Terms Of Aroma Research Articles

Sensory and Biological Activity of Medlar (Mespilus germanica) and Quince ‘Nivalis’ (Chaenomeles speciosa): A Comperative Study

This research investigates the potential health benefits of extracts from the seeds, peels, and pulps of quince, medlar, and bletting medlar fruits. Our study reveals that the polyphenol content is higher in the skin than in the flesh of the fruits tested, with the highest concentration found in the skin of fresh medlar fruits (1148 mg GAE/100 gDM). The extracts from medlar and quince show the highest antioxidant activity (ABTS, DPPH, and FRAP tests), while the pulp of bletting medlars exhibits the highest inhibition ability against α-amylase (53.7% at a concentration of 10 mg/mL). The analysis of fatty acids in the tested samples indicates the presence of nine major fatty acids, with linoleic acid being the most abundant (716–1878 mg/100 g of biomass). Analysis of sterols in the tested material shows five main phytosterols, with β-sitosterol being the most commonly studied and recommended phytosterol. The highest amount of phytosterols is found in the lipid fraction of the quince seeds (1337.1 mg/100 g of biomass). Therefore, we suggest that fruit peel extracts can be utilised as a natural source of antioxidants and as an alternative treatment for carbohydrate uptake disorders. However, it is important to note that bletting medlar loses a significant amount of polyphenols and antioxidant activity after the bletting process. This article also describes the sensory analysis process, which is a valuable tool for evaluating the quality of food products. Our study evaluates the attributes and preferences of the fruits of quince, medlar, and bletting medlar using a nine-point hedonic scale. The results show that quince is the highest-rated fruit in terms of aroma, colour, and overall acceptability (7.3, 7.0, and 4.2, respectively) while bletting medlar is the least preferred fruit. The article concludes that sensory analysis can aid in the development of new products and recipes that meet consumer preferences. In general, the study suggests that both fruit peel extracts and sensory analysis are important tools for assessing product quality and developing products that meet consumers’ preferences.

Preparation and Application of Directed Vat Set Indigenous Freeze-Drying Lentilactobacillus hilgardii Q19 Starter in Winemaking

In order to prepare a better direct vat set for malolactic fermentation (MLF) in high ethanol and low pH wines, the high-ethanol- and low-temperature-tolerant strain Lentilactobacillus hilgardii Q19, which was isolated from the eastern foothill of the Helan Mountain wine region in China, was used to prepare a direct vat set by vacuum freeze-drying. A superior freeze-dried lyoprotectant was obtained to create the starting culture by selecting, combining, and optimizing numerous lyoprotectants with higher protection for Q19 by using a single-factor experiment and response surface approach. Finally, the Lentilactobacillus hilgardii Q19 direct vat set was inoculated in Cabernet Sauvignon wine to carry out MLF on a pilot scale, with commercial starter culture Oeno1 as control. The volatile compounds, biogenic amines, and ethyl carbamate content were analyzed. The results showed that a combination of 8.5 g/100 mL skimmed milk powder, 14.5 g/100 mL yeast extract powder, and 6.0 g/100 mL sodium hydrogen glutamate offered better protection; with this lyoprotectant, there were (4.36 ± 0.34) × 1011 CFU/g cells after freeze-drying, and it showed an excellent ability to degrade L-malic acid and could successfully finish MLF. In addition, in terms of aroma and wine safety, compared with Oeno1, the quantity and complexity of volatile compounds were increased after MLF, and biogenic amines and ethyl carbamate were produced less during MLF. We conclude that the Lentilactobacillus hilgardii Q19 direct vat set could be applied as a new MLF starter culture in high-ethanol wines.

