Sensory evaluation of bonylip barb fish meat cream soup

• Autorzy: Karimah Q.A. , Junianto , Liviawaty E. , Pratama R.I.
• Języki publikacji: EN

Abstrakty

EN

Bonylip barb is an Indonesian endemic fish that has not been widely used. One potential application is the addition of bonylip barb fish meat to cream soup products. Cream soup is a thick soup that has a cloudy color due to the addition of milk and holds the prominent aroma and taste of milk. This study aims to determine the amount of bonylip barb fish meat that can be added in to produce the most preferred cream soup. Research on bonylip barb fish cream soup creation was carried out at the Fisheries Technology Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University. The study was conducted in May-June 2019. The method used was experimental with 4 treatments of bonylip barb fish addition, namely 0%, 10%, 20%, and 30% of dry weight. Organoleptic tests were carried out by 20 semi-trained panellists. The variables observed were organoleptic color, aroma, taste and texture. The results showed that 30% addition of bonylip barb fish produced the most preferred cream soup product. This had a color hedonic mean value of 6.7; aroma 6.5; taste 7.3; and texture 6.8.

• Wydawca: -
• Czasopismo: World News of Natural Sciences
• Rocznik: 2019
• Tom: 26
• Opis fizyczny: p.146-156,fig.,ref.

Twórcy

autor

Karimah Q.A.

• Faculty of Fisheries and Marine Science, Padjadjaran University, West Java, Indonesia

autor

Junianto

• Faculty of Fisheries and Marine Science, Padjadjaran University, West Java, Indonesia

autor

Liviawaty E.

• Faculty of Fisheries and Marine Science, Padjadjaran University, West Java, Indonesia

autor

Pratama R.I.

• Faculty of Fisheries and Marine Science, Padjadjaran University, West Java, Indonesia

Bibliografia

• [1] Ohama H, Ikeda H, Moriyama H. Health foods and foods with health claims in Japan. Toxicology. 2006 Apr 3; 221(1): 95-111.
• [2] Dedeh Priyatna Sari, Iis Rostini, Atikah Nurhayati and Rusky Intan Pratama, 2018. Meat quality of fresh Bonylip Barb and all-female hybrid Bonylip Barb (Osteochilus hasselti Valenciennes, 1842) fish based on organoleptic, physical and chemical characteristics. International Journal of Fisheries and Aquatic Studies, 6 (4): 282-290.
• [3] Amal M. H. Abdel-Haleem, Azza A. Omran, Preparation of Dried Vegetarian Soup Supplemented with Some Legumes. Food and Nutrition Sciences, Vol. 5 No. 22, 2014, 2274-2285
• [4] Philips GO, Williams PA. 2009. Introduction to Food Hydrocolloids. Woodhead Pub Ltd, New York.
• [5] Sunyoto M., R. Andoyo, and I. B. Dwiastuti. 2018. Characteristics of Sweet Potato Instant Cream Soup for Emergency Food. Jurnal Teknologi dan Industri Pangan 29(2): 119-126.
• [6] Rahmi Rahmawati, Iis Rostini, Yeni Mulyani, Evi Liviawaty, The ratio of tuna white meat surimi and red meat surimi in the making of fish burger based on the preference level. World Scientific News 114 (2018) 68-83