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Iis Rostini
Fisheries Study Program, Faculty of Fisheries and Marine Sciences, Padjadjaran University
Agriculture, Biological Sciences & Forestry

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Journal : Jurnal Perikanan

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LEVEL OF PREFERENCE KATTE TONG COOKIES WITH ADDITION PANGASIUS CATFISH MEAT FLOUR Irpan Irpan; Junianto Junianto; Roffi Grandiosa Herman; Iis Rostini
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.961

Abstract

Pangasius catfish has the potential to be processed into flour because it has a high protein content in its meat. Food processing with the addition of pangasius catfish meat flour has not been widely done, so it is necessary to know the right concentration so that it can be accepted by consumers. This study aims to determine the level of addition of pangasius catfish meat flour concentration that is most preferred by consumers in katte tong cookies products. The method used is an experimental method with four treatments, namely 0%, 7.5%, 10%, and 12.5%. The results showed that the addition of pangasius catfish meat flour influenced the organoleptic test. The addition of 10% pangasius catfish meat flour is the best treatment for katte tong cookies with an appearance value of 7.4, aroma 7.0, texture 7.5, and taste 7.5.
HEDONIC QUALITY OF KEMBANG GOYANG CAKE WITH VARIOUS LEVELS OF PANGASIUS MEAT FLOUR ADDITION Ayuni Nasrunnisa; Junianto Junianto; Ayi Yustiati; Iis Rostini
Jurnal Perikanan Unram Vol 14 No 4 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i4.988

Abstract

This study aims to determine the optimal percentage of patin fish meat flour addition in making kembang goyang cake, in order to produce the most preferred product. The research was conducted from February to April 2024 at the Fishery Product Processing Technology Laboratory, Joint Building of Fisheries and Agriculture, Faculty of Fisheries and Marine Sciences, Padjadjaran University, and the Services Laboratory of UPTD Testing and Application of Fishery Product Quality (Pengujian dan Penerapan Mutu Produk Perikanan/ PPMPP) Cirebon, West Java Provincial Marine and Fisheries Office. The method used was an experimental method with variations in the levels of catfish meat flour in rocking flower cakes, consisting of four treatments (0%, 7.5%, 10%, and 12.5%), with 20 semi-trained panellists as replicates to determine the level of liking for the product. Observations were made through organoleptic tests. The results showed that the addition of 10% catfish meat flour resulted in the highest level of liking from the panellists, with a rating of 7 (preferred) for appearance, aroma, and texture, and 8 (preferred) for taste.
Co-Authors Ayi Yustiati Ayuni Nasrunnisa Irpan Irpan Junianto Junianto Roffi Grandiosa Herman