Organoleptic Aroma Research Articles

Making Purple Sweet Potato Tape Flour (Ipoema batatas var.Ayamurasaki): A Study Of FermentationTime and Yeast Concentration

This purpose of this research to study the influence of long fermentation with yeast concentration on the quality of fermented purple sweet potato flour. This research used Random Group Design (RAK) factorial through a long fermentation consisting of 3 levels, there are U4 (4 days of fermentation), U3 (3 days of fermentation), U2 (2 days of fermentation) and yeast concentration consisting of 3 levels, there are R1 (yeast concentration 0,25%), R2 (yeast concentration 0,50%), R3 (yeast concentration 0,75%). The result of this study indicated that there was no significant interaction between long fermentation and yeast concentration in all observation variable. Long fermentation has no significant effect in all variable. Meanwhile, yeast concentration significantly affected the color of fermented purple sweet potato and the color of purple sweet potato flour. The results of best calculation are U4R3 treatment (4 days of fermentation and yeast concentration 0,75%) which show the level of water 6,45%, the level of ash 3,31%, the level of reducing sugar 34,75%, recovery 8,88%, density 0,50 (gr/ml), Lightness value 47,86, redness value 18,16, yellowness value 2,34, organoleptic aroma test 4,50 (it’s rather unusual), and organoleptic color test 5,03 (raher like it).

KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SNACK BAR BERBASIS TEPUNG AMPAS TAHU, TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN KACANG KEDELAI (Glycine max.)

The use of tofu dregs flour, red bean flour and chopped soybeans alarms to enrich the fiber and protein nutrition from the snack bar. The purpose of this study was to determine the interaction and effect of the addition of tofu pulp and red bean flour with soybeans on the physicochemical and organoleptic snack bars. The research used factorial randomized block design (RBD), the first factor was the ratio of the addition of tofu pulp flour and red bean flour with treatment T1 (14%; 86%), T2 (29%; 71%), T3 (43%; 57%) and the second factor was the addition of soybeans treated with K1 (10%), K2 (20%), K3 (30%). The results of the treatment of tofu dregs flour and red bean flour showed that the ash content in the T1 treatment (14%; 86%) was 3.20%, the fiber content in the T3 treatment (43%; 57%) was 6.54%, the protein content in T1 treatment (14%; 86%) namely 5.01%, organoleptic aroma test on T1 treatment (14%; 86%) namely 5.47 (delicious) and organoleptic taste test in T1 treatment (14%; 86%) namely 5.13 (delicious). The highest yield of chopped peanut treatment was at K1 (10%), namely 46.56 N.

Kajian Sifat Fisikokimia Permen Jelly oleh Tiga Varietas Jahe (Zingiber officinale) dan Perbedaan Konsentrasi Ekstrak Karagenan dari Rumput Laut (Eucheuma cottoni)

Ginger is one type of medicinal plants and spice, which has been known by the Indonesian people. Usefulness of ginger suchas for seasoning, mixed food/drink, medicines and cosmetics. Ginger has a distinctive aroma due to essential oil content and a specific flavor that is spicy derived from oleoresin compounds. Consumption continuously is excellent for health. Ginger has a spicy flavor is difficult to fresh, it needs to be inovaded. In this research ginger is processed into jelly candy. Jelly candies require a gel-forming material to form a chewy texture. In this research, the gel-forming material is used in the Caragenan. The Caragenan is exported using a solution of KOH 10%. This research aims to determine the effect of ginger varieties against the brightness of jelly candies, antioxidants, flavors and aromas, knowing the influence of the addition. The research was conducted in two phases. The first phase of the extraction of carrageenan from seaweed Euchema cottoni used a solution of KOH 10%. Caragenan extract is further analyzed for yield, moisture content, viscosity and gel strength. The second stage was making ginger jelly candy production with difference of caragenan concentration using nest design (Nested). The parent factor of three varieties of ginger is ginger elephant, red ginger and ginger emprit, while the concentration of caragenan, 7 grams, 8 grams and 9 grams. The analyzed parameters were water content, water content, sugar reduction, antioxidant, texture, color , pH and organoleptic (texture, aroma, color and flavor). The results showed that three varietas of ginger affect the brightness of jelly sweets, antioxidants, flavors and aromas. Best was results obtained at the treatment of Ginger Javanese with the addition of a 9 g caragenan with 82.331% of antioxidant activity, 4.835 N of texture, 13.132% of water content, 4.9 (strong) of organoleptic Aroma, 4.5 (supple) of organoleptic texture, and 4.6 (spicy) of flavor.

