Belgis, M; Wijaya, CH; Apriyantono, A; Kusbiantoro, B; Yuliana, ND
Lai has different physical characteristics compared with durian. Therefore most probable their physicochemical and sensory properties also differ. In this study, the variability of physicochemical (fat, protein, carbohydrate, ash, total sugar, moisture, soluble solid content, pH and flesh color) and sensory characteristics (sweetness, sourness, bitterness, moist, texture and stickiness) of indigenous lai and durian cultivars in Indonesia were examined. The sensory characterization of lai and durian was applied evaluated by Quantitative Descriptive Analysis method (QDA). The results showed that physicochemical characteristics and sensory characteristic of lai and durian cultivars were highly varied. PCA classified lai and durian cultivars into three different groups. The first group consisted of four durian cultivars (Ajimah, Hejo, Matahari and Sukarno), characterized by higher value of moisture, lightness (L*) and moist sensation. The second group consisted of five lai cultivars (Batuah, Merah, Mahakam, Kutai, Gincu) were characterized by higher fat content, carbohydrate, soluble solids contents, yellowness (a*) and redness (b*) values, sweet tastes and stickiness. Mas lai cultivar was separated from these two previous groups. Strong correlation between physicochemical characteristics and sensory properties indicate that physicochemical can be used as an indicator to predict the sensory quality of lai and durian. (c) All Rights Reserved