ORGANOLEPTIC PROPERTIES OF LOHAN FISH MEATS

https://doi.org/10.47539/gk.v14i1.271

Authors

  • Geovany Idilha Putri Poltekkes Kemenkes Jayapura
  • Sanya Anda Lusiana Poltekkes Kemenkes Jayapura
  • Budi Kristanto Poltekkes Kemenkes Jayapura
  • Nia Budhi Astuti Poltekkes Kemenkes Jayapura

Keywords:

Favorite Test, Lohan Fish, Lohan Fish Meatballs, Tapioca Flour

Abstract

Due to the high prevalence of undernourished children, it is necessary to improve their nutritional status through food-based nutrition intervention. Lohan fish is one of the high protein food. The study aimed to analyze the organoleptic properties of lohan fishball. The research type was quasi-experimental with a one-shot case study design on lohan fishballs' organoleptic properties (color, taste, aroma, and texture). The treatment formulation compared three proportions of lohan fish and tapioca flour, namely, F1 50: 50, F2 60: 40, and F3 70: 30. Data analysis was performed using a descriptive method. The hedonic test results showed the most preferred formula was F2 for each attribute: color 55%, aroma 40%, 60% texture, and taste 45%.

Keywords: Fishball, Lohan fish, Organoleptic test

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Author Biographies

Geovany Idilha Putri, Poltekkes Kemenkes Jayapura

Jurusan Gizi

Sanya Anda Lusiana, Poltekkes Kemenkes Jayapura

Jurusan Gizi

Budi Kristanto, Poltekkes Kemenkes Jayapura

Jurusan Gizi

Nia Budhi Astuti, Poltekkes Kemenkes Jayapura

Jurusan Gizi

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Published

2022-06-30

How to Cite

Putri, G. I., Lusiana, S. A., Kristanto, B. ., & Budhi Astuti, N. (2022). ORGANOLEPTIC PROPERTIES OF LOHAN FISH MEATS. GEMA KESEHATAN, 14(1), 44–50. https://doi.org/10.47539/gk.v14i1.271

Issue

Vol. 14 No. 1 (2022): Juni 2022

Section

Research article
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