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All Journal Jurnal Sains dan Teknologi Pangan Food ScienTech Journal
Dwijatmoko, Muhammad Isa
Departement Of Food Technology, Politeknik Pertanian Negeri Payakumbuh, Payakumbuh, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology

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ANALISA ATRIBUT SENSORI COKELAT SUSU KACANG METE DENGAN METODE FREE CHOICE PROFILING [Analysis Of Sensory Attributes Of Milk Chocolate Filling Cashews With Free Choice Profiling Method] Muhammad Isa Dwijatmoko
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i3.30050

Abstract

            Chocolate is a processed food product consisting of cocoa mass, sugar, cocoa butter, and added other flavors, such as cashew. Free choice profiling is a sensory analysis method using consumers as analysts. A total of 31 consumer panelists tasted 3 types of milk chocolate with cashews using this method and assessed the intensity of the 5 attributes and types, such as sweetness, aftertaste (nutty), hardness, mouthfeel (smooth), and color. Data analysis used One Way ANOVA and continued with Duncan's test and Tukey's test to determine there were significant differences between treatments with a 95% confidence interval and continued with Principle Component Analysis. The results of the analysis show that 3 milk chocolate products with cashew show a strong correlation between color and hardness attributes. DC products have a strong correlation with sweetness, VHC products have a strong correlation with hardness in slightly hard and color in dark brown, and SQC products have a strong correlation with aftertaste (nutty). The mouthfeel (smooth) attribute does not correlate with chocolate products because it is the farthest between each chocolate product.Keywords: milk chocolate, sensory, PCACokelat merupakan produk pangan olahan yang terdiri dari kakao massa, gula, lemak kakao, dan ditambah citarasa lainnya, seperti kacang mete. Free choice profiling merupakan salah satu metode analisa sensori dengan menggunakan konsumen sebagai analis. Sebanyak 31 panelis konsumen mencicipi 3 jenis cokelat susu dengan kacang mete dengan metode tersebut dan menilai intensitas 5 atribut dan jenisnya yaitu, rasa manis (sweetness), aftertaste (nutty), kekerasan (hardness), mouthfeel (smooth), warna (colour). Analisa data menggunakan One Way ANOVA dan dilanjutkan dengan uji Duncan serta uji Tukey untuk mengetahui adanya beda nyata antar perlakukan dengan selang kepercayaan 95% dan dilanjutkan analisis dengan Principle Component Analysis. Hasil analisa menujukkan 3 produk cokelat susu dengan kacang mete menunjukkan korelasi yang kuat antara atribut sensori warna (colour) dengan kekerasan (hardness). Produk DC berkorelasi kuat dengan rasa manis (sweetness), produk VHC berkorelasi kuat dengan kekerasan (hardnees) di agak keras dan warna (colour) di coklat tua, dan produk SQC berkorelasi kuat dengan aftertaste (nutty). Atribut mouthfeel (smooth) tidak berkorelasi dengan produk cokelat karena berada paling jauh antar setiap produk cokelat.Kata kunci: cokelat susu, sensori, PCA
The Effects of Different Roasting Degrees on Antioxidant of Coffee From West Sumatra Dwijatmoko, Muhammad Isa; Fadri, R. A.; Syahrul, S.; Harni, M.; Muchrida, Y.
Food ScienTech Journal Vol 6, No 2 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i2.25143

Abstract

Coffee has several benefits for human health because it contains bioactive components and one of which is polyphenol components. Regional differences in coffee cultivation and roasting processes influence the polyphenol content. The aim of this research  was to explain the effect of roasting temperature and the area of region of coffee. Coffee beans were obtained from three regions, which are Solok, Situjuh and Pasaman, West Sumatra. Coffee beans were roasted with three temperatures, 191-200oC (light), 201-210oC (medium), and 211-220oC (dark) for ±20 min, and other factors were considered as constant. Next, the coffee beans were analyzed for air content, color, flavonoids, total phenols and antioxidant activity. Results of the research analysis used SPSS. The results of the research showed that during the roasting process, coffee beans experienced a decrease in the attributes of color, water content, total phenols, total flavonoids and antioxidant activity. Overall, coffee beans at the light roast level had high attribute values of color, water content, total phenols, total flavonoids and antioxidant activity, whereas the highest in Solok coffee bean samples were antioxidant activity 27.45 ± 13.37 % and flavonoids 6.93 ± 0.33 mgEQ/g, the highest in Situjuh were total phenols 85.57 ± 3.84 mg GAE/ g and water content 3.17 ± 0.21 %, and the highest in Pasaman was color 24.49 ± 1.32 (L). Meanwhile, coffee beans at the dark roasting level had low attribute values of color, water content, total phenols, total flavonoids and antioxidant activity, whereas the lowest in Solok coffee bean samples were water content 1.44 ± 0.48 % and color 16.08 ± 0.19 (L), the lowest in Situjuh were antioxidant activity 14.82 ± 1.15 % and total flavonoids 4.47 ± 0.36 mgEQ/g, and the lowest in Pasaman was total phenol 50.35 ± 4.63 mg GAE/ g.
Co-Authors Fadri, R. A. Harni, M. Muchrida, Y. Syahrul, S.