Analisis Sensoris Produk Stroberi Kering Beku Komersial pada E-Commerce Indonesia menggunakan Metode Deskriptif Kuantitatif

Authors

  • Refika Melina Putri
    Program Studi Teknologi Industri Pertanian Fakultas Teknologi Industri Institut Teknologi Sumatera Indonesia https://orcid.org/0009-0009-9069-6593
  • Mohammad Affan Fajar Falah
    Departemen Teknologi Industri Pertanian Fakultas Teknologi Pertanian Universitas Gadjah Mada Indonesia https://orcid.org/0000-0002-1276-218X
  • Annie Mufyda Rahmatika
    Departemen Teknologi Hayati dan Veteriner Sekolah Vokasi Universitas Gadjah Mada Indonesia https://orcid.org/0000-0002-3173-0976

Keywords:

atriibut kualitas, freeze-drying, stroberi kering beku, uji sensoris

Abstract

Fresh strawberries are rich in nutrients but have a short shelf life. Freeze-drying technology extends their shelf stability and preserves sensory quality. As freeze-dried strawberries become more popular in Indonesia, understanding consumer preferences is key for product development and competitiveness. This study characterised the sensory attributes of commercial freeze-dried strawberries in Indonesia, comparing imported Thai and local Indonesian products. Sensory evaluation involved 58 untrained panelists using a 5-point hedonic scale for seven attributes: shape, colour, aroma, taste, hardness, aftertaste, and sourness. Data were analysed using the Kruskal–Wallis nonparametric test to assess significant differences between samples. The results showed that the imported product from Thailand received the highest preference scores for taste (average score 4.17), texture (average score 4.29), aftertaste (average score 4.03), and sourness (average score 4.05). In contrast, local Indonesian products were preferred for aroma (average score 3.88), shape (average score 3.99), and colour (average score 4.12). The Kruskal–Wallis test indicated significant differences (Asymp.Sig<0,05) among samples for shape, colour, aroma, and texture attributes. These findings highlight distinct sensory preferences among Indonesian consumers and can serve as a reference for local producers to enhance product formulation, align sensory quality with market expectations, and strengthen competitiveness in the growing freeze-dried fruit industry.

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Published

2025-11-18

How to Cite

Putri, R. M., Falah, M. A. F., & Rahmatika, A. M. (2025). Analisis Sensoris Produk Stroberi Kering Beku Komersial pada E-Commerce Indonesia menggunakan Metode Deskriptif Kuantitatif. Jurnal Ilmiah Membangun Desa Dan Pertanian, 10(5), 511–520. https://doi.org/10.37149/jimdp.v10i5.2280

Issue

Vol. 10 No. 5 (2025)

Section

Articles
Digital Object Identifier
https://doi.org/10.37149/jimdp.v10i5.2280
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Copyright (c) 2025 Refika Melina Putri, Mohammad Affan Fajar Falah, Annie Mufyda Rahmatika

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