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SENSORY PROFILE OF 3 IN 1 INSTANT COFFEE USING EMOTIONAL-SENSORY MAPPING, FLASH PROFILE, AND CATA (CHECK-ALL-THAT-APPLY) METHODS Dase Hunaefi; Wicensky Marusiva
Jurnal Teknologi dan Industri Pangan Vol. 32 No. 2 (2021): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2021.32.2.169

Three in one instant coffee is popular among university students. A variety brands of such instant coffee are available on the market. However, the literature on the sensory aspects of the instant coffee is rather limited slim. The project aimed to test three-in-one instant coffee sachets for their sensory characteristics. Two methods, CATA (Attributes and Emotional Mapping) and Flash Profile (extension of Free Choice Profiling) were employed to generate the attribute profiles and emotional dashboard. Sixty IPB University students were selected as panelists. Sensory attributes terminologies and their relation to emotion were generated using Focus Group Discussion among instant coffee heavy drinker. Profile of coffee D showed a creamy texture, while sweetness and milky was dominant when it came to coffee B and coffee C. The creaminess in coffee G was strongly related to feelings of happiness in a consumer. In addition, the sweet and milky taste and flavor in coffee B was seen as a relaxing and luxurious feeling. A Preference Mapping was constructed, and it showed that sweetness, milky, and creaminess improved the liking of the student consumers that make coffee C the most preferred brand among the panelists. In short, the use of flash profiles and check-all-it-dilute/CATA (attributes and emotional) equipped with preference mapping can provide emotional attributes and dashboards that will be important to understand products more than just consumer liking.

Karakteristik Lipid Terstruktur Hasil Transesterifikasi Enzimatik antara Minyak Ikan dan Minyak Kelapa Murni Arief Mulyawan; Dase Hunaefi; Purwiyatno Hariyadi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 2 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Minyak ikan dan virgin coconut oil (VCO) memiliki karakteristik fisika kimia yang berbeda danmemiliki manfaat fungsional besar.Transesterifikasi enzimatik antara minyak ikan dan VCO sangatberpotensi menghasilkan lipid terstruktur dengan karakteristik yang baru. Tujuan penelitian ini adalahmenetapkan lama proses reaksi transesterifikasi enzimatik terbaik untuk menghasilkan lipid terstrukturtipe MLM (medium-long-medium) dan menentukan karakteristik kimia dan fisik lipid terstruktur. Analisisyang dilakukan yaitu komposisi asam lemak dan triasilgliserol (TAG) serta analisis titik leleh. Enzim yangdigunakan adalah Lipozym Thermomyces lanuginosa (TL IM) yang spesifik terhadap sn-1 dan sn-3. Hasilpenelitian menunjukkan bahwa waktu terbaik reaksi transesterifikasi enzimatik pada perbandingan substrat1:1 (basis mol), suhu reaksi 50oC, kecepatan pengadukan 200 rpm, menggunakan konsentrasi enzim 10%(terhadap substrat) dan molecular sieve 2% (terhadap substrat) adalah 30 menit. Lipid terstruktur yangdihasilkan mempunyai sifat leleh yang mirip dengan campuran (blending,1:1 basis mol) antara minyakikan dan VCO; berturut-turut adalah 13,43oC (dengan titik awal 2,92oC, titik akhir 20,57oC dan energisebesar 392,01 mJ) dan 13,98oC (dengan titik awal -1,90oC, titik akhir 18,06oC dan energi sebesar 301,28mJ). Reaksi transesterifikasi juga menyebabkan perubahan komposisi TAG serta diidentifikasi terdapat satuTAG baru yang terbentuk. TAG dengan ECN 26 dan ECN 30, yang merupakan TAG potensial untuk MLM,mengalami peningkatan konsentrasi.

