The Organoleptic Properties of Food Products from Tempe Lake Fish

Authors

  • Darwis 1Universitas Puangrimaggalatung, Indonesia
  • Muhammad Ardi Universitas Negeri Makassar, Indonesia
  • Nurlita Pertiwi Universitas Negeri Makassar, Indonesia http://orcid.org/0000-0003-1099-6924

DOI:

https://doi.org/10.24203/ajas.v9i3.6624

Keywords:

Fish floss, fish cake, color, texture, smell and taste

Abstract

The potential freshwater fish of Lake Tempe has long been consumed by the local community. However, its use is minimal. This article describes the organoleptic properties of fish cakes and fish floss as the development of various forms of food made from fish of Tempe Lake. The types of fish used as essential ingredients are Channa Striata and Monopterus Albus. The organoleptic test involved 70 panelists from the Department of Agricultural Technology, Universitas Negeri Makassar. Panelists assessed the color, taste, smell, and texture of the two food products. This result of the study describes the results of the organoleptic test with a comparison figure and t-test. Organoleptic test results showed that the panelists preferred the fish floss from Channa Striata for color, smell, and taste compared to fish floss from Monopterus Albus. Panelists' assessment of the fish cake from Channa Striata was better on smell and texture, while Monopterus Albus was preferred on the color and taste test. The T-test results showed that the panelists' assessments for fish cakes from Channa Striata and Monopterus Albus were similar. However, the organoleptic characteristics of fish cake are different between two kinds of lake fish.

Author Biography

Nurlita Pertiwi, Universitas Negeri Makassar, Indonesia

Civil Engineering

References

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Published

2021-07-01

How to Cite

Darwis, Ardi, M., & Pertiwi, N. . (2021). The Organoleptic Properties of Food Products from Tempe Lake Fish . Asian Journal of Applied Sciences, 9(3). https://doi.org/10.24203/ajas.v9i3.6624

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