Open AccessAcceptability tilapia fish (Oreochromis niloticus) jerky: an application of the many-facets Rasch Model
Author(s) -
Lukman Mile,
Rieny Sulistijowati,
W Janrianto,
Dicky A. Abdul Rahman
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/890/1/012049
Subject(s) - tilapia , organoleptic , rasch model , seasoning , fish <actinopterygii> , taste , food science , oreochromis , flavour , odor , flavor , preference , mathematics , fishery , psychology , biology , statistics , ecology , raw material , neuroscience
Tilapia fish jerky is a fish product through the process of soaking spices and drying. The soaking and drying time influenced to acceptability consideration. The purpose of this research was to observe preference organoleptic. This study used the soaking and drying time to according hedonic preferences of ten panelists evaluating four criteria. Soaking time along was 10, 15, and 20 hours. Drying time along was 5, 10, and 15 hours. Ensuring data were used by the many-facets Rasch Model. The study found as long as soaking and drying time 10 hours and 5 hours preferences panelists to color, texture, odor, and taste. Taste criteria easy to judge by panelists. Color criteria are hard to judge by panelists. Tilapia fish jerky by soaking in seasoning formula for 10 hours and drying for 5 hours can be recommended to increase consumer preference.