Panelists’ Assessment of Fish Chili Sauce with Different Packaging and Shelf Time on Quality
DOI:
https://doi.org/10.55927/eajmr.v2i11.6712Keywords:
Organoleptic, Fermentation, Fish Chili SauceAbstract
Panelists are a reflection of consumers in assessing the suitability of a product. Organoleptically, panelists can determine quality fish chili sauce. In this research, Fish chili Sauce contains 10% fermented tuna meat, so it has a distinctive taste. In storage for three weeks, the quality of the fish sauce will change. The extent of the changes that have occurred will be assessed by the panelists. The aim of the research is to get quality fish chili sauce in certain packaging with the longest shelf life. Using a nested experimental method with two factors, factor I type of packaging, factor II storage time, repeated three times. The best research results, Fish chili Sauce with Glass Jar Packaging with a shelf life of three weeks got an Organoleptic Value of Taste = 5.6 (Kinda Like it), Color Value = 6.0 (Like), Aroma Value = 5.8 (Kinda Like it ) and Value Overal Acceptance = 5.8 (Kinda Like it).
References
Auxis Thazard. Asian Journal of Applied Research for Community Development and Empowerment. Vol 7 (2023), No.1
Affandi Dian Rachmawanti, Adhitya Pitara Sanjaya, dan Santi Rahma Mardiana. 2020. Umur Simpan Sambal Pari (Dasyatis Sp.) Asap Yang Dikemas Jar Pada Beberapa Cara Pemasakan Dengan Metode Pendugaan Accelerated Shelf-Life Testing (ASLT). Jurnal Teknologi Hasil Pertanian. 13(2), 111-123 URL: https://jurnal.uns.ac.id/ilmupangan/article/view/43120
BSN (Badan Standardisasi Nasional). 2006. SNI Saus Cabe 01-2976-2006. Badan Standardisasi Nasional.
Darmadi, N.M.,Dewa Gede Semara Edi, I Wayan Sudiarta, 2023. Sensory Analysis Of Fish Chili Sauce With The Addition Of Fermented Cob Fish
DOi: https://doi.org/10.20961/jthp.v13i2.43120
https://jurnal.uns.ac.id/agrihealth/article/view/59678 DOI: http://dx.doi.org/10.20961/agrihealth.v3i1.59678
Junita D., Maryam Novitasari, 2019. Analisis Masa Simpan Produk Sambal Tempoyak Berpotensi Sebagai Produk Oleh-Oleh Baru, Jurnal Akademika Baiturrahim e ISSN 2654-2552 Vol.8. No 1, Maret 2019. Prodi Ilmu Gizi STIKes Baiturrahim Jambi
Mahardika, Supriyanto, Rahmawati, 2021. Kajian sifat Fisik Kimia dan antibakteri Pasta Belimbing Wuluh (Averrhoa bilimbi L.). JITIPARI Vol. 6 No 2, Agustus 2021 : 109-118
Mansyur M. H., Sri Hajriani A.R, 2020. Analisis Fisikokimia Sambel Ikan Teri (Stelephorus sp). Gorontolo Agriculture Technology Journal Volume 3 No 2. Oktober 2020
N. 2019. Pengolahan Ikan Tuna menjadi Sambal Ikan Tuna (Sauna) Sebagai Produk Bernilai Jual Tinggi di Desa Sukaraja, Kabupaten Sukabumi, Jawa Barat. Jurnal Pusat Inovasi Masyarakat November 2019,Vol 1 (1) 2019: 50–58.
Nurminabari I.S., Sumartini dan Nadyne Kusumah, 2022. Pendugaan Umur Simpan Sambal Gami Dikemas dalam Jar Polyethylene Terephthalate (PET). AgriHealth: Journal of Agri-food, Nutrition and Public Health. 3(1), 27-38, 2022 URL:
Poernomo D., Sugeng Heri Suseno, Eddy Supriyono, Fadiah Arifah , Diah Sriwahyuni , Pika Rahmadhiani , Mohammad Ichwalludin , Neng Sinta
Sjarif, S.R., Andi Rosmaeni. 2019. Pengaruh Penambahan Bahan Pengawet Alami Terhadap Pertumbuhan Mikroba Pada Pasta Tomat. Effect Of Addition Of Natural Preservatives On The Growth Of Microbial Growth In Tomato Paste Jurnal Penelitian Teknologi Industri Vol. 11 No. 2 Desember 2019 : Hal 71-82
Sumarmono, J., and Setyawardani, T. 2020. Proses Fermentasi Pada Pengolahan Daging dan Aplikasinya untuk Menghasilkan Produk Makanan Fungsional di Indonesia. Prosiding Webinar Nasional 2020 (May): p264- 273
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Ni Made Dermadi, Dewa Gede Semara Edi, I Made Kawan
This work is licensed under a Creative Commons Attribution 4.0 International License.
