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All Journal Journal of Tourism, Culinary, and Entrepreneurship (JTCE)
Yoga Pamudya Gunawan Ristam
Food Technology Program, Faculty of Tourism, Universitas Ciputra Surabaya
Economics, Econometrics & Finance Social Sciences

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FOCUS GROUP DISCUSSION AND QUANTITATIVE SENSORY ANALYSIS TO IDENTIFY SENSORY PARAMETERS OF NEW FOOD PRODUCT Christianus Jodi Yonathan; Yoga Pamudya Gunawan Ristam; Vania Aurellia Wijaya; Oki Krisbianto
Bahasa Indonesia Vol 1 No 1 (2021): APRIL 2021
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v1i1.1800

Abstract

Focus Group Discussions (FGD) is a renowned method for new food product development. This research used FGD followed by Quantitative Descriptive Analysis (QDA) and Affective Test (AT) to identify the sensory parameters of pineapple wine. Based on FGD, five parameters were found to be crucial for panelists while testing the wine, i.e. distinctive pineapple aroma, sweetness, alcoholic flavor, alcoholic taste and appearance. These five parameters were then used in QDA and AT to understand the expectation of panelists on the sample which was served. It was found that FGD, QDA and AT were effective in identifying the sensory parameters of pineapple wine
Co-Authors Christianus Jodi Yonathan Oki Krisbianto Vania Aurellia Wijaya