TINGKAT KESUKAAN KONSUMEN TERHADAP SOSIS IKAN TUNA DENGAN PENAMBAHAN LABU MADU DAN TEPUNG TAPIOKA

  • Rini Rahayu Sihmawati Universitas 17 Agustus 1945 Surabaya
  • Siti Mumaizah
Keywords: sausage, catfish, honey pumpkin, tapioca flour, sensory test

Abstract

Protein from fish is needed by humans because besides being easy to digenst, it also contains amino acids with apattern that is almost the same as pattern of amino acids found in the human body. Fish is perisable product or easily damged, therefore to maintain the level of damage, it is processed into other product, namely fish sausage.Pumpkin honey is potential plant because of its hight beta-carotene  and fuctions as an antioxidant. In order to get fish sausage product that are high in protein and high levels of antioxidant  and beta caroten,  a combination is made in the research treatment.

The result of the sensory test showed that the sensory test on the texture of almost all formulas, the panelis indicated  the category of linking and highest in F1 was  60%. The most preferred color by panelist in F4 is 45%, while for F1,F2,F3 it tend to be almost the same namely 55%. In the sensory aroma test, panelist really like F0 ( control) with atotal of 60%, while F1,F2,F3 and F4 panelists tend to mlike almost all of them in the range of 30-45%. In the taste test, the panelist stated that liked F3 and F4 tended to be the same, namely 45-50%  

 

Keywords : sausage, catfish, honey pumpkin, tapioca flour, sensory test

Published
2021-07-09
How to Cite
Sihmawati, R., & Mumaizah, S. (2021). TINGKAT KESUKAAN KONSUMEN TERHADAP SOSIS IKAN TUNA DENGAN PENAMBAHAN LABU MADU DAN TEPUNG TAPIOKA. JURNAL EKSEKUTIF, 18(1). Retrieved from https://jurnal.ibmt.ac.id/index.php/jeksekutif/article/view/275