For fresh fruits to be consumed and relished, they have stimulate the senses of taste smell as well good visual properties. In terms consumption a fruit, its aroma, which constitutes odor elements, is major importance. Therefore, wish consumers eat largely due their rich aroma. The components aroma that are found in fruits, very low concentrations, such ppm or ppb, can easily perceived sensoria...

Fruit leather is one type of food that can be used as an alternative to processed made from fruits. Some the fruits into fruit are harum manis mango and pineapple. The purpose study find out right balance between pineapple so produce with good characteristics. research was carried at Chemical Laboratory Food Processing Laboratory, Faculty Agriculture, Ma'soem University in second week June Augu...

Physicochemical properties (partition and diffusion coefficients) involved in the mobility and release of salt and aroma compounds in model cheeses were determined in this study. The values of NaCl water/product partition coefficients highlighted interactions between proteins and NaCl. However, these interactions were not modified by the product composition or structure. On the contrary, model ...

Local foodstuffs, including sago worms, contain high nutrients and are widely available in Indonesia, but until now have not been optimally utilized. Through food technology efforts, substituting worm into flour is very good for developing local biscuits. This study aims to analyze the effect of Functional Flour (TFL) substitution on biscuits' sensory quality moisture content. The used a comple...


 Organoleptic tests are very important to use in assessing the quality and safety of a food beverage product. The human senses instruments used organoleptic tests, which include sight, smell, taste, touch hearing. vacuum fryer is technological innovation that can fry fruits, vegetables fishery products at low temperature pressure conditions. advantages this process product does not burn, ...

India possesses an immense wealth of Basmati and non Basmati aromatic rice varieties and land races exhibiting a wide variability in their grain quality and cooking characteristics. Among non basmati aromatic rices, Kalanamak is an important and popular scented rice variety grown in Eastern Uttar Pradesh. This variety is famous for its taste and aroma. In eastern India it is cooked in honour of...

Abtrak. Biji alpukat merupakan limbah yang masih memiliki kandungan gizi. dapat diolah menjadi tepung dan digunakan sebagai pensubtitusi sebagian dari terigu. Penelitian ini bertujuan untuk mempelajari proses pengolahan kerupuk biji mengetahui tingkat kesukaan dengan penambahan berbeda yaitu T1 = 30%, T2 40%, T3 50%. Analisis dilakukan setelah penggorengan, uji organoleptik hedonik (warna, arom...