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2018 | 114 | 68-83
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The ratio of tuna white meat surimi and red meat surimi in the making of fish burger based on the preference level

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This research aims to determine the ratio percentage of white meat surimi and red meat surimi of tuna in the making of fish burger in the most preferred by the panelists. The method used for this research in experimental with 5 treatments, which are the usage of 100% content of white meat surimi and the combination of white meat surimi and red meat surimi with the percentage of 90%, 10%, 80%, 20%, 70%, 30%, 60%, 40% based on the weight of white and red surimi meat, involving up to 20 semi-trained panelists as rehearsal. The observed parameters are the yield calculation percentage of white and red tuna fillet, surimi’s yield and fish burger’s yield, hedonic test (preference level) based on organoleptic characteristic covering the appearance, aroma, texture and taste of tuna fish burger along with chemical test (protein value, fat value and water level) to fish burger. According to the result to the fish burger’s level of preference it can be summarized that the comparison of tuna’s white meat surimi and red meat surimi for every treatments are liked by the panelists, however the treatment of 80% white meat surimi and 20% red meat surimi tuna is the most preferred treatment by panelists with the median characteristic value of appearance, aroma, and texture of 7 (liked) and taste 9 (very liked). The amount of the protein value is 13.99%, fat value is 2.36%, and water value is 31.28%
  • Faculty of Fisheries and Marine Sciences Padjadjaran University, Bandung, Indonesia
  • Faculty of Fisheries and Marine Sciences Padjadjaran University, Bandung, Indonesia
  • Faculty of Fisheries and Marine Sciences Padjadjaran University, Bandung, Indonesia
  • Faculty of Fisheries and Marine Sciences Padjadjaran University, Bandung, Indonesia
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