Profil Sensori Cokelat Susu Komersial dengan Metode Temporal Dominance of Sensations (TDS) dan Time Intensity (TI)

Abstract

Cokelat susu adalah salah satu makanan ringan populer di kalangan masyarakat Indonesia, yang sejalan dengan peningkatan konsumsi makanan ringan setiap tahunnya. Penelitian ini bertujuan untuk memetakan profil sensori enam merek cokelat susu komersial dengan dua metode uji deskriptif temporal, yaitu TDS dan TI. Hasil analisis TDS menunjukkan bahwa persepsi atribut dominan pada sampel bersifat dinamis, dan merek sampel berpengaruh signifikan terhadap profil sensori yang dianggap dominan. Hasil analisis TI menunjukkan perubahan intensitas persepsi atribut utama cokelat susu dengan lebih detail. Analisis statistik lanjutan dengan metode PCA dan AHC menunjukkan bahwa beberapa atribut sensori spesifik untuk beberapa merek sampel. Cokelat susu 729, 105, dan 672 memiliki profil sensori rasa manis, rasa susu, flavour karamel, dan sensasi oily. Cokelat susu 916 dan 350 memiliki profil sensori rasa kakao dan flavour roasted, sedangkan cokelat susu 483 memiliki atribut sensori unik flavour nutty.

Milk chocolate is a popular snack for Indonesian citizens, which is in line with the yearly increase in snack consumption. This study aimed to map the sensory profile of six commercial milk chocolate brands using two temporal descriptive methods, namely TDS and TI. The results of TDS analysis showed that the perception of dominant attributes in the sample was dynamic, and the sample brand had a significant effect on the sensory profile that was considered dominant. The results of the TI analysis showed changes in the intensity of attribute perception in more detail. Further statistical analysis using the PCA and AHC methods showed that several sensory attributes were specific to several sample brands. 729, 105, and 672 milk chocolate had sensory profiles of sweet taste, milky taste, caramel flavour, and oily sensation. Milk chocolates 916 and 350 had sensory profiles of cocoa taste and roasted flavour, while milk chocolate 483 had a unique sensory attribute of nutty flavour.