Characteristics of Physical, Chemical, and Organoleptic Properties of Virgin Coconut Oil (VCO) By Studying the Ratio Between Coconut Cream with Inducement Oil and Length of Fermentation

Coconut agribusiness development plays an important role in an effort to increase productivity as a raw material for processed products from coconut. Indonesia is one of the world's largest coconut plantation. Unfortunately, Indonesia's exports are in the form of ordinary coconut oil, while Philippines has begun to reach the world with the Virgin Coconut Oil (VCO). However, there is still a lack of diversification that can be done by coconut farmers made its little progress. In fact, the price of VCO which tripled from coconut oil used to make the oil can be potential to be developed in Indonesia The purpose of this research was to examine the cream ratio with inducement oil and length of fermentation on VCO quality. The research used a factorial randomized complete design (CRD) of 3 × 3 consisting of two factors, namely the ratio of coconut cream and inducement oil (A) and length of fermentation (B). The ratio of coconut cream and inducement oil (A) consisted of three levels, namely: A1 = 2 : 1, A2 = 3 : 1, and A3 = 4 : 1. Length of fermentation factors (B) consisted of three levels, namely: B1 = 8 hours, B2 = 10 hours, and B3 = 12 hours. The results showed that the treatment of cream ratio with inducement oil had a very significant effect on the yield, organoleptic aroma, and color. The length of fermentation had a very significant effect on yield, organoleptic aroma and color. The interaction between the two factors had a very significant effect on all parameters (water content, peroxide number, acid number, and iodine number) except yield and organoleptic (aroma and color) which had no effect. The best VCO quality was obtained by ratio of cream with inducement oil 2 : 1 and 8 hours length of fermentation.

Effect of the Types and Percentages of Stabilizer on the Quality of Instant Garfish Condiment

The purpose of this research was to determine the effect of stabilizer types and percentages on the quality of instant garfish condiment. The research used a group randomized design factorial with two factors, i.e.: types of stabilizer (CMC; Arabic gum; gelatin) and percentage of stabilizer (0.0%; 0.5%; 1%; 1.5%). The results showed that stabilizer types had a highly significant effect on water absorption index, water solubility index, vitamin C, and color index. Moreover, the stabilizer had no significant effect on organoleptic aroma and taste. In the meantime, stabilizer percentages had a highly significant effect on water absorption index, water solubility index, vitamin C, color index, and organoleptic aroma. However, the stabilizer percentages gave no significant effect on organoleptic taste. Interaction between the two factors had a highly significant effect on water absorption index and vitamin C and had a significant effect on color index. Furthermore, the interaction had no significant effect on water solubility index, organoleptic aroma and taste. The best treatment product was resulted from the use of 1.5% CMC as stabilizer.

Aplikasi Pati Biji Alpukat (Parcea Americana. Mill) sebagai Edible Coating Buah Strawberry (Fragaria Sp.) dengan penambahan Ekstrak Jahe (Zingiber Officinale. Rosc)

This study aims to study edible coating avocado starch on strawberry fruit and also to know the amount of zingiber extract used in the manufacture of edible coating on avocado seeds for strawberry fruit. This study used a complete randomized design (RAL) factorial with (2) two replications. Factor I is the amount of avocado seed starch with a password (P) consisting of 4 levels: P1 = 0%, P2 = 5%, P3 = 10%, P4 = 15%. Factor II is the amount of addition of zingiber extract with a password (D) consisting of 4 levels ie D1 = 0%, D2 = 3%, D3 = 6%, D4 = 9%. Parameters observed included: weight loss, TSS, Vitamin C, Total Acid, color organoleptic test, organoleptic aroma, organoleptic flavor. The result of statistic analysis on each parameter gives the following conclusion: the amount of avocado seed concentration gives a very significant different effect on P 0,05 level was not significant on the organoleptic test of aroma, the amount of extract of betel leaf extract had very different effects on p 0,05, it was not significant to an organoleptic test of aroma. And on the interaction, the amount of avocado starch concentration and the addition of zingiber extract has a very significant different effect on weight loss, Vitamin C, and total acid. And different not significant on TSS, color organoleptic test, the organoleptic test of aroma and taste organoleptic test. The best results on weight loss were P4D4 which was 0,0900%, vitamin C was P4D4 21,130 mg / 100 gr, and total P4D4 acid 2,112%.

