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All Journal JURNAL ILMIAH PLATAX NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal agriTECH Jurnal Sains dan Teknologi Pangan Jambura Journal of Animal Science Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jambura FIsh Processing Journal Jurnal Pendidikan dan Konseling Jurnal Bluefin Fisheries Research Review: Jurnal Ilmiah Multidisiplin Nanggroe: Journal Of Scholarly Service Nanggroe: Journal of Scholarly Service
Rahim Husain
Universitas Negeri Gorontalo
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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Pengaruh Penambahan Wortel (Daucus carota L) terhadap Karakteristik Kimia dan Organoleptik Sosis Ikan Tongkol (Euthynnus affinis) Adhan Labatjo; Rahim Husain; Fernandy M. Djailani
Research Review: Jurnal Ilmiah Multidisiplin Vol. 5 No. 1 (2026): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2026 - Juli 2026)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v5i1.342

Abstract

Mackerel tuna is known for its high protein content, however, its utilization remains limited and lacks diversification. One form of product diversification is the processing of mackerel tuna into sausage. The addition of food ingredients, such as carrots, can enhance the nutritional value, particulary vitamin A content, and improve the product’s physical and organoleptic characteristics. This study aims to determine the influence of carrot addition on the chemical and organoleptic properties of mackerel tuna sausage. The method employed was an experimental design using a Completely Randomized Design (CRD) with three treatment levels of carrot addition (60g, 70g, and 80g), each with several replications. The observed parameters included moisture content, protein content, vitamin A content, and organoleptic evaluation covering tasta, aroma, texture, and color. The findings showed that the moisture content at 60g treatment was 72.93%, at 70g was 74.04%, and at 80g was 74.65%. the protein content at 60g treatment was 11.97%, at 70g was 12.07%, and at 80g was 13.14%. These findings indicate that both moisture and protein content increased across all treatments. The organoleptic test result revealed that the best treatment was the addition of 80g of carrot, which was preferred by the panelists for taste, aroma, texture, and color. In conclusion, the addiotion of carrot improves the chemical and organoleptic quality of mackerel tuna sausage. Therefore, carrots can be atilized as an additive ingredient to enhance the nutritional value and overall quality of processed fish products.
Co-Authors Adhan Labatjo Alkhamdan, Taufik Anton Kaharu Asri Silvana Naiu Berni Idji Chusnul Hidayat Chusnul Hidayat Chusnul Hidayat Citra Panigoro Dama, Anggun Debriwanti Kakoe Djailani, Fernandy M. Djainudin Djafar Djano, Fazran Dunggio, Mohamad Faisal Elu, Megawati Eni Harmayani Eni Harmayani Eni Harmayani Faiza A Dali Fernandy M. Djailani Fitriyanti Musa Fitriyanto Yusuf Humalangi, Siti Marwah Lompoh, Aisyah Lukman Mile Megawati Elu Nabila Salsabila Umar Nikmawatisusanti Yusuf Pasi, Sri Oktaviani Rahmat Taufik, Rahmat Rieny Sulistijowati Rita Marsuci Harmain Saman, Satar Sartika Damisi Shindy Hamidah Manteu Sri Oktaviani Pasi Sri Rahayu Kalaka Stirman, Muh Rizki Suherman, Sutianto Pratama Sukti Nurman Ilham Suparmo Suparmo Suparmo Suparmo Suparmo Suparmo Tuba, Yulianti Tumanduk, Nova Wiranto, Adi Yapanto, Lis M Yeni Talib Yulianti Tuba Zulkifli Lahinta