Studi Perilaku Konsumen dan diidentifikasi Parameter Bakso Sapi Berdasarkan Preferensi Konsumen di Wilayah DKI Jakarta

Abstract

Meat Ball is a vel}' popular meat product in Indonesia, but there is stiR no qualify standard of meat baI based on consumer preferences. The aim of the research was to identify consumer preferences of meat ball. This research was csnied ont in three steps, which were consumer survey, sensOl}' evalultion and physical and chemical analysis of meat ball. The results of consumer survey showed fhtt the four factors thlt affect consumer preferences on meat ball (in priority order) were qufiify, seHing place, price and accessiblify. The five qualify characteristics of which affect consumer preferences (in priority order) were taste, atoma, texture, color and size. The most favoured meat baI had moderate brothiness, light salt (salt content of 2 %), strong meat flavor with (meat content of ± 45%) boiled meat atoma; moderrJe tencJemess (tenderness values of 0,90 kglmm - 0,91 kgmm) and slight chewiness (chewiness value of 0,91 kgmm); light grey color with L (lightness) value of 53, 77, (a value of 3,77 and b value of 10,36) round fonn; medium size (diameters of 3-5 cm), amount to three to five meat ball per serving with reasonable price of Rp 2.000,- to Rp 3.000,- per serving. Key words: Meat ball, consumer freferences, brothiness, and chewiness