The Organoleptic Properties of Food Products from Tempe Lake Fish


  • Darwis 1Universitas Puangrimaggalatung, Indonesia
  • Muhammad Ardi Universitas Negeri Makassar, Indonesia
  • Nurlita Pertiwi Universitas Negeri Makassar, Indonesia



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


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


H. Haerunnisa, B. Budimawan, S. Alam Ali, and A. I. Burhanuddin, “Management Model of Sustainability Fisheries at Lake Tempe, South Sulawesi, Indonesian,” Int. J. Sci. Res., vol. 4, no. 5, pp. 2319–7064, 2015.

M. Hatta, N. A. Umar, S. Mulyani, and I. Suryani, “Study food habits of fishes in Tempe Lake,” Int. J. Environ. Agric. Biotechnol., vol. 4, no. 4, pp. 1217–1222, 2019.

A. M. Hariati, A. Yuniarti, W. E. Kusuma, and D. G. R. Wiadnya, “Albumin and enzyme profiles of dwarf snakehead, Channa gachua caught from River Brantas, East Java,” in Journal of Physics: Conference Series, 2019, vol. 1146, no. 1, p. 12041.

E. Been and L. Kalichman, “Lumbar lordosis,” Spine J., vol. 14, no. 1, pp. 87–97, 2014.

N. R. A. Halim, H. M. Yusof, and N. M. Sarbon, “Functional and bioactive properties of fish protein hydolysates and peptides: A comprehensive review,” Trends Food Sci. Technol., vol. 51, pp. 24–33, 2016.

A. Bognar, “Comparative study of frying to other cooking techniques influence on the nutritive value,” Grasas y Aceites, vol. 49, no. 3–4, pp. 250–260, 1998.

M. Xiao, F. L. Cooke, J. Xu, and H. Bian, “To what extent is corporate social responsibility part of human resource management in the Chinese context? A review of literature and future research directions,” Hum. Resour. Manag. Rev., vol. 30, no. 4, p. 100726, 2020.

R. Romadhon, U. Amalia, and A. D. Anggo, “Quality Improvement of Catfish Floss (Clarias gariepinus) Through Oil Reduction Technology with Spinner and Press Tools,” Omni-Akuatika, vol. 15, no. 2, pp. 36–42, 2019.




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).