Pengarang
Rita Marsuci Harmain
Subjek
- Perikanan
Abstrak
Kappaphycus alvarezii seaweed as an important commodity in Gorontalo Province add elasticity and nutrient
to traditional ilabulo food whose raw material catfish (Pangasius sp.). The research aimed to obtain
characteristics of the sensory hedonic quality and physical gel strength due to fortification of K. alvarezii
seaweed and catfish bone. The research method was added K. alvarezii 5% (A), 10% (B) and 15% (C)) and
10% (A), 15% (B) and 20% (C) of catfish bone. Organoleptic test was used hedonic quality scale based on
SNI 01-2346-2006 parameters of appearance, color texture, flavor and taste. Physical analysis was used TAXT2i texture analyzer. The data analysis of hedonic quality sensory was used non-parametric statistics
Kruskal Wallis and if significantly affected continued with Duncan test and physical analyzed was used
descriptive. The Results of hedonic quality was obtained that ilabulo of selected catfish formula is
formulation C fortification of K.alvarezii 15% seaweed and 20% fish bone flour, exposure of whole criteria,
neat, flat surface, average thickness (7,33), texture of chewy, compact, solid (6.87) and a rather clear brown
criteria of color (7.07). However, the flavor criteria (7.4) and the taste with the fish flavoring criteria (7.47)
were founded in the B fortification of K. alvarezii 10% and 15% catfish bone. The results showed that the
physical texture of ilabulo catfish fortification with seaweed K.alvarezii and catfish bone is average 2149.3/gf
and without fortification is an average of 1927 / gf.
Keyword : fortification, catfish bone, ilabulo catfish, , Kappaphycus alvarezii, physic,
Penerbit
The 4th Internasional Marine And Fishery Simposium
Kontributor
The 4th Internasional Marine And Fishery Simposium
Terbit
2017
Tipe Material
PROSIDING
Right
-
Berkas ini telah didownload sebanyak 167 kali