PENGEMBANGAN SAUS GOCHUJANG BERBASIS TEMPE SEMANGIT SEBAGAI DIVERSIFIKASI PRODUK PANGAN

This study aims to analyze the potential of tempe semangit (over-ripened tempeh) as an alternative substitute for meju in gochujang sauce formulation through fusion food, as well as to assess the initial overview of consumer acceptance. The experiment involved one control recipe (F1) with 0% tempe semangit and three variations of tempe semangit powder substitution, namely F2 (100%), F3 (75%), and F4 (50%). The hedonic test was conducted by 25 semi-trained panelists selected through a triangle test. The sensory evaluation interval for the hedonik test included taste, color, texture, and aroma using a 1–9 scale. Analysis showed that the data were not normally distributed (Sig. < 0.05), so the Friedman test was utilized as a non-parametric method. The results confirmed that the F4 formulation (50%) achieved the highest average score and could serve as a foundation for further development of tempe semangit-based gochujang sauce as a sustainable food product innovation. This study successfully demonstrates the feasibility of an initial product diversification prototype based on sustainable gastronomy to reduce local food waste. Nevertheless, this product is currently in its early pioneering phase, thereby requiring further formula optimization stages to refine its organoleptic quality consistency in the future.

Penelitian ini bertujuan untuk menganalisis potensi tempe semangit sebagai bahan
alternatif pengganti meju dalam formulasi saus gochujang melalui fusion food,
serta menilai gambaran daya terima awal konsumen. Eksperimen melibatkan satu
resep kontrol (F1) dengan 0% tempe semangit dan tiga variasi subtitusi bubuk
tempe semangit, yaitu F2 (100%), F3 (75%), dan F4 (50%). Uji hedonik dilakukan
oleh 25 panelis semi-terlatih yang diseleksi melalui triangle test. Interval uji
hedonik dengan penilaian sensori meliputi rasa, warna, tekstur, dan aroma
menggunakan skala 1-9. Analisis menunjukkan data berdistribusi tidak normal (Sig.
< 0,05), sehingga digunakan uji Friedman sebagai metode non-parametrik. Hasil
penelitian menegaskan bahwa formulasi F4 (50%) memiliki nilai rata-rata tertinggi
dan dapat menjadi dasar bagi pengembangan lebih lanjut saus gochujang berbahan
dasar tempe semangit sebagai inovasi produk pangan berkelanjutan. Penelitian ini
berhasil membuktikan kelayakan purwarupa awal diversifikasi produk berbasis
sustainable gastronomy dalam mereduksi sampah makanan lokal. Kendati
demikian, status produk ini berada dalam fase rintisan awal sehingga memerlukan
tahapan optimasi formula lanjutan guna menyempurnakan konsistensi mutu
organoleptiknya di masa mendatang.