Pembuatan Kripik Tempe dengan Sambal Bawang Sebagai Cemilan Sehat. (Indonesian)

This study aims to evaluate the level of consumer preference for tempeh chips with onion sauce as an innovative healthy snack. The research approach uses a quantitative method with data collection through sensory tests, where respondents rate products based on aspects of taste, aroma, and texture. The results of the study show that tempeh chips with onion sauce are well received by consumers. The balanced nutty flavor and distinctive onion aroma provide a satisfying sensory experience, while the crispy texture of the chips enhances the impression of product quality. Normal distribution analysis of consumer preference data indicates uniformity in product acceptance, indicating that most respondents give a positive assessment. While the results are encouraging, the study also points to some areas that need further attention. Optimizing the composition of onion chili sauce is important to adjust the tastes of various consumer segments, including consumers with lower spicy taste preferences. In addition, improving the health aspects of the product, such as reducing fat content and increasing fiber content, can strengthen the image of tempeh chips as a healthy snack. Further research is also recommended to explore the variety of flavors of chili sauce, differences in preferences based on consumer demographics, as well as consider sustainability aspects in product production and packaging, so that the product can be more widely accepted and sustainable in the market. [ABSTRACT FROM AUTHOR]

Penelitian ini bertujuan untuk mengevaluasi tingkat preferensi konsumen terhadap keripik tempe dengan sambal bawang sebagai camilan sehat yang inovatif. Pendekatan penelitian menggunakan metode kuantitatif dengan pengumpulan data melalui tes sensorik, di mana responden menilai produk berdasarkan aspek rasa, aroma, dan tekstur. Hasil penelitian menunjukkan bahwa keripik tempe dengan sambal bawang diterima dengan baik oleh konsumen. Rasa pedas yang seimbang dan aroma bawang yang khas memberikan pengalaman sensori yang memuaskan, sementara tekstur keripik yang renyah meningkatkan kesan kualitas produk. Analisis distribusi normal terhadap data preferensi konsumen mengindikasikan keseragaman penerimaan produk, menunjukkan bahwa sebagian besar responden memberikan penilaian positif. Meskipun hasilnya menggembirakan, penelitian ini juga menunjukkan beberapa area yang memerlukan perhatian lebih lanjut. Optimalisasi komposisi sambal bawang penting untuk menyesuaikan selera berbagai segmen konsumen, termasuk konsumen dengan preferensi rasa pedas lebih rendah. Selain itu, peningkatan aspek kesehatan produk, seperti pengurangan kadar lemak dan peningkatan kandungan serat, dapat memperkuat citra keripik tempe sebagai camilan sehat. Penelitian lanjutan juga direkomendasikan untuk mengeksplorasi variasi rasa sambal, perbedaan preferensi berdasarkan demografi konsumen, serta mempertimbangkan aspek keberlanjutan dalam produksi dan kemasan produk, sehingga produk dapat diterima lebih luas dan berkelanjutan di pasar. [ABSTRACT FROM AUTHOR]

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