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All Journal Jurnal Pangan dan Agroindustri Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Barista : Jurnal Kajian Bahasa dan Pariwisata Jurnal Kepariwisataan (JK) Barista
Selvi Novianti
Sekolah Tinggi Pariwisata Bandung
Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Journal : Jurnal Pangan dan Agroindustri

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SENSORY PROFILE OF CHILLED CHEESECAKE MADE FROM DALI NI HORBO CHEESE IN CONSUMER PERCEPTION Tristy Firlyanie Luthfi; P Jessica J. Josary; Selvi Novianti; Sandra Sanggramasari; Made Citra Yuniastuti
Jurnal Pangan dan Agroindustri Vol. 10 No. 3: July 2022
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2022.010.03.1

Abstract

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.
Co-Authors Luthfi, Tristy Firlyanie Made Citra Yuniastuti P Jessica J. Josary Sandra Sanggramasari Tristy Firlyanie Lutfhi