UJI HEDONIK PADA PRODUK HASIL PERIKANAN (BAKSO IKAN) : IKAN TENGGIRI (SCOMBEROMORUS SPP.), CUMI-CUMI (LOLIGO SPP) IKAN CAKALANG (KATSUWONUS PELAMIS) BENTENG KEPULAUAN SELAYAR

(Hedonic Test on Fishery Products (Fish Meatball): Mackerel (Scomberomorus spp.), Squid (Loligo spp.), and Skipjack Tuna (Katsuwonus pelamis) from the Selayar Islands)

Abstract

Indonesia has significant potential in fishery production and processing due to its abundant marine resources. One of the most popular and high-value-added fishery products is fish meatball (bakso ikan). Fish meatballs are favored by many consumers for their unique taste, texture, and high protein content, making them a healthy and nutritious food alternative to help meet the population's protein needs. Despite its popularity, the variation in raw materials used results in products with different characteristics. The three main raw materials commonly used in fish meatball production are mackerel (Scomberomorus spp.), squid (Loligo spp.), and skipjack tuna (Katsuwonus pelamis). Each raw material provides a distinct flavor, texture, and aroma profile, influencing consumer preferences. This diversity raises an important question regarding consumer preferences for fish meatballs made from these raw materials. To date, there has been limited research on consumer preferences regarding fish meatballs made from mackerel, squid, and skipjack tuna. This lack of empirical data makes it challenging for producers to develop products that align with consumer preferences. This study aims to fill this knowledge gap by evaluating consumer preference levels for fish meatballs made from these three raw materials. The results of this study can guide producers in developing products that are better accepted in the market. The analysis of hedonic testing reveals that mackerel-based fish meatballs were preferred across all sensory attributes, with significant statistical differences indicated by ANOVA. This suggests a clear consumer preference for mackerel-based fish meatballs.