Diversification of Sea Cucumber (Holothuria Scabra) Through Pempek Sensoric Test

Abstract

Abstract A person's level of preference for a food product is largely determined by the raw materials and processing methods. One of the food products with high economic value and potential nutritional value is the sea cucumber Holothuria scabra. H. scabra has potential nutritional value to be developed as a [1] healthy food. So far, sea cucumber products are only processed in dry form. This study aims to study the process of processing pempek made from fresh sea cucumbers (wet) and determine the level of preference of the panelists through a sensory test of pempek made from fresh sea cucumbers. Holothuria scabra used is H. scabra. This research method is an experimental method using Independent Samples T Test analysis. Sensory testing was carried out using a hedonic scale [2] using 30 untrained panelists. Assessment parameters include: appearance, smell, taste, and texture. The rating scale used is 9 = like very much, 8 = like very much, 7 = like, 6 = like somewhat, and 5 are neutral. The results showed that the sea cucumber pempek was highly favored by the panelists. The level of preference for the appearance of pempek sea cucumbers at the Watuar location was 8.3% and the Tutrean location was 8.27%; the smell of sea cucumber pempek at Watuar and Tutrean locations 8%; the taste of sea cucumber pempek at the Watuar location was 8.3% and the Tutrean location was 8.2%; and the texture of the sea cucumber pempek at the Watuar location 8.03% and the Tutrean location 8.17%.