Profil Sensoris Minuman Fermentasi Whey Keju Probiotik Variasi Rasa dengan Metode Analisa Deskriptif Kuantitatif

Evi Anggraini Nurlita Putri, Dr. Dwi Larasatie Nur Fibri, S. T. P., M. Sc; Prof. Dr. Ir. Tyas Utami, M. Sc.

2026 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Whey umumnya dikenal sebagai suatu limbah hasil pengolahan susu yang berpotensi sebagai minuman fermentasi probiotik dan memiliki profil sensoris yang dapat didapatkan dari adanya evaluasi sensori. Evaluasi sensoris pada penelitian ini bertujuan untuk mengetahui kemampuan panelis terlatih dalam QDA minuman susu fermentasi berbahan dasar whey keju, mengetahui atribut sensoris minuman fermentasi susu dari parameter aroma, tekstur, rasa, dan aftertaste dengan uji terbuka, mengetahui profil sensoris minuman susu fermentasi berbahan dasar whey keju dengan variasi rasa, dan mengetahui hasil analisa QDA dengan Spider Web dan PCA. Metode yang digunakan dalam penelitian ini yaitu metode kualitatif deskriptif atau QDA menggunakan panelis terlatih di mana panelis memberikan nilai terhadap intensitas atribut aroma, rasa, tekstur, dan aftertaste sampel uji yaitu minuman fermentasi whey variasi rasa pada borang skala tidak terstruktur. Tahapan QDA diawali dengan pendaftaran dan skrining panelis melalui formulir daring, seleksi panelis secara luring, pelatihan panelis, dan pelaksanaan QDA real sample. Hasil dari penelitian menunjukkan panelis terlatih dengan metode QDA mampu mengidentifikasi atribut sensoris utama minuman fermentasi whey, meliputi aroma, tekstur, rasa, dan aftertaste melalui uji terbuka. Variasi penambahan flavor terbukti memengaruhi profil sensoris, di mana sampel berperisa buah didominasi atribut fruity dan manis, sedangkan sampel original menonjolkan karakter asam dan fermented. Hasil Principal Component Analysis (PCA) mengonfirmasi pemisahan yang jelas antar sampel berdasarkan atribut dominan, menunjukkan bahwa pendekatan kombinasi ini efektif dalam memetakan profil sensoris produk secara komprehensif.

Whey is generally known as a waste product of milk processing that has the potential as a probiotic fermented drink and has a sensory profile that can be obtained from sensory evaluation. The sensory evaluation in this study aims to determine the ability of trained panelists in QDA of fermented milk drinks made from whey cheese, to determine the sensory attributes of fermented milk drinks from the parameters of aroma, texture, taste, and aftertaste with an open test, to determine the sensory profile of fermented milk drinks made from whey cheese with various flavors, and to determine the results of QDA analysis with Spider Web and PCA. The method used in this study is a descriptive qualitative method or QDA using trained panelists where the panelists give values ????to the intensity of the attributes of aroma, taste, texture, and aftertaste of test samples, namely fermented whey drinks with various flavors on an unstructured scale form. The QDA stage begins with the registration and screening of panelists through an online form, offline panelist selection, panelist training, and implementation of real sample QDA. The results of the study showed that trained panelists with the QDA method were able to identify the main sensory attributes of whey fermented drinks, including aroma, texture, taste, and aftertaste through an open test. Variations in flavor additions were shown to influence the sensory profile, with the fruit-flavored sample being dominated by fruity and sweet attributes, while the original sample featured sour and fermented characteristics. Principal Component Analysis (PCA) results confirmed a clear separation between the samples based on dominant attributes, indicating that this combination approach was effective in comprehensively mapping the product's sensory profile.

Kata Kunci : Fermentasi Whey, Panelis Terlatih, PCA, Profil Sensori, QDA, Uji Deskriptif