| dc.description.abstract | The high sugar consumption in Indonesia plays an important role for producers. Palm sugar, a traditional sugar product, is highly favored by consumers as a sweetener in foods and beverages. The sensory quality of a food product greatly affects its acceptance, and therefore, it needs to be well maintained and controlled to remain consistent. Sensory evaluation aims to improve the value characteristics of palm sugar for producers and artisans. Descriptive sensory evaluation provides a
detailed sensory profile, but this method is time-consuming and expensive. This study aims to identify the sensory profile of palm sugar using the Quantitative Descriptive Analysis (QDA) method, analyze physicochemical characteristics, and evaluate panelist performance during sensory tests. Eighteen samples of palm sugar from the Bangka Belitung province were evaluated by trained panelists from the
LDITP (Laboratory of the Department of Food Science and Technology) IPB. Each palm sugar sample had specific dominant characteristics. The sensory characteristics of the palm sugar samples were categorized into two clusters originating from different regions. The physicochemical properties were presented in the results of color, pH, and Brix value analyses. The color of the palm sugar was yellowish-brown. Meanwhile, the pH values of the 18 palm sugar samples ranged from pH 5.08 to pH 7.27. The Brix values of the palm sugar samples ranged from 10.50 to 15.5 at a 15% concentration. The trained panelists from LDITP exhibited good performance as seen from the parameters of discrimination and repeatability. | |
