The Effect of Turmeric (Curcuma domestica) Addition ont The Consumer Acceptance Level of Milkfish Crackers

Abstract

Milkfish (Chanos chanos) crackers are Indonesian snacks made from fish, which are quite popular among communities. Indonesia has many spices that can be used as food additives, such as turmeric for natural coloring. Turmeric (Curcuma domestica) has an aromatic odor and contains curcuminoids which are beneficial for the body. This study was aimed to determine the consumer acceptance of milkfish crackers added with different amount of turmeric concentration. This research was conducted by using Completely Randomized Design (CRD) with one factor which is the different amount of turmeric added consisting of 4 concentration with 3 replications. The results showed that there was a significant difference between treatments (P<0.05), the results of nutritional value showed the best treatment for milkfish crackers with the addition 0.05 g turmeric with an average value of water content (2.64%), ash content (1.75%), protein content (10.54%), fat content (7.51%), and carbohydrate content (77.53%). The result of the organoleptic test showed the best treatment for the milkfish crackers with the addition 0.5 g of turmeric with an average value of color (8.6), aroma (8.4), taste (8.53), and texture (8.8).

Development of Natural Liquid and Powdered Meat Tenderizer Based on Papaya Peel, Ginger and Garlic

“…Spices and seasoning used (turmeric, cinnamon, cardamom and black pepper) have peculiar properties that influence the meat's aroma, overall acceptability and taste. Turmeric possesses a sweet aroma and commonly used to remove rancid smell in food [7], while cardamom and cinnamon possess sweet spice smell and taste that enhances the meat flavor [38]. On the other hand, black pepper has a sharp, penetrating aroma and characteristic woody piney flavor that is desire by many consumer [6].…”