PROPORSI AYAM, JAMUR TIRAM, DENGAN PENAMBAHAN KEJU PARMESAN SEBAGAI ISIAN PUFF PASTRY: KARAKTERISTIK SENSORIK DAN KESUKAAN

PROPORTIONS OF CHICKEN, OYSTER MUSHROOM, AND PARMESAN CHEESE AS A PUFF FILLING PASTRY: SENSORY CHARACTERISTICS AND PREFERENCES

Penelitian ini bertujuan untuk mengetahui pengaruh proporsi ayam–jamur tiram serta penambahan keju parmesan terhadap mutu sensorik, tingkat kesukaan panelis, dan kandungan gizi pada isian puff pastry. Produk yang dikembangkan merupakan puff pastry isi gurih dengan komposisi isian berbasis daging ayam, jamur tiram, dan keju parmesan yang berbentuk vol-au-vent. Variasi perlakuan meliputi tiga rasio proporsi ayam dan jamur tiram (60:40, 70:30, dan 80:20) serta tiga tingkat penambahan keju parmesan (5%, 10%, dan 15%). Penilaian karakteristik sensorik meliputi atribut warna, aroma, rasa, dan tekstur, sedangkan tingkat kesukaan diukur menggunakan uji hedonik oleh panelis tidak terlatih. Analisis kandungan gizi dilakukan secara proksimat untuk mengetahui kadar air, protein, lemak, dan karbohidrat dari masing-masing perlakuan. Hasil penelitian diharapkan dapat memberikan informasi mengenai formulasi isian puff pastry yang paling disukai serta bernilai gizi baik, sekaligus memberikan alternatif inovasi produk kuliner berbasis puff pastry yang memiliki potensi jual tinggi.

Kata kunci: puff pastry, ayam, jamur tiram, keju parmesan, karakteristik sensorik, tingkat kesukaan, kandungan gizi

This study aims to determine the effect of varying proportions of chicken–oyster mushroom and the addition of parmesan cheese on the sensory attributes, panelists’ preferences, and nutritional content of savory puff pastry filling. The developed product is a savory puff pastry featuring a filling composed of chicken meat, oyster mushrooms, and parmesan cheese, shaped in the form of a vol-au-vent. The experimental design includes three ratios of chicken to oyster mushroom (60:40, 70:30, and 80:20) and three levels of parmesan cheese addition (5%, 10%, and 15%). Sensory characteristics were evaluated based on color, aroma, taste, and texture, while the level of preference was assessed through a hedonic test involving untrained panelists. Nutritional content was analyzed using proximate methods to determine the moisture, protein, fat, and carbohydrate levels of each treatment. The results are expected to provide insights into the most preferred and nutritionally balanced puff pastry filling formulation, while also offering an innovative alternative for highmarket-potential savory puff pastry products.

Keywords: puff pastry, chicken, oyster mushroom, parmesan cheese, sensory attributes, preference level, nutritional content.