ANALISIS PEMETAAN KESUKAAN KONSUMEN (CONSUMER’S PREFERENCE MAPPING) TERHADAP ATRIBUT SENSORI PRODUK SOYGURT DIKALANGAN MAHASISWA FAKULTAS PERTANIAN UNIVERSITAS RIAU
Abstract: Currently product
soyghurt not as popular as yoghurt which first appeared in the middle of
society and the market. This is possible because of differences in sensory
characteristics soyghurt products that are less favored by consumers . In
addition to , there is still a lack of effort in developing products
manufacturer soyghurt direction preferred by konsumers.This study was conducted
to determine the position of the sensory attributes of the seven types of
products of yoghurt and soyghurt from the consumer preference. This research
was carried out by using the internal and external preference mapping
technique. The object of this research, were 7 types of samples from different
products, which consists 3 types of
products soygurt and 4 types of commercial yoghurt. Sensory analysis was performed
hedonic test and descriptive test. Results of cluster analysis of hedonic test
and principal component analysis of descriptive test were then analyzed using
the technique of preference mapping. Sensory attributes choosen by the consumer
in this study is a sweet taste, cheese aroma and smoothness and attributes that
are most unpreferred by consumers is a sour taste and a strong smell of acid
and followed by a bitter taste.
Penulis: Ilham Apandi, Fajar
Restuhadi, Yusmarini
Kode Jurnal: jppertaniandd160123
