Open AccessKARAKTERISTIK ORGANOLEPTIK BAKASANG JEROAN CAKALANG (Katsuwonus pelamis, Lin) SEBAGAI PANGAN TRADISIONAL MALUKU UTARA
Author(s) -
Sri Purwaningsih,
Rahmatia Garwan,
Joko Santoso
Publication year - 2011
Publication title -
jurnal gizi dan pangan
Language(s) - English
Resource type - Journals
eISSN - 2407-0920
pISSN - 1978-1059
DOI - 10.25182/jgp.2011.6.1.13-17
Subject(s) - span (engineering) , life span , arm span , medicine , structural engineering , gerontology , engineering , anthropometry
Bakasangis one of the traditional products of North Maluku , this product has not been studied scientifically . The purpose of this research is to know the organoleptic characteristics of bakasang to be known and accepted by public . This research was fermented using 25 % of salt with duration ( 0, 2, 4 , 6 , and 8 days ), and storage with duration ( 0, 30 , 60 , and 90 days ). Bakasang’s have organoleptic tested include : appearance , odor , taste and texture . Bakasang elected to compared with commercial bakasang are usually consumed by people in North Maluku . This research shown that : fermentationtreatment 4 days at 0 days storage ( F4P0) and fermentation bakasang 8 days at 0 days storage ( F8P0) was chosen . Paired comparison test results show that bekasang tuna has the advantage of taste and smell unique because it is more preferred by panelist.