Perbandingan profil sensori flavor dari mangga golek, mangga madu, dan mangga manalagi = Profile sensory flavor comparison of mangga golek, mangga madu, and mangga manalagi

Gisela, Chyntia Joe (2018) Perbandingan profil sensori flavor dari mangga golek, mangga madu, dan mangga manalagi = Profile sensory flavor comparison of mangga golek, mangga madu, and mangga manalagi. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Tiga kultivar mangga khas Jawa Timur, yaitu Golek, Madu dan Manalagi, mempunyai karakteristik sensori yang berbeda. Karakteristik sensori pada tiga mangga tersebut dibandingkan dengan Quantitative Descriptive Analysis. Kesukaan dari mangga-mangga tersebut juga diuji dan dibandingkan dengan data QDA dan parameter fisiko-kimia (gula total, gula pereduksi, asam tertitrasi total, dan warna). Rasa (manis, pahit, asam, sepat) dan aroma (ripe, cooked, juicy, fruity, floral, honey, starchy dan pineapple) adalah parameter yang digunakan oleh 27 panelis yang terlatih selama QDA. Mangga segar dengan tingkat kematangan 80% digunakan untuk QDA dan hedonik, sedangkan mangga hasil freeze-dry digunakan untuk analisa fisikokimia. Ditemukan perbedaan signifikan pada karakteristik sensori tiap mangga. Berdasarkan rasa, Golek memiliki tingkat kemanisan dan keasaman sedang, Madu dengan kemanisan dan keasaman tinggi dan Manalagi dengan kemanisan tinggi dan keasaman rendah. Berdasarkan aroma, Golek didominasi aroma ripe, Madu didominasi juicy dan pineapple, sedangkan Manalagi didominasi cooked, honey dan starchy.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Gisela, Chyntia JoeNIM00000007387JOECHYNTIA@YAHOO.CO.ID
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorWijaya, C. HannyNIDN0022046010UNSPECIFIED
Thesis advisorNatania, NataniaNIDN0313098401UNSPECIFIED
Uncontrolled Keywords: Mango; Quantitative Descriptive Analysis; Taste; Aroma; Sugar; Acid; Mangga; rasa; aroma; gula; asam
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mr Samuel Noya
Date Deposited: 20 Oct 2020 07:36
Last Modified: 20 Oct 2020 07:36
URI: http://repository.uph.edu/id/eprint/11544

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