Karakterisasi Sensori Cheese Tea dengan Metode Check All That Apply (CATA), Emotional Sensory Mapping (ESM), dan Ideal Profile Method (IPM)

Cheese tea is a drink made from combination of and cheese foam. This product very popular today, some businesses are interested in developing this product. The objective research to identify the sensory profile through new methods evaluation: IPM, CATA ESM. method used define emotional characteristics IPM optimize by collecting ideal customer information. number panelists for each test was 30. selection based on frequency consumption 1 2 times per week. Attributes will be gained via focus group discussion (FGD). data analysis processed using XLSTAT software with Analysis tools while SensTools.Net applications IPA analysis. products most favored customers outcome sweet scent, milky aroma, cheesy taste taste, as well dominant 'calm'. Product C nearest its characteristics. In order further improve “cheese C”, it necessary boost strength creamy mouthfeel, viscosity mouthfeel aroma at same time reducing intensity toasted umami, salty taste.