Open AccessPhysicochemical And Sensory Properties Of Pedada Fruit (Sonneratia caseolaris) Bar
Author(s) -
Andre Yusuf Trisna Putra,
Enny Karti Basuki Susiloningsih,
Marthalina Susanti
Publication year - 2020
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1569/3/032013
Subject(s) - food science , mung bean , sensory system , biology , horticulture , mathematics , neuroscience
Food acceptability relates to the interaction food has with the consumer at a given moment in time. Physicochemical and sensory properties of food influence the way consumer select their food. Therefore, the main objectives of this study were to evaluate texture, calories value and sensory properties food bar made with lesser yam, mung bean base with pedada fruit. Eight food bars were produced: G1H1, G1H2, G1H3, G2H1, G2H2, G2H3, G3H1, G3H2, G3H3. Duncan multiple range test were performed with 5% significance for statistical analysis. The highest calorie value and fracture ability are sample G3H3, and G3H1, respectively, but it does not significant (p>0,05). The different composition of mung bean, lesser yam, and pedada fruit do not affect sensory properties. Therefore, in this study, sample evaluate is have similar physicochemical, and sensories properties.