Pengaruh Varietas dan Lama Fermentasi Terhadap Kualitas Kefir Susu Kacang Tanah (Arachis Hypogaea)

Kefir is one fermented product that has a taste, a yogurt-like consistency color and has a distinctive yeast aroma. Peanuts are economically ranked second after soybeans. As peanut food has important nutritional benefits in the human nutriency of high protein, minerals and essential fatty acids such as linoleic and oleic acids. Peanut milk contains a very high amino acid almost equivalent to the protein content of animal milk and the price is relatively cheap This study aims to determine the effect of varieties and length of fermentation on the quality of peanut milk kefir. The research design used was Completely Randomized Design (RAL) consisting of 2 factor V peanut varieties consisting of 2 levels (Hypoma 1 and Singa) and long L fermentation factor consisting of 3 levels (21, 24 and 27 hours), each of which was repeated 3 times. The observed observations were pH, total acid, alcohol content, protein content, fat content, Total Plate Count (TPC), Texture Profile Analysis (TPA). Treatment of varieties and duration of fermentation of peanut milk kefir have significant effect on pH value, total acid, fat content, Total Plate Count (TPC), significantly affect alcohol content and no significant effect on protein content, Texture Profile Analysis (TPA), organoleptic aroma, taste and texture. Quality of peanut milk kefir produced on lion varieties with 24 hours fermentation time of total acid 6.43%, alcohol content 2.84%, protein content 2.80%, Total Plate Count (TPC) 30.67 x 103 CFU and Adhesiveness 1.324 g/s.

Pengaruh Penambahan Starter Yogurt Dan Susu Skim Terhadap Kualitas Yogurt Susu Kacang Hijau (Vigna Radiata L)

Yogurt is a type of beverage classified as a refreshment drink which is produced through a fermentation process that uses Lactic Acid Bacteria. Most legumes have been widely used as raw materials in the making of a milk known as vegetable milk. Legume milk contains amino acids that are almost equivalent to the amino acid content of animal milk so it can be used as a base substitute material for fermented animal milk. Processed green bean milk yogurt is a form of food diversification. Skim milk is a low- fat milk added in the production of green bean milk yogurt, and yogurt starter is an important factor in the process of yogurt making. The purpose of the study is to determine the effects of the addition of yogurt starter and skim milk on the quality of green bean milk. The research design is 2-Factor Factorial Design arranged with Completely Randomized Design (CRD). Factor I consists of 2 levels, namely 12 grams of skim milk and 15 grams of skim milk; factor II consists of 3 levels, namely 15 ml, 20 ml, and 25 ml of starters. Observation variables consist of pH, total acid, viscosity, protein content, lactic acid bacteria, organoleptic aroma test, organoleptic texture test, and organoleptic taste test. From the results of this study, the highest results obtained in the treatment consist of: a) 12 grams of skim milk and 25 ml of 8.13%,Total Acid, Organoleptic Aroma Test 4.57, Organoleptic Texture Test 4.73; b) 15 grams of skim milk and 25 ml of starter of pH 4.17, Viscosity 8.67 cP, protein content 0.94%, Lactic Acid Bacteria 2933.33 x 103 CFU / mL, Organoleptic Aroma Test 4.57, Organoleptic Texture Test 4.61, Organoleptic Taste Test 5.02.

Fruit aroma and sensorial characteristics of traditional and innovative Japanese plum (Prunus salicina Lindl.) cultivars grown in Italy

Plums are climacteric fruits with reduced shelf life and they represent a very appreciated product for fresh consumption. European consumers can find several plum cultivars that offer different organoleptic characteristics, flavor and aroma. In this study, chemical properties, such as total soluble solids (TSS), pH, titratable acidity, total phenolic and anthocyanin contents, aroma profile and sensory evaluation of seven plum cultivars were investigated. Significant differences in chemical properties were found in ‘Settembrine’ and ‘Angeleno’, the late ripening European plums that showed the highest TSS content and the lowest acidity values. As expected, a high level of anthocyanins was detected in red pulp and red flesh plums such as ‘Dofi Giudy’ and ‘Black Diamond’, though significant differences in their total phenolic amount were observed. ‘Dofi Giudy’, ‘Black Diamond’ and ‘Laroda’ showed the highest aroma profile among the investigated cultivars. Finally, a discrimination among the cultivars was obtained by combining the volatile profiles with a back-propagation neural network analysis (BPNN). The results showed that C6 compounds such as esters and aldehydes were strongly related to flavor perception of the panelists. ‘Dofi Giudy’ was the mostly appreciated plum due to its juiciness, sweetness and flavor intensity; furthermore, when compared to the other cultivars, it also showed remarkable levels of total soluble solids, total phenolic and anthocyanin contents.

Karakteristik Sifat Fisiko-Kimia Mi Basah Subtitusi Tepung Sorgum (Sorghum bicolor L. Moench) Diperkaya Serat Rumput Laut (Gracilaria sp.)

