Addition of carrageenan fluor on preference level of mackerel nugget

• Autorzy: Fatimah S.S. , Pratama R.I. , Liviawati J.E.
• Języki publikacji: EN

Abstrakty

EN

This study aims to determine the preference level of mackerel nuggets supplemented with carrageenan. This research was conducted at the Fisheries Processing Laboratory of the Faculty of Fisheries and Marine Sciences and Central Laboratory of Padjadjaran University, in August - September 2018. The research method used was the experimental method with five treatments of carrageenan flour addition - about 0%, 0.5%, 1%, 1.5%, and 2% based on mackerel fish surimi weight. The parameters observed were the level of preference which included appearance, aroma, texture and taste of mackerel fish nuggets. The panelists used in this study were 20 semi-trained individuals. The results showed that the addition of carrageenan flour treatment by 0.5% of the surimi weight produced the most preferred mackerel fish nuggets according to panelist selection.

• Wydawca: -
• Czasopismo: World News of Natural Sciences
• Rocznik: 2019
• Tom: 22
• Opis fizyczny: p.180-189,ref.

Twórcy

autor

Fatimah S.S.

• Faculty of Fisheries and Marine Science, Padjadjaran University, Jl. Raya Bandung Sumedang Km 21, Jatinangor 45363, West Java, Indonesia

autor

Pratama R.I.

• Faculty of Fisheries and Marine Science, Padjadjaran University, Jl. Raya Bandung Sumedang Km 21, Jatinangor 45363, West Java, Indonesia

autor

Liviawati J.E.

• Faculty of Fisheries and Marine Science, Padjadjaran University, Jl. Raya Bandung Sumedang Km 21, Jatinangor 45363, West Java, Indonesia

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