Diversification, Organoleptic and Chemical Quality Characteristics of Processed Products Based on Thorn Fish (Hexanematichthys sagor) Smoke

Abstract

The potential of Rupat Island's marine natural resources can be seen from the diversity of its marine and mangrove ecosystems. This coastal area has natural resource potential, both marine products and no less important is its marine ecotourism area. The marine tourism area is found at Pesona Beach, Lampin Beach, Ketapang Beach, Makeruh Beach, and Putri Sembilan Beach which have an important role in increasing regional income. The aim of the research is to increase the potential of processed fishery products as souvenirs and tourism. The research method is an experiment using a completely randomized design, with treatments MS0 (smoked fish control), MS1 (smoked fish rendang) and MS2 (smoked fish rendang) and MS3 (Flossed fish). smoke) repeated 3 times. The parameters analyzed are organoleptic (appearance, texture, aroma, taste). The results of the research showed that the best treatment was MS2 (Smoked fish sorondeng) which was liked by the panelists which had the characteristics of a bright yellow color, the aroma of burnt coconut, the texture of mersik was not hard and crunchy, and the taste was savory, with a taste score of 8.6, aroma 8.4, appearance 8.8, texture 8.5. This product has the characteristics of a bright brownish yellow color, a non-fishy aroma, a smooth texture and a very savory taste (umami). From the results of the threshold test on functional flavor powder, the threshold value was obtained, namely at a concentration of 9% with a taste value of 8.6, aroma 8. .4, appearance 8.8, texture 8.5. This product has the characteristics of a bright yellowish white color, a non-fishy aroma, a smooth texture and a very savory taste (umami)