CONSUMER PREFERENCE ANALYSIS OF SCOTCH FISH EGG PRODUCT AS AN EFFORT TO DEVELOP FUSION MENU IN PULAU MERAH CULINARY TOURISM BANYUWANGI
Keywords:
Scotch Fish Egg, Preference Test, Fusion Menu, Pulau MerahAbstract
This study aims to analyse consumer preference levels toward sensory attributes (colour, aroma, texture, and taste) of Scotch Fish Egg product as a locally-based fusion menu developed for Pulau Merah Tourism Area, Banyuwangi. This research is motivated by the lack of innovation in fish-based menu offerings in the area. The method employed is a quantitative descriptive hedonic test involving 30 untrained panelists (tourists) as samples. The sensory attributes assessed include colour, aroma, texture, and taste using a 1-5 Likert scale. Subsequently, data were analysed using percentage index calculation to categorize preference levels. The results showed that the colour aspect scored 86% (very liked), aroma 84% (very liked), texture 85% (very liked), and taste 88% (very liked). These findings indicate that Scotch Fish Egg product is exceptionally well-received by panelists. This product has the potential to become a signature menu that can enhance competitiveness in Pulau Merah Tourism Area while supporting the utilization of abundant local fish resources.
References
Dinas Kebudayaan dan Pariwisata Banyuwangi. (2025). Laporan kunjungan wisatawan semester I tahun 2025. Dinas Kebudayaan dan Pariwisata Kabupaten Banyuwangi.
Ghafur, M., Ermawati, E. A., Handoko, R. T., Sanjaya, A. W., & Nurhalimah. (2024). Analisis tingkat kesukaan konsumen terhadap menu tenderloin steak. Journal of Innovation Research and Knowledge, 4(1), 21–31.
Handoko, R. T., Rahmawati, H., & Putra, A. P. (2022). Analisis hygiene dan sanitasi pengolahan ikan bakar wisata kuliner Blimbingsari Banyuwangi melalui pendekatan HACCP. Jurnal Manajemen Pelayanan Hotel, 6(1), 154–159.
Herlyadisti, F., Santosa, & Fiana, R. M. (2023). Nilai tambah dan prospek pengembangan usaha pada produk olahan keripik pisang. Uwais Inspirasi Indonesia.
Kusuma, T. S., Kurniawati, A. D., Rahmi, Y., Rusdan, I. H., & Widyanto, R. M. (2017). Pengawasan mutu makanan. UB Press.
Lentera.co. (2023). Pantai Pulau Merah siap menyapa peserta Red Island Gandrung Surf Competition Banyuwangi. Retrieved from https://lentera.co/post/item/148765/Pantai-Pulau-Merah-Siap-Menyapa-Peserta-Red-Island-Gandrung-Surf-Competition-Banyuwangi
Oktaviana, E. P., Ermawati, E. A., Handoko, R. T., Nurhalimah, & Darmawan, R. N. (2024). Preferensi konsumen terhadap menu green garden salad sebagai salah satu upaya peningkatan kualitas produk kuliner. Journal of Innovation Research and Knowledge, 4(1), 2383–2391.
Permana, I. M. N. R. Y., Anggreni, N. P. Y., & Mekarini, N. W. (2023). Implementasi resep standar dalam menjaga konsistensi kualitas makanan (Studi di Restoran Seaduction FRH Hotel Bali Echo Beach Canggu Bali). Journal of Tourism and Interdisciplinary Studies, 3(2).
Spence, C. (2018). Contemporary fusion foods: How are they to be defined, and when do they succeed/fail? International Journal of Gastronomy and Food Science, 13, 101–107. https://doi.org/10.1016/j.ijgfs.2018.07.005
Sugiyono. (2019). Metode penelitian kuantitatif, kualitatif, dan R&D. Alfabeta.
Sunarharum, W. B., Fibrianto, K., Septiana, S., & Wulandari, E. S. (2024). Modul praktikum: Analisis sensoris. Media Nusa Creative.
Thampi Preetha, A., Subbu Lakshmi, M., & Lazarus, A. D. (2024). Fusion street food trend in urban Indian cities surpassing the conventional taste modalities: Discussion and word cloud analysis. Journal of Culinary Science and Technology, 1–18.
Turker, N., & Suzer, O. (2021). Tourists' food and beverage consumption trends in the context of culinary movements: The case of Safranbolu. International Journal of Gastronomy and Food Science, 26, 100463. https://doi.org/10.1016/j.ijgfs.2021.100463
Yupita, F., Ermawati, E. A., Handoko, R. T., Amalia, F. R., & Nurhalimah. (2024). Analisis tingkat kesukaan konsumen terhadap produk macaron sebagai salah satu upaya peningkatan kualitas F & B product. Journal of Innovation Research and Knowledge, 4(1), 11–19.
