Addition of Nilem Fish Protein Concentrate to Find Its Preferred Level in Cakwe
Tahira Alifah *
Faculty of Fisheries and Marine Sciences, University of Padjadjaran, Jl. Raya Bandung-Sumedang Km. 21, Jatinangor 40600, Indonesia.
. Junianto
Faculty of Fisheries and Marine Sciences, University of Padjadjaran, Jl. Raya Bandung-Sumedang Km. 21, Jatinangor 40600, Indonesia.
Iis Rostini
Faculty of Fisheries and Marine Sciences, University of Padjadjaran, Jl. Raya Bandung-Sumedang Km. 21, Jatinangor 40600, Indonesia.
Rusky Intan Pratama
Faculty of Fisheries and Marine Sciences, University of Padjadjaran, Jl. Raya Bandung-Sumedang Km. 21, Jatinangor 40600, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
Nilem fish (Osteochilus hasselti) are native Indonesian fish that live in freshwaters, such as rivers and swamps. This research aims to determine the right level of nilem fish protein concentrate addition to the preferred level of cakwe. The design is using a non-factorial Completely Randomized Design (CRD), with four levels of treatment like 0% or without the addition of nilem fish protein concentrate, 2.5% addition of nilem fish protein concentrate, 5% addition of nilem fish protein concentrate, and 7.5% addition of nilem fish protein concentrate. The parameters tested are organoleptic showing color, aroma, texture, and taste carried out by 20 semi-trained panelists. The results showed that cakwe with 5% nilem fish protein concentrate is mostly preferred by consumers with organoleptic values (color 6.9, aroma 7.3, texture 6.5, and taste 7.3).
Keywords: Cakwe, fish protein concentrate, nilem, preference level.