Seasoning is a spice ingredient that is processed into dishes that have a high level of aroma and taste without losing the components of natural ingredients. The characteristics of the seasoning are yellowish white, distinctive aroma and wet texture. Seasoning damage can occur due to oxidation of fat which is influenced by humidity at room temperature. The purpose of this study was to determine the relationship between shelf life and total bacteria, TBA number, and sensory properties of the experimental type of white pasta seasoning. For making white paste seasoning, all ingredients are selected fresh and weighed, then the blanching process is carried out by soaking all ingredients in hot water at 80oC for 5 minutes. Then blend all ingredients using oil and sauté over low heat for about 30 minutes. This study used a monofactor completely randomized design, with 5 treatments of shelf life (0, 5, 10, 15, and 20 days) and 5 replications. The results of this study showed an increase in bacterial growth during 20 days of storage. At storage 0, 5, 10, and 15 days the results were not significantly different, while at storage 20 days gave significantly different results in the long storage treatment. All the old treatments for storing white pasta base spices were acceptable to the panelists.
Tempe of koro benguk is a tempe made from raw koro benguk which has a fairly complete nutritional content. Black soybeanis local bean that have high protein content. The aim of this study was to describe the protein content and texture from tempe of koro benguk substituted with black soybeans.This type of research is experimental design approach presented in descriptive form. Preparation of dumplings of koro tempe substituted with black soybean. Tthere were 5 treatments, each treatment was tested for protein levels and texture measurements 3 times. Measuring protein levels using the micro kjeldahl method and texture using the Texture Analyzer tool. The results of the study showed that the addition of black soybean to tempe of koro benguk gradually increased the protein content. The highest protein content is found in the formulation 20:80 which is equal to 17.84%. the more the addition of black soybean to the curry tempe, the texture of the hardness level in tempe is lower (soft), namely in the formulation of 20:80 which is worth 1.53 mm
Sargassum aquifolium is a type of brown seaweed that grows in Indonesian waters. The L-glutamic acid in Sargassum aquifolium extract can be optimized to be a natural umami flavor enhancer. Spray drying is used for the manufacture of umami flavor enhancing microcapsules, where the core ingredient (extract of Sargassum aquifolium) is coated with 10, 20, and 30 % (w/v) Maltodextrin (MD). The increase in coating material caused the water content, water activity, and hygroscopicity of the microcapsules to decrease significantly. This is followed by an increase in bulk and tapped density, as well as powder flowability. The particle size distribution is getting smaller, with smooth surface morphology and uniform shape, and the microcapsule L-glutamic acid levels increased with the addition of the MD concentration. The increase in coating material had a negative impact on the wettability time of the flavor enhancer, the color of the product was slightly degraded but the brightness increased significantly. Meanwhile, the water soluble index and water absorption index for microcapsules did not increase the coating material’s increase. In conclusion, the best umami flavor enhancing microcapsules from Sargassum aquifolium seaweed extract was produced by adding 30 % MD coating material which was dried by spray drying.
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