INOVASI ABON IKAN TONGKOL BERBASIS TEPUNG DAUN KELOR: PENDEKATAN PENGEMBANGAN RESEP DAN DAYA TERIMA KONSUMEN
DOI:
https://doi.org/10.33143/jhtm.v12i1.5921Keywords:
abon ikan tongkol, daun kelor, pengembangan resep, uji sensori, daya terimaAbstract
Penelitian ini bertujuan untuk mengembangkan resep abon ikan tongkol dengan penambahan tepung daun kelor serta mengetahui tingkat daya terima konsumen terhadap produk yang dihasilkan. Penelitian ini menggunakan metode eksperimen sederhana dengan pendekatan pengembangan resep dan pengujian sensori menggunakan kuesioner skala Likert 1–9. Perlakuan yang digunakan terdiri dari empat formulasi, yaitu P0 (0%), P1 (5%), P2 (10%), dan P3 (15%) penambahan tepung daun kelor. Uji sensori dilakukan oleh 25 panelis tidak terlatih dengan parameter warna, aroma, rasa, dan tekstur. Hasil penelitian menunjukkan bahwa penambahan tepung daun kelor memengaruhi karakteristik sensori produk. Nilai rata-rata tertinggi diperoleh pada perlakuan P0 (7,75), diikuti oleh P1 (7,68), P2 (7,33), dan P3 (6,70). Formulasi terbaik adalah P1 (5%) karena tetap mempertahankan tingkat kesukaan panelis dalam kategori “suka” serta memberikan inovasi produk berbasis bahan lokal. Penelitian ini menunjukkan bahwa abon ikan tongkol dengan penambahan tepung daun kelor berpotensi dikembangkan sebagai produk pangan lokal yang mendukung ketahanan pangan masyarakat.References
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