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All Journal Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) International Journal on Food, Agriculture and Natural Resources (IJFANRES)
Prayoga, Dewa Gede Eka
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Agriculture, Biological Sciences & Forestry

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Karakteristik Sensoris Penyedap Rasa Berbasis Daun Kelor dan Tempe Prayoga, Dewa Gede Eka; Wartini, Ni Made; Permana, I Dewa Gde Mayun
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 11 No 1 (2024): Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2024.v10.i01.p13-21

Abstract

Moringa leaves and tempeh contains high levels of glutamic acid, which has the potential to be developed as a flavor enhancer substitute for monosodium glutamate (MSG). This study aims to determine the sensory characteristics and the effect of the percentage of additions (1%, 2%, 3%, 4%, and 5%) of moringa and tempeh-based flavor enhancers on processed foods in the form of spinach clear soup. The design used in this study was a completely randomized design. The variables observed included the testing of sensory properties in the form of a threshold stimulation test, duo trio test, scoring test on taste parameters, and hedonic test on color, aroma, taste, and overall acceptance parameters. Data were analyzed by Analysis of Variance (ANOVA) and followed by Duncan's test. The results showed that flavor enhancers based on moringa leaves and tempeh had an absolute threshold of 0.17% and a difference threshold of 0.25%, and had a different level of umami flavor compared to MSG. The percentage of the addition of flavor enhancers has a very significant effect on the scoring of taste and the hedonics of color, taste, and overall acceptance, and has no significant effect on the aroma hedonics. The addition of flavor enhancer based on moringa leaves and tempeh with a percentage addition of 5% produces spinach clear soup with good sensory characteristics having a taste scoring value of 4.47 (very tasty), and color hedonics of 3.57 ( mildly like), aroma of 4.33 (mildly like), taste of 4.63 (like), and overall acceptance of 4.60 (like).
Characteristics of Flavor Enhancer Based on Moringa Leaves and Tempeh Using Protease Enzymes From Sap of Papaya and Crown Flower Prayoga, Dewa Gede Eka; Wartini, Ni Made; Permana, I Dewa Gde Mayun
International Journal on Food, Agriculture and Natural Resources Vol 4, No 4 (2023): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v4i4.236

Abstract

Flavor enhancer is a food additive that's designed to enhance flavor. This research aims to determine the effect type (papaya, crown flower, and mixed protease) and percentage addition (1%, 2%, and 3%) of enzyme on the characteristics of flavor enhancer based on moringa leaves and tempeh. The design used in this study was a completely randomized design in factorial pattern. The variables observed included the degree of hydrolysis, moisture content, soluble protein content, maillard product, water solubility index, oil absorption, and glutamic acid content. Data were analyzed by Analysis of Variance (ANOVA) and followed by Duncan's test. The results showed that the interaction between the type and percentage addition of enzyme had a very significant effect on the degree of hydrolysis, maillard product, and glutamic acid content, significantly affected the soluble protein content and water solubility index, and had no significant effect on water content and oil absorption. The treatment type and percentage addition of enzyme had a very significant effect on the degree of hydrolysis, soluble protein content, maillard product, water solubility index, oil absorption and glutamic acid content, and had no significant effect on water content. Hydrolysis using mixed protease enzymes with an addition percentage of 3% produced flavor enhancer that had the best characteristics based on the highest glutamic acid content of 30.583 mg/g glutamic acid equivalent with a degree of hydrolysis of 65.781%, moisture content of 5.096%, soluble protein content of 1.529 mg/g tyrosine equivalent, maillard product of 0.221 AU, water solubility index of 0.0980 g/mL, and oil absorption of 1.55 mL/g. Keywords— hydrolysis, protease, flavor enhancer, moringa leaves, tempeh
Co-Authors I Dewa Gde Mayun Permana Ni Made Wartini