PENILAIAN HEDONIK DAN PERILAKU KONSUMEN TERHADAP SNACK YANG DIFORTIFIKASI TEPUNG CANGKANG KERANG SIMPING (Amusium sp.)
Abstract: Scallop shells fl our
need to be formulated with a source of phosphor. The aim of this study was to
examine the formulation of calcium and phosphorus scallop shells fl our with
corn and millet and its infl uence on the level of snacks preference and to
identify the potential marketing. This research methods is experimental
laboratories and descriptive using completely randomized design (CRD) by three
treatments with three replications. The treatment is the addition of fl our
calcium products, include the control 0% (A1, A2, A3), the addition of scallop
shells fl our with corn fl our (B1, B2, B3) and the addition of fl our shell
scallop shells with millet fl our (C1, C2, C3). Parameters observed include
calcium, phosphor and hedonic value. Hedonic value is tested using Kruskal
Wallis analysis. In the results show that the results of fortifi ed snacks
produce calcium and phosphorus ratio close to 3 : 1 (Ca / P), however cookies
with scallop shells and millet fl our fortifi cation provide calcium and
phosphorus ratio of 12.3: 1 (Ca / P). Extrudates with scallop shells and corn fl
our fortifi cation is the closest to the ratio of calcium and phosphorus
balance, with 3.2 : 1 (Ca / P) ratio and has the highest hedonic value (6.89 ≤
μ ≤ 7.57). On consumer behavior assessment concluded that the potential
customers in Semarang is as much as 86.7% who liked the product and interested
to products. The suitable prices for 30 grams products of extrudates that
fortifi ed with scallop shells and corn fl our is Rp. 3.600, -.
Keywords: scallop shells (A.
pleuronectes) fl our, calcium, phosphor, marketing potential
Penulis: Susana E. Ratnawati,
Tri W. Agustini, Johannes Hutabarat
Kode Jurnal: jpperikanandd140562
