Pengaruh Penambahan Berbagai Ekstrak Bahan Pewarna Alami terhadap Daya Terima Sosis Ikan Lele (Clarias batrachus)

Muntikah, Muntikah; Wahyuningsih, Putri Aulia

doi:10.26630/jk.v7i3.227

Cited by 2 publications

(2 citation statements)

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“…This catfish is also one of the nutritious foods that are easily available as a side dish. The nutritional content of catfish is comparable to other fish meat, so this catfish is very good for consumption (Muntikah & Wahyuningsih, 2016;Ngadiarti et al, 2013).…”

Section: Introductionmentioning

confidence: 90%

Effect of Salt Concentration and Salting Time on Salting Catfish (Clarias gariepinus)

Lestari

Karmelia²,

Asnita³

et al. 2022

IJNSE

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The community's processing of dried salted fish is still traditional, so the use of concentration and duration of salting differs based on the individual. The consumer acceptance or preference level for this dried salted catfish must be considered. This study aimed to analyze the effect of salt on drying fish in the sun to test the resistance and quality of fish. There were two combined treatment factors: salt concentration (15%, 25%, 35%) and salting time (5 hours, 7 hours, and 9 hours). The hedonic test was carried out using the Kruskal-Wallis method and SPSS 16 to see the texture, appearance, and aroma scores. It was continued with Duncan's further test if it was significantly different. To see the best products use the Bayes method. The results showed that the best product for processing dried salted catfish was the 15% salt concentration treatment and 7 hours of salting time, which obtained an organoleptic score of 7 with quality specifications for appearance intact, clean, slightly dull, taste quality very good, species-specific, without additional taste. , the quality of the texture is not too hard and not brittle.

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Section: Introductionmentioning

confidence: 90%

Effect of Salt Concentration and Salting Time on Salting Catfish (Clarias gariepinus)

Lestari

Karmelia²,

Asnita³

et al. 2022

IJNSE

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“…The results of this study show that vegetable sausages (tofu pulp and banana hearts) have the same acceptability as commercial sausages (So-nice), with a very good acceptability value (4.5 on a scale of 5). The results of the acceptability test of various types of sausages showed a range of acceptability between 3.3 and 4.5 on a scale of 5 (Table 2) (Muntikah & Wahyuningsih, 2016). Red bean sausage with bamboo shoots has the lowest acceptability (3.3) (Isnawaty et al, 2022).…”

Section: Acceptabilitymentioning

confidence: 99%

Nutritional Content and Acceptability of Vegetable Sausage as an Alternative Source of Protein and Fiber

Kunaepah,

Sulistiyono,

Estuti

2024

Medisci

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Nutrition problems in Indonesia are still relatively high. SSGI results (2021) show that malnutrition is 17.1% and stunting is 24.4%. Lack of food consumption, especially protein, is one of the causes. Utilization of tofu dregs is still very low, as is banana blossom. Tofu dregs and banana blossoms have quite a high protein and fiber content. Tofu dregs and banana blossoms have the potential to become a high-nutrient food product that is suitable for consumption and has economic value. This research is a follow-up research from organoleptic tests, finding that vegetable sausages have organoleptic qualities that are no less than commercial sausages. This research aims to conduct laboratory tests for protein and fiber content and tests for the acceptability of vegetable sausages. This type of research is experimental, by design of two groups with control. Test acceptability with the method Visual Comstock by looking at leftovers. The acceptability test was conducted on 51 children in grades IV and V at SDN Pamitran-Cirebon who met the screening criteria. The treatment group consisted of 24 children, and the control group consisted of 27 children. Sample assignment was carried out randomly. Analysis of crude protein content using the IK-03/LAKP/SOP.10 method. Analysis of oil fiber content IK-13/LAKP/SOP.10. Analysis of the difference in receptivity test using the t-test of unpaired data. The research results showed that the protein content of vegetable sausages was (7.54%), slightly lower than commercial sausages (9.29%). The crude fiber content of vegetable sausages (3.48%) is higher than commercial sausages (2.10%). Vegetable sausages have the same acceptability as commercial sausages, with a good acceptability value of 100%. It has been proven that vegetable sausages can be used as an alternative food source of high protein and fiber at a relatively cheaper price.

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Pengaruh Penambahan Berbagai Ekstrak Bahan Pewarna Alami terhadap Daya Terima Sosis Ikan Lele (Clarias batrachus)

Cited by 2 publications

References 0 publications

Effect of Salt Concentration and Salting Time on Salting Catfish (Clarias gariepinus)

Effect of Salt Concentration and Salting Time on Salting Catfish (Clarias gariepinus)

Nutritional Content and Acceptability of Vegetable Sausage as an Alternative Source of Protein and Fiber

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