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Preferensi Konsumen Pada Ginger Milk Curd Dengan Penambahan Ascorbic Acid Dari Strawberry

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Preferensi Konsumen Pada Ginger Milk Curd Dengan Penambahan Ascorbic Acid Dari Strawberry 37 Jurnal Ilmu Manajemen dan Bisnis - Vol 11 No 1 Maret 2020 Preferensi Konsumen Pada Ginger Milk Curd Dengan Penambahan Ascorbic Acid Dari Strawberry. Made Citra Yuniastuti Email : [email protected] Sekolah Tinggi Pariwisata Bandung Abstrak Ginger milk curd is a kind of dessert consist of milk, sugar and ginger. The zingipan protease will curdling the milk and transform its liquid form into semi-gel. In this research some acidic acid from strawberry will be added to see if its strength the firmness of the curd. The curd was investigated using the Quantitative Descriptive Analysis regarding sensory aspects. Consumer preferences were also assessed using hedonic scale and analyse with Wilcoxon method. The results show that acidic acid from strawberry is significantly proofed strengthen the firmness of the curd and consumer prefer the flavor of the ginger milk pudding with the addition of the strawberry. The result of this research can be taken as an alternative of tourist attraction in some village which has tourism package near breeder and farmer so the visitor can utilize the raw milk and fresh strawberry into delicious dessert. Keywords : Consumer Preference; Curd; Dessert; Ginger; Strawberry Abstrak Ginger milk curd adalah sebuah dessert yang dibuat dengan cara sederhana yaitu mencampurkan susu sapi yang dihangatkan bersama gula ke dalam air perasan jahe. Enzim protease yang terdapat pada jahe akan membuat susu dari cair berubah menjadi semi padat seperti puding. Kandungan acidic acid yang terdapat pada strawberry diduga akan mampu menstabilkan dan memperkuat curd yang terbentuk. Quantitative Descriptive Analysis digunakan untuk menganalisis aspek sensori sedangkan uji hedonik dengan analisis metode wilcoxon digunakan untuk mengetahui produk manakah yang lebih disukai panelis konsumen. Hasil penelitian menunjukkan bahwa penambahan air perasan strawberry terbukti secara signifikan memperkuat curd dan hasil uji hedonik pada aspek flavor menunjukkan kesukaan panelis pada ginger milk curd dengan penambahan air perasan strawberry. Penelitian ini dapat menjadi rekomendasi bagi pelaku usaha di desa wisata untuk menambah atraksi di sekitar peternakan dan perkebunan strawberry agar pengunjung dapat langsung mengolah bahan lokal secara sederhana dan dapat langsung dikonsumsi Kata Kunci: Consumer Preference; Curd; Dessert; Ginger; Strawberry PENDAHULUAN Pemanfaatan hasil peternakan dan produk dapat dihasilkan berupa produk pertanian lokal suatu daerah penting makanan penutup khas yaitu ginger milk dilakukan untuk memutus rantai distribusi curd. Ginger milk curd adalah salah satu yang panjang dalam menyajikan sebuah dessert yang berasal dari China, terbuat dari makanan. Pada rangkaian penyajian tersebut, susu sapi yang dikentalkan oleh air perasan makanan penutup atau dessert memainkan jahe sehingga teksturnya menyerupai puding peranan dalam menanamkan kesan baik yang yang sangat lembut dan memiliki rasa manis akan diingat oleh konsumen karena yang ringan dengan sedikit sensasi hangat di penyajiannya yang biasanya diletakkan di mulut. Keunikan dari dessert ini adalah akhir waktu makan. pengental atau zat yang digunakan untuk Sebuah dessert sederhana dapat dibuat memadatkan susu bukan agar-agar atau dengan menggunakan hasil alam yang mudah gelatin, melainkan berasal dari enzim ditemui, yaitu susu sapi, jahe, gula dan protease yang terdapat pada jahe (zingibain). strawberry. Cukup hanya dengan Penelitian-penelitian yang dilakukan menggunakan empat bahan ini, sebuah sebelumnya mengenai ginger milk curd ini Made Citra Yuniastuti 38 Preferensi Konsumen Pada Ginger Milk Curd Dengan Penambahan Ascorbic Acid Dari Strawberry. banyak menghasilkan penemuan mengenai Maka, penulis akan mencoba membuat bahan (Hashim et al, 2011; Manzano et al, ginger milk curd dengan menggunakan raw 2013) ataupun metode yang akan milk (susu segar yang diperoleh langsung dari mempengaruhi tingkat koagulasi yang terjadi. peternak) dan jahe yang digunakan pun Seperti jumlah lemak pada susu (Choi et al, adalah hasil pertanian masyarakat setempat. 