Profil Sensori Abon Ikan Komersial Menggunakan Metode Check-All-That-Apply (CATA)

Romauli Juliana Napitupulu - ORCID ORCID
Rahmad Surya Hadi Saputra ORCID
Liliek Soperijadi
Pola S.T. Panjaitan ORCID
Anasri Tanjung
Agusta Putri Balqis L. Soeharso ORCID
Trisna Ningsih ORCID
Tina F. C. Panjaitan ORCID
Resmi R Siregar ORCID
DOI: https://doi.org/10.33378/jppik.v20i1.656

Abstract

Ikan merupakan bahan pangan yang mudah mengalami penurunan mutu sehingga perlu diolah menjadi produk bernilai tambah seperti abon ikan. Meskipun abon ikan banyak dipasarkan secara komersial, informasi mengenai atribut sensori spesifik yang menentukan preferensi konsumen serta kaitannya dengan stabilitas oksidatif produk masih terbatas. Penelitian ini bertujuan untuk mengidentifikasi atribut sensori yang memengaruhi preferensi konsumen terhadap abon ikan komersial serta menentukan profil sensori ideal menggunakan pendekatan Check-All-That-Apply (CATA) yang dikombinasikan dengan penalty analysis dan pengukuran stabilitas oksidatif. Empat sampel abon ikan komersial berbahan baku ikan lele dan ikan bandeng dievaluasi oleh 60 panelis menggunakan uji hedonik dan kuesioner CATA. Data dianalisis menggunakan uji Cochran’s Q, Correspondence Analysis (CA), Principal Coordinate Analysis (PCoA), dan Penalty Analysis, sedangkan stabilitas oksidatif ditentukan melalui pengukuran nilai Thiobarbituric Acid (TBA). Hasil menunjukkan bahwa atribut warna cokelat tua, aroma khas abon, dan rasa gurih/umami merupakan atribut utama yang berkontribusi positif terhadap tingkat kesukaan konsumen (must have). Sebaliknya, atribut warna kuning keemasan, aroma ikan, dan rasa ikan goreng teridentifikasi sebagai atribut yang menurunkan penerimaan konsumen (must not have). Analisis PCoA menunjukkan bahwa sampel abon ikan lele A531 memiliki karaktersitik sensori yang paling mendekati profil ideal konsumen. Nilai TBA berkisar antara 0,13-0,549 mg MDA/kg, yang masih berada di bawah batas ketengikan sehingga menunjukkan stabilitas oksidatif yang baik. Hasil ini mengindikasikan bahwa metode CATA yang dikombinasikan dengan penalty analysis efektif dalam memetakan atribut sensori ideal dan dapat digunakan sebagai dasar pengembangan serta standardisasi mutu produk abon ikan komersial yang sesuai dengan preferensi konsumen.

Keywords

oksidasi lemak; penalty analysis; penerimaan konsumen; profil sensori

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