TINGKAT KESUKAAN KONSUMEN TERHADAP BAKSO UDANG DENGAN SUBSTITUSI TEPUNG TALAS (Colocasia esculenta (L.) Schot)

Authors

  • Adinda Rizki Maruta Program Studi Agroindustri, Fakultas Vokasi Untag Surabaya
  • Dwi Agustiyah Rosida Program Studi Agroindustri, Fakultas Vokasi Untag Surabaya
  • Tiurma Wiliana Susanti Program Studi Agroindustri, Fakultas Vokasi Untag Surabaya

DOI:

https://doi.org/10.30996/heuristic.v18i1.5328

Keywords:

bakso udang, tepung tapioca, tepung talas, tingkat kesukaan

Abstract

Penelitian ini bertujuan untuk mengetahui tingkat kesukaan konsumen terhadap bakso udang yang disubstitusi tepung talas dengan komposisi tepung : P1T1 (tapioka 40 gram dan talas 10 gram, P2T2 (tapioka 30 gram dan talas 20 gram), P3T3 (tapioka 20 gram dan talas 30 gram), P4T4 (tapioka 10 gram dan talas 40 gram) dan K (kontrol tepung tapioka 50 gram). Bakso udang diuji cobakan pada 30 orang panelis menggunakan uji organoleptik yang meliputi: tekstur, warna, aroma dan rasa dengan mengunakan 5 skala (sangat suka, suka, agak suka, tidak suka, sangat tidak suka). Hasil penelitian menunjukkan  pada kategori tekstur, perlakuan kontrol dan P1T1 disukai oleh sebagian besar panelis (46,7%), semakin banyak substitusi tepung talas semakin sedikit panelis yang menyukai tekstur bakso udang. Pada kategori warna perlakuan Kontrol, P1T1 dan P2T2 disukai oleh 30%–33,3%  panelis, semakin banyak substitusi tepung talas semakin sedikit panelis yang menyukai warna bakso udang. Untuk kategori Aroma sebagian besar panelis menyukai perlakuan P2T2 (36,7%), sedangkan untuk perlakuan lain kesukaan panelis terhadap aroma tidak jauh berbeda (23,3%-26,7%) Jumlah panelis yang menyukai rasa bakso udang dengan substitusi tepung talas tidak berbeda jauh pada semua perlakuan, yaitu berkisar 30%.

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Published

2021-04-30

How to Cite

Maruta, A. R., Rosida, D. A., & Susanti, T. W. (2021). TINGKAT KESUKAAN KONSUMEN TERHADAP BAKSO UDANG DENGAN SUBSTITUSI TEPUNG TALAS (Colocasia esculenta (L.) Schot). Heuristic, 18(1), 43–50. https://doi.org/10.30996/heuristic.v18i1.5328

Issue

Vol 18, No 1 (2021)

Section

Articles

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