Sensory Profiling Evaluation and Panel Performance Test of Chocolate Ice Cream Premix Products

The growth of the food and beverage industry in Indonesia is creating new opportunities for the ice cream sector, which experienced a remarkable 51.9% growth between 2013 and 2018. Nowadays, crafting ice cream at home has become convenient through the use of premixes, often added with chocolate flavor. Therefore, this study aimed to conduct a sensory profiling evaluation and panel performance test on chocolate ice cream mix powder products. Sensory analysis was used to analyze product quality, differences, and similarities, with humans as measurement tools. This study also employed a group of trained and reliable panelists for product testing. The sensory profile and performance of several chocolate ice cream premixes on the market were assessed with the quantitative descriptive analysis (QDA) method. The premix products considered were those registered with BPOM, and the analysis encompassed physical characteristics (overrun and melting rate) and sensory evaluation. Meanwhile, the panelist selection was based on ISO 8586 Year 2012. Panelist performance evaluation was conducted to determine their proficiency in sensory analysis, and the results obtained were analyzed using sensehub and XLSTAT. The QDA test results showed that PT XYZ chocolate ice cream premix was superior in all sensory attributes. However, the weaknesses identified in this premix were related to low overrun value and higher melting rate. The panelist performance evaluation indicated that panelists P1 to P9 needed retraining in discrimination skills. This is because although the panelists had a relatively good consistency, their discrimination ability showed insignificant results

Profil Komponen Volatil Beberapa Jenis Satai Menggunakan Kromatografi Gas

  Satay as Indonesian food is made from several pieces of meat stabbed with a bamboo stick and grilled. Satay has a unique aroma because of the diversity in total organic volatile contents. Differences in volatile compounds are also influenced by species breed and processing method. Volatilomics is a method used to ensure the authenticity of meat products through the detection, characterization, and quantification of all volatile metabolites in biological systems. This study aims to evaluate volatile profiles in beef, chicken, pork satay, and their mixtures. The volatile components of satay were extracted using the solid-phase micro extraction (SPME) method and analyzed using gas chromatography-mass spectrometry (GC-MS) instrument. Data were analyzed by multivariate principles component analysis (PCA). Beef, chicken, and pork satays were identified as having 104,134, and 112 volatile compounds, respectively. Nonanal was a volatile compound with the highest intensity in beef satay samples, benzaldehyde in chicken satay, and cyclohexanol in pork satay. Volatile components of satay with different types of meat showed good separation using the PCA model. Beef, chicken, and pork satays are grouped separately. Mixed-meat satay containing pork was grouped next to the pork satay. Volatilomic analysis identified a hexanal compound was potential to be used as a marker to distinguish between pork and other meat satays in halal authentication process.   Keywords: beef, chicken, halal, pork, volatilomic

Kadar Pati Resisten Pangan Tinggi Karbohidrat Hasil Autoclaving-Cooling 2 Siklus: Studi Meta-Analisis

Autoclaving-cooling merupakan salah satu metode modifikasi pati fisik yang banyak digunakan untuk meningkatkan kadar pati resisten. Namun metode ini memiliki pengaruh yang berbeda-beda pada tiap jenis pangan tinggi karbohidrat. Studi ini bertujuan untuk menganalisis jenis pangan karbohidrat yang memiliki pengaruh signifikan dalam peningkatan kadar pati resisten akibat proses autoclaving-cooling 2 siklus. Studi ini menggunakan 9 artikel yang diseleksi melalui metode panduan PRISMA dari total 279 artikel yang diperoleh. Data dianalisis berdasarkan nilai ukuran efek Hedges’d (standardized mean difference/SMD) dan nilai selang kepercayaan (CI) menggunakan perangkat lunak Meta-Essentials. Studi meta-analisis menunjukkan bahwa metode autoclaving-cooling pada pangan serealia memiliki efek signifikansi yang lebih tinggi dalam meningkatkan kadar pati resisten (SMD: 7,39; 95% CI: 2,8 s.d 11,97; p<0,001) dibandingkan kacang-kacangan dan umbi-umbian. Dalam kelompok serealia, jenis sampel oat (SMD: 10,91; 95% CI: 3,89 s.d 17,94; p<0,001) berpengaruh signifikan terhadap peningkatan kadar pati resisten dibandingkan sampel beras. Kesimpulan dari studi ini yaitu metode autoclaving-cooling 2 siklus memiliki pengaruh yang signifikan (tingkat kepercayaan 95%) dalam peningkatan kadar pati resisten pada kelompok pangan serealia, yaitu oat

