No abstract

An understanding the characteristics of raw materials is important for the product development process. The characteristics and methods of processing of a coffee bean will affect its final quality and the taste of its brewed coffee. In Kulon-Progo Region, the coffee quality profile has not been identified clearly. Therefore, this research was conducted to identify the quality profile of coffee that grows in the Menoreh, Kulon Progo region so that it can be used as a guideline for further product development. Identification is carried out by testing the physical, chemical, and microbiological parameters and the taste of coffee grown in the Menoreh region, Kulon Progo. Physical, chemical and microbiological parameters testing is done by referring to SNI 1-3542-2004 concerning coffee powder. Taste testing is carried out with the help of expert panelists who refer to the SCAA Cupping Protocol. Based on this research results, the quality of Menoreh coffee has met the level I quality requirements of SNI 1-3542-2004 and has the potential to be developed into specialty coffee originating from the Special Region of Yogyakarta.

There has been research on traditional cuisine from Cirebon, empal gentong and empal asem. This empal is one of a variety of Soto cuisine which uses a mixture of beef, tripe, beef spleen and cow innards. The method used was to compare the results of heat adequacy measurement at 121°C for 60 minutes (starting from pushing ON button of the equipment), then the canned product can be analysed, both physical and nutritional value between 2 different variant types of empal gentong and empal asem. The result of the research obtained by empal Gentong Heat adequacy is 21.24 minutes with a net weight of 24.4%, aw 0.882, pH 5.93, water content of 83.9%, Ash 1.53%, 7.82% protein, fat 3.07%, carbohydrate 3.68%, sugar 2.39% with total energy of 220 calories. While the result of heat adequacy empal asem is 20.36 minutes with a net weight of 25.9%, aw 0.884, pH 5.42, water content 86.5%, Ash 1.66%, protein 6.89%, fat 0.84, carbohydrate 4.11%, sugar 2.21% with a total energy of 150 calories. Based on Regulation of the Head of the Food and Drug Supervisory Agency - Republic of Indonesia (BPOM RI) Number 24 of the year 2016 concerning Commercial Sterile Food Requirements, Chapter III Requirements for Sterile Commercial Foods Article 3, paragraph 2 that sterility value (F0) is at least 3.0 minutes calculated against Clostridium botulinum spores. Thus, canned empal gentong and empal asem can be declared safe for consumption by consumers.

Canning process is the packaging method using cans packaging. The sterilization is main step in the canning process that is operated on temperature 121°C and time of 15 minutes. Thermal process on 121°C caused the changes of sensory properties in food products. Therefore, this study observed that the effect of canning process to sensory properties in traditional foods. The method of this study using panellist form to evaluate sensory properties of food before and after canning process. Parameters in form evaluation were aroma, colour, taste, texture and overall. Panellists involved i.e. packaging research team and traditional food restaurant owners. The result showed that canning process changes overall sensory properties attributes on food products to be more interesting. The colour of food product seen colourful and interesting with attribute score of 4-5, taste of food product more pervasive in main ingredient with score of 4, more flavourful aroma with score of 4-5 and more ripe texture with the score of 4.

<p><em>Coffee is one of the most widely distributed and </em><em>consumed</em><em> </em><em>beverages</em><em> in the world. </em><em>In general, coffee is brewed using hot water, but</em><em> </em><em>a</em><em>s the coffee industry develops, cold water</em><em> also</em><em> </em><em>can be used for </em><em>the coffee brewing process</em><em>. This brewing technique is known as </em><em>cold bre</em><em>w.</em><em> There is</em><em> little</em><em> information </em><em>regarding</em><em> the characteristics of cold brew</em><em> coffee</em><em>. T</em><em>herefore</em><em> it is necessary to study the characteristics of cold brew </em><em>beverage</em><em>s, especially with local Indonesian coffee</em><em> as its main ingredient. This research used</em><em> Menoreh Arabica coffee</em><em> as its main research object</em><em>. Th</em><em>is study aimed</em><em> to determine the physicochemical and sensory characteristics of </em><em>M</em><em>enoreh </em><em>A</em><em>rabica coffee with cold brew brewing techniques.</em><em> This research</em><em> begins with roasting coffee into three types, </em><em>which</em><em> is light (T = 193</em><em> </em><em>^o</em><em>C, t = 5 minute), medium (T = 208</em><em> </em><em>^o</em><em>C, t = 7 minute), and dark (T = 223</em><em> </em><em>^o</em><em>C, t = 13 minute). Furthermore,</em><em> </em><em>the coffee is g</em><em>rinded</em><em> into two types</em><em> grind size</em><em> </em><em>(</em><em>medium and coarse</em><em>)</em><em>. </em><em>Samples</em><em> of cold brew formulation w</em><em>ere</em><em> made with an extraction time of 8 hours. </em><em>The </em><em>sensory analysis</em><em> is conducted</em><em> based on the SCA method. </em><em>Sensory data analysis was done to</em><em> determine the three best formulations</em><em> </em><em>according to roast </em><em>profiles,</em><em> continued with</em><em> the physicochemical analysis. The best cold brew sample obtained from this research was </em><em>medium-coarse</em><em> Arabica Menoreh coffee, </em><em>with the highest </em><em>sensory </em><em>parameters </em><em>values in </em><em>aroma, acidity, aftertaste, and sweetness</em><em>. </em><em>The value of pH, chlorogenic acid, and some organic acids affect acidity. Lactic acid affects</em><em> </em><em>body value,</em><em> and c</em><em>affeine levels were relatively stable in each sample. </em><em>This research result can be used as a reference for product diversification of Arabica Menoreh coffee.</em><em></em></p>

No abstract

Aloe vera drink is a drink made by soaking aloe vera gel in a sugar solution that has good tastes and health benefits. Aloe vera drink in SME scale has a short shelf life for about two days and must be stored in cold temperatures which resulted in the limited marketing area. This study aims to extend shelf life by modifying the process production that easy to practice for SME. The hot-filling process was chosen because it is suitable for aloe vera drinks and easily applied in the SME. Total microbial, Brix, and pH testing were carried out to ensure product quality during storage. Aloe vera drink process using the hot-filling process can increase the product shelf life of up to 1 month at room temperature with total microbial 28x101CFU/ml, which below SNI-7388-2009 about the maximum limit of microbial contamination.

The healthy meal ready to-eat and have a long period of shelf life are needed in pandemic period. The different composition of meal ready to-eat based on cooked rice i.e. uduk rice, fried rice and serundeng rice was observed to evaluate thermal process, chemical characteristics and sensory properties. In thermal process was tested lethality value analysis on three samples to obtain sterile commercial products. The quality of the product was analysed using chemical analysis and sensory evaluation. Lethality values of (F 0 ) uduk rice, fried rice and serundeng rice were respectively 31.77, 16.32 and 4.19 minutes. The total energy of the products were uduk rice 173.96 kcal/100 g, fried rice 298.83 kcal/100 g and serundeng rice 220.17 kcal/100 g. The sensory result from 30 untrained panellists showed that the most likely was serundeng rice. The serundeng rice sample has shelf life prediction 1.82 year using Arrhenius method that rancidity was critical point as decreasing quality of its product.