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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Mina Sains Sarwahita : Jurnal Pengabdian Kepada Masyarakat Journal of Rural and Urban Community Empowerment PERTANIAN TROPIK Jurnal Riset Rumpun Ilmu Hewani (JURRIH) Jurnal Pengabdian Masyarakat Bangsa Journal of Fisheries and Marine Applied Science Andalasian International Journal of Social and Entrepreneurial Development
Muhammad Zakiyul Fikri
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : PERTANIAN TROPIK

 1 
Quality and Consumers Acceptence of Shredded Rough Flathead Fish (Grammoplites scaber) Khoiriah; Fikri, Muhammad Zakiyul; Yusfiani, Marnida
Jurnal Online Pertanian Tropik Vol. 9 No. 1 (2022): JURNAL ONLINE PERTANIAN TROPIK
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (772.433 KB) | DOI: 10.32734/jopt.v9i1.8520

Abstract

Shredded fish is a type of processed fish that is seasoned, processed by boiling and frying. The resulting product has a soft shape, good taste, special smell, and has a relatively long shelf life. This study aims to find out the level of acceptance of panelists through organoleptic test and find out the quality of shredded fish products from Rough flathead (Grammoplites Scaber) through proximate tests. the method used in this study consists of three stages. the first stage is the stage of making shredded fish. The second stage is organoleptic testing. next is the third stage of proximate testing. Organoleptic test results of shredded fish from Rough flathead (Grammoplites scaber) is 9.00 appearance, 8.66 smell, 8.48 taste, and 8.48 texture. The proximate test results of water content values of 12.20%, ash content of 6.93%, fat content of 19.01%, protein content of 22.93%, and carbohydrate content of 9.06%.
Co-Authors Agam, Beryaldi Ahmad Fauzan Lubis Andarini Diharmi Ayu Diana Danil Danil Desmelati Desmelati Dewita Dewita Ella Salamah Elvi Suardi Farmiansyah, Eko Imelda Yunita Januardi, Uray Khoiriah Kristiandi, Kiki Masnita, Masnita Maulana, Tan Dede Merdekawati, Dewi Mery Sukmiwati Nofri Sandria Nurul Fatimah Yunita Pandika, Edo PUTRIANA SARI SIRAIT Santhy Wisuda Sidauruk Sigiro, Oktavia Nurmawaty Siregar, Rizky Febriansyah Sumarto Sumarto Sumarto Suparmi Suparmi Suparmi Syahputra, Andri TATI NURHAYATI Yusfiani, Marnida