Spicy Taste Research Articles

Development of technology of boiled sausage from non-traditional raw materials

This paper considers the possibility of improving the functional and technological properties of boiled camel sausage with the addition of hump fat and chicken fillet. The effect of pumpkin peel powder on lipid oxidation, functional and technological properties of sausages from combined meat was investigated. Camel meat as a meat product has many advantages, for example, low fat content, high nutritional value, and its taste is barely distinguishable from beef. At the same time, it has the following disadvantages: sweetish taste, coarse-fiber structure; camel sausage has a lower shelf life compared to beef sausage; it is harder due to the content of hydroxyproline. To improve the functional and technological properties, dried rowan powder and pumpkin peel powder of the "Winter Sweet" variety, a zoned variety, were added in different quantities for comparison. The control sample was made in accordance with GOST for boiled sausage, with the replacement of fat with hump fat, and the replacement of beef with camel meat. For experimental samples, a plan for a full-factor experiment was built, taking into account the material balance. Additives varied in 3 levels, from 3 to 6 %. 7 samples with control were in total with the control sample being the sausage prepared according to the same recipe but without additives. There were three parallel experiments in each sample. It was revealed that hydrated rowan powder has a negative effect on taste but, at lower doses, it gives a spicy taste to the sausage while the addition of hydrated powder from pumpkin peels improves taste and organoleptic characteristics. Thus, one can conclude that waste in the form of pumpkin peels is also a valuable and useful product for improving the functional, technological, and organoleptic characteristics of sausage. The result of this study shows that when hydrated rowan powder and pumpkin peel powder are added, the problem of taste, aftertaste, smell, and shelf life is solved in the selected ratio, while the sausage also becomes more tender overall

Faktor-Faktor Yang Mempengaruhi Konsumen Dalam Volume Pembelian Cabe Merah di Pasar Sulak Kecamatan Kayu Aro Kabupaten Kerinci

The research was carried out at the Sulak Market, Kayu Aro District, Kerinci Regency, with the aim of describing consumer decisions in purchasing red chilies at the Sulak Market, Kayu Aro District, Kerinci Regency and analyzing the factors that influence consumers in purchasing volume of red chilies. Sampling in this study was using accidental sampling technique with 35 respondents. The data collected includes primary data and secondary data with cross section data types. The results showed that consumer behavior in Kayu Aro District, namely that the average consumer has a spicy taste, therefore consumers always buy red chilies and make preparations because consumers feel happy if red chilies are always available at home. In addition, consumers also think that they are less appetizing if they eat without chili sauce, which is a processed product from red chilies. From the results of this study, it was obtained that consumer behavior towards decisions in purchasing red chilies at Sulak Market, Kayu Aro District, seen from the variable price, number of family dependents, and consumer tastes, they decided to keep buying red chilies. Consumers will feel satisfied if they consume red chili and if it is always available. The results of statistical tests using multiple linear regression, simultaneously (the price of red chilies, the price of substitute goods or cayenne pepper, the number of family members and consumer tastes) have a real influence on consumer decisions in purchasing red chilies at Sulak Market, Kayu Aro District, Kerinci Regency. Partially test there are three factors that significantly affect consumer decisions in buying red chili, namely the price of red chili, the number of family members and consumer tastes while the price of cayenne pepper has no effect. The coefficient of determination for these three factors is 75.2%, which means that these three factors as independent variables are able to explain consumer decisions in purchasing red chilies as dependent variables and around 24.8% cannot be explained by the model but explained by other factors. those models.

Pengaruh Serai (Cymbopogon Citratus) Terhadap Penurunan Nyeri Gout Athritis pada Masyarakat di Kelurahan Winenet Satu Kota Bitung

