| NIM | A1F021064 |
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| Namamhs | SELLY NOHAN TALITHA |
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| Judul Artikel | Penerimaan Konsumen Minuman Probiotik Kecombrang Dengan Variasi Penambahan Bakteri Asam Laktat dan Lama Fermentasi |
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| Abstrak (Bhs. Indonesia) | Penelitian ini mengeksplorasi penerimaan konsumen terhadap minuman probiotik berbasis bunga kecombrang dengan variasi penambahan Lactobacillus casei (1%, 3%, dan 5%) dan durasi fermentasi (0, 24, 36, dan 48 jam). Tujuannya adalah mengidentifikasi formulasi yang paling disukai konsumen serta memetakan profil sensoris produk menggunakan Quantitative Descriptive Analysis (QDA) dan Principal Component Analysis (PCA). Metode penelitian meliputi pembuatan produk, pengujian sensori dan pengolahan data. Uji penerimaan konsumen dilakukan pada 13 formulasi dengan panelis terlatih melalui skala hedonik 7 poin untuk atribut warna, aroma, rasa, tekstur, dan kesukaan keseluruhan. Data hedonik dianalisis menggunakan uji Friedman dan Wilcoxon, sedangkan QDA melibatkan panelis terlatih yang menilai intensitas rasa manis, asam, aroma floral, flavor floral, dan tekstur. Hasil QDA diolah lebih lanjut dengan PCA untuk mengungkap korelasi antar atribut. Hasil utama menunjukkan bahwa formulasi penambahan Lactobacillus casei 1% dengan fermentasi 24 jam memiliki nilai Acceptable Factor tertinggi (100%) dengan mutu warna merah muda, aroma agak khas kecombrang, rasa netral dengan skala rasa asam, dan tekstur cair. Hasil dari uji QDA kemudian dipetakan menggunakan biplot PCA (82,75 % varian) yang memperlihatkan korelasi positif kuat antara manis dan aroma floral, korelasi negatif antara aroma floral dan tekstur, serta sampel terbaik berada di kuadran dengan karakter manis-floral dominan. Penelitian ini mendapatkan formulasi lama fermentasi 1 % BAL dan lama fermentasi 24 jam sebagai pilihan produk minuman probiotik kecombrang yang paling diterima konsumen dengan hasil QDA memiliki kecenderungan rasa manis, aroma floral dan flavor floral tinggi, namun memiliki rasa asam yang rendah dan tekstur ringan. |
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| Abtrak (Bhs. Inggris) | This study explores consumer acceptance of probiotic beverages based on kecombrang flowers with variations in the addition of Lactobacillus casei (1%, 3%, and 5%) and fermentation duration (0, 24, 36, and 48 hours). The objective is to identify the formulation most preferred by consumers and to map the sensory profile of the product using Quantitative Descriptive Analysis (QDA) and Principal Component Analysis (PCA). The research methods include product development, sensory testing, and data processing. Consumer acceptance testing was conducted on 13 formulations with trained panelists using a 7-point hedonic scale for the attributes of color, aroma, taste, texture, and overall liking. Hedonic data were analyzed using the Friedman and Wilcoxon tests, while QDA involved trained panelists assessing the intensity of sweetness, sourness, floral aroma, floral flavor, and texture. The QDA results were further processed with PCA to reveal the correlations between attributes. The main results showed that the formulation with 1% Lactobacillus casei addition and 24-hour fermentation had the highest Acceptable Factor value (100%) with a pink color quality, a slightly distinctive kecombrang aroma, a neutral taste with an acidic taste scale, and a liquid texture. The results of the QDA test were then mapped using PCA biplot (82.75% variance), which showed a strong positive correlation between sweetness and floral aroma, a negative correlation between floral aroma and texture, and the best samples were in the quadrant with dominant sweet-floral characteristics. This study found that a fermentation time of 1% BAL and a fermentation time of 24 hours were the most acceptable choices for kecombrang probiotic beverages, with QDA results showing a tendency toward sweet taste, high floral aroma and floral flavor, but low acidity and light texture. |
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| Kata kunci | preferensi konsumen, principal component analysis, hedonic, probiotic |
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| Pembimbing 1 | Prof. Dr. Rifda Naufalin, S.P., M.Si. |
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| Pembimbing 2 | Prof. Dr. Rifda Naufalin, S.P., M.Si. |
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| Pembimbing 3 | |
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| Tahun | 2025 |
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| Jumlah Halaman | 14 |
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| Tgl. Entri | 2025-09-23 11:29:40.875646 |
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