Taste Of Products Research Articles

Analysis of Oleogel Volatile Profile Formation under Ultrasonic Treatment.

Under certain conditions, ultrasonic treatment of certain foods and ingredients can contribute to the appearance of an extraneous odor, which is not usual for them, especially in fat-containing products. Since the food sector uses high-intensity ultrasound to control the crystallization of fats, the development of foreign smells and secondary fat oxidation products may impact the quality and safety of such items. In this work, we studied the volatile compounds' profiles of oleogels structured with individual fractions of beeswax using ultrasonic treatment. For this work, six samples of oleogels were obtained. Sunflower oil was used as a fatty base, and three fractions of beeswax were used as gelators: hydrocarbon fraction (>99%), monoester fraction (>95%), and a mixture fraction of wax di- and triesters (10.1%), free fatty acids (40.1%), and free fatty alcohols (49.8%). The influence of ultrasonic treatment on the properties of oleogels was assessed using light microscopy in polarized light, texture analysis, gas chromatography with flame ionization, and mass spectrometric detection. Ultrasonic treatment affected the crystallization of oleogels and led to the formation of smaller crystals. At the same time, sonication led to both an increase and a decrease in the firmness of oleogels, depending on the composition of the gelator. As regards volatile compounds, a total of 121 fragrant substances were identified in all samples, including such groups as alkanes, alkenes, alkadienes, alkynes, alkadiynes, alcohols, ketones, aldehydes, terpenes, alkyl alkane, and alkyl benzene derivatives. Ultrasonic treatment caused formation of new volatile unsaturated compounds. Some of them are known to have an unpleasant odor and thus might be responsible for the extraneous odor formation in studied fatty systems. Those were mainly (E)-2-octene, 1-heptene, 1,3-butadiene, and 1,3-octadiene in all oleogel samples. Sonicated samples B and C additionally had but-1-en-3-yne, pentenyne, and 1,3-butadiyne, whose odor can also be characterized as extraneous and distasteful. Several volatile compounds, supposed to be products of lipid oxidation, were also identified. Here we assume a reasonable approach is needed when selecting sonication conditions to prevent undesirable taste and flavor in oleogels and oleogel-based food products.

Prospects for including edible insects into the food composition

The use of insects as an alternative protein source is considered a promising strategy for the agricultural development that facilitates solution to the problem of feeding the world’s population. Introduction of insects as a raw material resource into the existing food systems allows enriching products with valuable nutrients and improving their quality characteristics. The review aims at assessment of the world regulatory normative base, analysis of the risks linked with consumption of the new type of foods containing processed insects and determination of promising and profitable directions for sales markets. The paper considers Russian and European technical documentation related to food production and safety, presents traditional methods for processing of entomological biomass to produce semi-finished products from insects, shows specific features of enrichment of certain food products with insect meal and describes changes in the technological parameters improved as a result of these manipulations. Despite the world trend toward inclusion of alternative food resources into human diets, popularity of products from insects in Russia largely depends on public awareness about benefits and taste of such products, public confidence in their safety and support from the government and business. Among advantages of edible insects is their growing in the areas of compact settlement without specific requirements for volumes of land and water resources, as well as their ability to process secondary resources that are not used in human nutrition. However, to realize such an ambitious plan on revision of human food habits, more accurate and reliable studies of control methods and prevention of adulteration of products with insects are necessary.

