KARAKTERISTIK ORGANOLEPTIK BAKASANG JEROAN CAKALANG (KATSUWONUS PELAMIS, LIN) SEBAGAI PANGAN TRADISIONAL MALUKU UTARA
ABSTRACT: Bakasang is one of
the traditional products of North Maluku, this product has not been studied
scientifically. The purpose of this research is to know the organoleptic
characteristics of bakasang to be known and accepted by public. This research
was fermented using 25% of salt with duration (0, 2, 4, 6, and 8 days), and
storage with duration (0, 30, 60, and 90 days). Bakasang’s have organoleptic
tested include: appearance, odor, taste and texture. Bakasang elected to
compared with commercial bakasang are usually consumed by people in North
Maluku. This research shown that: fermentation treatment 4 days at 0 days
storage (F4P0) and fermentation bakasang 8 days at 0 days storage (F8P0) was
chosen. Paired comparison test results show that bekasang tuna has the
advantage of taste and smell unique because it is more preferred by panelist.
Penulis: Sri Purwaningsih,
Rahmatia Garwan, Joko Santoso
Kode Jurnal: jpkesmasdd110113
