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All Journal Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia
Bugis, Iskandar
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Agriculture, Biological Sciences & Forestry

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KARAKTERISTIK PROKSIMAT DAN SENSORI STIK TULANG IKAN TONGKOL (Euthynnus affinis) DAN IKAN KAKAP MERAH (Lutjanus sp.) Nara, Selfia Martha; Bugis, Iskandar; Kabrahanubun, Ignasia; Tuarita, Mirna Zena
JURNAL LEMURU Vol 4 No 3 (2022): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia
Publisher : Program Studi Teknologi Hasil Perikanan|Fakultas Pertanian|Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/lemuru.v4i3.2219

Abstract

Fishbone sticks are one of the fisheries waste products by utilizing mackarel tuna fish fishbone (Euthynnus affinis) and red snapper fishbone (Lutjanus sp.). The aim of this study was determine the proximate content and level of acceptance of stick product through sensory analysis. This study used a desciptive exploratory method. Result showed that the highest value of water, fat and protein compund in mackarel tuna fish fishbone stick was 3.58%, 34,97%, and 9.45% respectively. The organoleptic test result which differ in terms of appearance, aroma, taste, and texture are the red snapper fishbone preferred with the average value 7.98.
Co-Authors Kabrahanubun, Ignasia Mirna Zena Tuarita Nara, Selfia Martha