Article Per Year (5 Year)
p-Index From 2021 - 2026
3.265
P-Index
This Author published in this journals
All Journal JOURNAL OF COASTAL DEVELOPMENT ILMU KELAUTAN: Indonesian Journal of Marine Sciences Agrointek Sains Natural: Journal of Biology and Chemistry To Maega: Jurnal Pengabdian Masyarakat Journal of Functional Food and Nutraceutical Food ScienTech Journal Journal of Digital Marketing and Halal Industry Prima Abdika: Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat (ABDIRA) Berkala Penelitian Hayati Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat Science Technology and Management Journal (STMJ)
Paulus Damar Bayu Murti
Program Studi Teknologi Pangan, Fakultas Sains Dan Teknologi, Universitas Nasional Karangturi
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Social Sciences Other

Published : 21 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 21 Documents
Search

 1   2   3 
Sensory Characteristics of Tauco with Lemon Extract as Natural Preservative Murti, Paulus Damar Bayu; Setiawan, Sia Clarissa Eleora; Dewi, Lusiawati
Food ScienTech Journal Vol 8, No 1 (2026): In Press
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.36384

Abstract

Tauco is a traditional Indonesian fermented soybean paste product offering nutritional and sensory benefits, however has a relatively short shelf-life. In this study, we used lemon extract as a natural preservative to extend the shelf-life of tauco while maintaining its sensory acceptability. Six tauco formulations were prepared in the following one control and five treatments with lemon extract concentrations of 0.1%, 0.2%, 0.3%, 0.4%, 0.5% respectively. A total of 20 untrained panelists conducted a sensory evaluation using a 5-point scale preferability from “very dislike” to “very like” to evaluate color, aroma, taste, texture, and overall acceptability.  By using lemon extract, particularly at 0.3% to 0.5% can effectively extends the shelf-life of tauco by reducing microbial activity and preserving quality attributes. It reveals a promising natural preservation method for fermented soybean products that meets consumer demand for clean-label ingredients.  
Co-Authors A'liyatur Rosyidah Ahmad Nugroho Ahmad Nugroho Angela Putri Hartono Anggara Mahardika Anggara Mahardika Anggara Mahardika Anggara Mahardika Anggara Mahardika Anggraeni, Novia Antonius Budi Susanto Arri Yuliantara Bambang Dwiloka Cristeddy Asa Bakti Cristeddy Asa Bakti Dewi, Lusiawati Divina Elaine Purwanto Ferdy Semuel Rondonuwu Geraldus Tegar Mahardika Hapsari, Martina Widhi James Ngginak Jayanti Usman, Jienny Maria Yuliana Belaon Maria Yuliana Belaon Martina Widhi Hapsari Mohamad Padri Ngginak , James Novia Anggraeni Ocky Karna Radjasa Ocky Karna Radjasa Putri Novianingrum, Milka Raka Bachtiar Kuspradanarto Ratih Paramastuti Rhema Alicia Rizkaprilisa, Windy Setiawan, Sia Clarissa Eleora Sia Clarissa Eleora Setiawan Silvia Nurvita, Silvia Walgiyanti, Immas Windy Rizkiprilisa