PROFIL FLAVOR PRODUK FERMENTASI IKAN SELUANG (Rasbora argyrotaenia) BERDASARKAN METODE CHECK ALL THAT APPLY (CATA)
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Institusion
Universitas Sriwijaya
Author
SAKINAH, RINA
Hanggita, Siti
Hanggita, Siti
Subject
SH20.3-191 Aquaculture
Datestamp
2023-05-25 06:41:53
Abstract :
This study aims to determine and describe the flavour profile of fermented seluang fish products and to determine the attributes that can increase the liking of fermented seluang fish products. The flavour profile of fermented fishery products was evaluated using the CATA sensory analysis method and hedonic test with consumer panellist?s. The products tested in this study were bekasam, rusip, shrimp paste and fish sauce made from seluang fish. The results of CATA analysis showed that the four fermented products have different flavour characteristics. The mapping results based on panellist?s perceptions on seluang fish bekasam products are attributes of acidic aroma, alcohol aroma and sour flavour. In rusip seluang product, the attributes are sweet aroma, sweet flavour and greasy mouthfeel. The attributes detected in seluang fish paste products based on consumer perceptions are attributes of sweaty aroma, astringent flavour and mouthfeel grainy. Seluang fish sauce products have attributes of fishy aroma, salty flavour, fishy aftertaste and dry aftertaste. Attributes that are good to have in seluang fish bekasam products are umami flavour attributes and greasy mouthfeel. In rusip products, the attributes that are good to have are the fishy flavour, umami flavour and greasy mouthfeel. The attributes that are good to have in seluang fish paste products are fishy aroma, fishy flavour, grainy mouthfeel and fish flavour aftertaste. Attributes that are good in seluang fish sauce products are fishy aroma, acidic aroma, fishy flavour, salty flavour, umami flavour, greasy mouthfeel and fish aftertaste.
This study aims to determine and describe the flavour profile of fermented seluang fish products and to determine the attributes that can increase the liking of fermented seluang fish products. The flavour profile of fermented fishery products was evaluated using the CATA sensory analysis method and hedonic test with consumer panellist?s. The products tested in this study were bekasam, rusip, shrimp paste and fish sauce made from seluang fish. The results of CATA analysis showed that the four fermented products have different flavour characteristics. The mapping results based on panellist?s perceptions on seluang fish bekasam products are attributes of acidic aroma, alcohol aroma and sour flavour. In rusip seluang product, the attributes are sweet aroma, sweet flavour and greasy mouthfeel. The attributes detected in seluang fish paste products based on consumer perceptions are attributes of sweaty aroma, astringent flavour and mouthfeel grainy. Seluang fish sauce products have attributes of fishy aroma, salty flavour, fishy aftertaste and dry aftertaste. Attributes that are good to have in seluang fish bekasam products are umami flavour attributes and greasy mouthfeel. In rusip products, the attributes that are good to have are the fishy flavour, umami flavour and greasy mouthfeel. The attributes that are good to have in seluang fish paste products are fishy aroma, fishy flavour, grainy mouthfeel and fish flavour aftertaste. Attributes that are good in seluang fish sauce products are fishy aroma, acidic aroma, fishy flavour, salty flavour, umami flavour, greasy mouthfeel and fish aftertaste.
File :
RAMA_54244_05061281823023.pdf
RAMA_54244_05061281823023_TURNITIN.pdf
RAMA_54244_05061281823023_0028118303_01_front_ref.pdf
RAMA_54244_05061281823023_0028118303_02.pdf
RAMA_54244_05061281823023_0028118303_03.pdf
RAMA_54244_05061281823023_0028118303_04.pdf
RAMA_54244_05061281823023_0028118303_05.pdf
RAMA_54244_05061281823023_0028118303_06_ref.pdf
RAMA_54244_05061281823023_0028118303_07_lamp.pdf
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