Perbandingan Kualitas Sensori Bakso Udang Berbahan Baku Udang Segar dan Udang Beku
Keywords:
Diversifikasi, kualitas air, organoleptikAbstract
Bakso udang merupakan salah satu produk olahan hasil perikanan yang memiliki kandungan protein tinggi dan cita rasa khas sehingga banyak diminati masyarakat. Kualitas sensori bakso udang sangat dipengaruhi oleh kondisi bahan baku yang digunakan, terutama penggunaan udang segar dan udang beku. Penelitian ini bertujuan untuk membandingkan kualitas sensori bakso udang berbahan baku udang segar dan udang beku. Penelitian dilaksanakan pada Februari–Maret 2026 di Laboratorium Fakultas Peternakan, Universitas Jambi. Proses penelitian meliputi pembuatan bakso udang dan pengujian sensori menggunakan panelis berdasarkan scoresheet organoleptik mengacu pada SNI 7266:2023 Bakso Ikan Beku. Parameter yang diamati meliputi kenampakan, bau, rasa, dan tekstur. Hasil penelitian menunjukkan bahwa bakso udang berbahan baku udang segar memiliki tingkat kesukaan panelis lebih tinggi dibandingkan bakso udang berbahan baku udang beku pada seluruh parameter pengujian. Nilai kenampakan, bau, rasa, dan tekstur pada bakso udang segar berturut-turut sebesar 8,93; 8,40; 8,20; dan 8,73, sedangkan pada bakso udang beku sebesar 7,67; 7,07; 7,47; dan 6,53. Bakso udang dari bahan baku segar memiliki bentuk lebih bulat, permukaan lebih halus, aroma lebih segar, rasa lebih disukai, serta tekstur lebih kenyal dan kompak. Penurunan mutu sensori pada bakso udang beku diduga disebabkan oleh proses pembekuan dan penyimpanan yang mempengaruhi struktur jaringan daging, menyebabkan kehilangan senyawa volatil aroma, serta menurunkan kekenyalan produk.
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