People with gout arthritis complain of pain in the joints, toes, hands, knees and have never used lemongrass water to reduce joint pain and choose analgesic drugs as pain relief. Lemongrass plant contains essential oil that has chemical properties and pharmacological effects, namely a spicy and warm taste as an anti- inflammatory and relieving analgesic pain.. The purpose of this research was to find out the effect of lemongrass (cymbopogon citratus) on the reduction of gout arthritis pain in The Community In The 1st Winenet Village, Bitung. This research used a pre experimental method with one group pretest-posttest design. The population were residents who suffered from gout arthritis and who experienced joint pain. Sampling using a purposive sampling technique with the number of samples were 12 respondents using the Lamesho formula. The instruments used in this research were observation sheets and pain intensity scale measurement sheets using the Numeric Rating Scale (NRS). The collected data was processed by running the computer program be analyzed by a Wilcoxon Signed Rank test with the significance level α = 0,05.The results of this research indicated that there are differences in pain intensity before and after giving lemongrass, with a ρ value (0,001) < (0,05), meaning that there is an effect of giving lemongrass on reducing gout arthritis pain.The conclusion of this research is that lemongrass can be used as a non- pharmacological therapy to reduce pain in gout arthritis. It is expected that the result of this research will be useful in reducing pain in patients with gout arthritis and can be used as an additional reference for further research.
 

A new variety of Chinese radish (loba) Serdtse Podmoskovya for the Central region of Russia

The article presents the results of the selection work of the laboratory of breeding and seed production of table root crops of the Federal Scientific Vegetable Center for the culture of Chinese radish (loba). From the collection material (a total of 23 samples were studied), a promising material was selected under the number No. 600 for a complex of economically valuable features. The purpose of the research is to create a variety of Chinese radish – loba for open and protected ground. Based on this goal, the objectives of the research included: to evaluate a promising variety of loba in a nursery of competitive variety testing in open and protected ground conditions, to assess alignment according to the main morphobiological parameters, as well as to assess the safety and resistance to diseases during storage.Results. As a result of repeated individual and family selection in the direction of productivity, resistance to premature stem formation and diseases of vegetation and storage, as well as improvement of taste qualities, a new variety of Chinese radish Serdtse Podmoskovya was bred. The new variety belongs to the pink-red rounded varietal type. The root crop is flat-rounded, large in size. The flesh is white, juicy, with a slightly spicy taste. The variety is medium-ripened, the growing season is 65-75 days, suitable for use in early summer, autumn and winter, resistant to longterm storage (95-96% preservation) and low light. The yield of the variety in protected ground is 2.7 kg/m2, marketability – 88.7%, root crop weight – 533 g; dry matter content – 6.26%, sugars – 2.56%, ascorbic acid – 19.36 mg%. The variety on this background was distinguished by the absence of flowering and diseased plants. The yield in the open ground was 31.2 t/ha (3.12 kg/m2), marketability – 81.2%, root crop weight – 281 g. The variety under these conditions was characterized by a higher content of dry matter –11.0%, sugars – 3.2% and ascorbic acid – 20.13 mg%; a small percentage of flowering (9.4%) and affected plants (6.3%) was noted. For this variety, a technology has been developed for obtaining original and elite seeds according to a one-year development cycle in the conditions of the Central region ща Russia.

A cell-based electrochemical taste sensor for detection of Hydroxy-α-sanshool

The Transient Receptor Potential Vanilloid 1 (TRPV1) has been identified as a suitable candidate for a spicy taste (Zanthoxylum plant) sensor. In this study, we investigated the response of TRPV1 expressed on human HepG2 cell membranes following stimulation with Hydroxy-α-sanshool. A three-dimensional (3D) cell-based electrochemical sensor was fabricated by layering cells expressing hTRPV1. l-cysteine/AuNFs electrodes were functionalized on indium tin oxide-coated glass (ITO) to enhance the sensor's selectivity and sensitivity. HepG2 cells were encapsulated in sodium alginate/gelatin hydrogel to create a 3D cell cultivation system, which was immobilized on the l-cysteine/AuNFs/ITO to serve as biorecognition elements. Using differential pulse voltammetry (DPV), the developed biosensor was utilized to detect Hydroxy-α-sanshool, a representative substance in Zanthoxylum bungeanum Maxim. The result obtained from DPV was linear with Hydroxy-α-sanshool concentrations ranging from 0 to 70 μmol/L, with a detection limit of 2.23 μmol/L. This biosensor provides a sensitive and novel macroscopic approach for TRPV1 detection.

