Mutu dan Tingkat Penerimaan Konsumen Abon Ikan Layang (Decapterus sp.) Quality and Consumers Acceptence of Shredded Macarel Scad Fish (Decapterus sp.)
Abstract
The quality and level of consumer acceptance of shredded fish varies and is one of the main considerations in the commercialization of shredded fish. This study aims to determine the quality characteristics and the level of consumer acceptance of the shredded flying fish processed on a household scale. The study consisted of two stages: preparation and manufacture of shredded fish, including two treatment that was original and spicy shredded followed by quality analysis (proximate, microbiology) and consumer preference test. The results showed that shredded of flying fish had the following quality characteristics: moisture content 3.84-4.60%, ash 5.35-5.66%, protein 36.39-37.39%, fat 36.54-36.60%, crude fiber 5.66-7.90%, carbohydrates 9.22-10.87%, and TPC 2.40-3.05 x 103 CFU/g. The level of consumer preference of flying fish shredded, both original and spicy variants was neutral-like with a score of 3.18-3.43. Flying fish shredded has met the requirements according to SNI except for the parameter of fat content. Shredded flying fish either original or spicy variant both have met the requirements according to SNI except the fat content.
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