LUSI SAPUTRI DEWI SUSANTI Pengarang

Preferensi Konsumen Terhadap Chicken Nugget Berbahan Dasar Daging Broiler, Ayam Petelur Afkir, dan Itik Petelur Afkir. Lusi Saputri Dewi Susanti Program Studi Manajemen Bisnis Unggas Jurusan Peternakan ABSTRAK Penelitian ini bertujuan mengetahui pengaruh chicken nugget yang berbahan dasar daging broiler, daging ayam petelur afkir, dan daging itik patelur afkir terhadap preferensi konsumen. Menggunakan uji organoleptik sebanyak 30 panelis. Metode penelitian yang digunakan adalah metode percobaan menggunakan Rancangan Acak Lengkap (RAL) pola searah menggunakan tiga perlakuan yang terdiri dari P1 (daging broiler), P2 (daging ayam petelur afkir), dan P3 (daging itik petelur afkir). Parameter yang diamati adalah warna, aroma, rasa, dan tekstur. Data hasil penelitian diolah menggunakan ANOVA (Analisis of Variance) dan diperoleh sabagai berikut: kesukaan konsumen berbeda sangat nyata (P<0,01) terhadap parameter warna dan rasa, berbeda nyata (P<0,05) terhadap parameter aroma, dan tidak berbeda nyata (P>0,05) terhadap parameter tekstur. Kata kunci: Kesukaan Konsumen, Nugget, Daging Broiler, Daging Ayam Petelur Afkir, Daging Itik Petelur Afkir, dan Uji Organoleptik. Consumers Preference of Chicken Nuggets Made from Broilers Meat, Culled Layings Meat, and Culled Laying Ducks Meat Lusi Saputri Dewi Susanti Poultry Business and Management Study Program Animal Husbandry Departement ABSTRACT The aim of the research to determine the effect of chicken nugget made from broiler meat, culled laying meat, and culled laying Ducks meat to consumer preferences, using organoleptic test as many as 30 panelists. The method of this research used was experimental method using Completely Randomized Design (CRD) with three treatment and six replication, such as P1 (broiler meat), P2 (meat of culled laying), and P3 (meat of culled laying ducks). The parameters of this research are color, flavor, taste, and texture. Outcome data were analyzed using ANOVA (Analysis of Variants) and obtained as follows: consumer's preference are very different (P <0,01) to color and taste parameters, significant (P<0,05) to flavor, not significant different (P> 0,05) to texture. Keyword : Consumer Preferences, Nugget, Broiler Meat, Culled Laying Meat, Culled Laying Ducks Meat, and Organoleptic Test