KONTRIBUSI BAHAN BAKU TERHADAP PEMBENTUKAN FLAVOR PRODUK BEKASAM DAN RUSIP

UMAMI, AULIA and Lestari, Shanti Dwita and Widiastuti, Indah (2020) KONTRIBUSI BAHAN BAKU TERHADAP PEMBENTUKAN FLAVOR PRODUK BEKASAM DAN RUSIP. Undergraduate thesis, Sriwijaya University.

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Abstract

This study has the purpose to determine the effect of different types of fish in the formation of the characteristics of different flavor profiles in bekasam and rusip products. This study uses sensory analysis of Quantitative Descriptive Analysis (QDA) and data analysis in the form of Principal Component Analysis (PCA). The products used in this study are bekasam and rusip products.The results of this study indicate that the flavor and aroma attributes detected by the panelists with the QDA method in the bekasam sample are salty, sour, bitter, savory, astringent, and fish flavor. The aroma attributes detected are sour and fishy.In rusip products, the flavor attributes detected by the panelists are salty, sour, bitter, savory, astringent, and fish flavor. The aroma attributes detected are salty, sour and fishy.The rasbora fish bekasam has the lowest intensity value than the anchovy fish bekasam. The highest flavor and aroma is in the attribute of salty flavor and sour aroma with an intensity value of 9.62 for rasbora fish bekasam and 11.55 for anchovy fish bekasam.The value of sour aroma intensity is 6.21 in rasbora fish bekasam, and 9.36 in anchovy fish bekasam. The rasbora fish rusip has the lowest intensity value than anchovy fish rusip. The highest flavor and aroma is in the salty attribute and in the salty aroma with the value of the saltiness intensity in the rasbora fish rusip is 10.34 and 12.90 in the anchovy fish rusip, while the sour aroma is 6.21 in the rasbora fish rusip, and 8.87 in the anchovy fish rusip. PCA data analysis shows that, in the biplot graph the tested sample does not have similar characteristics or it can be proven that there are differences between samples made with different fish.Bekasam and rusip of anchovy fish produce characteristics (identifiers) of more than one adjacent attribute in the same quadrant, it can be interpreted that samples made with anchovy fish produce a dominant flavor profile, where the results are not much different from the results on QDA testing.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Bekasam, Fermentasi, PCA, QDA, Rusip.
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Users 6652 not found.
Date Deposited:	29 Jul 2020 04:36
Last Modified:	29 Jul 2020 04:36
URI:	http://repository.unsri.ac.id/id/eprint/31885

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