Pangestika, Leonie Margaretha Widya (2015) Profiling Atribut Sensori Produk Minuman Olahan Jahe dengan Metode RATA (Rate-All-That-Apply) Studi Kasus Wedang Jahe, Bandrek, Sekoteng, Ronde. Sarjana thesis, Universitas Brawijaya.
Abstract
Produk minuman olahan jahe, seperti wedang jahe, bandrek, sekoteng dan ronde, merupakan beberapa produk minuman tradisional yang digemari oleh masyarakat Indonesia. Tujuan penelitian ini adalah untuk mengetahui karakteristik produk minuman olahan jahe khususnya atribut sensorinya sehingga diperoleh definisi sensori yang jelas untuk produk minuman olahan jahe sebagai upaya pencegahan klaim produk tradisional oleh negara lain. Profiling atribut sensori produk minuman olahan jahe menggunakan metode RATA (Rate-All-That-Apply). Metode analisis data yang digunakan untuk mengetahui signifikansi atribut adalah Friedman Test, sedangkan untuk mengetahui perbedaan atribut sensori terhadap panelis dan sampel adalah Analysis of Variance (ANOVA) model General Linear Model (GLM). Respon atribut sensori yang terbentuk dianalisis menggunakan metode Principal Component Analysis (PCA) untuk mengetahui faktor yang mempengaruhi sebaran respon. Hasil penelitian menunjukkan bahwa setiap jenis minuman jahe memiliki profil yang khas. Wedang jahe merupakan minuman jahe dengan rasa jahe yang intensitasnya cukup tinggi, warna air seduhan cenderung kemerahan, memiliki sensasi pedas, sensasi menghangatkan, hangat yang tertinggal (afterfeel) dan aftertaste pedas. Bandrek merupakan minuman jahe dengan intensitas rasa jahe, aroma jahe, sensasi sepat, sensasi berpasir, sensasi pedas, sensasi menghangatkan, sensasi menyengat, hangat yang tertinggal (afterfeel), aftertaste pedas, endapan, dan kekentalan yang tinggi. Bandrek memiliki warna air seduhan cenderung kecoklatan. Sekoteng merupakan minuman jahe yang dominan memiliki rasa manis, sensasi “grinjil-grinjil” (brittle-gel), rasa manis untuk isian dan kejernihan tinggi, namun sensasi chemestesis yang cenderung rendah. Warna air seduhan untuk sekoteng cenderung kuning. Ronde merupakan minuman jahe dengan intensitas tertinggi untuk atribut aroma manis, kekenyalan isian, variasi warna isian, aroma kacang sangrai, rasa gurih kacang, dan kerenyahan kacang, namun sensasi chemestesis yang cenderung rendah. Warna air seduhan untuk ronde cenderung kuning. Parameter yang membedakan antar sampel adalah keberadaan dan intensitas atribut-atribut pada sampel. Sebaran respon yang ditunjukkan panelis dipengaruhi oleh PC1 yang merepresentasikan panelis sebesar 24,43%, PC2 sebesar 15.74%, dan PC3 sebesar 8.17%, yang korelasinya kurang dari 85%.
English Abstract
Ginger beverage product, such as wedang jahe, bandrek, sekoteng and ronde, are several traditional beverage products favored by Indonesian people. The aim of this study is to determine the profile of ginger beverage products especially the sensory attributes, to obtain a clear definition for ginger beverage products as a prevention effort of traditional product claims by other countries. Sensory attributes profiling of ginger beverage products using RATA (Rate-All-That-Apply). Data analysis method that used to determine the attributes significancy is Friedman Test, whereas to know the differences in the sensory attributes towards panelists and sample using ANOVA model GLM. Response of sensory attributes which formed we re analyzed using Principal Component Analysis (PCA) to determine the factors that influence the distribution of responses. The results of research showed that each type of ginger beverage has different profile. Wedang jahe is a ginger beverage with high intensity for ginger taste, the color of steeping water tends to reddish, have a pungent sensation, warm sensation, afterfeeling of warm and pungent aftertaste. Bandrek is ginger beverage that have high intensity of the ginger taste and aroma, astringent, gritty sensation, pungent sensation, warm sensation, stinging, afterfeeling of warm, pungent aftertaste, sediment, and thickness. The color of bandrek steeping water is tend to brownish. Sekoteng is a ginger beverage that dominant on sweetness, "grinjil-grinjil" sensation (brittle-gel) , sweetness for the jelly and high clarity, but the chemestesis sensation tend to be low. The color of sekoteng steeping water is tend to yellow. Ronde is a ginger beverage with the highest intensity for sweet aroma, springiness for the jelly, jelly colour variety, the aroma of roasted peanuts, savory of the roasted peanut, and crispness of roasted peanuts, but the chemestesis sensation tend to be low. The color of ronde steeping water is tend to yellow. The parameters that distinguish between samples are the presence and intensity of the attributes of each sample. The distribution of the panelists response influenced by PC1 that representing 24.43%, PC2 15.74%, and PC3 8,17%, that correlation is less than 85%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/464/051508753 |
| Uncontrolled Keywords: | Atribut sensori, Minuman jahe, Panelis konsumen, RATA,-Sensory attribute, Ginger beverage, Consumer panelist, RATA |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 08 Jan 2016 09:59 |
| Last Modified: | 29 Nov 2021 03:06 |
| URI: | http://repository.ub.ac.id/id/eprint/150386 |
![[thumbnail of II_TINJAUAN_PUSTAKA.pdf]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text
II_TINJAUAN_PUSTAKA.pdf Restricted to Registered users only Download (1MB) |
|
Text
IV_HASIL_DAN_PEMBAHASAN.pdf Restricted to Registered users only Download (2MB) |
|
Text
III_METODE_PENELITIAN.pdf Restricted to Registered users only Download (1MB) |
|
Text
LEONIE-SKRIPSI.pdf Restricted to Registered users only Download (8MB) |
|
Text
ringkasan_dftar_isi_dll.pdf Restricted to Registered users only Download (1MB) |
|
Text
PERNYATAAN_KEASLIAN_SKRIPSI.pdf Restricted to Registered users only Download (1MB) |
|
Text
RIWAYAT_HIDUP.pdf Restricted to Registered users only Download (1MB) |
|
Text
cover_widya.pdf Restricted to Registered users only Download (2MB) |
|
Text
V_KESIMPULAN_DAN_SARAN.pdf Restricted to Registered users only Download (1MB) |
|
Text
I_PENDAHULUAN.pdf Restricted to Registered users only Download (1MB) |
Actions (login required)
 |
View Item |