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All Journal HAYATI Journal of Biosciences Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Bumi Lestari Jurnal Natur Indonesia Jurnal Sains Materi Indonesia Microbiology Indonesia BIOTROPIA - The Southeast Asian Journal of Tropical Biology Jurnal Teknologi Pangan dan Gizi Bulletin of Electrical Engineering and Informatics Jurnal Ilmu Ternak Veteriner Journal of Engineering and Technological Sciences agriTECH BERITA BIOLOGI JURNAL BIOLOGI INDONESIA Indonesian Food and Nutrition Progress Indonesian Food Science and TechnologyJournal Indonesian Journal of Natural Pigments JURNAL PANGAN INSIST (International Series on Interdisciplinary Research) Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Functional Food and Nutraceutical Indonesian Journal of Applied Research (IJAR) Jurnal Risalah Kebijakan Pertanian dan Lingkungan Policy Brief Pertanian, Kelautan, dan Biosains Tropika
C Hanny Wijaya
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pangan, IPB University, Bogor, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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FLAVOUR OF PAPAYA (Carica papaya L.) FRUIT Wijaya, Hanny
BIOTROPIA Vol. 20 No. 1 (2013): BIOTROPIA Vol. 20 No. 1 June 2013
Publisher : SEAMEO BIOTROP

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (156.026 KB) | DOI: 10.11598/btb.2013.20.1.288

Abstract

Papaya is included in five major tropical fruits world production after banana, mango, and pineapple. Indonesia is one of leading country of papaya production after India and Brazil. The Centre of Tropical Fruits Study (PKBT) at Bogor Agricultural University (IPB), Indonesia, has started a long term breeding program since 2003 in order improving the quality of local papayas. Fruit exports are being targeted at more specialized consumers, either those seeking products raised in more environmentally and health-conscious ways or those who are prepared to pay a significant for outstanding flavour. Flavour continues to be the predominant quality characteristic important for a successful international marketing. To understand the biosynthesis pathways are becoming more important for the flavour industry in recent years, as this could aid in the production of the flavour volatiles in the same manner as the natural biosynthesis. It is also necessary to understand the aroma active compounds and their changes during processing because unexpected changes in aroma may cause a product unmarketable even if the other quality factors are acceptable. Understanding the changes of aroma active compounds in the papaya fruit, such as loss of desirable flavour and development of off-flavour during processing will be very helpful for determining proper processing condition. The flavour composition of papaya fruit is reviewed in this paper. This paper will also overview of important publications regarding  the characteristic features of the biology of the fruits, consumption worldwide, commercial application in food processing, though the review of biogenesis of volatiles still be the main focus.  Keywords:  Papaya (Carica papaya L.), flavour, review, volatiles, tropical fruit, biogenesis. 
Intensitas Aroma dan Rasa Manis Kopi Siap Minum Berdasarkan Persepsi Konsumen dari Penggunaan Perisa Karamel dan Vanila Faisal, Andrian Ibnu; Wijaya, Christofora Hanny; Hunaefi, Dase
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 2 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.2.239

