Exploring the sensory characteristics of instant potato cream soup using hedonic test and Quantitative Descriptive Analysis (QDA)

¹ Postgraduate in Nutrition Science, Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, 16680, Indonesia
² Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, 16680, Indonesia
³ Nutrition Study Program, Faculty of Health, University of Sindang Kasih Majalengka, Majalengka, 45453, Indonesia

^* Corresponding author: asulaeman@apps.ipb.ac.id

Abstract

Sensory analysis of food products is especially important for improving quality and meeting consumer preferences. Instant potato cream soup is becoming a popular choice in ready-to-eat food markets. This study aimed to identify and analyze the sensory characteristics of instant potato cream soup using QDA. The main ingredients of this soup include potatoes of the Granola L. variety, quail egg flour, tempeh, and soy protein isolate. This research in two stages. The first stage was a hedonic test conducted on seven samples. Three treatment samples were selected from the test results the second stage, which included hedonic testing and QDA. Control samples were applied at each testing stage, and the attributes evaluated included taste, aroma, texture, color, aftertaste, and overall acceptance. The results showed that differences in raw material composition greatly affect the sensory quality of the product and can influence consumer preferences to increase market acceptance. Samples SK1 and SK3 exhibited the highest viscosity and savory taste. The SK3 sample was the most popular among consumers because of the balanced aroma and taste of potatoes and quail eggs, despite its low viscosity and brownish color.