Maharani, Anastasya Putri (2025) ANALISIS PROFIL ATRIBUT SENSORI BROWNIES CRISPY BEBAS GLUTEN DENGAN TOPPING ALMOND PADA VARIASI TEPUNG MENGGUNAKAN METODE RATA (RATE-ALL-THAT-APPLY). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Gluten-free crispy brownies are a product developed from a popular Indonesian food. Gluten-free crispy brownies made by different brands can produce different sensory profiles. This study aimed to analyze the sensory profiles of gluten-free crispy brownies with almond toppings made from three different flours using the RATA (Rate-All-That-Apply) method, a sensory profiling method that uses panelists to assess various product characteristics by assigning intensity scores to obtain a more comprehensive sensory profile. The results of the focus group discussions (FGD) revealed 23 attributes for the three gluten-free crispy brownies. PCA analysis revealed that the three samples had distinct sensory profiles. Sample 137 (tapioca flour) had a rough appearance, gritty texture, roasted and sweet aroma, a distinctive sweet and chocolate flavor, an oily mouthfeel, and a bitter and sweet aftertaste. Sample 721 (mocaf flour) had the following characteristics: brown color and hardness, buttery and milky aroma, salty, savory, and milky taste, and a mouthfeel that irritated the throat. Sample 468 (glutinous rice flour) had a nutty aroma and taste. Hedonic analysis revealed that the best gluten-free crispy brownie product, according to consumer preference, was sample 137 (tapioca flour).
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > T Technology (General) | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Anastasya Putri Maharani | ||||||||
| Date Deposited: | 16 Sep 2025 02:23 | ||||||||
| Last Modified: | 16 Sep 2025 02:25 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/43497 |
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