Tingkat Kesukaan Konsumen terhadap Menu Rica-Rica Bekicot di Café Batas Tepi Kabupaten Magetan
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Bekicot (Achatina fulica) merupakan sumber protein hewani alternatif yang telah lama dimanfaatkan sebagai bahan baku kuliner khas di Kabupaten Magetan, salah satunya adalah rica-rica bekicot yang menjadi menu andalan di Cafe Batas Tepi. Penelitian ini bertujuan untuk menganalisis tingkat kesukaan konsumen terhadap menu rica-rica bekicot ditinjau dari atribut warna, aroma, rasa, dan tekstur, serta mengetahui tingkat penerimaan keseluruhan (overall acceptability) dan atribut sensori dengan tingkat kesukaan tertinggi dan terendah. Penelitian menggunakan metode kuantitatif deskriptif dengan pendekatan uji hedonik terhadap 30 panelis tidak terlatih yang merupakan konsumen Cafe Batas Tepi, dipilih menggunakan teknik accidental sampling. Data dianalisis secara deskriptif kuantitatif menggunakan perhitungan nilai rata-rata (mean) skala hedonik lima poin. Hasil penelitian menunjukkan bahwa sebanyak 22 responden (73,33%) menyatakan suka, 6 responden (20,00%) menyatakan sangat suka, dan 2 responden (6,67%) menyatakan tidak suka terhadap menu rica-rica bekicot, dengan nilai rata-rata hedonik sebesar 4,07 yang termasuk dalam kategori "Suka". Seluruh atribut sensori yang diuji, yaitu warna, aroma, rasa, tekstur, dan penerimaan keseluruhan, berada pada kategori suka. Tingginya persentase penilaian suka dan sangat suka (93,33%) menunjukkan bahwa menu rica-rica bekicot memiliki karakteristik sensori yang sesuai dengan preferensi konsumen. Hasil penelitian ini diharapkan dapat menjadi dasar pertimbangan bagi pengelola Cafe Batas Tepi dalam mempertahankan kualitas produk serta mengembangkan menu berbasis potensi pangan lokal secara berkelanjutan.
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