Budidaya Mint dan Pemanfaatannya untuk Minuman Kesehatan di SMP IT Khazanah Boarding School

Mint plants are generally grown on a small scale and are found growing wild in mountainous areas and in damp and watery places. This plant is able to adapt to tropical climates so that it can be cultivated. The purpose of this article is to provide counseling on how to cultivate mint leaves and use them as a fresh and healthy health drink at SMP IT Khazanah Boarding School. The method used is to provide counseling and practice it directly, how to cultivate and utilize mint plants as a fresh drink. Planting mint can be done by cutting existing plants. The trick is to cut the stalk about 1 cm above the branching. Then, remove some of the leaves on the stalks and submerge them in a container. Mint leaves have a distinctive spicy taste, fresh scent and have various benefits for the body, such as refreshing breathing, calming digestion, boosting immunity, and others. As for how to use it as a fresh drink for health which is combined with several ingredients such as Mint leaves, Lemons or Lime that have been cleaned, Honey or Sugar, and Hot Water. Then the lemons are cut into thin strips, then honey is added and the boiling hot water is poured into the container, then the mint leaves are dipped, and let stand for a moment so that the mint and lemon flavors are stronger then they can be served and drunk in warm conditions. The results obtained were that the teachers and students were very enthusiastic about participating in the community service activities carried out by the Riau University lecturer team from start to finish and almost all participants were excited to try planting, making drinks and enjoying fresh drinks from mint leaves.

MYB24 Negatively Regulates the Biosynthesis of Lignin and Capsaicin by Affecting the Expression of Key Genes in the Phenylpropanoid Metabolism Pathway in Capsicum chinense.

The wide application of pepper is mostly related to the content of capsaicin, and phenylpropanoid metabolism and its branch pathways may play an important role in the biosynthesis of capsaicin. The expression level of MYB24, a transcription factor screened from the transcriptome data of the pepper fruit development stage, was closely related to the spicy taste. In this experiment, CcMYB24 was cloned from Hainan Huangdenglong pepper, a hot aromatic pepper variety popular in the world for processing, and its function was confirmed by tissue expression characteristics, heterologous transformation in Arabidopsis thaliana, and VIGS technology. The results showed that the relative expression level of CcMYB24 was stable in the early stage of pepper fruit development, and increased significantly from 30 to 50 days after flowering. Heterologous expression led to a significant increase in the expression of CcMYB24 and decrease in lignin content in transgenic Arabidopsis thaliana plants. CcMYB24 silencing led to a significant increase in the expression of phenylpropanoid metabolism pathway genes PAL, 4CL, and pAMT; lignin branch CCR1 and CAD; and capsaicin pathway CS, AT3, and COMT genes in the placenta of pepper, with capsaicin content increased by more than 31.72% and lignin content increased by 20.78%. However, the expression of PAL, pAMT, AT3, COMT, etc., in the corresponding pericarps did not change significantly. Although CS, CCR1, and CAD increased significantly, the relative expression amount was smaller than that in placental tissue, and the lignin content did not change significantly. As indicated above, CcMYB24 may negatively regulate the formation of capsaicin and lignin by regulating the expression of genes from phenylpropanoid metabolism and its branch pathways.

Association between composite lifestyle factors and cardiometabolic multimorbidity in Chongqing, China: A cross-sectional exploratory study in people over 45 years and older.

Modifiable lifestyle factors are considered key to the control of cardiometabolic diseases. This study aimed to explore the association between multiple lifestyle factors and cardiometabolic multimorbidity. A total of 14,968 participants were included in this cross-sectional exploratory study (mean age 54.33 years, range 45-91; 49.6% male). Pearson's Chi-square test, logistic regression, and latent class analysis were employed. We found that men with 4-5 high-risk lifestyle factors had a 2.54-fold higher risk (95% CI: 1.60-4.04) of developing multimorbidity compared to males with zero high-risk lifestyle factors. In an analysis of dietary behavior, we found that in women compared to men, over-eating (OR = 1.94, P < 0.001) and intra-meal water drinking (OR = 2.15, P < 0.001) were more likely to contribute to the development of cardiometabolic multimorbidity. In an analysis of taste preferences, men may be more sensitive to the effect of taste preferences and cardiometabolic multimorbidity risk, particularly for smoky (OR = 1.71, P < 0.001), hot (OR = 1.62, P < 0.001), and spicy (OR = 1.38, P < 0.001) tastes. Furthermore, "smoking and physical activity" and "physical activity and alcohol consumption" were men's most common high-risk lifestyle patterns. "Physical activity and dietary intake" were women's most common high-risk lifestyle patterns. A total of four common high-risk dietary behavior patterns were found in both males and females. This research reveals that the likelihood of cardiometabolic multimorbidity increases as high-risk lifestyle factors accumulate. Taste preferences and unhealthy dietary behaviors were found to be associated with an increased risk of developing cardiometabolic multimorbidity and this association differed between genders. Several common lifestyle and dietary behavior patterns suggest that patients with cardiometabolic multimorbidity may achieve better health outcomes if those with certain high-risk lifestyle patterns are identified and managed.

