The Addition of Minced Catfish (Pangasius sp.) as a Protein Source on Tortilla Chips by Preference Level

Main Article Content

Astri Dinnaryanti
Emma Rochima
Yayat Dhahiyat
Iis Rostini

Abstract

Aims: This research aims to determine the addition of minced catfish (Pangasius sp.) that was added to the most preferred tortilla chips by the panelist.

Place and Duration of Study: Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University in May-July 2018.

Methodology: The method used in this research was the experimental method with the five treatments, which were the addition of minced fish were 0%, 5%, 10%, 15%, and 20% and involving 20 semi panelists as replication. The addition of minced were calculated based on the weight of corn flour. The observed parameters were yield, hedonic test (appearance, aroma, texture, taste) and chemical characteristics (protein and water content) in control and most preferred treatment. Data processing using Friedman and Bayes Test.

Results: The results showed that tortilla chips with the addition of 10% of minced  catfish was the most preferred tortilla chips by panelists with an average score of appearance, aroma, texture and taste are 7.00; 6.40; 6.70; and 7.60. The yield of tortilla chips is 75.77%. Chemical test results of protein content is 9.98% and water content is 2.28%.

Conclusion: Tortilla chips with the addition of 10% of minced catfish was tortilla chips which was most preferred by panelists.

Keywords:
Catfish, fish meat, Pangasius sp., preference level, protein content, tortilla chips.

Article Details

How to Cite
Dinnaryanti, A., Rochima, E., Dhahiyat, Y., & Rostini, I. (2019). The Addition of Minced Catfish (Pangasius sp.) as a Protein Source on Tortilla Chips by Preference Level. Asian Food Science Journal, 11(4), 1-6. https://doi.org/10.9734/afsj/2019/v11i430069
Section
Original Research Article

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