APPLICATION OF ORGANOLEPTIC OF TEST CATA (CHECK-ALL-THAT-APPLY) METHOD TO DESCRIBE MILK PUDDING CHARACTERISTICS
Daftar Isi:
- The CATA method (Check-All-That-Apply) is one of the sensory methods used to find out consumer opinions about attributes of a product. In this study, CATA (Check-All-That-Apply) sensory test method was applied to pudding products. Pudding is a dessert that has a sweet flavor and gel-shaped that is easily consumed. In Indonesia, this type of dessert is familiar. In this study, substitution of milk types that have a low fat concentration was done milk pudding products so that they can be consumed by many consumers. Types of milk used are full cream fresh cow's milk, low fat cow's milk, skimmed cow's milk, and soy milk. Low-fat milk pudding innovation can be an opportunity to develop food products and have high nutritional value. This study aims to determine the characteristics and differences in sensory attributes in milk pudding and determine the level of consumer acceptance of the different types of low-fat milk in pudding products based on CATA sensory methods. The main research consisted of sensory testing using CATA (color, appearance, aroma, taste, texture and mouthfeel), physical tests (texture and sineresis), chemical tests (moisture content, fat content, and sugar content). Sensory data will be analyzed using the CATA method for 50 untrained panelists. Based on the results of the study, it can be concluded that the ideal attributes of milk pudding are milk white, clear, slightly fishy aroma, milk flavor, pudding fresh milk, thin and wetness. The results showed that the difference in the use of low-fat milk in the manufacture of milk pudding products had an effect on fat content but did not affect the texture, syneresis, moisture content and sugar content.