KARAKTERISTIK ORGANOLEPTIK TERASI BAKASANG DARI JEROAN IKAN CAKALANG (Katsuwonus pelamis)

Authors

  • Putri A. Kaurong

DOI:

https://doi.org/10.35799/pha.7.2018.20504

Abstract

KARAKTERISTIK ORGANOLEPTIK TERASI BAKASANG DARI JEROAN IKAN CAKALANG (Katsuwonus pelamis)

Putri A. Kaurong1), Feti Fatimah1), Harry Koleangan1)
1)Jurusan Kimia FMIPA UNSRAT Manado, 95115


ABSTRACT
The research has been done about Organoleptic from terasi (Indonesian original paste) of fish sauce made from skipjack fish (Katsuwonus pelamis) . With 10 and 15 days fermentation time , 20% salt content and terasi’s storage time was 5 and 10 days. The best organoleptic value of terasi is made from a combination of 15 days of Fish sauce fermentation, the value given is 7.80 appearance, smell 7.60, taste 7.60 and texture 8.80. These values have been agreed with SNI No. 2716: 2016
Keywords: skikpjack fish, terasi, organoleptic

ABSTRAK
Telah dilakukan penelitian organoleptik dari terasi bakasang yang dibuat dari jeroan ikan cakalang (Katsuwonus pelamis). Waktu fermentasi bakasang adalah 10 dan 15 hari dengan kadar garam 20% dan waktu simpan ter4asi adalah 0,5 dan 10 hari. Nilai Organoleptik terasi bakasang yang paling baik adalah terasi yang dibuat dari bakasang 15 hari fermentasi, nilai yang diberikan adalah Kenampakan 7.80, Bau 7.60, Rasa 7.60 dan tekstur 8.80. Nilai-nilai tersebut sudah sesujai dengan SNI No. 2716:2016
Kata kunci: ikan cakalang, terasi, organoleptik

 

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Published

2018-07-01

How to Cite

Kaurong, P. A. (2018). KARAKTERISTIK ORGANOLEPTIK TERASI BAKASANG DARI JEROAN IKAN CAKALANG (Katsuwonus pelamis). PHARMACON, 7(3). https://doi.org/10.35799/pha.7.2018.20504

Issue

Vol. 7 No. 3 (2018): Pharmacon

Section

Articles

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