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2018 | 112 | 24-54
Article title

The Effect of Addition Mocaf Flour to the Preference Level of Gray Eel Catfish Sausage

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The purpose of this research to determine the most preferred amount of mocaf flour addition to gray eel catfish sausage. Methods of the research was the experimental method with treatment five comparisons percentage addition of mocaf flour to the amount wheat flour. The treatments included A (0% mocaf flour and 100% wheat flour), B (15% mocaf flour and 85% wheat flour), C (20% mocaf flour and 80% wheat flour), D (25% mocaf flour and 75% wheat flour), E (30% mocaf flour and 70% wheat flour). Processed sausages using 15% flour from total surimi which is assumed to be 100%. Observations carried out on organoleptic characteristics that hedonic test (preference level) includes the appearance, aroma, texture, taste and then physical characteristics, namely folding test of the gray eel catfish sausages. The results showed that the addition of mocaf flour 25% is the treatment that most panelists like because it has an alternative value of 8,74 and the highest average value of folding test is 4,0 found in sausage with the addition of mocaf flour as much 0%.
Physical description
  • Fisheries Major, Fishieries and Marine Science Faculty, Padjadjaran University, Jatinangor 45363, West Java, Indonesia
  • Fishieries and Marine Science Faculty, Padjadjaran University, Jatinangor 45363, West Java, Indonesia
  • Fishieries and Marine Science Faculty, Padjadjaran University, Jatinangor 45363, West Java, Indonesia
  • Fishieries and Marine Science Faculty, Padjadjaran University, Jatinangor 45363, West Java, Indonesia
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