Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Caraka Tani: Journal of Sustainable Agriculture
Zenita Mulya Astuti
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Identification and Reduction of Bitter Taste Determinant Compounds in Chocolate Spread Formulated with Candlenut Zenita Mulya Astuti; Dwi Larasatie Nur Fibri; Siham Ayouaz; Dimas Rahadian Aji Muhammad
Caraka Tani: Journal of Sustainable Agriculture Vol 39, No 1 (2024): April
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/carakatani.v39i1.80167

Abstract

Candlenuts can be used as a substitute in producing chocolate spread due to their high-fat content. However, the limitation of using candlenut in the spread formulation is the existence of a bitter taste. This study aimed to investigate the effect of sodium bisulfite and sodium bicarbonate soaking treatment (100, 300, and 500 ppm) on reducing the bitter taste of candlenut seed. In order to reach the goal, bitter compounds of candlenut and chocolate spread were identified using Liquid chromatography-mass spectrometry (LC-MS). The sensory characteristics of chocolate spread were profiled using the Rate All That Apply (RATA) descriptive method. It was shown that the panelists identified 14 sensory attributes in the samples, one of which was bitter taste. Treatment with sodium bisulfite, as well as sodium bicarbonate at the level of 300 ppm, reduced the intensity of the bitter taste. The treatment reduced flavonoid and tannin levels by 85.21% and 82.08% in candlenut seeds. It also reduced flavonoid and tannin levels by 88.47% and 72.71% in chocolate spread, respectively. LC-MS identified 13 compounds that cause the bitter taste, namely quercetin, oleuropein, kaemferol, resveratrol dimer, luteolin, epicatechin, theobromine, caffeine, iso-humolones, colaflavone, chlorogenic acid, feruloyl-caffeoylquinic acid, and coumaroylquinic acid. This study creates a new technique for producing chocolate spread formulated with candlenuts with lower bitterness levels.
Co-Authors Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Dwi Larasatie Nur Fibri Siham Ayouaz