Product acceptance test based on formulation and sensory test of liquid organic MSG BAHARAT
DOI:
https://doi.org/10.22236/argipa.v9i2.15810Keywords:
Diet, Small-scale Food Producers, HydrolyzateAbstract
Organik MSG needs to be developed because now many foods found in supermarkets, restaurants, and school cafeterias use MSG additives which can have negative consequences for public health. The purpose of this article is to determine the public's acceptance of liquid organic MSG based on tempe and pineapple. The method used is the product acceptance test by the 50 panelists through experiencing the product directly with 3 kinds of formulations. The results of the product acceptance test are complemented by the results of the sensory test and hedonic test from the BPSMB laboratory. The data obtained were processed using the Krusskal Wallys test and the Mann-Whitney follow-up test. The results of all tests showed that the level of preference for the color, aroma, taste, and texture of liquid organic MSG (BAHARAT) with the substitution of hydrolyzate tempe and pineapple extract was not significantly different (P> 0,05) in F1 and F2. However, there was a significant difference (P<0,05) in F1 with F3 and F2 with F3 in the level of preference for color, aroma, taste, and texture of liquid organic MSG with the substitution of tempe hydrolyzate and pineapple extract. The best liquid organic MSG (BAHARAT) product formula is at F2 or with product code 758 or the composition of tempe hydrolyzate with pineapple extract is 1:2 based on differentiation and hedonic tests.
Downloads
References
Alfiyanti, R. D., Prihatiningrum, B., & Budirahardjo, R. (2020). The Efek Enzim Bromelin Buah Nanas (Ananas comosus (L.) Merr) Berbasis Sediaan Gel terhadap Lebar Intertubulus Dentin. Pustaka Kesehatan, 7(3), 195-200.
Asngad, A., & Agustina, L. (2021). Kualitas Penyedap Rasa Alami Dalam Bentuk Cair Dari Kombinasi Berbagai Jamur Edibel Dengan Penambahan Variasi Glukosa. Bioeksperimen: Jurnal Penelitian Biologi, 7(1), 34-41.
Chakraborty, A. J., Mitra, S., Tallei, T. E., Tareq, A. M., Nainu, F., Cicia, D., ... & Capasso, R. (2021). Bromelain a potential bioactive compound: a comprehensive overview from a pharmacological perspective. Life, 11(4), 317.
Gusnadi, D., Taufiq, R., & Baharta, E. (2021). Uji Oranoleptik Dan Daya Terima Pada Produk Mousse Berbasis Tapai Singkong Sebegai Komoditi Umkm Di Kabupaten Bandung. Jurnal Inovasi Penelitian, 1(12), 2883-2888.
Geha, R. S., Beiser, A., Ren, C., Patterson, R., Greenberger, P. A., Grammer, L. C., ... & Saxon, A. (2000). Review of alleged reaction to monosodium glutamate and outcome of a multicenter double-blind placebo-controlled study. The Journal of nutrition, 130(4), 1058S-1062S.
Karjadidjaja, I. (2009). Monosodium Glutamat dan Kesehatan. Ebers Papyrus, 15(1), 53-57.URL: https://journal.untar.ac.id/index.php/ebers_papyrus/article/view/703/595#.
Islami, R. (2020). Pengaruh Perlakuan Pengukusan serta Pengemasan Terhadap Masa Simpan Tempe (Doctoral dissertation, Universitas Hasanuddin).
Kadaryati, S., Arinanti, M., & Afriani, Y. (2021). Formulasi dan uji sensori produk bumbu penyedap berbasis jamur tiram (Pleurotus ostreatus). Agritech, 41(3), 285-293.
Machin, A. (2012). Potensi hidrolisat tempe sebagai penyedap rasa melalui pemanfaatan ekstrak buah nanas. Biosaintifika: Journal of Biology & Biology Education, 4(2).
