2026Journal articleFree to read

Evaluasi Kualitas dan Penerimaan Konsumen Terhadap Nugget Pisang dengan Varian Rasa Yang Berbeda

Lalu Masdar, Sukhadi, Chelsea Gomes Teixeira, Ni Putu Ayu Lestari

Zentrum Economic Business Management Accounting Research

Abstract

Penelitian yang dilakukan bertujuan untuk mengevaluasi persepsi konsumen terhadap produk Nugget Pisang dengan berbagai macam rasa. Nugget pisang merupakan produk inovatif yang memadukan tekstur renyah di bagian luar dengan rasa pisang yang lembut di bagian dalam. Penelitian ini menggunakan metode uji organoleptik untuk mengukur warna, aroma, tekstur, dan rasa keseluruhan dari beberapa varietas nugget pisang, termasuk cokelat, tiramisu, dan matcha. Temuan penelitian menunjukkan bahwa jenis tiramisu adalah jenis yang paling umum dengan nilai yang relatif tinggi dan dipengaruhi oleh varietas matcha dan coklat. Faktor-faktor yang mempengaruhi persepsi konsumen antara lain intensitas aroma, perbedaan antara rasa asam dan asin, dan aroma yang dihasilkan.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Sensory / consumer

Taste, aroma, color and how people perceive matcha.

Assigned automatically from the title, abstract and subject terms.

Topics

Processing, milling and quality Aroma, flavor and sensory Food products and applications

Matcha is studied here (named in the abstract).

Keywords and subject terms

consumer perception product quality taste preference chocolate flavor sensory evaluation food product innovation

Cite this study

Lalu Masdar, Sukhadi, Chelsea Gomes Teixeira, Ni Putu Ayu Lestari. (2026). Evaluasi Kualitas dan Penerimaan Konsumen Terhadap Nugget Pisang dengan Varian Rasa Yang Berbeda. Zentrum Economic Business Management Accounting Research. https://doi.org/10.69657/jd5rpd23

DOI: 10.69657/jd5rpd23

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