SENSORY CHARACTERISTICS OF SHEREDDED SPICED FISH FORMULATIONS WITH DIFFERENT PROCESSING TREATMENTS
DOI:
https://doi.org/10.23960/aqs.v12i2.p1474-1483
Abstract View: 260
Abstract
Tilapia (Oreochromis niloticus) is a type of fish cultivated by local people in Lake Ranau, West Lampung Regency, Lampung Province. Fish is easily damaged by chemical and microbiological processes, so proper handling and processing is needed to extend its shelf life. Shredded spiced fish is an innovative diversification of shredded fish product made from tilapia fish ori-ginating from Lake Ranau with added of multi-spices. Multi-spices are known to have high antioxidant content, so they can improve the quality and develop the taste of shredded spiced fish product. The multi spices seasoning formulation and process stages greatly influence the characteristics of the shredded produced. This research aims to study the formulation and processing treatment of the sensory characteristics of the best shredded spices fish. Determining the best formulation and processing treatment was determined using the sensory test method, namely a scoring test involving 30 panelists, then the data was processed using Microsoft Excel 2021. The result showed that the shredded spiced fish product with sample code 212 (without stir-frying) produced the best characteristics with a texture parameter value of 3.85; fragrance 4.05; colors 4.85; and tasted 4 with a total score of 16.75.
Keywords: Multi spices, organoleptic, process stages, sheredded fish, tilapia.
Downloads
References
Al-Barru, N. A., Dewi, N. S., & Lestari, D. P. (2022). The composition test of tilapia feed (Oreochromis niloticus) with addition of flour E. cottonii fermented using tape yeast and EM-4. Aquasains, 11(1): 1159. https://doi.org/10.23960/aqs.v11i1.p1159-1166
Anwar, C. (2018). Pengaruh jenis ikan dan metode pemasakan terhadap mutu abon ikan. Jurnal FishtecH, 7(2): 138–147. https://doi.org/10.36706/fishtech.v7i2.5679
Bonisya, C. (2019). Pengaruh penambahan jerami nangka (Artocarpus Heterophyllus) terhadap kadar serat dan daya terima abon ikan nila merah (Oreochromis niloticus). Pontianak Nutrition Journal (PNJ), 2(1): 15. https://doi.org/10.30602/pnj.v2i1.479
BPS. (2023). Provinsi Lampung dalam Angka. BPS Provinsi Lampung.
Hajriansyah. (2023). Identifikasi jenis rempah-rempah menggunakan metode convolutional neural network berbasis android. Jurasik, 8(1): 223–232. https://tunasbangsa.ac.id/ejurnal/index.php/jurasik
Herlan, H., & Wulandari, T. N. M. (2021). Dinamika populasi ikan sebarau (Hampala macrolepidota) di Danau Ranau, Provinsi Sumatera Selatan dan Lampung. Journal of Global Sustainable Agriculture, 1(1): 35. https://doi.org/10.32502/jgsa.v1i1.3102
Hiariey, S., & Karuwal, J. (2023). Pengaruh Jenis ikan terhadap penerimaan organoleptik abon ikan. Jurnal Perikanan, 13(3): 674–681. https://doi.org/http://doi.org/10.29303/jp.v13i3.600
Huthaimah, H., Yusriana, Y., & Martunis, M. (2017). Pengaruh jenis ikan dan metode pembuatan abon ikan terhadap karakteristik mutu dan tingkat penerimaan konsumen. Jurnal Ilmiah Mahasiswa Pertanian, 2(3): 244–256. https://doi.org/10.17969/jimfp.v2i3.4024
Jusniati, J., Patang, P., & Kadirman, K. (2018). Pembuatan Abon dari jantung pisang (Musa paradisiaca) dengan penambahan ikan tongkol (Euthynnus affinis). Jurnal Pendidikan Teknologi Pertanian, 3(1): 58. https://doi.org/10.26858/jptp.v3i1.5198
Kasmiati, Ekantari, N., Asnani, Suadi, & Husni Amir. (2020). Mutu dan tingkat kesukaan konsumen terhadap abon ikan layang (Decapterus sp.). JPHPI, 23(3): 470–478. https://doi.org/journal.ipb.ac.id/index.php/jphpi
Negara, Sio, A. K., Rifkhan, R., Arifin, M., Oktaviana, A. Y., Wihansah, R. R. S., & Yusuf, M. (2016). Aspek mikrobiologis, serta Sensori (rasa, warna,tekstur, aroma) pada dua bentuk penyajian keju yang berbeda. Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 4(2): 286–290. https://doi.org/10.29244/jipthp.4.2.286-290
Putri, S. (2014). Pengaruh subsitusi nangka muda (Artocarpus heterophyllus Lmk) terhadap kualitas abon ampas tahu. Jurnal Kesehatan Holistik, 8(4): 203–208. https://doi.org/https://ejurnalmalahayati.ac.id/index.php/holistik/article/view/275/213
Rohmawati, N. (2016). Pengaruh penambahan sukun muda (Artocarpus communis) terhadap mutu fisik, kadar protein, dan kadar air abon lele dumbo (Clarias gariepinus). Nutrisia, 18(1): 65–69. https://doi.org/10.29238/JNUTRI.V18I1.86
Rohmawati, N., Sulistiyani, & L.Y. Ratnawati. (2013). Pengaruh penambahan keluwih (Artocarpus camasi) terhadap mutu fisik, kadar protein, dan kadar air abon lele dumbo (Clarias gariepinus). Jurnal IKESMA, 9(2): 127–135. https://doi.org/jurnal.unej.ac.id/index.php/IKESMA/article/view/1673
Sari, A. N. (2015). Antioksidan alternatif untuk menangkal bahaya radikal bebas pada kulit. Elkawnie: Journal of Islamic Science and Technology, 1(1): 63–68. www.jurnal.ar-raniry.com/index.php/elkawnie
Sartika, D., Akhyar, G., Mutia, P., & Julita, S. (2023). Komponen Bioaktif Rempah-Rempah. Pusaka Media. Lampung. ISBN 978-623-418-242-2.
