Evaluasi Profil Sensori Sosis Daging Pasteurisasi Komersial

Abstract

Sosis daging pasteurisasi merupakan produk pangan yang dapat dimakan langsung dan menjadi populer karena efisiensinya di era globalisasi dan tingginya mobilitas masyarakat masa kini. Sejak kemunculannya, keinginan dan kebutuhan pasar atas produk ini terus meningkat, namun hal tersebut tidak diiringi dengan pengembangan produk yang mampu memenuhi ekspektasi serta selera konsumen sehingga menyebabkan intensitas penjualan cenderung fluktuatif. Penelitian ini dilakukan dengan tujuan mengidentifikasi profil sensori produk sosis daging pasteurisasi beserta intensitasnya, atribut kesukaan panelis, dan atribut yang berpotensi untuk dikembangkan. Tahapan awal penelitian adalah pemetaan profil responden dalam hal ketertarikan pembelian dan pengonsumsian produk menggunakan Google Form. Berikutnya, dilakukan Focus Group Discussion (FGD) untuk menentukan atribut sensori yang digunakan pada uji evaluasi sensori Check All-That-Apply (CATA) dan Rate-All-That-Apply (RATA). Analisis CATA menunjukkan aroma ayam, aroma daging, flavor berdaging, rasa umami, serta tekstur nyakrek, kenyal, dan mudah dikunyah sebagai atribut ideal dengan flavor berdaging, aroma daging, rasa umami, dan rasa asin sebagai atribut yang paling disukai oleh konsumen. RATA menghasilkan profil sensori untuk masing-masing produk dan menyatakan bahwa tekstur kenyal memiliki nilai intensitas tertinggi dibandingkan atribut lainnya.

Pasteurized meat sausage is a food product that can be eaten directly and has become popular due to its efficiency towards globalization of the present day and high mobility era of societies. By the first time it was producted and known, the avidity and the needs of the market were skyrocketing, but this is not accompanied by the product’s development that are able to meet consumer’s expectations and tastes, so the sales intensity tend to fluctuate. This research was conducted with the aim of identifying the sensory profile of pasteurized meat sausage products along with their intensity, panelists' preferred attributes, and attributes that have the potential to be developed. The initial stage of this study was mapping the respondent’s profile in terms of interest in purchasing and consuming products using Google Form. Next, a Focus Group Discussion (FGD) was conducted to determine the sensory attributes used in the Check All-That-Apply (CATA) and Rate-All-That-Apply (RATA) sensory evaluation tests. CATA analysis shows chicken aroma, meat aroma, meaty flavor, umami taste, juicy texture, chewy, and easy to chewed as an ideal atribute, with meaty flavor, meaty aroma, umami taste, and salty taste as the most preferred attributes by consumers. RATA generates a sensory profile for each product and states that the chewy texture has the highest intensity value compared to other attributes.