Evaluasi Sensori Minuman Serbuk Instan Berbasis Susu Berperisa dengan Metode CATA, KANO, dan TURF

Abstract

Minuman serbuk instan berbasis susu berperisa merupakan produk olahan susu yang tengah menjadi tren minuman kekinian di kalangan konsumen. Penelitian ini bertujuan mengidentifikasi atribut sensori yang dianggap ideal, atribut yang mampu memengaruhi kepuasan, serta memilih kombinasi varian rasa optimum yang paling berpotensi di pasaran agar produk dapat bertahan di tengah persaingan pasar. Metode evaluasi sensori dalam penelitian ini adalah gabungan dari CheckAll-That-Apply (CATA), KANO, dan Total Unduplicated Reach and Frequency (TURF) yang belum pernah dilakukan di Indonesia. Sampel yang digunakan terdiri dari varian taro, thai tea, milk tea, matcha, dan cokelat. Tahapan utama penelitian adalah survei online pola konsumsi produk, Focus Group Discussion (FGD), evaluasi sensori metode CATA, KANO, dan TURF berbasis home use test dengan melibatkan 30 panelis konsumen. Atribut sensori yang ideal sekaligus disukai oleh konsumen diantaranya sweet aroma, aroma taro, aroma milky, flavor milky, rasa umami, dan rasa manis. Berdasar metode KANO, atribut ideal tersebut merupakan atribut prioritas (must be, one dimensional, dan attractive) yang memiliki pengaruh besar terhadap kepuasan konsumen. Kombinasi varian produk optimum yang berpotensi memiliki jangkauan pasar terluas adalah varian taro dan cokelat; varian taro, matcha, dan cokelat; serta varian taro, thai tea, matcha, dan cokelat.

Flavored milk-based instant powder drink is a dairy product that is currently a trend among consumers. This study aims to identify ideal sensory attributes and sensory attributes that can affect satisfaction, as well as to choose the optimum combination of flavor variants that most potentially make the product survive in market competition. The method used in the sensory evaluation is a combination of Check-All That-Apply (CATA), KANO, and Total Unduplicated Reach and Frequency (TURF), which has never been done before in Indonesia. The samples are milk-based instant powder drinks with taro, thai tea, milk tea, matcha, and chocolate flavors. This study consists online survey of product consumption patterns, Focus Group Discussions (FGD), home use tests sensory evaluation involving 30 consumer panelists. The data shows ideal sensory attributes, including sweet aroma, taro aroma, milky aroma, milky flavor, umami taste, and sweet taste. Based on the KANO method, these ideal attributes are in the priority attributes (must be, one dimensional, and attractive) which have a major influence on customer satisfaction. The combination of optimum product variants that potentially have the widest range are taro and chocolate; taro, matcha, and chocolate; and taro, thai tea, matcha, and chocolate