Thesis

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

FT 24-039

Publisher

i3L, Jakarta : i3L Press., 2025

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)

moisture
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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