Fried Shallot Quality: Perception and Differentiation
Olivia Yofananda1
, C. Hanny Wijaya1*, Hanifah Nuryani Lioe1, Sobir2
1Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Campus Darmaga, Bogor, Indonesia
2Department of Agronomy and Holticulture, Faculty of Agriculture, Bogor Agricultural University, IPB Campus Darmaga, Bogor, Indonesia
Corresponding Author Email: channywijaya@apps.ipb.ac.id
Abstract:
Sensory attributes and consumers’ perception of commercial fried shallots related to their quality were investigated. Consumers’ perception data were collected by online survey, followed by the randomly selected respondents. The survey results were then confirmed using the descriptive sensory method and hedonic test on five commercial fried shallots. Consumers’ perception of the high quality fried shallot was concluded as follows: the flour uncoated fried shallots, golden brown color, and whole slices-shaped fried shallots which were chosen by 80.4; 84.0; and 64.2% respondents, respectively. The desirable of sensory attributes were indicated by crispness, savory taste and fragrant sulfury aroma were confirmed by 91.3; 78.1 and 73.9% of respondents, respectively. Meanwhile, the undesirable attributes of fried shallots included rancid aroma and bitter taste were 95 and 75% of respondents. The sensory characteristics of commercial products confirmed the survey results related to product perception. Differentiation of the five products based on descriptive and hedonic tests was also reported in this study. Description of fried shallot characteristics by consumers and the confirmation of commercial fried shallots with highest desirable characteristics can be used by the food producers to increase product quality.
Keywords:
Consumer Perceptions; Fried Shallots; Online Survey; Sensory Attributes; Sensory Evaluation
Back to TOC