An observational study of recognition threshold, preference towards sweet taste and daily sugar intake of office workers in Jakarta

Setiawan, Adeline (2015) An observational study of recognition threshold, preference towards sweet taste and daily sugar intake of office workers in Jakarta. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Sweetness plays a role in human nutrition to adjust people's feeding behavior towards food with high energy such as consumption of sugar. Furthermore, recognition threshold and preference towards sweet taste may affect daily intake of sugar. Therefore, this observational study was aimed to assess the daily sugar intake of office workers in Jakarta, also especially to observe and analyze the effect of recognition threshold towards preferred sugar concentration, recognition threshold towards daily sugar intake and preferred sugar concentration towards daily sugar intake. Study was done by performing 24-hour food recall, preference test, and modified Three-Ascending forced Choice test to 65 subjects (40 female subjects and 25 male subjects). The result showed that average daily sugar intake of subjects was 64.18 grams whitch exceeded World Health Organisation's recommended sugar intake by 42.62%. Result also showed that there was no significant difference of preferred sugar concentration between different recognition thresholds group (p=0.770). It was found that there was no significant difference of daily sugar intake between different preferred sugar concentration group (p=0.734). Lastly, there was no significant difference of daily sugar intake between different recognition thresholds group (p=0.347).

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Setiawan, AdelineNIM03420110054LUPH_ICECREAMZ@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorGultom, Sisi Patricia L. A.UNSPECIFIEDUNSPECIFIED
Thesis advisorAntono, LinaUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: sweet taste ; recognition threshold ; preference ; sugar intake
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: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 07:46
Last Modified: 03 Aug 2020 03:18
URI: http://repository.uph.edu/id/eprint/1485

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