Karakteristik Profil Sate Rembiga dengan Metode Check-All-That-Apply dan Ideal Profile Method
DOI:
https://doi.org/10.29303/profood.v11i1.470Kata Kunci:
Check-All-That-Apply, Ideal Profile Method, Sate Rembiga, SensoriAbstrak
Sate Rembiga merupakan produk khas Pulau Lombok yang merupakan salah satu produk yang paling digemari wisatawan. Sebagai produk kuliner khas daerah, produk Sate Rembiga tidak memliliki standar baku sehingga penilaian karakteristik produk bergantung pada sifat sensorinya. Penelitian ini bertujuan untuk menganalisis profil sensori Sate Rembiga dan mengidentifikasi profil sensori idealnya. Metode yang digunakan pada penelitian ini adalah Check-All-That-Apply dan Ideal Profile Method yang diujikan pada empat produk Sate Rembiga. Berdasarkan hasil pengujian profil ideal sate Rembiga adalah rasa daging panggang, pedas cabai, aroma asap dan tekstur empuk. Tingkat kesukaan panelis sangat dipengaruhi oleh flavor daging, daging panggang, rasa daging panggang dan tekstur empuk sedangkan tekstur alot merupakan atribut yang mengurangi tingkat kesukaan panelis terhadap produk Sate Rembiga. Atribut tekstur empuk dan rasa daging panggang termasuk pada atribut must have dan flavor daging panggang merupakan atribut nice to have sedangkan atribut tekstur alot masuk dalam kategori atribut must not have.
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