Profil Sensori Pada Roti Tawar Dengan Penambahan Tepung Kulit Buah Naga Merah Dengan Menggunakan Metode Rate-All-That-Apply (RATA)
DOI:
https://doi.org/10.30997/jah.v9i3.8100Keywords:
white bread, dragon fruit peel, sensory attribute, RATAAbstract
Kulit buah naga merah berwarna merah keunguan karena adanya pigmen antosianin yang dapat menghasilkan variasi sensori roti tawar. Penelitian ini bertujuan untuk mengetahui profil sensori roti tawar dengan penambahan tepung kulit buah naga menggunakan metode RATA (Rate-All-That-Apply). Analisis data meliputi Friedman Test, PCA, dan Preference Mapping. Analisis PCA menunjukkan bahwa persentase tepung terigu dan tepung kulit buah naga (95%:5%) dan (90%:10%) identik dengan atribut sensoris warna luar jingga-merah, tekstur lembut (tangan), tekstur lembut. (mulut). , tekstur kenyal (tangan), dan roti tawar memiliki aroma yang khas. Perbandingan persentase tepung terigu dan tepung kulit buah naga (85%:15%) dan (80%:20%) identik warna luar merah tua, warna dalam merah tua, tekstur padat (mulut), tekstur padat (tangan ), rasa asam, rasa pahit, aftertaste asam dan aftertaste pahit. Produk roti dengan perbandingan persentase tepung terigu dan tepung kulit buah naga (95%:5%) memiliki rata-rata nilai kesukaan tertinggi yaitu 80-100%, sedangkan konsentrasi tepung yang ditambahkan Semakin besar kulit buah naga maka konsumen akan semakin rendah. nilai preferensi, yaitu 0-20%.
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