Sensory Profiling Evaluation and Panel Performance Test of Chocolate Ice Cream Premix Products

IF 0.2 Q4 AGRONOMY
agriTECH Pub Date : 2023-11-30 DOI:10.22146/agritech.70125
Fransiska Utami, D. Adawiyah, D. Indrasti
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引用次数: 0

Abstract

The growth of the food and beverage industry in Indonesia is creating new opportunities for the ice cream sector, which experienced a remarkable 51.9% growth between 2013 and 2018. Nowadays, crafting ice cream at home has become convenient through the use of premixes, often added with chocolate flavor. Therefore, this study aimed to conduct a sensory profiling evaluation and panel performance test on chocolate ice cream mix powder products. Sensory analysis was used to analyze product quality, differences, and similarities, with humans as measurement tools. This study also employed a group of trained and reliable panelists for product testing. The sensory profile and performance of several chocolate ice cream premixes on the market were assessed with the quantitative descriptive analysis (QDA) method. The premix products considered were those registered with BPOM, and the analysis encompassed physical characteristics (overrun and melting rate) and sensory evaluation. Meanwhile, the panelist selection was based on ISO 8586 Year 2012. Panelist performance evaluation was conducted to determine their proficiency in sensory analysis, and the results obtained were analyzed using sensehub and XLSTAT. The QDA test results showed that PT XYZ chocolate ice cream premix was superior in all sensory attributes. However, the weaknesses identified in this premix were related to low overrun value and higher melting rate. The panelist performance evaluation indicated that panelists P1 to P9 needed retraining in discrimination skills. This is because although the panelists had a relatively good consistency, their discrimination ability showed insignificant results.
巧克力冰淇淋预混料产品的感官分析评估和面板性能测试
印尼食品饮料行业的发展为冰淇淋行业创造了新机遇,该行业在2013年至2018年期间经历了51.9%的显著增长。如今,通过使用预混料(通常添加巧克力味),在家制作冰淇淋变得非常方便。因此,本研究旨在对巧克力冰淇淋混合粉产品进行感官分析评估和面板性能测试。感官分析被用来分析产品质量、差异和相似性,并以人为测量工具。这项研究还采用了一组训练有素、可靠的小组成员进行产品测试。采用定量描述性分析(QDA)方法对市场上几种巧克力冰淇淋预混料的感官特征和性能进行了评估。所考虑的预混料产品是在 BPOM 注册的产品,分析包括物理特性(溢出和熔化率)和感官评价。同时,小组成员的选择以 ISO 8586 2012 年版为基础。对小组成员的表现进行了评估,以确定其感官分析的熟练程度,并使用 sensehub 和 XLSTAT 对所得结果进行了分析。QDA 测试结果表明,PT XYZ 巧克力冰淇淋预拌粉在所有感官属性上都更胜一筹。然而,该预混料的不足之处在于超限值较低和熔化率较高。小组成员的表现评估表明,小组成员 P1 至 P9 需要在辨别技能方面接受再培训。这是因为虽然小组成员的一致性相对较好,但他们的辨别能力却显示出不明显的结果。
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来源期刊
agriTECH
agriTECH AGRONOMY-
自引率
0.00%
发文量
30
审稿时长
24 weeks
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