Hedonik test of shredded breadfruit product (Artocarpus altilis) with a mixture of ale-ale mussel (Metetrix sp)
Abstract
Shredded is a type of processed dry food product with a distinctive shape made from meat that is boiled, cut, seasoned, fried and then pressed. This study aims to find out the level of preference of panelists for ale-ale breadfruit shredded products based on color, aroma, taste and texture parameters. This study is an experimental research by making shredded breadfruit mixed with ale-ale with 100% breadfruit treatment as a control, 75% breadfruit mixed with 25% ale-ale as treatment I, breadfruit 50% mixed with 50% ale-ale as treatment II. The acceptance rate of panelists for ale-ale breadfruit shredded products used a hedonic test with taste, aroma, color and texture parameters, with a measurement scale from 1 to 9. The panelists were 30 people who were not trained. Data analysis uses analysis of variance (ANOVA) and continues with the Duncan test if there are differences. Based on the research, shredded fish with 75% breadfruit treatment and 25% ale-ale obtained a better acceptance value, namely 6 based on taste parameters, and texture with an acceptance value of 7.03. Shredded fish with 100% breadfruit treatment obtained a better acceptance score of 6.8 based on color parameters. Meanwhile, the aroma parameters of the third shredded treatment obtained a neutral acceptance value.
References
Adinugraha, H. A. (2014). Morfologi kandungan kimia tanaman sukun dari beberapa populasi di Indonesia sebagai sumber pangan dan obat. Jurnal Hutan Tropis, 2(3), 226-232. Dikutip dari https://ppjp.ulm.ac.id/journal/index.php/jht/article/view/2249/1969
Fitriyaningsih, E. (2021). Pemanfaatan sukun muda untuk peningkatan nilai gizi abon ikan tongkol. Jurnal SAGO Gizi dan Kesehatan, 2(2), 185-190. Doi:10.30867/gikes.v2i2.667
Ielvia, Z. 2018. Studi penerimaan konsumen terhadap abon ikan gurami (osphronemus gouramy) dengan penambahan sukun (arthocarpus altilis). Jurnal Online Mahasiswa, 5(2), 1-12. Dikutip dari https://jom.unri.ac.id/index.php/JOMFAPERIKA/article/view/22979.
Informasi nilai gizi sukun muda per 100 g berat dapat dimakan. (2018, Agustus). NilaiGizi.com. Dikutip dari https://nilaigizi.com/gizi/detailproduk/718/nilai-kandungan-gizi-sukun-muda
Kalijah, T. A., Warsidah, & Prayitno, D. I. (2020). Komponen bioaktif dan aktivitas antioksidan ekstrak kasar kerang ale-ale (metetrix Sp.). Jurnal Laut Khatulistiwa, 3(1), 10-13. Dikutip dari https://jurnal.untan.ac.id/index.php/lk/article/view/35527
Kerler, J., Winkel, C., Davidek, T., & Blank, I. (2010). Basic chemistry and process conditions for reaction flavours with particular focus on maillard-type reaction. In A. J. Taylor and R. S. T. Linforth (Eds). Food Flavour Technology (2nd ed). Dikutip dari http://www.imreblank.ch/Food_Flavour_Technology_2010_p.51_Kerler.pdf
Kokkinidou, S., Peterson, D., Bloch, T., & Bronston, S. (2018). The important role of carbohydrates in the flavor, function, and formulation of oral nutritional supplements. Journal Nutrients. MDPI-Publisher of Open Access Journals. Doi:10.3390/nu10060742
Mirratunnisya, M., Dilla, P. F., Natalia, R., & Muflihati, I. (2021). Pengaruh penggunaan bahan baku terhadap karakteristik vegetable abon. Agroindustrial Technology Journal, 5(1), 44-53. Doi:10.21111/atj.v5i1.5304
Mustar. (2013). Studi pembuatan abon ikan gabus (ophiocephalus striatus) sebagai makanan suplemen. (Skripsi). Dikutip dari https://repository.unhas.ac.id/id/eprint/8853/2/mustarg311-1500-1-13-musta-)%201-2.pdf
Noviasari, S., Rahma, Y.H., Nilda, C., Safriani, N. (2023). Peluang dan potensi sukun (artocarpus altilis) sebagai ingredient pangan. Jurnal Ilmiah Mahasiswa Pertanian, 8(1), 221-229. Dikutip dari https://www.jim.unsyiah.ac.id/JFP
Rohmawati, N. (2016). Pengaruh penambahan sukun muda (artocarpus communis) terhadap mutu fisik, kadar protein, dan kadar air abon lele dumbo. Jurnal Nutrisia, 18(1), 65-69. Dikutip dari https://www.nutrisiajournal.com/index.php/JNUTRI/article/download/86/51
Setyaningsih, D., Apriyantono, A., & Sari, M. P. (2010). Analisis Sensori Untuk Industri Pangan Dan Agro. Bogor: Institut Pertanian Bogor Press
Shahidi, F., & Hossain, A. (2022). Role of lipids in food flavor generation. Molecules. MDPI-Publisher of Open Access Journals. Doi:10.3390/molecules27155014.
Sigit, M., Akbar, M., & Fianti, L. (2017). Kualitas organoleptik abon ayam diberi perlakuan substitusi kacang tanah (arachis hypogaea L). Jurnal Fillia Cendekia, 2(1), 1-8. Dikutip dari https://core.ac.uk/download/pdf/229208672.pdf
Sofiana, M. S. J., Safitri, I., Warsidah, Nurdiansyah, S. I., Aritonang, A. B., Helena, S., & Muza’ki, K. A. (2020). Kandungan mineral esensial pada kerang ale-ale (meretrix sp.) segar dan fermentasi. Indonesian Journal of Pure and Applied Chemistry, 3(2), 36-40). Dikutip dari https://jurnal.untan.ac.id/index.php/IJoPAC
Suhan, M. R. (2014). Pengaruh Lama Penggorengan Terhadap Uji Organolepik Dan Kandungan Albumin Abon Ikan Gabus (Ophiocephalus Striatus. (Skripsi). Dikutip dari https://repositori.uin-alauddin.ac.id/6110/1/MEGA%20REZKY%20SUHAN.pdf
Sulthoniyah, S. T. M., Sulistiyati, T. D., & Suprayitno, E. (2013). Pengaruh suhu pengukusan terhadap kandungan kimia dan organoleptik abon ikan gabus (ophiocephalus striatus). Jurnal Mahasiswa Teknologi Hasil Perikanan, 1(1), 33-45. Dikutip dari https://garuda.kemdikbud.go.id/documents/detail/191315
Tenriware. (2017). Penilaian mutu organoleptik hasil olahan berbagai jenis abon ikan. Jurnal Agrokompleks, 16(1), 38-41. Doi:10.51978/japp.v16i1.177
Wijaya, Y. G., & Aisyah, Y. (2020, Oktober 7). Tips olah sukun agar getahnya hilang dan matangnya pas. Kompas.com. Dikutip dari https://www.kompas.com/food/read/2020/10/07/162852175/tips-olah-sukun-agar-getahnya-hilang-dan-matangnya-pas
Yuliani, Septiansyah, A., Emmawati, A. (2021). Karakteristik organoleptik dan kadar serat kasar abon dari formulasi daging ikan patin dan jantung pisang kepok. Journal Of Tropical Agrifood, 3(1), 23-30. Dikutip dari https://repository.unmul.ac.id/bitstream/handle/123456789/32924/5485-17331-2-PB.pdf?sequence=1
Yuslianti, E. R. (2018). Pengantar Radikal Bebas Dan Antioksidan. Yogyakarta: Deepublish.
.png)
