Analisis Sensori Produk Stik Sukun (Artocarpus altilis) dengan Perlakuan Pendahuluan Blanching dan Perendaman dalam Larutan Kalsium Klorida

Abstract

Sensory Analysis of Product Breadfruit (Artocarpus altilis) that has previously been soaked in warm water (Blanching) and a calcium chloride solution. Breadfruit is often used in the form of snack foods. Breadfruit has the potential to produce acrylamide during the frying. Acrylamide is formed from a reducing sugar and an amino acid that is naturally present in food with processed frying, baking and burning. Reduced levels of acrylamide in breadfuit sticks done by blanching and soaking in CaCl 2 solution, but it is feared could change the sensory of product breadfuit sticks. This study was to determine the level of consumer preferences towards product breadfruit sticks with treatment and control (without treatment). Breadfruit stick was blanching at 80 ºC for 10 minutes and soaked in CaCl 2 solution of 0.1 M for 30 minutes, after it was frying and sensory analyzed compared with controls. Sensory analysis conducted by 69 trained panelists using a hedonic test with parameters tested such as color, texture, flavor, taste and overall acceptance. The color parameter was also done a physical analysis of products with Chromameter. Datas were analyzed by T-test at 5% significance level to determine the level of panelists. Statistical analysis of hedonic test showed that the panelists preferred the breadfruit stick control than the treatment ones on the parameters of texture, flavor and overall acceptance. The parameter of color and aroma there were differences in the level a panelists. The result of sensory analysis showed that the panelists acceptance value of the color parameter and aroma breadfruit stick treatment was not significantly different to the control, but the parameter of texture, flavor and overall acceptance of breadfruit stick treatment has a lower value than control.