Muntaza, Y., & Adi, A. C. (2020). Hubungan Sumber Informasi dan Pengalaman dengan Tingkat Pengetahuan tentang Penggunaan Monosodium Glutamate (MSG) pada Ibu Rumah Tangga. Amerta Nutrition, 4(1), 72-78.
Niaz, K., Zaplatic, E., & Spoor, J. (2018). Extensive use of monosodium glutamate: A threat to public health?. EXCLI journal, 17, 273.
Prihatini, I., & Dewi, R. K. (2021). Kandungan Enzim Papain pada Pepaya (Carica papaya L) Terhadap Metabolisme Tubuh. Jurnal Tadris IPA Indonesia, 1(3), 449-458.
Purwaningsih, I. (2017). Potensi enzim bromelin sari buah nanas (Ananas comosus l.) dalam meningkatkan kadar protein pada tahu. Jurnal Teknologi Laboratorium, 6(1), 39-46.
Putri, K. M., Winarti, S., & Djajati, S. (2020). Physicochemical and Organoleptic Characteristics of Seasoning from Tempe Hydrolysates using Long Treatment of Fermentation and Proteolytic Enzyme Proportion. Nusantara Science and Technology Proceedings, 76-85.
Rangkuti RH, Suwarso E, Hsb AZ. Efek Pemberian Monosodium Glutamat ( Msg ) Terhadap Terbentuknya Mikronukleus Pada Sel Darah Merah Mencit. Published online 2012.
RISKESDAS. HASIL UTAMA RISKESDAS 2018.; 2018. https://www.litbang.kemkes.go.id/hasil-utama-riskesdas-2018/.
Rochmah, T. N., Rahmawati, I. T., Dahlui, M., Budiarto, W., & Bilqis, N. (2021). Economic burden of stroke disease: a systematic review. International journal of environmental research and public health, 18(14), 7552.
Salahudin, F. (2011). Pengaruh bahan pengendap pada isolasi enzim bromelin dari bonggol nanas. biopropal industri, 2(1), 28.
Setyawati, N., Junaidi, A., Ridhayanti, S. A., & Herdyastuti, N. (2018). Glutamat ampas tahu sebagai penyedap rasa pengganti MSG (monosodium glutamate). Prosiding Semnas PPM 2018, 1(1), 867-873.
Sine, Y., & Soetarto, E. S. (2016). Kandungan Asam Amino pada Tempe Gude (Cajanus cajan (L.) Millps.). In Prosiding Symbion (Symposium on Biology Education), 429-434..
Sulastri, S. (2017). Analisis Kadar Monosodium Glutamat (MSG) pada Bumbu Mie Instan yang Diperjualbelikan di Koperasi Wisata Universitas Indonesia Timur. Jurnal Media Laboran, 7(1), 5-9.
Supartono.(2004). Karakteristik Enzim Protease Netral dari Buah Nenas Segar. J MIPA Univ Negeri Semarang, 27(2):34-41.
Surahman N, Surati, Rehalat R.(2017). Aktifitas Enzim Bromelin Terhadap Peningkatan Protein Tepung Ampas Kelapa. J Biol Schience Educ.6(1):84-93.
Utami DP, Pudjomartatmo P, Patriadi Nuhriawangsa AM.(2011). Manfaat Bromelin dari Ekstrak Buah Nanas (Ananas comosus L. Merr) dan Waktu Pemasakan untuk Meningkatkan Kualitas Daging Itik Afkir. Sains Peternak.9(2):82-87. doi:10.20961/sainspet.v9i2.4812.
Wijaya, J. C., & Yunianta Y.(2015). Pengaruh Penambahan Enzim Bromelin Terhadap Sifat Kimia Dan Organoleptik Tempe Gembus (Kajian Konsentrasi Dan Lama Inkubasi Dengan Enzim). J Pangan dan Agroindustri.3(1):96-107.
Yonata A, Indah I.(2016). Efek Toksik Konsumsi Monosodium Glutamate. Majority.5(3):100-104.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 ARGIPA (Arsip Gizi dan Pangan)
This work is licensed under a Creative Commons Attribution 4.0 International License.
