KARAKTERISTIK KIMIA DAN ORGANOLEPTIK KERUPUK IKAN ROA ASAP (Hemirhamphus far)

Abstrak

Diversification of local food-based products such as smoked roa fish needs to be done as an effort to increase added value and also food security. The purpose of this study was to examine the characteristics of water content, ash content, fat content, and organoleptic which include taste, aroma, texture, and color in smoked roa fish crackers. This research was carried out by processing smoked roa fish crackers including refining smoked roa fish, mixing spices and smoked roa fish powder, molding crackers, steaming, cooling, and drying. The formulation of the crackers used were 75 grams of tapioca flour, 5 grams of garlic, 10 grams of salt, 2 grams of pepper, and 220 ml of cooking oil. Parameters tested were moisture content, ash content, fat content, and organoleptic with test parameters namely taste, aroma, texture, and color. The research treatment used in this study consisted of three treatments, namely the addition
of smoked roa fish powder as much as 100 grams (K1), 75 grams (K2), and 50 grams (K3). The results showed that the addition of smoked roa fish in crackers had a very significant effect (α = 0.01) on water content (score range 4.83- 6.65%), ash content (range score 8.14-9.77% ), and fat content (score range of 8.60-17.55%). The results of organoleptic tests on taste, aroma, texture, and color, the average respondent gave a favorable rating of all treatments.