CD Skripsi

Analisis Pemetaan Kesukaan Konsumen Pada Produk Bolu Kemojo Di Kalangan Mahasiswa Fakultas Pertanian Universitas Riau

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The purpose of this research was to determine the position of product and the best kemojo cakes attributes from various kinds of kemojo cakes, such as Kemojo Cik Puan, Kemojo Khadizah, Kemojo Mega Rasa, Kemojo Kembang Sari, Kemojo Insan Sukses, Kemojo Helmi, and Kemojo AL-Mahdi. This research was conducted by mapping methods of internal and external preferences and seven different product types. Sensory analysis used were hedonic and descriptive test. The results of cluster analysis of hedonic test and the main component analysis of the descriptive test were analyzed by using the preference mapping technique, with the sensory attributes, such as pandanus taste, sweetness, burning, tasteful, green color, aroma of eggs, caramel, tenderness in the mouth, “legit”, burnt, and smoothness texture. From the results of the analysis conducted, Kemojo Cik Puan and Kembang Sari are the most favored by the panelists.
Keyword: Cakes kemojo, preference mapping.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 117 (0062)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Pertanian., 2017

Deskripsi Fisik

vi, 59 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 117 (0062)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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