Evaluasi Sensori Produk Makanan dan Minuman Berbahan Dasar Honje Sebagai Upaya Pengembangan Produk

Ni Gusti Made Kerti Utami, R. Purnamasari, Maksum Suparman, Dodi Affandi
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Abstract

This research aims to conduct a sensory evaluation of food and beverage products made from honje, which are the result of development. Honje was only used as Honje juice but was developed into several food and beverage products, namely Honje Butter Cookies, Honje Jam, and Mojito Honje (Monje). These food and beverage products are selected from the identification of agricultural products in the Cisangkal Tourism Area. They have their own uniqueness and the potential to be developed because they have a lot of resources and are easy to implement. The research method used is descriptive quantitative through organoleptic tests on 4 sensory aspects, namely: Color, Aroma, Taste/Like, and Texture related to Honje-based food and beverage products, assisted by respondents in Cisangkal, Pangandaran and surrounding areas who will become target consumers as many as 30 people. The results of this evaluation will provide additional confirmation to the local community that Honje Laka, which is owned by almost the entire community there, can increase self-confidence, and the economy and ultimately help the Cisangkal Tourism Area develop even better. This research was carried out to be a continuation of research activities and community service in the Cisangkal Tourism Area.
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对霍杰基础食品和饮料的感官评价为产品开发的努力
本研究的目的是对开发出来的洪啤酒制成的食品和饮料产品进行感官评价。原产于日本的“本济果汁”被开发为“本济黄油饼干”、“本济果酱”、“莫吉托本济”等食品和饮料。这些食品和饮料产品是从喜尚加尔旅游区农产品鉴定中挑选出来的。它们具有自身的独特性和开发潜力,因为它们资源丰富,易于实施。本研究采用描述性定量的研究方法,通过对与本酒食品和饮料相关的4个感官方面的感官测试,即:颜色、香气、味道/样和质地,并辅助在Cisangkal、Pangandaran及周边地区的受访者,这些受访者将成为多达30人的目标消费者。这次评估的结果将向当地社区进一步证实,几乎由整个社区所有的本济拉卡可以增强自信,促进经济发展,并最终帮助西桑加尔旅游区发展得更好。进行这项研究是为了继续开展研究活动和在西尚加尔旅游区提供社区服务。
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