DEVELOPMENT OF NATA DE COCO AND STRAWBERRY FLAVORED NATA DE COCO DRINK AND COMPARATIVE QUALITY EVALUATION

Nata de coco is a complementary treat of beverages made from coconut milk or water which was fermented by Acetobacter Xylinum bacteria. Although most nata are generally made with coconut milk or water, nata de coco can be made using other ingredients such as coconut milk, molasses or molasses, and other juices such as melons, pineapples, oranges, bananas, guavas, strawberries etc. This study was undertaken to design, construct and develop a new Strawberry flavored Nata De Coco and Nata De Coco drink and its comparative quality assessment respect to comparative quality evaluation of Nata De Coco drink. Best quality Nata De Coco were obtained by using 71.34% water, 13% Sugar, 15% Nata De Coco, 0.03% Gellan Gum, 0.06% Sodium Citrate, 0.12% Calcium Lactate, 0.01% Ascorbic Acid, 0.03% Potassium Sorbate, 0.012% Sodium Benzoate, 0.12%,Strawberry Flavor, 0.23% Citric Acid Anhydrous, 0.05% Liquid Cap. Overall analysis shows that Nata De coco Drinks which are produced with 15% Nata De Coco shows the best results and for other parameters results are respectively 0.23%, 0.0144 acidity; 13 ± 0.2 °Brix and pH 3.6± 0.1. As per evaluation of three samples, average value of taste of sample S3 is accepted. Because we used less citric acid in S1, more less citric acid in S3. Taste of S3 is accepted because taste quality of S1 & S2 is not perfect as per standard. Flavor of sample S3 is better than S1 & S3.Organoleptic test of S3 is better than S1 & S2. At the end of all evaluation, S3 is accepted for manufacturing. Because it is tasted well among the samples are made.

Strawberry Flavor Is Influenced by the Air Temperature Differential during Fruit Development but Not Management Practices

The majority of cultivated strawberries (Fragaria × ananassa) in the northern United States (US) and Canadian provinces is grown in perennial matted rows across a range of soil types and microclimates. Management practices vary in fertilization rates, intensity of pesticide use, and the source of inputs depending on grower preferences. The objective of this study was to identify environmental and management factors that influence strawberry flavor attributes across a range of production systems. The cultivar Jewel was selected for its popularity in this region and reputation for excellent flavor. “Jewel” was sampled from regional farms and, concurrently, grown in a controlled field study with different inputs over three years. Soluble solids content (SSC) and titratable acidity (TA) across farms was found to be positively associated with the air temperature differential during fruit ripening. In controlled field studies, yield was correlated positively with total N in the form of synthetic urea, but not with the rate of applied organic nitrogen (N). Despite different levels of soil carbon inputs, N rates, pesticides, and microbial supplements, the fruit quality attributes, including SSC, TA, aromatic volatile concentration, and phenolics were not associated with treatment. A human sensory evaluation found no perceptible differences in flavor or aroma among contrasting treatments. Our study concludes that growers should invest in temperature management, rather than agricultural inputs, to influence SSC and TA of strawberry.

Sensory perception of Brazilian petit suisse cheese by a consumer panel using three-way internal and external preference maps

This paper aims to study the sensory perception of Brazilian petit suisse cheese. Physicohemical (total sugar, total acidity, moisture, L*, a*, b* and soluble solids) physical (texture profile analysis- hardness, cohesiveness and gumminess) and sensory (color, appearance, taste, consistency and overall liking) analyses were performed. Three-way internal and external preference maps were used to evaluate the sensory profile of five different brands of strawberry flavor petit suisse (the only differences between them were the hydrocolloid bulking agents added) correlating with physical and physicochemical parameters. For this, the sisvar and sensoMaker software were used. According to the results, there is variation in the formulations of the petit suisse cheeses that are currently marketed in Brazil, with the exception of total acidity, moisture, and luminosity. Furtherore, Brazilian consumers prefer petit suisse cheese that has intermediate sweetness (7.67 °Bx to 11.67 °Bx) and reject those that are very sweet. In addition, products made with gelatin, pectin and locust bean and guar gums are more accepted.

Saga (Adenanthera pavonina Linn) Seeds Milk As An Alternative Source Of Protein From Tree Species

Saga seeds derived from saga (Adenanthera pavonina Linn) trees belongs to the family Fabaceae (Leguminosae-Mimosaceae), have potential as a source of protein. This research aims to obtain information about the potential of saga seeds milk as alternative milk based on processing and flavor enhancements. The method of testing saga seeds milk protein using the determination of N-Total by the Semi-Micro Kjeldahl method. The consumer preference level test is carried out with a hedonic test in the form of assessment based on the color, aroma, and taste parameters. The results of the saga seeds milk protein test results with the addition of 150 mL of water and cooking time for 10 minutes contain protein levels 1.19% ± 0.16. Organoleptic test results showed that saga seeds milk with the addition of 200 mL of water, cooked for 10 minutes with strawberry flavor had the highest score with an average color of 3.72 ± 0.94, aroma 3.96 ± 0.90 and taste 3, 96 ± 0.90.

