Hedonic Test Of Chicken Dumpling(Tum Ayam) With Addition Of Stone Banana Peel (Musa Brachyarpa) As A Healty Food Alternative
(1) Universitas Pendidikan Ganesha
(2) Universitas Pendidikan Ganesha
(3) Universitas Pendidikan Ganesha
(*) Corresponding Author
Abstract
This study aims to determine the level of consumer acceptance of chicken tum with the addition of banana stone peel (Musa brachyarpa) as an alternative healthy food. Banana stone peel is a food waste that has not been optimally utilized, despite containing fiber, protein, minerals, and bioactive compounds that can enhance the nutritional value of food products. This research employed an experimental design conducted through three formulation trials to obtain the optimal recipe. A hedonic sensory test involving 50 untrained panelists was performed using a 5-point scale assessing aroma, texture, and taste. The results showed that chicken tum with added banana stone peel was well accepted with a percentage of 50% chicken meat and 50% banana peel, with average scores of aroma 4.70 (highly liked), texture 4.56 (liked to highly liked), and taste 4.56 (liked to highly liked). Based on the hedonic scale conversion, the product falls into the “liked” to “highly liked” category. Therefore, incorporating banana stone peel into chicken tum can serve as a healthy alternative formulation that is nutritious and acceptable to consumers.
Keywords
References
Anggraeni, N. P. W., Suter, I. K., & Jambe, A. A. G. N. A. (2018). Pengaruh Substitusi Daging Ayam (Gallus domesticus) Dengan Jamur Tiram Putih (Pleurotus ostreatus) Terhadap Karakteristik Tum Ayam. Food Technol, 5(1), 112–122.
Arini, R. P., Darmawan, D. P., Atmaja, N. B., & Wijaya, I. M. A. S. (2018). Balinese Traditional Culinary Promotes Food Skills and Its Positive Impact on Tourism Vocational School. International Journal of Life Sciences, 2(1), 50–62.
Dewantari, N. M., Kusumayanti, G. D., Arwati, K. L., & Hasan, F. E. (2022). Daya Terima dan Kandungan Gizi Olahan Sate dan Tum menggunakan Formulasi Sere Kedele dan Bonggol Pisang. Jurnal Penelitian, 14(2), 177–183.
Ernawaningtyas, E., & Yulinar, A. W. (2019). Uji Mutu Cookies Dengan Bahan Tambahan Tepung Kulit Pisang Raja (Musa Sapientum) Meliputi Uji Organoleptik, Protein, Karbohidrat, Kadar Air, Kadar Abu. MEDFARM: Jurnal Farmasi Dan Kesehatan, 8(2),32–37. https://doi.org/10.48191/medfarm.v8i2.15
Gusnadi, D., Taufiq, R., & Baharta, E. (2021). Uji Oranoleptik dan Daya Terima Pada Produk Mousse Berbasis Tapai Singkong Sebegai Komoditi UMKM di Kabupaten Bandung. Jurnal Penyuluhan Pertanian, 1(12), 2883–2888. https://doi.org/https://doi.org/10.47492/jip.v1i12.606
Hastuti. (2021a). Pisang Batu (Musa Balbisana Colla) : Kajian Botani dan Pemanfaatannya. EduMatSains : Jurnal Pendidikan, Matematika Dan Sains, 5(2), 249–262. https://doi.org/10.33541/edumatsains.v5i2.2227
Hastuti, H. (2021b). PISANG BATU Musa Balbisana COLLA : KAJIAN BOTANI DAN PEMANFAATANNYA. EduMatSains : Jurnal Pendidikan, Matematika Dan Sains, 5(2), 249–262. https://doi.org/10.33541/edumatsains.v5i2.2227
Karsita, K. M., Ariani, R. P., & Masdarini, L. (2023). Uji Organoleptik Waffle Dengan Varian Pisang Mas (Musa Acuminata). Jurnal Kuliner, 3(2), 95–105. https://doi.org/10.23887/jk.v3i2.68363
Mardiana, I. P. P. (2021). Identifikasi Makanan Tradisional Bali Untuk Potensi Pariwisata Kuliner. Poltekkes Denpasar.
Marsiti, C. I. R., Suriani, N. M., & Sukerti, N. W. (2019). Strategi Pengembangan Makanan Tradisional Berbasis Teknologi Informasi Sebagai Upaya Pelestarian Seni Kuliner Bali. Jurnal IKA, 17(2), 128–135.
