Open AccessGeneral assessment on the sensory properties of traditional cuisine from java island after canning process
Author(s) -
Asep Nurhikmat,
Agus Susanto,
Annisa Kusumaningrum,
Aldicky Faizal Amri,
Suratno Suratno,
R. Z. Amdani,
Saiful Prayogi
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/759/1/012003
Subject(s) - ingredient , food science , aroma , taste , sensory system , food products , process (computing) , product (mathematics) , mathematics , business , computer science , chemistry , psychology , cognitive psychology , geometry , operating system
Canning process is the packaging method using cans packaging. The sterilization is main step in the canning process that is operated on temperature 121°C and time of 15 minutes. Thermal process on 121°C caused the changes of sensory properties in food products. Therefore, this study observed that the effect of canning process to sensory properties in traditional foods. The method of this study using panellist form to evaluate sensory properties of food before and after canning process. Parameters in form evaluation were aroma, colour, taste, texture and overall. Panellists involved i.e. packaging research team and traditional food restaurant owners. The result showed that canning process changes overall sensory properties attributes on food products to be more interesting. The colour of food product seen colourful and interesting with attribute score of 4-5, taste of food product more pervasive in main ingredient with score of 4, more flavourful aroma with score of 4-5 and more ripe texture with the score of 4.