Profil Sensori Abon Ikan Komersial dengan Metode Check-All-That-Apply (CATA) dan Ideal Profile Method (IPM)
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Abstract
Abon ikan merupakan salah satu produk yang memiliki nilai tambah serta proses pembuatannya dapat memperpanjang umur simpan komoditas perikanan. Penelitian terkait profil sensori dari abon ikan komersial dengan menggunakan analisis sensori berbasis konsumen masih terbatas, sehingga penelitian ini bertujuan memetakan profil sensori guna membantu produsen menyusun strategi pengembangan produk. Metode Check-All-That Apply (CATA) dan metode profil ideal digunakan dalam penelitian ini, dengan pengolahan data menggunakan XLSTAT Sensory. Dari tiga produk abon yang diuji, terdapat perbedaan signifikan pada 7 dari 14 atribut sensori, yaitu pada atribut warna serta tingkat penyerapan minyak yang disebabkan oleh perbedaan formulasi bumbu rempah dan proses pemasakan. Produk A memiliki warna cokelat terang, produk B berwarna cokelat keemasan, dan produk C berwarna cokelat gelap. Tekstur produk C kering dan berminyak berbeda dari produk lainnya. Rasa manis signifikan ditemukan pada produk B. Dari ketiga produk yang diuji, belum terdapat produk yang memenuhi profil ideal konsumen, yang ditunjukkan oleh posisi kuadran yang berbeda. Hasil dari IPM menunjukkan adanya atribut rasa pahit dan pedas yang tidak diharapkan pada produk abon ikan.
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How to Cite
Sari, R. N., & Nuramaliyah, N. (2026). Profil Sensori Abon Ikan Komersial dengan Metode Check-All-That-Apply (CATA) dan Ideal Profile Method (IPM). Agroteknika, 9(2), 243-252. https://doi.org/10.55043/agroteknika.v9i2.754
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Ares, G., Barreiro, C., Deliza, R., Giménez, A., & Gámbaro, A. (2010). Application of A Check-All-That-Apply Question to The Development of Chocolate Milk Desserts. Journal of Sensory Studies, 25(SUPPL. 1), 67–86. https://doi.org/10.1111/J.1745-459X.2010.00290.X
Ares, G., Dauber, C., Fernández, E., Giménez, A., & Varela, P. (2014). Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation. Food Quality and Preference, 32, 65–76. https://doi.org/10.1016/J.FOODQUAL.2013.05.014
Ares, G., & Jaeger, S. R. (2023). Check-all-that-apply (CATA) questions with consumers in practice: Experimental considerations and impact on outcome. Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research, Second Edition, 257–280. https://doi.org/10.1016/B978-0-12-821936-2.00013-3
Arzani, L. D. P., & Komalasari, H. (2025). Karakteristik Profil Sate Rembiga dengan Metode Check-All-That-Apply dan Ideal Profile Method. Pro Food, 11(1), 52–62. https://doi.org/10.29303/profood.v11i1.470
Ayunisa, P. M., Sartika, D., Akhyar, G., Hidayati, S., & Astuti, S. (2026). Effect of Stirring Technique Variations and Roasting Time on the Chemical, Microbiological, and Sensory Characteristics of Shredded Spiced Fish. Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering), 15(1), 277–289. https://doi.org/10.23960/jtepl.v15i1.277-289
Dewi, N. M. I. K., Suparthana, I. P., & Pratiwi, I. D. P. K. (2021). Sensory Profile Evaluation of Shredded Large Pelagic Fish using Rate-All-That-Apply (RATA) Method. Itepa: Jurnal Ilmu Dan Teknologi Pangan, 10(3). https://www.researchgate.net/publication/357931757_Evaluasi_Profil_Sensori_Abon_Ikan_Jenis_Pelagis_Besar_Menggunakan_Metode_Rate-All-That-Apply_RATA
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Hiariey, S., & Karuwal, J. (2024). Pengaruh Jenis Ikan terhadap Penerimaan Organoleptik Abon Ikan. Jurnal Perikanan Unram, 13(3), 674–681. https://doi.org/10.29303/jp.v13i3.600
Huda, N., Fatma, Y., Fazillah, A., & Adzitey, F. (2012). Chemical Composition, Colour and Sensory Characteristics of Commercial Serunding (Shredded Meat) in Malaysia. Pakistan Journal of Nutrition, 11(1), 1–4. https://doi.org/10.3923/pjn.2012.1.4