Garlic Candy: A Product Development Research

Food plays a vital role to life by giving energy needed by the human body. But too much consumption may lead to diseases. Filipinos are known for their enjoyment of food. Almost 55% of the total population suffer from cholesterol issues and 35% of it died with hypertension. Multiple meta-analyses revealed that garlic help decrease blood pressure, and pressure-lowering impact is physiologically feasible. Garlic contains active sulfur compounds that proven to influence endothelium-relaxing and -constricting factors, resulting lower blood pressure. The study aims to formulate garlic candy in terms of ingredients, proportions, resources, and equipment. The main ingredient for this study was garlic known for lowering the high blood pressure. Other ingredients are milk, sugar, flour and artificial color to improve its appearance. The researchers perform three trials and error basis to determined which aspect of the output seeks improvement. By that they recorded the proper formulation for the garlic candy which based on the following; (1) aroma, (2) taste, (3) appearance and (4) texture. Using a developmental research, the result of the study has been recorded the following; the output has the percentage of 3.02 in terms of aroma, 3.30 in terms of taste, 3.12 in terms of appearance, 3.18 in terms of texture. After the evaluation the following are recorded; composite mean of 3.16% indicating the acceptable verbal interpretation, 6.95% for the protein, 6.77% for the total fats, 2.06% for the calcium, 18.65% for the allicin and 2.69% for the Vitamin B which are agent I lowering hypertension.

Development of a Hierarchical Rate-All-That-Apply (HRATA) methodology for the aromatic characterisation of wine

Wine aromatic characterisation is generally a complex task, even for well-trained assessors. To facilitate such characterisation, aroma terms are typically arranged in some sort of hierarchical structure, such as aroma wheels. However, information about this structure is lost with existing data acquisition and treatment methods. To fill this gap, we propose a new approach, Hierarchical-Rate-All-That-Apply (HRATA), for the characterisation of products. It combines the Rate-All-That-Apply (RATA) methodology with a hierarchical structuring of general and specific attributes. The aim is first to facilitate data acquisition and, secondly, to account for the hierarchical links among attributes during data analysis. We applied an HRATA approach to the characterisation of five rosé wines by 66 subjects based on 118 hierarchically structured aromatic attributes. Using monadic evaluation, assessors were asked to select all the attributes that characterised each wine and to rate their intensity on a three-point scale. For the data analysis, an initial coding step was carried out to represent the hierarchical structure of the attributes, which also made it possible to manage a large amount of non-evaluated data. After that, statistical tests and multivariate analyses were tailored for both the identification of discriminating attributes and the determination of a product map. Finally, the characterisation obtained with HRATA was compared to the results obtained from a descriptive analysis (DA) conducted by a trained panel. HRATA represents an interesting alternative for obtaining aromatic characterisation using a panel of subjects without collective common training or with diverse skill sets.

Extrusion of process flavorings from methionine and dextrose using modified starch as a carrier.

This study aimed to produce process flavorings from methionine and glucose via Maillard reaction by extrusion method. Modified starch was used as a carrier to reduce the torque and facilitate the production process. Five formulations of process flavorings with different ratios of methionine: dextrose: modified starch: water as MS5 (72:18:5:5), MS15 (64:16:15:5), MS25 (56:14:25:5), MS35 (42:12:35:5), and MS45 (40:10:45:5) were prepared and feded into the extruder. The temperatures of the extruder barrel in zones 1 and 2 were controlled at 100, and 120°C, with a screw speed of 30 rpm. The appearance of the obtained products, torque, pH before and after extrusion, color, volatile compounds, and sensory evaluation were determined. The extrudate from the formulation containing the highest amount of modified starch (MS45) gave the highest L* (lightness) of 88.00, which increased to 93.00 (very light) after grinding into a powder. The process flavorings from all formulations exhibited similar sensory scores in terms of aroma, taste, and water solubility, with a very slight difference in color. However, MS25, MS35 and MS45 indicated the torque at 10 Nm/cm3, while MS5 and MS 15 exhibited higher torque at 18, and 25 Nm/cm3, respectively. Extruded process flavorings from MS25 were analyzed for their flavor profiles by gas chromatography-mass spectrometry. Twelve volatile compounds including the key volatile compounds for sulfurous and vegetable odor type, dimethyl disulfide, methional, and methanethiol, were found. Four pyrazine compounds presented nutty, musty and caramelly odor; and 3-hydroxybutan-2-one and heptane-2,3-dione, which gave buttery odor type, were also detected. The results demonstrated a successful production of process flavorings using modified starch as carrier to facilitate and reduce the torque during the extrusion process.

