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All Journal Jurnal Teknologi Dan Industri Pangan MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Teknologi & Industri Hasil Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Telenursing (JOTING) 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 Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance 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.
Co-Authors Akbar, Dzifiar Yasykuri Andika Putra Pratama Anjani, Gemala Dede Robiatul Adawiyah Dias Indrasti Dwinawati, Elisabeth Fuhrmann, Philipp Nancy Dewi Yuliana Pamungkasany, Prinia Panuju, Sherly Pramesti, Yuli 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