Assessment of the palatability of Atlantic salmon by NMR spectroscopy

H-NMR spectroscopy was used to study the metabolic profile of Atlantic salmon muscle tissue during heat treatment and storage to assess the taste of products. It has been established that when steaming fish, the amount of compounds such as trimethylamine (TMA), taurine (Tau), glutamic acid (Glu), lysine (Lys), proline (Pro), serine (Ser), γ-aminobutyric acid (GABA), creatinine (Cret) increased in broth compared to raw fish, and Tau and Cret accumulated in cooked fish. The content of TMA, which gives a fishy smell to the product, increased dramatically in cooked fish, regardless of the cooking duration, and at the same time an increase in dimethylamine (DMA) was observed in cooked fish. The processing of the data array of the content of metabolites by the method of principal components was carried out and a clear separation of fish and broth samples was revealed, as well as the difference between fish stored for a long time and the original sample. The taste qualities of fish raw materials before and after heat treatment were evaluated using the taste active value (TAV) of the main compounds characterizing sweet, bitter, sour tastes, as well as umami taste. The values of the taste threshold of compounds, which are widely used for a comprehensive assessment of various food products, were taken for calculations. The TAV for the broth when steaming Atlantic salmon for 30 min was 6.27 ± 0.06, and with an increase in time to 60 min, it decreased to 5.61 ± 0.09. During long-term storage of fish, there was a sharp decrease in the umami taste index and an increase in bitter taste, which is due to hydrolytic processes occurring during product spoilage. It is concluded that the NMR spectroscopy method makes it possible to quantify the change in the main metabolites in Atlantic salmon samples during heat treatment and storage, and TAV calculated from the content of free amino acids, nucleotides and organic acids provides an objective description of the taste of the product.

Electrical Properties of Taste Sensors with Positively Charged Lipid Membranes Composed of Amines and Ammonium Salts.

Currently, taste sensors utilizing lipid polymer membranes are utilized to assess the taste of food products quantitatively. During this process, it is crucial to identify and quantify basic tastes, e.g., sourness and sweetness, while ensuring that there is no response to tasteless substances. For instance, suppression of responses to anions, like tasteless NO3- ions contained in vegetables, is essential. However, systematic electrochemical investigations have not been made to achieve this goal. In this study, we fabricated three positively charged lipid polymer membranes containing oleylamine (OAm), trioctylemethylammonium chloride (TOMACl), or tetradodecylammonium bromide (TDAB) as lipids, and sensors that consist of these membranes to investigate the potential change characteristics of these sensors in solutions containing different anions (F-, Cl-, Br-, NO3-, I-). The ability of each anion solution to reduce the positive charge on membranes and shift the membrane potential in the negative direction was in the following order: I- > NO3- > Br- > Cl- > F-. This order well reflected the order of size of the hydrated ions, related to their hydration energy. Additionally, the OAm sensor displayed low ion selectivity, whereas the TOMACl and TDAB sensors showed high ion selectivity related to the OAm sensor. Such features in ion selectivity are suggested to be due to the variation in positive charge with the pH of the environment and packing density of the OAm molecule in the case of the OAm sensor and due to the strong and constant positive charge created by complete ionization of lipids in the case of TOMACl and TDAB sensors. Furthermore, it was revealed that the ion selectivity varies by changing the lipid concentration in each membrane. These results contribute to developing sensor membranes that respond to different anion species selectively and creating taste sensors capable of suppressing responses to tasteless anions.

Unraveling the carbohydrate metabolic characteristics of Leuconostoc mesenteroides J18 through metabolite and transcriptome analyses

The metabolic characteristics of Leuconostoc mesenteroides subsp. mesenteroides J18, which is mainly responsible for kimchi fermentation, on various carbon sources were investigated through carbon utilization, metabolite, and transcriptome analyses at different culture conditions (10 and 30 °C with/without 2.5% NaCl). The metabolic features of strain J18 were relatively similar across the four culture conditions. However, the metabolic characteristics of strain J18 showed significant variations depending on the carbon source. These distinct metabolic traits of strain J18 on various carbon sources were validated through transcriptomic analyses and the reconstruction of metabolic pathways. The transcriptional expression of the metabolic pathways in response to each carbon source consistently correlated with the production profiles of metabolites, including ethanol, acetoin, diacetyl, and riboflavin, in each carbon source. Our findings suggests that the abundance of Leu. mesenteroides during fermentation and the taste and flavor of fermented food products can be controlled by altering the carbon sources.