Analisis Perhitungan HPP Metode Full costing dalam Menentukan Harga Jual Menggunakan Cost Plus Pricing

This research aims to analyze the calculation of the production baseusing full costing method and sale price calculation using cost pluspricing. The research methods used in this study are qualitativedescriptive methods. The data used in this study are primary andsecondary data. Data collection methods are observations,interviews and documentation. Results of data analysis obtainedthat calculation of the price of production of UD bread. Dian Putriused a full costing method of Rp 77.306.834. Selling price accordingto company for Rp 670.00 less than cost plus pricing method forchocolate flavor Rp 730.00, peanut flavor Rp 680.00, coconut flavorRp 720.00, and cheese Rp 780.00 As for strawberry flavor RP620.00, and the taste of Birendrakumar RP 660.00 larger. As for thebig bread according to the company for Rp 1,300 greater than according to cost plus pricing for chocolate flavor Rp 840.00, tastechocolate cheese Rp 1.110, banana chocolate Rp 1.060 and vanillaRp 1.070.

External preference map to evaluate the acceptance of light and diet yogurt preparedusingnatural sweeteners

ABSTRACT: Owing to the high demand for healthier foods, the food industry has been marketing diet and light yogurts. The present study aimed to sensorially evaluate yogurts prepared using natural sweeteners through a simple centroid mixture design with three repetitions at the central point using the preference map methodology. Different formulations were processed using stevia, xylitol, and sucrose in delimited proportions based on the sweetness of the sweetener. A team of tasters was recruited to survey the sensory attributes of the formulations using the check-all-that-apply (CATA) methodology. A product acceptance analysis was also conducted in which 50 consumers evaluated the formulations using a 9-point hedonic scale. After assessing the acceptance, consumers completed the CATA questionnaire. Internal and external preference maps were built using the obtained results. We found high acceptance means (xylitol:stevia:sugar)for F7 (1.0:0:0), F1 (0.5:0:0), and F2 (0:0.5:0.5), which were characterized by a sweet taste, creamy texture, strawberry flavor, fermented milk flavor, and light pink appearance. Formulations with the lowest scores were F6 (0:1.0:0), F3 (0.33:0.33:0.33), and F4(0.5:0.5:0), which were characterized by a residual and bitter taste, astringent sensation, and inconsistent texture.

Choice-Based Conjoint Analysis: A Bayesian Approach

This paper presents a Bayesian approach to Frequentist Logit Multinomial model used in Choice-based Conjoint Analysis. The analysis was conducted with data of choice for the assessment by 144 consumers, eight samples of light strawberry flavored yogurts, ranging information from three ingredients (sugar, fat and protein) in a full factorial design. the results and inferences obtained by the Bayesian approach are presented in terms of estimating the main effect of the attributes, the choice probabilities and choice ratio. The frequentist results are also reported and discussed. The Bayesian analysis showed similar results to frequentist and allowed the construction of credibility intervals for choice probabilities and choice ratio, allowing statistically compare such quantities. About the practical results, the most likely choice was associated with yoghurt containing strawberry flavor light information "0% sugar", "0% fat" and "bioactive proteins enriched"

Semiotika Kemasan Produk Susu Rasa Coklat dan Stroberi pada Merek Indomilk Kids Dan Boneeto

Abstrak Kemasan adalah salah satu penentu keberhasilan dalam penjualan produk terkait dengan informasi pesan yang ingin disampaikan,untuk itu visualisasi dibuat semenarik mungkin agar dapat menyasar segmen yang ingin diraih. Demikian halnya dengan susu kemasan kotak untuk anak-anak yang terpapar di meja elalase di pusat- pusat perbelanjaan. Dalam penelitian ini penulis melihat bagaimana susu kemasan kotak merek Indomilk Kids dan Boneeto rasa coklat dan rasa stroberi yang dikonstruksikan sedemikian rupa sehingga rasa coklat mewakili susu untuk anak laki-laki dan rasa stroberi untuk anak perempuan. Tujuan penelitian ini untuk mengetahui bagaimana konstruksi identitas perempuan dan laki-laki divisualisasikan pada kemasan produk susu rasa coklat dan stroberi melalui penggunaan tanda pada aspek visualnya. Metode yang digunakan dalam penelitian ini adalah semiotika menurut Roland Barthes dengan melihat pada aspek penggunaan warna dan ilustrasi gambar kemasan dengan menggunakan analisa teori konstruksi sosial. Hasil dari analisa ini adalah kemasan susu rasa coklat dengan visualisasi warna dan ilustrasi gambarnya mewakili identitas anak laki-laki sementara kemasan rasa stroberi, visualisasi warna, ilustrasi gambar mewakili konstruksi anak perempuan yang feminin dan lembut. Kata kunci: kemasan, susu, semiotika, identitas AbstractPackaging is one of the determinants of success in the sales. The package contains an informational message that is delivered to the consumer, then the visualization of packaging made as attractive as possible in order to target the segment to be achieved. Likewise with the packaging of milk for children exposed in elalase shopping centers. In this study the authors look at how the packaging of brand Indomilk Kids and Boneeto taste of chocolate and strawberry flavors are constructed, that the chocolate-flavored milk represents for boys and strawberry flavor for girls. The purpose of this study to find out how the construction of female identity and male visualized on product packaging chocolate and strawberry flavored milk through the use of signs on the visual aspect. The method used in this study is Roland Barthes’s semiotic theory by looking at aspects of color and illustration packaging by using analytical theory of social construction. The results of this analysis is the packaging of milk chocolate flavor as the identity of the boys and packaging stroberi flavor represent the construction of feminine and soft for the girls. Keywords: packaging, milk, semiotic, identity