Terms Of Taste Research Articles

Standardization of Recipe of Value-Added Functional Aloe Vera Drink Enriched with Moringa Leave

Abstract This study aimed to investigate the standard formulation of aloe Vera drinks using different moringa leaf extract levels and assess the quality parameters. The result showed the moisture content of the formulated samples was 99.85 to 99.80%, with higher in sample T2 and lowered in the control sample (T0). The protein content for all samples ranged from o.11 to 0.42%, with the highest found in sample (T3) and lowest found in sample T0. The pH was increased from 3.8 to 4.13 for all samples. The mean values of TSS of aloe Vera drink for all samples were ranged between 11.33 to 13.67 %. The acidity for all samples was in the ranges of 0.25 to 0.31%. The sensory attributes of drinks were evaluated in terms of color, flavor, taste, and overall acceptability. After increasing, the moringa leaves percentage; the consumer acceptance was gradually decreased. Overall, sample T1 containing 1% moringa leaves blended with 4% aloe Vera showed a reliable result compared to other samples.

Cricket as an alternative source of protein in the development of nutritious baked chips

The practice of eating insects, also known as entomophagy, is not common in Malaysia. Nevertheless, insects are pronounced for their high protein content, dietary fibre, unsaturated fatty acids, vitamins and minerals like calcium and iron. Next, snacks, especially potato chips available in the market are usually nutrient poor. Thus, the present study aimed to develop baked chips using cricket powder as an alternative source of protein and other minerals to enhance their nutritional values. Cricket powder was incorporated into baked chips with different formulations: control (0%), F1 (5%), F2 (10%), F3 (15%), and F4 (20%) to partially replace tapioca starch. Acceptance test using a 9-point hedonic scale was conducted to determine consumers’ acceptability of the developed baked chips and F2 was reported as the most preferred formulation. There was no significant difference (p>0.05) between the control and F2 in terms of appearance, aroma, texture, taste, and overall acceptability. In terms of proximate analysis, protein, fat, and ash content of F2 cricket powder baked chips were reported as significantly higher (p<0.05) than control. Besides, F2 cricket powder baked chips can be categorized as high protein food as they contained 15.04 g of protein in 100 g of the final product. In conjunction with greater ash content, both calcium and iron content of F2 cricket powder baked chips were significantly higher (p<0.05) as compared to the control. The calcium and iron content of F2 cricket powder baked chips were reported as 2.76 mg/100 g and 5.27 mg/100 g, respectively. In conclusion, cricket powder baked chips with acceptable organoleptic properties and better nutritional profiles were successfully developed.

Gulai Kambing Menggunakan Fibercreme Sebagai Pengganti Santan

Coconut milk is one of the ingredients in making lamb curry, however, coconut milk that is cooked for a long time and heated repeatedly can be a source of bad fat and contains high cholesterol so that people with certain diseases such as acid reflux disease or GERD, high blood pressure, diabetes, and coconut milk allergy cannot consume coconut milk. Therefore, in this study coconut milk is replaced with FiberCreme. Replacement of coconut milk using FiberCreme when viewed from its superiority is considered effective to prevent or reduce the risk of an increase in cholesterol and bad fats in the blood. This study aims to determine the quality of lamb curry cooked with FiberCreme in terms of taste, aroma, texture, and color. This research was assessed by distributing questionnaires to 25 panelists. All assessments given by the panelists will be calculated using the Likert scale method. Based on the final results of the organoleptic test, lamb curry products using FiberCreme have good quality as seen from the average interpretation of 79.5%, which is seen from the assessment of taste, aroma, texture, and color.

KUALITAS MIE BASAH DENGAN PENAMBAHAN TEPUNG UBI TALAS

This study used qualitative descriptive analysis methodologies for data analysis in order to determine and describe how the organoleptic test findings of wet noodles using taro sweet potato flour were perceived in terms of flavor, color, scent, and texture. Studying societal issues, societal practices, and events, including how attitudes, worldviews, and current processes interact with the influence of phenomena. Wet noodles with the inclusion of taro tuber flour are known to have very good ratings in terms of taste (80%), texture (85%), and overall perception (80%) based on the findings of experiments, organoleptic tests by panelists, and continued with Likert scale analysis.

