DAYA TERIMA KONSUMEN PADA PRODUK HAKAU ISI IKAN PATIN DENGAN PENAMBAHAN JAMUR SHIITAKE

AISYAH DEVIANA AZ ZAHRA, . (2026) DAYA TERIMA KONSUMEN PADA PRODUK HAKAU ISI IKAN PATIN DENGAN PENAMBAHAN JAMUR SHIITAKE. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis daya terima konsumen terhadap mutu sensori (kenampakan, warna, aroma, rasa, tekstur, dan tingkat kepadatan) serta menentukan formula yang paling disukai pada produk hakau isi ikan patin dengan penambahan jamur shiitake. Penelitian ini dilaksanakan di Universitas Negeri Jakarta dan Cempaka Putih, Jakarta Pusat, pada Juni hingga Juli 2026. Metode yang digunakan adalah survei melalui uji organoleptik (uji hedonik) skala 5 poin yang melibatkan 100 orang panelis konsumen (masyarakat umum dan mahasiswa). Formulasi isian hakau terdiri dari tiga variasi penambahan jamur shiitake, yaitu 20%, 30%, dan 40%. Data hasil pengujian dianalisis menggunakan statistik deskriptif yang meliputi nilai rata-rata (mean), median, modus, dan standar deviasi. Hasil penelitian menunjukkan bahwa peningkatan konsentrasi jamur shiitake sebesar 30% dan 40% cenderung menurunkan tingkat kesukaan panelis. Penurunan tersebut dipengaruhi oleh munculnya warna visual yang terlalu pekat, aroma lenthionine jamur yang terlalu tajam, serta tekstur berserat yang melemahkan emulsi gel protein ikan patin. Penelitian ini menyimpulkan bahwa produk hakau dengan penambahan jamur shiitake sebesar 20% merupakan formula terbaik yang paling diminati konsumen dengan perolehan nilai rata-rata kumulatif tertinggi sebesar 4,26 (kategori suka), sehingga direkomendasikan untuk distandardisasi sebagai resep komersial. ***** This study aimed to analyze consumer acceptance of the sensory quality characteristics (appearance, color, aroma, flavor, texture, and compactness) and to determine the most preferred formula for an innovative hakau product filled with patin fish and augmented with shiitake mushrooms. The research was conducted at Universitas Negeri Jakarta and Cempaka Putih, Central Jakarta, from June to July, 2026. The methodology employed was a survey approach using organoleptic testing (hedonic test) on a 5-point scale involving 100 consumer panelists (general public and university students). The formulation of the product filling was divided into three concentration levels of added shiitake mushrooms: 20%, 30%, and 40%. The resulting numerical data were analyzed using descriptive statistics, including the mean, median, mode, and standard deviation. The results showed that increasing the concentration of shiitake mushrooms to 30% and 40% tended to decrease panelist preference. This decline was driven by the appearance of an overly dark visual color, an excessively sharp sulfurous aroma (lenthionine), and a fibrous texture that weakened the gel emulsion of the patin fish protein. In conclusion, the hakau product with a 20% addition of shiitake mushrooms was established as the optimal formula and the most favored by consumers, achieving the highest cumulative mean score of 4.26 (liked category). Therefore, it is highly recommended to standardize this formulation as a commercial recipe.

Item Type:	Thesis (Sarjana)
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Aisyah Deviana Az Zahra .
Date Deposited:	12 Aug 2026 03:13
Last Modified:	12 Aug 2026 03:13
URI:	http://repository.unj.ac.id/id/eprint/69641

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