EFEK PENAMBAHAN EKSTRAK AIR JAHE (ZINGIBER OFFICINALE ROSCOE) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (THUNNUS ALBACORES)
ABSTRACT: The objective of
this study was to investigate the effect of ginger extract addition and
refrigerate storage on sensory quality of Tuna through panelist’s perception.
Panelists (n=30) evaluated samples for overall appearance and flavor attribute
using hedonic scale 1–7. The sample which is more acceptable by panelists on
flavor attributes having 3% gingers extract and storage for 3 days. The less
acceptable sample on flavor attribute having 0% ginger extract and storage for
9 days. On the other hand, the sample which is more acceptable by panelists on
overall appearance having 0% ginger extract without storage treatment. The less
acceptable sample on overall appearance having 3% ginger extract and storage
for 9 days.
Keywords: Tuna, ginger, antioxidant,
refrigerate storage, hedonic,
sensory quality
Penulis: Silvana Dinaintang
Harikedua
Kode Jurnal: jpperikanandd100086