FAKTOR-FAKTOR YANG MEMPENGARUHI SIKAP KOMSUMEN RUMAT TANGGA DALAM MENGKONSUMSI CABAI MERAH (Capsicum annuum L.) DI KOTA PADANG

Red chili (Capsicum annuum L.) a commodity that is in great demand by almost everyone. Research objectives 1) to analyze the characteristics of red chili household consumers in Padang City; and 2) analyze the factors that influence the attitude of household consumers in consuming red chili in the city of Padang. The sampling technique was accidental sampling with a total of 44 people. Qualitative descriptive analysis method and quantitative analysis using multiple linear regression analysis. The results of the research on the characteristics of consumers consuming red chili in Padang City, are dominated by women (77.3 percent), with an age range of 24-29 years (38.6 percent), the highest education is SD/SMP/SMA (61.3 percent), married status (50.0 percent), with an income of 1,300,000 – 1,600,000 million (31.8 percent), with a total family member of 5 – 6 people (52.3 percent), has a spicy taste (59.1 percent) and with a purchase frequency of 1 x 3 days (72.7 percent). The results showed that the price variable and the education level variable were factors influencing the attitude of household consumers in consuming red chili.

Identification and Analysis of Metabolites That Contribute to the Formation of Distinctive Flavour Components of Laoxianghuang.

In addition to volatile compounds, metabolites also have a great effect on the flavour of food. Fresh finger citron cannot be eaten directly because of its spicy and bitter taste, so it is made into a preserved fruit product known as Laoxianghuang (LXH). To investigate the metabolites that have an effect on the flavour of LXH, untargeted metabolomics was performed using an ultrahigh-performance liquid chromatography with tandem mass spectrometry (UPLC-MS/MS), and the metabolites of the Laoxianghuang samples from different locations in the Chaoshan area were compared and analysed. A total of 756 metabolites were identified and distinct differences were revealed among the different Laoxianghuang samples. A total of 33 differential metabolites with the most significant changes were screened through further multivariate analytical steps, and each group of samples had unique metabolites. For instance, pomolic acid had the highest content in the JG sample, while L-glycyl-L-isoleucine was rich in the QS sample. Moreover, flavonoid metabolites made the greatest contribution to the unique flavour of Laoxianghuang. The metabolic pathways involved are the biosynthetic pathways of flavonoids, isoflavonoids, flavones, and flavonols. This study can provide some creative information for distinguishing the quality differences of Laoxianghuang from the perspective of metabolites and offer preliminary theoretical support to characterise the formation of flavour substances in Laoxianghuang.