Mohd Zaini, H., Roslan, J., Saallah, S., Munsu, E., Sulaiman, N. S., & Pindi, W. (2022). Banana peels as a bioactive ingredient and its potential application in the food industry. Journal of Functional Foods, 92(March), 105054. https://doi.org/10.1016/j.jff.2022.105054
Negara, J. K., Sio, A. K., Arifin, M., Oktaviana, A. Y., S Wihansah, R. R., & Yusuf, M. (2016). Aspek Mikrobiologis serta Sensori (Rasa, Warna, Tekstur, Aroma). Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 04(2), 286–291.
Putu, N., Trisdayanti, E., Gd, A. A., Kp, P., Purwa, M., & Atmaja, D. (2022). A novel vegetarian food based on Balinese traditional foods : Variety , processing , and nutrition. 5(1), 80–89. https://doi.org/10.20956/canrea.v5i1.461
Widani, N. N., Lumanauw, N., & Suktiningsih, W. (2021). Indeksikalitas Makanan Tradisional dalam Upacara Pawiwahan Masyarakat Desa Tibuneneng. 8(1), 35–52.
Pratiwi, P. A., Mashalani, F., Hafizhah, M., Sabrina, A. B., Harahap, N. H., & Siregar, D. Y. (2023). Mengungkap Metode Observasi Yang Efektif Menurut Pra-Pengajar EFL. Mutiara : Jurnal Penelitian Dan Karya Ilmiah, 2(1), 133–
https://doi.org/10.59059/mutiara.v2i1.877
Prayogi, S., & Sofiyanti, N. (2014). Karakterisasi Morfologi Pisang Batu (Musa balbisiana Colla) di Kabupaten Kuantan Singingi. Jom Fmipa, 1(2), 663.
Putu, N., Anggraeni, W., Suter, K., Agung, A., Ngurah, G., & Jambe, A. (2018). The Effect Of Substitution Of Chicken Meat With White Oyster Mushrooms On The Characteristics tum Ayam. Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology), 5(2), 112–122.
Rahmadaeni, K. I., Suter, I. K., & Sugitha, I. M. (2019). Pengaruh Rasio Daging Ayam Broiler (Gallus domesticus) Dengan Jamur Merang (Volvariella volvacea S.) Terhadap Karakteristik Tum Ayam. Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 8(3), 303. https://doi.org/10.24843/itepa.2019.v08.i03.p09
Rizky, I. N., Sumadewi, L. U., & Permatasari, A. A. A. P. (2023). Phytochemical Tests and Anti-Bacterial Activity of Banana Hump (Musa Balbisiana Colla) on the Growth of the Bacteria of Staphylococcus Aureus and Escherichia Coli. Jurnal Kesehatan, Sains, Dan Teknologi (JAKASAKTI), 2(3), 107–116.
Sari, Y. M., Sari, A. P., & Haya, M. (2021). DAYA TERIMA DAN KARAKTERISTIK MINUMAN SERBUK ‘TERAI’ BERBAHAN DASAR
TEMULAWAK (Curcuma xanthorriza Roxb) DAN SERAI (Cymbopogon Citratus). Jurnal Vokasi Keperawatan (JVK), 4(2), 319–332. https://doi.org/10.33369/jvk.v4i2.16166
Semariyani, A. A. M., Ni Made Ayu Suardani Singapurwa, & Luh Suariani. (2022). Empowering Dapur Ayuna Women’s Group by implementing Good Manufacturing Practice (GMP) and Standard Sanitation Operational Procedure (SSOP) in Central Banjar, Buduk Village, Mengwi District, Badung Regency, Bali. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment),6(3),106–108. https://doi.org/10.29165/ajarcde.v6i3.131
Siroj, R. A., Afgani, W., Fatimah, Septaria, D., Zahira, G., & Salsabila. (2024). Metode Penelitian Kuantitatif Pendekatan Ilmiah untuk Analisis Data. Jurnal Review Pendidikan Dan Pengajaran, 7(3), 11279–11289.
Syafitri, F., & Wirananda, H. A. (2023). Pemanfaatan Limbah Kulit Pisang Menjadi Makanan Sehat Di Desa Tuutungan II Pancar Batu Sumatera Utara. Jurnal Pengabdian Kepada Masyarakat, 7(2), 343–348.
Trisdayanti, N. P. E., Dalem, A. G. P. K., & Atmaja, M. P. D. (2022). A novel vegetarian food based on Balinese traditional foods: Variety, processing, and nutrition. Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 5(1), 80–89. https://doi.org/10.20956/canrea.v5i1.461
DOI: 10.24036/jptbt.v6i3.27058
Article Metrics
Abstract View : 103 times; PDF : 36 times
Refbacks
- There are currently no refbacks.
Copyright (c) 2025 Noviolita elvina josi
This work is licensed under a Creative Commons Attribution 4.0 International License.
2.jpg)
