Consumer Preferences on Durian Fudge Product from Nine Formulations of Sugar Combination and Durian Flesh

Abstract

Processing of durian flesh was an alternative solution to solve the decrease in selling price of durian during the harvest time, to increase the shelf life of durian and to increase added value of durian. Durian fudge is a type of candy made from durian. In order to fit with the consumer preference in terms of colour, aroma, taste and texture, research of durian fudge processing with various formulation was conducted. The purpose of this study was to find a formulation that according to the consumer preference. In this study, 9 formulations of durian fudge were made, then each formulation was assessed by 27 untrained panellist. To determine consumer acceptance, test performed using a preference scale (1-5). The data from the test results were analysed statistically with Kruskal Wallis and continued with Mann Whitney test at the 5% level. The results of study showed that the production yield from these 9 formulations was ranged from 487-603 grams. The results of consumer preferences assessments in terms of colour, aroma, taste and texture of durian fudge showed that all formulation of durian fudge were quite liked by the panellists. The treatment of sugar combination and durian significantly affect consumer preference on the parameters of colour, aroma, taste and texture. Based on the average value of all quality parameters, formulation of fudge durian that most liked by consumer was A2B3 (Sugar combination (S: G) 396:4 g.