Firdaus, Miftakhul (2026) Profilling Atribut Sensori Cokelat Bar Dengan Penambahan Jahe (Zingiber officinale) dari Produk Lokal Menggunakan Metode Rate-All-That-Apply (RATA). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Ginger chocolate is a food product that combines the distinctive characteristics of chocolate with the spicy sensation of ginger, resulting in a sensory profile influenced by ingredient composition, ginger variety, fat type, and processing methods. This study aimed to identify the sensory profile using the Rate-All-That-Apply (RATA) method, determine preference mapping patterns based on age groups, and analyze the relationship between total sugar content and panelist liking. The research began with a Focus Group Discussion (FGD) to establish sensory attributes, followed by RATA and hedonic testing of five ginger chocolate samples involving 80 untrained panelists aged 17–40 years. Data were analyzed using the Kruskal-Wallis test, Dunn’s post-hoc test, Principal Component Analysis (PCA), preference mapping, and Spearman correlation. The FGD identified 19 sensory attributes covering aroma, color, taste, texture/mouthfeel, and aftertaste parameters. RATA results showed significant differences among samples for 18 attributes, while "milky aroma" did not differ significantly. Preference mapping results indicated that sample S1 (KR) had the highest acceptance level, followed by samples S5 (MJ), S3 (MG), S4 (CU), and S2 (NM). Regarding age groups, late adolescents tended to prefer sweet taste, sweet aftertaste, brown color, milky aroma, and a glossy appearance; early adults tended to prefer a combination of sweet taste, softness, and melting texture; and late adults tended to prefer sweet taste, milky aroma, brown color, and a glossy appearance with a moderate ginger intensity. Attributes most strongly associated with panelist liking were sweet taste, sweet aftertaste, brown color, milky aroma, glossy appearance, softness, and melting texture. Spearman correlation results indicate that total sugar content does not have a positive relationship with hedonic scores, whereas sweetness and sweet aftertaste show a tendency toward a positive relationship with panelist liking. Consequently, the ginger chocolate variants most accepted by panelists were those characterized by a sweet chocolate taste, brown color, milky aroma, smooth and melting texture, and low ginger intensity. Keywords: ginger chocolate, RATA, hedonic, consumer preference, total sugar.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368 Food processing and manufacture |
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| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | miftakhul firdaus | ||||||||||||
| Date Deposited: | 01 Sep 2026 03:02 | ||||||||||||
| Last Modified: | 01 Sep 2026 03:47 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/59353 |
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