Studi Komparasi Efektivitas Palate Cleanser untuk Evaluasi Sensori Produk Susu Pasteurisasi dan Turunannya

Wulandari, Eka Shinta (2016) Studi Komparasi Efektivitas Palate Cleanser untuk Evaluasi Sensori Produk Susu Pasteurisasi dan Turunannya. Sarjana thesis, Universitas Brawijaya.

Abstract

Susu Merupakan Bahan Pangan Yang Sangat Penting Karena Didalamnya Terkandung Nutrisi Yang Sangat Tinggi Yang Terdiri Dari Protein, Lemak, Vitamin, Dan Mineral Yang Sangat Diperlukan Oleh Tubuh. Berdasarkan Kandungan Lemak Yang Terdapat Pada Susu, Produk Susu Ini Dapat Dibedakan Menjadi Beberapa Jenis Yaitu Susu Murni (Whole Milk), Susu Kurang Lemak (Reduced Fat Milk), Susu Rendah Lemak (Low Fat Milk), Susu Bebas Lemak (Free Fat Milk) Atau Susu Skim (Skim Milk), Susu Tinggi Lemak (Full Cream Milk) Dan Krim Susu (Cream). Kebanyakan Makanan Yang Kita Makan Meninggalkan Residu Pada Mulut. Kebanyakan Orang Tidak Menyadari Adanya Residu Pada Mulut Ini, Sehingga Saat Memakan Makanan Selanjutnya Sering Merasakan Rasa Pada Makanan Tersebut Kurang Kuat. Residu Ini Membuat Indera Perasa Lemah Dalam Merasakan Makanan Selanjutnya. Palate Cleanser Merupakan Komponen Penting Yang Digunakan Pada Evaluasi Sensori. Karena Palate Cleanser Memiliki Kemampuan Untuk Menetralkan Mulut Sebelum Dan Diantara Sampel Yang Digunakan. Pada Penelitian Digunakan 3 Jenis Sampel Dan 4 Jenis Palate Cleanser, Yaitu Susu Skim, Susu Full Cream, Dan Krim Serta Untuk Palate Cleanser Adalah Soda, Teh, Mentimun, Dan Air. Atribut Sensori Yang Digunakan Dalam Kuisiner Untuk Penelitian Sebanyak 23 Atribut. Dari Hasil Penelitian Ini Diperoleh Pada Sampel Susu Skim Untuk Atribut Aroma Apek Palate Cleanser Mentimun Lebih Efektif Untuk Digunakan. Sedangkan Pada Sampel Susu Full Cream Untuk Atribut Rasa Susu Palate Cleanser Mentimun Lebih Efektif Digunakan, Pada Atribut Aroma Susu Juga Palate Cleanser Mentimun Lebih Efektif Digunakan, Dan Untuk Atribut Tekstur Berlemak Palate Cleanser Soda Adalah Yang Paling Efektif. Dan Untuk Sampel Krim Atribut Lengket Di Langit-Langit Mulut & Gigi Dan Lengket Di Langit-Langit Mulut Palate Cleanser Soda Adalah Yang Paling Efektif Untuk Digunakan

English Abstract

Milk is a food that is very important because it contains very high nutrients, it consists of protein, fat, vitamins, and minerals that are needed by the body. Based on the content of the fat contained in milk, milk products can be divided into several types of whole milk (whole milk), less milk fat (reduced fat milk), low-fat milk (low fat milk), fat-free milk (free fat milk) or skim milk (skim milk), high fat milk (full cream milk) and milk cream (cream). Most of the food we eat leaves residue in the mouth. Most people are not aware of the residue in the mouth, so when we are eating the next meal, we often feel a taste in these foods weaken. This residue makes our sense of taste is weak in the next food that we are consuming. Palate cleanser is an important component that used in sensory evaluation. Because palate cleanser has the ability to neutralize the mouth before and between samples used. In this study used 3 types of samples and 4 types of palate cleanser, namely skimmed milk, full cream milk, and cream, and for the palate cleanser used soda, tea, cucumber, and water. Sensory attributes used in quisioner to research as much as 23 attributes. From these results obtained on samples of skim milk for the musty scent attribute, cucumber was palate cleanser more effective to use. While the full cream milk samples for milk taste attributes, cucumber was palate cleanser more effectively used, for milk flavour attributes cucumber was palate cleanser more effectively too, and for fatty texture attribute soda was the most effective palate cleanser. And for the sample of cream for sticky on palate and teeth attribute and sticky on the palate attribute palate cleanser soda is the most effective to use

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2016/13/051602891
Uncontrolled Keywords:	evaluasi sensori, krim, palate cleanser, susu skim, susu full cream,-cream, full cream milk, palate cleanser, sensory evaluation, skim milk
Subjects:	300 Social sciences > 338 Production > 338.1 Agriculture
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Budi Wahyono Wahyono
Date Deposited:	11 Apr 2016 10:57
Last Modified:	01 Dec 2021 04:16
URI:	http://repository.ub.ac.id/id/eprint/150659

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