Consumers’ Preference of Ready to Drink Coffee Food Pairing: Check-All-That-Apply (CATA) Approach Zulfa Nur Hanifa; Dase Hunaefi; Budi Nurtama
Jurnal Penelitian Tanaman Industri Vol 27, No 2 (2021): December 2021
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v27n2.2021.69-79

Coffee products expand at the same rate as consumer needs. Ready-to-drink (RTD) coffee is a ready-to-drink coffee beverage that is convenient to consume. RTD coffee pairs well with a variety of foods, this combination will produce a sensory trait called Food Pairing. The purpose of this study was to determine the sensory attribute characteristics of RTD coffee and its nourishments using CATA method, as well as the sensory attribute intensity change using modified RATA method. The research process was carried out by initial screening of the panelists, followed by Focus Group Discussion (FGD) to determine sensory attribute and sensory testing, which was carried out using the Home Used Test (HUT). Responses were processed using statistical software XLSTAT and generated a food pairing sensory profile of RTD coffee. The results showed that consumers like RTD coffee paired with chocolate wafer. The "Coffee-Chocolate Wafer" profile features a creamy and thick texture along with a sweet and chocolate flavor, making it near-ideal food set based on CATA result. The "Coffee- Coconut Biscuit" set's profile has a crunchy texture and a bitter from the coffee and coconut flavors. The "Coffee-Potato Chips" profile features a crisp texture, salty, umami, roasted beef flavor, and oily mouthfeel. When paired, the intensity of each attribute increases, decreases, or even persists. RTD coffee product innovation can be made by combining the attributes of coffee and chocolate wafers as the ideal and preferred pairing, resulting in RTD coffee variants with sweet, creamy, chocolate, and crunchy attributes.Keywords : RTD coffee, food pairing, CATA AbstrakPreferensi Konsumen pada Food Pairing Kopi Ready To Drink dengan Pendekatan Check-All-That-Apply (CATA)Produk olahan kopi berkembang pesat karena menyesuaikan dengan kebutuhan konsumen. Kopi ready to drink (RTD) adalah produk minuman kopi yang siap saji dan siap dikonsumsi sehingga dinilai lebih praktis. Kopi RTD sering dikonsumsi dengan berbagai makanan pendamping, perpaduan ini akan menghasilkan sifat sensori jika dikonsumsi secara bersamaan, yang disebut dengan Food Pairing. Penelitian ini bertujuan untuk mengetahui karakteristik atribut sensori dari perpaduan kopi RTD dengan makanan pendampingnya dengan metode CATA, serta perubahan intensitas atribut sensori dengan modifikasi metode RATA. Penelitian ini dilakukan dengan screening awal panelis, Focus Group Discussion (FGD) untuk menentukan atribut sensori, dan pengujian sensori yang dilakukan secara Home Used Test (HUT). Respon yang didapatkan diolah menggunakan software XLSTAT dan menghasilkan profil sensori food pairing kopi RTD. Hasil pengujian menunjukkan konsumen menyukai kopi RTD yang dipasangkan dengan wafer cokelat. Profil pasangan “Kopi-Wafer Cokelat” memiliki tekstur creamy, thick, rasa sweet, dan cokelat sehingga mendekati pasangan ideal berdasarkan hasil CATA. Profil pasangan “Kopi-Biskuit Kelapa” memiliki tekstur crunchy, rasa pahit dari kopi, coffee flavor, dan coconut flavor. Profil pasangan “Kopi-Keripik kentang” memiliki tekstur crispyness, rasa salty, umami, roasted beef, dan mouthfeel oily. Intensitas setiap atribut akan mengalami perubahan yaitu meningkat, tetap, atau menurun saat dipasangkan. Inovasi produk kopi RTD dapat dilakukan dengan menggabungkan atribut wafer kopi dan cokelat sebagai pasangan ideal dan disukai, sehingga menghasilkan varian kopi RTD dengan atribut sweet, creamy, chocolate, dan crunchy.Kata kunci : kopi RTD, food pairing, CATA

