Report

Application of different additives to seasoning powder in the chicken curry bites snack: effect on sensorial properties

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PT Neopangan Selaras Indonesia, also known as Neofood, is in the business of seasoning, both in the form of sauces and powders. In this Business-to-business PT Neopangan Selaras was the manufacturer and the customer was the wholesaler. Manufacturers create goods from raw materials, while wholesalers purchase goods from manufacturers. Neofood creates high-quality products that meet consumer demands for things like healthier or less expensive items because it is a business-to-business enterprise. The application of monosodium glutamate (MSG) as a seasoning lead to some side effects such as CSR (Chinese Restaurant Syndrome) that might lead to headache, numbness, and general weakness. In order to make healthier product, MSG needs to be replaced with alternative seasoning powder produce to healthier products without reducing customer acceptance. The objectives of this project were to evaluate the effect of alternative additives (I+G and Yeast Extract) in comparison with MSG towards consumer preference for chicken curry bites snack. In this formula, the MSG was replaced by Disodium Inosinate & Disodium Guanylate (I+G) and Yeast Extract. Then paired preference test was carried out to whether the products are liked or not. Moisture analysis was also conducted to ensure does the alternative of MSG affects the moisture content or not. Based on the result products that contain MSG has the most preferable taste followed by I+G and Yeast Extract, but if comparing MSG with “alternative additives” which are I+G and Yeast Extract, those additives show that the majority of the panelist choose the alternative additives. In the aroma characteristic, I+G and Yeast Extract have the most preferable aroma compared to MSG. Other than that, the moisture content of alternative additives (I+G and Yeast Extract) was significantly difference compared to MSG. Therefore I+G and Yeast Extract can be alternative seasonings to substitute MSG to create healthier chicken curry bites snack products without reducing consumer acceptance.

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Availability

Detail Information

Series Title

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Call Number

EP FT036

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Consumer Acceptance
Moisture content
monosodium glutamate
disodium guanylate
disodium inosinate

Specific Detail Info

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Statement of Responsibility

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Other version/related

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