Microalgae have great potential to become a new crop that could significantly impact the world's need for food in 21st century. Despite their as ingredient, microalgae social acceptance food. In addition, organoleptic traits, such aroma, are key factors humans accept part of diet. this sense, some requirements culture, species, and environmental conditions extremely important these microorganis...

Skin aging is a phenomenon of decreasing the size, number skin cells and changes in organic function caused by process deterioration structure decrease normal function. This study aims to make cosmetic face masks for care facial using mixture oatmeal gambir ingredients. research uses an experimental method with quantitative descriptive approach. The types data sources used are primary collectio...

Lamb meatballs are rarely found in the market, because lamb meat has a distinctive aroma. One way to reduce aroma of is use various types flour combination with tapioca flour. The purpose this study was determine quality processed from and given taro as substitute for A completely randomized design (CRD) 5 x 4 used experiment. five treatments were: T0 = no (control); T25=25% 25%; T50 50% flour;...

This paper describes the design of a new instrumental technique, Gas Chromatography Recomposition-Olfactometry (GC-R), that adapts the reconstitution technique used in flavor chemistry studies by extracting volatiles from a sample by headspace solid-phase microextraction (SPME), separating the extract on a capillary GC column, and recombining individual compounds selectively as they elute off o...

A new method for desiccated headspace (DHS) sampling of aqueous sample to GC-MS for the analysis of volatile compounds responsible for kiwifruit aroma in different kiwifruit cultivars has been developed based on the complete hydrate formation between the sample solvent (water) with anhydrous salt (calcium chloride) at an elevated temperature (above the boiling point of the aqueous sample) in a ...

The article reflects the possibilities of using descriptor-profile method in modeling recipes functional food products taking into account consumer preferences. Preserved foods sprouted bare-grained oats or wheat and barley-malt extract served as samples for research. simulation preferences preserved product was carried out a tasting analysis. There were thirty-two features descriptors identifi...

Bintangur (Calophyllum soulattri Burm. F.) is a type of medicinal plant that has quite lot benefits such as antioxidant, anti-inflammatory and antibacterial, so it important to develop into dosage form. Emulsions are preparations containing liquid ingredients or drug solutions dispersed in carrier. Emulsion more easily absorbed when administered orally. Evaluation the physical properties emulsi...

This study aims to determine the variations effect of black garlic concentration on sauce's physical, chemical, and organoleptic characteristics. The experimental design used was a Completely Randomized Design with single factor, ratio sauce paste. experiment performed five treatments three replications. paste in this 5:95 (A1), 10:90 (A2), 15:85 (A3), 20:80 (A4), 25:75 (A5). results showed tha...

Budik merupakan sosis tradisional Timor yang terbuat dari darah serta lemak bagian abdominal dicampur dengan bumbu-bumbu dan dimasukkan dalam usus. Penelitian ini bertujuan untuk menganalisis kualitas organoleptic aktivitas antioksidan budik ketika ditambahkan tepung daun kelor (moringa oleifera L.). Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) 4 perlakuan pengulangan. Perlakuan t...


 Purpose: The province of Quirino, Philippines, is a good source the different varieties banana. purpose this research to determine organoleptic assessment and acceptability Banana blossom Cupcake fortified with Honey.
 Methodology: study utilized descriptive survey method. Data were gathered through structured questionnaires assessed using Likert scale. distributed 50 trained untrai...