O. Bilyk, N. Slyvka, O. Mykhaylytska JUSTIFICATION AND DEVELOPMENT OF GINGER ICE CREAM TECHNOLOGY

Based on data from domestic and foreign literature, ginger was chosen as a recipe component in the production of ice cream. It has a high content of antioxidants and substances that exhibit anti-inflammatory, analgesic, and hypotensive properties. Ginger has an original taste and aroma, which is caused by a group of phenols and gingerols. Ginger juice, paste, and syrup were produced independently. Their taste properties and chemical composition were studied. The highest amount of dry matter was found in ginger syrup due to the addition of sugar. However, in terms of the content of proteins, fats, and minerals, preference is given to ginger paste. Banana flour, which contains 40.9–58.5% resistant starch and 6.0–15.5% dietary fiber and phenolic acids, was selected as an additional stabilizer. It was found that the dry matter content of the experimental ice cream samples was slightly higher compared to the control due to the addition of banana flour and ginger processing products. The physical and chemical parameters of ice cream were studied. A slight increase in density in the test samples and viscosity was found, leading to a slight decrease in whipping. Ice cream with ginger syrup was the closest to control. Owing to the introduction of banana flour, the resistance to melting is slightly increased. Thus, resistance to melting when using banana flour and ginger syrup increases by 24%, and when adding banana flour, ginger paste, and ginger juice by 7.5%. The organoleptic indicators of ice cream were studied. The addition of various ginger processing products was reflected in the intensity of the taste, namely: with the addition of ginger syrup, the ice cream had a pleasant tart-burning taste and aroma; with the addition of ginger juice and paste, a rich, spicy taste with increased spiciness was felt. Recipes were developed, and the technological scheme of ice cream production with ginger processing products and banana flour was improved.

Conteúdo fenólico total e flavonóide, atividades antioxidantes e inibitórias da α-glucosidase de vários genótipos de pimentão (Capsicum annuum L.).

ABSTRACT: Big chili has the largest fruit size compared to other types of chili. In addition to having a spicy taste, big chilies contain other beneficial biochemicals such as phenolics, flavonoids, antioxidants, and α-glucosidase inhibitors that have the potential to be developed for functional tropical plants. Information on the content is still not widely found. Therefore, this study identified biochemical compounds (TPC, TFC, DPPH, FRAP, AGI) in several genotypes of big chili peppers. From October to November 2021, we conducted a study using the microplate reader method. We repeated the experiment three times. The research design used was a completely randomized design with a single factor genotype. A total of 22 genotypes of big chili were used in this study. The big chili genotype F6074136-2-3-2-3 had the highest content of α-glucosidase inhibitor and antioxidant FRAP compared to other genotypes 67.62% and 71.20 mol TE/g extract. The genotypes CK 12 and F6074077-1-1-3-1 indicated the highest phenolic and flavonoid contents. The correlation between biochemical parameters showed that TPC-AGI and TPC-DPPH were significantly negatively correlated. The conclusion is that the information in this study can be the basis for the development of functional tropical plants in future research.

Determination of the storage possibility salmon of essential oil of Amomum Aromaticum Roxb

The study aimed to determine the ability of cardamom oil to preserve salmon. Cardamom essential oil is recovered from fresh cardamom by steam distillation. Essential oil is yellow, and transparent, hot spicy taste and characteristic aroma. Salmon is rich in components such as proteins, lipids, vitamins, minerals, etc., so it is a favorable environment for microorganisms to grow and develop. The study conducted experiments to preserve fresh salmon with cardamom essential oil with the content of 0.3%, 06%, and 0.9% at the temperature of 10 oC. The study has determined the biochemical, microbiological, and organoleptic criteria of fresh salmon in the formulas after 2 days, 4 days, and 6 days of storage. Finally, the cardamom oil content of 0.6% was selected to develop the preservation process. Salmon after preservation has a natural bright yellow color, good elasticity, and no viscosity; has a natural smell mixed with the characteristic aroma of cardamom essential oil; Salmon broth is clear, and has a characteristic sweet taste and characteristic aroma. The biochemical indicators: water, protein, lipid, vitamins, and minerals did not change significantly compared to the original; did not detect the presence of microorganisms strains Coliforms, Escherichia coli, Clostridium perfringens, Staphylococcus aureus, and Salmonella in preserved salmon.

SPICE PLANTS IN THE CULTURE OF THE BESERMANS

Folk cuisine is an important part of the cultural heritage and offers great resources for the development of tourism, agriculture, preservation of old varieties of cultivated crops and food traditions. The use of spices also makes cuisines special and distinctive. The article deals with the traditions of the Besermans to use local wild, cultivated and exotic herbs. Local and imported spices Besermans call турөн "herbs", курөт турөн "bitter herbs". The choice of local plants as spices is based on their gustatory and spicy-aromatic qualities, as well as their phytoncidal activity and medicinal properties. Among them, local wild spices ( Carum carvi, Mentha arvensis, Filipendula ulmaria ) and long cultivated vegetables with a spicy taste ( Raphanus sativus, Allium cepa, Armoracia rusticana ) prevail. Exotic spices are mainly limited to black pepper and bay leaf. Spices are used in folk cuisine, folk medicine and veterinary medicine. Local and exotic spices are not put into ritual dishes, which indicates the preservation of archaic features in the diet and the special status of ritual cuisine. Traditional knowledge about herbs and spices is relevant to folk cooking demonstrations, gastronomic events, museum work, tourism and agricultural development. The study is based on the authors' field materials.

