ManuScript Details
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Paper Id:
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IJARW1891
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Title:
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THE ADDITION OF KURISI FISH FLOUR (NEMIPTERUS NEMATOPHORUS) TO THE PREFERENCE LEVEL OF MEATBALL
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| Published in: |
International Journal Of All Research Writings |
| Publisher: |
IJARW |
| ISSN: |
2582-1008 |
| Volume / Issue: |
Volume 4 Issue 11 |
| Pages: |
5
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| Published On: |
5/28/2023 11:17:17 PM (MM/dd/yyyy) |
Main Author Details
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Name:
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Prof. Dr. Ir. Junianto, MP |
| Institute: |
Padjajaran University |
Co - Author Details
| Author Name |
Author Institute |
| mahasiswa |
Padjajaran University |
| Nitie Ismi |
Padjajaran University |
| Rona Nieki Novaliana |
Padjajaran University |
Abstract
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Research Area:
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Fisheries |
| KeyWord: |
Aroma, Descriptive, Like, Fish Jelly, Taste |
| Abstract: |
This research aims to determine the organoleptic preference level of meatball with kurisi fish flour formulation. The method used in this research was experimental method. The design used was a completely randomized design (CRD) with four treatments of adding kurisi fish flour to the production of meatball: 0%, 5%, 7,5%, and 10%. The meatball obtained from each treatment were observed for their organoleptic preference including texture, aroma, taste, and appearance. Testing of the level of preference was carried out by a hedonic test with the following scale: 9 = very like; 7 = like; 5 = neutral; 3 = dislike and 1 = very dislike. The panelists used were 15 people who were classified as semi-trained panelists. The data obtained were analyzed descriptively comparative. Based on the research results, the most preferred meatball texture was obtained without the addition of kurisi fish flour with an average preference value of 6.46. The most preferred meatball aroma was obtained from the addition of 10% kurisi fish flour with an average preference value of 6.46. The most preferred taste of the meatball was obtained from the addition of 5% kurisi fish flour with an average preference value of 7.13, and the appearance of the most preferred meatball was obtained from the addition of 7.5% kurisi fish flour with an average preference value of 7.52.
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Citations
Copy and paste a formatted citation or use one of the links to import into a bibliography manager and reference.
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IEEE
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Prof. Dr. Ir. Junianto, MP, mahasiswa, Nitie Ismi, Rona Nieki Novaliana, "THE ADDITION OF KURISI FISH FLOUR (NEMIPTERUS NEMATOPHORUS) TO THE PREFERENCE LEVEL OF MEATBALL", International Journal Of All Research Writings,
vol. 4, no. 11, pp. 138-142, 2023.
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MLA
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Prof. Dr. Ir. Junianto, MP, mahasiswa, Nitie Ismi, Rona Nieki Novaliana "THE ADDITION OF KURISI FISH FLOUR (NEMIPTERUS NEMATOPHORUS) TO THE PREFERENCE LEVEL OF MEATBALL." International Journal Of All Research Writings,
vol 4, no. 11, 2023, pp. 138-142.
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APA
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Prof. Dr. Ir. Junianto, MP, mahasiswa, Nitie Ismi, Rona Nieki Novaliana (2023). THE ADDITION OF KURISI FISH FLOUR (NEMIPTERUS NEMATOPHORUS) TO THE PREFERENCE LEVEL OF MEATBALL. International Journal Of All Research Writings,
4(11), 138-142.
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THE ADDITION OF KURISI FISH FLOUR (NEMIPTERUS NEMATOPHORUS) TO THE PREFERENCE LEVEL OF MEATBALL
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THE ADDITION OF KURISI FISH FLOUR (NEMIPTERUS NEMATOPHORUS) TO THE PREFERENCE LEVEL OF MEATBALL
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