Addition of Mackerel Fish Head Flavor Powder to Cilok's Preference Level
Suci Utami Nur Azizah *
Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, Bandung Sumedang Km 21, Jatinangor 45363, Indonesia.
. Junianto
Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, Bandung Sumedang Km 21, Jatinangor 45363, Indonesia.
Iis Rostini
Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, Bandung Sumedang Km 21, Jatinangor 45363, Indonesia.
Rusky Intan Pratama
Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, Bandung Sumedang Km 21, Jatinangor 45363, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
This research aims to determine the appropriate level of the addition of mackerel fish head flavor powder to obtain the cilok most preferred by panelists. This research was conducted from September to December 2019 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences Universitas Padjadjaran. The method used is experimental with 4 treatment levels of adding mackerel fish head flavor powder that is 0%, 5%, 6%, and 7% of the amount of tapioca flour and wheat flour used. The parameters observed were the level of preference for appearance, aroma, texture, and taste of cilok. Based on the research results it can be concluded that the most preferred cilok was obtained from the treatment of adding mackerel fish head flavor powder as much as 6%.
Keywords: Cilok, flavor powder, mackerel fish head, preference level.