Putri, Alda Ellysia Ayudya (2025) LAPORAN PRAKTIK KERJA LAPANG PT AJINOMOTO INDONESIA - MOJOKERTO FACTORY. Project Report (Praktek Kerja Lapang dan Magang). UPN Veteran Jawa Timur. (Unpublished)
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Abstract
Monosodium Glutamate was first discovered by Japanese chemist Dr. Kikunae Ikeda in 1909. He conducted experiments by isolating glutamic acid from seaweed, which is commonly used in Japanese cuisine. After testing, he discovered the delicious and savory taste of Monosodium Glutamate. Therefore, this taste is named "umami", which comes from the Japanese word "umai", which means delicious or delicious. The umami taste lasts long because it contains components such as L-glutamate and 5-ribonucleotides. The taste stimulation in foods containing MSG is caused by the combination of MSG's taste with the flavors present in the food, which act on the membranes of taste receptor cells on the tongue.
| Item Type: | Monograph (Project Report (Praktek Kerja Lapang dan Magang)) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP155 Chemical engineering | ||||||||
| Divisions: | Faculty of Engineering > Departement of Chemical Engineering | ||||||||
| Depositing User: | Alda Ellysia Ayudya Putri | ||||||||
| Date Deposited: | 05 Dec 2025 08:46 | ||||||||
| Last Modified: | 05 Dec 2025 08:46 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/47674 |
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