<![CDATA[ABSTRAKGanyong dan ikan leubim merupakan pangan lokal yang dapat diolah menjadi suatu produk makanan seperti bakso. Tujuan penelitian untuk mengetahui resep standar, menganalisis karakteristik organoleptik, dan menghitung jumlah kalori. Metode penelitian menggunakan penelitian eksperimen dengan pendekatan kuantitatif. Teknik pengumpulan data menggunakan uji pengamatan (Sensory Evaluation) yang diujikan oleh 5 narasumber dan uji penerimaan (Hedonic scale) oleh 30 konsumen terdiri atas mahasiswa Tata Boga FKIP USK. Data uji pengamatan dianalisis menentukan nilai rata-rata (mean) dari total nilai narasumber dan uji penerimaan menggunakan analisis Paired T-test. Hasil analisis uji organoleptik yang dilakukan oleh narasumber diketahui bahwa, bakso tanpa penambahan pati ganyong (BLG00) memperoleh nilai tertinggi dengan nilai rata-rata dari segi warna 24,6 dengan deskripsi sangat putih, dari segi aroma 23,1 dengan deskripsi sangat harum, dari segi rasa 21,8 dengan deskripsi sangat umami, dan dari segi tekstur 23,4 dengan deskripsi sangat kenyal. Selanjutnya hasil analisis data uji organoleptik yang dilakukan oleh konsumen lebih menyukai bakso ikan leubim pati ganyong pada perlakuan BLG01 dengan nilai rata-rata dari segi warna 4,3, aroma 4,1, dan rasa 4,1, tetapi dari segi tekstur 4,2 konsumen lebih menyukai perlakuan BLG02. Hasil uji proksimat diketahui bahwa, jumlah kalori bakso ikan dengan penambahan pati ganyong dengan hasil tertinggi nilai gizinya adalah pada perlakuan BLG01 yaitu 150,04 kkal. Berdasarkan hasil uji hipotesis diketahui bahwa Ha diterima pada kategori warna dan tekstur karena adanya perbedaan preferensi konsumen terhadap bakso ikan leubim dengan penambahan pati ganyong sedangkan H0 diterima pada kategori aroma dan rasa karena tidak adanya perbedaan preferensi konsumen terhadap bakso ikan leubim dengan penambahan pati ganyong. Uji proksimat Ha diterima karena adanya perbedaan jumlah kalori pada bakso ikan leubim pati ganyong.Kata Kunci : Preferensi konsumen, Pati Ganyong, Ikan Leubim, Bakso IkanCanna and leubim fish are local foods that can be processed into a food product such as meatballs. The aim of the research was to find out the standard recipe, to analyze the organoleptic characteristics, and to calculate the number of calories. The research method uses experimental research with a quantitative approach. The data collection technique used an observational test (Sensory Evaluation) which was tested by 5 informants consisting of 3 FKIP USK culinary lecturers, and 2 meatball craftsmen. The acceptance test (Hedonic scale) was carried out by 30 consumers consisting of FKIP USK Food Administration students. Observational test data were analyzed to determine the average value (mean) of the total value of the sources and the acceptance test using the Paired T-test analysis. The results of the analysis of the organoleptic tests conducted by the informants found that meatballs without the addition of canna starch (BLG00) obtained the highest score with an average value in terms of color 24.6 with a very white description, in terms of aroma23.1 with a very fragrant description, from in terms of taste 21.8 with a very umami description, and in terms of texture 23.4 with a very chewy description. Furthermore, the results of the analysis of organoleptic test data carried out by consumers preferred leubim fish meatballs from canna starch in the BLG01 treatment with an average value in terms of color 4.3, aroma 4.1, and taste 4.1, but in terms of texture 4.2 consumers prefer the BLG02 treatment. The results of the proximate test show that the number of calories of fish meatballs with the addition of canna starch with the highest nutritional value was in the BLG01 treatment, namely 150.04 kcal. Based on the results of the hypothesis test, it is known that Ha is accepted in the color and texture category due to differences in consumer preferences for leubim fish balls with the addition of canna starch, while H0 is accepted in the aroma and taste category because there is no difference in consumer preferences for leubim fish balls with the addition of canna starch. The proximate test Ha was accepted because of the difference in the number of calories in canna starch leubim fish balls.Keywords: Consumer preference, Ganyong Starch, Leubim Fish, Fish Meatballs]]>
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