Yulitriani, Winda (2026) Analisis Profil Sensori Getuk Pisang Khas Kediri dengan Metode Rate-All-That- Apply (RATA). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Getuk pisang is one of Kediri's traditional foods made from steamed raja nangka bananas, then mashed together with sugar and shaped using banana leaves into long cylinders. The sensory characteristics of a food product are described through sensory attributes, which include color, aroma, taste, texture, and shape. Even when using the same raw ingredients, differences in formulation and processing techniques applied by each producer can result in variations in the product's sensory characteristics. This study aims to identify the differences in sensory attribute profiles and determine the distinguishing attributes of seven typical Kediri getuk pisang products using the Rate-All-That-Apply (RATA) method. The initial stage of the study was conducted through a Focus Group Discussion (FGD) involving 10 selected panelists to identify relevant sensory attributes, followed by sensory testing using the RATA method and hedonic tests.The data obtained were analyzed using the Kruskal–Wallis test at a 5% significance level, Principal Component Analysis (PCA), and preference mapping. The FGD results produced 17 sensory attributes used in the RATA test. Based on the Kruskal–Wallis test results, 15 sensory attributes showed significant differences (p ≤ 0.05) between banana getuk products from the seven producers. The PCA analysis showed that sample P6 had sweet taste, sweet aroma, sour aroma, banana aroma, sticky texture, and reddish-brown color. In preference mapping, samples P6, P2, P1, and P7 had the highest preference values, reaching 80-100%.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | Q Science > Q Science (General) Q Science > QA Mathematics Q Science > QA Mathematics > QA76 Computer software Q Science > QR Microbiology |
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| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | WINDA WINDA YULITRIANI | ||||||||
| Date Deposited: | 22 Jul 2026 09:08 | ||||||||
| Last Modified: | 23 Jul 2026 02:25 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/56566 |
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