Open AccessOrganoleptic Quality of Tuna Porridge Canned with Fortified Tuna Bone Meal
Author(s) -
Umar Tangke,
Ruslan A. Daeng,
Bernhard Katiandagho
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/750/1/012047
Subject(s) - tuna , organoleptic , food science , meal , chemistry , biology , fishery , fish <actinopterygii>
Porridge is a cereal based meal which may be combined with tuna meat and bone meal for improved nutritional content, particularly calcium. Good quality tuna porridge canned must be beneficial to health, of high nutritional value and acceptable to sensory organs. This research aims at obtaining a formulation of tuna porridge canned product with fortified tuna bone meal with good organoleptic quality and acceptable to the society. The use of completely randomized design with fortification treatments 0%, 1%, 2% and 3% and three repetitions in the research method is expected to present an overview of the organoleptic quality of tuna porridge canned. The research result shows that fortified tuna bone meal significantly influences the organoleptic quality of taste and texture and does not significantly influence the organoleptic quality of color and smell. The analysis using the Bayes method results in the best product of tuna porridge canned with fortified tuna bone meal 1%.