Show simple item record

dc.contributor.authorCandra, Krishna Purnawan
dc.contributor.authorSaputra, Hendra
dc.contributor.authorGunawan, Arboby
dc.contributor.authorSaragih, Bernatal
dc.contributor.authorSyahrumsyah, Hudaida
dc.contributor.authorYuliani, Yuliani
dc.date.accessioned2020-10-13T06:40:15Z
dc.date.available2020-10-13T06:40:15Z
dc.date.issued2020-08-01
dc.identifier.issn1907-8056
dc.identifier.issn2527-5410
dc.identifier.urihttp://repository.unmul.ac.id/handle/123456789/4985
dc.description.abstractSnakehead fish (Channa striata), a freshwater fish, is known to have functional properties in helping the process of healing burns and wounds after surgery. Besides that, the use of seaweed as a source of food fiber is also widely reported. This research was conducted to design fiber-rich fish nuggets. The purpose of this study was to determine the maximum levels of seaweed substitution in the processing of snakehead fish nuggets based on sensory properties. Single-factor experiment (seaweed, Eucheuma cottonii, substitution) arranged in a Completely Randomized Design with four replications was applied in this study. The parameters observed were hedonic and hedonic quality sensory properties for the attributes of color, aroma, texture, and taste of nuggets. The data obtained were analyzed by the Friedman Test, followed by the Wilcoxon Rank Test to detect the differences between treatments. Treatment of up to 75% seaweed substitution (0, 25, 50, and 75%) decreases significantly (p < 0.05) the hedonic sensory acceptance of the snakehead fish nuggets for all attributes except the texture which shows an increase. Whereas, the treatment with substitution of seaweed in the narrow percentage of 0, 5, 10, 15, and 20% gave an expected result, which showed that there was no significant difference (p > 0.05) of the hedonic sensory response for the overall acceptance. Nevertheless, 15% of seaweed substitution provides the best hedonic sensory response for overall acceptance. These results indicate that 15% of seaweed (Eucheuma cottonii) substitution is recommended for use in the processing of snakehead fish nuggets.en_US
dc.language.isoen_USen_US
dc.publisherFakultas Pertanian Universitas Trunojoyo Maduraen_US
dc.subjectSnakehead fishen_US
dc.subjectseaweeden_US
dc.subjectEucheuma cottoniien_US
dc.subjectnuggeten_US
dc.subjectChana striataen_US
dc.titleTHE LIMIT OF RED SEAWEED (Eucheuma cottonii) SUBSTITUTION IN SNAKEHEAD FISH (Channa striata) NUGGETS BASED ON SENSORY EVALUATIONen_US
dc.typeArticleen_US


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record