MUTU ORGANOLEPTIK PRODUK ENBAL FORTIFIKASI (MAKANAN TRADISIONAL KEPULAUAN KEI) DITINJAU DARI DAYA TERIMA KONSUMEN

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.