Pengembangan Produk Selai Salak berbasis Variasi Varietas dan Kelas Mutu berdasarkan Preferensi Konsumen

Nessa Nabila Fitriana, Dr. Wildan Fajar Bachtiar, S.T., M.S.

2026 | Tugas Akhir | D4 Pengembangan Produk Agroindustri

Selai salak merupakan produk olahan buah yang berpotensi meningkatkan nilai tambah salak dan mendukung diversifikasi pangan. Penelitian ini bertujuan menganalisis pengaruh varietas salak dan kelas mutu bahan baku terhadap tingkat kesukaan konsumen, mengkaji karakteristik fisikokimia salak segar dan selai salak, serta menentukan alternatif formulasi selai salak dengan nilai preferensi tertinggi. Penelitian menggunakan rancangan faktorial yang melibatkan tiga varietas salak (Nglumut, Pondoh, Madu) serta tiga kelas mutu (A, B, dan C). Data diperoleh melalui pengujian fisikokimia, uji hedonik, dan Rate All That Apply (RATA). Analisis data dilakukan menggunakan Two-Way Analysis of Variance (Two-Way ANOVA) atau Aligned Rank Transform Analysis of Variance (ART ANOVA) sesuai karakteristik data, dilanjutkan dengan simple effect analysis. Data RATA divisualisasikan menggunakan Principal Component Analysis (PCA). Penentuan alternatif formulasi dilakukan menggunakan metode Simple Additive Weighting (SAW) dengan bobot overall liking 70?n °Brix 30%. Hasil penelitian menunjukkan bahwa karakteristik fisikokimia salak segar dan selai berbeda pada berbagai varietas dan kelas mutu bahan baku. Pengolahan menjadi selai meningkatkan nilai °Brix, menurunkan pH dan tekstur, serta mengubah parameter warna. Varietas salak berpengaruh nyata terhadap tingkat kesukaan konsumen (p = 0,021), sedangkan kelas mutu tidak berpengaruh nyata (p = 0,995), tetapi terdapat interaksi yang signifikan antara keduanya (p = 0,008). Berdasarkan uji hedonik, selai salak varietas Nglumut kelas mutu B memperoleh nilai overall liking tertinggi (4,14). Sementara itu, metode Simple Additive Weighting (SAW) menetapkan selai salak varietas Pondoh kelas mutu C sebagai formulasi terbaik dengan nilai preferensi 0,996.

Snake fruit jam is a processed fruit product with the potential to increase the added value of snake fruit while supporting food diversification. This study aimed to analyze the effects of snake fruit variety and raw material quality grade on consumer preference, evaluate the physicochemical characteristics of fresh snake fruit and snake fruit jam, and determine the optimal jam formulation based on the highest preference value. A factorial experimental design was employed, involving three snake fruit varieties (Nglumut, Pondoh, and Madu) and three quality grades (A, B, and C). Data were collected through physicochemical analyses, hedonic testing, and the Rate All That Apply (RATA) method. The data were analyzed using Two-Way Analysis of Variance (Two-Way ANOVA) or Aligned Rank Transform Analysis of Variance (ART ANOVA), depending on the characteristics of the data, followed by simple effect analysis. RATA data were visualized using Principal Component Analysis (PCA). The optimal formulation was determined using the Simple Additive Weighting (SAW) method, with weights of 70% for overall liking and 30% for °Brix. The results showed that the physicochemical characteristics of fresh snake fruit and snake fruit jam differed among varieties and quality grades of the raw materials. Processing into jam increased the °Brix value, decreased pH and texture, and altered the color parameters. Snake fruit variety had a significant effect on consumer preference (p = 0.021), whereas quality grade had no significant main effect (p = 0.995), however a significant interaction between variety and quality grade was observed (p = 0.008). Based on the hedonic test, snake fruit jam made from the Nglumut variety with quality grade B achieved the highest overall liking score (4.14). Meanwhile, the Simple Additive Weighting (SAW) method identified snake fruit jam made from the Pondoh variety with quality grade C as the best formulation, with the highest preference value of 0.996.

Kata Kunci : selai salak, preferensi konsumen, varietas salak, kelas mutu, uji hedonik