Pembuatan Bakso Ikan Cucut (Rhizoprionodon acutus) dengan Penggunaan Jenis Pati yang Berbeda

Making Ikan Cucut Meatballs (Rhizoprionodon acutus) with Different Starch Uses

  • Roy S.Marganti Manajemen Kuliner, Politeknik Pariwisata Batam
Keywords: cucut, meatball, starch, organoleptic, experiment

Abstract

Ikan Cucut is one type of fish that exists in all corners of Indonesia that has good enough to be used as a protein ingredient. Ikan cucut is a protein that is quite high. Although the protein content is quite high, ikan cucut is less attractive to the community, due to the lack of knowledge and treatment of the community such as processing of ikan cucut. Ikan cucut can be made into processed products and is durable. This research is an experimental study of making fish meatballs using different starches, namely tapioca starch, sago starch, and cornstarch. Each treatment was repeated twice, was to find out the results of the panel on search results and see the number of panels for different usage results, in terms of aspects of color, aroma, taste, and texture. To achieve these objectives, the author uses research subjects with 2 groups, namely panelists as many as 10 people and panelists as many as 30 people using data data in the form of a closed questionnaire. Data that has been obtained by Anova and Duncan's Multiple Range Test (DMRT). The results showed that there were significant differences in taste, color, aroma, and texture between ikan cucut meatballs and different starch uses. The panelists hedonic quality test on taste, color, and aroma showed that ikan cucut meatballs with the use of cornstarch were issued with the highest scores with very good taste, white color and strong fish aroma, except the highest score meatballs on the use of two types of starch namely sago starch and cornstarch. While from the paneled hedonic test oral taste, color, and aroma is the use of cornstarch, while the texture of the panelists uses sago starch and cornstarch.

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Published
2019-12-19
How to Cite
S.Marganti, R. (2019) “Pembuatan Bakso Ikan Cucut (Rhizoprionodon acutus) dengan Penggunaan Jenis Pati yang Berbeda ”, VITKA Jurnal Manajemen Pariwisata, 1(2), pp. 65 -73. Available at: http://journal.btp.ac.id/index.php/vitka/article/view/40 (Accessed: 9August2020).