Addition of Tenggiri Fish Head Flavour Powder on Favourite Level of Crackers
Hanifah Nurul Amran *
Faculty of Fisheries and Marine Science, Universitas Padjadjaran, Bandung, Sumedang, KM 21, Jatinangor 45363, Indonesia.
. Junianto
Faculty of Fisheries and Marine Science, Universitas Padjadjaran, Bandung, Sumedang, KM 21, Jatinangor 45363, Indonesia.
Walim Lili
Faculty of Fisheries and Marine Science, Universitas Padjadjaran, Bandung, Sumedang, KM 21, Jatinangor 45363, Indonesia.
Iis Rostini
Faculty of Fisheries and Marine Science, Universitas Padjadjaran, Bandung, Sumedang, KM 21, Jatinangor 45363, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
This study aims to determine the appropriate level of addition of tenggiri fish head flavor powder so that the most preferred cracker product was produced. The research was carried out at the Padjadjaran University fish processing product laboratory from September 2019 to January 2020. The method used was the experimental method with four treatment of adding powder tenggiri fish head flavor 0%, 7.5%, 10%, and 12.5% with 20 semi-trained panelists as replicates. The parameters observed in this study include tests based on organoleptic characteristics including color, aroma, texture, and taste. Data analysis of the level of cracker favourite used non-parametric statistics with a two-way analysis of the Friedman chi-Square test and continued with Bayes method to determine the treatment of adding the best flavor powder to crackers. The results of this study showed that the addition of tenggiri fish head flavor powder influenced the level of cracker preference. Adding 10% flavor powder produces the most favourite crackers.
Keywords: Flavor powder, tenggiri fish head, crackers, favourite level.