The Capability of Cinnamon as an Off-Flavor Masking Agent for Spirulina platensis enriched Food Product

The purpose of this research was to know the effectiveness and the description of aroma of cookies, flakes, and dried noodles fortified with biomass of Spirulina platensis microalgae and cinnamon powder. Fortification was done to increase the nutritional value while the addition of cinnamon powder was done as an aroma masking ingredient to reduce off-flavor of the product. The observations included hedonic test using 60 panelists to find out the best concentration of cinnamon powder additions favored by panelists, followed by quantitative descriptive analysis (QDA) using trained panelists to know the aroma description of the product. The cinnamon powder added to each product was 2.5; 5; 7.5; and 10%. The results showed the concentration of cinnamon for cookies, flakes, and spirulina drieds noodles were 10; 2.5; and 2.5 %, respectively. The selected product was then tested by QDA and generated respectively 13; 12; and 10 perceptions of aroma, while dominant perceptions emerging were cinnamon-like, sunflower seed-like, sand ginger-like, and caramel-like

An Information and Marketing System for Agrocomplex Sector Based on Reliable Digital Technology as a Supporting Capacity for Food Security in a Force Majeure Event

The pandemic situation experienced by the world are currently threatening food security in various regions including Indonesia. In these regions, the flow of traffic in the agricultural and fisheries sectors, from the means of production to the distribution of the harvest, is choked up due to social restrictions in various parts of the region. As a strategic step to reduce the impact on the agricultural sector, it is necessary to accelerate information to support the stability of production and also to distribute production results. Digital media in agriculture are needed to provide education with a variety of contents, such as technical production, marketing, and agricultural finance information. The Faculty of Agriculture of Universitas Gadjah Mada (UGM) has supported digital information dissemination through the Desa Apps application. Desa Apps aims to be an application platform that provides agricultural extension and develops digital farmer communities. The information that has been carried out by Desa Apps so far includes agrocomplex sector (agriculture, animal husbandry and fisheries) problems related to cultivation methods and obstacles faced in the land such as attack by plant pest and disease. As a digital media, the Desa Apps has educated farmer and aquaculturists. Optimization needs to be done to improve the performance of Desa Apps as a digital media, one of which is the marketing system that this application actually has. This study evaluates whether farmers and aquaculturists under the auspices of the Faculty of Agriculture are interested in being able to get education and at the same time be able to market their product directly to consumers with one application, the Desa Apps. The findings of the study showed that the pandemic period greatly affected the incomes of the assisted target community, and they required media that can help market their product. The decline in turnover due to pandemic conditions reached 70% with an average decrease of 39.2%. The method of selling products has changed from conventional to online sales by 20% of the total respondents. Changes in sales methods occurred due to distribution limitations due to regional and activity restrictions during the pandemic. Therefore, it is necessary to optimize the Desa Apps application as a digital media to support food security

EFEK SUHU DAN LAMA PENYANGRAIAN BIJI WIJEN (Sesamum indicum L.) TERHADAP KERUSAKAN OKSIDATIF DAN PERUBAHAN FLAVOR MINYAK WIJEN

The flavor of sesame oil (Sesamum indicum L.) roasted have known to have consumer acceptance level that better. Sesame oil flavor is soft and has a specific aroma and flavor which is formed during roasting the seed prior to oil extraction. The flavor formation is influenced by roasting temperature and time. The aim of this research were to evaluated the effect of roasting temperature and time on the physical chemical properties, sensory (hedonic and quantitative descriptive analysis), and aroma compounds. The research was carried out as following steps making of sesame oil extraction with various of roasting temperature and time (180oC, 200oC and 220oC for 10, 20 and 30 minutes), evaluation of the chemical physical and sensories properties of sesame oil and the profile of oil aroma components. The design of this study was complete randomized design. The data obtained, were analyzed with ANOVA, and continued with DMRT test using the statistical program SPSS version 16.0 The results showed that temperature and time of roasting were resulted to the increase the oxidation product including peroxide numbers, p-anisidin, Totox and TBARS. Roasting also affected in the color acceptability of oil and aroma perception and compounds of sesame oil. The roasting temperature of 200oC for 10 minutes produced the highest yield (43.3 ± 0.14%). Peroxide numbers, panisidin, Totox, TBARS and the highest color scores were shown in the roasting temperature of 220oC for 30 minutes, i.e. 0.57 ± 0.12 meq / kg, 6.62 ± 0.91, p- An

Effects of Nanoencapsulated Carotenoid of

The addition of Spirulina platensis in chocolate bar was reported to be able to increase the carotenoid content. Unfortunately, the fortified dry biomass generated fishy odor. In recent years, we succeeded to extract carotenoid from S. platensis, which was then encapsulated using a mixture of gum arabic and WPC by nanoemulsion technique. It helped reduce the fishy odor and concentrate carotenoid content in the nanocapsules. This study aimed to determine the effect of S. platensis’s carotenoid nanocapsules on the flavor profiles of dark and milk chocolate. The S. platensis’s carotenoid nanocapsules were added at a dose of 0.37% (w/w). Flavor profiles were detected using Gas Chromatography-Mass Spectrometry. A total of 79 aroma active were detected. The dark chocolate had a specific aroma of strong acidic chocolate, enriched with creamy and sweet. Meanwhile, the milk chocolate was dominated by creamy, cheesy, and sweet. The fortified chocolate had lower concentration of acids and aldehydes but had higher pyrazines and alcohols. Volatile compound that responsible for the fishy odor in Spirulina platensis was not detected in fortified chocolate. In conclusion, the fortification increased the intensity of sweet and chocolate flavor, decreased the bitter and sour flavor, and did not generate any unpleasant odor