Uji Hedonik Produk inovasi kerupuk ovo-vegetarian berbahan dasar sirih cina

ABSTRACT
Chinese betel (Peperomia pellucida) is a local herbal plant that has potential as a food ingredient but its functional use is still very limited, so this study aims to determine the stages of hedonic test implementation and the level of panelist acceptance of innovative ovo-vegetarian crackers made from Chinese betel based on aspects of color, aroma, taste, and texture. The study used a quantitative approach with a hedonic test method involving 25 semi-trained panelists who had passed the triangle test selection, assessing four product formulations namely control (0 grams), F1 (10 grams), F2 (20 grams), and F3 (30 grams) of Chinese betel leaf powder using a hedonic scale of 1–5, then the data were analyzed using the Shapiro-Wilk normality test and continued with the Friedman nonparametric test. The results of the study showed that the F2 formulation with the addition of 20 grams of Chinese betel leaf powder was the best formulation with an average hedonic test value of 3.86 (the “like” category) and the highest mean rank of 3.48 (Asymp. Sig. = 0.000), where there were significant differences between formulations in the color parameters (p = 0.008) and taste (p = 0.000), while in the aroma parameters (p = 0.144) and texture (p = 0.365) there were no significant differences, so that the F2 formulation was determined as the most feasible selected formulation to be developed and marketed.
Keyword : Hedonic Test, crackers, Chinese betel, ovo-vegetarian

ABSTRAK
Sirih cina (Peperomia pellucida) merupakan tanaman herbal lokal yang memiliki potensi sebagai bahan pangan fungsional namun pemanfaatannya masih sangat terbatas, sehingga penelitian ini bertujuan untuk mengetahui tahap pelaksanaan uji hedonik serta tingkat penerimaan panelis terhadap produk inovasi kerupuk ovo-vegetarian berbahan dasar sirih cina berdasarkan aspek warna, aroma, rasa, dan tekstur. Penelitian menggunakan pendekatan kuantitatif dengan metode uji hedonik yang melibatkan 25 panelis semi terlatih yang telah lolos seleksi triangle test, menilai empat formulasi produk yaitu kontrol (0 gram), F1 (10 gram), F2 (20 gram), dan F3 (30 gram) bubuk daun sirih cina menggunakan skala hedonik 1–5, kemudian data dianalisis menggunakan uji normalitas Shapiro-Wilk dan dilanjutkan uji nonparametrik Friedman. Hasil penelitian menunjukkan bahwa formulasi F2 dengan penambahan 20 gram bubuk daun sirih cina merupakan formulasi terbaik dengan nilai rata-rata uji hedonik sebesar 3,86 (kategori "suka") dan mean rank tertinggi sebesar 3,48 (Asymp. Sig. = 0,000), di mana terdapat perbedaan signifikan antar formulasi pada parameter warna (p = 0,008) dan rasa (p = 0,000), sedangkan pada parameter aroma (p = 0,144) dan tekstur (p = 0,365) tidak terdapat perbedaan yang signifikan, sehingga formulasi F2 ditetapkan sebagai formulasi terpilih yang paling layak untuk dikembangkan dan dipasarkan.
Kata kunci : Uji Hedonik, Kerupuk, Sirih Cina, Ovo-Vegetarian