PROFIL SENSORIS MAKANAN BASAH TRADISIONAL DI KOTAMADYA YOGYAKARTA

Abstract

Abstract: Research of sensory profiles of traditional moist foods in Kotamadya Yogyakarta had been done. The aims of the research are determining sensory profiles of traditional moist foods in Kotamadya Yogyakarta, and finding out how much each sensory characteristic supports to preference of traditional moist foods in Kotamadya Yogyakarta. The research is done by identifying markets and supermarkets that sell traditional moist foods, interviewing sellers of traditional moist foods, selecting panelist, training panelist, testing sensory profile by 15 trained panelist, tabulating, analyzing and interpreting data. The research result  that sensory profiles of traditional moist foods and effective support of each sensory characteristic to preference of traditional moist foods in Kotamadya Yogyakarta (from higher to lower percentage), which are: apem: shape, aroma, colour, sweetness, and tenderness; bakpia: colour of kumbu; taste of kumbu, texture of kumbu, colour of outer skin, texture of outer skin,  taste of outer skin, aroma, sweetness of kumbu, and shape; geplak: sweetness, aroma, hardness, shape, taste of coconut, colour, and texture; gethuk lindri: aroma, shape, sweetness, and softness; kipo: colour of skin,  aroma, sweetness of enten-enten, chewiness, and shape; kue ku: colour of skin, texture of skin, texture of kumbu, colour of kumbu, shape, taste of kumbu, and taste of skin; and yangko: taste, colour, shape, texture, chewiness, and aroma.