Sensory Evaluation of Bonylip Barb Fish Meat Cream Soup

• Authors: Qurrata Ayuni Karimah , Junianto Junianto , Evi Liviawaty , Rusky Intan Pratama
• Languages of publication: EN

Abstracts

EN

Bonylip barb is an Indonesian endemic fish that has not been widely used. One potential application is the addition of bonylip barb fish meat to cream soup products. Cream soup is a thick soup that has a cloudy color due to the addition of milk and holds the prominent aroma and taste of milk. This study aims to determine the amount of bonylip barb fish meat that can be added in to produce the most preferred cream soup. Research on bonylip barb fish cream soup creation was carried out at the Fisheries Technology Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University. The study was conducted in May-June 2019. The method used was experimental with 4 treatments of bonylip barb fish addition, namely 0%, 10%, 20%, and 30% of dry weight. Organoleptic tests were carried out by 20 semi-trained panellists. The variables observed were organoleptic color, aroma, taste and texture. The results showed that 30% addition of bonylip barb fish produced the most preferred cream soup product. This had a color hedonic mean value of 6.7; aroma 6.5; taste 7.3; and texture 6.8.

Keywords

EN

Ostheochilus hasselti; bonylip barb meat; cream soup; preference level

Discipline

• FOOD_TECHNOLOGY_&_NUTRITION: FOOD_TECHNOLOGY & NUTRITION

• Publisher: Scientific Publishing House „DARWIN”
• Journal: World News of Natural Sciences
• Year: 2019
• Volume: 26
• Pages: 146-156

Contributors

author

Qurrata Ayuni Karimah

• Faculty of Fisheries and Marine Science, Padjadjaran University, Indonesia

author

Junianto Junianto

• Faculty of Fisheries and Marine Science, Padjadjaran University, Indonesia

author

Evi Liviawaty

• Faculty of Fisheries and Marine Science, Padjadjaran University, Indonesia

author

Rusky Intan Pratama

• Faculty of Fisheries and Marine Science, Padjadjaran University, Indonesia

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• Document Type: article