Klorofil Daun Suji: Potensi dan Tantangan Pengembangan Pewarna Hijau Alami

Chlorophyll has long been used as a green colorant for food and non-food applications. One source of chlorophyll is suji (Dracaena angustifolia (Medik.) Roxb.) leaf. The suji leaf chlorophyll has advantages and unique characteristics compared to the other chlorophyll sources that potential to be developed as a natural colorant. However, chlorophyll is easily degraded due to enzymatic and environmental factors. During processing and storage, the chlorophyll structure changes to its derivative compounds which are no longer green. Several attempts have been done to maintain the quality of the green color and quantity of chlorophyll contained in suji leaves. The formation of metallo-chlorophyll and development of suji leaf powder colorant have not been able to match the quality and quantity of its extract. These constraints become a challenge in the development of suji leaves as a natural colorant

Lard detection based on fatty acids profile using comprehensive gas chromatography hyphenated with time-of-flight mass spectrometry.

Comprehensive gas chromatography hyphenated with time-of-flight mass spectrometry was applied to detect the differences between lard (LA) and three other commonly animal-derived fats, namely cattle fat (CA), chicken fat (CF) and goat fat (GF). Combination of two different microbore columns (SLB-5ms and DB-wax) allowed the discrimination of lard from other animal fats by three fatty acid methyl esters (FAMEs) constituents involving methyl trans-9,12,15-octadecatrienoate (C18:3 n3t), methyl 11,14,17-eicosatrienoate (C20:3 n3t) and methyl 11,14-eicosadienoate (C20:2 n6). The FAME profiles could be used as a basis for discriminating lard from other animal fats in food authentication process

Verification of autoclaving-cooling treatment to increase the resistant starch contents in food starches based on meta-analysis result

Autoclaving-cooling is a common starch modification method to increase the resistant starch (RS) content. The effect of this method varies depending on the type of crop and treatment condition used. The objectives of this study were to verify the autoclaving-cooling treatment based on a meta-analysis result and to evaluate the physicochemical properties of modified starches. The meta-analysis study used 10 articles from a total of 1,293 that were retrieved using the PRISMA approach. Meta-analysis showed that the optimal treatments of autoclaving-cooling process that increase the RS content significantly, was in starch samples from the cereal group (corn, oats, rice) (SMD: 19.60; 95% CI: 9.56–29.64; p < 0.001), with water ratio 1:4 (SMD: 13.69; 95% CI: 5.50–21.87; p < 0.001), using two cycles of autoclaving-cooling (SMD: 16.33; 95% CI: 6.98–25.67; p < 0.001) and 30 min of autoclaving heating (SMD: 12.97; 95% CI: 1.97–23.97; p < 0.001) at 121°C (SMD: 12.18; 95% CI: 1.88–22.47; p < 0.001). Verification using corn flour and corn starch showed a significant increase in RS contents from 15.84 to 27.78% and from 15.27 to 32.53%, respectively, and a significant decrease in starch digestibility from 67.02 to 35.74% and from 76.15 to 28.09%, respectively. Treated sample also showed the pasting profile that was stable under heating and stirring

Analisis 3-Monokloro-1,2-Propanadiol (3-MCPD) Ester dalam Minyak Sawit dengan Instrumen Kromatografi Gas-Spektroskopi Massa

A group of components called as 3-monochloropropane-1,2-diol (3-MCPD) esters has been found in some vegetable oils, particularly palm oil. Analysis of these components needs GC-MS instrument to reach a low level detection, parts per billion or ppb level. An effort to validate the 3-MCPD esters analysis by GC-MS method (Weiβhaar method) using phenyl boronic acid (PBA) as a derivatizing agent and isotopic internal standard (IS) 3-MCPD-D5 followed by the determination of 3-MCPD in commercial palm oils has been conducted. The analytical results showed the instrumental performance as follows: instrument linearity for the analysis of 3-MCPD standard solutions containing IS 2.0 μg/mL was obtained at a concentration range of 0.25-7.50 μg/mL test solution with R2 higher than 0.990, precision of 3-MCPD as well as IS retention time was less than 2.0% which was acceptable according to JECFA guidance. Instrument detection limit (LOD) and limit of quantitation (LOQ) were read from GC-MS based on the linearity experiment, i.e. 0.17 and 0.59 μg/mL solution, respectively. Method linearity by using palm oil as a matrix also showed R2 higher than 0.990. Recovery test result at 40 μg/g gave an accuracy at 83.29 ± 7.12% which is in the range of AOAC standard (80-110%) and precision at 5.38% (less than RSDHORWITZ). Analysis of 14 palm oils from local market showed 100% of the sampels were positive to contain 3-MCPD esters. 3-MCPD esters in palm oil were found at a concentration range of 8.15-58.14 µg 3-MCPD/g sample

