UMAMI-bandung-Macrh-2015-PHAphariyadi.staff.ipb.ac.id/files/2015/05/Umami-Cita-Rasa...5/22/2015 8...
26
5/22/2015 1 Disampaikan pada Acara STP Bandung http://stp-bandung.ac.id/ 13 Maret 2015 ____________________________________________________________________ phariyadi.staff.ipb.ac.id
Transcript of UMAMI-bandung-Macrh-2015-PHAphariyadi.staff.ipb.ac.id/files/2015/05/Umami-Cita-Rasa...5/22/2015 8...
5/22/2015
1
Disampaikan pada Acara
STP Bandunghttp://stp-bandung.ac.id/13 Maret 2015
____________________________________________________________________phariyadi.staff.ipb.ac.id
5/22/2015
2
5/22/2015
3
5/22/2015
4
5/22/2015
5
5/22/2015
6
5/22/2015
7
5/22/2015
8
Figure. Free amino acids and inosinate in Japanese soup stock ‘dashi’. Dashi was cooked based on the recent cooking method introduced by the Japanese chefs’ organization in Kyoto. 20 g of rishiri konbu was cooked at 60°C for 1 h.
Ref: Ninomiya K: Research on soup stock in Japanese and Western cuisine, PhDthesis. Hiroshima University: Faculty of Applied Biological Science; 2010.
5/22/2015
9
Inosine 5’-monophosphate (IMP),also known as disodium inosinate, from dried bonito tuna
5/22/2015
10
Guanosine 5’-monophosphate (GMP), also known as disodium guanylate, from shiitake broth
5/22/2015
11
5/22/2015
12
5/22/2015
13
5/22/2015
14
5/22/2015
15
5/22/2015
16
5/22/2015
17
5/22/2015
18
5/22/2015
19
5/22/2015
20
5/22/2015
21
5/22/2015
22
5/22/2015
23
5/22/2015
24
Food Technology; November 2009, Volume 63, No.11
http://www.ift.org/Knowledge‐Center/Learn‐About‐Food‐Science/Food‐Facts/Unleashing‐the‐Power‐of‐Umami.aspx
POTENSI MANFAAT
5/22/2015
25
POTENSI MANFAAT
5/22/2015
26
