International Journal of Fisheries and Aquatic Studies
2019, Vol. 7, Issue 4, Part C
Organoleptic characteristics and chemicals of cendol based on surimi seren flour from Jatigede reservoirAuthor(s):
Nabilah Muthiah, E Rochima, I Gumilar and I RostiniAbstract:
This research aims to find out the percentage of the most preferred surimi seren flour in cendol. This research was conducted in three locations and the time of implementation in February to March 2019. The making of surimi and cendol was carried out at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University. Making surimi flour is carried out at the Laboratory of Soil Chemistry and Plant Nutrition, Faculty of Agriculture, Padjadjaran University. Testing of chemical properties was carried out at the Food Technology Laboratory, Pasundan University. The method used was the experimental method with 5 treatments and 20 semi-trained panelists as replicates. The treatment used was the addition of surimi seren flour as much as 0%, 10%, 20%, 30% and 40% in cendol. The parameters tested were organoleptic including appearance, aroma, texture, and taste and the best treatment was tested with proximate test. The results showed that cendol with the addition of 10% surimi seren flour was the best treatment with organoleptic values obtained, appearance (7.2), aroma (5.6), texture (8.5), flavor (7) with nutrient content, protein (5.6%), carbohydrate (19.4%), and fat (1.18%).Pages: 178-181 | 187 Views 17 DownloadsDownload Full Article:
How to cite this article:
Nabilah Muthiah, E Rochima, I Gumilar and I Rostini. Organoleptic characteristics and chemicals of cendol based on surimi seren flour from Jatigede reservoir. International Journal of Fisheries and Aquatic Studies. 2019; 7(4): 178-181.