Zarotin, Aulia and Wenny Bhekti Sunarharum.,, STP.,M.Food.St.,Ph.D and Dr. Arif Yustian M.N., ,STP.,M.Agr (2022) Food pairing pada Kombinasi Food-Beverage: Systematic Literature Review. Sarjana thesis, Universitas Brawijaya.
Abstract
Food pairing bukan hal baru pada bidang gastronomi, namun masih terus dikembangkan hingga saat ini. Kombinasi antara food-food atau food-beverage diuji untuk mencari yang terbaik dengan harapan terbentuknya flavor yang baru. Food pairing bermanfaat untuk pengembangan berbagai produk diindustri food and beverage. Metode yang digunakan dalam penelitian sangat heterogen sehingga dibutuhkan systematic literature review untuk memudahkan penggambaran dari keheterogenan data penelitian. Tujuan dari penelitian ini adalah mendeskripsikan sebaran literatur food pairing pada kombinasi food-beverage dan menganalisis metode juga produk yang digunakan dalam artikel jurnal internasional. Penelitian ini mengadopsi panduan dari PRISMA versi 2009. Penelitian diawali dengan menentukan pertanyaan penelitian, inklusi, ekslusi, dan kata kunci. Kata kunci yang digunakan untuk penelusuran artikel jurnal yaitu (“food pairing” AND “beverage”). Pencarian artikel dilakukan pada empat database yaitu Science Direct, Emerald Insight, ProQuest, dan Springer Link. Selanjutnya, artikel diseleksi sesuai dengan inklusi dan eksklusi yang telah dibuat menggunakan mendeley desktop. Setelah proses identification, screening, dan eligibility diperoleh 12 artikel jurnal internasional untuk disintesis. Hasil penelitian menunjukkan bahwa food pairing telah dikembangkan di berbagai negara seperti Italia, Perancis, Norwegia, Swedia, Australia, dan Korea Selatan. Terdapat 5 metode yang digunakan dalam ke dua bekas artikel tersebut, yaitu mixed, exploratory sequential mixed, temporal dominance of sensations (TDS), electroencephalography, dan metode kuantitatif. Produk atau sampel banyak dipilih berdasarkan tingkat konsumsi dan popularitas. Penggunaan produk keju dan wine paling banyak digunakan sebagai sampel. Teori yang menyatakan bahwa food pairing dapat berhasil ketika ada kesamaan flavor antara kedua sampel tidak terbukti benar sepenuhnya. Adanya komponen seperti protein, lemak, dan karbohidrat juga mempengaruhi keberhasilan food pairing.
English Abstract
Food Pairing is not new in gastronomy, but it is still being developed today. The combination of food-food or food-beverage is examined thoroughly to find the best combination to form a new flavor. Food pairing is useful for developing various products in the food and beverage industry. The method used in the research is very heterogeneous, so a systematic literature review is needed to facilitate the depiction of the heterogeneity of the research data. The purpose of this study is to describe the distribution of food pairing literature on food-beverage combinations and to analyze the methods and also the products used in international journal articles. This study adopted the guidelines from the 2009 version of PRISMA. This study was initiated by determining research questions, inclusion, exclusion, and keywords.The keywords to search the journal articles are (“food pairing” AND “beverage”). Article searches were conducted on four databases, namely Science Direct, Emerald Insight, ProQuest, and Springer Link. Furthermore, the articles were selected according to the inclusions and exclusions that had been made using Mendeley desktop. After the identification, screening, and eligibility process, 12 international journal articles were obtained for synthesis. The results show that food pairing has been developed in various countries such as Italy, France, Norway, Sweden, Australia, and South Korea. There are 5 methods used in, namely mixed, exploratory sequential mixed, , temporal dominance of sensations (TDS), electroencephalography and quantitative method. Many products or samples are selected based on the level of consumption and popularity. The use of cheese and wine products are mostly used as samples. The theory that food pairing can be successful when there is the same flavor between the two samples is not completely true. The presence of components such as protein, fat, and carbohydrates also affects the success of food pairing
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100216 |
| Uncontrolled Keywords: | food pairing, food-beverage, systematic literature review,food pairing, food-beverage, systematic literature review |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 03 Nov 2022 02:21 |
| Last Modified: | 03 Nov 2022 02:21 |
| URI: | http://repository.ub.ac.id/id/eprint/196067 |
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Text (DALAM MASA EMBARGO)
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