Proceeding ICBB (The International Conference on Bioscience and Biotechnology)
Volume 1, Number 1, October 2011
ISSN 2088-9771

Application of Liquid Smoke and Smoke Powder for Process Development Instant Seasoning of Indonesian Traditional Food

Purnama Darmadji, Mutiara Anindita, Sri Suparyati
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology Gajah Mada University, Yogyakarta, Indonesia

Abstract
This research was initiated to determine the right formula pasta and powder curry and chicken opor seasonings. Then, determine the lowest concentration of liquid smoke as a threshold and maximum concentration of liquid smoke on each type of seasoning. Furthermore, the research results were used to determine five different concentrations on sensory testing. Based on the assessment panel’s favorite, the optimum concentration can be obtained so as to produce the traditional smoke flavor. Threshold of liquid smoke to give flavor in curry pasta is 0.025% (v/v) while in the powder 0.04% (w/v) and for chicken opor pasta is 0.015% (v/v) while in powder 0.01% (w/v). The maximum concentration in the pasta curry and chicken opor seasoning are 0.4% and 0.8% (v/v) while the powder is 1.0% and 1,25% (w/v). The result of ANOVA test shows that pasta curry and chicken opor seasoning at concentration 0.15% and 0.25% (v/v) and powder seasoning at concentration 0.12% and 0.20% (w/v) is the optimum concentration of traditional smoke flavors.

Keywords: Seasonings, Liquid Smoke, Traditional flavor, engineering

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