KAJIAN TINGKAT PENERIMAAN KONSUMEN TERHADAP PRODUK SASATE IKAN PATIN (Pangasius hypophthalamus)
Abstract: This research was
conducted in the Fisheries Technology Laboratory andthe Laboratory of Food
Chemistry at the Faculty of Fisheries and Marine SciencesUniversity of Riau.
Research goal was to find out the level of consumeracceptance of patin fish
sasate formulation with a different flavor. Researchresults were expected to
provide information on the formulation ingredients sasatepatin fish that could
be received by consumers. Research method was ofexperiment, namely to patin
fish processing sasate formulation with differentspices. The design used was
the Complete Random Design non-factorial withthree stage treatment formulation
flavor that was different formulation ingredientsA0 (control), formulation
ingredients A1 and A2 formulation ingredients withrecycling as much as 3 times,
and there were 9 experimental units.Sasate food is typically derived from the
Banten area. Giving the namesasate based raw materials as a toaster fish first
sasate patin fish with theformulation of different ingredients are generally preferred
by consumers. Patinfish Sasate the most preferred consumer is sasate patin fish
with flavorformulation A1. Characteristics of patin fish sasate the most
preferred consumerbrowning was yellow, very fragrant flavor and flavor fish
less, think more flavourfeel and taste fish less, and have a rough texture. The
average value analysisproksimat sasate patin fish with formulation A1 has a
flavor the water content68.85%, protein content 8.36%, and fat content 9.70%.
Keywords: Sasate, consumers,
fish patin (Pangasius hypophthalamus)
Penulis: Syahrul, Dewita,
Sukirno Mus
Kode Jurnal: jpperikanandd100119