Sensory Study on Persea Americana Durability as Seed-Based Flour Innovation


  • Syed Shikh Syed A Kadir
  • Abdul Rasid Abdul Razzaq
  • Abdul Wafi Abdul Rahman
  • Hairuddin Harun
  • Mohd Akmal Rohiat
  • Raden Mohd Farhan Helmy Raden Ismail
  • Fatin Amirah Abd Rahim


Avocado, Seed-Based Flour, Innovation Product


The avocado fruit, better known as Persea Americana, is a plant that has many nutrients such as protein, fat, vitamin A carbohydrates including its seeds. This study aimed to develop an avocado seed-based flour innovation product, evaluate based on sensory observations on the durability of avocado seed-based flour product innovation in terms of color, texture, odor and taste and identify suitability for packaging of avocado seed-based flour products. This study took 14 days to get the data to analyze. The study is based on observation and is recorded in a sensory research form that takes into account colors, textures, smells and flavors. As a result of the observations, there were changes in color, odor and taste while no changes in texture were noted. As a result of the research conducted, product development is well underway, and improvements need to be made so that innovative flour products can be marketed in the future.





How to Cite

Syed A Kadir, S. S. ., Abdul Rasid Abdul Razzaq, Abdul Rahman, A. W. ., Hairuddin Harun, Mohd Akmal Rohiat, Raden Ismail, R. M. F. H. ., & Abd Rahim, F. A. . (2021). Sensory Study on Persea Americana Durability as Seed-Based Flour Innovation. Research and Innovation in Technical and Vocational Education and Training, 1(2), 190–196. Retrieved from