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http://repository.ipb.ac.id/handle/123456789/77470
Title: | MUTU ORGANOLEPTIK PRODUK ENBAL FORTIFIKASI (MAKANAN TRADISIONAL KEPULAUAN KEI) DITINJAU DARI DAYA TERIMA KONSUMEN |
Authors: | Riry, Johan Lawalata, Vita Novalina Tapotubun, Elizabeth Juleny Far-Far, Risyart Alberth |
Issue Date: | 2013 |
Publisher: | Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI) |
Series/Report no.: | Volume 16 Nomor 3; |
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. |
URI: | http://repository.ipb.ac.id/handle/123456789/77470 |
ISSN: | 0854-9230 |
Appears in Collections: | Jurnal Pengolahan Hasil Perikanan Indonesia |
Files in This Item:
File | Size | Format | |
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JPHPI_2013_Vol.16No.3_259-267.pdf | 364.51 kB | Adobe PDF | View/Open |
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