Difference in Types of Freshwater Fish as Raw Materials for the Preference Level of Korean Fish Cake

Abstract

Aims: This research aims to determine the effect of different types of freshwater fish as raw material for making Korean fish cake to the level of preference of panelists. Place and Duration of Study: Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University in February-March 2019. Methodology: The method used in the research was the experimental method with the treatment of three different freshwater fish raw materials, namely freshwater pomfret, catfish and red tilapia. Data processing using Friedman Test and Bayes Test. The observations made are the hedonic test which includes appearance, aroma, texture and taste. Physical tests in the form of a folding test and bite test, chemical tests include tests of water, protein and fat levels. Results: The results showed that Korean fish cake with raw materials of red tilapia was Korean fish cake which was most preferred by panelists with an average score of appearance, aroma, texture and taste are 7.50; 6.70; 7.30 and 6.90. Folding test with a value of 5 (very rubbery), bite test with a value of 8 (strong). Chemical test results of water content is 38.38%, protein level is 15.64% and fat level is 9.05%. Conclusion: Korean fish cake with raw materials of red tilapia was Korean fish cake which was most preferred by panelists.