4 research outputs found
PENILAIAN MUTU ORGANOLEPTIK DAN pH IKAN ROA (Hemirhampus sp.) SEBAGAI BAHAN BAKU IKAN ASAP (Studi Kasus UKM Ikan Roa Asap Desa Bangga, Kecamatan Paguyaman Pantai)
No full textThis study aims to obtain information on the quality of freshness of roa fish or julung-julung used as raw material for smoked fish in Bangga Village, Paguyaman Pantai District. The method used is organoleptic test (scoring test) and pH test using a pH meter. The results of the study showed that the average organoleptic value of fish from all specifications was 8.78, and the average pH value of the 3 samples tested was 6.36. These results address the organoleptic quality and pH of the roa fish as raw material for smoked fish is still relatively fresh
Penilaian Mutu Organoleptik dan Ph Ikan Roa (Hemirhampus SP.) sebagai Bahan Baku Ikan Asap (Studi Kasus UKM Ikan Roa Asap Desa Bangga, Kecamatan Paguyaman Pantai)
No full textThis study aims to obtain information on the quality of freshness of roa fish or julung-julung used as raw material for smoked fish in Bangga Village, Paguyaman Pantai District. The method used is organoleptic test (scoring test) and pH test using a pH meter. The results of the study showed that the average organoleptic value of fish from all specifications was 8.78, and the average pH value of the 3 samples tested was 6.36. These results address the organoleptic quality and pH of the roa fish as raw material for smoked fish is still relatively fresh
Pengaruh konsentrasi penambahan bubuk ikan roa asap (Hemiramphus sp.) terhadap tingkat kesukaan bumbu penyedap: The effect of additional concentration of smoked roa fish powder (Hemiramphus sp.) on seasoning preference level
No full textDiversifikasi produk perikanan dilakukan sebagai upaya untuk meningkatkan nilai tambah produk. Ikan roa asap merupakan salah satu makanan tradisional masyarakat Sulawesi dan Maluku. Bumbu berbahan dasar ikan roa asap dapat menjadi alternatif untuk meningkatkan nilai tambah ikan roa asap. Penelitian ini bertujuan untuk menentukan formulasi terbaik dalam pembuatan bumbu penyedap bentuk kotak berbahan dasar ikan roa asap berdasarkan tingkat kesukaan (rasa, warna, dan aroma), kadar air, dan protein. Penelitian ini terdiri dari enam perlakuan penambahan bubuk ikan roa asap, yaitu 87,5 g, 122,5 g, 175 g, 210 g, 262,5 g, dan 350 g. Hasil penelitian menunjukkan kadar air terendah terdapat pada perlakuan penambahan bubuk ikan roa asap 87,5 g sebesar 7,52% dan tertinggi pada perlakuan penambahan bubuk ikan roa asap 350 g sebesar 11,72%, dan kadar protein terendah terdapat pada perlakuan penambahan bubuk ikan roa asap 20,34 g sebesar 18,81% dan tertinggi terdapat pada perlakuan penambahan bubuk ikan roa asap 350 g sebesar 38,44%. Formulasi bumbu penyedap terbaik berdasarkan penilaian kesukaan, yaitu perlakuan penambahan bubuk ikan roa asap 210 g dengan nilai kesukaan rasa 3,20, warna 3,48, dan aroma 4,68 dari skala 5, serta nilai kadar air 9,90% dan kadar protein 30,24%.Diversification of fishery products was carried out to increase their added value. Smoked roa fish is a traditional food for the people of Sulawesi and Maluku. Seasonings made from smoked roa fish could be an alternative to increasing the added value of smoked roa fish. This study aimed to determine the best formulation for making cubic seasonings from smoked roa fish based on the level of preference (taste, color, and aroma), moisture, and protein content. This research consisted of six treatments with the addition of smoked roa fish powder, namely 87.5 g, 122.5 g, 175 g, 210 g, 262.5 g, and 350 g. The results showed that the lowest moisture content was found in the treatment with the addition of 87.5 g smoked roa fish powder at 7.52% and the highest in the treatment with the addition of 350 g smoked roa fish powder at 11.72%. The lowest protein content was found in the treatment with the addition of fish powder-smoked roa 20.34 g at 18.81% and the highest was found in the treatment with the addition of 350 g smoked roa fish powder at 38.44%. The best seasoning formulation was based on a preference level, namely, treatment with 210 g smoked roa fish powder with a taste preference value of 3.20, color 3.48 and aroma 4.68 on a scale of 5, as well as a moisture content value of 9.90% and protein content of 30.24%
Mutu kimia, organoleptik, dan mikrobiologi bumbu bubuk penyedap berbahan dasar ikan roa asap (hermihamphus far.)
No full textCita rasa yag terdapat pada ikan roa asap dapat dikembangkan menjadi olahan seperti bumbu penyedap masakanCita rasa dan aroma yang khas pada ikan roa asap disebabkan oleh adanya senyawa pada asap yang digunakan pada saat proses pengasapan. Tujuan penelitian ini adalahmendapatkan gambaran mutu proksimat (kadar air, protein, lemak, dan kadar abu), mutu mikrobiologi danorganoleptik (warna, rasa, dan aroma) yang disukai dari formulasibumbu bubuk penyedap berbahan dasar sagela. Prosedur pada penelitian ini terdiri dari beberapa tahap yaitu pembuatan bubuk ikan roa asap, pembuatan bumbu ikan roa asap, analisis proksimat (kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat), analisis total mikroba, dan uji organoleptic (warna, rasa dan aroma) dengan metode hedonik. Data hasil pengujian kemudian dianalisis sidik ragam dengan Rancangan Acak Lengkap (RAL). Hasil penelitian menunjukan bahwa bumbu ikan roa asap terbaik terdapat pada perlakuan F40 dengan kadar air sebesar 8.86%, kadar abu sebesar 29.62%, kadar lemak sebesar 1.94%, kadar protein sebesar 31.96%, dan kadar karbohidrat 27.62%, Total Plate Count (TPC) sebesar 2.9 x 103 dengan tingkat kesukaan terhadap warna sebesar 4.2 (suka), rasa sebesar 4.1 (suka) dan aroma sebesar 4.16 (suka).
Kata Kunci: Bumbu Penyedap, Ikan Roa Asap, Prosimat, Organoleptik, Mikrobiolog
