MUTU ORGANOLEPTIK PRODUK ENBAL FORTIFIKASI (MAKANAN TRADISIONAL KEPULAUAN KEI) DITINJAU DARI DAYA TERIMA KONSUMEN
| dc.contributor.author | Riry, Johan | |
| dc.contributor.author | Lawalata, Vita Novalina | |
| dc.contributor.author | Tapotubun, Elizabeth Juleny | |
| dc.contributor.author | Far-Far, Risyart Alberth | |
| dc.date.accessioned | 2016-01-12T02:26:42Z | |
| dc.date.available | 2016-01-12T02:26:42Z | |
| dc.date.issued | 2013 | |
| dc.identifier.issn | 0854-9230 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/77470 | |
| dc.description.abstract | Th e aim of this research was to obtain fortifi ed enbal formula and to investigate consumer acceptance on the enbal product. Th e research applied two treatments, variation of fi sh fl our (A) (Spanish mackerel (Decapterus macrosoma), mackerel (Rastrelliger negletus), garfi sh (Hemirhamphus far) and anchovy (Stelophorus spp.); and variation of fi sh fl our concentrate (B) (0%, 5%, 10% and 15%). All treatments were fortifi ed with 5% of sweet potato leaf fl our. Organoleptic test using hedonic scale (1-5) was conducted to determine the consumer acceptance with parameters including colour, taste, texture, aroma and crunchiness. Consumers preferred to choose enbal product fortifi ed with 15% Spanish mackerel, indicated by organoleptic value of color, taste, texture, aroma and crunchiness namely 4.03; 4.20; 3.93; 3.70 and 3.67 respectively. | id |
| dc.language.iso | id | id |
| dc.publisher | Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI) | id |
| dc.relation.ispartofseries | Volume 16 Nomor 3; | |
| dc.title | MUTU ORGANOLEPTIK PRODUK ENBAL FORTIFIKASI (MAKANAN TRADISIONAL KEPULAUAN KEI) DITINJAU DARI DAYA TERIMA KONSUMEN | id |
| dc.type | Article | id |
| dc.subject.keyword | enbal | id |
| dc.subject.keyword | fish flour | id |
| dc.subject.keyword | fortified | id |
| dc.subject.keyword | sweet potato leaf flour | id |
