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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Silvikultur Tropika (JST) Jurnal Pengolahan Hasil Perikanan Indonesia VALENSI JURNAL KIMIA SAINS DAN APLIKASI Agrointek Jurnal Penelitian Pascapanen Pertanian Jurnal Teknologi Pertanian Jurnal Kimia dan Kemasan agriTECH Indonesian Journal of Biotechnology Warta IHP (Warta Industri Hasil Pertanian) Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Kimia Terapan Indonesia Indonesian Food and Nutrition Progress Indonesian Food Science and TechnologyJournal JURNAL SELULOSA Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Kimia dan Kemasan Policy Brief Pertanian, Kelautan, dan Biosains Tropika Jurnal Standardisasi
Hanifah Nuryani Lioe
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences Other

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Journal : Indonesian Food Science and TechnologyJournal

 1 
Profile of Nonvolatile Compounds and Their Correlation to the Flavor of Fried Shallots Yofananda, Olivia; Wijaya, Christofora Hanny; Lioe, Hanifah Nuryani; Sobir, Sobir
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i1.41456

Abstract

This study aimed to evaluate the relationship between the nonvolatile compounds detected in fried shallots and their sensory characteristics. Six shallot varieties were used: Bima Brebes, Bauji, Tajuk, Super Philip, Batu Ijo, and Rubaru. Each variety was assessed using the rate-all-that-apply (RATA) and hedonic rating tests for the taste and aroma of fried shallots. All fried shallots were prepared in a laboratory under homogeneous frying conditions. The chemical compounds in the water extracts of the six fried shallots with molecular weights less than 3 kDa were identified using LC-MS/MS instrument. Additionally, the correlation between the chromatographic peak intensities of the chemical compounds and sensory intensities was examined through multivariate orthogonal partial least squares (OPLS) analysis. The PCA result revealed two distinct groups of samples. Batu Ijo fried shallot, which received the highest overall hedonic score and showed a strong correlation between its fragrant sulfury aroma and savory taste, was categorized separately from the others. Although 18 compounds were identified in fried shallots, a significant correlation was observed only with salty taste, primarily due to glutamyl-phenylalanine, a known kokumi compound.
FTIR Profiles, Proximate Composition, and Microbial Counts of Tauco with Sensory and Amino Acid Profiles of Ultrafiltration Fractions Herlina, Vika Tresnadiana; Lioe, Hanifah Nuryani; Adawiyah, Dede Robiatul; Kusumaningrum, Harsi Dewantari
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i1.43977

Abstract

Twenty-four different tauco samples, available as commercial salt-fermented soybean products in Indonesia, were investigated for their microbial counts, proximate composition, as well as FTIR profiles obtained by attenuated total reflectance-fourier transform infrared (FTIR-ATR) instrument. The total and free amino acid profiles by UHPLC, as well as sensory characteristics by taste dilution analysis (TDA) of their ultrafiltration fractions (tauco fractions with molecular weights less than 3 kDa or <3 kDa) were also revealed. The objective of this study was to comprehensively characterize the commercial tauco products in Indonesia through integrated microbial, chemical, and sensory analyses of the products and their low molecular fractions. Tauco samples had total microbes reaching 4 to 9 log CFU/g. Lactic acid bacteria (LAB), which act in the second step of fermentation, were counted at much higher levels in all samples than molds/yeasts, which are important in the first step of fermentation. FTIR profiles of tauco samples are correlated with their protein content. Functional groups correlated with the proximate composition of tauco are identified as follows: protein with carbonyl (C=O) and aliphatic hydrocarbon (C-H), fat with carbonyl (C=O), and carbohydrate with hydroxyl (O-H) groups. Umami was identified as the predominant taste of their ultrafiltration fractions. The amino acid profiles of tauco fractions <3 kDa showed relatively high residual amino acid contents, suggesting abundant peptide content. However, multivariate orthogonal projections to latent structure (OPLS) analysis showed that free amino acids, including glutamic and aspartic acids (umami), glycine and serine (sweet), and phenylalanine and tyrosine (bitter), contributed significantly to the umami characteristic of tauco. This finding shows that free amino acids could contribute to the desirable taste of tauco. This study provides a comprehensive characterization of Indonesian tauco, offering a practical scientific reference for producers to understand product variability, improve fermentation control, and enhance the consistency and value of commercial products.
Co-Authors Abdul Choliq Abdul Munif Agustina, Lenny Aida Fadhilah Anastasia Fitria Devi Annisa Defriana Anuraga Jayanegara Anuraga Jayanegara Arum Safriana Dewi Badrut Tamam Betty S. L. Jenie Budi Nurtama C Hanny Wijaya Chalisya, Nadiah Cony Arisya Putri Dahrul Syah Dede Robiatul Adawiyah Dedi Fardiaz Dian Herawati Dian Muzdalifah Diana Ayu Nindita Dias Indrasti Dina Mariana Dina Mariana Dodik Briawan Dwi Rahmawati Dwi Rahmawati Dwiyitno Dwiyitno Dwiyitno Dwiyitno Elis Nina Herliyana Eni Kusumaningtyas Faiza A Dali farida ariyani Farida Ariyani Feri Kusnandar Hari Eko Irianto Hari Eko Irianto Harsi D. Kusumaningrum Herlina, Vika Tresnadiana Irma Isnafia Arief Istiqamah Istiqamah Jan Schwarzbauer Jan Schwarzbauer Laras Cempaka Larissa Dsikowitzky Larissa Dsikowitzky Leonie Margaretha Widya Pangestika, Leonie Margaretha Widya Lilis Nuraida Madaniyah, Siti Maggy T. Suhartono Maggy T. Suhartono Maggy Thenawidjaja Suhartono Masao Goto Maya Saputri Melzer, Guido Mira Febrianti Muhammad Alfid Kurnianto Muhammad Anwari Sugiharto Muhammad Hanafi N. Nurjanah Nancy Dewi Yuliana Neny Mariyani Ni Wayan Triwulandhari Nina Artanti Noer Laily Nuri Andarwulan Olivia Yofananda, Olivia Palupi, Nurheni Sri Puspo Edi Giriwono Rahmatia Garwan Ririn Anggraeni Rizaludin Nur Rizki Maryam Astuti Santi Ambarwati Sinta Simatupang Siti Madaniyah Sobir Sobir Sri Sugiwati Sugoi Marsaputra Karsodimejo Suliantari Suliantari SULISTIANI SULISTIANI Suyanto Suyanto TATI NURHAYATI Tatik Khusniati Taufik, Moh Tika Setianingrum Tuti Rostianti Maulani Warsono El Kiyat Weinreich, Bernd Widya Eka Prayitno Widya Puspantari Winiati P. Rahayu Winiati P. Rahayu Wisnu Ananta Kusuma Wisnu Broto Yane Regiyana Yeni Restiani Yuko Takano Ishikawa Yuli Maulidiyah Yulina Lailatul Maslukhah Zatil Afrah Athaillah Zulaikhah Zulaikhah Zulaikhah Zulaikhah, Zulaikhah