STUDI TINGKAT PREFERENSI PANELIS TERHADAP KARAKTERISTIK SENSORI SELAI KOLANG KALING (Arenga Pinnata Fruits)

PANELISTS PREFERENCES LEVEL STUDY FOR SENSORY CHARACTERISTICS OF KOLANG KALING (Arenga Pinnata Fruits) JAM

  • Desnita Desnita Jurusan Fisika, FMIPA, Universitas Negeri Padang
  • Eka Yusmaita Jurusan Fisika, FMIPA, Universitas Negeri Padang
  • Iswendi Iswendi Jurusan Kimia, FMIPA, Universitas Negeri Padang
  • Iryani Iryani Jurusan Kimia, FMIPA, Universitas Negeri Padang

Abstract

Selai buah kolang kaling (Arenga Pinnata fruits jam) berperilaku sebagai fluida pseudoplastik yang memiliki tegangan permukaan bersifat koloid. Viskositas selai ini meningkat dengan diberikan perlakuan penambahan konsentrasi gula dan tingkat keasaman. Penerimaan keseluruhan panelis tertinggi untuk selai yang dibuat dengan gula 40%, jeruk nipis 0,2% dan garam 0,2% dari berat bubur kolang kaling yang dilumatkan. Uji kesukaan ragam selai buah kolang kaling dilakukan kepada 20 panelis tidak terlatih. Studi tingkat preferensi panelis untuk karakteristik sensorik dianalisis dengan model Rasch menggunakan aplikasi facets. Selai yang paling disukai dari karakteristik sensori aroma, warna, rasa, dan tingkat kemanisan adalah selai Nagaling (Naga kolang kaling). Sedangkan dari segi tekstur selai yang paling disukai adalah selai Nasling (Nenas Kolang Kaling). Hasil penelitian menunjukkan bahwa exact agreement diperoleh sebesar 58,5%, nilai ini mendekati hasil analisis expected agreements yang diperoleh hasil sebesar 59,3%. Artinya analisis menunjukkan kesesuaian (fit) antara model dengan estimasinya.


Kata kunci: preferensi panelis, selai, kolang kaling, karakteristik sensori, koloid


ABSTRACT


Arenga Pinnata Fruits jam behaved as pseudoplastic fluid exhibiting yield stress. Viscosity of this jam increased with sugar concentration and acidity. The overall acceptability was rated highest for the jam prepared with 40% sugar, 0,2 % lime drops and 0,2 % salts. The preference test for the diversification of Arenga Pinnata fruits jam was conducted on 20 untrained panelists. Panelists’ preferences level study for sensory characteristics was analyzed by Rasch model using the facets application.  The most preferred jam from the sensory characteristics of smell, color, taste, level of sweetness is Nagaling jam. In other hands the terms of texture the most preferred jam is Nasling jam.  The results show that exact agreements obtained are 58.5%, this value is close to the analysis of the expected agreements which obtained the results of 59,3%. It is means the analysis shows fit with estimated model.


Keywords: panelists preference, jam, arenga pinnata fruits, sensory characrteristic, koloid

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References

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Published
2021-12-30
How to Cite
DESNITA, Desnita et al. STUDI TINGKAT PREFERENSI PANELIS TERHADAP KARAKTERISTIK SENSORI SELAI KOLANG KALING (Arenga Pinnata Fruits). LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat, [S.l.], v. 5, n. 2, p. 75-81, dec. 2021. ISSN 2655-951X. Available at: <http://logista.fateta.unand.ac.id/index.php/logista/article/view/850>. Date accessed: 17 may 2022. doi: https://doi.org/10.25077/logista.5.2.75-81.2021.
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Articles