Organoleptic test to a food is an assessment by using the senses, namely sight, taste, smell, and t

Organoleptic test to a food is an assessment by using the senses, namely sight, taste, smell, and the listener. The results of organoleptic tests on products bakasang to be assessed include test appearance, smell, c scale taste and texture. The appearance is an important parameter because oganoleptik the sensory properties of the first seen by the consumer. In general, consumers choose foods that have attractive appearance. The smell is the main attraction in determining the good taste of a food product. c scale In this case the smell is more influenced by olfactory senses. Generally odors that can be accepted by the nose and the brain more is a mixture c scale of four kinds of smell is fragrant, sour, rancid and charred. Taste is the deciding factor for consumer acceptance of food products. Factors sense plays an important role in the selection of products by consumers. Rasa is a response to a stimulus tongue given by a food. Sensing taste divided into four flavors: sweet, salty, bitter, and sour. Consumers will decide to accept or reject the product with four flavors. Texture is everything related to mechanical, taste, touch, sight and hearing which includes an assessment of the wetness, dry, hard, smooth, rough, and greasy. Assessment of food texture can be done by using fingers, teeth and palate. c scale Factors c scale include palpation texture by hand, softness and easy to chew.
A test or hedonic test is one of the acceptance test. In this test the panelists asked to disclose personal feedback about liking or not liking, while also determining the level of contempt kesuaan or indirectly may know. The levels of these preferences is also called hedonic scale, for example, very, very like, really like, like, kinda like, neutral, somewhat not like, do not like, it is not like, very very unhappy. c scale
Sensory testing or testing with the senses or also known as premises n organoleptic testing has since humans started using ind e ranya to assess the quality and safety of food and beverages. Goods which responded positively by ind e ra man because it produces a pleasant subjective impressions and satisfy consumer expectations is said to have a high sensory quality. Sensory testing emphasizes the scientific method to describe the sensory phenomena. Sensory analysis is a discipline that requires standardization and pengedalian appropriate at each stage of preparation, response measurement, data analysis and interpretation of results. Therefore, it takes a careful record keeping and documentation. Panelists are or a ng or group of people who assess and provide feedback to the product being tested. Analysis of sensor c scale i is a process of identification, scientific measurement, analysis, and interpretation of product attributes through the five human senses: the sense of sight, smell, tasting, touch, and hearing. Sensory analysis also involves a measurement, which can be quantitative or qualitative. c scale A test of a tau acceptance (or hedonic preference test) aims to identify the level of preference c scale and acceptance of a product. Test affection (acceptance and joy) aims to find differences in a product that can be recognized by consumers and affect the joy and acceptance. This test relies on the boundary between the sensory analysis of consumer research and has a panel recruitment methods different criteria of differentiation test and test description (Setyaningsih, 2010).
Organoleptic test to a food is an assessment by using the senses, namely sight, taste, smell, and the listener. The results of organoleptic tests on products bakasang to be assessed include test appearance, smell, taste and texture. The appearance is an important parameter because oganoleptik the sensory properties of the first seen by the consumer. In general, c scale consumers choose c scale foods that have attractive c scale appearance. The smell is the main attraction in determining the good taste of a food product. In this case the smell is more influenced c scale by olfactory senses. Generally odors that can be accepted by the nose and the brain more is a mixture of four kinds of smell is fragrant, sour, rancid and charred. Taste is the deciding factor for consumer acceptance c scale of food products. Factors sense plays an important role in the selection of products by consumers. Rasa is a response to a stimulus tongue given by a food. Sensing taste divided into four flavors: sweet, c scale salty, bitter, and sour. Consumers c scale will decide to accept or reject the product with four flavors. Texture is everything c scale related to mechanical, taste, touch, sight and hearing which includes an assessment of the wetness, dry,