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FITRIYATUN AMIYAH

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Abstrak (Bhs. Indonesia)

Bakso dan sosis merupakan produk pangan beku berbasis daging yang kini banyak digemari oleh masyarakat. Produk yang terbuat dari daging biasanya mengandung lemak dan protein yang tinggi, namun rendah serat. Salah satu upaya yang dapat dilakukan yaitu mensubstitusi daging dengan bahan nabati berupa jamur kancing yang mengandung serat tinggi namun rendah lemak. Penelitian ini bertujuan: 1) Mendeskripsikan atribut sensori bakso dan sosis jamur kancing. 2) Mengkaji profil intensitas masing-masing atribut sensori bakso dan sosis jamur kancing menggunakan metode QDA. 3) Mengkaji tingkat kesukaan konsumen pada bakso dan sosis jamur kancing. Faktor percobaan dalam penelitian ini yaitu variasi proporsi jamur kancing dan daging ayam dengan perbandingan 100% : 0% dan 75% : 25%. Analisis yang dilakukan yaitu analisis deskriptif dan uji hedonik. Atribut sensori bakso perbandingan 75% : 25% yaitu berwarna cokelat keabuan, aroma dan rasa daging ayam serta jamur yang cukup kuat, asin dan kekerasan yang cukup tinggi, sedangkan pada sosis perbandingan 75% : 25% yaitu berwarna cokelat muda, aroma dan rasa daging ayam serta jamur yang cukup kuat, gurih dan bertekstur agak keras. Bakso dengan perbandingan 75% : 25% memiliki intensitas yang lebih tinggi pada atribut aroma dan rasa daging ayam, rasa asin serta kekerasan dibandingkan bakso perbandingan 100% : 0%. Untuk sosis perbandingan 75% : 25% memiliki intensitas yang lebih tinggi pada atribut aroma dan rasa daging ayam, rasa umami atau gurih dan kekerasan dibandingkan sosis perbandingan 100% : 0%. Berdasarkan tingkat kesukaan konsumen, konsumen lebih menyukai bakso dengan perbandingan 75% : 25% yaitu netral (3,59), begitu juga pada sosis yaitu netral (4,41).

Abtrak (Bhs. Inggris)

Meatballs and sausage are meat-based frozen food product that are now favored by many people. The products made from meats usually contain high fat and protein but low in fiber. One effort that can to do was substitute meat with plant material that is champignon mushroom with high fiber and low in fat. The purposes of this research were: 1) To describe the sensory attributes of champignon mushroom meatballs and sausage. 2) To examine the intensity profile of each sensory attribute of champignon mushroom meatballs and sausage by using QDA method, 3) To examine the level of consumer preference on champignon mushroom meatballs and sausage. The experiment factor in this research was variation of champignon mushroom and chicken meat with proportions were 100% : 0% and 75% : 25%. The analysis that conducted were descriptive analysis and hedonic test. The description of sensory attributes on meatballs with ratio 75%: 25% were had brown-gray color, aroma and taste of chicken meat and mushroom, salty and middle of hardness, while on the sausage ratio of 75% : 25% were light brown color, strong aroma and taste of chicken meat and mushroom, umami and little hard texture. Meatballs with the ratio of 75% : 25% had higher intensity in attribute of aroma and taste of chicken meat and mushroom, salty taste and  hardness than meatball with the ratio of 100% : 0%. For sausage with the ratio of 75% : 25% had higher intensity of aroma and taste of chicken meat and mushroom, umami taste and hardness than sausage with the ratio of 100% : 0%. Based on the level of consumer preferences, the consumers prefer meatballs with a ratio of 75% : 25% that was neutral (3,59), as well as on sausage that was neutral (4,41).

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