Noodles are consisting of main high protein flour. Data consumption of noodles in 2014 in Indonesia gain 2,2 million ton, this number was going high gradually in every next year. The substitute material which has similarities with what has been used in the last decade is sorghum starch. The aim of this study was to determine the effect of the composition of sorghum starch with seaweed pulp. The research method in is factorial Randomized Block Design (RBD). The first factor used was the difference in the ratio of wheat flour with sorghum starch which was added at 80:20; 60:40; 50:50 Factor II is the addition of seaweed which is 10%, 20%, and 30%. Quality starch noodles within analysis: water content, ash content, protein content, fat content, crude fiber content, and organoleptic (texture, taste, color, and aroma (smell)). The best results were obtained in the T1R1 treatment which got rank 1 with water content 33.38%, ash content 2.05%, protein content 8.31%, fiber content 12.92%, fat content 1.22%, organoleptic aroma 2.94 with aroma value "Quite tasty", organoleptic texture 3.76 with a value of "springy", color organoleptic 3.73 which is "attractive", organoleptic taste 3.76 that is "delicious".

ANALISIS MUTU MINUMAN INSTAN BERBAHAN DASAR BUAH MENGKUDU (Morinda citrifolia L) DAN JAHE MERAH (Zingiber officinale rosc)

This study aims to determine the chemical properties of instant drinks produced and the best concentration by adding noni and red ginger to the manufacture of instant drinks based on organoleptic test results. This research is an experimental study with an experimental design that is used is Factorial Completely Randomized Design (CRD) which consists of two factors, namely the factor A noni fruit, namely: 100 g, 200 g, 300 g. The red ginger B factor is: 75 g, 100 g, 125 g. The chemical analysis results were the highest water content with the addition of 300 g noni fruit concentration 2,8678 and 125 ginger concentration 2,9456, the highest antioxidant activity with the addition of 300 g noni fruit concentration 71,100 and red ginger concentration 125 g 70,0178, and from the alkaloid test all treatments in instant drinks contain positive alkaloids. The results of organoleptic color, aroma and taste are preferred by panelists with the addition of 100 g of noni fruit and the concentration of red ginger 125 g.

21. Physical Quality and Organoleptik of Beef Added with Curry Leaf (Murraya koenigii) Infuse

The aims of this research were to compare the physical charateristic of meat with or without the addition of curry leaf and to find out the organoleptic of meat added with curry leaf. This research used complex randomized design method. 500 grams beef sample were cut into square-shape at 2x2x2 cm and divide into 3 groups and then added a curry leaf infuse with different concentration of 0%, 25%, and 50%. Then, the meat was boiled at 70-80oC for 45 minutes. The parameters observed were pH, water holding capacity, cooking loss, and organoleptic (colour, taste, and aroma). The result showed that the use of curry leaf infuse in various concentration did not have significant effect on pH, water holding capacity, and cooking lost, but significantly effect (P0,05) on organoleptic value. Fresh meat that was added the curry leaf infuse 50% was well-liked for the colour, taste, and aroma compare to the meat without the addition of curry leaf infuse.

Characteristic of physical, chemical, and microbiological kombucha from various varieties of apples

Kombucha is a fermented tea beverage with the addition of kombucha starter also called SCOBY (Symbiotic Culture Of Bacteria and Yeast). The purpose of this research was to know the physical, chemical and microbiological characteristics of kombucha from various varieties of apple kombucha. The study used Randomized Block Design (RAK) with one factor of apple varieties (Anna, Fuji, Granny Smith, Manalagi, Red Delicious, Rome Beauty, Royal Gala). Each treatment was repeated three times. Data was analyzed with ANOVA (Analysis of Variance). The best treatment was selected using Multiple Attribute method. Data of hedonic test was analysed using Friedman Test. The best treatment was obtained on Fuji varieties of kombucha apple with the characteristics as follows: total acid 1.33%; pH 2.95; Total phenol 268.57 μg/ml GAE; Total sugar 6.74%; Antibacterial activity against S.aureus 21.30 mm; Antibacterial activity E.coli 21.20 mm; Antioxidant activity 35.62%; Organoleptic aroma 3.55, taste 3.3; Color 3.4 (on a scale of 1-5)

PENGARUH PENAMBAHAN LABU KUNING (Cucurbita moschata) DAN UBI JALAR UNGU (Ipomoea batatas L) TERHADAP KECEPATAN LELEH ES KRIM YANG DIHASILKAN

This study aimed to determine the effect of pumpkin and purple sweet potato on the physical properties of ice cream and to find acceptance panelists against the ice cream produced. This research method using a complete randomized design (CRD ). The results showed that the observation of the overrun , melting speed and the results organoleptic (color , aroma, taste and texture) obtained the best results in the addition of 15 % is good on ice cream or ice cream pumpkin purple sweet potato

