Evaluasi Profil Sensori Sediaan Pemanis dengan Metode Rate-All-That-Apply (Rata)

  • Dede Adawiyah (SCOPUS ID: 54082848500) Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University
  • Olivia Mellyana Tjiptoputr
  • Lince Lince
Keywords: Check-All-That-Apply (CATA), consumer acceptance, diabetes, hedonic

Abstract

Sweetener  is  food  additive  consisting  of  natural  sweetener  and  artificial sweetener which give sweet sensation to food products. Table-top sweeteners are sought  due  to  its  advantages  in  comparison  to  sugar,  which  is  giving  off  sweet sensation  in  food  with  no  or  low  calorie.  This  is  proven  useful  for  people  who suffer from illnesses, such as diabetes mellitus, obesity, and sensitive tooth. This need  should  be  supported  by  development  of  table-top  sweeteners  to  satisfy consumer  preferences.  Rate-All-That-Apply  (RATA)  is  a  consumer  based  test developed from Check-All-That-Apply (CATA). The objective of this research is to  study  sensory  profiles  of  various  table-top  sweeteners  based  on  diabetic  and non-diabetic  consumer  and  its  intensity,  as  well  as  identifying  attributes  which determines consumer preference. There were six table-top sweeteners used in this study with three group of panelists based on their medical history. The research result revealed that sweetener A was identic  to  the  attribute  cooling,  sweet  aftertaste,  sweet,  body thickness,  licorice, and  mouth  drying.  Sweetener  C  and  F  were  identic  to  the  attribute  metallic aftertaste,  bitter  aftertaste,  bitter,  and  metallic.  Diabetics  give  the  most  hedonic score  above  the  average  value  to  Sweetener  A,  B,  and  D.  Non-diabetics  with  a heredity  of  diabetes  give  the  most  hedonic  score  above  the  average  value  to Sweetener B. Non-diabetics without a heredity of diabetes give the most hedonic score above the average value to Sweetener D and E. Generally, consumer could not  identify  attributes  which  determines  their  preference,  however  they  could define   unwanted   attributes   in   table-top   sweeteners,   which   are   bitter,   bitter aftertaste, metallic, metallic aftertaste, and mouth drying.

Downloads

Download data is not yet available.

References

Adawiyah DR, Yasa KI. 2017. Evaluasi profil sensori sediaan pemanis komersial menggunakan metode Chek-All-That-Apply (CATA). Jurnal Mutu Pangan 4(1): 23-29.

[AMI] Applied Market Information. 2001. Market share of non-caloric sweeteners by segments. AMI Business Consulting Analysis.

Ares G, Bruzzone F, Vidal L, Cadena RS, Gimenez A, Pineau B, Hunter DC, Paisley AG, Jaeger SR. 2014. Evaluation of a rating-based variant check-all- that-apply questions: Rate-All-That-Apply (RATA). Food Quality and Preferences. 36(2014): 87-95. DOI: 10.1016/j.foodqual.2014.03.006.

Ares G, Deliza R, Barreiro C, Gimenez A, Gambaro A. 2009. Comparison of two sensory profiling techniques based on consumer perception. Food Quality and Preference. 21(2010): 417-426. DOI: 10.1016/j.foodqual.2009.10.006.

Ares G, Varela P, Rado G, Gimenez A. 2011. Are consumer profiling techniques equivalent for some product categories? The case of orange-flavoured powdered drinks. International Journal of Food Science and Technology. 46(1):1600-1608. DOI: 10.1111/j.1365-2621.2011.02657.x

[BPOM] Badan Pengawas Obat dan Makanan. 2014. Peraturan Kepala Badan Pengawas Obat dan Makanan Republik IndonesiaNomor 4 Tahun 2014 tentang Batas Maksimum Penggunaan Bahan Tambahan Pangan Pemanis. Jakarta (ID): BPOM.

Deis, RC. 2006. Customizing sweetness profiles. Food Product Design.15(11):1-5.

Meilgaard MC, Civile GV, Carr BT. 2016. Sensory evaluation technique. CRC Press, New York, USA.

Menteri Kesehatan Republik Indonesia. 2012. Peraturan Menteri Kesehatan Republik Indonesia No: 033 Tahun 2012 tentang Bahan Tambahan Pangan. Jakarta (ID): Menteri Kesehatan.

Lawless HT. Heymann H. 2010. Sensory Evaluation of Food: Principles and Practices. New York (US): Springer.

Sediva A, Panovska Z, Pokorny J. 2006. Sensory profiles of sweeteners in aqueous solutions. Czech Journal of Food Science. 24(6): 283-287.

Wansink B. 2003. Response to “Measuring consumer responses to food product” sensory test that predict consumer acceptance. Food Quality and Preference, 14: 23-26.

Wasalathanthri S, Hettiarachchi P, Prathapan S. 2014. Sweet taste sensitivity in pre- diabetics, diabetics, and normoglycemic controls: a comparative cross sectional study. BMC Endocrine Disorders. 14(1).
Published
2020-10-12
How to Cite
Adawiyah, D., Tjiptoputr, O. M., & Lince, L. (2020). Evaluasi Profil Sensori Sediaan Pemanis dengan Metode Rate-All-That-Apply (Rata). Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 7(1), 38. Retrieved from http://journal.ipb.ac.id/index.php/jmpi/article/view/32815