scholarly journals Uji Organoleptik Serbuk Daun Sungkai (Albertisia Papuana Becc.) Sebagai Penyedap Rasa Alami

2019 ◽  
Vol 6 (1) ◽  
pp. 1-15
Author(s):  
Asro L Indrayanti ◽  
Dewi R Juwita ◽  
Marni Marni ◽  
Arief R Hakim
Keyword(s):  
Amino Acids ◽  
Free Amino ◽  
Optimal Dose ◽  
Natural Food ◽  
Ordinary People ◽  
Technology Program ◽  
Leaf Powder ◽  
Excessive Consumption ◽  
Flavor Enhancer ◽  
Made In

The tendency for excessive consumption of MSG has prompted various studies to find a replacement. One of the ingredients studied is Sungkai leaf powder (Albertisia papuana Becc) which has been used by people in Kalimantan as a flavor enhancer. This study aims to determine the dosage of use of sungkai leaves which is preferred by panelists through organoleptic tests. Panelists (as many as 104 panelists) were selected by incidental sampling from among housewives (32), food traders (17), students of the UPR industrial technology program (41) and ordinary people (14). The treatments were made in 5 levels, namely control (M1), 0.5 gram / L (M2), 1.0 gram / L (M3), 1.5 gram / L (M4) and 2.0 gram / L (M5) ). The results showed that Sungkai leaf powder (Albertisia papuana Becc) can be used as a natural food delicacy because it can raised umami (delicious taste), which is caused by the synergy of protein, natrium and free amino acids. The panelists' response to the optimal dose of using sungkai leaf powder varies greatly depending on the habits and tastes of the panelists. This study also concluded that the application of Sungkai leaf powder was not too dominant in adding flavor and changing the color of the dishes.

Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation

2005 ◽  
Vol 72 (3) ◽  
pp. 287-295 ◽  
Author(s):  
Pilar Gaya ◽  
Carmen Sánchez ◽  
Manuel Nuñez ◽  
Estrella Fernández-García
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Raw Milk ◽  
Pasteurized Milk ◽  
Hydrophobic Peptides ◽  
Manchego Cheese ◽  
Hydrophilic Peptide ◽  
Raw Milk Cheese ◽  
Made In

Changes in nitrogen compounds during ripening of 40 batches of Manchego cheese made from raw milk (24 batches) or pasteurized milk (16 batches) at five different dairies throughout the year were investigated. After ripening for six months, degradation of p-κ- and β-caseins was more intense in raw milk cheese and degradation of αs2-casein in pasteurized milk cheese. Milk pasteurization had no significant effect on breakdown of αs1-casein. Hydrophobic peptide content did not differ between raw and pasteurized milk cheese, whereas hydrophilic peptide content was higher in raw milk cheese. There were no significant differences between seasons for residual caseins, but hydrophobic peptides were at a higher level in cheese made in autumn and winter and hydrophilic peptides in cheese made in winter and spring. Raw milk cheese had a higher content of total free amino acids and of most individual free amino acids than pasteurized milk cheese. The relative percentages of the individual free amino acids were significantly different for raw milk and pasteurized milk cheeses. The relative percentages of Lys and Ile increased, while those of Val, Leu and Phe decreased during ripening. There were also seasonal variations within the relative percentages of free amino acids. In raw milk cheeses, Asp and Cys were relatively more abundant in those made in autumn, Glu and Arg in cheeses made in winter, and Lys and Ile in cheeses made in spring and summer. Biogenic amines were detected only in raw milk cheese, with the highest levels of histamine, tryptamine and tyramine in cheeses made in spring, winter and spring, respectively.

scholarly journals High Hydrostatic Pressure as a Tool to Reduce Formation of Biogenic Amines in Artisanal Spanish Cheeses

Foods ◽  
2018 ◽  
Vol 7 (9) ◽  
pp. 137 ◽  
Author(s):  
Diana Espinosa-Pesqueira ◽  
Maria Hernández-Herrero ◽  
Artur Roig-Sagués
Keyword(s):  
Amino Acids ◽  
Hydrostatic Pressure ◽  
Biogenic Amines ◽  
High Hydrostatic Pressure ◽  
Free Amino ◽  
Raw Milk ◽  
The Other ◽  
Microbial Counts ◽  
Control Samples ◽  
Made In

Two artisanal varieties of cheese made in Spain, one made of ewes’ raw milk and the other of goats’ raw milk were selected to evaluate the effect of a high hydrostatic pressure (HHP) treatment at 400 MPa during 10 min at 2 °C on the formation of biogenic amines (BA). These conditions were applied at the beginning of the ripening (before the 5th day; HHP1) and in the case of ewes’ milk cheeses also after 15th days (HHP15). BA formation was greatly influenced by HHP treatments in both types of cheese. HHP1 treatments significantly reduced the amounts of BA after ripening, being tyramine and putrescine the most affected BA in goats’ milk cheeses and tyramine and cadaverine in ewes’ milk cheeses. The BA reduction in the HHP1 samples could be explained by the significant decrease in microbiological counts, especially in the LAB, enteroccocci and enterobacteria groups at the beginning of ripening. The proteolysis in these samples was also affected reducing the amount of free amino acids. Although proteolysis in ewes’ milk cheeses HHP15 was similar than in control samples a reduction of BA was observed probably because the decrease caused on microbial counts.

scholarly journals Composition of Free Sugars, Organic Acids, Free Amino Acids and Oligopeptides of Kochujang Seasoning Made in Korea.

