Organoleptic Tests on Processed Products of Meatballs, TofuMeatballs, Dumplings, and Herbal Drinks

Abstract

This study aims to analyze the level of consumer
preference for processed meatball products,
meatball tofu, and herbal drinks produced on a
household scale. This research was carried out in
2 stages, the first was the production stage and the
second was the organoleptic test stage with the
hedonic method or consumer preference level
analysis. The importance of this research is to find
out the results of food processing that can be
accepted by consumers and how much the
consumer's preference level is, as well as to
measure the response of food quality to the
product. Processed products tested in this study
were meatballs, meatball tofu, dumplings and
herbal drinks. The product parameters tested in
this study include general appearance, color, taste,
texture, and aroma. The results showed that
processed meatball products, meatball tofu,
dumplings and herbal drinks produced on a
household scale were generally well received and
liked by consumers. However, there are several
parameters such as taste and aroma that still need
improvement. Improvements were made to
improve and increase consumer preferences for
processed products such as meatballs, meatball
tofu, dumplings and herbal drinks