Author

Rieny Sulistijowati S.

Subject

- Perikanan

Abstract

This study aims to understand the quality and chemistry of anchovy (Stolephorus commersonii) as soon as possible with different soaking times. The treatment in this study was the duration of soaking liquid anchovy with a concentration of 1.5% and the duration of soaking was 5 minutes, 10 minutes, and 15 minutes. This study was designed using the Rasch Multirater Model method to obtain organoleptic data that is supported by hedonics and analyzed by Minifac, chemical processing using a Completely Randomized Design (CRD) and analyzed by Compare Mean One-Way ANOVA. The results of the analysis continued with Duncan's further tests. Organoleptic quality research results show that liquid smoked anchovy with the best soaking time is 15 minutes that has an appearance that is whole, clean, neat, uniform, brilliant, very attractive; liquid smoke scent that is fresh, special types without additional scents; dense texture, dense, between networks is very tight; additional taste without flavor type without additional flavor. While the results of the analysis of chemical levels have a significant effect on water content and phenol content with a value of 7.86%, 0.0279%. Key Words: Water content; Phenol content; Hedonic quality; Stolephorus commersonii; Liquid smoke

Publisher

Jurusan Teknologi Hasil Perikanan FPIK UNG

Contributor

-

Publish

2019

Material Type

ARTIKEL

Right

-