Physicochemical and Sensory Profile Comparison of Pickled Daikon from White and Rice Vinegar
This experiment aimed to determine the best formulation of pickled daikon (radish) made from white vinegar to have similar physicochemical and sensory acceptance to pickled daikon made from rice vinegar. White and rice vinegar, as well as an increase in sugar level (10%, 12.5%, 15%), was assessed in...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/17/bioconf_ic-ftn2024_01002.pdf |
| _version_ | 1797235284891402240 |
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| author | Vidalia Cindy Sanny Lim Prasetyaningtyas Sekar Wulan Heriyati Pantri Aguzman Glory Pratiwi Chairani Putri Lo Diana |
| author_facet | Vidalia Cindy Sanny Lim Prasetyaningtyas Sekar Wulan Heriyati Pantri Aguzman Glory Pratiwi Chairani Putri Lo Diana |
| author_sort | Vidalia Cindy |
| collection | DOAJ |
| description | This experiment aimed to determine the best formulation of pickled daikon (radish) made from white vinegar to have similar physicochemical and sensory acceptance to pickled daikon made from rice vinegar. White and rice vinegar, as well as an increase in sugar level (10%, 12.5%, 15%), was assessed in this product development experiment which then was analyzed physically (color), chemically (pH, °Brix, water activity - aw, and titratable acidity), and organoleptically using Hedonic and Just-About-Right (JAR) test. Results showed that pickled daikon made with 15% sugar and white vinegar was the best formulation with a similar physicochemical and sensory profile to pickled daikon made from rice vinegar. This formulation has a better liking than the commercial product. The study of white vinegar as a substitute for rice vinegar in pickled daikon formulation offers practical solutions for ingredient availability and cost-effectiveness. Nevertheless, the penalty analysis indicated that the sour aroma of this formulation was still too little. |
| first_indexed | 2024-04-24T16:45:31Z |
| format | Article |
| id | doaj.art-de026ad7bbf4422ea656059f84e87a4b |
| institution | Directory Open Access Journal |
| issn | 2117-4458 |
| language | English |
| last_indexed | 2024-04-24T16:45:31Z |
| publishDate | 2024-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj.art-de026ad7bbf4422ea656059f84e87a4b2024-03-29T08:28:18ZengEDP SciencesBIO Web of Conferences2117-44582024-01-01980100210.1051/bioconf/20249801002bioconf_ic-ftn2024_01002Physicochemical and Sensory Profile Comparison of Pickled Daikon from White and Rice VinegarVidalia Cindy0Sanny Lim1Prasetyaningtyas Sekar Wulan2Heriyati Pantri3Aguzman Glory4Pratiwi Chairani Putri5Lo Diana6Food Technology Department, Faculty of Engineering, Bina Nusantara UniversityManagement Department, BINUS Business School Master Program, Bina Nusantara UniversityManagement Department, BINUS Business School Master Program, Bina Nusantara UniversityManagement Department, BINUS Business School Doctor of Research in Management, Bina Nusantara UniversityBinus Entrepreneurship Center, Management Department, Bina Nusantara UniversityBinus Entrepreneurship Center, Management Department, Bina Nusantara UniversityFood Technology Department, Faculty of Engineering, Bina Nusantara UniversityThis experiment aimed to determine the best formulation of pickled daikon (radish) made from white vinegar to have similar physicochemical and sensory acceptance to pickled daikon made from rice vinegar. White and rice vinegar, as well as an increase in sugar level (10%, 12.5%, 15%), was assessed in this product development experiment which then was analyzed physically (color), chemically (pH, °Brix, water activity - aw, and titratable acidity), and organoleptically using Hedonic and Just-About-Right (JAR) test. Results showed that pickled daikon made with 15% sugar and white vinegar was the best formulation with a similar physicochemical and sensory profile to pickled daikon made from rice vinegar. This formulation has a better liking than the commercial product. The study of white vinegar as a substitute for rice vinegar in pickled daikon formulation offers practical solutions for ingredient availability and cost-effectiveness. Nevertheless, the penalty analysis indicated that the sour aroma of this formulation was still too little.https://www.bio-conferences.org/articles/bioconf/pdf/2024/17/bioconf_ic-ftn2024_01002.pdf |
| spellingShingle | Vidalia Cindy Sanny Lim Prasetyaningtyas Sekar Wulan Heriyati Pantri Aguzman Glory Pratiwi Chairani Putri Lo Diana Physicochemical and Sensory Profile Comparison of Pickled Daikon from White and Rice Vinegar BIO Web of Conferences |
| title | Physicochemical and Sensory Profile Comparison of Pickled Daikon from White and Rice Vinegar |
| title_full | Physicochemical and Sensory Profile Comparison of Pickled Daikon from White and Rice Vinegar |
| title_fullStr | Physicochemical and Sensory Profile Comparison of Pickled Daikon from White and Rice Vinegar |
| title_full_unstemmed | Physicochemical and Sensory Profile Comparison of Pickled Daikon from White and Rice Vinegar |
| title_short | Physicochemical and Sensory Profile Comparison of Pickled Daikon from White and Rice Vinegar |
| title_sort | physicochemical and sensory profile comparison of pickled daikon from white and rice vinegar |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2024/17/bioconf_ic-ftn2024_01002.pdf |
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