria from native Dahi and evaluate their viability in orange juice using natural prebiotics. Dahi samples were obtained from local shops in Chattogram and Bogura, Bangladesh. Lactic acid-producing bacteria were isolated using MRS (de Mann Rogosa and Sharpe) medium. The isolated bacteria were identified through colony morphology, biochemical tests, and probiotic characteristics. Molecular identification was performed using polymerase chain reaction (PCR) targeting conserved 16S rDNA regions. Isolates of the genus Lactobacillus and Lactococcus lactis sp. Lactis were confirmed and used to develop probiotic orange juice. Prebiotics (Asparagus falcatus and Zingiber officinale) were added to the juice to support probiotic growth. The inoculated cell’s viability and the juice’s physicochemical parameters were evaluated during fermentation (48 hours) and storage (28 days). All fruit juice samples showed a mean number of viable cells of at least 1×105 CFU/mL during the 48-hour fermentation and 28-day storage in the refrigerator. Using natural prebiotics positively affected the survival of lactic acid bacteria, as demonstrated by bacterial colony growth on Petri dishes. Developing probiotic fruit juice enriched with prebiotics could be an effective alternative for individuals allergic or intolerant to milk-based products. Incorporating lactic acid bacteria from native Dahi into orange juice, combined with natural prebiotics, resulted in viable probiotic cells throughout fermentation and storage.

Effects of Dentifrices With Antierosive Potential on the Surface of Bovine Enamel Submitted to Acidic Beverage.

To evaluate the effects of dentifrices containing sodium fluoride (NaF) combined with NovaMin (Sensodyne Repair & Protect-SRP), NaF combined with stannous fluoride (SnF2, Oral-B Pro-Gengiva-OBP), and amine fluoride (AmF, Colgate Elmex-ELM) on enamel subjected to simulated erosive cycling. Bovine enamel-dentin discs (n = 10/group) were subjected to erosive cycling with orange juice (pH = 3.29, 5 min, 3x/day), artificial saliva (SA-2 h, 3x/day and overnight) and treated with dentifrice (2 min, 2x/day) or without treatment (CONT). Surface microhardness (SMH) was evaluated at baseline (T0), on the first (T1) and fifth (T5) days. SMH loss (%SHL) was calculated. Surface roughness (Ra, μm) was determined at T0 and T5. Morphology and mineral content were evaluated under scanning electron microscopy and energy-dispersive x-ray spectroscopy. Data were analyzed using ANOVA/Tukey or Bonferroni (α = 5%). No differences in %SHL were detected among groups at T1. At T5, OBP promoted %SHL, Ra, and ΔRa significantly lower than all the other groups (p < 0.05). All groups exhibited morphological changes in topography and similar Ca/P means before and after treatments. Dentifrice containing SnF2 minimized the negative effects on the SMH and Ra caused by exposure to orange juice after 5 days of simulated cycling. Patients who are more exposed to risk factors for dental erosion could benefit from the use of dentifrice containing SnF2.

Psychoacoustic characteristics of music soundtracks moderate juice taste perception

Eating and drinking constitute the most multisensory aspect of our daily lives. Altering external sensory factors, particularly auditory stimuli, has been suggested as a promising factor for influencing taste perception. In this context, this study investigated the effect of music on the taste of orange juice in a multisensory and controlled indoor environment laboratory (Sens i-Lab). We conducted a juice-tasting experiment, focusing on individuals' flavour perception while exposed to eight music soundtracks that were created, manipulating three sonic attributes (Articulation, Tempo and Pitch). The audio stimuli underwent analysis using various psychoacoustic parameters, including sound pressure level, loudness, sharpness, roughness, fluctuation, and tonality. Correlation analysis revealed specific patterns between the average taste ratings of orange juice and the psychometric characteristics of eight music soundtracks. The sweet flavour exhibited negative correlations with roughness. Besides, the sour and bitter taste showed positive correlations with sound level.

Validation of Enzytec™ Liquid Citric Acid for Enzymatic Determination of Citric Acid in Selected Foods and Beverages: First Action 2024.02.

Due to its excellent acidifier, antioxidant, and preservative properties, citric acid is added to or is a constituent in a broad range of foods and beverages. Its measurement should be performed to assure the food quality specifications are met. To validate the performance of the Enzytec™ Liquid Citric acid test kit for the determination in food and beverages such as wines, juices, and tomato products. The kit contains two ready-to-use components which makes handling very easy and suitable for automation. Citrate is cleaved into oxaloacetate and acetate by citrate lyase. Oxaloacetate reacts to L-malate by L-malate dehydrogenase and reduced nicotinamide adenine dinucleotide (NADH). Pyruvate, spontaneously formed from oxaloacetate, is converted by L-lactate dehydrogenase to L-lactate. The NADH consumed is equivalent to the amount of citric acid converted and is measured at a wavelength of 340 nm within 20 min. The test is specific to citric acid and shows no relevant interferences. Limit of detection and limit of quantification are 15 and 40 mg/L, respectively when using a test volume of 100 µL. The linear measurement range is from 40 to 1000 mg/L citric acid. Trueness was evaluated using materials from FAPAS, NIST, LGC, and two control wines from the German Wine Analysts. Matrix interference was evaluated by spiking tomato ketchup, tomato paste, orange juice and carbonated beverages and resulted in recoveries around 100%. Intermediate precision is between 6.2% and 8.5% for matrixes with extraction and below 4% for matrixes measured directly.For automation, three applications with different test volumes and different measurement ranges were validated. Linearity is given from 8 mg/L up to 5 g/L (depending on the test volume). The method is robust and accurate for manual and automated applications. The method was approved as AOAC Official Method of Analysis℠. The ready-to-use components of the test kit have a shelf life of at least 24 months from date of manufacture.

