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Nurfaziah, Latifah Rahman
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Journal : Amerta Nutrition

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Identifikasi Profil Sensori Ideal Minuman Fermentasi Kulit Buah Nanas (Ananas comosus L.): Ideal Sensory Profile Identification of Fermented Drinks Based on Pineapple Peel (Ananas comosus L.) Pratiwi, Caca; Saufani, Iza Ayu; Nurfaziah, Latifah Rahman
Amerta Nutrition Vol. 8 No. 3SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 4th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3SP.2024.344-352

Abstract

Background: The inedible parts of pineapple account for 40% of its weight, including the peel, which can be utilized through fermentation into a beverage known as tepache. This probiotic drink holds significant potential for industrial development in Indonesia. However, there is limited information regarding the sensory profiles and consumer preferences specific to the Indonesian market. Objectives: This study aimed to analyze the ideal sensory profile of fermented beverages made from pineapple peel. Methods: This experimental study consisted of three stages: product formulation, sensory evaluation using the ideal profile method, and sensory evaluation using Quantitative Descriptive Analysis (QDA). A completely randomized design (CRD) with a single-factor approach was used, involving three treatments: sample A (500 g pineapple peel and 500 g palm sugar), sample B (500 g pineapple peel and 600 g palm sugar), and sample C (500 g pineapple peel and 700 g palm sugar). Each treatment was replicated twice. Data on sensory profiles were processed using Microsoft Excel. Results: The sensory profile of product code A most closely resembled the ideal profile, particularly with the peely attribute. The attributes requiring a decrease in intensity for product code A were rich, citric, bitter, astringent, and acidic. Conversely, the attributes needing an increase were light, sparkle, sweet, and fresh Conclusions: Consumer perceptions indicate that the product with sensory characteristics closest to the ideal profile is product code A.
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.
Co-Authors Iza Ayu Saufani Pratiwi, Caca