PENGARUH BAHAN BAKU IKAN TERHADAP NILAI ORGANOLEPTIK DAN NILAI KANDUNGAN GIZI PRODUK STIK IKAN DI KABUPATEN KOTAWARINGIN BARAT
Abstrak: The fisheries sector has a potential force in
supporting development in the region, particularly the nutritional needs of
local communities in addition to being a factor of regional economic
growth. Diversification of products
processed fishery products into one solution for success in nutrition. Stick fish into processed products to
diversify the selection of raw material use fish that generally only use
mackerel fish. The research objective was to determine the organoleptic
properties of the product stick fish on the fish raw material and determine the
effect of different types of fish as the raw material to the nutritional value
of the product of fish sticks. The experimental design used in this study is
completely randomized design (CRD) single factor consisting of 3 treatments 3
repetitions. Treatment use of raw materials
of different fish include mackerel, manyung and remang. The results showed that
the organoleptic stick mackerel have the highest average total of 8.38 (so
ideal) compared with other fish sticks. The use of raw materials of different
fish to produce value or nutrient content is not much different. That is very
possible manyung and remang fish as the choice of raw materials substitute
mackerel fish.
Penulis: Vita Yanuar, Manis
Suharjo, Abjudelmen Igas
Kode Jurnal: jppertaniandd160801
