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

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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