Profil Sensori Minuman Yuzu (Citrus junos) Komersial
Abstract
The yuzu product development process in general was related to the level of consumer preference or acceptance which could not be separated from the sensory aspect. The purpose of this study was to obtain a map of the sensory profile characteristics of the ideal product, to identify the sensory and emotional profile characteristics, as well as to observe the correlation between sensory attributes and preference for yuzu drink based on consumer perceptions. The methods used included consumer surveys, ideal profile methods, and check-all-that-apply (CATA) as consumer-based methods. The consumer survey involved 108 respondents to assess general consumer preferences. The sensory evaluation panel consisted of 47 consumer panelists. The samples for sensory evaluation included 4 commercial yuzu beverage products available in Jakarta. The results of ideal profile mapping for yuzu beverage products with codes A, B, C, and D indicated that product A closely matched the ideal sensory profile, with sensory attributes of sweetness, acidity, freshness, citrus, and bitterness. The yuzu drink samples with codes A and C provided the same distinctive sensory attributes both in the mouth and upon swallowing, with their respective distinctive attributes being sweetness and freshness. The sweetness and freshness were correlated with consumer preferences (overall liking) when the product was in the mouth, and the freshness was correlated with preferences when the product was swallowed. The emotional profile mapping results revealed that consumers favored products associated with the "pleasure" emotion as found in product A and "relaxing" emotion as found in product D.
Downloads
References
Adawiyah DR, Azis MA, Ramadhani AS, Chueamchaitrakun P. 2019. Perbandingan profil sensori teh hijau menggunakan metode analisis deskripsi kuantitatif dan CATA (check-all-that-apply). J Teknol Industri Pangan 30(2): 161–172. DOI: 10.6066/jtip.2019.30.2.161.
Adawiyah DR, Puspitasari D, Lince L. 2020. Profil sensori deskriptif produk pemanis tunggal dan campuran. J Teknol Industri Pangan 31(1): 9–20. DOI: 10.6066/jtip.2020.31.1.9.
Adawiyah DR, Yasa KI. 2017. Evaluasi profil sensori sediaan pemanis komersial menggunakan metode check-all-that-apply (CATA). J Mutu Pangan 4(1): 23–29.
Ares G, Dauber C, Fernandez E, Gimenez A, Varela P. 2014. Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation. Food Qual Prefer 32: 65–76. DOI: 10.1016/j.foodqual.2013.05.014.
[BPOM] Badan Pengawas Obat dan Makanan. 2023. Statistik Produk yang Mendapat Persetujuan Izin Edar. https://cekbpom.pom.go.id/.
[BPS] Badan Pusat Statistik. 2023. Laju Pertumbuhan PDB Seri 2010. www.bps.go.id/indikator/indikator/view_data/0000/data/104/sdgs_17/1.
Brard M, Lê S. 2016. The ideal pair method, an alternative to the ideal profile method based on pair-wise comparisons: Application to a panel of children. J Sens Stud 31(4): 306–313. DOI: 10.1111/joss.12214.
Castura JC, Antúnez L, Giménez A, Ares G. 2016. Temporal check-all-that-apply (TCATA): A novel dynamic method for characterizing products. Food Qual Prefer 47: 79–90. DOI: 10.1016/j.foodqual. 2015.06.017.
Hasanah U, Adawiyah DR, Nurtama B. 2014. Preferensi dan ambang deteksi rasa manis dan pahit: Pendekatan multikultural dan gender. J Mutu Pangan 1(1): 1–18.
Ismael D, Ploeger A. 2019. Development of a sensory method to detect food-elicited emotions using emotion-color association and eye-tracking. Foods 8(6): 217. DOI: 10.3390/foods8060217.
Jager G, Schlich P, Tijssen I, Yao J, Visalli M, de Graaf C, Stieger M. 2014. Temporal dominance of emotions: measuring dynamics of food-related emotions during consumption. Food Qual Prefer 37: 1–43. DOI: DOI: 10.1016/j.foodqual.2014.04.010.
