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All Journal Jurnal Ilmu Kesehatan dan Gizi Sinergi : Jurnal Ilmiah Multidisiplin
Reny Yuliana Siahaan
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Aerospace Engineering Humanities Biochemistry, Genetics & Molecular Biology Education Environmental Science Health Professions Immunology & microbiology Physics Social Sciences

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Analisis Mutu Organoleptik Kecap Ikan Hasil Fermentasi dengan Penambahan Kulit Nanas Rohimah Siregar; Reny Yuliana Siahaan; Nichagusmipa
Sinergi : Jurnal Ilmiah Multidisiplin Vol. 2 No. 2 (2026): Sinergi: Jurnal Ilmiah Multidisiplin
Publisher : PT. AHLAL PUBLISHER NUSANTARA

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Abstract

This study aimed to determine the effect of pineapple peel addition on the organoleptic quality characteristics of trash fish sauce. The research was conducted using an experimental design with different concentrations of pineapple peel, namely 0% (A0), 20% (A1), 40% (A2), and 60% (A3). The observed parameters included color, taste, and aroma, evaluated through a hedonic test involving 20 semi-trained panelists using a numerical scoring scale of 0–100. The data were analyzed descriptively based on the average preference scores of the panelists. The results showed that the addition of pineapple peel affected the panelists’ level of preference for all tested parameters. The best treatment was obtained at 60% pineapple peel concentration (A3), with scores of 86 for color, 79 for taste, and 83 for aroma. Meanwhile, the control treatment without pineapple peel addition (A0) received the lowest scores for all parameters. Increasing the concentration of pineapple peel tended to improve the overall acceptability of trash fish sauce. In conclusion, pineapple peel has potential as a natural additive to enhance the organoleptic quality of fish sauce. Keywords: trash fish sauce, pineapple peel, organoleptic quality, hedonic test, product quality Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh penambahan kulit nanas terhadap karakteristik mutu organoleptik kecap ikan rucah. Penelitian dilakukan menggunakan rancangan eksperimen dengan variasi konsentrasi kulit nanas yaitu 0% (A0), 20% (A1), 40% (A2), dan 60% (A3). Parameter yang diamati meliputi warna, rasa, dan aroma melalui uji hedonik dengan melibatkan 20 panelis semi-terlatih menggunakan skala penilaian numerik 0–100. Data dianalisis secara deskriptif berdasarkan nilai rata-rata kesukaan panelis. Hasil penelitian menunjukkan bahwa penambahan kulit nanas berpengaruh terhadap tingkat kesukaan panelis pada seluruh parameter yang diuji. Perlakuan terbaik diperoleh pada konsentrasi 60% (A3) dengan nilai warna 86, rasa 79, dan aroma 83. Sementara itu, perlakuan tanpa penambahan kulit nanas (A0) memperoleh nilai terendah pada semua parameter. Peningkatan konsentrasi kulit nanas cenderung meningkatkan penerimaan panelis terhadap kecap ikan rucah. Berdasarkan hasil penelitian dapat disimpulkan bahwa kulit nanas berpotensi digunakan sebagai bahan tambahan alami untuk meningkatkan mutu organoleptik kecap ikan. Kata kunci: kecap ikan rucah, kulit nanas, organoleptik, uji hedonik, mutu produk
Etnogastronomi Ayam Napinadar: Simbolisme dan Filosofi Kuliner Tradisional dalam Upacara Adat Masyarakat Batak Toba di Laguboti Natasya Sara Apriza Siahaan; Shelly Marcella Mendrofa; Naufal Rizki; Dimas Hidayat; Esi Emilia; Jenri P Hutasoit; Reny Yuliana Siahaan
Jurnal Ilmu Kesehatan dan Gizi Vol. 4 No. 3 (2026): Juli: Jurnal Ilmu Kesehatan dan Gizi
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jig.v4i3.8887

Abstract

This study aims to examine the gastronomy of the traditional culinary dish Ayam Napinadar as part of Batak cultural identity, covering aspects of history, ingredients, processing techniques, cultural values, and preservation challenges. The background of this research is based on the importance of maintaining the sustainability of traditional cuisine amid modernization and changes in consumption patterns. The method used is a qualitative approach through in-depth interviews with three informants, namely an MSME (Micro, Small, and Medium Eterprises) practitioner, a traditional leader, and a consumer. The results show that Ayam Napinadar has a unique characteristic in the use of andaliman and blood (gota) as its distinctive flavor. Traditionally, the cooking process involves grilling over firewood to produce a characteristic smoky aroma, although it has now shifted to more practical methods without altering the original recipe. From a cultural perspective, Ayam Napinadar holds symbolic meaning as an expression of prayers, blessings, and joy in various Batak traditional ceremonies. However, there are challenges in its preservation, such as the declining participation of younger generations in traditional activities and the increasing influence of modern foods. In conclusion, Ayam Napinadar functions not only as food but also as a medium for preserving cultural values and ethnic identity. This study provides benefits as a basis for developing gastronomic tourism and strategies for preserving traditional cuisine through education, collaboration, and the use of modern promotional media.
Co-Authors Dimas Hidayat Emilia, Esi Jenri P Hutasoit Natasya Sara Apriza Siahaan Naufal Rizki Nichagusmipa Rohimah Siregar Shelly Marcella Mendrofa