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All Journal NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal
Sri Steviana Limbe
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Agriculture, Biological Sciences & Forestry Environmental Science Social Sciences

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Hedonic Quality Analysis of Flour-Based Longgi Brownies Cake substituted with Tilapia Sri Steviana Limbe; Lukman Mile; Nikmawatisusanti Yusuf
The NIKe Journal VOLUME 7 ISSUE 4 | DECEMBER 2019
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (116.732 KB) | DOI: 10.37905/.v7i4.5036

Abstract

This study aims to determine the effect of substitution of tilapia (Oreochromis niloticus) flour to the organoleptic characteristics of Longgi (Xanthosoma sagitifolium) flour-based brownies cake. The hedonic quality organoleptic analysis of the data used is the Kruskal-Wallis test parameters, namely the taste, texture, aroma and color. Duncan further test using the test. The results showed that the use of tilapia flour has a real effect on the value of the hedonic quality of taste, texture, aroma and color. Hedonic quality characteristics of the brownies with tilapia flour substitution are of different values range from 5.48 to 8.28 with the criteria for taste “less sweet” to “no sweet taste”; 6.36 to 8.24 with the criteria of texture is less dense to dense; 7.48 to 8.28 with the criteria of color brown to blackish brown and smelling the aroma from 5.36 to 8.04 with the criteria “no scent” to “fragrant aroma”. Keywords: Brownies; longgi; Xanthosoma sagitifolium; tilapia; Oreochromies niloticus; fish flour; quality; substitution; organoleptic.
Co-Authors Lukman Mile Nikmawatisusanti Yusuf