APLIKASI BUAH MAHKOTA DEWA (Phaleria macrocarpa) SEBAGAI PENGAWET CUKO PEMPEK

Kerusakan bahan pangan dapat dicegah atau dihambat dengan bahan pengawet baik, bahan pengawet alami maupun pengawet buatan. Penelitian ini menggunakan rancangan acak kelompok non faktorial, dengan faktor penambahan ekstrak buah mahkota dewa (D) terdiri 6 tingkatan (0, 5, 10, 15 dan 20 ml) per 500 ml dan empat kali ulangan. Pengamatan terhadap pH dan total asam dilakukan sebelum dan sesudah penyimpanan selama 25 hari. Analisis mikrobiologis dengan uji TPC (Total Plate Count) setelah penyimpanan 25 hari. Sedangkan uji organoleptik meliputi aroma dan rasa menggunakan metode uji segi tiga (triangle test) terhadap cuko pempek dilakukan setelah penyimpanan 25 hari. Hasil penelitian menunjukan bahwa penambahan ekstrak tepung buah mahkota dewa berpengaruh tidak nyata terhadap nilai pH dan total asam cuko pempek sebelum disimpan, tetapi berpengaruh sangat nyata terhadap pH, total asam dan total mikroba (TPC) cuko pempek setelah dismpan 25 hari. pH tertinggi 4,53 dan total asam terendah 0,753 % terdapat pada D5.Total mikroba terendah pada perlakuan D5 dengan nilai rata-rata 0,83 x 102 sel/g. Penambahan ekstrak tepung buah mahkota dewa berbeda tidak nyata dengan cuko pempek pembanding yaitu tanpa penambahan bahan pengawet alami.

Sensory Evaluation of Blenderized Watermelon Flesh Juice With and Without the Rind

Objectives Although the rind of a watermelon contains much of health benefiting nutrients, it is much less appreciated by consumers and is often disposed. The purpose of this study was to compare sensory properties of blenderized watermelon (WM) flesh juice with and without rind. Methods Twenty-three semi-trained college students (age 26.1 ± 6.0 y, BMI 22.7 ± 3.1 kg/m2, 18 females and 5 males) participated in the sensory evaluation of blenderized WM flesh juice with and without the rind. Participants were asked to identify the unique sample among three samples in a triangle test. In addition, participants rated color, consistency, smell, flavor, sweetness, mouthfeel, aftertaste, and acceptance of the two samples using a 7-point hedonic scale. Each sample was presented in a 2-ounce clear plastic condiment cup with a randomly assigned number. Panelists were asked to rinse their mouths with water before assessing each sample. The triangle test and hedonic scaling were analyzed by binomial analysis and t-test, respectively. Results The majority of the panel (21 out of 23 panelists) could distinguish the odd sample from the other samples in the triangle test (P < 0.001), indicating that participants could correctly discriminate between the blenderized WM juice with and without the rind. Participants preferred the color, consistency, smell, flavor, sweetness, mouthfeel, and aftertaste of the WM flesh juice to those of the WM flesh juice with rind (P < 0.01). The 7-point hedonic scale showed an average overall acceptance score of 5.0 for the blenderized WM juice and a score of 3.8 for the blenderized WM juice with rind (P < 0.001). Conclusions The blenderized WM juice exhibited more desirable sensory attributes than the WM juice with rind. It is thus imperative to improve the sensory quality of the WM juice with rind in order to promote it as a nutrient-dense and sustainable food. Funding Sources NUTR 302L Advanced Nutrition Laboratory, San Diego State University. National Watermelon Promotion Board (#NWPB 19–20).

Tetrad vs. triangle test: A case study with Brazilian guarana soft drink

Discrimination sensory tests aim to identify if a difference between two similar stimuli is detected. In this study we compared the efficacy of Tetrads and Triangle tests in the difference detection between two samples of guarana soft drink, by means of the calculation of proportion of discriminators and thurstonian distance. Evaluated samples were produced by different syrup clarification methods (activated carbon and ionic exchange column). For each test 99 testers were used; Triangle test evaluated three samples, while Tetrad four samples, in complete randomized blocks. Only Tetrad test was able to detect significant difference between the samples (p<0.05), with a low proportion of discriminators and thurstonian distance inferior to perception limit, demonstrating that Tetrad test is more powerful and sensible than Triangle test.

