Abstrak. Kopi arabika Gayo telah dikenal dunia karena memiliki citarasa khas dengan ciri utama antara lain aroma dan perisa yang kompleks kekentalan kuat. Penelitian ini bertujuan untuk mengetahui hubungan sifat-sifat kimia tanah kualitas kopi Gayo. Metode digunakan dalam penelitian adalah metode survei cara observasi lapangan disertai pengambilan sampel biji dilakukan analisis di Laboratorium....

The increase in the amount of mango fruit production is due to their high nutritional content affordable, and relatively easy find. However, like other horticultural crops, Mango can be easily bruised or damaged. damage caused by improper post-harvest handling, causing quality has a short shelf life. study aimed determine life Golek stored Zero Energy Cool Chamber (ZECC) using LDPE packaging wi...

In order to detect plant aroma in a natural environment, we have investigated roses’ aroma using an odor sensor of quartz crystal resonator (QCR). In present work, we describe experimental setup for real-time sensing of roses’ aroma and feature extraction of roses’ aroma sensed by QCR sensors. This method can distinguish as different aroma as human sense of smell judged for two kinds of roses. ...

In this study the effects of probiotic bacteria and inulin addition on microbiological qualities, volatile aroma components sensory properties during ripening low-fat Tulum cheeses were examined. Adding to improved components, properties. The enhanced growth viability bacteria. total quantities alcohol, aldehyde, carboxylic acid, hydrocarbon, terpene increased as due maturation. During storage,...

Kombucha is a fermented drink that has distinctive taste and flavor, which blend of sour, sweet slightly carbonated. Has very good benefits for health. Contains polyphenols, making this functional acts as an antioxidant. One the factors influence fermentation process in kombucha tea sugar. In fermentation, sugar used carbon source. The addition spices to innovation order produce drinks with exc...

Apem is a traditional Indonesian food known to the public as snack made from rice flour. This study aimed determine effect of partial substitution flour with cilembu sweet potato on characteristics apem cake and know best produce cake. The design used in this was completely randomized treatment which consists 6 levels such as: 0%:100%, 10%:90%, 20%:80%, 30%:70%, 40%:60%, 50%:50%. repeated 3 tim...

Biscuits are a type of food made from wheat flour with the addition other ingredients, heating and printing process. The purpose this research is to determine influence comparison Moringa leaf goroho banana on characteristics biscuits, To be able ratio most appropriate produce best quality biscuits. And find out results organoleptic tests color, scent, taste, texture biscuits as source antioxid...

Beras Rendang is one of the traditional food from West Sumatra, originating city Payakumbuh. It made with glutinous rice, which has low protein content. Substitution rice flour mung bean as a source in expected to increase The aim this study determine utilization production rendang terms organoleptic quality and research design used was an experimental Completely Randomized Design (CRD) consist...

This study provides a comprehensive comparison among the most common gluten-free (GF) brewing practices, with focus on impact of each treatment physicochemical parameters and consumer acceptability final beer. In addition, influence longer cold maturation natural reduction gluten content was investigated. Prolyl endopeptidase addition found to be effective in reducing levels (−75.93%), followed...

The people of Aceh usually use coconut flesh to produce three derivative products, namely Pliek u oil, Simplah and oil. is made from (Cocos nucifera L.) that has been fermented, dried, oil-extracted without the addition microbes. It developed into a traditional recipe for cooking spices, chili sauce, salad. Therefore, this study aims perform sensory analysis on various forms based its thickness...