Sinambela, T.A., Putri, R.W.S., & Apriandi, A. (2020). Pemanfaatan daging trimmed dan belly ikan todak (Tylosurus crocodilus) pada pembuatan abon ikan. Jurnal Teknologi Pertanian, 9(1): 26–29. https://doi.org/10.31629/marinade.v3i01.2730
Souhoka, E., Smith, A., & Airini, I. (2020). Penambahan ekstrak daun kemangi dan lama perendaman terhadap mutu dan daya awet ikan nila (Oreochromis niloticus) segar. BIOPENDIX: Jurnal Biologi, Pendidikan Dan Terapan, 6(1), 7–11. https://doi.org/10.30598/biopendixvol6issue1page7-11
Sumino, Mude, H., Alam, S. S., & Oktaviani, D. (2017). Protected, prohibited, and invasive fish diversity and distribution in ranau lake of West Lampung District. Aquasains, 6(1), 553–558. https://jurnal.fp.unila.ac.id/index.php/JPBP/article/view/1710
Sutrisno, C. D. N., & Susanto, W. H. (2014). Pengaruh penambahan jenis dan kosentrasi pasta (santan dan kacang) terhadap kualitas gula merah. Jurnal Pangan Dan Agroindustri, 2(1): 97–105. https://doi.org/https://jpa.ub.ac.id/index.php/jpa/article/view/26
Syihab, B. H., Damat, D., & Utomo, J. S. (2021). Efektivitas ekstrak daun mangga dengan etanol 96% sebagai pengawet alami terhadap masa simpan ikan lemuru pada suhu rendah. Food Technology and Halal Science Journal, 4(2): 224–236. https://doi.org/10.22219/fths.v4i2.16654
Thariq, A. S., Swastawat, F., & Surti, T. (2014). Pengaruh Perbedaan konsentrasi garam pada peda ikan kembung (Rastrelliger neglectus) terhadap kandungan asam glutamat pemberi rasa gurih (umami). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(3): 104–111. https://ejournal3.undip.ac.id/index.php/jpbhp/article/view/5662
Wibowo, T. A., Untari, D. S., & Anwar, R. (2021). Tingkat penerimaan masyarakat terhadap ikan nila (Oreochromis niloticus) segar dengan habitat yang berbeda. Samakia : Jurnal Ilmu Perikanan, 12(1): 72–79. https://doi.org/10.35316/jsapi.v12i1.1124
Wulandari, T. N. M., Herlan, H., Wibowo, A., & Sawetri, S. (2019). Identifikasi jenis dan hubungan kelimpahan larva ikan dengan kualitas air di Danau Ranau, Sumatera Selatan. BAWAL Widya Riset Perikanan Tangkap, 11(1): 33. https://doi.org/10.15578/bawal.11.1.2019.33-44
Downloads
Published
How to Cite
Issue
Section
License
License for Authors
Authors who publish with this journal agree to the following terms:
- 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.
- 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.
- When the article is accepted for publication, its copyright is transferred to Aquasains Journal. The copyright transfer convers the exclusive right to reproduce and distribute the article, including offprint, translation, photographic reproduction, microfilm, electronic material, (offline or online) or any other reproduction of similar nature.
- 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 (See The Effect of Open Access).
- The Author warrant that this article is original and that the author has full power to publish. The author sign for and accepts responsibility for releasing this material on behalf os any and all-author. If the article based on or part os student’s thesis, the student needs to sign as his/her agreement that his/her works is going published.
License for Regular Users
Other regular users who want to cite, distribute, remix, tweak, and build upon author’s works, even for commercial purposes, should acknowledge the work’s authorship and initial publication in this journal, licensed under a Creative Commons Attribution License.
This license lets others distribute, remix, tweak, and build upon your work, even commercially, as long as they credit you for the original creation.
Copyright Transfer Statement can be downloaded here
.png)
