PENGARUH PENAMBAHAN DAGING IKAN TERI (Stolephorus sp.) DENGAN KONSENTRASI YANG BERBEDA TERHADAP PROFIL HEDONIK BASRENG
Keywords:
basreng, ikan teri, profil hedonikAbstract
This study aims to determine the effect of adding anchovy meat (Stolephorus sp.) with different concentrations on the hedonic profile of basreng. In this study, anchovy meat (Stolephorus sp.) was added with concentrations P1 (20 gr), P2 (40 gr) and P3 (60 gr), each treatment was repeated three times. The hedonic test was conducted by 29 semi-trained respondents. The results of the hedonic test were then analyzed using ANOVA to determine any significant differences between treatments, and continued with the DUNCAN test to determine which treatment had a significant effect. The hedonic profile of basreng with the addition of anchovy meat had a significant effect on the aroma and texture (crispyness) of basreng, while the color and taste did not provide a significant difference. Based on the results of the hedonic test, the selected basreng was a stick with the addition of 60 grams of anchovy meat with a preference level of 4.18, which means that it was liked in terms of aroma, color, taste and texture (overall).
Downloads
References
Agustini, S., Priyanto, G., & Hamzah, B. (2025). Perbedaan Konsentrasi Penambahan Tepung Ikan Nila Terhadap Tekstur, Warna Dan Sifat Fisik Fish Flakes. Jurnal Ilmu dan Teknologi Perikanan.
Arziyah D., Yusmita L., & Wijayanti R. (2022). Analisis Mutu Organoleptik Sirup Kayu Manis dengan Modifikasi Perbandingan Konsentrasi Gula Aren dan Gula Pasir. Jurnal Hasil Penelitian dan Pengkajian Ilmiah Eksakta. 1(2): 105-109.
Kamudung, O. Tega, Y. R., & Henggu, K. U. (2023). Karakteristik Kandungan Mutu Ikan Teri Asin Kering (Stolephorus sp.) Di Pasar Matawai Kabupaten Sumba Timur. Prosiding Inovasi Teknologi Pertanian Berkelanjutan (SATI) 2 (1):1-6.
Khair, D. 2021. Pengaruh Konsentrasi Tepung Ikan Teri (Stolephorus sp.) Terhadap Kandungan Kalsium dan Daya Terima Cemilan Kerupuk Bawang. The Influencer of TheConcentration of Anchovy Flour. Universitas Hasanuddin.
Litaay, C. Indriati, A. Adriansyah, R. C. E. Novianti, F. Purnawandoko, P. B. Rahman, N. Nuraini, L. Rahman, N., Hidayat, T. (2023). Karakteristik Kimia dan Keamanan Mikroba Tepung Ikan Teri Hitam (Stolephorus commersonii). Jurnal Pengolahan Hasil Perikanan Indonesia. 26 (3)
Luhulima C. F., Rieuwpassa F., & Wattimena M. L. (2024). Pemanfaatan Tetelan Ikan Tuna (Thunnus sp) Dalam Pembuatan Kecap Ikan Dengan Penambahan Enzim Dan Yoghurt. Jurnal Teknologi Hasil Perikanan. 4(1): 15-24.
Pramudita, S., & Hadi, W. (2020). Pengaruh Penambahan Tepung Ikan Teri Terhadap Kualitas Sensori Produk Pangan. Jurnal Ilmu dan Teknologi Pangan, 15(1): 67-72.
Putri, M. R.A., Arsil, Y., Marlina, Y., & Raziana. (2022). Tingkat Kesukaan dan Analisa Protein Pada Stik Ikan Patin. Jurnal Protokol Kesehatan. 11 (1), 24-34
Selli, S., Sevindik, O., Guclu, G., & Zhao, J. (2023). Flavour of Fish and Fish Proteins. In Flavour and Consumer Perception of Food Proteins. Royal Society of Chemistry: 119 – 149.
Setiyanti, A., Laswati, D. T., Saputro, A. E., Darmawan, E., & Rukmini, A. 2023. Pengaruh Penambahan Daging Ikan Nila (Oreochromis niloticus) Terhadap Sifat Kimia dan Organoleptik pada Camilan Stik. Agrotech, 5(2): 24-36
Sulistiawati, S., Rusdin, I., & Kusumaningrum, I. (2022). Pengaruh Formula Perbandingan Daging dan Tulang Ikan Lele (Clarias sp) Serta Labu Kuning (Cucurbit sp.) Terhadap Karakteristik Sensori Snack Ikan. Journal of Tropical AgriFood. 4(2): 77-82.
Szczesniak, A. S. (1963). Classification of Textural Characteristics. Journal of Food Science. 28(4): 385–389.
Yuliana, M., & Putri, P. A. (2021). Pemanfaatan Tepung Ikan Teri Sebagai Sumber Protein Dalam Pembuatan Produk Pangan Olahan. Jurnal Teknologi Pangan, 12(2): 50-58.
