Flavour perception is determinant for the acceptability of food products by consumers. Aroma and taste play an important role in flavour perception and it is well known that the chemical composition of the matrix and consequently its structure influences release and perception of flavour. However, from simultaneous measurements of human perception and physical concentration in vivo, texture – a...

Abstract Bananas and cantaloupe are two fruits that can be found in Indonesia very easy to get at affordable prices even grown alone. These a good combination if processed new ways, one of which is the form smoothies. This study aims determine consumer assessment organoleptic quality beverages smoothies Ambon bananas cantaloupe. The method used this was perform an test on panelists using Hedoni...

This study aimed to determine the exact cinnamon concentration in manufacture of rosella flower petal syrup based on its physical and chemical properties. A completely randomized experimental design with six levels concentration, i.e., 0, 1, 3, 5, 7, 9 g, respectively, replicated four times was applied this research. Analyses were performed both concentrated diluted forms syrup. Parameters obse...

This research was aimed to determine the effect of addition aloe vera gel toward characteristic skin lotion and best gel. used a completely randomized design (CRD) consisiting 5 treatments 3 replications. Data were analyzed statistically using ANOVA followed by Duncan’s New Multiple Range Test (DNMRT) at 5% significance level. Treatment in present is 0 g; 10 15 20 g. The observations result pro...

Abstract—Okra is one of vegetable that rarely used by Indonesian people, whereas it healthty because its high antioxidant and fiber content. Water kefir a fermented product fruit vegetables as substrate.This study aims to determine the type okra treatment (soaked juiced) honey concentration (0%, 4% 8%) on physicochemical, microbiology organoleptic characteristics water kefir. This randomized gr...

The production of shredded meat is an innovation to improve the structure rejected layers into processed products that are tender and low in cholesterol. This study aims determine effect immersion level lime juice (Citrus aurantifolia S.). On organoleptic value cholesterol hens layers. was carried out using a randomized block design same direction with four treatments tree replications, namely ...

Abstract Snakehead fish dispersion is one of the developments food products that have fairly high nutritional benefits and serve as a dietary supplement to maintain endurance for adults, help growth children. consist several materials improve product quality extend shelf life. Estimation life in this study using ASLT method Arrhenius model where stored three different temperatures, room tempera...

Cassava is a local food that has low shelf life. Mocaf flour processed cassava which modified by fermentation. This study used randomized block design (RBD) method with 3 repetitions. With the treatment of tape yeast concentration consists levels, namely 1%, 1.5% and 2% fermentation time 24 hours, 48 72 hours. Data were analyzed using ANOVA then continued BNJ test level 5%. As well as hedonic s...

Objective: The main objective was to isolate and characterise a naturally obtain polysaccharides which have the property to formulate sustain release product. Methods: Tamarind Seed Polysaccharides (TSP) was isolated from seed of Tamarindus indica by crushed the seed into powder and boiled with water at 45 °C to extract the polysaccharides. After boiling for 12 h the supernatant liquids were co...