KRISJATI, PAULINA GANDHES DIAN (2015) THE ASSOCIATION BETWEEN HEDONIC SCORE AND PREFERENCE CHOICE IN FORMULATING CONSUMER BASED SENSORY CHARACTERISTICS OF GEPLAK WALUH. Other thesis, PRODI TEKNOLOGI PANGAN UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Getasan is an area producing a lot of agricultural products; one of them is yellow pumpkin (waluh). For almost a decade, many yellow pumpkin based innovative products have been produced, including “Geplak Waluh”. Geplak is a traditional snack made from coconut, sugar, and a little amount of salt. Geplak waluh has been distributed in local areas, in Semarang Regency, and Semarang City. In order to maintain and compete with other products, conducting a mass production as a development program for geplak waluh is needed. In conducting mass production, many aspects should be considered; one of them is consumer requirements. Consumers become an important aspect in product development. Knowing consumer needs will ensure that the product can be well accepted by the market, and reduce the risk of failure of new products. This study aims to find out the sensory attributes of geplak waluh, including the main attribute, and also to describe the best brand’s characteristics. The information on the consumer needs can be obtained by using the beginning step in the method of QFD (Quality Function Deployment). First, terms of Geplak Waluh’s sensory attributes should be determined. In depth interview and focus group discussion were employed to obtain the data. There were two brands of Geplak Waluh (A and B) and a brand of Geplak were used. There were 5 sensory attributes obtained in this study, namely sweetness, flavor and aroma of pumpkin, color, and hardness. The next step is a consumer test using the two brands of geplak waluh to 400 consumers in Semarang City and Semarang Regency. Two methods were used, i.e. hedonic rating test and preference choice. The result of hedonic rating test shows that consumers’ liking scores for Geplak Waluh “B” are higher significantly in almost all attributes tested. The attributes are sweetness, flavor and aroma of pumpkin, and hardness. Consumers only slightly liked the color of Geplak Waluh “A”. Overall, from the preference choice, consumers preferred Geplak Waluh “B” than another brand, significantly. The association between the two methods were then assessed. The result shows that the association of both methods only occured in sweetness attribute. It means that the difference of liking score between two products in sweetness attribute will influence the preference choice. It would not happen to other attributes. Mostly, consumers gave low differences liking scores for pumpkin flavor, pumpkin aroma, color, and hardness attributes. These show that no matter how big the differences of product intensity will not influence consumers’ liking score of these attributes. Consumers liked sweet Geplak waluh, with sugar content at around 80 obrix, with less pumpkin flavor and aroma, has natural color of the waluh (L*: 45.99 ± 1.46, a*: 4.78 ± 0.51, b*: 13.16 ± 1.04), and relatively hard (2514.77 ± 211.75 gf).
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Processing |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mrs. Rini Yastuti |
| Date Deposited: | 19 Nov 2015 01:41 |
| Last Modified: | 17 Jul 2023 03:40 |
| URI: | http://repository.unika.ac.id/id/eprint/6301 |
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