Sensory Evaluation. Sensory Evaluation. Sensory Evaluation. Analisis Sensoris 2/28/2013

Transkripsi

1 Sensory Properties Dewi Maya Maharani Sensory analysis of food was developed to reduce the rejection of food by potential consumer. Definition Sensory analysis is a scientific discipline used to measure, analyse and interpret reactions to the characteristics of food that are perceived by the senses of sight, smell, taste, touch and hearing. Sensory evaluation is a science of measurement. Like other analytical test prosedures, sensory evaluation is concerned with precision, accuracy, sensitivity, and avoiding false positive results. Applications of evaluate a range of existing food products analyse a test sample for improvement estimate consumer response to a product check that a final product meets its original specifications evaluate differences in similar products analyse specific attributes e.g. crunchiness of carrots

2 How we taste our food Penerimaan dan kesukaan atau preferensi konsumen, serta korelasi antara pengukuran sensori dan kimia atau fisik dapat juga diperoleh dengan evaluasi sensori. Texture Appearance, Colour Odour Flavour Taste Sifat sifat sensorik (sensory properties) merupakan sifat sifat atau atribut yang ada pada suatu produk atau barang yang dapat dirasakan oleh panca indra manusia. The sensory properties of foods are related to five major attributes: (colour, shape, size, kejernihan) 2. odor, smell, fragrance 3.Tekstur (kekerasan/kelunakan/kelembutan/mouthfeel (crispy, crunchy), viscosity, hearing) 4. Flavor 5. Taste The consumer integrates all of those sensory inputs appearance, aroma, flavor, hand-feel, mouth-feel and chewing sounds into a final judgment of the acceptability of food. Sifat produk yang paling mempengaruhi keinginan untuk membeli suatu produk karena kenampakan sering kali merupakan satu satunya sifat yang dapat di uji oleh konsumen sebelum membeli suatu produk. Color is the one of the most important imagae features because it contains the basic human vision. Color significantly affects the consumer perception of quality If the color is unacceptable, the other two major qualitu factors, flavor and texture, are not likely to be judged at all Factors affecting color Chemical composition Color measuement can be used to evaluate pigment content (carotenoid, anthocyanin, chlorophy, etc.) Colorimetry and chromatography can be used to measure the pigment content of food product Effect of lighting For example, when green light is directed into a white sheet of paper, the paper will appear to be green.

3 Warna Umumnya diekspresikan dalam istilah hue, nilai, dan kroma dari system warna munsell Ukuran dan bentuk Panjang, tebal, lebar, diamater, ukuran partikel, bentuk geometris (lingkaran, persegi, bulat,lonjong) Tekstur permukaan Kesuraman atau kecerahan, kekasaran atau kerataan pada permukaan suatu produk, selain itu juga meliputi apakah suatu produk nampak basah atau kering pada permukaanya, lembut atau keras, dan kaku atau ulet. Kejernihan Keruh tidaknya dan gelap tidaknya suatu cairan / padatan yang transparan, serta ada atau tidak adanya partikel yang ukurannya tampak mata Karbonasi Untuk minuman berkarbonasi derajat effervescent teramati saat minuman dituangkan 2. Odor / Smell / Fragrance 2. Odor / Smell / Fragrance Odor : Odor of a product is detected when food volatiles enter the nasal passage and are perceived by the olfactory system Volatility related to the temperature of the food and the nature of the compounds Smell : Volatile compounds were free of a food product when the product is in the mouth so that detected by the olfactory system Smell lemon, mint, buttery Fragrance : the smell of perfume or cosmetics

4 3. Tekstur Sifat fisik dari suatu produk pangan yang terdeteksi oleh alat indra mulut : Tekstur (untuk padatan atau semi padatan) Viskositas merupakan laju aliran suatu cairan dibawah suatu gaya tertentu, seperti gaya gravitasi. Viskositas dapat diukur yang bernama viskosmeter Reaksi terhadap tegangan / stress yang diukur sebagai sifat mekanis (seperti kekerasan/kekakuan, kelengketan, springiness/ daya lenting dan viskositas) Sifat dapat diraba, sifat yang berhubungan dengan kadar air (tingkat basah tidaknya/ wetness, tingkat berminyak tidaknya/ oiliness 4. Flavor ( Aromatik dan rasa) 5. Sounds Flavor, is the combined impression perceived via the chemical senses from a product in the mouth, i.e., it does not include appearance and texture. It includes aromatics taste and chemical feeling factors compounds that stimulate nerve ends in the soft membranes of the mouth and nasal cavity (spicy hot, cool, metallic). Sounds produced by a food during mastication (chewing) or physical handling. Includes pitch frequency of sound loudness intensity of the sound persistence endurance of sound over time

5 5. Sounds Tingkat kerenyahan ( misalnya : krupuk, kripik kentang, kripik apel yang masih bagus kualitasnya. Thank You