Chicken eggs are animal foods that consumed by many people because they cheaper and easier to obtain than other foods. Bay leaf is known the public as one of most popular kitchen spices not only its health benefits, but also attractive organoleptic quality (aroma). Eggs soaked in bay infusion expected produce qualities without affecting their chemical (fat content).
 The research design us...

BACKGROUND Fermentative aromas play a key role in the organoleptic profile of young wines. Their production depends both on yeast strain and fermentation conditions. A present-day trend in the wine industry consists in developing new strains with aromatic properties using adaptive evolution approaches. An evolved strain, Affinity™ ECA5, overproducing esters, was recently obtained. In this study...

Adding the nutritional content of broth powder without destroying distinctive taste can be done using pure mushroom extract and additional vegetables spices. This study aims to determine organoleptic characteristics identify chemical functional groups glutamic acid in best samples oyster added with The results test were tabulated a table then analyzed descriptive test. color parameters treatmen...


 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, ...

Research on honey is important from the standpoint of product quality and consumer protection. According to legislation in many countries, including Ukraine, considered a food subject mandatory certification labeling. physicochemical properties for determining its detecting falsification. This article dedicated study various botanical one regional source. Organoleptic were determined, as well c...

Multiple factor analysis was used to examine organoleptic coffee assessments such as aroma, aftertaste, flavor, acidity, balance, body, uniformity, sweetness, clean cup, and other organoleptic-related properties in Coffee Quality Assessment. The Sensory performed using missing values (NA) scenarios with 5%, 10%, 20%, 30% of NA. results suggest that RI-MFA is robust NA presence appears be approp...

Abstract Organoleptic is a study of the use human senses to measure panelist acceptance food product which includes aroma, flavor, texture, color and level prefence. The purpose this research contain quality pasteurized milk during storage, with addition binahong leaf extract incluiding preference, aroma milk. used completely randomized design (CRD) factorial pattern witrh 2 (two) factors, name...

Tempeh is a traditional food product made from soybeans through fermentation process by tempeh mold (Rhizopus sp.). This besides having high nutritional value also contains antioxidant compounds which are very good for consumption but with relatively low IC50 value. study used rosella flower calyx (Hibiscus sabdariffa L.) believed to have enough content so they effective in increasing the tempe...

Kombucha is a fermented product of sweet tea solution which added with kombucha starter and scoby. culture combination bacteria yeast called SCOBY (Symbiotic Culture Bacteria Yeast). This activity aims to determine the effect time on organoleptic test in making tea. study used quantitative methods data collection techniques by conducting tests respondents, this using completely randomized desig...

Abstract Milk was food that composed of various nutritional values with a balanced proportion milk weakness affects the shelf life so it required pasteurization process by adding kasumba turate ( Cartamus tinctorius L ) to as natural colouring agent and preservative. To extend life, this study aimed determine effect organoleptic quality (color, aroma thickness) pasteurized addition at different...