TINGKAT KESUKAAN BAKSO IKAN DARI BERBAGAI BAHAN BAKU UTAMA DAGING IKAN PELAGIS BESAR

Junianto Junianto (Program Studi Perikanan, Fakultas Perikanan dan Ilmu Kelautan Universitas Padjadjaran)
Visivalery Nurerlindajava (Program Studi Perikanan, Fakultas Perikanan dan Ilmu Kelautan Universitas Padjadjaran)
Kemas Ahmad Akasyah Zaidan (Program Studi Perikanan, Fakultas Perikanan dan Ilmu Kelautan Universitas Padjadjaran)
Gibran Amalio Pranata (Program Studi Perikanan, Fakultas Perikanan dan Ilmu Kelautan Universitas Padjadjaran)

Jurnal Perikanan Pantura
Vol 7 No 2 (2024): September 2024

In the research conducted to assess the preference levels for fish meatballs made from various main ingredients, specifically pelagic fish such as tuna, mackerel, and skipjack, the study aimed to determine the preference for fish meatball products using large pelagic fish as the main ingredient, namely tuna, mackerel, and skipjack. Through a hedonic test, with results analyzed using the Friedman test, it was found that the panelists preferred fish meatballs made with mackerel as the main ingredient in terms of appearance, aroma, texture, and taste. The average scores for appearance were 5.93, for aroma 6.2, for texture 4.73, and for taste 5.4, which was the second highest after skipjack fish meatballs.