2000), perlakuan pemanasan pada susu Hal ini dilakukan untuk memanfaatkan secara sebelum dicampurkan dengan jahe (Choi et langsung hasil alam lokus penelitian ke dalam al, 2000), hingga penambahan ascorbic acid bidang kuliner sehingga masyarakat dapat pada ekstrak jahe untuk lebih langsung mengolah bahan yang segar mempertahankan kemampuan enzim protease langsung ke dalam produk dan dapat dijual jahe (Su et al, 2009). langsung kepada konsumen tanpa harus Lebih lanjut mengenai penambahan melalui proses distribusi yang panjang. ascorbic acid dalam penelitian Su et al (2009) Dessert yang dijadikan percobaan adalah ini kemudian dijelaskan oleh Lersch (2014) ginger milk curd yang berasal dari China, bahwa kelemahan jahe sebagai koagulan dengan menggunakan susu sapi perah yang adalah adanya enzim lain di dalam jahe yang diperoleh langsung dari peternak, jahe gajah, disebut dengan PPO (polyphenol oxidase) serta strawberry hasil pertanian masyarakat yang menyebabkan efek browning sehingga setempat. kemampuan enzim protease jahe menjadi Air perasan strawberry pada produk berkurang dan menghilang apabila disimpan eksperimen diharapkan mampu berfungsi dalam waktu lama. Sehingga penambahan sebagai ascorbic acid untuk membuat gelling ascorbic acid sebagai anti oksidan akan properties pada ginger milk curd lebih cepat menghambat kerja enzim PPO dan enzim terbentuk dan juga lebih stabil dan tahan protease yang ada di dalam jahe masih tersisa lama. cukup banyak untuk mampu mengkoagulasi Aspek yang akan diteliti oleh penulis susu. adalah membandingkan profil sensori dari Pada penelitian ini, penulis produk eksperimen dengan produk menggunakan hasil penelitian dalam jurnal- pembanding, melakukan uji hedonik kepada jurnal tersebut untuk meneliti pengaruh konsumen, calon konsumen dan masyarakat kandungan asam dalam air perasan setempat, serta sebagai informasi tambahan strawberry ke dalam air perasan jahe untuk penulis akan menguji sampel dengan hasil mempertahankan fungsi enzim protease jahe. penerimaan terbaik ke laboratorium uji Hal ini diduga akan memperkuat sifat pangan untuk mengetahui kandungan gizi di koagulasi atau gelling power dari jahe dan dalam produk eksperimen. membuat koagulasi curd menjadi lebih tahan lama, karena strawberry mengandung sekitar METODE 56mg ascorbic acid dalam setiap 100g. Rancangan percobaan dalam penelitian Air perasan strawberry diharapkan ini adalah dengan mengganti susu yang mampu berfungsi sebagai penstabil dan digunakan dalam pembuatan ginger milk curd memperkuat fungsi zingibain sebagai serta menambahkan ascorbic acid ke dalam koagulan. Penelitian ini dibutuhkan untuk produk eksperimen untuk melihat apakah ada mengetahui profil karakteristik produk ginger perbedaan yang terjadi pada karakteristik milk curd yang terbuat dari susu sapi hasil produk ginger milk curd. Pada tabel 1 dapat perahan langsung (raw milk), serta apakah dilihat resep yang digunakan untuk membuat ascorbic acid yang terkandung pada ginger milk curd pembanding dan strawberry lokal akan membuat kualitas eksperimen. tekstur hasil koagulasi enzim protease jahe Ginger milk curd dibuat dengan cara menjadi lebih stabil dan kuat. memanaskan susu hingga suhu 70-80oC 39 Jurnal Ilmu Manajemen dan Bisnis - Vol 11 No 1 Maret 2020 kemudian menuangkan susu tersebut ke Tabel 2 dalam air perasan jahe yang sudah diporsi di Aspek Sensori Atribut dalam masing-masing cup plastik bening Aspek Definisi Skala Garis Sensori berukuran 100 ml. Setiap satu resep pada tabel 1 akan menghasilkan 2 cup ginger milk Appear Kecerahan Tingkat kecerahan kiri = buram curd. ance Warna warna putih yang terlihat oleh mata di kanan = cerah Tabel 1 bagian permukaan Resep Ginger Milk Curd dan sisi produk Bahan Kontrol Eksperimen Eksperimen Tampilan Tekstur yang kiri = pecah A B Permukaan tampak pada Susu Pasteurisasi 200 ml - permukaan dan sisi (kemasan) kanan = halus produk Raw Milk - 200 ml 200 ml Gula 40 gram 40 gram 40 gram Air Perasan Jahe 20 ml 20 ml 20 ml Tex Tekstur Tingkat kepadatan kiri = tidak Air Perasan - - 10 ml ture Firm produk ketika terasa Strawberry disendokkan (Lokal) kanan = Sumber: redhousespice.com (tanpa tahun), sangat terasa diolah Tekstur Tingkat kelembutan kiri = tidak Creamy produk ketika terasa Seleksi panelis dilakukan dalam tiga dimakan kanan = tahap yaitu pengenalan, kemampuan sangat terasa membedakan dan uji kemampuan. Tahap akhir adalah melakukan diskusi terbuka untuk Flavor Rasa Manis Tingkat kemanisan kiri = tidak produk terasa menentukan atribut sensori produk pembanding berdasarkan persepsi panelis dan kanan = disepakati bersama. Tahap ini dilakukan sangat terasa dengan cara memberikan produk kontrol dan Aroma Jahe Tingkat rasa dan kiri = tidak panelis diminta untuk mengisi atribut sensori aroma jahe yang terasa dirasakan ketika apa saja yang terlihat dan terasa. produk dimakan kanan = Hasil diskusi penentuan atribut produk sangat terasa dapat dilihat pada tabel 2 dimana atribut Hangat Tingkat efek pedas kiri = tidak sensori adalah aspek yang paling banyak Jahe atau hangat khas terasa dirasakan oleh panelis, yang kemudian jahe yang dirasakan diterjemahkan dalam sebuah skala dan ketika produk kanan = dimakan sangat terasa disepakati bersama oleh para panelis. Hal ini akan memudahkan panelis dalam melakukan Aroma Tingkat rasa dan kiri = tidak Susu aroma khas susu terasa uji sensori untuk produk kontrol dan yang dirasakan eksperimen. ketika produk kanan = Hasil uji sensori kemudian ditabulasi dan dimakan sangat terasa dianalisis dengan
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