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All Journal Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Muhammad Alghifary Gumay
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Earth & Planetary Sciences

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ORGANOLEPTIC QUALITY OF TILAPIA (Oreochromis niloticus) FISH BURGER WITH DIFFERENT FORMULATIONS Muhammad Alghifary Gumay; Syahrul Syahrul; Dian Iriani
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACTThis research aims to determine the organoleptic quality of tilapia (Oreochromis niloticus) burgers with different formulations. The analytical parameters observed were organoleptic quality tests (appearance, aroma, taste and texture). The result showed that the best formulation of tilapia burger was the F2 formulation. The value obtained from the overall F2 formulation is 8.51. Meanwhile, the appearance value is 8.68; aroma value is 8.15; taste value is 8.84; texture value is 8.36. Keywords: tilapia burger, organoleptic test
Co-Authors Dian Iriani Syahrul Syahrul