?url_ver=Z39.88-2004&rft_id=2014231035&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PROFIL+DAN+ATRIBUT+SENSORI+YANG+MEMPENGARUHI%0D%0APENERIMAAN+KONSUMEN+MINUMAN+KOMBUCHA+PULPA+KAKAO&rft.creator=Christina+Veronica+Natalia+%2C+Sinaga+&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Cocoa+pulp+kombucha+drink+is+an+invention+product+whose+sensory+profile+and%0D%0Aconsumer+acceptance+are+not+yet+known.+In+this+study%2C+the+acceptance+of+consumers%0D%0Aof+cocoa+pulp+kombucha+drinks+was+carried+out+by+interviews+and+questionnaire%0D%0Adistribution.+The+results+of+the+questionnaire+were+then+processed+into+information%0D%0Ausing+the+Check-All-That-Apply+(CATA)+method+using+XLSTAT+2024+to+obtain%0D%0Asensory+attribute+profiles+while+consumer+acceptance+was+conducted+using+the%0D%0ACochran's+Q+test+method+followed+by+the+Mc+Nemar+test+using+IBM+SPSS+Statistics%0D%0A25.+The+majority+of+respondents+are+20-25+years+old%2C+with+male+gender+(64%25)+and%0D%0Alast+high+school+(78%25).+The+results+showed+that+there+was+a+significant+difference%0D%0Abetween+the+sensory+attributes+of+cocoa+pulp+kombucha.+Respondents+preferred%0D%0Acloudy+white+and+sweet+taste%2C+while+sour+taste+and+bitter+aftertaste+were+less%0D%0Apreferred.+In+the+results+of+consumer+acceptance%2C+it+was+found+that+the+color%0D%0Aattributes+were+preferred+in+the+original+cocoa+pulp%2C+the+taste+and+aroma+attributes%0D%0Awere+preferred+in+the+spice+cocoa+pulp+kombucha%2C+and+the+aftertaste+attributes+were%0D%0Apreferred+in+the+original+cocoa+pulp.%0D%0AKeywords%3A+cocoa+pulp+kombucha%2C+sensory+characteristics%2C+consumer+acceptance%2C%0D%0ACATA%2C+Cochran's+Q+test%2C+and+Mc+Nemar+test.%0D%0A%0D%0AMinuman+kombucha+pulpa+kakao+merupakan+produk+invensi+yang+belum+diketahui%0D%0Aprofil+sensori+dan+penerimaan+konsumennya.+Pada+penelitian+ini%2C+penerimaan%0D%0Akonsumen+minuman+kombucha+pulpa+kakao+dilakukan+dengan+wawancara+dan%0D%0Apenyebaran+kuesioner.+Hasil+kuesioner+selanjutnya+diolah+menjadi+informasi%0D%0Adengan+metode+Check-All-That-Apply+(CATA)+menggunakan+XLSTAT+2024%0D%0Auntuk+memperoleh+profil+atribut+sensori+sedangkan+penerimaan+konsumen+dengan%0D%0Ametode+uji+Cochran's+Q+yang+dilanjutkan+dengan+uji+Mc+Nemar+menggunakan+IBM%0D%0ASPSS+Statistik+25.+Responden+mayoritas+berusia+20-25+tahun%2C+dengan+jenis+kelamin%0D%0Alaki-laki+(64%25)+dan+pendidikan+terakhir+SMA%2FSMK+(78%25).+Hasil+penelitian%0D%0Amenunjukkan+bahwa+perbedaan+yang+signifikan+antar+atribut+sensori+kombucha%0D%0Apulpa+kakao.+Responden+lebih+menyukai+warna+putih+keruh+dan+rasa+manis%2C%0D%0Asementara+rasa+asam+dan+aftertaste+pahit+kurang+disukai.+Pada+hasil+penerimaan%0D%0Akonsumen+diperoleh+bahwa+atribut+warna+lebih+disukai+pada+pulpa+kakao+original%2C%0D%0Aatribut+rasa+dan+aroma+lebih+disukai+pada+kombucha+pulpa+kakao+rempah%2C+dan+atrbut%0D%0Aaftertaste+lebih+disukai+pada+pulpa+kakao+original.%0D%0AKata+kunci%3A+kombucha+pulpa+kakao%2C+karakteristik+sensori%2C+penerimaan+konsumen%2C%0D%0ACATA%2C+uji+Cochran%E2%80%99s+Q%2C+dan+uji+Mc+Nemar.&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2024-10-23&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F80781%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F80781%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F80781%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Christina+Veronica+Natalia+%2C+Sinaga+++(2024)+PROFIL+DAN+ATRIBUT+SENSORI+YANG+MEMPENGARUHI+PENERIMAAN+KONSUMEN+MINUMAN+KOMBUCHA+PULPA+KAKAO.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F80781%2F