PREFERENSI ORGANOLEPTIK DENDENG GILING IKAN TONGKOL (Euthynnus affinis) DENGAN PENAMBAHAN JERAMI NANGKA (Artocarpus heterophyllus Lamk)

Abstract

This research aimed to explore the sensory qualities of minced bonito fish jerky with different concentrations of jackfruit straw. The study utilized a Completely Randomized Design (CRD) with three treatments and three replications. The treatments included Treatment Po - no jackfruit straw added (control), Treatment P1 - 15% jackfruit straw added, and Treatment P2 - 25% jackfruit straw added. The sensory quality parameters assessed included color, aroma, taste, and texture. The research showed that the addition of jackfruit straw in the production of minced bonito fish jerky had a significant impact (P>0.05) on the color, aroma, taste, and texture. According to the hedonic testing, participants preferred minced bonito fish jerky without jackfruit straw (Po) with a "very liked" rating. Samples with 15% and 25% jackfruit straw were rated "liked".