E3S Web Conf.
Volume 332, 2021International Conference on Food Technology, Nutrition and Sustainable Agriculture (ICFTNSA 2021)
|Number of page(s)||5|
|Section||Food Process and Technology|
|Published online||13 December 2021|
Sensory profile of sanjai balado chips in West Sumatra
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, 20155, Medan, Indonesia
* Corresponding author: email@example.com
Sanjai Balado chips are famous local snack originated from West Sumatra, Indonesia. Sanjai balado chips consist of cassava chips coated with local chili paste known as sambal balado. Our concern was looking for the sensory attributes of sanjai balado chips before the intensity of each attributes be evaluated. The analysis was carried out using 1-proportion test to identified the attributes based on the data of the direct survey with checklist form toward 25 respondents of people from west Sumatra who are involved in the production of sanjai balado. The final result of the survey shows there are 16 sensory attributes out of 27 sensory attributes that have a significant effect on the perception of Sanjai Balado chips by respondents in the survey. The attributes are red color, red orange color, sweet taste, savory taste, sweet aroma, the aroma of local chili paste, the aroma of cassava, fried onion aroma, crispy texture, hard texture, spicy mouthfeel, oily mouthfeel, sticky mouthfeel, savory flavor, chili sauce flavor, and oily afterfeel.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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