Loyalitas Sebagai Akibat dari Kepuasan Pelanggan (Studi pada “Nanung Broiler” Di Kecamatan Majenang)

AbstractThis research aims to investigate the relationship between customer satisfaction and customer loyalty with a focus on the "Nanung Broiler" kiosk in Majenang District. This research explores various indicators that influence customer loyalty, including aspects such as product taste, product quality, ease of communication, ability to borrow, kiosk location, order pick-up and delivery service, and stock availability. The research method used involves surveys, observations and interviews with customers who have subscribed to the "Nanung Broiler" kiosk.The research results show that these factors have a significant impact in influencing customer satisfaction and in turn, customer loyalty. "Nanung Broiler" customers tend to remain loyal because they feel the unique taste of the product, consistent product quality, ease of communicating with traders, the ability to borrow in emergency situations, strategic kiosk location, easy pick-up and drop-off service for orders, and good stock availability. always ready. Keywords: Customer Satisfaction, Customer Loyalty

Isolation, Identification, Activity Evaluation, and Mechanism of Action of Neuroprotective Peptides from Walnuts: A Review.

As human life expectancy increases, the incidence of neurodegenerative diseases in older adults has increased in parallel. Walnuts contain bioactive peptides with demonstrated neuroprotective effects, making them a valuable addition to the diet. We here present a comprehensive review of the various methods used to prepare, isolate, purify, and identify the neuroprotective peptides found in walnuts. We further summarise the different approaches currently used to evaluate the activity of these peptides in experimental settings, highlighting their potential to reduce oxidative stress, neuroinflammation, and promote autophagy, as well as to regulate the gut microflora and balance the cholinergic system. Finally, we offer suggestions for future research concerning bioavailability and improving or masking the bitter taste and sensory properties of final products containing the identified walnut neuroprotective peptides to ensure successful adoption of these peptides as functional food ingredients for neurohealth promotion.

Mathematical modeling for investigating the effect of single‐sided flipping on moisture, fat content, and safety of hamburger patty

AbstractThe aim of this research was to investigate the impact of the number of hamburger flips on cooking loss and the safety of hamburger patties during contact heating. To achieve this, a kinetic model describing the thermal inactivation of Salmonella serotypes during the cooking of hamburger patties was developed and coupled with heat and mass transfer equations (moisture and fat loss). The model also incorporated the effect of shrinkage during cooking. The results showed that while increasing the number of flips helps to distribute heat more evenly and decrease the temperature difference across the patty, which can increase safety, it can also lead to greater loss of moisture and fat during cooking. In addition, although shrinkage has a significant effect on cooking loss in the model, its inclusion did not improve the accuracy of the model in predicting experimental data.Practical ApplicationsThe research highlights the importance of not only conveying the risks of consuming undercooked hamburgers, but also providing guidance on how to cook hamburgers thoroughly while retaining their juiciness and flavor. This information is crucial for hamburger producers to promote best practices for cooking hamburgers that meet both safety and taste criteria. The study also emphasizes the role of the effects of consecutive flipping and product shrinkage on cooking loss, as well as temperature changes during single‐sided contact heating of frozen hamburger patties. By understanding these factors, hamburger producers can develop cooking protocols that minimize cooking loss while ensuring product safety and taste. Overall, this research has practical applications for the hamburger industry, as it provides a scientific basis for optimizing cooking processes that can improve product safety, quality, and taste.

Pengaruh Kualitas Produk, Cita Rasa dan Word of Mouth terhadap Keputusan Pembelian pada Cake Boss di Delta Sari Indah Waru Sidoarjo

This study aims to determine the effect of product quality, taste and word of mouth on purchasing decisions at Cake Boss at Delta Sari in Waru Sidoarjo. This research is a descriptive study using quantitative methods. The data collection technique is by distributing questionnaires to 98 respondents who are consumers of Cake Boss. The analytical technique used in this research is multiple linear regression using SPSS (Statistical Program for Social Service) version 22 for windows.The results of this study indicate that product quality variables affect purchasing decisions, taste variables affect purchasing decisions, word of mouth variables affect purchasing decisions and product quality variables, taste and word of mouth influence jointly on purchasing decisions on Cake Boss.

Malting-A method for modifying volatile composition of black, brown and green lentil seeds.

Technique of malting legume seeds is not currently widespread among scientists as well as industrial maltsters. However, this method of seed modification is successfully used by humankind for millennia to improve technological parameters, as well as change taste and aroma of various food products. Three lentil cultivars (black, brown and green) were malted (steeped, germinated for three various time periods and then kilned) to produce nine lentil malts. Malting had significant influence on the volatile composition of lentil seeds. Total concentration of volatiles in the green lentils increased and decreased in the case of black and brown lentils after malting procedure. However, most importantly, in every lentil cultivar the contribution of various groups of compounds (such as aldehydes, alcohols, terpenes or ketones) to the overall volatilome was changed due to the malting procedure.

