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Edison Edison
Staf Pengajar di Fakultas Perikanan dan Ilmu Kelautan Universitas Riau
Environmental Science

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PENERIMAAN KONSUMEN TERHADAP KARAKTERISTIK MUTU KERUPUK IKAN JELAWAT (Leptobarbus hoevenii) Gusta Damayana; Edison Edison; Sumarto Sumarto
Berkala Perikanan Terubuk Vol 44, No 1 (2016): Februari 2016
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (268.251 KB) | DOI: 10.31258/terubuk.44.1.49 - 55

Abstract

This research was done to evaluate quality characteristic and consumer acceptance of river carp crackers added with river carp meat. The meat of river carp was taken from fresh river carp in cage aquaculture at Ranah, Kampar regency. Five groups of river carp crackers were made from tapioca flour (53,70%), wheat flour (5,97%), onion (1,79%), salt (1,49%), cake soda (0,30%), water (29,83%), sugar (0,89%) and egg (6,03%); then added the meat of river carp for each concentration 0%, 10%, 20%, 30% and 40%. River carp crackers were evaluated for sensory quality, consumer acceptance, proximate composition and flower power. The result indicated that the cracker was added by 30% river carp meat was most preferable. Moisture, protein, calcium, fat and flower power of the river carp cracker was 3,92%; 17,10%; 5,63mgCa/100g; 18,85% and 57,79% respectively.
STUDI PENERIMAAN KONSUMEN TERHADAP ABON IKAN LELE DUMBO (Clarias gariepinus) ASAP DENGAN METODE PENGASAPAN BERBEDA Dodi Darwis; Edison Edison; N. Ira Sari
Berkala Perikanan Terubuk Vol 44, No 1 (2016): Februari 2016
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (369.428 KB) | DOI: 10.31258/terubuk.44.1.69 - 78

Abstract

This research was conducted at laboratory of Fish Processing Technology, Faculty of Fisheries and Marine Science, University of Riau, on February 2014. The research was to evaluate of consumer acceptance of smoke cat fish abon which was made by different smoking methods. The cat fish from pond aquaculture in Kampar was prepared. 10 kg of cat fish weighing 300-400 g/fish was filleted and  divided two groups. Grup 1 the cat fish was soaked with 60 ml of liquid smoke for 1 hour, and grup 2 the cat fish was smoked by traditional smoking for 7 hours. Abon was made and evaluated for consumer acceptance, moisture, protein, fatty and ash. The result showed that the colour and odor of  abon from  grup 1 was most preferable by consumer, whereas the taste and texture of abon from grup 2 was preferable  by consumer. Therefore it could be concluded that the smoked cat fish abon with liquid smoke and smoked cat fish abon with traditional smoking were relatively same on consumer acceptance.
Co-Authors Dodi Darwis Gusta Damayana N. Ira Sari Sumarto, Sumarto