34 PENGEMBANGAN PRODUK PANNA COTTA BIR PLETOK BERBAHAN DASAR JAHE MERAH (Zingiber officinale var. rubrum), SERAI (Cymbopogon citratus) DAN KAYU SECANG (Caesalpinia sappan) Development of Panna Cotta from Bir Pletok from Ginger (Zingiber officinale var rubrum), Lemongrass (Cymbopogon citratus) and Sappan Wood (Caesalpinia sappan) Vieta Annisa Nurhidayati, Annisa Rizkiriani, Ani Nuraeni, Astari Riski, Syahidah Endrini An Najihah, Siti Munawarah Program Studi Manajemen Industri Jasa Makanan dan Gizi Sekolah Vokasi Institut Pertanian Bogor vietanisa@apps.ipb.ac.id Abstract Pletok beer is a traditional Indonesian drink made from ginger, lemongrass, sappan wood and other spices with high antioxidant content. Pletok beer is currently less popular to young consumers. The modification of the Pletok beer product in the form of panna cotta is expected to increase the value of Pletok beer among consumers. This study aimed to find Pletok Beer Panna Cotta formulation preferred by the consumers. The study used a completely randomized design with three treatments. Formula 1, 2, and 3 are panna cotta products with main additives, namely whipping cream, plain milk, and heavy cream, respectively. Hedonic test was performed to 30 untrained panelists using a 5-scale Likert questionnaire with indicators assessing appearance, color, taste, aroma, and texture. The test results showed that formula with added ingredients of plain milk have better preference scores in color and appearance, while formulas with added ingredients of heavy cream have better preference scores in taste and texture. Overall, the formulation of Beer Pletok Panna Cotta favored by the panelists were products with heavy cream added or Formula 3. Abstrak Bir pletok merupakan minuman tradisional Indonesia yang berasal dari jahe, serai, kayu secang dan rempah-rempah lainnya yang memiliki kandungan antioksidan tinggi. Keberadaan bir pletok saat ini kurang diminati oleh kalangan konsumen muda. Modifikasi produk bir pletok dalam bentuk panna cotta diharapkan dapat meningkatkan nilai jual bir pletok di kalangan konsumen. Penelitian bertujuan untuk menemukan formula Panna Cotta bir pletok yang disukai konsumen. Penelitian menggunakan rancangan acak lengkap dengan tiga perlakuan. Formula 1, 2, dan 3 adalah produk panna cotta dengan bahan tambahan utama whipping cream, susu plain, dan heavy cream secara berurutan. Penilaian uji hedonik dilakukan kepada 30 panelis tidak terlatih menggunakan kuesioner Likert skala 5 dengan indikator penilaian penampilan, warna, rasa, aroma, dan tekstur. Hasil uji menunjukkan bahwa formula dengan bahan tambahan susu plain memiliki keunggulan penilaian warna dan penampilan, sementara formula dengan bahan tambahan heavy cream memiliki keunggulan penilaian rasa dan tekstur. Secara keseluruhan, produk panna cotta bir pletok yang disukai panelis adalah produk dengan bahan tambahan heavy cream atau Formula 3. Kata kunci: jahe, serai, kayu secang