Identification of ligustrazine-based analogs of piperlongumine as potential anti-ischemic stroke agents

Piper longum has a specific aroma and spicy taste. In addition to edible value, current studies have shown that piper longum also has pharmacological activities such as anti-platelet aggregation, anti-inflammation, anti-cancer, anti-diabetes and anti-depression. Piperlongumine is an alkaloid isolated from Piper longum. Based on our previous studies, four Piperlongumine analogs were synthesized, and their anti-platelet aggregation activities were evaluated. Among them, compound 8 has the strongest anti-platelet aggregation activity. Therefore, compound 8 was docked with stroke-related protein targets, and it was found that compound 8 had good binding affinity to MRTF-A complex and Bcl-2. Through animal experiments, it was found that compound 8 could significantly improve the pathological damage of brain tissue after ischemia and could increase the expression of MRTF-A and Bcl-2 in cerebral cortex in rats. These results suggest that compound 8 may have a good inhibitory effect on apoptosis and tissue structurel disorders induced by cerebral ischemia-reperfusion, so as to reduce the injury caused by ischemic stroke.

Chili pepper preference development and its impact on dietary intake: A narrative review.

A preference for chili pepper can be an acquired taste. The contrast between a chili lover and a hater illustrates the complexities involved in forming an appreciation for food that evokes a fiery pain sensation. This narrative review aims to understand the factors behind chili pepper preference formation across the life course and how individual chili pepper preferences can impact eating behaviors and dietary intake. This review was conducted using three databases, yielding 38 included articles. Results suggest five determinants of chili pepper preferences: culture, exposure, gender, genetics, and personality. Collective findings indicate that the strongest influences on preference acquisition include the individual environment from childhood to adulthood and repeated exposure to spicy flavors. With frequent exposure to spicy food, the perceived burn becomes less intense. Culture also influences exposure to chili peppers, with the highest consumption patterns seen within Mexico and some Asia countries. Additionally, males reported having a stronger preference for spicy foods than females. Twin studies illustrated that genetics influenced spicy taste preferences, underscoring the complexity of developing individual taste preferences. As for the impact of capsaicin-containing food on individual eating behaviors and dietary behaviors, appetite effects depend on the dose of capsaicin consumed, but three studies found a change in sensory desires for sweet and fatty foods after finishing a capsaicin-containing dish. Inconsistent results were reported for chili pepper's effects on hunger and satiety after consumption, but changes in specific food desires were observed. The impact of chili pepper on appetite and calories consumed was inconsistent, but the greater amount of capsaicin ingested, the greater the effect. Capsaicin's potential to be used for weight control needs to be further reviewed. In conclusion, evidence suggests that chili pepper preferences may be linked to innate and environmental aspects such as an individual's culture, gender, and genetics. Extrinsic factors like repeated exposure may increase the liking for spicy foods.

Effect of Extraction Solvent on Capsaicin Content of Chinda Peppers

Chinda pepper (Capsicum annuum L.) is classified as a large chili pepper that is an important economic crop of Thailand. The substance in the chili pepper responsible for its spicy taste is capsaicin. Presently, capsaicin in Chinda peppers has been extracted for use in food and medical products. This research compared the capsaicin content from dried Chinda peppers in four different solvents: H2O, acetone, ethanol (95% v/v), and a binary solvent of acetone and water at a ratio of 1:1 v/v. For all treatments, the ratio of chili peppers to the solvent was 20 g:240 ml. After analyzing the amount of capsaicin content by a NanoDrop spectrophotometer, it was found that the capsaicin content from dried Chinda pepper by the H2O:acetone (1:1 v/v), acetone, H2O and ethanol (95% v/v) were 0.48 ppm, 0.26 ppm, 0.22 ppm, and 0.18 ppm, respectively. These results indicated that the extraction of capsaicin with a binary solvent of H2O:acetone at a ratio of 1:1 v/v had the highest extraction concentration. This can be explained theoretically that the presence of H2O in acetone impacted the hydrophobic properties of the solvent and the interaction between capsaicin compound and the solvent.

