SENSITIFITAS RASA DASAR PENGECAPAN PADA INDIVIDU DENGAN TINGKAT KETAHANAN TERHADAP PEDAS YANG BERBEDA

Utami, Etria V and Chairani, Shanty and Dewi, Siti RP (2013) SENSITIFITAS RASA DASAR PENGECAPAN PADA INDIVIDU DENGAN TINGKAT KETAHANAN TERHADAP PEDAS YANG BERBEDA. PSKG FK UNSYIAH, Aceh. ISBN 978-602-99096-1-6

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Abstract

Consuming chili repeatedly and continuously can affect the gustatory sensitivity. The aim of this study was to identify the sensitivity in tasting basic tastes in individual with different pungency resistance. This research used observational method with descriptive design. 136 women were examined by pungency test and divided into 4 groups; non-pungent, mildly pungent, moderately pungent, and highly pungent group. All samples were then tested with four basic tastes solutions : sweet, salty, sour, and bitter solution. Each solutions consisted of 3 consentration levels. The result of this study showed that most samples of moderately pungent and highly pungent levels couldn?t taste basic tastes in all concentration of the basic tastes. In conclusion, samples of non-pungent and mildly pungent levels are more sensitive tasting basic taste than samples of moderately pungent and highly pungent levels.

Item Type: Book
Subjects: R Medicine > RK Dentistry > RK1-715 Dentistry
Divisions: Faculty of Medicine > 12201-Dentistry (S1)
Depositing User: drg Shanty Chairani
Date Deposited: 23 Dec 2019 17:04
Last Modified: 23 Dec 2019 17:04
URI: http://repository.unsri.ac.id/id/eprint/22155

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