Open AccessThe Effect of Kluwih (Artocarpus communis) Fruit Flesh Addition to the organoleptic properties of Mackerel Tuna Fish Abon
Author(s) -
Nursanti Abdullah,
Andi Dirpan,
Melinda Restu Pala’langan
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/575/1/012031
Subject(s) - organoleptic , aroma , tuna , seasoning , food science , ingredient , recipe , taste , flesh , fish <actinopterygii> , mathematics , biology , fishery , raw material , ecology
One of the Indonesian natural resources that are not yet optimally utilized is Kluwih, a fruit similar too jackfruit that has high fiber content, which is 2.3% that makes it worth being tried as a substitute for meat/fish in Abon production. This study was a substitute fish ingredient in fish Abon making with Kluwih. There are three different concentrations of Kluwih addition tried. The Abon product then organoleptically tested (aroma, color, taste, and texture). This research resulted Abon products that were generally liked by panelists. The conclusion of this study was the results of organoleptic tests on Abon for the parameters of taste, aroma, and color in each treatment favored by the panelists while the most preferred texture was A3 treatment (25% tuna + 65% Kluwih + 10% seasoning). So, it can be concluded that treatment three can be used as the best treatment, in addition to the panelists’ preference also because the high concentration of Kluwih used so that when used as a recipe for Abon making, it can reduce production costs