Inovasi Olahan Menu Pepes Ikan Dori dengan Perbedaan Jenis Bumbu

sebagai Rekomendasi Menu di Kantin Melati Hotel Bumi

Surabaya City Resort

Innovation of Dory Fish Pepes with Variations in Spice Blends as a

Recommended Menu for the Melati Canteen at Bumi Surabaya

City Resort Hotel

Penelitian ini dilatarbelakangi oleh kebutuhan pengembangan

menu berbahan ikan yang memiliki cita rasa beragam dan dapat

diterima konsumen sebagai rekomendasi menu di Kantin Melati Hotel

Bumi Surabaya City Resort. Penelitian ini bertujuan untuk mengetahui

pengaruh perbedaan jenis bumbu terhadap tingkat kesukaan panelis

pada olahan pepes ikan dori serta menentukan produk terbaik

berdasarkan penilaian sensori. Penelitian menggunakan metode

eksperimen dengan pendekatan kuantitatif. Perlakuan yang digunakan

terdiri atas pepes ikan dori bumbu original (kontrol), bumbu rica, dan

bumbu base genep. Data diperoleh melalui uji kesukaan (hedonik)

terhadap 10 panelis terlatih pada aspek warna, aroma, tekstur, rasa, dan

kesukaan keseluruhan menggunakan skala Likert 1–5. Data dianalisis

menggunakan uji Friedman untuk mengetahui perbedaan tingkat

kesukaan antar perlakuan. Hasil penelitian menunjukkan bahwa pepes

ikan dori bumbu rica memperoleh nilai rata-rata tertinggi pada aspek

warna (4,80), aroma (4,60), tekstur (4,80), dan kesukaan keseluruhan

(4,50), sedangkan pada aspek rasa bumbu rica dan base genep

memperoleh nilai yang sama yaitu 4,60. Hasil uji Friedman

menunjukkan bahwa variasi jenis bumbu tidak berpengaruh signifikan

terhadap warna, aroma, rasa, dan kesukaan keseluruhan (p>0,05),

tetapi berpengaruh signifikan terhadap tekstur dengan nilai signifikansi

0,023 (p<0,05). Berdasarkan hasil penelitian, pepes ikan dori bumbu rica

ditetapkan sebagai produk terbaik dan direkomendasikan sebagai

menu di Kantin Melati Hotel Bumi Surabaya City Resort.

This study was motivated by the need to develop fish-based menu

variations with diverse flavors that are acceptable to consumers and can be

recommended for the Melati Canteen at Bumi Surabaya City Resort Hotel. The

objective of this study was to determine the effect of different seasoning

variations on panelists’ preference levels for dory fish pepes and to identify the

best product based on sensory evaluation. This study employed an experimental

method with a quantitative approach. The treatments consisted of dory fish

pepes prepared with original seasoning (control), rica seasoning, and base

genep seasoning. Data were collected through a hedonic test involving 10

trained panelists who evaluated color, aroma, texture, taste, and overall

acceptability using a five-point Likert scale. The data were analyzed using the

Friedman test to determine differences in preference levels among treatments.

The results showed that dory fish pepes with rica seasoning obtained the

highest mean scores for color (4.80), aroma (4.60), texture (4.80), and overall

acceptability (4.50), while rica seasoning and base genep seasoning achieved the

same score for taste (4.60). The Friedman test indicated that seasoning

variations had no significant effect on color, aroma, taste, and overall

acceptability (p > 0.05), but had a significant effect on texture with a

significance value of 0.023 (p < 0.05). Based on the findings, dory fish pepes

with rica seasoning was identified as the best treatment and is recommended as

a menu item for the Melati Canteen at Bumi Surabaya City Resort Hotel.