Karakterisasi Mutu dan Preferensi Konsumen Terhadap Keripik Kentang Ebi Dengan Produk Komersil

Abstract

Production of potato chip products still depends on orders from consumers. Sensory testing to determine consumer preferences and sensory characteristics of potato chip products. This study was conducted to determine consumer preferences and describe the quality of Kenbi Owin Kitchen potato chips compared to other commercial potato chip brands. This study used a survey method, for the samples used were selected by purposive sampling with consideration of verified P-IRT, expiration date, production in Jember and marketed in Jember Regency. The samples used were Kenbi Owin Kitchen potato chips, and other competing products, namely Chitato potato chips, Jacker potato chips. Preferences and product characteristics can be through hedonic tests and descriptive tests. In the sensory attributes of potato chip products that consumers prefer are the taste, aroma, and crunchiness of Jacker potato chip products, the aftertaste of Kenbi potato chip products, and respondents prefer the salty taste of Chitato potato chip products. The results of the descriptive test characteristics of Profile Attribute Analysis (PAA) resulted in the same attributes in each potato chip.