Evaluasi mutu organoleptik dari perspektif generasi Z, nilai gizi, dan keamanan PAH satai bandeng di Provinsi Banten: Evaluation of sensory quality from a generation Z perspective, nutritional composition, and PAH safety in satai bandeng (deboned milkfish satay) from Banten Province

Abstrak

Inggris

Satai bandeng (deboned milkfish satay) is a traditional Banten delicacy of significant cultural and historical value, particularly in the Serang region. Preserving this culinary heritage requires research into its acceptance among Generation Z. This study aimed to evaluate the current status of the product and characterize its quality through both hedonic and chemical analyses. Purposive sampling was employed, involving observations and interviews with 11 satai bandeng MSMEs (Micro, Small, and Medium Enterprises) across Serang City and Serang Regency, Banten. Samples underwent organoleptic testing covering appearance, aroma, texture, and taste. Based on the organoleptic analysis, the three best-rated samples from different producers were selected for further characterization of chemical quality and polycyclic aromatic hydrocarbon (PAH) content. The results indicate that the hedonic characteristics of satai bandeng are generally well-accepted by Generation Z; the scores for appearance, taste, aroma, and texture ranged from 4.70–7.20 (neutral to like), 5.10–6.90 (neutral to like), 5.70–7.00 (slightly like to like), and 5.00–7.20 (neutral to like), respectively. The product's composition included 2.21–3.18% ash, 8.99–12.36% protein, 11.07–19.86% fat, 53.39–60.39% moisture, and 9.80–13.89% carbohydrate. Analysis of polycyclic aromatic hydrocarbons (PAHs) revealed no contamination, indicating that this traditional product is safe for consumption from a health perspective.

Bahasa Indonesia

Satai bandeng merupakan salah satu makanan tradisional khas Banten yang memiliki nilai budaya dan sejarah yang tinggi, khususnya di wilayah Serang dan sekitarnya. Hal tersebut perlu dijaga kelestarian melalui penelitian penerimaan satai bandeng pada generasi Z. Penelitian ini bertujuan mengevaluasi kondisi eksisting dan mengarakterisasi mutu satai bandeng secara hedonik dan kimiawi. Metode yang digunakan dalam penelitian ini adalah purposive sampling melalui observasi dan wawancara kepada 11 UMKM satai bandeng yang tersebar di Kota dan Kabupaten Serang Banten. Sampel dilakukan uji organoleptik meliputi ketampakan, aroma, tekstur dan rasa. Hasil dari analisis organoleptik diambil tiga terbaik yang berasal dari pengolah yang berbeda kemudian dikarakterisasi mutu kimia dan poliaromatik hidrokarbon (PAH). Hasil penelitian menunjukkan karakteristik nilai hedonik satai bandeng umumnya masih cukup diterima dikalangan generasi Z dengan nilai ketampakan, rasa, aroma dan tekstur berturut-turut adalah 4,70-7,20 (netral-suka); 5,10-6,90 (netral-suka); 5,70-7,00 (agak suka-suka), dan nilai tekstur antara 5-7,20 (netral-suka). Satai bandeng yang dihasilkan mengandung kadar abu 2,21-3,18%, protein 8,99-12,36%, lemak 11,07-19,86%, air 53,39-60,39%, dan karbohidrat 9,80-13,89%. Hasil analisis polycyclic aromatic hydrocarbons (PAH) pada satai bandeng tidak ada cemaran sehingga dari aspek kesehatan produk tradisional ini dapat dikategorikan aman untuk dikonsumsi.

Kata kunci

• ikan
• karakterisasi mutu
• pangan tradisional Banten
• polycyclic aromatic hydrocarbons
• Banten traditional foods
• fish
• polyaromatic hidyrocarbon
• quality characteristics