Preferensi Konsumen dan Profil Sensori Produk Olahan Daging Sapi Analog Komersial di Indonesia

Abstract

Produksi daging hewani masih menghadapi tantangan dalam memenuhi permintaan konsumsi daging sapi global yang terus meningkat. Perkembangan daging sapi analog dapat membantu memenuhi permintaan tersebut dan semakin populer sebagai alternatif pangan berbahan nabati. Namun, ketidakakraban konsumen dan rendahnya daya tarik atribut sensori menjadi tantangan dalam pengembangannya. Penelitian ini bertujuan untuk mengidentifikasi atribut sensori menggunakan metode Rate-All-That-Apply (RATA), mengidentifikasi preferensi konsumen menggunakan metode hedonik, dan menganalisis hubungan antara atribut sensori dengan preferensi konsumen menggunakan partial least squares structural equation modeling (PLS-SEM). Penelitian ini menggunakan empat produk olahan daging sapi analog komersial di Indonesia. Sebanyak 8 panelis konsumen berpartisipasi dalam tahap Focus-Group-Discussion (FGD), dan 32 panelis konsumen terlibat dalam uji sensori. Berdasarkan survei pola konsumsi, mayoritas responden adalah konsumen reguler daging sapi berusia 18-25 tahun dengan konsumsi rata-rata 1-2 kali dalam 2 minggu, sehingga panelis yang dipilih memiliki pengalaman tinggi terhadap produk daging sapi. Hasil uji sensori menunjukkan bahwa produk olahan daging sapi analog rendang komersial paling disukai panelis konsumen, dengan nilai hedonik tertinggi yaitu 4,97, dan dianggap paling mendekati preferensi konsumen daging sapi. Berdasarkan analisis RATA, atribut sensori yang berpengaruh pada kesukaan konsumen terhadap rendang antara lain flavor meaty, flavor rendang, kilau berminyak, mouthfeel lembut, serta tekstur lunak, berserat, dan juicy. Analisis tekstur menunjukkan bahwa tekstur padat dan berserat paling berpengaruh pada kesukaan konsumen. Sementara itu, steak memperoleh nilai hedonik tertinggi kedua (4,37) dengan atribut sensori yang memengaruhi kesukaan konsumen seperti flavor meaty, kilau berminyak, mouthfeel lembut, serta tekstur lunak, juicy, berserat, dan berminyak. Analisis tekstur mengungkapkan bahwa tekstur lunak, juicy, dan berminyak memiliki pengaruh terbesar terhadap kesukaan konsumen terhadap steak. Produk olahan daging sapi analog beef slice balado dan dendeng merupakan produk yang memiliki jarak yang cukup jauh dari titik hedonik konsumen. Diketahui beef slice balado memiliki preferensi konsumen rendah dengan nilai hedonik 3,78. Atribut sensori dominan diantaranya aroma meaty, flavor meaty, rasa gurih, mouthfeel lembut, mouthfeel hangat, dan aftertaste pedas. Produk ini hanya dominan pada aroma, flavor, dan aftertaste. Sementara itu, tekstur padat yang teridentifikasi memiliki intensitas rendah dan agak tidak disukai konsumen. Produk olahan daging sapi analog dendeng memiliki preferensi terendah dengan nilai hedonik 3,44. Atribut sensori dominan pada produk dendeng adalah rasa dan aftertaste manis, yang berpotensi menutupi atribut lain yang memengaruhi tingkat kesukaan konsumen. Selain itu, tekstur lunak pada dendeng tidak disukai konsumen dan tidak sesuai dengan karakteristik umumnya yang cenderung padat dan kering, hal ini menjadi faktor utama yang mempengaruhi ketidaksukaan konsumen. Hasil uji sensori dan analisis hedonik menunjukkan bahwa atribut tekstur memiliki pengaruh signifikan terhadap preferensi konsumen. Analisis PLS-SEM mengonfirmasi korelasi kuat dan signifikan antara kualitas tekstur dan preferensi konsumen, yang menunjukkan bahwa perbaikan tekstur dapat meningkatkan kesukaan terhadap produk daging sapi analog. Oleh karena itu, pengembangan produk olahan daging sapi analog harus mempertimbangkan aspek tekstur sebagai faktor utama selain sensori lainnya.

The production of animal-based meat continues to face challenges in meeting the growing global demand for beef. The development of meat analogs can help address this demand and is gaining popularity as a plant-based food alternative. However, consumer unfamiliarity and low sensory appeal remain challenges in its development. This study aims to identify sensory attributes using the Rate-All-That-Apply (RATA) method, determine consumer preferences using the hedonic method, and analyze the relationship between sensory attributes and consumer preferences using partial least squares structural equation modeling (PLS-SEM). This study evaluates four commercial meat analog processed products available in Indonesia. A total of 8 consumer panelists participated in the Focus-Group-Discussion (FGD) stage, while 32 consumer panelists were involved in the sensory evaluation. Based on a consumption pattern survey, the majority of respondents were regular beef consumers aged 18-25 years, with an average consumption of 1-2 times every two weeks, indicating that the selected panelists had substantial experience with meat products. Sensory evaluation results showed that commercial meat analog rendang was the most preferred by consumer panelists, receiving the highest hedonic score of 4.97 and being perceived as the closest to consumer preferences for beef. Based on RATA analysis, the sensory attributes influencing consumer preference for rendang included meaty flavor, rendang flavor, oily sheen, soft mouthfeel, as well as tender, fibrous, and juicy texture. Texture analysis indicated that firm and fibrous textures had the most significant impact on consumer preference. Meanwhile, steak obtained the second-highest hedonic score (4.37), with sensory attributes influencing consumer preference, such as meaty flavor, oily sheen, soft mouthfeel, and soft, juicy, fibrous, and oily texture. Texture analysis revealed that tender, juicy, and oily textures had the greatest influence on consumer preference for steak. Processed meat analog products, beef slice balado, and jerky have a considerable distance from the consumers' hedonic point. Beef slice balado had a low consumer preference, with a hedonic score of 3.78. Its dominant sensory attributes included meaty aroma, meaty flavor, umami taste, soft mouthfeel, warm mouthfeel, and spicy aftertaste. This product was primarily characterized by aroma, flavor, and aftertaste. Meanwhile, its firm texture was identified as having low intensity and was slightly disliked by consumers. Meat analog jerky had the lowest consumer preference, with a hedonic score of 3.44. The dominant sensory attributes of jerky were sweet taste and sweet aftertaste, which potentially masked other attributes influencing consumer liking. Additionally, the tender texture of jerky was not preferred by consumers and did not align with its typical characteristics, which are usually firm and dry. This was a major factor contributing to consumer dislike. Sensory evaluation and hedonic analysis confirmed that texture attributes significantly influenced consumer preference. PLS-SEM analysis confirmed a strong and significant correlation between texture quality and consumer preference, indicating that improving texture could enhance consumer liking of meat analog processed products. Therefore, the development of meat analog products should consider texture as a primary factor, in addition to other sensory attributes.