Inovasi Nugget AYUU Dengan Penambahan Sayuran

Abstract

This study aims to analyze the organoleptic test results, panelist preference levels, and determine the best variant of AYUU Nuggets (Chicken, Shrimp, Purple Sweet Potato) with the addition of carrots, cauliflower, and spinach. The research method employs quantitative descriptive analysis, with data collection based on panelist assessments using a 1–5 scoring instrument, subsequently presented in the form of percentage distributions. The testing results indicate that the addition of various types of vegetables significantly provides a specific visual identity and physical characteristics to each sample. Regarding acceptance levels, panelists provided ratings within the "like" to "strongly like" categories, in which the spinach variant consistently demonstrated superior performance by achieving the highest scores in the attributes of color (40%), aroma (50%), texture (50%), and preference level (47%). In conclusion, the product with the addition of spinach was determined as the best result due to its most optimal balance of sensory quality and highest preference among panelists compared to the carrot and cauliflower samples.