ANALISA KEPEKAAN LIDAH TERHADAP MODALITAS RASA PADA KONSUMEN INDUSTRI PEMPEK DI KOTA PALEMBANG

BUDIANTO, BUDIANTO and Pratama, Filli and Syafutri, Merynda Indriyani (2024) ANALISA KEPEKAAN LIDAH TERHADAP MODALITAS RASA PADA KONSUMEN INDUSTRI PEMPEK DI KOTA PALEMBANG. Masters thesis, Sriwijaya University.

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Abstract

Pempek is a typical food from Palembang. One of the unique habits of the people of South Sumatra, especially Palembang, is to consume pempek at any time of the day. Pempek is consumed with a thin sauce known as cuko whose main ingredient is acetic acid which is corrosive. The research aimed to determine the absolute and recognition threshold, as well as changes in tongue sensitivity to sweet, salty, sour and bitter taste of the pempek-cuko consumers. This study employed the ASTM (American Society for Testing and Material) method with absolute threshold calculation and identification was performed by determining the BET (Best Estimation Threshold) value. The solutions used were a sugar solution 0% to 8%; salt solution 0% to 0.64%, acid solution 0% to 0.16%, caffeine solution 0% to 0.12%. The results of the panelists' assessments were tabulated and then the absolute and recognition thresholds were calculated. The number of panelists in this study was 78 people, they were grouped based on the frequency of eating pempek and cuko per week, namely twice and more than twice per week. The results showed that the absolute threshold of panelists with the frequency of eating pempek twice per week for sweet, salty, sour and bitter tastes were 0,075%, 0,021%, 0,035%, and 0,006% respectively, while the recognition threshold for sweet taste, salty, sour and bitter were 0,787%, 0,113%, 0,057%, and 0,027% respectively. For panelists with a frequency of eating pempek and cuko more than twice per week, the absolute thresholds for sweet, salty, sour and bitter tastes were 0,562%, 0,042%, 0,039%, and 0,013% respectively, while the recognition threshold for sweet taste salty, sour and bitter were 1,481%, 0,257%, 0,058%, and 0,050% respectively. The absolute and recognition threshold of all tastes for panelists whose frequency of eating pempek and cuko was more than twice per week was higher compared to panelists whose frequency of eating pempek and cuko was twice per week. Continuous exposure of the tongue to the sour taste with low acidity of cuko contributed to a decrease in tongue sensitivity to all of the tastes.

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	Konsumen dan Industri
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 26106-Agricultural Industrial Technology (S2)
Depositing User:	Budianto Budianto
Date Deposited:	10 Jul 2024 02:11
Last Modified:	10 Jul 2024 02:11
URI:	http://repository.unsri.ac.id/id/eprint/150070

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