SARI, ATMA WIDYA (2023) PROFILLING ATRIBUT SENSORI NASI BORAN DI KABUPATEN LAMONGAN DENGAN MENGGUNAKAN METODE RATA (RATE-ALL-THAT-APPLY). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Boran rice is a traditional food originally from Lamongan Regency. The results of preliminary research on the components of boranes are; rice, vegetable urap, peanut brittle, tender, chili sauce and sili fish, the most influential on respondents so they are interested in buying it again is chili sauce. The aim of this study was to describe the sensory attribute profiles of sambel nasi boran from four different locations. The method used is Rate-All that-Apply (RATA) to determine the attributes of the food product being tested by giving the product a rating. There were four boran samples tested with 100 respondents who live in Lamongan Regency. Boran sauce profilingIn boran rice, there are 19 sensory attributes that are significantly different including aroma (spicy, garlic, roasted coconut, herbs and spices, sweet and citrusy), color (brown, orange, red), texture (thick, watery, rough), taste (salty, umami, and sweet), mouthfeel (spicy, throat irritation, oily). The distinguishing parameter of the four samples is in the form of their characteristics. Principal Component Analysis (PCA) results show that L3 533 has the characteristics of a spicy mouthfeel, mouthfeel troat irritation, sweet taste, spicy aroma, herbs and spices taste and watery texture. Sample L4 885has a characteristic rough texture, garlic aroma, and orange color. The L2 802 sample has a characteristic aroma of herbs and spices, thick texture, brown color and roasted coconut aroma. The L1 301 sample has a characteristic sweet aroma, oily mouthfeel, red color, salty taste and umami taste.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Atma Widya Sari | ||||||||
| Date Deposited: | 24 Jul 2023 07:35 | ||||||||
| Last Modified: | 25 Nov 2023 03:19 | ||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/16177 |
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