Dwiyanti, Nabilla Nova (2025) PROFILING ATRIBUT SENSORI OTAK-OTAK IKAN BANDENG DARI KABUPATEN GRESIK MENGGUNAKAN METODE RATE-ALL-THAT-APPLY (RATA). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Milkfish otak-otak is a traditional food product from Gresik that is widely consumed by the community. This product is produced by various micro, small, and medium enterprises (MSMEs), resulting in diverse sensory characteristics across products. This study aimed to evaluate the sensory profile of milkfish otak-otak from five MSMEs in Gresik Regency using the Rate-All-That-Apply (RATA) method. The results showed that each sample exhibited distinctive sensory attributes. Samples B1 and B2 were characterized by orange, brown, and red colors, smoky aroma, bitter taste, and an oily mouthfeel. Sample B3 had sweet, coconut, and fishy aromas, with sour and sweet tastes, as well as a firm and chewy texture. Sample B4 was characterized by a yellow color, distinctive milkfish flavor, fibrous texture, dry mouthfeel, and a throat-irritating sensation. Meanwhile, Sample B5 stood out with salty and savory tastes, distinctive spice flavor, seasoning and spicy aromas, spicy mouthfeel, and a soft texture. Preference mapping analysis indicated that Sample B5 had the highest liking level at 75%, driven by its salty and savory tastes, spice flavor, and seasoning aroma. These findings provide valuable insights for MSMEs to improve the formulation and production process of milkfish otak-otak to better match consumer preferences.
| 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: | NABILLA NOVA DWIYANTI | ||||||||||||
| Date Deposited: | 12 Sep 2025 07:54 | ||||||||||||
| Last Modified: | 22 Sep 2025 02:12 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/43034 |
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