DIAPRI, SYAFIAN PUTRA (2024) Profil Sensori Manisan Tomat Kurma dengan Pengaruh Konsentrasi Larutan Kapur Sirih dan Lama Blanching Menggunakan Metode Just About Right. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Candied tomato dates are processed sweets made from tomatoes that are dried until they are shaped like dates. In making them, treatment is needed, one of which is with whiting solution and blanching. The treatments used in this study are the concentration of whiting solution (2%, 3%, and 4% (w/b)) and the length of blanching (5 minutes, 10 minutes, and 15 minutes), which with different treatments will affect the formation of sensory attributes in candied date tomatoes. Determination of sensory attributes in this study used FGD with 10 panelists with criteria who are familiar with candied date tomatoes. There were 22 attributes selected in the FGD so that 17 sensory attributes were used as a reference for sensory evaluation. The sensory evaluation method used in this study is the Just about right method with the aim of analyzing the sensory attributes of the sample that affect consumer acceptance, so that the most optimal treatment for the sample can be found. Sensory evaluation was conducted by 100 panelists with 17 attributes through JAR scale assessment and overall liking. The data obtained were processed using XLSTAT 2024. Based on the analysis, the S2T3 sample (3% whiting lime: 15 minutes blanching) is the sample with the most optimal treatment, where the attributes that need to be optimized are only juicy texture, sweet taste and fruity taste.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Syafian Putra Diapri | ||||||||||||
| Date Deposited: | 10 Sep 2024 06:49 | ||||||||||||
| Last Modified: | 10 Sep 2024 06:49 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/28784 |
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