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Title: :  THE PREFERENCE LEVEL OF CRISPY BONYLIP BARB AS A SNACK PRODUCT
PaperId: :  19121
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 9 Issue 1 2023
DUI:    16.0415/IJARIIE-19121
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

Food Science
Fish snack, Crispy Bonylip barb, Preference level, Hedonic test, Diversification product
Bonylip barb (Osteochilus hasselti) is generally prepared by frying or steam. Actually, when viewed from the nutritional content and taste, Bonylip barb fish has the potential to be developed to diversify products made from Bonylip barb fish. The diversification effort is to increase its added value. One of the product diversifications of Bonylip barb fish is crispy. The purpose of this study was to provide information about the processing of crispy Bonylip barb as a snack in an effort to increase public consumption of fish protein. The method used in this research is experimental. The level of preference for crispy Bonylip barb produced was tested with a hedonic test consisting of two treatments and 20 semi-trained panelists as replicates. The treatment in making crispy Bonylip barb is Bonylip barb without coating material (A) and Bonylip barb with the use of coating material (B). The parameters observed in this research were the level of preference for appearance, aroma, texture and taste of crispy Bonylip barb. The data obtained from observing the level of preference (color, aroma, texture, taste) were analyzed descriptively. The results of the research can be concluded that crispy Bonylip barb with the treatment of using coating materials is the most preferred treatment by panelists with median value of preference level for appearance 9, aroma 7, texture 7 and taste 9. The average value of preference for appearance 7.8, aroma 6.9, texture 7.5 and taste 7.8.

Citations

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IJARIIE IIS ROSTINI, and RUSKY INTAN PRATAMA. "THE PREFERENCE LEVEL OF CRISPY BONYLIP BARB AS A SNACK PRODUCT" International Journal Of Advance Research And Innovative Ideas In Education Volume 9 Issue 1 2023 Page 976-983
MLA IIS ROSTINI, and RUSKY INTAN PRATAMA. "THE PREFERENCE LEVEL OF CRISPY BONYLIP BARB AS A SNACK PRODUCT." International Journal Of Advance Research And Innovative Ideas In Education 9.1(2023) : 976-983.
APA IIS ROSTINI, & RUSKY INTAN PRATAMA. (2023). THE PREFERENCE LEVEL OF CRISPY BONYLIP BARB AS A SNACK PRODUCT. International Journal Of Advance Research And Innovative Ideas In Education, 9(1), 976-983.
Chicago IIS ROSTINI, and RUSKY INTAN PRATAMA. "THE PREFERENCE LEVEL OF CRISPY BONYLIP BARB AS A SNACK PRODUCT." International Journal Of Advance Research And Innovative Ideas In Education 9, no. 1 (2023) : 976-983.
Oxford IIS ROSTINI, and RUSKY INTAN PRATAMA. 'THE PREFERENCE LEVEL OF CRISPY BONYLIP BARB AS A SNACK PRODUCT', International Journal Of Advance Research And Innovative Ideas In Education, vol. 9, no. 1, 2023, p. 976-983. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/THE_PREFERENCE_LEVEL_OF_CRISPY_BONYLIP_BARB_AS_A_SNACK_PRODUCT_ijariie19121.pdf (Accessed : 08 February 2023).
Harvard IIS ROSTINI, and RUSKY INTAN PRATAMA. (2023) 'THE PREFERENCE LEVEL OF CRISPY BONYLIP BARB AS A SNACK PRODUCT', International Journal Of Advance Research And Innovative Ideas In Education, 9(1), pp. 976-983IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/THE_PREFERENCE_LEVEL_OF_CRISPY_BONYLIP_BARB_AS_A_SNACK_PRODUCT_ijariie19121.pdf (Accessed : 08 February 2023)
IEEE IIS ROSTINI, and RUSKY INTAN PRATAMA, "THE PREFERENCE LEVEL OF CRISPY BONYLIP BARB AS A SNACK PRODUCT," International Journal Of Advance Research And Innovative Ideas In Education, vol. 9, no. 1, pp. 976-983, Jan-Feb 2023. [Online]. Available: https://ijariie.com/AdminUploadPdf/THE_PREFERENCE_LEVEL_OF_CRISPY_BONYLIP_BARB_AS_A_SNACK_PRODUCT_ijariie19121.pdf [Accessed : 08 February 2023].
Turabian IIS ROSTINI, and RUSKY INTAN PRATAMA. "THE PREFERENCE LEVEL OF CRISPY BONYLIP BARB AS A SNACK PRODUCT." International Journal Of Advance Research And Innovative Ideas In Education [Online]. volume 9 number 1 (08 February 2023).
Vancouver IIS ROSTINI, and RUSKY INTAN PRATAMA. THE PREFERENCE LEVEL OF CRISPY BONYLIP BARB AS A SNACK PRODUCT. International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2023 [Cited : 08 February 2023]; 9(1) : 976-983. Available from: https://ijariie.com/AdminUploadPdf/THE_PREFERENCE_LEVEL_OF_CRISPY_BONYLIP_BARB_AS_A_SNACK_PRODUCT_ijariie19121.pdf
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