Tingkat Penerimaan Konsumen Terhadap Kaldu Bubuk Penyedap Rasa Berbahan Baku Udang Rebon (Acetes Erythraeus), Limbah Ikan Gabus (Channa Striata), Dan Limbah Udang Windu (Penaeus Monodon)
DOI:
https://doi.org/10.55606/jurrih.v2i2.2721Keywords:
Broth, hedonic test, rebon shrimp, snakehead fish waste, tiger prawn wasteAbstract
Broth is a flavoring product which is generally produced from the process of cooking high-protein ingredients such as meat with water, with or without other additions. The flavoring broth that is favored generally made from chicken and beef, although fish and shrimp and even their waste can also be used to make natural flavoring broth. This research aims to determine the level of consumer preference of flavoring powder broth made from 3 ingredients/samples, namely snakehead fish waste, tiger prawn waste and rebon shrimp. This research was carried out by making powdered broth and hedonic test to determine the level of preference from consumers. This test used 25 semi-trained panelists with color, aroma, texture and taste parameters. The test results showed that flavoring powder broth made from snakehead fish waste was preferred by consumers in terms of texture, broth made from tiger prawn waste was highly preferred in terms of taste parameters, and samples made from rebon shrimp as raw materials were preferred in terms of color and aroma parameters
References
Apandi, I, Restuhadi, F & Yusmarini. 2016. ‘Analisis Pemetaan Kesukaan Konsumen (Consumer’s Preference Mapping) Terhadap Atribut Sensori Produk Soygurt Dikalangan Mahasiswa Fakultas Pertanian Universitas Riau’. Jom Faperta, Vol. 3, No. 1.
[BSN] Badan Standardisasi Nasional. (2011). SNI 01-2346-2015. Petunjuk Pengujian Organoleptik dan atau Sensori Pada Produk. Perikanan. Badan Standarisasi Nasional. Jakarta.
Dewita, Syahrul, & Isnaini. 2011. Pemanfaatan Konsentrat Protein Ikan Patin dalam Pembuatan Biskuit dan Snack. Jurnal Hasil Pengolahan Perikanan Indonesia, Vol.11, No.1, hh.24-48.
Herlianti, AH. 2013. Teknologi Pengawetan Pangan. Bandung. Alfabeta
Ibrahim, HM, Salama, MF, & El-Banna, HA. 1999. Shrimp’s Waste: Chemical Composition, Nutritional Value, and Utilization. Journal of Molecular Nutrition Food Research, Vol.43, No.6, hh.418–423.
Meilgard, M, Civille, GV, & Carr, BT. 2006. Sensory Evaluation Techniques Fourth Edition. CRC Press. USA
Midayanto, D, & Yuwono, S. 2014. Penentuan Atribut Mutu Tekstur Tahu Untuk Direkomendasikan Sebagai Syarat Tambahan Dalam Standar Nasional Indonesia. Jurnal Pangan dan Agroindustri, Vol.2, No.4, hh.259-267.
Nafsiyah, I, Diachanty, S, Guttifera, Sari, SR, Rizki, RR, Lestari, S & Syukerti, N. 2022. ‘Profil Hedonik Kemplang Panggang Khas Palembang’. Jurnal Ilmu Perikanan Air Tawar (Clarias), Vol.3, No.1.
Nurhidayati. 2011. Kontribusi MP-ASI Biskuit dengan Subsitusi Tepung Labu kuning (Cucurbita Moshala) dan Tepung kan Patin (Pangasius sp) Terhadap Kecukupan Protein dan Vitamin. Skripsi. Semarang, Universitas Diponegoro.
Syarif, W, Holinesti, R, Faridah, A & Fridayanti, L. 2017. ‘Analisis Kualitas Sala Udang Rebon’. Jurnal Teknologi Pertanian Andalas, Vol.21, No.1.
Tamaya, AC, Darmanto, YS & Anggi, AD. 2020. ‘Karakteristik Penyedap Rasa Dari Air Rebusan Pada Jenis Ikan Yang Berbeda Dengan Penambahan Tepung Maizena’. Jurnal Ilmu dan Teknologi Perikanan, Vol. 2, No. 2, hh. 13.
Winarno, F.G. (2004). Kimia Pangan dan Gizi. Jakarta. Gramedia Pustaka Utama.
Yang, J & Lee, J. 2019. ‘Application of sensory descriptive analysis and consumer studies to investigate traditional and authentic foods: A review’. Journal of Food, vol. 8, no. 54, hh. 1–17.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 JURNAL RISET RUMPUN ILMU HEWANI
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.