Profil Sensoris dan Preferensi Konsumen Suplemen Protein di Indonesia

This study aims to describe the sensory profile of protein supplements and identify attributes influencing consumer acceptance. Protein supplements are functional foods formulated to meet daily protein needs but often exhibit sensory drawbacks such as acidic taste, gritty texture, and synthetic flavor, making sensory evaluation essential. The study employed Quantitative Descriptive Analysis (QDA) with 14 trained panelists and a hedonic test with 50 panelists, analyzed using PCA biplot and Spider Web Diagram. Results showed that Sample 3 achieved the highest hedonic score (7.3) with creamy, milky, and sweet attributes, followed by Sample 1 (6.3) with cream aroma and cocoa flavor, while Sample 2 scored lowest (5.8) due to grassy, grainy, and synthetic cocoa notes. PCA confirmed consistent grouping of sensory attributes. Overall, creamy, milky, and sweet attributes enhanced consumer acceptance, whereas grassy, grainy, and synthetic ones decreased it