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All Journal Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
M ikhsan satriadi
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Earth & Planetary Sciences

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EFFECT OF CATFISH (Clarias sp.) PROTEIN CONCENTRATE ON THE ORGANOLAPTIC QUALITY OF DRIED CAKE M ikhsan satriadi; 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

ABSTRACT            The aim of this study was to determine the effect of catfish with diferent concentrations, on the organolaptic quality of consumer acceptance towards dried cake (bangkit cake). The method in this research is an experiment with a non-factorial Completely Randomized Design (CRD) with 4 treatment levels, namely 0% (F0), 5% (F1), 10% (F2), and 15% (F3). The parameter was measurd for organolaptic test (appearance, texture, taste and aroma), based on the result F2 treatment was the best teratment, most favorable by consumer acceptence, wherein appearance 3,78; textured 4.34; taste 3,34; aroma 3,54.Keywords:fortification, catfish  (Clarias sp.), dried cake
Co-Authors Dian Iriani Syahrul Syahrul