Article Per Year (5 Year)
p-Index From 2020 - 2025
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This Author published in this journals
All Journal East Asian Journal of Multidisciplinary Research (EAJMR)
I Made Kawan
Universitas Warmadewa
Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering

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Panelists’ Assessment of Fish Chili Sauce with Different Packaging and Shelf Time on Quality Ni Made Dermadi; Dewa Gede Semara Edi; I Made Kawan
East Asian Journal of Multidisciplinary Research Vol. 2 No. 11 (2023): November 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/eajmr.v2i11.6712

Abstract

Panelists are a reflection of consumers in assessing the suitability of a product. Organoleptically, panelists can determine quality fish chili sauce. In this research, Fish chili Sauce contains 10% fermented tuna meat, so it has a distinctive taste. In storage for three weeks, the quality of the fish sauce will change. The extent of the changes that have occurred will be assessed by the panelists. The aim of the research is to get quality fish chili sauce in certain packaging with the longest shelf life. Using a nested experimental method with two factors, factor I type of packaging, factor II storage time, repeated three times. The best research results, Fish chili Sauce with Glass Jar Packaging with a shelf life of three weeks got an Organoleptic Value of Taste = 5.6 (Kinda Like it), Color Value  =  6.0  (Like),  Aroma Value  =  5.8  (Kinda Like  it  )  and  Value Overal Acceptance = 5.8 (Kinda Like it).
Co-Authors Dewa Gede Semara Edi Ni Made Dermadi