Karakteristik Sifat Sensori dan Daya Terima Cookies Substitusi Tepung Ubi Ungu Dan Tepung Sukun

Background : Cookies are a type of pastries made from a soft and crunchy dough, high in fat content, and when broken, the cross-sectional texture is not too dense. Cookies with the substitution of purple yam flour and breadfruit flour which are rich in fiber are also very suitable to be consumed as a snack for diabetes mellitus patients. Purpose: The purpose of the study was to determine the acceptance test of purple sweet potato flour and breadfruit flour cookies as a snack in patients with type II diabetes mellitus. Methods: This study used an experimental study with a non-factorial Completely Randomized Design (CRD). Using Organoleptic Test with a panel of 50 people. Determination of nutritional value and fiber using proximate analysis and fiber analysis. Acceptance test using Friedman test. Results: The selected purple sweet potato and breadfruit flour cookie formulations were F1 (30 grams of purple sweet potato flour and 10 grams of breadfruit flour) with an energy content of 497.35 Kcal, 8.5% protein, 29.79% fat, 48 carbohydrates, 81%, 10.79% moisture content, 2.11% ash content, and 13.17% fiber in 100 g cookies. Based on the Friedman test, there is a relationship between the acceptance of purple sweet potato flour and breadfruit flour cookies in terms of aroma (p = 0.031) and taste (p = 0.006). Meanwhile, in terms of color and texture, there was no relationship between the acceptance of purple sweet potato flour and breadfruit flour cookies in terms of color (p = 0.836) and texture (p = 0.977). Conclusion: purple sweet potato flour and breadfruit flour cookies can be used as an alternative snack for people with diabetes mellitus.

Bioactive compounds, antioxidant capacity, functional and sensory properties of optimized complementary weaning flour processed from sorghum, soybean, and karkade (Hibiscus sabdariffa L.) seeds

The study aimed to formulate and optimize complementary weaning flours for better antioxidants and sensory acceptability. D-optimal constrained mixture design was used to generate Eighteen formulations with a range of malted sorghum 40–60%, blanched soybean 20–30%, boiled karkade seeds 10–20%, and 10% premix (5% figl leaves, 4.5% sugar, and 0.5% salt) added in equal proportion to all formulations were evaluated. The sensory properties of the gruel made from the selected complementary flour were evaluated using untrained panellists. The result indicated that high malted sorghum supplement levels in the formula were associated with increased bioactive compounds and antioxidant capacity. The optimum values of bioactive compounds, antioxidant capacity, and functional properties of the formulated product were 51.0%, 22.0%, and 17.0% for sorghum, soybean, and karkade seeds flour with 10.0% premix, respectively. The sensory acceptability of the gruel samples evaluated from the optimized complementary flour rich in antioxidants was significantly (p < 0.05) liked in terms of aroma and mouthfeel compared to the control sample. The result found that supplemented weaning flour made from malted sorghum, blanched soybean, and boiling karkade seeds flour may be processed to produce high levels of health-promoting bioactive compounds with desirable sensory qualities.

