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ANALISIS KESUKAAN KONSUMEN TERHADAP KARAKTERISTIK DENDENG IKAN LELE (Clarias batrachua) DENGAN PENAMBAHAN BERBAGAI JENIS REMPAH

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Fish is a type of food source that is perishable or easily degrades in quality both physically, chemically, organoleptically and biologically. Jerky is a way of preserving or extending the shelf life of meat or fish, where jerky has a thin and wide shape, is seasoned and dried, and is a semi-moist food ingredient. This research aimed to determine the level of consumer preference for fish jerky which is added with spices such as basil leaves, bay leaves, turmeric leaves and kaffir lime leaves. This research was conducted using a hedonic test with 5 treatment levels. The treatments used were A0 (catfish jerky without added spices, as a control), A1 (12% basil leaves), A2 (12% bay leaves), A3 (12% turmeric leaves0, and A4 (12% kaffir lime leaves). This research involved 150 untrained panelists in testing. In this research, the level of preference for color, aroma, taste, texture and appearance was measured. The results of this research showed that the addition of spices to catfish jerky had a significant effect on the aroma and taste The level of preference for color, texture and appearance, the addition of spices did not have a significant effect on catfish jerky. From this research, the results showed that catfish jerky with the addition of bay leaves (A2) was the most preferred catfish jerky for each test parameter. Keywords: Fish jerky, basil leaves, bay leaves, turmeric leaves, kaffir lime leaves, consumer preferences.

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Detail Information

Series Title

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Call Number

T1538122024

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2024

Collation

xvii, 24 hlm.; ilus.; tab, 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

591.920 7

Content Type

Text

Media Type

unmediated

Carrier Type

other (computer)

Edition

-

Subject(s)

Hewan Air Tawar

Specific Detail Info

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Statement of Responsibility

SEW

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