eprintid: 742
rev_number: 7
eprint_status: archive
userid: 587
dir: disk0/00/00/07/42
datestamp: 2019-11-02 10:42:26
lastmod: 2019-11-02 10:42:26
status_changed: 2019-11-02 10:42:26
type: article
metadata_visibility: show
creators_name: Sofyaningsih, Mira
creators_id: mirasn@uhamka.ac.id
title: The Potency of Vanilla Pasta As The Source of Halal and Natural Flavor
ispublished: pub
subjects: RA
keywords: vanilla pasta, halal, natural, flavor
abstract: Vanilla pasta can be produced from different compositions of vanilla extract, sweetener, stabilizer, and thickener added with seeds of vanilla bean. The best composition is the one which contains pectin 2%, CMC 0,5%, 5 ml glucose, and 10 ml half-dry vanilla extract which has been evaporated. Another thing that distinguishes this product with the existing product flavor is the use of natural vanilla extract which has undergone evaporation to an alcohol content of up to 1%, which is very beneficial for the provision of hala! flavor. Regarding the physical quality, this vanilla pasta of this composition is almost the same as of the commercial product. Regarding the purity of a product, this composition is better than of the commercial product because it docs not contain ethyl vanillin. Thus, the vanilla pasta of this composition has great potency as the source of halal and natural flavor.
date: 2016-10-13
date_type: published
full_text_status: public
publication: International Proceeding of:  The First Padjadjaran International Conference on Halal Innovation
volume: 1
number: 1
pagerange: 239-249
refereed: TRUE
issn: ISBN Number: 978-602-439-S92-8
referencetext: Melawati. 2006. Optimasi Proses IVtaserasi Panili {Vanilla pfanifolia Andrews) Hasil Modifikasi Proses Kuring. Skripsi, Bogor: Fateta-IPB.

Rao S R dan Ravishankar G A. 2000, Vanilla Flavour; Production by Conventional and Biotechnological Routes [Review]. J of the Science Of Food and Agriculture 80: 23i, 294. RuhnayatA. 2004. Bertanam Panili Si Emas Hijau nan Wangi. Agromedia Pustaka. Jakarta. Setyanmgsih D, Soehartono M T, Apriyanto A, dan Mariska I. 2003. Peranan Aktivitas En2im (3-Glukosidase pada Pembentukan Flavor Vanila Selama Proses Curing.

Ringkasan Hasil Penelitian Hibah 8ersaing'fahun 2003. Hal 56- 57. IPB. Bogor.

Setyaningsih D. 2006. Peranan Aktivitas Enzim (3-Glukosidase pada Pembentukan Komponen Flavor Panili Selama Proses Kuring. Disertasi. Bogor: Program Studi ftiologi Sckolah Pasca Sarjana IPB. SuwandiAdan SudibyantoY. 2004. Pengolahan dan Pemasaran Panili. Penebar Swadaya. Jakarta.
citation:   Sofyaningsih, Mira  (2016) The Potency of Vanilla Pasta As The Source of Halal and Natural Flavor.  International Proceeding of: The First Padjadjaran International Conference on Halal Innovation, 1 (1).  pp. 239-249.  ISSN ISBN Number: 978-602-439-S92-8     
document_url: http://repository.uhamka.ac.id/id/eprint/742/1/Proceeding%20PICHAS%20UNPAD%20Okt%202016.pdf