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All Journal Jurnal Abdimas BSI: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmiah Pariwisata Journal of Tourism Destination and Attraction Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services JURNAL HOSPITALITI DAN PARIWISATA Humanism : Jurnal Pengabdian Masyarakat Jurnal Pemberdayaan Pariwisata Jurnal Pariwisata Indonesia JELAJAH: Journal of Tourism and Hospitality Jurnal Manajemen Perhotelan PENA ABDIMAS : Jurnal Pengabdian Masyarakat Nawasena: Jurnal Ilmiah Pariwisata Jurnal Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Advances in Tourism Studies
Yulius, Kevin Gustian
Universitas Pelita Harapan
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Nursing Public Health Social Sciences Transportation Other

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Journal : Jurnal Pariwisata Indonesia

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Produksi Abon Berbahan Dasar Ikan sebagai Inovasi Produk Pangan Kevin Gustian Yulius; Theodosia C. Nathalia
Jurnal Pariwisata Indonesia Vol 19 No 1 (2023): Jurnal Pariwisata Indonesia
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53691/jpi.v19i1.306

Abstract

Fish is one of the many fishery products produced in Indonesia and is a source of animal protein which is consumed by many people. This study aims to (1) find out the innovation of fish-based floss products, (2) find out which fish is suitable as a basic ingredient for making fish floss, (3) find out the added value of making fish into fish floss. The method used in this study is descriptive quantitative using organoleptic tests consisting of hedonic quality tests and hedonic tests on panelists. From the results of the organoleptic test, it was found that catfish fish showed the mean value for each color indicator (3.30), aroma (3.47), taste (3.20), and texture (3.33). Furthermore, the results of testing the dory floss showed values for color indicators (2.97), aroma (3.20), taste (3.63), and texture (3.20). Lastly, the Jambal Roti test showed mean values for color (2.90), aroma (3.17), taste (2.90), and texture (3.27). The results of the hedonic test showed that the mean values for catfish floss for each indicator were color (3.67), aroma (3.67), taste (3.33), and texture (3.33). Furthermore, the results of testing the dory floss showed values for color indicators (3.33), aroma (4.00), taste (3.67), and texture (3.33). Lastly, jambal roti testing showed mean values for color (3.00), aroma (3.67), taste (2.67), and texture (3.00). As a result, all floss products in this study were acceptable, but balanced floss catfish and dory products were the most preferred.
Co-Authors Adrian Gurmilang Yohanes Agatha Putri Wikumala Amelda Pramezwary Bella Devita Cherish Chriselina Darren Putra Pratama Davin Darmadi Davito Arfiansyah Putra Deandra Ashtyn Pakasi Ferdela Fernandez Intan Christy Kusuma Jane Hezkiel Jimmy M.H. Situmorang Jimmy Situmorang Jimmy Situmorang Johannes Kurniawan Jonathan F Pujangga Juliana, Juliana Mario N. Weku Mariyanto Hariyono Priscillia Priscillia Rosianna Sianipar Rosianna Sianipar Samuel Musa Liha Sandra Maleachi Servyo Jofanka Stephany Hans Theodosia C. Nathalia Theodosia C. Nathalia Timothy Y. Famdale Vasco A.H. Goeltom Vasco Adato H. Goeltom Vinka P Viensa Vivian Vivian Yosep Dudedes Timba