Development of strategic plan for palm sugar agro-industry using SWOT analysis and business model canvas: Case study in Lombo Village, Sidrap District

Agro-industry is the fundamental part of a development of the agricultural sector. One form of promising agro-industry to be developed in Indonesia is the development of products from palm sugar commodities. The purpose of this research is to determine how to develop a business strategy and increase the potential of the palm sugar industri in Lombo Village, Sidrap District. This study aims to: 1. determine external and internal factors; 2. formulate and analyze internal and external factors, which include strengths, weaknesses, opportunities, and threats, from the development of palm sugar agribusiness. 3. Determine strategic priorities based on existing potentials, capabilities, and constraints. 4. Define a business model canvas.The method used in this research is descriptive qualitative. This study used an accidental sampling method with a total sample size of 40 palm sugar farmers. Data analysis was performed using SWOT matrix analysis and the Business Model Canvas (BMC). The conclusion from the internal matrix analysis is that the Strategic Factor (IFAS) 5.295 and the External Strategic Factor (EFAS) 4.89. This illustrates that the palm sugar industry in Lombo Village, Sidrap District has strengths that can be developed further. The advice to palm sugar farmers in this area is to maintain product taste, as well as carrying out various innovations in diversifying palm sugar products and making product packaging attractive so that it will increase added value.

A Comprehensive Update on Nanotechnology in Functional Food Developments: Recent Updates, Challenges, and Future Perspectives.

The food business makes extensive use of lipophilic bioactive substances derived from plants, such as phytosterols, antimicrobials, antioxidants, ω3 fatty acids, tastes, and countless other constituennts. The preponderance of these bioactive substances, nevertheless, is just about unsolvable in hydric solution and unbalanced at a particular eco-friendly provocation, such as sunlight, temperature, and oxygen, in construction, transference, storage, and employment, for example, icy, chilling, desiccation, warm air dealing out, or machine-driven agitation. According to this standpoint, there are high-tech hitches that must be resolved to inform functionality for the social figure due to the lipophilic bioactive dearth of solubilization, bioavailability, and permanency. This leads to failure in commercialization and quality enhancement. Nanotechnology can generally be used to manufacture nano-kinds of stuff like nano-emulsion, nanoparticles, nanostructured materials, and nanocomposites. The creation of functional foods has attracted a huge interest as our consideration of their affiliation with nourishment and human health has grown. There are still a number of problems that need to be fixed, such as finding useful substances, figuring out ideal intake amounts, and fashioning apt food conveyance systems in addition to product compositions. In several of these areas, new methods and materials developed through nanotechnology have the potential to offer fresh explanations. The present article provides a thorough examination of nanotechnologies employed in the development of functional foods. It outlines the current patterns and forthcoming outlooks of sophisticated nanomaterials in the food industry, with particular emphasis on their applications in processing, packaging, safety, and preservation. The utilization of nanotechnologies in the food industry can improve the "bioavailability, taste, texture, and consistency of food products". This is accomplished by manipulating the particle size, potential cluster formation, and surface charge of food nanomaterials. Furthermore, this paper examines the utilization of nano-delivery systems for administering nutraceuticals, the cooperative effects of nanomaterials in safeguarding food, and the implementation of nano-sensors in intelligent food packaging to monitor the quality of stored food. Additionally, the customary techniques employed for evaluating the influence of nanomaterials on biological systems are also addressed. This review gives a general synopsis of the newfangled possibilities and hitches for systems built on nanotechnology for the creation of functional foods in the future.