Teknik Gelatinisasi Tepung Beras untuk Menurunkan Penyerapan Minyak Selama Penggorengan Minyak Terendam Florentina Florentina; Elvira Syamsir; Dase Hunaefi; Slamet Budijanto
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Pregelatinized rice flour is one of ingredients that can reduce oil uptake. Gelatinization can be processed by drum drying, extrusion, and steaming. The aim of this research was to know the effect of gelatinization rice flour by drum drying, extrusion, and cooking rice on water holding capacity, degree of gelatinization, and oil uptake. Oil uptake was analyzed by using food model that substituted with 50 % pregelatinized flour. Results indicated that degree of gelatinization and water holding capacity of pregelatinized flour by drum drying was higher than extrusion and cooking rice. The highest reducing oil uptake of product was produced using pregelatinized flour by drum dryer was 33.70 % while by extruder which was 13.32 % and rice cooker was 10.09 %ABSTRAKTepung beras pragelatinisasi merupakan salah satu ingredien yang dapat mengurangi penyerapan minyak. Proses gelatinisasi dapat dilakukan dengan metode pengeringan drum, ekstrusi, dan pengukusan. Penelitian ini bertujuan untuk mengetahui pengaruh teknik gelatinisasi tepung beras dengan pengeringan drum, ekstrusi, dan pemasakan nasi terhadap daya ikat air, derajat gelatinisasi dan penyerapan minyak. Penyerapan minyak dianalisis dengan menggunakan model pangan yang telah disubtitusi 50 % tepung pragelatinisasi. Hasil penelitian menunjukkan bahwa derajat gelatinisasi dan daya ikat air pada tepung pragelatinisasi dari pengeringan drum lebih tinggi daripada proses ekstrusi dan pemasakan nasi. Penurunan penyerapan minyak tertinggi dihasilkan pada produk dengan penggunaan tepung pragelatinisasi pengeringan drum yaitu 33,70 %, sedangkan ekstruder sebesar 13,32 % dan pemasak nasi sebesar 10,09 %.

Optimasi Ekstraksi Teh Hijau Berdasarkan Kandungan Polifenol, Aktivitas Antioksidan dan Profil Sensori Nurheni Sri Palupi; Dase Hunaefi; Nugraha Susanto
Jurnal Tanaman Industri dan Penyegar Vol 8, No 2 (2021): Jurnal Tanaman Industri dan Penyegar
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jtidp.v8n2.2021.p87-98

Green tea contains polyphenols which are known as sources of antioxidants and contribute to a bitter and astringent taste. Optimization of green tea extraction to obtain sensory profiles that are acceptable for consumers is important. The study aimed to produce an optimal green tea extraction process based on polyphenols content and antioxidant activity, a sensory profile of the basic solution of green tea based on consumer expectations and preferences, and the ideal profile of green tea. This research was conducted by PT. XYZ – Jakarta and Department of Food Science and Technology, Faculty of Agricultural Technology IPB University – Bogor, West Java from October 2020 to April 2021. This study used data experiments on RSM by CCD method and consumer perception testing using Check-All-That-Apply (CATA) method. The selection of consumer panelists and FGD participants was conducted in conjunction with the consumer survey. Optimum condition of methode extraction of green tea based on RSM methode was temperature at 78,43 OC for 21 minutes. Total of polyphenols, antioxidant activity based on IC50, and preference score was 588,58 mg/kg – 750 mg/kg; 14,48μL – 27,03μL; and 4,0 – 5,2, respectively. Green tea extract profile based on consumers preferences had the following profile sensory: burned aroma, floral aroma, tobacco aroma, animalic aroma, umami test, green flavor, astringent aftertaste, straw-like aftertaste; emotional profile: peaceful, adventurous, calm and satisfied; and attribute profile: packaging design: cold color, illustrations image, images of people, combination, high quality and warm color.

Consumers’ Preference of Ready to Drink Coffee Food Pairing: Check-All-That-Apply (CATA) Approach Zulfa Nur Hanifa; Dase Hunaefi; Budi Nurtama
Jurnal Penelitian Tanaman Industri Vol 27, No 2 (2021): December 2021
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v27n2.2021.69-79

