umami-bandung-macrh-2015-phaphariyadi.staff.ipb.ac.id/files/2015/05/umami-cita-rasa...5/22/2015 8...
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Disampaikan pada Acara
STP Bandunghttp://stp-bandung.ac.id/13 Maret 2015
____________________________________________________________________phariyadi.staff.ipb.ac.id
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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.
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Inosine 5’-monophosphate (IMP),also known as disodium inosinate, from dried bonito tuna
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Guanosine 5’-monophosphate (GMP), also known as disodium guanylate, from shiitake broth
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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
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POTENSI MANFAAT
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