Production and Evaluation of Jam Produced from Apple and Banana Blends

Jam production from fruits is an effective means of ensuring availability of fruits at off-seasons. The study aimed at formulating an acceptable jam from apple and banana blends. The proximate composition of the jam samples were determined. Jams were produced from blends of apple and banana in the ratio 50:50, 60:40, and 70:30 respectively. The proximate composition result of the jam produced indicated moisture content between 40.32-55.20 %, ash content of 0.33-0.53 %, fat content of 0.04-0.16 %, protein content of 0.26-0.69 % and carbohydrate content of 35.01-59.99 %. The nutritional composition of the jam produced indicated Total Soluble Solids (TSS (oB)) between 58.80 to 68.0 %. The control sample has lowest TSS of 58.8 % while sample AB3 (70 % apple and 30 % banana) had the highest TSS value. The pH of the jam ranged from 3.00 to 3.11, the ascorbic acid composition of the formulated jam ranged from 5.30 to 6.01 while the total sugar of the formulated jam ranged from 55.76 to 61.60 % and the pectin content of the jam ranged from 5.02 to 5.74 %. The control sample had the lowest pectin content of 5.02 % while sample AB3 (70 % apple, 30 % banana), had the highest pectin content, followed by AB2 (60 % apple, 40 % banana) and AB1 (50 % apple, 50 % banana) in that order. The sensory properties of the jam revealed that sample AB1 which comprises of 50 % apple and 50 % banana was rated best in term of colour, taste, aroma, texture, spread-ability, and overall acceptability, followed by sample AB2 (60 % apple, 40 % banana). The findings reveal that apple and banana could be used in the preparation of a quality jam without any adverse effect on the nutritional quality.

Quality of Poultry Roast Enriched with Hemp Seeds, Hemp Oil, and Hemp Flour.

The aim of this study was to add natural hemp components to poultry roast recipes, to enhance their quality (physical, chemical, and sensory qualities of the product). Two variants of poultry roast (group P1 and P2) with a 10.2% addition of hemp components and a traditional equivalent with the participation of animal fat (group K) were tested. In the roast of group P1, the share of hemp seeds was 8%, hemp flour 0.2%, and hemp oil 2%; while in group P2, the proportions were 4%, 0.2%, and 6%, respectively. Roasts with hemp components were found to be characterized by a darker color; lower cooking losses; higher fiber content, and lower cholesterol and fat content; a favorable fatty acid ratio PUFA; n-3 and n-6; and acceptable sensory characteristics compared to the control group. Products with a higher (8%) share of hemp seeds contained more protein and fiber and were characterized by a higher degree of yellow saturation (b*), lower cooking losses after heat treatment, and a higher desirability of taste and better binding. Products in group P2, with a higher (6%) hemp oil content, had a lower cholesterol content and a lower proportion of SFA fatty acids and a higher proportion of omega-3 fatty acids, but were assessed as rated lower in terms of taste and binding.

PHYSICAL, CHEMICAL, AND MICROBIOLOGICAL PROPERTIES OF TILAPIA FISH AS AFFECTED BY CHARCOAL, ELECTRIC GRILLER, AND FIREWOOD HEAT SOURCES

The influence of three heat sources on the physicochemical composition and meat quality of Tilapia (Oreochromis niloticus) was investigated. The fish farm produced twelve Oreochromis niloticus weighing an average of 65825 grams each. The fish were gutted and washed with distilled water to eliminate filth and blood; the dressed weights were then smoked. Smoking was accomplished using charcoal, wood, and an electric grill. Study examined the product's production, pH, water-holding capacity (WHC), and oxidative rancidity. A sensory analysis and microbiological count were conducted in accordance with standard procedures. The data were analyzed using 0.05-level one-way ANOVA and graph pad prism. Compared to firewood and electricity, cooking Tilapia with charcoal yielded the highest output. Tilapia prepared over a firewood heat source had a pH of 6.62, whereas those prepared over an electric heat source had a pH of 6.56. At 54.44 percent, the Tilapia using an electric heat source had the highest Water holding capacity (WHC). There was a statistically significant difference (P0.05) in the Oxidative Rancidity, with the electric heat source Tilapia fish having the highest level at 0.31 mg/g. In terms of appearance, electric heat source Tilapia fish was preferred to firewood and charcoal heat source Tilapia fish; nevertheless, it was inferior in terms of taste, tenderness, texture, and salinity. Firewood-heated Tilapia fish had the best texture, but the worst flavor. This study found that electric heat sources for smoking Tilapia fish might be used without impacting nutritional content or consumer acceptability.