Pemanfaatan Quinoa Sebagai Bahan Substitusi Tepung Terigu Pada Muffin Cake

&lt;p&gt;&lt;em&gt;Muffin cake, also known as “Quick Bread”, is one of the bread products that is considered as a quick bread because it is practical and one of the type of cake that is easy to consume. This product has any variety of flavors, from salty, sweet and savory depending on the varied contents of the muffin cake. Generally, muffin cakes are made from wheat flour mixed together with other ingridients such as eggs and sugar. Wheat flour can be said to be the most important ingridients in the success of the product. The role of wheat flour has taken a very large number, 55% used in the total production of the bread and cakes companies so it slowly threaten the level of dependence of the Indonesian people on wheat which continues to increase every year. To reduce this dependency rate, researches developed a muffin cake product that originally made from wheat flour which was substitute into quinoa as its raw material. The Quinoa-based muffin cake will be developed into three different variants as the final results, consisting of a variant of tiramisu jam filling and also a variant of regal jam filling. This study aims to determine whether any effects of using quinoa on muffin cake, to know the level of preference number by the panelist on quinoa-based muffin cake and to know the panelists’s acceptance of quinoa-based muffin cake that determined in 4 different aspects, in terms of aroma, taste, texture and appearance of the muffin cake. This research involved 56 respondents as a panelist from the Jakarta area that to be used as a sample, using a primary data collection methods through distributing questionnaires and also surveys. The type of this research method is using a research and development. Based on the results of the tests by using hedonic organoleptic and hedonic quality tests, validity tests, reliability tests, and friedman tests that quinoa-based muffin cake can be accepted and like by the number of people in Indonesia based on the number of the data are above the mean. &lt;strong&gt;&lt;/strong&gt;&lt;/em&gt;&lt;/p&gt;&lt;p&gt;&lt;strong&gt;&lt;em&gt;Keywords: &lt;/em&gt;&lt;/strong&gt;&lt;em&gt; &lt;/em&gt;&lt;em&gt;Quinoa, Muffin Cake, Wheat Flour, Jam &lt;/em&gt;&lt;/p&gt;

Effect of Analogue Milk Enrichment with Whole Soy Bean Flour

The potential of milk enrichment with soybean flour was studied .Yoghourt control Sample A: 100% Milk powder (Dano)and o% wholes soyabean flour, Sample B: 90% fermented milk powder (Dano) and 10% whole soybean flour, Sample C: 80% fermented milk powder (Dano) and 20% whole soybean flour, Sample D: 70% fermented milk powder (Dano) and 30% whole soybean flour, Sample E: 60% fermented milk powder (Dano) and 40% whole soy bean flour were produced respectively. The proximate composition, physio-chemical properties and sensory evaluation were determined using standard methods .The results on proximate obtained showed increase in values for moisture (77.79- 89.34) %, protein (3.06-9.23) % , fat content (1.57-3.97)% and fibre content (0.18-2.45)%. However, reversed trend was observed for ash and carbohydrate values respectively. The physiochemical analysis results obtained showed decrease in total solids (22.21-10.66)%, total solid non-fat (201.64-6.70)%, TTA (1.34-0.78)%, viscosity (10.54-0.86)Pa.s and PHwith had increased values from (4.5-5.13). The sensory evaluation result revealed that there were no significant difference p&gt;0.05 between the control and sample B in appearance but there were significance difference p&lt;0.05 between the control and the enriched sample in terms of aroma, taste, mouthful and overall acceptability. It was observed that substituting 10% whole soybean flour with powdered milk gave a symbiotic yoghurt ranked physico –chemical and sensory characteristics values as the control yoghurts sample.

Effect of Oromo Dinich (Plectranthus edulis) flour supplemented on quality characteristics of teff-maize composite injera

