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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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