LIMAWAN, BERNARDUS FRANCESCO (2008) STUDY OF CORRELATION BETWEEN SUBJECTIVE AND OBJECTIVE TEXTURE MEASUREMENT OF BEEF SAUSAGES. Other thesis, Program Studi Teknologi Pangan Unika Soegijapranata.
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Abstract
texture is very important and often affects consumers’ preference. There are two methods to measure texture of a food product. Subjective measurement, often conducted as sensory test, and objective measurement which uses tools like texture analyzer. Each method has its own advantages and disadvantages. The aim of this study is to determine textural standards for beef sausage that is the most accepted by the consumers and also to observe the correlation level between subjective and objective textural measurements. Based on the survey conducted on supermarkets at Semarang, six beef sausages brands with better market acceptance (Bernardi, Farm house, Villa, Vida, Fino, and Vigo) were used as samples for this research. Focus Group Discussion (FGD) was used to determine texture attributes that are considered to be important in beef sausage. It was concluded that hardness, elasticity, and chewiness are the most important factors in beef sausage textural quality. Proximate analysis was conducted to obtain supporting data of beef sausage’s nutritional content. Thirty one untrained panelists were used in hedonic ranking test. The result shows the ranking of sausage brands that are preferred and disliked for their taste, color, texture, and also for their overall preference. Another group of volunteered panelists were selected and trained in a series of tests to obtain 10 trained panelists. Those trained panelis were used in rating intensity test to assess texture attributes’ values (subjective measurement). Texture attributes’ values were also tested using Texture Profile analysis (TPA) method, by Llyod Texture Analyzer instrument. Output of subjective and objective measurement was correlated using SPSS program non parametric, Spearman test. Correlation test between objective and subjective measurement for hardness attribute showed a significant and high correlation value. While correlation test for elasticity and chewiness attributes showed insignificant and low correlation value. Therefore, it can be concluded that measurement of hardness using subjective (sensory) approach can be replaced with objective (instrumental) approach. Based on ranking hedonic test, Bernardi is the most preferred beef sausage. Bernardi has the best texture, taste, and overall acceptance. This output can be used as comparison for beef sausage manufacturers to create beef sausage with similar properties with Bernardi beef sausage.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Ign. Setya Dwiana |
| Date Deposited: | 27 Jan 2016 02:20 |
| Last Modified: | 27 Jan 2016 02:20 |
| URI: | http://repository.unika.ac.id/id/eprint/7401 |
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