Blending Oromo dinich flours with cereals-based flours significantly enhances the nutritional potential of cereals-based products. Therefore, this study aimed to develop and evaluate the quality of teff-based injera supplemented by underutilized indigenous tuber Oromo dinich (Plectranthus edulis) and maize flours. Fourteen formulations were generated using D-optimal constrained mixture design with a range of maize (5–15%), Plectranthus edulis (5–15%), and teff (70–90%). Statistical evaluation and optimization were done using D-optimal mixture design expert software. The results showed that the supplementation of more Plectranthus edulis flour in the formulations indicated better improvements in terms of protein (10–10.8%), fat (2.4–2.8%), gross energy contents (380.7–391.9 kcal/100g), total phenolic content (8.6–15.8 mg GAE/g) and total antioxidant capacity (66.20–82.7%) at the concentration of 3.32 mg/mL. The sensory acceptability of the injera was significantly (p < 0.05) liked in terms of aroma with increasing the ratio of Plectranthus edulis and maize flours. The optimum value of the blending ratio was 77.6% teff, 13.1% maize, and 9.3% Plectranthus edulis flours with desirable nutritional composition of injera, which varied for protein (10.7–10.8%), fat (2.62–2.8%) and energy (388.3–391.9 kcal/100g) and overall acceptance (5.5–6.3) with the desirability of 0.66. The optimization results indicated that supplementing Plectranthus edulis flour up to 10% with teff-maize composite flours were acceptable in terms of nutritional composition and sensory quality. Thus, supplementing underutilized indigenous Plectranthus edulis tuber flour with teff-maize flours significantly enhanced the nutritional potential of injera products.

Sensory and Bioactive Properties Response to Reformulation and Processing of Java-Tea-Based Functional Drink: a Review

Java-tea-based (Orthosiphon aristatus B. Miq) functional drink is reported to have privileges, mainly its physiological functions and bioactive properties such as antioxidant activity and antihyperglycemic ability. Java-tea-based functional drinks contain bioactive compounds from natural materials, including java-tea leaves, ginger, sappan-wood, curcuma, lime, and kaffir lime. Several innovations and challenges have been carried out during its development, affecting the drinks' quality and stability. The stability of the beverage, especially in the aspects of sensory and bioactive properties, is still considered inferior. This review focuses on the formulation and processing technology conducted from 2007 to 2019. In the case of the reformulation, it showed that the addition of kaffir lime extract, lime extract, and flavor enhancer could improve the sensory properties in terms of aroma and taste. Furthermore, the changes in the specific java-tea plants' variety as the main ingredient and replacing the sucrose with non-sucrose sweeteners increased the bioactive properties. Recently, the formula has been enriched with a red fruit oil emulsion to improve the drink's appearance due to contains abundant carotenoid pigments. However, the addition also created another hurdle, particularly in the flavor sensory aspect and emulsion stability. In the case of processing, applying microencapsulation and nanoencapsulation in java-tea drinks has increased the bioactive properties, especially antioxidant activity, and antihyperglycemic, and also improved the product's stability which prolonged the shelf life. The development of java-tea-based functional drinks might become a milestone to reference other similar product development.

Preliminary Studies on Endotherapy Based Application of Ozonated Water to Bobal Grapevines: Effect on Wine Quality.

The application of ozonated water in the vineyard is an increasingly popular tool for disease management, but the quality of grapes and resulting wines is likely to be affected. Endotherapy, or trunk injection, is a particularly useful method to apply phytosanitary products since many fungal pathogens colonize the grapevine woody tissues. Thus, the present study aimed to evaluate the effect on wine quality of the ozonated water applied to Bobal grapevines, one of the most cultivated red varieties in Spain, through endotherapy (E) or its combination with spraying (E + S). Endotherapy was carried out four times before harvest for both E and E + S treatments, and spraying was performed 2 days before and after each endotherapy application. Grapes were harvested, vinified, and the quality of the finished wines was evaluated through several enological parameters and the phenolic and volatile composition. Both treatments resulted in less alcoholic and more acidic wines. The E treatment, although it reduced the content of phenolic acids, stilbenes and flavanols, significantly increased anthocyanins, whereas E + S decreased the overall amount of phenolics, which had different implications for wine colour. In terms of aroma, both treatments, but E to a greater extent, reduced the content of glycosylated precursors and differentially affected free volatiles, both varietal and fermentative. Thus, the dose of ozonated water, frequency and/or method of application are determining factors in the effect of these treatments on wine quality and must be carefully considered by winegrowers to establish the optimum treatment conditions so as not to impair the quality of wines.