Ethnopharmacological review of ginger for anticancer activity

Zingiber officinale is a plant found locally in India that has been widely used as a flavouring agent in savoury dishes such as curries and sweets such as cakes and cookies, alcoholic beverages as well as in alcoholic beverages. like in tea. Ginger is a well-known herb, commonly used in traditional medicine all over the world. Ginger has been used for thousands of years to treat colds, nausea, arthritis, migraines, and high blood pressure. The many pharmacological activities of ginger are antiemetic, antidiabetic, analgesic, anti-inflammatory, anticancer, antioxidant, anticoagulant, antibacterial, anti-inflammatory, estrogenic and cardiovascular activities. Chemical irritants and an unsaturated phenolic ketone liquid C17H24O3 are responsible for the spicy taste of ginger. The main components of ginger are aromatic essential oils, antioxidants and pungent resins. These aromatic or pungent compounds have been identified as C6H5C(O)CH3, known as a chemical irritant, liquid unsaturated phenolic ketones C17H24O3 and Vanillylacetone.

THE ROLE OF PERSONALITY TRAITS AND MOOD IN TASTE PREFERENCE AMONG UNIVERSITY STUDENTS

Objective: The current study was conducted to investigate the relationship between personality traits, mood and taste preference among university students. Design: Correlational and Cross-sectional research design was used for the present study. Method: The sample was comprised of 170 university students, 83 males and 87 females with age range 18-25 years. The sample size was calculated through G*power. Data was collected online through google form. The Big Five Inventory-10, Brief Mood Introspection and a self-constructed taste preference scale were used to assess personality traits, mood and taste preference respectively. Results: The results suggested that some specific personality traits were correlated with specific taste preferences such as agreeableness was associated with salty, sour, and sweet taste preferences while negatively associated with bitter taste preference. As well as extraversion was significantly positively associated with salty taste preference. On the other hand, pleasant mood was also shown to have positive correlation with salty, sweet, spicy, and sour taste preference. The finding of current research also showed that women are more likely to prefer salty, spicy, and sour tastes than men. Conclusion: There are some specific mood and personality traits that are related with specific taste preferences. Gender differences indicated that women are more likely to prefer food on the basis of its taste while men are more likely to prefer food on the basis of amount of its calories. Implication: The present research would be useful in health settings in order to design diet plans for obese individuals according to their personality, mood and related food choices.

TAHAPAN PRODUKSI OLAHAN IKAN KEUMAMAH SIAP SAJI SEBAGAI PENGEMBANGAN PRODUK DI UD. SAMUDERA MIRJA

Keumamah fish or wooden fish is one of Aceh's traditional preparations made from the main raw material of tuna, skipjack tuna which is dried in the sun. The purpose of this activity is to find out the stages of processing ready-to-eat keumamah fish so that the resulting product is more hygienic and can increase consumer attractiveness. Wood fish (keumamah) is generally processed from tuna (Euthynnus affinis) in a very simple way. UD. Samudera Mirja manages wood fish (keumamah), salted fish, fish meal, and shabu prawns. Researchers are directly involved in every activity in the field and carry out direct observations systematically. This processing unit operates with production levels that change every day depending on the availability of raw materials in each production. Processing of ready-to-eat wooden fish (keumamah) at UD. Samudera Mirja is very simple with packaging that still uses ordinary plastic cups. Keumamah packaging that uses plain plastic cups is replaced with plastic bottle packaging that has a label on each package and is coated with aluminum foil and in terms of taste it has many flavor variants, namely; original taste, spicy taste and sweet taste. By making new innovations in the processing of ready-to-eat keumamah fish that can create new flavors with more attractive packaging forms so that it can get a lot of consumer interest.