Effect of cognitive bias on the consumption of broiler products in China; the role of information acquisition channels

PurposeBroiler meat is the most commonly used meat product worldwide. Although China is regarded as one of the three largest broiler producers, the per capita chicken consumption remains low. Consumers' cognitive bias and the information acquisition channels are believed to be the main factors contributing to this. This paper aims to discuss the aforementioned issue.Design/methodology/approachTo explore the phenomenon empirically, the current study uses the survey data of 1,056 consumers from China and analyses them using ordered logistic regression.FindingsThe results revealed that consumers' cognitive bias significantly affects their behaviour toward broiler products, and the order of influence is cognitive bias regarding industry cognitive > product nutrition and taste > food safety. The study further revealed that the more diverse the information acquisition channels, the more likely they are to promote consumer behaviour toward broiler chickens. The order of influence of the channels was self-organising > new media > traditional media.Practical implicationsOverall, the findings suggest that the government and enterprises should strengthen and upgrade information channels to boost both the broiler industry and consumer consumption behaviour regarding poultry products.Originality/valueRather than the usual focus on the impact of consumer cognition on consumer behaviour, this study examines the impact of cognitive bias on consumer behaviour. Further, centring on broiler products with high protein, low fat and feed-to-meat ratios, this study explores the reasons the per capita consumption of broiler products in China is far lower than the national average.

The Portrayal of Premium Cigar Selling Propositions in Lifestyle Magazines: A Content Analysis.

Although lifestyle magazines are an important marketing tool for premium cigars, little is known about their recent portrayal of the products. We expand on research conducted for the National Academies of Sciences, Engineering, and Medicine's Committee on Patterns of Use and Health Effects of "Premium Cigars" and Priority Research. A content analysis of magazine covers, articles, and advertisements published in 2021 from Cigar Aficionado and Cigar Snob (five issues each) and Cigar Journal (three issues) assessed magazine themes and mentions of lower harm. Magazine covers (n = 14), advertisements (n = 105), and every fifth article (n = 45) were coded. In total, 92% of the magazine covers, 72.4% of advertisements, and 62.2% of articles had premium cigar content. Celebrities (e.g. musicians and actors) appeared on 92.9% of covers. The most common themes in the advertisements and articles were "high quality." Regarding article content, 80% portrayed the premium cigars' quality (e.g. superior materials), and the taste of featured products (e.g. "tones," "aromas," and "notes") was portrayed in 42.4%. While no articles described their health risks, 6.7% described the positive health effects of premium cigar use (e.g. stress relief and clear cognition). Additionally, a digital search of Cigar Snob and Cigar Aficionado for terms related to lower harm (e.g. "organic," "healthy," "clean," "pure," and "natural") found 7.7 mentions of lower-harm words per issue. Our findings indicate that lifestyle magazines are an important marketing strategy that promotes and normalizes premium cigar use as a high-quality product that can have positive health effects for users. Our manuscript characterized the premium cigar companies' use of selling propositions, including promoting the products' features, safety, taste, and flavors, as a part of their advertising promotion practices. Premium cigar companies used digital and print lifestyle magazines as marketing tools to promote and normalize the use of their products by emphasizing their high quality and positive health benefits (e.g. reducing stress). Premium cigars were promoted as a symbol of power and success, featured in advertisements of upscale social events (e.g. exclusive trade shows, social clubs, and lounges), and often juxtaposed with expensive alcohol, food, and other luxurious goods. Future research should assess if exposure to premium cigar content increases consumer appeal and detracts from the products' potential adverse health outcomes.

INFLUENCE OF TASTE AND PRICE ON PURCHASE DECISIONS CASE STUDY OF NOMO COFFEE SHOP IN BANDUNG


 
 
 
 The development of the coffee industry in Indonesia has increased rapidly in recent years. In the face of increasingly fierce competition, coffee shops have become one of the favorite places for people to enjoy coffee. One of the famous coffee shops in Bandung is "Nomo Coffee". Currently, "Nomo Coffee" faces challenges in maintaining and increasing the number of customers amid increasingly fierce competition. The purpose of this study was to analyze the influence of taste and price on consumer purchasing decisions at "Nomo Coffee" in Bandung. The method that will be used in this study is a structured survey that will be run through a questionnaire to consumers "Nomo Coffee". The results of the descriptive analysis showed that most respondents gave a low to moderate rating on the taste of products at Nomo Coffee. This analysis provides an initial picture of consumer perceptions of the taste and price of products at Nomo Coffee. Furthermore, further analysis such as regression analysis can be performed to determine the extent to which taste and price influence on consumer purchasing decisions. Regression analysis shows that the variable "Taste" has a regression coefficient of 0.589, with a t-value of 3.725 and a significance of 0.001. Meanwhile, regression analysis shows that the variable "Price" has a regression coefficient of 0.378, with a t-value of 2.198 and a significance of 0.035. The results showed that the taste of the product has a strong influence on consumer purchasing decisions at Nomo Coffee. The importance of efforts to improve the quality of coffee taste and maintain competitive prices to influence consumer purchasing decisions in coffee shops. Coffee shop "Nomo Coffee" can focus on improving coffee quality, such as through the selection of high-quality coffee beans and good brewing techniques.
 