Analysis of the Nutritional value of Puyu fish (Anabas testudineus) and Acceptability of the Processing

There are two types of iron in food, heme and non-heme, heme is the main source of animal protein and has good availability for absorption by the body and quail has good protein. The purpose of this study was to determine the analysis of the nutritional value of Puyu Fish (Anabas testudineus) and the acceptability of the processing. The research design used experimental analysis using qualitative analysis with AAS and HPLC methods and organoleptic (hedonic) tests were carried out on 30 panelists who were tested statistically with the ANOVA test. Four treatments in this studies was obtained the highest carbohydrate in the steamed treatment was 18,039 grams and the highest protein in the dried treatment was 31,432. The fat content with the fried treatment was the highest (26,027 g) than the steamed treatment (3,897 g). The water content without treatment was the best value (67.20 g) than the dried treatment (9.48 g). Ash content was obtained 20,702 gr for dried treatment greater than untreatment (4,541 gr). The calcium value in the dried treatment (444.83 mc/gr) more than the fried treatment o(200.00 mc/gr). The highest levels of Zing (Zn) in the dried treatment (42.11g) and the vitamin A content of monitored fish was 457 RE. The organoleptic test showed that frying had the highest value of 3.5 in terms of aroma, while in terms of texture and the lowest value is dried was 1.8 in terms of taste. The statistical test showed not significant difference with a p value of &lt;0.05.

Descriptive Analysis of Seven Leguminous Plants in Korea.

Legumes are dicotyledonous plants, and they represent the third-largest plant family seeds distributed glo-bally. This study aimed to develop a lexicon for seven well-known legumes: kidney bean, mung bean, chickpea, green kernel black bean, black bean, soybean, and red bean. A sensory lexicon describing the aroma characteristics of legumes was developed, and the intensity of each aroma attribute was evaluated using a 15-point universal scale in SpectrumTM. Nine aroma terms were developed: boiled egg yolk, bean sprout, chicken breast, boiled chestnut, soymilk, green bean, raw peanut shell, soil odor, and mango. The lexicon identified nine descriptions for the sensory characteristics of legumes. Kidney bean, mung bean, and red bean had high green bean, bean sprout, and soil odor aromas, whereas soybean, green kernel black bean, black bean, and chickpea had strong boiled egg yolk, boiled chestnut, and chicken breast aromas. These results can aid food product developers with flavor optimization in product formulation.

Quality Characteristics and Acceptability of Jam Produced from Pineapple (Ananas comoscus) and Carrot (Daucus carota L.) Blends

Background: Pineapple and carrot as composite ingredients in jam making will improve the nutritional values and general acceptability. Even though these fruit and vegetable are grown in large quantities in Ghana, yet remain unpopular due to their unusual flavour. Combining carrots with pineapple will help create a variety of jams which in the end will offer consumers a range of affordable jam products. The present work aims to determine the nutritional quality and sensory evaluation of blended pineapple-carrot jam at different blending ratios. Methods: Five (5) different jam samples were produced from the following formulations, 100% Pineapple (control), 90% pineapple with 20% carrot, 80% pineapple with 20% carrot, 75% pineapple with 25% carrot and 25% carrot with 75% pineapple. The determination of moisture, ash, protein, fat, crude fiber and carbohydrate were carried out using the AOAC method. Twenty trained panelists performed the sensory analysis using a 9 point hedonic scale of the developed jam. The results were statistically analyzed using the SPSS statistics software (Version 17.0). Data were analysed using ANOVA and Duncan’s multiple range tests was used to determine significant differences between the samples Result: The results revealed a significant difference (P less than 0.05) in mean hedonic score between composite jam and control. Proximate analysis of the jam showed moisture (36.87-45.69%), ash (0.60-0.81%), protein (0.31-0.48%), crude fat (5.29-10.67%), crude fibre (0.13-3.85%) and carbohydrate (33.95-49.58%). Pineapple-carrot jam blends at a blending ratio of 75:25 revealed better qualities in terms of aroma, taste, spreadability and overall acceptability. Based on the data gathered from the study, it can be concluded that pineapple-carrot jam has good sensory qualities and can be utilised to make jam and other processed products to add value to the fruit and vegetable.

