THE ACCEPTANCE OF CONSUMERS AT DIFFERENT AGES GROUP AGAINST THE MISMATCH OF COLORS AND FLAVORS ON SYRUP BEVERAGE

SARI, THE RINA PUSPITA (2019) THE ACCEPTANCE OF CONSUMERS AT DIFFERENT AGES GROUP AGAINST THE MISMATCH OF COLORS AND FLAVORS ON SYRUP BEVERAGE. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Contemporary food and drinks have developed a lot. One of them is food and beverages that have mismatch colors and flavors in general. The level of acceptance of contemporary food and drink is thought to be influenced by the existence of differences in age groups. The purpose of this study was to determine the level of consumer acceptance of deviations between flavor and color in syrup based on the perceptions of consumers aged 17-21 years and 35-50 years. This study consisted of 2 sensory analyzes namely hedonic test (determination of formulation and rating) and descriptive test. In addition, the analysis was also supported by filling out questionnaires to determine the characteristics of the respondents. In determining the use of dyes and flavors concentration, it was found thatthe optimum concentration for red dye was 300 ppm, for purple coloring was 800 ppm, and flavor concentration of 50 ppm was used. Hedonic test (rating) and description using 8 syrup samples consisting of 2 colors, red and purple with 4 different fruit flavors, namely, grapes, mangoes, melons, and strawberries. From the results of hedonic tests on panelists 17-21 years old, no significant difference was found in the level of preference of syrup with color and flavor deviations. But for panelists of 35-50 years, there is a significant difference in the level of preference for red syrup between melon flavor with grapes, mangoes, and strawberries. Panelists of 35-50 years old prefer red syrup with melon flavor compared to red syrup with strawberry flavor. While for purple syrup, for panelists of 35-50 years there is no significant difference in the level of preference for purple syrup. The results of the descriptive test show that 5 out of 8 syrup samples can be detected correctly by panelists aged 17-21, more years compared to panelists after 35-50 years. Syrup flavored red grape was know by as much as 26% and strawberry flavor as much as 32%, while for flavor purple grape syrup as much as 72%, mango flavor as much as 12%, and strawberry flavor as much as 20%. The introduction of respondents regarding the use of social media, the number of visits to restaurants or cafes do not affect the acceptance of color and flavor deviations. The amount of interest of respondents of 17-21 years old is more than respondents of 35-50 years old in terms of acceptance of color and flavor deviations.

Item Type: Thesis (Other)
Subjects: > 640 Home & family management > Food and Drink
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 28 Nov 2019 01:50
Last Modified: 28 Nov 2019 01:50
URI: http://repository.unika.ac.id/id/eprint/20412

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