ANALISIS SENSORIS TERASI UDANG YANG DITAMBAHI BUBUK KULIT MANGGIS (GARNICIA MANGOSTANA L)
ABSTRACT: Shrimp paste is
much-loved by the people. Terasi liked by the people of taste, smell and
appearance. But shrimp paste have weaknesses pale white color display, so that
sometimesthe manufacturer add harmful dyes such as rhodamine B. Whereas
including rhodamine B dyethat is forbidden to be used for food coloring.
Therefore, the necessary natural dye paste is safeto eat as mangosteen rind.
The purpose of this study was to determine the nature sesnsoris in shrimp paste
with the addition of mangosteen rind. The method used was a completely randomized
design (CRD). Factors used is the concentration of mangosteen peel powder (0%, 0.5%,
1%, 1.5% and 2%) to be added in the of paste. Parameters measured were sensori
levelon the color, texture, flavor, aroma and overall. Research shows that
added shrimp paste of mangosteen peel powder were significantly different (p
<0.05) in the level of preference ofcolor, flavor and overall, while the aroma
and texture preference level not significantly different(p> 0.05).
Concentration of 2% powdered bark of the mangosteen is the treatment of the
mostpreferred by the panelists.
Penulis: Askur Rahman, Iffan
Maflahah
Kode Jurnal: jppertaniandd160748
