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All Journal Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Roynaldo Pujakusuma
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Earth & Planetary Sciences

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EFFECT OF SUBSTITUTION OF TAPIOCA FLOUR WITH SAGO FLOUR (Metroxylon sogo rottb) ON PICKHANDLE BARRACUDA (Spyraena jello) FISH BURGER ON CONSUMER ACCEPTANCE Roynaldo Pujakusuma; Dahlia Dahlia; Desmelati Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACTThis study aimed to determine the effect of substitution of sago flour (Metroxylon sogo rottb) with tapioca flour in the manufacture of pickhandle barracuda fish burgers and to determine the best concentration on consumer acceptance. The research method used was a non-factorial complete randomized design (CRD) with 5 levels, namely: sago flour TS0 (0%), TS25 (25%), TS50 (50%), TS75 (75%), and TS100 (100%). The results showed that the substitution of 25% sago flour (TS25) gave the best results and was accepted by 71 panelists (87.5%) consumers with the characteristics of a round, flat shape, grayish color, fish aroma, savory taste and dense compact texture. Keywords: Burger, Flour, Sago
Co-Authors Dahlia Dahlia Desmelati Desmelati