Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia
Vol 4 No 3 (2022): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia

KARAKTERISTIK PROKSIMAT DAN SENSORI STIK TULANG IKAN TONGKOL (Euthynnus affinis) DAN IKAN KAKAP MERAH (Lutjanus sp.)

Nara, Selfia Martha (Unknown)
Bugis, Iskandar (Unknown)
Kabrahanubun, Ignasia (Unknown)
Tuarita, Mirna Zena (Unknown)

Article Info

Publish Date
29 Dec 2022

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.

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Journal Info
Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia
Website

Abbrev

lemuru

Publisher

Universitas PGRI Banyuwangi

Subject

Agriculture, Biological Sciences & Forestry

Description

Jurnal Lemuru merupakan jurnal ilimiah dalam bidang ilmu perikanan dan kelautan dengan lingkup naskah yang dimuat adalah teknologi hasil perikanan, pengolahan perikanan, pengelolaan sosial ekonomi perikanan, budidaya perikanan, biotekbologi perikanan, ilmu kelautan, teknologi kelautan, bioteknologi ...