ANALISIS SENSORI RUSIP DARI SUNGAILIAT-BANGKA
ABSTRACT: The objective of
this work was to analyze the sensory properties of rusip from traditional
market in Sungailiat-Bangka. Purposed sampling was used to collect the samples,
and sensory analysis was done by using free choice profiling (FCP) and focus
groups method. The Results shows that sensory properties of raw rusip were
opaq, thick, and partly mashy.. The colors were grey, brown and very dark
brown. The dominant taste were salty, sour, bitter, and the sensation to the
tongue was burned and ichy. The aromas formed were fishy, acidic, and rotten.
In addition it was also noticed terasi and sardine-like aromas.
Keyword: rusip, Bangka,
sensory, free choice profiling, focus groups
Penulis: Dyah Koesoemawardani
Kode Jurnal: jppertaniandd070030