Analysis of microbial community and its correlation with flavor compounds during Congee fermentation

We investigated the structural changes in the microbial flora during the fermentation process (with primers added for fermentation) of Congee and its influence on the flavor compounds of Congee using high-throughput sequencing technology. W detected and analyzed the bacterial and fungal community dynamics. In addition, gas chromatography–mass spectrometry, electronic nose technology, and electronic tongue technology were used to monitor the changes in the flavor compounds of Congee at different fermentation time points; the correlation between the two was analyzed. The Illumina MiSeq sequencing showed bacterial in Congee samples at different fermentation stages belonged mainly to genera Lactobacillus, Kosakonia, and Enterococcus. The major fungal genera were Yarrowia, Dipodascus, and Pichia. Gas chromatography–mass spectrometry (GC-MS) revealed that 90 volatile compounds were detected in the Congee samples during the fermentation process, among which ethyl acetate, eucalyptol, nonanal, heptyl ethyl acid, and acetic acid constituted important aroma compounds in Congee. In addition, 16 amino acids were detected from the Congee samples. At 48 h of fermentation, the content of total amino acids increased to twice that at 0 h of fermentation; the contents of glutamic acid and aspartic acid were the highest. The electronic nose technology revealed that the W5S (nitrogen oxide), W1S (methyl) and W1W (sulfide sensitive) sensors showed a higher response to Congee samples. In terms of taste, the response signals of Congee, sweetness, and saltiness were the strongest. The covariance between microbial flora and flavor compounds was analyzed by Spearman's correlation analysis. Ralstonia was significantly positive correlation with found with pyridine, butanoic acid, hexanoic acid, and D-limonene (p < 0.05), and a significant negative correlation with hexadecanoic acid and ethyl ester (p < 0.05). Bacillus exerted a significant positive correlation with heptanoic acid and ethyl ester (p < 0.05). Yarrowia was positively correlated with compounds such as heptanoic acid, ethyl ester, ethyl 2-methyl butyrate (p < 0.05) and negatively correlated with 2-Dece0l, (E)-, Hepta0l (p < 0.05). Dipodascus was negatively correlated with compounds such as naphthalene, furan, 2-pentyl-, butanedioic acid (p < 0.05). In all, Ralstonia, Bacillus, Yarrowia, and Dipodascus exerted positive effects on the formation of the Congee flavor.

Sensory analysis of microwave‐roasted fenugreek and coffee blend

AbstractFenugreek is one of the well‐known legumes, used for its antimicrobial, antioxidant, nutritional, and pharmaceutical properties. It was aimed to obtain coffee by blending microwave (600 W)‐roasted fenugreek with coffee arabica and to determine the best roasting conditions (2 and 4 min), and blending ratios (20% and 50%) for fenugreek seeds by consumer sensory analysis. A voluntary, minimal‐trained consumer panel of 80 panelists was conducted. Coffee from roasted Arabica beans (100%) was used as a control. Cronbach's alpha values of 67.2% and 90.9% were obtained for the reliability of the first and second parts of the survey, respectively. The attributes “brown” color, “burnt,” and “bitter” taste, and “astringent” texture were significantly different between samples (p &lt; 0.05), whereas oily appearance, green color, coffee, green/vegan, fruity, sour, sweet, nutty, caramel, cacao, caffeine and creamy flavor, and viscosity sensation were statistically the same. The Tamhane T2 post hoc test showed that the color of the control sample was more brownish, whereas the 50% blend of 4 min roasted fenugreek had a more burnt, bitter, and astringent taste. Appreciation scores for taste/aroma, appearance, and mouthfeel also differed significantly between samples, whereas odor was rated as the same by panelists. This study shows that sample with 20% mixture of fenugreek roasted for 4 min at 600 W had statistically the same scores as the control sample in terms of odor, appearance, aroma, taste, and mouthfeel. These findings were also supported by physical and antioxidative quality measurements such as color, pH, moisture content, total phenolic content, and antioxidant activity.