Coffee products expand at the same rate as consumer needs. Ready-to-drink (RTD) coffee is a ready-to-drink coffee beverage that is convenient to consume. RTD coffee pairs well with a variety of foods, this combination will produce a sensory trait called Food Pairing. The purpose of this study was to determine the sensory attribute characteristics of RTD coffee and its nourishments using CATA method, as well as the sensory attribute intensity change using modified RATA method. The research process was carried out by initial screening of the panelists, followed by Focus Group Discussion (FGD) to determine sensory attribute and sensory testing, which was carried out using the Home Used Test (HUT). Responses were processed using statistical software XLSTAT and generated a food pairing sensory profile of RTD coffee. The results showed that consumers like RTD coffee paired with chocolate wafer. The "Coffee-Chocolate Wafer" profile features a creamy and thick texture along with a sweet and chocolate flavor, making it near-ideal food set based on CATA result. The "Coffee- Coconut Biscuit" set's profile has a crunchy texture and a bitter from the coffee and coconut flavors. The "Coffee-Potato Chips" profile features a crisp texture, salty, umami, roasted beef flavor, and oily mouthfeel. When paired, the intensity of each attribute increases, decreases, or even persists. RTD coffee product innovation can be made by combining the attributes of coffee and chocolate wafers as the ideal and preferred pairing, resulting in RTD coffee variants with sweet, creamy, chocolate, and crunchy attributes.Keywords : RTD coffee, food pairing, CATA AbstrakPreferensi Konsumen pada Food Pairing Kopi Ready To Drink dengan Pendekatan Check-All-That-Apply (CATA)Produk olahan kopi berkembang pesat karena menyesuaikan dengan kebutuhan konsumen. Kopi ready to drink (RTD) adalah produk minuman kopi yang siap saji dan siap dikonsumsi sehingga dinilai lebih praktis. Kopi RTD sering dikonsumsi dengan berbagai makanan pendamping, perpaduan ini akan menghasilkan sifat sensori jika dikonsumsi secara bersamaan, yang disebut dengan Food Pairing. Penelitian ini bertujuan untuk mengetahui karakteristik atribut sensori dari perpaduan kopi RTD dengan makanan pendampingnya dengan metode CATA, serta perubahan intensitas atribut sensori dengan modifikasi metode RATA. Penelitian ini dilakukan dengan screening awal panelis, Focus Group Discussion (FGD) untuk menentukan atribut sensori, dan pengujian sensori yang dilakukan secara Home Used Test (HUT). Respon yang didapatkan diolah menggunakan software XLSTAT dan menghasilkan profil sensori food pairing kopi RTD. Hasil pengujian menunjukkan konsumen menyukai kopi RTD yang dipasangkan dengan wafer cokelat. Profil pasangan “Kopi-Wafer Cokelat” memiliki tekstur creamy, thick, rasa sweet, dan cokelat sehingga mendekati pasangan ideal berdasarkan hasil CATA. Profil pasangan “Kopi-Biskuit Kelapa” memiliki tekstur crunchy, rasa pahit dari kopi, coffee flavor, dan coconut flavor. Profil pasangan “Kopi-Keripik kentang” memiliki tekstur crispyness, rasa salty, umami, roasted beef, dan mouthfeel oily. Intensitas setiap atribut akan mengalami perubahan yaitu meningkat, tetap, atau menurun saat dipasangkan. Inovasi produk kopi RTD dapat dilakukan dengan menggabungkan atribut wafer kopi dan cokelat sebagai pasangan ideal dan disukai, sehingga menghasilkan varian kopi RTD dengan atribut sweet, creamy, chocolate, dan crunchy.Kata kunci : kopi RTD, food pairing, CATA

Effect of Surfactant Addition on The Physico-Chemical Properties and Stability of Virgin Coconut Oil Nanoemulsions Linda Trivana; Nugraha E. Suyatma; Dase Hunaefi; S. Joni Munarso
Buletin Palma Vol 22, No 1 (2021): Juni 2021
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/bp.v22n1.2021.31-42

Virgin coconut oil (VCO) is high quality coconut oil and categorized as the healthiest oil and functional foods. Based on these benefits, the development of a VCO in emulsion product might increase the human consumption of coconut oil because consumers dislike the only taste of pure VCO. The aim of this study was to develop the water compatible form of VCO through nano-emulsification. The effect of different types and amounts of surfactants (Tween 80 and Span 80) on the physio-chemical characteristic of emulsion containing VCO was investigated. VCO based emulsions were prepared with the aid of Ultra-Turrax homogenizer. Emulsions were developed by adding and mixing VCO with surfactants. The ratio of Tween 80 and Span 80 used were 0:10, 2.5:7.5, 5:5, 7.5:2.5, and 10:0. The droplet size of nanoemulsions consisting of Tween 80:Span 80 (0:10, 2.5:7.5, 5:5, 7.5:2.5, and 10:0) were 1.343, 0.606, 0.829, 1.439, and 2.506µm, respectively. Based on the TEM analysis and polydispersity index (PDI) >0.5 showed the oil droplets are in not uniform shape, indicating a unstable emulsion. VCO emulsion with ratio Tween 80:Span 80 (0:10) obtained a homogeneous emulsion (stable) compare than that of others and w/o type emulsion. The stability of emulsion is evaluated by turbidity measurement using UV-VIS spectrophotometer with wavelength 502 nm. A combination of treatments (ambient condition, thermal treatmeant (40°C)), and centrifuge) of VCO emulsion has resulted on thermal treat, the turbidity measured from the emulsion was higher than the other emulsion, reflecting the presence of the smaller droplets in this emulsion.

