INOVASI ISI GYOZA DENGAN PROPORSI AYAM DAN IKAN PATIN DENGAN PENAMBAHAN SEMANGGI: UJI SENSORI DAN KESUKAAN

INNOVATION OF GYOZA FILLING WITH CHICKEN AND PATIN FISH PROPORTIONS WITH THE ADDITIONS OF CLOVER: SENSORY AND PREFERENCE TEST

Penelitian ini bertujuan untuk mengetahui pengaruh proporsi ayam dan ikan patin serta penambahan semanggi terhadap karakteristik sensori dan tingkat kesukaan terhadap produk gyoza. Metode penelitian yang digunakan adalah eksperimen faktorial dan analisis data menggunakan uji ANOVA ganda dan uji lanjutan Duncan. Hasil penelitian menunjukkan bahwa terdapat pengaruh signifikan dari interaksi antara proporsi ayam dan ikan patin dengan penambahan semanggi terhadap atribut sensori gyoza, khususnya pada aspek aroma, rasa, dan tingkat kesukaan. Kombinasi perlakuan terbaik diperoleh pada proporsi ayam 50% dan ikan patin 50% dengan penambahan semanggi 20, yang memperoleh skor tertinggi secara sensori. Secara terpisah, proporsi ayam dan ikan patin berpengaruh terhadap keseimbangan rasa dan aroma, di mana perbandingan 50:50 lebih disukai dibandingkan kombinasi lain seperti 60:40 dan 70:30. Penambahan semanggi 20% memberikan kontribusi positif terhadap peningkatan aroma dan rasa tanpa mengganggu tekstur produk. Tingkat kesukaan panelis menunjukkan bahwa kombinasi bahan pada perlakuan proporsi ayam 50%, patin 50%, dan semanggi 20%  memiliki peluang yang baik untuk diterima oleh konsumen.

Kata Kunci: Ayam, semanggi, gyoza, ikan patin, tingkat kesukaan, uji sensori.

This study aims to determine the effect of chicken and catfish proportions, as well as the addition of clover leaves, on the sensory characteristics and preference level of gyoza products. The research method used was an experimental design with a factorial approach, and data were analyzed using ANOVA Two-way and Duncan's post hoc test. The results showed that there was a significant interaction effect between the proportion of chicken and catfish and the addition of clover leaves on the sensory attributes of gyoza, particularly in terms of aroma, taste, and overall preference. The best treatment combination was found at a 50% chicken and 50% catfish ratio with 20% clover leaf addition, which received the highest sensory scores. Individually, the chicken and catfish proportion influenced the balance of taste and aroma, with the 50:50 ratio being more preferred than the 60:40 and 70:30 combinations. The addition of 20% clover leaves had a positive contribution in enhancing the aroma and taste without compromising the texture of the product. Panelists' level of preference indicated that the ingredient combination in treatment proportion ayam 50%, patin 50%, dan semanggi 20%  has a strong potential to be well received by consumers.

Keywords: Chicken, catfish, clover leaves, gyoza, preference level, sensory test.