Orange Cookies with Type-4 Resistant Starch: Physical, Nutritional, and Sensorial Characteristics as Evaluated by Patients with Irritable Bowel Syndrome

A low-fermentable oligo-, di-, monosaccharide and polyol (low-FODMAP) diet for patients with irritable bowel syndrome (IBS) should include an adequate fiber source. Our aim was to formulate orange cookies using maize flour and type-4 resistant starch (RS4) from maize and to evaluate their properties and sensorial attributes by IBS patients. We prepared two formulations: 37.7% RS4 and 14.7% maize flour and a control with normal maize starch (MS) instead of RS4. We added orange juice and zest instead of water and evaluated their properties. The viscosity, water absorption capacity, and solubility were lower for RS4 than for MS. The width, thickness, L* and a* values of both cookies were comparable (p &gt; 0.05), although RS4-C had a decreased b* value and higher hardness (90.6 vs. 80.1 N). The nutrient content was similar between RS4-C and MS-C, but the glycemic index of RS4-C was 63 compared to 95 of MS-C. According to IBS patients, the appearance, taste, hardness, overall quality, and perception of healthiness and nutritional value of both types of cookies were similarly high (p &gt; 0.05). Panelists recommend the cookies. Therefore, RS4 cookies could be further investigated for their ability to improve bowel habits and re-equilibrate the microbiota of IBS patients.

Lactiplantibacillus plantarum encapsulated by chitosan-alginate and soy protein isolate-reducing sugars conjugate for enhanced viability.

To investigate the protective effects of various wall materials on probiotics, two types of Lactiplantibacillus plantarum 90 (Lp90) microcapsules were prepared using sodium alginate and chitosan (Lp-AC), soy protein isolate (SPI) and reducing sugars conjugate (Lp -MRP) as wall materials, respectively. The physical properties, cell viability under different conditions and the application of the microcapsules were investigated. Results showed that the selected wall materials were safe to Lp90 and their simulated digestion products exhibited antioxidant activities and prebiotic properties. The encapsulation efficiencies of Lp-AC and Lp-MRP were above 80%. Both microcapsules significantly enhanced cell survival rates under various conditions including low pH, bile salts, thermal processing, mechanical force, storage, and gastrointestinal digestion, with Lp-MRP demonstrating superior protective effects. When incorporated into milk and orange juice and stored at 4°C for 28 d, the colony counts of beverages containing Lp90 microcapsules exceeded 6 Log CFU/mL, with minimal changes in total soluble solids. Lp-MRP exhibited higher cell viability and smaller viscosity changes at 25°C for 28 d. Therefore, the single-layer encapsulation using SPI and reducing sugars conjugate showed promise over traditional chitosan-alginate double-layer encapsulation concerning probiotic protection, targeted delivery, and application.

An easy, low-cost and efficient method for the extraction of benzoic acid and sorbic acid from orange juice and cola soft drink based on PET plastic stir bar sorptive extraction

In this research, a simple, convenient and low-cost method was used for the simultaneous extraction of benzoic acid (BA) and sorbic acid (SA) with the help of stir bar sorptive extraction (SBSE) method followed by HPLC-UV. Polyethylene terephthalate (PET) was used to cover the stir bar. The source of PET was mineral water plastic bottles, which create a porous polymer coating after dissolving in trifluoroacetic acid (TFA) and mixing with polyvinylpyrrolidone (PVP). The simple strategy of converting waste PET plastic can not only reduce environmental pollution caused by microplastics, but also create an inexpensive and efficient material for coating of stir bar. The obtained polymer was identified by Fourier-transform infrared (FT-IR), field emission-scanning electronic microscope (FE-SEM), X-ray powder diffraction (XRD) and energy dispersion spectroscopy (EDS) techniques. After optimizing the factors affecting the extraction by Box-Behnken design and response surface methodology (RSM), a linear range of 10–7000 μg/L with a coefficient of determination (R2) of more than 0.9984 was obtained for the mentioned compounds. The detection limit for BA and SA was 6 and 5 μg/L, respectively. This method was successfully applied to measure BA and SA in cola soft drink and orange juice samples. The recovery of more than 92.4 % and the error of less than 5.1 % indicate the applicability of this method.