Development of culinary tourism based on tourist's perception and experience in Balikpapan City

Culinary tourism has recently become the most dynamic and expansive global trend and continues to experience positive developments in many countries, one of which is Indonesia. However, the existence of food-related tourism often ignores the expectations of tourists themselves and tends to operate without collaboration with various parties. In fact, culinary tourism relies on mutually beneficial multi-stakeholder policies and cooperation tailored to market demands. This paper aims to analyze the perceptions and experiences of tourists in the development of culinary tourism which is still neglected in the literature. Data collection was carried out through a survey by distributing questionnaires to 109 local tourists who had visited or were currently visiting five culinary tourism destinations in the city of Balikpapan (Wisata Kuliner Taman Bekapai, Wisata Kuliner Pasar Segar, Wisata Kuliner Coto Makassar, Wisata Kuliner Ruko Bandar Dan Wisata Kuliner Pantai Melawai). The data that has been obtained were analyzed descriptively (arithmetic average) with the help of SPSS 21.0. The results of the analysis show that tourists' perceptions of local food that characterize culinary tourism destinations are (x̅ = 4.53, SD = 0.58), and the average tourist experience of pleasant food in terms of taste is (x̅ = 4.34, SD = 0.65). In this study, both of them got the highest average value of the 18 items tested. This study contributes to the culinary tourism development literature based on tourist expectations and contributes practically to stakeholders in the field of tourism and culinary tourism in making optimal use of their resources.

Application of the descriptor-profile method for evaluating gluten-free biscuits to achieve food safety goals

The program for the development of sustainable food systems is aimed primarily at providing the population with affordable, safe and nutritious foods. Improvement in quality can be achieved by gradually reformulating food products, increasing their nutritional value through the use of healthy ingredients. The most preferred methods for assessing the organoleptic properties of gluten-free biscuits have been identified. The article identifies the most preferred methods for assessing the organoleptic properties of gluten-free biscuits. A descriptor-profile method was used to evaluate the organoleptic properties for the developed biscuit recipes. Recipes of flour confectionery products - gluten-free biscuits have been developed: sample No. 1 contains oat flour, corn flour, corn starch and chickpea flour mixed with mineral sparkling water and sweetener; sample No. 2 contains oat flour, corn, sweetener and chickpea flour mixed with sparkling mineral water. The descriptors that most fully evaluate the flavour and aromatic properties (wheat, oat, corn, chickpea, egg) of classic and gluten-free biscuits have been identified. A scale of evaluation of the complex indicator of organoleptic properties of gluten-free biscuits has been formed, taking into account the weight of the criteria. An expert assessment of organoleptic quality indicators (shape, cross-sectional view, surface, taste and smell) was carried out taking into account the weight of the criteria. The developed samples for these indicators were compared with a biscuit sample developed according to the classical recipe. The sample with the highest total value in terms of organoleptic quality indicators in relative units has been identified. As a result of the tasting, using the descriptor-profile method, the taste characteristics of gluten-free biscuits were evaluated. To visualise the taste characteristics of the studied samples, a profilogram was constructed. It was revealed that the sample of biscuit No. 2 is more balanced in terms of taste and aromatic properties.

Evaluation of Storage Quality of Hardy Kiwifruit (Actinidia arguta): Effect of 1-MCP and Maturity Stage

Hardy kiwifruit fits into consumer expectations, especially in terms of taste and nutritional value. The main reason for the loss of quality is that the fruit softens too quickly, but storage at low temperatures (0–1 °C) is not effective enough in maintaining high fruit quality. Two cultivars were evaluated for storage quality, i.e., ‘Geneva’ and ‘Ananasnaya’. Minikiwi were harvested at two stages of maturity. The fruit were treated with 1-methylcyclopropene at a concentration of 0.65 µL/L and then stored under common cold storage, ULO, and CA conditions. Fruit evaluation was carried out for 12 weeks, and firmness, soluble solids content, and titratable acidity were evaluated. Post-harvest treatments, as well as the conditions under which the fruit is stored, determine its quality after storage. The application of 1-MCP decisively inhibits the softening of mini kiwi even under normal atmospheric conditions.

