The Effect of Tilapia Meat Flour Addition  on the Preference level of Dried Sus

Meida Maulida; Rusky Intan Pratama; Asep Agus Handaka Suryana; Iis Rostini

doi:10.30736/grouper.v15i2.274

Authors

Meida Maulida Program Studi Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Padjadjaran
Rusky Intan Pratama Program Studi Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Padjadjaran
Asep Agus Handaka Suryana Program Studi Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Padjadjaran
Iis Rostini Program Studi Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Padjadjaran

DOI:

https://doi.org/10.30736/grouper.v15i2.274

Keywords:

Dry sus, favorability, meat flour, tilapia

Abstract

Tilapia as a food ingredient has a high nutritional content, one of which is protein content. Tilapia meat can be processed into flour, which can then be used as an ingredient to increase the nutritional content of dried sus. This study aims to determine the amount of tilapia meat flour added to produce dried sus that is most favored by panelists. The method used was an experimental method with 0%, 10%, 15%, and 20% tilapia meat meal addition. The parameters observed were the hedonic test and the proximate test. The results showed that the addition of tilapia meat flour to the most preferred dry sus was the 15% treatment with an average value of appearance of 8.0; aroma of 7.7; texture of 8.4; taste of 7.9; criterion weight of 0.57 and alternative value of 8.8. The resulting proximate test is water content of 4.86; ash content of 2.91%; protein content of 12.35%; fat content of 31.95%; and carbohydrate content of 45.52%.

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