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ORGANOLEPTIC CHARACTERISTICS BISCUITS WITH FORTIFICATION ABON SALMON (Oncorhynchus uninformed)

Samakia : Jurnal Ilmu Perikanan

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Title ORGANOLEPTIC CHARACTERISTICS BISCUITS WITH FORTIFICATION ABON SALMON (Oncorhynchus uninformed)
KARAKTERISTIK ORGANOLEPTIK BISKUIT DENGAN FORTIFIKASI ABON IKAN SALMON (Oncorhynchus nerka)
 
Creator Ramli, Ramli
 
Subject Organoleptic, biscuits and fish Abon
Organoleptik, Biskuit dan Abon ikan
 
Description This study uses a randomized complete block design (RAK) with one treatment factor is proportion of shredded salmon and wheat flour. There are seven levels of the proportion of shredded salmon and wheat flour, which is 5%: 95%, 10%: 90%, 15%: 85%, 20%: 80%, 25%: 75%, 30%: 70% and 35% : 65%. Seventh proportion of shredded salmon and wheat flour were repeated 3 times so that there are 21 experimental unit. Analysis biscuits were first done of organoleptic analysis include color, aroma, flavor and texture to get the best treatment with the number of trained panelists as many as five people. The best treatment is obtained and then carried to the 20 respeonden preference test to determine consumer acceptance and chemical analysis covering the water content, protein content, fat content, ash content, and carbohydrate content. From this research result that the biscuits with the proportion of fish meal 5% and wheat 95% produce the best biscuits on the results of organoleptic test with an average value of preference for color 5:30 (love), the average value of preference for the scent of 5.50 (like), a mean value of preference for sense of 5.60 (like), and the average value of preference for the texture 5:30 (love). Chemical test results biscuits best treatment had 3.87% moisture content, protein content 12:54%, ash content of 1.67%, 15:32% fat, and carbohydrate content of 66.38%.
Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan satu faktor perlakuan yaitu proporsi abon ikan salmon dan tepung terigu. Terdapat tujuh level proporsi abon ikan salmon dan tepung terigu yaitu 5%:95%, 10%:90%, 15%:85%, 20%:80%, 25%:75%, 30%:70%, dan 35%:65%. Ketujuh proporsi abon ikan salmon dan tepung terigu tersebut diulang sebanyak 3 kali sehingga terdapat 21 satuan percobaan. Analisa biskuit yang pertama dilakukan yaitu analisa organoleptik meliputi warna, aroma, rasa dan tekstur untuk mendapatkan perlakuan terbaik dengan jumlah panelis terlatih sebanyak 5 orang. Perlakuan terbaik yang didapat kemudian dilakukan preference test kepada 20 respeonden untuk mengetahui penerimaan konsumen dan dilakukan analisa kimia meliputi kadar air, kadar protein, kadar lemak, kadar abu, dan kadar karbohidrat. Dari penelitian ini dihasilkan bahwa Biskuit dengan proporsi tepung ikan 5% dan tepung terigu 95% menghasilkan produk biskuit terbaik dari hasil uji organoleptik dengan nilai rerata kesukaan terhadap warna 5.30 (menyukai), nilai rerata kesukaan terhadap aroma 5.50 (menyukai), nilai rerata kesukaan terhadap rasa 5.60 (menyukai), dan nilai rerata kesukaan terhadap tekstur 5.30 (menyukai). Hasil uji kimia biskuit perlakuan terbaik memiliki kadar air 3.87%, kadar protein 12.54%, kadar abu 1.67%, kadar lemak 15.32%, dan kadar karbohidart 66.38%.
 
Publisher Faculty of Science and Technology University Ibrahimy
 
Date 2014-10-20
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://journal.ibrahimy.ac.id/index.php/JSAPI/article/view/277
10.5281/jsapi.v5i2.277
 
Source Samakia : Jurnal Ilmu Perikanan; Vol. 5 No. 2 (2014): Samakia: Jurnal Ilmu Perikanan; 73-79
Samakia : Jurnal Ilmu Perikanan; Vol 5 No 2 (2014): Samakia: Jurnal Ilmu Perikanan; 73-79
2503-2283
2086-3861
10.5281/jsapi.v5i2
 
Language ind
 
Relation https://journal.ibrahimy.ac.id/index.php/JSAPI/article/view/277/265
 
Rights Copyright (c) 2014 Ramli Ramli
https://creativecommons.org/licenses/by-nc/4.0