Hanpen Fish Cake, Rough Flathead (Grammoplites scaber) Diversification Product

Authors

  • Novita Sari Lubis Teknologi Pengolahan Hasil Perikanan, Politeknik Tanjungbalai
  • Ayu Diana Teknologi Pengolahan Hasil Perikanan, Politeknik Tanjungbalai
  • Marnida Yusfiani Politeknik Tanjungbalai

DOI:

https://doi.org/10.32734/jpt.v7i1.3840

Keywords:

Hanpen, Ikan baji-baji, surimi

Abstract

ABSTRACT

Rough flathead (Grammoplites scaber) is a non-economical and white-fleshed fish. It's suitable for fish-based processing products. Hanpen is one of the Japanese fish cake. Diversification of surimi-based Rough flathead becomes Hanpen. This research studied the consumer acceptance and chemical composition of Hanpen Rough flathead. The experimental methods are used in this research with 3 treatments and Deuteronomy, the addition of surimi Rough flathead A1 = 100 g, A2 = 150 g, and A3 = 200 g. The randomized block data, ANOVA, was performed to analyze the data. The results showed that Hanpen Rough flathead product that can be accepted by panelists is A2 treatment, which scores 7,28 at like level specification. The addition of surimi Rough flathead had a significant effect (p<0,05) on organoleptic test parameters (appearance, aroma, taste, and texture) and proximate tests (crude protein, crude fat, water content, ash content, and carbohydrate) to Hanpen. The highest value of proximate test for three treatments were crude protein = A1 (5,36); carbohydrate = A1 (11,36); crude fat = A2 (0,39); water content = A3 (83,67); dan ash content = A2 (2,84).

 

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Published

2020-04-25

How to Cite

Lubis, N. S., Diana, A., & Yusfiani, M. (2020). Hanpen Fish Cake, Rough Flathead (Grammoplites scaber) Diversification Product. Jurnal Pertanian Tropik, 7(1), 126-135. https://doi.org/10.32734/jpt.v7i1.3840