APPLICATION OF CHECK-ALL-THAT-APPLY METHOD FOR SENSORY EVALUATION COCONUT MILK ATTRIBUTES

Salsabila, Nazhifa (2018) APPLICATION OF CHECK-ALL-THAT-APPLY METHOD FOR SENSORY EVALUATION COCONUT MILK ATTRIBUTES. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Check-all-that-apply (CATA) questions could be a simple alternative to get insight on consumer perception on a food product. Cococut milk is a white opaque liquid and extracted from shredded coconut endosperm. Coconut milk plays an important role in Indonesia as food ingredient to give savoury flavour. The aim of the study was (1) to obtain description of sensory attributes that stand out in commercial coconut milk product, (2) to compare sensory attributes with ideal coconut milk samples based on panelist opinion, (3) to compare the sensory attributes detected by consumers in several sweet flavor coconut milk products, (4)an to identify the priority sensory attributes that will affect the development of coconut milk products. The results demonstrated that description of both original coconut milk and sweet flavor coconut milk based on panelist are different between commercial coconut milk product. Correspondence analysis mapping description of original coconut milk based on panelist are less thick, light sensation, and watery texture. Correspondence analysis mapping description of sweet flavor coconut milk are caramel flavor, coconut milk aroma, and caramel taste. The potential attributes of original coconut milk are white colour, sweet coconut milk aroma, freshness coconut milk aroma, savoury aroma, salty, savoury, creamy flavor, liquid textyre, and creamy sensation. The potential attributes of sweet flavor coconut milk are white colour, thick texture, sweet coconut milk aroma, caramel aroma, cooked aroma, freshness aroma, sweet, caramel taste, coconut milk taste, savourt, cooked aroma, wetness, creamy sensation and light sensation.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 16 Apr 2019 10:03
Last Modified: 16 Apr 2019 10:03
URI: http://repository.unika.ac.id/id/eprint/18924

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