The Potency of Vanilla Pasta As The Source of Halal and Natural Flavor

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

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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.

Item Type:	Article
Uncontrolled Keywords:	vanilla pasta, halal, natural, flavor
Subjects:	R Medicine > RA Public aspects of medicine
Depositing User:	ST Bahar Sobari
Date Deposited:	02 Nov 2019 10:42
Last Modified:	02 Nov 2019 10:42
URI:	http://repository.uhamka.ac.id/id/eprint/742

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