Tristy Firlyanie Luthfi, P. Josary, S. Novianti, Sandra Sanggramasari, M. Yuniastuti
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引用次数: 0
摘要
本研究有助于在奶酪蛋糕的制作和所有的变化中使用dali ni horbo,从而可以进行基于消费者的感官特征表征。本研究的目的是确定感官轮廓的特征,加快芝士蛋糕产品的开发过程。本研究中使用的方法是一个实验,使用基于消费者的感官轮廓表征方法。后来,人们知道,根据小组成员的说法,理想的大理芝士蛋糕产品是具有奶油色,质地致密,奶酪香气和鲜味的芝士蛋糕。加入榴莲的大理芝士蛋糕是一种被认为接近理想的产品。同时,鲜味、浓味、甜味的感官属性是接近消费者偏好的感官属性,但大理芝士蛋糕有可能开发出其他口味的变体。
SENSORY PROFILE OF CHILLED CHEESECAKE MADE FROM DALI NI HORBO CHEESE IN CONSUMER PERCEPTION
This research is a contribution to the use of dali ni horbo in the making of cheesecake and all the variations, so that consumer-based sensory profile characterization can be carried out. The purpose of this study was to determine the characteristics of the sensory profile and accelerate the cheesecake product development process. The method used in this study is an experiment that uses a consumer-based sensory profile characterization method. Later, it was known that the ideal dali cheesecake product according to panelists is cheesecake which has creamy color, dense texture, cheesy aroma and umami flavor. Dali cheesecake variant which was added with durian is a product that is considered close to the ideal product. Meanwhile, the sensory attributes of umami, dense and sweet are sensory attributes that were close to consumer preferences, but it was possible to do dali cheesecake development with other flavor variants.