ANALISIS TINGKAT KESUKAAN KONSUMEN TERHADAP ES KRIM PROBIOTIK DENGAN PENAMBAHAN Lactobacillus acidophilus TERENKAPSULASI
Abstract: This study aimed the
level of consumer likeness based on sensory attributes from five products
consist of probiotic ice cream and commercial ice cream. This study was
conducted by means of internal and external preference mapping, with the object
of research of 5 different types of product samples, consisting of 4 types of
probiotic ice cream products and one type of commercial ice cream product, where
the product is A0 (non-encapsulated probiotic ice cream), A1 (3%alginate), A2
(4% alginate), A3 (5%alginate) and A4 (Wall's ice cream). The sensory tests
conducted washedonic test and descriptive test. The analysis results of
AglomerativeHierarchical Cluster (AHC) on hedonic test and Principal Component
Analysis (PCA) of descriptive test were then analyzed by Preference Mapping
technique. The product selected and most preferred by the consumers is A4
(Wall's ice cream), wherein the A4 product providesthe level of customer
satisfaction by 80% with pink colour, mouthfeel (creamy), strawberry aroma,
sweet flavor and soft texture.
Keywords: Probiotic Ice Cream,
Aglomerative Hierarchical Cluster, Principal Component Analysis, Preference
Mapping
Penulis: Imanuel Sianipar,
Fajar Restuhadi, Yelmira Zalfiatri
Kode Jurnal: jppertaniandd160601
