Azizah, Btari Nur (2026) ANALISIS PROFIL KIMIA DAN SENSORI PETIS LORJUK KHAS MADURA DENGAN METODE RATE-ALL-THAT-APPLY. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Lorjuk petis is a traditional food product originating from Madura, characterized by its distinctive savory-sweet taste and unique sensory properties. However, studies examining the relationship between the chemical and sensory aspects of this product are still limited. Differences in the raw materials used in lorjuk petis samples are presumed to cause variations in quality, both chemically and sensorially. Therefore, this study aimed to analyze the chemical characteristics, sensory profile, and the relationship between them in lorjuk petis from various brands in Bangkalan Regency. Nine samples were selected using a purposive sampling method from several souvenir centers, then analyzed for moisture, ash, fat, protein, carbohydrate, sugar, and salt contents. The data were further analyzed using ANOVA to determine differences among samples. Sensory profiles were evaluated using the Rate-All-That-Apply (RATA) method by 99 untrained panelists. The data were then visualized using Principal Component Analysis (PCA) and Pearson correlation analysis to examine the relationship between chemical parameters and sensory attributes. The results showed that brand differences had a significant effect on all tested chemical parameters, reflecting variations in raw materials. The sensory profile revealed dominant attributes including savory-sweet taste, distinctive lorjuk aroma, dark brown color, and thick, sticky texture. Kruskal–Wallis analysis was conducted to determine whether there were differences in panelists’ preference levels toward sensory attributes among the tested lorjuk petis samples. PCA analysis indicated that certain chemical components were associated with sensory attributes, particularly in the formation of taste and texture.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Contributors: |
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| Subjects: | T Technology > TP Chemical technology | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | btari nur azizah | ||||||||||||
| Date Deposited: | 29 May 2026 02:54 | ||||||||||||
| Last Modified: | 29 May 2026 02:54 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/52968 |
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