Kartikaningsih, H., Yahya, Hartita, Y. T., Jaziri, A. A., Zzaman, W., Kobun, R., & Huda, N. (2021). The Nutritional Value, Bacterial Count and Sensory Attributes of Little Tuna (Euthynnus affinis) Floss Incorporated with The Banana Blossom. Journal of Food Sciences, 15, 846–857. https://doi.org/10.5219/1657
Kusnadi, J., Arumingtyas, E. L., Mastuti, R., & Sari, D. R. T. (2017). Variation of Capsaicin Content of Local Indonesian Mature Green and Red Chilli Pepper (Capsicum Frutescens). International Journal of Applied and Physical Sciences, 3(1). https://doi.org/10.20469/IJAPS.3.50005-1
Kusumayanti, H., Astuti, W., & Broto, R. W. (2011). Inovasi Pembuatan Abon Ikan sebagai Salah Satu Teknologi Pengawetan Ikan. Gema Teknologi, 16(3), 119–121. https://doi.org/10.14710/gt.v16i3.4706
Liu, C., Morioka, K., Itoh, Y., & Obatake, A. (2000). Contribution of lipid oxidation to bitterness and loss of free amino acids in the autolytic extract from fish wastes: Effective utilization of fish wastes. Fisheries Science, 66(2), 343–348. https://doi.org/10.1046/J.1444-2906.2000.00053.X https://www.researchgate.net/publication/40597126_Contribution_of_lipid_oxidation_to_bitterness_and_loss_of_free_amino_acids_in_the_autolytic_extract_from_fish_wastes_Effective_utilization_of_fish_wastes
Marlinton, S., & Sulistyaningsih, S. (2024). Evaluating the impact of indigenous foods on stunting prevention in rural Indonesian communities. AcTion: Aceh Nutrition Journal, 9(4), 837. https://doi.org/10.30867/action.v9i4.1924
Mennella, J. A., Pepino, M. Y., & Reed, D. R. (2005). Genetic and environmental determinants of bitter perception and sweet preferences. Pediatrics, 115(2). https://doi.org/10.1542/PEDS.2004-1582
Kuntorini, E. M., Astuti, M. D., & Nugroho, L. H. (2010). Struktur Anatomi dan Aktivitas Antioksidan Bulbus Bawang Dayak (Eluterine americana MERR.) dari Daerah Kalimantan Selatan. Berk. Penel. Hayati, 16, 17. https://scispace.com/pdf/struktur-anatomi-dan-aktivitas-antioksidan-bulbus-bawang-4hisnjks9o.pdf
Ngaisyah, R. R. D., & Adiputra, A. K. (2019). Pengembangan potensi lokal ikan menjadi nugget dan abon ikan untuk meningkatkan kesejahteraan masyarakat dan menurunkan angka kejadian stunting di Kanigoro, Saptosari, Gunungkidul. Journal of Community Empowerment for Health, 1(2), 61. https://doi.org/10.22146/jcoemph.36961
Nusi, T. S. I., Naiu, A. S., & Dali, F. A. (2015). Pendugaan Umur Simpan Abon Ikan Tongkol Asap. Jurnal Ilmiah Perikanan Dan Kelautan, 3(3). https://ejurnal.ung.ac.id/index.php/nike/article/view/1318
Poonsri, T., Jafarzadeh, S., Ariffin, F., Ismail, N., Barati, Z., Latif, S., & Müller, J. (2019). Improving Nutrition Health, Physico-chemical and Antioxidant Properties of Fish Floss with Incorporated Waste Cassava Leaves. Journal of Chemical Health Risks, 9(1), 27. https://doi.org/10.22034/JCHR.2019.584338.1013 https://jchr.org/index.php/JCHR/article/view/44
Rusnaeni, Qonita, R. R. A., & Yuliandari, E. (2020). Pelatihan Pembuatan Abon Ikan Air Tawar untuk Memberdayakan Masyarakat di Desa Sidoarum. Jurnal Pengabdian Kepada Masyarakat, 11(4), 525–530. http://journal.upgris.ac.id/index.php/e-dimas https://journal.upgris.ac.id/index.php/e-dimas/article/view/4819
Sari, R. N., Rizaldi, L. H., Ariskanopitasari, & Nurjanah, S. (2025). Sensory profile analysis of Sumbawa ruminants milk using quantitative descriptive analysis and check-all-that-apply methods. Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 8(2), 236–245. https://doi.org/10.20956/canrea.v8i2.1200
Ventura, A. K., & Mennella, J. A. (2011). Innate and learned preferences for sweet taste during childhood. In Current Opinion in Clinical Nutrition and Metabolic Care, 14(4), 379–384. https://doi.org/10.1097/MCO.0b013e328346df65
