PROFIL SENSORI DAN PREFERENSI KONSUMEN TERHADAP TIGA JENIS BAHAN PENGASAPAN IKAN MUJAIR (Oreochromis mossambicus) DI PASURUAN MENGGUNAKAN METODE CHECK-ALL-THAT-APPLY (CATA)

Smoked fish is a popular traditional Indonesian product, relying on the smoking process to extend shelf life and develop a distinctive sensory profile. This study aimed to map the ideal sensory profile and analyze consumer preferences for commercial smoked mujair in Pasuruan Regency. Samples were processed using three different smoking materials: Sample 1 (rice husk), Sample 2 (firewood), and Sample 3 (coconut shell). Data from a Focus Group Discussion identified 15 sensory attributes used in the Check-All-That-Apply (CATA) method. Data were analyzed using Cochran’s Q test and Correspondence Analysis.Results showed significant differences (p<0.05) in the sensory characteristics of the three samples. Chemically, the highest moisture content was found in Sample 2 (55.1%; protein 13.7%), followed by Sample 1 (52.5%; protein 12.7%) and Sample 3 (50.8%; protein 13.5%). Correspondence Analysis successfully mapped the specific sensory attributes from 50 panelists for each sample. This study provides a comprehensive sensory map and insights into market preference, indicating that Sample 3 had a relatively more favored position among consumers.