UNIVERSITAS AIRLANGGA



Detail Article

Jurnal Ilmiah Perikanan & Kelautan

ISSN 2085-5842

Vol. 9 / No. 2 / Published : 2017-01

Order : 1, and page :78 - 90

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Original Article :

The subtitutions of banana blossom yellow kepok (musa paradisiaca) as a fiber source for organoleptic characteristic of jerky milled snakehead fish (ophiocephalus striatus)

Author :

  1. Titik Dwi Sulistiyati*1
  2. Eddy Suprayitno*2
  3. Desi Tri Anggita*3
  1. Dosen Fakultas Perairan dan Kelautan
  2. Dosen Fakultas Perairan dan Kelautan
  3. Mahasiswa Fakultas Perairan dan Kelautan

Abstract :

The aim of this study are to determine the effect of the consentrations of snakehead fish and banana blossom yellow kepok for organoleptic and chemical characteristic of jerky milled from snakehead fish, to determine optimal snakehead fish and banana blossom yellow kepok concentrations for the jerky milled product. The treatment of the concentrations of snakehead fish and c consist 65% : 35% (A), 62,5% : 37,5% (B), 60% : 40% (C), 57,5% : 42,5% (D), 55% : 45% (E) and control sample 100% : 0%. All of these treatment will be roasted on 8 hours. After that, these sample analyzed with organleptic ( scoring and hedonic test). This research used by completely randomized design with five repetitions. The results showed that the concentration of snakehead fish and banana blossom yellow kepok had no significatly effects on organoleptic and hedonic jerky milled product but had significantly effects on organoleptic scores and chemical characteristics. The optimal concentration of snakehead fish and banana blossom yellow kepok is D treatment with the concentrations of snakehead fish and banana blossom yellow kepok respectively 57,5 % and 42,5 % with crude fiber content 47,804% and organoleptic testing consist colour score 3,347 (brown), aroma 3,360 (similar with the real of jerky milled), sweet taste 3,48 (sweet), savory taste 3,560 (tasty), texture 4,573 (padded)the treatment of D with concentration of cork: yellow banana heartbeat 57,5%: 42,5%, with organoleptic value of color scoring 3,347 (dark brown), aroma 3,360 (typical of jerky) , sweet taste 3.48 (sweet), savory taste 3,560 (tasty), texture 4,573 (padded). The hedonic analysis showed that color 5,187 (rather like), aroma 4,880 (somewhat like), taste 5,427 (rather like), texture 5,36 (slightly like).

Keyword :

snakehead fish, banana blossom yellow kepok, jerky milled,


References :

Ebookpangan,(2006) Serat Makanan dan Kesehatan X : X





Archive Article

Cover Media Content

Volume : 9 / No. : 2 / Pub. : 2017-01
  1. The Subtitutions Of Banana Blossom Yellow Kepok (musa Paradisiaca) As A Fiber Source For Organoleptic Characteristic Of Jerky Milled Snakehead Fish (ophiocephalus Striatus)
  2. Dampak Perbedaan Salinitas Terhadap Viabilitas Bakteri Vibrio Fluvialis
  3. Lysine Addition On Commercial Feed To The Protein Retention And Energy Retention Colossoma Macropomum
  4. Sedation Potential Essential Oil Of Bandotan Leaf (ageratum Conyzoides) To Koi Fish (cyprinus Carpio)
  5. Prevalence And Degrees Of Infestation Ectoparasite On White Shrimp (litopenaeus Vannamei) In Intensive And Extensive Cultivation System In Gresik
  6. The Study Of The Potential Papaya Leaf Extract (carica Papaya L) Agninst Non Specific Immunity Of Vannamei Shirmp (vannamei Dhirmp)
  7. Effectiveness Of Spirulina Platensis Extract Immersion As Immunostimulant Tonumber Of Splenic Melanomacrophage Centers In Gouramy Fish (osphronemusgouramy) Infected With Aeromonas Hydrophila

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