Karakterisasi Profil Sensoris Martabak Manis Berbasis Premiks-Modified Cassava Flour Menggunakan Metode Rate-All-That-Apply

Rupa Putri Sazkia, Sang Norma Lintang Asmara, S.T., M.T.

2026 | Tugas Akhir | D4 Pengembangan Produk Agroindustri

Tren peningkatan konsumsi produk bebas gluten dan pemanfaatan bahan pangan lokal mendorong pengembangan produk pangan berbasis tepung mocaf sebagai alternatif tepung terigu. Namun, keterbatasan sifat fungsional tepung mocaf menyebabkan mutu sensoris produk cenderung kurang optimal sehingga diperlukan kombinasi dengan tepung tapioka. Penelitian ini bertujuan mengembangkan premiks martabak manis berbasis tepung mocaf serta mengkarakterisasi profil sensorisnya menggunakan metode Rate-All-That-Apply (RATA). Penelitian menggunakan Rancangan Acak Lengkap (RAL) satu faktor berdasarkan rasio tepung mocaf dan tepung tapioka, yaitu F0 (100:0), F1 (90:10), F2 (80:20), dan F3 (70:30), dengan produk premiks martabak manis berbasis tepung terigu sebagai benchmark. Sebanyak 11 atribut sensoris ditetapkan melalui Focus Group Discussion (FGD) dan diujikan kepada 30 panelis konsumen menggunakan metode uji RATA dan uji hedonik. Data RATA dianalisis menggunakan uji Friedman dan Principal Component Analysis (PCA), sedangkan data hedonik dianalisis menggunakan uji Kruskal–Wallis dan metode Simple Additive Weighting (SAW) untuk menentukan formula terbaik. Hasil penelitian menunjukkan bahwa terdapat 5 atribut sensoris yang berbeda nyata antar sampel, yaitu warna luar cokelat terang, flavor khas susu, tekstur lembut, tekstur kenyal, dan tekstur berongga, sedangkan 6 atribut lainnya tidak menunjukkan perbedaan yang signifikan. Berdasarkan analisis SAW, produk benchmark memperoleh nilai tertinggi (0,9910), sedangkan F3 (70% tepung mocaf:30% tepung tapioka) merupakan formula pengembangan dengan nilai tertinggi sehingga memiliki karakteristik sensoris yang paling mendekati produk benchmark.

The increasing demand for gluten-free products and the utilization of local food resources have encouraged the development of mocaf (Modified Cassava Flour)-based food products as an alternative to wheat flour. Despite its potential, the limited functional properties of mocaf often result in suboptimal sensory quality, necessitating its combination with tapioca flour. This study aimed to develop a mocaf-based sweet martabak premix and characterize its sensory profile using the Rate-All-That-Apply (RATA) method. A one-factor Completely Randomized Design (CRD) was employed based on the mocaf-to-tapioca flour ratio: F0 (100:0), F1 (90:10), F2 (80:20), and F3 (70:30), with a commercial wheat flour-based sweet martabak premix serving as the benchmark. 11 sensory attributes were established through a Focus Group Discussion (FGD) and evaluated by 30 consumer panelists using RATA and hedonic tests. RATA data were analyzed using the Friedman test and Principal Component Analysis (PCA), while hedonic data were analyzed using the Kruskal–Wallis test and the Simple Additive Weighting (SAW) method to determine the best formulation. 5 sensory attributes differed significantly among the samples, namely light brown exterior color, milky flavor, soft texture, chewy texture, and porous texture, whereas the remaining 6 attributes showed no significant differences. Based on the SAW analysis, the benchmark achieved the highest preference score, while F3 (70% mocaf:30% tapioca) was identified as the best developed formulation, exhibiting sensory characteristics most comparable to the benchmark.

Kata Kunci : Profil sensoris, martabak manis, mocaf, premiks, metode RATA.