Evaluasi Sensori Penerimaan Konsumen Minuman Serbuk Kolagen Rasa Blueberry dan Minuman Serbuk Kacang Almond PT XYZ

Abstract

PT XYZ memasuki pasar pengembangan produk baru berupa minuman serbuk kolagen rasa blueberry dan minuman serbuk kacang almond. Tujuan dari penelitian ini untuk mengetahui kebutuhan dan keinginan konsumen sehingga persepsi konsumen dapat menjadi jaminan kesuksesan pengembangan produk. Analisis penerimaan konsumen dilakukan dengan metode Check-All-That-Apply (CATA) untuk mengidentifikasi atribut yang relevan dalam produk. Penelitian dilakukan dengan persiapan yang terdiri dari studi literatur, pembuatan produk dan pembelian sampel reference, pembuatan kuesioner dan seleksi panelis, dilanjutkan dengan Focus Group Discussion (FGD), persiapan dan pengujian produk secara door-to-door. Analisis data menggunakan perangkat lunak XLSTAT. Hasil pengujian menghasilkan atribut sensori dan needstate ideal serta dominan sampel, kesukaan (liking), serta atribut sensori kritis yang mempengaruhi kesukaan (must have, nice to have, dan must not have). Rekomendasi perbaikan minuman serbuk kacang almond mengacu pada atribut ideal dan liking berupa warna krem, aroma almond, aroma toasted, aroma nutty, flavor almond, flavor toasted, flavor nutty, aftertaste manis, soft texture, thick texture, dan light texture. Rekomendasi perbaikan minuman serbuk kolagen rasa blueberry mengacu pada atribut must have berupa aroma fruity, ideal dan liking berupa aroma blueberry, aroma buah segar, aroma fruity, flavor blueberry, flavor fruity, watery mouthfeel, mouthcoating mouthfeel, soft texture dan light texture.

PT XYZ entered the market for new product development in the form of blueberry-flavored collagen powder drinks and almond nut powder drinks. The purpose of this study is to find out the needs and desires of consumers so that consumer perception can be a guarantee of successful product development. Consumer acceptance analysis is carried out using the Check-All-That-Apply (CATA) method to identify relevant attributes in the product. The research was carried out with preparation consisting of literature studies, product making and purchasing reference samples, making questionnaires and selecting panelists, followed by Focus Group Discussion (FGD), preparation and testing of products door-to-door. Data analysis using XLSTAT software. The results of the test produced sensory attributes and needstate ideal and dominant samples, liking, and critical sensory attributes that affect liking (must have, nice to have). Recommendations for improving almond powder drinks refer to the ideal and liking attributes in the form of beige color, almond aroma, toasted aroma, nutty aroma, almond flavor, toasted flavor, nutty flavor, sweet aftertaste, soft texture, thick texture, and light texture. Recommendations for improving blueberry flavored collagen powder drinks refer to the must-have attributes in the form of fruity aroma, ideal and liking in the form of blueberry aroma, fresh fruit aroma, fruity aroma, blueberry flavor, fruity flavor, watery mouthfeel, mouthcoating mouthfeel, soft texture and light texture.