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2019 | 22 | 180-189
Article title

Addition of carrageenan fluor on preference level of mackerel nugget

Content
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EN
Abstracts
EN
This study aims to determine the preference level of mackerel nuggets supplemented with carrageenan. This research was conducted at the Fisheries Processing Laboratory of the Faculty of Fisheries and Marine Sciences and Central Laboratory of Padjadjaran University, in August - September 2018. The research method used was the experimental method with five treatments of carrageenan flour addition - about 0%, 0.5%, 1%, 1.5%, and 2% based on mackerel fish surimi weight. The parameters observed were the level of preference which included appearance, aroma, texture and taste of mackerel fish nuggets. The panelists used in this study were 20 semi-trained individuals. The results showed that the addition of carrageenan flour treatment by 0.5% of the surimi weight produced the most preferred mackerel fish nuggets according to panelist selection.
Year
Volume
22
Pages
180-189
Physical description
Contributors
  • Faculty of Fisheries and Marine Science, Padjadjaran University, Jl. Raya Bandung Sumedang Km 21, Jatinangor 45363, West Java, Indonesia
  • Faculty of Fisheries and Marine Science, Padjadjaran University, Jl. Raya Bandung Sumedang Km 21, Jatinangor 45363, West Java, Indonesia
  • Faculty of Fisheries and Marine Science, Padjadjaran University, Jl. Raya Bandung Sumedang Km 21, Jatinangor 45363, West Java, Indonesia
author
  • Faculty of Fisheries and Marine Science, Padjadjaran University, Jl. Raya Bandung Sumedang Km 21, Jatinangor 45363, West Java, Indonesia
References
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Document Type
article
Publication order reference
Identifiers
YADDA identifier
bwmeta1.element.psjd-141571aa-c96f-4653-b1a8-7647466a9bf8
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