Karakteristik Fisik Kimia dan Penerimaan Konsumen Terhadap Petis Instan dengan Varian Bahan Baku

Abstract

Abstract— This research aims to determine the physical and chemical characteristics of instant petis with variants of petis raw materials and to determine consumer acceptance of instant petis with variants of raw materials. The experimental design carried out in this study was experimental with one factor, the different types of petis raw materials with three replications for each treatment. The research parameters included testing of physical properties in the form of color brightness, chemical testing (moisture content, ash content, and protein content), and sensory testing (color, aroma, texture, taste and overall). The results showed that the physical and chemical characteristics of instant petis treatment P1 to P4 had color brightness values ranging from 25.47-33.38 (P1 of 33.38; P2 of 30.64; P3 29.58; and P4 of 25. 47); protein content 4.44-10.78% (P1 8.54; P2 5.93; P3 10.78; P4 4.44), water content around 39.04-40;08% (P1 38.75 %; P2 39.1%; P3 40.089%; P4 39.04%); ash content is around 2.3%-4.8% (P1 2.93; P2 2.45; P3 4.867; P4 2.32). Consumer acceptance of instant petis with variants of raw materials, namely in sample P1 (petis tiga serangkai) the highest level of consumer acceptance is on the physical color parameter; sample P2 (petis HSH) the highest level of acceptance on the aroma parameter; sample P3 (petis cap ikan tenggiri) the highest level of consumer acceptance on the parameters of protein content, ash content, water content, color preference, taste preference, texture preference and overall preference indicated this sample was the most preferred; the level of consumer acceptance in sample P4 (petis HMS) is low or not favored