CD Skripsi

Analisis Pemetaan Kesukaan Konsumen Pada Produk Keripik Cabe Ubi Kayu Dikalangan Mahasiswa Fakultas Pertanian Universitas Riau

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The purpose of this study was to determine the position of a product and attribute cassava chips the best from a wide variety of cassava chips are used, including potato chips Dumai, chips chili Pomegranate, chips baladoShirly, potato chips teguh, chips Leona snacks, chips bloom jaya, chip beautiful jasmine. It aims to determine the level of consumer preference towards a product. In addition to the lack of effort in developing products to manufacturers today. This research was conducted by internal and external preference mapping with the object of seven types of products. sensory analysis test used hedonic and descriptive. The results of test analysis of cluster analysis component of hedonic and main of descriptive test and analyzed using preference mapping techniques, sensory attributes used on chip products that taste spicy, sweet, bitter, savory, salty, crunchy, crumbly, thickness, overburnt, smoothess, crispy on mouth, the analysis conducted Dumai product chips, crisps and chips Balado Pomegranate chilliShirly attribute salty and spicy flavors of the most preferred by the panelists.
Keywords : Cassava chips, preference mapping

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 116 (0044)

Penerbit

Pekanbaru : Universitas Riau - Fakultas Pertanian - Teknologi Hasil Pertanian., 2016

Deskripsi Fisik

vii, 43 hlm.: ill.; 29 cm

Bahasa

ISBN/ISSN

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Klasifikasi

06 03. 116 (0044)

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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