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Title: :  CHARACTERISTICS OF FISH SAUSAGES FROM MACKEREL TUNA WITH THE ADDITION OF DIFFERENT TAPIOCA FLOUR
PaperId: :  24734
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 10 Issue 4 2024
DUI:    16.0415/IJARIIE-24734
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author NameAuthor Institute
Aulia AndhikawatiDepartment of Fisheries, Tropical Marine Fisheries Study Program, PSDKU UNPAD Pangandaran
Rega PermanaDepartment of Fisheries, Tropical Marine Fisheries Study Program, PSDKU UNPAD Pangandaran

Abstract

Fisheries
Tuna Fish, Organoleptic, Processing, Fish Sausage, Tapioca Flour
Sausage is a ground processed product that has a chewy texture and cylindrical shape which is wrapped in a special wrapper. (casing). Generally, the sausages you often find are made from beef/chicken, but sausages can also be made from fish. The type of fish that is often used to make sausages is mackerel, but basically almost all types of fish can be processed into sausages. Such as tuna, tilapia, tuna, and others. High quality fish sausage can be obtained from good handling of raw materials. Various methods and variations in taste in fish processing encourage increased fish consumption. Fish sausage is made from the main raw material of fish with the addition of other spices and tapioca flour as a texture maker. The aim of this research was to determine the organoleptic characteristics of fish sausages with the addition of different tapioca flour. The main raw material used is tuna. The treatment used was the addition of a tapioca flour concentration of 20%, 25%, 30%. The method used was descriptive analysis of the organoleptics of fish sausages. The results obtained in this research were that the addition of tapioca flour produced a less brilliant appearance of the sausage. The addition of a 20% concentration of tapioca flour produces a dense, compact, quite elastic texture, a strong aroma specific to the type, and a strong flavor specific to the product.

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IJARIIE Aulia Andhikawati, and Rega Permana. "CHARACTERISTICS OF FISH SAUSAGES FROM MACKEREL TUNA WITH THE ADDITION OF DIFFERENT TAPIOCA FLOUR" International Journal Of Advance Research And Innovative Ideas In Education Volume 10 Issue 4 2024 Page 2039-2043
MLA Aulia Andhikawati, and Rega Permana. "CHARACTERISTICS OF FISH SAUSAGES FROM MACKEREL TUNA WITH THE ADDITION OF DIFFERENT TAPIOCA FLOUR." International Journal Of Advance Research And Innovative Ideas In Education 10.4(2024) : 2039-2043.
APA Aulia Andhikawati, & Rega Permana. (2024). CHARACTERISTICS OF FISH SAUSAGES FROM MACKEREL TUNA WITH THE ADDITION OF DIFFERENT TAPIOCA FLOUR. International Journal Of Advance Research And Innovative Ideas In Education, 10(4), 2039-2043.
Chicago Aulia Andhikawati, and Rega Permana. "CHARACTERISTICS OF FISH SAUSAGES FROM MACKEREL TUNA WITH THE ADDITION OF DIFFERENT TAPIOCA FLOUR." International Journal Of Advance Research And Innovative Ideas In Education 10, no. 4 (2024) : 2039-2043.
Oxford Aulia Andhikawati, and Rega Permana. 'CHARACTERISTICS OF FISH SAUSAGES FROM MACKEREL TUNA WITH THE ADDITION OF DIFFERENT TAPIOCA FLOUR', International Journal Of Advance Research And Innovative Ideas In Education, vol. 10, no. 4, 2024, p. 2039-2043. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/CHARACTERISTICS_OF_FISH_SAUSAGES_FROM_MACKEREL_TUNA_WITH_THE_ADDITION_OF_DIFFERENT_TAPIOCA_FLOUR_ijariie24734.pdf (Accessed : ).
Harvard Aulia Andhikawati, and Rega Permana. (2024) 'CHARACTERISTICS OF FISH SAUSAGES FROM MACKEREL TUNA WITH THE ADDITION OF DIFFERENT TAPIOCA FLOUR', International Journal Of Advance Research And Innovative Ideas In Education, 10(4), pp. 2039-2043IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/CHARACTERISTICS_OF_FISH_SAUSAGES_FROM_MACKEREL_TUNA_WITH_THE_ADDITION_OF_DIFFERENT_TAPIOCA_FLOUR_ijariie24734.pdf (Accessed : )
IEEE Aulia Andhikawati, and Rega Permana, "CHARACTERISTICS OF FISH SAUSAGES FROM MACKEREL TUNA WITH THE ADDITION OF DIFFERENT TAPIOCA FLOUR," International Journal Of Advance Research And Innovative Ideas In Education, vol. 10, no. 4, pp. 2039-2043, Jul-Aug 2024. [Online]. Available: https://ijariie.com/AdminUploadPdf/CHARACTERISTICS_OF_FISH_SAUSAGES_FROM_MACKEREL_TUNA_WITH_THE_ADDITION_OF_DIFFERENT_TAPIOCA_FLOUR_ijariie24734.pdf [Accessed : ].
Turabian Aulia Andhikawati, and Rega Permana. "CHARACTERISTICS OF FISH SAUSAGES FROM MACKEREL TUNA WITH THE ADDITION OF DIFFERENT TAPIOCA FLOUR." International Journal Of Advance Research And Innovative Ideas In Education [Online]. volume 10 number 4 ().
Vancouver Aulia Andhikawati, and Rega Permana. CHARACTERISTICS OF FISH SAUSAGES FROM MACKEREL TUNA WITH THE ADDITION OF DIFFERENT TAPIOCA FLOUR. International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2024 [Cited : ]; 10(4) : 2039-2043. Available from: https://ijariie.com/AdminUploadPdf/CHARACTERISTICS_OF_FISH_SAUSAGES_FROM_MACKEREL_TUNA_WITH_THE_ADDITION_OF_DIFFERENT_TAPIOCA_FLOUR_ijariie24734.pdf
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