Sendangagung Bangkit: Bangun Kemandirian Pangan dan Ekonomi Desa Di Masa Pandemi Covid-19

The Covid-19 outbreak caused by the Corona virus or Severe Acute Respiratory Syndrome Coronavirus-2 (SARS-CoV-2) in early 2020 has claimed a lot of casualties and losses to the community, so people have to apply physical distancing. KRPL (Sustainable Food House Area) is one of the efforts that can be made to meet the food needs of the community by utilizing the house yard for farming. The program through the application of the KRPL system is expected to be a solution to fulfill food needs independently of the community as well as support the readiness of implementing physical distancing. This activity was carried out from July 6 to August 18, 2020 in Mediumagung Village, Pamotan District, Rembang Regency with the aim of disseminating Covid-19 education to the public and providing food security solutions in the midst of a pandemic by optimizing household yards as household food gardens. by continuing to implement the Covid-19 protocol. Group have carried out education related to the KRPL program and its implementation in the form of making simple aquaponics and verticulture installations as an alternative to food security during the Covid-19 pandemic. KRPL program with a simple aquaponics system using a bucket for catfish storage and a plastic cup container as a planting medium. Verticulture system using used bottles as a container for planting media. Keywords: food security, physical distancing, Sendangagun

Regiospecific analysis of Mono and Diglycerides in Glycerolysis products by GC x GC TOF-MS.

Comprehensive bidimensional gas chromatography coupled with time-of-flight mass spectrometry (GC × GC-TOF-MS) was used for the characterization of regiospecific mono- and diglycerides (MG-DG) content in the glycerolysis products derived from five different lipids included lard (LA), sun flower seed oil (SF), corn oil (CO), butter (BU), and palm oil (PA). The combination of fast and high temperature non-orthogonal column set namely DB17ht (6 m × 0.10 mm × 0.10 μm) as the primary column and SLB-5 ms (60 cm × 0.10 mm × 0.10 μm) as the secondary column was applied in this work. System configuration involved high oven ramp temperature to obtain precise mass spectral identification and highest effluent’s resolution. 3-Monopalmitoyl-sn-glycerol (MG 3-C16) was the highest concentration in LA, BU and PA while monostearoyl-sn-glycerol (MG C18) in CO and 1,3-dilinoleol-rac-glycerol (DG C18:2c) in SF. Principal component analysis accounted 82% of variance using combination of PC1 and PC2. The presence of monostearoyl-sn-glycerol (MG C18), 3-Monopalmitoyl-sn-glycerol (MG 3-C16), 1,3-dilinoleol-rac-glycerol (DG C18:2c), 1,3-dipalmitoyl-glycerol (DG 1,3-C16), and 1,3-dielaidin (DG C18:1t) caused differentiation of the samples tested

Atribut Minuman Teh Kemasan Siap Minum yang Memengaruhi Persepsi Konsumen di Kabupaten Tegal

Ready-to-drink packaged tea drinks have various attributes affecting consumer perception. This study aims to identify the attributes of ready-to-drink packaged tea drinks that became the main concern, considered important, and affecting purchasing decisions by consumers in Tegal Regency. The method used was a purposive sampling survey. Data were analyzed by chi-square tests. The survey involved 150 respondents, which majority was woman (60.00%), aged 15-24 year (68.67%), had diploma/bachelor degree (54.67%), worked as student (50.67%), and earned less than Rp1,000,000 (62.67%) per month. As many as 93.34% respondent bought packaged tea drinks at minimarkets and grocery stalls for themselves (45.33%) and family (50.00%). Purchase made with a frequency of 1-2 times a week (35.33%) to once a month (40.66%). The attributes of packaged tea drinks were taste and aroma (38.67%), halal (29.33%), and expiration date (13.33%). The attributes of packaged tea drinks considered as very important were halal (92.67%), expiration date (82.00%), and taste and aroma (61.33%). Attributes of packaged tea drinks affecting purchasing decisions were taste and aroma (98.67%), expiration date (98.00%), and halal (96.67%). Taste and aroma was the main attributes that influence the perception of respondents in Tegal Regency in buying packaged tea beverage products