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agriTECH
Published by Universitas Gadjah Mada
ISSN : 02160455     EISSN : 25273825     DOI : 10.22146/agritech
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Agritech with registered number ISSN 0216-0455 (print) and ISSN 2527-3825 (online) is a scientific journal that publishes the results of research in the field of food and agricultural product technology, agricultural and bio-system engineering, and agroindustrial technology. This journal is published by Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta in colaboration with Indonesian Association of Food Technologies (PATPI).
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 1,403 Documents
 137   138   139   140   141 
Sensory Mapping Using Flash Profile and Check-All-That-Apply Methods to Evaluate Flavor of White Basic Seasoning in Different Cooking Methods Rully, Rizal Dziki; Fibri, Dwi Larasatie Nur; Supriyadi, Supriyadi
agriTECH Vol 46, No 2 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.116074

Abstract

White basic seasoning (bumbu dasar putih) is an important component of traditional Indonesian cuisine that contributes significantly to the flavor of many dishes. Therefore, this study aimed to characterize the sensory profile of white basic seasoning prepared with four cooking methods, including boiling, steaming, frying, and roasting, using two rapid sensory methods known as Flash Profile (FP) and Check-All-That-Apply (CATA). A total of 40 untrained panelists evaluated the samples of seasoned tempeh as model matrix, and 17 sensory attributes were generated through a Focus Group Discussion (FGD). FP data were analyzed using Generalized Procrustes Analysis (GPA), while CATA data were analyzed with Cochran’s Q test followed by Correspondence Analysis (CA). The results showed that cooking methods significantly influenced the intensity and diversity of flavor attributes. Sensory mapping from FP indicated that the first two dimensions explained 41.97% of the total variance, distinguishing samples based on attributes such as sour, smoky, bitter, sweet, mild, and bland. Samples processed by roasting and frying were associated with intense attributes including roasted, smoky, nutty, and bitter, while boiling and steaming methods produced fresher and milder attributes. Similarly, CA of the CATA data clarified a large proportion of sensory variation (F1 = 56.03%; F2 = 15.39%), where boiled samples were associated with sweet, earthy, and mild attributes. Roasted samples were connected to pungent, roasted, bitter, and astringent attributes. In conclusion, FP effectively identified differentiating attributes among samples, and CATA captured panelists’ perceptions of dominant flavor attributes.
Dry-Heat Conjugation Improves the Stability of Whey Protein-Stabilized Emulsions under Electrolyte and Heat Treatments A'yun, Qurrotul; Hidayat, Chusnul; Van der Meeren, Paul
agriTECH Vol 46, No 2 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.118373

Abstract

Dry-heat conjugation of whey protein with its innate lactose has successfully improved the heat stability of whey protein concentrate (WPC) when applied as an emulsifier. However, the emulsion stability was only measured towards heating. Meanwhile, other stress conditions such as the presence of electrolyte may also be involved during processing. Understanding the latter could largely enhance the industrial application of conjugates. To achieve that goal, the current study examined the ability of whey protein-lactose conjugates to stabilize oil-inwater (o/w) emulsions towards the presence of electrolytes (CaCl2 ) by adding 5 mM of CaCl 2 in the aqueous phase during emulsion preparation, towards storage at refrigerator temperature (4 o C). Furthermore, the stability of emulsions in the presence of electrolyte were evaluated towards thermal stress conditions (i.e. heating at 60 and 80 o C for 30 minutes) followed by particle size and emulsion evaluation. Furthermore, the properties of the conjugates which may influence these functionalities were also investigated. The results indicated the enhanced ability of whey protein-lactose conjugates as an emulsifier to stabilize the emulsions upon applying destabilizing forces. Especially, conjugates obtained upon 8 hours dry heating (18% conjugation degree) exhibited the best stabilization capacity. They retained the submicron emulsion upon a combination of electrolyte addition and heat treatment. The conjugate-stabilized emulsions also showed delayed creaming and a prolonged storage stability. This improved functional properties may had been resulted from the enhanced water binding ability of the protein conjugates as revealed by the time domain nuclear magnetic resonance (TD-NMR) assay. These results denoted the potential application of the obtained whey protein-lactose conjugates as an efficient emulsifier with improved emulsion stabilizing capacities.
Cover Vol. 46 No. 2 Vol. 46 No. 2, Cover
agriTECH Vol 46, No 2 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.121519

Abstract

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