홍삼 함유 음료의 관능적 특성 비교

This study was conducted to supply ‘other type beverages’ containing red ginseng to general consumers. For this purpose, three types of processed red ginseng products were developed in collaboration with the Chungbuk Ginseng Agricultural Cooperative Federation. As a result of a sensory test conducted on ordinary people aged 20 years or older, PCC products showed the highest preference in terms of color, aroma, taste, viscosity, and overall preference. Among the three products, the number of panels selected as the best was 13 for mixed plant concentrate base C (PCC) products and 12 for mixed plant concentrate base A (PCA) products. Therefore, it would be possible to choose between these two products depending on the company’s strategy in the future. Based on the results of this study, if PCA or PCC products are provided to the public in the form of ‘other beverages’, it is expected to get a positive response from the market.

자색 돼지감자 분말 첨가한 쌀쿠키의 품질특성 및 항산화활성

This study evaluated the quality characteristics and antioxidant activity of rice cookies supplemented with purple Jerusalem artichoke powder at various concentrations (0, 1, 3, 5 and 7%). Significantly increased values of crude protein, crude ash, crude fibre, total polyphenol, total flavonoid and anthocyanin contents, the DPPH and ABTS free radical scavenging activities, the a value, hardness of the cookies, and the density of dough were obtained with increasing supplementation of the purple Jerusalem artichoke powder, whereas the pH of the dough, moisture and crude fat contents, the L and b values, and spread ratio of the cookies were determined to decrease significantly. Sensory evaluation revealed that cookies prepared with 3% purple Jerusalem artichoke powder were significantly different from the other groups in terms of taste, flavour, texture, and overall acceptability. The texture scores for the 3% purple Jerusalem artichoke powder groups were significantly higher than values obtained for other groups. Taken together, our results suggest that supplementation of cookie dough with 3% purple Jerusalem artichoke powder produces rice cookies with suitable antioxidant activity, quality, and overall preference.

자색당근 분말을 첨가한 국수의 품질특성

The purpose of this study was to investigate the antioxidant effects and quality characteristics of noodles made with the addition of black carrot powder at concentrations of 0%, 0.5%, 1.0%, 1.5%, and 2%. The water absorption ratio, volume expansion, and turbidity of the noodles increased with the addition of the black carrot powder. There was a significant increase in the hardness, chewiness, cohesiveness, and gumminess as the proportion of black carrot powder increased in the wet noodles. The L and b values of the cooked noodles decreased as more black carrot powder was added. The sensory evaluation results showed that the noodles with the 1% addition of black carrot powder received the highest preference in terms of overall acceptability, including color, taste, and flavor. The DPPH radical scavenging activity and total polyphenol content increased significantly as more black carrot powder was added to the cooked noodles. Thus, this study proved that black carrot is a good ingredient and can be used to enhance the characteristics of noodles as a functional health food.

Production and Evaluation of Quality Characteristics of Edible Fish Powder from Tilapia (Oreochromis mossambicus) and Silver Carp (Hypophthalmichthys molitrix)

Fish is recognised as the most nutritious animal protein source, but because of its high deterioration nature, a huge number of fish are being wasted and susceptible to nutritional losses, resulting in a significant hurdle for expanding fish production. This research aimed to lessen these losses through the use of fish powder and to enhance the nutrients in people’s diets. In order to prepare fine fish powder, a dried fish paste was milled and sieved. Proximate analysis, mineral content, and physical and microbiological qualities were determined using standard analytical procedures. The protein content of Tilapia and Silver Carp fish powder was 63.63 g/100 g and 73.58 g/100 g, respectively. An appreciable amount of potassium, calcium, magnesium, phosphorus, iron, and zinc was also found in Tilapia and Silver Carp fish powder. The powder also holds an angle of repose of 29.4° and 26.7°, which assures a good flow property. Both Tilapia and Silver Carp fish powder have shown a near neutral pH value (6.40 and 6.32). The hedonic rating scale was used to assess the acceptability of fish powder-fortified cakes. The results showed that the cake fortified with Silver Carp fish powder outperforms the control and Tilapia fish powder sample in terms of taste, flavour, colour, texture, and overall acceptance, while the panellists also preferred the Tilapia fish powder sample. As a result of this research, a high-quality nutritious fish powder from Tilapia and Silver Carp can be prepared and adopted as a food fortifier.