Yulius, K. G., & Nathalia, T. C. (2023). Production of Fish-Based Floss as Food Product Innovation. Jurnal Pariwisata Indonesia, 19(1), 1–8. https://doi.org/10.53691/jpi.v19i1.306
Aditya, H. P., Herpandi, & Lestari, S. (2016). Karakteristik Fisik, Kimia dan Sensoris Abon Ikan dari Berbagai Ikan Ekonomis Rendah. FisTech-Jurnal Teknologi Hasil Perikanan, 5(1), 61–72. https://www.neliti.com/id/publications/61871/karakteristik-fisik-kimia-dan-sensoris-abon-ikan-dari-berbagai-ikan-ekonomis-ren
Aisyahra, E. A., & Ratnaningsih, N. (2025). Increasing Knowledge of Fish Processing Through Training on Making Fish-Based Culinary Products. Home Economics Journal, 9(2), 117–129. https://www.researchgate.net/publication/397903238_INCREASING_KNOWLEDGE_OF_FISH_PROCESSING_THROUGH_TRAINING_ON_MAKING_FISH-BASED_CULINARY_PRODUCTS
Anwar, C., Irhami, & Kemalawaty, M. (2018). Pengaruh Jenis Ikan dan Metode Pemasakan terhadap Mutu Abon Ikan. FishtecH-Jurnal Teknologi Hasil Perikanan, 7(2), 138–147. https://www.researchgate.net/profile/Chairil-Anwar/publication/332539189_Pengaruh_Jenis_Ikan_dan_Metode_Pemasakan_terhadap_Mutu_Abon_Ikan/links/5d20662e458515c11c15723c/Pengaruh-Jenis-Ikan-dan-Metode-Pemasakan-terhadap-Mutu-Abon-Ikan.pdf?_tp=eyJjb250ZXh0Ijp7ImZpcnN0UGFnZSI6InB1YmxpY2F0aW9uIiwicGFnZSI6InB1YmxpY2F0aW9uIn19
Ares, G., Barreiro, C., Deliza, R., Giménez, A., & Gámbaro, A. (2010). Application of A Check-All-That-Apply Question to The Development of Chocolate Milk Desserts. Journal of Sensory Studies, 25(SUPPL. 1), 67–86. https://doi.org/10.1111/J.1745-459X.2010.00290.X
Ares, G., Dauber, C., Fernández, E., Giménez, A., & Varela, P. (2014). Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation. Food Quality and Preference, 32, 65–76. https://doi.org/10.1016/J.FOODQUAL.2013.05.014
Ares, G., & Jaeger, S. R. (2023). Check-all-that-apply (CATA) questions with consumers in practice: Experimental considerations and impact on outcome. Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research, Second Edition, 257–280. https://doi.org/10.1016/B978-0-12-821936-2.00013-3
Arzani, L. D. P., & Komalasari, H. (2025). Karakteristik Profil Sate Rembiga dengan Metode Check-All-That-Apply dan Ideal Profile Method. Pro Food, 11(1), 52–62. https://doi.org/10.29303/profood.v11i1.470
Ayunisa, P. M., Sartika, D., Akhyar, G., Hidayati, S., & Astuti, S. (2026). Effect of Stirring Technique Variations and Roasting Time on the Chemical, Microbiological, and Sensory Characteristics of Shredded Spiced Fish. Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering), 15(1), 277–289. https://doi.org/10.23960/jtepl.v15i1.277-289
Dewi, N. M. I. K., Suparthana, I. P., & Pratiwi, I. D. P. K. (2021). Sensory Profile Evaluation of Shredded Large Pelagic Fish using Rate-All-That-Apply (RATA) Method. Itepa: Jurnal Ilmu Dan Teknologi Pangan, 10(3). https://www.researchgate.net/publication/357931757_Evaluasi_Profil_Sensori_Abon_Ikan_Jenis_Pelagis_Besar_Menggunakan_Metode_Rate-All-That-Apply_RATA
Guspiandra, N., Agustavira, D., Nofirsa, C., Tuswanto, A. R., Zabel, R., Prayitno, J., ..., & Sidauruk, S. W. (2024). Penguatan Ekonomi Lokal melalui Produk Inovatif Perikanan: Abon Ikan dan Nugget Ikan. Jurnal Pengabdian Nasional (JPN) Indonesia, 6(1), 103–113. https://doi.org/10.35870/jpni.v6i1.1093
Hiariey, S., & Karuwal, J. (2024). Pengaruh Jenis Ikan terhadap Penerimaan Organoleptik Abon Ikan. Jurnal Perikanan Unram, 13(3), 674–681. https://doi.org/10.29303/jp.v13i3.600
Huda, N., Fatma, Y., Fazillah, A., & Adzitey, F. (2012). Chemical Composition, Colour and Sensory Characteristics of Commercial Serunding (Shredded Meat) in Malaysia. Pakistan Journal of Nutrition, 11(1), 1–4. https://doi.org/10.3923/pjn.2012.1.4
