WARNISARI, LISTIYANI (2009) DETEKSI KEPEKAAN TERHADAP RASA MANIS DITINJAU DARI SEGI GENDER, USIA, SOSIAL EKONOMI DAN KEBIASAAN KONSUMSI MAKANAN DAN MINUMAN MANIS PADA ORANG SEMARANG. Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.
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Abstract
Sensory properties can not be measured uniformly, because of that, the basic sensory testing must be done in relation with the taste threshold test. The taste threshold test concerned in this study is the detection threshold test to sweetness. In general, taste detection threshold test is a sensitivity test when the subject can only differentiate sample from plain water. The objective of this study is to find out the sensitivity level of sweetness between male and female of Semarang origin; the sensitivity level of sweetness between Semarang people based on different social economy, the sensitivity level of sweetness between children and adult, Semarang origin; and the influence of the consumption of habit food and beverage to the sensitivity level of sweetness of Semarang origin peoples. Modified forced-choice ascending concentration series in – a row were used as a method of detection threshold test. The panelist involved in study are 160 untrained panelist originated from Semarang include 80 children aged between 6 – 12 years old and 80 adult aged between 19 – 23 years old. The result showed there are no differences in threshold values to sweetness between Semarang people based on gender and social economy level. Threshold value of children (3.38 ± 0.97) lower than adult (4.00 ± 1.17). Semarang people with the lowest habit of candy consumption has the lowest threshold value (2.84 ± 0.77). On the contrary Semarang people with the highest consumption habit have the highest threshold vaue (4.48 ± 1.22). The lowest habit to consume sweet tea of Semarang people has the lowest threshold value (3.13 ± 0.92) eventhough Semarang people with the highest consumption habit have the highest threshold vaue (4.48 ± 1.22).However, the habit of drinking milk and soft drink did not influenced sweetness threshold values of Semarang people.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mrs Christiana Sundari |
| Date Deposited: | 22 Dec 2015 02:36 |
| Last Modified: | 22 Dec 2015 02:36 |
| URI: | http://repository.unika.ac.id/id/eprint/7111 |
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