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Addition of squid ink (Loligo vulgaris Lamarck, 1798) on tortilla chips to favorite levels

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Lestari R., Junianto J., Mulyani Y., Pratama R. I.
World News of Natural Sciences
|
2019
|
vol. 25
155-167
EN
This research aims to determine the amount of squid ink that can be added into the make up of tortilla chips in order to obtain the most preferred product according to organoleptic panelist preference. This research was carried out at the Fisheries Product Processing Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University, which began on May 6, 2019 until May 10, 2019. The research was carried out experimentally and consisted of 4 squid ink treatments, namely, control, 0.75%, 1% and 1.25%. The parameters observed were the level of organoleptic preference (appearance, aroma, texture and taste) of tortilla chips and performed by 20 semi-trained panelists. The results of the study concluded that the addition of squid ink to the manufacture of Tortilla chips by 1% was the most preferred treatment, as based on organoleptic characteristics, with media values 7 and alternative values 7.62.
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