ANALISIS SENSORI RUSIP DARI SUNGAILIAT-BANGKA

Authors

  • Dyah Koesoemawardani Staf Pengajar Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

DOI:

https://doi.org/10.23960/jtihp.v12i2.36%20-%2039
Abstract View: 2333

Abstract

The objective of this work was to analyze the sensory properties of rusip from traditional market in Sungailiat-Bangka. Purposed sampling was used to collect the samples, and sensory analysis was done by using free choice profiling (FCP) and focus groups method. The Results shows that sensory properties of raw rusip were opaq, thick, and partly mashy.. The colors were grey, brown and very dark brown. The dominant taste were salty, sour, bitter, and the sensation to the tongue was burned and ichy. The aromas formed were fishy, acidic, and rotten. In addition it was also noticed terasi and sardine-like aromas.

Keyword : rusip, Bangka, sensory, free choice profiling, focus groups

Downloads

Download data is not yet available.

Downloads

Published

2012-12-20

How to Cite

Koesoemawardani, D. (2012). ANALISIS SENSORI RUSIP DARI SUNGAILIAT-BANGKA. Jurnal Teknologi &Amp; Industri Hasil Pertanian, 12(2), 36–39. https://doi.org/10.23960/jtihp.v12i2.36 - 39

Issue

Vol. 12 No. 2 (2007): Jurnal Teknologi & Industri Hasil Pertanian

Section

Articles

License

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work

Creative Commons License
Jurnal Teknologi & Industri Hasil Pertanian is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.