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All Journal Jurnal Manajemen Sumber Daya Perairan Bio-Lectura DIFERENSIAL: JURNAL PENDIDIKAN MATEMATIKA Journal La Bisecoman Sulawesi Tenggara Educational Journal KOLONI Journal of Technology and Data Science
Sutriana, Sutriana
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Journal : KOLONI

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Studi Peneriman Konsumen Terhadap Stick Todak (Xiphias Gladius) dengan Penambahan Daging dan Tulang yang Berbeda Manurung, Lucia Dewi Indrayani; Lubis, Ahyani Ridhayani; Sutriana, Sutriana
KOLONI Vol. 2 No. 4 (2023): DESEMBER 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/koloni.v2i4.557

Abstract

Swordfish is a type of marine fish with an upper jaw and an elongated snout shaped like a flat and strong sword measuring almost one-third the length of the fish's body. The long and strong snout is used to kill its prey. This fish is widely found in the Pacific Ocean, Atlantic Ocean and Indian Ocean. Swordfish are included in the group of fish that swim at high speed. This fish can reach speeds of 96 km / h. Swordfish is a form that is less attractive to the public. The treatments used in making swordfish sticks were A1 (200 grams 0% bone), A2 (125 g meat and 75 g bone), A3 (100 g meat and 100 g bone), A4 (75 g meat and 125 g bone). . This research uses hedonic test and proximate test. The parameters tested were hedonic (appearance, aroma/smell, taste and texture), with a proximate test (moisture, ash, fat, protein and carbohydrate content). The results showed that the manufacture of swordfish sticks with the addition of meat and bones with different concentrations resulted in the appearance, aroma/smell, taste and texture favored by consumers. A1 treatment on appearance got a value (7.56), A1 treatment on aroma/smell got a value (7.18), A1 treatment on taste got a value (7.66) and the level of preference for A1 treatment on texture got a value (7.40 ). The proximate/chemical test results obtained water 2.36, ash content 3.38, protein content 10.65, carbohydrate content 22.48 and fat 37.31.
Co-Authors Amaluddin Amaluddin, Amaluddin Fatimah Fahurian Hafsyah, Hafsyah Hanapi, Jamaluddin Hasnita, Hasnita Hasriani Hasriani, Hasriani Jumriani, Jumriani Jusrianti, Jusrianti Khozainuz Zuhri Lubis, Ahyani Ridhayani Lucia Dewi Indrayani Manurung Mauna, Randy Nadia, La Ode Abdul Rajab Nursyamsuriana, Nursyamsuriana Raudhah Awal Samsul, Putriyani Sugianto Sugianto Yasidi, Farid Yodhi Yuniarthe