Karakteristik Sensori, Kimia, dan Kelayakan Finansial Petis Instan dengan Variasi Konsentrasi Cabai

Abstract

Fish paste is commonly found and liked by the people of East Java, but people from outside East Java do not select this type of paste because it has a harsh aroma, taste, and texture. Advanced processing of fish paste by adding spices and coconut milk still produces products with unfavorable characteristics. Therefore we need another material that can improve these characteristics, namely chili. Chili contains capsaicin which has a spicy sensation and is a raw material for spicy food which become a culinary trend, especially in Asia. The instant paste product with adding chili needs to be tested regarding sensory characteristics, preference (hedonic) to obtain the best formulation, chemical test, and financial feasibility. Based on the hedonic test, the most preferred instant paste by panelists was the addition of 60 g chili with sensory characteristics of tend to be brown color, spicy aroma, and typical chili aroma, quite a typical orange aroma, and sweet aroma like caramel; had a savory, sweet, salty, and spicy taste and was not bitter; sticky and hot aftertaste as well as thick texture. The chemical characteristics of instant paste were moisture of 28,33%; ash content of 3,65%; protein content of 5,02%; fat content of 11,38%; and carbohydrate content of 51,63%. The financial calculation of the instant paste business unit was feasible for five years because it meets the eligibility criteria, namely an NPV of IDR 282.910.697, IRR value of 65,70%; the B/C ratio of 1,10; a payback period (PP) of 2 years six month seven days, while the product BEP of 12.938 and the BEP in rupiah of IDR 258.760.834 with a total first-year production of 32.400 products.