[JETRO] Japan External Trade Organization. 2021. Yuzu. https://www.jetro.go.jp/en/trends/foods/ingredients/yuzu.html.
Kim MK, Jang HW, Lee KG. 2017. Sensory and instrumental volatile flavor analysis of commercial orange juice prepared by different processing methods. Food Chem 267: 217–222. DOI: 10.1016/j.foodchem.2017.10.129.
McDuff D, Kaliouby RE, Cohn JF, Picard RW. 2015. Predicting ad liking and purchase intent: Large-scale analysis of facial responses to ads. IEEE Transaction on Affective Computing 6(3): 223–235. DOI: 10.1109/TAFFC.2014.2384198.
Meyners M, Castura JC, Carr BT. 2013. Existing and new approaches for the analysis of CATA data. Food Qual Prefer 30(2): 309–319. DOI: 10.1016/j.foodqual.2013.06.010.
Nile SH, Park SW. 2014. Bioactive components and health-promoting properties of yuzu (Citrus ichangensis × C. reticulate). Food Rev Int 30: 155–167. DOI: 10.1080/87559129.2014.902958.
Nyumba TO, Wilson K, Derrick CJ, Mukherjee N. 2018. The use of focus group discussion methodology: Insights from two decades of application in conservation. Methods Ecol Evol 9: 20–32. DOI: 10.1111/2041-210X.12860.
Oliveira D, Antúnez L, Giménez A, Castura JC, Deliza R, Ares G. 2015. Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking. Food Res Int 75: 148–156. DOI: 10.1016/j.foodres.2015.05.050.
Palupi NS, Hunaefi D, Susanto N. 2021. Optimasi ekstraksi teh hijau berdasarkan kandungan polifenol, aktivitas antioksidan dan profil sensori. J Tanaman Industri dan Penyegar 8(2): 87–98. DOI: 10.21082/jtidp.v8n2.2021.p87-98.
Pineau N, Girardi A, Gregorutti CL, Fillion L, Labbe D. 2022. Comparison of RATA, CATA, sorting and Napping® as rapid alternatives to sensory profiling in a food industry environment. Food Res Int 158: 111467. DOI: 10.1016/j.foodres.2022.111467.
Pun H, Heese HS. 2015. A note on budget allocation for market research and advertising. Int J Prod Econ 166: 85–89. DOI: 10.1016/j.ijpe.2015.04.013.
Reinbach HC, Giacalone D, Ribeiro LM, Bredie WLP, Frøst MB. 2014. Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping®. Food Qual Prefer 32: 160–166. DOI: 10.1016/j.foodqual.2013.02.004.
Świąder K, Marczewska M. 2021. Trend of using sensory evaluation in new product development in the food industry in countries that belong to the EIT regional innovation scheme. Foods 10(2): 446. DOI: 10.3390/ foods10020446.
Uehara A, Baldovini N. 2021. Stereoselective synthesis of (6Z,8E)-undeca-6,8,10-trien-3-one (yuzunone) for its characterization in yuzu and various citrus essential oils. Food Chem 338: 128130. DOI: 10.1016/j.foodchem.2020.128130.
Ursachi G, Horodnic IA, Zait A. 2015. How reliable are measurement scales? External factors with indirect influence on reliability estimators. Procedia Economics Finance 20: 679–686. DOI: 10.1016/S2212-5671(15)00123-9.
Voulgari S, Tsafarakis S, Grigoroudis E, Matsatsinis N. 2013. Consumer-oriented new product development: A review of recent developments. Int J Information Decision Sci 5(4): 364–391. DOI: 10.1504/IJIDS.2013.058286.
Worch T, Le S, Punter P, Pages J. 2013. Ideal profile method (IPM): The ins and outs. Food Qual Prefer 28(1): 45–59. DOI: 10.1016/j.foodqual.2012.08.001.
