Addition of carrageenan fluor on preference level of mackerel nugget
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| Natura: | Recurso digital |
| Lingua: | inglese |
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Zenodo
2019
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| _version_ | 1866901153558560768 |
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| author | Fatimah, Shinta Siti Pratama, Rusky Intan Junianto Liviawati, Evi |
| author_facet | Fatimah, Shinta Siti Pratama, Rusky Intan Junianto Liviawati, Evi |
| contents | <p><span lang="EN-US">This study aims to determine the preference level of mackerel nuggets supplemented with carrageenan. This research was conducted at the Fisheries Processing Laboratory of the Faculty of Fisheries and Marine Sciences and Central Laboratory of Padjadjaran University, in August - September 2018. The research method used was the experimental method with five treatments of carrageenan flour addition - about 0%, 0.5%, 1%, 1.5%, and 2%, based on mackerel fish surimi weight. The parameters observed were the level of preference which included appearance, aroma, texture and taste of mackerel fish nuggets. The panelists used in this study were 20 semi-trained individuals. The results showed that the addition of carrageenan flour treatment by 0.5% of the surimi weight produced the most preferred mackerel fish nuggets, according to panelist selection.</span></p> |
| format | Recurso digital |
| id | zenodo_https___doi_org_10_5281_zenodo_19389311 |
| institution | Zenodo |
| language | eng |
| publishDate | 2019 |
| publisher | Zenodo |
| record_format | zenodo |
| spellingShingle | Addition of carrageenan fluor on preference level of mackerel nugget Fatimah, Shinta Siti Pratama, Rusky Intan Junianto Liviawati, Evi mackerel nuggets, carrageenan flour, elasticity level <p><span lang="EN-US">This study aims to determine the preference level of mackerel nuggets supplemented with carrageenan. This research was conducted at the Fisheries Processing Laboratory of the Faculty of Fisheries and Marine Sciences and Central Laboratory of Padjadjaran University, in August - September 2018. The research method used was the experimental method with five treatments of carrageenan flour addition - about 0%, 0.5%, 1%, 1.5%, and 2%, based on mackerel fish surimi weight. The parameters observed were the level of preference which included appearance, aroma, texture and taste of mackerel fish nuggets. The panelists used in this study were 20 semi-trained individuals. The results showed that the addition of carrageenan flour treatment by 0.5% of the surimi weight produced the most preferred mackerel fish nuggets, according to panelist selection.</span></p> |
| title | Addition of carrageenan fluor on preference level of mackerel nugget |
| topic | mackerel nuggets, carrageenan flour, elasticity level |
| url | https://doi.org/10.5281/zenodo.19389311 |