PENGARUH KARAKTERISTIK SENSORI TERHADAP PREFERENSI KONSUMEN PADA TIGA VARIAN MINUMAN RASA NANAS KOMERSIAL MENGGUNAKAN METODE CHECK-ALL-THAT-APPLY (CATA)

The development of the fruit beverage industry demands products with sensory characteristics that align with consumer preferences. This study aims to map the ideal sensory profile and analyze consumer preferences toward three commercial pineapple drink brands, including the influence of pH on taste perception. Sensory attributes were identified through a Focus Group Discussion and evaluated using the Check-All-That-Apply (CATA) method and a hedonic test involving 50 panelists. Cochran’s Q Test and Correspondence Analysis revealed significant differences among samples (p < 0.05). Sample 3 was closest to the ideal profile, characterized by a fresh pineapple aroma, natural sweetness, and bright yellow color, and received the highest liking score (4.12), although the difference was not statistically significant (p > 0.05). Samples 1 and 2 had a pH of approximately 4.0 (slightly acidic), while sample 3 had a pH of 3.0 (acidic), which influenced preference for acidity when it was balanced (neither too strong nor too weak). Artificial sweetness and bitter aftertaste were associated with lower consumer acceptance. These findings may serve as a reference for producers to develop products that better match consumer preferences