Herbal dan rempah adalah komoditi yang paling banyak digunakan dalam makanan. Keberagaman herbal dan rempah mempengaruhi aroma dan rasa. Aroma dan rasa pada masing-masing herbal dan rempah dapat ditentukan menggunakan profiled sensory test. Pada penelitian ini, Profiled test dilakukan dengan mendeskripsikan aroma dan rasa dari masing-masing herbal dan rempah. Sampel yang digunakan adalah bawang putih segar, bubuk bawang putih, lada hitam, bubuk lada hitam, cabe, bubuk cabe, daun salam dan bay leaf. Hasil menunjukkan bahwa bawang putih, lada hitam dan cabai segar memiliki aroma dan rasa pedas menyengat, yang disebabkan bawang putih mengandung allicin, lada hitam mengandung piperine dan chavicine, serta cabai mengandung capsaicin yang merupakan senyawa aktif. Allicin pada bawang putih segar memiliki sifat pedas yang sama dengan piperine, chavicine dan capsaicin.  Perbedaan dari ketiga senyawa tersebut adalah allicin bersifat tidak stabil dibanding piperine, chavicin dan capsaicin. Stabilitas piperine, chavicine dan capsaicin menjadikan bubuk lada hitam dan bubuk cabai dapat digunakan pada makanan yang telah diolah.           Kata kunci : herbal dan rempah, aroma dan rasa, profiled test

Lemang was one of Lahat traditional culinary. Lemang had a delicious taste like umami taste and sweet taste, and had unique performance like cooked and packed in bamboo. In fruit season arrived, lemang had various taste that be identifier of area, like lemang durian. The others variant of lemang in Lahat was mixed fish from Lematang river. Lemang not only culinary, but also contained history, culture, geography and cooking method. It were called gastronomy. Based on that, this paper would be explore about gastronomy of lemang in Lahat. Lemang had a variety of mentions include lomang, malomang, mangalomang, lamang, melemang, malemang and lemang. Each areas called lemang with different mentions. Lomang, malomang, mangalomang were mention for Batak, lamang was mention for Minangkabau, melemang was mention for Bengkulu and lemang was mention for Lahat. In Batak, lemang was so popular because based on history, for the first time lemang come from Batak. Lemang mostly produced by people who lived near the forest, like Tanjung sirih village in Lahat because a type of bamboo was used to produce lemang was special. Lemang was produced by combine gelatinous rice and coconut milk in bamboo, then grilled over the embers during 1 hour.

The subject of this research was to analyze how the effect of silica gel concentration on Lemang water content, color, texture, taste and aroma. This study used a CRFD (Completely Randomized Factorial Design) by each two treatments and replications. The 1st treatment was silica concentrations (gram), it were 0, 1, 3 and 5. The 2nd treatment was time storage (days), it was 0, 3, 5 and 7. The data as a result were analyzed using ANOVA (analysis of variance) and SRD (the Smallest Real Difference) at a 95% confidence level. The application of silica gel on bamboo of Lemang gave a very significant effect to the Lemang water content, color and texture during 3 to 7 days storage. The best treatment from silica and time storage was 0 gram with 5 days storage. It had water content 55.67%, and the color was like by 3.8 points, the texture was little neutral by 2.16 points, the taste was little neutral by 2.30 points and the aroma was little dislike by 1.67 points.

Al-Munawar is one of the names of an Arab village in Palembang city, which is on the outskrirts of the river Musi precisely in the 13 Ulu area of Palembang. Al Munawar Arab village set by Department of Tourism and Culture of South Sumatera Province as one of the historical and religious tourism destination. History tells, the formation of the village begins from the commerce of Sriwijaya kingdom until period between the collapse of Sriwijaya kingdom and the emergence of Palembang Sultanate that is 1500-1700 M. In the beginning, the immigrants who are brokers are not allowed to live in the land of Sriwijaya so they living on the outskirts and the moving to house above the Musi riverbanks, living in groups by maintaining the tradition of the origin culture. One such resident is Habib Hasan Al Munawar. Along with the existance of his descendants in the city of Palembang, causing Palembang has a culinary, how to serve and how to culinary different cuisines. The purpose of this study is :1. Identify culture and culinary of the descendants of Al Munawar in Palembang, 2. Identify the culinary linkages of the Al Munawar tribes in the village of Al Munawar Palembang, 3. Knowing of the role of Habib Hasan in the customs of Palembang people to eat culinary.

Tilapia is one of the fresh water fish, and one of commodites that was cultivated by OKU Selatan specialy Ranau lake. Around the Ranau lake, tilapia usually was processed to grilled tilapia fish, turmeric seasoning, pindang Palembang and fried fish. The tilapia products had off-falvour so OKU Selatan athete ate other food like fried rice, fried chicken and tempeh, soto, instan noodles and etc. The aims for this research was to identified preference of OKU Selatan athlete to tilapia product, and analyzied flavor preference of OKU Selatan athlete based on five senses and cooking method. The data was calculated by C-Sat (Customer Satisfication). The results showed that the highest preference of OKU Selatan athelete to tilapia product at grilled tilapia such as 6.4 point and the lowest preference at Pindang such as 4.8 point. The highest preference of OKU Selatan to sensation taste at umami such as 9.9 point and the lowest at the bitter taste such as 1.5 point. The highest prefence of OKU Selatan to tilapia taste due processing at fried tilapia processed such as 9.8 point and the lowest at boiled tilapia processed such as 5.2 point. Athelete of OKU Selatan most prefer to tilapia that has umami sensation by fryied processed. Keywords : flavor, OKU Selatan athlete, tilapia product, C-Sat