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All Journal Jurnal Teknologi Dan Industri Pangan MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Telenursing (JOTING) Indonesian Journal of Applied Research (IJAR) International Journal of Social Service and Research Eduvest - Journal of Universal Studies Indonesian Journal of Food Technology
Hunaefi, Dase
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Neuroscience Nursing Public Health Social Sciences

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Sensory profile of five superior salak varieties in Indonesia: Profil sensori lima varietas salak unggul di Indonesia Siregar, Lerissa Aulia; Adawiyah, Dede Robiatul; Hunaefi, Dase
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i2.178-187

Abstract

Salak (Salacca zalacca) is a tropical fruit widely consumed in Indonesia. The fruit has scaly skin resembling snake scales, often referred to as snake fruit. This study aimed to describe consumer preferences through the sensory characterization of five superior salak varieties: Madu, Pondoh, Gading, Gula Pasir, and Sidempuan, using the Rate-All-That-Apply (RATA) sensory method and a hedonic rating test. The results showed that salak Madu was characterized by sweet, salak ID (typical salak aroma), juiciness, and mealy attributes. Salak Pondoh was described as sweet, fruity, floral/perfumy, and cohesive of mass. Salak Gula Pasir had sensory attributes such as crispness, firmness, chemical, and grittiness. Meanwhile, salak Gading and Sidempuan shared similar sensory profiles, including green, starchy, peel-like, fermented, sour, bitter, and astringent attributes. Salak Madu received the highest preference level, presumably due to its dominant sweet taste. Conversely, salak Sidempuan and Gading showed lower acceptance levels because of their high sourness and astringency intensities. Overall, varieties with sweet taste profiles, such as Madu, Pondoh, and Gula Pasir, aligned better with panelists' preferences than those with dominant sour and astringent characteristics, such as Gading and Sidempuan. These findings have important implications for product development and marketing strategies, particularly in selecting salak varieties that meet consumer preferences for fresh consumption and differentiation in processed products.
Product Development of High Carotenoids Chocolate Confectionery Based on Red Palm Olein Oleogel Amanda, Tria; Wulandari, Nur; Hunaefi, Dase
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 5 (2025): October 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i5.1893-1904

Abstract

Red palm oil (RPO)-based oleogel had potential as a substitute for cocoa butter substitute (CBS) in the manufacture of chocolate confectionery. This study aimed to obtain the optimum formula of chocolate confectionery with RPO-based oleogel and determine the physicochemical characteristics, sensory profile and hedonic rating, nutrition facts, and contribution to meet the vitamin A requirement. The methods used were: (1) manufacture and characterization of RPO-based oleogel, (2) optimization formulas of chocolate confectionery with RPO-based oleogel by D-optimal mixture design, and (3) characterization of chocolate confectionery with RPO-based oleogel. The result showed that RPO-based oleogel had a high carotenoid content of 545.87±3.39 mg/kg and slip melting point of 46.67‒47.83°C. The optimum formula was 17.780% CBS, 13.880% RPO-based oleogel, and 3.340% stearin which had a texture of 1861.49 gf and total carotenoids of 207.861 mg/kg. The sensory profile of chocolate confectionery with RPO-based oleogel based on the RATA method was yellow color; sweet, milk, fatty, and vanilla flavor; sweet, bitter, and fatty aftertaste; hard texture; melted, sandy, and sticky mouthfeel. The score of children panelists’ liking was 4.52 (liked extremely). One serving size of this product fulfilled 12% of the daily vitamin A requirement from the total requirement of 600 RE.
Sensory Analysis and Panelist Assessment on Paired of French Fries and Chili Sauce Puspitasari, Armina Meikyo; Nurtama, Budi; Hunaefi, Dase
Indonesian Journal of Applied Research (IJAR) Vol. 5 No. 2 (2024): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v5i2.458

Abstract

Food pairing was the process of combining food or food and beverages to produce sensory characteristics. The consumption of snacks with commercial chili sauce as a supplement was widespread among consumers. Research on food pairing of commercial chili sauce with French fries was limited. The research aimed to describe and understand the sensory profile of chili sauce with its accompanying foods and identify changes in sensory attribute intensity when chili sauce was paired based on consumer perception. The methods used were Quantitative Descriptive Analysis and Rate All That Apply. The main ingredients were four commercial chili sauces and three commercial French fries. The sensory characteristics of chili sauce and French fries pairs were evaluated using QDA with trained panelists and RATA with consumer panelists. The results from the QDA method showed dominant characteristics such as potato flavor, crunchy texture, oily mouthfeel, sweet taste, and sour taste. According to PCA and spider web in QDA, it can be observed that the sample pairs with the highest intensity were sample pairs 47 and 87. Based on the RATA test results, According to PCA and spider web in RATA, it can be observed that the sample pair with the highest intensity was sample pair 65.
Co-Authors Akbar, Dzifiar Yasykuri Amanda, Tria Andika Putra Pratama Anjani, Gemala Budi Nurtama Dede Robiatul Adawiyah Dias Indrasti Dwinawati, Elisabeth Fuhrmann, Philipp Nancy Dewi Yuliana Nur Wulandari Pamungkasany, Prinia Panuju, Sherly Pramesti, Yuli Puspitasari, Armina Meikyo Putri, Danica Rinaldi, Ahmad Sholehuddin, Zen Fauzan Siregar, Lerissa Aulia Smetanska, Iryna Sugiyono Sugiyono Tjahja Muhandri Utami, Mutiara Siska Putri Yusuf, Muhammad Shalahuddin Zeller, Yves Henri Marie