DAYA TERIMA COOKIES TEPUNG MOCAF BEBAS GLUTEN DENGAN PENAMBAHAN GULA PALM UNTUK PENDERITA AUTIS

This study aims to find out how to make gluten-free cookies so that autistic people can consume cookies without fear of risk of tantrums. Knowing the preference level of cookies reviewed from organoleptic tests includes color, aroma, taste, and texture. This research method uses a quantitative approach using the experimen method. Data collection techniques in the form of documentation and questionnaires to find out the level of preference based on organoleptic tests. The research was conducted by spreading questionnaires to students of PGRI Adi Buana University Surabaya as many as40 students from the boga system study program. Using one-way Anava analysis techniques (One way Anava) to find out the level of favorability is reviewed from organoleptic tests.After the analysis, it can be concluded that the most preferred sample is in the X3 sample (formulation of 75 grams of mocaf flour and 65 grams of palm sugar) the percentage is 36%. There is a difference in the acceptability of 4 types of mocaf cookies and palm sugar treatments. It can be concluded that the most preferred receiving power is the X3 sample with a formulation of 75 grams of mocaf flour and 65 grams of palm sugar. Because in terms of taste is sweeter than other samples, in terms of color is more interesting, namely brownish, in terms of aroma does not smell mocaf, in terms of texture is crisper

Consumer Acceptability of Empanada stuffed with Rabbit meat (Lapanada) Using Baking and Frying Method of Cooking

This study aimed to develop a healthier version of the empanada by using rabbit meat (lapan) and to determine its consumer acceptability through empanada stuffed with rabbit meat (lapanada). An experimental research design was used to evaluate the product using a 9-category Hedonic scale method to be selected by thirty (30) semi-trained panelists from Bulacan Agricultural State College.Deep fat frying and baking methods were used in the development of the product, with three (3) different percentages of lapan meat being used as the main ingredient of "lapanada". The study revealed that in terms of crust, the baking method was slightly more acceptable than deep-fat frying. In terms of meat filling, 50\% of lapan meat was the most acceptable. Analysis of variance on attributes of fillings in terms of appearance has no significant difference with the methods used. However, in terms of aroma, savory, and mustiness, the fillings were significant and highly significant to the baked method of cooking "lapanada." Also, in terms of texture, the results showed that there was no significant difference with its methods used.The result of the study was a product pioneer or bearer of BASC when it comes to utilizing rabbit meat (lapan) as the main ingredient of the food product. Standard procedures for Lapanada processing were subjected to intellectual property protection to ensure secrecy of the process and trade product. It is recommended to conduct further studies for the shelf-life test and nutrient analysis of "lapanada" to establish the credibility of the product in terms of microbiological characteristics and nutritive value. Market research must be conducted to establish empirical data as a benchmark for future improvements.

Tingkat Penerimaan Masyarakat terhadap Variasi Stik Berbahan Dasar Tepung Daun Katuk

Leaf Katuk sticks are sticks made from wheat flour with the addition of katuk leaf flour. Moringa leaves contain polyphenols and steroids that can increase prolactin levels which play a role in producing breast milk. The purpose of this study was to determine the level of public acceptance of variations of sticks made from katuk leaf flour. This type of research is observational with a pre experimental design. The sample used in this study was 30 panelists who were determined by accidental sampling who met the inclusion criteria and the panelists were asked to feel and assess the variation of sticks made from katuk leaves. Assessment based on organoleptic theory. The variations of the Katuk Leaf Sticks were tested for differences in the level of acceptance. Statistical analysis of the acceptance rate using the Kruskal Wallis testing technique with an alpha value of 0.05. Based on the results of organoleptic and hedonic testing from the panelists, it is known that there are differences in the level of acceptance of variations of sticks made from katuk leaves both in terms of aroma, taste, texture and color with Asymp values. Sig &lt; 0.005. The results of the different acceptance rates for variations of the katuk leaf sticks are that there are differences in the acceptance rates for formula 1, formula 2, and formula 3 sticks . The most accepted variation of sticks made from katuk leaves is in Formula 1. &#x0D; &#x0D; Keywords: Acceptance Rate, Katuk Leaf Stick Variation, Organoleptic

