A Short History of MSG: Good Science, Bad Science, and Taste Cultures

Sand, Jordan

doi:10.1525/gfc.2005.5.4.38

Cited by 35 publications

(20 citation statements)

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“…Monosodium Glutamat (MSG) salah satu penyedap sintetik yang sering digunakan oleh masyarakat untuk bumbu masakan yang menciptakan rasa gurih dan asin. Sand (2005), menyatakan bahwa MSG merupakan senyawa dengan rasa yang gurih, dimana MSG yang terkena air (ludah) akan terdisosiasi menjadi ion-ion sodium dan glutamat bebas.…”

Section: Pendahuluanunclassified

MUTU MIKROBIOLOGI DAN KIMIA DARI PRODUK PASTA (intermediet product) PENYEDAP RASA ALAMI YANG DISIMPAN PADA SUHU RUANG DAN SUHU DINGIN

Rahmi

Dien

Kaparang

2018

MTHP

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Produk pasta (intermediet product) penyedap rasa alami merupakan bahan dasar bumbu dari sebagian kecil produk pasta penyedap rasa ikan Cakalang untuk menjadi pasta semi preserve. Tujuan penelitian ini untuk menghitung dan menganalisis Angka Lempeng Total (ALT) serta kadar air dan pH. Metode yang digunakan pasta sampel suhu ruang diambil pada 0, 1, 2, 3, 4, 5, dan 6 hari, sedangkan suhu ruang diambil pada 0, 2, 4, 6, 8, 10, 15, 20, 25, dan 30 hari. Hasil menunjukkan bahwa pasta penyedap alami yang disimpan pada suhu ruang masih layak hingga 5 hari (8,9 x 103 CFU/g) tetapi tidak untuk 6 hari (1,2 x104 CFU/g) karena sudah melebihi SNI, dan pada suhu dingin masih layak hingga 30 hari (6,5 x 103 CFU/g). Kadar air pada suhu ruang memiliki nilai signifikan yaitu 63,5-74,5%, sedangkan pada suhu dingin tidak signifikan yaitu 58,0-70,5%. Analisis pH pada suhu ruang tidak signifikan yaitu 5,40-5,62 dan pada suhu dingin signifikan yaitu 5,43-5,66.

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Section: Pendahuluanunclassified

MUTU MIKROBIOLOGI DAN KIMIA DARI PRODUK PASTA (intermediet product) PENYEDAP RASA ALAMI YANG DISIMPAN PADA SUHU RUANG DAN SUHU DINGIN

Rahmi

Dien

Kaparang

2018

MTHP

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“…One year later, Ajinomoto launched it in Japan. MSG was brought to the U.S. market by the military in the aftermath of World War II to solve the flavor problem of frozen foods (Sand, ). MSG and related substances nowadays are widely used as flavor enhancers in processed foods like canned soup and potato chips.…”

Section: Introductionmentioning

confidence: 99%

Consumer perceptions and other influencing factors about monosodium glutamate in the United States

Wang

Adhikari

2018

Journal of Sensory Studies

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Monosodium glutamate (MSG) is a flavor enhancer commonly used in processed food products. However, its usage is controversial in the United States. This work aimed to understand the U.S. consumers’ perception about MSG and the factors influencing their attitudes. A survey questionnaire was developed based on a focus group study and then distributed in three geographical areas in the United States. Our results showed that U.S. consumers in general had a somewhat negative attitude toward MSG. Consumer's concern level about MSG was correlated with their risk and benefit perception about this ingredient. Information and natural food preference had a significant (p ≤ .05) positive contributions to risk perception. Consumers who had less negative feelings about chemicals tended to perceive more benefits from MSG. It was noticed that many respondents were confused about the differences between MSG and sodium chloride. Extracts from natural sources could be promising choices of MSG substitutes. Practical applications The survey created in this study threw light on understanding the U.S. consumers’ perception about monosodium glutamate (MSG). Findings from this work could be applied by food industry to better educate and communicate with consumers in terms of the issues related with MSG. In addition, with the knowledge of the factors driving consumer's perception, the food industry could use MSG substitutes and alternatives that meet the demands and satisfaction of today's consumer.

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“…MSG mampu memenuhi kebutuhan garam tubuh 20-30%, sehingga dalam konsentrasi tinggi dapat menyebabkan kenaikan kadar garam dalam darah (Sand, 2005).…”

Section: Pendahuluanunclassified

SIFAT-SIFAT SEASONING ALAMI JAMUR MERANG (Volvariella volvaceae) TERFERMENTASI MENGGUNAKAN TAPIOKA TEROKSIDASI SEBAGAI BAHAN PENGISI

Praptiningsih

Palupi

Lindriati

et al. 2017

J-AGT

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A Short History of MSG: Good Science, Bad Science, and Taste Cultures

Cited by 35 publications

References 0 publications

MUTU MIKROBIOLOGI DAN KIMIA DARI PRODUK PASTA (intermediet product) PENYEDAP RASA ALAMI YANG DISIMPAN PADA SUHU RUANG DAN SUHU DINGIN

MUTU MIKROBIOLOGI DAN KIMIA DARI PRODUK PASTA (intermediet product) PENYEDAP RASA ALAMI YANG DISIMPAN PADA SUHU RUANG DAN SUHU DINGIN

Consumer perceptions and other influencing factors about monosodium glutamate in the United States

SIFAT-SIFAT SEASONING ALAMI JAMUR MERANG (Volvariella volvaceae) TERFERMENTASI MENGGUNAKAN TAPIOKA TEROKSIDASI SEBAGAI BAHAN PENGISI

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