Cara Pengawetan Ikan Mas (Cyprinus carpio L) Dengan Menggunakan Fermentasi Limbah Kubis (Brassica oleracea)

The research on the utilization of waste cabbage (Brassica oleracea) as a preservative tilapia (Oreochromis sp) with RAL factorial method with 2 replications.The first factor is the concentration of NaCl with a password (N) which consists of 4 levels, namely: N 1 = 1%, N 2 = 2%, N 3 = 3% , N 4 = 4%. Factor II is a password storage time (P) which consists of 4 levels, namely: P 1 = 1 days, P 2 =3 days, P 3 = 5 days, P 4 = 7 days.The parameters observed from the data analysis showed that NaCl concentration and storage time significantly affected the protein content, moisture content, organoleptic aroma, texture organoleptic tests,and organoleptic color not significant. Keywords : longdepository,concentration sodium chloride

Use of Seaweed (Eucheumacottonii) as a Substitute for Carrageenan in Making Jelly Drink Rosella (Study of Seaweed and Carrageenan Concentration)

This study aimed to determinethe concentration effect of carrageenan and seaweed on the quality of rosella jelly drink. The experiment was arranged using a randomized block design (RBD), which consists of 9 treatment that carrageenan concentration were 0.40%, 0.50% and 0.60%; and seaweed concentration were 8%, 9%, 11%, 12%, and 13%. The experiments were repeated three times to obtain 27 units of the experiments. The measured variableswere physical analysis (viscosity), chemical (dietary fiber and pH) and organoleptic (taste, aroma, color and texture). The data of physical-chemical properties were analyzed by ANOVA followed by HSD test, while the organoleptic data were analyzed using Friedman test and determining the best treatment based on effectiveness index (De Garmo). The results showed that: the proportion of carrageenan and seaweed with roselle juice significantlydifferent on the viscosity, taste, color and texture of the jelly drink roselle, but not significantly different on levels of dietary fiber, pH and aroma of rosella jelly drink. The best quality of rosella jelly drinkwas obtained from 0.50% carrageenan concentration with the following characteristics: viscosity 6.23%, 0.40% dietary fiber, pH 3.24, 5.40 flavor (rather like), aroma 4.43 (plain), color 4.87 (regular), viscosity 5.43 (somewhat like). The best seaweed treatment on this study is the treatment concentration of 8% with the following characteristics: viscosity 6.15%, 0.44% dietary fiber, pH 3.38, 4.90 flavors (regular), aroma 4.30 (regular), color 4.97 (regular), viscosity 4.00 (regular).

히솝(Hyssopus officinalis)을 혼합한 쌀음료 제조조건 설정

This study was monitored the quality characteristic of the hyssop-rice drink added using hyssop (Hyssopus officinalis) and rice. AFter operational parameters including amylase content (X1, 1~5 mL), saccharification time (X2, 10~18 hr) and hyssop content (X3, 1.0~3.0 g) were monitored, these results were analyzed using a response surface methodology for the determination of the optimum conditions (Brix, Hunter’s color and organoleptic properties). Maximum conditions of Brix for the hyssop-rice drink were 0.96 mL of amylase, 14.93 hr of saccharification time and 2 g of hyssop. Maximum conditions of Hunter’s color b were 1.90 mL of amylase, 16.64 hr of saccharification time and 2.51 g of hyssop. Maximum conditions of organoleptic color were 4.60 mL of amylase, 15.66 hr of saccharification time and 1.57 g of hyssop. Maximum conditions of organoleptic aroma were 3.46 mL of amylase, 10.79 hr of saccharification time and 1.45 g of hyssop. Maximum conditions of organoleptic taste were 3.67 mL of amylase, 17.64 hr of saccharification time and 1.76 g of hyssop. Maximum conditions of overall palatability of the hyssop-rice drink were 3.73 mL of amylase, 13.66 hr of saccharification time and 1.85 g of hyssop.

Improvement of aroma of Cox’s Orange pippin apples stored in low oxygen atmospheres

SummaryStoring Cox’s Orange Pippin apples in 1.25% O2 leads to increased firmness and reduced aroma compared with storing in 2% O2. Raising oxygen levels during the storage period from 1.25% to 2% enhanced organoleptic aroma to a level indistinguishable from that of fruit stored in 2% O2, but the benefits of 1.25% O2 in terms of increased firmness ex-store were maintained. Raising the O2 level in storage can be delayed until relatively close to marketing in order to get maximum firmness while still increasing aroma.