Organoleptik And Chemical Quality Characteristics Of Rucah Fish Products


  • Rahim Husain, Helda R. Amu, Citra Panigoro Author


Empek-empek, Trash Fish, Organoleptic, Chemistry


This study aims to determine the effect of adding trash fish with different concentrations (25%, 50% and 75%). The parameters tested were hedonic organoleptic characteristics which included texture, appearance, color, aroma and taste which were analyzed using the Kruskal Wallis test. Chemical characteristics, namely the content of water, ash, fat, protein, and carbohydrates were analyzed using RAL (Completely Randomized Design), the treatment which had a significant effect followed by Duncan's further test. The results of the Kruskall Wallis test showed that the addition of trash fish with different concentrations had no significant effect on the hedonic organoleptic (appearance, texture, aroma, color and taste) and the test results (ANOVA) showed that the addition of trash fish with different concentrations on the chemical quality of Empek- Empek did not have a significant effect on the content of water, fat, carbohydrates and ash content. However, it did have a significant effect (Fcount > Ftable) on the protein content. The results of the Empek-empek chemical test averaged the range of water content, namely 43.46-48.08%, protein content 12.52-15.50%, fat content 1.16-1.34%, ash content 0.61-1 .17%, and carbohydrates 35.55-38.09%. All hedonic organoleptic parameters met SNI requirements except for texture parameters