The Effect Of Using Meat And Bones Of Ribbonfish (Trichiurus Lepturus) In Fish Stick Production On Consumer Acceptance

Sindy Gemaeka Putri, Yusra Yusra, Muhammad Zakiyul Fikri

Abstract


Layur sticks fish (Trichiurus lepturus) are one of the diversified processed fish products that are a solution when Layur sticks fish (Trichiurus lepturus) have a high abundance in Tanjungbalai City, North Sumatra. The purpose of this study was to determine the effect of  Layur fish meat and bones (Trichiurus lepturus) on consumer acceptance. The study was conducted at the Fisheries Processing Laboratory, Tanjungbalai Polytechnic. The method used in this study was the Completely Randomized Design (CRD) method with 3 treatments and 3 replications. Treatment 1 (A) 100 grams of Ribbonfish, treatment 2 (B) 150 grams of Layur fish, treatment 3 (C) 200 grams of Ribbonfish. The parameters measured in this study were hedonic tests (appearance, taste, aroma, texture) and proximate testing (water content, ash content, fat, protein, carbohydrate). The results of the study showed that from the hedonic test results of the Layur fish stick (Trichiurus lepturus) panelists preferred treatment A with the addition of 100 grams of fish meat and bones. The results of the proximate test of the Layur fish stick (Trichiurus lepturus) were water content of 4.93%, ash content of 2.51%, fat content of 31.08%, protein content of 15.20%, carbohydrate content of 46.21%.

 

Keywords:  Layur fish, Stick, Hedonic, Proximate


Keywords


Layur fish, Stick, Hedonic, Proximate

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DOI: http://dx.doi.org/10.52155/ijpsat.v56.1.7896

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