Analisis Organoleptik Terhadap Granula Bumbu Penyedap Rasa Ikan Lemuru (Sardinella sp)
DOI:
https://doi.org/10.35800/mthp.10.1.2022.31642Abstract
The purpose of this study is to analyze the organoleptic to the condiment granula. Fermenting with long, fermentation, 8 days, 10 days, 12 days, and 14 days are used in this study. The result of this study using Kruskal-Wallis analysis data. Kruskal-Wallis statistical value on taste, which is 7.068 less than chi-square’s critical value, that is, 7.815 and H0 is declined and H1 is accepted. Kruskal-Wallis statistical value, which is 4.288 lower than the critical value of chi-square, which is 7.815, and H0 is declined and H1 is accepted. Kruskal-Wallis statistical value, which is 4.534 of chi-square’s critical value, which is 7.815, and H0 is declined and H1 is accepted. Kruskal-Wallis statistical value on the texture aspect, namely 3.106 less than the critical value of chi-square, which is 7.815 and H0 declined and H1 was accepted. A sample takes the time to dissolve which is 28 seconds, sample b takes the time to dissolve which is 30 seconds, sample c takes the time to dissolve that is 27 seconds, and for sample d it takes 32 seconds to dissolve.
Keywords:Â Â Â Seasonings, granules, organoleptic.
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Tujuan dari penelitian ini untuk menganalisis organoleptik terhadap granula bumbu penyedap. Pada penelitian ini digunakan ikan lemuru yang difermentasikan dengan lama fermentasi 8 hari, 10 hari, 12 hari, dan 14 hari. Hasil penelitian ini menggunakan data analisis Kruskal-Wallis. Nilai statistik Kruskal-Wallis pada aspek rasa, yakni 7,068 lebih kecil dari nilai kritis chi-square, yakni 7,815 maka H0 ditolak dan H1 diterima. Nilai statistik Kruskal-Wallis pada aspek bau, yakni 4,288 lebih kecil dari nilai kritis chi-square, yakni 7,815 maka H0 ditolak dan H1 diterima. Nilai statistik Kruskal-Wallis pada aspek warna, yakni 4,534 lebih kecil dari nilai kritis chi-square, yakni 7,815 maka H0 ditolak dan H1 diterima. Nilai statistik Kruskal-Wallis pada aspek tekstur, yakni 3,106 lebih kecil dari nilai kritis chi-square, yakni 7,815 maka H0 ditolak dan H1 diterima. Sampel A dibutuhkan waktu untuk larut yaitu 28 detik, sampel B dibutuhkan waktu untuk larut yaitu 30 detik, sampel C dibutuhkan waktu untuk larut yaitu 27 detik, dan untuk sampel D dibutuhkan waktu untuk larut yaitu 32 detik.
Kata kunci:Â Bumbu penyedap, granula, organoleptik.
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