* Corresponding Author
Sensory Profiling Evaluation and Panel Performance Test of Chocolate Ice Cream Premix Products
https://doi.org/10.22146/agritech.70125 Fransiska Utami(1*), Dede Robiatul Adawiyah(2), Dias Indrasti(3)
(1) Food Technology Masters Study Program, Postgraduate School, Bogor Agricultural University, Graduate School Building, Darmaga Highway, Campus of IPB Darmaga, Bogor, West Java
(2) Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University, Fateta Building Floor 2, Darmaga Highway, Campus of IPB Darmaga, Bogor, West Java; Southeast Asia Food and Agricultural Science and Technology (SEAFAST) Center, LPPM, Bogor Agricultural University, Ulin Street No. 1 Campus of IPB Darmaga, Bogor, West Java
(3) Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University, Fateta Building Floor 2, Darmaga Highway, Campus of IPB Darmaga, Bogor, West Java; Southeast Asia Food and Agricultural Science and Technology (SEAFAST) Center, LPPM, Bogor Agricultural University, Ulin Street No. 1 Campus of IPB Darmaga, Bogor, West Java
(*) Corresponding Author
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.
Keywords
Full Text:
PDFReferences
ISO. (2012). ISO 8586 Sensory analysis— general guidelines for the selection, training, and monitoring of selected assessors and expert sensory assessors. Geneva: ISO
BPOM. (2016). Peraturan Kepala BPOM Republik Indonesia Nomor 21 Tahun 2016 tentang Kategori Pangan. Jakarta (ID): Badan Pengawasan Obat dan Makanan.
BPS. (2020). Berita Resmi Statistik. Jakarta (ID): Badan Pusat Statistik.
Ackbarali, D. S. & Maharaj, R. (2014.) Sensory evaluation as a tool in determining the acceptability of innovative products developed by undergraduate students in food science and technology at the University of Trinidad and Tobago. Journal of Curriculum and Teaching, 3(1), 2014. http://dx.doi.org/10.5430/jct.v3n1p10
Clarke, C. (2004). The Science of Ice Cream. The royal society of chemistry. United Kingdom.
Dooley, L., Lee, Y., & Meullenet, J. (2010). The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping. Food Quality and Preference, 21, 394–401. https://doi.org/10.1016/j.foodqual.2009.10.002
Failisnur (2013). Karateristik es krim bengkuang dengan menggunakan beberapa jenis susu. Jurnal Litbang Industri, 3, 11–20.
Fitrahdini, Sumarwan, U., & Nurmalina R. (2010). Analisis persepsi konsumen terhadap ekuitas merek produk es krim. Jurnal Ilmu Keluarga dan Konsumen, 3(1), 74–81. http://jurnal.ipb.ac.id/index.php/jikk/article/download/5186/3580
Goff, H. & Hartel R. (2013). Ice Cream, Seventh Edition. New York (NY): Heidelberg Dordrecht.
Harwood, M., Loquasto, J., Roberts, R., Ziegler, G., & Hayes, J. (2013). Explaining tolerance for bitterness in chocolate ice cream using solid chocolate. Journal of Dairy Science, 96, 4938–4944. http://dx.doi.org/10.3168/jds.2013-6715
Iannario, M., Manisera, M., Piccolo, D., & ve Zuccolotto, P. (2012). Sensory analysis in the food industry as a tool for marketing decisions. Advances in Data Analysis and Classification, 6(4), 303–321.
Kemp, S., Hollowood, T., & Hort, J. (2009). Sensory Evaluation A Practical Handbook. West Sussex; Wiley-Blackwell Publication.
Kermit, M. & Lengard, V. (2006). Assessing the performance of sensory panel-panelist monitoring and tracking. CAMO process AS. Norway.
Kusumastuti, S. & Adriani M. (2017). Pengaruh substitusi susu kedelai dan mocaf (modified cassava flour) terhadap daya terima, kandungan serat dan nilai ekonomis es krim naga merah. Amerta Nutrition, 1(3), 252.
Lawless, H. & Heymann, H. (2010). Sensory Evaluation of Food Principles and Practices. Second Edition. Springer, New York.
Leite, P., Bispo, E., & Santana, L. (2013). Sensory profiles of chocolate produced from cocoa cultivars resistant to moniliophtora perniciosa. Jaboticabal-SP, 35, 594–602.
Meilgaard, M., Civille, G., & Carr, B. (2016). Sensory Evaluation Techniques. Fifth edition. Boca Raton: CRC Press, USA.
Mintel (2020). Mintel Global New Product Database. https://www.mintel.com/global-new-products-database.
Muse, M. & Hartel, R. (2004). Ice cream structural elements that affect melting rate and hardness. J. Dairy Sci., 87(1), 1–10. http://dx.doi.org/10.3168/jds.S0022-0302(04)73135-5
Prindiville, E., Marshall, R., & Heymann H. (1999). Effect of milk fat on the sensory properties of chocolate ice cream. Journal of Dairy Science, 82, 1425–1432. http://doi.org/10.3168/jds.S0022-0302(99)75369-5
Purcell, S. (2019). Sensory Panel’s Vital Role in Maintaining Quality. Food Manufacture. https://www.foodmanufacture.co.uk/Article/2019/11/18/Sensory-panels-vital-role-in-maintaining-quality
Rogers, L. (2018). Sensory Panel Management A Practical Handbook for Recruitment, Training, and Performance. United Kingdom, Woodhead Publishing.
Stone, H. & Sidel, J. (2004). Sensory Evaluation Practices. Third edition. California; Elsevier Academic Press.
Statista (2020). Retail sales value of ice cream and frozen desserts in Indonesia from 2014 to 2019. [Di unduh 16 Februari 2022]. https://www.statista.com/statistics/1227682/indonesia-ice-cream-and-frozen-desserts-sales-value/
World Coffee Research (2017). Sensory lexicon unabridged definition and references. Second edition. DOI: https://doi.org/10.22146/agritech.70125
Article Metrics
Abstract views : 290
| 
views : 352
Refbacks
- There are currently no refbacks.
Copyright (c) 2023 Fransiska utami Dwi hapsari
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.