ANALISIS PEMETAAN KESUKAAN KONSUMEN TERHADAP LEMPUK DIKALANGAN MAHASISWA UNIVERSITAS RIAU
Abstract: Lempuk durian was a
food processed durian fruit that has been popular among the urban community
pekanbaru. The number of lempuk durianproducts circulating among the public and
the market town of Pekanbaru create different characteristics of each
others.This study was conducted to determine the position sensory attributes of
the five types of lempuk durianproducts of consumer preferences. This research
was done by using internal and external preference mapping. Samples of this
study was five commercial products on the market in Pekanbaru. Sensory analysis
was done using hedonic and descriptive test involving students of Riau
University as a sample of respondents. Sensory attributes were color,
elasticity, oily, rancidity, durian aroma, caramel aroma, durian flavor,
sweetness and caramel flavor. The results of hedonic test were analysed using
Agglomerative Hierarchical Clustering (AHC) and the result descriptive test
were analysed using Principle Component Analysis (PCA). The conclusion of this
research was the best of lempuk durianwas Asli Bengkalis.
Penulis: Marjohan Manik, Fajar
Restuhadi, Evy Rossi
Kode Jurnal: jppertaniandd160582