 
 
 

Development of the lexicon, trained panel validation and sensory profiling of new ready-to-eat plant-based "meatballs" in tomato sauce

Background: Providing educational content for children and parents can promote healthy nutritional habits. During the TITAN project, a pilot digital contest where participants have to developed ready-to-eat meatballs in sauce, using only plant-based ingredients, will be tested. The objective of this study was to develop the lexicon needed to objectively assess the sensory profile of this product. Methods: Eight judges were recruited and trained. Thirteen 1-hour sessions took place over three months. The steps followed were the selection of commercial reference, generation of descriptors, training of the panel, validation of the trained panel and product characterisation. The judges chose one commercial reference (using simple hedonic evaluation) to serve as a reference. The accepted intensity scale for the generated descriptors was from 0 (low intensity) to 9 (very intense). To test the first versions of the game, food product developers involved in the project, acted as participants, and used a mix of lentils, quinoa, and oats to enhance the commercial version. R-project software was used to analyse the performance of the panel and the sensory profiles. Results: A glossary with 14 descriptors was generated. The discriminatory capacity of the panel was confirmed by examining the significance of the product effect (p < 0.05). The product–judge interaction was not significant (p > 0.05) for most of the evaluated attributes, indicating a good degree of panel agreement. Overall, the panel was considered reproducible after 9 sessions. Although the appearance, firmness, fragility and chewiness were considered similar to the reference, juiciness and taste (understood as meaty flavour) of the new product were deemed improved. Conclusions: According to the panel, two of the most appreciated attributes associated with meat analogues, juiciness and taste, were improved compared to the commercial reference. Therefore, the first approach for further development of the contest/game was validated.

Efficacy and Safety of TNX-102 SL (Sublingual Cyclobenzaprine) for the Treatment of Fibromyalgia: Results From the Randomized, Placebo-Controlled RELIEF Trial.

To evaluate the efficacy and safety of TNX-102 SL, a once-nightly sublingual formulation of cyclobenzaprine, in reducing pain in patients with fibromyalgia. RELIEF was a double-blind, randomized, placebo-controlled trial. Overall, 503 patients received TNX-102 SL 2.8 mg for 2 weeks, followed by 5.6 mg for 12 weeks (248 patients), or matching placebo (255 patients). The primary endpoint was change from baseline at week 14 in weekly average of daily pain scores. Secondary endpoints included Patient Global Impression of Change (PGIC) scores, Fibromyalgia Impact Questionnaire Revised (FIQR) scores, Patient-Reported Outcomes Measurement Information System (PROMIS) Sleep Disturbance and Fatigue scores, and daily sleep quality. Safety was assessed by adverse events (AEs). Reduction in daily pain from baseline at week 14 was significantly greater with TNX-102 SL (LS mean change [95% CI], -1.9 [-2.1 to -1.7]) vs placebo (-1.5 [-1.7 to -1.3]; P=0.01). TNX-102 SL was not associated with significant improvement in PGIC at week 14 but was associated with improvements in FIQR scores, PROMIS scores, and daily sleep quality. Overall, 59.7% of patients receiving TNX-102 SL and 46.3% receiving placebo reported treatment-emergent AEs; the most common were oral hypoesthesia (17.3% with TNX-102 SL vs 0.4% with placebo), oral paresthesia (5.6% vs 0.4%, respectively), and product taste abnormal (4.4% vs 0.4%, respectively). In this phase 3, randomized, controlled trial of patients with fibromyalgia, treatment with TNX-102 SL was associated with significant reductions in daily pain and was safe and well tolerated.

