Uji Hedonik Bakso Ikan dengan Variasi Daging Ikan Dencis (Decapterus sp) yang Berbeda-beda

Ulfia Humaira (Universitas Abulyatama)
Yuliana Yuliana (Universitas Abulyatama)
Lia Handayani (Universitas Abulyatama)
Nurhayati Nurhayati (Syiah Kuala University)
Elfa Yeni (Universitas Abulyatama)

Jurnal TILAPIA
Vol. 7 No. 1 (2026): Januari 2026

This study aimed to determine the best fish ball formula made from scad fish (Decapterus sp.) based on consumer preference levels with the addition of fish meat at levels of 50%, 60%, 30%, and 40%. A hedonic test was conducted on sensory parameters including taste, aroma, color, and texture. Furthermore, the Bayes method was applied to identify the best treatment. The results showed that all treatments with the addition of fish meat were still acceptable to the panelists; however, the formulation with 3% fish meat addition (T2) obtained the highest preference score. The preference scores for taste, aroma, color, and texture in T2 were 5.87±1.196; 5.40±1.276; 6.13±1.676; and 7.23±1.305, respectively. Therefore, the addition of 3% fish meat is recommended as the most preferred formula for scad fish balls.