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All Journal Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Sukirno Mus
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Earth & Planetary Sciences Environmental Science

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Journal : Berkala Perikanan Terubuk

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KAJIAN TINGKAT PENERIMAAN KONSUMEN TERHADAP PRODUK SASATE IKAN PATIN (Pangasius hypophthalamus) Syahrul '; Dewita '; Sukirno Mus
Berkala Perikanan Terubuk Vol 38, No 2 (2010): Juli 2010
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (682.666 KB) | DOI: 10.31258/terubuk.38.2.%p

Abstract

This research was conducted in the Fisheries Technology Laboratory andthe Laboratory of Food Chemistry at the Faculty of Fisheries and Marine SciencesUniversity of Riau. Research goal was to find out the level of consumeracceptance of patin fish sasate formulation with a different flavor. Researchresults were expected to provide information on the formulation ingredients sasatepatin fish that could be received by consumers. Research method was ofexperiment, namely to patin fish processing sasate formulation with differentspices. The design used was the Complete Random Design non-factorial withthree stage treatment formulation flavor that was different formulation ingredientsA0 (control), formulation ingredients A1 and A2 formulation ingredients withrecycling as much as 3 times, and there were 9 experimental units.Sasate food is typically derived from the Banten area. Giving the namesasate based raw materials as a toaster fish first sasate patin fish with theformulation of different ingredients are generally preferred by consumers. Patinfish Sasate the most preferred consumer is sasate patin fish with flavorformulation A1. Characteristics of patin fish sasate the most preferred consumerbrowning was yellow, very fragrant flavor and flavor fish less, think more flavourfeel and taste fish less, and have a rough texture. The average value analysisproksimat sasate patin fish with formulation A1 has a flavor the water content68.85%, protein content 8.36%, and fat content 9.70%.
KAJIAN TINGKAT PENERIMAAN KONSUMEN TERHADAP PRODUK TERASI IKAN DENGAN PENAMBAHAN EKSTRAK ROSELA N Ira Sari; Edison '; Sukirno Mus
Berkala Perikanan Terubuk Vol 37, No 2 (2009): Juli 2009
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (686.004 KB) | DOI: 10.31258/terubuk.37.2.%p

Abstract

The study was conducted in the Laboratory of Fisheries Technology andFood Chemistry Faculty of Fisheries and Marine Science University of Riau. Theresearch objective was to determine the influence of the addition of rosela extractwith different concentrations of trash fish paste of consumer acceptance. Thebenefits of this research was as material information about the use of roselaextract to be added to process of making trash fish paste so getting a qualityproduct and customer favorite. The method used in this study are experimentingwith methods of experimental design used is Complete Random Design (RAL) afactor with three level, ie without the addition of 0% rosela extract (A0), theaddition of 10% rosela extract (A1) and the addition of 20% rosela extract (A2) tothe weight of the trash fish paste with three replications. The parameter used wasthe organoleptic testing (appearance, texture, aroma and taste) and nutirentanalysis (water content, protein, fat, ash and pH).Based on trash fish paste of the preferences test with the addition of roselaextract real influence on appearance, odor and flavor. Result of the preferencestest was the best treated favorite trash fish paste with the addition of the roselaextract 10% (A1) with a percentage of revenue appearance 72.50% (58 people),the texture of 70.00% (56 people), the odor of 68.25% (55 people) and the flavorof 72.50% (58 people). Characteristic fish paste with the addition of the roselaextract 10% (A1) colour appearance a dark brown, the texture was more denseand compact, distinctive odor rosela and fish paste, distinctive taste fish paste andsour. Test results nutirent analysis that fish paste with the addition of the roselaextract 10% (A1), which is 37.49% water content, protein content, 28.89%, 1.35%fat, 14.47% ash content and pH value of 5, 82.
Co-Authors Akbar Wardhana Andri Juwira Anwar Angga Wijaya Ariadi, Marta Bustari Hasan Dewita ' Dewita Dewita Dewita Dewita Edison ' Elisa sakinah Elisabet Sancti Yudiandani Endang Sulistya Ningsih, Endang Sulistya Fandi Santoso Febriano Ramadhana Fina Rahmadhani Frayogo, Dede Fyonadli Gultom, Debby Theresia Hotma Fitriani, Hotma Indra Muhammad Ridwan Islami Hakim Karnila, Rahman Karnila Kevin Eka Putra Marta Ariadi Meity Muliawati, Meity Meldiyani Br karo Muhammad Hambali Muhammad Rivai N Ira Sari Nasution, Iqbal Naufal Khalis Nurkadri Lubis Ramadhana, Febriano Roni Andika Sastiwi Sastiwi Sinaga, Pransiska Sri Wahyuni Sumarto Sumarto Suparmi ' Suparmi Suparmi Suparmi Suparmi Syahputra, Alias Syahrul ' Syahrul Syahrul Tjipto Leksono Tjiptoleksono, Tjiptoleksono Tohir Abdul Majid Vella Srinovita