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KARAKTERISTIK KIMIA DAN SENSORIS ABON IKAN GURAMI (Osphrenemus goramy.) DENGAN PENAMBAHAN JANTUNG PISANG KEPOK (Musa paradisiaca L.)

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This study aimed to determine the effect of kepok banana blossom addition on chemical and sensory characteristics of gouramy fish floss. The research was conducted from August to November 2025 at the Agricultural Product Chemistry Laboratory, Agricultural Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a non-factorial Completely Randomized Design (CRD), with six treatments. The treatments were A0 = 100% gourami fish, A1 = 90% gourami fish : 10% kepok banana blossom, A2 = 80% gourami fish : 20% kepok banana blossom, A3 = 70% gourami fish : 30% kepok banana blossom, A4 = 60% gourami fish : 40% kepok banana blossom, and A5 = 50% gourami fish : 50% kepok banana blossom. The observd parameters were chemical analyses and sensory evaluation. Chemical analyses were moisture content, ash content, protein content, and crude fiber content, while sensory evaluation was appearance, aroma, and taste. The results showed that increasing the proportion of kepok banana blossom decreased protein content but increased crude fiber and ash content in gourami fish floss. The chemical characteristics of gourami fish floss with addition of kapok banana blossom in this study were moisture content of 3.88–7.46%, ash content of 6.46–10.21%, protein content of 27.30–56.67%, and crude fiber of 1.91–5.56%. The sensory characteristics of gourami fish floss with addition of kapok banana blossom were taste scores from 2.56–3.66, aroma 2.68–3.58, and appearance 2.68–3.68. Keyword: gouramy fish, floss, kepok banana blossom

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Detail Information

Series Title

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Call Number

T2006812026

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2026

Collation

xv, 68 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

664.920 7

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Teknologi Pengawetan Ikan

Specific Detail Info

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Statement of Responsibility

MI

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