Influence of the Brewing Temperature on the Taste of Espresso

Very hot (>65 °C) beverages such as espresso have been evaluated by the International Agency for Research on Cancer (IARC) as probably carcinogenic to humans. For this reason, research into lowering beverage temperature without compromising its quality or taste is important. For espresso, one obvious possibility consists in lowering the brewing temperature. In two sensory trials using the ISO 4120:2004 triangle test methodology, brewing temperatures of 80 °C vs. 128 °C and 80 °C vs. 93 °C were compared. Most tasters were unable to distinguish between 80 °C and 93 °C. The results of these pilot experiments prove the possibility of decreasing the health hazards of very hot beverages by lower brewing temperatures.

Relationship Between Relative Humidity and Moisture Loss in Dry Aged Beef

ObjectivesThe objective of this research was to assess the impact of low relative humidity (RH) during dry aging on moisture and trim loss, tenderness, and flavor. The working hypothesis was that rapid drying would create a hard crust on the meat surface that could reduce moisture release over time, thereby reducing weight loss, enhancing tenderness (by retaining more water), and altering flavor when compared to dry aging at higher RH.Materials and MethodsSixteen USDA low Choice boneless strip loins were assigned to one of the four aging treatments: vacuum (Wet), dry-aging at 50% RH (RH50), dry-aging at 70% RH (RH70), or dry-aging at 85% RH (RH85). Loins were placed in individual dry aging chambers and aged for 42 d at 1°C and 2200 RPM fan speed. A computerized dry aging system was designed and built that is capable of measuring and precisely controlling RH (± 1%), temperature (± 0.5°C), and air velocity (± 0.1m/s). The chambers have built-in weighing scales that can continuously monitor weight loss (± 5 g). All measured data can be saved on the connected computer in intervals of 1 s. After aging, loins were trimmed of dehydrated fat/lean and evaluated for trim loss. Loins were fabricated anterior to posterior, cut into steaks and evaluated for water activity (aw), Warner-Bratzler shear force (WBSF), and by sensory analysis to detect flavor differences via triangle test (n = 32). Rate of moisture loss was analyzed as a split plot design with treatment as the main plot and days of aging as the repeated measures. All the other data were analyzed as a completely randomized design. Chamber (loin) was considered the experimental unit. Data were analyzed using the PROC GLIMMIX procedure of SAS with α = 0.05.ResultsThere was a treatment by day interaction for rate of moisture loss (P < 0.001). A faster rate of moisture loss was found for RH50 when compared to RH85 on the first day of aging (P < 0.001), while RH70 was intermediate. Loins dry-aged at RH50 and RH70 had higher rates of moisture loss than RH85 on Days 2 and 3 of aging (P < 0.05). By Day 4, no differences in rate of moisture loss among RH treatments were found (P > 0.05). Wet-aged samples had lower moisture loss (P < 0.001), trim loss (P < 0.001) and higher yield (P < 0.001) than all dry-aged treatments. However, there were no differences among RH treatments for total moisture loss (P > 0.05), trim loss (P > 0.05) and yield (P > 0.05). Steaks from dry-aging treatments had lower aw values (P < 0.001) than steaks from the Wet group. No differences in aw values among RH treatments were found (P > 0.05). There was a location effect for aw values. Samples from the ventral region of the steak had lower aw values than samples from the central and dorsal region (P < 0.001). There were no differences among treatments for WBSF (P > 0.05). Results from the triangle test indicated that there was a detectable difference between Wet and RH70 (P < 0.05). However, there was no detectable difference between RH50 and RH85 (P > 0.05).ConclusionResults suggest that no such case hardening effect occurs when dry aging beef, even when the RH was kept very low (50%) and the total weight loss was 23%. Instead, the lower RH results in more rapid moisture loss at the beginning of the aging process without significantly affecting the total amount of moisture loss. Trim loss, yield, tenderness and flavor were not affected by relative humidity during dry aging.

