The Effect of Addition of Nilem Fish Protein Concentrate Flour on the Preference Levels of Mochi Cake

Main Article Content

Kintan Prameswari Finef
. Junianto
Izza Mahdiana Apriliani
Iis Rostini

Abstract

Nilem fish (Osteochilus hasselti) is a type of freshwater fish that is widely farmed in West Java. Nilem fish can be made into fish protein concentrate (FPC) flour, so that it can have wide application. The addition of fish protein concentrate flour to the mochi cake might affect the organoleptic characteristics. This research aims to determine the proper concentration of nilem fish protein concentrate to get the mochi cake that was preferred by panelists. This research was conducted from August 2019 - January 2020 at the Laboratory of Fisheries Product Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University. The method used in this research was experimental with four treatments, which is the addition of 0%, 3.5%, 4.5% and 5.5% nilem fish protein concentrates from white glutinous rice flour was used. The parameters observed were the preference level of color, aroma, texture, and taste of Mochi cake. The results showed that mochi cake with the addition of 4.5% nilem fish protein concentrate flour produced a mochi cake that was preferred most by panelists, which has a characteristic ivory white color, a bit of fish smell, chewy but dense enough and sweet taste with a little typical flavor of nilem fish protein concentrate.

Keywords:
Aroma, color, fish protein concentrate, nilem fish, taste, texture.

Article Details

How to Cite
Finef, K. P., Junianto, ., Apriliani, I. M., & Rostini, I. (2020). The Effect of Addition of Nilem Fish Protein Concentrate Flour on the Preference Levels of Mochi Cake. Asian Journal of Fisheries and Aquatic Research, 9(1), 9-15. https://doi.org/10.9734/ajfar/2020/v9i130149
Section
Original Research Article

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