Nanocellulose and microcrystalline cellulose from citrus processing waste: A review.

Used since decades to produce pectin, citrus processing waste poor in lignin and rich in hemicellulose obtained from lemon and orange juice industrial manufacturing is ideally suited also as microcrystalline cellulose and nanocellulose raw material. The study merges the outcomes of chemistry and bioeconomy research between 2007 and early 2024 with technology and economic insight, to reach five conclusions that will hopefully inform practice-oriented work of researchers and bioeconomy company's managers interested in the sustainable manufacturing of these important biomaterials.

Analysis and Detection of Heavy Metals Content in Some Selected Packaged Fruit Juices of Kathmandu City by Flame Atomic Absorption Spectroscopy

The determination of level of heavy metals in packaged fruit juices is crucial, as extended exposure to even small quantities of these toxic element can cause severe health issues and chronic poisoning. Hence, it is essential to gather comprehensive data on the presence of heavy metals in packaged fruit juice samples. The objective of this research work is to determine heavy metals (Fe, Cu, Zn and Pb) in four different types of packaged fruit juice samples viz Apple, Mango, Orange and Lychee of four different popular brands bought from retail market of Kathmandu city by flame atomic absorption spectroscopy and compare with acceptable limit set by WHO/FAO. Wet acid digestion method was used for digestion process of packaged fruit juice samples. The concentration of Iron were ranged from 0.572-0.762mg/L in Orange juices; 0.362-0.624mg/L in Mango juices; 0.277-3.649mg/L in Apple juices; 0.279-1.770mg/L in Lychee juices respectively. Copper concentration were ranged from not detected (ND)-0.574mg/L in Orange juices; ND for all selected samples in Mango juices; ND- 0.023mg/L in Apple juices; ND-0.041mg/L in Lyclee juices. Similarly Zinc concentration were ranged from 0.0511-0.2026mg/L in Orange juices; ND-0.0700mg/L in Mango juices; ND for all selected samples in Apple juices; ND-0.0287mg/L in Lychee juices. The concentration of hazardous element Lead was found below detection limit in all selected packaged fruit juice samples. The heavy metals concentration in selected brand of packaged fruit juice samples was in following order: Fe&gt;Zn&gt;Cu&gt; Pb. Int. J. Appl. Sci. Biotechnol. Vol 12(3): 158-165.

Study on the characteristics of sweetener reference material (aspartame, acesulfame potassium, sodium saccharin) in orange juice

To conduct the validity of test results, various measures such as proficiency testing, inter-laboratory comparisons, or the use of standard samples and quality control samples, etc. may be chosen. Participation in proficiency testing or inter-laboratory comparisons is sometimes not feasible for laboratories due to objective conditions such as funding sources, lack of suppliers, or absence of a suitable program for the sample matrix and criteria needed. Therefore, the use of standard samples or quality control samples is a good option. However, most standard samples are not readily available in Vietnam and often have to be imported, which is costly, and many specific types of samples are not yet produced. In this study, sweetener standards (aspartame, acesulfame potassium, sodium saccharin) in natural orange juice and flavored orange juice were created to investigate the characteristics of these two types of reference material. The samples achieved homogeneity and stability over 360 days for natural orange juice and 530 days for flavored orange juice from the production date. The certified values of aspartame, acesulfame potassium, sodium saccharin, and the measurement uncertainty in natural orange juice were 430 &amp;plusmn; 24.2 mg/L, 270 &amp;plusmn; 12.0 mg/L, 258 &amp;plusmn; 16.2 mg/L, respectively, and in flavored orange juice were 588 &amp;plusmn; 28.4 mg/L, 711 &amp;plusmn; 31.2 mg/L, 355 &amp;plusmn; 20.8 mg/L, respectively, which are consistent with the concentrations of sweeteners (aspartame, acesulfame potassium, sodium saccharin) in beverages according to Circular No. 24/2019/TT-BYT of the Ministry of Health.

ANALYSIS OF THE QUALITY CONTENT OF TRADITIONAL NYALE PROCESSING (Eunice siciliensis) IN WANUKAKA DISTRICT, WEST SUMBA REGENCY

Nyale processing is a typical preparation of the people of Wanukaka District. The process of processing nyale is simple or still traditional, namely by cleaning sea worms obtained from Wanukaka waters and putting them in a clean container (clear jar), then mixing them with salt, basil leaves, squeezed orange juice. Nyale that has been homogenized with additional ingredients is stored at room temperature for the fermentation process. The aim of this research is to determine the organoleptic content, namely color, aroma and taste. The research results have an average value for aroma, namely 2.77 (like), taste with a value of 2.20 (dislike), color with a value of 2.53 (like), so it can be accepted by the majority of panelists. The proximate content is ash content, water content, fat content, protein content, carbohydrate content. The results of the research show that Nyale which is processed traditionally has a water content of 18.37%, ash content of 32.05%, protein content of 8.63%, fat content of 39.01%, carbohydrate content of 1.95%.