UJI SENSORI TERHADAP PENGARUH VARIASI KONSENTRASI EKSTRAK BIR PLETOK PADA GUMMY JELLY FUNGSIONAL

ABSTRACT
This study aims to conduct sensory tests on the effect of variations in the
concentration of pletok beer extract on functional gummy jelly. Gummy jelly as a
functional food enriched with bir pletok extract is expected to offer not only a
unique flavor but also significant health benefits. Various concentrations of bir
pletok extract were tested to assess its effect on the physical characteristics of
gummy jelly, including texture, color, and moisture content, as well as the level of
consumer acceptance through hedonic test method. The results of the study are
expected to provide an optimal formulation of gummy jelly that is favored by
consumers, while contributing to the preservation of Indonesia's traditional
culinary heritage. Thus, this research not only serves as a product innovation, but
also increases public awareness of the importance of functional food based on local
ingredients.
Keywords : Sensory Test, Gummy Jelly, Bir Pletok

ABSTRAK
Penelitian ini bertujuan untuk melakukan uji sensori terhadap pengaruh variasi
konsentrasi ekstrak bir pletok pada gummy jelly fungsioanal. Gummy jelly sebagai
pangan fungsional yang diperkaya dengan ekstrak bir pletok diharapkan tidak
hanya menawarkan cita rasa yang unik tetapi juga manfaat yang signifikan. Variasi
konsentrasi ekstrak bir pletok diuji untuk menilai pengaruhnya terhadap
karakteristik fisik sensori gummy jelly, termasuk tekstur, warna, aroma, dan rasa,
serta tingkat penerimaan konsumen melalui uji hedonik. Hasil penelitian
diharapkan memberikan formulasi optimal gummy jelly yang disukai konsumen,
sekaligus berkontribusi dalam pelestarian warisan kuliner tradisional Indonesia.
Dengan demikian, penelitian ini tidak hanya berfungsi sebagai inovasi produk,
tetapi juga meningkatkan kesadaran masyarakat akan pentingnya pangan
fungsional berbasis bahan lokal.
Kata Kunci : Uji Sensori, Gummy Jelly, Bir Pletok