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Mutia Dhiya Amani
Jurusan Ilmu Kelautan, Fakultas Perikanan dan Kelautan, Universitas Riau
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Energy Environmental Science Immunology & microbiology Materials Science & Nanotechnology Physics Social Sciences

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Characteristics of Salted Catfish (Pangasius hypophthalmus) with the Addition of Green Tea and Lemongrass Mardalisa Mardalisa; Alqoriffah Hasanah; Mutia Dhiya Amani; Bella Permata Azzahara
Jurnal Perikanan dan Kelautan Vol 27, No 2 (2022): June 2022
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.27.2.256-263

Abstract

This study aims to determine the characteristics of salted catfish after the addition of green tea and lemongrass. This research method used a randomized block design (RAK) with one treatment factor and was carried out with 3 repetitions. The treatments used were the addition of 1% green tea and 0,15% lemongrass. The results showed that the treatment had no significant effect on the yield value, water content, ash content, lipid content and protein content of the salted catfish produced. The results of sensory analysis showed that the treatment had a significant effect on appearance, while for aroma, taste and texture it had no significant effect. The best product is with the addition of 0,15% lemongrass which produces a yield value of 57,25%, water content 2.21%, ash content 24,42%, lipid content 29,53%, and protein content 42,96%. Sensory analysis scores for appearance were 7,33 (whole, clean, lusterless), aroma 6,54 (neutral, little additional odor), taste 6,62 (good, species specific, little taste addition), and texture 6,93 (dense, no brittle).
Characteristics of Salted Catfish (Pangasius hypophthalmus) with the Addition of Green Tea and Lemongrass Mardalisa Mardalisa; Alqoriffah Hasanah; Mutia Dhiya Amani; Bella Permata
Jurnal Perikanan dan Kelautan Vol. 27 No. 2 (2022): June
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.27.2.256-263

Abstract

This study aims to characteristics the salted catfish after the combination of adding green tea and lemongrass. The research method used a randomized block design (RAK) which involved one treatment factor with 3 repetitions so that there were 12 units. The factors used in the treatment were 3% salt solution, 1% green tea and 0,15% lemongrass. This study stated that there was no significant effect of the four treatment levels on the results of the assessment of yield, ash content, water content, lipid content and protein content in salted catfish produced. Sensory analysis on the appearance, taste, aroma, and texture aspects showed that the treatment result had a significant effect only on the appearance aspect. The best product was found in the X2 treatment (3% salt solution dan 0.15% lemongrass) which resulted in a yield value of 57,25%, ash content 24,42%, water content 2.21%, lipid content 29,53%, and protein content 42,96%. Sensory analysis scores for appearance were 7,33 (whole, clean, lusterless), aroma 6,54 (neutral, little additional odor), taste 6,62 (good, species specific, little taste addition), and texture 6,93 (dense, no brittle).
Co-Authors Alqoriffah Hasanah Bella Permata Bella Permata Azzahara Mardalisa, Mardalisa