EVALUASI SENSORIS DAN KESUKAAN KONSUMEN TERHADAP PRODUK SUSU BUBUK full cream

Riniyati, Lanjar , Ir. Indratintngsih, SU.

1995 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Pen e l itia n ini bertuj u a n u n t uk meng e t a hui kem a m p u an k o n s u men d alam m e n dete k si ci t a ra s a d a n k e s u k a an te r h adap s u su b u b uk full cream yang b eredar d i pasaran m e l alui uj i sen s ori s . Pa n eli s ter l a tih d igo l o ngka n menj a d i t iga ke l o mpok yaitu ke l o mpok s i swa S e kola h Das a r (S D) • Pe d esaa n ( D ), sis w a SD Pe r k otaa n < P ) dan k e l omp o k M ahas i s wa ( M ). U ji ‘ s e nso r is dil a k uka n te r h ada p r a s a pahit, man i s, asin, a sai, d a n b a u . D a t a yan g dip e rol e h dia n al i sis de n g an ch isq u a re d a n ran c a n g a n aca k l e n g k a p pol a sear a h . Hasi l m e n u njukk a n b ahwa p ada u ji se n so r is inte n sita s keteng i k a n , d an ba u kar a t pa d a kel o m pok p anel i s D , int e n sita s ke m a n i s an p a d a k e l ompo k pan e l is P , i n t ensi t a s kea s i n a n d a n keten g i k a n pa d a tot a l p anel i s, s anga t t e rgan t u ng pad a pe n g e lomp o k an mer k pro d u k (P < 0,01), sed a n gkan p a da uj i k e s u kaan t i dak ada ke t e r g antun g a n an t a ra tingkat kesuk a a n d eng a n peng e l o m pokan m e rk p r odu k . Ev a l uasi sen s ori s me n u n jukka n bahw a tid a k dit e m u kan p e r b edaan ny a ta anta r a k e ti ga k e lom p o k p anel i s d a l am m e n e ntukan t ingka t i n t ens i t as r a sa (P < 0, 01 ), dan d idap a t kan b a h wa sem u a p a ne l i s m e m i l ih sk a la 0 dan 1 u nt u k s emu a var i a bel y a ng mer u p a k a n i ndikas i susu m a s i h b a ik. E v a lua s i k e s u k aan men g h a silkan da t a b a hwa leb i h d ari 75% pa n e lis m e n empa t k a n kesu k a a n p ada ti n g k a t sedik i t s uka s amp a i a g a k suk a. A n ali s i s pH , d e r a jat k e asaman, indek s s o lu b ili t as, dan inde k s ke a s a m a n l e m a k b erturu t -tu r u t a dala h: W 0 1(6, 4 2; 0, 12; 91, 89; 0, 48), W 0 2(6, 44; 0, 1 3; 87,4 1; 0, 89), W 03(6,48 ; 0 .1 3; 94, 7 3; 0,9 5), W 0 4(6 , 50 ; 0,09; 88, 13; 1 , 20). K esim p u lan yang d i dapa t a d a lah s u s u bub u k full cream y a n g di g u naka n dal a m p enelit i a n ini memi l i k i kual i t as ya n g m a sih baik d a n ting k a t kesuk a a n k o nsumen ter h a dap s usu bu b u k full cream m a sih r e n dah . Ka t a kun e i: Sus u B u buk, full cream , S ens o ri s, K esuk a a n , K o n s u men, Ev a l uasi .

This study was conducted to know the ability of consumers in detecting the flavour and preference of full cream milk powder which was commercially available in the market using sensorial test . Trained panels consisted of village elementary school children (D); town elementary school children (P); and university students (M). Sensorial tests done were tastes of bitter , sweet , salty , acid and odor. Data collected were designed by Chi-square and Completely Randomised Design . The result indicated that sensorial test of rancidity and oxidation intensity of D , the sweetness intensity of P , salty and rancidity of all panels, were depended on the type of full cream milk powder (P < .01), whereas no dependency on preferential scale. There were no difference (P < .01) between sensorial test and the type of full cream milk powder and most panels chosed scale of 0 and 1 scales indicated milk was still in good quality. Preferential evaluation showed more than 75% of panels chosed scale 1 (some like) and scale 2 (rather like). The pH , acidity , solubility index , and lipid acidity index were (6 ,42; 0, 12; 91,89; 0,48) for W 01 , (6 ,44; 0,13; 87,41 ; 0 ,89)for W 03, (6,48; 0,13; 94,73; 0,95) for W 03, and (6,50; 0,09; 88, 13; 1, 20) for W04, respectively. It was concluded that full cream milk powders used in this study were still in good quality and preferential evaluation of consumers to full cream milk powder was low . Key Words: Milk Powder, Full Cream , Sensory , Preference, Consumer , Evaluation

Kata Kunci : Susu Bubuk, full cream, Sensoris, Kesukaan, Konsumen, Evaluasi