PENERAPAN METODE BUSINESS MODEL CANVAS DAN PETA EMPATI PADA USAHA MIKRO KECIL DAN MENENGAH (UMKM) KEBAB DURIAN UCOK

The research explores the development of a business model for UMKM Kebab Durian Ucok using business model canvas analysis, empathy maps, and gap analysis. As an MSME, Kebab Durian Ucok plays an important role in the national economy. Understanding the business model, customer needs, and identifying performance gaps is critical to Kebab Durian Ucok's continued growth and competitiveness.The study begins by providing an overview of the challenges faced by Kebab Durian Ucok as MSMEs in the food industry and emphasizing the importance of strategic planning in business. This study provides an overview and relevance of business model canvas analysis, empathy maps, and gap analysis of business competition.The research framework begins with digging up internal information related to the initial description of the strategy and business model that will produce a value proposition, then an analysis of customer insights with an empathy map is carried out to obtain information from the external side that will produce a customer value proposition, from these results a gap analysis is carried out. The gap is then used as material for evaluating the improvement of the strategy using the new business model canvas.The results obtained are in the form of nine block elements of the UMKM Kebab Durian Ucok canvas business model, the needs and desires of customers consisting of product taste, price suitability, product variety, fresh durian content, texture, and service, as well as the gap between the value proposition and the customer's value proposition. The gap is in the aspects of product attractiveness, information reach, price suitability, and service. The recommended business model strategy is the addition of value proposition, key activities, channels, and key partners element blocks.

Effect of incorporation of solid-state fermented edible insects Tenebrio molitor and Sphenarium purpurascens with Aspergillus oryzae in the elaboration of bread

Interest in incorporating edible insects into the diet is increasing due to their nutritional content. The most critical challenges are related to the low acceptability of the consumer due to changes in taste, color, and textural properties of the final product when edible insect flour is added. This work proposes solid-state fermentation (SSF) as a strategy to improve its use in food formulations. Fermented and unfermented insect meal were chemically and techno-functionally characterized and used to produce bread to evaluate the effect of ingredients added. Freeze-dried insect powder was inoculated with A. oryzae and incubated at 30 °C for four days. For bread making, unfermented and fermented substrates were tested using 5% of wheat flour substitution. Rheological characterization of dough and physical, chemical, textural, and sensory analysis of bread were performed. Fermentation improved the texture and sensory analysis of S. purpurascens used on bread and the rheological properties of dough in comparison with the non-fermented insect. Additionally, the protein content of bread was increased compared to the control. Results of the present study support that solid-state fermentation of S. purpurascens can be used to improve bread's sensory properties and enhance its nutritional content.

Sensory Mapping of UHT Milk with Single-Origin Chocolate

Like coffee, the popularity of speciality chocolate flavour or single-origin chocolate is growing in the Indonesian market. At the same time, sensory characteristic of the chocolate flavors is becoming more important, affecting both the taste and marketing of food product with chocolate flavor. As such, this study aims to describe UHT milk with single-origin chocolate through a complete sensory attribute mapping. A focus group discussion (FGD) resulted 15 texture attributes, 11 need-state attributes, 15 music attributes, 17 emotion attributes, 11 flavor attributes, and additional 70 color attributes. The complete sensory mapping test was performed using the CATA method based on attributes obtained from the FGD and analyzed using XLSTAT. The resulting product descriptions are as follows: cocoa Flores products were associated with soft and light textures, a need to focus and provide energy, pleasant classical and pop music, relaxed and warm emotions, flavors of ice cream, and light green, purple and brown colors. Cocoa Bali was linked to a smooth but rather hard texture, a need for rest and exercise, a cheerful musical style, happy emotions, a biscuit flavor, and a pink-yellow color. Cocoa Aceh was correlated with smooth and soft textures, state-of-the-art rest, energetic music, relaxed and energetic emotions, creamy flavor, and blue color. Meanwhile, cocoa Java was attributed with a smooth but rather hard texture, a state-of-the-art mood booster, cheerful music, relaxed emotions, ice cream flavor, and red-brown color. Thus, understanding specific sensory characteristics enables the producer to improve the product's development and marketing.