Electronic Theses and Dissertation

Bawang goreng merupakan produk olahan bawang merah yang banyak digunakan sebagai pelengkap hidangan di Indonesia, namun produk yang beredar di pasaran masih didominasi oleh varian original. Padahal, penambahan varian rasa berpotensi meningkatkan daya tarik dan daya saing produk di tengah tren diversifikasi camilan yang terus berkembang. Penelitian ini bertujuan untuk mengevaluasi karakteristik sensoris (deskriptif dan hedonik) bawang merah goreng varietas tajuk dengan enam varian rasa, serta mengetahui tingkat penerimaan konsumen terhadap masing-masing varian.
Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) non faktorial dengan enam perlakuan, yaitu P1 (kontrol/original), P2 (teri pedas), P3 (ebi pedas), P4 (sapi panggang), P5 (barbeque), dan P6 (rumput laut), masing-masing dengan tiga ulangan. Analisis yang dilakukan meliputi uji deskriptif terhadap sebelas atribut sensori (aroma, kerenyahan, warna coklat keemasan, warna merah, rasa gurih, rasa asin, rasa pahit, rasa pedas, rasa manis, tingkat berminyak, dan ketengikan) menggunakan ANOVA, DMRT, dan paired samples t-test terhadap kontrol, serta uji hedonik terhadap lima parameter (warna, aroma, rasa, tekstur, dan penerimaan keseluruhan) menggunakan panelis semi terlatih.
Hasil penelitian menunjukkan bahwa perbedaan varian rasa berpengaruh sangat nyata (P≤0,01) terhadap delapan dari sebelas atribut deskriptif. Aroma bawang goreng, warna coklat keemasan, warna merah, rasa asin, dan rasa pedas berbeda signifikan pada perlakuan teri pedas, ebi pedas, sapi panggang, dan barbeque dibandingkan kontrol, sedangkan perlakuan rumput laut justru menurunkan kerenyahan dan rasa gurih secara signifikan. Sebaliknya, atribut rasa pahit, tingkat berminyak, dan ketengikan tidak berbeda signifikan pada seluruh perlakuan, yang menunjukkan bahwa penambahan varian rasa tidak menimbulkan efek samping yang merugikan mutu dasar produk. Profil sensori keenam perlakuan juga tervisualisasi melalui grafik spider web yang konsisten dengan hasil uji statistik tersebut.
Pada uji hedonik, perbedaan varian rasa berpengaruh sangat nyata (P≤0,01) terhadap seluruh parameter yang diuji, dengan tingkat penerimaan secara umum berada pada rentang suka hingga sangat suka. Perlakuan sapi panggang dan barbeque secara konsisten berada dalam kelompok dengan tingkat kesukaan tertinggi pada seluruh parameter hedonik, sementara teri pedas juga berada dalam kelompok tertinggi pada parameter warna, rasa, dan tekstur. Sebaliknya, perlakuan rumput laut dan original secara umum memperoleh nilai hedonik terendah, sejalan dengan hasil uji deskriptif yang menunjukkan penurunan kerenyahan dan rasa gurih pada rumput laut.
Berdasarkan hasil penelitian, kombinasi varian sapi panggang dan barbeque merupakan formulasi terbaik karena menghasilkan kualitas sensoris dan tingkat penerimaan konsumen yang paling konsisten dibandingkan varian lainnya. Penelitian selanjutnya disarankan untuk mengevaluasi stabilitas mutu sensoris, khususnya ketengikan, melalui uji simpan (shelf-life) selama masa penyimpanan produk.

Fried shallots are a widely consumed processed shallot product used as a condiment in Indonesian cuisine. However, commercially available products are still predominantly offered in the original flavor, despite the potential of flavored variants to enhance product attractiveness and competitiveness amid the growing trend of snack diversification. This study aimed to evaluate the sensory characteristics (descriptive and hedonic) of Tajuk variety fried shallots with six flavor variants and to determine consumer acceptance of each variant. This study employed a non-factorial Randomized Block Design (RBD) consisting of six treatments: P1 (original/control), P2 (spicy anchovy), P3 (spicy dried shrimp), P4 (barbecue beef), P5 (barbecue), and P6 (seaweed), with three replications for each treatment. Descriptive sensory evaluation was conducted on eleven sensory attributes, namely fried shallot aroma, crispiness, golden-brown color, red color, savory taste, salty taste, bitter taste, spicy taste, sweet taste, oiliness, and rancidity. The data were analyzed using Analysis of Variance (ANOVA), Duncan's Multiple Range Test (DMRT), and paired samples t-test against the control. Hedonic evaluation was performed using semi-trained panelists to assess five parameters, including color, aroma, taste, texture, and overall acceptability. The results showed that flavor variation had a highly significant effect (P ≤ 0.01) on eight of the eleven descriptive sensory attributes. Fried shallot aroma, golden-brown color, red color, salty taste, and spicy taste differed significantly in the spicy anchovy, spicy dried shrimp, barbecue beef, and barbecue treatments compared with the control, whereas the seaweed treatment significantly reduced crispiness and savory taste. In contrast, bitter taste, oiliness, and rancidity did not differ significantly among treatments, indicating that the addition of flavor variants did not adversely affect the fundamental sensory quality of the product. The sensory profiles of all treatments were further illustrated using a spider web chart, which was consistent with the statistical analysis. In the hedonic evaluation, flavor variation had a highly significant effect (P ≤ 0.01) on all evaluated parameters, with overall consumer acceptance ranging from "like" to "like very much." The barbecue beef and barbecue variants consistently achieved the highest preference scores across all hedonic parameters, while the spicy anchovy variant also ranked among the highest for color, taste, and texture. In contrast, the seaweed and original variants generally received the lowest hedonic scores, consistent with the descriptive sensory evaluation, which showed reduced crispiness and savory taste in the seaweed treatment. Overall, the barbecue beef and barbecue variants were identified as the most promising formulations, exhibiting the best sensory characteristics and the highest level of consumer acceptance. Future studies are recommended to evaluate the stability of sensory quality, particularly rancidity, through shelf-life testing during product storage. Keywords: fried shallots, flavor variants, descriptive sensory evaluation, hedonic evaluation, consumer acceptance.