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All Journal Warta IHP (Warta Industri Hasil Pertanian)
Tuti Puja Astuti
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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(Flavour Fixation of Pepper Endah Djubaedah; Tuti Puja Astuti
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2817.382 KB) | DOI: 10.32765/warta ihp.v11i1-2.2402

Abstract

The research was aimed at studying the quality changes of flavour fixatives of pepper (pipernigrum)during storage and its acceptance by costemers.Two fixation formulas were made i.e. (a)cellulose microcrystalline/sorbitol, and (b)cellulose microcrystalline/sucrose.shelf life of the fixative product were tested every 2 weeks for 6 weeks on their piperin content,microbes,aroma stability,and preference test on aroma and taste.The product of (b)was relatively better than those of (a) in iterms of its piperin content which was 0.70% and the reduction  of aroma was  o,80% after 6 weeks of storage,while the product of (a)had piperin content of 0,60% and the reduction of aroma was 4,8% after 6 weeks.Taste panel showed that the product using sorbitol was prefered to those of sucrase.The shelf did not changes after 6 weeks
Co-Authors Endah Djubaedah