KONTRIBUSI BAHAN BAKU TERHADAP PEMBENTUKAN FLAVOR PADA PRODUK KECAP IKAN DAN TERASI IKAN

VANDIWINATA, INES and Lestari, Shanti Dwita and Rachmawati, Siti Hanggita (2020) KONTRIBUSI BAHAN BAKU TERHADAP PEMBENTUKAN FLAVOR PADA PRODUK KECAP IKAN DAN TERASI IKAN. Undergraduate thesis, Sriwijaya University.

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Abstract

This study has the purpose to determine the effect of the contribution of raw materials to the formation of fermented product flavor (fish sauce and fish paste). This study uses sensory analysis of Quantitative Descriptive Analysis (QDA) and data analysis uses Principal Component Analysis (PCA). The results of this study in the QDA evaluation show that although there is a long fermentation, but it still leaves a distinctive flavor of raw materials. The flavor and aroma attributes of silver rasbora fish sauce, from highest to lowest viz; salty taste (10.7), fish aroma (10.2), savory taste (8.7), sour aroma (4.7) and sweetness (3.5). The flavor and aroma attributes of anchovy fish sauce, from highest to lowest viz; salty taste (10.2), fishy aroma (9.5), savory taste (9.1), sour aroma (5.3), and sweetness (2.3). The highest intensity value of both of fish sauce are salty, the second is savory, then sweet, while the highest aroma is fishy and the second is sour. The flavor and aroma attributes of silver rasbora fish paste, from highest to lowest viz; salty taste (10.2), savory taste (9.9), fishy aroma (8.4) and bitter (5.3). The flavor and aroma attributes of anchovy fish paste, from highest to lowest viz; fishy aroma (10.2), salty taste (9.2), savory taste (8.4) and bitter (3.8). The value of the intensity of both of fish paste are the first is salty, the second is savory, and the third is bitter, and only has a fishy aroma. The dominant flavor in both fish sauce and fish paste is produced when silver rasbora is used as raw materials. This is in line with the results of QDA which shows the highest value of flavor intensity attributes was produced in silver rasbora.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Fermentasi, Kecap ikan, PCA, QDA, Terasi ikan
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 6710 not found.
Date Deposited:	29 Jul 2020 04:42
Last Modified:	29 Jul 2020 04:42
URI:	http://repository.unsri.ac.id/id/eprint/31886

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