Evaluasi Sensori Produk Makanan dan Minuman Berbahan Dasar Honje Sebagai Upaya Pengembangan Produk
DOI:
https://doi.org/10.32659/tsj.v8i2.281Keywords:
Evaluation, Sensory Testing, Food and Beverage Basic Ingredients, Honje (Kecombrang), Product DevelopmentAbstract
This research aims to conduct a sensory evaluation of food and beverage products made from honje, which are the result of development. Honje was only used as Honje juice but was developed into several food and beverage products, namely Honje Butter Cookies, Honje Jam, and Mojito Honje (Monje). These food and beverage products are selected from the identification of agricultural products in the Cisangkal Tourism Area. They have their own uniqueness and the potential to be developed because they have a lot of resources and are easy to implement. The research method used is descriptive quantitative through organoleptic tests on 4 sensory aspects, namely: Color, Aroma, Taste/Like, and Texture related to Honje-based food and beverage products, assisted by respondents in Cisangkal, Pangandaran and surrounding areas who will become target consumers as many as 30 people. The results of this evaluation will provide additional confirmation to the local community that Honje Laka, which is owned by almost the entire community there, can increase self-confidence, and the economy and ultimately help the Cisangkal Tourism Area develop even better. This research was carried out to be a continuation of research activities and community service in the Cisangkal Tourism Area.
References
Alwasilah, A. Chaedar. 2015. Pokoknya Studi Kasus, Pendekatan Kualitatif. Bandung: PT Kiblat Buku Utama.
Jellineck, Gisela, 1985, Sensory Evaluation of Food : Theory & Practice, E. Horwood Marzuki, 2005, Metodologi Riset, Yogyakarata: Ekonisia.
Newman et.al. 2004 Checklist of the Zingiberaceae of Malesia. Blunea Supplemnet 16.
National Herbarium. Nederland Universiteit Leiden Rahayu, et al. 1998. Evaluasi Sensori, Universitas Terbuka.
Sugiyono. 2015. Cara Mudah Menyusun: Skripsi, Tesis, dan Disertasi. Bandung: CV. Alfabeta.
Rencana Induk Kepariwisataan Propinsi Jawa Barat Tahun 2015 – 2025 Pedoman Desa Wisata 2019.
Manfaat Buah Hoje untuk Kesehatan Tubuh https://www.google.com/amp/s/manfaat.co.id/manfaat-buah-honje/amp . diakses tanggal 28 Mei 2022
Pengembangan produk (pengertian , Tujuan, Strategi dan Tahapan) https://www.kajianpustaka.com/2020/03/pengembangan-produk.html . diakses tanggal 10 April 2022
EFEKTIVITAS EKSTRAK BUNGA KECOMBRANG ( Etlingera Elatior ) SEBAGAI REPELLENT NYAMUK Aedes Aegypti https://www.neliti.com/publications/14549/efektivitas-ekstrak-bunga- kecombrang-etlingera-elatior-sebagai-repellent-nyamuk . diakses tanggal 7 Oktober 2022
Published
How to Cite
Issue
Section
Copyright (c) 2023 Ni Gusti Made Kerti Utami, Ratih Pitria Purnamasari, Maksum Suparman, Dodi Affandi
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
-
Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
-
ShareAlike — If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.