Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Gizi dan Pangan
Rahmatia Garwan
Universitas Muhammadiyah Maluku
Health Professions

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
KARAKTERISTIK ORGANOLEPTIK BAKASANG JEROAN CAKALANG (Katsuwonus pelamis, Lin) SEBAGAI PANGAN TRADISIONAL MALUKU UTARA Sri Purwaningsih; Rahmatia Garwan; Joko Santoso
Jurnal Gizi dan Pangan Vol. 6 No. 1 (2011)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (159.47 KB) | DOI: 10.25182/jgp.2011.6.1.13-17

Abstract

Bakasang is one of the traditional products of North Maluku, this product has not been studied scientifically. The purpose of this research is to know the organoleptic characteristics of bakasang to be known and accepted by public. This research was fermented using 25% of salt with duration (0, 2, 4, 6, and 8 days), and storage with duration (0, 30, 60, and 90 days).Bakasang’s have organoleptic tested include: appearance, odor, taste and texture. Bakasang elected to compared with commercial bakasang are usually consumed by people in North Maluku.This research shown that: fermentation treatment 4 days at 0 days storage (F4P0) and fermentation bakasang 8 days at 0 days storage (F8P0) was chosen.Paired comparison test results show that bekasang tuna has the advantage of taste and smell unique because it is more preferred by panelist.
Co-Authors Joko Santoso Sri Purwaningsih