1994 ◽  
Vol 41 (8) ◽  
pp. 568-573 ◽  
Author(s):  
Kyoko TSUJI ◽  
Kentaro KANEKO ◽  
Chon-Ho Km ◽  
Chikao OTOGURO ◽  
Takashi KANEDA
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Free Sugars ◽  
Made In

Betaines and free amino acids in salt stressed vitroplants and winter resting buds of Populus trichocarpa x deltoides

1991 ◽  
Vol 83 (1) ◽  
pp. 136-143 ◽  
Author(s):  
L. Bray ◽  
D. Chriqui ◽  
K. Gloux ◽  
D. Le Rudulier ◽  
M. Meyer ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Populus Trichocarpa

Pengoptimalan Air Leri dalam Pembuatan Sabun Pembersih Wajah Alami yang Ekonomis

2017 ◽  
Vol 3 (1) ◽  
Author(s):  
Rahmawati Rahmawati ◽  
Trimayasari Trimayasari ◽  
Ghozali Akhmad Mustaqim ◽  
Wening Dwi Prastiwi ◽  
Emas Agus Prastyo Wibowo
Keyword(s):  
Amino Acids ◽  
Fine Particles ◽  
Hard Water ◽  
Essential Amino Acids ◽  
Ultraviolet Rays ◽  
Starch Granules ◽  
Facial Skin ◽  
Skin Cells ◽  
The Face ◽  
Made In

AbstractSoap facial cleanser is needed to keep the facial skin to keep them clean and healthy. The purpose of this study to make soap cleanser with natural materials such as hard water deposits leri. This is because the use of leri water starch or starch granules of fine particles contained in water leri dansel dust can shed the dead skin on the face because of the essential amino acids contained can regenerate skin cells. In addition, water leri can brighten the face because the leri water oryzanol contain substances that can update the development and formation of the pigment melanin, which is effectively to ward off ultraviolet rays. The process of making soap using the principle of saponification reaction, namely the reaction between the oil and the KOH/NaOH. Facial cleansing soap made in this study is solid soap. Based on the results of quality test, soap solid leri water has a pH of 11.1, saponification number is 33, the water content of 46% as well as respondents to the test aspects of aroma and foam shows good results so this water leri treatment can be an alternative solution to prevent the use of soap facial cleansers that contain harmful chemicals. Keywords: air leri, soap cleanser, saponification  AbstrakSabun pembersih wajah sangat diperlukan untuk menjaga kulit wajah agar tetap bersih dan sehat. Tujuan dari penelitian ini untuk membuat sabun pembersih wajah dengan bahan alami berupa endapan air leri. Penggunaan air leri ini dikarenakan butiran partikel starch atau pati halus yang terdapat dalam air leri dapat merontokkan debu dansel kulit mati pada wajah karena asam amino esensial yang terkandung dapat meregenerasi sel-sel kulit. Selain itu, air leri dapat mencerahkan wajah karena air leri mengandung zat oryzanol yang dapat memperbarui perkembangan dan pembentukan pigmen melanin, yang efektif guna menangkal sinar ultraviolet. Proses pembuatan sabun menggunakan prinsip reaksi saponifikasi, yaitu reaksi antara minyak dan KOH/NaOH. Sabun pembersih wajah yang dibuat dalam penelitian ini ialah sabun padat. Berdasarkan hasil uji mutu, sabun air leri padat memiliki pH 11,1, angka penyabunan sebesar 33 kadar air 46 kadar air 46 % serta uji responden terhadap aspek aroma dan busa yang menunjukkan hasil cukup baik sehingga pengolahan air leri ini dapat menjadi solusi alternative untuk mencegah penggunaan sabun pembersih wajah yang mengandung bahan kimia berbahaya. Kata kunci: air leri, sabun pembersih wajah, saponifikasi 

Plasma and skeletal muscle free amino acids in type I, insulin-treated diabetic subjects

Diabetes ◽  
1985 ◽  
Vol 34 (8) ◽  
pp. 812-815 ◽  
Author(s):  
L. Borghi ◽  
R. Lugari ◽  
A. Montanari ◽  
P. Dall'Argine ◽  
G. F. Elia ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Type I
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