Uji Hedonik dan Daya Simpan Sediaan Salep Ekstrak Etanol Umbi Hati Tanah

The Tanah Hati plant is one of the medicinal plants that have benefits as traditional medicine and is used by the people of the city of Palangka Raya, Central Kalimantan Province. Empirically this plant tuber is believed to treat wounds, postpartum wounds, malaria, and diarrhea. The ethanol extract of the Hati Tanah tuber has been made into an innovative pharmaceutical preparation in the form of an ointment. Hati Tanah tuber ethanol extract ointment is intended to inhibit wound infection caused by the bacteria Staphylococcus aureus. The purpose of this study was to determine the level of preference through hedonic tests and shelf-life stability of pharmaceutical preparations of ethanol extract ointment from Hati Tanah tuber with a hydrocarbon base and a water-soluble base. The method used in this study is a method non-experimental with steps in the form of hedonic tests and shelf-life stability. The assessment that becomes a reference in the hedonic test includes aroma, shape, and color. To test the stability with the shelf-life indicator using the variable storage time after the measured variable. The stability test was carried out for 2 weeks, tested from day 0 to day 14 by observing changes in aroma, shape, and color of the ethanol extract of the liver soil tuber ointment. Based on the results of research that has been carried out on 20 panelists and 2 weeks of storage, it was found that the pharmaceutical preparations of the ethanol extract of the liver tuber in a water-soluble base were preferred in terms of aroma and shape. Meanwhile, the preparation of hydrocarbon-based ointments is preferred in terms of the color of the preparation. In the shelf-life stability test, it was found that the pharmaceutical preparations of the ointment with ethanol extract of the liver tubers on a hydrocarbon basis showed a change in the dosage form on the 7th day, which was watery at the top of the ointment. While the water-soluble base ointment remained stable for 2 weeks of storage.

KELAYAKAN MASKER WORTEL (Daucus carota L) UNTUK PERAWATAN KULIT WAJAH KERING

One easy and practical way to overcome this is by doing cosmetic treatments using a face mask with carrots. This study aims to a) To analyze how to make carrot mask (Daucus carota L) for dry facial skin care b) the appropriateness of carrot mask (Daucus carota L) in terms of the content of vitamins C and B1. c) the appropriateness of the carrot mask (Daucus carota L) in terms of aroma, texture, and adhesion (organoleptic test, d) appropriateness of carrot mask (Daucus carota L). This type of research is experimental. Place and time of research conducted in the Laboratory of make-up and beauty Education Study Program. Faculty of Tourism and Hospitality, Padang State University. The object of research is that carrots (Daucus carota L) are made into natural mask powders for dry facial skin care, and the organoleptic properties of traditional carrot masks (Daucus carota L) include aroma, texture, and stickiness as well as panelists' preferences (hedonic). Sources of data are observation, documentation, and questionnaires. Panelists were 7 people. Descriptive data analysis technique by displaying statistics and frequency. Based on the research results, it was found that the content of Vitamin C and Vitamin B1. Vitamin C in the carrot mask (Daucus carota L) is 4.21% and Vitamin B1 in the carrot mask (Daucus carota L) is 7.73. The most organoleptic aroma test, which was 57% said that the aroma was typical of carrots, the texture of 42.5%, the texture of carrots was less smooth and 72% of panelists said that the carrots were quite sticky. Hedonic test 57% of panelists said they liked the carrot mask. Conclusion Carrots contain vitamins C and B1. The organoleptic test was assessed by the distinctive aroma of carrots, the texture was less smooth and quite sticky and the panelists liked the carrot mask