Jurnal Bluefin Fisheries
Vol 4, No 1 (2022)

Chemical and Organoleptic Characteristics of Squid Ink Flavoring with Oven Method

Ondang, Hetty Magrittha Pauline (Unknown)
Tumanduk, Nova Magdalena (Unknown)
Triyastuti, Meilya Suzan (Unknown)
Rakhmayeni, Dyah Ayu (Unknown)
Kaligis, Dolfie Djefrie (Unknown)
Wowiling, Fernando (Unknown)

Article Info

Publish Date
13 Nov 2022

Abstract

Squid is a fishery commodity that has high nutritional content. Squid ink is squid waste that has not been used optimally. The purpose of this study was to determine the chemical and organoleptic characteristics of squid ink flavoring using oven drying method. The ingredients used are squid ink and other complementary spices. The results showed that the organoleptic characteristics of the squid ink flavoring using the oven drying method had a value of appearance of 7.37 (preferred), smell of 7.12 (preferred), taste of 7.07 (preferred) and texture of 6.06 (somewhat preferred). The squid ink flavoring with the drying method was preferred by the panelists. In addition, the nutritional content of squid ink flavoring using the oven drying method is 23.15% water content and 33.53% protein content.

Copyrights © 2022




Citation Download
RIS
EndNote, Reference Manager, ProCite
BibTex
Latex, Jabref
Original Source
Download Original
Google Scholar
Check in Google Scholar
Journal Info
Jurnal Bluefin Fisheries
Website

Abbrev

JBF

Publisher

Politeknik Kelautan dan Perikanan Bitung

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Engineering Mechanical Engineering

Description

JURNAL BLUEFIN FISHERIES merupakan publikasi ilmiah di bidang ilmu terapan kelautan dan perikanan. Artikel ilmiah yang disajikan merupakan hasil penelitian orisinil di bidang ilmu terapan kelautan dan perikanan yang belum pernah dipublikasikan. Yang dimaksud dengan perkembangan ilmu pengetahuan dan ...