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Karakteristik sensoris krimer kental dari kacang hijau menggunakan metode uji segitiga dan hedonik

Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian

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Title Karakteristik sensoris krimer kental dari kacang hijau menggunakan metode uji segitiga dan hedonik
 
Creator Rahmadewi, Yunda Maymanah
Pangastuti, Palupi Melati
 
Subject creamer
triangle test
vegan
 
Description Background:
The shift of the vegan concept into a new lifestyle trend for urban communities has led to the development of plant-based foods into several processed products. Mung beans with complex nutritional content have the potential development into a sweetened condensed creamer which can be developed as a complement to bakery pastry products.
Research purposes:
Developed sweetened condensed creamer made from mung bean as an alternative to milk pie topping, evaluate the difference between sweetened condensed mung bean creamer and sweetened condensed milk, and evaluate preferences of sweetened condensed mung beans creamer.
Method:
Sweetened condensed mung beans creamer was made from peeled mung beans with different amount of sugar as much as 35%, 40%, and 45%. Evaluation of sweetened condensed mung beans creamer using the triangle test method and a preference test with the hedonic test method. The results were then tested binomially with a probability of 1% for the difference test and statistically with a probability of 5% for the preference test.
Results and Discussion:
The binomial test on the triangle test showed that the sweetened condensed mung beans creamer had different sensory attributes from the sweetened condensed milk. The sugar concentration which increased from 35% to 45% did not make any differences and increases the preference of the panelists on the sensory attributes of viscosity, color, taste, aroma, and overall preference for sweetened condensed mung beans creamer.
Conclusion:
Sweetened condensed mung beans creamer had difference sensory attributes of thickness, color, sweetness level, and aroma compared to sweetened condensed milk. The difference percentages of sugar did not give a significant difference to the panelists' preferences on the organoleptics attributes of thickness, color, taste, aroma, and total preference for sweetened condensed mung beans creamer.
 
Publisher Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan
 
Date 2022-03-31
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Identifier https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2856
10.35891/tp.v13i1.2856
 
Source 2597-436X
2087-9679
10.35891/tp.v13i1
 
Language en
 
Rights Copyright (c) 2022 Yunda Maymanah Rahmadewi, Palupi Melati Pangastuti
https://creativecommons.org/licenses/by/4.0