Consumers' Perception, Acceptance and Emotional Responses on Gluten Free Plant-Based Nugget, Sausage and Scallop

RANIA ALAUDDINA, Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. ; Asst. Prof. Amporn Sae-Eaw, Ph.D

2022 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Permintaan global untuk produk protein nabati meningkat. Produk protein nabati yang tersedia secara komersial umumnya mengandung gluten dan TVP. Penelitian ini membuat nugget, sosis, dan kerang berbahan nabati bebas gluten dari protein kacang polong, nangka muda, dan jamur tiram. Penelitian ini bertujuan untuk mengetahui penerimaan sensori, respon emosional, karakteristik, dan persamaan atribut nugget nabati, sosis, dan kerang. Analisis sensorik melibatkan 30 panelis tidak terlatih. Evaluasi sensorik terdiri dari keseluruhan kesukaan dan respon emosional pada dua kondisi, penerimaan produk, keinginan pembelian, metode Just-About-Right (JAR) dan rating persamaan atribut. Semua produk dibandingkan dengan produk komersialnya. Analisis sifat fisik juga dilakukan. Analisis statistik dilakukan dengan menggunakan Paired sample T-Test, PCA, dan Penalty Analysis. Studi ini mengungkapkan kesukaan yang diharapkan dan dirasakan secara keseluruhan berbeda secara signifikan pada nugget, sosis, sosis komersial, dan kerang. Respons emosional berbeda pada scallop. Pada uji penerimaan, perbedaan nyata terdapat pada atribut kenampakan, aroma, tekstur, dan kelezatan pada nugget, aroma dan tekstur pada sosis dan semua atribut pada scallop. Pada uji JAR, atribut yang dinilai Just About Right adalah umami dan rasa asin pada nugget dan umami pada sosis. Semua produk buatan laboratorium dinilai berbeda dari produk komersialnya. Perbedaan yang signifikan pada atribut tekstur ditemukan pada sosis dan scallop. Pada analisis warna, terdapat perbedaan yang nyata pada nugget (b), sosis (L), dan scallop (b). Hasil penelitian mengarah pada pengoptimalan produk lebih lanjut.

The global demand for plant-based proteins products is rising. Commercially available plant-based protein products mainly contain gluten and TVP. This research makes gluten-free plant-based nuggets, sausage, and scallops from pea protein, young jackfruit, and oyster mushrooms. This research aims to know the sensory acceptance, emotional responses, attributes, characteristics, and similarities of plant-based nuggets, sausage, and scallops. Sensory analysis involved 30 untrained panelists. The sensory evaluations consist of overall liking and emotional responses on expected and perceived conditions, acceptance test, purchase intentions, Just-About-Right Method (JAR), and similarity test. All of the lab-made products were compared to its commercial. Physical properties analyses were also carried out. Statistical analysis was carried out using Paired sample T-Test, Principal components Analysis, and Penalty Analysis. The study revealed expected and perceived overall liking differ significantly on the lab-made nugget, lab-made sausage, commercial sausage, and scallop. Emotional responses differ in lab-made scallop. In acceptance test, the significant difference is found in appearance, aroma, texture, and pleasantness attributes on nugget, aroma and texture on sausage and all attributes in scallop. In JAR Test, the attributes rated as Just About Right were umami and saltiness in nugget and umami in sausage. All lab-made products were rated as different from their commercial products. Significant difference in textural attributes was found in the sausage and scallop. In colour analysis, a significant difference was found in nugget (b), sausage (L), and scallop (b). This outcome leads to further product optimization.

Kata Kunci : Plant-based, nugget, sausage, scallop, lab-made, commercial, overall liking, acceptances, emotional responses, JAR, attributes, similarity