PROFIL FLAVOR PRODUK FERMENTASI IKAN TERI (STOLEPPHORUS Sp.) BERDASARKAN ANALISIS CHECK ALL THAT APPLY (CATA)

MAHENDRA, PRENKI FERDIAN and Rachmawati, Siti Hanggita (2023) PROFIL FLAVOR PRODUK FERMENTASI IKAN TERI (STOLEPPHORUS Sp.) BERDASARKAN ANALISIS CHECK ALL THAT APPLY (CATA). Undergraduate thesis, Sriwijaya University.

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Abstract

The CATA method is a consumer-based method that involves collecting information about the sensory profile of a food product based on consumer perception. This research will determine the flavor profiles of various fermented products using Check All That Apply (CATA) analysis. This research involved 100 non-trained panelists who reviewed four types of fermentation products, namely anchovy soy sauce (KT), anchovy paste (TT), anchovy scars (BT), and anchovy rusip (RT) then wrote the results on a questionnaire. The data obtained were analyzed using the CATA tool in the 2022 version of XLSTAT software, including Cochran's q-test, correspondence analysis, and principal coordinate analysis. From the results of the questionnaire, the four products had different values for the dominant attribute, but they all had the same dominant attributes, namely the distinctive aroma of fish, salty taste, grainy mouthfeel, and fish aftertaste. Based on the results of CATA, the CA results showed that anchovy and anchovy rusip scars had a fishy aroma, fishy flavor, anchovy flavor, rancid aroma, acidic aroma, musty aroma, and sour aroma. Anchovy soy sauce products had a sulfur aroma, meaty aroma, fish flavor aftertaste, anchovy aroma, salt aroma, musty flavor, bitter flavor, dry aftertaste, and sweet aroma. Anchovy paste products had an umami flavor, greasy mouthfeel, musty aroma, seluang fish flavor, seluang fish aftertaste, seluang fish aroma, and chelate flavor. In the correlation map between sensory attributes and liking preferences, panelists' favorability scores were positively correlated with salt aroma, salty flavor, and umami flavor attributes. While negatively correlated with the attributes of sweet flavor and aftertaste of seluang fish. The anchovy fermentation products that panelists liked the most had the characteristics of salty aroma, salty flavor, and umami flavor. Keywords: Anchovy, CATA, Fermented products,

Item Type:	Thesis (Undergraduate)
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:	Prenki Ferdian Mahendra
Date Deposited:	12 Apr 2023 06:28
Last Modified:	12 Apr 2023 06:28
URI:	http://repository.unsri.ac.id/id/eprint/96032

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