Kartikaningsih, H., Yahya, Hartita, Y. T., Jaziri, A. A., Zzaman, W., Kobun, R., & Huda, N. (2021). The Nutritional Value, Bacterial Count and Sensory Attributes of Little Tuna (Euthynnus affinis) Floss Incorporated with The Banana Blossom. Journal of Food Sciences, 15, 846–857. https://doi.org/10.5219/1657
Kusnadi, J., Arumingtyas, E. L., Mastuti, R., & Sari, D. R. T. (2017). Variation of Capsaicin Content of Local Indonesian Mature Green and Red Chilli Pepper (Capsicum Frutescens). International Journal of Applied and Physical Sciences, 3(1). https://doi.org/10.20469/IJAPS.3.50005-1
Kusumayanti, H., Astuti, W., & Broto, R. W. (2011). Inovasi Pembuatan Abon Ikan sebagai Salah Satu Teknologi Pengawetan Ikan. Gema Teknologi, 16(3), 119–121. https://doi.org/10.14710/gt.v16i3.4706
Liu, C., Morioka, K., Itoh, Y., & Obatake, A. (2000). Contribution of lipid oxidation to bitterness and loss of free amino acids in the autolytic extract from fish wastes: Effective utilization of fish wastes. Fisheries Science, 66(2), 343–348. https://doi.org/10.1046/J.1444-2906.2000.00053.X https://www.researchgate.net/publication/40597126_Contribution_of_lipid_oxidation_to_bitterness_and_loss_of_free_amino_acids_in_the_autolytic_extract_from_fish_wastes_Effective_utilization_of_fish_wastes
Marlinton, S., & Sulistyaningsih, S. (2024). Evaluating the impact of indigenous foods on stunting prevention in rural Indonesian communities. AcTion: Aceh Nutrition Journal, 9(4), 837. https://doi.org/10.30867/action.v9i4.1924
Mennella, J. A., Pepino, M. Y., & Reed, D. R. (2005). Genetic and environmental determinants of bitter perception and sweet preferences. Pediatrics, 115(2). https://doi.org/10.1542/PEDS.2004-1582
Kuntorini, E. M., Astuti, M. D., & Nugroho, L. H. (2010). Struktur Anatomi dan Aktivitas Antioksidan Bulbus Bawang Dayak (Eluterine americana MERR.) dari Daerah Kalimantan Selatan. Berk. Penel. Hayati, 16, 17. https://scispace.com/pdf/struktur-anatomi-dan-aktivitas-antioksidan-bulbus-bawang-4hisnjks9o.pdf
Ngaisyah, R. R. D., & Adiputra, A. K. (2019). Pengembangan potensi lokal ikan menjadi nugget dan abon ikan untuk meningkatkan kesejahteraan masyarakat dan menurunkan angka kejadian stunting di Kanigoro, Saptosari, Gunungkidul. Journal of Community Empowerment for Health, 1(2), 61. https://doi.org/10.22146/jcoemph.36961
Nusi, T. S. I., Naiu, A. S., & Dali, F. A. (2015). Pendugaan Umur Simpan Abon Ikan Tongkol Asap. Jurnal Ilmiah Perikanan Dan Kelautan, 3(3). https://ejurnal.ung.ac.id/index.php/nike/article/view/1318
Poonsri, T., Jafarzadeh, S., Ariffin, F., Ismail, N., Barati, Z., Latif, S., & Müller, J. (2019). Improving Nutrition Health, Physico-chemical and Antioxidant Properties of Fish Floss with Incorporated Waste Cassava Leaves. Journal of Chemical Health Risks, 9(1), 27. https://doi.org/10.22034/JCHR.2019.584338.1013 https://jchr.org/index.php/JCHR/article/view/44
Rusnaeni, Qonita, R. R. A., & Yuliandari, E. (2020). Pelatihan Pembuatan Abon Ikan Air Tawar untuk Memberdayakan Masyarakat di Desa Sidoarum. Jurnal Pengabdian Kepada Masyarakat, 11(4), 525–530. http://journal.upgris.ac.id/index.php/e-dimas https://journal.upgris.ac.id/index.php/e-dimas/article/view/4819
Sari, R. N., Rizaldi, L. H., Ariskanopitasari, & Nurjanah, S. (2025). Sensory profile analysis of Sumbawa ruminants milk using quantitative descriptive analysis and check-all-that-apply methods. Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 8(2), 236–245. https://doi.org/10.20956/canrea.v8i2.1200
Ventura, A. K., & Mennella, J. A. (2011). Innate and learned preferences for sweet taste during childhood. In Current Opinion in Clinical Nutrition and Metabolic Care, 14(4), 379–384. https://doi.org/10.1097/MCO.0b013e328346df65
Yulius, K. G., & Nathalia, T. C. (2023). Production of Fish-Based Floss as Food Product Innovation. Jurnal Pariwisata Indonesia, 19(1), 1–8. https://doi.org/10.53691/jpi.v19i1.306