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Wahyu P Ariyadi
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Karakteristik Sensorik Ikan Gulamah (Pseudocienna Amovensis) pada Kadar Garam yang Berbeda Jaulim Sirait; Wahyu P Ariyadi; Simson Masengi; Yuliati H Sipahutar; Aghitia Maulani
Jurnal Airaha Vol 11 No 01: June 2022
Publisher : Sorong Marine and Fisheries Polytechnic, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/ja.v11i01.325

Abstract

Processed salted fish products are still aimed at extending shelf life and have not considered the need for sensory, chemical and microbiological quality. The final quality of salted fish processing is very diverse, depending on the amount of salt used. Gulamah fish (Pseudocienna amovensis) is one of the abundant types of fish and is the main raw material for salted fish processing in Tangerang Regency. This study used a salt content of 10%, 15%, 20% and 25%. Sensory assessment using 30 panelists. The method of analysis used the Kruskal Wallis test. The results of sensory analysis with the addition of 10%, 15%, 20% and 25% salt content, gave the appearance value of 6.9; 7.7; 8.6; 8.1, smell 7.7; 8.4; 8.7; 7.5, and textures 7.1; 7.5; 8.1; and 8.5. The results showed that the amount of salt had a significant effect on appearance, taste and texture, but had no effect on odor. The results showed that increasing salt content could increase the sensory value of salted fish.
Karakteristik Sensorik Ikan Gulamah (Pseudocienna Amovensis) pada Kadar Garam yang Berbeda Jaulim Sirait; Wahyu P Ariyadi; Simson Masengi; Yuliati H Sipahutar; Aghitia Maulani
Jurnal Airaha Vol 11 No 01: June 2022
Publisher : Politeknik Kelautan dan Perikanan Sorong, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (130.833 KB) | DOI: 10.15578/ja.v11i01.325

Abstract

Processed salted fish products are still aimed at extending shelf life and have not considered the need for sensory, chemical and microbiological quality. The final quality of salted fish processing is very diverse, depending on the amount of salt used. Gulamah fish (Pseudocienna amovensis) is one of the abundant types of fish and is the main raw material for salted fish processing in Tangerang Regency. This study used a salt content of 10%, 15%, 20% and 25%. Sensory assessment using 30 panelists. The method of analysis used the Kruskal Wallis test. The results of sensory analysis with the addition of 10%, 15%, 20% and 25% salt content, gave the appearance value of 6.9; 7.7; 8.6; 8.1, smell 7.7; 8.4; 8.7; 7.5, and textures 7.1; 7.5; 8.1; and 8.5. The results showed that the amount of salt had a significant effect on appearance, taste and texture, but had no effect on odor. The results showed that increasing salt content could increase the sensory value of salted fish.
Co-Authors Aghitia Maulani Jaulim Sirait Simson Masengi Yuliati H Sipahutar