Compressing Hedonic Test Between Milkfish (Chanos chanos) and Skipjack Fish (Katsuwonus pelamis) Process.

Abstract

Meatballs are the sort of processed fish meat that is most known with all society environments. The aim of this researchy was to decide and to analyze the level of preference for processing fish balls by means of hedonic tests according to indicators of color, aroma, texture and taste. The method of data collection was carried out by Experimental and questionnaires given by the panelists. The types of fish used were milkfish (Chanos chanos) and skipjack tuna (Katsuwonus pelamis). Based on the results of the tests carried out, it showed that the panelists stated that they really liked the weight of a value of 4 on milkfish meatballs in terms of color, aroma and taste and liked the weight of a value of 3 on texture. Meanwhile, for skipjack fish balls, the panelists stated that they really liked the weight of a value of 4 on aroma and texture and liked the weight of a value of 3 on color and taste This shows that the panelists prefer milkfish meatballs to skipjack fish balls. While the results of the evaluation of the processing of two types of fish balls based on SNI 01-7266.1-2006, including indicators of color, aroma, texture and taste indicate that milkfish meatballs (Chanos chanos) tend to be preferred by panelists compared to skipjack fish balls (Katsuwonus Pelamis).