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Title: :  STUDY OF AGAR-AGAR FLOUR ADDITION ON THE PREFERENCE LEVEL OF BARB FISH JERKY
PaperId: :  15966
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 8 Issue 1 2022
DUI:    16.0415/IJARIIE-15966
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author NameAuthor Institute
Iis RostiniUniversitas Padjadjaran
Rusky Intan PratamaUniversitas Padjadjaran

Abstract

Fisheries Processing Technology
Agar-agar flour, Barbodes balleroides, Hedonic, Jerky, Organoleptic characteristic
Barb fish (Barbodes balleroides) is one type of fish that lives in public waters (such as the Cimanuk River) and has the potential to be developed as a consumption fish. Based on this, it is necessary to process barb fish in other ways, one of which is processed into minced fish jerky in the form of sheets. The aim of this study was to determine the concentration of addition of agar-agar powder on barb fish (Barbodes balleroides) jerky which was the most preferred by the panelists. The method used in this study is an experimental method with 5 treatments of 20 semi-trained panelists as replicates. The addition of agar-agar flour was based on the weight of the minced of barb fish, the treatment consisted of: without the addition of gelatin flour (0%), the addition of 2.5%, 5%, 7.5% and 10% agar-agar flour. Parameters observed were yield and organoleptic characteristics. Organoleptic test observations of barb jerky using hedonic test with organoleptic characteristics observed include appearance, aroma, taste and texture. The results showed that the yield of jerky from whole barb fish was 44.6%. Based on the results of the hedonic test, the average value of appearance, aroma, taste and texture of barb fish jerky was the most preferred by the panelists was the addition of 2.5% agar-agar flour with an appearance value of 7.66±0.63, aroma 8.17±0.55, taste 8.22±0.73 and texture 8.32±0.73.

Citations

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IJARIIE Iis Rostini, and Rusky Intan Pratama. "STUDY OF AGAR-AGAR FLOUR ADDITION ON THE PREFERENCE LEVEL OF BARB FISH JERKY" International Journal Of Advance Research And Innovative Ideas In Education Volume 8 Issue 1 2022 Page 966-971
MLA Iis Rostini, and Rusky Intan Pratama. "STUDY OF AGAR-AGAR FLOUR ADDITION ON THE PREFERENCE LEVEL OF BARB FISH JERKY." International Journal Of Advance Research And Innovative Ideas In Education 8.1(2022) : 966-971.
APA Iis Rostini, & Rusky Intan Pratama. (2022). STUDY OF AGAR-AGAR FLOUR ADDITION ON THE PREFERENCE LEVEL OF BARB FISH JERKY. International Journal Of Advance Research And Innovative Ideas In Education, 8(1), 966-971.
Chicago Iis Rostini, and Rusky Intan Pratama. "STUDY OF AGAR-AGAR FLOUR ADDITION ON THE PREFERENCE LEVEL OF BARB FISH JERKY." International Journal Of Advance Research And Innovative Ideas In Education 8, no. 1 (2022) : 966-971.
Oxford Iis Rostini, and Rusky Intan Pratama. 'STUDY OF AGAR-AGAR FLOUR ADDITION ON THE PREFERENCE LEVEL OF BARB FISH JERKY', International Journal Of Advance Research And Innovative Ideas In Education, vol. 8, no. 1, 2022, p. 966-971. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/STUDY_OF_AGAR_AGAR_FLOUR_ADDITION_ON_THE_PREFERENCE_LEVEL_OF_BARB_FISH_JERKY_ijariie15966.pdf (Accessed : 11 February 2022).
Harvard Iis Rostini, and Rusky Intan Pratama. (2022) 'STUDY OF AGAR-AGAR FLOUR ADDITION ON THE PREFERENCE LEVEL OF BARB FISH JERKY', International Journal Of Advance Research And Innovative Ideas In Education, 8(1), pp. 966-971IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/STUDY_OF_AGAR_AGAR_FLOUR_ADDITION_ON_THE_PREFERENCE_LEVEL_OF_BARB_FISH_JERKY_ijariie15966.pdf (Accessed : 11 February 2022)
IEEE Iis Rostini, and Rusky Intan Pratama, "STUDY OF AGAR-AGAR FLOUR ADDITION ON THE PREFERENCE LEVEL OF BARB FISH JERKY," International Journal Of Advance Research And Innovative Ideas In Education, vol. 8, no. 1, pp. 966-971, Jan-Feb 2022. [Online]. Available: https://ijariie.com/AdminUploadPdf/STUDY_OF_AGAR_AGAR_FLOUR_ADDITION_ON_THE_PREFERENCE_LEVEL_OF_BARB_FISH_JERKY_ijariie15966.pdf [Accessed : 11 February 2022].
Turabian Iis Rostini, and Rusky Intan Pratama. "STUDY OF AGAR-AGAR FLOUR ADDITION ON THE PREFERENCE LEVEL OF BARB FISH JERKY." International Journal Of Advance Research And Innovative Ideas In Education [Online]. volume 8 number 1 (11 February 2022).
Vancouver Iis Rostini, and Rusky Intan Pratama. STUDY OF AGAR-AGAR FLOUR ADDITION ON THE PREFERENCE LEVEL OF BARB FISH JERKY. International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2022 [Cited : 11 February 2022]; 8(1) : 966-971. Available from: https://ijariie.com/AdminUploadPdf/STUDY_OF_AGAR_AGAR_FLOUR_ADDITION_ON_THE_PREFERENCE_LEVEL_OF_BARB_FISH_JERKY_ijariie15966.pdf
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