Introduction: A Research that conducted by the Oxford Centre for Computational Neuroscience shows a relationship between the factors of taste, aroma, temperature, appearance and texture of the food to the satisfaction and happiness in the food that being eaten by humans. One part of synapses in the Human Orbitofrontal Cortex (OFC) combine multiple inputs such as olfactory input and visual input, where the inputs is combined to a new form of perception of the food by humans. Control of the factors that affect humans acceptance of the food is important to control individual wills. Seeing this, the acceptance of the food to be one of the things that are important to humans. Various factors have been demonstrated being related to human acceptance to the foods, these factors include taste of the foods, flavors, texture, aroma, appeance, satiety and hunger.
Methods: The study design is cross sectional study with 101 subjects, to assess the options and the level of satiety of the six types of different jali yogurt, original flavor with coarse and fine texture, Panda flavor with coarse and fine texture, as well vanilla flavor/aroma with coarse and fine texture.
Result: The acceptance of jali yogurt taste is pandan (89%), and the acceptance of jali yogurt texture is the coarse texture (56%).
Discussion: Taste of pandan leaves are derived from species Pandanus amaryllifolius a typical essence of Indonesian foods and the coarse texture of yogurt is the most favorite texture of student. |