Evaluasi Karakteristik Sensori Whey Powder serta Pengaruhnya terhadap Mutu Produk Minuman Whey Berbasis Susu di PT XYZ

Abstract

Penelitian ini bertujuan mengevaluasi profil sensori larutan whey powder Supplier B dan Supplier C serta dampaknya pada produk minuman whey berbasis susu di PT XYZ. Pengujian menggunakan metode Quantitative Descriptive Analysis (QDA) dan Uji Segitiga dengan melibatkan 10 panelis terlatih. Analisis data menggunakan uji Wilcoxon dan Binomial. Hasil uji Wilcoxon menunjukkan lima atribut (aroma, rasa manis, creaminess, texture, overall intensity) bersifat identik (p > 0,05). Namun, Supplier B secara signifikan (p < 0,05) menghasilkan warna lebih cokelat (p = 0,006), milkiness lebih rendah (p = 0,026), dan aftertaste lebih kuat (p = 0,034). Pada uji segitiga penerapan whey powder pada produk, 70% panelis terlatih nyata mendeteksi perbedaan (p = 0,019). Kesimpulannya, pergantian whey powder berpengaruh nyata terhadap karakteristik sensori produk akhir minuman whey berbasis susu.

This study aimed to evaluate the sensory profile of whey powder solutions from Supplier B and Supplier C and their impact on milk-based whey beverage products at PT XYZ. Evaluation was conducted using Quantitative Descriptive Analysis (QDA) and a Triangle Test involving 10 trained panelists. Data were analyzed using Wilcoxon and Binomial tests. The Wilcoxon test results showed that five attributes (aroma, sweetness, creaminess, texture, and overall intensity) were identical (p > 0.05). However, Supplier B produced a significantly (p < 0.05) more brownish color (p = 0.006), lower milkiness (p = 0.026), and a stronger aftertaste (p = 0.034). In the triangle test on the product application of whey powder, 70% of trained panelists significantly detected the difference (p = 0.019). In conclusion, the substitution of whey powder significantly affected the sensory characteristics of the final milk-based whey beverage product.