Open AccessEFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)
Author(s) -
Silvana Dinaintang Harikedua
Publication year - 2010
Publication title -
jurnal perikanan dan kelautan tropis
Language(s) - English
Resource type - Journals
eISSN - 2302-609X
pISSN - 2302-6081
DOI - 10.35800/jpkt.6.1.2010.115
Subject(s) - tuna , flavor , food science , zingiber officinale , cold storage , chemistry , traditional medicine , biology , toxicology , fish <actinopterygii> , horticulture , fishery , medicine
The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.