PENERIMAAN PANELIS DAN ANALISIS USAHA MI INSTAN BERBASIS PATI SAGU DAN IKAN PATIN
Abstract: The purpose of this
research was to analyze the panelist acceptance and business analysis of
instant noodles based on sago starch and catfish (Pangasius sp). This research
used 20 kilograms sago starch and catfish 3 kilogram. Instant noodles made from
sago starch and catfish compared with commercial instant noodle (Indomie
Goreng). Testing was conducted by giving an assessment toward taste, flavor,
firmness, and texture. The assessment was conducted by 35 panelists. Panelist
acceptance was tested for instant noodles before and after cooking. The
panelist acceptance was analysed using Cohran's Q-test. Then do the business analysis
of sago starch and catfish based-noodles, the code sample given 815 and 428.
There were two different treatments (P), they are instant noodles sago starch
and catfish-based before cooking, commercial instant noodles before cooking,
instant noodles sago starch and catfish-based after cooking, and commercial
instant noodles after cooking. Based on T-test for taste, firmness, and
texture, there is a significant to instant noodles sago starch and
catfish-based and no significant to commercial instant noodles, while the
flavor of sago starch and catfish-based showed significantly different with
commercial instant noodles. The conclusion of this study stated that the
business analysis for instant noodle processing sago starch and catfish
deserves to be marketed.
Penulis: Fitra Hardianti,
Yusmarini, Ahmad Rifai
Kode Jurnal: jppertaniandd160124