Abstract

Ready-to-drink (RTD) coffee products typically contain high levels of sugar. Adding a sweet flavor enhancer can be an alternative to sugar reduction, preserving the sweetness consumers prefer. This study aimed to investigate the effect of sweet aroma flavorings on consumers' perceived sweetness intensity of RTD coffee. This study was conducted in four stages: (1) an initial survey for panelists screening, (2) a threshold detection test of vanilla and caramel flavorings performed in a laboratory  test  model using the 2-alternative forced choice (2-AFC) method, (3) just about right (JAR) test to determine the flavor concentration, and (4) an intensity rating test of aroma and sweetness and hedonic rating test to determine consumer panelists preferences. Responses were analyzed for ANOVA and Principal Component Analysis using IBM® SPSS® Statistics 26, XLSTAT, and GraphPad software. Based on survey results, 105 of 522 respondents volunteered to serve as panelists for the intensity and hedonic ratings. The flavor-detection threshold involved 74 consumer panelists; the detection thresholds for vanilla and caramel flavors in RTD coffee with 6% sugar content were 3 ppm and 4 ppm, respectively. As many as 70 consumer panelists participated in the JAR test. The highest JAR score for vanilla flavor was obtained at 75 ppm, and for caramel flavor at 100 ppm. Vanilla flavor at 75 ppm increased sweetness intensity by 9.8% and the sweet aroma by 14%. In contrast, the caramel flavor at 100 ppm did not significantly enhance either the sweetness or aroma intensity in RTD coffee. Based on consumer panelists' preferences, RTD coffee with vanilla flavor was most preferred over RTD coffee with caramel.
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.
Co-Authors ,, Lune ,, Lune ,, Sumarlan ,, Sumarlan - Misnawi A'yuni, Qurrata A. Fieki Rachmatillah Aditya Prayoga Ahmad Ibrahim Akyla, Clarissa Alfi Khatib Anggraini Barlian Anton Apriyantono Antonius Suwanto Aris Tri Wahyudi Ariza Budi Tunjung Sari Azis Boing Sitanggang A’yuni, Qurrata Boy M Bachtiar Bram Kusbiantoro Bram Kusbiantoro Budi Nurtama Cindy Carolina Cindy Caroline Clarissa Akyla Daisy Irawan Darwati Susilastuti Dede R. Adawiyah Dede Robiatul Adawiyah Dedi Fardiaz Desianto Budi Utomo Diah Ratnadewi Djaya, Adrianson Agus Djaya, Adrianson Agus Djoko Said Damardjati Dody D. Handoko Dondin Sajuthi Eddie Gurnadi Efendi, Darda Elis Dihansih Elisabeth Kartika Prabawati Elviana Yaputra Endang Prangdimurti Ervizal AMZU Evy Damayanti Faisal, Andrian Ibnu Ferdiansyah Ferdiansyah Feri Kusnandar Firdaus Syafi'i Florensia Irena R. Napitupulu FRANSISKA RUNGKAT ZAKARIA Hafida Kusumaningrum Handoko, Dody D. Hanifah Nuryani Lioe Heriyanto Heriyanto Herwint Simbolon Herwint Simbolon, Herwint Hidayat Syarief Hunaefi, Dase Hunaefi, Dase I Kadek Putra Yudha Prawira I Komang Gede Wiryawan I Made Putrawan Ika Dewi Ana Indriyani, Susi Intan Kusumaningrum Irene Triyanti Hadiprodjo Jeremia M. Halima Juliani - Kadie, Evi Marlia Kadie, Evi Marlia Kusumaningrum, Hafida Leenawaty Limantara Lisa Amanda Yakhin M. Halima, Jeremia MADE ASTAWAN Mardhiyyah, Yunita Siti Maria Dewi Puspitasari Tirtaningtyas Gunawan-Puteri Maryati Maryati Maya Saputri Mega Safithri Mitsuru Osaki Mitsuru Osaki Monita Rekasih Mutiara Utami Nancy D. Yuliana Napitupulu, F. Irena Napitupulu, Florensia Irena R. Nasution, Zuraidah Natania, Natania Noryawati Mulyono Nuri Andarwulan Nuri Arum Anugrahati Olivia Yofananda, Olivia Paini Sri Widyati Peni Harjosworo PENI SUPRAPTI HARDJOSWORO Pipi Puspita Sari Purwiyatno Hariyadi Puspita Sari Raffi Paramawati Rasyidi, Mohammad Arif Rizka Musdalifah Amsar Rizqi Sofi Nur Fitriyah Rudy Priyanto Rukmi, Paramita Sadha Dayinta S. Sulistiyani Safir Abadi Salindri Prawitasari Sari, Bernadeta RE Sigit Suharta Siti Nurjanah SITI NURJANAH Slamet Budijanto Sobir Sobir Sonatha, Mei Diana Stefani Djunaidi Sukarno Suliantari Suliantari Sulistiyani, S. Suminar S. Achmadi SUMINAR SETIATI ACHMADI Susi Indriyani Syahrir Akil Tati Barus Tensiska, Tensiska Tesy Pratami Titri S. Mastuti Tjahja Muhandri Triati Dewi Kencana Wungu Unang Supratman Winiati Pudji Rahayu Wiranda Gentini Piliang Wuryaningsih Sri Rahayu Yadi Haryadi Yakhin, Lisa Amanda Yanetri Asi Nion, Yanetri Asi Yaputra, Elviana Yasuyuki Hashidoko