Maksum, Hisam Salasa and Wenny Bekti Sunarharum, STP, M.Food.St, PhD and Kiki Fibrianto,, STP, M.Phil, Ph.D (2022) Performansi Panelis Terlatih dalam Pengembangan Produk Sari Tebu di PT. PG. Rajawali 1 Krebet, Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian ini bertujuan untuk membentuk tim panelis terlatih pada PT. PG. Rajawali 1 Krebet, Malang. Setelah terbentuk, dilakukan evaluasi performansi panelis, dimana performansi panelis yang baik memiliki kemampuan konsistensi (repeatability), kesepakatan (agreement), membedakan (discriminativabillity) yang baik. Dalam pembentukannya digunakan metode quantitative descriptive analysis (QDA). Pelatihan dilakukan dengan 2 tahap, yaitu rekrutmen dan pelatihan panelis, dan evaluasi performansi panelis. Tahapan rekrutmen dan pelatihan panelis meliputi wawancara kepada setiap calon panelis, pengujian rasa dan aroma dasar, tahapan pelatihan meliputi pengujian ambang mutlak, pengembangan kosakata dan pengujian scaling referensi. Tahapan evaluasi performansi panelis dilakukan dengan pengujian scaling produk, dimana data hasil pengujian tersebut akan diolah dengan XLSTAT. Dari penelitian yang sudah dilakukan, telah terbentuk tim panelis terlatih pada PT. PG. Rajawali 1 Krebet, Malang yang kedepannya dapat kembali mengevaluasi organoleptik dari produk sari tebu maupun produk terbaru lainnya. Hasil dari performansi 8 panelis pada kemampuan diskriminasi panelis 003, 004, 005 dan 006 memiliki kemampuan yang baik. Pada panelis 001, 002, 007 dan 008 memiliki kemampuan membedakan yang kurang baik. Untuk kemampuan repeatability panelis 001, 003, 004, 005, 006 dan 008 memiliki konsistensi yang baik pada seluruh atribut produk sari tebu, sedangkan pada panelis 002 dan 007 memiliki konsistensi yang kurang baik. Untuk kemampuan agreement, hanya pada atribut aroma jagung rebus para panelis memiliki kesepakatan yang baik, namun pada atribut yang lain masih kurang baik. Hasil pengujian sensori menggunakan metode quantitative descriptive analysis dihasilkan produk sari tebu PT. PG. Rajawali memiliki rasa manis dan aroma jagung rebus yang kuat yang cukup kuat. Sari tebu segar memiliki rasa asam dan rasa manis yang tertinggal yang kuat. Sari tebu komersial memiliki karakter rasa manis dan aroma essen jelly yang cukup kuat.
English Abstract
This study aims to form a team of trained panelists at PT. PG. Rajawali 1 Krebet, Malang. After being formed, an evaluation of the performance of the panelists is carried out, where good panelist performance has good consistency (repeatability), agreement (agreement), distinguishing (discriminatory ability). In its formation, a quantitative descriptive analysis (QDA) method was used. The training was carried out in 2 stages, namely panelist recruitment and training, and panelist performance evaluation. Panelist recruitment and training stages include interviews with each prospective panelist, basic taste and aroma testing, training stages include absolute threshold testing, vocabulary development and reference scaling testing. The panelists performance evaluation stage is carried out by testing product scaling, where the data from the test results will be processed with XLSTAT. From the research that has been done, a team of trained panelists has been formed at PT. PG. Rajawali 1 Krebet, Malang which in the future can re-evaluate the organoleptic of sugarcane juice products and other newest products. The results of the performance of 8 panelists on the discrimination ability of panelists 003, 004, 005 and 006 had good abilities. The panelists 001, 002, 007 and 008 had poor discriminating abilities. For repeatability, panelists 001, 003, 004, 005, 006 and 008 had good consistency in all attributes of sugarcane juice products, while panelists 002 and 007 had poor consistency. For the ability to agree, only on the attribute of the aroma of corn on the cob the panelists had a good agreement, but the other attributes were still not good. The results of sensory testing using the quantitative descriptive analysis method resulted in PT. PG. Rajawali has a sweet taste and a strong aroma of corn on the cob which is quite strong. Fresh sugar cane juice has a strong lingering sour and sweet taste. Commercial sugar cane juice has a sweet taste character and a fairly strong jelly essence aroma.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100369 |
| Uncontrolled Keywords: | Panelis, QDA, Performansi panelis, Sari tebu,Panelists, QDA, Performance of panelists, Sugarcane juice |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 27 Jan 2023 07:17 |
| Last Modified: | 27 Jan 2023 07:17 |
| URI: | http://repository.ub.ac.id/id/eprint/197024 |
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Text (DALAM MASA EMBARGO)
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