Karakteristik Amilografi Tepung Jagung Termodifikasi dengan Fermentasi Spontan dan Perendaman dalam Larutan Kalsium Hidroksida Tjahja Muhandri; Papang Sulton Nularif; Dase Hunaefi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 3 No. 2 (2016): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar

The research was aimed to study the effect of spontaneous fermentation and soaking in 1% (w/v) calcium hydroxide (Ca(OH)2) of the corn grits (cultivar varieties of P21) on the yield of corn flour and its pasting properties. Spontaneous fermentation with the ratio water to grits of 3 : 1 was conducted in a closed container for 12, 24, 48, and 72 hours, while the soaking treatment in a solution of 1% (w/v) Ca(OH)2 was performed for 1, 2, and 3 hours with the ratio solution to the grits of 2:1. The results showed that spontaneous fermentation and soaking in a solution of Ca(OH)2 of corn grits increased the yield and peak viscosity of corn flour. Those treatments also decreased the initial gelatinization tempe-rature, maximum gelatinization temperature, viscosity breakdown and retrogradation of the corn flour.

Cookies Kaya Serat Pangan dengan Bahan Dasar Tepung Asia (Ampas) Ubi Jalar Tjahja Muhandri; Disty Septieni; Subarna Subarna; Sutrisno Koswara; Dase Hunaefi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 1 (2018)
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar

Sweet Potato Asia Fluor (SPAF) is a by product from starch extraction that contain high level of dietary fiber. In this present studies, this flour (by product) was applied in cookies production as a wheat flour replacer. The aim of the research was to study cookies formulation using sweet potato asia flour in cookies production compliance claiming of high level of dietary fiber. The formulations were fixed using 100 gram of SPAF but with different amount of margarine (75, 65 dan 55% of 100 gram of SPAF) and egg yolk (16, 14, dan 12% of 100 gram SPAF). Dough bulk density, product bulk density, expansion ratio, texture, and pores structure, and also hedonic’s rating test were performed to analyse the cookies quality physically. Selected formula from hedonic test was analized proximate, dietary fiber and AKG. The higher concentration egg yolk and margarine in dough, the lower dough and cookies’ density, and the lower hardness. The selected formula based on sensory evaluation was egg yolk 12% and margarine 55 %. In 20 grams serving size, cookies contained total energy 101kcal, 1% RDA of protein, 9% RDA of fat, 4% RDA of carbohydrate, and 5% RDA of dietary fiber based on a 2150 kcal diet. The selected formula had 6.5% dietary fiber in which comply to the BPOMN regulation of claiming high in dietry fiber (minimum 6%).

Pendugaan Umur Simpan Produk Pastry dengan Quantitative Descriptive Analysis (QDA) dan Metode Arrhenius Dase Hunaefi; Fitriyah Ulfah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 2 (2019)
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2019.6.72

The Unclear and limited shelf-life of pastry become the problem for SMEs. The objective of the study was to determine shelf-life using sensory evaluations by Quantitative Descriptive Analysis (QDA). The fresh pastries are Croissants with chocolate and cheese fillings and also in Apple Danishes. As a supporting data, proximate analysis was done on the three samples. The rancidity analysis was done using the Thiobarbituric Acid (TBA) method to measure the malondialdehyde level. TBA method was conducted. Determination of shelf-life Sensory evaluations was performed by ten trained panelists analysed sensory characteristic changes during storage. The sensory characteristics identified were taste, aroma, rancidity, hardness, crust and crumb, and the filling consistency changes during storage. Shelf-life apple danish, chocolate croissant and cheese croissant by QDA in a row were 6, 6 and 5 days. Meanwhile, Arrhenius method showed that fresh pastries have much longer shelf-life. Shelf-life Apple danish, chocolate croissant and cheese croisaant by Arrhenius method were 48, 35 and 48 days, respectively. Therefore, in the case of shelf-life prediction of pastries, QDA method resulted better accurate method in prediction of shelf-life.

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