PENGEMBANGAN PRODUK CHICA-BOOM MELALUI FORMULASI PATTY JANTUNG PISANG SEBAGAI SUBSTITUSI DAGING AYAM DAN FORMULASI SAUS KECOMBRANG

Banana blossom and etlingera elatior are potential by-product food ingredients that remain underutilized. This study aims to develop a burger product through the partial substitution of chicken meat with banana blossom in the patty and the use of etlingera elatior as a complementary sauce. The study is grounded in the concepts of food diversification, the functional fiber properties of banana blossom, and the volatile aroma-forming compounds of etlingera elatior. The method employed was a formulation development study using both qualitative and quantitative approaches, supported by literature review, observation, questionnaires, and documentation. Three patty formulations (25%, 50%, and 75% banana blossom) and three sauce formulations (5%, 10%, and 15% etlingera elatior) were evaluated through expert judgment tests on the aspects of color, aroma, texture, and taste. The results showed that patty formulation P1 (25%) obtained the highest score as the most acceptable formulation, while the 50% and 75% proportions reduced quality, particularly in terms of color and texture; for the sauce, a etlingera elatior concentration of 10% (K2) was found to be the most balanced. It is concluded that banana blossom and etlingera elatior have the potential to be developed into an innovative burger product that supports food diversification as well as the utilization of by-product food ingredients.
Keywords: banana blossom, etlingera elatior, patty, expert judgment, food diversification

Jantung pisang dan kecombrang merupakan bahan pangan hasil samping yang potensial, tetapi belum dimanfaatkan secara optimal. Penelitian ini bertujuan mengembangkan produk burger melalui substitusi sebagian daging ayam dengan jantung pisang pada patty serta penggunaan kecombrang sebagai saus pendamping. Kajian ini berlandaskan konsep diversifikasi pangan, sifat fungsional serat jantung pisang, dan senyawa volatil pembentuk aroma kecombrang. Metode yang digunakan adalah kajian pengembangan formulasi dengan pendekatan kualitatif dan kuantitatif, didukung studi pustaka, observasi, angket, dan dokumentasi. Tiga formulasi patty (jantung pisang 25%, 50%, dan 75%) dan tiga formulasi saus (kecombrang 5%, 10%, dan 15%) dinilai melalui uji expert judgment pada aspek warna, aroma, tekstur, dan rasa. Hasilnya, patty P1 (25%) memperoleh skor tertinggi sebagai formulasi paling diterima, sedangkan proporsi 50% dan 75% menurunkan mutu terutama pada aspek warna dan tekstur, sementara pada saus konsentrasi kecombrang 10% (K2) paling seimbang. Disimpulkan bahwa jantung pisang dan kecombrang berpotensi dikembangkan menjadi produk burger inovatif yang mendukung diversifikasi sekaligus pemanfaatan pangan hasil samping.
Kata kunci: jantung pisang, kecombrang, patty, expert judgment, diversifikasi pangan