ANALISIS UJI HEDONIK KUE TELUR GABUS DENGAN PENAMBAHAN SELADA LAUT (Ulva Lactuca) PADA BERBAGAI KONSENTRASI

Ulfia Humaira, Yuliana Yuliana, Fanny Indah Sari Berutu, Fuji Sintia Armi, Nida Khafiyya, Lia Handayani, Rulita Maulidya

Abstract


Egg roll is a traditional Indonesian snack characterized by its small, elongated, slightly puffed shape, golden yellow color, smooth texture, non-cracked appearance, and savory, crispy taste. Consumer acceptance of telur gabus is influenced by several quality attributes, including flavor, aroma, color, and texture. Modification of egg roll is commonly carried out by substituting one of the main ingredients or adding other ingredients, such as sea lettuce (Ulva lactuca). Sea lettuce has a relatively high protein content of 14.9% and contains 50.6% powdered sugar, as well as vitamin B1 and vitamin C. This study aimed to evaluate consumer preference for egg roll with different concentrations of sea lettuce (Ulva lactuca) addition and to determine the best formulation based on a hedonic test. The study employed a Completely Randomized Design (CRD) with three treatments, namely control (T1), 3% sea lettuce addition (T2), and 5% sea lettuce addition (T3). The hedonic test was conducted by 25 semi-trained panelists evaluating taste, aroma, color, texture, and appearance. Data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney test, while the best treatment was determined using the Bayes method. The results showed that the addition of sea lettuce had a significant effect on the sensory characteristics of egg roll. Based on the Bayes analysis, treatment T3 (5% sea lettuce addition) obtained the highest score of 4.70 and was declared the best formulation due to its good balance across all sensory parameters.

Keywords: Egg roll cake, sea lettuce (Ulva lactuca), hedonic test, sensory characteristics,                        consumer acceptance


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References


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