Utilization of Moringa Leaf Powder as a Jelly Candy Flavor

This study aims to determine and describe how the results of the organoleptic test of moringa leaves as jelly candy flavor. Candy in general is a product made by boiling a mixture of sugar and additives that can maintain its shape for a long time with coloring and flavoring agents which are then molded into the desired shape. The data analysis technique used in this study is a qualitative descriptive analysis technique to determine the benefits of moringa leaf powder as a jelly candy flavor, in terms of taste, texture, color and aroma. Based on the organoleptic test conducted by 20 panelists, the taste of the jelly candy received a good interpretation criterion of 79%, and most of the panelists stated that the taste of jelly candy with moringa leaf powder flavor is sweet and has a distinctive taste of moringa. The utilization of moringa leaf powder as jelly candy flavor is good, because it gets a good total interpretation criterion, which is 67%.

ANALISIS KANDUNGAN PROTEIN DAN ORGANOLEPTIK TEMPE DENGAN MEDIA YANG BERBEDA

Tempe is made from fermentation which generally uses soybeans. Soybean as a raw material for tempeh is a vegetable protein food that reaches 30.20% in a wet state and 34.90% in a dry state. The high consumption of tempeh by the Indonesian people encourages the tempe industry to innovate or look for soybean substitutes. The raw material in the form of imported soybeans causes dependence on imported soybeans to increase. The high price of imported soybeans is a major problem for the tempe industry and this problem is very dilemmatic because on the one hand the community still needs it. The results of the study indicate that the raw material for imported soybean tempeh can be substituted/replaced with beans as an alternative to reduce the number of Indonesian soybean imports. This study aims to determine the chemical characteristics of tempe and to determine the acceptability of tempe consumers with different media materials, the media used are soybeans, green beans, peanuts, and koro swords. The analytical method used in this study is a completely randomized design (CRD) consisting of 4 treatments and 4 replications so that a sample of 16 samples is obtained, with the materials used are soybeans, green beans, peanuts, sword beans (B1, B2, B3, B4). The results showed that the average protein content of green beans was 20.61%, soybeans 17.45%, koro swords 10.81%, and peanuts 9.97%. Meanwhile, the results of the organoleptic test in terms of color, aroma, taste, and texture of tempe from soybeans were still the most preferred tempe by the panelists.

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;

Pengaruh berbagai sumber pengasapan terhadap kadar protein, mikrobiologis dan organoleptik ikan nila (Oreochromis niloticus) asap

One of the processes of smoking fish is using organic materials. Smoking also gives a good flavor and aroma. Smoked fish can be consumed directly and also processed further. The study aimed to measure the effect of various smoke sources on microbiological, organoleptic and protein levels of smoked tilapia. The research design was experimental with a Randomized Control Trial (RCT) using coconut husk, rice husk, and bamboo leaf smoke sources. The research was conducted at the Organoleptic Laboratory of the Department of Nutrition, Health Polytechnic of Aceh, Ministry of Health, in 2021. Fish smoking uses three smoke sources burning coconut fiber, bamboo leaves and rice husks in aluminum smoke tubes. Microbiological tests and protein content in the Laboratory of the Balai Pengujian dan Sertifikasi Mutu Barang (BPSMB). Data analysis using ANOVA and Duncan tests at 95% CI. The results showed that smoking tilapia with three smoke sources had a significant effect on color, taste and aroma and protein content (p&lt;0,05) but had no significant effect on texture and microbial count of smoked tilapia (p&gt;0,05). In conclusion, rice husk smoked tilapia was most preferred in terms of color, taste, texture and aroma. Coconut husk smoked tilapia has the highest protein content and lowest microbial count.