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All Journal Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan
Mawarti Mawarti
Universitas Lambung Mangkurat
Agriculture, Biological Sciences & Forestry

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VARIASI PENAMBAHAN GULA MERAH AREN (Arenga pinnata) DENGAN KONSENTRASI BERBEDA PADA DENDENG IKAN SEPAT SIAM (Trichogaster pectoralis) TERHADAP PENERIMAAN PANELIS Candra Candra; Rabiatul Adawyah; Mawarti Mawarti
Fish Scientiae Vol 7 No 2 (2017): Issue December-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (238.278 KB) | DOI: 10.20527/fishscientiae.v7i2.121

Abstract

Dendeng sepat siam is a semi-wet processed with curing in spice solution (onion, garlic, palm sugar, salt, water, galangal, coriander, and tamarind). The purpose of this study was to determine the concentration of palm sugar (Arengapinnata) on the processing of dendeng sepat siam (Trichogaster pectoralis). This study uses organoleptic tests that include color, aroma, texture, and taste. The results showed that addition of different palm sugar concentration affect the aroma and color specifications, but not havean effect on texture and taste. The best treatment is the 24% addition of palm sugar.
Co-Authors Candra Candra Rabiatul Adawyah, Rabiatul