Lesmana, Sofia Balqis (2026) Profiling Sifat Sensori Almond Crispy Non-Gluten Dari Tepung Buah Pedada Dan Tepung Mocaf Dengan Penambahan Tepung Ikan Teri Menggunakan Metode Rate-All-That-Apply (RATA). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Almond crispy is a thin, crispy biscuit that is widely appreciated by consumers. However, it is typically made from wheat flour containing gluten, making it less suitable for individuals with gluten intolerance. As an alternative, gluten-free flours such as mocaf flour and pedada fruit flour were utilized, both of which may influence the sensory characteristics of the product. This study aimed to describe the sensory attribute profile of almond crispy across ten different formulations with the addition of anchovy flour and pedada flour, as well as to identify the key attributes influencing consumer preference using the Rate-All-That-Apply (RATA) method. The research was initiated with a Focus Group Discussion (FGD) involving ten selected panelists to establish relevant sensory attributes, followed by RATA sensory evaluation and hedonic testing. Data were analyzed using the Kruskal–Wallis test at a 5% significance level, Principal Component Analysis (PCA), and preference mapping. The FGD identified 18 sensory attributes. The Kruskal–Wallis test revealed significant differences in panelists’ perceptions across all sensory attributes. PCA results indicated that sample P1T1 (10% pedada flour and 5% anchovy flour) was characterized by milky aroma and taste, roasted aroma, sweet taste, crispy texture, bright color, and dry mouthfeel. Preference mapping demonstrated the highest level of liking (60–80%) for sample P1T1.
| 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: | Sofia Balqis Lesmana | ||||||||||||
| Date Deposited: | 26 Feb 2026 04:51 | ||||||||||||
| Last Modified: | 26 Feb 2026 04:51 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/49775 |
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