Innovation of AYUU Nuggets with the Addition of Vegetables
“Inovasi Nugget AYUU dengan Penambahan Sayuran”
Penelitian ini bertujuan untuk menganalisis hasil uji organoleptik, tingkat kesukaan panelis, serta menetapkan varian terbaik dari produk Nugget AYUU (Ayam, Udang, Ubi Jalar Ungu) dengan penambahan wortel, bunga kol, dan bayam. Metode penelitian menggunakan analisis deskriptif kuantitatif melalui pengumpulan data berdasarkan penilaian panelis menggunakan instrumen skor 1–5, yang kemudian disajikan dalam bentuk distribusi persentase. Hasil pengujian menunjukkan bahwa penambahan berbagai jenis sayuran secara nyata memberikan identitas visual serta karakteristik fisik spesifik pada setiap sampel. Terkait tingkat penerimaan, panelis memberikan penilaian yang berada pada kategori suka hingga sangat suka, di mana varian bayamsecara konsisten menunjukkan performa unggul melalui perolehan skor tertinggi pada atribut warna (40%), aroma (50%), tekstur (50%), dan tingkat kesukaan (47%). Sebagai simpulan, produk dengan penambahan bayamditetapkan sebagai hasil terbaik karena memiliki keseimbangan mutu sensoris paling optimal dan paling diminati dibandingkan sampel wortelmaupun bunga kol..
Kata Kunci: Nugget AYUU, Sayuran, Uji Organoleptik, Tingkat Kesukaan, Hasil Terbaik.
“Innovation of AYUU Nuggets with the Addition of Vegetables”
This study aims to analyze the organoleptic test results, panelist preference levels, and determine the best variant of AYUU Nuggets (Chicken, Shrimp, Purple Sweet Potato) with the addition of carrots, cauliflower, and spinach. The research method employs quantitative descriptive analysis, with data collection based on panelist assessments using a 1–5 scoring instrument, subsequently presented in the form of percentage distributions. The testing results indicate that the addition of various types of vegetables significantly provides a specific visual identity and physical characteristics to each sample. Regarding acceptance levels, panelists provided ratings within the "like" to "strongly like" categories, in which the spinach variant consistently demonstrated superior performance by achieving the highest scores in the attributes of color (40%), aroma (50%), texture (50%), and preference level (47%). In conclusion, the product with the addition of spinach was determined as the best result due to its most optimal balance of sensory quality and highest preference among panelists compared to the carrot and cauliflower samples.
Keywords: AYUU Nuggets, Vegetables, Organoleptic Test, Preference Level, Best Result.