UJI HEDONIK KUE SEMPRONG DENGAN JUMLAH VARIASI SELADA LAUT (ULVA LACTUCA) YANG BERBEDA-BEDA

Lisda Gustiviani, Nurul Maya, Lia Handayani, Rulita Maulidya

Abstract


This study aimed to evaluate consumer preference for semprong cookies with different levels of sea lettuce (Ulva lactuca) addition and to determine the best formulation based on hedonic testing. The research employed a Completely Randomized Design (CRD) with four treatments of sea lettuce concentration: A1 (0%), B1 (3%), C1 (5%), and D1 (7%). Hedonic tests were conducted by 25 semi-trained panelists to assess taste, aroma, color, texture, and appearance using a nine-point hedonic scale. The data were analyzed using the Kruskal–Wallis test at a 95% confidence level, followed by the Mann–Whitney test when significant differences were observed. The best treatment was determined using the Bayes method. The results indicated that sea lettuce addition significantly influenced panelists’ acceptance of semprong cookies. Treatment D1 (7% sea lettuce) achieved the highest scores in most sensory attributes and was selected as the best formulation based on Bayes analysis with a total score of 5.05. Therefore, semprong cookies with 7% Ulva lactuca addition have strong potential to be developed as a functional snack product with good nutritional value and consumer acceptance

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References


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