%A Sinaga  Christina Veronica Natalia 
%T PROFIL DAN ATRIBUT SENSORI YANG MEMPENGARUHI
PENERIMAAN KONSUMEN MINUMAN KOMBUCHA PULPA KAKAO
%X Cocoa pulp kombucha drink is an invention product whose sensory profile and
consumer acceptance are not yet known. In this study, the acceptance of consumers
of cocoa pulp kombucha drinks was carried out by interviews and questionnaire
distribution. The results of the questionnaire were then processed into information
using the Check-All-That-Apply (CATA) method using XLSTAT 2024 to obtain
sensory attribute profiles while consumer acceptance was conducted using the
Cochran's Q test method followed by the Mc Nemar test using IBM SPSS Statistics
25. The majority of respondents are 20-25 years old, with male gender (64%) and
last high school (78%). The results showed that there was a significant difference
between the sensory attributes of cocoa pulp kombucha. Respondents preferred
cloudy white and sweet taste, while sour taste and bitter aftertaste were less
preferred. In the results of consumer acceptance, it was found that the color
attributes were preferred in the original cocoa pulp, the taste and aroma attributes
were preferred in the spice cocoa pulp kombucha, and the aftertaste attributes were
preferred in the original cocoa pulp.
Keywords: cocoa pulp kombucha, sensory characteristics, consumer acceptance,
CATA, Cochran's Q test, and Mc Nemar test.

Minuman kombucha pulpa kakao merupakan produk invensi yang belum diketahui
profil sensori dan penerimaan konsumennya. Pada penelitian ini, penerimaan
konsumen minuman kombucha pulpa kakao dilakukan dengan wawancara dan
penyebaran kuesioner. Hasil kuesioner selanjutnya diolah menjadi informasi
dengan metode Check-All-That-Apply (CATA) menggunakan XLSTAT 2024
untuk memperoleh profil atribut sensori sedangkan penerimaan konsumen dengan
metode uji Cochran's Q yang dilanjutkan dengan uji Mc Nemar menggunakan IBM
SPSS Statistik 25. Responden mayoritas berusia 20-25 tahun, dengan jenis kelamin
laki-laki (64%) dan pendidikan terakhir SMA/SMK (78%). Hasil penelitian
menunjukkan bahwa perbedaan yang signifikan antar atribut sensori kombucha
pulpa kakao. Responden lebih menyukai warna putih keruh dan rasa manis,
sementara rasa asam dan aftertaste pahit kurang disukai. Pada hasil penerimaan
konsumen diperoleh bahwa atribut warna lebih disukai pada pulpa kakao original,
atribut rasa dan aroma lebih disukai pada kombucha pulpa kakao rempah, dan atrbut
aftertaste lebih disukai pada pulpa kakao original.
Kata kunci: kombucha pulpa kakao, karakteristik sensori, penerimaan konsumen,
CATA, uji Cochran?s Q, dan uji Mc Nemar.
%D 2024
%C UNIVERSITAS LAMPUNG
%R 2014231035
%I FAKULTAS PERTANIAN
%L eprints80781