Soybean oil is a vegetable that produced from soybean seeds. Some products are often adulterated with other ingredients in order to benefit by enhancing their taste and aroma. This palm oil. To improve aroma taste, it lard. Adulteration events greatly affect the halalness of food product. study aims analyze A completely randomized design method was developed two factorials, namely concentration...

This study aims to analyze the physical, chemical characteristics and test organoleptic acceptance of pineapple jelly drink with different concentrations honey. used a completely randomized design (CRD) method which consisted one factor, namely variations in honey formula (11%, 13%, 15%, 17%). The results showed physical as follows: suction power 3.95-4.97, syneresis 0.35-2.65%, pH 3.00-5.00, v...

This study aims to the effect of adding manalagi apple cider sensory quality chewy candy on aspect color, taste, aroma, and texture. research was conducted in Analysis Engineering Laboratory Culinary Education Study Program Faculty State University Jakarta carried out September 2020. uses an experimental method with different percentages namely 20%, 40%, 60% then a hedonic test is 15 moderately...

Cheese tea is a drink made from combination of and cheese foam. This product very popular today, some businesses are interested in developing this product. The objective research to identify the sensory profile through new methods evaluation: IPM, CATA ESM. method used define emotional characteristics IPM optimize by collecting ideal customer information. number panelists for each test was 30. ...

Laying hen meat is a food ingredient that contains high enough nutrition. The weakness of rejected laying hens the very tough, so it not accepted by most consumers. One way to make chicken attractive use as processed broth. Chicken and bones contain levels minerals fat, you need add apple cider vinegar remove these substances. This study aims determine chemical quality (fat content, ash pH) org...

Pomegranate juice (PJ) and its products are directly used in foods due to their pleasant taste and palatability as well as preservative effects. In spite of useful effects of essential oils such as zataria multiflora Boiss essential oil (ZEO) on prolonging shelf-life of foods, their application is restricted due to their vigorous taste and aroma. In the present study, physicochemical c...

Stick snack products are foods that still rarely found in the community. Green seaweed plants contain carbohydrates, protein, fat, most of which salt, sodium, and potassium compounds. beta-carotene minerals. This study aims to determine acceptability color, texture, aroma taste green stick snacks with addition wheat flour school children at SDN 29 Kendari. The type research used is descriptive....