Dry Aging of High Ultimate pH Beef

ObjectivesDry aging is a process in which water is removed from the meat by evaporation. As meat loses water, the flavor compounds are concentrated, resulting in stronger flavor. Meat pH may be important when dry aging as it relates to the ability of muscle to bind water. Therefore, this study aimed to evaluate pH effects on water loss when dry aging and the effects on meat quality characteristics. Dry aging of dark cutting (DC) beef may improve flavor and increase yield.Materials and MethodsSix USDA low Choice and six dark cutting (DC) carcasses with the same degree of marbling were selected and boneless strip loins from both sides were obtained. Longissimus muscle pH was measured, and carcasses were classified as DC (pH = 6.69), or control (pH = 5.47). Then, strip loins from each animal were assigned to 2 aging methods (wet or dry). The 4 treatments included 2 dry aging (DRY and DRY-DC) and 2 wet-aging treatments (WET and WET-DC). Dry aging occurred in individual dry-aging chambers at 50% relative humidity and 2200 RPM fan speed. The chambers (86 cm Length × 48 cm Width × 35 cm Height) have built-in weighing scales that can continuously monitor weight loss (± 5 g). Wet and dry-aged loins were aged in the same cooler for 45 d at 1°C.After aging, loins were fabricated into steaks and evaluated for trim loss, yield, tenderness (WBSF), color, discoloration, lipid oxidation, and sensory analysis (flavor) via triangle test (n = 32). Steaks assigned for color and lipid oxidation were placed under retail display (RD) at 2°C for 7 d. Rate of moisture loss and color data were analyzed as a split plot design with repeated measures. The TBARS data were analyzed as a split-plot design. All the other data were analyzed as a completely randomized design. Chamber (loin) was considered the experimental unit. Data were analyzed using the PROC GLIMMIX procedure of SAS with α = 0.05.ResultsWet-aged treatments had lower moisture loss, trim loss and higher yield than dry-aged treatments (P < 0.05). However, no differences in rate of moisture loss (P = 0.51), total moisture loss (P = 0.96), trim loss (P = 0.69), or yield (P = 0.75) between DRY-DC and DRY were found. There were no differences among treatments for WBSF (P = 0.67). In general, DRY-DC and WET-DC steaks had the lowest lightness (L*) values, redness (a*) values (Fig. 3a), and yellowness (b*) values over the first 5 d of RD (P < 0.05). Discoloration scores for DC steaks remained low throughout the RD period (Fig. 3b). DRY steaks had greater TBARS values than any other treatment at 0 d RD. At 4 and 7 d of RD, DRY-DC and WET-DC steaks had the lowest TBARS values, DRY steaks had the highest, while WET was intermediate (P < 0.001). Results from the triangle test indicated a detectable difference between DRY-DC versus DRY (P = 0.01), DRY-DC versus WET-DC (P = 0.01), DRY-DC versus WET (P = 0.01), and WET-DC versus WET (P < 0.01). Panelists frequently made unsolicited comments which suggested inferior eating satisfaction associated with DC flavor (wet or dry), although they were not asked questions regarding preference.ConclusionUltimate pH did not affect the rate and total moisture loss in dry aged beef. Results suggest that neither yield nor flavor were positively affected by dry aging of DC beef.Figure 3.a) Effect of ultimate pH (Dark cutters [DC] vs. Normal) and aging method (Wet vs. Dry) on objective redness (a*) values of strip loins steaks aged for 45 d through 7 d of retail display. b) Effect of ultimate pH (Dark cutters [DC] vs. Normal) and aging method (Wet vs. Dry) on discoloration (%) of strip loins steaks aged for 45 d through 7 d of retail display. a-c Means within a day with different superscripts are different (P < 0.005).

Influence of the Brewing Temperature on the Taste of Espresso

Very hot (&gt; 65 &deg;C) beverages such as espresso were evaluated by the International Agency for Research on Cancer (IARC) as probably carcinogenic to humans. For this reason, research into lowering beverage temperature without compromising its quality or taste is important. For espresso, one obvious possibility consists in lowering the brewing temperature. In two sensory trials using ISO 4120:2004 triangle test methodology, brewing temperatures of 80&deg;C vs. 128&deg;C and 80&deg; vs. 93&deg;C were compared. From the tested levels, espresso brewed at the lowest temperature had the highest acceptance. However, most tasters were unable to distinguish between 80&deg;C and 93&deg;C. The results of these pilot experiments proof the possibility to decrease the health hazard of very hot beverages by lower brewing temperatures.