Analisis Kualitas Sosis Ikan Barakuda Dengan Persentase Penambahan Puree Wortel (Daucus carota L) Yang Berbeda - Rahayu, Siti; Elida, Elida; Holinesti, Rahmi; Mustika, Sari (Juvenil, 2025)
ABSTRAKPenelitian ini dilatarbelakangi oleh belum adanya kajian mengenai pembuatan sosis ikan barakuda dengan penambahan puree wortel sebagai bahan tambahan alami. Tujuan penelitian ini adalah untuk menganalisis pengaruh penambahan puree wortel sebanyak 0%, 10%, 20%, dan 30% terhadap kualitas sensori sosis ikan barakuda, meliputi warna, aroma, tekstur, dan rasa. Penelitian ini merupakan eksperimen murni dengan menggunakan Rancangan Acak Lengkap (RAL), terdiri dari empat perlakuan dan tiga kali ulangan. Pengumpulan data dilakukan melalui uji sensori menggunakan format uji ranking oleh delapan panelis terlatih dari Dosen Tata Boga, Departemen Ilmu Kesejahteraan Keluarga, Fakultas Pariwisata dan Perhotelan, Universitas Negeri Padang. Data dianalisis menggunakan ANOVA dan dilanjutkan dengan Uji Duncan. Hasil ANOVA menunjukkan bahwa penambahan puree wortel memberikan pengaruh yang signifikan terhadap warna (Fhitung = 19,464; p = 0,000) dan tekstur (Fhitung = 11,700; p = 0,000), namun tidak signifikan terhadap aroma (Fhitung = 2,185; p = 0,098) dan rasa (Fhitung = 1,567; p = 0,219). Uji Duncan menunjukkan bahwa perlakuan X3 (30% puree wortel) memberikan nilai rata-rata tertinggi pada warna (77,62) dan aroma (50,75), sedangkan perlakuan X1 (10% puree wortel) memberikan nilai tertinggi pada tekstur (40,12) dan rasa (27,25) yang paling disukai panelis.Kata Kunci : Ikan Barakuda, Puree, Sosis, Uji Sensori, WortelABSTRACTThis research was motivated by the absence of studies on the making of barracuda fish sausage with the addition of carrot puree as a natural additive. The purpose of this study was to analyze the effect of adding carrot puree as much as 0%, 10%, 20%, and 30% on the sensory quality of barracuda fish sausage, including color, aroma, texture, and taste. This research is a pure experiment using a completely randomized design (CRD), consisting of four treatments and three replicates. Data were collected through sensory testing using a ranking test format by eight trained panelists from Catering Lecturers, Department of Family Welfare Science, Faculty of Tourism and Hospitality, Padang State University. Data were analyzed using ANOVA and continued with Duncan's Test. ANOVA results showed that the addition of carrot puree had a significant effect on color (Fcount = 19.464; p = 0.000) and texture (Fcount = 11.700; p = 0.000), but not significant on aroma (Fcount = 2.185; p = 0.098) and taste (Fcount = 1.567; p = 0.219). Duncan's test showed that treatment X3 (30% carrot puree) gave the highest mean scores on color (77.62) and aroma (50.75), while treatment X1 (10% carrot puree) gave the highest scores on texture (40.12) and taste (27.25) which were most preferred by panelists.Keywords: Barracuda Fish,Puree, Sausage, Sensory Test, Carrot.