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All Journal Jurnal Gizi dan Pangan Soedirman (JGPS) Amerta Nutrition Pontianak Nutrition Journal (PNJ) JOURNAL HEALTH AND NUTRITIONS Jurnal Dunia Gizi Serambi Journal of Agricultural Technology Jurnal Al Ulum: LPPM Universitas Al Washliyah Medan Jurnal Ilmu Gizi dan Dietetik Jurnal Medika: Medika
Pratiwi, Caca
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Korelasi Atribut Sensori dan Emotional Sensory Mapping Produk Minuman Fermentasi Kulit Buah Nanas (Ananas comosus L.): Correlation between Sensory Attributes and Emotional Sensory Mapping in Fermented Pineapple (Ananas comosus L.) Peels Beverage Pratiwi, Caca; Saufani, Iza Ayu; Nurfaziah, Latifah Rahman
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.242-250

Abstract

Background: The commercial development of tepache beverages requires systematic mapping of sensory attributes, such as the Check-All-That-Apply (CATA) method, to ensure alignment with consumer perceptions. However, integration of emotional responses during sensory evaluation remains relatively underexplored. Emotional profiling offers complementary insights alongside conventional sensory acceptance data, offering a more holistic understanding of consumer responses to the product. Objectives: This study aimed to identify the sensory profile of tepache beverages using the CATA method and to determine emotional profiling through the Emotional Sensory Mapping (ESM). Methods: This study was conducted in two stages: Sample preparation and sensory testing. The materials used included three formulations of tepache beverage (A, B, C), mineral water, and crackers. The tools utilized were stationery, questionnaires, cups, and the XLSTAT 2020 software. Results: Correspondence Analysis showed that product A is closely correlated with acidity, product code B with citrate, and product code C with sparkle. Emotional profiling in Cochran’s Q test revealed significant difference at 5% level, with relaxing, energy, plain, and satisfied influencing consumer perceptions. Conclusions The correlation between the mouthfeel sensory attributes and preference for the tepache beverage samples was found in sweetness and richness, while the sensory attributes at swallow were lightness and richness. Emotional profile mapping indicates that consumers prefer relaxing emotional response observed in product C.
IDENTIFIKASI KARAKTERISTIK SENSORI DAN FISIKOKIMIA KEFIR AIR KELAPA TUA (Cocos nucifera L.) Sagala, Anggun Sri Mulyani; Pratiwi, Caca; Emilia, Esi; Rosmiati, Risti; Firmansyah, Hardi
Jurnal Al Ulum LPPM Universitas Al Washliyah Medan Vol. 14 No. 1 (2026): Jurnal Al Ulum: LPPM Universitas Al Washliyah Medan
Publisher : UNIVERSITAS AL WASHLIYAH (UNIVA) MEDAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47662/alulum.v14i1.1193

Abstract

Kefir is a probiotic drink that can be produced from dairy and non-dairy ingredients. Old coconut water (Cocos nucifera L.), which is often discarded as waste, can be used as a raw material for kefir production because it still has potential nutritional value for fermentation media. This study aims to identify the sensory and physicochemical characteristics of kefir made from old coconut water. This study used a completely randomized design (CRD) with starter concentration treatments consisting of two levels, namely 5% and 10% starter concentration, each conducted with two replicates. The parameters observed were sensory parameters, including color, aroma, taste, viscosity, and soda sensation, while physicochemical parameters included pH, viscosity, total dissolved solids, alcohol, protein, fat, ash, total sugar, and carbohydrates. Sensory evaluation showed that kefir made from old coconut water with a starter concentration of 5% had a higher acceptance level among panelists. Furthermore, the physicochemical characteristics of aged coconut water kefir at starter concentrations of 5% and 10% showed a pH ranging from 4.13 to 4.47, viscosity of 38.6 to 39.0 mP.s, total dissolved solids of 9.3 to 9.8°Brix, alcohol content of 4.16 to 4.95%, protein content of 0.35-0.38%, fat content of 0.58-2.17%, ash content of 0.19-0.27%, total sugar content of 4.15%-5.27%, and carbohydrate content of 3.74-4.74%. This study provides an overview of the sensory and physicochemical characteristics of kefir made from aged coconut water as a non-dairy fermentation medium.
IDENTIFIKASI KARAKTERISTIK FISIKOKIMIA YOGHURT NABATI DENGAN PENAMBAHAN PUREE BUAH NIPAH (Nypa fruticans) Abdullah, Zuhair; Pratiwi, Caca; Emilia, Esi; Rosmiati, Risti; Rukmana, Erni
Jurnal Al Ulum LPPM Universitas Al Washliyah Medan Vol. 14 No. 1 (2026): Jurnal Al Ulum: LPPM Universitas Al Washliyah Medan
Publisher : UNIVERSITAS AL WASHLIYAH (UNIVA) MEDAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47662/alulum.v14i1.1197

Abstract

Plant-based yogurt made from coconut milk has potential as an alternative to dairy yogurt for individuals with lactose intolerance while promoting the utilization of local food resources. This study aimed to evaluate the physicochemical, microbiological, and antioxidant characteristics of coconut milk yogurt supplemented with nipa palm fruit (Nypa fruticans) puree. An experimental study was conducted using a Completely Randomized Design with three puree concentrations (20%, 25%, and 30%). Parameters analyzed included fat content, non-fat solids, protein, ash content, pH, titratable acidity, viscosity, Total Plate Count (TPC), and antioxidant activity using the DPPH method. Data were analyzed using one-way ANOVA followed by Duncan’s New Multiple Range Test at a 5% significance level. The addition of nipa palm fruit puree did not significantly affect fat, non-fat solids, protein, ash, pH, or acidity, but significantly influenced viscosity, TPC, and antioxidant activity. Increasing puree concentration tended to enhance viscosity and antioxidant activity; however, TPC values did not meet the national yogurt standard. Coconut milk yogurt enriched with nipa palm fruit puree shows potential as a functional food product based on local ingredients.
Co-Authors Abdullah, Zuhair Ai Nurhayati Akbar, Salsabila Amelia, Intan Sefira Anna Waris Nainggolan Damanik, Kanaya Emilia, Esi Erli Mutiara Erni Rukmana Firmansyah, Hardi Fransiari, Muhammad Edwin ginting, laurena Harefa, Yashinta Niat Haryana, Nila Reswari Iza Ayu Saufani Izmi Arisa Putri Lubis Juliarti, Juliarti Kanaya Yori Damanik Melayoga, Luqiyana Nurfaziah, Latifah Rahman Pasaribu, Karl Fritzs Permatasari, Tyas Purba, Edy Marjuang Risti Rosmiati Sagala, Anggun Sri Mulyani Sandy, Yatty SAUT PURBA Solin, Savadilla Yatty Destani Sandy Zega, Mercy Kharistin