ANALISIS SENSORI PRODUK ABON DARI BAHAN BAKU ALTERNATIF UDANG REBON (MYSIS RELICTA)

Abstract

Rebon shrimp has excellent nutritional content for the human body, so efforts can be made to optimize the potential and increase the added value of rebon by processing it into shredded meat. This study aims to examine the process of utilizing rebon shrimp as an alternative raw material for making shredded meat. Then, a sensory test was conducted which included organoleptic tests and hedonic tests of rebon shrimp shredded meat products with broiler chicken shredded meat as a comparison. Respondents for this sensory test were 37 respondents from the Sinar Timur Hamlet community, Sungai Paduan Village, Teluk Batang District. The data obtained were analyzed using the Friedman test and the Wilcoxon advanced test. The results showed a significant effect of shredded meat raw materials on the sensory value of shredded meat. The results of sensory analysis showed that the organoleptic and hedonic values ​​of shredded rebon were higher than shredded chicken with the respective values ​​of taste attributes of 4.59 (very tasty), texture 4.62 (very fibrous), smell 4.48 (very smelly) and appearance 4.59 (very attractive) and the hedonic value of taste attributes of 4.57 (very tasty), texture 4.30 (very fibrous), smell 4.59 (very smelly), appearance 4.65 (very attractive).